Seal cheese in a plastic bag with moisture, and leave in the refrigerator. This will make cheese mold, but eating this type of mold is dangerous, even if it is Roquefort or a cheese commonly associated with edible mold.
Dip cheese in water, and place in a glass jar and secure the jar with a lid. This is used to make mold as an educational experiment for children. The cheese is to be observed, and not eaten. Throw the unopened jar away when the observation is finished.
Inject Penicillium roqueforti or P. roqueforti spores to cheese to make Gorgonzola, Stilton, Roquefort or bleu cheese.
Add Penicillium from cheese you wish to duplicate to the curd, when making cheese. Aeration holes need to be inserted, to allow air into the cheese. A sterilized instrument should be used, so you don't introduce bacterial contamination. The temperature should be kept around 10 degrees C with 70 percent humidity.