Comments on: How To Make Blue Cheese At Home

By: Curd-Nerd

Curd-Nerd — Wed, 17 Jul 2013 03:50:30 +0000

In reply to liz. Hi Liz We recently had another question about this. As I mentioned to this reader, you should definitely be seeing progress after 60 days so it sounds like your mold growth is being hampered by conditions of some sort. Are there other competing molds growing on the cheese? Are your humidity levels at the right point in your aging environment? And did the rest of the make go as expected? 10 degrees should be fine for aging, and you would need 95% humidity. Also, is there enough air flow to let the oxygen into the cavities, to encourage blue mold growth? These are a few things to consider, but let us know if we can help more.

By: liz

liz — Sat, 22 Jun 2013 10:04:52 +0000

after 60 days my blue cheese has no blue mold.? Please help

By: curdnerd

curdnerd — Sat, 09 Feb 2013 01:52:25 +0000

In reply to newbienz.

This cheese does not get pressed, similar to the Camembert and Brie makes.

In terms of the piercing, you can use a larger item if desired, as long as it is sterile. I personally use a metal kebab skewer for mine, which allows a good mould growth.

Thank you for your feedback about our site. So glad you are finding it helpful : )

By: newbienz

newbienz — Wed, 06 Feb 2013 20:49:24 +0000

Total newbie here … but it doesnt say to press this cheese ??? surely it needs to be pressed a little bit ?
also ive read somewhere else they used a (sterilized )screwdriver to pierce the formed cheese with the penicillian Roquof. mould , they said that useing a needle didnt allow for enough oxygen to enable mould growth,
i dont know either way … just wondering your opinion (and other readers ..?

btw , thankyou for your wonderfull website , its been very helpfull. !!

By: curdnerd

curdnerd — Fri, 31 Aug 2012 07:24:50 +0000

In reply to Grant.

Hi Grant

Thanks for your helpful advice! It makes sense that stacking would ‘close the cheese up’ and inhibit the blue mold.

Pulling my cheese apart after hooping sounds scary but I’m keen to give it a try and see what it creates!

Thanks again for such a useful comment : )

By: Grant

Grant — Fri, 15 Jun 2012 12:00:16 +0000

I have found that ripping the young cheese apart allows for a more open texture and better mold distribution. Technique similar to milling is fine. We have tended to shred the curds after the first couple of turns, probably only a couple of hours after hooping. Another point. Stacking will close the cheese up there by inhibiting blue mild spread.

I basically just tear the curds apart, don’t have to be the ‘walnut’ size talked about in milling a cheddar but just tear off chunks and rip it up and re hoop it. Stack post milling but experiment with your texture.

By: Age Does Matter - Aging Home Made Cheese | Curd-Nerd

Age Does Matter - Aging Home Made Cheese | Curd-Nerd — Tue, 08 May 2012 08:34:29 +0000

[…] Blue Cheese […]

By: curdnerd

curdnerd — Wed, 25 Apr 2012 06:09:14 +0000

In reply to Lindsey.

Hi Lindsey

Thank you for spotting that! You are absolutely right.

It should have read Mesophilic instead of Thermophilic. I had the right product code but typed in the wrong culture type. Ops!

Sorry about that. I have fixed this up now : )

By: Lindsey

Lindsey — Wed, 25 Apr 2012 05:32:56 +0000

isn’t R704 a mesophilic culture? with the temperature you are giving, isn’t a mesophilic enough? thermo should be used for higher temps, is this right? we are still just past being novices at this cheesemaking.