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The History & Making of homemade Blue Cheese recipe




























You will also find blue cheeses that have been artificially injected with spores prior to the formation of curds. There are yet many others that have spores mixed with them after the formation of curds. Generally the aging process takes places in a temperature-controlled place. The idea is to replicate the environment of a cave.

The Blue cheese generally is sharp and a bit salty to taste. Blue cheese can be eaten in all kinds of ways. You can eat it by itself or you can also crumble or melt it over other foods. They are also served with fruits or wine in various cuisines. Sometimes they are also eaten with crackers. It is crumbled into salads of all kinds giving them a tangy and nutty flavor.

Blue cheese is also known to be used as a dressing. You can crumble it and spread over various dishes like lamb, beef or Buffalo wings. They are also great companions of hamburgers and are often a part of various Italian delicacies. Also they are best when eaten at room temperature.

You can find a very large variety of Blue cheese all over the world. History of the blue cheese says that they were invented by accident.

The oldest history known example of Blue cheese is a variety called Gorgonzola invented sometime around 879 AD.  Another variety Roquefort may have been invented around 1070 AD. A relatively new addition called Stilton was invented sometime during the 18th century.

The history of the Roquefort variety of Clue cheese is very interesting. It is said that this variety was banned from public use for various reasons. Sometimes due to politics and sometimes due to the price. This is what forced people to attempt making their own Roquefort cheese. These various attempts often led to the invention of a new type of Blue cheese thus forming a large number of varieties.

  • Other important varieties include:
  • Adelost
  • Buttermilk Blue
  • Buxton Blue cheese
  • Cabrales cheese
  • Devon Blue
  • Fourme de Haute Loire
  • Gippsland Blue
  • Harbourne Blue
  • Lymeswold cheese
  • Monje Picón
  • Norbury blue
  • Oxford Blue
  • Picón Bejes-Tresviso
  • Rochebaron
  • Saga cheese
  • Saint Agur Blue
  • Valdeón cheese
  • Westminster Blue
  • Yorkshire Blue

With so many varieties to pick up from, you probably have your hands full with all the kinds of Blue cheese.

How to make homemade Blue Cheese recipe

  • start by making the curds for farmers cheese

  • slowly add 2 tablespoons of salt and mix together

  • in a blender use uncontaminated  (1/2teaspoon) and ¼ of cool clean water to make a smooth watery mixture

  • more the watery cheese mixture over top of the salted curds

  • line your cheese press with a cheese cloth and add the curds to the press

  • leave overnight

  • in the morning remove the curds from the press and make holes every inch or so

  • rub the surfaces with salt lightly an put a cloth lightly over top

  • put the cheese in the fridge or a dark cool place

  • Keep watch on the temperature and the humidity. the temperature should be around 10C and the humidity around 70%

  • turn the cheese every day and replace cloth if it appears to be wet

  • after a week to ten days you will begin to see a whiter bloom

  • after a month to two months the interior will be covered with penicillium

  • Now you can eat it

Why is blue cheese blue?

Blue cheese is blue because of the blue veins in the cheese which are really blue. Also the cheese may take on a greenish look to it. The cheese has some mold to it but so does other cheeses.



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When Penicillium cultures are added to cheese which give it a tinge of blue, blue-green or blue-gray color it is known as Blue Cheese.The cultures can be added to cheese made from either cow’s or goat’s or sheep’s milk. This cheese carries a distinct smell which is often considered very pungent.

Cheese is delicacy that is added to a number of cuisines all over the world. Sometimes eaten alone and sometimes with other companions, cheese is a popular form of food. It is high in protein content and sometimes even high in the content of fat.
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