'Didnt quite make the cut' and his little proud chuckle at his own joke gave me an unexpected lol

I tried making it but it didn't work. I guess I wasn't following the instructions caerphilly

These start-to-finish cheese style vids are the bees knees. Always good to see the whole process, finished cheese cave product, and then the visual and cheese tasting experience.

Never heard of this type of cheese, thank you for teaching us the joys of cheese making.

Caerphilly is named after the town where it was sold. It’s a Welsh 'farmhouse' cheese. Farmers would take their cheeses to Caerphilly where it was sold to merchants who then exported most of it to England.

@lisawatkins51

2 жыл бұрын

yesss atleas sombody knows what their talking about he should call it cearphilly chease not just cearphilly so people know that their from the town

its a delicate process that should be approached caerphilly.

I've made Caerphilly. It was one of my first cheeses. The results were really good and you don’t have to wait months for it to mature. I must have another go now.

I am making a 5 gallon or 20 liter batch of this today! I am using raw goats milk!!

Will definitely try this one. Thank you and happy new year.

Love your Videos! Been binge watching for a few days now!

Love watching your cheese making vids Gav 👍

There's my favorite KZread cheese maker. Happy New year

I don't know why I enjoy watching you make cheese, I rarely each much cheese and will probably never make any but it is very interesting to see the process.

I was born and bread in Caerphilly and lived there all my life, this is very interesting to watch , thank you

Just finished making this cheese, your right it was so easy, Hopefully 3 weeks from today, I will be eating, this wonderful cheese. I'm so impressed it just was the perfect cheese to make, your recipe spot on mate. Bloody brilliant.

Gavin, I was surprised you got such an aggressive mold outbreak on this cheese since your approach your sanitation procedures so caerphilly. I know, I am old enough to know better, but someone was going to do it.

@annal3708

2 жыл бұрын

😜😂😂

me: *lactose intolerant" KZread: "OH YOU'LL LOVE THIS!"

@alexreeperbahn7236

4 жыл бұрын

What happens if you eat cheese?

@peculiarstraw8648

4 жыл бұрын

@@alexreeperbahn7236 He dies

Thank you Gavin. I was a bit in doubt wether or not this cheese should be my first one. Now I made the decision ;-). I’ll follow you.

Bonne fête de fin année Gavin!

I made a batch a month ago, it’s a winner. Thanks

Happy new year!

Happy New Year Gav! Learning about Caerphilly as I try to sleep in the USA. So many fireworks. Lol

Gonna try this for our Christmas this year!

Probably never gonna make this cheese but this video hella therapeutic 😌 (thanks Joseph Corcoran for that tweet that got me here!)

Happy new year Gav!

From Wales, nicely made mate!

I don't make cheese but I must say I enjoy these videos so much.

Weird as a Welshman to think about people all over the world making Caerphilly cheese. Caerphilly is about a 15 minute drive from my house! Hope you all like the cheese, I honestly just think of it as cheddar really, haha.

@JUSTANOTHERNINTENDOFAN

Жыл бұрын

I live in Caerphilly but I've never tried the cheese haha, BTW nice to see that The Great Deku Tree resides in the Caerphilly area! 👍

Lovely cheese especially that I am from Caerphilly South Wales

Looks amazing and you seem to like it a lot. Great update to make this cheese again.

I dunno how I got here but I watched the whole segment, guess the sidebar figured out quality content

Happy new year🌸

This looks quite good.

This voice over is incredibly wholesome. Made me feel safe and relaxed. 10/10

Its 4:36 am and I’m learning how to make cheese

The person who disliked this is lactose intolerant

@PixelBytesPixelArtist

4 жыл бұрын

Jay bruh it’s 2020, love is love, let the lactose live

@Johnathonisnotcool

4 жыл бұрын

@@PixelBytesPixelArtist sounds like someone is intolerant, go eat cheese

Nice video on how to make caerphilly. Caerphilly is my hometown but it's very rarely sold here

@Loadarine

2 жыл бұрын

From Trecenydd ✌️

Good Morning! I love your recipes! These videos can be translated into Portuguese !!

These are so peaceful to watch. I don't know what it is.

Good thing you made the cheese very caerphilly.

What type of videos am I even watching for youtube to recommend me this one? Not complaining, it's a really interesting video nonetheless

Terrific as usual! Hi Gavin, you used 2 types of mesophilic culture, MA4001,and M030.Do you have to use both for better results? I always use M030 but it takes ages to air dry. Do you stock both cultures? Happy new year and lots of good cheese.

Nothing like some cheesemaking in the morning! Sort of off-topic question though: what song(s) are you using in this video? It's really pretty :)

Hi Gavin, very nice video. How come you use 5ml of rennet for 10 l when you have previously used 2,5 ml for 8 l batches? Is it the same rennet strength?

Hello Gavin! Can I wax the caerphilly when touch dry or will it affect the aging process negatively? Would like to skip the hassle with potential molds growing. Thanks in advance!

Great video. My daughter lives in Wales and I have made Caerphilly once before in her honor, but you inspired me to make this cheese again. I do have a question, though. Why does this cheese demand so much rennet? I usually use a half a tablet but this looks like you are suggesting that we use twice the normal dose. What is the reason for that? Thanks - and very happy New Year to you and Kim and all subscribers to your channel.

@losFondos

4 жыл бұрын

More rennet will produce stronger, tighter curds, which don't release whey as readily as weaker curds. I would guess that adding more Rennet will give you a softer inner paste, which this cheese should have. Think mozzarella vs parmigiano. just a.guess though!

@wannabeflutist7110

3 жыл бұрын

In the video Gavin mentioned that he wasn't getting the clean break he wanted in the previous recipe so he increased the rennet. I though it sounded like a lot, too.. so I used 3/4 a tsp to see what would happen.

@annal3708

2 жыл бұрын

@@wannabeflutist7110 How did it go?

could you soak it in a brine solution before storage to reduce mold growth? or perhaps vac pack from day 1?

question about salting top and bottom. None on the sides. Effort to make a hard surface top and bottom, while the bloom allows the sides to bloop out for a soft welsh cheddar cheese ?

Where I live in Canada all milk is homogenized and full fat milk is only about 3.25 percent fat. Would this recipe work under those conditions? I expect if you added cream to get the same percentage of fat it would help, but what about the homogenization issue?

could you please explain in detail or show in video the air drying process? do you leave it in the kitchen just on a plate or and open container. does going off yellow color normal at this stage.. do i cut that off? should a drape a cloth on it or turn it?

I love your videos. I'm curious as to the weight of the finished cheese?

Where can I get these ingredients and supplies? This really looks fun and worth it at the end when you get to eat the cheese

What is the reason for using the different types of mesophilic? Can you use any mesophilic or is this only your preference?

I just found your channel minutes ago. As I have said I truly amazed. I have 2 honest questions: 1. What is your favorite chees in the world? 2. What is the best cheese you think you can create? (Something to combine all your taste and knowledge.) P.S. I feel blessed if you answer this 2 questions. All the best!!

Hi Gav, can I vac pac this passed the 3 week maturation? Not sure I can eat all that cheese in one go.

I have mine air drying as we speak! Only 24 hours in, surface is moist and oily, should I pat this dry as I rotate or leave it to air dry fully?

Can I just use 1/4 teaspoon of mesophilic culture or does it need to be two different kinds? If so, what are the differences?

bravo

Could you try out Scottish Crowdie? My grannie used to make it with unpasteurised milk from the cows, after the cream was skimmed off for butter, on the croft where my mum grew up, but she doesn’t know how it was made, and my grannies no longer around to pass it on. My mum thought the milk being unpasteurised was important, but apparently most of the crowdie we can buy now is from pasteurised milk. It’s pretty impossible to find now I no longer live in Scotland, so I’d like to learn to make it.

Amazing video. Love your soothing voice but not even this helped me from breaking my table from cod... anyone got a spare table leg??

What is the bright yellow mold? I was told it can wreck cheese.

Caerphilly (the place) is just a short drive or bike ride down the road from me :) I didn't know it was a cheese! lol

Hi what is the best way to store this cheese and how long can you keep it ?

Excelente‼👋👋👋🧀🧀

What kind of humidity level does this particular cheese prefer?

I love cheese

Would like to learn how to make the Roblochon cheese !!!

Mr. Weber, would you ever try Casu Marzu cheese?

I decided that this will be our first semi.hard cheese, I'm so excited to make it! I'm sure you will be tired of answering thi s kind of questions, but unfortunately we don't have access to the MA4001, do you think Flora Danica with a dash of thermophilic mixed culture (has st.thermophilus) will work?

@GavinWebber

4 жыл бұрын

A bit gassy. Expect small eyes in the cheese

@losFondos

4 жыл бұрын

@@GavinWebber Thanks Gavin! Your videos are an amazing resource! I'm reading your e-book, very useful as well! My SO is not a fan of cheese at all, let's hope that I can find something to get her to appeciate at least semi hard cheeses.

@losFondos

4 жыл бұрын

@@GavinWebber Hi Gavin, just wanted to let you know that it turned out very good! Thanks so much for all your videos, keep up the good work, all the best to you and Kim!

s'mae from near caerphilly :)

so after a few days i vacuum packed it. looking back at the vid. i wonder if i should remove from the vacuum?

@GavinWebber

2 жыл бұрын

Vacuum packing is a suitable replacement for natural rind development. It won't get infected with mould.

What kitchen timer app do you use?

Can you try to make norwegian brown cheese out of your whey?

If you cant get rennet junket tablets will surfice.they are made from rennet and used to make junketbor milk jelly. Use only the plain unflavoured ones.

Hi, I made this today. Could you tell me what the humidity should be when aging? Thanks!

@GavinWebber

3 жыл бұрын

80%

Does anyone know if, when you wash the cheese with brine during maturation, you should air dry it before putting it back in the box?

@GavinWebber

3 жыл бұрын

Just leave it damp and put it back in the box.

How were these things done when we did not have electronic thermometers, even heat, or access to the items that are used like rennet. What is rennet and how is it obtained without amazon? Just curious. Cheese is AGES old and how was it perfected in those days before we found ourselves making it systematically?

@GaudiaCertaminisGaming

4 жыл бұрын

Robert J. Morris Making cheese from unpasteurised milk it pretty easy. You just heat it up to blood temperature. Leave it for a bit. Add rennet (an enzyme derived from a calf's stomach). Let it set, chop it up, heat it again to shrink the curds, then drain and press it.

@SwitchelSweets

4 жыл бұрын

Rennet being from a calf’s stomach (it’s the enzyme they use to digest milk), farmers used to dry the stomach and then cut it into squares to portion it out. Just add a square per recipe, easy peasy! Also I don’t know about ancient times, but by the medieval era they had found that unglazed clay floor tiles, when wet, would slowly release moisture to help cool a room. This is how many farmers controlled the temperature in the room where they made and aged their cheese. A nice hot fire will boil water to sterilize equipment, which would also be scrubbed down with salt to help kill bacteria in porous wooden tools. Let the fire die down a bit and set the milk off to the side of it and it’ll reach “blood warm” in due time :) Your options for adding cultures seem to be pretty much at the mercy of the environment; if it wasn’t a wild culture in the immediate area, e.g. in a specific cave, it wouldn’t show up in your cheese.

@maryavatar

4 жыл бұрын

If you don’t mind waiting until the milk sours and separates itself, you don’t need cultures or rennet at all. That’s how my mother always made cheese - we had a couple of milk cows, but no refrigeration, so if we’d not drunk all the milk before it turned, she would let it separate and then hang it in a muslin bag to drain. If you want to try doing that, do not buy homogenised milk - it doesn’t curdle properly.

Do you have to use both cultures ? I have meso and flora Danica? Will that work?

@GavinWebber

2 жыл бұрын

You can just use the meso if you like as Flora danica will produce gas.

Molto bene perfetto

Hi Gavin - this new Caerphilly vid doesn't specify humidity suggestion like the vid from 4 years ago did. Shall I assume it needs the same? BTW, thanks for your wonderful tutorials.

@GavinWebber

4 жыл бұрын

Yes, the same.

@jan-marienewenham791

4 жыл бұрын

@@GavinWebber Thanks

would you recommend caerphilly as a hot fondue dip pot dish ?

@GavinWebber

4 жыл бұрын

Sure, it melts quite well

Gavin don't take this the wrong way, but.....you can make my cheese anytime 😉

I don’t have MA4001 I have MA4002 and MA11. To get ‘extra cheddary’ flavor can I use Lipase for this recipe? Thanks so much!!

@GavinWebber

Жыл бұрын

MA4002 is the same as MA4001, just version control to prevent phage. It will work perfectly with this cheese. I would not add Lipase, as it changes the flavour to more like a parmesan, not cheddar.

@mountainsidefarm8357

Жыл бұрын

@@GavinWebber thank you!! Can’t wait to give this a go!!

How do you know how much pressure your press is exerting?

How do you handle a dangerous Welsh cheese?

Also, how'd you get that big a cheese out of only 10 liters??

Is added Vitamin D in the milk a problem for cheese making?

can you vacuum seal the quarters and keep in cheese cave? For how long?

@GavinWebber

2 жыл бұрын

Yes you canl, but if you don't want it to mature any further, place the pieces in the kitchen fridge.

Hi Gavin, have you ever heard of Caerleon cheese? Apparently, it was a soft cheese made up until about a century ago. Would you have an idea of where I might find a recipe for it?

@GavinWebber

Жыл бұрын

No, I haven't. I cannot find a recipe for it.

@shyb35

Жыл бұрын

@@GavinWebber Thanks for the reply. Not many people have heard of it round here (I'm in Newport). I did contact Caws Cenarth and they weren't familiar with it either. I have contacted Bangor University who were involved in a number of initiatives producing it in the C19; I waiting to hear back from them. Kind regards, Meurig

The algorithm sent me here no regrets on it

Presleme aparatını nereden aldınız?

@GavinWebber

7 ай бұрын

www.littlegreenworkshops.com.au/product/cheese-press-with-spring/

Hi Gav, am I right in saying the main difference between Caephilly and Cheddar is the pressing process / weight?

@GavinWebber

2 жыл бұрын

Timings, salting and pressure

@tomsrodzinski3826

2 жыл бұрын

@@GavinWebber great - thank you Gav.

I have searched high and low to find unhomogenized milk. Can this be made with store bought whole milk? Thank you.

@GavinWebber

2 жыл бұрын

Yes it can. As long as it is not ultrapasteurised or UHT milk you should be good to go.

@renettahogan2817

2 жыл бұрын

@@GavinWebber Thank you!!!

what happens when you stir it for more than a minute after you add the rennet?

@GavinWebber

4 жыл бұрын

It starts to coagulate

Can it be vac packed opposed to aging box?

@shannonosummerisnear527

Жыл бұрын

Yes I’ve done it :)

So just wondering how much water was mixed with the 5ml of rennet?

@GavinWebber

3 жыл бұрын

60ml

Can't find the M030 on Amazon...Your Website is also out.😣

@GavinWebber

4 жыл бұрын

Any meso will do

What differentiates cheese salt from regular salt? We only ever use Himalayan pink sea salt, can that be used in cheese making?

@DdW85

4 жыл бұрын

There is no Himalayan sea. Chemically all those salts are quite similar, because it mainly contains sodium chloride. Regular salt may have iodine added which may reduce the growth of the bacteria in the starter culture as explained in this video. Himalaya salt is almost completely singular to table salt but has a tiny bit of iron oxide (rust) in it, hence the colour. Basically it is a less pure product. My guess is that it would probably work, but why would you? Pink salt is an invention by marketers to sell something cheap at ridiculous prices and you seem to have fallen for it. I mean why would you insist in only using Himalayan salt only before asking what is actually the difference with other types of salt.

@AChannelFrom2006

4 жыл бұрын

Just can't have iodine in your salt

@juliebaker6969

4 жыл бұрын

@@AChannelFrom2006 Hmm, I wonder why he doesn't just specify non-iodized salt the way he does non-chlorinated water?

@traviswade8683

4 жыл бұрын

@@juliebaker6969 13:58

Welsh cheddar Brie!😁

So it only takes about a month to make.. That said, I think I appreciate cheese more now.