In basic cheesemaking, you know how to form the curds.  At this point in making blue cheese, an inoculum is added to the mixture.  This can take the form of penicillium or some blue cheese itself.  The purpose is to help the ripening and blooming of the cheese. There are many types of penicillium, but we suggest penicillium roqueforti, used to make Gorgonzola and Roquefort cheeses.

Next, load the curds into the cheese press overnight. The next day, remove the cheese and prepare it to aerate and ripen by drilling holes in the cheese. Place it in a 50F refrigerator with high humidity.

Over the next two months, turn the cheese 45 degrees daily. Eventually a white bloom on the surface of the cheese.  After about 2-3 months, remove the cheese from the refrigerator and slice it open.  You’ll see the beautiful blue and green marbling.  The longer it sites in the refrigerator, the more marbling you’ll see.   Bon appetit!

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