Kamil Perry
Blue cheese is a beloved and versatile ingredient, but making it at home can be a challenge. The process involves a number of steps, from preparing the milk and cutting the curds to needling the cheese to create the characteristic blue veins. While it can be made at home, it is recommended that you have some cheese-making experience before attempting this complex process. The right ingredients, equipment, and conditions are all essential to success, and even then, it can take up to 60 days to see progress. However, with time, patience, and the right techniques, you can create a stunning blue cheese to elevate your cheese boards and impress your guests.
Explore related products
Blue cheese ingredients
Blue cheese is made with the addition of cultures of edible moulds, which create blue-green spots or veins through the cheese. The mould most commonly associated with blue cheese is Penicillium Roqueforti, which is responsible for the greenish-blue, mouldy aspect of the cheese.
To make blue cheese, you will need milk, preferably raw cow's milk, but other kinds of milk can be used. You will also need an aeromic mesophilic cheese culture, or a common mesophilic, which will make the cheese taste meatier and smell less strong. You will also need a small amount of p. Roqueforti culture, which should be hydrated for 30 minutes before use.
Other ingredients that can be added include calcium chloride, which helps with curd development, and cultured buttermilk or yoghurt, which acts as a natural mesophilic culture source.
Once the cheese has been made, it is important to aerate it by poking holes in it to allow oxygen to enter and feed the p. Roqueforti cultures. This process is known as needling and is essential for creating the characteristic blue veins of the cheese.
Blue Cheese: Rotten or Not?
You may want to see also
Curd development
Blue cheese is made with the addition of cultures of edible moulds, which create blue-green spots or veins throughout the cheese. The mould, Penicillium roqueforti, creates the characteristic blue veins in blue cheese after the aged curds have been pierced, forming air tunnels in the cheese. The mould is able to grow along the surface of the curd-air interface and is responsible for the aroma of blue cheese.
To make blue cheese, the curd surface is initially cut into large cubes to retain the final moisture for this cheese. The curds are cut to 1/2-3/4" and then allowed to rest for 5 minutes. The larger size will retain more moisture and provide larger openings internally for the finished cheese. The curds are then stirred intermittently over 20 minutes, just enough to firm the curd surface and keep the curds from consolidating. The intermittent stirring is intended to keep the curds separate but not dry them out too much. The last two steps of whey drainage and stirring are intended to firm the curd surfaces while maintaining the internal moisture. This 'grain' development is very important for this cheese and perhaps one of the most challenging parts of this recipe. The final curds should be plump and springy and should be examined to make sure that the curds have a light skin on the surface and remain somewhat heavy in the hand.
The curds are then ladled into containers to be drained and formed into a full wheel of cheese. The curds are drained over a colander lined with cheesecloth, while still keeping the curds warm. The better the curds are drained, the more open the interior of the cheese. The curds are then transferred to open-ended moulds on draining mats and drained for 4 hours, being turned every 15 minutes for the first hour, and then every hour for the remaining 3 hours. This developed curd structure will form the small openings in the cheese body that are essential for the blue mould to develop while ageing, because the blue requires an aerobic environment.
After the curds have been ladled into containers, the Penicillium roqueforti inoculum is sprinkled on top of the curds along with Brevibacterium linens. The curds granules are then knit in moulds to form cheese loaves with a relatively open texture. Whey drainage continues for 10-48 hours, with no pressure applied, but the moulds are inverted frequently to promote this process. Salt is then added to provide flavour as well as to act as a preservative so the cheese does not spoil. The final step is ripening the cheese by ageing it. When the cheese is freshly made, there is little to no blue cheese flavour development. Usually, a fermentation period of 60-90 days is needed before the flavour of the cheese is typical and acceptable.
The Savory Debate: Shrimp and Blue Cheese's Complex Chemistry
You may want to see also
Draining and mould growth
Draining is an important step in the blue cheese-making process. Once the curds have been cut into large cubes and stirred, the mixture should be transferred to a draining surface. Here, it should be left to drain for 10-20 minutes, with gentle stirring to ensure the whey drains well and the curds remain separate. It is important to avoid any deep piling of the curds during this stage, as they need to be kept separate to create a more open texture and better mould distribution. This step will form the small openings in the cheese body that are essential for the blue mould to develop during ageing.
After the cheese has been removed from its mould, it should be placed on a draining mat to drain for another 8 hours. The same temperature and humidity should be maintained.
Mould growth is dependent on a few factors. The cheese should be punctured to create small openings to allow air to penetrate and support the growth of the aerobic Penicillium roqueforti cultures, thus encouraging the formation of blue veins. This process is known as needling and is essential to creating blue cheese. Needling is typically done 4-10 days after mould has begun to appear on the cheese, using a stainless-steel needle to pierce the rind. The number of holes and their size will determine how much oxygen enters and feeds the Penicillium roqueforti cultures, which in turn determines the number of blue veins that form. The cheese should be turned daily to ensure even airflow. After about 3 weeks, signs of blue mould should be visible internally and on the surface. If the surface is too moist, a rose to orange colour will develop, while a drier surface will result in a slight white mould.
During the ripening period, the temperature and humidity in the room should be monitored to ensure the cheese does not spoil and maintains its optimal flavour and texture. The ripening temperature is usually around 8 to 10 degrees Celsius with a relative humidity of 85-95%.
Blue Cheese and Pesto: A Match Made in Heaven?
You may want to see also
Explore related products
Needling
To begin the needling process, use a stainless-steel needle to pierce the cheese through the rind about 2.5 cm apart. It is important to ensure that the holes are not placed too close together, as this can cause the cheese to crack later on. The needling can be done as many times as desired and can also be done using a machine specifically designed for this purpose, which has piercing needles with "bugle"-shaped tips.
After needling, the cheese should be ripened for another 90 days at the same humidity and temperature, being turned every 3-4 days. During this time, the blue mold will grow and develop its distinct colour and flavour. The outer mould should be scraped off periodically.
Blue Cheese Dressing: A Low-FODMAP Surprise
You may want to see also
Storing
Firstly, it is important to note that blue cheese should be kept away from other cheeses, as the mold spores can travel through the air and contaminate them. When storing blue cheese in the refrigerator, it should be kept in the warmest part, such as the vegetable drawer, and away from strong-smelling foods to prevent flavor transfer. It is recommended to wrap blue cheese in wax paper or aluminum foil, which protects it from excess moisture while still allowing the cheese to breathe. The wrapped cheese can then be placed in an airtight container to further maintain freshness. It is also important to re-wrap the cheese each time you use it to prevent moisture build-up.
If you are a frequent consumer of blue cheese, it may be beneficial to invest in a Cheese Grotto—a storage container designed specifically for cheese. The Cheese Grotto can be stored either in the fridge or on the counter and has a breathable back panel to allow for a gentle flow of fresh air. It also includes a clay brick humidifier to maintain the high humidity that blue cheese prefers.
For those who prefer to store their cheese on the counter, a traditional cheese dome can be used. However, it is important to regularly lift the dome to allow fresh air to reach the cheese. Additionally, if you are storing cheese on a bamboo shelf, be aware that in rare cases of very high blue cheese consumption, the mold can bloom and attach itself to the shelf.
Figs and Blue Cheese: A Perfect Pairing Appetizer
You may want to see also
Frequently asked questions
Blue cheese is a type of cheese with a distinct blue vein that is caused by the piercing or 'needling' process, allowing oxygen to enter the cheese.
The ingredients required to make blue cheese include raw cow's milk, calcium chloride, cultured buttermilk/yogurt, and penicillium roqueforti.
You will need a pot, a blender, a draining surface, and a cheese mold.
First, sterilize your equipment and add milk to the pot. Add calcium chloride and heat to 88 degrees Fahrenheit. Add the cultures, let them hydrate, and stir. Maintain the target temperature for 90 minutes, then dilute and add rennet. Cut the curds, allow them to rest, and then stir. Repeat the whey removal and stirring process. Pierce the cheese with a skewer or needle to create openings for oxygen to enter and encourage blue mold growth.
It takes around 60 days to see progress in mold growth. The blue mold should start to grow internally and on the surface within 3 weeks. The cheese will continue to age and develop flavor over time.
