How is blue cheese made?

The production process of blue cheese involves several steps, including

milk preparation, coagulation, curd cutting and molding, salting, and

aging. Here is a general overview of the process:

1. Milk Preparation: The process begins with high-quality milk, usually

from cows, although blue cheese can also be made from goat's or sheep's

milk. The milk is typically pasteurized to ensure safety and eliminate

unwanted bacteria.

2. Coagulation: The pasteurized milk is then inoculated with specific

cultures of lactic acid bacteria. These bacteria help acidify the milk and

create the desired flavor profile. Additionally, the milk is often

supplemented with a blue cheese starter culture, such as Penicillium

roqueforti, which introduces the characteristic blue mold to the cheese.

3. Curd Cutting and Molding: Once the milk has been coagulated, it

forms a gel-like mass known as curds. The curds are then cut into

smaller pieces to release whey and promote further acid development.

The size of the curds will vary depending on the desired texture of the

final cheese. The curds are then transferred to molds, where they are

pressed or allowed to drain, depending on the desired moisture level.

4. Salting: After the curds have been molded, they are typically salted.

Salt helps to draw out moisture, enhance flavor, and inhibit the growth

of unwanted bacteria. The cheese may be salted by applying salt directly

to the surface or by immersing it in a brine solution.

5. Aging the Cheese: Blue cheese is aged in temperature and humidity-

controlled environments. During this period, the cheese develops its

characteristic blue veins and complex flavors. The aging process can

range from a few weeks to several months, depending on the desired

flavor and texture profile. The mold spores introduced in the earlier

stages of production grow and develop throughout the cheese, creating

the blue or green veins.

Throughout the production process, the cheese may be turned or pierced

to promote airflow and

encourage the growth of the

blue mold. These steps are

important for allowing oxygen to reach the interior of the cheese, which

is necessary for the development of the blue veins.

Once the aging process is complete, the blue cheese is typically

packaged and ready for consumption.

It's worth noting that variations in the production process can occur

depending on the specific type and style of blue cheese being made.

Different regions and cheese makers may have their own unique

techniques and variations, resulting in a wide range of flavors and

textures within the category of blue cheese.

1. https://www.sciencedirect.com/science/article/abs/pii/

B9780128023099000121

2. https://www.wikihow.com/Make-Blue-Cheese