Point Reyes Blue Recipe
Indulge in the rich and creamy texture of Point Reyes Blue cheese, a delightful artisanal creation from California's coastal landscape. This bold blue cheese tantalizes your palate with its tangy undertones and luscious mouthfeel, making it the perfect addition to your cheeseboard or a scrumptious topping for your favorite salad. Experience the harmonious balance of flavor that elevates any dish, inviting you to savor every bite.
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Ingredients
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Cheese Ingredients
Method
Cheese Making Instructions
- 1
Prepare the Milk
In a large pot, heat the pasteurized cow's milk to 85°F (29°C). Stir in the cultured buttermilk and let it sit for 30 minutes.
- 2
Add Calcium Chloride
If using calcium chloride, dissolve it in a small amount of water and add it to the milk mixture. Stir gently.
- 3
Add Rennet
Dilute the rennet in a small amount of cool, non-chlorinated water and add it to the milk. Stir gently for 30 seconds, then stop stirring and let it sit undisturbed for 60 minutes.
- 4
Cut the Curd
Once the curd is set, cut it into 1-inch cubes using a long knife. Allow the curds to rest for 5 minutes.
- 5
Cook the Curd
Gradually heat the curds to 105°F (40°C) while gently stirring. This should take about 30 minutes.
- 6
Drain the Curds
Pour the curds into a colander lined with cheesecloth to drain the whey. Gather the cheesecloth and hang it to drain for about 4 hours.
- 7
Mix in Salt and Culture
Once drained, mix in the salt and blue cheese culture. Place the curds in a cheese mold.
- 8
Press the Cheese
Press the cheese under weight for about 12 hours at room temperature.
- 9
Aging
Remove the cheese from the mold and place it on a wooden board. Puncture the cheese with a skewer to create holes for air circulation. Age the cheese in a cool, humid place for at least 2-3 months.