When watching your cheesemaking videos, the soft gentle music and your presentation is very soothing. Calms me after a long day or after the wife stresses me out.
I have just finished tasting my first Fourme d' Ambert, I only aged mine 7 weeks, it felt like it was getting a little soft in the cheese fridge, and so I convinced myself to test some using my trusty apple corer. The paste was lovely and soft and creamy, with a lovely lingering blue cheese flavour. It tasted Awesome! Thanks for the recipe. It's one to make again!
I have no idea why I'm watching this. I'm 15. I don't even have ingredients or equipment to make cheese, but I can't stop watching. Send help. (jk I love your videos, keep up the good work!)
Thank you for sharing the unexpected results. Sometimes one can learn more from these experiences than when everything goes by the book. Is there ever a time when cheese would not be safe to eat? When canning I would never taste anything unexpected as it could be quite dangerous. So just wondering if anything to watch for in cheese making that could indicate unsafe to taste.
Hi Gavin I love your videos! Could you make Tomme cheese sometime? I know it's traditionally made with sheep's milk but I bet you could do it with cow's milk!
What's a kind of cheese that's similar to taste and texture of blue that doesn't use penicillium roqueforti, dumb question but i'm asking as i'm allergic to the penicillium family of molds and penicillin itself.
Texture I can do. Try making a White Stilton, which is exactly the same process as a blue stilton but without the P. Roqueforti. The taste will differ completely.
That looked great when you wrapped it. I also actually like the P. Candidum look on blue cheeses, I think it dresses them up nicely. I wonder what flavour notes it will add to the cheese, not something I've paid attention to yet as I usually get the Blue Brie style cheeses like Bavarian Blue which are creamier.
Unfortunately not because it still needs oxygen for the mould to grow and to develop the flavours, unlike non-mould ripened cheese. The aluminium foil allows the cheese to breathe.
Hi, sorry but I have not been able to translate, after it has started to mold, until 6 weeks I have to keep it cool or can I leave it open? At which temperature? Many Thanks. Stefano
Yes, if you add calcium chloride as per the instructions. It will help the curd set better when using processed milk. I use pasteurised/non-homogenised milk that is store bought, but still add the CaCl2
Hi Gav, A question about brining.? In your video about making an 18% brine solution you add Calcium Chloride. But you didn't mention that it is a NECESSARY ingredient to keep the rind from going soft in the cave. Since I'm only using raw milk I don't have CaCl on hand, nor can I get it in Ecuador.. My last Fourme D'Ambert turned to mush after two weeks, probably because of the lack of calcium in the brine.. I was looking at another recipe for Cheese Brine and it mentioned adding whey (one cup per gallon of water) as a calcium source. What do you think about that?
Hey John, use your whey as the base liquid for your brine, just add the correct amount of salt for the volume of brine. It contains all the calcium and acid you need to stabilise the cheese during brining.
All the pot's I have large enough for 5 gal.batches are resurant grade heavy aluminum all the tutorials I watch youall have stainless is aluminum safe to work with?
I’ve been wondering for a while..if you use smaller molds, do you reduce brine time, airing and ripening times? I’m new at this and made your blue cheese and Camembert and bel paese. All were great but bel paese was so salty!
So, my cheese is about two weeks old and it is covered with gray mold. I was getting worried until I watched the end of this video and saw that that's what is supposed to happen!
So this is basically just blue cheese? Would you eat the mold with the cheese? Blue Cheese is basically my favorite cheese, but I'm still basically just now starting to dive into the world of cheese. Thanks in advance!
GHNeko first off, no it's not blue cheese, that would be petite blu or Stilton. Second off, yes mold is edible but be careful as some people do have allergies to blue-Grey mold
Hi Gavin. I am enjoying your videos about cheese making. I am a novice and have made 30 minute mozzarella a number of times. I am loving that. I would like to expand and try a few other types of cheeses. I have had mesophilic ,thermophilic and a number of different other starters in my freezer for over a year. Do you think they might still be good? They have been well sealed and in a freezer that rarely gets used or opened. Thank you. Patty
I love your videos! I've always wondered how your cheese press works. In some videos, you press it at 5kg (like this video) and in some videos, you press it at 10kg or higher. There are no indicators on the press. How do you know you're pressing at 5kg versus 10kg?
It's a guestimate. The spring I use is a 22kg/50lbs when fully compressed. I estimate the pressure based on that and have good success so far. More of an art than science sometimes.
Hi Gavin, enjoyed the video! I have a couple of questions. I was wondering what size of cheese mould you used for this cheese? it looks a decent size. Also, how much confidence do you have in controlling the humidity at the level you want in the maturation boxes? I'm currently trying to get the general humidity levels right in my cheese fridge (using a humidifier) and debating the merits vs individual boxes per cheese project
Hi Sam. The mould is this one that we sell in our store; www.littlegreenworkshops.com.au/product/cheese-basket-165-mm-with-follower/ I have fairly high confidence that the maturation boxes sit around 85-90% RH. I have tested with a hygrometer to make sure they are suitable. To lower it to around 80% RH, I leave the lid slightly unsealed. Being a home cheesemaker, I've found it difficult to attain a high humidity in the fridge and avoid cross contamination at the same time. Maturation/ripening boxes fix both issues for me.
Good observation. It's because the bamboo keeps that surface of the cheese drier. P. Roquefortii loves drier conditions, whereas P. Candidium likes it slightly moist.
Hi Steve, Yes I have heard of blue cheese being waxed, but mainly after it has matured and for transport purposes out to retailers. I couldn't see why you couldn't wax your blue it you think it has developed enough and to stop it from drying out.
If you wrap it up you kill the mold and provide perfect conditions for anaerobic bacteria (which are mostly toxic). As lomg as air gets to the cheese only less tocic bacteria might grow and the mold protects it of that.
My cheese has been in the cheese fridge now for 2 weeks and it is completely covered with a layer of mold. However it's not a blue-grey mold like yours was. Instead it's more of a dark greenish mold like was seen on the top of your cheese at the 6 week mark. Should I be concerned? I'm still new to the cheese making world so I don't know exactly what I should be looking for.
Hi Gavin, which is the book you have in the backgroud? I am getting started into cheese making and really like your channel and I am currently searching for good literature cheesemaking
Here are a few good cheese making books that I have used recipes to make cheese on this channel. I now stock them including my own; www.littlegreenworkshops.com.au/product-category/cheese-making/books-dvds/
In a previous episode he said that he gets different spring rates so when it's fully pressed it's at the specific weight. And as the cheese slowly gets pressed the spring depresses and loses its weight on the spring. Hope that makes sense
I'm not sure but I'm guesing it's to get an even consistency through all of the cheese. It'd also ensure that every bit of the cheese gets the same amount of bacterial attention.
What have you done to me :D Also! I think it's because curds need to be cut the same size so that they retain the same amount of moisture. Too small means the loss of moisture! Mashing it would make them too smalllll. Idk
No, it is not. The foil is made from 100% aluminium and both sides are 100% the same material. No extra processes are done on one side and not the other one. The difference between the sides is cosmetic since one has been in contact with the roller machine and the other is not. There is no difference between the sides. The side of the foil that comes in contact with the roller is actually the bright side and the non contacting side is matte. Again, there is NO DIFFERENCE between the sides of the foil beside cosmetic. Both sides can com in contact with the food although salt food does have some impact on the foil so it's not recommended. But again, that's on BOTH sides that the salt will work on, there is no side you should always have on the outside. NO side has undergone special treatment for food contact. Just standard aluminium cold pressed between rollers... that's all that this foil is.
![Seungmin "그렇게, 천천히, 우리(As we are)" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/kAzmhLHePqU/mqdefault.jpg)
When watching your cheesemaking videos, the soft gentle music and your presentation is very soothing. Calms me after a long day or after the wife stresses me out.
Never leave me amazed at all the delish goodies you make.
Thanks John. I've got a couple of rippers maturing at the moment, more in a couple of weeks!
I have just finished tasting my first Fourme d' Ambert, I only aged mine 7 weeks, it felt like it was getting a little soft in the cheese fridge, and so I convinced myself to test some using my trusty apple corer. The paste was lovely and soft and creamy, with a lovely lingering blue cheese flavour. It tasted Awesome! Thanks for the recipe. It's one to make again!
Great to hear Peter!
Thank you so much
I love cheese industry
Enjoy watching video
Also I love blue cheese because it is very useful for health
I have no idea why I'm watching this. I'm 15. I don't even have ingredients or equipment to make cheese, but I can't stop watching. Send help.
(jk I love your videos, keep up the good work!)
same, i have no intention of actually making the cheeses but i love the videos
I have been watching your videos. You sir have earned a new subscriber! 😊 i love cheese and i love to watch this kind of videos :3
Cheers Yasmin. That's the first step in becoming a certified curd nerd :-)
EXCELLENT MASTER I LIKE HIS VIDEO ALTHOUGH I DO NOT UNDERSTAND ENGLISH SPOKEN BUT LEARNING THE PROCEDURE
Thank you for sharing the unexpected results. Sometimes one can learn more from these experiences than when everything goes by the book. Is there ever a time when cheese would not be safe to eat? When canning I would never taste anything unexpected as it could be quite dangerous. So just wondering if anything to watch for in cheese making that could indicate unsafe to taste.
What is the title of the book you are using?
Hi Gavin I love your videos! Could you make Tomme cheese sometime? I know it's traditionally made with sheep's milk but I bet you could do it with cow's milk!
I'll put Tomme on my list.
looks great!
What's a kind of cheese that's similar to taste and texture of blue that doesn't use penicillium roqueforti, dumb question but i'm asking as i'm allergic to the penicillium family of molds and penicillin itself.
Texture I can do. Try making a White Stilton, which is exactly the same process as a blue stilton but without the P. Roqueforti. The taste will differ completely.
Great videos!. I've watched quite a few today. Would explain the difference between wrapping cheeses in aluminum foil while you dip others in wax?
That looked great when you wrapped it. I also actually like the P. Candidum look on blue cheeses, I think it dresses them up nicely. I wonder what flavour notes it will add to the cheese, not something I've paid attention to yet as I usually get the Blue Brie style cheeses like Bavarian Blue which are creamier.
I'm certainly looking forward to tasting it in 4 weeks time!
Could you vacuum seal this instead of the foil for ripening?
Unfortunately not because it still needs oxygen for the mould to grow and to develop the flavours, unlike non-mould ripened cheese. The aluminium foil allows the cheese to breathe.
Hi, sorry but I have not been able to translate, after it has started to mold, until 6 weeks I have to keep it cool or can I leave it open? At which temperature?
Many Thanks.
Stefano
Great work. Thanks. Inspiring. It has been said already but is there a slicing, tasting video?
Salve. complimenti per la preparazione!!! una curiosità, qual'è il titolo del libro che usa? grazie
What to do if some red mold apears on the surface
Clean/scrape it off with some distill vinegar
thank you
ever made monte enebro?
Gavin I can only get pasteurised, homogenised full cream milk in England i am presuming this will be ok for cheese making or am i wrong
Yes, if you add calcium chloride as per the instructions. It will help the curd set better when using processed milk. I use pasteurised/non-homogenised milk that is store bought, but still add the CaCl2
Which book is it that you were using?
Good video, but I'd like to see the ripened cheese and what it looks like on the inside. What's a few more weeks?
A lot of time when posting a cheese video every single week. It's a good chance for you to revisit the channel when I post the taste test vid! :-)
what is the maximum age of this cheese
Hi Gav, A question about brining.? In your video about making an 18% brine solution you add Calcium Chloride. But you didn't mention that it is a NECESSARY ingredient to keep the rind from going soft in the cave. Since I'm only using raw milk I don't have CaCl on hand, nor can I get it in Ecuador.. My last Fourme D'Ambert turned to mush after two weeks, probably because of the lack of calcium in the brine.. I was looking at another recipe for Cheese Brine and it mentioned adding whey (one cup per gallon of water) as a calcium source. What do you think about that?
Hey John, use your whey as the base liquid for your brine, just add the correct amount of salt for the volume of brine. It contains all the calcium and acid you need to stabilise the cheese during brining.
Hello. congratulations for the preparation !!! a curiosity, what is the title of the book that uses? thanks
Hello Enrico, you can find the book here; www.littlegreenworkshops.com.au/product/200-easy-homemade-cheese-recipes/ or here; amzn.to/2hyvKe2
thanks
Do you sell the cheese too? Do you know how much the whole piece costs?
is the brine solution also made with cheese salt or can you use regular salt for the brine
You can use table salt, but make sure it doesn't have iodine in it.
All the pot's I have large enough for 5 gal.batches are resurant grade heavy aluminum all the tutorials I watch youall have stainless is aluminum safe to work with?
Aluminium imparts a metallic taste into the cheese.
I’ve been wondering for a while..if you use smaller molds, do you reduce brine time, airing and ripening times? I’m new at this and made your blue cheese and Camembert and bel paese. All were great but bel paese was so salty!
So, my cheese is about two weeks old and it is covered with gray mold. I was getting worried until I watched the end of this video and saw that that's what is supposed to happen!
So this is basically just blue cheese?
Would you eat the mold with the cheese? Blue Cheese is basically my favorite cheese, but I'm still basically just now starting to dive into the world of cheese.
Thanks in advance!
GHNeko first off, no it's not blue cheese, that would be petite blu or Stilton. Second off, yes mold is edible but be careful as some people do have allergies to blue-Grey mold
diamondgolem16 ah Thanks!
What happens if one adds a little whiskey to the curd?
Hi Gavin. I am enjoying your videos about cheese making. I am a novice and have made 30 minute mozzarella a number of times. I am loving that. I would like to expand and try a few other types of cheeses. I have had mesophilic ,thermophilic and a number of different other starters in my freezer for over a year. Do you think they might still be good? They have been well sealed and in a freezer that rarely gets used or opened.
Thank you. Patty
+Patricia Sodaro hi Patty, the cultures will be fine. I'm still using some over 2 years old that have been stored in the same conditions
Thank you very much!
I love your videos! I've always wondered how your cheese press works. In some videos, you press it at 5kg (like this video) and in some videos, you press it at 10kg or higher. There are no indicators on the press. How do you know you're pressing at 5kg versus 10kg?
It's a guestimate. The spring I use is a 22kg/50lbs when fully compressed. I estimate the pressure based on that and have good success so far. More of an art than science sometimes.
where can I buy that t-shirt?
www.cafepress.com.au/cheesemantv/13747469
What´s the CaCl for?
Hi Gavin, enjoyed the video! I have a couple of questions. I was wondering what size of cheese mould you used for this cheese? it looks a decent size. Also, how much confidence do you have in controlling the humidity at the level you want in the maturation boxes? I'm currently trying to get the general humidity levels right in my cheese fridge (using a humidifier) and debating the merits vs individual boxes per cheese project
Hi Sam. The mould is this one that we sell in our store; www.littlegreenworkshops.com.au/product/cheese-basket-165-mm-with-follower/
I have fairly high confidence that the maturation boxes sit around 85-90% RH. I have tested with a hygrometer to make sure they are suitable. To lower it to around 80% RH, I leave the lid slightly unsealed.
Being a home cheesemaker, I've found it difficult to attain a high humidity in the fridge and avoid cross contamination at the same time. Maturation/ripening boxes fix both issues for me.
Looking good, The blue mold seems more prevalent on the top and bottom. Is this just coincidence or does it really like your bamboo mat?
Good observation. It's because the bamboo keeps that surface of the cheese drier. P. Roquefortii loves drier conditions, whereas P. Candidium likes it slightly moist.
Hello Gavin , have you heard of waxing blue cheese ? Would you recommend in very dry, high altitude climate?
Steve
Hi Steve, Yes I have heard of blue cheese being waxed, but mainly after it has matured and for transport purposes out to retailers. I couldn't see why you couldn't wax your blue it you think it has developed enough and to stop it from drying out.
Hello, what are the dimensions of the mould you're using?
+Symeon Symeonidis here is the link to the mould; www.littlegreenworkshops.com.au/product/cheese-basket-165-mm-with-follower/
stir for 1 hour!? wow, what do you do in that time aside from staring into the pot? :D
I assume there are no shortcuts?
Unfortunately no short cuts in cheese making. It is what it is.
Watch a movie on your laptop
If you wrap it up you kill the mold and provide perfect conditions for anaerobic bacteria (which are mostly toxic). As lomg as air gets to the cheese only less tocic bacteria might grow and the mold protects it of that.
I’m from the US, what is the butter fat content of the milk you call whole cream milk? Tx!
Why not use a mechanical stirrer instead of having to stand there for an hour? That sounds like a drag.
Hello ... could you point me to some stores that sell inputs to produce handmade cheese?
Here's the link to my own shop; www.littlegreenworkshops.com.au/product-category/cheese-making/
My cheese has been in the cheese fridge now for 2 weeks and it is completely covered with a layer of mold. However it's not a blue-grey mold like yours was. Instead it's more of a dark greenish mold like was seen on the top of your cheese at the 6 week mark. Should I be concerned? I'm still new to the cheese making world so I don't know exactly what I should be looking for.
That is fine, the P. Roqueforti is developing as expected.
Does your book go over, brine, different milks, and aging?? Do you havean email for questions by any chance?
Hi Gavin, which is the book you have in the backgroud? I am getting started into cheese making and really like your channel and I am currently searching for good literature cheesemaking
Here are a few good cheese making books that I have used recipes to make cheese on this channel. I now stock them including my own; www.littlegreenworkshops.com.au/product-category/cheese-making/books-dvds/
Have you ever heard of Canastra cheese?
No I haven't, but but it sounds nice; www.fondazioneslowfood.com/en/ark-of-taste-slow-food/queijo-canastra-artesanal-2/
how do you set the required pressure on the press, kg?
In a previous episode he said that he gets different spring rates so when it's fully pressed it's at the specific weight. And as the cheese slowly gets pressed the spring depresses and loses its weight on the spring. Hope that makes sense
@@markmacdonald188 Thank you very much
@@michalkolinek9405 no worries
Nice 👍🏽
That cheese looks great but the real question is where can I get a 'certified curd nerd' t-shirt?
I anticipated your question, Tom. You can get it here (along with a whole lot of other merch); www.cafepress.com.au/cheesemantv/13747469
any watch the HMA ad
Can you replace the mesophilic culture with buttermilk in this recipe?
Yes, if you cannot get mesophilic culture, it is a decent alternative.
great tutorial, from where can I get the basket from, thanks Gavin
Easy to make!?
Easier than Stilton.
Lol - I see! This is the first cheese video I've ever watched and all I can think is 'wow - and I thought making bread took ages'. :-)
Hi Gavin, love the videos but when are you going to do my fav cheese gorgonzola?
why cant you just mush it instead of cutting it?
I'm not sure but I'm guesing it's to get an even consistency through all of the cheese. It'd also ensure that every bit of the cheese gets the same amount of bacterial attention.
What have you done to me :D
Also! I think it's because curds need to be cut the same size so that they retain the same amount of moisture. Too small means the loss of moisture! Mashing it would make them too smalllll. Idk
Instead of the foil why not use your vacuum bag system
I live in France next to Mount Brison, the original fourme. It's much better than Fourme D'Ambert
Please let me buy cheese
Formed on bear
Nice but no slicing and tasting at the end? So disappointing!
Taste test video out soon!
+Gavin Webber put the link in description.
why couldn't you put it in wax
The heat of the wax will kill all the mould. Not good for a mould ripened cheese.
+Gavin Webber OO THANK YOU 💡
ای کاش به زبان فارسی زیرنویس داشت
You´r using wrong the foil.....just one side it´s for food contact and that's the anodized aluminium.
No, it is not. The foil is made from 100% aluminium and both sides are 100% the same material. No extra processes are done on one side and not the other one.
The difference between the sides is cosmetic since one has been in contact with the roller machine and the other is not. There is no difference between the sides. The side of the foil that comes in contact with the roller is actually the bright side and the non contacting side is matte.
Again, there is NO DIFFERENCE between the sides of the foil beside cosmetic. Both sides can com in contact with the food although salt food does have some impact on the foil so it's not recommended. But again, that's on BOTH sides that the salt will work on, there is no side you should always have on the outside. NO side has undergone special treatment for food contact. Just standard aluminium cold pressed between rollers... that's all that this foil is.
bought the cheese at the supermarket, took me 5 mins
and the access to cheeses that aren't in your supermarket, just make it yourself to try new cheeses
stink
ای کاش به زبان فارسی زیرنویس داشت