Shropshrire Blue Recipe
cow, semi-firm, mushroom notes, tangy
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Ingredients
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Cheese Base
Flavoring & Aging
Method
Cheese Preparation
- 1
- 2
Add Cultures
Once the milk reaches the desired temperature, add the cultured buttermilk and stir well to combine.
- 3
Add Rennet
Dissolve the rennet in a small amount of cool, non-chlorinated water and add it to the milk mixture. Stir gently for about 30 seconds.
- 4
Coagulate
Cover the pot and let it sit undisturbed for 30-45 minutes, or until a firm curd has formed.
- 5
Cut the Curd
Using a long knife, cut the curd into small cubes, about 1-inch in size. Let it rest for 5-10 minutes.
- 6
Cook the Curd
Gradually heat the curds to 38°C (100°F), stirring gently to prevent them from sticking together. Maintain this temperature for 30 minutes.
- 7
Drain the Curds
Carefully drain the curds in a colander lined with cheesecloth. Allow to drain for about 5 minutes.
- 8
Add Salt
Transfer the curds back to the pot and mix in the sea salt thoroughly.
Flavoring & Aging
- 9
Flavor the Cheese
If desired, add mushroom powder and mix well to incorporate the flavor.
- 10
Add Vinegar
Stir in the white wine vinegar to give a tangy flavor to the cheese.
- 11
Introduce Blue Cheese Culture
Add the blue cheese culture to the curds and mix gently to distribute evenly.
- 12
Mold the Cheese
Transfer the curds into cheese molds, pressing down gently to remove air pockets.
- 13
Aging Process
Let the cheese sit at room temperature for 24 hours, then transfer to a cheese cave or a cool, humid area to age for 4-6 weeks.
- 14
Check for Doneness
After aging, check the flavor and texture. The cheese should have a semi-firm consistency with mushroom notes and a tangy flavor.