How to Make Shropshire Blue

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  • เผยแพร่เมื่อ 23 ม.ค. 2025

ความคิดเห็น • 338

  • @dreckken8745
    @dreckken8745 3 ปีที่แล้ว +16

    Gavin I would like to see you make your own original style of cheese some day!

  • @llnordicll
    @llnordicll 5 ปีที่แล้ว +175

    So you spent 3-6 months just to make this video? What a man 😄👍

    • @battosaijenkins946
      @battosaijenkins946 5 ปีที่แล้ว

      @Gavin Webber, Oh YUCK man! Don't you know this stuff is the same that grows on bread and bathroom floors?! I mean why would u even do this let alone touch that you can get very sick ugh. I cant believe you're touching all that and breathing that stuff in!!

    • @llnordicll
      @llnordicll 5 ปีที่แล้ว +18

      @@battosaijenkins946 Not really. There are different types of mold you know. This one is kinda the same mold as on blue cheese you find in the store, so it's edible.

    • @EtherDais
      @EtherDais 5 ปีที่แล้ว +5

      He must have a number of videos aging

    • @Sciguy95
      @Sciguy95 5 ปีที่แล้ว +8

      @@battosaijenkins946 this mold is actually related to the mold that the drug penicillin is made from.

    • @TS-vr9of
      @TS-vr9of 5 ปีที่แล้ว +9

      @@battosaijenkins946 There are actually very few molds that are toxic to humans. Most are beneficial to our microbiomes, not to mention they taste freakin delish when they do their magic on reducing and complexing proteins and sugars in different fermented foods.

  • @Lurker1979
    @Lurker1979 5 ปีที่แล้ว +118

    Not a big cheese guy, I just love watching cheese being made.

    • @Sciguy95
      @Sciguy95 4 ปีที่แล้ว +1

      I love cheese, but I know what you mean. It's really fun learning how different things are made, even if you dont have any interest in the specific thing yourself. You should look up the video How Its Made: Stilton, and see how they make blue stilton for commercial sale.

    • @thecraftycheesemaker813
      @thecraftycheesemaker813 2 ปีที่แล้ว

      Gavin got me started last year. I used to watch his videos daily

  • @JosiahMcCarthy
    @JosiahMcCarthy 5 ปีที่แล้ว +8

    Wow, this one was so different in so many ways. It's so common to watch cheeses being made and to wonder how they turn out so different when they're made so similarly, but this one was really unique. Also, good on you for keeping going even when things weren't turning out just right.

  • @amberjones9520
    @amberjones9520 4 ปีที่แล้ว +2

    That cheese is BEAUTIFUL !!!! It was really fun watching it be made as well.

  • @Dremvel2335
    @Dremvel2335 5 ปีที่แล้ว +2

    Shropshire Blue is one of my most favored cheeses... Thank you for making one regardless of it turning out a bit dry.. I simply ADORE cheese, and you really know your stuff.. Namaste...

  • @bruceneely4859
    @bruceneely4859 5 ปีที่แล้ว +82

    glad to be seeing cheese making videos again, hope you had a great vacation. This on looked like a real challenge for you, I hope it tastes great when you get to taste it

    • @GavinWebber
      @GavinWebber  5 ปีที่แล้ว +6

      It was certainly no vacation Bruce. I'll expand on that during the livestream tomorrow.

  • @genestone4951
    @genestone4951 4 ปีที่แล้ว +2

    One of my favorite cheeses to make, thanks to Gavin (I really appreciate your teaching and craftsmanship. Thank you!). Highly recommend making this cheese.

  • @hermaiamoira1064
    @hermaiamoira1064 5 ปีที่แล้ว +4

    Wow, it's amazing how one small mistake early on can change everything! What a process, but I'm glad you could salvage it. Really enjoying your videos.

  • @josegonzales54195
    @josegonzales54195 ปีที่แล้ว

    I love to see the videos that just don't work the way you expect. But, show the journey on all the process. Trouble shooting is just as important for us to learn as much as a perfect cheese every time.

  • @jan-marienewenham791
    @jan-marienewenham791 5 ปีที่แล้ว +5

    I am so glad you posted this recipe. I visited a cheese shop just two days ago and bought a wedge of Cropwell Bishop Blue Shropshire. It is a fabulous tasting cheese.

  • @rubygray7749
    @rubygray7749 5 ปีที่แล้ว +6

    I've been hoping someone would make this cheese! Saw the recipe online and it looks wonderful

  • @DeepSouthTexas
    @DeepSouthTexas 5 ปีที่แล้ว +20

    Wow, that was something completely different. Thanks. 🤠

    • @GavinWebber
      @GavinWebber  5 ปีที่แล้ว

      You're welcome Larry!

  • @skippyfrance
    @skippyfrance 5 ปีที่แล้ว +31

    Shire, on it's own is pronounced as it's spelled, as in Shirehorse, but when used with it's Shire name, it is normally pronounced; 'sher' as in the start of 'Sherwood'. 'Shrop-sher' I hope this helps, Gavin. Love the videos. Thanks.

    • @TheSateef
      @TheSateef 5 ปีที่แล้ว +5

      don't blame him, english is his second language. really, every time he said shire, it was like bamboo pins under my finger nails

    • @ChazCharlie1
      @ChazCharlie1 4 ปีที่แล้ว +1

      @Sharpy Strayan

    • @purplemonkeyelephant
      @purplemonkeyelephant 3 ปีที่แล้ว +1

      Shropsha

    • @oldkingcrow777
      @oldkingcrow777 ปีที่แล้ว

      ​@@TheSateef this comment is so good 🤣🤣🤣

    • @oldkingcrow777
      @oldkingcrow777 ปีที่แล้ว

      I like the dialect that would say "shrop-sheer"

  • @adamlee3772
    @adamlee3772 3 ปีที่แล้ว

    Great video again. And even better because there were mistakes made, not covered up, not hidden, this way we all learn.

  • @barryfields2964
    @barryfields2964 5 ปีที่แล้ว +2

    Great looking and interesting cheese. Can't wait for the taste test. Would like to see you try it again with the changes you were talking about.

  • @Losttoanyreason
    @Losttoanyreason 5 ปีที่แล้ว +2

    Definitely more work than normal this time round. Not a fan of blue cheeses myself but that doesn't keep me from enjoying watching the process. I love how you don't hide issues you run into in your videos making out like you always do things right as some sites tend to do. It gives hope and keeps us noobs from getting discouraged in our attempts if things go sideways on us a bit, LOL.

  • @jonathanlefton4515
    @jonathanlefton4515 5 ปีที่แล้ว +4

    Great video! Nice to see the imperfections during the process as well.

  • @reubencanningfinkel5922
    @reubencanningfinkel5922 5 ปีที่แล้ว +15

    this is the coolest channel I have ever witnessed

  • @Polyfron
    @Polyfron 4 ปีที่แล้ว +1

    This is one of those channels whose thumbnail I click once and then TH-cam absolutely bombards me with recommendations.

  • @kaneelsnuiver
    @kaneelsnuiver 5 ปีที่แล้ว +2

    Very interesting (and different) process, I'll be waiting to hear how it tasted. Might try to make it as well.

  • @johnshoosmith
    @johnshoosmith 3 ปีที่แล้ว +1

    Gav- I made this per your recommendations in the vid, with the 2x flip and using a bottomed mould. By golly, it all stayed together! Day three in the drying and looking good!

    • @GavinWebber
      @GavinWebber  3 ปีที่แล้ว +2

      Nice work!

    • @johnshoosmith
      @johnshoosmith 3 ปีที่แล้ว +1

      @@GavinWebber , I got a nice mold bloom, but after 4 days. It's now in the cave for flipping. It's too bad I can't attach a pic.

  • @dandrojdierii
    @dandrojdierii 5 ปีที่แล้ว +2

    Hi Gavin.i was waiting for this for a long time.can't wait to make it.

  • @MagisterMalleus
    @MagisterMalleus 5 ปีที่แล้ว +15

    I'm from Shropshire (pronounced "Shropshuh" btw) and Shropshire Blue might be my favourite cheese.

  • @charlesdeens8927
    @charlesdeens8927 5 ปีที่แล้ว +3

    Love your vids. Very thorough, informative, and well presented.

  • @kbarb1000
    @kbarb1000 2 ปีที่แล้ว

    God love ya Gav, I entirely love your videos. Your narration is delightful !!

  • @BrianKelsay
    @BrianKelsay 3 ปีที่แล้ว

    Definitely a learning experience. You will have to do this one again with the changes you noted.

  • @daviddana339
    @daviddana339 2 ปีที่แล้ว

    whew - we're are trying this - took us over 12 hours! We are changing it up a little bit - obviously, not as dry as yours. Ours was definitely more moist - our chunks are a little smaller than yours - we put it in the press right away at 10 lbs - it was feeling crumbly - turned it - still felt quite crumbly - upped it to 20 lbs - still has lots of obvious chunk impressions - turned this for 4 days - it continued to drain, less and less each day - by day four, the drainage was quite small. Did not air dry it, as it was feeling dry enough [ I have done7 of your cheeses]. Put it in my 'cave' [small refrigerator] at 55 degrees and about 85% RH - it has now been in the fridge for 3 days and is getting a nice mold all over it - I turned it today [I have a chart for my 7 cheeses, I coordinated them all to turn once a week on the same day - that is why I turned the Shropshire - keep them all together for turning] - so far - looking good. My plan - I will do the knitting needle piercing per your schedule...but, I am temped to inject all the holes with a small amount of penicillium [because of my pressing, my cheese should be a bit firmer] - I have a horse syringe with different size needles...the thought - plenty of penicillium ALL through the cheese. I want a firm and very sharp blue. Worse case - I blow it.
    Tomorrow - gruyere!

  • @tais1355
    @tais1355 5 ปีที่แล้ว +1

    Your methods are so wonderfully precise. Beautiful mix of science and instinct.

  • @johnshoosmith
    @johnshoosmith 3 ปีที่แล้ว

    Awesome Gav! This will be my first blue

  • @cheeseneedsdotcom
    @cheeseneedsdotcom ปีที่แล้ว

    About this time I was starting to panic… 😂😂😂 great video Gav

  • @schloope5137
    @schloope5137 5 ปีที่แล้ว +1

    Great video, man! Can’t wait for the next cheese-making video

  • @waskito3443
    @waskito3443 5 ปีที่แล้ว

    Every once in a while I come back to these videos and binge watch lol

  • @Kikilang60
    @Kikilang60 5 ปีที่แล้ว +4

    Sometimes instructions work, and other times they just don't. There are so many variations on making cheese, and methods of making them. Thanks.

  • @AliasUndercover
    @AliasUndercover 5 ปีที่แล้ว +4

    This is my favorite cheese. I'm so glad I now now know how it's made.
    It is a pretty dry cheese, and I personally find it a bit mellower than Stilton. I had no idea it was such a pain to make, though.

    • @brendanbennett6770
      @brendanbennett6770 5 ปีที่แล้ว +1

      My favourite too, but I seem to remember it being softer than stilton but it's been a while

  • @carmenszk
    @carmenszk 4 ปีที่แล้ว

    Wow, this is one amazing cheese, you worked really hard on it.

  • @etikilam
    @etikilam 5 ปีที่แล้ว +9

    Oh my... YES!!! :D I LOVE this cheese. It's my absolute favorite. Now to finish watching the video :D

    • @gedelmont
      @gedelmont 5 ปีที่แล้ว +1

      ¡wacala!

  • @green110775
    @green110775 5 ปีที่แล้ว

    Good on you for sticking with it through the crumbly bits!

  • @nonstop_klips322
    @nonstop_klips322 4 ปีที่แล้ว

    It's so hard to watch these without drooling.🤣😭😍

  • @verdatum
    @verdatum 5 ปีที่แล้ว +2

    It sounds like the drying phase depends quite a lot on the ambient humidity. (great video!)

  • @cHrashworks68
    @cHrashworks68 5 ปีที่แล้ว +2

    One of my favorites, and I can NOT wait to try this. On a side note, why on EARTH would three people dislike this? Curious.

    • @jennifersims7120
      @jennifersims7120 5 ปีที่แล้ว

      More than likely because eating anything moldy would kill you. Allergies or just not appetizing in the slightest to anyone who has issues with milk products like me.

    • @catzkeet4860
      @catzkeet4860 4 ปีที่แล้ว +1

      Jennifer Sims oh really........ever heard of penicillin?

  • @johncspine2787
    @johncspine2787 2 ปีที่แล้ว

    After my last Sage/Caraway cheddar resisted closing, I did some reading and the Caldwell book said to try 160 degree water for 1-3 minutes and re pressing, of course too late for my cheese, but, next time I’ll try that to get a fully closed rind. Maybe save the whey until the end in case for just such a thing. Also, freeze some whey to make breads, or the bigas/poolish/starters for breads, it really makes your breads bake darker and adds protein and flavor.

  • @dlp_6ix670
    @dlp_6ix670 5 ปีที่แล้ว

    This should have more likes and views!! Amazing video haha

  • @gromit9322
    @gromit9322 5 ปีที่แล้ว +13

    I’d have been tempted to vacuum pack it for a few days to heal up the cracks after the skewer.

  • @nicolaslecellier6980
    @nicolaslecellier6980 5 ปีที่แล้ว +3

    French here, I have to admit you Brittons nails the cheese science

  • @joefranklin7345
    @joefranklin7345 3 ปีที่แล้ว

    Wow I've never seen this cheese before.
    Very cool

  • @porkyV2
    @porkyV2 5 ปีที่แล้ว

    hello, i am curious about the music at 4:00, its very relaxing. can anyone tell me the title and genre?

  • @tomhaile7232
    @tomhaile7232 5 ปีที่แล้ว +1

    This cheese is savory and quiet fulfilling.

  • @travisphaser
    @travisphaser 5 ปีที่แล้ว +1

    gav i have come to believe you are the bob ross of cheese.

  • @Madi97293
    @Madi97293 ปีที่แล้ว

    Great video, also do someone knows the song we can hear a 5:00 ??

  • @lemagreengreen
    @lemagreengreen 5 ปีที่แล้ว

    Looking forward to this one, it's one of my favourites

  • @goddlessanarchist845
    @goddlessanarchist845 4 ปีที่แล้ว

    Still here lurking watching all the vids. Love your voice

  • @justinread4381
    @justinread4381 5 ปีที่แล้ว +1

    Hey Gavin, just letting you know I'm proudly wearing my curd nerd shirt can't wait till it's cold enough for the hoody I hot as well. Love your channel keep up the great work.

  • @drewstefano380
    @drewstefano380 5 ปีที่แล้ว

    love your how to video!! definitely giving me great ideas for new content on my videos💪

  • @vanessacouve8847
    @vanessacouve8847 2 ปีที่แล้ว

    Do you think one could use food colouring instead

  • @Melissa0774
    @Melissa0774 5 ปีที่แล้ว

    What happens if you don't cut the curds? And what difference does it make what shape you cut them into?

  • @JoshuaSeed
    @JoshuaSeed 5 ปีที่แล้ว

    My two favorite cheeses on the planet are Shropshire Blue, and bandage wrapped, or "clothbound" cheddar, followed by Point Reyes bay blue, and Cowgirl Mt. Tam. If you have never had real Shropshire, get some. They only ship it in the winter.

  • @Water-dg9kg
    @Water-dg9kg 5 ปีที่แล้ว

    Just asking how do you eat the cheese if it a has mold???

    • @ZebraChanda
      @ZebraChanda 5 ปีที่แล้ว

      Tons of cheeses have molds added to them. This is just blue cheese, have you never had blue cheese? Mold makes it blue mate.

    • @Water-dg9kg
      @Water-dg9kg 5 ปีที่แล้ว

      Chanda thanks and yes I have eaten blue cheese but I didn’t know it had mold on it 👍🏻

  • @dasbroisku
    @dasbroisku 5 ปีที่แล้ว +11

    I... I thought this level of wizardry was lost when Atlantis fell to ocean! D:

  • @theamishsoylentretailersofohio
    @theamishsoylentretailersofohio 5 ปีที่แล้ว

    Awesome video subscribed Shropshire Blue is my favorite.

  • @captainvegas4823
    @captainvegas4823 5 ปีที่แล้ว +1

    This video was a nice roller coaster. Can't wait to see how it tastes.

    • @ownpetard8379
      @ownpetard8379 4 ปีที่แล้ว

      He should have cut it and tasted it on the video. Or, at least have cut it.
      Also, I think having made, and attempted to fix, an error is a very useful thing to show. Props for that.

  • @fvgoya
    @fvgoya 5 ปีที่แล้ว +1

    Sir, I LOVE blue cheese. But just a curiosity: For a home made blue cheese, how do we know if the blue mold is a good or bad mold? Do you know what I mean? Or on the "making process stage" all mold will be good? I hope that you understand my question. English is not my first language, as you already noticed. Thank you!

  • @frostybones14
    @frostybones14 3 ปีที่แล้ว

    Your measuring spoon of mesophilic seems rounded, then you add a tad more. Is the measurement crucial and if so, what do you recommend as a safe exact amount?

  • @mainlyfine
    @mainlyfine 5 ปีที่แล้ว +4

    That unsteady pot during the stirring process was nerve wracking

  • @SCWood
    @SCWood 5 ปีที่แล้ว

    What type of mold is harmful to consume? Would that be the orange mold?

  • @farrhhaajalal2278
    @farrhhaajalal2278 5 ปีที่แล้ว +1

    Thank you my teacher for everything you offer
    I would like & I wish to present a lesson on the way ( bulgarian kashkaval cheese ) works in all its details, and you are a great teacher

  • @Name-oopsies
    @Name-oopsies 5 ปีที่แล้ว +29

    Instead of a dull knife, can I use a belt sander?

    • @drasiella
      @drasiella 5 ปีที่แล้ว +3

      What is stopping you from doing exactly that? Yolo

    • @porkchopspapi5757
      @porkchopspapi5757 5 ปีที่แล้ว

      @@drasiella He can't afford either.

    • @ronniep777
      @ronniep777 5 ปีที่แล้ว

      Yes

    • @oh1900
      @oh1900 5 ปีที่แล้ว +1

      I used a
      rotary cultivator - it turned out beautifully

  • @Digephil
    @Digephil 4 ปีที่แล้ว

    This video inspired me to go out and get some shropshire blue for myself. It's a pretty good cheese tbh, probably the most visually distinct cheese I've seen, and not bad with butter fried leek and mushrooms on toast!

  • @carolinem534
    @carolinem534 3 ปีที่แล้ว

    Hey , Just wondering where you get the cheese 'storage' containers . & what Penicillium Roq. do you recommend ? There is PJ, PS, PV, & PA ?

    • @GavinWebber
      @GavinWebber  3 ปีที่แล้ว

      PV is a good allrounder

  • @Naturamorpho
    @Naturamorpho 5 ปีที่แล้ว +1

    HI there, Gavin. Lovely cheese! I wonder: If you left the cubes of curd apart for the blue mold to grow and then pressed them, would it work the same? Second, how do you keep flies away? If I left any cheese wide open in my kitchen, it would be a matter of a few days for the maggots to start showing up. I had to make myself a bug-proof closet, of TNT cloth so that the cheeses could breathe.

  • @brandonbariel8279
    @brandonbariel8279 5 ปีที่แล้ว

    Have you ever thought of making blaand? Its basically fermented whey and there is very little information online about it and how to do it.

  • @daviddana339
    @daviddana339 2 ปีที่แล้ว

    Month 2 - I've kept it in the fridge-cave - turning weekly - wiping off the white mold every turn. I don't like the curd method [big chunks] - the mold is growing wildly through the cheese but is getting cracks throughout the cheese - even though my curds were more most than yours - I've timed all my cheese to turn at the same time [I've got 11 of yours brewed so far]. I think I'm going to vac-pak this Shropshire today to keep it from getting too dried out. It has been 8+ weeks in the cave, a small piece broke off today when I turned it - I cut off the mold - real dark orange color, plenty of mold veins. The cheese is firm, going to hard, cuts easily - like a cheddar but it is too young to get much penicilium flavor. I'll vac it for at least 4 more months and give it a shot.
    I vac-packed your 'Guido' today, 10 days of air drying, turning daily, then 2x weekly since then. Looking healthy, since very light pressing it should be like a Jack cheese in firmness. Will take it out to 4-6 weeks before I cut into it.
    I've got to say, your newer vids [last 5 years] are top notch, superior to any cheese making vid out there - your directions are precise, easy to follow - you give much more information than anyone else. I like that you give us the particular culture type for the cheeses you make; it does make a difference in the flavor that we eventually get.

  • @trpg_shiranui
    @trpg_shiranui 4 ปีที่แล้ว

    先達の方々はなぜこれを食べれれると思ったんだろう?そしてこれがどうしてめちゃくちゃ美味しいのかがまた不思議だ。ブルーチーズ食べたくなってきてしまった。

  • @truelyme2715
    @truelyme2715 5 ปีที่แล้ว

    I'm sorry for my ignorance and this question is with respect as I don't know Anything about any other cheese other than fresco and mozzarella But do we eat the cheese with the mold or do I need to do something to it before serving? Also what would go great with the cheese I would love to try different cheese. Thankyou💖💖💖💖

  • @colinlambert882
    @colinlambert882 ปีที่แล้ว

    Understandably, being in distant Victoria, he didn’t know that Shropshire Blue production in England today is Stilton with annatto colour, hence it’s not just made in the two Stilton dairies in Nottinghamshire but by the others in Leicestershire and Derbyshire. Although Stilton’s PDO status limits it to the nominated dairies, while Shropshire doesn’t, in theory it could be made by any dairy, But I’m not aware that any other dairy does produce Shopshire blue.

  • @juanavilladagallego1525
    @juanavilladagallego1525 5 ปีที่แล้ว

    Dear Gavin,all the cheeses i have vacuum packed i have have to revax again the have created water. Any advice about this happening??

  • @mustafabek2505
    @mustafabek2505 2 ปีที่แล้ว

    Thank you very much, sir. I love your wonderful recipes, but is there an alternative to calcium chloride and the starter because I do not have it, what is the alternative

    • @GavinWebber
      @GavinWebber  2 ปีที่แล้ว

      Use raw milk.

    • @mustafabek2505
      @mustafabek2505 2 ปีที่แล้ว

      ​@@GavinWebber Thanks for the advice, but what temperature is hot to make cheese in milk?

  • @Imakeweirdstuff
    @Imakeweirdstuff 5 ปีที่แล้ว

    Is it possible to make a Comté style cheese at home?

    • @GavinWebber
      @GavinWebber  5 ปีที่แล้ว

      Yes it is, I just haven't gotten around to making it yet.

  • @fvgoya
    @fvgoya 5 ปีที่แล้ว

    Sir, I LOVE blue cheese. But just a curiosity: For a home made blue cheese, how do we know if the fungus is a good or bad fungus? Do you know what I mean? Or on the "making process stage" all fungus will be good? I hope that you understand mu question. English is not my first language, as you already noticed. Thank you!

  • @Thehamstersgiude2u
    @Thehamstersgiude2u 5 ปีที่แล้ว

    Great upload!

  • @justme2423
    @justme2423 5 ปีที่แล้ว

    I am allergic to medicinal penicillin. Will this trigger an allergic reaction?

  • @michaelianrhind1530
    @michaelianrhind1530 4 ปีที่แล้ว

    Should be called Inverness blue again! Great part of the world (my home) so will have to try this cheese

  • @Melissa0774
    @Melissa0774 5 ปีที่แล้ว

    Does it smell like cheese at all, at the point when you've added the cultures and you're still cooking it before the curds form?

    • @GavinWebber
      @GavinWebber  5 ปีที่แล้ว

      Not at this stage. It starts to smell like cheese after the fats and proteins begin to break down during aging

  • @jjhh8425
    @jjhh8425 2 ปีที่แล้ว

    I think there is a mistake at 15:04 is stated 27C or 72F, but 27C is closer to 81F. I think you meant 81F.

  • @robertgeorgewerner
    @robertgeorgewerner 5 ปีที่แล้ว

    What is your relative humidity as compared with Inverness?

  • @besttiktok8035
    @besttiktok8035 5 ปีที่แล้ว

    Nice job 😋

  • @ruinprince8225
    @ruinprince8225 4 ปีที่แล้ว

    Cowbelly got me hooked on this

  • @undagroundrican
    @undagroundrican 5 ปีที่แล้ว

    Love this how not to make cheese video. Lol j/k. I am intrigued and will try someday to make my own cheese.

  • @peachmelba1000
    @peachmelba1000 5 ปีที่แล้ว +2

    I've noticed that in your videos you take pains to stir well, even when the only thing in the pot is milk (from four separate jugs). Being that liquids of like densities (that aren't the bases of an emulsion) will tend to blend homogenously with little effort, what is reason for the careful, extra stirring? Are you in fact creating emulsions in cheese making, or are you aerating?

    • @memyselfi5994
      @memyselfi5994 5 ปีที่แล้ว +2

      peachmelba1000 it’s because he used non homogenized milk. Lots of stirring is needed to keep the cream mixed in.

  • @beaugunn2632
    @beaugunn2632 5 ปีที่แล้ว +10

    It's great that you allow your subscribers to learn from your minor blues, lest we repeat them. By the way, Shropshire is pronounced "Shropsher". When speaking "Pom", we Aussies should endeavor to get it right. Got it ..... guv?

    • @beaugunn2632
      @beaugunn2632 5 ปีที่แล้ว

      @Nico .... But, but, but, you don't put Shropshire Blue on a Twinkie Wiener. Sounds good though, but I bet no one can get the stuff into a can under pressure.

    • @beaugunn2632
      @beaugunn2632 5 ปีที่แล้ว

      @Nico ..... Point taken. I can't see Weird Al eating blue cheese anyway.

  • @joshd2013
    @joshd2013 5 ปีที่แล้ว

    Is the salt just for flavor or does it also act as an inhibitor to slow down the bacteria growth to a appropriate rate for the aging of the cheese

    • @GavinWebber
      @GavinWebber  5 ปีที่แล้ว

      It slows down lactic bacteria growth during aging as well as a preservative.

  • @lindwood9999
    @lindwood9999 5 ปีที่แล้ว

    I would love to try Caerphilly. I have never found it here in the US. Can you make that for one of your videos please?

    • @JosiahMcCarthy
      @JosiahMcCarthy 5 ปีที่แล้ว

      Depending on where you are in the US, you may be able to get Landaff or Pawlet, which are like Caerphilly, but made in New England.

    • @GavinWebber
      @GavinWebber  5 ปีที่แล้ว

      Like this one? th-cam.com/video/P_2fdeHP4bo/w-d-xo.html

  • @AmbrusBL
    @AmbrusBL 5 ปีที่แล้ว

    Why cant you just tip the curds/whey carefully from the pot to the cheesecloth/colander? Wouldnt that keep the curd columns more whole?

  • @vinjagvijya
    @vinjagvijya 5 ปีที่แล้ว

    Wow it was a tight finish 😉

  • @barwakolor2248
    @barwakolor2248 2 ปีที่แล้ว

    Podziwiam Mistrzu.. (-: From Poland..

  • @LilyoftheValeyrising
    @LilyoftheValeyrising 4 ปีที่แล้ว

    I wonder if you could color it with beet juice if you wanted. It would be pink, probably a little weird.

  • @henkdevries7573
    @henkdevries7573 5 ปีที่แล้ว

    Sorry if I am just an idiot but you are taking out the curds spoon by spoon at 9m40s to 10m30s, but then when you are done you just pour the whole thing in anyway... So I wonder what is the point?

    • @catzkeet4860
      @catzkeet4860 4 ปีที่แล้ว

      You are trying to keep the shape of the cut curds. This is important as every cheese is cut differently in order to allow the whey to drain to a differing degree (which influences the texture of the aged cheese)and it also influences the way the curds compact under pressure, which controls the access of air into the the interior. You also however want to keep all the curd you can, so as a compromise, you transfer what you can gently as possible, and GENTLY pour on the last of it, so as to disturb the curds as little as possible. It’s pretty common sense.

  • @daviddana339
    @daviddana339 2 ปีที่แล้ว

    Followed your directions so far - air dried, put in fridge/cave @ 54 degrees & 85% RH....I'm at day 3 and it is COVERED with mold - mold is having a good ole time. Your instructions indicated "after 3 weeks in ripening box, mold should be covering the cheese". I don't really think I'll need to wait the 3 weeks; my top, sides, bottom is already covered - 'cept one small section on the top right.

  • @stealthtrees96
    @stealthtrees96 5 ปีที่แล้ว +28

    I would have breaded the curds that fell apart and deep fried them

  • @danielfreeley5217
    @danielfreeley5217 5 ปีที่แล้ว +2

    this is great to watch, in britain were good at saying how bad our food is but we often overlook how amazing our cheese is! it's gooooood!