Most people will be here because of Wallace & Gromit. Wensleydale was having financial difficulties, up until Wallace & Gromit became popular and saved the factory. See, Wallace's love for cheese transcends dimensions...
I would love to see a modern remake of this cheese to include the waxing process, cutting, tasting and review. Also, I miss my favorite supporting character, the digital thermometer. Well done over all, Gavin. I thoroughly enjoy your videos.
Wishing i had read the full intro to this cheese in your book and how much time to set aside. Started at 19:00. read the intro at 19:30. its going to be a late night but should be worth it.
I grew up outside of Harrogate and Mum and I would go to the town market on Saturday in Ripon and get incredibly good Wensley that had come in from one of the local farms. We always had the best of Yorkshire country cheeses as part of our meals.How I miss those days.
Not sure if I have heard of this before. But glad that you demonstrated it. Thank you. Always looking for your cheese vids. Any cheese vids and I'm there!
omg i am into anything that deals with fermentation... and now i have found this awesome channel with all these fantastic in depth cheese recipes?! ugh i need help.
2138red I'm about to make some aged cheese to go with my beer that I brewed. Maybe add one of those pickles I fermented as well. Can't think of anything else though
im into brewing beer too! i have a bavarian wheat and a red ale going right now. We also make homemade pickles during the summer and pickled zucchini. this has to stop lol
You all should try sour cream next, super easy! I make mine using about a tablespoon of kefir and a pint of heavy cream... Just cuddle it for about a day/overnight and let it burp once in a while. It firms up when you put it in the fridge. :)
thanks a lot for the recipe please i would ask you if i can coagulate milk for two days without adding any things after should i making it on fire or not
Can you make a pumpkin spice Wensleydale cheese next ? and a sage and derby cheese aldi had them for October but I wanted to learn to make it so I had it year round !!
+Shannon Sand No probs, best of luck. Make sure you start first thing in the morning because it takes about 9 hours from milk to final, but well worth the wait!
just found your channel, this is the third video i have watched. i have fallen in love with your content however i was left deeply unsatisfied at the start of the video. where was the 'g'day curd-nerds'!!?? still in love with your channel and overall a very happy subscriber!
I love Wensleydale cheese, but I have a question, yours looks different, like a lot different, than the ones we buy here in the UK. Our don't have wax on the outside, nor do they have any marbling effects. It's simply a white crumbly cheese, and sometimes they add cranberries or apricots and ginger. So my question I guess is, is yours a different recipe? Or is it also a white crumbly cheese that's gone slightly different ( with marbling and wax) ? Thanks x
Hmm. From the real Yorkshire Wensleydale cheese I've tasted, my version is quite similar. I added the sage as an experiment. You can omit it if you want. It is also waxed because I can't maintain the humidity as high as a commercial cheese maker.
Wait, the calcium chloride is for when using homogenized milk? I've been using Pasteurized non homogenized milk with the calcium chloride. Maybe this is why my curds are tougher than expected.
Is it possible to get a mother culture going from a store bought cheese? I get that with a very old cheese you may not get anything going, but what about a more fresher cheese, like a mozzarella or something similar? I am in a situation that i can't buy any cultures because in my country they only sell big boxes for cheese factories, and i don't really want to order it from abroad.
+Akato It's a great book, he doesn't use any bought cultures, only Kefir and raw milk. It seems that in Kefir are present all types of bacteria, thermophilic, mesophilic, and also the molds (white, orange, blue, etc). You just promote some of the to grow and inhibit others depending the cheese you want.
@@GavinWebber not if it’s pressed or fixed on both ends..see? I understand the process, why can’t you like, turn to lock the stationary follower, then flip, unlock the other side, and reapply pressure? I’m just wondering why the whole “remove the cheese to flip” hasn’t got a solution like what I’m envisioning, or has some “cheese making reason” it is done this specific way..
In other words, both followers are identical..they could be locked into place with a quarter or third turn anywhere along the barrel, or be free moving when not engaged..gradations along the barrel would allow them to be locked down wherever they end up from the pressing..
Sorry, don’t know how to edit..! Given my explanation below, or above, it would work like this..initially, the bottom follower is locked, top free moving. After the first press, lock down the top wherever it stops, flip, turn the previously locked one to free moving, and press from the new side. No removing the cheese..
+sammyston I just got fast fibre connected to the home, and had these two videos in reserve. They used to take up to six hour to upload via DSL, now only take 10 minutes!
Jesus:See What You Think Marill: (Sniffing) Jesus: Wensleydale... Marill: Nhh Nhh Jesus: Stilton...? Marill: Nhh Nhh Jesus: OH! I Don't Know Buddy This Cheese Might Never Been Tasted Before Let's Try Another Spot!
Probably asked before but no need for gloves or losing the ring on the finger when hands in the curd? Microbes under one nail is about 5million and under the ring there are same number of microbes as there are people in Europe. Like the videos and really admire the skills and patience to make your own cheese.
"cheese, Gromit!" Gavin - your instructional videos are excellent!
+James Reid Thanks James
*Wallace and gromit theme starts playing but its distorted*
Ive never really considered why Wensleydale is so crumbly. Really interesting to see the process behind it, which helps explain it
A little mouse walked by when you stirred in the culture!!! Love this channel.
this guys so chill, just a video of a chill guy making good cheese i love it
how did you learn to make cheese? how many times a week do you eat your own cheese? videos are excellent.
I'm only here because wallace and gromit 😂
Brandon same
Same
Same
OMG ME TOO XD!!!
Most people will be here because of Wallace & Gromit. Wensleydale was having financial difficulties, up until Wallace & Gromit became popular and saved the factory. See, Wallace's love for cheese transcends dimensions...
Everybody knows the moon's made of cheese..
I would love to see a modern remake of this cheese to include the waxing process, cutting, tasting and review.
Also, I miss my favorite supporting character, the digital thermometer.
Well done over all, Gavin. I thoroughly enjoy your videos.
TUCKING INTO A BIT OF WENSLEYDALE
Wishing i had read the full intro to this cheese in your book and how much time to set aside. Started at 19:00. read the intro at 19:30. its going to be a late night but should be worth it.
It's 4:37 in the morning and I'm watching someone make cheese. Idek.
Ha, Ha! I am at 4:27 am 10 min ahead of you!
@@awakenewengland behind*
Nice to see your videos again! Truly makes me appreciate the art of cheese making!
+KuroiHato69 Thank you. Certainly lots more different styles of cheese to come.
I grew up outside of Harrogate and Mum and I would go to the town market on Saturday in Ripon and get incredibly good Wensley that had come in from one of the local farms. We always had the best of Yorkshire country cheeses as part of our meals.How I miss those days.
It's a nice part of the world to visit.
Not sure if I have heard of this before. But glad that you demonstrated it. Thank you. Always looking for your cheese vids. Any cheese vids and I'm there!
+John Lord Thanks John. It's a delicious cheese.
omg i am into anything that deals with fermentation... and now i have found this awesome channel with all these fantastic in depth cheese recipes?! ugh i need help.
2138red I'm about to make some aged cheese to go with my beer that I brewed. Maybe add one of those pickles I fermented as well. Can't think of anything else though
im into brewing beer too! i have a bavarian wheat and a red ale going right now. We also make homemade pickles during the summer and pickled zucchini. this has to stop lol
You all should try sour cream next, super easy! I make mine using about a tablespoon of kefir and a pint of heavy cream... Just cuddle it for about a day/overnight and let it burp once in a while. It firms up when you put it in the fridge. :)
akatsukiawsome13 Sounds like you’re raising a baby. Cuddle it, burp it once in a while.
Hm-mm I see that the lord of decomposition has blessed you with his guidance.
I love Wensleydale Cheese but have difficulties in getting it. Maybe someday I will now be able to make my own.
Damn it! I watched this whole video just because I wanted to see u wax a cheese!!
What's wrong with wensley dale....
thanks a lot for the recipe please i would ask you if i can coagulate milk for two days without adding any things after should i making it on fire or not
Get wallace! He will love this!
VWALLACE IS DEAayD
i love watching when trying to fall asleep
You lost me at 2 hours of curd stirring. I've seen automated tools for stirring advertised on the telly. Any experience with them?
Right?
Why would you need?
No pain no gain bruh
Is it okay to invest in automatic stirrer? Seems like a good investment with all that stirring lol
+bioletsmakeiteasy It certainly is. I know lots of home cheese makers that build their own automatic stirrer! Your arm certainly will get tired.
What's wrong with wensleydale?
So mild and creamy, yet with a dirty tang. Love this cheese so much.
Have you ever made Morbier?
Gavin, how do you know what amount of pressure you are applying when you use your press?
th-cam.com/video/hQaqzmmdqHs/w-d-xo.html
@@GavinWebber Thanks Gavin!
so would you use a wooden barrel to make cheese?
I love your videos, do you wrap or wax the cheese for aging? Thank you
Both!
Can you make a pumpkin spice Wensleydale cheese next ? and a sage and derby cheese aldi had them for October but I wanted to learn to make it so I had it year round !!
hi gavin did you keep the curds warm in the 2 hour process or did they go cold
+narelle perry Yes, I had the colander over the pot of warm whey. There was sufficient heat during the 2 hours to keep the curds warm.
"I'm not dabbing I'm looking at the floor for cheese"
Thank you ...I need to ask you about the red colour
is it true ...that cheese has that colour
Sorry, I don't understand. The red colour is in the wax that coats the cheese. The cheese is not that colour.
what is sthe red layer in the tumbnail?
Red cheese wax
It's a layer of wax for airtight sealing.
Where can you buy Cheese making gear.
Any good cheese making supply shop online or my shop here; www.littlegreenworkshops.com.au/product-category/cheese-making/
Thanks for the help and info.
Awesome I can't wait to try this! thanks for the videos.
+Shannon Sand No probs, best of luck. Make sure you start first thing in the morning because it takes about 9 hours from milk to final, but well worth the wait!
Will do, thanks Gavin. 😊
*NOT EVEN WENSLEYDALE?*
Is there a method to use on lieu if buying a press? Tyia
When i had a chance to eat Wensleydale i accutaly ate the Red too
just found your channel, this is the third video i have watched.
i have fallen in love with your content however i was left deeply unsatisfied at the start of the video.
where was the 'g'day curd-nerds'!!??
still in love with your channel and overall a very happy subscriber!
This was one of the very first videos before I started using my catch phrase. There are probably about 5 of these such videos on the channel
Older vid, but..temp control of curds during long process? Does it just go to room temp?
The milk can hold the heat for a long time. The temperature doesn't drop rapidly like water.
I love Wensleydale cheese, but I have a question, yours looks different, like a lot different, than the ones we buy here in the UK.
Our don't have wax on the outside, nor do they have any marbling effects. It's simply a white crumbly cheese, and sometimes they add cranberries or apricots and ginger. So my question I guess is, is yours a different recipe? Or is it also a white crumbly cheese that's gone slightly different ( with marbling and wax) ? Thanks x
I would love to do this! Wish you lived closer!!
Hmm. From the real Yorkshire Wensleydale cheese I've tasted, my version is quite similar. I added the sage as an experiment. You can omit it if you want. It is also waxed because I can't maintain the humidity as high as a commercial cheese maker.
evie Roberts Hi Gavin,
Can you vacuum bag the cheese instead of waxing??
What is put in leaf
Beautiful!😊
that was pretty hot to dry out/cook the sage at.... but I bet it looks nice , what about the taste? did you get any sage taste after it was done?
Yes
Hi,,how to remove acidity in milk, thanks you,,,
what is the average cost of a wheel one everything is said and done if i already had all the equipment per se?
About AUD$10 per kilo, depending on the type of milk you source.
Have you tried aging cheese inside of another cheese?
woah
inception cheese?
Wait, the calcium chloride is for when using homogenized milk? I've been using Pasteurized non homogenized milk with the calcium chloride. Maybe this is why my curds are tougher than expected.
Sorry, early days in my cheese making journey. Use calcium chloride for heat treated milk.
@@GavinWebber Ah, thank you.
a occasional view of the flame would be a useful reference!😀
Is it possible to get a mother culture going from a store bought cheese? I get that with a very old cheese you may not get anything going, but what about a more fresher cheese, like a mozzarella or something similar? I am in a situation that i can't buy any cultures because in my country they only sell big boxes for cheese factories, and i don't really want to order it from abroad.
Grab a copy of David Asher's "The Art of Natural Cheesemaking" it has all the answers you seek.
Thank you, i placed an order for it. It sounds like a great book.
Any comments on the book, Ionut ?
+Akato It's a great book, he doesn't use any bought cultures, only Kefir and raw milk. It seems that in Kefir are present all types of bacteria, thermophilic, mesophilic, and also the molds (white, orange, blue, etc). You just promote some of the to grow and inhibit others depending the cheese you want.
Do you eat all of the cheese you made?
No, I share it with family and friends.
They are so lucky to have you
mine never really knitted after the 12 hours. What did I do wrong!!!
*Gulps* even Wensleydale?
how can you measure the pressing pressure?
The compression spring is rated at 50lbs (22kg) of pressure when fully closed. There in between pressures are a guestimate.
Who doesn't love Wensleydale?
*WALLACE WANTS TO KNOW YOUR LOCATION*
Wensleydale? Yes sir. Fine, I'll have some of that please. Oh, I thought you were speaking to me, that's me name, wensleydale.
Splendid
Awwwwww 1:40 what is that little critter?
That's one of the taste testers. Check out my Edam taste test for a good look at them.
what would you use this cheese for?
emerybryant - eating while watching Wallace and Gromitt.
nice :) lol
wow work amazing
soothing voice is soothing lol
Wallace: Wensleydale?
Percentage of viewers: .5%-Just like cheese 99.5% Wallace and Gromit
Now now, no need to get into a fuss, chuck.
Not even wesleydale?
You didn't wax it...
Nice
Please I do not know english add Turkish subtitles thanks 💟
NICE
Thanks!
*"I love the theater!"*
*Wallace wants to know your location*
5:40 not gonna lie, it kinda looks like porridge
Who else looked up Wensleydale Cheese because of Wallace and Gromit?
And that's the only reason I made it :-)
Wallace would like to know your location.
Can you make the moon? Cause everyone knows the moons made of cheese!
....not even wensleydale...?
Why aren’t cheese molds made with a follower on both sides? Then you’d just have to flip it over without removing it from the mold…
Physics. If the mould is open both ends the curds will shoot out the bottom when you press it. Logic spock.
@@GavinWebber not if it’s pressed or fixed on both ends..see? I understand the process, why can’t you like, turn to lock the stationary follower, then flip, unlock the other side, and reapply pressure? I’m just wondering why the whole “remove the cheese to flip” hasn’t got a solution like what I’m envisioning, or has some “cheese making reason” it is done this specific way..
In other words, both followers are identical..they could be locked into place with a quarter or third turn anywhere along the barrel, or be free moving when not engaged..gradations along the barrel would allow them to be locked down wherever they end up from the pressing..
Sorry, don’t know how to edit..! Given my explanation below, or above, it would work like this..initially, the bottom follower is locked, top free moving. After the first press, lock down the top wherever it stops, flip, turn the previously locked one to free moving, and press from the new side. No removing the cheese..
2 videos in 1 week. Whats going on m8?
+sammyston I just got fast fibre connected to the home, and had these two videos in reserve. They used to take up to six hour to upload via DSL, now only take 10 minutes!
+Ron Fisher Thanks for sticking around!
Gonna have to make a s**t load more moves ahy ... sweet
Jesus:See What You Think
Marill: (Sniffing)
Jesus: Wensleydale...
Marill: Nhh Nhh
Jesus: Stilton...?
Marill: Nhh Nhh
Jesus: OH! I Don't Know Buddy
This Cheese Might Never Been
Tasted Before Let's Try Another Spot!
One 12 cheese 🧀
I’m not dabbing, I’m looking at the floor for cheese
I'm not dabbing. I'm looking at the floor for cheese.
Do that 8 times in two hours...but why?
I'm here because of Sheev
Not as good as that moon cheese, amirite?
thumbnail showed red coated cheese :/
S G Yes, he waxed it afterwards. watch his cheese waxing video.
Moist.
Who likes cheese
Omg all your cheese is looks like 1 million dollar cheese :)))
They only sell under-aged Wensleydale around here, it tastes of nothing whatsoever.
Probably asked before but no need for gloves or losing the ring on the finger when hands in the curd? Microbes under one nail is about 5million and under the ring there are same number of microbes as there are people in Europe. Like the videos and really admire the skills and patience to make your own cheese.
Not even Wensleydale
Wallace wants to know your location