@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!!
@@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.
@@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.
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.
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.
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
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.
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.
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...
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.
One of my favorite cheeses to make, thanks to Gavin (I really appreciate your teaching and craftsmanship. Thank you!). Highly recommend making this cheese.
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.
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.
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.
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!
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!
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!
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.
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?
@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.
OK i had to pause...i know it aint easy being cheesy...but i live in INVERNESS,. FL i'm not a cheeses nerd, but i am a big rat cheeses eater,..just had a blue cheeses, bacon tomato burger, on an onion bun, yummy! but this inverness Scottish cheese sounds like a good cheese to send to Florida,...yeah? lol a few scraps perhaps?
Robbie K555. Whole Foods has an awesome Shropshire Blue imported from the UK if you have Whole Foods in Florida you should definitely try it. Its not as blue as what he's made here I don't know if I'd be down with that blue of a cheese. It looks like a cross between cheddar and blue cheese. Whole Foods is very good about the free samples thing most of their cheeses are expensive so don't be shy about asking. They had a wicked expensive truffle cheese that was easily one of the best cheeses I personally have ever had and well worth the price. Great deals to be had in the short ends basket. Let me know if you find anything awesome I may not have tried brother
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.
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?
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!
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?
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.
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.
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💖💖💖💖
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.
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.
Not a cheese person, its too flavorful QAQ, but here i am. I love how positive the comments section is, it makes me want to try some and hope to love cheese someday too
Funnily enough I never liked blue cheese, tho I love hard cheeses.....good piquant, crumbly cheddar, sweet grainy parmaggiano.....just yumm. A little while ago I was trying some cheeses in a shop and she offered me a bit of a blue. I mentioned not really liking blues, and she advised it might not be the best starter as it was complex and strong, but I said I’d give it a go........it was gorgeous. I did try some of the commonly available commercial blues again, and nope, still don’t like em. Guess I just have expensive cheesy tastes lol.....pity I don’t have the income for em lol
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
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.
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?
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.
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
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.
Worcestershire = Wus-ter-sher. Not Wor-ches-ter-shy-er, or even this place in Wales, pronounced, not like it's spelled; Llanfairpwllgwyngyllgogerychwyrndrobwllllantysiliogogogoch
Itttsss fiiiiinne You english and your "burgh" and "shire", as long as the message is conveyed it's fine. If I corrected every person who pronounced "New Orleans" like a tourist, I'd never have time to watch a guy make cheese.
So you spent 3-6 months just to make this video? What a man 😄👍
@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!!
@@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.
He must have a number of videos aging
@@battosaijenkins946 this mold is actually related to the mold that the drug penicillin is made from.
@@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.
Gavin I would like to see you make your own original style of cheese some day!
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.
Not a big cheese guy, I just love watching cheese being made.
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.
Gavin got me started last year. I used to watch his videos daily
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
It was certainly no vacation Bruce. I'll expand on that during the livestream tomorrow.
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.
don't blame him, english is his second language. really, every time he said shire, it was like bamboo pins under my finger nails
@Sharpy Strayan
Shropsha
@@TheSateef this comment is so good 🤣🤣🤣
I like the dialect that would say "shrop-sheer"
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.
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...
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.
I'm from Shropshire (pronounced "Shropshuh" btw) and Shropshire Blue might be my favourite cheese.
That cheese is BEAUTIFUL !!!! It was really fun watching it be made as well.
One of my favorite cheeses to make, thanks to Gavin (I really appreciate your teaching and craftsmanship. Thank you!). Highly recommend making this cheese.
I've been hoping someone would make this cheese! Saw the recipe online and it looks wonderful
Wow, that was something completely different. Thanks. 🤠
You're welcome Larry!
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.
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.
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.
Very interesting (and different) process, I'll be waiting to hear how it tasted. Might try to make it as well.
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.
My favourite too, but I seem to remember it being softer than stilton but it's been a while
Great video! Nice to see the imperfections during the process as well.
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!
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!
Nice work!
@@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.
This is one of those channels whose thumbnail I click once and then TH-cam absolutely bombards me with recommendations.
Hi Gavin.i was waiting for this for a long time.can't wait to make it.
Sometimes instructions work, and other times they just don't. There are so many variations on making cheese, and methods of making them. Thanks.
Oh my... YES!!! :D I LOVE this cheese. It's my absolute favorite. Now to finish watching the video :D
¡wacala!
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!
Great video again. And even better because there were mistakes made, not covered up, not hidden, this way we all learn.
this is the coolest channel I have ever witnessed
Your methods are so wonderfully precise. Beautiful mix of science and instinct.
I... I thought this level of wizardry was lost when Atlantis fell to ocean! D:
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.
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.
Jennifer Sims oh really........ever heard of penicillin?
About this time I was starting to panic… 😂😂😂 great video Gav
Love your vids. Very thorough, informative, and well presented.
I'm hoping mine will be this good one day ha
French here, I have to admit you Brittons nails the cheese science
It sounds like the drying phase depends quite a lot on the ambient humidity. (great video!)
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?
@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.
@Nico ..... Point taken. I can't see Weird Al eating blue cheese anyway.
OK i had to pause...i know it aint easy being cheesy...but i live in INVERNESS,. FL i'm not a cheeses nerd, but i am a big rat cheeses eater,..just had a blue cheeses, bacon tomato burger, on an onion bun, yummy!
but this inverness Scottish cheese sounds like a good cheese to send to Florida,...yeah? lol a few scraps perhaps?
Robbie K555. Whole Foods has an awesome Shropshire Blue imported from the UK if you have Whole Foods in Florida you should definitely try it. Its not as blue as what he's made here I don't know if I'd be down with that blue of a cheese. It looks like a cross between cheddar and blue cheese. Whole Foods is very good about the free samples thing most of their cheeses are expensive so don't be shy about asking. They had a wicked expensive truffle cheese that was easily one of the best cheeses I personally have ever had and well worth the price. Great deals to be had in the short ends basket. Let me know if you find anything awesome I may not have tried brother
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.
🪰
Every once in a while I come back to these videos and binge watch lol
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?
peachmelba1000 it’s because he used non homogenized milk. Lots of stirring is needed to keep the cream mixed in.
Great video, man! Can’t wait for the next cheese-making video
gav i have come to believe you are the bob ross of cheese.
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!
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?
God love ya Gav, I entirely love your videos. Your narration is delightful !!
Glad you enjoy it!
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.
That unsteady pot during the stirring process was nerve wracking
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.
I’d have been tempted to vacuum pack it for a few days to heal up the cracks after the skewer.
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💖💖💖💖
Definitely a learning experience. You will have to do this one again with the changes you noted.
This video was a nice roller coaster. Can't wait to see how it tastes.
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.
Hey , Just wondering where you get the cheese 'storage' containers . & what Penicillium Roq. do you recommend ? There is PJ, PS, PV, & PA ?
PV is a good allrounder
It's so hard to watch these without drooling.🤣😭😍
What happens if you don't cut the curds? And what difference does it make what shape you cut them into?
Good on you for sticking with it through the crumbly bits!
Instead of a dull knife, can I use a belt sander?
What is stopping you from doing exactly that? Yolo
@@drasiella He can't afford either.
Yes
I used a
rotary cultivator - it turned out beautifully
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.
What type of mold is harmful to consume? Would that be the orange mold?
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?
Not at this stage. It starts to smell like cheese after the fats and proteins begin to break down during aging
This cheese is savory and quiet fulfilling.
Hello from Shropshire ... corona virus brought me to this video lol
Dear Gavin,all the cheeses i have vacuum packed i have have to revax again the have created water. Any advice about this happening??
Wow, this is one amazing cheese, you worked really hard on it.
Awesome Gav! This will be my first blue
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
It slows down lactic bacteria growth during aging as well as a preservative.
I am allergic to medicinal penicillin. Will this trigger an allergic reaction?
Not a cheese person, its too flavorful QAQ, but here i am. I love how positive the comments section is, it makes me want to try some and hope to love cheese someday too
Definitely start with mild and work your way up. I'm the only one in my family who likes blue cheese.
Funnily enough I never liked blue cheese, tho I love hard cheeses.....good piquant, crumbly cheddar, sweet grainy parmaggiano.....just yumm. A little while ago I was trying some cheeses in a shop and she offered me a bit of a blue. I mentioned not really liking blues, and she advised it might not be the best starter as it was complex and strong, but I said I’d give it a go........it was gorgeous. I did try some of the commonly available commercial blues again, and nope, still don’t like em. Guess I just have expensive cheesy tastes lol.....pity I don’t have the income for em lol
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
Wow!
🇧🇬 🇧🇬 🇧🇬
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.
Do you think one could use food colouring instead
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.
Interesting
This should have more likes and views!! Amazing video haha
Still here lurking watching all the vids. Love your voice
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?
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.
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
Use raw milk.
@@GavinWebber Thanks for the advice, but what temperature is hot to make cheese in milk?
What is your relative humidity as compared with Inverness?
Inverness blue. "A uniquely English cheese."
:P
Damn i wanna make cheese, is it hard to make brie? Oohh or asiago?
Was this at all affiliated with the Shropshire Slasher?
hello, i am curious about the music at 4:00, its very relaxing. can anyone tell me the title and genre?
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.
Just asking how do you eat the cheese if it a has mold???
Tons of cheeses have molds added to them. This is just blue cheese, have you never had blue cheese? Mold makes it blue mate.
Chanda thanks and yes I have eaten blue cheese but I didn’t know it had mold on it 👍🏻
Shrop-sher.
Crazy English pronunciation thing.
A bit like Gloucestershire, pronounced 'glostersher'.
That one is insane,
Worcestershire = Wus-ter-sher. Not Wor-ches-ter-shy-er, or even this place in Wales, pronounced, not like it's spelled; Llanfairpwllgwyngyllgogerychwyrndrobwllllantysiliogogogoch
Itttsss fiiiiinne
You english and your "burgh" and "shire", as long as the message is conveyed it's fine. If I corrected every person who pronounced "New Orleans" like a tourist, I'd never have time to watch a guy make cheese.
Great video, also do someone knows the song we can hear a 5:00 ??
Looking forward to this one, it's one of my favourites
Why cant you just tip the curds/whey carefully from the pot to the cheesecloth/colander? Wouldnt that keep the curd columns more whole?
Just curious, why use non-chlorinated water for calcium chloride? It's going to get chloride in it again anyway...
Chlorine and chloride are not the same.
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。
"Curd Nerds! I can't hear ya!
Curd Nerds! Make noise!"
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.
Yes, 81F
Love this how not to make cheese video. Lol j/k. I am intrigued and will try someday to make my own cheese.
Wow I've never seen this cheese before.
Very cool
"Cut into 3inch cubes" *Proceeds to cut into 1 inch cubes*
love your how to video!! definitely giving me great ideas for new content on my videos💪
Should be called Inverness blue again! Great part of the world (my home) so will have to try this cheese
Have you ever thought of using a dry aging bag vacuum sealer for cheese that you’re not trying to get mold on
Is it possible to make a Comté style cheese at home?
Yes it is, I just haven't gotten around to making it yet.
"This is not how the cheese should crumble"
You missed your chance :(
I don't get it
Bei meinem sind maden dran