Completely interesting! I've always wanted to make my own cheese so when I happened upon the tutorial and saw that it was an hour long I gave it a try. The detail of instruction and personal experience is superior to anything I've seen before. Thank you so much! Now off to have a look at your channel overall and will likely be hitting subscribe.
From our homestead to yours, we wish your family a very Merry Christmas! I just purchased my wife a cheese press for Christmas, so she is very excited to get started. Keep up the excellent videos!
@@fourseasonsnorth BTW - what a great looking family you have there! You are truly blessed! Yes, she can't wait to get started on it. ...and I've signed up to be the official taste tester. LOL
I watched the one about the tomato you need to take the green tomatoes the round size of a quarter to a half dollar size keep hole and can like chow chow very good and thanks for the video
When you rewrap your cheese do wash your cloth bandages and use fresh butter? Or, do you use the same wraps, unwashed with additional butter or does the heat from your hands soften the old butter enough to re tightly and smoothly? Just wondering about the logistics of all that.
@@fourseasonsnorth the only way then would be in a wine fridge. I was hoping for a way in case we have no electricity. Even a root cellar wouldn't get much cooler then the 70s.
Breanne, because of some abnormally busy times here lately, my cheese is getting so moldy in our cave with little time to tend to it-is it ok to maybe salt the outside to slow down the mold? Thank you! Mary Kay
Hi Mary Kay! Do you have it vacuum sealed or wrapped? What works for us in this type of situation is to to make a salt water solution (about 1 part salt to 3 parts water) and use that to wipe the mould off the rind. Alternatively, a vinegar water wash also works.
they are wrapped, just the couple cheeses you recommended my making (Ibores and I think cheddar, it's been crazy year!), that sounds like a great plan thank you! Sure hope you all are well, many prayers for you all:)
Hi! I just found your channel and have watched both videos related to this particular cheese. I've also taken a peek at your online store but see no cheeses offered for sale. Do you eat it all yourselves, sell some locally or gift some to friends and family? Or maybe all of the above! God bless!
Haha, no, we don't sell our cheese, we eat it and also enjoy sharing it. We like to have an annual Cheese and Honey Party where we invite people and share our many - about 30 varieties - of artisan cheeses (that we like to dip in our fresh honey!): ruclips.net/video/V7C8uRM6sqk/видео.html
No wonder you are always smiling and happy. Having all that cheese I would be too.
Haha! It's the love and hope that Yeshua (Jesus) has put in our hearts that makes us happy - although cheese does help!
I love these videos. So cool to see all that the Biegel family is creating. Thanks fo sharing guys!
Thanks guys! Great to hear from you, hope you're doing well :)
Completely interesting! I've always wanted to make my own cheese so when I happened upon the tutorial and saw that it was an hour long I gave it a try. The detail of instruction and personal experience is superior to anything I've seen before. Thank you so much! Now off to have a look at your channel overall and will likely be hitting subscribe.
Oh, love the music at the end! Praise God, I look forward to learning from you!
So knowledgeable , may God continue to bless!!
Thank you for recommending this video to me!💕💕💕💕💕
All cheese is awesome, but blue is my favorite. With just a tiny bit of honey drizzled over the top! Yum!
Oh, yes, so good, and you can't go wrong with the honey! We have a stilton bleu cheese video coming up sometime... in the process of filming it!
Very much enjoyed watching you sweethearts. Sending you love from Belgium ❤
Love you girls; your videos are great and motivating
Beautiful, and the cheese looks great too.
Looks so delicious.
We love you, Bree and Brook
From our homestead to yours, we wish your family a very Merry Christmas! I just purchased my wife a cheese press for Christmas, so she is very excited to get started. Keep up the excellent videos!
Thank you and same to you! How exciting about your wife's new cheese press!
@@fourseasonsnorth BTW - what a great looking family you have there! You are truly blessed! Yes, she can't wait to get started on it. ...and I've signed up to be the official taste tester. LOL
@@CelticRootsFarm Thanks :) That's great! She'll have lots of fun making the cheese -- and eating it!
OMGosh! Your nose touched the cheese! Ack! 😂😂 (Sorry, I couldn't resist after seeing the comments in the other video.)
glad i found your videos,wish i lived near a farm
Looks so delicious 😋🧀
I would enjoy tasting all the different kinds of cheese 😊
That's a lot of cheese, looks very delicious, good vid ladies, thank you.
Thanks , and you're most welcome :)
Thank you so much Twin girl
how much wheight you got on the result ?
Interesting question, not sure! Would be really cool to find out...
@@fourseasonsnorth please ask Brilian or Brooklyn approximately!!
I watched the one about the tomato you need to take the green tomatoes the round size of a quarter to a half dollar size keep hole and can like chow chow very good and thanks for the video
When you rewrap your cheese do wash your cloth bandages and use fresh butter? Or, do you use the same wraps, unwashed with additional butter or does the heat from your hands soften the old butter enough to re tightly and smoothly? Just wondering about the logistics of all that.
I thought you'd have to age cheddar much longer to get to the sharp stage. Did y'all ever do another follow up video to this?
Can cloth wrappings be reused? Im just thinking that way back when using fabric for a one time use would have been a big sacrifice.
You could, but we don't. It might be difficult to clean the mould out of it.
Do you always cloth wrap your cheddar?
Look supper yummy .you guys have been very good friends .Luke
Thanks Luke :) Bless you all. It's been wonderful to know you and your family.
Is it possible to make cheese in the deep south where it's hot most of the year (70-100 degrees)?
Yes, as long as you have a cool place to store it (52 degrees).
@@fourseasonsnorth the only way then would be in a wine fridge. I was hoping for a way in case we have no electricity. Even a root cellar wouldn't get much cooler then the 70s.
Breanne, because of some abnormally busy times here lately, my cheese is getting so moldy in our cave with little time to tend to it-is it ok to maybe salt the outside to slow down the mold? Thank you! Mary Kay
Hi Mary Kay! Do you have it vacuum sealed or wrapped? What works for us in this type of situation is to to make a salt water solution (about 1 part salt to 3 parts water) and use that to wipe the mould off the rind. Alternatively, a vinegar water wash also works.
they are wrapped, just the couple cheeses you recommended my making (Ibores and I think cheddar, it's been crazy year!), that sounds like a great plan thank you! Sure hope you all are well, many prayers for you all:)
What is the ogga? that you put the cheese on..
It's an European stove :)
Hi! I just found your channel and have watched both videos related to this particular cheese. I've also taken a peek at your online store but see no cheeses offered for sale. Do you eat it all yourselves, sell some locally or gift some to friends and family? Or maybe all of the above! God bless!
Haha, no, we don't sell our cheese, we eat it and also enjoy sharing it. We like to have an annual Cheese and Honey Party where we invite people and share our many - about 30 varieties - of artisan cheeses (that we like to dip in our fresh honey!): ruclips.net/video/V7C8uRM6sqk/видео.html
What type of culture you use
do you use Yak milk for cheese as well?
No, haven't got enough yak milk to make cheese with.
@@fourseasonsnorth
thanks, was just curious. but simply drinking it would be great.