Frederic Melton
Blue cheese is a legendary food with a near-mythical status. It is one of the world's oldest and most revered cheeses, with a strong, salty, and pungent flavour. The process of making blue cheese is an art, and the aging process is a crucial step in developing its distinctive characteristics. The aging time depends on personal preference, but it typically takes around two months to achieve a mild blue cheese, and longer for a stronger flavour. The humidity, temperature, moisture, salt content, acid levels, and oxygen levels all play a role in creating the perfect environment for aging blue cheese.
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What You'll Learn
Humidity and temperature control
Blue cheese typically ages for around 2 months, and the ageing process can be extended to develop a stronger flavour. During this time, the cheese must be stored at a temperature of 54°F (12°C) or slightly higher at 55°F. Higher temperatures will shorten the lifespan of the cheese and promote the growth of undesirable brown ammonia-producing bacteria. Therefore, it is essential to maintain a consistent temperature within the recommended range.
The ideal humidity level for ageing blue cheese is around 85%. Humidity plays a vital role in the development of mould and bacteria. Too much humidity can lead to excessive mould growth, while too little can result in a dry and cracked cheese. To regulate humidity, you can adjust airflow by drilling holes in the storage container or using a humidifier or dehumidifier.
Creating a "cheese cave" is a popular method for achieving the desired temperature and humidity conditions. This can be done by using a food-grade plastic bucket with a lid, placing the cheese on a rack inside, and leaving a small gap in the lid for airflow. The cheese itself contributes to the humidity within the cave, and the surrounding environment helps maintain the temperature.
Additionally, the ageing process requires regular maintenance. Every few weeks, the cheese should be flipped to ensure even ageing. After a month, holes can be poked into the cheese with a skewer to allow air into the interior, promoting the growth of mould veins. The exterior mould should also be scraped off at least once a month to prevent the overgrowth of undesirable moulds.
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Skewering and needling
Needling is typically done by hand, using a sterilised knitting needle or round skewer to pierce the cheese all the way through, with approximately 10 cm between each piercing. It is important to sterilise the needle or skewer to prevent unwanted moulds or bacteria from growing. Some sources recommend piercing the cheese 4 times horizontally and 4 times vertically, while others suggest a finer needle with piercings approximately 2.5 cm apart.
Another method involves using a machine with piercing needles that have "bugle"-shaped tips. These needles are pushed into the cheese in a pattern specific to its shape, minimising cracking. This method ensures consistent piercing and can be more efficient for larger-scale production.
After needling, the cheese is typically placed in a ripening box or a sealed container with holes for airflow. It is then aged in a controlled environment with specific temperature and humidity levels. The ideal temperature range for ageing cheese is generally between 7°C and 14°C, with humidity levels between 75% and 95%. Maintaining the correct temperature and humidity is crucial for the successful ageing of blue cheese.
During the ageing process, the cheese should be regularly flipped and any excess moisture wiped away. The mould that forms on the cheese should also be periodically scraped off to prevent it from overwhelming the cheese. The ageing time will depend on the desired taste and texture, with longer ageing resulting in a firmer and more intense cheese, while shorter ageing produces a milder and softer product.
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Scraping and cleaning
Blue cheese is aged in a cave or a controlled environment that replicates a cave. The temperature and humidity of the cave are important factors in the ageing process. Blue cheese is typically aged at a temperature of 55-65°F or 4-7°C, and humidity should be maintained at around 85%.
Once a month, the cheese should be removed from the cave and the exterior mould layer should be carefully scraped off. This can be done with a clean cake frosting spatula. The mould will be a mix of colours, including blue, red, white, and possibly green. This process should be repeated at least once a month for the first 2.5 months. Scraping the mould controls its growth and helps to prevent the development of undesirable moulds, such as brown ammonia, which can be produced at higher temperatures.
After scraping, the cheese should be returned to the cave to continue ageing. It is important to be vigilant about sanitation during this process, ensuring that the cheese and all equipment are kept clean.
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Wrapping and storing
After 2.5 months, the cheese should be wrapped tightly in cheese wrap or foil. It can then be placed in the bottom of the refrigerator, where it will continue to age. The cheese can be eaten at this point for a mild flavour, or left to age for up to 6 months for a stronger flavour.
If you are making your own blue cheese, you will need to create the right conditions for it to age. Blue cheese should be aged at 85% humidity, between 55-65 degrees. A 5-gallon food-grade plastic bucket with a lid can be used to create a micro-ecosystem for the cheese to age in. The cheese should be flipped weekly, and the lid should be left slightly open to allow for some airflow.
Some blue cheeses are wrapped in grape leaves that have been macerated in pear brandy, while others are wrapped in aluminium foil. This is done after 9-11 months of ageing the cheese in a cave.
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Flavour and texture development
The ageing process involves a series of chemical reactions where caseins and fats break down in the presence of enzymes, resulting in changes to both the texture and taste of the cheese. This breakdown of fats by the blue mould, or Penicillium roqueforti, produces ketones, contributing to the rich flavour and aroma characteristic of blue cheese. The longer the ageing period, the more pronounced these flavours become.
To achieve the desired texture, maintaining the appropriate temperature is essential. Ageing blue cheese at a higher temperature of around 12°C can lead to the production of brown ammonia, which is undesirable. Instead, a temperature range of 4-7°C is recommended for optimal results. The humidity level should also be carefully monitored, as excessive moisture can lead to the growth of unwanted mould, affecting the flavour and texture. Ideally, the humidity should be maintained between 85-95% during the ripening process.
The presence of mould and bacteria also plays a significant role in flavour and texture development. The type and amount of mould on the rind can impact the biochemical reactions that contribute to the overall characteristics of the cheese. Natural rind blues, for example, have a shorter shelf life and a more defined peak period. Additionally, the use of bacteria such as Brevibacterium linens in washed rind cheese adds complexity to the aroma and flavour of the finished product.
The ageing duration for blue cheese can vary, with some cheeses requiring 60-90 days of fermentation to develop their signature flavour, while others may be aged for longer periods, such as 9-11 months, to achieve the desired texture and taste.
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Frequently asked questions
The aging process for blue cheese takes a minimum of 2 months, but it can be aged for much longer. The longer it's aged, the stronger the flavor.
Blue cheese should be aged at a temperature of between 4-7°C/37-39°F or 54°F/12°C. It also likes a high humidity of around 85%.
The final cheese should have a red to orange/yellow surface, sometimes with a light white mold growing through it. The paste should be fully ripened with little to no opaque curdiness in the center.
