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Blue By You Recipe

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This guide is great for intermediate cheese makers who have already made a few hard cheeses like Cheddar or Gouda. Making this cheese will help you learn a few new techniques, including how to split culturing steps, maintaining slow draining of whey, and how to find the right draining surface for curds pre-pressing.
  • Yield4 pounds
  • Agingtime under 3 months
  • Skill Leveladvanced
  • Author


  • 4 Gallons of Milk (Not Ultra-Pasteurized)
  • 1/16tsp Penicillium Roqueforti PV (or PJ for milder blue)
  • 1/8tsp MA 4002 (40% less for raw milk)
  • 1/16tsp LM 57 (optional, for more open texture)
  • 1/2 tsp (2.5 ml) Liquid Rennet
  • Cheese Salt
  • 1/2 tsp Calcium Chloride (for pasteurized milk)


  • Good Thermometer
  • Mini Measuring Spoons
  • Curd Knife
  • Spoon or Ladle
  • Butter Muslin
  • Large Colander or Draining Surface
  • 1 Large Tomme Cheese Mold
  • Draining Mat