I originally intended to make Guido's cheese 9 months before Christmas to use as presents. I had some left over and opened it tonight at 12 months ageing. WOW!! it is very firm, presents a fantastic aroma and taste great on a cracker. Soon I will try it on pasta and in a salad. Thanks for the video on this wonderful cheese.
I wish this channel had "eat - er- vision." I just watched the 5 yr old taste teste with the 6 cheeses. My mouth is watering! Just found this channel last night! Makes me want to start trying to make my own cheese! Talk about a yummy channel!
@@GavinWebberI make stuffed shells Florentine with ricotta n Italian chicken sausage with mozzarella, so an Italian cover cheese like this sounds great to me.
I’ve made this a few times from the Facebook recipe and it’s super easy and good eating. I’ve made a chilli version and a pepper version which both worked well.
Love Guido! Made it many times but glad to see a video! Have one in the press right now with rosemary! It’s a great cheese for busy farmer mommas like me because it’s quick and doesn’t take a ton of brain power when you need to deal with 4 gallons of milk on a Friday night 😛
May try this one on Monday. The 3 white Stiltons are ripening nicely. Making 2 and a half gallons of yogurt today. It is a bit different working with jersy/sheep and goats milk all at the same time. But so far everything has been fantastic. Converted a fridge into a cheese cave and took 40 pounds to start the long aging last week. Looking forward to all manner of variety thru the years to come. Thank you for the videos. I listen to them on cheese making days . Not a whole lot of farmers still milking and making cheeses every week. Keep up the good work
I just realized we have the same book! still prefer your videos but it is nice to read before bed and pick out my cheese recipes :) Please can you do more straight forward cheeses? The Bel Paise has become a staple in our house but it would be nice to have a few more that are similar to that amount of aging and work.
I made this cheese and loved it when it was young about 3 or 4 weeks old. I wanted to get a natural rind by rubbing olive oil on it but It very quickly turned into a dry hockey puck it was still very tasty and made an excellent cheese for grating 🙂
Im experimenting with using heat and making a seal on the outside of the cheese like a "crust" and keeping it in a 60 percent humidity low temp environment maybe the core will remain softer since it cant be released in to the atmosphere of the jar depending on how thick the crust is humidity etc
Just found your channel mentioned in an article about Sherrie David in TX in the New England Cheese making weekly Monday newsletter. I have many questions however don’t want to flood you with all of them. May you please point me which of your videos of cheese do you recommend. I make yogurt (then sour cream & excessive drained yogurt cream cheese and of course ricotta. We’re vegetarian and I’m dying for more cheese but right now only can have Swiss, provolone & mozzarella because my heart requires very low sodium 500-1000mg which is close to 2 ounces of cheese. Also, I have to stay away from Bree or Gouda type because of migraines. Lil more about me is my middle name should have been either cheese or chocolate! 😁 Thank you for you awesome channel and easy to follow teaching technique!! I will be binging to find recipes that’ll I’ll be able to make in my lil kitchen. 🧀 p.s. adorable dog!!
Hmmm. Check out this video for beginners, there are many suggestions for cheeses without needing a cheese fridge. Links to the cheese tutorials are in the description; ruclips.net/video/OLYQIPL981A/видео.html
Hello Gavin, first to say thanks for your great videos on making cheese, at 78 I have recently started to make cheese at home ,in this video please what size is the mould you are using, I have tried to find something like it in the U.K. but cannot, Bob.
Hi, just found this video, really good like all your other videos. I was wondering. Is it possible to ripen this cheese in a normal fridge and if I use a smaller basket would that help with the colder temperature. Thanks
Great video thank you for sharing. Quick question during the 12hr brine time did you place the cheese in the fridge? During the short pressing times I am sure the cheese will be fine at room temperature, however, 12 hrs at room temperature is a long time. thanks in advance for your reply.
Question for you Gavin - do you stir with the whisk for the entire 40 minutes or do you switch to a slotted spoon after the initial curd cutting timeframe?
Would placing something under the pot to lift in the water bath help with temperature? Im thinking a metal cooling rack would allow better water flow under the pot. Im not sure if/how much heat is lost where it is contacting the sink bottom?
You mention using 1/4 teaspoon of culture, which you measure out and the add the whole packet. Just curious if I should use 1/4 teas or the whole packet?
I wonder if one can make it with goats milk. That is my curiosity as I am lactose sensitive and our goat will be birthing in May. No cheesemaking materials yet but we never have enough milk for that. With a second goat coming in late Spring, we hope to change that!
I have just now found your page, very interested in making this cheese. In Canada, it is illegal to sell raw milk even from the farm. Is it possible to use 2% milk with half and half cream to make the whole milk for making this cheese. Maybe a friend will sell me some milk for my cats.
Besides some minor differences in the pressing that could be Gavin's parmesan recipe. I've made it many times but have always aged it more like 6 to 9 months. I'll have to get the two written recipes and compare the two exactly to see how different they really are.
@@GavinWebber Thank you, I sorta thought so. Is it proportional you think? so 2#=3 weeks, so, for 8#... 4X3=12 weeks? PS: I've made many of your cheeses in the last 5 months as I'm brand new to thjis, so still waiting on trying them (parm, Gouda, swiss, jarlsberg) I failed the caciocavallo.. too hot water in the end when shaping stretching... I'll try again maybe in a few weeks. Thanks again Gavin for getting me into this slowly and gently. really enjoying it now thanks to you.
Thanks, Gav! PA is the state next to mine. I notice you are using a sous vide. I tried it once and maybe I had a defective one but it took forever for the temp of the cheese to increase. Do you think the brand makes a difference?
Interesting! Yes, the wattage of the unit is most important. The higher the wattage, the quicker it can increase temperature. Lovely to see you Sister!
PA puts out some great cheeses. Beautiful state too. I absolutely loved the time I spent there on vacation once. Being able to grab fresh veggies and bread from Amish folks in the country for brunch and then a greasy cheesesteak for dinner near Philly is wonderful.
Yes‼️ I am a noob too. Just do it, please your soul and just create wonderful cheese. You will be so happy you did. I've just cut into my first ever homemade cheese. Its a Cheshire style cheddar and it's only 4 weeks old. My family didn't think I could do it, but they were shocked at how good it is. Don't be worried,,,,just go for it 👍👏👍
Yes, it is the larger basket in the Blue Cheese Basket 3 pack; www.littlegreenworkshops.com.au/product/blue-cheese-moulds-set-of-3/ I asked a friend to 3D print me a follower for it which works quite well
Well this was my first attempt into hard cheese. I think i did something wrong. It is at the stage i just started pressing it and i sort of expected the texture to be softer, it feels like rubber. Did i do something wrong?
ok cool. that is reassuring. I think my mould/basket may not have been the best choice as it seems to have some "cracks" in the cheese but ill keep going and see how it ends up. LOL worst case the hens will love it and i can try again when i get a better basket..@@GavinWebber thank you for your help :)
I use the Anova brand, however it does have this high pitched buzz that is anoying if you use it as long as I do during a cheese making session. Others recommend the Inkbird brand of precision cookers.
@@GavinWebber Thank you. I was not specific. What if I used relatively the same recipe except kept the curd at 90F for the 40 minutes of the stirred curd step? I realize it would be a new cheese, but would it be a success?
After 6 months of ripening, this was the best ever home cheese I've made !
Well done!
I agree! Enjoying ours at 6 months also. Outstanding!!
I originally intended to make Guido's cheese 9 months before Christmas to use as presents. I had some left over and opened it tonight at 12 months ageing. WOW!! it is very firm, presents a fantastic aroma and taste great on a cracker. Soon I will try it on pasta and in a salad. Thanks for the video on this wonderful cheese.
You're welcome!
Yay for Guido!! What a privilege to be made by Gavin!
I wish this channel had "eat - er- vision." I just watched the 5 yr old taste teste with the 6 cheeses. My mouth is watering! Just found this channel last night! Makes me want to start trying to make my own cheese! Talk about a yummy channel!
Welcome to the channel!
@@GavinWebber Thank you! I am truly enjoying it!
@@GavinWebberI make stuffed shells Florentine with ricotta n Italian chicken sausage with mozzarella, so an Italian cover cheese like this sounds great to me.
I’ve made this a few times from the Facebook recipe and it’s super easy and good eating. I’ve made a chilli version and a pepper version which both worked well.
That is awesome!
Hello Megan. Can you, please, give the link to the recipe or the fb page where I could find it. Thank you.
I will be making this cheese. Thank you Mr Gavin. Blessings! -KayKay
This looks like a fun one to try. I thought your puppers were stuffed dogs at first. They were so still! Such cute puppies.
This looks really interesting, I'm curious about making my own cheese - maybe I'll give this a shot for my first go around.
I LOVE the dogs in the background!
You should try to replicate "canastra" cheese, its a brazillian cheese thats sold half cured and long cured, pretty famous around the soutwest region.
I was hoping that it was going to be Guido Sarducci's recipe:-)
Love Guido! Made it many times but glad to see a video!
Have one in the press right now with rosemary! It’s a great cheese for busy farmer mommas like me because it’s quick and doesn’t take a ton of brain power when you need to deal with 4 gallons of milk on a Friday night 😛
What does it taste like? Is it like a Queso Fresco or does it have a more aged flavor?
@@bd7498 I’ve never had queso but I would venture to say it is more of an aged flavour. Very mild and holds add ins nicely!
@@sonrisefamilyfarm8572 Thanks! I am going to make this, for sure!
@@bd7498 you’ll love it!
sounds like my kind of cheese lol
May try this one on Monday. The 3 white Stiltons are ripening nicely. Making 2 and a half gallons of yogurt today. It is a bit different working with jersy/sheep and goats milk all at the same time. But so far everything has been fantastic. Converted a fridge into a cheese cave and took 40 pounds to start the long aging last week. Looking forward to all manner of variety thru the years to come.
Thank you for the videos. I listen to them on cheese making days . Not a whole lot of farmers still milking and making cheeses every week. Keep up the good work
I made this twice now but yesterday I made it with peppercorns. Looks good so far.
I just realized we have the same book! still prefer your videos but it is nice to read before bed and pick out my cheese recipes :) Please can you do more straight forward cheeses? The Bel Paise has become a staple in our house but it would be nice to have a few more that are similar to that amount of aging and work.
I made this cheese and loved it when it was young about 3 or 4 weeks old. I wanted to get a natural rind by rubbing olive oil on it but It very quickly turned into a dry hockey puck it was still very tasty and made an excellent cheese for grating 🙂
Im experimenting with using heat and making a seal on the outside of the cheese like a "crust" and keeping it in a 60 percent humidity low temp environment maybe the core will remain softer since it cant be released in to the atmosphere of the jar depending on how thick the crust is humidity etc
I was wondering about getting a double boiler, but this looks like a much better solution!
I was trying to decide what to make with the raw milk my neighbor is giving me and this popped up. Question answered!
I may double this recipe and try this next week.
I'll have to give this one a try
I love your cheese making videos! Thank you for making them!
You are so welcome!
Love the dog in the background
Thank you Gavin very cool
I just joined your channel. Please make a video about making Tabriz cheese. Thankful 👏👍
Sure 😊
Thanks Gavin. Remind me the butter kase.
Joking aside... great video as always!
Always very informative.
Glad you enjoyed it!
I thought "he can't possibly be flipping and redressing that cheese again". That took all day.
This is my next hard cheese 🧀 today it will be in my press👍💥💫💖
Just found your channel mentioned in an article about Sherrie David in TX in the New England Cheese making weekly Monday newsletter.
I have many questions however don’t want to flood you with all of them. May you please point me which of your videos of cheese do you recommend. I make yogurt (then sour cream & excessive drained yogurt cream cheese and of course ricotta.
We’re vegetarian and I’m dying for more cheese but right now only can have Swiss, provolone & mozzarella because my heart requires very low sodium 500-1000mg which is close to 2 ounces of cheese. Also, I have to stay away from Bree or Gouda type because of migraines.
Lil more about me is my middle name should have been either cheese or chocolate! 😁
Thank you for you awesome channel and easy to follow teaching technique!! I will be binging to find recipes that’ll I’ll be able to make in my lil kitchen. 🧀
p.s. adorable dog!!
Hmmm. Check out this video for beginners, there are many suggestions for cheeses without needing a cheese fridge. Links to the cheese tutorials are in the description; ruclips.net/video/OLYQIPL981A/видео.html
@@GavinWebber thank you, never got this Notification from RUclips. Looking forward to watching & trying out the videos you’ve recommended!
The dog!!!!!
Where is the info cart? I would like this recipe. Thanks Gavin. I love your videos and instruction
Info card. The little i in the top right hand corner of most videos
I am becoming slightly addicted to your video's Sir. I may have missed it but what would you use this cheese for? I assume like a Parmesan?
Yes, you can grate it or even use it as a table cheese.
Hello Gavin, first to say thanks for your great videos on making cheese, at 78 I have recently started to make cheese at home ,in this video please what size is the mould you are using, I have tried to find something like it in the U.K. but cannot, Bob.
I have read that if you use raw milk you'll only need half amount of the rennet needed on the recipe. Is that still true for this recipe?
25% less is more like it, and half the amount of starter culture.
Did you ever try to make this cheese with the 2-3 pound weight as in the original recipe, or even 5 to 7.5 as the revised version?
No, I did not have time
@@GavinWebber ok, well I did it for you. Report to come in two weeks!
Very quick ripening cheese. Would there be any thoughts around to add Lipase for a more piquant flavor?
I think so! I will have to try it once I have tasted this one to see if it needs it.
Hi, just found this video, really good like all your other videos. I was wondering. Is it possible to ripen this cheese in a normal fridge and if I use a smaller basket would that help with the colder temperature. Thanks
Yes, absolutely
I have that book and have planned on making Guidos cheese but haven't yet. Would love to know what it tastes like first. When are you going to try it?
20th Feb 2020. Taste test video soon there after.
@@GavinWebber Can't wait!
Great video thank you for sharing. Quick question during the 12hr brine time did you place the cheese in the fridge? During the short pressing times I am sure the cheese will be fine at room temperature, however, 12 hrs at room temperature is a long time. thanks in advance for your reply.
I have brined at room temp approx 21C, however there is some merit of brining in the cheese fridge at 13C to slow down acid development in the cheese.
@@GavinWebber thank you sir!
I dont really make cheese but yes
Did you intentionally choose the background during the end credits so it would look like a cheese mold? Big fan
Indeed I did! You're the first person who has commented on it. It's very subtle nod to cheese baskets/moulds
@@GavinWebber your efforts don't go unnoticed! :)
At this point you should invest in a cow. Perfect backyard pet lol
Question for you Gavin - do you stir with the whisk for the entire 40 minutes or do you switch to a slotted spoon after the initial curd cutting timeframe?
Would placing something under the pot to lift in the water bath help with temperature? Im thinking a metal cooling rack would allow better water flow under the pot.
Im not sure if/how much heat is lost where it is contacting the sink bottom?
Yes, I have a stainless steel trivet under the pot in the sink. It works well to distribute the heat evenly.
You mention using 1/4 teaspoon of culture, which you measure out and the add the whole packet. Just curious if I should use 1/4 teas or the whole packet?
It depends on the brand of culture. Follow the directions on the packet.
Hello gavin ..can I use thermaphilic c201 ..and with lipase for this cheese ?
what cultures you would suggest for the rand f cammabert and Gorgonzale ... have you got some international Cheese artikels .. to copy ...
I wonder if one can make it with goats milk. That is my curiosity as I am lactose sensitive and our goat will be birthing in May. No cheesemaking materials yet but we never have enough milk for that. With a second goat coming in late Spring, we hope to change that!
Yes you can!
I have just now found your page, very interested in making this cheese. In Canada, it is illegal to sell raw milk even from the farm. Is it possible to use 2% milk with half and half cream to make the whole milk for making this cheese. Maybe a friend will sell me some milk for my cats.
Looks a goodun, Gav, I only have thermo C. Would I be better off using natural yoghurt instead?
Yes, probably closer to Thermo B
Gavin I love watching your channel! How do I get t he parmigiano kit?
Here; www.littlegreenworkshops.com.au/product/italian-cheese-kit/
I should have some in stock by the end of this week.
Besides some minor differences in the pressing that could be Gavin's parmesan recipe. I've made it many times but have always aged it more like 6 to 9 months. I'll have to get the two written recipes and compare the two exactly to see how different they really are.
I would like to age my guido for 6 months and see what it is like- I would guess it’s close to a parm
Please let me know what milk can use pastries or non
What do you substitute for thermophilic culture. I dont have any
Tanya, you could try a natural yoghurt which has two Thermophile cultures in it. make sure it is pot set.
What book is he following in some of his videos for cheese recipes
Is there a taste test video? Is it worth while?
would a bigger cheese, say 8#, take much longer to ripen? I imagine it would but I am new to this cheese making stuff.
Yes, the larger the cheese, the longer it takes to ripen.
@@GavinWebber Thank you, I sorta thought so. Is it proportional you think? so 2#=3 weeks, so, for 8#... 4X3=12 weeks?
PS: I've made many of your cheeses in the last 5 months as I'm brand new to thjis, so still waiting on trying them (parm, Gouda, swiss, jarlsberg) I failed the caciocavallo.. too hot water in the end when shaping stretching... I'll try again maybe in a few weeks.
Thanks again Gavin for getting me into this slowly and gently. really enjoying it now thanks to you.
looks incredible, would you recommend this for beginners?
Very much so.
Thanks, Gav! PA is the state next to mine. I notice you are using a sous vide. I tried it once and maybe I had a defective one but it took forever for the temp of the cheese to increase. Do you think the brand makes a difference?
Interesting! Yes, the wattage of the unit is most important. The higher the wattage, the quicker it can increase temperature. Lovely to see you Sister!
PA puts out some great cheeses. Beautiful state too. I absolutely loved the time I spent there on vacation once. Being able to grab fresh veggies and bread from Amish folks in the country for brunch and then a greasy cheesesteak for dinner near Philly is wonderful.
Hi Gavin can i use pasteurized homogenized milk on this recipe and for thermophilic cultured can i use a yoghurt and how much
Yes, and at a pinch. The cheese will be very tangy as the yoghurt culture is a fast acidifier.
thank you @@GavinWebber I will try and see how it turns out
I plan to try making cheese sometime but am scared incase I mess it up haha 😕
Just do it
It’s a very easy cheese - hard to mess up ! You’ll do great!
Yes‼️ I am a noob too. Just do it, please your soul and just create wonderful cheese. You will be so happy you did. I've just cut into my first ever homemade cheese. Its a Cheshire style cheddar and it's only 4 weeks old. My family didn't think I could do it, but they were shocked at how good it is. Don't be worried,,,,just go for it 👍👏👍
Gavin, is the 'medium' basket used for Guido's smaller than the 165mm basket that gets used for many of your other cheeses?
Yes, it is the larger basket in the Blue Cheese Basket 3 pack; www.littlegreenworkshops.com.au/product/blue-cheese-moulds-set-of-3/
I asked a friend to 3D print me a follower for it which works quite well
@@GavinWebber what are the dimensions on the follower, so I can print one myself? Or maybe you have a file?
I think this is about the simplest cheese ,where you press it, that I've personally seen you make. This is me level cheese, LOL.
Well this was my first attempt into hard cheese. I think i did something wrong. It is at the stage i just started pressing it and i sort of expected the texture to be softer, it feels like rubber. Did i do something wrong?
No, it should be quite firm
ok cool. that is reassuring. I think my mould/basket may not have been the best choice as it seems to have some "cracks" in the cheese but ill keep going and see how it ends up. LOL worst case the hens will love it and i can try again when i get a better basket..@@GavinWebber thank you for your help :)
Are these precision sous vide cookers all the rage in cheese making these days? Anybody have any brand recommendations?
I use the Anova brand, however it does have this high pitched buzz that is anoying if you use it as long as I do during a cheese making session. Others recommend the Inkbird brand of precision cookers.
How to you mount your anova in the sink? Do you have a magnetic mount? I have the same model as you.
I have two basins and it clamps to the dividing ridge in the middle.
You really stood there and stirred for 40 minutes? I would go crazy.
Yes I did. It is relaxing. It is only a very slow stir and I listen to music, podcasts or audio books
Will flora Danica work for this recipe? Thanks
No, unfortunately not. It has to be a thermophilic culture
how much would the recipe change if the starter was mesophillic?
One heck of a lot. The temperature of the curds would kill the meso.
@@GavinWebber Thank you. I was not specific. What if I used relatively the same recipe except kept the curd at 90F for the 40 minutes of the stirred curd step? I realize it would be a new cheese, but would it be a success?
What is the book called in the video
Home cheese making by Ricki Carol edition 3
How do you measure the weight on that cheese press? Are you just estimating?
ruclips.net/video/hQaqzmmdqHs/видео.html
😎🖖✌👌👍🤓
Well the issue is he moved to Pennsylvania. If he moved to New York, he'd been able to find more authentic italian food
Actually, there is a large Italian population in Lancaster, PA
I'm sorry you're not always naming the RH like you did before most of the time. Not everyone is vacumating the cheese.
80-85%
lmao. idk about Auzzie but in USA Guido is an derogatory term for Italians. Being a Brooklyn Italian, cant stop laughing