Understanding the Basics of Blue Cheese Making

The History of Blue Cheese

The first recorded account of blue cheese dates back to the 9th century in the caves of Roquefort, France. This unique cheese got its distinctive lines of blue mold when a shepherd left behind his lunch of bread and cheese in the caves. When he returned months later, he found that the cheese had developed lines of blue mold. Intrigued, he tasted it and found its tangy taste to be delightful. Over the centuries, the recipe for Roquefort, the first known blue cheese, was refined and perfected. Today, blue cheese varieties are loved around the globe for their bold flavors and creaminess.

Origin of Blue Molds

The blue molds in cheese are strains of Penicillium, a type of fungus. Not all Penicillium strains are safe to consume, but those used in cheese production - such as Penicillium roqueforti and Penicillium glaucum - are completely safe. They give blue cheese its signature tangy taste and bright blue veins. The fungi are usually introduced to the cheese during the production process, either by being mixed into the curds or by being spread on the rind. As the cheese ages, the molds grow and spread, creating the distinctive blue veining.

Cheese Making Process

The process of making blue cheese begins with milk – most commonly cow's milk, but sometimes goat's or sheep's milk. The milk is warmed and a starter culture is added to initiate the fermentation process. The milk then begins to curdle and form solid curds that are then cut into smaller pieces to drain the whey. After this, the cheese is salted and the blue mold spores are introduced. The cheese is then allowed to age for several months, during which time the blue mold grows and develops its signature flavor.

Crafting Your Own Blue Cheese at Home: A Step-by-Step Guide

Materials You'll Need

Before diving into making blue cheese, it's important to assemble all necessary tools and materials. These include a large pot, a long knife, a thermometer, a colander, cheese molds and cheese paper or wax paper. As for the ingredients, you’ll need milk, cheese starter cultures, Penicillium roqueforti (blue mold spores), liquid rennet and cheese salt. Some of these may be easy to source in your kitchen, while others may require a bit of online shopping or a trip to a specialty store. Remember, these specialized ingredients and materials will help ensure your blue cheese turns out perfect—that’s well worth the investment!

Creating the Cheese Curds

The first step in making blue cheese is warming the milk and adding the starter culture to it. The milk should be warmed up to a temperature of between 85 to 88 degrees Fahrenheit and the culture should be stirred in until completely dissolved. After about an hour, the blue mold spores and liquid rennet are added. The rennet helps the milk coagulate, a process that usually takes about 90 minutes. The process of cutting the curds begins once the milk has coagulated to a consistency close to that of yogurt, separating the whey from the curds.

Molding, Salting, and Aging the Cheese

Once the curds have been drained of whey, it's time to transfer them into cheese molds. Prior to this, make sure to break the curds into marble-sized pieces. After several hours, when the curds have sufficiently firmed up in the molds, a process known as “knitting,” they can be de-molded, turned, and re-pressed in the molds to ensure they hold their shape. Most blue cheeses are salted by rubbing cheese salt on the outside. Lastly, the cheese is aged in a cool environment for at least two months. The time allows the blue mold to develop throughout the cheese, creating the signature blue veining and bold, tangy flavor.

Pro Tips to Make Your Blue Cheese a Success

Quality of Milk

Quality milk is the key to any great cheese. Use the best quality milk you can find for your blue cheese. Stay away from ultra-pasteurized milk - high-temperature pasteurization changes protein structures in the milk, making it unsuitable for cheese making. Instead, look for raw milk (if it's legal in your area) or at the least, pasteurized milk without any added ingredients.

Temperature Control

Temperature control is crucial at every stage in cheese making. Be sure to monitor the milk temperature carefully when you're heating it and adding cultures and rennet. Also, consider the environment where you will age your cheese. It needs to be a balanced temperature (ideally around 50 degrees Fahrenheit) and humidity-controlled location – like a wine fridge or cellar - to ensure proper mold growth during the aging process.

Patience and Cleanliness

As with anything worthwhile, making great cheese takes time – it's not something you can rush. Patience is key, especially during the aging process. Cheese also requires cleanliness. Ensure all your equipment is clean before you start the process, as any unwanted bacteria can interfere with the cheese making process and alter the taste of your final product.