Pairing: Blue cheese

Blue cheese is a unique and flavorful cheese characterized by its distinctive blue-green veins and pungent aroma, resulting from the mold Penicillium roqueforti. This cheese varies widely in flavor and texture, ranging from creamy and mild to crumbly and intensely salty. Common varieties include Roquefort, Gorgonzola, and Stilton, each offering a rich taste profile influenced by the type of milk used—be it cow, goat, or sheep. The complexity of blue cheese makes it an exciting addition to a variety of dishes, enhancing both savory and sweet flavors.

Recipe

Ingredients

  • Milk: The base ingredient, often from cows, goats, or sheep, which affects the cheese's flavor and texture.
  • Penicillium roqueforti: This mold creates the characteristic blue veins and contributes to the cheese's tangy flavor.
  • Salt: Essential for flavor enhancement and preservation, it helps control moisture and supports the growth of the mold.
  • Enzymes: Used to coagulate the milk into curds, crucial for cheese formation.
  • Calcium Chloride: Sometimes added to improve firmness and prevent bitterness in the cheese.

Instructions

  1. Milk Preparation: Start by heating the chosen milk (cow, goat, or sheep) to about 86°F (30°C). If you're using pasteurized milk, consider adding calcium chloride to help with curd formation.
  2. Curd Formation: Add the rennet and let the milk sit undisturbed for about 30-60 minutes until it coagulates into a gel-like curd.
  3. Cutting the Curd: Once set, cut the curd into small cubes to help release whey. Allow it to rest for about 5-10 minutes.
  4. Cooking the Curd: Gradually heat the curds to 104°F (40°C) over 30 minutes while stirring gently. This step helps firm up the curds.
  5. Draining Whey: Pour the curds into a cheesecloth-lined colander to drain the whey. This can take about 30 minutes.
  6. Adding Salt and Mold: Once drained, transfer the curds back to a bowl, mixing in salt and the Penicillium roqueforti.
  7. Molding: Pack the mixture into molds, pressing gently to eliminate air pockets.
  8. Aging: Allow the cheese to age in a cool, humid environment (around 50°F or 10°C) for several weeks to develop flavor. During aging, pierce the cheese with a skewer to create air channels that promote mold growth.

Serve With

Zinfandel, Cabernet Sauvignon

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Zinfandel

Bold, robust red wine known for its intense fruit flavors and high alcohol content.

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Cabernet Sauvignon

Often referred to as the “King of Red Wines” due to its full-bodied nature and complexity.

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