Pliable Blue cheese

In preparation for the JB dinner in NYC, I have made a pliable sheet of val de leon blue cheese to be sat atop a rectangle of beef short rib.  It has been set with gelatin to hold it in sheet form, and fortified with methylcellulose for heat stability, so it will stay solid when heat has been applied, so by the time 80 portions make it to the tables it will have slightly cooled down to a somewhat familiar melted cheese.  (at least familiar in taste)