Bleu du Queyras originates from eastern France near the Italian border. It is creamier than a Stilton because it does not sit as long before salting. We also use it to make Flan au Bleu du Queyras, a savory blue cheese flan.
My recipe is from 200 Easy Homemade Cheese Recipes page 148. The flan is on page 150.
Here's the condensed recipe version:
8 qt milk (I add extra cream), 1/4 tsp Meso (I use Aroma B), 1/4 tsp rennet (varies), pinch of P. roquefortii, 2 tsp. salt.
Heat to 86
Add culture (NOT the P. roquefortii) and ripen for 30 minutes
Add diluted rennet
Let curds set for 45 minutes (I use a 5 floc multiplier because I like it creamy)
GENTLY cut curds into 3/4" - 1" cubes. Do NOT stir.
Let curds heal for 15 minutes.
GENTLY skim off excess whey
GENTLY ladle curds into a draining bag or lined colander.
Drain for 4 hours, flipping the curd mass after 2 hours.
This time is important for the curds to build up proper acidity, especially with Aroma B.
GENTLY break up curds into large chunks, drain for 10 minutes.
Break up some more, drain 10 more minutes.
Add salt and P. roquefortii. GENTLY mix well.
Fill molds. Do NOT press.
Cover and drain for one week at room temperature (65-70F).
Flip cheeses 6 to 7 times a day (still in the mold) to promote good air circulation.
One week after the make, remove from molds.
Sprinkle each side with ½ tsp salt. This reduces the blue mold on the rind. I don’t do this.
Place on a drying mat in a ripening container. Dry UNCOVERED for one week at room temp.
Pierce and after one week pierce again.
Ripen at 42F – 44F and 85% RH for one month, turning twice a week.
Ready to eat at 45-60 days. I let mine go 90.
