Bleu Cheese Recipe
Make Bleu Cheese Recipe in just 192h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cheese Base
Optional finishing
Method
Cheese Base
- 1
Prepare milk and culture
Pour 4 cups whole milk and 1 cup heavy cream into a large, heavy-bottomed pot. Slowly heat over medium-low to 86°F (30°C), stirring gently to avoid scorching.
- 2
- 3
- 4
Add rennet and set curd
Dilute 1 tsp liquid rennet in 1/4 cup cool, non-chlorinated water. Stir the rennet solution into the milk with an up-and-down motion for about 30 seconds, then stop stirring. Cover and let set undisturbed at 86°F (30°C) until a clean break forms, about 45–60 minutes (time varies with rennet strength and temperature).
- 5
Cut curd
When the curd has a clean break, cut it into 1-inch cubes using a long knife or curd cutter. Let the cut curds rest for 5 minutes to heal slightly.
- 6
Cook curds gently
Over 30 minutes, slowly raise the curd temperature to 90°F (32°C), increasing by roughly 1°F every minute. Stir gently and occasionally to keep curds from matting. Once at 90°F, continue gentle stirring for 10 more minutes to encourage whey expulsion.
- 7
Drain whey
Line a colander with buttered cheesecloth and place it over a bowl. Ladle curds into the colander and allow whey to drain for 10–15 minutes. Gather the cloth around the curds and hang or place under light weight for 1–2 hours to expel more whey until curds hold together but remain moist.
- 8
Break and salt curds
Transfer drained curds to a clean bowl and break them into walnut-sized pieces. Sprinkle 2 tbs non-iodized salt evenly over the curds and gently mix by hand to distribute salt without crushing curds.
- 9
Mold and press
Pack the salted curds into a cylindrical cheese mold (2–3" diameter for a small wheel) lined with cheesecloth. Press at light pressure (about 5–10 lbs) for 12 hours, flipping the cheese every 3 hours to form an even disk and to expel remaining whey. The finished disk should be firm but still slightly springy.
Aging and Finishing
- 10
Remove and dry
Unmold the cheese and remove the cheesecloth. Place the cheese on a rack at room temperature for 24 hours to dry the surface, turning occasionally to ensure even drying.
- 11
Coat and refrigerate
Optionally rub the surface with 1 tsp butter or neutral oil to prevent excessive skin cracking. Place the cheese in an aging environment (a cheese cave or a sealed container in the refrigerator where you can maintain 50–55°F / 10–13°C and 85–95% humidity).
- 12
Pierce to develop blue veins
After 3–5 days, when a slight rind has formed, pierce the cheese all over with a sterile skewer or long cheese needle to create air channels for the Penicillium roqueforti. Space holes about 1/2–3/4" apart and pierce to the center of the cheese. Return to the aging environment.
- 13
Age until flavor develops
Age the cheese for 4–6 weeks at 50–55°F (10–13°C) and high humidity. Turn the cheese every 2–3 days during the first two weeks, then weekly. Blue veins will develop from the pierced channels; taste periodically. Aging longer (8–12 weeks) yields a stronger, tangier bleu cheese.
- 14
Finish and store
Once the desired flavor and veining are achieved, wrap the cheese in wax paper or cheese paper and store in the refrigerator. For serving, allow the cheese to come to room temperature for 30–60 minutes. Optionally sprinkle 1 tsp freshly cracked black pepper on the surface before serving.
