How to make Blue Cheese

Listen, I love blue cheese and it took everything in me to not eat this entire thing. I am obsessed with the color of this cheese. And that flavor is so recognizable. If you’re new to cheesemaking, this is a really fun one to make. It looks pretty and it has a short aging time. Anywhere from three weeks to a month.  I’m sorry I didn’t go to into detail about the cheese cave/chamber I used to age this cheese but basically it’s a small dorm room fridge wired with a temperature controller to control the temperature inside of the fridge. Do you can toy with the humidity by simply placing a bowl of salt water and a pile of dry salt in a cup. A larger chamber would require a humidifier and dehumidifier.
#cheesemaking #homemade #cheese
Here’s a link to see how I made Asiago cheese
• How to make homemade a...
• How to make Blue Cheese

[@javieryzaguirre4257]

I like my blue cheese to be a little bit funky. It's awesome to watch your videos and then be able to taste the final product. Never a disappointment in flavor and presentation.

[@GiuseppeBasile]

Interesting process, thanks for sharing. End result looked really good.

[@zimmerleeats800]

Thanks for watching!

[@Alexander-uj5pb]

Many thanks.

[@andya9]

Awesome video!! Not sure if you've mentioned it before but how exactly do you get your curing fridges to desired temperatures and rh?

[@zimmerleeats800]

Thanks! I have in other videos but I’m sorry I didn’t cover that in this video. But it is mentioned in the description. Both of the fridges are plugged into an Ink Bird temperature controller which is plugged into the wall and that is how I’m able to adjust the temperature. As far as humidity with these smaller fridges I simply use a container of salt water and a container of dry salt to equalize humidity. That will produce between 75 and 80% humidity. If I have a cheese that requires higher humidity I use a Tupperware container or “ripening box“.

[@nasigh9882]

have any alternative by chemical name this flora danica.i cant find that in our place🙏

[@user-gn1pl1lp3u]

Here's a question. Can you use the developed mold from a prior Bleu Cheese to inoculate a future batch or do you have to keep buying the mold? Also, how long will a packet of the penicillin store after opening?

[@zimmerleeats800]

Yes you can inoculate with the existing mold! Same with other molds. When I’m aging a cheese that is not vacuum seal, a lot of times it ends up developing that blue mold because it already exists in my cheese fridge and I have to wipe it off. As far as the shelf life on an open package of the mold, as long as it is sealed in a bag and in the freezer it should last quite a while.

[@user-gn1pl1lp3u]

@@zimmerleeats800 I really want to start getting into making cheeses. I have done a little in the past, but have mostly been doing yogurt and cream cheese. With the yogurt, especially, I always use some of my last batch, so I don't have to keep buying cultures. I am a strong believer of "using what you have" and knowing that I can do that with something like this, especially seeing how it is not that difficult, I am more excited. Just a thought, can I use my yogurt as a Mesophilic? I know I would have to actually buy any thermophilic cultures, or is there a "work around" for that too? Love the videos, seeing that it is not overly difficult (many out there tend to be too "scientific") to do and the fact that you enjoy doing it comes out.

[@zimmerleeats800]

@user-gn1pl1lp3u You should definitely start! It’s a very rewarding hobby. It can seem intimidating but once you dive right into it it isn’t. Yes you can use yogurt as cultures.