It is not recommended to make this cheese unless you have made a few other kinds of cheese in the past for experience. The cheese needs to be around 4-5 lbs to develop a good blue.
However, if you are wanting a smaller version, you can change the scale down from 5 gallons to 2 gallons:
2 gallons of milk (Not UltraPasteurized)
1/16tsp MM100, 1/32tsp TA061, 1/16tsp P.roqueforti culture
Liquid Rennet (1/8tsp)
Colander and butter muslin to drain the curds
Small Cheese Mold (the curd may initially mound over the top but will settle with the lightweight suggested here)
For a 2 gallon recipe, I suggest a 4-5 lb. weight, only enough to settle the curds, not enough to consolidate them. For a 5 gallon batch, no weight is needed.
Salt non-iodized medium grain