Sorry for the lack of blue but red mold is best dispelled by salting the outer Rondell with sal du mar ... If you want a blue show we used to add a small (1/2 oz of a rich blue to the curds after separating it then, wrap it well and heavy bord it with a lot of weight. perhaps more than you had used if the creaminess bothers you at all. you will have strong blue in you cheeses by adding the "Mother" just a bit of the mold! We love your vids!
Cheers Gavin, love your videos. As a homebrewer of beer, I use star san which is a nice acid based, no rinse sanitizer. I wonder if that might not help out ye ol' cave.
Hi Gavin. I thought the blue mold required oxygen to develop throughout the cheese. Couldn't it be that it didn't develop because it was wrapped in tin foil too soon? Perhaps let the blue develop a couple of days longer and afterwards wrap it up?
Sounds very plausible, I think! Also, I wonder why he scraped off the nice blue growth that he had on the surface (see original making video). I'm really curious why it turned out so crumbly though...
Hi Gavin. This happened last summer with most of the cheeses I made. B.linens used for my brick cheese infected almost everything. Even the vacuum packed cheddar. Re waxed and vacuumed , HOWEVER, wow all the cheeses ripened with a very light aroma. At first smelled like an un flushed toilet in my basement for a few weeks. Just opened the 9 month cheddar, I may have invented a new cheddar. Absolutely delicious, has a sweet mild flavor, and developed calcium crunches. I hope I can repeat it. Lol
Hi! New to watching cheese videos so know very little about cheese. What do the different kind of molds mean? Because I was watching various cheese videos and some molds are good but others are bad so how do you know if it's a good mold or not?
I toured a blue plant in Wisconsin they set the whole batch on sets of plastic racks then wrap the entire rack in plastic wrap with air gaps to reduce direct air flow to try to simulate cave conditions. then after developed they do the foil wrap.
I think you answered this during a livestream, can't remember which one. If a cheese does get infected, aside from an off taste/smell, are those bacterium dangerous or are only a certain kind?
Sooo ... shave off all the unwnted mold ... salt wash the rind again ... allow to dry out ... and turn over over over ... and the cheese should be all good ?
I think you need a nother maturation fridge that you never use any brevibacterium in. the open lid maturation is the source of infection probably. I dont make cheese but I make spontaneously fermented beer and mead.
Spontaneously fermented ? Like no, no, no, no, no, boom there it is ? Or something different ? Sometimes it ferments sometimes it doesn't ? Or when your drinking it does it some times spontaneously ferment as your drinking it ? Haha spontaneously fermenting sounds crazy !!
So it is a Red, White, and Blue Cheese :). I am new to the cheese making game. You say the red is infection. How do you know which molds are good or bad or ok to eat or not?
the red mold was brevibacterium linens which is used to make some types of cheese (usually stinky ones) it's not harmful it's just that it's not supposed to be on/in this cheese.. why he says infected is that the brevibacterium linens broke loose from another cheese he is aging and started growing on this cheese too.. From previous episodes i dont' think this is the first time it's happened.
have you tried making your own penicillium roqueforti and mesophilic and thermophilic cultures? i found a blue i really enjoyed, and i made some sourdough bread today. i read somewhere (dont remember where) that you can smear a bit of the cheese that has a good amount of blue in it on to a slice of sourdough, then throw it in your cave and let the blue take over the bread, then dry out and save it in the freezer, then whenever you want some of that good blue mold you just break of a small piece of the bread into a cup of your milk once its up to the proper temperature, let it sit for a few minutes, then pour the milk through a sieve back into the main pot of milk. im going to be trying this out tomorrow, and i just wanted to know if you have done this, or anything similar. sorry for the long comment/question. p.s. love your channel, love your vids, and keep up the great work!
PumkinKiing its a idea. What I do (and works really well) is to put some little pieces of the cheese i like into a warm milk over night. So in the day following i put this milk in my recipe. You cant store this milk, but its a way. Now i do it using my own cheese mold.
Hi Gavin A couple of wrong things in the receipe - no goat milk at all - never press a blue cheese - do not put in brine (should be a dry salted method) Have a look at the link in my comment (in french but Google would translate pretty good ,🙏)
Sorry for the lack of blue but red mold is best dispelled by salting the outer Rondell with sal du mar ... If you want a blue show we used to add a small (1/2 oz of a rich blue to the curds after separating it then, wrap it well and heavy bord it with a lot of weight. perhaps more than you had used if the creaminess bothers you at all. you will have strong blue in you cheeses by adding the "Mother" just a bit of the mold! We love your vids!
I've watched an hour of your cheese videos, you know you're making good content if you can hook someone who's a total blank slate. Good show.
Thanks for watching!
If there is anything your not happy with Gavin I'll gladly have it. Thanks for another fantastic vid
Cheers Gavin, love your videos. As a homebrewer of beer, I use star san which is a nice acid based, no rinse sanitizer. I wonder if that might not help out ye ol' cave.
Hi Gavin. I thought the blue mold required oxygen to develop throughout the cheese. Couldn't it be that it didn't develop because it was wrapped in tin foil too soon? Perhaps let the blue develop a couple of days longer and afterwards wrap it up?
Sounds very plausible, I think! Also, I wonder why he scraped off the nice blue growth that he had on the surface (see original making video).
I'm really curious why it turned out so crumbly though...
blue cheese isnt wrapped until after the inner blue has developed.
Hi Gavin. This happened last summer with most of the cheeses I made. B.linens used for my brick cheese infected almost everything. Even the vacuum packed cheddar. Re waxed and vacuumed , HOWEVER, wow all the cheeses ripened with a very light aroma. At first smelled like an un flushed toilet in my basement for a few weeks. Just opened the 9 month cheddar, I may have invented a new cheddar. Absolutely delicious, has a sweet mild flavor, and developed calcium crunches. I hope I can repeat it. Lol
Did you hear about the two cheesemakers that robbed a bank? Police caught one of them, but the other one got a whey.
BTW I am completely Addicted to Your Cheese Videos 😱. I haven’t watch any of My regular TV Shows for a Few Days Now LOL🤣
Is it really a fail if it tastes good?
yes because it didnt turn out how it was suppose to
It isn't a loss if it's tasty! Love your videos as always
I was born in Septmoncel, and I Can tell you that this cheese has nothing to do with Septmoncel !
I agree, that is why I called it a failure.
Hi! New to watching cheese videos so know very little about cheese. What do the different kind of molds mean? Because I was watching various cheese videos and some molds are good but others are bad so how do you know if it's a good mold or not?
I noticed that you did not scrape off all the red mold. What effect does the mold have if you eat some of it?
I toured a blue plant in Wisconsin they set the whole batch on sets of plastic racks then wrap the entire rack in plastic wrap with air gaps to reduce direct air flow to try to simulate cave conditions. then after developed they do the foil wrap.
Thanks for video! You convinced me when I finally try making Limburger Cheese I won’t put it in my small wine fridge cheese cave☺️.
If the taste is good, then it's all good. Blue flavor and not blue color. I'm saying not a fail. YAY
I think you answered this during a livestream, can't remember which one. If a cheese does get infected, aside from an off taste/smell, are those bacterium dangerous or are only a certain kind?
Black mould is the one to look out for.
I don't think I will ever make cheese, but I can't stop watching your videos.
There is a tutorial online for turning a mini fridge into a cheese cave. I might take a wack at it.
Sooo ... shave off all the unwnted mold ... salt wash the rind again ... allow to dry out ... and turn over over over ... and the cheese should be all good ?
I think you need a nother maturation fridge that you never use any brevibacterium in. the open lid maturation is the source of infection probably. I dont make cheese but I make spontaneously fermented beer and mead.
Spontaneously fermented ? Like no, no, no, no, no, boom there it is ? Or something different ? Sometimes it ferments sometimes it doesn't ? Or when your drinking it does it some times spontaneously ferment as your drinking it ? Haha spontaneously fermenting sounds crazy !!
@@rattlesnakz9716 I believe it means fermented without any additional introduction of yeast, i.e. just using the yeast naturally found in the mash.
So it is a Red, White, and Blue Cheese :). I am new to the cheese making game. You say the red is infection. How do you know which molds are good or bad or ok to eat or not?
It's freedom cheese!
the red mold was brevibacterium linens which is used to make some types of cheese (usually stinky ones) it's not harmful it's just that it's not supposed to be on/in this cheese.. why he says infected is that the brevibacterium linens broke loose from another cheese he is aging and started growing on this cheese too.. From previous episodes i dont' think this is the first time it's happened.
Gavin, can you show us your library please? Wgich book do you recomend and which is waste of money?
Good idea for a video. Thanks!
Maybe use it making cheese sauces? That way the crumbly texture doesn't matter.
Invisiblue
Still looks tasty!
Too moist, what will you do differently next time?
Most likely, lowering humidity and cleaning the cheese cave to remove some of the red mold that is messing around in there.
Did you ever eat German Handkaes?
have you tried making your own penicillium roqueforti and mesophilic and thermophilic cultures? i found a blue i really enjoyed, and i made some sourdough bread today. i read somewhere (dont remember where) that you can smear a bit of the cheese that has a good amount of blue in it on to a slice of sourdough, then throw it in your cave and let the blue take over the bread, then dry out and save it in the freezer, then whenever you want some of that good blue mold you just break of a small piece of the bread into a cup of your milk once its up to the proper temperature, let it sit for a few minutes, then pour the milk through a sieve back into the main pot of milk.
im going to be trying this out tomorrow, and i just wanted to know if you have done this, or anything similar.
sorry for the long comment/question.
p.s. love your channel, love your vids, and keep up the great work!
PumkinKiing its a idea. What I do (and works really well) is to put some little pieces of the cheese i like into a warm milk over night. So in the day following i put this milk in my recipe. You cant store this milk, but its a way. Now i do it using my own cheese mold.
Penicillin Roquefort needs to breathe...air.. tin foil didn't allow it to breathe during maturing. But heck, I'll eat it. 😄
Look good!
Blue flavour without the blue could tempt more conservative food eaters though. Some people are turned off by the sight of blue mould.
Crumbly cheese is delicious!
I would love it if You made a Vegan Cheese making Video 🤗
there is no such thing as vegan cheese.... call it what ever you want but it isnt cheese
@@kennyofficial2607 chease .... ? Haha
I like crumbly, I make blue cheese dressing.
You're still a perfectionist.😉
Just close your eyes and enjoy!
okey dokey
❤❤❤❤❤💪
EPIC Fail umm sorry this vid is a good one doe..
Hi Gavin
A couple of wrong things in the receipe
- no goat milk at all
- never press a blue cheese
- do not put in brine (should be a dry salted method)
Have a look at the link in my comment (in french but Google would translate pretty good ,🙏)
*In the middle of speaking, gets stuff on hands, grunts, stops speaking to wash hands*
I leave everything in.
He speaks so wrong the name of the cheese. It's like saintmancel to my ears...........jajajaj