After 6 months of ripening, this was the best ever home cheese I've made !

@GavinWebber

Жыл бұрын

Well done!

@valerieengel7854

9 ай бұрын

I agree! Enjoying ours at 6 months also. Outstanding!!

I originally intended to make Guido's cheese 9 months before Christmas to use as presents. I had some left over and opened it tonight at 12 months ageing. WOW!! it is very firm, presents a fantastic aroma and taste great on a cracker. Soon I will try it on pasta and in a salad. Thanks for the video on this wonderful cheese.

@GavinWebber

2 ай бұрын

You're welcome!

Yay for Guido!! What a privilege to be made by Gavin!

I wish this channel had "eat - er- vision." I just watched the 5 yr old taste teste with the 6 cheeses. My mouth is watering! Just found this channel last night! Makes me want to start trying to make my own cheese! Talk about a yummy channel!

@GavinWebber

2 жыл бұрын

Welcome to the channel!

@candycee8634

2 жыл бұрын

@@GavinWebber Thank you! I am truly enjoying it!

@jessicaburts3394

Жыл бұрын

@@GavinWebberI make stuffed shells Florentine with ricotta n Italian chicken sausage with mozzarella, so an Italian cover cheese like this sounds great to me.

I’ve made this a few times from the Facebook recipe and it’s super easy and good eating. I’ve made a chilli version and a pepper version which both worked well.

@GavinWebber

2 жыл бұрын

That is awesome!

@user-rp8lc4lp5c

Жыл бұрын

Hello Megan. Can you, please, give the link to the recipe or the fb page where I could find it. Thank you.

This looks like a fun one to try. I thought your puppers were stuffed dogs at first. They were so still! Such cute puppies.

I will be making this cheese. Thank you Mr Gavin. Blessings! -KayKay

This looks really interesting, I'm curious about making my own cheese - maybe I'll give this a shot for my first go around.

I love your cheese making videos! Thank you for making them!

@GavinWebber

2 жыл бұрын

You are so welcome!

You should try to replicate "canastra" cheese, its a brazillian cheese thats sold half cured and long cured, pretty famous around the soutwest region.

May try this one on Monday. The 3 white Stiltons are ripening nicely. Making 2 and a half gallons of yogurt today. It is a bit different working with jersy/sheep and goats milk all at the same time. But so far everything has been fantastic. Converted a fridge into a cheese cave and took 40 pounds to start the long aging last week. Looking forward to all manner of variety thru the years to come. Thank you for the videos. I listen to them on cheese making days . Not a whole lot of farmers still milking and making cheeses every week. Keep up the good work

I LOVE the dogs in the background!

I was wondering about getting a double boiler, but this looks like a much better solution!

I'll have to give this one a try

I just realized we have the same book! still prefer your videos but it is nice to read before bed and pick out my cheese recipes :) Please can you do more straight forward cheeses? The Bel Paise has become a staple in our house but it would be nice to have a few more that are similar to that amount of aging and work.

Love Guido! Made it many times but glad to see a video! Have one in the press right now with rosemary! It’s a great cheese for busy farmer mommas like me because it’s quick and doesn’t take a ton of brain power when you need to deal with 4 gallons of milk on a Friday night 😛

@bd7498

2 жыл бұрын

What does it taste like? Is it like a Queso Fresco or does it have a more aged flavor?

@sonrisefamilyfarm8572

2 жыл бұрын

@@bd7498 I’ve never had queso but I would venture to say it is more of an aged flavour. Very mild and holds add ins nicely!

@bd7498

2 жыл бұрын

@@sonrisefamilyfarm8572 Thanks! I am going to make this, for sure!

@sonrisefamilyfarm8572

2 жыл бұрын

@@bd7498 you’ll love it!

@Pixie3p14

Жыл бұрын

sounds like my kind of cheese lol

Thank you Gavin very cool

I made this cheese and loved it when it was young about 3 or 4 weeks old. I wanted to get a natural rind by rubbing olive oil on it but It very quickly turned into a dry hockey puck it was still very tasty and made an excellent cheese for grating 🙂

@berrysmith7634

2 жыл бұрын

Im experimenting with using heat and making a seal on the outside of the cheese like a "crust" and keeping it in a 60 percent humidity low temp environment maybe the core will remain softer since it cant be released in to the atmosphere of the jar depending on how thick the crust is humidity etc

I may double this recipe and try this next week.

I made this twice now but yesterday I made it with peppercorns. Looks good so far.

I was trying to decide what to make with the raw milk my neighbor is giving me and this popped up. Question answered!

Love the dog in the background

I was hoping that it was going to be Guido Sarducci's recipe:-)

Thanks Gavin. Remind me the butter kase.

Hello Gavin, first to say thanks for your great videos on making cheese, at 78 I have recently started to make cheese at home ,in this video please what size is the mould you are using, I have tried to find something like it in the U.K. but cannot, Bob.

Question for you Gavin - do you stir with the whisk for the entire 40 minutes or do you switch to a slotted spoon after the initial curd cutting timeframe?

This is my next hard cheese 🧀 today it will be in my press👍💥💫💖

Joking aside... great video as always! Always very informative.

@GavinWebber

2 жыл бұрын

Glad you enjoyed it!

Very quick ripening cheese. Would there be any thoughts around to add Lipase for a more piquant flavor?

@GavinWebber

2 жыл бұрын

I think so! I will have to try it once I have tasted this one to see if it needs it.

Where is the info cart? I would like this recipe. Thanks Gavin. I love your videos and instruction

@GavinWebber

2 жыл бұрын

Info card. The little i in the top right hand corner of most videos

I just joined your channel. Please make a video about making Tabriz cheese. Thankful 👏👍

@GavinWebber

2 жыл бұрын

Sure 😊

Hello gavin ..can I use thermaphilic c201 ..and with lipase for this cheese ?

what cultures you would suggest for the rand f cammabert and Gorgonzale ... have you got some international Cheese artikels .. to copy ...

Gavin I love watching your channel! How do I get t he parmigiano kit?

@GavinWebber

2 жыл бұрын

Here; www.littlegreenworkshops.com.au/product/italian-cheese-kit/ I should have some in stock by the end of this week.

looks incredible, would you recommend this for beginners?

@GavinWebber

2 жыл бұрын

Very much so.

I am becoming slightly addicted to your video's Sir. I may have missed it but what would you use this cheese for? I assume like a Parmesan?

@GavinWebber

2 жыл бұрын

Yes, you can grate it or even use it as a table cheese.

Hi, just found this video, really good like all your other videos. I was wondering. Is it possible to ripen this cheese in a normal fridge and if I use a smaller basket would that help with the colder temperature. Thanks

@GavinWebber

3 ай бұрын

Yes, absolutely

The dog!!!!!

Looks a goodun, Gav, I only have thermo C. Would I be better off using natural yoghurt instead?

@GavinWebber

2 жыл бұрын

Yes, probably closer to Thermo B

Just found your channel mentioned in an article about Sherrie David in TX in the New England Cheese making weekly Monday newsletter. I have many questions however don’t want to flood you with all of them. May you please point me which of your videos of cheese do you recommend. I make yogurt (then sour cream & excessive drained yogurt cream cheese and of course ricotta. We’re vegetarian and I’m dying for more cheese but right now only can have Swiss, provolone & mozzarella because my heart requires very low sodium 500-1000mg which is close to 2 ounces of cheese. Also, I have to stay away from Bree or Gouda type because of migraines. Lil more about me is my middle name should have been either cheese or chocolate! 😁 Thank you for you awesome channel and easy to follow teaching technique!! I will be binging to find recipes that’ll I’ll be able to make in my lil kitchen. 🧀 p.s. adorable dog!!

@GavinWebber

2 жыл бұрын

Hmmm. Check out this video for beginners, there are many suggestions for cheeses without needing a cheese fridge. Links to the cheese tutorials are in the description; kzread.info/dash/bejne/gYCNs6uJfJyeYaQ.html

@michelesoto5919

Жыл бұрын

@@GavinWebber thank you, never got this Notification from KZread. Looking forward to watching & trying out the videos you’ve recommended!

Did you intentionally choose the background during the end credits so it would look like a cheese mold? Big fan

@GavinWebber

2 жыл бұрын

Indeed I did! You're the first person who has commented on it. It's very subtle nod to cheese baskets/moulds

@Funpants94

2 жыл бұрын

@@GavinWebber your efforts don't go unnoticed! :)

I have that book and have planned on making Guidos cheese but haven't yet. Would love to know what it tastes like first. When are you going to try it?

@GavinWebber

2 жыл бұрын

20th Feb 2020. Taste test video soon there after.

@bd7498

2 жыл бұрын

@@GavinWebber Can't wait!

Great video thank you for sharing. Quick question during the 12hr brine time did you place the cheese in the fridge? During the short pressing times I am sure the cheese will be fine at room temperature, however, 12 hrs at room temperature is a long time. thanks in advance for your reply.

@GavinWebber

7 ай бұрын

I have brined at room temp approx 21C, however there is some merit of brining in the cheese fridge at 13C to slow down acid development in the cheese.

@EVovchuk

7 ай бұрын

@@GavinWebber thank you sir!

Would placing something under the pot to lift in the water bath help with temperature? Im thinking a metal cooling rack would allow better water flow under the pot. Im not sure if/how much heat is lost where it is contacting the sink bottom?

@GavinWebber

2 жыл бұрын

Yes, I have a stainless steel trivet under the pot in the sink. It works well to distribute the heat evenly.

Please let me know what milk can use pastries or non

What book is he following in some of his videos for cheese recipes

Gavin, is the 'medium' basket used for Guido's smaller than the 165mm basket that gets used for many of your other cheeses?

@GavinWebber

2 жыл бұрын

Yes, it is the larger basket in the Blue Cheese Basket 3 pack; www.littlegreenworkshops.com.au/product/blue-cheese-moulds-set-of-3/ I asked a friend to 3D print me a follower for it which works quite well

@gregpenismith1248

2 жыл бұрын

@@GavinWebber what are the dimensions on the follower, so I can print one myself? Or maybe you have a file?

Thanks, Gav! PA is the state next to mine. I notice you are using a sous vide. I tried it once and maybe I had a defective one but it took forever for the temp of the cheese to increase. Do you think the brand makes a difference?

@GavinWebber

2 жыл бұрын

Interesting! Yes, the wattage of the unit is most important. The higher the wattage, the quicker it can increase temperature. Lovely to see you Sister!

@mikedrop4421

2 жыл бұрын

PA puts out some great cheeses. Beautiful state too. I absolutely loved the time I spent there on vacation once. Being able to grab fresh veggies and bread from Amish folks in the country for brunch and then a greasy cheesesteak for dinner near Philly is wonderful.

How to you mount your anova in the sink? Do you have a magnetic mount? I have the same model as you.

@GavinWebber

2 жыл бұрын

I have two basins and it clamps to the dividing ridge in the middle.

I have just now found your page, very interested in making this cheese. In Canada, it is illegal to sell raw milk even from the farm. Is it possible to use 2% milk with half and half cream to make the whole milk for making this cheese. Maybe a friend will sell me some milk for my cats.

You mention using 1/4 teaspoon of culture, which you measure out and the add the whole packet. Just curious if I should use 1/4 teas or the whole packet?

@GavinWebber

2 жыл бұрын

It depends on the brand of culture. Follow the directions on the packet.

I dont really make cheese but yes

What do you substitute for thermophilic culture. I dont have any

@GavinWebber

3 ай бұрын

Tanya, you could try a natural yoghurt which has two Thermophile cultures in it. make sure it is pot set.

Is there a taste test video? Is it worth while?

At this point you should invest in a cow. Perfect backyard pet lol

I thought "he can't possibly be flipping and redressing that cheese again". That took all day.

I wonder if one can make it with goats milk. That is my curiosity as I am lactose sensitive and our goat will be birthing in May. No cheesemaking materials yet but we never have enough milk for that. With a second goat coming in late Spring, we hope to change that!

@GavinWebber

2 жыл бұрын

Yes you can!

How do you measure the weight on that cheese press? Are you just estimating?

@GavinWebber

2 жыл бұрын

kzread.info/dash/bejne/moWV09ymncfXeNY.html

Hi Gavin can i use pasteurized homogenized milk on this recipe and for thermophilic cultured can i use a yoghurt and how much

@GavinWebber

8 ай бұрын

Yes, and at a pinch. The cheese will be very tangy as the yoghurt culture is a fast acidifier.

@georgegeorgiou481

8 ай бұрын

thank you @@GavinWebber I will try and see how it turns out

I have read that if you use raw milk you'll only need half amount of the rennet needed on the recipe. Is that still true for this recipe?

@GavinWebber

Жыл бұрын

25% less is more like it, and half the amount of starter culture.

Will flora Danica work for this recipe? Thanks

@GavinWebber

2 жыл бұрын

No, unfortunately not. It has to be a thermophilic culture

Are these precision sous vide cookers all the rage in cheese making these days? Anybody have any brand recommendations?

@GavinWebber

2 жыл бұрын

I use the Anova brand, however it does have this high pitched buzz that is anoying if you use it as long as I do during a cheese making session. Others recommend the Inkbird brand of precision cookers.

would a bigger cheese, say 8#, take much longer to ripen? I imagine it would but I am new to this cheese making stuff.

@GavinWebber

2 жыл бұрын

Yes, the larger the cheese, the longer it takes to ripen.

@samhouston5217

2 жыл бұрын

@@GavinWebber Thank you, I sorta thought so. Is it proportional you think? so 2#=3 weeks, so, for 8#... 4X3=12 weeks? PS: I've made many of your cheeses in the last 5 months as I'm brand new to thjis, so still waiting on trying them (parm, Gouda, swiss, jarlsberg) I failed the caciocavallo.. too hot water in the end when shaping stretching... I'll try again maybe in a few weeks. Thanks again Gavin for getting me into this slowly and gently. really enjoying it now thanks to you.

What is the book called in the video

@GavinWebber

3 ай бұрын

Home cheese making by Ricki Carol edition 3

Besides some minor differences in the pressing that could be Gavin's parmesan recipe. I've made it many times but have always aged it more like 6 to 9 months. I'll have to get the two written recipes and compare the two exactly to see how different they really are.

@sonrisefamilyfarm8572

2 жыл бұрын

I would like to age my guido for 6 months and see what it is like- I would guess it’s close to a parm

I plan to try making cheese sometime but am scared incase I mess it up haha 😕

@GavinWebber

2 жыл бұрын

Just do it

@sonrisefamilyfarm8572

2 жыл бұрын

It’s a very easy cheese - hard to mess up ! You’ll do great!

@fairytale_after_dark6696

2 жыл бұрын

Yes‼️ I am a noob too. Just do it, please your soul and just create wonderful cheese. You will be so happy you did. I've just cut into my first ever homemade cheese. Its a Cheshire style cheddar and it's only 4 weeks old. My family didn't think I could do it, but they were shocked at how good it is. Don't be worried,,,,just go for it 👍👏👍

Well this was my first attempt into hard cheese. I think i did something wrong. It is at the stage i just started pressing it and i sort of expected the texture to be softer, it feels like rubber. Did i do something wrong?

@GavinWebber

9 ай бұрын

No, it should be quite firm

@evelynsmith2379

9 ай бұрын

ok cool. that is reassuring. I think my mould/basket may not have been the best choice as it seems to have some "cracks" in the cheese but ill keep going and see how it ends up. LOL worst case the hens will love it and i can try again when i get a better basket..@@GavinWebber thank you for your help :)

how much would the recipe change if the starter was mesophillic?

@GavinWebber

2 жыл бұрын

One heck of a lot. The temperature of the curds would kill the meso.

@shancre

2 жыл бұрын

@@GavinWebber Thank you. I was not specific. What if I used relatively the same recipe except kept the curd at 90F for the 40 minutes of the stirred curd step? I realize it would be a new cheese, but would it be a success?

You really stood there and stirred for 40 minutes? I would go crazy.

@GavinWebber

2 жыл бұрын

Yes I did. It is relaxing. It is only a very slow stir and I listen to music, podcasts or audio books

I think this is about the simplest cheese ,where you press it, that I've personally seen you make. This is me level cheese, LOL.

😎🖖✌👌👍🤓

Well the issue is he moved to Pennsylvania. If he moved to New York, he'd been able to find more authentic italian food

@sr.marycatharineperry547

2 жыл бұрын

Actually, there is a large Italian population in Lancaster, PA

I'm sorry you're not always naming the RH like you did before most of the time. Not everyone is vacumating the cheese.

@GavinWebber

Жыл бұрын

80-85%

lmao. idk about Auzzie but in USA Guido is an derogatory term for Italians. Being a Brooklyn Italian, cant stop laughing