I made Stilton style cheese following Gavin's instructions and it was excellent. I get raw milk weekly from a neighbor and am making a second batch of Stilton style cheese today. I am going to let it drain slightly less for a little more creamy, less dry texture. Thank you, Gavin!
This was in my recommended videos. I had no idea that you've been cheese making tutorials for ten years now! The quality has improved but the content is still wonderful.
Here's one for you folks. I'm just getting into trying my first cheese other than just plain cottage cheese. I just couldn't see paying around $6 plus shipping and handling for calcium chloride solution from cheese suppliers. I did some research and found a source. It's called 'Pickle Crisp', comes in a 5.5 oz. jar for about $6.00 and is available in just about any store that handles canning products. Pure calcium chloride crystals. Now, if I only knew where to get the different starter cultures. Most health food stores have mesophilic probiotic yogurt starter and am gonna try that. Another thing you can do for like blue cheese is 'blue cheese'. Mold spore is around $40-50 per 1/4 oz.. Just buy a block of blue cheese out of your deli section. Use a sterile instrument to extract about one tsp. worth of the cheese from an uncontaminated area within the cheese (making sure it is laced with the blue mold 'penicilium roquefordii'). Place in a small blender with 1/4-1/2 cup distilled water and use that as your blue cheese starter culture. Much less expensive plus you get to eat the rest of the block. Have fun.
I love these videos. Now even considering making cheese myself, they're so peaceful and your voice and the music make it much better. It's perfect to watch when stoner
Gavin, thanks for sharing your expertise, I enjoyed watching and learning too. Many years ago when he was still alive father used to take an apple corer and remove about 5 or 6 plugs from his stilton. He'd then fill the holes with a good port wine and allow time for it to soak into the cheese. When soaked in he'd replace the plugs and leave the whole stilton in the pantry for a week. After dinner he'd delve into the port stilton and finish the port wine. Have you ever heard of this before? I have tried it many times and found it makes a really special after dinner treat. The taste is outrageously decadent.
@moxmox1. Thanks very much for the comment. I like to keep all of the action in there, because I too were disapointed at other videos when they cut out some of the process. Glad you liked it.
@neo toad town Hey buddy...no need for the negativity...who hurt you? Why ya so angry? This is a safe space friend, have some cheddar and tell us why you're so upset.
@viviannev1. I can't see why not. I just watched a video from Denmark who uses the same method. He drilled holes in a 1kg round yoghurt bucket and used that for his cheese mould.
Started watching these videos last week, and I'm now deep into older videos ^_^ my partner and I thoroughly enjoy watching your videos (shout-out from Scotland!) I thought I was a big cheese fan! Never even considered making my own cheese! Your videos make it look easy :-D
First off, thanks for all your videos. You are a great teacher and I very much appreciate your work! Would it be possible for you to do a video on making a double Gloucester with Stilton cheese? It is THE best cheese I’ve ever had and I REALLY want to make one!
Just subscribed to your channel. Interesting how mesmerizing this process is, and how much and how little your content has changed. Some good cheese either way
Great vid, makes me want to try making cheese, Just ate some Stilton on brown toast it was lovely, as a kid I couldn't eat blue cheese (Stilton was the exception) now I can't get enough of it lol, I eat mostly British cheeses, I do like St agur, only cheese I can't eat is Danish blue, my dad and grandad love it though, My dad always get a wheel of Stilton at christmas and splits it with me.
HI My Name is "Guy Fillion" Calgary Alberta Canada" I started watching Gavin making Cheese 2017 last winter and ever since I've been making my own Cheese under his tutorials He's put on You tube and I have to admit I've made a few Mistakes only because I was trying to cut a few corners and O.K.....O.K My Fault, But I'm getting better at it every time I make a new batch of Curds, I've made something like 30 big wheals of cheese since last year and my favorites have got to be "Gouda" & Blue Cheese, I can make a $120.00 Wheal of Cheese for only $25.00 of Milk & Cream, Plus all my Family and friends seem to love it so I have to be doing something right under the tutelage Of Gavin Webber's Videos, Thanks Gavin I can't tell you how much I love your videos, it's like having a personal teacher on my T.V screen helping me the whole way through the process.
If you love your Stilton cheese then choose wisely. They differ a lot. The major supermarkets fare poorly in this. There are 2 superb Stiltons to watch out for. 2nd is Aldi's Specially Selected Stilton which costs about £1.60 for 220g. Rich and delicious at a great price. Their potted Stilton brought out around Christmas is fantastic. Buy it. 1st (surprisingly) is Co-ops extra special which is not on the shelves for long periods. I still haven't found it as of 30th November. It is extremely rich in flavour and perfect in texture. Allow it to sit at room temperature before eating if you have the self control! Dont mistake it for their normal Stilton. When it DOES arrive buy it. It is wonderful. Asda Tesco Morrisons etc all lay claim but I find that they are acidic (amonia babies nappies aftertaste) and too firm. Enjoy!
Gavin, so here's the story. I made the Stilton cheese last night with the right amount of milk, but substituting whole milk for the fresh cream. I followed your instructions to the letter. I left the curds with a weight on them overnight. The next morning I milled the cheese curds, and then I added cheese salt. Then I attempted to follow your instructions on letting gravity press the curds, but that didn't work. They weren't creamy like you were describing, and they wouldn't knit together. I actually had to use my cheese press at full strength to get the curds to bind together. Do you really think that leaving 500 mL of light cream out made that much of a difference?
Hi Gavin, Great video, one question. For the first 4 days when you are turning it 4 times a day do you just leave it out on the bench or do you put it in your plastic box? If out on the bench does anything need to be done to try and keep other moulds away? Thanks.
As a brewer i find the practice of spraying with viniger a mistake seeing as viniger is made with yeast and bacteria. I would probably use starsan instead
Hi Gavin from the UK' I have made two Stiltons using you recipe. The first worked out well showing all the characteristics as you described in your recipe. The crust developed just as you described to, virtually to the day. I cut it at 12 weeks and the taste was as expected and really creamy. The second however has not turned out so good. After about four weeks the outside coloured up as you described but started to go very slimy especially at one end. It became so bad that I scrapped it all off and left in in the cave but not in a maturation box. That was two weeks ago. Overall the cheese feels firm to the touch; It is still sticky to touch. No crust is forming as yet. I favour leaving it for a couple of weeks to see if a crust forms. there are no unpleasant smells.
Hello Gavin, Thanks so much for the awesome vids. I have learned much from the tutorials you have provided plus they have gotten me actually making my own cheese now so again, thank you for the inspiration! Question on the blue cheese: What can I do after the first week while it is in the aging stage i.e. wax it or keep it in the container, and how long do I age it?
Great video mate! Really enjoyed watching it. I'm gonna have a go at trying to make my own cheese soon. Haven't decidet which one yet. Or. Which ones hehe. But perfect video in my oppinion! Good voice, good music, it was sped up where it should be, and just really relaxing and informing. A big thumbs up from here. Only thing I missed, is knowing how it tasted! :D What would you say are the best "starter cheese" to make if I may ask? :)
+skvakagud I would say that the best gateway cheese is Caerphilly (check out the video tutorial for it) if you are looking for a quick tasty cheese ready in 3 weeks. For soft cheese, try the Quick Mozzarella.
First blue cheese! I realised too late that it was going to be too tall for my container, so I cut it into two smaller wheels. Now the cut sides are struggling to grow mould at the same rate as the outsides. I'm guessing it's just too moist, so I'm trying to give it half an hour or so to air dry whenever I turn it. Hoping I haven't completely messed it up!!!
Hi there Gav. I followed the directions and kept mine as cool as I could in an air conditioned room for the 4 days of 4 turns. I work in Cambodia, so my environment is hotter and humid. When I unmolded and unwrapped it, the penicillin had grown all over the cheese, and my curd is a bit more open than yours. I've pierced it and it's in a fridge for the next week. With it already having blued out, will there be a problem with it? I figured I will wait the week to scrape the blue off so it is more firm. Any tips or advice would be greatly appreciated.
Hi Gavin, i just started making cheese, have not yet tried one, since they are all still maturing, and my 7th cheese is Stilton. I always use your videos and 2-3 recipes i find on the web, so far it was mostly the same, but the Stilton recipes have one major difference. You pierce the cheese right after smoothing it, every other recipe i looked at let it age for 3-6 weeks before piercing it. Do you have any experience to share with this other practice? Thank you.
I'm fascinated. And am supremely interested in trying to make my own cheese. But worried that I'd probably poison myself to death. I mean, how would I really know if it was safe to eat.?
I am going to have a go at this but only make half the quantity. So easy enough to half the ingredients but do I have to reduce the times too. Will it still need 90 minutes to set a curd?
What about slicing this up and vacuum packing after the first week of aging, to keep the external mold growth in check and keep it nice and sticky? We are starting our first stilton today! Watched your video about 14 times! :)
Hi Steve. It is best for the mould to grow on the entire wheel of cheese for a few months. If you cut it up, the mould would not get full coverage. Just scrap off excess mould weekly with a flat knife to keep it in check.
When you say cheese salt. Do you mean sodium salts? It's actually quite important in other preservation that it is sodium salt and not pothassium salt. That and no iodine are the 2 main things. You often mention the iodine part but the other one is also worth brushing over.
It is sodium salt, sodium chloride, otherwise known as table salt. Most table salts have iodine added which acts as an anti-caking agent to keep the grains separate. Kosher salt, cheese makers salt and sea salt do not have the iodine added and iodine free table salt is becoming more readily available. Sea salt can be a bit hit and miss because it is not pure sodium chloride, there are other salts in the mix. If your local supermarket has a kosher section you will definitely find it there.
So, Gavin, I made this cheese back at the end of February. Everything went fine and I got a beautiful 2lb cylinder of cheese. During the aging process, though, I found it developing a rather strong ammonia smell. I did not scrape the blue mold off the exterior of the cheese as it looks like you did. Could this be the reason my cheese developed the ammonia smell?
+Tom Knowles-Bagwell nice one. Yes, when I recently made my Petit Bleu I left the mould on until the end. Very strong ammonia smell in the ripening box, but the taste was amazing.
This recipe works really well but my cheese is COVERED in blue mould on the outside after about 2 weeks, whereas the commercial stiltons seem to have an orange rind with a bit of white mould. Do I need to rub salt or some veg oil on the outside or something?
Hi Gavin, I have been binge watching and studying every single one of your videos. I am going to under-go the hobby of cheese making since I am an avid cheese connoisseur.. I love a blue stilton with a lot of vein and blue mold in the cheese. Any ideas how to get a lot more blueing to the inside of the cheese?
Hi Gavin, love the videos. Have a made a couple of cheeses now using your recipes, most recently the stilton style. The curds are currently in the moulds for the four day period, being flipped every few hours. One thing I noticed when I tried fresh curd after milling it, was that it had quite a tang to it compared to other fresh curds I've had with other makes. I used a little more rennet than usual as I've wanted the cut to be cleaner, and I also used some calcium chloride. I typically use organic, unhomogenised supermarket-bought milk. I just wondered if you've experienced anything similar or had any thoughts why the curd taste was a bit different compared to normal?
Thanks again for the great cheese making videos. Another question: that plastic box you put the cheese into to age at the end of the video...is it ventilated, or is it sealed and intended to keep moisture in to help promote the roqueforti mold growth? Also, can you do a video about your cheese fridge (cave)? Thanks!
It is sealed to keep the moisture and therefore, the humidity high (about 90% RH). I will make a cheese fridge video, but until them, check out this blog post about what I am using at the moment to mature my cheese. www.littlegreencheese.com/2014/02/my-new-cheese-cave.html
Hi Gav I've just made a Stilton its two weeks old now but gone a bit wrinkly can I put it in my normal household fried cos I don't want it to spoil it's a bit smelly now thanks Ang U.K .
You don't mention CaCl2 but you say you used it in your blog. Should we be putting it in and if so how much? Thanks for the videos Gavin, they're great!
I just had the SHOCK of going to turn a "Bleu du Queyras" in my cheese fridge to find maggots. I followed the recipe from the book 200 Easy Cheese Recipes requiring it to age at room temp the first week. I kept it safe I thought in my oven but apparently at some point it was exposed. Chatted with a friend in England but being a squeemish American I just couldn't scrape them off, ended up trashing the cheeses. Would you have scraped?
Hi Gavin. I see you raise the temperature to 30-C, but do you hold that temperature all the way through clean break, or do you turn the burner off at some point? Thanks much.
Hi Gavin, my little lady wants me to make a Garlic Stilton. I'm thinking of infusing the milk with the garlic while heating. Any thoughts? And how much garlic would you suggest?
I saw a cookery programme with Antonio Carluccio and some Italian hill farmers who had made some cheese. They were happy to nosh it down, despite it being full of maggots, they even seemed to regard them as a delicacy. Are they that different from caviar which is fish eggs? (don't think I'd have eaten it myself, my palate is too culturally affected)
Great videos, very i formative and well presented :-) However, you present this as 'stilton' which is a protected cheese that can only be made in specific locations and at specific creameries. Your Colby video is great as well, but you mentio it is a cheddar and do not involve the cheddaring process. But again, good videos, thanks very much!!!
thank you for this tutorial Gavin!!! One question, can someone with an allergy to Pennicillin work with this culture without reaction? Again thank you.
wouldn't risk it as the penicillium can indeed cause a reaction in those with an allergy to the penicillin. You're probably looking at a skin rash or other side effect if you handle the stuff, and of course risk anaphylaxis if you ingest it.
It is almost 3 in the morning and I am watching videos on how to make cheeses. I freaking love this channel, subscribed.
How did we end up here at this hour? Genuine question....
lol, that describes more of my late nights than I'm really willing to admit.
Yup, I'm here at 3:55 am in 2019...
@@alberth1925 yup 2019 I'm only 1.30am but I'm with you bros
4am, 2020 just made my first mozzarella 🥺
I don't know why but watching this guy making cheese is oddly satisfying
Me too. This guy is a cheese God and I am his cheese nerdish disciple. If cheese were a religion the world would be saved, believe me!
Juan Collazo its relaxing music and a very nice voice
Another cheese maker is John Kirkwood he also is a bread baker well worth a look Sue in New Zealand
I made Stilton style cheese following Gavin's instructions and it was excellent. I get raw milk weekly from a neighbor and am making a second batch of Stilton style cheese today. I am going to let it drain slightly less for a little more creamy, less dry texture. Thank you, Gavin!
dude said it gives lucid dreams or something , its nice
@@saiddope2241niggas getting high
This was in my recommended videos. I had no idea that you've been cheese making tutorials for ten years now! The quality has improved but the content is still wonderful.
Wow, thanks!
Here's one for you folks. I'm just getting into trying my first cheese other than just plain cottage cheese. I just couldn't see paying around $6 plus shipping and handling for calcium chloride solution from cheese suppliers. I did some research and found a source. It's called 'Pickle Crisp', comes in a 5.5 oz. jar for about $6.00 and is available in just about any store that handles canning products. Pure calcium chloride crystals.
Now, if I only knew where to get the different starter cultures. Most health food stores have mesophilic probiotic yogurt starter and am gonna try that. Another thing you can do for like blue cheese is 'blue cheese'. Mold spore is around $40-50 per 1/4 oz.. Just buy a block of blue cheese out of your deli section. Use a sterile instrument to extract about one tsp. worth of the cheese from an uncontaminated area within the cheese (making sure it is laced with the blue mold 'penicilium roquefordii'). Place in a small blender with 1/4-1/2 cup distilled water and use that as your blue cheese starter culture. Much less expensive plus you get to eat the rest of the block. Have fun.
£ !!
Some of the most relaxing content on RUclips
I love these videos. Now even considering making cheese myself, they're so peaceful and your voice and the music make it much better. It's perfect to watch when stoner
Gavin, thanks for sharing your expertise, I enjoyed watching and learning too. Many years ago when he was still alive father used to take an apple corer and remove about 5 or 6 plugs from his stilton. He'd then fill the holes with a good port wine and allow time for it to soak into the cheese. When soaked in he'd replace the plugs and leave the whole stilton in the pantry for a week. After dinner he'd delve into the port stilton and finish the port wine. Have you ever heard of this before? I have tried it many times and found it makes a really special after dinner treat. The taste is outrageously decadent.
I have been watching Gavin making cheese over the last few days, and have totally enjoyed them. I am converted. Thanx Gavin.
Stilton is my next project! I really appreciate all of these videos Gavin.
@moxmox1. Thanks very much for the comment. I like to keep all of the action in there, because I too were disapointed at other videos when they cut out some of the process. Glad you liked it.
I love to get high and watch the chill cheese boy tell me about his curds
Same
@neo blue toad town neo toad town there's no place for that here
@neo toad town Hey buddy...no need for the negativity...who hurt you? Why ya so angry? This is a safe space friend, have some cheddar and tell us why you're so upset.
@@KH63896 safe spaces are for weak people
@@crosisofborg5524 Lol ok tough guy, calm down
This cheese is absolutely sublime! I made 2 for Christmas and they were delicious. Definitely worth the extra time and effort.
It is a most delicious cheese!
Cheese eating is one of the finest things in life.
Indeed it is, Fats Torvolay. One of my favorite pastimes.
U ate a whole cow didn't ya
Great job Mr. Webber, I really enjoy your channel and all the great information you provide on your video👍🏽
Thank you David.
Gavin Webber quick questions is what is the total maturation time, and do you flip 3x weekly for the final 4 months
The Blue-ing of Gavin !!! Still an excellent vid to rewatch and drool over ....
Truly inspirational... Changed my prospective on the art of diary craft entirely. Thank you so much King, may your future hold much cheese
@viviannev1. I can't see why not. I just watched a video from Denmark who uses the same method. He drilled holes in a 1kg round yoghurt bucket and used that for his cheese mould.
Stilton Blue and Gorganzola are 2 of my favorites though i like my stilton light on the bleu mold
Started watching these videos last week, and I'm now deep into older videos ^_^ my partner and I thoroughly enjoy watching your videos (shout-out from Scotland!) I thought I was a big cheese fan! Never even considered making my own cheese! Your videos make it look easy :-D
First off, thanks for all your videos. You are a great teacher and I very much appreciate your work! Would it be possible for you to do a video on making a double Gloucester with Stilton cheese? It is THE best cheese I’ve ever had and I REALLY want to make one!
@viviannev1, do you mean the blue mould or the tube I put the curds in? I got them both from Green Living Australia
Just subscribed to your channel. Interesting how mesmerizing this process is, and how much and how little your content has changed. Some good cheese either way
Great vid, makes me want to try making cheese, Just ate some Stilton on brown toast it was lovely, as a kid I couldn't eat blue cheese (Stilton was the exception) now I can't get enough of it lol, I eat mostly British cheeses, I do like St agur, only cheese I can't eat is Danish blue, my dad and grandad love it though, My dad always get a wheel of Stilton at christmas and splits it with me.
Stilton is one of my favorites.
Back to re watching 😁 need more but I know you been busy and things been hard so let you off 👍👍👍😁 look forward to more to come
Awesome videos man, this is my new you tube video series to watch whilst doing work.
HI My Name is "Guy Fillion" Calgary Alberta Canada" I started watching Gavin making Cheese 2017 last winter and ever since I've been making my own Cheese under his tutorials He's put on You tube and I have to admit I've made a few Mistakes only because I was trying to cut a few corners and O.K.....O.K My Fault, But I'm getting better at it every time I make a new batch of Curds, I've made something like 30 big wheals of cheese since last year and my favorites have got to be "Gouda" & Blue Cheese, I can make a $120.00 Wheal of Cheese for only $25.00 of Milk & Cream, Plus all my Family and friends seem to love it so I have to be doing something right under the tutelage Of Gavin Webber's Videos, Thanks Gavin I can't tell you how much I love your videos, it's like having a personal teacher on my T.V screen helping me the whole way through the process.
Guy Fillion :m
You sir, are my new hero. When did you first start making cheese?
In March 2009. Went on a cheese making course and made Feta as my first cheese. It was amazing, and the rest is RUclips history!
I have made it all the way to 8 years ago. I hope one day I have a passion for something as strong as his is.
I watched all of your videos. I am happy you're doing what you love. :) Hope all is well!
Nice one, thanks!
If you love your Stilton cheese then choose wisely. They differ a lot. The major supermarkets fare poorly in this. There are 2 superb Stiltons to watch out for.
2nd is Aldi's Specially Selected Stilton which costs about £1.60 for 220g. Rich and delicious at a great price. Their potted Stilton brought out around Christmas is fantastic. Buy it.
1st (surprisingly) is Co-ops extra special which is not on the shelves for long periods. I still haven't found it as of 30th November. It is extremely rich in flavour and perfect in texture. Allow it to sit at room temperature before eating if you have the self control! Dont mistake it for their normal Stilton. When it DOES arrive buy it. It is wonderful. Asda Tesco Morrisons etc all lay claim but I find that they are acidic (amonia babies nappies aftertaste) and too firm.
Enjoy!
Hey Gavin, would be awesome to see a remake of this cheese recipe showing the taste test.
Gavin, so here's the story. I made the Stilton cheese last night with the right amount of milk, but substituting whole milk for the fresh cream. I followed your instructions to the letter. I left the curds with a weight on them overnight. The next morning I milled the cheese curds, and then I added cheese salt. Then I attempted to follow your instructions on letting gravity press the curds, but that didn't work. They weren't creamy like you were describing, and they wouldn't knit together. I actually had to use my cheese press at full strength to get the curds to bind together. Do you really think that leaving 500 mL of light cream out made that much of a difference?
Nice video I love blue cheese. Your voice is amazing and very clear just remind me of an airplane pilot.
+NASEERTUBE2012 thanks. I've been told I have a soothing voice and have a good head for radio 😄
Gavin, your videos are awesome. Thank you so much for sharing your expertise!!
+wendy schwimmer No problems Wendy, glad to be of help.
I really love that you include US customary units in your written descriptions...
+wendy schwimmer I like to cater for my entire audience. Can't leave you guys out!
Hi Gavin, Great video, one question. For the first 4 days when you are turning it 4 times a day do you just leave it out on the bench or do you put it in your plastic box? If out on the bench does anything need to be done to try and keep other moulds away? Thanks.
Stilton blue cheese also enhances your dreams.
Link please
Really...is it from the effects of a Dutch Oven....lol
Stilton is my dreams.
Yeah right, if I want to Enhance my dreams Id drink absinthe
If I want to improve my dreams just let me take an adderall
Can't stop watching your cheese movies
You make it look so easy
@forestcats. I would have done the same as you and thrown it away. A little bit of black mould is one thing, but maggots OMG!
I love this channel after discovering it today I'm officially a "curd head"!
As a brewer i find the practice of spraying with viniger a mistake seeing as viniger is made with yeast and bacteria. I would probably use starsan instead
I'm a kid and I love blue cheese any type of cheese for that matter
Hi Gavin from the UK'
I have made two Stiltons using you recipe.
The first worked out well showing all the characteristics as you described in your recipe. The crust developed just as you described to, virtually to the day. I cut it at 12 weeks and the taste was as expected and really creamy.
The second however has not turned out so good. After about four weeks the outside coloured up as you described but started to go very slimy especially at one end. It became so bad that I scrapped it all off and left in in the cave but not in a maturation box. That was two weeks ago. Overall the cheese feels firm to the touch; It is still sticky to touch. No crust is forming as yet. I favour leaving it for a couple of weeks to see if a crust forms. there are no unpleasant smells.
sounds like it got a bacteria infection
thanks that was really cool looking at! and a great new experience!
awesome video Gavin, thank you so much!
Hello Gavin, Thanks so much for the awesome vids. I have learned much from the tutorials you have provided plus they have gotten me actually making my own cheese now so again, thank you for the inspiration! Question on the blue cheese: What can I do after the first week while it is in the aging stage i.e. wax it or keep it in the container, and how long do I age it?
I know it might be a lame request but is there any chance you can show how to make the red cheddar cheese ?!? Maybe even the processed cheddar?!?
I love this channal but my country has no rennet in suppermarket. It is available only for the foods industry only. :-(
Thank you
Brian
Nicely done
i still love this video even in 2018
Great video mate! Really enjoyed watching it. I'm gonna have a go at trying to make my own cheese soon. Haven't decidet which one yet. Or. Which ones hehe. But perfect video in my oppinion! Good voice, good music, it was sped up where it should be, and just really relaxing and informing. A big thumbs up from here. Only thing I missed, is knowing how it tasted! :D What would you say are the best "starter cheese" to make if I may ask? :)
+skvakagud I would say that the best gateway cheese is Caerphilly (check out the video tutorial for it) if you are looking for a quick tasty cheese ready in 3 weeks. For soft cheese, try the Quick Mozzarella.
@fernandoss1982. Sorry, if you want processed cheese, go to a supermarket.
First blue cheese! I realised too late that it was going to be too tall for my container, so I cut it into two smaller wheels. Now the cut sides are struggling to grow mould at the same rate as the outsides. I'm guessing it's just too moist, so I'm trying to give it half an hour or so to air dry whenever I turn it. Hoping I haven't completely messed it up!!!
Out of curiosity does your homemade Stilton cause odd and vivid dreams like other stiltons?
My mum loves stilton, now she can always have some ;)
Hi there Gav. I followed the directions and kept mine as cool as I could in an air conditioned room for the 4 days of 4 turns. I work in Cambodia, so my environment is hotter and humid. When I unmolded and unwrapped it, the penicillin had grown all over the cheese, and my curd is a bit more open than yours. I've pierced it and it's in a fridge for the next week. With it already having blued out, will there be a problem with it? I figured I will wait the week to scrape the blue off so it is more firm. Any tips or advice would be greatly appreciated.
Hi Gavin, i just started making cheese, have not yet tried one, since they are all still maturing, and my 7th cheese is Stilton. I always use your videos and 2-3 recipes i find on the web, so far it was mostly the same, but the Stilton recipes have one major difference. You pierce the cheese right after smoothing it, every other recipe i looked at let it age for 3-6 weeks before piercing it. Do you have any experience to share with this other practice? Thank you.
04:43 in the morning i love your videos ;)
Hi Brian. I buy from Green Living Australia.
Hey Gavin did you ever do a taste test with the Stilton cheese I'd love to see what it looked like when it was done
yes
I'm fascinated. And am supremely interested in trying to make my own cheese. But worried that I'd probably poison myself to death. I mean, how would I really know if it was safe to eat.?
I'm making it right now!
....he learned how to make blue cheese and never left the house again!!
I am going to have a go at this but only make half the quantity. So easy enough to half the ingredients but do I have to reduce the times too. Will it still need 90 minutes to set a curd?
Fantastic! I love this!
What about slicing this up and vacuum packing after the first week of aging, to keep the external mold growth in check and keep it nice and sticky? We are starting our first stilton today! Watched your video about 14 times! :)
Hi Steve. It is best for the mould to grow on the entire wheel of cheese for a few months. If you cut it up, the mould would not get full coverage. Just scrap off excess mould weekly with a flat knife to keep it in check.
Hi Gavin you say after a week of the cheese being in the box you say to clean it off.Can you please explain cleaning it of please.
a couple of questions. can you wear gloves or will it taint? is it neat vinegar?
When you say cheese salt. Do you mean sodium salts? It's actually quite important in other preservation that it is sodium salt and not pothassium salt. That and no iodine are the 2 main things. You often mention the iodine part but the other one is also worth brushing over.
It is sodium salt, sodium chloride, otherwise known as table salt. Most table salts have iodine added which acts as an anti-caking agent to keep the grains separate. Kosher salt, cheese makers salt and sea salt do not have the iodine added and iodine free table salt is becoming more readily available.
Sea salt can be a bit hit and miss because it is not pure sodium chloride, there are other salts in the mix.
If your local supermarket has a kosher section you will definitely find it there.
So, Gavin, I made this cheese back at the end of February. Everything went fine and I got a beautiful 2lb cylinder of cheese. During the aging process, though, I found it developing a rather strong ammonia smell. I did not scrape the blue mold off the exterior of the cheese as it looks like you did. Could this be the reason my cheese developed the ammonia smell?
+Tom Knowles-Bagwell nice one. Yes, when I recently made my Petit Bleu I left the mould on until the end. Very strong ammonia smell in the ripening box, but the taste was amazing.
This recipe works really well but my cheese is COVERED in blue mould on the outside after about 2 weeks, whereas the commercial stiltons seem to have an orange rind with a bit of white mould. Do I need to rub salt or some veg oil on the outside or something?
That seems like a lot of salt. Other than affecting the flavor, would cutting the salt amount in half keep the cheese from developing?
It's stilton mate, it's never going to be healthy
cepson that's one of the reasons i love stilton because it's a little Saltier than some another blue cheeses
Hi Gavin, I have been binge watching and studying every single one of your videos. I am going to under-go the hobby of cheese making since I am an avid cheese connoisseur.. I love a blue stilton with a lot of vein and blue mold in the cheese. Any ideas how to get a lot more blueing to the inside of the cheese?
An open texture is best for promoting a lot of P. Roqueforti activity.
Hi Gavin, love the videos. Have a made a couple of cheeses now using your recipes, most recently the stilton style. The curds are currently in the moulds for the four day period, being flipped every few hours. One thing I noticed when I tried fresh curd after milling it, was that it had quite a tang to it compared to other fresh curds I've had with other makes. I used a little more rennet than usual as I've wanted the cut to be cleaner, and I also used some calcium chloride. I typically use organic, unhomogenised supermarket-bought milk. I just wondered if you've experienced anything similar or had any thoughts why the curd taste was a bit different compared to normal?
Haven't really experienced that Joe. Too much rennet can make the cheese bitter, but that is only after a few months of ageing.
Thanks for responding, I'll guess as with most of the makes, we'll just have to wait and see :)
Love these videos !!!
Really useful vid - thanks! Have you made any other blue cheeses?
Yes, search the channel
Thanks again for the great cheese making videos.
Another question: that plastic box you put the cheese into to age at the end of the video...is it ventilated, or is it sealed and intended to keep moisture in to help promote the roqueforti mold growth?
Also, can you do a video about your cheese fridge (cave)?
Thanks!
It is sealed to keep the moisture and therefore, the humidity high (about 90% RH).
I will make a cheese fridge video, but until them, check out this blog post about what I am using at the moment to mature my cheese. www.littlegreencheese.com/2014/02/my-new-cheese-cave.html
Hi Gav I've just made a Stilton its two weeks old now but gone a bit wrinkly can I put it in my normal household fried cos I don't want it to spoil it's a bit smelly now thanks Ang U.K .
is that green mold in your last pic Penicillium Ruqueforti? I thought it is suppose to be blue?
can you eat it and not die?
+Flesh He explained that he removed that green mold with a knife and then let it sit for 4 months
P. Roqueforti is blue/green. It won't kill you. It is delicious.
You don't mention CaCl2 but you say you used it in your blog. Should we be putting it in and if so how much? Thanks for the videos Gavin, they're great!
+Janet Holmes 2 ml per 8 Litres.
Thanks Gavin, my blue cheese is sitting in the kitchen in the mould as I write. It's so exciting!
+Janet Holmes indeed it is. Let us know how it turns out. Shoot me an email if you have any questions.
this that classical and light wine drinking and Chandelier. above the ceiling and cheese eating music 😀😀😀😀😀
Cheese eating music
I just had the SHOCK of going to turn a "Bleu du Queyras" in my cheese fridge to find maggots. I followed the recipe from the book 200 Easy Cheese Recipes requiring it to age at room temp the first week. I kept it safe I thought in my oven but apparently at some point it was exposed. Chatted with a friend in England but being a squeemish American I just couldn't scrape them off, ended up trashing the cheeses. Would you have scraped?
Hi Gavin. I see you raise the temperature to 30-C, but do you hold that temperature all the way through clean break, or do you turn the burner off at some point?
Thanks much.
Hi Gavin, my little lady wants me to make a Garlic Stilton. I'm thinking of infusing the milk with the garlic while heating. Any thoughts? And how much garlic would you suggest?
I saw a cookery programme with Antonio Carluccio and some Italian hill farmers who had made some cheese. They were happy to nosh it down, despite it being full of maggots, they even seemed to regard them as a delicacy. Are they that different from caviar which is fish eggs?
(don't think I'd have eaten it myself, my palate is too culturally affected)
Gavin, your RUclips videos are just so (wait for it) cheesy! ;) great stuff! Keep them coming!
Hi Gavin, where do you buy the moulds? I'm in NSW. Thanks, love your youtubes!!
Vivianne.
G'day Gavin & Kim, did you ever do a Stilton taste test? I hope you are doing well Kim.
Helo Gavin, you leave the cheese for 4 days at room temperature ?
Does the Stilton have to be in the dark for the mold to grow? I have it in a semi-clear plastic container.
Great videos, very i formative and well presented :-)
However, you present this as 'stilton' which is a protected cheese that can only be made in specific locations and at specific creameries.
Your Colby video is great as well, but you mentio it is a cheddar and do not involve the cheddaring process.
But again, good videos, thanks very much!!!
+Edward Merchant Thanks.
Gavin Webber cheese
Very nice tutorial! One question, where can I get the mold?
Alexandr Umanetz Look up a recipe online and search the label of the ingredient.
thank you for this tutorial Gavin!!! One question, can someone with an allergy to Pennicillin work with this culture without reaction? Again thank you.
That is a tough one Scott. I am not sure.
I don't think you can ingest it... /:
wouldn't risk it as the penicillium can indeed cause a reaction in those with an allergy to the penicillin. You're probably looking at a skin rash or other side effect if you handle the stuff, and of course risk anaphylaxis if you ingest it.
I can’t take penicillin but have eaten this blue cheese with no effects. Hope this helps
are there any really good Australian blue cheeses
Hi Gavin do you sell the rennet and other ingredients to make cheese? I have looked for your online shop and cant find it
Yes we do; www.littlegreenworkshops.com.au/product-category/cheese-making/ingredients/
Gavin, do you think you could save that drained whey that's been inoculated with the mold and add it to another batch to stretch it out ?
You could, but it is better if you mix in some P. Roquoforti from a mature blue cheese. That way you will get a better result.