How to Make Blue cheese

Blue cheese is distinguished by blue-green veins of Penicillium mold running throughout. This controlled mold gives blue cheese its characteristic sharp, tangy, slightly spicy flavor. Textures range from crumbly to creamy depending on the style.

Category: Dairy · Method: Fungal/Mold · Time: 1-6mo · Difficulty: 3/5 · Yield: varies · Temp: 10-14°C

History

Legend says blue cheese was discovered by accident when a shepherd left his lunch of bread and cheese in a cave. Returning months later, he found the cheese veined with mold but still edible - and delicious. Documented blue cheeses date back to the Roman era.

Ingredients

  • 2 gallons (7.5L) Whole milk — Raw or pasteurized
  • 1/4 tsp Mesophilic culture — MA or MM
  • 1/8 tsp Penicillium roqueforti — The blue mold culture
  • 1/4 tsp Calcium chloride — If pasteurized
  • 1/4 tsp Liquid rennet — Diluted
  • 3 tbsp Cheese salt — For dry salting

Equipment

  • Large pot
  • Thermometer
  • Curd knife
  • Cheese mold with drainage
  • Piercing tool or skewer
  • Cave or aging fridge at 50-55°F with high humidity

Instructions

  1. Drain and mold

    Gently ladle curds into mold without pressing. Let drain naturally at room temperature (68-72°F), flipping every 15 minutes for the first hour, then every few hours. The cheese must reach a pH of 4.6-4.8 before salting to ensure food safety and the correct crumbly texture.

    Time: 24 hours

    Tip: No pressing! Air pockets are essential for blue development. Monitoring pH is critical; if too high, the cheese may spoil.

  2. Dry salt

    Once the target pH of 4.6-4.8 is reached, remove from mold. Salt all surfaces generously with non-iodized cheese salt. Let sit at room temperature for 24 hours, then salt again. This high salt concentration (approx. 3-4% of cheese weight) is vital for controlling unwanted bacteria.

    Time: 2-3 days

    Tip: Salt inhibits surface mold while allowing interior blue. Ensure the cheese has finished draining before salting.

  3. Initial Ripening

    Place the salted cheese in your aging environment (50-55°F / 10-13°C) with 90% humidity. Let it rest for 5-7 days before piercing. This allows the rind to firm up and the internal environment to stabilize.

    Time: 1 week

    Tip: Keep the cheese in the cool aging cave during this week, not at room temperature.

  4. Pierce

    After the initial week in the aging cave, pierce the cheese with a sterilized 2mm stainless steel skewer, creating holes from top to bottom every 1 inch (2.5 cm).

    Time: 15 min

    Tip: Piercing allows oxygen in for blue mold growth. Without oxygen, P. roqueforti cannot bloom.

Fermentation Timeline

  • Day 1: Cheesemaking — Gentle curd handling and natural draining.
  • Day 2-4: Salting — Dry salting all surfaces.
  • Week 1-2: Piercing — Creating channels for mold growth.
  • Week 3-4: Blue developing — Visible blue-green veins appearing.
  • Month 2-3: Maturation — Full blue development. Strong flavor.

Signs of Success & Spoilage

Good signs

  • Blue-green veins throughout
  • Strong tangy aroma
  • Creamy to crumbly texture
  • White to ivory paste
  • Natural rind

Warning signs

  • Pink or orange mold (Brevibacterium linens or Serratia marcescens contamination)
  • Overwhelming, chemical ammonia smell (indicates proteolysis has gone too far)
  • Slimy surface or 'slip-skin'
  • No blue development after 4 weeks
  • Excessively bitter or soapy taste

Troubleshooting

Ammonia smell
Cause: Over-aging or temperature too high Solution: A slight ammonia scent is normal for aged blues; if it is overwhelming, the cheese is past its prime. Move to a colder fridge to slow ripening.
No blue veins
Cause: Not pierced, too dry, or curds packed too tightly Solution: Pierce thoroughly. Increase humidity. Ensure curds are 'knobbly' when molding to leave air gaps.

Storage

Wrapped in foil at 35-40°F Keeps Several months. Blue cheese continues to age. Wrap tightly to prevent drying.

Health Benefits

  • High in calcium
  • Protein source
  • Contains healthy mold compounds
  • Vitamin A and K2
  • May have anti-inflammatory properties
  • Good source of phosphorus

Serving Suggestions

  • Crumbled over salads
  • Melted in sauces
  • Paired with pears and walnuts
  • Buffalo wing dipping sauce
  • On burgers
  • With honey and dried fruits

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