How Do You Make A Cheese With A Blue Mold Interior?

“I’ve been fascinated by blue cheese for a while now and I want to take a shot at making it myself. I have some experience with basic cheese-making, but blue cheese seems like it has its own set of challenges. Being from Omaha, I want something that will impress my friends with its unique flavor and appearance. Could you guide me through the detailed process of making a cheese with a blue mold interior?” Thanks, Brian, Omaha, USA.

How Do You Make A Cheese With A Blue Mold Interior?

Hey Brian! Making a cheese with a blue mold interior can definitely impress your friends. Blue cheese has a distinctive aroma and flavor, and the process of making it is quite fascinating. Here’s a detailed step-by-step guide to help you create your own blue cheese at home.

1. Understanding Blue Cheese

Blue cheese is characterized by the presence of blue mold spots in the cheese’s interior. These molds are responsible for the cheese’s unique flavor profile, which ranges from tangy to spicy. The main mold used is Penicillium roqueforti, which can be purchased from cheese-making supply stores.

2. Ingredients and Equipment

Here’s what you’ll need:

• Milk: Preferably raw milk. If unavailable, use high-quality whole milk. About 2 gallons.
• Calcium Chloride: Only if using pasteurized milk, to help improve curd formation.
• Mesophilic Starter Culture: Helps acidify the milk.
• Penicillium Roqueforti: The mold spore necessary for blue cheese.
• Rennet: Causes the milk to coagulate.
• Salt: For brining and flavor.
• Cheesecloth: For draining the curds.
• Cheese Mould: To shape the cheese.
• Needle or Skewer: For creating air channels within the cheese.
• Cheese Cave or Wine Cooler: To maintain the correct aging conditions.

3. Preparing the Milk

Start by gently heating the milk to around 85°F (29°C). If you’re using pasteurized milk, add Calcium Chloride before heating.

4. Adding Cultures and Mold

Once the milk reaches the desired temperature, add the mesophilic starter culture and Penicillium Roqueforti. Stir well to ensure they are evenly distributed. Let the milk ripen for about an hour, maintaining the temperature.

5. Adding Rennet

Dilute the rennet in a small amount of cool, non-chlorinated water. Add this mixture to the milk and stir gently, ensuring it is thoroughly mixed. Allow the milk to set for 60 to 90 minutes until a firm curd forms.

6. Cutting the Curd

Once the curd is set, cut it into ½ inch cubes using a long knife. Let the curds rest for about 5 minutes to heal.

7. Cooking the Curds

Slowly heat the curds by raising the temperature to 90°F (32°C) over 30 minutes, stirring frequently. This helps the curds to expel whey and become firmer.

8. Draining and Shaping the Curds

Drain the whey from the curds using cheesecloth and transfer the curds into a cheese mold lined with cheesecloth. Press lightly to eliminate excess whey.

9. Salting and Piercing the Cheese

After the cheese has drained for 24 hours, remove it from the mold and salt it on all sides. This can be done by dry salting or brining (immersing the cheese in a saltwater solution). Let the cheese air dry for a day. Once dried, pierce the cheese with a sterilized needle or skewer to create air channels, which allow the blue mold to develop internally.

10. Aging the Cheese

Place the cheese in a cheese cave or wine cooler at around 50-55°F (10-13°C) and 90% humidity. Turn the cheese daily to ensure even aging and mold distribution. The cheese should age for at least 2 months, but longer aging can enhance the flavor complexity.

11. Monitoring and Finalizing

During aging, monitor the cheese for mold growth and any undesirable conditions such as excessive moisture or off smells. Adjust humidity and temperature as needed. You’ll know the cheese is ready when it has developed a soft, creamy texture with veined blue mold.

Why Important Steps Matter

Each step in this process plays a crucial role in developing the right texture, flavor, and appearance of your blue cheese.

• Milk Quality: High-quality milk ensures a better yield and flavor. Raw milk can add complexity to the flavor but must be handled carefully to avoid contamination.
• Rennet and Cultures: These are fundamental in coagulating the milk and developing the desired flavor profile.
• Piercing: Allows air to reach the interior, which is vital for mold growth. Without this, your cheese won’t develop the characteristic blue veins.
• Aging Conditions: Maintaining the right temperature and humidity is essential for the proper development of blue mold and the overall aging process.

Tips for Success

Here are some extra tips to make your blue cheese-making journey a hit:

1. Sterilize Everything: Cleanliness is key to preventing unwanted bacteria from spoiling your cheese.
2. Be Patient: Good cheese takes time. Rushing the process can affect the outcome.
3. Journal Your Process: Keep notes on the steps, times, and conditions. This can help you make adjustments in future batches to perfect your recipe.

Examples of Popular Blue Cheeses

Knowing some famous blue cheeses can help you understand the diversity within blue cheese types:

• Roquefort: Known for its sharp, tangy flavor. Made from sheep’s milk.
• Gorgonzola: A milder blue cheese from Italy, made from cow’s milk.
• Stilton: A creamy blue cheese from England with a nutty flavor.

Each of these cheeses uses similar basic principles but varies in milk type, aging conditions, and specific practices, adding to the variety of flavors and textures.

Final Thoughts…

Brian, making blue cheese at home is a rewarding endeavor. Not only does it produce delicious results, but it also gives you a deep appreciation for the art of cheese-making. Thanks for reaching out from Omaha. I hope this detailed guide helps make your first blue cheese-making experience a success! Remember, the key is in the details and patience. Happy cheese-making!