Rogue River Blue Recipe
A raw milk blue cheese hailing from Central Point Oregon. One of Rogue Creamery's best and most complex blue cheeses. Wrapped with grape leaves that have been soaked in a local brandy, this blue is moist, fudgy, sweet, tangy, creamy, earthy.
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Ingredients
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Milk & Starter
Salting & Additions
Wrapping
Equipment
Method
Milk & Culture
- 1
- 2
Inoculate cultures
Sprinkle the mesophilic starter evenly over the surface, let rehydrate 2 minutes, then stir gently for 1 minute to distribute. Next, sprinkle the Penicillium roqueforti over the milk as well and stir thoroughly but gently for 30–60 seconds.
- 3
Rest before rennet
Allow the inoculated milk to ripen for 45 minutes at 30°C (86°F) to let cultures begin acidifying.
- 4
Add rennet
Add the diluted rennet and stir with an up-and-down motion for 1 minute. Stop stirring and allow the milk to set undisturbed for 45–60 minutes at 30°C, until you get a clean break.
Cutting, Draining & Forming
- 5
Cut the curd
When the curd has set, cut it into 1–1.5 cm (3/8–1/2 inch) cubes with a curd knife or long knife. Let rest 5 minutes to allow whey to separate.
- 6
Stir and heal curds
Gently stir the curds for 15–20 minutes, keeping temperature at 29–30°C (85–86°F). This helps firm the curds slightly while retaining moisture for a fudgy texture.
- 7
Drain whey
Remove whey to just below curd level, then ladle curds into molds lined with cheesecloth (if using). Allow to drain under light gravity for 2–4 hours at room temperature, flipping the cheese in molds once after 1–2 hours to promote even draining and shape.
- 8
Salt the curd
After the curds have consolidated in molds but are still soft, remove them and gently break into large pieces in a sanitized bowl. Sprinkle cheese salt evenly over the curd (approx 2% by weight; recipe uses 160 g for 8 L milk but adjust to your curd weight), and gently fold to distribute. If using powdered grape leaves, mix them in now for subtle leaf aroma.
- 9
Refill molds
Press the salted curd back into molds, filling and allowing whey to drain. Leave cheeses in molds overnight at 10–12°C (50–54°F) on cheese mats to continue draining. Turn the cheeses once or twice during this time to ensure even draining and shape.
Initial Aging & Piercing
- 10
Unmold and dry
After 24 hours total in the mold, unmold the cheeses and place on clean mats in a cool, humid room at 12–14°C (54–57°F) and 90–95% humidity to dry for 2–3 days, turning daily. Surface should form a slightly tacky film.
- 11
Pierce for blue veins
Using a sterile long skewer or stainless steel rod, pierce each cheese multiple times (about 8–12 evenly spaced holes) from top to bottom to create air channels. This allows oxygen to enter and the Penicillium roqueforti to grow внутренних blue veins. Do this on day 3–5 after forming once surface has dried slightly.
Wrapping with Brandy-Soaked Grape Leaves
- 12
Prepare leaves
Rinse fresh grape leaves and blanch them in boiling water for 10–15 seconds to make them pliable, then cool immediately in iced water. Place leaves in a shallow container and pour the local brandy over them so they are submerged. Let soak for at least 1 hour, preferably 4–12 hours, to infuse the leaves with brandy aroma and to mellow tannins.
- 13
Wrap cheeses
Drain leaves from brandy (reserve a small amount of brandy to brush later if desired). Gently pat cheeses dry and wrap each cheese in overlapping grape leaves, covering the entire surface. Tuck edges underneath and secure with butcher's twine if needed. The leaves should be damp but not dripping.
Aging & Care
- 14
Age in cave conditions
Place wrapped cheeses on shelving in a cool, humid cave or cheese fridge at 8–10°C (46–50°F) and 90–95% humidity. Turn cheeses twice weekly so the leaf wrap remains in contact with the cheese evenly.
- 15
Monitor blue development
Over 3–6 weeks, the piercing will allow blue mold to develop inside the cheese; you should see blue veins forming within 2–3 weeks. The texture will remain moist and fudgy. If too dry, mist with a little sterile water; if too wet, improve airflow slightly.
- 16
Optional brushing
If leaf aroma diminishes, brush the outside lightly with the reserved brandy (a few ml on a clean cloth) every 1–2 weeks to refresh scent and encourage the characteristic grape-leaf aroma without saturating the cheese.
- 17
Maturation time
Age the cheese for 6–10 weeks for balanced sweetness, tang, and blue complexity. For stronger blue character, age up to 12 weeks. The finished cheese should be moist, fudgy, slightly open with blue veining, and wrapped in fragrant brandy-soaked grape leaves.
Serving & Storage
- 18
Bring to serving temperature
Remove cheese from refrigeration 1–2 hours before serving to allow flavors and texture to bloom. Serve at room temperature with honey, fruit preserves, toasted nuts and crusty bread or crackers.
- 19
Storage
Keep wrapped cheese in cool fridge (4–8°C / 39–46°F) for up to several weeks; expect continued development. Rewrap with fresh grape leaves if original leaves dry out, and allow to air a bit before eating.