Elevate your charcuterie board with homemade blue cheese: how to grow and age your own
What To Know
- Once the blue veins have developed throughout the cheese, wrap it in aluminum foil or wax paper and age it for a minimum of 60 days.
- The aging process typically takes a minimum of 60 days, but it can vary depending on the desired flavor and texture.
- Wrap the cheese in aluminum foil or wax paper and store it in the refrigerator for up to 6 months.
Blue cheese, with its distinct veins of blue-green mold, is a culinary delicacy enjoyed by cheese enthusiasts worldwide. While it may seem daunting to attempt making this flavorful cheese at home, it is possible with the proper knowledge and techniques. This comprehensive guide will provide step-by-step instructions on how to grow blue cheese, empowering you to create your own artisanal masterpieces.
Choosing the Right Milk
The foundation of any great blue cheese lies in the quality of the milk used. Whole, unpasteurized milk provides the ideal environment for the Penicillium roqueforti mold to thrive. If unpasteurized milk is unavailable, use pasteurized whole milk but add approximately 10% live yogurt or kefir to introduce beneficial bacteria.
Sterilizing Equipment
To ensure a successful and safe fermentation process, it is crucial to sterilize all equipment thoroughly. Wash and sanitize all utensils, containers, and surfaces that will come into contact with the milk or cheese.
Preparing the Milk
Heat the milk to 86°F (30°C) in a large pot or Dutch oven. Stir in a mesophilic starter culture (e.g., mesophilic lactic acid bacteria) and let it ripen for 30 minutes. This step introduces beneficial bacteria that will help acidify the cheese.
Adding the Mold Culture
Once the milk has ripened, add the Penicillium roqueforti mold culture. Sprinkle the spores evenly over the surface of the milk and stir gently to distribute. Allow the mold to grow for 12-24 hours at room temperature (65-70°F or 18-21°C).
Coagulating the Curds
Add rennet to the milk and stir gently to distribute it. The rennet will cause the milk to coagulate, forming a semi-solid curd. Cut the curd into small cubes and let it rest for 30 minutes.
Draining the Whey
Line a colander with cheesecloth and pour the curds into it. Allow the whey to drain off for several hours until the curds have a firm texture.
Salting and Molding
Sprinkle salt over the curds and mix thoroughly. Press the curds into molds lined with cheesecloth. Use a follower to apply gentle pressure and remove any excess moisture.
Aging and Piercing
Transfer the molds to a humidity-controlled environment (85-90% humidity) and maintain a temperature of 50-55°F (10-13°C). Turn the cheeses daily and pierce them with a sterile needle every few days to encourage mold growth.
Wrapping and Final Aging
Once the blue veins have developed throughout the cheese, wrap it in aluminum foil or wax paper and age it for a minimum of 60 days. This extended aging period will allow the flavors to develop and the texture to soften.
Enjoying Your Blue Cheese Creation
After the aging process is complete, your homemade blue cheese is ready to be enjoyed. Pair it with crackers, fruit, or a glass of wine to savor its unique and complex flavors.
Troubleshooting Common Issues
- No mold growth: Check the temperature and humidity levels in the aging environment. Ensure the mold culture was added correctly and that the equipment was sterilized.
- Mold growth on the surface: This is usually harmless. Wipe it off with a damp cloth and re-wrap the cheese.
- Cheese is too crumbly: The curds may have been cut too small or the aging period was too short.
- Cheese is too bitter: The aging period may have been too long.
Questions We Hear a Lot
1. Can I use any type of milk to make blue cheese?
Yes, but whole, unpasteurized milk is preferred. If using pasteurized milk, add live yogurt or kefir to introduce beneficial bacteria.
2. How long does it take to grow blue cheese?
The aging process typically takes a minimum of 60 days, but it can vary depending on the desired flavor and texture.
3. How do I store homemade blue cheese?
Wrap the cheese in aluminum foil or wax paper and store it in the refrigerator for up to 6 months.
4. Is it safe to eat blue cheese with penicillin allergies?
No. Penicillin is an antibiotic produced by the Penicillium mold, and individuals with penicillin allergies should avoid consuming blue cheese.
5. What is the difference between blue cheese and brie?
Blue cheese contains Penicillium roqueforti mold, which gives it its characteristic blue veins. Brie, on the other hand, is a soft, creamy cheese with a white rind caused by a different type of mold.
