Blue Cheese Recipe

Cheese Making Process

1. 1

   Prepare the Milk

   In a large pot, heat the cow's milk to 32°C (90°F). Stir gently to prevent scorching.

2. 2

   Add Cultures

   Once the milk is at the desired temperature, add the mesophilic culture and Penicillium roqueforti. Stir well and let it sit for 1 hour to allow the cultures to acidify the milk.

3. 3

   Add Rennet

   Dissolve the rennet in a small amount of cool, non-chlorinated water. Add the rennet to the milk and stir gently for 30 seconds. Then let the milk sit undisturbed for 1 hour, or until it has set to a soft gel-like consistency.

4. 4

   Cut the Curd

   Once the curd has set, cut it into small cubes (about 1 inch) using a long knife. Let it rest for 5-10 minutes.

5. 5

   Cook the Curd

   Slowly heat the curds to 38°C (100°F), stirring gently to prevent them from clumping. This should take about 30-40 minutes.

6. 6

   Drain the Curds

   Once the curds have reached the target temperature, pour them into a cheesecloth-lined colander to drain the whey. Allow the curds to drain for about 30 minutes.

7. 7

   Salting

   Transfer the curds to a mixing bowl and sprinkle with salt. Mix well to ensure even distribution.

8. 8

   Mold the Cheese

   Pack the salted curds into a cheese mold, pressing firmly to remove any remaining whey. Cover and let it sit at room temperature for 24 hours.

9. 9

   Aging Process

   Remove the cheese from the mold and place it on a cheese mat. Age the cheese in a cool, humid place for at least 3-4 weeks, turning it regularly.