Your videos at so delightful, thank you so much, I'm getting milking sheep and excited about learning to make cheese. I'm so thankful for your videos, the were informative AND so enjoyable to watch😊
Thank you for your humble videos! It allows for an open door for folks like me to ask silly questions! .... I have not yet ventured into making my own cheese yet however, it has been added to my "BUCKET LIST"! I currently purchase imported Mandarini (its a hanging pear shaped with rope and fully waxed) provolone cheese from our little local Italian market. I typically have them cut me a 6lbs chunk and take home and get through it in a reasonable time for freshness. My goal/desire is to purchase the whole waxed/sealed hanging ball from them (approx. 30lbs)! My million dollar question is: Is it possible to purchase the whole 30lbs break the wax seal, cut it into manageable 1lb chunks and re-wax those size pieces and safely store them in my pantry? If I can't/shouldn't, I will accept that. However, if it is a viable option......what and how would be the best approach for highest success? Thank you in advance!😇🇺🇸
Thank you forthe information. I would like more videos on bags puffing up. Several years ago, I made 45 rounds of cheese with raw milk. Everything I read said to age it for 60 days. I put them each in a seal a meal and stored them at 52 degrees. At about 45 days the bags blew up like baloons and some of them had whey in the bottom of the bags. I threw them all away and haven't tried cheese since. One thing I read the other day was that the milk needs to be chilled to 60 degrees before starting cheese. I had brought the milk directly from the cow and started the cheesemaking process. I honestly have no idea where I went wrong but I need to know before I start making cheese again. Please help!
Another awesome video! I feel like I'll be binge watching today. What kind of cheese was the second cheese you showed when you were testing dryness with the paper towel? It looked yummy.
Just made my first cheddar. Air dried for 24 hours and it was dry, wiped down with vinegar and let dry again. Vacuum sealed and put into a box in a dark room at 50 degrees. 3 days later the seal was broken and the wheels had bulged. Opened the bag an it smelled ok, but was spongy and could hear air release when pressed on. Cut one of the wheels in half and it was full of holes. Threw both wheels in the trash. I assume there was nothing I could do to save this cheese? Contaminated with yeast or bacteria? Any info would be greatly appreaciated!!
Newbie here! I've made my first Parmesan cheese. I tried to ripen it in a box in a cool room, which actually got a bit warm- high 60's. It started forming a few green dots and white spots. I washed them off with a salt brine, but they are coming back. I washed it then in water and white vinegar. Can I vacuum seal my cheese, even though it's only 1 week old and hasn't aged for 3 months? What if the mold grows inside the bag? Clueless here, thanks in advance!
What about spraying the cheese with vinegar and wiping it off and then letting the cheese dry for five days and turning it over in between times then after the cheese dry enough then putting in a sealed bag that's what I'm going to try.
I do that when I re-wax hard mild cheese to preserve it (you need mild because it will start aging again. I've had it fine and ate it over a year. I am thinking of prepping it the same way, but try vacuum sealing a test batch, and also in mylar with oxygen absorber too. I freeze-dry, and vaccum sealing doesn't hold up air as long as mylar, but I do like the idea of being able to see it. So I am trying both.
I did the same thing, except I let the cheese dry over the course of a week and then brushed and washed it with white vinegar. Then, I examined it for mold spots, found none and vacuum sealed it! We'll see if it works, but that is the story of my first white cheddar.
Hi Robyn. Thank you for the informative video. When I started watching and I'm not sure how I stumbled across your video I thought oh God this might be pointless but I haven't really found many people discussing vacuum Sealing cheeses. I do however know that there is a small niche of people using vacuum sealing to age their cheeses however this is not what I'm doing. I'm simply vacuum ceiling to preserve cheeses and prevent mold growth of cheeses I can't use up in time in the refrigerator. Do you find that this is an accurate use of the vacuum sealer? There are some studies that carbon dioxide acidifies cheeses and I'm wondering if you can comment on that. Anyways I am curious as to why cheeses that don't have a mold culture vacuum sealed pretty well like a whole milk mozzarella block I recently did that had mold in the fridge that I cut off. I mean both forms of cheeses utilize bacteria but why would the mold cheese not function well under a vacuum?
I have a dumb question. I think I might have messed up on waxing my cheese because the wax is oily. Can I vacuum seal waxed cheese? If not what do I need to do? Can I freeze it or refrigerate it so that it doesn't go bad?
That's what I did with my first pound of cheddar. Left it in the middle of my stove during the daytime on top of a rack. Flipped it in the morning and left it. Did that for about a week and then sealed it.
I am so glad I found this video! I am trouble shooting a vacumn seal issue with my first wheel. I needed this education!
This is an excellent presentation and answers a lot of questions about vacuuming sealing homemade cheese.
You've so got my kind of humor!! 😂 Just love your vids!!
This is just what I needed at this point in my cheese journey thank you very much!
I just started making goat cheese and thought I would try the vacuum seal method. Thanks for sharing. ☺️
Thank you for clarifying so many issues...
I just subscribed to your RUclips channel at the recommendation of Homesteady family.
Your videos at so delightful, thank you so much, I'm getting milking sheep and excited about learning to make cheese. I'm so thankful for your videos, the were informative AND so enjoyable to watch😊
Very excellent! I learned exactly what I was looking for and a whole lot more very important stuff! 😄
Thank you,great video.
Thank you for your humble videos! It allows for an open door for folks like me to ask silly questions! .... I have not yet ventured into making my own cheese yet however, it has been added to my "BUCKET LIST"! I currently purchase imported Mandarini (its a hanging pear shaped with rope and fully waxed) provolone cheese from our little local Italian market. I typically have them cut me a 6lbs chunk and take home and get through it in a reasonable time for freshness. My goal/desire is to purchase the whole waxed/sealed hanging ball from them (approx. 30lbs)! My million dollar question is: Is it possible to purchase the whole 30lbs break the wax seal, cut it into manageable 1lb chunks and re-wax those size pieces and safely store them in my pantry? If I can't/shouldn't, I will accept that. However, if it is a viable option......what and how would be the best approach for highest success? Thank you in advance!😇🇺🇸
I have my first havarti aging and I was wondering how much moisture is too much water. This was so helpful. Thank you!
EXCELLENT INFO!
Thank you forthe information. I would like more videos on bags puffing up. Several years ago, I made 45 rounds of cheese with raw milk. Everything I read said to age it for 60 days. I put them each in a seal a meal and stored them at 52 degrees. At about 45 days the bags blew up like baloons and some of them had whey in the bottom of the bags. I threw them all away and haven't tried cheese since. One thing I read the other day was that the milk needs to be chilled to 60 degrees before starting cheese. I had brought the milk directly from the cow and started the cheesemaking process. I honestly have no idea where I went wrong but I need to know before I start making cheese again. Please help!
Thank you great info
Another awesome video! I feel like I'll be binge watching today. What kind of cheese was the second cheese you showed when you were testing dryness with the paper towel? It looked yummy.
We are trying shredded cheese in mason jars and vacuum sealed and storing it it in fridge
Very helpful! Thank you
Just caught on to your waxing joke in the beginning.. Your'e a naughty girl 🤭 - In the words of Ausrin Powers "Yeah, baby yeah !
Just made my first cheddar. Air dried for 24 hours and it was dry, wiped down with vinegar and let dry again. Vacuum sealed and put into a box in a dark room at 50 degrees. 3 days later the seal was broken and the wheels had bulged. Opened the bag an it smelled ok, but was spongy and could hear air release when pressed on. Cut one of the wheels in half and it was full of holes. Threw both wheels in the trash. I assume there was nothing I could do to save this cheese? Contaminated with yeast or bacteria? Any info would be greatly appreaciated!!
Newbie here! I've made my first Parmesan cheese. I tried to ripen it in a box in a cool room, which actually got a bit warm- high 60's. It started forming a few green dots and white spots. I washed them off with a salt brine, but they are coming back. I washed it then in water and white vinegar. Can I vacuum seal my cheese, even though it's only 1 week old and hasn't aged for 3 months? What if the mold grows inside the bag? Clueless here, thanks in advance!
جميل ورائع جدا
So can a vacuum sealed cheese age in a regular 37F degree fridge for the three months?
I age my cheddar vacuum sealed, in my kegerator, at 40°F. It’s very mild at 1 month. I normally do 3 months or more.
@@washablejunk281 Thanks for the answer!!
@@washablejunk281
Nice to hear that I'm doing the right thing. This is my first time making aged cheese.
CHEDDAAAAAR! AAAOOOOOWWWW!
What about spraying the cheese with vinegar and wiping it off and then letting the cheese dry for five days and turning it over in between times then after the cheese dry enough then putting in a sealed bag that's what I'm going to try.
I do that when I re-wax hard mild cheese to preserve it (you need mild because it will start aging again. I've had it fine and ate it over a year. I am thinking of prepping it the same way, but try vacuum sealing a test batch, and also in mylar with oxygen absorber too. I freeze-dry, and vaccum sealing doesn't hold up air as long as mylar, but I do like the idea of being able to see it. So I am trying both.
I did the same thing, except I let the cheese dry over the course of a week and then brushed and washed it with white vinegar. Then, I examined it for mold spots, found none and vacuum sealed it!
We'll see if it works, but that is the story of my first white cheddar.
Can you vacuum seal Brie to give it a longer shelf life?
Do you refrigerate the cheese while drying it?
Hi Robyn. Thank you for the informative video. When I started watching and I'm not sure how I stumbled across your video I thought oh God this might be pointless but I haven't really found many people discussing vacuum Sealing cheeses. I do however know that there is a small niche of people using vacuum sealing to age their cheeses however this is not what I'm doing. I'm simply vacuum ceiling to preserve cheeses and prevent mold growth of cheeses I can't use up in time in the refrigerator. Do you find that this is an accurate use of the vacuum sealer? There are some studies that carbon dioxide acidifies cheeses and I'm wondering if you can comment on that. Anyways I am curious as to why cheeses that don't have a mold culture vacuum sealed pretty well like a whole milk mozzarella block I recently did that had mold in the fridge that I cut off. I mean both forms of cheeses utilize bacteria but why would the mold cheese not function well under a vacuum?
So can you store vacuum seal outside the frig?
I know you can with waxing cheese.
Are you refrigerating or freezing the vacuum sealed cheese?
I have a dumb question. I think I might have messed up on waxing my cheese because the wax is oily. Can I vacuum seal waxed cheese? If not what do I need to do? Can I freeze it or refrigerate it so that it doesn't go bad?
So you just let your cheese sit on a drying rack in your kitchen until it's ready?
That's what I did with my first pound of cheddar. Left it in the middle of my stove during the daytime on top of a rack. Flipped it in the morning and left it. Did that for about a week and then sealed it.
Lim Burger
Can you vacuum seal vegan cheeses?