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Giacomo's Blue Cheese Recipe

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Giacomo's Blue is a hybrid of two spanish and french heirloom cheeses. This is softer, milder version of Blue with a creamy yet open texture and beautiful lacing of blue veins. Get ready to enjoy this fantastic cheese in as little as 60 days.
  • Yield4 pounds
  • Skill Leveladvanced
  • Author


  • 4 Gallons of Milk (Not UltraPasteurized)
  • 1/2tsp Calcium Chloride (for pasteurized milk)
  • 1/2tsp MA 4002 Culture (1/4 tsp for raw milk)
  • 1/16tsp MD 88
  • 1/8tsp Penicillium Roqueforti (PJ)
  • 3 ml Liquid Rennet (2 ml for raw milk)
  • Cheese Salt (medium grain, not fine)


  • Good Thermometer
  • Mini Measuring Spoons
  • Curd Knife
  • Spoon or Ladle
  • Drain Pan or Large Colander
  • Butter Muslin
  • M28 Cheese Mold
  • Draining Mat