Unlock The Secret: How To Grow Blue Cheese At Home For A Gourmet Treat

Growing your own blue cheese is an exciting and rewarding endeavor that allows you to enjoy the unique flavors and textures of this artisanal delicacy. This guide will provide you with comprehensive instructions on how to grow blue cheese, from selecting the right ingredients to aging and storing your finished product.

Selecting the Right Ingredients

The key to growing blue cheese is using high-quality ingredients:

• Milk: Choose whole, unpasteurized milk from healthy cows, goats, or sheep. Pasteurization kills beneficial bacteria that are essential for cheesemaking.
• Starter Culture: Purchase a mesophilic starter culture specifically designed for blue cheese. This culture contains bacteria that convert lactose into lactic acid, acidifying the milk and initiating the cheesemaking process.
• Penicillium Roqueforti Mold: This is the specific mold responsible for the characteristic blue veins and pungent flavor of blue cheese. It can be purchased as a spore powder.

Preparing the Milk

1. Heat the Milk: Heat the milk in a large pot to 86-90°F (30-32°C). Do not boil the milk, as this will kill the beneficial bacteria.
2. Add Starter Culture: Sprinkle the starter culture over the warm milk and stir gently to dissolve.
3. Let Rest: Allow the milk to rest for 30-60 minutes at 86-90°F (30-32°C). This gives the starter culture time to acidify the milk.

Inoculating with Mold

1. Prepare Spore Suspension: Mix the Penicillium Roqueforti spore powder with a small amount of sterile water to create a spore suspension.
2. Inoculate the Milk: Add the spore suspension to the acidified milk and stir gently.
3. Let Rest: Allow the milk to rest for another 30-60 minutes at room temperature. This gives the mold time to germinate and begin growing.

Coagulating the Milk

1. Add Rennet: Add liquid calf rennet or vegetarian rennet to the milk and stir gently.
2. Let Coagulate: Allow the milk to coagulate for 12-18 hours at 86-90°F (30-32°C). The milk will thicken and form a firm curd.

Cutting and Draining the Curd

1. Cut the Curd: Use a sharp knife to cut the curd into small cubes, approximately 1/2 inch in size.
2. Drain the Whey: Line a colander with cheesecloth and pour the cut curd into it. Allow the whey to drain for 12-24 hours.

Salting and Molding

1. Salt the Curd: Sprinkle salt over the drained curd and mix thoroughly.
2. Mold the Cheese: Pack the salted curd into cheese molds lined with cheesecloth. Press the curd firmly to remove any remaining whey.

Piercing and Aging

1. Pierce the Cheese: Use a sterile needle or skewer to pierce the cheese multiple times. This allows air to circulate and promotes mold growth.
2. Age the Cheese: Place the cheese in a humid environment, such as a curing cave or refrigerator, at a temperature of 50-55°F (10-13°C). Age the cheese for 4-8 weeks, or longer for a stronger flavor.

Wrapping and Storing

1. Wrap the Cheese: Remove the cheese from the molds and wrap it in aluminum foil or wax paper.
2. Store the Cheese: Store the wrapped cheese in the refrigerator for up to 6 months.

Troubleshooting

• Mold is not growing: The milk may not have been properly inoculated or the aging environment may not be humid enough.
• The cheese is too sour: The starter culture may have been too active or the milk was not acidified enough before renneting.
• The cheese is bitter: The cheese may have been aged too long or the piercing was not sufficient.

What You Need to Learn

Q: Can I use store-bought milk to make blue cheese?

A: Using unpasteurized milk is highly recommended for the best flavor and texture. However, you can use store-bought pasteurized milk if you cannot find unpasteurized milk.

Q: How long will the blue cheese last?

A: Properly wrapped and stored, blue cheese can last up to 6 months in the refrigerator.

Q: Is blue cheese safe to eat?

A: Yes, blue cheese is safe to eat. The Penicillium Roqueforti mold is a non-toxic species of mold that is used in the production of many other cheeses.