Gavin is the Bob Ross of cheese making. This is like ASMR to me. The gentle orchestra music in the background, the deep voice, the creation of something from nothing...it’s just a pleasant experience.
Thank you for this video. I live in Sydney and Lancashire cheese is very hard to get here. I miss it very much. Incidentally, it's lovely to hear an Aussie accent. Lancashire is pronounced Lanc-a-shuh. It's in the north west of England, not the Midlands. That is where I came from, a long time ago. Thanks again, great video.
As always a great video with very clear instructions but one thing I would suggest you might add is the total time each cheese requires the cheese maker to be actively involved. This cheese needs me to at or near the process for about 2.5 hours which is virtually no time at all compared to some cheeses that demand about 5 hours. I suppose that giving the time as part of the recipe might frighten off some novices but including the total time I am sure would help more experienced cheese makers far more excited to make a cheese they may never have considered before.
So, I watch all of your videos, going way back. Just wanted to say I LOVE the background music on this one. I always enjoy the background music, but this was especially appropriate. Thanks for all you do, Gav!
Just did a big batch of this using some really good milk ;-) finished the pressing and ended up with 2 wheels totalling 4.2kg from 30 litre of milk can't wait to try it in a few months time.
Wonderful, thank-you. Having lived abroad (away from Lancs for over 30yrs) I'm used to cooking everything from home that I cannot buy (like everything). Am just getting into Charcuterie and am building a drying cabinet for that. For which I want to start cheeses too and this is one that I most certainly will be making! My favourite cheese of all time. Btw, I found your channel through your parmesan vids, which I'll also have a crack at!
Just for your information,Lancashire is in the northwest of England not the midlands And Lancashire is pronounced…”Lan- cash- ear” Nice looking cheese BTW
The bit I can *never* get to work is @6:40. I use food grade plastic buckets and the curd cutter simply rotates the curd mass. It makes a right mess of it. Any tips?
Lancashire is part of Northern England or the North, and definitely not part of the midlands. Not trying to be a pain, but it is a distinction in the UK. With you being from Australia, it would be like someone saying Sydney and Melbourne are the same. Love this type of cheese. We had friends when I lived in Wales that lived outside Blackpool and I would go to the local market and get fresh Lancashire cheese. I would say the majority of people in the area go for the crumbly style the most.
I think with "Midlands" he actually meant "In the middle of the country" since he said UK not England. If you include Scotland & Northern Island, Lancashire is pretty much in the middle
Looks like our Mexican Queso Fresco here ... tiny curds and dry enough to crumble - less oil for drier cheese, and holds higher heat without going gooey slimy (like oily cheddar cheese).
Hi Gavin, I’ve made a few cheeses but some of them come out a bit 'wet' in the middle, even after ageing for months. Am I not cooking the curds long enough, or not pressing hard and long enough? Or both?
Thanks for recipe! Is it possible to have salt in recipes in gramms, or in %? I just realised that making cheddar I used 3 teaspoons of salt, instead of 3 tablespoons...
North west England. Beautiful part of UK I live down the road from there in Cheshire. Love your videos. Not pronounced like that but funny 😁👍👍 keep up good work
Proud to be from Lancashire. Thanks for making our cheese but please do not call us midlands 😂😂 we are a northern county. Its middle of great Britain but northern England.
@MGTOW La Monk did he/she ask for a experts opinion? hence why its a public forum, for any one from the public to reply. Oh also what Oliver has on his channel has nothing to do with if he's a experts or not, get over yourself and offer some helpful advice.
its typically we create the environment the "good mold" or bacteria likes and then that good mold/bacto will flourish and "suffocate" or beat out the bad mold/bacto. I make cheese, cured/aged meats, fermented drinks, pickled veggies, kimchi, sauerkraut. so I know how it works fairly well lol
brewing is about the easiest hobby you can pick up in this kind of field, as keeping the yeast alive and not allowing other forms of growth is remarkably easy with minimal supplies
Lancash-i-re. The brits have the pronunciation on the I then a smooth re behind it. Nearly as if you would say "I... am going to..." That type of I in the middle of the word.
Everyone, stop going on about Lancashire being in the north of England. He said the middle of the *UK* , not of England. Lancashire is in the middle of Scotland and England. It's not that big of a deal
Not quite, he said "The *Midlands* of the UK". The Midlands are a very specific region, in England, quite a bit South of Lancashire about 150 miles drive away, which is a fair distance for the UK. It's kind of a big deal (not really, but enough to warrant correction) because: A) it's wrong B) The UK has a strong history of County/city rivalry. Especially over things like food, ales and sport.
@@FunkyFyreMunky Midlands aren't that far south from Lancashire. Region starts on the other side of Cheshire, maybe 40 or 50 miles at the most. But agreed, he says "Midlands", Lancashire is considered part of the Northwest region.
This cheese looks so good - i am from Lancashire i miss this stuff like crazy- i can even forgive you the way you butcher the pronunciation of the word Lancashire. It is very much not pronounced Lanca-sheer (*), it is pronounced Lanca-shuh If you just pronounced it with an Australian accent it would sound much closer. (* fellow Lancastrians I know that rhoticity is a feature around Rossendale but not in most of the county)
The Americans would pronounce it "shire", you are pronouncing it "sheer" and I originating from the county pronounce it more like "shur" like the singer Cher kinda! I've lived in the US since 90 and I miss my Lancashire cheese. I't best grilled on toast with a bit of black pepper.
So I just got home from laying my father to rest back home....one thing I noticed,they have no cheese,and I really want to strike in that field, my younger sister bought a 3 acre plot and we want to go the agriculture route and a few Swazi huts tor tourism...I'm more into making cheese... could I have your email address to pick your brains about cheese making courses???and cheese as a business in whole, equipment's and where to get it for the right price...
They really need the laugh button in the comments section. The pronunciation trolling is hilarious. 🤣 And the point of origin knuckleheads. If it can only be made in your city, you need to up your production and shipping fellas. The champagne folks have their game on and are delivering. Maybe enjoy the fact that someone cares enough about your cultural cheese to even try to make it and tries to pronounce your town name. Smh
@@steveshadforthDo you mean "Learn some English"? Or, do you mean, 'Use more accurate punctuation'? Obviously I know "some English" that's just a silly thing to say.
@@ferretneck it's just a legal thing. Silly really it's like champagne can only be made in champagne, Cornish pasties in cornwall , scotch whiskey in Scotland etc.
Gavin is the Bob Ross of cheese making. This is like ASMR to me. The gentle orchestra music in the background, the deep voice, the creation of something from nothing...it’s just a pleasant experience.
Midlands!!! We are 100% Northerners :) love the video.
I think what he was saying is that it was in the middle of England and Scotland
finally a new upload! i watched ALL of your videos, great content, also, you should read audiobooks, nice voice
Thank you for this video. I live in Sydney and Lancashire cheese is very hard to get here. I miss it very much. Incidentally, it's lovely to hear an Aussie accent.
Lancashire is pronounced Lanc-a-shuh. It's in the north west of England, not the Midlands. That is where I came from, a long time ago. Thanks again, great video.
As always a great video with very clear instructions but one thing I would suggest you might add is the total time each cheese requires the cheese maker to be actively involved. This cheese needs me to at or near the process for about 2.5 hours which is virtually no time at all compared to some cheeses that demand about 5 hours. I suppose that giving the time as part of the recipe might frighten off some novices but including the total time I am sure would help more experienced cheese makers far more excited to make a cheese they may never have considered before.
So, I watch all of your videos, going way back. Just wanted to say I LOVE the background music on this one. I always enjoy the background music, but this was especially appropriate. Thanks for all you do, Gav!
Thanks Captain
I just love the way you are saying Lancashire!
something is fairly calming about watching sped up footage of you cutting the cheese
Just did a big batch of this using some really good milk ;-) finished the pressing and ended up with 2 wheels totalling 4.2kg from 30 litre of milk can't wait to try it in a few months time.
Wonderful, thank-you. Having lived abroad (away from Lancs for over 30yrs) I'm used to cooking everything from home that I cannot buy (like everything). Am just getting into Charcuterie and am building a drying cabinet for that. For which I want to start cheeses too and this is one that I most certainly will be making! My favourite cheese of all time. Btw, I found your channel through your parmesan vids, which I'll also have a crack at!
Yes! About time. Horizontal cutter and vertical cutter being used......
Just for your information,Lancashire is in the northwest of England not the midlands
And Lancashire is pronounced…”Lan- cash- ear”
Nice looking cheese BTW
I Just say Lanca-sher I'm from Bury near The Lancashire we used to part of Lancashire near Manchester
70 years Lancashire born & bred.... Its pronounced "shur" (like an abrubt "sure")... Lancashur!! 👍
True Lancashire uses curds from two days. This is what gives it its unique flavour
Hi Gavin, you make excellent videos. Looking forward to trying this one out and only 8 weeks mature time perfect :)
The bit I can *never* get to work is @6:40. I use food grade plastic buckets and the curd cutter simply rotates the curd mass. It makes a right mess of it. Any tips?
Reply to myself: Use a large knife to hold the curd mass steady.
Great Video really good thank you. Lancashire is in the heart of the North of England! 😃👍
What do you mean @17:10 "The rind should have been fully closed". What does 'closed' mean?
Lancashire is part of Northern England or the North, and definitely not part of the midlands. Not trying to be a pain, but it is a distinction in the UK. With you being from Australia, it would be like someone saying Sydney and Melbourne are the same. Love this type of cheese. We had friends when I lived in Wales that lived outside Blackpool and I would go to the local market and get fresh Lancashire cheese. I would say the majority of people in the area go for the crumbly style the most.
I think with "Midlands" he actually meant "In the middle of the country" since he said UK not England. If you include Scotland & Northern Island, Lancashire is pretty much in the middle
Yes, that's what I meant.
You could lean a very small sanitized cutting board, or other board/flat plastic in the colander and just slide the curds down..
Can you please put a link to the cheese cave you use?
Have you ever been doing a cheese and totally forgot about it, or had something distract you and you were like 5 hours late to do something with it ?
Beautiful!
Do you use some sort of mesh bug cover over the cheese while it dries?
Yes, a food umbrella
Love the ways you were saying Lancashire (I’m from there). Also it’s North-West England 🏴 not in the midlands 😊😊😅😅
Looks like our Mexican Queso Fresco here ... tiny curds and dry enough to crumble - less oil for drier cheese, and holds higher heat without going gooey slimy (like oily cheddar cheese).
Do you have a instructional and recipe book available?
Hi Gavin, I’ve made a few cheeses but some of them come out a bit 'wet' in the middle, even after ageing for months. Am I not cooking the curds long enough, or not pressing hard and long enough? Or both?
To much weight during first press, the first press allows the whey to come out of the middle.
Wow you you know how to make all the cheeses in the World
Not quite but I’m getting there
I lowwe Lancashire cheese, but I am from Lancashire. For a True Lancashire you should use curds from two days. It is this that makes it unique.
But how do u manage heat? O mean aint it suposed to be over 20C for it to knit together?
Thanks for recipe!
Is it possible to have salt in recipes in gramms, or in %?
I just realised that making cheddar I used 3 teaspoons of salt, instead of 3 tablespoons...
How do I know when the curds are closed
North west England. Beautiful part of UK I live down the road from there in Cheshire. Love your videos. Not pronounced like that but funny 😁👍👍 keep up good work
Have you made champagne chedder before? Thats my favorite cheese.
Like this one? lefromageyard.com.au/affine-au-champagne-rose-180g/
How often to you have to replace that spring? It evidently wears out eventually.
BTW - Midlands ?? we are NOT in the midlands
GAVIN. What do you do if you do not have a cool place or cheese cooler ?
Yes, I have a converted bar fridge.
Proud to be from Lancashire. Thanks for making our cheese but please do not call us midlands 😂😂 we are a northern county. Its middle of great Britain but northern England.
Also need to work on the pronunciation
There's a blue version of this cheese would you do the steps of a stilton blue to make this?
Yes, probably
I love Lancashire cheese. I am from Lancashire though!
Why does fridge humidity matter if you're vacuum packing?
it doesn't. For a natural rind, with no wax or vacuum packing, the humidity matters. Otherwise, the temperature just needs to be 13C.
@MGTOW La Monk did he/she ask for a experts opinion? hence why its a public forum, for any one from the public to reply. Oh also what Oliver has on his channel has nothing to do with if he's a experts or not, get over yourself and offer some helpful advice.
My favourite cheese, especially crumbly Lancashire. By the way Lancashire isn't in the Midlands. 🤦♂️
Can anyone explain how it won’t grow bad mold ?
its typically we create the environment the "good mold" or bacteria likes and then that good mold/bacto will flourish and "suffocate" or beat out the bad mold/bacto. I make cheese, cured/aged meats, fermented drinks, pickled veggies, kimchi, sauerkraut. so I know how it works fairly well lol
brewing is about the easiest hobby you can pick up in this kind of field, as keeping the yeast alive and not allowing other forms of growth is remarkably easy with minimal supplies
Watched this again since the taste test came out. The only way to fly.
Can you show us how to make a pickle or chutney myself I love Branston pickle with my cheese and crackers
where's Gromit when you need him ?
My favorite cheese man! And what country are u from?
Australia. I thought the accent would give it away
@@GavinWebber sounded British to me 😂😂 but you inspired me to make cheese
should've told him you were from Lankasheeer
So, if the curd is so crumbly, why chop it into bits and not just crumble with your fingers and put it into the press?
Slight correction Gavin. Lancashire is not in the midlands but is the North West.
God I miss "lancashah" cheese living in Florida 😍👍
Now you can make your OWN
Queso Fresco ?
Lancash-i-re. The brits have the pronunciation on the I then a smooth re behind it.
Nearly as if you would say "I... am going to..." That type of I in the middle of the word.
Really interesting video. If it helps, it’s pronounced Lan-ka-shhhr
well done Karl
Everyone, stop going on about Lancashire being in the north of England. He said the middle of the *UK* , not of England. Lancashire is in the middle of Scotland and England. It's not that big of a deal
Not quite, he said "The *Midlands* of the UK". The Midlands are a very specific region, in England, quite a bit South of Lancashire about 150 miles drive away, which is a fair distance for the UK. It's kind of a big deal (not really, but enough to warrant correction) because:
A) it's wrong
B) The UK has a strong history of County/city rivalry. Especially over things like food, ales and sport.
@@FunkyFyreMunky Midlands aren't that far south from Lancashire. Region starts on the other side of Cheshire, maybe 40 or 50 miles at the most. But agreed, he says "Midlands", Lancashire is considered part of the Northwest region.
lanca shur....
1 person from lank-uh-sheer is mad lol
THE MIDLANDS?!?
"Four thousand holes in Blackburn, Lancashire"
This cheese looks so good - i am from Lancashire i miss this stuff like crazy- i can even forgive you the way you butcher the pronunciation of the word Lancashire. It is very much not pronounced Lanca-sheer (*), it is pronounced Lanca-shuh
If you just pronounced it with an Australian accent it would sound much closer.
(* fellow Lancastrians I know that rhoticity is a feature around Rossendale but not in most of the county)
It does have an ‘r’ on the end though. I am from Accrington.
northerners not midlanders, also its with the shires of the UK its more like a sheh or shah sound. great vid though
when i heard him say midlands i thought 'ooh you're in for it there mate' lol
The Americans would pronounce it "shire", you are pronouncing it "sheer" and I originating from the county pronounce it more like "shur" like the singer Cher kinda! I've lived in the US since 90 and I miss my Lancashire cheese. I't best grilled on toast with a bit of black pepper.
Hi
lanister cheese?
Try watching it with the auto-generated subtitles on and see what it comes up with.
Not the Midlands, but the North West of England.
17:22 "Because the curds were *whey* too cold," huh?
damn - you beat me to it
If you want a laugh turn on the auto captions at the start 🤣
So I just got home from laying my father to rest back home....one thing I noticed,they have no cheese,and I really want to strike in that field, my younger sister bought a 3 acre plot and we want to go the agriculture route and a few Swazi huts tor tourism...I'm more into making cheese... could I have your email address to pick your brains about cheese making courses???and cheese as a business in whole, equipment's and where to get it for the right price...
Who is the 1 downvoter?
Oh shit, I thought this was a cheesecake 😂 I’m off to the shop to buy some cheesecake now.
his kitchen was WHEY too cold overnight
You can't make a pun like that without following it up with "Heyooooo!" I don't make the rules.
I won’t remember all the waiting that’s required
Its pronounced shire - 'Shh-hi-er'
Love your videos btw.
What? No it isn't. It is pronounced lang·
kuh·shuh
They really need the laugh button in the comments section. The pronunciation trolling is hilarious. 🤣
And the point of origin knuckleheads. If it can only be made in your city, you need to up your production and shipping fellas. The champagne folks have their game on and are delivering. Maybe enjoy the fact that someone cares enough about your cultural cheese to even try to make it and tries to pronounce your town name. Smh
Lancashire is not midlands!
I know this now. Pardon my initial confusion
That’s just showing off lol with cutter
how?
Step one, be in Lancashire. and re, the pronunciation. Lan-ka-shuh, is correct .. also its in the North of England, not the Midlands.
Steve Sharp Step 2. Learn some English before criticizing.
@@steveshadforthDo you mean "Learn some English"? Or, do you mean, 'Use more accurate punctuation'? Obviously I know "some English" that's just a silly thing to say.
Why does he need to be in Lancashire?
@@ferretneck it's just a legal thing. Silly really it's like champagne can only be made in champagne, Cornish pasties in cornwall , scotch whiskey in Scotland etc.
You're full of shit Steve, and a dullard to boot.