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Ingredients
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Cheese Base
Equipment
Method
Cheese Preparation
- 1
- 2
- 3
Cut the Curds
After 30 minutes, the milk should have formed a gel-like consistency. Use a long knife to cut the curds into 1-inch cubes. Allow the curds to rest for 5 minutes.
- 4
Heat the Curds
Slowly heat the curds to 38°C (100°F) over the next 30 minutes, stirring gently to keep the curds from clumping together.
- 5
Drain the Curds
Once the curds have reached the desired temperature, pour them into a cheese mold lined with cheesecloth. Allow the whey to drain for about 30 minutes.
Salting and Culturing
- 6
Add Salt and Penicillium
After draining, sprinkle the cheese salt and Penicillium roqueforti evenly over the curds. Use your hands to gently mix the salt and culture into the curds.
- 7
Mold the Cheese
Pack the curds into the cheese mold, pressing down firmly to eliminate air pockets. Cover the cheese with the cheesecloth and place a weight on top to help it set.
- 8
Ripening
Let the cheese sit at room temperature for 24 hours. After that, transfer it to a cool, humid environment (around 10-12°C or 50-54°F) for aging. Turn the cheese every few days for even development of flavor and texture.
