This episode is so valuable! I’m just starting my Cheesemaking journey and had no idea this could happen! Please don’t stop sharing your mistakes; it’s so helpful to the rest of us newbs lol
Frankly, this was probably one of the most important cheese making videos I've watched. Before this, if I had a cheese sitting high in the brine water, I wouldn't know that it should be tossed. This was a really important lesson. Thank you.
Yes...but also watch the video with the second make. That cheese also acted differently than I thought it should AND it was perfectly fine (even, rather exceptional). Furthermore, I recently had a Gouda that definitely sat higher in the brine than ANY of my other cheeses but I kept going and it's behaved perfectly normally in all other aspects. I haven't tasted it yet, but I'm pretty sure it's totally fine. I'm saying all this because I'm learning that sometimes blanket rules don't apply to everything, and as I get deeper into cheesemaking, I'm becoming more comfortable with variance and better knowing what, exactly, I'm looking for. It's a steep learning curve and keeps me on my toes!
@@jmilkslinger I thin what makes it a steep learning curve is that you start the cheese, do all the work, and you don't realize it has gone side-wise for a a few days (or weeks or months). I appreciate your channel.
Oh, this makes me so sad! So interesting, though. I haven’t had it happen yet, but really I feel like at some point it’s bound to happen to any of us. Thank you for sharing the lesson with us!
I'm so glad I watched this video. I made some gouda and it did the same thing , squishy puffy etc. I had to throw it out. It was the very same day I saw your video. If I had not seen this video I wouldn't have known to throw it out. THANK YOU
@16:11 you just have to make some holes for the Roquefort to breathe, open the holes for 2-3 days, and seal the holes by rubbing your finger on it. After then, you're safe to brine it like how the Italian cheese workers make their cheeses, especially for Gorgonzola, shown in food insider. Recommending to watch it.
Found your channel last week and I am watching every video you have made from the very beginning. I just finished this video and OMG it is exactly what happened to my "jarlsberg style" cheese that I am making. I made a mistake in that after pressing I was supposed to dry it for 10 to 12 hours THEN put in the salt brine. Well, I put it in the salt brine immediately after pressing. It floated high in the brine but I have only brined 2 other cheeses (I am very new to cheese making) so I didn't think much of it. After I took it out I looked back at the recipe to find out the next steps and that is when I realized my mistake. I am going to go forward with the aging process just to see what happens but I am torn. I also want to cut it open to see what it looks like inside. But before I decide how to go forward, I am going to watch part 2. I will keep you posted. I may ask some questions if that is ok.
Here's a tip. When transferring / pouring curds put your bucket in the sink during the transfer liquid that sloshes out will go down the drain. Viola no stove ness.
haven't had coliform yet after over 40 cheeses, but have had late-blowing a few times. i use star-san to sterlilize anything i don't boil, and only use fresh milk. during makes, i use the vinegar-water mix to keep clean as i go. i think you're right about it being the older cream. it likely wasn't the cream's age, but that it was contaminated along the way. i've had storebought pastuerized cream last 5 weeks and still be tasty, but haven't used any that old in cheesemaking.
Good differentiation re the cream's age versus getting contaminated along the way. I'm inclined to agree with you, but hang tight...the plot thickens (or twists) in part 2!
No, but I'm almost positive the cheese was perfectly fine and the holes were just from placing an unpressed cheese in a salt brine --- the bloat is a natural consequence of those things.
I think the puffing issue in your cheese comes from the Flora Danica. Flora Danica creates a small amount of carbon dioxide which make small holes in some cheese (eyes). When you cut the cheese, at first glance it looked like swiss cheeses, the holes are well round shaped, and this is usually the shape of the eyes created by carbon dioxide, and given open texture of the cheese (very low pressure + the use of LM57) these factors combined helped to create eyes so from the outside your cheese looked puffed. That is my guess, I'm not really an expert. I don't think it's the cream. I was surprised by the use of Flora Danica, because usually most of the blue cheese (Roquefort, Stilton, Gorgonzola, Bleu d'Auvergne) don't use it.
Good thinking! Thanks for weighing in! In retrospect, I think it's primarily a combination of not pressing the cheese and then brining it. I make lots of other cheeses with Flora Danica that don't puff up like that, though I'm sure the culture could certainly contribute to the puffing...
This episode is so valuable! I’m just starting my Cheesemaking journey and had no idea this could happen! Please don’t stop sharing your mistakes; it’s so helpful to the rest of us newbs lol
Frankly, this was probably one of the most important cheese making videos I've watched. Before this, if I had a cheese sitting high in the brine water, I wouldn't know that it should be tossed. This was a really important lesson. Thank you.
Yes...but also watch the video with the second make. That cheese also acted differently than I thought it should AND it was perfectly fine (even, rather exceptional).
Furthermore, I recently had a Gouda that definitely sat higher in the brine than ANY of my other cheeses but I kept going and it's behaved perfectly normally in all other aspects. I haven't tasted it yet, but I'm pretty sure it's totally fine.
I'm saying all this because I'm learning that sometimes blanket rules don't apply to everything, and as I get deeper into cheesemaking, I'm becoming more comfortable with variance and better knowing what, exactly, I'm looking for.
It's a steep learning curve and keeps me on my toes!
@@jmilkslinger I thin what makes it a steep learning curve is that you start the cheese, do all the work, and you don't realize it has gone side-wise for a a few days (or weeks or months).
I appreciate your channel.
Oh, this makes me so sad! So interesting, though. I haven’t had it happen yet, but really I feel like at some point it’s bound to happen to any of us. Thank you for sharing the lesson with us!
I'm so glad I watched this video. I made some gouda and it did the same thing , squishy puffy etc. I had to throw it out. It was the very same day I saw your video. If I had not seen this video I wouldn't have known to throw it out. THANK YOU
@16:11 you just have to make some holes for the Roquefort to breathe, open the holes for 2-3 days, and seal the holes by rubbing your finger on it. After then, you're safe to brine it like how the Italian cheese workers make their cheeses, especially for Gorgonzola, shown in food insider. Recommending to watch it.
Found your channel last week and I am watching every video you have made from the very beginning. I just finished this video and OMG it is exactly what happened to my "jarlsberg style" cheese that I am making. I made a mistake in that after pressing I was supposed to dry it for 10 to 12 hours THEN put in the salt brine. Well, I put it in the salt brine immediately after pressing. It floated high in the brine but I have only brined 2 other cheeses (I am very new to cheese making) so I didn't think much of it. After I took it out I looked back at the recipe to find out the next steps and that is when I realized my mistake. I am going to go forward with the aging process just to see what happens but I am torn. I also want to cut it open to see what it looks like inside. But before I decide how to go forward, I am going to watch part 2. I will keep you posted. I may ask some questions if that is ok.
Good luck! And yes, you can always ask questions!
Although this wasn't your desired out come... thank you I learned alot!
Here's a tip. When transferring / pouring curds put your bucket in the sink during the transfer liquid that sloshes out will go down the drain. Viola no stove ness.
Thank you for this video! This has been extremely helpful!
haven't had coliform yet after over 40 cheeses, but have had late-blowing a few times. i use star-san to sterlilize anything i don't boil, and only use fresh milk. during makes, i use the vinegar-water mix to keep clean as i go. i think you're right about it being the older cream. it likely wasn't the cream's age, but that it was contaminated along the way. i've had storebought pastuerized cream last 5 weeks and still be tasty, but haven't used any that old in cheesemaking.
Good differentiation re the cream's age versus getting contaminated along the way. I'm inclined to agree with you, but hang tight...the plot thickens (or twists) in part 2!
Very interesting and informative.
Question. Why do you add calcium chloride to farm fresh milk? Love l9ve you videos.
Because it doesn't hurt and sometimes I get a bigger yield because I add it. It's totally not necessary, though!
That was going to be one big blue!
Jennifer where’s the second part to this cheese?
th-cam.com/video/8yVZx5jfsz0/w-d-xo.html
Thanks Jennifer love your work Girl, keep it up. 👍
Jennifer have you ever found a fer sure answer as to what did this?
No, but I'm almost positive the cheese was perfectly fine and the holes were just from placing an unpressed cheese in a salt brine --- the bloat is a natural consequence of those things.
16:24 the cheese is screaming "help me please"
😂😂😂
👍👍😀sad about the cheese😪
Lesson of the day: never use old cream or old milk, if you do use, then boil it to sterilize before adding.
I think the puffing issue in your cheese comes from the Flora Danica. Flora Danica creates a small amount of carbon dioxide which make small holes in some cheese (eyes). When you cut the cheese, at first glance it looked like swiss cheeses, the holes are well round shaped, and this is usually the shape of the eyes created by carbon dioxide, and given open texture of the cheese (very low pressure + the use of LM57) these factors combined helped to create eyes so from the outside your cheese looked puffed. That is my guess, I'm not really an expert.
I don't think it's the cream.
I was surprised by the use of Flora Danica, because usually most of the blue cheese (Roquefort, Stilton, Gorgonzola, Bleu d'Auvergne) don't use it.
Good thinking! Thanks for weighing in!
In retrospect, I think it's primarily a combination of not pressing the cheese and then brining it. I make lots of other cheeses with Flora Danica that don't puff up like that, though I'm sure the culture could certainly contribute to the puffing...
Looks like baby swiss to me.....
Haha! Definitely NOT a Baby Swiss!
@@jmilkslinger I have clabber started starting… I have milk in a jar… I’m trying a heard share