Bayley Hazen Blue Recipe
cow's milk, vermont, dense, musky
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cheese Base
Flavoring
Method
Cheese Making Process
- 1
- 2
Add Cultures and Rennet
Once the milk reaches the desired temperature, sprinkle the mesophilic starter culture and Penicillium roqueforti over the surface. Let sit for 5 minutes, then stir gently. Add calcium chloride and rennet, stirring in an up and down motion for about 30 seconds.
- 3
Coagulation
Let the milk sit undisturbed for 60-90 minutes, until it forms a clean break. The curd should be firm and separate from the whey.
- 4
Cutting the Curd
Cut the curd into 1-inch cubes using a long knife. Allow the curds to rest for 5 minutes to firm up.
- 5
Cooking the Curd
Slowly heat the curds to 100°F (38°C) over 30 minutes, stirring gently to prevent matting. Once at temperature, maintain for another 30 minutes.
- 6
Draining the Whey
Pour the curds into a cheesecloth-lined colander to drain the whey. Allow to drain for 5-10 minutes.
- 7
Salting the Curd
Transfer the curds to a bowl and add salt and black pepper. Mix gently to incorporate.
- 8
Molding the Cheese
Pack the curds into a cheese mold and press with a weight for 12-24 hours, depending on desired density.
- 9
Aging the Cheese
Remove the cheese from the mold and place it on a wooden board. Age in a cool, humid environment for 2-3 months, turning regularly and monitoring for mold development.
- 10
Final Touch
After aging, dust with nutmeg, wrap in wax paper, and keep refrigerated until ready to serve.
