📝 About This Recipe
Known as the 'King of Cheeses,' this Stilton-style blue is a masterpiece of British cheesemaking, boasting a rich, creamy paste shot through with iconic cerulean veins. Its flavor profile is a sophisticated balance of mellow, buttery notes and a sharp, piquant finish that develops over months of careful aging. Crafting this at home is a rewarding journey into the art of fermentation, resulting in a crumbly yet melt-in-the-mouth texture that far surpasses store-bought varieties.
🥗 Ingredients
The Dairy Base
- 8 liters Whole Cow's Milk (Non-homogenized is best; do not use UHT milk)
- 500 ml Heavy Cream (To increase butterfat for a traditional creamy texture)
Cultures & Coagulants
- 1/4 teaspoon Mesophilic Starter Culture (MA 11 or similar) (Provides the base acidity)
- 1/8 teaspoon Penicillium Roqueforti (The essential blue mold powder)
- 1/2 teaspoon Liquid Animal Rennet (Diluted in 1/4 cup cool, non-chlorinated water)
- 1/2 teaspoon Calcium Chloride (Diluted in 1/4 cup cool water; helps curd set if using pasteurized milk)
Seasoning
- 2 tablespoons Cheese Salt (Non-iodized flake salt)
👨🍳 Instructions
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1
In a large stainless steel pot, combine the milk and cream. Slowly heat the mixture over a double boiler to 86°F (30°C), stirring gently to ensure even heat distribution.
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2
Sprinkle the Mesophilic culture and the Penicillium Roqueforti over the surface of the milk. Let it rehydrate for 2 minutes, then stir in using an up-and-down motion for 1 minute. Cover and let ripen for 30 minutes.
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3
Add the diluted Calcium Chloride and stir for 30 seconds. Then, add the diluted rennet. Stir gently for 1 minute, then 'still' the milk with your spoon to stop any movement. Cover and let sit for 60-90 minutes until a 'clean break' is achieved (the curd slices cleanly with a knife).
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4
Cut the curd into 1-inch (2.5cm) cubes. Let the curds rest for 5 minutes to firm up and begin releasing whey.
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5
Gently stir the curds for 10 minutes. The goal is to keep them large and moist; do not over-stir or break them into small pieces.
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6
Carefully ladle the curds into a cheesecloth-lined colander. Let them drain for 30 minutes. Tie the corners of the cloth and hang the curd bundle to drain for another 60 minutes at room temperature.
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7
Place the bundle (still in the cloth) back into the pot and place a heavy weight (about 5 lbs) on top. Let it sit overnight (10-12 hours) at room temperature. This allows the acidity to develop, which is crucial for the blue flavor.
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8
The next morning, remove the curd 'cake' from the cloth. It should be firm and smell slightly tangy. Break the cake into walnut-sized pieces by hand into a bowl.
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9
Sprinkle the salt over the broken curds and toss gently with your hands to coat. The irregular shapes of these curds will create the air pockets necessary for the blue mold to grow.
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10
Pack the curds loosely into a cylindrical Stilton mold (no bottom, no follower). Do not press them! Gravity alone should settle the curds. Turn the mold over every 15 minutes for the first hour, then twice daily for 4 days.
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11
After 4 days, remove the cheese from the mold. Use a palette knife to 'smooth' the outside surface, sealing the cracks to prevent mold from growing on the exterior too early.
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12
Place the cheese in an aging cave (50-55°F and 85% humidity). After 5-6 weeks, when the surface is slightly crusty, use a sterilized knitting needle to poke 20-30 holes from top to bottom. This introduces oxygen to the interior, activating the blue mold.
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13
Age for a total of 3 to 5 months, turning the cheese twice a week. The flavor will intensify and the texture will become creamier with time.
💡 Chef's Tips
Temperature control is vital; if the room is too hot during the initial overnight drain, the cheese may become overly sour. Avoid using chlorinated water as it can kill the delicate cultures and rennet. Do not press the curds in the mold; the 'nooks and crannies' between the loose curds are where the blue veins will eventually form. If you don't have a professional cheese cave, a wine cooler or a dedicated small fridge with a bowl of water for humidity works perfectly. Sterilize all equipment thoroughly with boiling water or star-san to prevent unwanted wild molds from ruining your batch.
🍽️ Serving Suggestions
Serve at room temperature with a glass of vintage Port or a sweet dessert wine like Sauternes. Pair with honey-drizzled walnuts and fresh slices of crisp Bosc pear or Granny Smith apple. Crumble over a warm steak salad with a balsamic glaze for a decadent contrast. Enjoy on a simple digestive biscuit or sourdough cracker to let the complex flavors of the cheese shine. Include on a charcuterie board alongside dried figs and salty prosciutto.