Randy Chandler
Blue cheese is made from cow, goat, sheep, or even buffalo milk, which may be raw or pasteurized. The cheesemaking process involves draining curds, forming them into wheels, and sprinkling them with Penicillium roqueforti inoculum and salt to prevent spoilage. The cheese is then aged for 60 to 90 days, during which stainless steel rods are used to pierce and spike the cheese, allowing oxygen to circulate and fostering the growth of blue mold. This needling technique softens the texture and develops the characteristic blue veins and flavor of blue cheese. The type of milk, animal diet, and cheesemaking techniques contribute to the distinct flavor profiles of various blue cheeses.
| Characteristics | Values |
|---|---|
| Type of milk | Cow, sheep, goat, or buffalo milk |
| Pasteurisation | Pasteurised or unpasteurised |
| Starter culture | Bacteria and enzymes |
| Mould culture | Penicillium roqueforti |
| Enzyme | Rennet |
| Texture | Soft and creamy, crumbly, or hard |
| Flavour | Mild, salty, sharp, sweet, or earthy |
| Aroma | Pungent |
| Colour | Pale to dark |
| Perforations | Machine-made or natural openings |
| Aging | In a cave or a temperature-controlled environment |
| Time | Several weeks to several months |
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What You'll Learn
Blue cheese is made from cow, goat, sheep, or buffalo milk
Then, a mold culture is introduced to the milk, which creates the characteristic blue-green veins in the cheese. The most common mold culture used is Penicillium Roqueforti. The mold grows during the ripening process, which usually takes several weeks to several months. During this time, the cheese is kept at a low temperature of around 50-56 degrees Fahrenheit and high humidity of around 85-90%.
The type of milk used, the diet of the animal, and the cheesemaking techniques employed all contribute to the distinct flavor and texture of each blue cheese. For example, Roquefort, a sheep's milk blue cheese, has a more robust flavor and moist, crumbly texture. On the other hand, Gorgonzola, a cow's milk blue cheese, has a creamy texture and a strong flavor.
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The milk is then pasteurized and acidified
The milk used to make blue cheese can come from cows, sheep, buffalo, or goats. The milk is then typically pasteurized, although some blue cheeses, such as Roquefort, are made with raw milk. Pasteurization is a process that kills potentially harmful bacteria in milk and helps to extend its shelf life.
After pasteurization, the milk is acidified through the addition of a starter culture. This culture contains bacteria and enzymes that convert the lactose in milk into lactic acid, changing it from a liquid to a solid. This process also lowers the pH of the milk, creating the ideal environment for the next steps in cheesemaking. The specific cultures used can vary, resulting in different flavours and aromas.
The addition of rennet, an enzyme that coagulates the milk, is crucial in the cheesemaking process. Rennet removes the "hairy layer" of casein micelles, allowing them to aggregate and form curds. These curds are then cut to release the whey.
The curds are then shaped and pierced to introduce mould cultures, typically Penicillium Roqueforti, which create the characteristic blue veins in the cheese. The piercing allows the mould to grow inside the cheese, contributing to its unique flavour and texture. The cheese is then aged in a controlled environment, usually for several weeks to several months, during which the mould continues to grow and develop the distinct characteristics of blue cheese.
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Curds are formed and drained
Blue cheese is made by introducing mould cultures to milk, which create blue-green spots or veins through the cheese. The milk is typically pasteurised, although some blue cheeses, like Roquefort, are not. After the mould cultures have been added, rennet is added to coagulate the milk. Rennet is an enzyme that removes the strain that occurs when the hairy layer of casein micelles entangles, allowing the casein micelles to aggregate together and form curds.
Once the curds have formed, they are cut to release the whey. The curds are then gently ladled into a colander or strainer lined with damp butter muslin and left to drain for 5 minutes. Next, the curds are ladled into Camembert moulds lined with damp cheesecloth, covered with the tails of the cloth, and left to drain for 12 hours at room temperature. The cheeses are then flipped at least four times to ensure a uniform shape and appearance.
After draining, the cheese is removed from the moulds and sprinkled with salt, which is gently patted into the surface. The cheeses are then placed on a mat in a ripening box and aged at 68 to 72 degrees and 90% humidity. The lid is left slightly ajar to allow for some air movement. The cheeses are flipped daily, and any excess moisture is wiped away with a paper towel.
After 2 days, the cheeses are pierced all the way through to the other side four times horizontally with a sterilised knitting needle or round skewer. After 10 days, blue mould should start to appear. Any undesirable mould is rubbed off with a piece of cheesecloth dipped in a vinegar-salt solution and wrung dry. Once sufficient blue mould growth is achieved, the cheeses are wrapped tightly in foil and refrigerated for up to 4-6 months.
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The cheese is salted and spiked with rods to encourage mould growth
Once the cheese has been shaped, it is typically salted and spiked with rods to encourage mould growth. This process is known as "needling" or "piercing" and allows the mould to grow inside the cheese as well as on its surface. The mould is what gives blue cheese its distinctive blue-green veins and spots, as well as contributing to its flavour and texture. The cheesemaker can affect the outcome of the cheese by varying the number of piercings they make.
After needling, the cheese is placed in a ripening box and aged at a specific temperature and humidity level. The ideal temperature is between 50 and 56 degrees Fahrenheit (10 to 13 degrees Celsius), and the humidity should be around 85 to 90%. At this stage, the mould will begin to grow, and the cheese will develop its characteristic blue veins.
During the maturation process, which can last from several weeks to several months, the affineur will regularly check and taste each batch to ensure the cheese is maturing properly. The mould continues to grow and produce enzymes that contribute to the flavour and texture of the blue cheese.
Once the desired level of mould growth has been achieved, the cheese is ready to be wrapped and consumed. However, if the mould has overgrown, it may need to be wiped or scraped off to prevent it from overtaking the entire block of cheese.
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It is then aged for 60-90 days to develop its flavour
Once the blue cheese has been 'needled', it is essential to age the cheese in a high-humidity, low-temperature environment. In the original cheesemaking process, the cheese was aged in caves, so a similar environment is required. This means 90% humidity, which is like walking through a misted rain or a wet cave, and a low temperature of 55 degrees Fahrenheit. This requires finesse and work to maintain. One method is to put the cheese in ripening boxes and then store them in a wine-turned-cheese fridge.
After four weeks, the blue cheese will be covered in a full moldy fur. At this point, the mold must be wiped or scraped off to prevent it from overtaking the entire block of cheese. The mold is essential to the distinctive moldy taste of blue cheese, but it is possible to have too much mold. The entire blue cheese ripening process takes about 2.5 months.
During the aging process, the mold continues to grow and produce enzymes that contribute to the flavor and texture of the cheese. The affineur regularly checks and tastes each batch to shepherd the cheese through its maturation.
After 60-90 days, the blue cheese will have developed its flavor and be ready to be cut, wrapped, and consumed.
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Frequently asked questions
Blue cheese is made from cow, goat, sheep, or even buffalo milk, which may be raw or pasteurized.
Blue cheese is ripened with cultures of the mold penicillium. The cheesemaker pierces the cheese with stainless steel needles to create crevices that allow oxygen to interact with the cultures in the cheese and enable the blue mold to grow from within.
The flavor of blue cheese is largely influenced by the type of milk used, the diet of the animal the milk is sourced from, and the cheesemaking techniques employed. The blue mold itself also contributes to the flavor through the breakdown of fat, known as lipolysis.
