How to make Tilsit - Washed Rind Cheese
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- Опубликовано: 17 сен 2016
- Tilsit is a semi-hard cheese made from cows milk that develops a rind with the aid of Brevibacterium linens (the aroma producing bacteria) during the ripening phase. It can be made from either raw milk or pasteurised milk. It is washed with a brine solution during maturation to encourage the light red smear on the rind.
This recipe is the traditional one that originates from East Prussia and not the Swiss version of the same name.
You can pick up ingredients with which to make Tilsit Cheese at www.littlegreenworkshops.com....
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For written recipes and the Little Green Cheese podcast, visit www.littlegreencheese.com
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hey gavin just wanted to compliment you on you editing and commentary you are realy good at these videos. also that curd nerd shirt made me laugh out loud.
Thanks Sam!
i love your cheese videos, you're my favorite creator.
I'm not particularly fond of cheese, and I will never make cheese, but your videos are strangely satisfying. I've seen a great deal of your videos and will undoubtedly watch many more. Thank you.
Gavin, another great video!!! I can not believe that the cheese collapsed that much. I would not have guessed they are the same cheese.
I don't know what it is about your videos, and not to sound like a bad person, but are extremely relaxing, like your voice is meant for radio or something. Also really love the videos. made some cloth banded cheddar after watching your video a couple of months ago, getting very impatient waiting the 6 months....
Great videos! i love them all you are a great host!
Just started watching your channel. You have such a wealth of knowledge. Thank you for creating these videos. You really should open your own cheese shop. I bet it would be a success.
+Bill D thanks for your kind words! 😉
Hey Gav, we all get better with experience. My results so far:
Sage Derby-overheated milk, but looks good
Leiden-good
Tilsit-not good
Caerphilly-good
Bütterkase-wrong culture so not good, but aging anyway
Cotswold-good
Jarlsberg-good
Stilton-not good; I think I did several things wrong
Fourme d'Ambert-good
Emmentaler-good
Gruyère-good
Tilsit-good, first retry
I need to go and re-make the Bütterkase and Stilton before I move on. Ted
Well done Ted! How would you like to be a guest on my podcast? Let me know if your interested.
Gavin, that sounds like fun but, of course, you will have to lead me by the nose. You can email me at mikesdaddy1 @ msn.com
I just found your channel and your inspiring cheese videos. Thank you so much for your hard work! Do you have recipes for Soumaintrain and Taleggio? Washed cheeses with red mold are my favorites. Hoping your wife is doing great and on a speedy way to recovery!
Hi! Gavin. You're making a wonderful job. Great recipies. Easy to make. By the way I'm a dairy technologist😉
Excellent video, thank you!
It's been made by Dutch settlers in Tylża, POLAND in those days, Sir. Genetically it's a Polish cheese with Dutch heritage. I don't blame you for neglect because history of this part of Europe is extremely complicated and convoulted. Cheers for The Great Content and whole Channel! If you like me to pass you recipe from Polish book just let me know.
Hi Gavin, would love to see you make a Danish Danbo cheese! It is delicious when aged thoroughly.
The best Cheese Master of all times! Denise Brazil
Beautiful!
Thank you for the great videos!! Following your instructions I made Gruyere last week, and Tilsit today. My question is, how many times can I use the brine solution before it needs to be changed or re fortified? Keep it cheesy!
awesome vid man
Thanks Drew!
Hi from Germany,
I have watched several of your videos and love them
Where did you get your brining bowl with the screen to keep the cheese submerged in the brine
I would love to have one
George
Thanks Gavin! Great video =D
Thanks for requesting it Laura!
I have just transferred my curds to the mould! Very excited 😆
+Laura Stable nice one! Send a picture of your final cheese via Facebook
I am moving house soon and will have a cheese cellar (they called it a wine cellar on the blurb, but no). I can't wait. This might be my first cheese in the new place. It looks like a really nice easy cheese.
Nice one Janet. I saw your new place. I have cheese cave envy! :-)
@@GavinWebber I had a laugh when you said you were aging your Tilsit 2 months as opposed to 6. My dad was Danish. He would buy the oldest Tilsit he could find in a deli and then he would age it another YEAR before he thought it was ripe enough. It stank so bad, he kept it in a sealed jar and only got to take it out when mom left the house for a few hours. I think I would like your 2 month Tilsit better.
Could you try making some Gamalost? Its a traditional Norwegian hard cheese (and if you like the strong stuff, you shouldnt give this one a miss). From the whey, you could make some Brunost, another famous Norwegian cheese (and probably something entirely different then what you are used to, both in production and taste).
Can't wait until we're in our new house, I'll have a basement where I can start making cheese :P My girlfriend is not convinced yet :D
Magic of cheese-making exposed - nothing but skill and patience :) Thank you for showing us your know-hows. I've been looking for something like this for quite a long time indeed. A question for you - say I buy some of those cultures from you and have them shipped over to Canada, how long do they last? I've noticed that you recommend express delivery, so would it make any sense to try to get them over such a long distance and still be able to use it?
+Dark Art if you choose international standard air, they should arrive in about 6-10 days. As long as you keep them in the freezer when you get them for long term
storage you'll be right as rain.
0.27 Brevibacterium linens is not a mold ,instead it is a nonsporeforming, rod-shaped, nonmotile, mesophilic, and Gram-positive bacterium
Thank you. Gonna try to make it.
Once I tried a tilsit with cumin seeds in it.
If I want to add it. At what part should I do it?
Awesome washed rind cheese!!! There is a documentary on the creation of Brick cheese. From watching it I have to say it is similar in process to this, but you weigh it with a brick (~5lbs) for the night, then wash it twice a day in b. linens inoculated brine for five days then let it age. From what I have read, the washed cheeses are all post Christian in origins and many of them made by Trappist Monks. It makes me wonder if they arose in a manner that it "must have happened this way"; Putting the linens part of the name of the bacteria with knowing that linen is a cloth made of flax (cotton comes from India and had only just entered Europe in the 1300's, linen cloth was much more available and cheaper), and the Genesis line "By the sweat of your brow will you have food to eat until you return to the ground from which you were made." I have to wonder if the people of the day took that idea in a literal manner and used their sweat cloths to both wipe the sweat from their faces and then wipe their cheese. :) In any event, it will be nice to see this in a few weeks. Are you going to let it fully age or do you plan on eating it young?
He stated in the video, two months.
Young then. Should be creamy and mild in two months.
I'm hoping so!
I'm thinking that I might add a bit of BBL into my wash. I know they do this in Switzerland on certain cheeses. This might lead to a darker reddish rind and a bit more funky character. What do you think?
Hey. Love your videos. Just wondering if you could possibly make Vieux Lille.
Old Stinker? I don't know if my wife will allow that in the house.
oh, sorry
Speaking of interesting topics. The latest biochemistry studies of (giant) puffballs is that the interior ground of their fairy rings are completely sterile.(sterilized) The puffball mushrooms appear as the highest of apex consumer of all molds, mildews, fungus, and other lesser mushrooms. This makes the puffball mushroom one of the highest antibaterial, antibiotic of natural products.
Has anybody in OZ considered using puffball (as a white powder) wash and rub on inoculate (like penicillin blue cheese mold) for cheese, or salami/sausage rolls (same dairy cream and penicillin mold bacteria protective rind). Guaranteed that nothing of lesser bacteria and bugs would get into the original product.
could you please show us how to make wine cheese?
Wow
Could you please do Mont des Cats "Trappiste" cheese?
Gav, one quick question. I made both the Tilsit and the gruyère this past weekend. While we pressed the heck out of the gruyère, we let gravity press the Tilsit. Thus, the Tilsit is quite "spongy." It is a formed curd and will basically hold its shape, but it nothing like the solid gruyère curd wheel. I hope this is normal. I noticed how your Tilsit "sat down" by the time of your taste test, but you liked the taste.
Hi Ted, yes the Tilsit is supposed to be like that. It will flatten some more over time as the B. Linens kicks in. The flavour is to die for.
@Gavin_Webber what is the most complex (flavor wise) cheese you've ever had?
Hi Gavin, got a question. I can't find a place to let my tilsit sit at 50 degrees F. My choices are 60 degree basement and 39 degree refrigerator. Thoughts?
Fridge.
Gavin, I made Tilsit last night. I misread/misheard your instructions and during the 40 minute stirring phase let the curds heat up to 130 degrees F. Everything was already added of course. Did I ruin it? It is in the salt brine right now and well formed
It may be a lot firmer than how mine turned out because cooking the curd that high expels more whey. You might as well mature it to see what happens Ted.
hey gavin, i have a question. i started watching a lot of your videos and i started wondering what makes each cheese different is it the slight differences in temperature and the different cultures you add? because from the naked eye it looks like all of these different cheeses are made the exact way. can something as small as temperature and pressing weight change what type of cheese it becomes?
Indeed it can. Sometimes a change can occur with as little as 1C increase beyond the lactic bacteria temperature tolerance. That can dramatically change the flavour of the cheese during maturation.
Gavin Webber wow that's so interesting. thank you for replying
Gavin, how many different cheeses do you have aging or ripening at any given time?
About 5 on the go at any one time. That way, when we finish one, another one is ready for sharing with friends and family
If you ever get a chance, could you make something that doesn't have cow's milk? Like a Chévre or something with sheep milk?
Thanks for another video :)
Yes, I am trying to get my hands on a reliable source of goat's milk that is local to me. Once I do, I will be able to make many goat's milk cheeses!
YAY! please goats cheddar and chevre
When you say full cream milk, do you mean what we call "whole milk" here in the US?
+Laura Roberts yes
in the US, it's tough finding milk that has not been homogenized. Does our homogenized result in an acceptable result?
Yes, as long as you add calcium chloride
Made this a few months ago. The paste has turned runny and the rind split. There was an unexpected breach (paste escaped)................no idea why............... :(
Is this close to emmentaler. If not, what is it close to? Loved their cheese, but over 20 years since I’ve lived there and can’t remember all.
Loved emmentaler,
Not really. Totally different flavour than Emmentaler.
I was wondering,would a brine of salt,honey,lemon,and herbs work? I used to make it for turkey at my old job,thought it might make a good wash for the right type of cheese?
Honey is a natural antimicrobial, I recon it might ruin any good bacteria that you need in order for a cheese to age and set properly
@@Livlocalmartian not once diluted..the sugars in the honey would likely either ferment or cause yeast issues..
Hey Gavin, you say ‘Thermophilic’ culture but which one? There are four or so, plus blends of multiple strains. Our results could be very different than yours by not knowing this detail. 😊
Could you make a Brunost/Mysost (Gjetost/Geitost Goatmilk variant i think) sometime?
(I guess it isn't a "true" cheese but maybe you'd have some leftover whey to spare :D)
(on a funny sidenote i had a Phiadelphia cream cheese commercial on your video lol)
Your wish is my command; ruclips.net/video/KszDSrJp1_c/видео.html
Gavin Webber must have mistyped it i couldnt find it via search :(
thanks hehe!
Gavin Webber oh on that note do you also have one about "Sour milk cheese" aka Qargel Harzer etc? (personally i'm not the biggest fan of these due to the rubbery texture but my dad loves em haha)
I never had a desire to watch cheese being made, but here I am, now on the Tilsit after having consumed so many of your other cheese videos. Why is cheese so mystifying?
whats the brine?
ruclips.net/video/QvbWjVz2hdI/видео.html
something i always wondered, what do the curds taste like?
+br0w1thp4dd13 you'll see in a couple of weeks when I make squeaky cheese curd!
does Tilsit smell like limburger or is it milder?
Milder
I just got an add to buy store bought grated cheese. Clearly an ad for quitters and failers.
sorry is it cow milk or pig milk
+Taiba Aigala Cows milk
Taiba Aigala .....pig...milk?
East Prussia is more related to Germany, my FiL was Prussian.
If I would make that kind of cheese I would use rubber gloves
If this is the same ugh cheese as my German deli sells, ... just say Limburger. Couldn't eat a slice, even with all the outside rind cut off. Ewwwww. Pour on mustard, or horseradish to cut the taste and odor, and maybe there is a possibility.
True story. Went to visit the 3rd black mesa on Amerindian Hopi reservation. We went to store and I bought a limburger. Went up to plateau, and pulled off road into a livestock highland meadow for lunch. We opened that up and o.s.! nasty. The cows were down wind, picked up their heads, mooed in o.s.! and directly moved off out of the stink trail ....Left the limburger packet in that meadow, and not sure whether any mouse, fox, coyote would even eat it, let alone pee all over it, and say NO NO BAD BAD BAD, ...not edible ... DDDDD.
Google is your friend
en.m.wikipedia.org/wiki/Tilsit_cheese
I don't know what cheese you are thinking of but this particular cheese doesn't "smell" like you described.
Maybe she had some rat-nasty, overseas-shipped, expired cheese ....
@@johnlord8337 that’s how I feel about Brie..my face starts curling like a dog’s at the mere mention. Overpowering junior high school locker room ..socks (I’m being nice) saturated with ammonia stench…bleh…
i bought tilsiter cheese her in norway and that thing smelled up my whole house, i didnt like the taste nor did my wife, maybe we got a bad batch or something
Cap
first