Cutting into a Wheel of Blue Cheese -- Made at Home

Cutting into a blue cheese is always exciting--you get to see those amazing veins of blue! This blue cheese was made at home and you can learn how to make it.

Here's the recipe that was used to make this blue cheese at home. Watch how it was made here:
• Blue Cheese - How to Make a Creamy, S...

Notes:
To make a drier cheese, add more weight (than shown in the video during the overnight pressing stage) to squeeze out more moisture.
To make a softer cheese, add less weight (during the overnight pressing stage ) than is shown in the video.

Ingredients:
• 2 gallons / 8 litres Whole pasteurized cows’ milk (*not ultra-pasteurized*)
• 3 cups / 750 ml Heavy or whipping cream (no sugar added)
• 1/8 tsp / .6 ml MM100 or Flora Danica (bacterial culture)
• 1/8 tsp / .6 ml Penicillium Roqueforti (fungal spores)
• 1/2 tsp or 2.5 ml Calcium chloride solution (33% w/v)
• 1/4 tsp or 1.25 ml Rennet (liquid, double strength calf rennet)
• 60 grams or 3 tbsp Non-iodized cheese salt or kosher salt
Source of non-chlorinated water

Feel free to halve this recipe for a smaller cheese.

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See other videos on this Youtube channel to learn how to make: feta, camembert & brie-style cheeses triple cream cheese, a roquefort-style cheese (a sheep milk blue cheese), cheddar, mascarpone, quick mozzarella, cream cheese, whole milk ricotta, labneh, nabulsi, belper knolle, colby, yogurt, labneh, akkawi, as well goat-milk cheeses such as crottin, valencay, chèvre and boursin-style cheeses.

The super cool jazz music in this video was composed by Carter Whatley.

Thank you for watching and Happy Cheesemaking!