Cultivate Your Own Blue Mold

By on 29/09/2013

blue cheese recipeAre you a blue cheese fan? Do you love yourself some funky blue mold?

I have to say that blues aren’t my favourite cheese, but I can certainly enjoy the right one when I’m in the mood. I’ve had a couple of blues that were absolutely delicious, and there are certain times when I crave that extra something in my cheese.

If you’re a blue cheese fan and a home cheese maker, I’m guessing you’re either already trying your hand at making your own blues? Or at least it’s in your future plans.

A lot of Curd-Nerd’s are absolutely passionate about their blues, and are busy perfecting their own version. Some have great success, others are finding it a bit more challenging. Getting that blue mold to grow as it should is usually the biggest test.

Isn’t it typical that when we don’t want the molds they happily grow, but when we do want them, they often seem to be elusive?

The great thing is that like most cheese types, you can easily buy the cultures you need to make blue cheese. But in another cost saving tip, and so as to provide you with a new cheese making challenge, I want to share a resource with you that tells you how you can cultivate your own (free) source of blue molds.

While noseying around the internet at what other cheese makers are writing about I found David Asher’s ‘The Way Of Cheese’ Cheese Making blog and as I browsed through his site I found this article about how to make your own Penicilium roqueforti – blue cheese mold.

Now I haven’t tried it myself yet. As I said, blues aren’t my favourite cheeses, therefore I don’t make them often. When I do it’s normally as a gift for my father in law who LOVES a good stinky cheese.

But I’m all for ways to get back to the traditional ways of making cheese, and this ‘recipe’ involves growing your own blue mold spores, similar to how it would have been done traditionally, rather than using a mass produced culture.

It involves letting a piece of sour dough bread grow moldy, growing those special Penicilium Roqueforti spores, and then drying them to use in your cheese later.

Even though I haven’t tested whether this works or not I wanted to share it with you so that you can try it, and perhaps come up with your own world famous blue.

Your family and friends might wonder why you have a stash of moldy bread you seem to be nurturing, but you’ll know the potential that lies within : )

The other thing I love about this method of making your own cultures is that it takes something you can easily get your hands on and with little effort and very little money soon provides all the Penicilium Roqueforti you want or need.

I love the whole concept of taking one thing and making something just as good or even better as a by product.

And who doesn’t want to save money on cultures? They can be pretty expensive if you’re making cheese regularly.

So, if you’re a blue cheese fan, why not have a go and then come back and let us know how it works out in the comments section below. 


  1. Miroslav

    29/09/2013 at 10:11 pm

    I tried it few months ago. It works fine.

  2. Patrick

    02/04/2014 at 4:07 am

    I tried this recently and it worked pretty well. Initially, on the cheese, there was a growth of what appeared to be geotrichum. That was fine by me though, as it kept away all the other molds until the blue took hold (within 7 days, it had a pretty good growth on the surface). Though I’ve not cut into the cheese yet, from the growth I’m seeing, I would declare it a success. It’s also way cheaper than buying (I have about 2-3oz of powder, which just cost me $5 in amazing rye bread -most of which I got to enjoy – 😉

    • Curd-Nerd

      04/04/2014 at 2:55 pm

      It’s always great to hear from Curd-Nerds who’ve tried the methods we write about and have had success! Thanks for commenting Patrick and enjoy those blues!

      • David Asher

        30/04/2014 at 5:00 pm

        Glad to see that my technique of cultivating roqueforti is taking off and sending off its spores all over cyberspace. Happy blue cheese making!


        • Curd-Nerd

          18/06/2014 at 10:33 am

          Thanks David. And thank you for sharing your technique so we could share it with our readers : )

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