How to Make Roquefort Cheese at Home

 

--- published by foodie Parmod.

Introduction: What Is Roquefort Cheese?

Roquefort is one of the world’s oldest and most renowned blue cheeses. Originating in the south of France, Roquefort is traditionally made from raw sheep’s milk and ripened in the Combalou caves of Roquefort-sur-Soulzon. It has a creamy texture with striking blue-green veins and a tangy, salty flavour.

While authentic Roquefort is a protected designation of origin (PDO) product and must be made in France, this guide shows you how to make Roquefort-style blue cheese at home using British ingredients, techniques, and terminology.

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Why Make Roquefort-Style Cheese at Home?

Control over ingredients and maturation

No artificial additives or preservatives

Rewarding experience for home cheesemakers

Create a unique, flavourful blue cheese from scratch

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Ingredients (Makes Two Small Wheels)

4 litres full-fat sheep’s milk (or cow’s milk if unavailable)

¼ tsp mesophilic starter culture (e.g. MA4001 or MA4002)

A pinch of Penicillium roqueforti (blue mould spores)

0.5 ml liquid rennet (double strength)

1 tbsp cheese salt (non-iodised)

Non-chlorinated water (for diluting rennet and brine)

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Equipment You’ll Need

Large stainless steel pot

Cheese thermometer

Long knife or curd cutter

Cheese ladle or slotted spoon

Blue cheese moulds or hoops

Cheese mat or draining board

Ageing box with lid

Ageing fridge or cool place (8–12°C, 85–95% humidity)

Needle or skewer for piercing the cheese

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How to Make Roquefort-Style Cheese at Home

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Step 1: Heat the Milk

Pour the milk into a large pot and slowly warm it to 32°C, stirring gently to prevent scorching.

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Step 2: Add Cultures and Mould

Sprinkle the mesophilic culture and Penicillium roqueforti onto the milk surface. Allow to rehydrate for 2 minutes before stirring thoroughly for another minute.

Let the milk rest for 45 minutes to let the cultures activate.

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Step 3: Add Rennet

Dilute the rennet in a small amount of cool, non-chlorinated water. Gently stir it into the milk for 1 minute. Then, let the milk set undisturbed for 45–60 minutes, until a firm curd forms.

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Step 4: Cut the Curd

Use a long knife to cut the curd into 1 cm cubes. Let them rest for 5 minutes, then gently stir for 20 minutes to help the whey drain out.

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Step 5: Moulding

Scoop the curds into clean cheese moulds lined with cheesecloth or directly into blue cheese hoops. Allow them to drain for 24–48 hours, flipping every few hours to ensure even draining and shape formation.

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Step 6: Salting and Piercing

Once firm, remove the cheeses from the moulds. Salt the exterior evenly using cheese salt.

Use a sterile needle or skewer to pierce several holes through the cheese vertically and horizontally. These air channels allow the blue mould to grow inside.

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Step 7: Ageing

Place the pierced wheels in an ageing container and move them to a fridge or cool space at 8–12°C with high humidity.

Flip the cheese every few days and monitor mould growth. The blue veins will begin forming in 7–10 days.

Age the cheese for 60–90 days for a well-developed Roquefort-style flavour.

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Storage and Serving Tips

Store in waxed paper or cheese paper once matured

Wrap loosely to allow breathing and mould development

Serve at room temperature for full flavour impact

Pairs beautifully with pears, walnuts, crusty bread, and dessert wines

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How to make Roquefort cheese at home UK

Homemade blue cheese recipe British style

Roquefort cheese step-by-step guide

Artisan sheep’s milk cheese recipe

Make Roquefort-style cheese from scratch

British version of Roquefort cheese

Blue cheese making tutorial

Penicillium roqueforti home cheese recipe

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Learn how to make Roquefort-style cheese at home with this easy British guide. From curds to blue mould development, this recipe covers everything under 1000 words using full Google SEO.

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Final Notes

Making Roquefort-style cheese at home requires time, patience, and careful monitoring—but the reward is well worth the effort. You’ll create a robust, tangy blue cheese that rivals those in fine cheesemonger shops.

Whether you're expanding your cheesemaking skills or just trying something new, this recipe will guide you confidently through every stage.

--- write ✍️ by foodie Parmod.

Follow our blog for more artisan cheese and bread recipes, all using British ingredients and kitchen-friendly methods.

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