Last weekend I decided to have a go at making some blue cheese using a slice of bought blue as the innoculant for penicillium roqueforti. It wasn’t too complicated – blend up the cheese with some water until it was a liquid and add to the milk with the starter.
After renneting and cutting the curd into 1cm cubes, it just needed stirring every five minutes for an hour which allowed me time to be doing something else in the kitchen (making tomato paste ready to bottle later). I then had to drain the curds in a colander , mix in a bit of salt and then drain again in a mould flipping every 15 minutes for the first 2 hours and then every hour for the next 2 then overnight. ! It sat in the cave on a board, rubbed with salt and turned daily for the next 3 days and then was pierced with a sterilised knitting needle to create some holes in it so that the mould has pathways through which it can spread.. Now it just has to sit in a mini cave (plastic box) within the cave to try to increase the humidity for several weeks to let the mould develop fully. I think it is about 6 months until it is ready to eat.