Greetings from Belgium 👋 OMG Gavin, please stop it. Because of you I have become a real curd nerd and I am making cheese almost every day. The camemberts disappear like snow in the sun here and I have now also started making semi-hard and hard cheeses. This is so much fun and tasty. Keep up the great video's and work 😋
im a diplomated swiss cheese maker, living in swiss, working with cheese every damn day.....i have no fuckign idea what cheese you made. going from the propion bacteria it should be Emmentaller, (also, yes, you should have wiped it with brine whenever you flipped it) still enjoied it! keep going and try some Racleet next time.
Great Video Gavin. Loved the information in the beginning and greatly appreciated you showing how you manage the mold. As home cheesemakers our cheeses rarely come out the same. It's great to learn from others how to adapt along the way and to understand that if a cheese doesnt come out exactly as planned or precise to the recipe it does not mean its a doomed failure. Its just different and Most likely, STILL DELICIOUS! thanks for sharing.
Thanks for the tutorial video … It is really amazing… My question: Is there an alternative ingredient to Propionic shermanii? Also, can I use a melted piece of Swiss cheese as a starter to compensate it instead?
The pressing with the pot lid reminded me of the cheddaring process. Perhaps you could have flipped the curd mass for another 20 minutes of cheddaring to get a dryer cheese.
You nearly broke your press at 4.5kg? That's really odd. Is there a firmer pressing weight not mentioned in the video? My press can easily deliver over 40 kilos of pressure to a cheese without issue and my 1cm thick hardwood follower is virtually indestructible.
A bit of editing magic. I didn't press at those pressures using that basket. Using the pressures provided to me by Laude, they recommended that I press at 35kg, 50kg, then 75kg over 3 hours. Not quite right and I nearly broke the press. In the video I listed the correct pressures for using my normal spring press and 165mm basket. Sorry for any confusion I may have caused. Gav
Ah that makes more sense@@GavinWebber! Editing magic! I'll certainly be giving this cheese a go, using the 35, 50 and 75kg pressures. I love the Alpine style cheeses and this one looks like it would be amazing!
@curdnerd hi. I think he means do NOT use the 35kg,50kg and 75kg weight system as it did not end well for him(the cheese was too moist and flattened with time). He means use the correct pressing times and pressures as given in his video using a normal spring type press and a mold lined with cheese/butter cloth. Thanks n good luck.jus made my first baby swiss and it's in brining phase(fingers crossed).I pressed at different pressures tho so hope will end well
Yes it is. There is a machine for the home cheese-maker. It's called a StirMate, but IMHO it only works with curds that are very small; th-cam.com/video/46ocyAtr35w/w-d-xo.html
Can you use whey to make next batch of the same cheese? Instead of dry starter culture. I remember my grandma making cheese ( not this type of course) and i think she just used whey from the last batch and fresh milk. Am i wrong ?
Greetings from Belgium 👋 OMG Gavin, please stop it. Because of you I have become a real curd nerd and I am making cheese almost every day. The camemberts disappear like snow in the sun here and I have now also started making semi-hard and hard cheeses. This is so much fun and tasty. Keep up the great video's and work 😋
Congratulations curd nerd on your new obsession 🧀
YOOOOOOOOOOOOOOOOOO Just found you!!!! Watched you on vasilis garden just now!!!! 😀😀😀
These videos make me so happy 😊
im a diplomated swiss cheese maker, living in swiss, working with cheese every damn day.....i have no fuckign idea what cheese you made. going from the propion bacteria it should be Emmentaller, (also, yes, you should have wiped it with brine whenever you flipped it) still enjoied it! keep going and try some Racleet next time.
Please don't use vulgar language, it's not necessary. God bless you.
Great Video Gavin. Loved the information in the beginning and greatly appreciated you showing how you manage the mold. As home cheesemakers our cheeses rarely come out the same. It's great to learn from others how to adapt along the way and to understand that if a cheese doesnt come out exactly as planned or precise to the recipe it does not mean its a doomed failure. Its just different and Most likely, STILL DELICIOUS! thanks for sharing.
Glad it was helpful!
Lots of warm wishes from Iran❤
I want your ripening and brining boxes but can’t find them or anything like them anywhere 😢
Unfortunately they have been discontinued by the manufacturer. I am trying to source alternatives for our store.
Awesome 👌
Thanks 🤗
Thanks for the tutorial video … It is really amazing… My question: Is there an alternative ingredient to Propionic shermanii? Also, can I use a melted piece of Swiss cheese as a starter to compensate it instead?
Not that I know of
@ Thanks dear..
It is also softer. Melts decently in a grilled ham and cheese sandwich 😍
What do you do with excess cheese after taste testing it?
"excess cheese" -- there's no such thing!
Okay but you would think that all that cheese would make him sick or extremely obese
They're called family and friends. That's what you do with it.
The pressing with the pot lid reminded me of the cheddaring process. Perhaps you could have flipped the curd mass for another 20 minutes of cheddaring to get a dryer cheese.
As usual Gavin, thanks so much for this tutorial!
No worries!
Please add turkish subtitles ❤️
I'm dying to know the secret to making Italian Trugole cheese.
The real secret to an Emmentaler is that all the cows wear huge bells 24/7.
Even then, Christopher Walken will still say it needs more cowbell 🥴
You nearly broke your press at 4.5kg? That's really odd. Is there a firmer pressing weight not mentioned in the video? My press can easily deliver over 40 kilos of pressure to a cheese without issue and my 1cm thick hardwood follower is virtually indestructible.
A bit of editing magic. I didn't press at those pressures using that basket. Using the pressures provided to me by Laude, they recommended that I press at 35kg, 50kg, then 75kg over 3 hours. Not quite right and I nearly broke the press. In the video I listed the correct pressures for using my normal spring press and 165mm basket. Sorry for any confusion I may have caused. Gav
Ah that makes more sense@@GavinWebber! Editing magic! I'll certainly be giving this cheese a go, using the 35, 50 and 75kg pressures. I love the Alpine style cheeses and this one looks like it would be amazing!
@curdnerd hi. I think he means do NOT use the 35kg,50kg and 75kg weight system as it did not end well for him(the cheese was too moist and flattened with time). He means use the correct pressing times and pressures as given in his video using a normal spring type press and a mold lined with cheese/butter cloth. Thanks n good luck.jus made my first baby swiss and it's in brining phase(fingers crossed).I pressed at different pressures tho so hope will end well
😡🤌
Baby swiss
Di you really stand there and stir for 40 minutes? Is there a machine or something you could use? That's pretty tedious!
Yes it is. There is a machine for the home cheese-maker. It's called a StirMate, but IMHO it only works with curds that are very small; th-cam.com/video/46ocyAtr35w/w-d-xo.html
Can you use whey to make next batch of the same cheese? Instead of dry starter culture. I remember my grandma making cheese ( not this type of course) and i think she just used whey from the last batch and fresh milk. Am i wrong ?
Yes, but only if making the same cheese over and over. I rarely make the same cheese twice, so I have to use new starter cultures each time.