Elevate Your Cheesemaking Skills: Learn How To Make Blue Cheese From Scratch

In the world of cheesemaking, blue cheese stands as a testament to the culinary artistry of humankind. With its distinct blue-green veining, sharp and tangy flavor, and crumbly texture, blue cheese is a cheese lover’s delight. While it may seem like a daunting task, making blue cheese from scratch is a rewarding experience that allows you to create a truly unique and delicious cheese. In this blog post, we’ll embark on a step-by-step journey through the process of making blue cheese from scratch.

Gather Your Ingredients and Equipment

Before you begin, ensure you have all the necessary ingredients and equipment. Here’s a comprehensive list:

• 1 gallon of whole milk (preferably organic and non-homogenized)
• 1/4 teaspoon of mesophilic cheese culture
• 1/8 teaspoon of blue cheese mold culture (Penicillium roqueforti)
• 1/4 teaspoon of rennet (diluted in 1/4 cup of non-chlorinated water)
• 1/2 cup of salt
• Cheese mold with follower (8-inch diameter)
• Cheese press (optional)
• Cheesecloth
• Thermometer
• Stainless steel pot
• Slotted spoon
• Colander
• Bowls
• Plastic wrap
• Aluminum foil

Prepare the Milk

1. Heat the Milk: Pour the milk into a stainless steel pot and heat it slowly to 86°F (30°C). Stir the milk continuously to ensure even heating.

2. Cool the Milk: Once the milk reaches 86°F (30°C), remove the pot from the heat and let it cool to 72°F (22°C).

Add the Cultures

1. Mesophilic Culture: Sprinkle the mesophilic cheese culture onto the surface of the cooled milk. Allow it to sit for 30 minutes.

2. Blue Cheese Mold Culture: After 30 minutes, sprinkle the blue cheese mold culture onto the surface of the milk. Stir gently to evenly distribute the culture.

Coagulate the Milk

1. Add Rennet: Dilute the rennet in 1/4 cup of non-chlorinated water. Add the diluted rennet to the milk and stir gently for 30 seconds.

2. Wait for Coagulation: Cover the pot and let it sit undisturbed for 1-2 hours, or until the milk has coagulated and formed a firm curd.

Cut the Curd

1. Use a Knife: Use a sharp knife to cut the curd into 1-inch cubes. Cut both horizontally and vertically to create a lattice pattern.

2. Stir and Heat: Stir the curds gently for 10 minutes. Gradually heat the pot to 90°F (32°C) while stirring continuously.

Drain the Whey

1. Line a Colander: Line a colander with cheesecloth and place it over a large bowl.

2. Pour the Curds: Pour the curds and whey mixture into the lined colander. Allow the whey to drain for 30 minutes.

Press the Curd

1. Prepare the Mold: Line the cheese mold with cheesecloth.

2. Transfer the Curds: Transfer the drained curds into the lined mold. Press the curds gently to remove any excess whey.

3. Add Weight: Place a weight or cheese press on top of the curds to press them further. Press the curds for 12-24 hours, flipping them every 12 hours.

Salt the Cheese

1. Remove the Curd from the Mold: After pressing, remove the curd from the mold and unwrap the cheesecloth.

2. Rub with Salt: Sprinkle the curd with salt on all sides, ensuring even coverage.

3. Wrap and Age: Rewrap the curd in cheesecloth and place it in a plastic container. Cover the container and let the cheese age for 2-4 weeks at 55-60°F (13-16°C).

Introduce Blue Veins

1. Pierce the Cheese: After 2-4 weeks, pierce the cheese with a sterile needle or toothpick. This will create small channels for the blue mold to grow.

2. Wrap and Age Again: Rewrap the cheese in cheesecloth and place it back in the plastic container. Let it age for an additional 4-6 weeks at 55-60°F (13-16°C).

Enjoy Your Homemade Blue Cheese

Once the cheese has aged for a total of 6-8 weeks, it’s ready to enjoy. Store the cheese in an airtight container in the refrigerator for up to 6 months.

Troubleshooting Tips

• Curd Not Coagulating: Ensure you’re using fresh, non-homogenized milk. Also, check the temperature of the milk and rennet; they should be at the correct temperatures.

• Cheese Too Soft: Press the curd for a longer period or use more weight during pressing.

• Cheese Too Dry: Don’t press the curd for too long. Also, ensure you’re using enough salt.

• No Blue Veins: Ensure you’re using a sterile needle or toothpick to pierce the cheese. Also, make sure the cheese is aging at the correct temperature and humidity.

Key Points: A Journey into Blue Cheese Excellence

Making blue cheese from scratch is a rewarding experience that allows you to create a truly unique and flavorful cheese. With patience, attention to detail, and the right ingredients, you can craft a blue cheese that rivals those found in specialty cheese shops. So, embark on this culinary adventure and savor the satisfaction of enjoying your homemade blue cheese masterpiece.

Popular Questions

1. Can I use store-bought milk to make blue cheese?

Yes, you can use store-bought milk, but it’s best to use organic, non-homogenized milk for the best results.

2. How long does it take to make blue cheese?

The total time to make blue cheese is about 8-10 weeks, including aging time.

3. Can I use a different type of mold culture?

It’s not recommended to use a different type of mold culture as it may not produce the desired blue veining and flavor.