I suddenly stumbled upon your page in RUclips's and now I can not tear myself away without reviewing all your videos. Very instructive and easy to understand. You are doing a good job, but it's a pity that there are few views. People in America have forgotten how to do cooking and cheese making at home.
Thank you for enjoying my videos and for your feedback. Yes, there aren't that many views. We are an exclusive group, it seems! Feel free to share and promote the videos you like though.
Wonderfully done videos. Your descriptions of ingredients and the thorough way that you walk through the processes is so well done that even a complete novice like myself can follow along. Thank you!
Hello, I have a list of the ingredients at the 1 minute mark of the video, and I put two web sites for getting cheesemaking supplies (in the USA and Canada) in the video description. I hope this helps.
I discovered that my iPad was not scrolling the description. Got it to and yep all is well. And as far as the list at the minute mark….I think the cat distracted me. My wife is not pleased with me after I watched this, because I’m making it.
Okay, one of the ingredients is not easy to find, Leuconostoc mesenteroides. As well after I made a list and priced everything, this will only be feasible if I make several wheels and sell it to my friends. It will be the most expensive cheese I will ever had.
I live in Ontario, Canada, and I live one hour away from a sheep farm. I am not sure where you live; are you able to do a search on-line for sheep farms near you? You could call around and ask if they would sell to you. I honestly don't know how the recipe would turn out if you used goat milk.
From my understanding from the research I have done is that the low-temp pasteurization (the 65°C/145°F for 30 minutes) actually preserves the enzymes in the cheese better than the higher temperature for lower time processes. In particular, it sounds like lipase is more sensitive to higher heat pasteurizations. From my experience, low-temp pasteurized milk makes sharper cheese, which would make sense if it’s got more lipase. Lipase also appears to be one of the biggest differences between animal and chymosin rennet composition, and is one of the main things differentiating different animal rennets.
Excellent information. Thank you! Would love to hear more about your cheesemaking experience and recommendations. Please consider joining the Facebook cheesemaking group called CHEESEMAKING AT HOME. I am sure everyone would benefit from your knowledge and you would enjoy our members too.
Fabulous video Mary Anne! Your presentation is charming and the information is adequate and helpful as usual! You really learn me how to give cheese a chance and make it. Love from Holland!
Really excellent video and very impressive results. I especially like the pace of the videos - long enough to be closely followed if attempting this but edited in a way that shows respect for the audience’s time
this is my first video of yours and @15:32 just given the dedication to bespoke home craftery I really thought when you started "I have my..." that you were gonna end that sentence "wife"
You’re a treasure Mary Ann! I’ve almost got my courage up sufficiently to try this. Have you ever visited the Fromagerie Fritz Kaiser in Noyan, Quebec? Quite wonderful.
I do a few things to keep the humidity high. Sometimes I put a bowl of water close to the cheese in its box. Sometimes, I add some wet (not dripping) paper towels and put them at the corners of the box, not touching the cheese. I keep a little hygrometer in the box to see if I need to increase or decrease the humidity this way every few days.
Absolutely gorgeous. Your expertise, experience and patience provided you with something that surpasses commercial products. Toast some little round croutons, top them with the cheese and place atop a vinaigrette salad. Just remarkable congratulations.
I love you're videos Mary! The perfect balance between giving the instructions and the useful information. It's because of your videos that i "gave cheese a chance " now i can make many cheeses i used to buy at home, and even some that i don't easily access in my country, which is fantastic! BTW, this roquefort style is the most gorgeous cheese I've seen in any RUclips channel, it's like marble, a piece of art!
Zak, thank you so much for appreciating my cheese and videos too. I appreciate your feedback! I have such a fascination with making blue cheeses. (Right now I am making a Stilton-style cheese at home using cow's milk.) Have you seen my home-made cambozola video? Those cheeses looked artistic too! ruclips.net/video/HPstUz8htPw/видео.htmlsi=ZHkZ0G2KMQ3mRWcE
Ive watched alot of your videos, this was by far the best cheese. i love blue cheese and to see all that veining of the cheese wow., Im going to be making some like this over the winter.
@@GiveCheeseaChance Our kids were absolute fiends for cheese when they were tiny. Roquefort was a particular favourite. Now, the official line here (Britain) is that you don't give babies raw milk blue cheeses at all. We didn't worry about that. I can report that neither came to any harm - and was never unwell - in any way whatsoever. I think there's a lot of 'needless regulation' surrounding such things.
This was a pleasure to watch. I had just finished off the classic French, cave aged Roquefort ( and it is expensive ) and was savouring the last crumbs. I wonder if I can make this. You made it look easy. with you confident and pleasant manner! Do you refrigerate this cheese at a certain point? And also how long does it last? I know that's a strange question as blue cheeses are aged, but I'm just wondering how much cheese I could get through...( it would be rather considerable already)
great stuff, Thanks. The predominant dairy cow in the US is the Holstein, because it produces more milk than others, , , However, its milk contains A1 protein. Jersey, Brown Swiss, Guernsey (I think), Sheep, goat, horse, camel, and buffalo produce A2 milk proteins. Is the difference in cheese flavor due to that, or is it because of the animal (different diet maybe)? I ask because I react to standard dairy (A1 Protein causes auto-immune response). So I plan to make a variety of dairy products from A-2 cow's milk, and was just wondering about the flavor outcome. Many thanks for this and all of your presentations.
@@GiveCheeseaChance That would be awesome. I'm leaning toward a combination of both, (Opinion only). I'll eventually be making mozzarella with A-2 milk but I don't know if I'll be able to distinguish a difference with one batch, I'll try to do two batches (one with A1) and compare, but I'm using LyoPro STB it has Lactobacillus delbrueckii which might cover the flavor difference. I'll be in touch, Thans
I keep wondering why I could not use, say, kefir to make blue cheese. It has many cultures in it already, it naturally separates and it has a high acid content. I’ve already tried culturing Roqueforti from store-bought samples. It grew on sample of Philadelphia Cream cheese, but alway something missing, even after adding salt. Maybe not enough spaces.
Hello John, I know some people use kefir to provide the starter cultures with success. You mentioned culturing your cheese with store bought samples... most of the bacterial starter cultures in store bought cheeses are dead by the time you buy the cheese so they wouldn't be a reliable source of starter culture for your home-made cheeses, however a piece of blue cheese from the store could be a source of the blue mold--I have done that with success.
I ordered the stiff collar netting from Glengarry Cheese Supply in Canada. I get a lot of my products from them, on-line. You can also call them and they are quite helpful.
Very nice! I stumbled upon your wonderful channel and found myself watching several of your well made videos! I noticed in this video you went into a bit more detail on preparing the milk. Can I use raw milk for most of your recipes? I know you mention you use pasteurized milk, but never mention if you can use fresh raw milk if it's available. Thanks again.
In my opinion you are absolutely good to go with raw milk if you're comfortable with the source. Our kids were eating raw milk blue [cheeses] before even getting to two years of age. This was over twenty years ago and neither was ever once unwell.
@@paulanderson7796 It also has differing layers of complexity, almost like the top, middle and bottom notes of a fine perfume or wine. It has areas of creamy tang and then, as if the cheese knows it needs to keep your interest, areas of a mild softer tanginess. It is the most beautiful of cheeses in my humble opinion, complex but not uptight like some other blue cheeses which remain evenly tangy and tight.
Hello Thomas, no, the 3 month count starts from day 1. Also, I recommend that you wrap the cheese in foil for the remainder of the time to prevent moisture loss, and when you remove it from the foil at 3 months, to scrape the surface well.
@@GiveCheeseaChance Ok thanks! I also noticed in the cambozola video you sprinkled the roqueforti spores in layers over the curds while in this video you added them to the entire pot prior to the curd isolation. Is that cheese specific or just two different methods for adding the spores? If it's not cheese specific do you prefer either method?
@@thomaslipski7624 Hi Thomas, it is definitely cheese specific. Each cheese has its own method that works best. With a cambozola, I do not want the blue mold spores anywhere except the very interior of the cheese. I do not want any blue mold on the outside of the cheese--that is where I want the white mold to grow.
I'm giving it a shot with some cows milk, although I just read the comments saying that it might be a bit runny. Oh well I like it runny. I wonder how many sheep you have to milk to get 14 litres? Thanks so much for your videos, they're the best.
If you use cow's milk (instead of sheep's milk) you will get a smaller yield too. I advise you to not make one big cheese like I did in this Roquefort-style cheese video--instead I advise you to make a bunch of smaller cheeses, because the cow's milk version of this cheese will get runny on the inside (not suitable for a big cheese).
Hi Mary Anne (Go Canada!). I am UK-born in the Stilton region and grew up with fabulous cheeses and would like to make Stilton (living in both Canada and now the US - is a pleasure denied...) Is Stilton Rocquefort with cows milk? (I have a source of raw milk!) and could use the same recipe? Or I could take some Stilton, grind it up and try to grow the cultures to seed the next batch? (a bit like sourdough). The New England cheese company has this recipe: 4Gallons of Milk (Not UltraPasteurized) 1/8tsp MM 100 or 1/2 Packet C21 Buttermilk Culture 1/16tsp Penicillium Roqueforti 2.25ml Single Strength Liquid Rennet Cheese Salt 1/4tsp Calcium Chloride (for pasteurized milk) - mine is raw so I don't think I need the KCl... Any thoughts? Thx Mike btw - love the videos! - just discovered them - may have missed it - do you have one on aging / storage? - I saw a clip of your cheese room? do you keep them in bins with moist paper towels for humidity? open so air can circulate? Any advice gratefully received
Hello Mike, if you want to make a Stilton, you should follow a recipe specifically for Stilton. The NEC recipe is a good one. Give it a go. And yes, you CAN use a piece of blue cheese, crumbled finely into your milk to inoculate the milk with blue mold, but don't rely on that method for your starter bacterial cultures. On the subject of affinage, I have 2 videos... ruclips.net/video/1T-YGPF2vFc/видео.html and ruclips.net/video/Ii3WjiaZrzk/видео.html . However, most of my cheesemaking videos talk about the specific affiances for each cheese. Finally, I usually use pasteurized milk to make my home cheeses, not raw milk (which is really hard to find where I live). If you have raw milk, then don't use CaCl at all (leave it out completely) and reduce the amount of start bacterial cultures by 1/3. I hope this helps.
@@GiveCheeseaChance Thx - had missed those. I guess I started at the beginning (I think I have most of that sorted out) and am planning out the affinage. It gets hot here in the summer but otherwise I have rooms that stay in the 50-60f range. Not beyond the wit of man... BTW - it was good seeing the 'fails' - so many 'how-to' videos are impossibly perfect - it is great seeing fallibly (which is how people learn)
Wow! What an AMAZING cheese --- congratulations!!!! Super, super impressed. A couple questions: 1. How would the flavor differ if you'd made it with cow's milk? (Have you ever tried the same recipe with cow's milk?) 2. Where did you put it to age at 50 degrees (since you had it in such a big box)? 3. At what point did you scrape the mold off the cheese? And then did you wrap the scraped cheese in foil and refrigerate it to age? 4. How did you store the cut cheese? 5. Do you have a link for that pH meter? I just made my first blue cheese and the rind was totally different, less blue and more gray with a faint hint of pink, and tacky/sticky to the touch.
Hi Jennifer, I made this exact same recipe with cow's milk last Christmas with my brother--in 2 pots, one of us used sheeps milk and the other used cows milk. The results were different. The cow's milk roquefort version was edible and delicious but was too soft inside, to the point of almost being liquid-y. Not ideal for longevity purposes. Different milks behave differently in recipes. I have a cold room in my house's basement and use it for cheese maturation. In terms of scraping the cheese, scraping damages the rind, so only scrape when the cheese is fully mature and you want to cut into it and serve it. Store the cut cheese wrapped in foil or vac pack the slices. Here is a link for the pH meter... geneqonline.com/product/cheese-ph-tester/
oh em cheeeese!! so inspiring- thank you soo much- love your instruction and felt like I cud taste it - I wish I had a wheel right now11 Hoping there's a link to buy the cultures so I can make my own soon. looks so delicious. Great job, thank you again, xxo, S
Dear Mary Anne, just want to make sure i understood you correctly, that after adding the bacterias you don't let bacterias to create acid in milk but you add the rennet straight away.
Mary Anne this is a spectacular cheese and video making, thanks for sharing. Why do you use such a variety of cultures instead using one that have all those strains? Is it because you can put into the milk more of a particular strain doing so? Would Ilda and you make a mountain style tomme for us to watch how she’s making it? Cheers from Norway
There are a few reasons. First, I need starter cultures to acidify the milk (aroma B and meso II)--these together contain L. lactis, L cremoris, L. diacetylactis, etc.. I do say in the ingredient list that you can use only Chris Hansen 22 instead of the meso II and aroma B, but I don't have Chris Hansen 22 in my freezer. There are many other starter cultures you can use though. The MD 89 is for a buttery flavour result specifically. The Leuconostoc Mesenterroides has a purpose of keeping the holes in the cheese open. Without that, the paste will become too dense over time--I have made that mistake before.
You'd need at least a 1/3 more milk, however my brother made this recipe with cow's milk and the texture of the final cheese was MUCH softer, less firm. It won't be the same.
Hi Mustafa, There is also Penicillium Glaucum, which is about the same thing actually. You can inoculate your milk with a small piece of blue cheese bought from the store, crumbled up. I've done that and it works. Can you have a small pouch of P.R. shipped from another country? What country are you in?
@@GiveCheeseaChance Yes, there is this cheese in the store. I will try to mix it with milk. And I have a question, how do I get this penicillium in Sweden or the UK
Why is the rennet added to water before it's added if it's already liquid? I've never seen a recipe say to do this before. I've noticed you do this with calcium chloride too?
Yes, you could. You can also keep a piece of blue cheese in the freezer, soak it in some milk (so the blue spores are transferred to the milk) and then add a small amount of that milk to your cheesemaking pot.
Oh my god I've suddenly discovered the world of cheese! Absolutely fascinated by the process and art in creation of a cheese! I've never made one but I intend to get some knowledge and equipment and give it a go. So many variables it's kind boggling yet fantastic! Has anyone tried an Irish cheese called Durrus? Just recently tasted it and one called Cashel Blue, fantastic flavour!!! 💚love it- as so many others of course! What a wonderful cheesy world it is!!!👍👍💕
Hello! I am so glad that you have discovered cheesemaking. It really is a lot of fun. I have not tried Durrus or Cashel Blue before but I wish I could. Are they only available in Ireland or are they exported?
Sorry but no. I have done exactly that and you won’t get the same result. I did exactly what you said (same recipe but with cows milk) and the cheese was edible but way too soft.
I never heard that before. I have seen people put it on steak so I thought "anything goes". I love it with a drizzle of honey on a cracker as an afternoon snack. It has so much flavour, I usually don't need a lot to satisfy me.
@@GiveCheeseaChance I watched a video clip of a woman putting a piece of Rockford cheese on a piece of bread and letting the bread rot and saying: Can cheese be made from mold?
So I used raw sheeps milk to try to make this, and the curds aren't forming. I quartered the recipe. Pasteurized the milk at 160°F for 1 minute, tried to let it cool down naturally, after about 30 minutes it only fell to about 135°F so I used an ice bath to get it down to 80°F. Reheated to 90°F, added the cultures, stirred for a minute, added 1/8tsp liquid rennet in around 1/8 cup water, stirred it into the milk for a minute, then let it rest covered for an hour. Milk was still very liquidy, no curds. Added more rennet, still no change after an additional 45 minutes (milk is still 85°F, so the rennet shouldn't be inactive).
Are you using single or double strength rennet? I use double strength rennet in the video. How old is your rennet? Sheep milk usually sets "like concrete" almost, so very well. Also, you really have to bring down the temperature quickly after pasteurization, otherwise it can stay too warm for so very long--the milk holds onto the heat for a long time.
@@GiveCheeseaChance I got Veal Calf Rennet from New England Cheese Maker's, I don't think it specifies, but I can check when I get home. I notice they don't dilute rennet on the recipes on their website, so good chance it is single strength. The rennet is less than a week old (based on when I got it). I poured the failed milk down the sink this morning and noticed a relatively small mass of curds plop out of the pot. The rennet is working, not only that small mass as proof, but tried some on some cow's milk, and it worked like a charm. From my background in biology I thought the cool down time could be a factor, but I couldn't find anything saying one way or another except one article that said cow's milk should take 30-45 minutes to cool from pasteurization (different animal, different milk, slightly different proteins, so not exactly 1 to 1).
@@ThatGamerDude9000 Well, I think that keeping the milk so warm for so long may have been the problem. Sorry to read that the pasteurization is an issue. How about doing this with raw milk next time?
@@Meelfdh The whey in this case has blue mold spores added. Not that you will be able to taste it, or that it will cause you harm, but I wouldn't use it after a day.
beautiful, concise and very educational. The volume used is way too large for an average homestead. The description is best suited for a business which appear to be very profitable.
Feel free to halve the recipe. You will still get a good sized cheese. I don't operate a cheese business. I only make cheese for my family and sometimes serve it to my friends.
It is a temporary thing. Remember the P.R. you add is in spore form. When the spores are in a moist environment and exposed to air (in the cheese), they will germinate and spread their mycelium into any air-filled crack in the cheese. When just in mil however, there is no air, therefore no P.R. growth.
Hi, cheesemaking certainly can be intimidating, which is why if you have never made cheese before, I suggest you start with the simplest of cheese recipes--ricotta. Watch how simple making ricotta can be... ruclips.net/video/dmm4z_GYCDQ/видео.html
That made me laugh. The hardest part of this recipe is the affinage phase, so take care of this cheese for 2 months after you make it, and you will get a great result!
Hello Alberto, I use the HANNAH brand pH Meter that is designed specifically for cheesemaking because it has a strong tip. I'll try to send you a link here. Hopefully this works... geneqonline.com/product/cheese-ph-tester/
I realize that this is partially off-topic. I have a cow's milk Gorgonzola Dulce blue cheese going for the last month or so. The cheese is nicely covered, but has gone exceptionally soft. Is the cheese likely to still be good? Or is it time to pull the plug? (Given that this is so off topic, I understand if you'd rather not answer).
So interesting that you said that. My brother and I were making blue cheese last Christmas and he is a scientist so had the idea to do an experiment with me. Side-by-side, we both made my roquefort cheese recipe but he used cow's milk instead, in a separate pot. His blue cheese ended up being so soft (too soft) in the middle, especially when it came to room temperature. It almost liquified! Still delicious though. So while I do not have an answer to your question directly, the conclusion is that different milks create different cheeses and recipes are not necessarily transferrable to different milks.
@@GiveCheeseaChance Thank you! I poked holes in the cheese again last night after posting. The interior is more liquid that solid. A little bit of the cheese came away on the chopstick. I went ahead and tasted it and it was a wonderful flavor. I'll make a note about "use goat milk". I "cheated" in getting the blue mold. Basically put a small bit of blue cheese on a piece of bread and grew my own.
@@papasmurf9146 I've also cheated too--I have put a crumbled piece of blue cheese into my pot of milk to inoculate it with blue mold before. But I like your inventive creativity!
The foil layer allows very little air to reach the rind of the cheese so it prevents more blue from growing on the surface of the cheese (after you scraped it). Blue mould needs oxygen to grow.
Please be advised that when using cow's milk instead of sheep's ilk in this recipe the cheese will not be as firm--it will be much softer. My brother recently did this substitution and that is what he found out--although he said it had a great flavour!
Raw milk is not my area of expertise at all, but no, not all raw milk is safe. It depends on the age of the raw milk, the condition of the animal, the environment and tools in which the milking is done, etc. I have seen a lot of examples of people having to through out raw milk cheeses because their milks were inadvertently contaminated. I think it depends on so many factors.
Excellent! Remember this recipe was done with pasteurized sheep milk. I am hoping to make a video about making a blue cheese using cow's and goats' milk soon.
I live in Ontario, Canada and there is a sheep milk farm about an hour away from me, near Acton, Ontario. I don't know where you live, but who knows, there may be a farm within driving distance,
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The best part is how happy you were with the final result!!!
Congratulations!
The fact that I had a friend with me for the taste test put a lot of pressure on me that the cheese better be good!
There's no one like you. Knowledge, Beauty. Perfection. I love You.
Oh my! Can a comment get any better than that??? (Thank you!)
I suddenly stumbled upon your page in RUclips's and now I can not tear myself away without reviewing all your videos. Very instructive and easy to understand. You are doing a good job, but it's a pity that there are few views. People in America have forgotten how to do cooking and cheese making at home.
Thank you for enjoying my videos and for your feedback. Yes, there aren't that many views. We are an exclusive group, it seems! Feel free to share and promote the videos you like though.
Wonderfully done videos. Your descriptions of ingredients and the thorough way that you walk through the processes is so well done that even a complete novice like myself can follow along. Thank you!
You are so very welcome! Thank YOU for your comment. 🙂
Very nice video. Great concise explanation. It would be nice though to have a list of ingredients and where they can be obtained in the description.
Hello, I have a list of the ingredients at the 1 minute mark of the video, and I put two web sites for getting cheesemaking supplies (in the USA and Canada) in the video description. I hope this helps.
Thanks.
I discovered that my iPad was not scrolling the description. Got it to and yep all is well. And as far as the list at the minute mark….I think the cat distracted me. My wife is not pleased with me after I watched this, because I’m making it.
@@TheGreatConstantini That's funny!
Okay, one of the ingredients is not easy to find, Leuconostoc mesenteroides. As well after I made a list and priced everything, this will only be feasible if I make several wheels and sell it to my friends. It will be the most expensive cheese I will ever had.
Wow, dear lady, absolutely magnificent. Thank you.
Very nicely made!
Thank you very much!
I just love your friend,ilda.
I know, right? Isn’t she the best? She’s an amazing cook and cheesemaker and just a lovely person to be around. I’m lucky!
Master class. Thank you for sharing
Great video. Thanks for sharing. Have you ever done it just by mixing ready Roquefort cheese with milk? Could you do a video about it?
The very first blue cheese I made, I used the technique you mentioned to inoculate the blue mold from another blue cheese, and it worked fine!
I'm french and i dit the Cheese like you,it' s amazing. Thank you sooo Much. I Never think that i can be able to Do it.
Fantastique! Tres bien! Felicitations!
17:33 😂😂😂 Ilda is representing our excitement!!!
We both were salivating at that moment!
Oh how I wish I could get my hands on some sheep milk!
I know, right? I was ecstatic when a sheep farm opened up near me!
Outstanding video. Where can I get sheep's milk from? Will goat's milk with extra cow's cream work as a substitute? Thanks for an amazing video.
I live in Ontario, Canada, and I live one hour away from a sheep farm. I am not sure where you live; are you able to do a search on-line for sheep farms near you? You could call around and ask if they would sell to you. I honestly don't know how the recipe would turn out if you used goat milk.
@GiveCheeseaChance thank you for your reply. Best wishes for the holidays ahead
@@RyC2004 And happy holidays to you too!
Great video. Your descriptions of the flavour, aroma and texture had me salivating!
Thanks Lynnae! There's a piece for you if you want it!
There is a space waiting for you if you want to deliver!
@@lynnaedudley763 Do you have good coffee?
@@GiveCheeseaChance yes! We can make that happen!
From my understanding from the research I have done is that the low-temp pasteurization (the 65°C/145°F for 30 minutes) actually preserves the enzymes in the cheese better than the higher temperature for lower time processes. In particular, it sounds like lipase is more sensitive to higher heat pasteurizations. From my experience, low-temp pasteurized milk makes sharper cheese, which would make sense if it’s got more lipase. Lipase also appears to be one of the biggest differences between animal and chymosin rennet composition, and is one of the main things differentiating different animal rennets.
Excellent information. Thank you! Would love to hear more about your cheesemaking experience and recommendations. Please consider joining the Facebook cheesemaking group called CHEESEMAKING AT HOME. I am sure everyone would benefit from your knowledge and you would enjoy our members too.
I don’t expect I’ll ever make this, but I really enjoyed watching.
Glad you enjoyed it!
girl..............dont know what to say. So Much respect on what you did here. Amazing !!
Fabulous video Mary Anne! Your presentation is charming and the information is adequate and helpful as usual! You really learn me how to give cheese a chance and make it. Love from Holland!
Love from Canada right back at you!
Really excellent video and very impressive results. I especially like the pace of the videos - long enough to be closely followed if attempting this but edited in a way that shows respect for the audience’s time
Wonderful feedback. Thank you so much!
Excellent presentation! Informative with full detail, concise explanation without omitting important points. Congratulations! Well done!
Thank you a lot for the PH data!
this is my first video of yours and @15:32 just given the dedication to bespoke home craftery I really thought when you started "I have my..." that you were gonna end that sentence "wife"
Thank you Madame Marie Anne.. So wonderful
You’re a treasure Mary Ann! I’ve almost got my courage up sufficiently to try this. Have you ever visited the Fromagerie Fritz Kaiser in Noyan, Quebec? Quite wonderful.
I haven't visited that area of Quebec, but now I would like to! I am not that far. I am in Ontario.
Where did you get the plactic netting for forming the colar while filling the mold?
I got it from Glengarry Cheese Supply - a company in Ontario, Canada. I had to order it online.
You really make us enjoy every time. I would like to inquire: How do I control the relative humidity and make it 90%?
I do a few things to keep the humidity high. Sometimes I put a bowl of water close to the cheese in its box. Sometimes, I add some wet (not dripping) paper towels and put them at the corners of the box, not touching the cheese. I keep a little hygrometer in the box to see if I need to increase or decrease the humidity this way every few days.
I learn all the secrets with your tutorials... thanks again!!!! God bless you
Absolutely gorgeous. Your expertise, experience and patience provided you with something that surpasses commercial products. Toast some little round croutons, top them with the cheese and place atop a vinaigrette salad. Just remarkable congratulations.
Sounds delicious!
Wonderful video, great presentation ... thanks for sharing
I love you're videos Mary!
The perfect balance between giving the instructions and the useful information. It's because of your videos that i "gave cheese a chance " now i can make many cheeses i used to buy at home, and even some that i don't easily access in my country, which is fantastic!
BTW, this roquefort style is the most gorgeous cheese I've seen in any RUclips channel, it's like marble, a piece of art!
Zak, thank you so much for appreciating my cheese and videos too. I appreciate your feedback! I have such a fascination with making blue cheeses. (Right now I am making a Stilton-style cheese at home using cow's milk.) Have you seen my home-made cambozola video? Those cheeses looked artistic too! ruclips.net/video/HPstUz8htPw/видео.htmlsi=ZHkZ0G2KMQ3mRWcE
@GiveCheeseaChance Yes of course, I've seen all your videos :) can't wait to see the stilton video, thanks for the good work!
I’m a huge cheese fan.
Welcome to my cheesemaking channel!
Very wonderful and clear easy 🙏 🙏👍 thank you
Wow the end result!! Looks fantastic. 👏🏻👏🏻
I can bring you some to try if you want.
@@GiveCheeseaChanceyes please!!
Thank you for being gentle with the jump cuts. Some people use them extremely aggressively.
I agree. I get annoyed by some videos for that reason and I have to turn them off.
Ive watched alot of your videos, this was by far the best cheese. i love blue cheese and to see all that veining of the cheese wow., Im going to be making some like this over the winter.
Nice video
How do you make Saint Agur?
I guess it would be very similar to a Roquefort cheese.
I haven't tried to make that one yet. Hopefully in the future.
Thank you Marian, I enjoyed watching and learnt a lot. You are calm clear and confident in explaining. Really that’s all we need.
So sweet of you. Thank you for your comment. 🙂
This video is absolutely fascinating and I will be subscribing right away.
Thank you, Paul! 🙂
@@GiveCheeseaChance Our kids were absolute fiends for cheese when they were tiny. Roquefort was a particular favourite. Now, the official line here (Britain) is that you don't give babies raw milk blue cheeses at all. We didn't worry about that. I can report that neither came to any harm - and was never unwell - in any way whatsoever. I think there's a lot of 'needless regulation' surrounding such things.
@@paulanderson7796 I agree. Many people echo what you say.
This was a pleasure to watch. I had just finished off the classic French, cave aged Roquefort ( and it is expensive ) and was savouring the last crumbs. I wonder if I can make this. You made it look easy. with you confident and pleasant manner! Do you refrigerate this cheese at a certain point? And also how long does it last? I know that's a strange question as blue cheeses are aged, but I'm just wondering how much cheese I could get through...( it would be rather considerable already)
Very nice video, explains everything! I would like to try it in one point
If you can find sheep's milk, please try this recipe. Ask them to pasteurize it for you to save time.
Excelente video, me gusta tu toque cientifico, felicitaciones
Thank you Alberto! I have a degree in microbiology but it was from 30 years ago!
great stuff, Thanks. The predominant dairy cow in the US is the Holstein, because it produces more milk than others, , , However, its milk contains A1 protein. Jersey, Brown Swiss, Guernsey (I think), Sheep, goat, horse, camel, and buffalo produce A2 milk proteins. Is the difference in cheese flavor due to that, or is it because of the animal (different diet maybe)? I ask because I react to standard dairy (A1 Protein causes auto-immune response). So I plan to make a variety of dairy products from A-2 cow's milk, and was just wondering about the flavor outcome. Many thanks for this and all of your presentations.
Thomas, I wish I could answer your question, but I can't. I honestly don't know. I hope we can get an animal breed expert to chime in here.
@@GiveCheeseaChance That would be awesome. I'm leaning toward a combination of both, (Opinion only). I'll eventually be making mozzarella with A-2 milk but I don't know if I'll be able to distinguish a difference with one batch, I'll try to do two batches (one with A1) and compare, but I'm using LyoPro STB it has Lactobacillus delbrueckii which might cover the flavor difference. I'll be in touch, Thans
That looks awesome! So little time to make so much cheese. My job is going to get in the way!
Ha ha. I feel the same way. There are always weekends. 🙂
That was great! Thanks for the video
Glad you enjoyed it!
That looks delicious!
It blew me away, actually!
Awesome amazing result I wish if I can test It made me salivate really ❤
I wish I could pass some through the screen...
I keep wondering why I could not use, say, kefir to make blue cheese. It has many cultures in it already, it naturally separates and it has a high acid content. I’ve already tried culturing Roqueforti from store-bought samples. It grew on sample of Philadelphia Cream cheese, but alway something missing, even after adding salt. Maybe not enough spaces.
Hello John, I know some people use kefir to provide the starter cultures with success. You mentioned culturing your cheese with store bought samples... most of the bacterial starter cultures in store bought cheeses are dead by the time you buy the cheese so they wouldn't be a reliable source of starter culture for your home-made cheeses, however a piece of blue cheese from the store could be a source of the blue mold--I have done that with success.
Bro my mouth is watering it looookksss excelleennntttt
This is awesome great work!😊
Thank you! I wish I could share!
The collar idea is great. Where do you pick up the collar material?
I ordered the stiff collar netting from Glengarry Cheese Supply in Canada. I get a lot of my products from them, on-line. You can also call them and they are quite helpful.
Very nice! I stumbled upon your wonderful channel and found myself watching several of your well made videos! I noticed in this video you went into a bit more detail on preparing the milk. Can I use raw milk for most of your recipes? I know you mention you use pasteurized milk, but never mention if you can use fresh raw milk if it's available. Thanks again.
In my opinion you are absolutely good to go with raw milk if you're comfortable with the source. Our kids were eating raw milk blue [cheeses] before even getting to two years of age. This was over twenty years ago and neither was ever once unwell.
I'm a giant fan of Stilton, but have never tried Roquefort. How does Roquefort's flavor compare to Stilton?
It has a much more robust flavour and the texture is softer than that of Stilton.
@@paulanderson7796 It also has differing layers of complexity, almost like the top, middle and bottom notes of a fine perfume or wine. It has areas of creamy tang and then, as if the cheese knows it needs to keep your interest, areas of a mild softer tanginess. It is the most beautiful of cheeses in my humble opinion, complex but not uptight like some other blue cheeses which remain evenly tangy and tight.
Hmmmm want to give this a try soon
Wonderful video. I’m a big fan of all the blue cheeses! Thank you for sharing this process! 😋👍🏼👍🏼❤️
Cheese making legend.🎉
You are so sweet. Thank you. :-)
That looks absolutely delicious
It really was!
Thanks so much for this detailed video. I have an off-topic question, is your friend a relative? You two look very much alike
Ha ha ha. No, Ilda is not my relative. She is a friend that I have made due to our mutual love of cheesemaking.
Hey so I am going to pierce the cheese a second time tomorrow. Am I supposed age the cheese for three months from this point? Thanks for the recipe!
Hello Thomas, no, the 3 month count starts from day 1. Also, I recommend that you wrap the cheese in foil for the remainder of the time to prevent moisture loss, and when you remove it from the foil at 3 months, to scrape the surface well.
@@GiveCheeseaChance Ok thanks! I also noticed in the cambozola video you sprinkled the roqueforti spores in layers over the curds while in this video you added them to the entire pot prior to the curd isolation. Is that cheese specific or just two different methods for adding the spores? If it's not cheese specific do you prefer either method?
@@thomaslipski7624 Hi Thomas, it is definitely cheese specific. Each cheese has its own method that works best. With a cambozola, I do not want the blue mold spores anywhere except the very interior of the cheese. I do not want any blue mold on the outside of the cheese--that is where I want the white mold to grow.
I'm giving it a shot with some cows milk, although I just read the comments saying that it might be a bit runny. Oh well I like it runny.
I wonder how many sheep you have to milk to get 14 litres? Thanks so much for your videos, they're the best.
If you use cow's milk (instead of sheep's milk) you will get a smaller yield too. I advise you to not make one big cheese like I did in this Roquefort-style cheese video--instead I advise you to make a bunch of smaller cheeses, because the cow's milk version of this cheese will get runny on the inside (not suitable for a big cheese).
So thanks 🙏🏻🙏🏻🙏🏻
Most welcome 😊
Thank you so much for the chemistry class.
My pleasure!
It’s beautiful
Hi Mary Anne (Go Canada!). I am UK-born in the Stilton region and grew up with fabulous cheeses and would like to make Stilton (living in both Canada and now the US - is a pleasure denied...)
Is Stilton Rocquefort with cows milk? (I have a source of raw milk!) and could use the same recipe?
Or I could take some Stilton, grind it up and try to grow the cultures to seed the next batch? (a bit like sourdough).
The New England cheese company has this recipe:
4Gallons of Milk (Not UltraPasteurized)
1/8tsp MM 100 or 1/2 Packet C21 Buttermilk Culture
1/16tsp Penicillium Roqueforti
2.25ml Single Strength Liquid Rennet
Cheese Salt
1/4tsp Calcium Chloride (for pasteurized milk) - mine is raw so I don't think I need the KCl...
Any thoughts?
Thx
Mike
btw - love the videos! - just discovered them - may have missed it - do you have one on aging / storage? - I saw a clip of your cheese room? do you keep them in bins with moist paper towels for humidity? open so air can circulate? Any advice gratefully received
Hello Mike, if you want to make a Stilton, you should follow a recipe specifically for Stilton. The NEC recipe is a good one. Give it a go. And yes, you CAN use a piece of blue cheese, crumbled finely into your milk to inoculate the milk with blue mold, but don't rely on that method for your starter bacterial cultures. On the subject of affinage, I have 2 videos... ruclips.net/video/1T-YGPF2vFc/видео.html and ruclips.net/video/Ii3WjiaZrzk/видео.html . However, most of my cheesemaking videos talk about the specific affiances for each cheese. Finally, I usually use pasteurized milk to make my home cheeses, not raw milk (which is really hard to find where I live). If you have raw milk, then don't use CaCl at all (leave it out completely) and reduce the amount of start bacterial cultures by 1/3. I hope this helps.
@@GiveCheeseaChance Thx - had missed those. I guess I started at the beginning (I think I have most of that sorted out) and am planning out the affinage. It gets hot here in the summer but otherwise I have rooms that stay in the 50-60f range. Not beyond the wit of man... BTW - it was good seeing the 'fails' - so many 'how-to' videos are impossibly perfect - it is great seeing fallibly (which is how people learn)
@@zipzippery Glad you enjoyed seeing the fails too. I take pics of successes and failures to learn from it all.
@@GiveCheeseaChance
رائعه
هل يمكن صنعها من حليب البقر او الجاموس؟
ام من حليب الماعز فقط
Wow! What an AMAZING cheese --- congratulations!!!! Super, super impressed.
A couple questions:
1. How would the flavor differ if you'd made it with cow's milk? (Have you ever tried the same recipe with cow's milk?)
2. Where did you put it to age at 50 degrees (since you had it in such a big box)?
3. At what point did you scrape the mold off the cheese? And then did you wrap the scraped cheese in foil and refrigerate it to age?
4. How did you store the cut cheese?
5. Do you have a link for that pH meter?
I just made my first blue cheese and the rind was totally different, less blue and more gray with a faint hint of pink, and tacky/sticky to the touch.
Hi Jennifer, I made this exact same recipe with cow's milk last Christmas with my brother--in 2 pots, one of us used sheeps milk and the other used cows milk. The results were different. The cow's milk roquefort version was edible and delicious but was too soft inside, to the point of almost being liquid-y. Not ideal for longevity purposes. Different milks behave differently in recipes. I have a cold room in my house's basement and use it for cheese maturation. In terms of scraping the cheese, scraping damages the rind, so only scrape when the cheese is fully mature and you want to cut into it and serve it. Store the cut cheese wrapped in foil or vac pack the slices. Here is a link for the pH meter... geneqonline.com/product/cheese-ph-tester/
@@GiveCheeseaChance Super helpful --- thank you!
oh em cheeeese!! so inspiring- thank you soo much- love your instruction and felt like I cud taste it - I wish I had a wheel right now11 Hoping there's a link to buy the cultures so I can make my own soon. looks so delicious. Great job, thank you again, xxo, S
Thanks Doctors 🎉🎉🎉🎉🎉🎉🎉❤❤❤❤❤❤❤❤❤
Dear Mary Anne, just want to make sure i understood you correctly, that after adding the bacterias you don't let bacterias to create acid in milk but you add the rennet straight away.
Yes, that is absolutely the case. No need to wait. Add the rennet right after you have added your bacterial cultures.
Mary Anne this is a spectacular cheese and video making, thanks for sharing. Why do you use such a variety of cultures instead using one that have all those strains? Is it because you can put into the milk more of a particular strain doing so? Would Ilda and you make a mountain style tomme for us to watch how she’s making it? Cheers from Norway
There are a few reasons. First, I need starter cultures to acidify the milk (aroma B and meso II)--these together contain L. lactis, L cremoris, L. diacetylactis, etc.. I do say in the ingredient list that you can use only Chris Hansen 22 instead of the meso II and aroma B, but I don't have Chris Hansen 22 in my freezer. There are many other starter cultures you can use though. The MD 89 is for a buttery flavour result specifically. The Leuconostoc Mesenterroides has a purpose of keeping the holes in the cheese open. Without that, the paste will become too dense over time--I have made that mistake before.
Making a tomme with Ilda would be fun! I'll ask her.
@@GiveCheeseaChance thank you, I'll be waiting. Cheers
@@rolandofuret2658 Uh oh... now the pressure is on! :-)
@@GiveCheeseaChance No pressure needed. 😁❤️
Thank you, a great video!
If you were to make it with cows milk how much milk would you need to make the same yeild you did wifh the sheeps milk?
You'd need at least a 1/3 more milk, however my brother made this recipe with cow's milk and the texture of the final cheese was MUCH softer, less firm. It won't be the same.
Thank you very much, your recipes are great, but in my country there is no penicillium roquefort, is there an alternative, thank you
Hi Mustafa, There is also Penicillium Glaucum, which is about the same thing actually. You can inoculate your milk with a small piece of blue cheese bought from the store, crumbled up. I've done that and it works. Can you have a small pouch of P.R. shipped from another country? What country are you in?
@@GiveCheeseaChance Yes, there is this cheese in the store. I will try to mix it with milk. And I have a question, how do I get this penicillium in Sweden or the UK
@@mustafabek2505 Have you tried to google "cheesemaking supplies"? There are a few blue cheese manufacturers in the UK so they may sell supplies.
Why is the rennet added to water before it's added if it's already liquid? I've never seen a recipe say to do this before. I've noticed you do this with calcium chloride too?
Good question. I think it aids in quick dilution into the milk.
I don't know if you're still doing videos but I'd love to see one on making Danish Blue if you are.
Can you dehydrate the scraped blue mold to reuse in future cheese making??
Yes, you could. You can also keep a piece of blue cheese in the freezer, soak it in some milk (so the blue spores are transferred to the milk) and then add a small amount of that milk to your cheesemaking pot.
this is delicious
Oh my god I've suddenly discovered the world of cheese! Absolutely fascinated by the process and art in creation of a cheese! I've never made one but I intend to get some knowledge and equipment and give it a go. So many variables it's kind boggling yet fantastic! Has anyone tried an Irish cheese called Durrus? Just recently tasted it and one called Cashel Blue, fantastic flavour!!! 💚love it- as so many others of course! What a wonderful cheesy world it is!!!👍👍💕
Hello! I am so glad that you have discovered cheesemaking. It really is a lot of fun. I have not tried Durrus or Cashel Blue before but I wish I could. Are they only available in Ireland or are they exported?
hi!!! can i use milk cow using the same receipe? thak u. xoxo
Sorry but no. I have done exactly that and you won’t get the same result. I did exactly what you said (same recipe but with cows milk) and the cheese was edible but way too soft.
I hear that eating Roquefort with a croissant is taboo, what is appropriate to eat with this cheese?
I never heard that before. I have seen people put it on steak so I thought "anything goes". I love it with a drizzle of honey on a cracker as an afternoon snack. It has so much flavour, I usually don't need a lot to satisfy me.
❤❤❤❤ I want to learn how to make
Thank you very much for the mold you scraped off the cheesecake. Can we use penicillium instead of it?
Hmmm, not sure what you mean? You can't use just any penicillium for cheesemaking--there are all different strains. Please get the right one.
@@GiveCheeseaChance
@@GiveCheeseaChance I watched a video clip of a woman putting a piece of Rockford cheese on a piece of bread and letting the bread rot and saying: Can cheese be made from mold?
@@mustafabek2505 Oh I see. Yes you can propagate penicillium roqueforti by growing it on bread.
@@GiveCheeseaChance Thank you very much, madam. We are making use of your skills
Thanks joyfully frendly...
So I used raw sheeps milk to try to make this, and the curds aren't forming. I quartered the recipe. Pasteurized the milk at 160°F for 1 minute, tried to let it cool down naturally, after about 30 minutes it only fell to about 135°F so I used an ice bath to get it down to 80°F. Reheated to 90°F, added the cultures, stirred for a minute, added 1/8tsp liquid rennet in around 1/8 cup water, stirred it into the milk for a minute, then let it rest covered for an hour. Milk was still very liquidy, no curds. Added more rennet, still no change after an additional 45 minutes (milk is still 85°F, so the rennet shouldn't be inactive).
Are you using single or double strength rennet? I use double strength rennet in the video. How old is your rennet? Sheep milk usually sets "like concrete" almost, so very well. Also, you really have to bring down the temperature quickly after pasteurization, otherwise it can stay too warm for so very long--the milk holds onto the heat for a long time.
@@GiveCheeseaChance I got Veal Calf Rennet from New England Cheese Maker's, I don't think it specifies, but I can check when I get home. I notice they don't dilute rennet on the recipes on their website, so good chance it is single strength. The rennet is less than a week old (based on when I got it). I poured the failed milk down the sink this morning and noticed a relatively small mass of curds plop out of the pot. The rennet is working, not only that small mass as proof, but tried some on some cow's milk, and it worked like a charm.
From my background in biology I thought the cool down time could be a factor, but I couldn't find anything saying one way or another except one article that said cow's milk should take 30-45 minutes to cool from pasteurization (different animal, different milk, slightly different proteins, so not exactly 1 to 1).
@@ThatGamerDude9000 Well, I think that keeping the milk so warm for so long may have been the problem. Sorry to read that the pasteurization is an issue. How about doing this with raw milk next time?
Can I add the rennet first, drain some of the whey so I can use it for other stuff and then add the culture and the spores?
I wouldn't do that, no, not if the rennet has been added. The question is... why would you want to?
@@GiveCheeseaChance I use the whey to make smoothies 😅
@@Meelfdh The whey in this case has blue mold spores added. Not that you will be able to taste it, or that it will cause you harm, but I wouldn't use it after a day.
beautiful, concise and very educational. The volume used is way too large for an average homestead. The description is best suited for a business which appear to be very profitable.
Feel free to halve the recipe. You will still get a good sized cheese. I don't operate a cheese business. I only make cheese for my family and sometimes serve it to my friends.
How can P. Roquefort exist in the milk without air, or is this just a temporary thing?
It is a temporary thing. Remember the P.R. you add is in spore form. When the spores are in a moist environment and exposed to air (in the cheese), they will germinate and spread their mycelium into any air-filled crack in the cheese. When just in mil however, there is no air, therefore no P.R. growth.
Seeing the processes of making cheese is very amusing, but i didn’t have the courage yet to do it.
Hi, cheesemaking certainly can be intimidating, which is why if you have never made cheese before, I suggest you start with the simplest of cheese recipes--ricotta. Watch how simple making ricotta can be... ruclips.net/video/dmm4z_GYCDQ/видео.html
I bet it’ll melt great on a steak
Yes, I bet it would!
Thank you for this recipe, im gonna be rich!
That made me laugh. The hardest part of this recipe is the affinage phase, so take care of this cheese for 2 months after you make it, and you will get a great result!
Are you Canadian?
Yes, I am, eh? Is it obvious?
Que modelo de pHmetro es?, gracias
Hello Alberto, I use the HANNAH brand pH Meter that is designed specifically for cheesemaking because it has a strong tip. I'll try to send you a link here. Hopefully this works... geneqonline.com/product/cheese-ph-tester/
I realize that this is partially off-topic. I have a cow's milk Gorgonzola Dulce blue cheese going for the last month or so. The cheese is nicely covered, but has gone exceptionally soft. Is the cheese likely to still be good? Or is it time to pull the plug? (Given that this is so off topic, I understand if you'd rather not answer).
So interesting that you said that. My brother and I were making blue cheese last Christmas and he is a scientist so had the idea to do an experiment with me. Side-by-side, we both made my roquefort cheese recipe but he used cow's milk instead, in a separate pot. His blue cheese ended up being so soft (too soft) in the middle, especially when it came to room temperature. It almost liquified! Still delicious though. So while I do not have an answer to your question directly, the conclusion is that different milks create different cheeses and recipes are not necessarily transferrable to different milks.
@@GiveCheeseaChance Thank you!
I poked holes in the cheese again last night after posting. The interior is more liquid that solid. A little bit of the cheese came away on the chopstick. I went ahead and tasted it and it was a wonderful flavor. I'll make a note about "use goat milk".
I "cheated" in getting the blue mold. Basically put a small bit of blue cheese on a piece of bread and grew my own.
@@papasmurf9146 I've also cheated too--I have put a crumbled piece of blue cheese into my pot of milk to inoculate it with blue mold before. But I like your inventive creativity!
Dear Madam, where can I buy the bacteria materials that you added to the milk?
I order from Glengarry Cheese Supply (a Canadian company) which you can find on-line.
انت امراه فنانه وراقيه وممتعه
So wrapping the cheese in foil slows down the ripening?
The foil layer allows very little air to reach the rind of the cheese so it prevents more blue from growing on the surface of the cheese (after you scraped it). Blue mould needs oxygen to grow.
Excellent thank you @@GiveCheeseaChance
Can you substitute raw cows milk for the sheeps milk?
Yes you can, just use 25% less culture and rennet if you are using raw milk.
Please be advised that when using cow's milk instead of sheep's ilk in this recipe the cheese will not be as firm--it will be much softer. My brother recently did this substitution and that is what he found out--although he said it had a great flavour!
Are the bacterias in raw milk always safe to use for a cheese culture?
Raw milk is not my area of expertise at all, but no, not all raw milk is safe. It depends on the age of the raw milk, the condition of the animal, the environment and tools in which the milking is done, etc. I have seen a lot of examples of people having to through out raw milk cheeses because their milks were inadvertently contaminated. I think it depends on so many factors.
Me and my mom are gonna make this! This is amazing, I can't wait. Thank you so much 🧀
Excellent! Remember this recipe was done with pasteurized sheep milk. I am hoping to make a video about making a blue cheese using cow's and goats' milk soon.
What kind of figs are those? i am afraid to eat a fig because of wasp and larvae.
Geez, is that really a thing? I doubt wasps/larvae live for weeks in the fig itself, do they?
I'd watch if you told me where I could get sheep's milk.
I live in Ontario, Canada and there is a sheep milk farm about an hour away from me, near Acton, Ontario. I don't know where you live, but who knows, there may be a farm within driving distance,
Is it good for you or not?
Do you mean is CHEESE good for you in general? It is a source of calcium and fat/calories. Don't overdo it, is my motto.