Patrick Oconnell
Blue cheese is a versatile ingredient that can be used in a variety of dishes, from salads to burgers and dips. While it is readily available in stores, making blue cheese at home allows you to customise its flavour, texture, and smell. The process involves carefully controlling the temperature and consistency of heated milk and cream, as well as introducing the bacteria that give blue cheese its distinctive colour and taste. This can be done by either adding pure strains of Penicillium or blending in a small amount of existing blue cheese. The curds are then drained, moulded, and pierced to create the characteristic blue veins.
How to encrust blue cheese
| Characteristics | Values |
|---|---|
| Sanitation | Wipe down countertops and stovetops with warm water and soap |
| Temperature | Heat milk and cream in a stockpot to 88°F (31°C) |
| Ingredients | 2 gallons of whole milk, 2 cups of cream, 1 ounce of blue cheese, 1/4 cup of water, 1 teaspoon of calcium chloride, 1 tablespoon of water, 1 package of yogurt culture starter, 1 package of direct-set mesophilic starter |
| Blending | Blend blue cheese and water while milk is heating, add blended mixture to the pot |
| Simmering | Let the liquid simmer and coagulate for about 90 minutes |
| Curds | Cut the curd into small pieces, stir curds every 5 minutes for 60 minutes, drain the curds, transfer to molds, and drain for 4 hours |
| Needling | Poke tiny holes in the cheese to allow oxygen to enter and create blue veins, use a stainless-steel needle 4-10 days after mold begins to appear |
| Aging | Age the cheese for at least 2 months, vary the time to control the development of blue veins |
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What You'll Learn
Making blue cheese at home
Ingredients and Equipment:
To make blue cheese at home, you will need the following ingredients:
- Milk (cow, goat, or sheep milk)
- Cream
- Calcium chloride (optional, but helps with curd formation)
- Yogurt culture starter
- Direct-set mesophilic starter
- Rennet
- Blue cheese
- Water
- Salt
Additionally, you will need the following equipment:
- Stock pot
- Spoon
- Knife
- Cheese mold
- Cheesecloth
- Colander
- Mesh grate
- Cheese mats
- Thermometer
- Blender
Sterilisation:
Before beginning the cheese-making process, it is important to sterilise your equipment to prevent the growth of harmful bacteria. Boil all the smaller items, such as the spoon, knife, cheese mold, cheesecloth, colander, mesh grate, and cheese mats, in the stockpot for 10 minutes. After boiling, carefully drain the water and set the items on a clean countertop. Wipe down countertops and stovetops with warm water and soap, then dry them with a clean towel.
Preparing the Milk Mixture:
Start by heating 2 gallons of whole milk and 1 pint of cream in the stockpot until it reaches 88 °F (31 °C). Maintain this temperature by adjusting the heat as needed. Add 1 teaspoon of calcium chloride mixed with 1 tablespoon of water to help the curd set better, especially if you are using store-bought milk. Next, add 1 package each of yogurt culture starter and direct-set mesophilic starter. Stir the mixture gently.
Creating the Curds:
In a separate container, mix 1 teaspoon of liquid rennet with 1/4 cup of water. Once the rennet is diluted, add it to the milk mixture. Keep the temperature at 88 °F and let the mixture simmer and coagulate for about 90 minutes. The mixture should then break into chunks. If it has a yogurt-like consistency, let it sit for an additional 15 minutes.
Cutting and Stirring the Curds:
After the coagulation process, it's time to cut the curd. Cut the curd as evenly as possible into 1/2-5/8” pieces. Allow the cut curds to rest for 5 minutes, and then slowly stir them for 20 minutes. This helps the curd surfaces to firm up. Maintain the temperature at 90 °F during this process. Remove 10% of the original milk volume as whey, and continue stirring for 10-15 minutes. Repeat the whey removal and stirring process once more.
Adding Blue Cheese and Draining:
To introduce the characteristic blue veins and flavour to your cheese, you can use either blue cheese or Penicillium roqueforti. If using blue cheese, blend 1 ounce of blue cheese with 1/4 cup of water until smooth. Then, add this mixture to your milk mixture along with 2 tablespoons of kosher salt. Alternatively, you can order "pure" strains of Penicillium roqueforti from a cheese-making supply store and add 1/4 teaspoon to the milk mixture.
Moulding and Pressing:
Now, it's time to prepare your cheese mould. Place a cheesecloth or muslin dishtowel in the cheese mould, allowing it to drape over the sides. Gently ladle the curds into the lined mould, being careful not to press or compact them. Fold the cheesecloth or dishtowel over the curds and press down lightly to release any excess whey. Remove the cheese from the mould and unwrap it. The cheese should hold its shape.
Aging and Ripening:
The aging process for blue cheese typically takes 2-3 months. Create a suitable environment for aging by using a 5-gallon food-grade plastic bucket with a lid. Place a rack covered with a plastic or bamboo sushi mat at the bottom of the bucket. Put the wheel of cheese on the rack and flip it weekly, leaving the lid slightly open for airflow. Maintain a temperature of 55-65 °F and 85-95% humidity during aging.
During the aging process, you will need to scrape off any mould that forms on the surface of the cheese. After the first month, use a clean spatula to gently scrape off any mould and return the cheese to the aging container. Repeat this process at least once a month. After 2.5 months, scrape the cheese for the final time, wrap it tightly, and place it in the bottom of your refrigerator.
The cheese will continue to age and develop flavour. For a milder cheese, you can consume it immediately after the initial aging period. For a stronger flavour, let the cheese age for an additional 2-6 months.
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Blue cheese sauce
Ingredients:
- 1/2 cup heavy cream or double cream
- 1/2 cup blue cheese, crumbled or mashed (any variety such as Stilton, Roquefort, Gorgonzola, or Maytag Blue)
- 1 small banana shallot or 2 regular small shallots, finely chopped
- 1 clove of garlic, minced
- 1 teaspoon of Worcestershire sauce
- Salt and pepper to taste
Instructions:
- Melt a small amount of butter in a large frying pan over medium heat.
- Add the chopped shallot and fry for 3-4 minutes until softened.
- Add the minced garlic and cook for an additional minute.
- Pour in the heavy cream and bring to a gentle simmer over medium-low heat. Cook for 3-5 minutes, stirring constantly to prevent burning or curdling.
- Add half of the blue cheese and stir until melted. Continue to simmer for 3-5 minutes, until the sauce thickens and coats the back of a spoon.
- Remove the pan from the heat to prevent the cheese from melting completely, which would make the sauce runny.
- Slowly stir in the remaining blue cheese until incorporated into the sauce.
- Add the Worcestershire sauce and season with salt and pepper to taste.
- Serve immediately over cooked steak, or allow it to cool and store it in an airtight container in the refrigerator for up to a week.
Feel free to adjust the ingredient quantities and cooking times to suit your taste and desired consistency. You can also experiment with adding other ingredients, such as buttermilk, sour cream, mayonnaise, milk, vinegar, or simple seasonings to create your unique blue cheese sauce.
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Blue cheese dip
Blue cheese is a versatile ingredient that can be used in a variety of dishes, from salads to grilled cheese sandwiches. It is also commonly used as a dip, pairing well with buffalo chicken wings, cut vegetables, and even fruit.
One way to make a simple blue cheese dip is to combine blue cheese crumbles with sour cream, mayonnaise, buttermilk, fresh lemon juice, salt, and pepper. You can also add in other ingredients like chives or green onions, fresh garlic, and vinegar. If you have the time, it is recommended to mix the ingredients a few hours before serving to allow the flavours to meld together. This dip can be served alongside buffalo chicken wings, cut vegetables, or chips.
For those who prefer a thicker dip, Greek yoghurt can be used instead of sour cream, and the buttermilk can be omitted. Additionally, some people like to add a dash of Worcestershire sauce or Tabasco sauce for extra flavour.
If you're looking for a creamier dip, you can try using heavy whipping cream instead of buttermilk and adding extra garlic. This version is also served well with wings, vegetables, and fruit.
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Blue cheese salad
Blue cheese is a popular ingredient in salads, adding a salty, creamy, and pungent flavour. A blue cheese salad is a great side dish to steak, grilled meats, or BBQ.
Ingredients
For a blue cheese salad, you will need:
- Blue cheese
- Lettuce (iceberg or romaine)
- Tomatoes (cherry or grape tomatoes are recommended)
- Bacon
- Red onion
- Chives
- Avocado
- Walnuts
- Olive oil
- Salt and pepper
- Sugar
- Vinegar
- Dijon mustard
- Sherry vinegar
- Sesame seeds
Dressing
To make a blue cheese salad dressing, you can mash blue cheese and buttermilk together with a fork until well-combined, then add other ingredients such as mayonnaise, sour cream, milk, vinegar, and seasonings. Alternatively, blend oil, sugar, salt, vinegar, and blue cheese, and whisk in some mustard and vinegar.
Encrusting the Blue Cheese
To encrust the blue cheese, you can coat it in a variety of ingredients such as nuts, breadcrumbs, or herbs, and then bake it or fry it until the coating is golden and crispy. This will add a crunchy texture to the cheese and enhance its flavour.
Putting it all together
Wash and dry the lettuce, and cut it into thin ribbons. Chop the tomatoes into quarters, and cook the bacon in a skillet. Toast the walnuts in the oven for 10 minutes at 350°F, and then let them cool before chopping them coarsely. Whisk together the olive oil, mustard, vinegar, salt, and pepper, and add half of the blue cheese. Toss the lettuce, tomatoes, bacon, walnuts, onion, avocado, and sesame seeds with the dressing, and then top with the remaining blue cheese.
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Blue cheese on a cheeseboard
Blue cheese is a classic choice for a cheeseboard, with its bold, spicy, and pungent flavours, and crumbly texture. It is a versatile cheese that can be eaten crumbled, spread, or melted. When selecting a blue cheese, there are a variety of options to choose from, each with its own unique characteristics.
One well-known variety is Roquefort, a French blue cheese from the caves of Roquefort-sur-Soulzon. It is made from sheep's milk and is known for its intense sharpness and tanginess, with a lingering pungency. Another variety is Gorgonzola, the Italian blue cheese that comes in two types: Gorgonzola Dolce, a milder, sweeter, and creamier version, and Gorgonzola Piccante, which is sharper, crumblier, and more pungent.
Moving to England, we find Stilton, a robust and earthy cow's milk blue cheese. Denmark's contribution is Danish Blue, a milder option that strikes a balance between creaminess and tanginess. From the rugged Asturias region of Spain, Cabrales is a rustic and intense blue cheese with a crumbly texture, often made from cow's milk or a mixture of cow, goat, and sheep's milk for a more complex flavour.
For a softer blue cheese, Cambozola from Germany combines the creaminess of Camembert with the boldness of Gorgonzola. It is an approachable option with a hint of pungency. If you're looking for something with a unique texture, Bayley Hazen from Jasper Hill Farm in Vermont is said to have a fudge-like texture along with toasted-nut sweetness and anise spice notes.
When creating a cheeseboard with blue cheese, consider including a variety of textures and flavours. You can pair blue cheese with fresh fruits like apples and pears, as well as something sweet, salty, pickled, or cured. A well-rounded cheeseboard might include a mild cheese, a flavoured cheese, a creamy cheese, and a firm cheese, along with complementary accompaniments.
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Frequently asked questions
You will need: 1 ounce (28g) of blue cheese, 1/4 cup (59ml) of water, 2 gallons (7.6 litres) of whole milk, 2 cups (470ml) of cream, 1 teaspoon (4.9ml) of calcium chloride, 1 tablespoon (15ml) of water, 1 package of yoghurt culture starter, 1 package of direct-set mesophilic starter, a stockpot, a blender, a thermometer, a spoon, a knife, a cheese mould, cheesecloth, a colander, a mesh grate, cheese mats, and gloves.
First, sanitise your equipment and work surfaces. Next, heat the milk and cream in the stockpot to 88°F (31°C). While the milk is heating, blend the blue cheese and water. Then, add the yoghurt culture, mesophilic starter, calcium chloride, and blue cheese mixture to the pot. Maintain the temperature at 88°F (31°C) and let the liquid simmer and coagulate for about 90 minutes. After this, cut the curd into small pieces, and stir the curds every 5 minutes for the next hour. Drain the curds, transfer them to moulds, and drain for another 4 hours. Finally, wrap the cheese in foil or cheese paper and store at 8°C until ready to eat.
You will need to set aside an entire day for the cheese-making process. After that, the cheese will need to age for about 2 months before it is ready to consume.
Four to ten days after mould has begun to appear on the cheese, use a stainless-steel needle to pierce through the rind. This process, called needling, allows oxygen to enter the cheese and creates the characteristic blue veins.
