Bresse Bleu

Bresse Bleu (Bleu de Bresse) – Homemade Soft Blue Cheese

This creamy, mild blue cheese from the Bresse region of France is surprisingly achievable at home. With a few specialty cultures and some patience, you can craft a soft, spreadable blue with delicate veining.

Prep

30 min

Cook

60 min

Total

90 min

Serves

1 cheese (approx. 500g)

Difficulty

Hard

Recipe ingredients

• •2000 ml (8½ cups) whole milk, pasteurized, not ultra-pasteurized
• •500 ml (2 cups) heavy cream (35% fat)
• •0.1 g (1/16 tsp) Penicillium glaucum culture, or substitute Penicillium roqueforti for a stronger flavor
• •0.5 g (1/8 tsp) mesophilic starter culture, e.g. Flora Danica, or use 2 tbsp cultured buttermilk as a substitute
• •1.25 ml (1/4 tsp) liquid rennet, diluted in 2 tbsp unchlorinated water
• •10 g (2 tsp) fine non-iodized salt, plus extra for rubbing the surface
• •1.25 ml (1/4 tsp) calcium chloride, optional, dissolved in 2 tbsp water, only if using store-bought pasteurized milk

Steps

1. 1 Heat the milk and cream in a large stainless steel pot to 32°C (90°F). If using store-bought pasteurized milk, add the dissolved calcium chloride and stir gently to incorporate.
2. 2 Sprinkle the mesophilic starter and Penicillium glaucum culture evenly over the surface. Let sit for 2 minutes to rehydrate, then stir gently with a slotted spoon in an up-and-down motion.
3. 3 Cover the pot and let the milk ripen at 32°C for 30 minutes, maintaining the temperature by placing the pot in a warm water bath or using a slow cooker set to low.
4. 4 Dilute the liquid rennet in 2 tablespoons of unchlorinated water. Add the rennet solution to the milk and stir with a gentle up-and-down motion for 1 minute.
5. 5 Let the mixture sit undisturbed at 32°C for 60–90 minutes, until the curd forms a clean break (when a knife inserted comes out clean and the curd separates from the whey).
6. 6 Cut the curd into 1.5 cm (½ inch) cubes using a long knife. Let the cut curds rest for 5 minutes.
7. 7 Slowly heat the curds to 38°C (100°F) over 20 minutes, stirring very gently with a slotted spoon to prevent clumping. Hold at 38°C for 15 minutes, stirring occasionally.
8. 8 Pour the curds and whey into a colander lined with butter muslin. Allow the whey to drain for 5 minutes, then gather the corners of the muslin and tie into a bundle. Hang the bundle over a bowl to drain for 30 minutes at room temperature (20–22°C).
9. 9 After hanging, turn the curd bundle out into a large bowl. Add the salt and mix gently with your hands until evenly distributed.
10. 10 Line a small perforated cheese mold (or a small plastic container with holes) with fresh muslin. Fill the mold with the curds, pressing down gently. Place the mold on a draining rack and let it drain at room temperature for 6–8 hours, turning the cheese once after 4 hours.
11. 11 Unmold the cheese. Rub the surface with a light coating of salt (about 1/2 tsp). Place the cheese on a cheese mat inside a ripening container (a plastic box with a lid), leaving the lid slightly ajar for airflow. Add a small cup of water in the container to maintain humidity (about 85–90%).
12. 12 Age the cheese at 10–12°C (50–55°F) for 4–6 weeks. Turn the cheese every 2 days. The blue mold will develop from the interior as the cheese ripens. The cheese is ready when it feels soft and slightly springy, and the center is creamy when pressed. The rind should be white with some blue veining visible.
13. 13 Once aged, store the cheese in the refrigerator for up to 3 weeks. Serve at room temperature for best flavor.