Elevate your cheese game: how to make blue cheese from scratch like a pro

Indulge in the exquisite flavors of homemade blue cheese with this comprehensive guide. From sourcing ingredients to aging and storing, we’ll walk you through every step of the cheesemaking process.

Ingredients

• 3 gallons whole milk
• 1/2 cup buttermilk or mesophilic starter culture
• 1/4 teaspoon blue cheese mold (Penicillium roqueforti)
• 1/4 teaspoon salt
• 1/4 cup cold water

Equipment

• Large pot or cheesemaking kettle
• Thermometer
• Cheesecloth
• Cheese mold
• Cheese press (optional)
• Plastic container with lid
• Aluminum foil

Instructions

1. Heat the Milk

Pour the milk into a large pot and heat it to 86°F (30°C).

2. Add the Starter Culture

Once the milk reaches temperature, add the buttermilk or mesophilic starter culture and stir well.

3. Add the Blue Cheese Mold

Dissolve the blue cheese mold in the cold water and add it to the milk. Stir gently to distribute it evenly.

4. Coagulate the Milk

Add the salt and stir. Allow the milk to sit undisturbed for 1-2 hours, or until it has coagulated into a firm curd.

5. Cut the Curd

Using a long knife or cheese harp, cut the curd into 1/2-inch cubes.

6. Drain the Whey

Line a cheesecloth-lined colander over a bowl. Pour the curd and whey into the colander and allow the whey to drain.

7. Form and Press the Cheese

Transfer the curd to a cheese mold and press it gently with a cheese press (if using). This will help remove any remaining whey.

8. Pierce the Cheese

Once the cheese is pressed, pierce it with a sterile needle or toothpick in several places. This will allow oxygen to reach the interior of the cheese, promoting the growth of the blue cheese mold.

9. Age the Cheese

Wrap the cheese in cheesecloth and place it in a plastic container with a lid. Age the cheese at 50-55°F (10-13°C) for 2-4 months. During aging, the blue cheese mold will grow and develop its characteristic blue veins.

10. Monitor the Cheese

Check the cheese regularly during aging. If mold growth becomes excessive or discolored, discard the cheese.

11. Package and Store

Once the cheese has reached the desired maturity, package it in foil or parchment paper and store it in the refrigerator for up to 6 months.

Tips

• Use high-quality whole milk for the best results.
• Ensure all equipment is clean and sanitized before use.
• Keep the cheese in a well-ventilated environment during aging.
• Blue cheese can be consumed on its own or used in a variety of culinary creations.

Troubleshooting

• Curd is not firm enough: The milk may not have been coagulated for long enough.
• Blue cheese mold is not growing: The mold may have been inactive or the cheese environment was not suitable for growth.
• Mold growth is excessive: The cheese may have been pierced too much or stored in too warm an environment.

The Bottom Line: Embracing the Blue

With patience and careful attention, you can create your own delectable blue cheese from scratch. This artisanal endeavor will not only provide you with a unique and flavorful cheese but also a sense of accomplishment and pride. Embrace the blue and embark on this culinary adventure today!

Answers to Your Questions

Q: Can I use other types of milk to make blue cheese?
A: Yes, you can use goat or sheep milk, but the resulting cheese will have a different flavor profile.

Q: How can I speed up the aging process?
A: Aging the cheese at a higher temperature will speed up the process, but it can also result in a less complex flavor.

Q: Is it safe to eat blue cheese with penicillin allergies?
A: No, individuals with penicillin allergies should avoid consuming blue cheese, as it contains the Penicillium mold.

Q: Can I make blue cheese without using a cheese press?
A: Yes, you can press the cheese by hand or by placing a weight on top of it. However, using a press will produce a more evenly textured cheese.

Q: How do I know when the blue cheese is ready to eat?
A: The cheese is ready when it has developed a firm texture and the blue veins are evenly distributed throughout.