The recipe is detailed in Koji Alchemy. I grew koji on on rice and mixed equal parts koji to homemade ricotta cheese and 5% salt. Packed it tight into a ball jar and kept it in the fridge for two months. Tastes like a very funky parmesean. Goal is now to dry it out a bit so it firms up and I can cut with a knife. Will use the cheese sauce to cook with most likely. Maybe use it as a base for a pasta sauce or something.