I am often asked why my Bucca Blue recipe does not always have blue veins running through it. The reason this happens is that the Bucca Blue is a soft cheese and although it is pierced to create an air pocket for the mould to grow, it often closes or collapses before the mould has a chance to grow through the vein. But don’t despair, the flavour will be there without the mould, so let me explain further.
What creates the blue veining is the presence of Blue Mould Spore or Penicillium Roquefort which is often introduced to the milk at the very beginning of the cheese making process. Now mould needs oxygen to grow, as a result, blue veins grow where the air pockets in the curd are.
The size and dimension of these pockets are influenced by the curd’s firmness. Pastes that become softer and creamier may display more wispy veins, while curd with a firmer texture is less likely to collapse, maintaining the air pockets and giving a more shape and pattern to the veins.
So next time you’re making your Bucca Blue and you don’t have any blue veins through the cheese, don’t worry, it might look a little different but it will taste delicious even without them.