Blue Cheese Recipe

Time3h

Serves10

Make Blue Cheese Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Heat the Milk and Cream
In a large pot, combine 4 cups of milk and 1 cup of cream. Heat the mixture over medium heat until it reaches 85°F (29°C), stirring occasionally.
2
Add Vinegar and Salt
Once the milk and cream mixture is heated, remove it from the heat and stir in 1/4 cup of white vinegar and 1 tsp of salt. Let it sit for 10 minutes to allow the curds to form.
3
Add Mold Culture
Sprinkle 1/2 tsp of Penicillium roqueforti over the curds and gently stir to incorporate. Allow it to sit for an additional 30 minutes.
4
Add Rennet
Dissolve 1/4 tsp of rennet in 1/4 cup of cool, chlorine-free water. Gently stir this solution into the curd mixture and let it sit undisturbed for 1 hour, or until the curd has set.
5
Cut and Cook the Curd
Once the curd has set, cut it into 1-inch cubes. Heat the curds slowly to 100°F (38°C) while stirring gently. Maintain this temperature for 30 minutes.
6
Drain the Curds
Line a colander with cheesecloth and pour the curds into it to drain off the whey. Allow the curds to drain for 1-2 hours.

7
Mix in Flavorings
Once the curds have drained, transfer them to a mixing bowl. Add 1 tsp of garlic powder, 1 tsp of dried thyme, and 1/2 tsp of black pepper. Mix well.
8
Mold the Cheese
Press the mixture into a cheese mold lined with cheesecloth. Compact the mixture firmly and fold the cheesecloth over the top.
9
Age the Cheese
Leave the cheese to age in a cool, humid place (ideally around 50°F / 10°C) for 4-6 weeks. Flip the cheese every few days to promote even aging.