How Is Blue Cheese Made?

“Hey, I’ve always been interested in how blue cheese is made. I recently bought a small dairy farm in the state of Oregon, USA, and I’m considering starting to make my own blue cheese. Can you explain the detailed process and things I should know?” Thanks, Michael, Eugene, USA.

How Is Blue Cheese Made?

Hi Michael! Blue cheese is one of those cheeses that people either love or they hate, but it’s definitely unique and has a fascinating process behind it. Since you’re considering starting to make your own blue cheese on your new dairy farm, let’s get into the details of how it’s done. It’s a bit of an art and science intertwined, but once you get the hang of it, it can be incredibly rewarding.

What Is Blue Cheese?

Blue cheese is characterized by its blue or green veins of mold, pungent aroma, and tangy flavor. What sets it apart from other cheeses is the intentional introduction of Penicillium cultures during the cheese-making process. These cultures are responsible for the distinct look and taste of blue cheese.

The Milk Selection

To make blue cheese, you can use cow’s, goat’s, or sheep’s milk. The choice of milk will greatly affect the final flavor and texture of the cheese. Since you’re in Oregon and have access to fresh milk, that’s one advantage you already have! Here’s a breakdown of the common milk types:

• Cow’s milk: Most commonly used and gives a creamy texture.
• Goat’s milk: Adds a tangy flavor and a slightly crumbly texture.
• Sheep’s milk: Rich and fatty, giving a smooth, lush texture.

Pasteurization and Acidification

The process usually begins by pasteurizing the milk to kill any unwanted bacteria. After pasteurization, you’ll need to acidify the milk by adding a starter culture. This creates the right environment for the Penicillium mold to thrive. Typically, a Mesophilic starter culture is used for blue cheese.

Coagulation

Next, rennet is added to coagulate the milk. Rennet is an enzyme that helps the milk proteins to solidify, forming curds. It’s crucial to get the amount of rennet just right. Too much can make the curds too firm; too little and they’ll be too soft.

This step might require some trial and error, Michael, but once you find the perfect balance, it makes a world of difference.

Cutting the Curds

After the milk has coagulated, it’s time to cut the curds. This action releases whey and transforms the texture of the cheese. Cut the curds into small cubes, about the size of a walnut for blue cheese. Smaller curds will help create that classic crumbly texture.

Cooking and Stirring

The curds are then gently stirred and heated to a specific temperature. This helps to further expel the whey and firm up the curds. It’s a delicate balance since over-stirring or overheating can impact the final texture.

Draining and Molding

Once the curds are ready, they’re drained, typically in cheese molds or hoops. This process helps the curds to knit together and form a solid mass. Whey is continually drained off during this period. In the case of blue cheese, the curds are often loosely packed to allow for air pockets where mold can grow.

Inoculation with Penicillium

This is the step where blue cheese starts to get its unique characteristics. The curds are inoculated with Penicillium roqueforti or Penicillium glaucum mold either by mixing the powder with the curds or by sprinkling it on layers of curd in the mold.

“The right mold is key, Michael. The choice of Penicillium strain will influence the flavor and smell of your blue cheese hugely.”

Salting

Salting is an important step, not only for flavor but also for moisture control and curd preservation. Salt can be added directly to the curds before they are molded. In some methods, brining is used where the cheese is soaked in a saltwater solution for a specific period of time.

Needling and Aging

Needling is a significant part. The cheese is pierced with stainless steel needles to create channels of air which encourage the blue mold to grow inside the cheese. This process is usually done several times during the aging process to promote mold spread and even distribution.

Blue cheese needs to be aged in a temperature- and humidity-controlled environment, typically between 46°F and 54°F with humidity levels around 90%. The aging period can last from a few months to several years. The taste becomes stronger and more complex the longer it ages.

Monitoring and Caring for the Cheese

Cheese aging is a hands-on process that requires consistent monitoring. You need to flip the cheese regularly to ensure an even aging process. Observing mold growth and maintaining the correct environment is crucial. It’s a good idea to maintain a cheese-aging log to track the conditions and progress of your cheese.

Harvesting and Tasting

Finally, after weeks or months of dedication, your blue cheese is ready to be harvested. Cut open your cheese to reveal the beautiful veining of blue and white. It should have a creamy yet crumbly texture and a strong, pungent aroma.

Give it a taste! The complex tangy flavor with that signature blue cheese sharpness is your reward for all your hard work.

Common Challenges

Making blue cheese is a rewarding endeavor, but it does come with its own set of challenges. Here are a few common issues and tips to address them:

• Irregular Mold Growth: Ensure proper needle piercing and maintain consistent humidity levels.
• Texture Issues: Adjust the curd cutting size and stirring duration to get the desired texture.
• Flavor Variations: Experiment with different milk sources and aging durations to find the perfect balance.

Final Thoughts…

Michael, making blue cheese on your dairy farm in Oregon sounds like a fantastic venture! From selecting the right milk to mastering the aging process, every step plays a vital role in creating the unique flavors of blue cheese. It might be challenging initially, but don’t let that deter you. The satisfaction of creating your own delicious blue cheese will make it all worthwhile.

Good luck with your blue cheese-making journey! Thanks for reaching out with your question. Enjoy the process and the products!