Blue Cheese Recipe

Blue Cheese Directions

1. 1

   Prepare the Milk

   In a large pot, heat the cow's milk to 86°F (30°C). Stir gently.

2. 2

   Add Culture and Rennet

   Sprinkle the cheese culture and Penicillium roqueforti over the milk and let sit for 5 minutes. Stir gently. If using, add calcium chloride and rennet, stirring for another 30 seconds.

3. 3

   Let Curd Set

   Cover the pot and let the mixture sit undisturbed for about 60-90 minutes until it has set and forms a soft curd.

4. 4

   Cut the Curd

   Using a long knife, cut the curd into 1-inch cubes. Let sit for 5-10 minutes to allow the curds to firm up.

5. 5

   Cook the Curd

   Gently heat the curds to 105°F (40°C) over 30 minutes, stirring gently to prevent them from sticking.

6. 6

   Drain the Curds

   Once the curds have reached the desired temperature, pour them into a colander lined with cheesecloth. Allow to drain for 5-10 minutes.

7. 7

   Mix in Salt

   Transfer the curds back to a bowl and mix in the salt evenly.

8. 8

   Mold the Cheese

   Pack the curds into a cheese mold or a small container lined with cheesecloth. Press down gently to remove any excess whey.

9. 9

   Aging Process

   Cover the mold with cheesecloth and let it sit at room temperature for 24 hours. Then transfer to a cool place (around 50°F or 10°C) to age for 3-6 weeks, flipping the cheese every few days.

10. 10

    Final Touches

    Once aged, you can check the cheese for flavor and texture. Wrap in wax paper and refrigerate until ready to serve.