Bleu Cheese Recipe
Indulge in the bold and tangy allure of our artisanal Bleu Cheese. Crafted from the finest ingredients, this rich and creamy cheese boasts a striking blue-veined appearance and a complex flavor profile that perfectly balances sharpness and earthiness. Whether enjoyed on its own, crumbled over a fresh salad, or paired with a robust red wine, our Bleu Cheese promises to elevate your dining experience with every bite.
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Ingredients
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Cheese Base
Flavoring
Method
Cheese Preparation
- 1
Heat the Milk
In a large pot, heat the whole milk and heavy cream over medium heat until it reaches 85°F (29°C). Stir gently to avoid scorching.
- 2
Add Vinegar and Salt
Remove the pot from heat and stir in the white vinegar and salt. Let sit for 5-10 minutes to curdle.
- 3
Add Rennet
Dilute the rennet in a small amount of cool water and stir it into the milk mixture. Let it sit undisturbed for about 1 hour until curds form.
- 4
Cut the Curds
Once the curds have formed, cut them into small cubes using a long knife. Allow them to rest for 5 minutes.
- 5
Cook the Curds
Gently heat the curds to 105°F (40°C) while stirring occasionally. Maintain this temperature for 30 minutes.
- 6
Drain the Curds
Line a colander with cheesecloth and pour the curds into it to drain the whey. Gather the cheesecloth and press to remove excess whey.
- 7
Add Blue Mold Culture
Sprinkle the penicillium roqueforti evenly over the curds and mix gently.
- 8
Mold the Cheese
Transfer the curds to a cheese mold and press down firmly. Place a weight on top and let it drain for 12-24 hours.
- 9
Age the Cheese
Remove the cheese from the mold and place it on a wooden board in a cool, humid environment. Age for at least 2-3 months, turning it regularly.