Really quickly: Lactic cheeses also go soft and gooey. The skin slip is proof of that ;-). Brie de Melun is fully lactic -- no rennet at all and is a Brie. Also, skin slip happens because the mold is growing too quickly on the outside. As soon as you get full white coverage, reduce the aging temp. You can also knock down the mold occasionally to keep it struggling if it's still going too fast. Basically, the softening of the paste is due to the increase in pH of the cheese as it ripens. This pH increase is coming from the action of the mold growing on the outside. You want the ammonia to migrate to the center of the cheese in order to increase the pH and make it gooey. It takes quite a long time for the ammonia to migrate. If the mold is producing ammonia (or otherwise increasing the pH) on the outside faster than it can migrate to the center, you get skin slip. To prevent skin skip you simply have to slow the growth of the mold so that it ripens the cheese evenly.
have been following you for some good years, really like your cheesemaking videos and taste test later, my question is which cheese should a beginner or someone that has never done cheese start with?
Why not trying to Cook slices of this cheese on "andouillettes de Troyes" with champagne in the oven. I did it many years ago and it's rallye divine ! Chers from France.
I tried similar recipe with goats milk The results were superb. Gavin, what if my kitchen temperature is around 27°c plus degrees ❓ Do you think it matters ❓ What amendments must I make❓
In the walking dead on season 6 episode 4 a character has a goat and tries to make cheese, which for once in this series, makes sense and fails repeatedly, which also makes sense (weird episode). I wonder: if you had, in a scarce environment (little energy, no fancy cultures), the need to preserve food what process would you choose to make cheese, tastiness optional.
Interesting concept. I do like the zombie genre and think a video like that would be quite engaging. If I had a scarce environment and a lactating farm animal, I would make paneer or ricotta salata because I have a couple of lemon trees in the backyard as well. Finding salt maybe an issue.
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Really quickly: Lactic cheeses also go soft and gooey. The skin slip is proof of that ;-). Brie de Melun is fully lactic -- no rennet at all and is a Brie. Also, skin slip happens because the mold is growing too quickly on the outside. As soon as you get full white coverage, reduce the aging temp. You can also knock down the mold occasionally to keep it struggling if it's still going too fast. Basically, the softening of the paste is due to the increase in pH of the cheese as it ripens. This pH increase is coming from the action of the mold growing on the outside. You want the ammonia to migrate to the center of the cheese in order to increase the pH and make it gooey. It takes quite a long time for the ammonia to migrate. If the mold is producing ammonia (or otherwise increasing the pH) on the outside faster than it can migrate to the center, you get skin slip. To prevent skin skip you simply have to slow the growth of the mold so that it ripens the cheese evenly.
Thank you Gav for making this cheese from my home. Honey and walnuts goes well with it.
Sounds great!
I don't even make cheese but I love learning about the process and all these different cheeses from you!! I'll be on the lookout for Chaource now
It looks great..and I love the idea of giving them as gifts. Definitely one to go on the list for the next few weeks. Thanks Gav :-)
Looks divine
To be pronounced: Shaá Oûrss chaource..
Gav I'm definitely gonna try it.
Waiting for your temp reply
Mm
Making this on Saturday I think, looks fantastic.
Opened it up, it is fantastic.
That looks a cracking good Christmas cheese.
Thanks for the video, Sir Webber. I like it.
your temperature process ideas are amazing for home chefs. is that a sous vid system for your sink, genius :)
Yes, Google annova precision cooker
Thank you for the information. Definitely gonna try it.
have been following you for some good years, really like your cheesemaking videos and taste test later, my question is which cheese should a beginner or someone that has never done cheese start with?
Here you go. check out this video on the subject that I made earlier; ruclips.net/video/OLYQIPL981A/видео.html
Why not trying to Cook slices of this cheese on "andouillettes de Troyes" with champagne in the oven. I did it many years ago and it's rallye divine ! Chers from France.
Looks excellent! Cook with it? Stuffed mushrooms of course.
Great idea!
Mooi so boesman
Ooh, I might make this one as xmas gifts this year. :)
You should!
:) I shall then
@@jjjnettieWell do then!
thank you so much for adapting these recipes for us laymen xD
My pleasure 😊
Can you tell how to wipe or kill blue molds from shredded mozzarella
You can’t.
I tried similar recipe with goats milk
The results were superb.
Gavin, what if my kitchen temperature is around 27°c plus degrees ❓
Do you think it matters ❓
What amendments must I make❓
I don’t think it matters. Maybe put it into the cheese fridge for the second overnight draining
Glad tohear about your results. Not too much of a bite? And did you use raw goat milk? Thanks
Today im at the peak of my own humanity
I'm in Melbourne, where do you get the bag of milk from?
Punjab Imports Melton
@@GavinWebber Cheers, I'll look them up.
In the walking dead on season 6 episode 4 a character has a goat and tries to make cheese, which for once in this series, makes sense and fails repeatedly, which also makes sense (weird episode). I wonder: if you had, in a scarce environment (little energy, no fancy cultures), the need to preserve food what process would you choose to make cheese, tastiness optional.
Interesting concept. I do like the zombie genre and think a video like that would be quite engaging. If I had a scarce environment and a lactating farm animal, I would make paneer or ricotta salata because I have a couple of lemon trees in the backyard as well. Finding salt maybe an issue.
Other than the shape, how does this compare to a Neufchâtel as a mold ripened cream cheese?
Different taste. Neufchâtel was a lot sharper.
Is it important to slice the big blob of curd thinly when filling the molds or could you just cut big chunks?
Thin slices are better, no more than 1 cm thick
@@GavinWebber thanks!
Can it be stored at all after ripening?
Yes, wrap in cheese wrap and store at 4c for 2 weeks
Is it kind of like a brie?
No, the only similarity is that it has white mould
13:57 So seductive. Did you use that charm with Kim?
Indeed
Hallo, please say sha-ource, not sha-rouce!!
I was gonna say this 😂😂😂 Mind you, I think it’s kinda cute how Gav doesn’t give two hoots about mangling those cheese names 😂😂😂
Chaource is a great cheese, but you keep saying charouce... 😂
Cha-who-rce would more be the sound in english
You're right!
Looks awesome Gavin. I’ll definitely give it a try