I grew up on the Bay of Fundy. It's near Halifax in the sense that Nova Scotia is small enough that most things are near Halifax (or the Atlantic Ocean), but the Bay itself is to the north and west of Halifax itself and on the other side of the province. With having said that, it really drives home how small the world itself is that a Nova Scotian can watch a video on cheesemaking from Australia, then inspire that same cheese maker half a world away to take a stab at her variation on the recipe!
I'm English, and lived for about 18 months in Nova Scotia - it's always cool to see things that remind me of that time, and it's fun when it's so multi-cultural given it's an Australian doing so today.
Hi Armed Gorilla! Although I live & make cheese in Halifax NS, I named the cheese Fundy Fog because my cheesemaking milk comes from a dairy in the Annapolis Valley, which is a whole lot closer to the Bay of Fundy than I am. Besides, the name trips off the tongue rather well, don’t you think?
I didn't even notice! And once again congratulations on 300k Subs! We're a little less than 500 now as it stands. I hope you can get to 300k after another 10 years.
Hey Gavin! I found you via a viral Reddit post and I'm very happy! Never did I ever realise I could make my beloved cheese myself (game changer), I'm curious have you aver made burrata? Keep up the great work!
Great video, lots of great tips. The bay of Fundy isn’t near Halifax, wrong side of NS. I live around Saint John NB, which is on the bay of Fundy. We share the bay with North West NS, around Digby NS to get an idea of location. Home to the Highest tides in the world.
The dairy which produces my milk for cheesemaking is located in the Annapolis Valley, which is much closer to Bay of Fundy than I am in Halifax - that’s mainly why I called the cheese made from that milk Fundy Fog.
Hi Gavin @18:26 - after 21 days you suggest using micro-perf to wrap the cheeses and then finish maturing for 60 days. Are you saying to mature for 39 more days at this point for a total of 60 days in the ripening box (21 days + 39 days wrapped) or mature for 60 days after wrapping the cheese (21 days + 60 more days wrapped)? Thanks!
I wonder if the tops/bottoms had the had mold development, would the interior texture still be chalky??? Would the texture be even all over the cheese?
To be honest I actually didn't notice the audio being out of sync (although I must admit I wasn't fully paying attention) but we love attention to detail
Why not make a recipe like this but for goat cheese so it could be like Humboldt fog? Humboldt fog is the best cheese I've ever had and I would love to be able to make it as it is quite, quite pricey.
I grew up on the Bay of Fundy. It's near Halifax in the sense that Nova Scotia is small enough that most things are near Halifax (or the Atlantic Ocean), but the Bay itself is to the north and west of Halifax itself and on the other side of the province. With having said that, it really drives home how small the world itself is that a Nova Scotian can watch a video on cheesemaking from Australia, then inspire that same cheese maker half a world away to take a stab at her variation on the recipe!
I'm English, and lived for about 18 months in Nova Scotia - it's always cool to see things that remind me of that time, and it's fun when it's so multi-cultural given it's an Australian doing so today.
Hi Armed Gorilla! Although I live & make cheese in Halifax NS, I named the cheese Fundy Fog because my cheesemaking milk comes from a dairy in the Annapolis Valley, which is a whole lot closer to the Bay of Fundy than I am. Besides, the name trips off the tongue rather well, don’t you think?
Listening to his voice is very calming, like a grandfather who loves talking about his cheese
I didn't even notice! And once again congratulations on 300k Subs! We're a little less than 500 now as it stands. I hope you can get to 300k after another 10 years.
Another Fundy Bay resident here. Over on the New Brunswick side. Love your videos man!
Gavin!! So glad you started using the Sous vide…most accurate results imo!! Also I have that same exact circulator!!
Hey Gavin! I found you via a viral Reddit post and I'm very happy! Never did I ever realise I could make my beloved cheese myself (game changer), I'm curious have you aver made burrata? Keep up the great work!
You know Gavin, your being a perfectionist is just One (1) of the reasons I love you so much. Keep up the excellence that you do so well my friend!!!
You're the best!
i love coming to gavin to fill my cheese needs
Woah, like my favorite cheese. I had no idea it took soo long to make. How interesting, maybe I'll give it a shot.
Great video, lots of great tips. The bay of Fundy isn’t near Halifax, wrong side of NS. I live around Saint John NB, which is on the bay of Fundy. We share the bay with North West NS, around Digby NS to get an idea of location. Home to the Highest tides in the world.
The dairy which produces my milk for cheesemaking is located in the Annapolis Valley, which is much closer to Bay of Fundy than I am in Halifax - that’s mainly why I called the cheese made from that milk Fundy Fog.
Hi Gavin @18:26 - after 21 days you suggest using micro-perf to wrap the cheeses and then finish maturing for 60 days. Are you saying to mature for 39 more days at this point for a total of 60 days in the ripening box (21 days + 39 days wrapped) or mature for 60 days after wrapping the cheese (21 days + 60 more days wrapped)? Thanks!
60 days in total
As a Californianian I'd love to try the Nova Scotian Fog! Amazing looking cheese!
I LOVE this channel!, I just found it today and I'm on my 3rd video 🤘
How long can I keep this cheese. Should I store it in the fridge or cave?
In the fridge for long term storage, but it won't keep more than a month after it is ripe.
You gaining follwers i keep reccomending you
Thank you!
If anyone sends you a cease and desist just send them my way. I'm not a lawyer but I really like cheese so I'll give them a peice of my mind...
We have our own goats. We use low temperature pasteurization. Are there any adaptations I should be aware of?
Probably use about 15% less rennet as goats milk has a higher pH than cows milk.
Not sure which I enjoyed more; the chalky moldiness or the goaty ooziness.
Don't people usually use cheesecloth? Is it unusual for it not to be necessary?
Not when making this style of cheese. No cheesecloth required. You will see that I use it with hard cheeses.
I wonder if the tops/bottoms had the had mold development, would the interior texture still be chalky??? Would the texture be even all over the cheese?
It would have been a more consistent texture of oozy if the mould was better.
@@GavinWebber It sounds like it's a winner, both the oopsy way, and the instructed way. lol. Thanks Gavin!
Will it be Humboldt fog if I use the goats milk. I have goats.
Yes!
To be honest I actually didn't notice the audio being out of sync (although I must admit I wasn't fully paying attention) but we love attention to detail
magnifique ,dommage que ce ne soit pas sous titré en français
Dharzhay vhoo?
Cheese cheese, give me cheeeeeese. Moldy cheeeeeeese plesssse. 😋😊
Why not make a recipe like this but for goat cheese so it could be like Humboldt fog? Humboldt fog is the best cheese I've ever had and I would love to be able to make it as it is quite, quite pricey.
Probably because I would get another cease and desist if I copied their recipe; th-cam.com/video/M_AzMLhPF1Q/w-d-xo.html
Sul vivo mi tocca chi lascia di bocca
sortire un accento che torto le fa!
Here at 3,719 views.
1st, but awesome video
Second!
@@GavinWebber thats awesome
😎👍🖖✌👌😁