How do I make blue cheese?

Question

I had a block of cheddar cheese so I rolled it on the ground and left it out the fridge for alf a day to start growing mold then put it back in the fridge, how long should I wait till it's safe to eat?

Answer 1

Sorry young man you can not make blue cheese from cheddar cheese....



You want to know if a piece of cheese has mold on it, should you throw the cheese away or can you cut off the moldy part and eat the rest of it?



The answer depends on the type of cheese. Molds are microscopic organisms that have thread-like roots that burrow into the foods they grow on. Most molds are harmless. Molds are even used to make some kinds of cheese, such as Roquefort, Gorgonzola, Brie and Camembert. These molds are safe to eat.



But mold on cheese that's not part of the manufacturing process can also harbor harmful bacteria, such as listeria, brucella, salmonella and E. coli. With hard and semisoft cheese, you can cut away the moldy part and eat the rest of the cheese. Keep the knife out of the mold itself so that it doesn't cross-contaminate other parts of the cheese. Cut off at least one inch around and below the moldy spot. With soft cheeses, however, the mold cannot be safely removed so they should be discarded. The same goes for any cheese that's shredded, crumbled or sliced.

Moldy cheese? What you should do.



Type of cheese



Any shredded,

crumbled or sliced cheese

Do not eat — discard



American

Safe to eat — after mold is removed

Asiago Safe to eat — after mold is removed



Baby Swiss Safe to eat — after mold is removed



Blue cheese

Do not eat — discard



Brie

Do not eat — discard



Camembert

Do not eat — discard



Cheddar Safe to eat — after mold is removed



Chevre

Do not eat — discard



Colby Safe to eat — after mold is removed



Cottage cheese

Do not eat — discard



Cream cheese

Do not eat — discard



Feta

Do not eat — discard



Gorgonzola Safe to eat — after mold is removed



Gruyere Safe to eat — after mold is

removed



Monterey Jack

Do not eat — discard



Mozzarella

Do not eat — discard



Muenster

Do not eat — discard



Neufchatel

Do not eat — discard



Parmesan

Safe to eat — after mold is removed



Ricotta

Do not eat — discard



Romano Safe to eat — after mold is removed



Roquefort

Do not eat — discard



Stilton Safe to eat — after mold is removed



Swiss Safe to eat — after mold is removed



To prevent mold growth on cheese, follow these tips:



* Keep cheese and cheese dishes covered with plastic wrap.

* Always refrigerate cheese. Don't allow cheese to sit at room temperature for longer than two hours.



Also, don't eat cheese made from unpasteurized (raw) milk. Raw milk and cheeses may contain harmful bacteria and aren't safe to eat, drink or use in cooking.

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Answer 2

cheddar is not a source for blue cheese which is purchased and is a soft cheese which has rye bread crumbs add to produce the mold in controlled conditions. Mold on cheddar is a different strain and not to be consumed. In minute quantities may be cut off cheddar and balanced consumed . There will not be a bad taste as may be encountered with mold on bread which will contaminate the whole slice with spore.

Answer 3

EQUIPMENT

SUPPLIES

blender (suspending inoculum can be done by hand)

cheese press

sterile clean handkerchiefs (sterilized by boiling water in it for 5 minutes prior to use)

thermometer reading in the 0-40 C (50-100 F) range

large philips screwdriver or other sterilizable rod

"Cool box" (refrigerator set to 10 C (50 F) Drained curds from "Farmer's Cheese"

1 teaspoon of uncontaminated "Saga Blue" cheese (or other selected blue cheese to use as an inoculum)





PROCEDURE FOR MAKING BLUE CHEESE



1. Start with cold drained curds from "Farmer's Cheese" made from two gallons of milk. (It was drained in the refrigerator)



2. Sprinkle on 2 teaspoons of salt, mix in to form pea-sized crumbles.

3. In a blender, blend 1 teaspoon of uncontaminated blue cheese (I used "Saga Blue") with 1/4 cup of cool clean water to create a smooth suspension of cheese (the inoculum).

4. Pour the inoculum over the salted curds, toss to mix thoroughly.



5. Line the press with a sterile handkerchief (sterilized by boiling), and load the curd. Press lightly so that the curd are not compressed together, but instead retain air spaces within the cheese.

6. Leave in the press overnight



7. The next morning, remove from the press, and create air hole by inserting a sterilized rod, about 1/4 inch in diameter (6 mm) through the cheese every inch or so. This is to allow air to enter the cheese which is necessary for growth of the mold. [I used a phillips screwdriver which had been dipped in Vodka. One could also boil to sterilize. You do NOT want to introduce bacterial contamination in these air holes.]



8. Rub the surface lightly with salt, and place the aerated cheese on a dry sterile handkerchief. Fold the cloth over to lightly cover.



9. Place on a non corrosive rack to encourage air circulation around the cheese.



10. Place the cheese on the rack in a "cool box" which will hold the temperature around 10 C (50 F). Here I am using a refrigerator in our basement which stays around this temperature during the late winter when I made this cheese. If you can turn the thermostat high enough to maintain this temperature, that will work fine.



11. Monitor the temperature and humidity. The temperature should be around 10 C, and the humidity around 70%. You can elevate the humidity with a pan of water in the bottom of the "cool box." Since the cheese will be aged unwaxed, this high humidity is important so that the cheese does not dry out. On the other hand, if it is "dripping wet" so that the cheese "weeps," the cheese will spoil.

12. Turn the cheese daily, replace the handkerchief with a dry sterile one if it appears wet.



13. After a week or ten days, a white "bloom" appears on the surface of the cheese. Note that the holes I made are filled with the bloom. They should have been larger so that air would not be excluded from the interior of the cheese. Indeed, after a month and a half, the outside had developed a white with green bloom, but the interior (I cut it open), lacked any green. I replaced it in the "cool box" and within two weeks, the interior exhibited the characteristic coloring.



14. Here is the finished blue cheese after two months. Note the marbling of the interior with Penicillium. It could doubtless be aged longer, but it is utterly delicious as it is.



15. Here is a closer look at the bloom on the rind, and the appearance of the sliced cheese. Wish you could taste it.

Answer 4

Instructions.Things You'll Need:

•1 c. blue cheese

•2/3 c. buttermilk

•2 tsp. champagne vinegar

•1 tsp. cracked black pepper - coarsely cracked

•1 tbsp. Dijon mustard

•Groceries

•Blenders

Step

1Place the buttermilk, mustard, black pepper and half the cheese in a blender and process for a few seconds until combined and creamy.



Step

2Pour in the vinegar with the machine running.



Step

3Crumble the remaining cheese in a bowl.



Step

4Pour the dressing over the crumbled cheese and stir together.



Step

5Taste the dressing. Add salt or more vinegar as necessary; you can also add lemon juice if the dressing's not tangy enough. Add more buttermilk if you want to thin it out.



Step

6Chill well before using

Answer 5

No, Blue Cheese or Fromage Bleu (in French) is white with many bluish/greenish dots in it... the suitable high quality of this cheese won't have a concentration of spots yet quite frivolously unfold spots... The spots are actual mold that grows to be devour-able purely the optimum goats cheese and counting on the milk used the colour of the spots will selection, the suitable blue cheese will come from alpine goats in Europe the place as some sturdy yet greenish cheese could nicely be tasted coming from the milk of goats interior the Franco-Spanish mountains...