Blue cheese is famous for its bold flavor, creamy texture, and those signature blue veins that make it stand out on any cheese board. If you’ve ever wondered how to make blue cheese yourself, you’re in luck! Making blue cheese at home is a rewarding process that combines art and science, and with a little patience, you can create your own delicious batch. Let’s dive into the step-by-step process of making blue cheese, plus a bonus on a vegan alternative for those who prefer dairy-free options.
What Is Blue Cheese?
Blue cheese is a type of cheese that is inoculated with Penicillium roqueforti or Penicillium glaucum, which creates those distinctive blue or green veins. These molds give blue cheese its sharp, tangy, and sometimes spicy flavor. The cheese is aged in controlled conditions to develop its unique texture and taste.
Ingredients You’ll Need
– 10 liters of whole milk (cow, goat, or sheep milk work well)
– A tiny speck of Penicillium roqueforti mold spores
– Mesophilic starter culture (about 1/2 teaspoon)
– Rennet (diluted in water)
– Cheese salt (fine salt specifically for cheese making)
Step-by-Step Guide to Making Blue Cheese at Home
1. Warm the Milk
Start by warming your milk to about 30°C (86°F). This is the ideal temperature for the cultures and rennet to work effectively.
2. Add Cultures and Ripen
Add the mesophilic starter culture to the milk and stir thoroughly. Let the milk ripen for about 1 hour and 30 minutes, maintaining the temperature at 30°C. This allows the bacteria to develop the flavors and acidity needed.
3. Add Rennet
Dilute the rennet in 10 ml of boiled and cooled water, then add it to the milk. Stir well and leave the milk to set for about 1 hour. You’re looking for a firm curd that breaks cleanly.
4. Cut the Curd
Cut the curd into small pieces about the size of a small pea. The size of the curd affects the moisture content: smaller curds make firmer cheese.
5. Stir and Cook the Curd
Stir the curds gently every 5 minutes for about an hour, keeping the temperature steady at 30°C. This helps prevent the curds from matting together and encourages even moisture release.
6. Drain the Curds
After stirring, let the curds rest for 5 minutes, then drain them over a colander lined with cheesecloth. Keep the curds warm during this step to maintain texture.
7. Salt and Mold Inoculation
Gently mix in about 3 tablespoons of fine cheese salt. Then, add the Penicillium roqueforti spores to inoculate the curds with the blue mold.
8. Mold and Press
Transfer the curds to open-ended molds placed on draining mats. Let the cheese drain for about 4 hours.
9. Aging
Once molded, the cheese needs to age in a cool, humid environment. During aging, the cheese is pierced with needles to allow air inside, promoting the growth of the blue mold veins. Aging can take several weeks to months depending on your desired flavor intensity.
Tips for Success
– Maintain consistent temperature throughout the process.
– Use high-quality milk for the best flavor.
– Be patient during aging; blue cheese flavor develops over time.
– Sanitize all equipment to prevent unwanted bacteria.
A Quick Note on Vegan Blue Cheese
If you’re interested in a dairy-free version, you can make vegan blue cheese using cashews, refined coconut oil, apple cider vinegar, white miso paste, and spirulina powder for the blue veins. The process involves soaking and blending cashews with these ingredients, then chilling the mixture to firm up. This vegan alternative delivers a creamy, tangy flavor with the characteristic blue-green veins, perfect for those avoiding dairy.
Why Make Blue Cheese at Home?
Making blue cheese at home lets you control the ingredients and tailor the flavor to your liking. It’s a fun project that deepens your appreciation for artisan cheese. Plus, homemade blue cheese tastes fresh and vibrant, making it a fantastic addition to salads, dressings, and cheese boards.
Enjoy the process, and soon you’ll have your own batch of tangy, creamy blue cheese to savor!
Blue cheese making is a blend of science and patience, but with these steps, you can create your own delicious, mold-veined masterpiece right at home. Whether you stick to traditional dairy or try the vegan alternative, the results are sure to impress.