Crafting Artisan Blue Cheese with Rennet and Calcium Chloride
Crafting Artisan Blue Cheese with Rennet and Calcium Chloride
Ingredients
- 4 liters (1 gallon) of whole milk
- 100 ml of Calcium Chloride solution
- Rennet, as per package instructions
- Penicillium roqueforti culture
- 30 g of sea salt for salting
Introduction
Welcome to the sophisticated and delightful journey of crafting your own Blue Cheese with Rennet and Calcium Chloride. This is not just a recipe; it is a celebration of the transformation of milk into one of the most flavorful types of cheese. Blue Cheese, known for its unique marbling mostly from cultures like Penicillium roqueforti, offers a creamy and tangy profile that enhances its complexity. Delve into this artisan process, embrace the art of fermentation, and discover how patience and precision can yield a gastronomic gem. Ideal for both cheese enthusiasts and home cooks longing to elevate their culinary repertoire.
Kitchen Equipment Required
- Large Stainless Steel Pot
- Thermometer
- Slotted Spoon
- Long Knife
- Cheese Mold
- Cheese Mat
- Cheese Cloth
- Cheese Press (optional)
- Cheese Cave or Humid Refrigerator for Aging
Cooking Time
Total estimated time: 2 months (including aging time)
Instructions
Step 1: Preparing the Milk
Begin by pouring 4 liters (1 gallon) of whole milk into a large stainless steel pot. Warm the milk slowly to 32°C (90°F) over low heat, stirring gently to avoid scorching the bottom. Monitor with a thermometer to ensure precise temperature control.
Step 2: Adding Cultures
Once the milk reaches the desired temperature, sprinkle the Penicillium roqueforti culture over the milk, letting it rehydrate for 2 minutes before gently stirring it in. The blue veins’ iconic foundation is seeded during this stage.
Step 3: Acidifying with Calcium Chloride
Dilute 100 ml of Calcium Chloride in a small amount of water. Pour the solution into the milk to improve coagulation. This step is essential for ensuring a firm curd.
Step 4: Coagulating with Rennet
Dilute the rennet as per package directions and add it to the milk. Stir softly for about 1 minute. Allow the milk to set for 60 minutes, keeping it at a steady 32°C (90°F) until a soft gel forms.
Step 5: Cutting the Curd
Once the curd reaches ‘clean break’ stage, use a long knife to cut it into 1.5 cm (1/2 inch) cubes. Gently stir with a slotted spoon, maintaining the heat, to allow whey separation for another 20 minutes.
Step 6: Draining and Salting
Line your cheese mold with cheese cloth and carefully ladle the curds into the mold. Allow the whey to drain naturally. After sufficient drainage and initial shaping, sprinkle 30 g (2 tbsp) of sea salt over the curd.
Step 7: Aging the Cheese
Remove the cheese from the mold and place it in a humid, cool place like a cheese cave or humid refrigerator, set between 10°C to 12°C (50°F to 54°F). Flip your cheese every few days. It takes about 60 days for Blue Cheese flavors to develop fully.
Conclusion
Congratulations, you have embarked on a delightful artisan endeavor by making your own Blue Cheese. This intricate process teaches the art of patience and precision, rewarding you with a cheese that boasts a profound taste profile and a personal touch. Remember, crafting cheese is both science and art, each batch varying subtly based on conditions and ingredients, offering you endless explorative possibilities. May the unique flavors of your creation add depth to your culinary adventures.
