Maytag Blue Cheese Recipe
Indulge in the rich and tangy flavors of Maytag Blue Cheese, a creamy delight crafted from the finest cow's milk. With its distinct veining and bold taste, this artisanal cheese delivers a perfect balance of sharpness and buttery smoothness, making it an exquisite addition to your cheese board or a luxurious topping for salads and steaks. Savor the sophisticated essence of Maytag Blue Cheese and elevate your culinary experience.
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Ingredients
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Cheese Ingredients
Method
Cheese Making Directions
- 1
- 2
Add Calcium Chloride
Dilute the liquid calcium chloride in a small amount of water and add it to the milk. Stir gently.
- 3
Add Cultures
Sprinkle the blue cheese starter culture over the milk surface and let it rehydrate for 5 minutes. Stir gently to combine.
- 4
Add Rennet
Dilute the rennet in a small amount of water and add it to the milk. Stir gently for 30 seconds, then stop stirring and let it sit undisturbed for 30-60 minutes until the curd sets.
- 5
Cut the Curd
Once the curd has set, cut it into 1-inch cubes using a long knife. Allow it to rest for 5-10 minutes.
- 6
Cook the Curd
Slowly heat the curds to 95°F (35°C), stirring gently. Maintain this temperature for 30 minutes, stirring occasionally.
- 7
Drain the Curd
Pour the curds into a colander lined with cheesecloth to drain off the whey. Allow it to drain for about 10 minutes.
- 8
Add Salt
Transfer the curds to a mixing bowl and sprinkle the non-iodized salt over the curds. Gently mix to distribute the salt evenly.
- 9
Mold the Cheese
Pack the curds into a cheese mold. Press gently to expel more whey, then cover and allow to rest for 24 hours at room temperature.
- 10
Pierce the Cheese
After 24 hours, remove the cheese from the mold and use a skewer to pierce holes throughout the cheese to allow air to circulate for blue mold development.
- 11
Aging
Place the cheese on a wooden board in a cool, humid environment (ideally around 50-55°F or 10-13°C) to age for at least 2-3 months. Turn the cheese regularly and sprinkle with salt as needed.