Randy Chandler
Blue cheese is a general name for cheese that has had Penicillium cultures added to it, producing blue veins of mould throughout the cheese. The process of ripening blue cheese is complex and requires precision. The cheese must be cured in a fridge at a specific humidity and temperature. This guide will explain the steps to ripen blue cheese at home.
How to Ripen Blue Cheese
| Characteristics | Values |
|---|---|
| Temperature | 7-10 degrees Celsius (50-57 degrees Fahrenheit) |
| Humidity | 85-90% |
| Time | 2.5-3 months |
| Process | Needling, wiping off mould, flipping, wrapping in foil, refrigerating |
| Ingredients | Penicillium roqueforti, pasteurized whole cow’s milk, MM 100 powdered mesophilic starter culture, calcium chloride, liquid rennet, coarse kosher salt |
Explore related products
What You'll Learn
- Blue cheese requires ''needling' to develop its classic veins
- The cheese must be cured in a fridge at a certain humidity and temperature
- The ideal temperature range for ripening is 50-57°F
- Blue cheese is ripened with penicillium cultures
- The size and number of needling holes determine the number of blue veins
Blue cheese requires ''needling' to develop its classic veins
Blue cheese is ripened with penicillium. The classic veins in blue cheese are the result of the cheese being spiked, or 'needled', to allow oxygen to circulate and the mould to flourish. This process is called 'needling'. The size and number of needling will determine how much oxygen enters and feeds the penicillium roqueforti cultures, and, consequently, how many blue veins are formed.
To create blue cheese at home, you will need to order "pure" strains of penicillium roqueforti from a cheesemaking supply store. The process of needling involves poking the cheese with tiny needles to create spaces for air. As air finds its way to these holes, it feeds the mould and the blue veins slowly form. The needles should pierce through about two-thirds of the cheese, with holes spaced about 3/4-1 inch apart. It is important to be careful not to place the holes too close together, as this can cause the cheese to crack later on.
After the blue cheese has been needled, it needs to sit in 90% humidity at a low temperature of around 50 to 55 degrees Fahrenheit. This can be achieved by curing the cheese in a wine fridge or a cheese cave. After four weeks, the blue cheese will be covered in a full mould, which should be wiped or scraped off to prevent the mould from overtaking the entire block of cheese. The entire blue cheese ripening process takes about 2.5 to 3 months.
Blue cheese is believed to have been discovered by accident when cheeses were stored in caves with naturally controlled temperature and moisture levels, which happened to be favourable environments for varieties of harmless mould. Many of the oldest, original or traditional blue cheeses were accidents, such as a shepherd forgetting his lunch in a cave, or a tavern owner finding forgotten cheese in his cellar.
Melting Blue Cheese on a Burger: Tips and Tricks
You may want to see also
The cheese must be cured in a fridge at a certain humidity and temperature
Curing blue cheese in a fridge at the right humidity and temperature is a delicate process. Firstly, it is important to note that blue cheese cannot be cured with other cheeses in a fridge. This is because the mold spores from the blue cheese will travel to any other cheese in the same area. Therefore, blue cheese should be cured in its own dedicated fridge, such as a wine cooler or a cheese cave fridge.
The ideal temperature and humidity settings depend on the specific type of cheese and the desired aging time. However, generally, blue cheese should be cured at a low temperature of around 50 to 56 degrees Fahrenheit and 85-90% humidity for 3-4 weeks. Maintaining the right humidity level throughout the aging process is crucial, as too low humidity can cause the cheese to dry out and develop a hard, cracked rind, while excessive humidity may lead to unwanted mold growth or a slimy texture. To monitor the temperature and humidity, a thermometer and hygrometer can be used.
To achieve the desired humidity and temperature, several strategies can be employed. Firstly, avoid over-filling the fridge to allow for adequate air circulation. Secondly, avoid storing wet items or introducing moisture sources, as this can impact the humidity levels. Thirdly, use proper wrapping techniques, as this helps to maintain the appropriate moisture levels. Finally, install climate control devices, such as a humidifier or dehumidifier, to adjust the humidity levels as needed.
During the curing process, the cheese should be flipped daily, and any excess moisture should be wiped away from the box with a paper towel. After about 10 days, blue mold should start to appear. At this point, any undesirable mold can be removed with a piece of cheesecloth dipped in a vinegar-salt solution.
Eliminating Blue Cheese Breath: Effective Strategies for Fresher Breath
You may want to see also
The ideal temperature range for ripening is 50-57°F
The ideal temperature range for ripening blue cheese is 50–57 °F (7–10 °C). This temperature range is important because it helps to control the growth of fungi and bacteria on the cheese. Fungi can grow within a wide range of temperatures, even as low as 5 °C, but bacteria are more sensitive to temperature changes and are significantly inhibited by low temperatures. Therefore, ripening blue cheese within the ideal temperature range helps to ensure that the cheese develops the desired flavour and texture without becoming overwhelmed by excessive bacterial growth.
To achieve and maintain the ideal temperature range for ripening blue cheese, several methods can be employed. One approach is to use a specialised fridge, such as a wine fridge or a Coleman cooler, to create a controlled environment. By using frozen water bottles or adjusting the fridge temperature, you can maintain the desired temperature. This method allows for precise temperature control and helps to ensure consistent ripening conditions.
Another factor to consider when ripening blue cheese is humidity. Maintaining a high humidity level of around 85–90% is crucial to creating the optimal environment for the cheese to ripen properly. This can be achieved by placing the cheese in ripening boxes or using other humidity-controlled environments. The high humidity helps to prevent the cheese from drying out and promotes the development of the desired mould.
Additionally, during the ripening process, it is essential to regularly tend to the blue cheese. This includes flipping the cheeses daily and wiping away any excess moisture from the box with a paper towel. After about 10 days, when the blue mould starts to appear, it is crucial to rub off any undesirable mould with a cheesecloth dipped in a vinegar-salt solution. Properly maintaining the cheese during the ripening process helps to ensure the development of the desired flavour and texture.
By following these guidelines and maintaining the ideal temperature range of 50–57 °F, you can successfully ripen blue cheese and achieve the desired flavour, texture, and mould development. This temperature range, combined with proper humidity control and cheese tending techniques, will result in a high-quality, well-ripened blue cheese.
Removing Blue Cheese Stains: Effective Strategies
You may want to see also
Explore related products
Blue cheese is ripened with penicillium cultures
Once the curds have been formed into a wheel of cheese, the cheese is then punctured to create small openings to allow air to penetrate and support the growth of the aerobic Penicillium roqueforti cultures. This process is called 'needling' and it encourages the formation of the blue veins that are characteristic of blue cheese. The cheese is then aged in a fridge or a "cheese cave", typically a wine fridge, at a certain humidity and temperature. The temperature is usually around 8 to 10 degrees Celsius with a relative humidity of 85-95%.
During the ripening process, the cheese is flipped daily and the total ketone content is constantly monitored as the distinctive flavour and aroma of blue cheese arise from methyl ketones, which are a metabolic product of Penicillium roqueforti. The ripening process takes about 2-3 months, and when the cheese is ready, you should notice a distinct softening. When fully ripened and cut, the blue veins should be running through the small spaces left between the curds.
Blue cheese can also be made at home by using a pea-sized piece of penicillium bread mould to every 3.7L or gallon of milk. The bread is mixed with a quarter cup of water to release the spores, and then the water is poured into the milk through a strainer.
Safeway's Wishbone Light Blue Cheese Dressing: Where to Find It
You may want to see also
The size and number of needling holes determine the number of blue veins
Blue cheese is ripened with the addition of Penicillium cultures, which create the blue veins that give the cheese its name. The process of creating these blue veins is called needling. This involves poking the cheese with tiny needles to create spaces for air, which feeds the Penicillium roqueforti cultures and allows the mould to grow. The size and number of these needling holes determine the number of blue veins that will form.
The needling process can be done by hand with a stainless-steel needle or skewer, piercing through the rind of the cheese about four to ten days after mould begins to appear. It is important not to place the holes too close together, as this can cause the cheese to crack. Alternatively, the cheese can be placed into a machine with piercing needles that have bugle-shaped tips. This method involves pushing the needles into the cheese in a pattern specific to the shape, piercing the cheese from all sides to minimise cracking.
After needling, the cheese needs to sit at 90% humidity and a low temperature of around 50 to 55 degrees Fahrenheit. This can be achieved by placing the cheese in ripening boxes in a wine fridge. After about four weeks, the cheese will be covered in mould, which should be wiped or scraped off to prevent it from overtaking the entire block of cheese. The blue veins will continue to develop as the cheese ages.
The number of blue veins that form will depend on the size and number of needling holes created during the needling process. A larger number of holes, or larger holes, will allow more oxygen to reach the Penicillium cultures, resulting in more blue veins. By varying the time between needling and ageing, cheesemakers can also control the number of blue veins that form. If the cheese is aged for longer, it will develop more blue veins, but if it is aged for a shorter time, it will have fewer veins.
Blue Cheese Dip: How Long Does it Last?
You may want to see also
Frequently asked questions
The recommended temperature to ripen blue cheese is 7-10 degrees Celsius. However, some people use frozen water bottles to achieve a temperature of 50-57 degrees Fahrenheit (10-14 degrees Celsius).
The ripening process for blue cheese typically takes about 2-3 months. During this time, the cheese should be flipped or turned daily to ensure even ripening.
When blue cheese is fully ripened, you will notice a distinct softening of the cheese. Once cut, the blue veins should be visible running through the small spaces between the curds, not just in the holes punched during the needling process.
