Genji Shimada im sure its fine, but i just could not bring myself to eat cheese, that flys have laid their babies in..and they hatch, and you eat it. I would not be able to..i guess just the thought.
This is so peaceful and lovely. When i was a kid i never liked any mold cheeses or anything. But after maturing to age of 22 i started to be facionated by red mold cheese and blue mold cheese. Now after finding your channel i just feel the big urge to try and make some my self. Its just like those little cheeses are sleeping days, weeks, months or even years and serve you with beatyful tastes. Thank you for sharing your knowledge with us and starting new passions! Thank you! -Chronos
Hello Gavin! This is from India. Not so long ago, some people here tried to make cheese with only rennet. Nobody knew about the cultures required. Reviews of Indian gourmet cheeses were disappointing, although it was said that name specific cultures were used. So when I watch videos such as yours I know these cultures are not easily available and available only through the internet which could be risky. With your video many will realise that cultures are required. With processed cheeseses here, the amount of matured cheese component seems minimal. You have the know how to highlight such concerns. I came to know about these things through my brother, a microbiologist who expired long ago. We did some things at home and it was very interesting. Even the raw cheeses smelt good. Thanks for the video.
hi there Gavin, here's Wojciech (pronounced in ENG-speaking countries mostly as woodchuck), a professor of chemistry from Warsaw Poland. I absolutely love your cheeses, and I duo a lot of them. Thank for all the fun you bring
I don't think I would want to take the time to make cheese, but I love watching your videos because there so relaxing and they make me happy. Keep up the great videos, thanks!
Can't begin to thank you enough for all your expertise and shared wisdom. I attempted your petite bleu a couple months ago using homogenized store bought whole milk and the requisite bacterial and fungus cultures. I found that near the 20 day mark it was getting too soft and runny so tried a new twist to salvage it. Scraped off the exterior mold, removed from the cheese cave, wrapped in foil placed in a sealed container and moved to my refrigerator at around 40F for 5 days to stop the ripening. Then, chopped it all up to combine all growing cultures evenly throughout, formed a cake, and pierced new holes. Returned to the cheese cave for a 'secondary' ripening for at least 5 days. Cheese firmed up considerably and developed a very nice texture and flavor.
thank you sir, this is EXACTLY what i was looking for! a simple, quick, almost runny blue cheese for my 1st attempt. have you tried letting it go any longer? im curious as to how runny and funky it could get in 2 or even 3 months. this is the first of your videos i have watched, and you got my subscription with it.
I love your videos , you can pull it out with a regular fridge??? Or has to be something special. Also it matters if the fridge door is open often as an usual use ?? Thanks for the videos! I want to make cheese specially camembert I love it in Paris sadly can’t find it here in México so I’m giving it a go!! Just bought everything 🙈🙈
É claro que pode usar. São esporos do fungo usado. Mas se o cara quer vender os saches da empresa.....Of course you can use it. They are spores of the fungus used. But if the guy wants to sell the company saches .....
Thanks, Bill. I wholeheartedly agree it is nearly a lost artform in the home when many used to make their own special cheese at the turn of last century.
As a Master Stilton Maker and member of the Stilton Makers Association of England : pierce it from the side as well as from the top and bottom. Just see the difference!. Good video mate. ATB.
Its my favourite channel on yt...bravo!!! I always like to make my own cheese but some of Your cheeses are beyond my supplies...Thats cool that U run a shop and make tutorials. Just perfect. Gonna make some shopping soon. Hopefully U ship to UK...
Thanks. We do ship to the UK. Shipping cost estimate are located within the cart and checkout! As the cultures and moulds are quite light, the shipping cost should be reasonable.
Omgosh that is beautiful. I just recently started learning how to heat milk and with a few additives you can have cheese. I am almost 60. I wish I would have learned in my younger days. I would love to make this.
And I'm almost 69. That's a potential problem when it comes to hard aged cheeses, who will outlive whom? I have a wheel of Parmigiano going on maybe 8 months now, hope I'm still around at the 2 year mark?
Gavin, your are my (cheese) hero, and inspired me to start cheese making! I have a question about the petit blue process: what was your schedule for airing and turning your baby blues? My first petit blues went into the aging cabinet today....
Hi Gavin, many thanks for imparting the information on your excellent videos. I have made several of your cheeses- Gouda,Wensleydale, Blue Gouda, ‘Stilton’, Feta and Petit Bleu. I am impatient to try the cheeses prior to maturing them but---?.. I tried the Feta after 4 days, brilliant it lasted 1 week. I took a guideline from you and on day32 of the Petit Bleu I dived in ! The Petit Bleu was absolutely magnificent. Soft and creamy and not super strong. Two other families and myself ate the lot the next day so maturing it went out of the window I’ve already started the next batch and it’s looking good. Best wishes. Mick Johnson. UK
Hola soy una Chilena seguidora tuya Gavin. Me encanta la forma que explicas. Tengo una pregunta. ¿puedo agregar lipasa a mi queso petit blue, elaborado con leche de vaca pasteurizada? Muchas gracias desde ya.
@Gavin Webber Yet another question from the "don't know what I'm doing" file, but can you explain in a bit more detail exactly why one of the pairs turned out more crumbly and firm than the others? I'm not sure that I follow the video in order to be able to ensure that the final product turns out like I wish. If I wanted a more runny cheese, what would I do, and conversely, if I wanted a crumbly one what would I do? That's the amazing thing that you do. Cheesemaking is an art, and you clearly have mad skills! Thanks
literally just found this channel and I'm already a curd nerd! I need to start making my own cheese! which cheese do think would be best for an absolute beginner to have a go at?? cheers
+Angelica Sciacca Thanks Angelica! Don't be afraid of the mould, embrace it. Mould is all around us, but this type enhances the flavour to an amazing degree!
Gavin Webber Can you explain to us how mold isn't dangerous? I grew up taught that moldy food is bad, like all mold is the same. If I had cheese in the fridge that developed mold, it had to be thrown out. Just a video about mold would be great.
SimmonSays mould comes in both good and bad forms. The particular mould found in blue chesse is completely edible and won't cause you to be sick. You are surrounded by all sorts of germs and bacteria all the time same thing applies not all are bad and most are actually helpful and even vital to your life.
I just wanted to say your videos are simultaneously amazing, informative, and relaxing. Don't change a thing :) One quick question from someone who has never made cheese before: How can you tell the mold on the outside is what you wanted? In other words, if some other undesirable bug made its way in there and established a culture, would you be able to tell somehow?
As long as the mould is blue-green all over, it's good to go. The only real issue would be black mould (poil de chat), which needs to be wiped off with a brine and vinegar solution. This type of mould only occurs if the cheese is too wet on the surface.
Thans to your videos Gavin, altho i dont dare to make hard cheese, soon i will experiment doing Milk ---> Cottage ---> Whey ---> Ricotta ---> Whey ---> Mysost (we will see if want to spend that many hours reducing)
Hi sear Does this aging processing done one room T° or in the fredge I have trying it but without rennet and i have cut small peas of blue cheese(i havnt pncllium) I have let it at room T° (after all the other staps like you ofcours) into 3 days , there i have sneefing alcohol so i turn it in the fredge , finaly i hav this blue chease but the smell that i have it is difference from rockfort cheese ther is no smell purhaps like camembert
Gavin, when you put the cheeses in the maturation boxes initially you say for overnight later you say 24 hours. I still work so I'm tring to get the timing down so stuff happens in the evening
I made this recipe in half the quantities using four pints of milk but it seemed to take ages to drain in the 2 molds! Do I need to age it the same amount and can I mature it at 10 degrees c in the same fridge as my cheddar?
thank you from Ecuador. I'm just starting my cheesemaking adventure and want to concentrate on blue cheeses as they are virtually unavailable here. Nor is it easy to find the necessary cultures. As there is no postal system in Ecuador getting things shipped here is only by courier and costs a fortune. I'm wondering if the scrapings from the surface of the small blue wheels can be saved and used to innoculate new batches. Seems like it should be pretty straightforward but I'd love your opinion. Thank you, John Grunewald, Cotacachi, Ecuador.
Gavin, in the recipe it states 4 tablespoons of salt but in the video you say to add only 1 tablespoon of salt to the curds. I’m just wondering which one is correct? Thank you so much for your help and for sharing your cheese knowledge!
Other than it being fun to do and being able to get cheese here in the states that you can't import, does the cheese taste any different than what you buy in a cheese shop? How about the taste between something done in a real cave vs. your cheese cave?
+Георгий Пресняков I'm talking about cheese ripened in a traditional cave vs. his "cave." I realize modern cheese is mostly ripened in refrigeration units unlike how cheese were ripened, in a real cave. Here in the states, we can't import some foods, so I'm just curious as to the differences in taste. Milk does play a part in flavor, I can see wanting to make cheese using local milk and getting a bit of a different flavor, but how much different in taste is it between where a particular cheese comes originates and one produced with local milk and ripened with local conditions.
creativeanarchy1 Thank you for a polite and elaborate answer! You see, I wouldn't really know about all of this stuff. I'm from Russia, and I can tell you that only a little part of Russia's population can allow themselves to buy real cheese occasionally. The only high-quality mass-suppliers that we used to have were the baltic states, and the relations with them are severely f****d as of now. A sad story, rly. We've got this "cheese-like substance" selling wide in the supermarkets, and that thing, proccessed with palm oil and with "no less than 70% of dairy component" is an abomination! Kinda brought this onto ourselves. huh... And isn't it ridiculous that Russia has managed to loose even it's few own cheese-making factories? Soviet cheese definitely wasn't the best, but it wasn't the worst... Yeah. Sorry for turning this into a political chat( That being said, here in Israel where I currently live, cheese isn't that good, too. Which is why I'm definitely going to make some cheese of my own one day! Cheers and good luck!
+creativeanarchy1 Good question. If you have a great cheesemonger nearby, it would probably be just as delicious in comparison to anything you could make at home. Unfortunately for me, there are not a lot of well made artisan cheeses where I live, so that's why I choose to make my own. As for the cave question, a real cave can offer much more than an artificial one. In France where they ripen sheep's milk Roquefort the caves provide the necessary humidity and temperature. Cheese labeled as Roquefort can only be made in those caves, with any others being imposters. Caves also have certain moulds that are perfect for cheese production, so that is why when making cheese at home, we have to introduce moulds like Penicillium Roqueforti and Penicillium Candidum to our mould ripened cheese. Hope that answers your question. Gav
I am very excited to try my first bleu-type cheese! I will follow your recipe, thank u!! I am curious as to why you use aluminum foil instead of plastic wrap- does it effect the taste of the cheese at all?
For some reason I had the sloppiest curd ever when I did this recipe. Not sure what I did wrong so I left it a while longer to firm before I cut the curd. Still pretty sloppy and took ages to drain. Didn't shape up too well but still tasted great.. I suppose it doesn't have to be pretty if it tastes good. Any ideas what I might have done incorrectly?
Just gave this a try (my very first time) had a clean cut in the curs but after gently mixing in the salt and filling it in to the cheese molds i ended up with really thin curd. I used the right milk. Could the rennet be the problem?
I'm currently a culinary student at The Art Institute of Ft Lauderdale, Florida, USA. I've always been intrigued with making fresh foods at home, however I share an apartment with 3 other people. Would it be possible to make homemade cheese in a normal apartment, I don't have a basement or a 'cheese cave' to store the cheese. Also is it more cost effective to make your own cheese rather than buy it at a store? I would love to get a response, I'm really interested at making cheese at home!
Sure it's possible, but you limit the types of cheese you can make without a cheese fridge. Here are a few suggestions which I've made video tutorials for; Bel Paese, Ricotta, Paneer, Quick Mozzarella
would you be able to use piece of pre-existing blue cheese as the culture start of the cheese? i would think it should work and spread the proper culture.
Hi Gavin. I have an odd question for you. If you made this blue cheese or any blue cheese, and followed the procedures exactly, except the penicillin Roquefort was omitted... what kind of cheese would you end up with? I've always wondered.
"Welcome back, curd nerds"
Instant channel subscription. Curd nerds. Beautiful.
Many thanks for the sub!
They look so disgusting but I really admire the craftsmanship
Jeroen Kuppens never been a fan of blue cheese
I'm gonna call him Cheese-man because not all heroes were capes. This guy is awesome for making such great cheese for us to watch. 😊
haha
pimxes
Your videos are getting me inspired to add cheese making as a hobby to my beer brewing! Subscribed.
Give it a try, it is most relaxing. The cheese would be great with home brew beer!
Gavin Webber make Casu Marzu next
Genji Shimada NO maggot cheese, thats not only gross but could be dangerous to ones health if you do not chew all the maggots...
Manic Morzan yManic Morzan yh it's gross af
Genji Shimada im sure its fine, but i just could not bring myself to eat cheese, that flys have laid their babies in..and they hatch, and you eat it. I would not be able to..i guess just the thought.
This is so peaceful and lovely. When i was a kid i never liked any mold cheeses or anything. But after maturing to age of 22 i started to be facionated by red mold cheese and blue mold cheese. Now after finding your channel i just feel the big urge to try and make some my self. Its just like those little cheeses are sleeping days, weeks, months or even years and serve you with beatyful tastes. Thank you for sharing your knowledge with us and starting new passions! Thank you!
-Chronos
Wow, the soft version does look really nice.
Oh neat! Nice to see ya around these parts Shrimp XD
So glad TH-cam recommended this channel to me. I've wanted to try making my own blue cheese. This video might just push me over the edge to try!
Give it a go, you'll love making your own cheese Michael!
Michael Ellis I have to make this and some artisan sourdough bread, throw in some tapenade and my pepper relish and we’re set!!!
Love blue cheese. Looks gorgeous 😋
I enjoy brewing beer and have now been getting interested in making cheese because of your videos. Thanks for the awesome technique
Hello Gavin!
This is from India.
Not so long ago, some people here tried to make cheese with only rennet. Nobody knew about the cultures required.
Reviews of Indian gourmet cheeses were disappointing, although it was said that name specific cultures were used. So when I watch videos such as yours I know these cultures are not easily available and available only through the internet which could be risky.
With your video many will realise that cultures are required.
With processed cheeseses here, the amount of matured cheese component seems minimal. You have the know how to highlight such concerns.
I came to know about these things through my brother, a microbiologist who expired long ago.
We did some things at home and it was very interesting. Even the raw cheeses smelt good. Thanks for the video.
i don´t know why i am watching this, but i like it
i don't even like mouldy cheese but i watched 17 minutes of it. cheese therapy
That's a great combo mate, beer and cheese is such a lovely combination
omg my mouth is watering!!
They look delicious!!!
I love blue cheese.
ikr
Ewww, it’s minging
I do love cheese alot .. but after watching your videos since only yesterday , I really want to make my own cheese .. thank you ♡
That last blue you tried was so soft it looked like brie. Must have been scrumptious.
hi there Gavin, here's Wojciech (pronounced in ENG-speaking countries mostly as woodchuck), a professor of chemistry from Warsaw Poland. I absolutely love your cheeses, and I duo a lot of them. Thank for all the fun you bring
I don't think I would want to take the time to make cheese, but I love watching your videos because there so relaxing and they make me happy. Keep up the great videos, thanks!
This is oddly relaxing
can you use the mold you scrape off as a starter to make more blue cheese?
+Jeremy Brua Yes it can.
Can't begin to thank you enough for all your expertise and shared wisdom.
I attempted your petite bleu a couple months ago using homogenized store bought whole milk and the requisite bacterial and fungus cultures. I found that near the 20 day mark it was getting too soft and runny so tried a new twist to salvage it. Scraped off the exterior mold, removed from the cheese cave, wrapped in foil placed in a sealed container and moved to my refrigerator at around 40F for 5 days to stop the ripening. Then, chopped it all up to combine all growing cultures evenly throughout, formed a cake, and pierced new holes. Returned to the cheese cave for a 'secondary' ripening for at least 5 days. Cheese firmed up considerably and developed a very nice texture and flavor.
Never knew I had an interest in cheese making. Turns out I do. Thank you youtube rabbitholes. Awesome channel mate!
thank you sir, this is EXACTLY what i was looking for!
a simple, quick, almost runny blue cheese for my 1st attempt.
have you tried letting it go any longer? im curious as to how runny and funky it could get in 2 or even 3 months.
this is the first of your videos i have watched, and you got my subscription with it.
I like this video. That was cool seeing the draining part in fast forward of hours to seconds. Very nicely done. Thank you for sharing this.
"Lovely quick cheese!" - 38 days later
Faster than some cheeses
Beautiful. The last one seemed perfectly matured (a few days more, for my taste). It's like a roquefort with a camembert shape. Mouth watering...
Omg yes🤤
I love that the cheese turned a bit blue! You've given me enough inspiration and confidence to give this a go.
that last one was an absolutely beautiful cheese, blue cheese is my absolute favorite.
I don't even make cheese but each night I like to watch a video from you. It's like a really cool edible science experiment! I love it!
Ms. Mag's Obsessions shut up go away
@@bigbossdaddy5354 rude as fuck
man these cheese fanatics have alot of determination for cheese
My mouth was watering just watching you with the finished product... Very nice indeed!
I love your videos , you can pull it out with a regular fridge??? Or has to be something special. Also it matters if the fridge door is open often as an usual use ?? Thanks for the videos! I want to make cheese specially camembert I love it in Paris sadly can’t find it here in México so I’m giving it a go!! Just bought everything 🙈🙈
my mouth is watering. never had blue cheese but it looks delicious!
Strange question but could you use the scraped off mold to add it into a new batch of blue cheese (instead of adding the penicilium roqueforti)?
É claro que pode usar. São esporos do fungo usado. Mas se o cara quer vender os saches da empresa.....Of course you can use it. They are spores of the fungus used. But if the guy wants to sell the company saches .....
its the same cultures so yes you can
Yes
I saw that too and thought the same idea.
Gavin, I can't stop watching your videos! So great. Maybe I'll try this one soon! I looooove blue cheese.
I’ve looked at your other videos and didn’t see one on making Fontina, my absolute favorite cheese.
i adore this channel, cheese making is an art form that people don't really care about anymore.
Thanks, Bill. I wholeheartedly agree it is nearly a lost artform in the home when many used to make their own special cheese at the turn of last century.
Gavin Webber it is in italy and france 😄
As a Master Stilton Maker and member of the Stilton Makers Association of England : pierce it from the side as well as from the top and bottom. Just see the difference!. Good video mate. ATB.
+Moorvale55 Thanks for the tip!
hi can the blue mold be used to do another batch of blue cheese?
Its my favourite channel on yt...bravo!!! I always like to make my own cheese but some of Your cheeses are beyond my supplies...Thats cool that U run a shop and make tutorials. Just perfect. Gonna make some shopping soon. Hopefully U ship to UK...
Thanks. We do ship to the UK. Shipping cost estimate are located within the cart and checkout! As the cultures and moulds are quite light, the shipping cost should be reasonable.
im not really a cheese person but cant stop watching these :)
Omgosh that is beautiful. I just recently started learning how to heat milk and with a few additives you can have cheese. I am almost 60. I wish I would have learned in my younger days. I would love to make this.
You can do it!
And I'm almost 69. That's a potential problem when it comes to hard aged cheeses, who will outlive whom? I have a wheel of Parmigiano going on maybe 8 months now, hope I'm still around at the 2 year mark?
Gavin, your are my (cheese) hero, and inspired me to start cheese making! I have a question about the petit blue process: what was your schedule for airing and turning your baby blues? My first petit blues went into the aging cabinet today....
I turned them every 2 days. Well done, hope they turn out okay.
Subscribed! my mom starts to watch your videos too she said it was amazing watching how some milk became beautiful cheeses...
Dude, it's incredible what you did. You make cheese making seens easy and simple!
I'm lactose intolerant and I still love cheese, I shall make some now. Thank you!
Hi Gavin, many thanks for imparting the information on your excellent videos. I have made several of your cheeses- Gouda,Wensleydale, Blue Gouda, ‘Stilton’, Feta and Petit Bleu. I am impatient to try the cheeses prior to maturing them but---?.. I tried the Feta after 4 days, brilliant it lasted 1 week. I took a guideline from you and on day32 of the Petit Bleu I dived in ! The Petit Bleu was absolutely magnificent. Soft and creamy and not super strong. Two other families and myself ate the lot the next day so maturing it went out of the window I’ve already started the next batch and it’s looking good. Best wishes. Mick Johnson. UK
Well done Mick
subscribed! love your soothing voice and your cheese making tutorials!
Thanks for the sub!
Love your videos Gavin. I'm going to make a cheddar this weekend and infuse it with a fruity/sour beer.
i cant stand cheese but love watching your videos.its an art
I watched this video before sleeping. All I was dreaming about was cheese.
I've always enjoyed blue cheese, more than other kinds. Almost since i was a kid. Didnt even know you could make them yourself :) Subscribed
This guy is a Gouda among men
Underrated comment tbh
@@julesverne2563 its good depending how you say it. i say it like 'Gowda' instead of 'Gooda' so it didnt make sense at first lol.
It's pronounced "HOW DA" in the Netherlands.
made these with raw milk....absolutely superb...great recipe!
Friend: "ew, there's mold on my food, Its ruined!"
Me:
Hola soy una Chilena seguidora tuya Gavin. Me encanta la forma que explicas. Tengo una pregunta. ¿puedo agregar lipasa a mi queso petit blue, elaborado con leche de vaca pasteurizada? Muchas gracias desde ya.
I don't even like blue cheese but I'm so deep in this rabbit hole that I may as well keep going
@Gavin Webber Yet another question from the "don't know what I'm doing" file, but can you explain in a bit more detail exactly why one of the pairs turned out more crumbly and firm than the others? I'm not sure that I follow the video in order to be able to ensure that the final product turns out like I wish. If I wanted a more runny cheese, what would I do, and conversely, if I wanted a crumbly one what would I do? That's the amazing thing that you do. Cheesemaking is an art, and you clearly have mad skills! Thanks
My FAVE video this was very interesting and makes me want to make some Blue cheese hope mine turns out as good as yours
Never have I ever...wanted to make cheese at home! Gotta try it.
You making cheese is weirdly satisfying me. 😁👌
literally just found this channel and I'm already a curd nerd! I need to start making my own cheese! which cheese do think would be best for an absolute beginner to have a go at??
cheers
+Matthew Foster try Caerphilly as it only takes 3 weeks to mature.
I'm afraid of moldy cheese, but I LOVE your videos!! Great work, Mr. Webber!
+Angelica Sciacca Thanks Angelica! Don't be afraid of the mould, embrace it. Mould is all around us, but this type enhances the flavour to an amazing degree!
Gavin Webber Can you explain to us how mold isn't dangerous? I grew up taught that moldy food is bad, like all mold is the same. If I had cheese in the fridge that developed mold, it had to be thrown out. Just a video about mold would be great.
SimmonSays mould comes in both good and bad forms. The particular mould found in blue chesse is completely edible and won't cause you to be sick. You are surrounded by all sorts of germs and bacteria all the time same thing applies not all are bad and most are actually helpful and even vital to your life.
I want to try this recipe does the mold size matter? The aging time is very appealing, ❤️ur videos!! Thank you💛💛💛
I like watching these videos. There will come a time when I try my hand at my first attempt at mozzarella. :) But my goal is gouda. Yum!
How're you getting on? Mozzarella is fairly easy, and is far better than shop bought.
Hi .nice video, like always. Will this o e Go ok with row milk?
I just wanted to say your videos are simultaneously amazing, informative, and relaxing. Don't change a thing :)
One quick question from someone who has never made cheese before: How can you tell the mold on the outside is what you wanted? In other words, if some other undesirable bug made its way in there and established a culture, would you be able to tell somehow?
As long as the mould is blue-green all over, it's good to go. The only real issue would be black mould (poil de chat), which needs to be wiped off with a brine and vinegar solution. This type of mould only occurs if the cheese is too wet on the surface.
Sounds good, thanks for the info!
Beautiful cheese, great job👍🏽
Thans to your videos Gavin, altho i dont dare to make hard cheese, soon i will experiment doing
Milk ---> Cottage
---> Whey ---> Ricotta
---> Whey ---> Mysost (we will see if want to spend that many hours reducing)
The soft looks delicious.
I wonder. Does the blue mold keep you from getting sick?
THAT RALLY LOOKS GOOD MAN
Thank you Gavin for sharing your talents, where can I get a curd cutter like you have?
You’ve made me hungry for blue cheese. I need to make this and a loaf of artisan sourdough, tapenade and some of my pepper relish and I’ll be set.
Hi sear
Does this aging processing done one room T° or in the fredge
I have trying it but without rennet and i have cut small peas of blue cheese(i havnt pncllium)
I have let it at room T° (after all the other staps like you ofcours) into 3 days , there i have sneefing alcohol so i turn it in the fredge , finaly i hav this blue chease but the smell that i have it is difference from rockfort cheese ther is no smell purhaps like camembert
Bravo! Feels the hand of the master! Thank you!
Gavin, when you put the cheeses in the maturation boxes initially you say for overnight later you say 24 hours. I still work so I'm tring to get the timing down so stuff happens in the evening
Have a look at the written recipe here John; www.littlegreencheese.com/2016/02/small-blue-cheese.html
Hi Gavin !
what's the easiest cheese to make (based on the ingredients) since live in Indonesia and it will be difficult to find the ingredients
Ricotta and Paneer. You should be able to source the ingredients at the supermarket.
You could dehydrate the mold spores and reuse them for more cheese and charcuterie
Gavin is the Bob Ross of cheese making
I made this recipe in half the quantities using four pints of milk but it seemed to take ages to drain in the 2 molds! Do I need to age it the same amount and can I mature it at 10 degrees c in the same fridge as my cheddar?
Amazing cheese. Greetings from Argentina
I watch you from Pakistan. Wonderful work.
Very inspirational videos and presentation
Cheese is all about waiting time
....... the longer the wait..... the better it tastes yummmmmm.
Hi sear
What will you doing with this bleu coat that are you remove it
thank you from Ecuador. I'm just starting my cheesemaking adventure and want to concentrate on blue cheeses as they are virtually unavailable here. Nor is it easy to find the necessary cultures. As there is no postal system in Ecuador getting things shipped here is only by courier and costs a fortune. I'm wondering if the scrapings from the surface of the small blue wheels can be saved and used to innoculate new batches. Seems like it should be pretty straightforward but I'd love your opinion. Thank you, John Grunewald, Cotacachi, Ecuador.
Yes you could, but it might be a bit hit and miss depending on the amount you harvest.
Gavin, in the recipe it states 4 tablespoons of salt but in the video you say to add only 1 tablespoon of salt to the curds. I’m just wondering which one is correct? Thank you so much for your help and for sharing your cheese knowledge!
the little laugh he gives after eating the non scraped piece LOL.
Other than it being fun to do and being able to get cheese here in the states that you can't import, does the cheese taste any different than what you buy in a cheese shop? How about the taste between something done in a real cave vs. your cheese cave?
+creativeanarchy1 And just how, may I ask, Gavin's cave is not "real"? Seems "REAL" to me))
+Георгий Пресняков I'm talking about cheese ripened in a traditional cave vs. his "cave." I realize modern cheese is mostly ripened in refrigeration units unlike how cheese were ripened, in a real cave.
Here in the states, we can't import some foods, so I'm just curious as to the differences in taste.
Milk does play a part in flavor, I can see wanting to make cheese using local milk and getting a bit of a different flavor, but how much different in taste is it between where a particular cheese comes originates and one produced with local milk and ripened with local conditions.
creativeanarchy1 Thank you for a polite and elaborate answer! You see, I wouldn't really know about all of this stuff.
I'm from Russia, and I can tell you that only a little part of Russia's population can allow themselves to buy real cheese occasionally. The only high-quality mass-suppliers that we used to have were the baltic states, and the relations with them are severely f****d as of now. A sad story, rly. We've got this "cheese-like substance" selling wide in the supermarkets, and that thing, proccessed with palm oil and with "no less than 70% of dairy component" is an abomination! Kinda brought this onto ourselves. huh... And isn't it ridiculous that Russia has managed to loose even it's few own cheese-making factories? Soviet cheese definitely wasn't the best, but it wasn't the worst...
Yeah. Sorry for turning this into a political chat(
That being said, here in Israel where I currently live, cheese isn't that good, too. Which is why I'm definitely going to make some cheese of my own one day!
Cheers and good luck!
+creativeanarchy1 Good question. If you have a great cheesemonger nearby, it would probably be just as delicious in comparison to anything you could make at home. Unfortunately for me, there are not a lot of well made artisan cheeses where I live, so that's why I choose to make my own.
As for the cave question, a real cave can offer much more than an artificial one. In France where they ripen sheep's milk Roquefort the caves provide the necessary humidity and temperature. Cheese labeled as Roquefort can only be made in those caves, with any others being imposters. Caves also have certain moulds that are perfect for cheese production, so that is why when making cheese at home, we have to introduce moulds like Penicillium Roqueforti and Penicillium Candidum to our mould ripened cheese.
Hope that answers your question. Gav
I am very excited to try my first bleu-type cheese! I will follow your recipe, thank u!! I am curious as to why you use aluminum foil instead of plastic wrap- does it effect the taste of the cheese at all?
For some reason I had the sloppiest curd ever when I did this recipe. Not sure what I did wrong so I left it a while longer to firm before I cut the curd. Still pretty sloppy and took ages to drain. Didn't shape up too well but still tasted great.. I suppose it doesn't have to be pretty if it tastes good. Any ideas what I might have done incorrectly?
The Force is strong with this cheese! or is it the smell? I'm loving these videos and I don't know why.
Looks simply lovely.
Just gave this a try (my very first time) had a clean cut in the curs but after gently mixing in the salt and filling it in to the cheese molds i ended up with really thin curd. I used the right milk. Could the rennet be the problem?
These made my mouth water yummmm
i put blue cheese on pizzas and in cream based carbonara over minced meat sauce on pasta Delicious!
I'm currently a culinary student at The Art Institute of Ft Lauderdale, Florida, USA. I've always been intrigued with making fresh foods at home, however I share an apartment with 3 other people. Would it be possible to make homemade cheese in a normal apartment, I don't have a basement or a 'cheese cave' to store the cheese. Also is it more cost effective to make your own cheese rather than buy it at a store? I would love to get a response, I'm really interested at making cheese at home!
Sure it's possible, but you limit the types of cheese you can make without a cheese fridge. Here are a few suggestions which I've made video tutorials for; Bel Paese, Ricotta, Paneer, Quick Mozzarella
Would this procedure work in a single large mold instead of 4 small molds?
can I use the removed mold to use it to make more blue cheese?
Yes you can
Can you use the mold you scraped off as a starter for your next batch of Petit Bleu or must you always purchase more starter?
Yes, you can reuse the P. Roqueforti in the next batch, but will have to add more starter culture.
It may be on here but do I just turn at the specific intervals? Thanks.
So, is there any use for all the mold you scraped off? Can it be eaten or used for anything else?
would you be able to use piece of pre-existing blue cheese as the culture start of the cheese? i would think it should work and spread the proper culture.
+C Wiskus yes it will, and does work.
Hi Gavin. I have an odd question for you. If you made this blue cheese or any blue cheese, and followed the procedures exactly, except the penicillin Roquefort was omitted... what kind of cheese would you end up with? I've always wondered.
+Adam Digilarmo I think it would just turn out to be a soft aromatic cheese, that would be quite pleasing. I would only mature it for 4 weeks.