Bleu Cheese Recipe

Sanitize and assemble

Thoroughly clean and sanitize all equipment (pot, thermometer, stirring spoon, mold). Assemble a large stainless pot and an accurate dairy thermometer.

Pour 4 cups whole milk and 1 cup heavy cream into the pot. Slowly heat the milk to 86°F (30°C) over low to medium-low heat, stirring occasionally to distribute heat evenly.

Remove the pot from heat or reduce so temperature holds at 86°F (30°C). Sprinkle 1 tsp mesophilic starter culture evenly over the surface of the milk. Let it rehydrate 1–2 minutes, then gently stir it in with an up-and-down motion for about 1 minute.

Add 1 tsp Penicillium roqueforti powder directly to the milk and stir gently for 30 seconds to distribute evenly. If using powdered cultures that require hydration, follow manufacturer guidance (can be mixed with a little sterile water first).

If using store-bought pasteurized milk, dilute 1/2 tsp liquid calcium chloride in 2 tbsp sterile water and stir into the milk now. This helps with curd formation.

Dilute 1/4 tsp liquid rennet in 2 tbsp sterile water. Stir the diluted rennet gently into the milk using an up-and-down motion for 1 minute so it is fully incorporated but without vigorous agitation.

Cover the pot and allow the milk to set undisturbed for 45 to 60 minutes at 86°F (30°C), or until you get a clean break (when a knife is drawn through the curd, the cut holds and whey is clear).

Using a long knife or curd cutter, cut the curd into 1/2–3/4 inch cubes. Let the cut curds rest for 5 minutes.

Gently stir the curds using a slotted spoon for about 10–15 minutes, keeping the temperature steady at ~86°F (30°C). This releases whey and firms the curds slightly. Be gentle to avoid breaking curds too finely; bleu cheese benefits from slightly larger curds.

Line a colander with cheesecloth and ladle the curds into it. Allow whey to drain for 15–30 minutes. Gather the cloth and tie to form a loose bundle; hang or place over a bowl so whey continues to drip but the curds retain some moisture.

Transfer the drained curds into a cheese mold lined with cheesecloth in several layers, packing gently but not tightly. Fill to desired size (this recipe yields roughly a 1–1.5 lb wheel/loaf).

Fold the cloth over the top, place a follower (if available) and apply light weight (1–2 lbs) for 2–4 hours to help the cheese knit together and expel more whey. Turn the cheese in its cloth every 30–60 minutes to ensure even drainage. Stop when the cheese holds its shape but still feels slightly moist.

Unmold the cheese and remove the cloth. Evenly rub 2 tsp cheese salt over the surface of the cheese. For a more consistent salting, you may dissolve salt in a small amount of water and brush it on, but dry-salting is traditional.

Place the cheese on a draining mat or tray and let it air-dry at room temperature (55–65°F / 13–18°C if possible) for 1–3 days until a tacky rind forms. Turn the cheese daily and re-salt any areas that look dry if desired.

After the rind has formed (usually 1–3 days), move the cheese to an aging environment held at 50–55°F (10–13°C) with 85–95% humidity. Place it on a shelf or rack to age.

Using a sterile stainless-steel skewer or long needle, pierce the cheese several times (6–12 holes depending on size) from top to bottom to create air channels that allow the Penicillium roqueforti to develop blue veins. Space holes evenly in a grid pattern.

Age the cheese for 4–8 weeks. Turn the cheese every 2–3 days initially, then once or twice weekly. Monitor for even blue veining and desired flavor. Longer aging yields a stronger, more piquant bleu cheese.

When the cheese has developed the desired flavor and veining, move to cooler storage (40–45°F / 4–7°C) for short-term storage. Wrap in wax paper or cheese paper to allow minimal breathing and prevent excessive drying.

Serve chilled or at room temperature. Bleu cheese pairs well with honey, pears, steak, or as a salad dressing ingredient.