Blue Cheese is made by culturing milk and introducing Penicillium roqueforti, a beneficial mold that creates the cheese's signature blue veins during aging. The cheese is pierced to allow air circulation, encouraging the mold to develop throughout the interior. As it matures, the texture becomes creamy and crumbly while the flavor grows deeper and more pronounced.
Blue Cheese can be enjoyed on its own, crumbled over salads, melted into sauces, or paired with fruits, nuts, and bread for a sophisticated culinary experience.
4 liters whole milk
1/4 teaspoon mesophilic starter culture
1/8 teaspoon Penicillium roqueforti culture
1/4 teaspoon liquid rennet (diluted)
1 tablespoon cheese salt
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