Bayley Hazen Blue Recipe

Cheese Making Directions

1. 1

   Prepare the Milk

   Heat the raw cow's milk in a large pot to 32°C (90°F). If using pasteurized milk, add calcium chloride and mix well.

2. 2

   Add Cultures

   Sprinkle the mesophilic starter culture and Penicillium roqueforti over the surface of the milk. Allow it to rehydrate for 5 minutes, then stir gently to incorporate.

3. 3

   Add Rennet

   Dilute the rennet in a small amount of cool, non-chlorinated water. Add to the milk and stir gently for about 30 seconds. Let the milk sit undisturbed for 1 hour until curds form.

4. 4

   Cut and Cook the Curds

   Cut the curds into 1-inch pieces and let them sit for 5 minutes. Slowly heat the curds to 38°C (100°F) over 30 minutes while gently stirring occasionally.

5. 5

   Drain the Curds

   Pour the curds into a cheesecloth-lined colander and let drain for 5 minutes. Gather the cheesecloth and hang to drain for another 30 minutes.

6. 6

   Add Salt and Form Cheese

   Transfer the curds to a bowl and mix in the salt. Pack the curds into a cheese mold and press down firmly. Let sit at room temperature for 24 hours.

7. 7

   Aging Process

   Remove the cheese from the mold and place it on a wooden board. Pierce the cheese with a skewer to create air channels for mold growth. Age at 10°C (50°F) for 3 months, flipping regularly.