I have followed your advice explicitly and am now at ageing. I have done two B linens washes and one simple brine . My cheese has started to develop black spots which go when wiped. Is it bad? The temp has been about 21°C (room temp)nand humidity of about 94%. Is it too warm and should I put it in fridge or discard completely. Any advice would be appreciated. Thanks
I love washed curd cheeses and this one definitely looks interesting. I think I will try making it this weekend! Does the B. linens impart a particular flavour in the cheese or is it used mainly for the red rind effect?
Hey Gavin, I'm having a bit of a cheesemergency! So I made your havarti and it's been in the maturation box for about two weeks now. When I went to flip it today, I discovered many small black fuzzy spots (I'm guessing mold) all over the cheese (not to many, maybe 7 max, and they were about 3-4 mm in diameter) the cheese also smells quite like ammonia, which is concerning as just 3 days ago it smelt wonderfully cheesy. Also it was peppered all over with tiny bright red specks and a few bright red splotches. So I wiped it down with a clean cloth dipped in vinegar and was able to remove all the black spots and most of the red, but it still smells off. Any ideas what went wrong/ what these things are/ if the cheese is/ will be safe to eat after the full 6 weeks of aging?
Gavin Webber so I went to take a picture today, and oh boy was the smell bad. I mean real bad, it smelt rotten. Think I will just toss it. Should I still send a pic so we can see what may have gone wrong so I know for next time? Or was it just a bad batch/got infected somehow?
Galvin, how long do you plan on aging your Port Salut? I made mine july 13th and was thinking about aging it 6 months. Boy it is stinky when I take it out of the maturing box to wash it twice a week. i'm also gonna start washing it with a dark beer. I do have a question. Do I keep washing it for the 6 months that its aging or do I stop and vacuum pack it at some point in time. Thanks for any info.
It will be stinky after about 4 weeks and just gets worse as it ages. Twice a week washing is good, and the beer will add character. You could age for 6 months, but normally this cheese is only aged for 2 months. Not sure what would happen after that. You can vacuum pack it when you want to stop it ageing.
Gavin I have noticed you add the calcium chloride early (before adding the culture) and some other like Port Salut where CaCl is adding after the culture. Are there any differences?
Is there any reason to withhold the calcium chloride? If the goal is to replicate what was originally in the milk, shouldn’t it be in from the beginning? Not a criticism, I’m just asking..?
Page 916 Port-Salut = n a mild semihard whole-milk cheese of a round flat shape. Also called: Port du Salut. [C19: named after the Trappist monastery at Port du Salut in NW France where it was first made]
In most of the cheese recipes of 8-10 liters of milk, about 1/2 teaspoon of rennet and calcium chloride is used. In this recipe it calls for 3/4th teaspoon of rennet and calcium chloride. Is there any reason why this recipe needs more rennet than usual? I use vegetable rennet (at 1/2 teaspoon per 8-10 liters of milk) and although I haven't had any problems with bitterness from rennet, it is a concern.
When milk is pasteurized, it weakens the calcium and protein bonds. The calcium chloride helps the cheese curdle by adding in stronger calcium. So, unless you're using raw milk, you should add it. Homogeneous milk is just milk that has had the fat pressed through a fine mesh while under extreme pressure which allows the fat to mix evenly throughout the milk. Most non-homogenized milk is still pasteurized, so it needs the added calcium.
What I meant is, that the water is too hot. The curds was at about 32 before draining the whey, and adding a bit if the 60 degree water, made it too hot. We wouldn't be able to keep it at the 33 degree temperature if we added water up to original level
@@HeidiPlay I think if, after adding the water your temp is not quite on target simply slowly heat it until you reach your target. I did that with a cheese and it worked out great
il y'a des étapes dans le port salut qu'il faut respecté ex le ressuage après la sortie de la presse..le nombre de retournement...les bains d'eau salée tous les 2 jours jsq à la formation de la croûte jaune....il est plus proche du chester k au port salut
In your ingredients list you usually distinguish between aromatic/none-aromatic mesophilic. Is it possible for you to further precisely specify in an organised fashion which type of culture blend you use? Ie, which kind of subspecies of bacteria are present. It would atleast make it a lot easier to recreate the cheeses. Maybe even make a seperate video for this, where you list the name of culture blends you use, their types of bacteria and their properties?
Using a home brew, hell yeah. Visit F*It LetsBrewit. A good ole boy who just got into cheese making who is an outstanding home brewer. Looking forward to the next issue of this cheese making series. Cheers!!
I would really like to get into cheese making and would to ask you a few questions and I have watch almost everyone of you videos and you seem very smart about it. So if you could email me so that I could pick your brain I would applicate it. Thank you.
![Chino Pacas - Smith (ft. Junior H & Fuerza Regida) [Video Visualizador Oficial]](http://i.ytimg.com/vi/BVK6k56X30Y/mqdefault.jpg)
Oka is one of my favourite made right in my neighbourhood! Made by the Trappist monks of the Oka Indian reserve and it’s got an Awesome flavour!
The monks aren't on the Reserve though. There not in Oka anymore, too, sadly
My girlfriend and i Always watch ur videos before going to bed :) so relaxing and calming! Keep up the good work and stay cheesy. Greets from Sweden
Thanks +Tony Olsson, enjoy the relaxation!
Just tasted the last piece of my first Port Salut at four months and it's delicious!
Second one now made!
Fantastic!
I have followed your advice explicitly and am now at ageing. I have done two B linens washes and one simple brine . My cheese has started to develop black spots which go when wiped. Is it bad? The temp has been about 21°C (room temp)nand humidity of about 94%. Is it too warm and should I put it in fridge or discard completely. Any advice would be appreciated. Thanks
I love washed curd cheeses and this one definitely looks interesting. I think I will try making it this weekend! Does the B. linens impart a particular flavour in the cheese or is it used mainly for the red rind effect?
It does soften the cheese and gives it a slightly sweet flavour, as well as providing colour to the rind.
Gavin is the curd jedi master!
Another great video, always puts a smile on my face when I see that you've made another video!
Awesome video (as usually are your instructional ones)...now I am committed to make this cheese. Thank you Mr. Webber!
Hope the cheese goes well for you +Art Mustel.
Hey Gavin, I'm having a bit of a cheesemergency! So I made your havarti and it's been in the maturation box for about two weeks now. When I went to flip it today, I discovered many small black fuzzy spots (I'm guessing mold) all over the cheese (not to many, maybe 7 max, and they were about 3-4 mm in diameter) the cheese also smells quite like ammonia, which is concerning as just 3 days ago it smelt wonderfully cheesy. Also it was peppered all over with tiny bright red specks and a few bright red splotches. So I wiped it down with a clean cloth dipped in vinegar and was able to remove all the black spots and most of the red, but it still smells off. Any ideas what went wrong/ what these things are/ if the cheese is/ will be safe to eat after the full 6 weeks of aging?
Send a photo to the email address on the about tab of the channel. It will help with diagnosis. Gav
diagnosis.ha ha LOL
Gavin Webber so I went to take a picture today, and oh boy was the smell bad. I mean real bad, it smelt rotten. Think I will just toss it. Should I still send a pic so we can see what may have gone wrong so I know for next time? Or was it just a bad batch/got infected somehow?
a french phrase including this cheese name..
Tu l'as trop ecrase Cesar ce Port Salut..
if you are observing closely, it is a palindrome 😊
Interesting!
Galvin, how long do you plan on aging your Port Salut? I made mine july 13th and was thinking about aging it 6 months. Boy it is stinky when I take it out of the maturing box to wash it twice a week. i'm also gonna start washing it with a dark beer. I do have a question. Do I keep washing it for the 6 months that its aging or do I stop and vacuum pack it at some point in time. Thanks for any info.
It will be stinky after about 4 weeks and just gets worse as it ages. Twice a week washing is good, and the beer will add character. You could age for 6 months, but normally this cheese is only aged for 2 months. Not sure what would happen after that. You can vacuum pack it when you want to stop it ageing.
Gavin I have noticed you add the calcium chloride early (before adding the culture) and some other like Port Salut where CaCl is adding after the culture. Are there any differences?
None, as long as you add it before the rennet
Heyyyy I'm from Oka :D On vous dit Salut! :)
Every time I watch a cheese making video and see his hands all I can think is "these hands were created to hold cheese"
Your best video this year.
I aim to please!
My favorite cheese!
Is there any reason to withhold the calcium chloride? If the goal is to replicate what was originally in the milk, shouldn’t it be in from the beginning? Not a criticism, I’m just asking..?
Awesome video gav!
I have my own cow so my milk is not pasteurised...would I still need to add the calcium chloride or not?
No
Hello Gavin, when will you taste this cheese? Thank you.
I got tipped with a bottle of mead by a group of historical reenacters today, it was epic, I'm currently drinking it.
+Johnathan Blackwell it would also make a wicked wash for this cheese
Page 916
Port-Salut = n a mild semihard whole-milk cheese of a round flat shape. Also called: Port du Salut. [C19: named after the Trappist monastery at Port du Salut in NW France where it was first made]
10* Always excellent vids.
Thanks +John Lord!
Thanks !
Is the is the calcium chloride, flakes or liquid mixed into the water please
30% solution by weight
Oka is great! I live very close to where it's produced :)
Seraph Tu viens d'où? Hahaha je suis aller à l'école secondaire là-bas:)
E.S.O. la ''prison'' d'Oka haha xD.
In most of the cheese recipes of 8-10 liters of milk, about 1/2 teaspoon of rennet and calcium chloride is used. In this recipe it calls for 3/4th teaspoon of rennet and calcium chloride. Is there any reason why this recipe needs more rennet than usual? I use vegetable rennet (at 1/2 teaspoon per 8-10 liters of milk) and although I haven't had any problems with bitterness from rennet, it is a concern.
Stick to your standard dose Joy. I needed to compensate for my lower rated rennet.
Got it, thank you!
What does calcium chloride do? Is it necessary when using non-homogenized whole milk?
When milk is pasteurized, it weakens the calcium and protein bonds. The calcium chloride helps the cheese curdle by adding in stronger calcium. So, unless you're using raw milk, you should add it. Homogeneous milk is just milk that has had the fat pressed through a fine mesh while under extreme pressure which allows the fat to mix evenly throughout the milk. Most non-homogenized milk is still pasteurized, so it needs the added calcium.
Gavin you totally breezed over your curd cutter - where do you get these from?
*Briezed (I'm so sorry)
I believe a student got it for him. I'd check his website, eBay or amazon unless you have your own little green cheese where you are
Could you replace the mesophilic culture with buttermilk?
I am pretty sure the butter milk has to be changed into a mesophilic culture before you do that. There are a few RUclips videos on how to do that.
I have 12 quarts of heavy whipping cream. What kind of cheese can I make with it?
Mascapone.
When we come to the 1st wash we couldn't reach the target temperature of 33 Celsius/92 Fahrenheit. Is it possible that there's a mistake here?
Nope. If you need to add a little more water, then just do it
What I meant is, that the water is too hot. The curds was at about 32 before draining the whey, and adding a bit if the 60 degree water, made it too hot. We wouldn't be able to keep it at the 33 degree temperature if we added water up to original level
@@HeidiPlay I think if, after adding the water your temp is not quite on target simply slowly heat it until you reach your target. I did that with a cheese and it worked out great
Bonjour merci pour la video question l eau que vous ajjouté est ce que c est chaud ou froid
60 degrés Celsius ou 140 degrés Fahrenheit, pour répondre à votre question c'est chaud
WOAH this was uploaded on my birthday, right before the eclipse... and then the hurricanes
hey mr.Gaving
please could you tell me wath the name of your principal book .
the one you use alwase
thanks for your help
i drink that milk you used in this clip it is the best tasting cream top milk in my opinion
who thumbs down a cheese making video? 🤔
hederahelix622 Someone who’s lactose intolerant?
@@AuskaDezjArdamaath I'm lactose intolerant and I still upvoted this video. This guy is interesting and informative and cheese is awesome.
It seems just about every video gets a thumbs down no matter what the subject or how well made.
@@williamarmstrong7199 yeah it’s people who troll
Can you do the first wash in an alternative wash such as beer or acv?
Yes you can after week 2.
Hi Gavin! What is the book beside you! Thanks
Hi Stephy, I have lots of cheese books on the book rack. Can you be more specific?
@@GavinWebber Hi Gavin! The book beside video at 24 minutes when you prepare your brine? Port Salut
@@stephypro Now I understand. It's 200 Easy Cheesemaking recipes; amzn.to/3LXceXl
@@GavinWebber Thank you Gavin! Your my new best friend 😀😀😀
Can you please also tell us the RH?
90%
il y'a des étapes dans le port salut qu'il faut respecté ex le ressuage après la sortie de la presse..le nombre de retournement...les bains d'eau salée tous les 2 jours jsq à la formation de la croûte jaune....il est plus proche du chester k au port salut
In your ingredients list you usually distinguish between aromatic/none-aromatic mesophilic. Is it possible for you to further precisely specify in an organised fashion which type of culture blend you use? Ie, which kind of subspecies of bacteria are present. It would atleast make it a lot easier to recreate the cheeses.
Maybe even make a seperate video for this, where you list the name of culture blends you use, their types of bacteria and their properties?
Using a home brew, hell yeah. Visit F*It LetsBrewit. A good ole boy who just got into cheese making who is an outstanding home brewer. Looking forward to the next issue of this cheese making series. Cheers!!
It that the channel name Chris? I can't find it. What's the link to his channel?
like i said he doesn't really video it, but maybe you guys can shake out some recipes. Cheers, Gavin!
❤❤❤❤❤❤
Oka cheese? Not far from where I live actually =D
what is in the brine?
Salt, Water, Calcium Chloride, Vinegar.
Es rico
Sir but I want make in india say me camicals sir in not available Kase culture thanks
Looks like spoiled milk, oh wait...
I would really like to get into cheese making and would to ask you a few questions and I have watch almost everyone of you videos and you seem very smart about it. So if you could email me so that I could pick your brain I would applicate it. Thank you.
dude, he has 87000 subscribers, aint nobody got time to email you 😂
Port Salut and Saint Paulin have got to be the most bland cheeses ever made. Ideal for those who don’t like cheese.