Alrighty, it’s been about 2 months since I started the blue cheese and like some kinds of beer it’s just better to put it away, let it age and not think about it! Time to unwrap it and give it a taste.
To make this cheese I followed the recipe in Ricki Carrols book with some modifications found online, but I can’t find my notes! (Bad Scientist! Bad Scientist!) To inoculate with the penicillium I simply mushed up a few crumbles of Amana Blue Cheese into some milk and added it to the warming milk. I used a homemade press setup overnight with maybe 25 lbs of weight.
I think I will press it with less weight next time so the curd is not so solid. This should leave more air pockets for the mold to grow into in the middle. You can see below that it didn’t grow much past the piercing holes I made with a skewer.
Blue cheese after 2 months of aging in the refrigerator
Blue cheese showing small amount of marbling.
We crumbled some of this on our mixed green salad of bok choi, arugula, chard, spinach etc. It was excellent with walnuts, dried cranberries and raspberry vinaigrette dressing! Also pretty good as plain slices. All in all a success, but improveable.
Chris Kafer 
It looks great, but I am not one to judge blue cheeses, as I am not a fan. I do appreciate the effort and the beauty in them though. I can’t wait to see your next one.
Thanks! I am going to give it another go with some modifications (and note keeping!) Might also try Camembert again too. My first Camem-fail almost got me banned from the kitchen!
I had a supreme camem-fail last weekend, this weekend it seems to be going well. Good luck on the blue
That is BEAUTIFUL! I am impressed! I have not really entered into the world of cheesemaking, which seems really stupid because I love me a good gouda, brilliant brie, and blossoming bleu.
Give it a try! Start with something easy like a Neufchatel that you can eat within a few days. Mix in some herbs and it’s excellent on bagels in place of cream cheese. If you can make yogurt you can make cheese!
I am currently looking up Neufchatel recipes. You (and my never-ending love of cheese) have inspired me to action.
Maybe I’ll make a batch and post a “how to” with recipe this weekend!
Your cheese looks wonderful! I like to mix different cheeses on a salad and blue always is a good choice
Next time you’re in town we’ll have some!
Quite impressive. You should add cheese artisan to your blog title.
Yumm! I’m impressed and ever so envious that you’ve done it. Now, must add that to my list of things to try. And thanks for visiting my blog, too. Your’s looks like I will enjoy it a lot!
Hi Catherine! We loved your flock integration story. Chickens are fascinating quirky little creatures with distinct personalities!
The cheese was pretty good. I’ll get back into it again this winter as it cools off and there is less to do outside.
Looking forward to following your blog!