Blue Cheese Veg Time: How Long Should You Wait?

Blue cheese is a semi-soft cheese made with Penicillium roqueforti cultures, which create its distinctive blue-green veins and sharp, tangy flavour. It can be made vegan by using cashews as a base, which provide creaminess and richness. The process of making vegan blue cheese can take several weeks, but the final result is delicious. The cheese can be served with crackers or bread, added to a salad, or used in cooking. When storing blue cheese, it is important to prevent moisture loss and the growth of unwanted bacteria. It should be wrapped in wax paper or aluminium foil and stored in the fridge at a temperature of 35-45°F (2-7°C) with 70-80% humidity.

The ingredients and equipment needed

Ingredients and Equipment

The ingredients and equipment you will need to make vegan blue cheese are as follows:

Ingredients:

• Raw cashews
• Refined coconut oil
• Apple cider vinegar
• White miso paste
• Spirulina
• Salt
• Onion powder
• Garlic powder

Equipment:

• Medium pot
• Food processor
• Molds (springform pans or cookie cutters)
• Plastic wrap or parchment paper
• Knife
• Freezer
• Fridge

For the cashews, you will need 2 cups if following the recipe from "It Doesn't Taste Like Chicken" or 3 cups if following the recipe from "Full of Plants". For the refined coconut oil, you will need 1/4 cup (melted) or 2 tablespoons. For the apple cider vinegar, you will need 3 tablespoons. For the white miso paste, you will need 3 tablespoons or 1/8 teaspoon. For the spirulina, you will need 1/4 teaspoon. For the salt, you will need 1 and 1/2 teaspoons. For the onion powder, you will need 1 teaspoon. For the garlic powder, you will need 1/2 teaspoon.

In addition to the above, you will also need water for boiling/soaking the cashews, and some ice for chilling the cheese.

The step-by-step process

Ingredients

• Raw cashews
• Refined coconut oil
• Apple cider vinegar
• White miso paste
• Spirulina
• Salt
• Onion powder
• Garlic powder

Method

• Softening the cashews: Add the cashews to a medium pot and cover them with water. Bring the water to a boil and let the cashews boil for about 10 minutes until they are tender. Drain the water and rinse the cashews with cold water. Alternatively, you can soak the cashews in a bowl of water for a minimum of 6 hours or overnight. Drain and rinse before using.
• Making the cheese base: Add the softened cashews, coconut oil, apple cider vinegar, miso paste, salt, onion powder, and garlic powder to a food processor. Blend until the mixture becomes smooth, stopping occasionally to scrape the sides. The mixture will become sticky and warm.
• Preparing the mold(s): Line your mold(s) with plastic wrap or parchment paper. You can also use a silicone mold or any dish of your choice.
• Forming the cheese: Scoop about half of the cheese mixture into the mold(s) and spread it out. Sprinkle half of the spirulina across the surface. Add the remaining cheese mixture and sprinkle the remaining spirulina on top.
• Creating the veins: Use a knife to gently stir the cheese in the mold 2-3 times to mix in the spirulina and create veins. Be careful not to overmix.
• Chilling the cheese: Smooth the top of the cheese and cover it. Place the mold in the fridge for 6 hours or overnight to let the cheese firm up. The cheese will be firmer when it comes out of the fridge but will soften as it sits out. You can also put it in the freezer for about 30 minutes before serving to make it firmer.
• Serve: Your vegan blue cheese is now ready to be served! Enjoy it with crackers or bread, spread it on a sandwich, add it to a salad, or use it as desired.

Storage

The vegan blue cheese can be stored in the fridge for 1-2 weeks or frozen for later use.

How long it takes

Vegan blue cheese is a time-consuming process that requires patience and precision. The length of time it takes to make vegan blue cheese can vary depending on the specific recipe and the desired level of fermentation and aging. Here is a step-by-step guide on how long each process takes:

Soaking the Cashews

Soaking the cashews is the first step in making vegan blue cheese. This process usually takes around 5-6 hours or overnight. Soaking the cashews helps soften them, making them easier to blend into a creamy texture.

Preparing the Cashew Cream

After soaking, the cashews are drained and blended with water and coconut oil to form a smooth cashew cream. This blending process typically takes around 10 minutes. Probiotics and penicillium roqueforti are then added to the mixture and blended again for a few seconds.

Fermentation

The cashew cream is then transferred to a bowl and covered with plastic film. It needs to ferment at room temperature for about 24 hours to kickstart the fermentation process. This step is crucial for developing the tangy flavor of the blue cheese.

Shaping the Cheese

Once the fermentation is complete, the cashew cream is shaped into cheeses using springform pans or cookie cutters. This step doesn't take long, but the cheeses are then refrigerated overnight to help them firm up.

Salting the Cheese

The next day, the cheeses are removed from the pans and salted. Salting helps with mold growth and flavor development. This process doesn't take long, but it is an important step.

Aging and Mold Growth

The cheeses are then placed back in the refrigerator to age and allow the mold to grow. This is the most time-consuming part of the process. The cheeses need to be aged for at least 14 days, with daily flipping, to develop the characteristic blue/green veins. The mold usually starts to appear after about 7 days.

Crumbling and Reshaping

After the initial aging period, the cheeses are crumbled into small pieces and then reshaped into the springform pans or cookie cutters. This step helps create holes in the cheese, allowing for better mold growth.

Final Aging

The final aging period takes another 3-5 weeks, with daily flipping, to allow the mold to fully develop and the flavors to intensify. The longer the cheese ages, the stronger the flavor will become.

Total Time

In total, the process of making vegan blue cheese can take anywhere from 4 to 6 weeks, depending on the desired level of aging. This timeframe includes the initial fermentation, aging, and final aging periods. It's important to note that the aging times can be adjusted based on personal preference for the strength of flavor and mold development.

Additionally, there are some quick vegan blue cheese recipes that take around 20 minutes to make, plus chilling time. However, these recipes may not capture the same depth of flavor and texture as the longer, more traditional process.

How to store it

Storing blue cheese can be a delicate process, as the cheese is susceptible to drying out, developing unwanted bacteria, and losing its intended texture and flavour.

Refrigeration

The best way to store blue cheese and extend its shelf life is in the refrigerator. When stored correctly, blue cheese can be enjoyed for up to four weeks. It is recommended to wrap the cheese in cheese paper, parchment paper, or wax paper to prevent it from drying out. Then, place the wrapped cheese in a humid part of the fridge, such as the crisper drawer. This helps maintain the desired level of humidity (around 70-80%) while allowing for air circulation. Avoid using airtight containers or plastic wrap, as blue cheese needs to breathe.

Freezing

Freezing is another option for storing blue cheese, although it can alter the texture, giving it a powdery and less creamy mouthfeel. Frozen blue cheese is best used in cooked dishes rather than eaten fresh. To freeze blue cheese, cut it into desired sizes and wrap the pieces in aluminium foil or plastic wrap. Then, place the wrapped cheese in a freezer bag or airtight container, ensuring that all air is squeezed out. Frozen blue cheese can last for up to two months but should be used within six months for the best quality.

Room Temperature

Storing blue cheese at room temperature is possible but not recommended for more than four hours, especially after the package has been opened. If you plan to consume the cheese within a few hours, a cheese grotto can be used to maintain optimal humidity levels and provide a breathable environment. However, blue cheese stored at room temperature will only last a couple of days to a week.

Signs of Spoilage

It is important to regularly check blue cheese for signs of spoilage. Look for pinkish or brown discolouration, a slimy or sticky texture, or an ammonia-like smell beyond the usual pungent aroma. The presence of unusual mould colours other than blue-green is also an indication that the cheese has gone bad.

How to identify when it's gone bad

Blue cheese is a pungent and salty delicacy, but it can go bad. Here are some ways to identify when it has gone off:

Smell

The most obvious way to tell if blue cheese has gone bad is by its smell. Fresh blue cheese has a strong scent, but as it starts to spoil, this will change. If the cheese has an ammonia-like smell, or a smell that is too strong to enjoy, it is probably spoiled and should be thrown away.

Colour

Fresh blue cheese already has mould in it, but the creamy part should be white, beige or yellow. If you notice the colour starting to turn pink, brown, or green, your blue cheese has likely spoiled.

Texture

The texture of fresh blue cheese should be firm and crumbly. If the cheese feels slimy, sticky, soft or mushy, it has likely gone bad.

Taste

If the blue cheese still smells fresh and hasn't changed colour, you can usually tell if it's gone bad by tasting it. Fresh blue cheese has a strong, sharp taste, but when it starts to spoil, it becomes especially biting and can be too strong.

Expiry Date

Always check the expiration date printed on the blue cheese package. Consuming blue cheese after its expiration date increases the risk of foodborne illness.

Storage

How you store your blue cheese can also impact its longevity. It should be wrapped tightly and stored in the refrigerator, ideally in an airtight container, at a temperature of between 32-38°F (0-3°C).

Frequently asked questions