Blue Cheese Recipe

Blue Cheese Directions

1. 1

   Prepare the Milk

   In a large pot, heat the whole milk and heavy cream over medium heat until it reaches 85°F (30°C). Stir gently to combine.

2. 2

   Add Vinegar and Rennet

   Once the milk mixture reaches the desired temperature, remove it from heat. Stir in the white vinegar and let it sit for about 5 minutes. After that, add the rennet and stir gently for 30 seconds. Let it sit undisturbed for 1 hour.

3. 3

   Cut the Curd

   Once the curd has formed, use a long knife to cut it into 1-inch cubes. Let it sit for another 5-10 minutes.

4. 4

   Cook the Curd

   Gently heat the curds to 100°F (38°C) over low heat while stirring gently. This should take about 30 minutes.

5. 5

   Drain the Curd

   Once the curds are firm, ladle them into a cheesecloth-lined colander. Allow the whey to drain off for about 1 hour.

6. 6

   Add Culture and Salt

   Transfer the curds to a mixing bowl. Stir in the blue cheese starter culture, salt, and cayenne pepper. Mix well to combine.

7. 7

   Mold the Cheese

   Pack the curd mixture into a cheese mold. Press down gently to remove any excess whey. Cover with a lid or cheesecloth.

8. 8

   Age the Cheese

   Let the cheese age in a cool place (about 50°F/10°C) for 2-4 weeks, flipping it every few days.