Moody Blue Cheese Recipe
cow’s milk, lightly smoked, Wisconsin
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.
Main Ingredients
Equipment Needed
Method
Preparation
- 1
- 2
Add Culture
Once the milk reaches the desired temperature, sprinkle 1 tablespoon of blue cheese culture over the surface of the milk. Let it sit for 5 minutes without stirring to allow the culture to rehydrate.
- 3
Cutting and Cooking Curds
- 4
Cut the Curds
Using a long knife, cut the curds into 1-inch cubes. Allow the curds to rest for 5 minutes.
- 5
Cook the Curds
Gently heat the curds to 100°F (38°C) while stirring occasionally. This should take about 30 minutes. Once the curds have reached temperature, continue stirring for an additional 10 minutes.
Draining and Smoking
- 6
Drain the Curds
Line a cheese mold with butter muslin or fine cheesecloth. Pour the curds into the mold and let them drain for about 30 minutes.
- 7
Add Salt and Liquid Smoke
Once drained, sprinkle 1 tablespoon of salt and 1 teaspoon of liquid smoke over the curds. Gently fold the curds to incorporate the salt and smoke.
- 8
Mold the Cheese
Press the curds into the mold. Apply weight on top to help the cheese form and to expel any remaining whey. Let it sit for 12-24 hours.
Aging
- 9
Remove and Store
After pressing, remove the cheese from the mold and place it on a cheese mat. Allow it to age in a cool, humid environment (ideally around 50°F or 10°C) for 2-4 weeks.
- 10
Flip and Care
Flip the cheese every few days and monitor for mold growth. If desired, you can encourage blue mold development by piercing the cheese with a skewer or knife.
