How to Make Blue Cheese

Step-by-Step Guide

1. 1

   Step 1: Start with cold drained curds from Farmer's cheese made from two gallons of milk

   Neufchâtel should also do fine as a starting curd.
2. 2

   Step 2: drained

   ,,, Press lightly so that the curds are not compressed together, but retain air spaces within the cheese.
   
   Allow it to stand in the press overnight. , This will allow air to enter the cheese which is necessary for growth of the mold.
   
   Whatever type of rod you insert must be sterilized (or at least dipped in vodka, as the screwdriver shown was).
   
   Make sure that you do not introduce bacterial contamination in these air holes. , Fold the cloth over to lightly cover. , refrigerator) which will hold the temperature around 10 C (50 F). , The temperature should be around 10 C, and the humidity around 70%.
   
   Elevate the humidity with a pan of water in the bottom of the "cool box." Since the cheese will be aged unwaxed, this high humidity is important so that the cheese does not dry out.
   
   On the other hand, if it is "dripping wet" so that the cheese "weeps," the cheese will spoil. ,, If the holes you made are blocked with bloom, then next time make them larger, as they are supposed to allow air to penetrate the interior of the cheese.
   
   In this case, wait an additional two weeks or until the characteristic coloring is evident on both the interior and the exterior. , Note the marbling of the interior with Penicillium.
   
   It can also be aged longer, but it is utterly delicious as it is.
3. 3

   Step 3: in the refrigerator.

4. 4

   Step 4: Sprinkle on 2 teaspoons of salt and mix to form pea-sized crumbles.

5. 5

   Step 5: Use a blender to blend 1 teaspoon of uncontaminated blue cheese like "Saga Blue" with 1/4 cup of cool clean water to create a smooth suspension of cheese (the inoculum).

6. 6

   Step 6: Pour the inoculum over the salted curds and toss to mix thoroughly.

7. 7

   Step 7: Line the press with a sterile handkerchief

8. 8

   Step 8: and load the curd.

9. 9

   Step 9: Remove the curd from the press in the morning and create air holes by inserting a sterilized rod

10. 10

    Step 10: about 1⁄4 inch (0.6 cm) in diameter (6 mm)

11. 11

    Step 11: through the cheese every inch or so.

12. 12

    Step 12: Rub the surface lightly with salt

13. 13

    Step 13: and place the aerated cheese on a dry sterile handkerchief.

14. 14

    Step 14: Place the cheese on a non corrosive rack to encourage air circulation around the cheese and place it in a "cool box" (e.g.

15. 15

    Step 15: Monitor the temperature and humidity.

16. 16

    Step 16: Turn the cheese daily

17. 17

    Step 17: replacing the handkerchief with a dry sterile one if it appears wet.

18. 18

    Step 18: Look for a white "bloom" on the surface of the cheese after a week or 10 days.

19. 19

    Step 19: Remove the finished blue cheese after two months.

Detailed Guide

About the Author