Blue Cheese Update #3

Time for a blue cheese update.

I could wax lyrical about all the cheese that I have made that went according to plan, but I don’t think I have ever mentioned one that has gone terribly wrong!  This is one of those times.

If you have been reading my adventures  about a Blue cheese that I have been chronicalling, this is the final post in the Blue cheese adventure.

It started out looking kind of nice and something like this.  There was enough curds for two small and one rather large cheeses.

Over the course of the last few weeks, I totally neglected these cheeses.  They required turning every 4 days and humid conditions.  At the 30 day mark I was to scrape off the mould and it would have looked nice.

Anyway, because of the neglect, this is what they looked like on Monday night!

blue cheese rescue

The large one had mostly had a melt down, but was salvageable of sorts, but the two small ones had totally lost their form and were runny inside.  A bit like blue cheese Camembert I suppose.  As for the taste, well they were fantastic.  A great creamy blue cheese flavour.

This is what I managed to do with them.

Blue cheese rescue

I scraped all of the mould off of the large cheese, then wrapped it in cheese wrap and put it into the normal refrigerator to see what happens.  I could use it now, but it would be just good for spreading on crackers like a blue cream cheese.

blue cheese rescue

As for the two small ones, we stored them for a day in the fridge and turned them into a wonderful blue cheese sauce.

Kim cooked up some Penne pasta and lots of cauliflower, broccoli, carrot and corn, mixed it all together with the some rue which she added the cheese to make a blue cheese sauce and baked it in the oven.  The flavour was amazing and the meal was delicious.  Ben went back for seconds as did I!

If this is what is known as a disaster in the cheese world, then I am happy with it!  I love it when we learn from mistakes that can be turned around to something edible and yummy.  It just goes to show that cheese making is not all about recipes and following rules, it can be about serendipitous mistakes as well!

I will leave you with this cheesy quote of the day:

“People who know nothing about cheeses reel away from Camembert, Roquefort, and Stilton because the plebeian proboscis is not equipped to differentiate between the sordid and the sublime.” – Harvey Day

Cheese Loves Herbs and Spices

I’ve been making cheese flavoured with herbs and spices since way back in 2009.  I find that a good cheese becomes a great one with the addition of a few simple herbs and spices.  Here are a few examples.

Here is a Wensleydale with Sage that I recently made.

All I do is pick some Sage from the garden, dry it on a tray in the oven at 120°C (230°F) for 5 minutes.  They shrivel a little, but you only spread a single layer once you put in half the milled curds into your mould.  The flavour that it imparts to the cheese is amazing.  Here is the finished product.

Another of my favourites is Pyrenees with green peppercorns.  All you have to do is add 1 tablespoon of green peppercorns to half a cup of water and simmer for 15 minutes.  Strain the water, cool it down, and add it to the milk before the culture.  Add the peppercorns during milling or before putting the curds in the mould.

The cheese has a sharp flavour enhanced by the soft green peppercorns.

If you like chilli, then Pepper Jack is another spicy cheese you could try.  Same method as Monterey Jack, but add 1 teaspoon of dry chilli flakes to half a cup of water and simmer for 15 minutes.  Add water before culture and chilli flakes at milling.

This cheese goes great with crackers and an ice-cold Cerveza!

Lastly my all time favourite, Farmhouse Cheddar with red peppercorns.  I used the Farmhouse Cheddar recipe from Ricki Carroll’s Home cheese making book and added red peppercorns as per my normal method.

The combination was simply fantastic and is a great match with a glass of red wine.

This Friday, I will be attempting a variation on the Farmhouse Cheddar, this time with cumin seeds.  Same method of preparation, same Farmhouse Cheddar recipe.  I have tasted Edam with cumin before and was very impressed.  I think I will only add a teaspoon of seeds to the water, as I don’t want the flavour to be too overbearing.  I will report back after the taste test in a few months!

So, in conclusion, the addition of extra ingredients can literally spice up your cheese and add that certain something that you may have been craving for.  I highly recommend giving herbs and spices a try in your cheese. You will thank yourself for it!

Pyrénées Cheese with Green Peppercorns

Time for another cheese tutorial, this time it’s Pyrénées Cheese with Green Peppercorns.

I first made this cheese a few years back, and I love its sharp and peppery flavour.

This is a cows milk variety of Ossau-Iraty (normally made from sheep’s milk) which is quite acceptable, and originates from south west France.

Pyrénées Cheese with Green Peppercorns


  • 8 litres full cream milk, at least 3.4% fat
  • ¼ teaspoon direct set Mesophilic starter culture
  • 2.5 ml Rennet mixed with 60 ml unchlorinated water
  • 2.5 ml Calcium Chloride mixed with 60 ml unchlorinated water
  • 1 Tablespoon of cheese salt (non-ionised salt)
  • 1 Tablespoon of green peppercorns
  • ½ cup of water


  1. As usual I set up all the utensils and ingredients before I begin, then I sterilise everything in water in the 8 litre pot for 15 minutes.
  2. Boil, then simmer the peppercorns in the water for 15 minutes.  Strain the peppercorns, retain the water.
  3. Heat the milk to 32°C (90°F).  Add the pepper water, then add the starter culture, stir, maintain the target temp for 45 minutes.  Add the diluted calcium chloride and stir for 1 minutes.
  4. Add the rennet to the milk, stir top to bottom for 1 minute.  Cover and set aside for 45 minutes.
  5. Test for a clean break, then using a curd knife, cut the curd into 1 cm cubes (half an inch).
  6. Gently raise the temperature to 38°C (100°F).  This should take about 30 minutes.  Gently stir whilst raising the temp.
  7. Once target temp is reached, cover for 5 minutes, then pour into a colander lined with cheesecloth.  Tie up the curds into a ball and let them hang from a long spoon resting on the edges of a large pot to drain for one hour.
  8. After an hour the ball will be firm and moist, but not hard.
  9. Mill the curds into thumbnail sized pieces then mix through the salt and the peppercorns with your fingers.  Transfer to the 1kg mould, fold the cloth over and put the follower on top.  Press lightly, about 2.5 kg (5 lb) for 30 minutes.  Remove, turnover and repress at 5 kg (10 lb) for 15 minutes.  Turn again and repress at 10 kg (20 lb) for 12 hours.  Remove, turn, and repress for a last time at 10 kg for 12 hours.
  10. Remove cheese from the mould and cloth, and let air dry on a wooden board.  This may take from 3 to 5 days.  Be sure to turn the cheese a few times a day so that it dries evenly.
  11. Once your cheese has developed a rind, ripen at 13°C (55°F), and 80-85% humidity, from 4 to 6 months.

I prefer to wax the cheese once the rind has developed, because from experience, this cheese dries out too quickly.  Try it at 4 months as it is very tasty at this stage, however it gets sharper with age.

Part One


Part Two

Bon appétit!