Hello there.

Probably a silly question, but I can't find an answer online, but is it possible to create a 'blood cheese' by using rennet to coagulate blood, in a milk style, and then follow know cheese making procedures?

kind regards

short answer - no!

Cheese is produced from milk. Rennet acts on the proteins in milk, causing them to coalesce into a gel-like curd which is the beginning of cheese.

blood does not have the high fat content of milk nor the relevant proteins so adding rennet to human blood will not produce anything that resembles cheese.