How to make blue cheese at home. Tastes and differences

Probably every housewife has encountered mold when buying cheese. But it’s interesting why in some cases mold indicates that the product is not edible, while in other cases moldy products are gourmet.

We know that fresh food should be produced without mold or foreign odors, but what about the varieties of blue cheeses that are popular among gourmets. In this article you can get to know blue cheese better and find out whether it is possible to prepare it at home.

Is mold dangerous?

The dangerous form is considered to be mold that is produced by mycotoxins and aflatoxins. These toxins can cause damage to the human respiratory system and also act as a carcinogen. Not all types of mold produce harmful toxins.

There are special types of mold Penicillium Roqueforti and Penicillium Glaucum, these types are used to make blue cheeses. The ratio of acidity, salinity, temperature humidity and oxygen content create an environment that is far from producing harmful toxins. In addition, P.Roqueforti and P.Glaucum have antibacterial properties and help in the fight against pathogens.

Blue mold has a beneficial effect on cheese; it accelerates two processes: the breakdown of proteins and the breakdown of fats. As a result, the cheese acquires a special structure and pungent aroma. The taste of cheese cannot be repeated and it cannot be compared with anything.

Cooking technology

This mold can grow only at a certain time - the ripening of cheese. Blue mold requires special acidity; it is not able to develop in very young and sour cheese. Mold is actively growing due to nutrients, which are not available in abundance when the cheese has become sufficiently mature.

Mold spores are contagious to other cheeses, so blue cheeses should be limited from other varieties during the sensitive period. Mold growth is ensured by a large supply of oxygen.

To do this, the cheese is pierced with a large knitting needle to ensure oxygen access through the formed channels into the cheese. Mold grows from the center of the head towards its surface. Cheese makers repeat this procedure for two weeks.

After this, the cheese is wrapped in foil, thereby preventing active and uncontrolled mold growth. The cheese is placed at a cool temperature, this allows the mold to create a blue complex structure, aroma and taste. This may take several months.

Do you need to deal with mold yourself?

If you want to make your own cheese with noble mold, be prepared for difficulties; store-bought cheese is not suitable for making it. Since blue mold will not have enough nutrients to support growth, the yeast present in the crust will prevent the mold from growing. To make cheese, you need to find young cheese that has a thin rind or no rind at all. Do not forget to pierce the cheese so that sufficient oxygen penetrates inside.

If you don’t find blue mold on sale, you can scrape it off the moldy rye bread or chop a piece blue cheese using a blender, add a little water and salt to it.

After this, the cheese needs to be turned on its side, the air will pass through the channels much easier, the air temperature should be 13°C and the humidity 90-95%. After the mold has grown well, the cheese should be placed in the refrigerator for a month. Remember that the process of preparing this cheese is very complex and takes a lot of time.

Recently I was “lucky” to purchase a package of moldy cheese. But every cloud has a silver lining, I wondered why in one case mold is assessed as an indicator of the unsuitability of the product, and in the other - of sophistication.

It is ingrained in our minds that fresh and healthy food cannot be moldy. Then what about blue cheeses, which have long gained immense popularity among gourmets?

In this article we will take a closer look at this famous blue cheese and find out whether it is possible to prepare it at home.

Is mold dangerous?

Dangerous forms of mold are those that produce mycotoxins and aflatoxins. These toxins can negatively affect our respiratory system and, in some cases, even act as carcinogens. But not all mold produces harmful toxins. Special types The molds Penicillium Roqueforti and Penicillium Glaucum, which are used to make blue cheeses, do not produce harmful substances. The combination of acidity, salinity, humidity, temperature and oxygen saturation creates an environment far from producing harmful toxins. Moreover, P.Roqueforti and P.Glaucum have antibacterial properties and help fight pathogens.

Unfortunately, large manufacturers food products, having processed the minds of several human generations, assured us that only a homogeneous structure in vacuum packaging with a large corporate logo guarantees safety. And moldy, rustic, unusual product home production tantamount to uncontrolled unsanitary conditions. But we understand that artisan foods, on the contrary, are healthier than highly processed foods.

Blue mold produces a unique effect on cheese. Mold dramatically accelerates two processes: proteolysis (the breakdown of proteins) and lipolysis (the breakdown of fats). As a result, the cheese acquires a special structure and a strong pungent aroma. The taste of cheese cannot be compared with anything else.

Cooking technology

Before we get into the actual cooking, let's touch on important aspects of this process.

Blue mold only grows during a certain period of time - the ripening of cheese. Since mold requires special acidity, it cannot grow in cheese that is too young and still sour. At the same time, mold grows due to nutrients that are not available in sufficient quantities in already mature cheese.

Mold spores are highly contagious to other cheeses. Therefore, you should limit blue cheeses from other types of cheeses during this sensitive period.

Proper mold growth is ensured by access large quantity oxygen. Therefore, the cheese is pierced with a massive needle or knitting needle so that oxygen enters the cheese through the formed channels. Breathing mold begins to grow from the center of the head to its surface, creating a beautiful contrast of blue “veins” with marble color the cheese itself. Cheese makers repeat the piercing procedure daily for a week or two.

The cheese is then wrapped in foil, thereby preventing uncontrolled mold growth. The cheese is placed at a cooler temperature, allowing the mold to create a deep, complex structure, aroma and flavor. In some cases, this last stage can take up to several months.

Should you deal with mold yourself?

If you want to make blue cheese at home, be prepared for difficulties. First of all, because of the cheese itself. Store-bought cheese is unlikely to work. It is usually already aged, so the blue mold will not have enough nutrients to support growth. Competition from yeast in the crust will simply prevent blue mold from growing. Therefore, it is necessary to find young cheese with or without a thin rind. Daredevils can try making their own cheese.

We also do not forget about the need to create a large number of cavities inside the cheese for sufficient oxygen penetration inside. Regular puncture also carries the function of “infecting” the cheese with mold.

If you can't find blue mold commercially, you can scrape it off moldy rye bread or other blue cheese. Although you can do it easier - grind a piece of blue cheese in a blender, adding a small amount of water and a pinch of salt to the container.

Once, in the mid-2000s, I decided to pamper my grandfather (a village resident) with a sensational delicacy - blue cheese. And since at that time I didn’t really understand cheese myself, I had to work harder and find out what blue cheese is called and what it actually is.

Blue cheese: names, types and varieties

At that time, not far from my house, an imported delicatessen store opened, positioning itself as a grocery boutique. “There’s definitely blue cheese there!” I thought and went in search. It turned out that a whole stand was filled with this cheese, and the entire lower display case shone with a lot of names and forms. A consultant immediately came up to me and explained that there are different types of mold in cheeses, accordingly, the varieties differ. There are three main types:

• white mold;
• Red mold;
• green and blue mold.

I remember that at that moment I was confused, because I didn’t know at all what to choose. But the guy immediately realized what was what and began to tell.

Brie cheeses And Camembert belong to the variety white mold, are covered with a coating on top and have a special smell. Syrov with red mold was not in the store, but the seller said that they include cheeses such as Munsten And Livaro. As for the last category, these are the most popular cheeses in which the mold is located inside the cheese itself. Among them Roquefort, Dor Blue, Danablu, Blay du Haut Jura. I decided to go with Roquefort, since at that time it was cheaper than the others and, according to the consultant, everyone liked it.

Tastes and differences

Grandfather, as an ardent communist, of course, didn't appreciate the cheese, saying that these are “bourgeois tricks” and there is nothing special about it. But since then I have fallen in love with blue cheeses and have tried almost all of them. My husband brought me a piece of cheese from each country, which I happily gobbled under good wine.

So, what can I say about the taste:

Cheeses with blue and green mold, in my opinion, have most pleasant taste , which will really appeal to everyone. It vaguely resembles taste of mushrooms. Blue and green mold They practically do not differ in taste from each other, only the hardness, softness and richness of the taste of this product differ from different manufacturers.

Red mold cheese I only tried it once (Brie noir). He had enough spicy, islandy and salty taste.

Beware, fake

Do not buy already sliced ​​blue cheeses On the market. They are cheaper, but this is not the cheese you need. One day I was tempted and bought market blue cheese. The taste upset me from the first bite, it was completely different from what I was used to. Moreover, the product itself did not slide smoothly under the pressure of a sharp knife, but turned into dry crumbs.

Brie - wonderful French soft cheese from cow's milk with a crust of snow-white mold Penicillium candidum. This cheese has a very pleasant creamy spicy taste with a slight hint of ammonia =) Brie cheese does not mature for very long (from a month), so if you want to try making your first cheese with white mold, we recommend starting with Brie. Most important points when making Brie at home - form a clot desired consistency, and also properly prepare the surface of the cheese for the growth of white mold. French Brie traditionally made with unpasteurized milk, but we will use pasteurized milk as it is safer. Only if you are 125% sure of the quality of the milk you are using can you make Brie from raw milk.

Ingredients

8 l.

pasteurized whole cow's milk

not UHT

1/4 tsp.

dry mesophilic starter

direct deposit

1/16 tsp

mold Penicillium candidum

powder

1/32 tsp

mold Geotrichum Candidum

powder

1/2 tsp.

liquid rennet extract(veal)

dissolve in 50ml water temperature 30-35ºС
or rennet in another form, in dosage, according to the directions on the package

1 ½ tsp. (8 ml.)

calcium chloride, solution 10%

dissolve in 50ml water at room temperature

or follow the dosage specified by the manufacturer drug on the package

maximum application dose - 2 g of dry calcium chloride per 10 liters of milk

4 tsp

sea ​​salt

medium grind, not iodized

After cooking you will receive: 1 cheese weighing 1.2 kg. or 4 cheeses weighing 300 g each.

Equipment

10 l.

pot

enameled or stainless steel

15 l.

pot

for water bath

food thermometer

long knife

for slicing curds

skimmer

wooden or plastic

1 PC. ∅18 cm or 4 pcs. ∅10cm

cheese mold

cylindrical, open bottom, perforated

drainage mats

(plastic or bamboo), 2 pcs. for each form

wooden planks

1 piece each for each drainage mat

drain pan with grate

sized to fit all shapes

wax paper for storing cheese

plastic container with lid for ripening cheese

(2 times larger in volume than cheese), according to the number of heads of cheese

Sterilize all equipment and utensils and wipe them with vinegar to prevent wild mold from getting into the cheese. Do not neglect the issues of hygiene and sanitation; for blue cheeses, neglect will result in failure in 90% of cases.

Brie cheese preparation schedule (from start to finish of preparation)

First day:

• 2 hours 20 minutes to prepare cheese grains
• 22 hours for molding (leave until next day)

Second day:

• 24 hours for salting

The third day:

• 24 hours drying time

Subsequent days:

• 10-15 days for the first stage of ripening
• 20-30 days for the second stage of ripening

Step-by-step recipe for making Brie cheese

1. In a water bath, heat the milk to 32°C, stirring it so that the temperature is distributed evenly. While heating, pour in the dissolved calcium chloride, stir.
2. When the milk has reached 32°C, turn off the heat and add all the cultures (mesophilic and both molds). Sprinkle the crop powders onto the surface of the milk, let stand and absorb moisture for 3 minutes, then mix thoroughly throughout the entire volume of milk.
3. Cover the pan with a lid and wrap it in a towel, leave it alone for 30 minutes.
4. Stir the milk, then slowly pour in the diluted enzyme, constantly stirring the milk in a top-down motion to distribute it as much as possible throughout the milk.
5. Cover the pan with a lid and leave for 90 minutes for the milk to curdle.
   [optional] To accurately determine the required clotting time and obtain a clot of the desired consistency and calculate the clotting time using the formula K = F * M (multiplier = 6, F - flocculation time in minutes). After the calculation, cover the pan with a lid and leave the clot alone for the remaining number of minutes.
6. During coagulation, prepare the forms for moving the clot: sterilize the forms themselves, drainage mats and boards, and then place them on the prepared drainage tray in the following order: board, drainage mat on top, form on top.
7. If you use one large mold, then you do not need to cut the resulting clot. Simply transfer it into the pan with a large slotted spoon, cutting it off from the top in small layers (~1 cm).
8. If you use small ones, then cut it into columns with a side of 1.5-2 cm. Then, using a slotted spoon, cut the curd in layers horizontally and lay it out in shapes. (If you don’t cut it, the curd has a chance to not fit completely into the small molds. In this case, just wait a while, the curd will settle in them and you can add the rest).
9. Leave the curd in the molds. The cheese will be pressed under its own weight, actively separating the whey (an additional tray is needed to collect it). Maintain the room temperature at 20-23°C; violation of the temperature can cause problems in further stages of cheese preparation.
10. During molding, to ensure even pressing, it is necessary to turn the cheese in the molds from top to bottom.

    If you are using small shapes, then the first revolution should be done 10-20 minutes after laying out the curd in the molds. To turn the mold over, place a drainage mat on top and a board on it. Then, holding the shape with both boards (bottom and lid), we turn it over. Thus, the bottom of the mold becomes the lid, and vice versa. The cheese will slide down from top to bottom and begin to be pressed in a different direction.

    If you are using one big shape, then wait until the cheese settles and decreases to about 4 cm from its original height, then loosely wrap a bamboo hoop-shaped drainage mat around the mold (about 2-3 cm high below the mold), tie it with rope so that it does not unravel. Carefully remove the large mold and narrow the hoop slightly so that it fits around the cheese. Place a drainage mat and board on top, then carefully and quickly turn the hoop over, supporting it with the top and bottom boards.

11. The cheese should eventually shrink to about 1/3 of its original size. The process may take 18-24 hours (or even longer). During this time, turn the cheese in the molds about once an hour (except at night, of course) so that it forms evenly. Gradually you will notice that the cheese becomes denser and turns it easier. Also note the increase in acidity of the whey separated from the cheese: the more time passes after pressing, the more acidic the whey will become.
12. When the whey begins to separate more slowly (this will happen on the second day of making the cheese), you need to salt the cheese. Salt as follows: divide the indicated dose of salt into 2 parts (on 2 sides of the cheese). Then divide each part according to the number of shapes. For example, if you have 4 molds, then we divide 4 tsp. in half, and then 2 tsp. divide by 4, it turns out 1/2 tsp. on the form. Then evenly distribute the salt over the surface of the cheese in the mold and leave for 8-12 hours. Then turn the cheese over and repeat the operation with the 2nd side of the cheese (use the remaining half of the salt). When salting, the whey will begin to separate more abundantly, so it is too early to remove future Brie from the drainage container.
13. After the second salting, leave the Brie to dry for another day until there is not a drop of moisture left on its surface. During this time, turn over several times. An under-dried Brie crust will lead to problems at the stage of mold formation.
14. The cheese is now ready to move into the ripening chamber. A layer of white mold should form on the Brie. Best conditions for its formation it is a temperature of 11-13°C and a humidity of 90-95%. Place the cheese on a bamboo mat and turn it twice daily. Watch out for the formation of condensation in the chamber: nothing should drip onto the cheese. To ensure the desired level of humidity, you can use Plastic container with lid. At the early stages, the added culture of Geotrichum Candidum (white fluff will begin to appear on the 3-4th day) will prevent the spread of “wild” mold on the surface of the cheese and prepare it for the growth of Penicillium Candidum.
15. Within 10-15 days of being placed in the ripening chamber, you will see a crust of mold forming on the cheese. If she is already well formed, it is time to slow down her growth somewhat. To do this, wrap the cheese in special wax paper for ripening and move it to a room with a temperature of 4-7°C and a humidity of 90-95% (you can put the container with the cheese in a regular refrigerator). The cheese will ripen at a low temperature, while its body will become increasingly soft, and the crust will no longer be snow-white, and gray-brown stripes will appear on it. You can determine the readiness of Brie by lightly (!) pressing on its crust: if the cheese gives in and creases a little, then it is ready. The entire ripening process usually takes 30-45 days (but maybe longer, it all depends on your preferences).
16. After the cheese has ripened, store it in the refrigerator in the same paper (the paper will prevent the cheese from drying out). The shelf life of the cheese after opening is ~2 weeks.

Recently I was “lucky” to purchase a package of moldy cheese. But every cloud has a silver lining, I wondered why in one case mold is assessed as an indicator of the unsuitability of the product, and in the other - of sophistication. It is ingrained in our minds that fresh and healthy food cannot be moldy. Then what about blue cheeses, which have long gained immense popularity among gourmets? In this article we will take a closer look at this famous blue cheese and find out whether it is possible to prepare it at home.

Is mold dangerous?

Dangerous forms of mold are those that produce mycotoxins and aflatoxins. These toxins can negatively affect our respiratory system and, in some cases, even act as carcinogens. But not all mold produces harmful toxins. Special types of mold Penicillium Roqueforti and Penicillium Glaucum, which are used to make blue cheeses, do not produce harmful substances. The combination of acidity, salinity, humidity, temperature and oxygen saturation creates an environment far from producing harmful toxins. Moreover, P.Roqueforti and P.Glaucum have antibacterial properties and help fight pathogens.

Unfortunately, large food manufacturers, having processed the minds of several human generations, assured us that only a homogeneous structure in vacuum packaging with a large corporate logo guarantees safety. And a moldy, rustic, unusual home-made product is tantamount to uncontrolled unsanitary conditions. But we understand that artisan foods, on the contrary, are healthier than highly processed foods.

Blue mold produces a unique effect on cheese. Mold dramatically accelerates two processes: proteolysis (the breakdown of proteins) and lipolysis (the breakdown of fats). As a result, the cheese acquires a special structure and a strong pungent aroma. The taste of cheese cannot be compared with anything else.

Cooking technology

Before we move on to cooking, let's touch on the important aspects of this process.

Blue mold only grows during a certain period of time - the ripening of cheese. Since mold requires special acidity, it cannot grow in cheese that is too young and still sour. At the same time, mold grows due to nutrients that are not available in sufficient quantities in already mature cheese.

Mold spores are highly contagious to other cheeses. Therefore, you should limit blue cheeses from other types of cheeses during this sensitive period.

Proper mold growth is ensured by access to large amounts of oxygen. Therefore, the cheese is pierced with a massive needle or knitting needle so that oxygen enters the cheese through the formed channels. The breathing mold begins to grow from the center of the head to its surface, creating a beautiful contrast of blue “veins” with the marbled color of the cheese itself. Cheese makers repeat the piercing procedure daily for a week or two.

The cheese is then wrapped in foil, thereby preventing uncontrolled mold growth. The cheese is placed at a cooler temperature, allowing the mold to create a deep, complex structure, aroma and flavor. In some cases, this last stage can take up to several months.

Should you deal with mold yourself?

If you want to make blue cheese at home, be prepared for difficulties. First of all, because of the cheese itself. Store-bought cheese is unlikely to work. It is usually already aged, so the blue mold will not have enough nutrients to support growth. Competition from yeast in the crust will simply prevent blue mold from growing. Therefore, it is necessary to find young cheese with or without a thin rind. Daredevils can try making their own cheese.

We also do not forget about the need to create a large number of cavities inside the cheese for sufficient oxygen penetration inside. Regular puncture also carries the function of “infecting” the cheese with mold.

If you can't find blue mold commercially, you can scrape it off moldy rye bread or other blue cheese. Although you can do it easier - grind a piece of blue cheese in a blender, adding a small amount of water and a pinch of salt to the container.

After making fun of the head of cheese, turn it on its side. This will make it easier for air to pass through the cheese. Set the air temperature at 13°C, humidity should be 90-95%. Once the mold has grown enough, refrigerate the cheese for a few more weeks or months.

The process is quite complex and meticulous.

Conclusion

If you find the general process of preparing blue cheese interesting, consult specialized sources for a more detailed explanation. After all, the quality of the resulting product is influenced by many additional factors, including the nutrition of the animal that provided the milk base for the cheese.

I hope your homemade blue cheese produces a stunning response from those who taste it.

Have you ever made blue cheese? home conditions? Or maybe its taste is not worth all the accompanying troubles? Share your opinion in the comments.