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Blue Cheese Recipe (A Spanish Blue)

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Much like a washed rind, this cheese will typically develop a red-orange rind due to its high moisture and the presence of yeast and bacteria. It tends to show interior veins as well as larger holes, with a blue-green mold throughout. The cheese body becomes quite soft with the aging, which can extend 3-5 months. The longer it is aged, the stronger it becomes.
  • Yield3 pounds
  • Agingtime under 6 months
  • Skill Leveladvanced
  • Author


  • 3 Gallons of Milk (not ultra-pasteurized)
  • 1/8tsp MA 4002 (1/16 for raw milk)
  • 1/16tsp Penicillium Roqueforti PJ
  • 1/2 tsp (2.5 ml) Single Strength Liquid Rennet (1.5-2 ml for raw milk)
  • 1.5-2 oz Cheese Salt (3% relative to cheese weight)
  • 3/4 tsp Calcium Chloride (for pasteurized milk)


  • Good Thermometer
  • Mini Measuring Spoons
  • Curd Knife
  • Spoon or Ladle
  • Medium Cheese Mold
  • Butter Muslin
  • Draining Mat
  • Foil Cheese Wrap