Making this today. Wish me luck!

I love your channel so much, but also hate it because it makes me so hungry for cheese. Love ya, man!

This is the cheese that fools breaking their bones for it, thanks for video, it's takes long time to make it.

Annatto has been a traditional colourant for Gloucester cheese since the 16th century. During the summer, the high levels of carotene in the grass would have given the milk an orange tint which was carried through into the cheese. This orange hue came to be regarded as an indicator of the best cheese, spurring producers of inferior cheese to use annatto in order to replicate it. The custom of adding annatto then spread to other parts of the UK, for cheeses such as Cheshire and Red Leicester, as well as coloured cheddar made in Scotland. Many Cheddars are produced in both white and red (orange) varieties, with the latter being more popular despite the only difference between the two being the presence of annatto as a colouring.

@cyndiharrington1751

3 жыл бұрын

Thanks for the INFO

I discovered this channel three days ago and have watched far too many of your videos since then

@tonyfournier1950

6 жыл бұрын

same as me buddy

@Nosferatu239

6 жыл бұрын

I'm in the same boat. LOL

@gotshpilkes

6 жыл бұрын

Ditto.

Thank you very much for making this video. I can't wait for the taste test in six months!

I'm getting my ingredients and gear ready. This will be my first attempt at cheese making! Thanks for a very clear and thorough lesson!

@izzysilv

6 жыл бұрын

charlie Johnson It did! It's been maturing for 1 month now and I can't wait to try it.

I made this cheese and it was wonderful. So tasty, we were wishing I had made more . Goes beautifully with wine!

It looks amazing! I can't wait to see you taste it when it's done.

excellent Video,.. have to give it a try just need to get a cheese kit... many thanx

New to cheese making. I'm expirementing with fermenting whey to make a carbonated slightly alcoholic beverage, so far It has tasted good to me.

good job mister gavin !!

I going to wait until fall to try this one, look good!

Hoping to try some of your recipes later this year. Really great vids. You should do some smoked cheese vids like smoked Gouda, Swiss & cheddar etc.

A really good video Gavin, one of your best. One to make in the future I think.

@GavinWebber

7 жыл бұрын

Thanks Peter!

Hi Gavin. I've only discovered you over the recent Christmas break, and am already hooked. Have yet to try any recipes featured, but certainly will, all in good time... I love your simple and clear presentation with just the right balance of self deprecating humour. Very watchable - even if I didn't like cheese! Is there a possibility you could feature making Cheshire cheese ? (which is a personal favourite of mine.) Please keep up the good work, you are a prized asset to home cheese-making. Your videos are very professional and they are the most comprehensive series I've ever found on KZread!

@GavinWebber

6 жыл бұрын

Thank you, Andrew, for the kind words. I will put Cheshire on my list of "to make" cheeses.

Beautiful!!

I absolutely love your videos and appreciate you taking the time to produce them. I was wondering if you have any good recipes for Wisconsin Brick cheese? Thank you for your time.

@sr.marycatharineperry6693

6 жыл бұрын

cheesemaking.com has a recipe as well as culturesforhealth.com Both very different recipes. I just made the culturesforhealth recipe last night and it is in the brine. I suspect it isn't the real recipe but we'll see! Got to wait a bit to taste, though.

This is the whey.

@2011Rodders

2 жыл бұрын

Cheesy joke

Making this tomorrow but will soak the final curds in Port wine and brandy just before pressing!

Great video as always! I know you probably get a lot of requests, but would you ever consider making an Oka?

شكرا لك يا أستاذ

Hello Gavin, from frosty Winnipeg, Manitoba Canada (its minus 29c here, feels like -40c with the windchill) Great job on the videos and instruction. A quick question for you, does the annatto that you used give any Ricotta you make with the whey a funky colour? A tip for any Canadian viewers looking for sources of non-homogenized milk, go online and search for local Creamery's in your area. I know here in Manitoba there are a few where we can purchase unhomogenized full cream milk.

Great videos! I've just started cheese making, and I'm making a double gloucester today. This video was so methodical, it made the thole thing really easy. The only problem I've had is that I can't get hold of annatto where I am, so I'm going to get lovely pasty white double gloucester. Are there any good alternatives for Annatto?

Great vid as usual Gavin. Do you keepheat under the milk to maintain that temp of 32 while you’re adding ingredients? Thanks for making / posting these.

@johncspine2787

2 жыл бұрын

Milk is a colloid, many small particles act as insulation, so little added heat is required to maintain.

cheese has to be tough enough to make it down the local hill -- coopers hill AKA cheese rolling hill

HEllo Gavin: love your site and videos. can you please tell me where i may find your screen tent.?? hard to find here. thks in advance

A very good presentation as usual, well done. Two questions, what is the reason for adding calcium chloride and can I supstitute with full fat natural yogurt?

@GavinWebber

5 жыл бұрын

Calcium Chloride is added to put back some of the calcium lost during pasteurisation which helps set a firmer curd. Yoghurt has strains of Thermophilic culture and is not suitable for this cheese.

Chaze!

So not counting the specific species of cow, what if any is the difference between this and cheddar cheese?

Hi Gavin. In the video at 12:20, what is the ideal temperature to keep the slab at?

How would you make it with onion and chive

What are the differences between waxing and vacuum packing when it comes to maturing cheese?

Now you take that and mix in onions and chives then mold it... and voila you have Cotswold.

Like Jersey Cow milk higher in milk fat

Wonder whats the best cheese for grilled cheese

Hello gavin im from philippines its so hard here to find unhomogenized milk. Can you pls make cheese with homogenized milk? And i love to know how to make pepper jack cheese. Pls?

спасибо! все доступно и понятно. как называется Ваш ваакуматор?

How do you make High temperature cheese?

I didn't know double Gloucester was a real cheese! I thought it was a made up cheese name in Monty pythons cheese shop sketch. Cause I never ate a double cheese before.

@bzakie2

6 жыл бұрын

The whole point of the cheese shop sketch was the naming of real cheese! What’s funny about making up cheese names?

Hi Gavin, great videos mate. My press only goes to 30lb when spring is fully compressed. In order to get a tighter cheese could I just press it for longer? Or wouldn't the extra time make any different?

@rubygray7749

8 күн бұрын

Sorry nobody answered your question 4 years ago! But in case anyone is still interested in knowing the answer, you can buy a stronger spring, one rated to 50 lb like Gavin's.

Great video as always. Does anatto have any impact on the flavour of the cheese?

@toribravo9462

7 жыл бұрын

stevolukic Nope. :)

Olá BOM DIA.Faça os queijos com legendas em português por favor.Adoro aprender com vc.Obrigada

Hello Gavin - really terrific channel. Thank you for the clear instructions and all the quality content. Here in Virginia the whole milk from the store is below 4% - can I add in some "half-and-half" (not sure if it is called that there) to increase the fat percentage if I want to make this cheese using store-bought milk? We only have homogenized, pasteurized milk available where I am. Thank you sir again - I am new to this but learning a lot.

@GavinWebber

3 жыл бұрын

Yes you can, but I’ve never used that product

@pilsplease7561

3 жыл бұрын

homogenized milk is okay if you use calcium chloride and you make sure its regular and not ultra pasteurized, I have yet to see a single milk in any store here in california be ultra pasteurized. So I just use what i can get and its usually pretty cheap about $2.50 US per gallon of milk.

@johncspine2787

2 жыл бұрын

@@pilsplease7561 virtually all milk is ultra pasteurized now. It’s really tough to find raw unless you’re lucky enough to live near dairies selling such. Whole Foods sells Supernatural brand that is batch pasteurized, I tried it, curd set was a bit softer but usable, quite a lot of butterfat in it. The one that says “from Mennonite farms” on it. The raw milks I get are cow, 11.00 a gallon, raw goat 14.00 a gallon..straight from the farms..

@crosisofborg5524

2 жыл бұрын

@@johncspine2787 that’s a ridiculous price.

@johncspine2787

2 жыл бұрын

@@crosisofborg5524 tell that to the farmers..

here in canada, i can only get milk with added vitamin d. do you know if the addition of vitamins would cause issues in cheesemaking? Love the channel and all the work you put in! thanks gavin

@GavinWebber

6 жыл бұрын

+Squeaky300 not sure about vitamin enhanced milk. Never used it.

@itsumonihon

6 жыл бұрын

should not have much impact, but the milk you can buy is probably UHT pasteurized which means it won't turn to curd properly, it is IMPOSSIBLE to make cheese from that kind of milk. there are workarounds such as using powdered milk with cream or butter, check youtube for recipes. you'd probably be best off calling dairy farms and asking for someone to sell directly to you either raw milk or some low temp pasteurized milk.

@annielafreniere9148

6 жыл бұрын

It causes no issues at all. Since I discovered Gavin's videos I make cheese any time I can and have zero problem with our milk. Btw adding Vitamin D compensates for 6 month' lack of sunlight and is an official regulation :) Have fun!

Are there any cheeses that use a substantially larger or just unusually high amount of the starter culture, or is it pretty well the same throughout most cheeses?

Irish cheddar. I'm interested.

The umbrella thing wouldn't keep me off the cheese..... ;)

Hello and thank you. at 32° C, before adding the ferment and the rennet, should the heat be extinguished?

@GavinWebber

2 жыл бұрын

Yes, correct

Can you use calcium fortified milk instead of adding calcium to milk to improve curd?

@GavinWebber

5 жыл бұрын

I'm not sure, I haven't tried it.

how to increase shelif life of cheese with out packing

hi how is name mark culture

Hi Gavin, Will have to give this one a go. If i don't have the the higher fat milk could you add some cream to raise the fat content ?

@GavinWebber

7 жыл бұрын

Only if the cream is pure without additives and only about 50-100ml if you have milk that is around 3.25-3.4%. More than that will make the butterfat too high.

❤❤❤❤❤

hi gavin, where can i get a cheese press like yours? tnx

@GavinWebber

5 жыл бұрын

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

If i made cheese yet I just went off of my knowledge of how to make different cheeses and not a specific recipe do you think it would fail? Maybe thats a video idea for you.

DOUBLE GLOUCESTER

Hi ya Gavin, how do you determine the butter fat of your milk?

@rashithaya920

5 жыл бұрын

Lawrence Tomlinson in

@davidfuller581

5 жыл бұрын

fat content is usually labeled.

Is there a reason why we cant take normal whole milk and mix it with heavy cream?

@mrimmortal1579

2 жыл бұрын

No reason at all! Just be sure to do the math so that your final fat content falls within the proper percentage range for whichever cheese recipe you’re making.

How do you make a super sharp swiss cheese?

@GavinWebber

2 жыл бұрын

What kind of swiss cheese. There are hundreds of them and there no cheese in Switzerland called swiss cheese.

is there any hard cheeses that is made entirely of heavy cream?

@GavinWebber

7 жыл бұрын

None that I know of, but then I don't know everything.

Boa noite porquê o comentário não é em português

I would like to make this cheese this week. But I would like to make it with oinion and chives. Can you tell me how to incorporate this into the cheese making process?

@GavinWebber

2 жыл бұрын

Use this recipe for Cotswold which is a variation on Double Gloucester; kzread.info/dash/bejne/Y4aE1a1xm5Paqqw.html

Speaking of colouring the cheese, if one was so inclined, could you add gel food colouring to make colourful cheese?

@ahsansaeed3254

7 жыл бұрын

Building Books have you seen davis seymours mozerlla rainbow diy

@viceskyre

7 жыл бұрын

I have not seen it. I'm more wondering how a hard cheese would end up with colouring

@GavinWebber

7 жыл бұрын

Natural colours are best than the synthetic ones. Cheese is very temperamental when you add dyes. It disturbs the delicate chemistry.

"Move the pot out of the way"? Don't you mean 'move the whey out of the pot'? ;-P

can you use cream or half and half to boost regular milk butterfat content to get to the 3.8%? if so do you have the ratio of regular 3% milk and cream to get to 3.8%?

@SeraphimKnight

7 жыл бұрын

I don't know if you can use a milk/cream mix for cheese, but if my calculations are correct you can get up to 3.8% by adding 80ml of 10% cream per liter of 3% milk.

@donaldmiller8629

7 жыл бұрын

You could try to find a dairy farmer that will give you a couple of gallons of real milk in return for a donation for his farm. In many states the dairy farmer is not allowed to sell real milk to the public. But , a couple of gallons could be given to you.

HI. FIRST I WOULD LIKE TO SAY THAT I ENJOY YOUR VIDEOS. I AM JUST GETTING STARTED ON MAKING CHEESE. WHAT WOULD HAPPEN IF YOU USED ANIMAL RENNET INSTEAD OF VEGETABLE RENNET FOR THIS CHEESE.

@GavinWebber

2 жыл бұрын

Not much. Maybe a slightly different flavour.

@garrycarter8485

2 жыл бұрын

@@GavinWebber THANK YOU. I AM LEARNING A LOT FROM YOUR VIDEOS. YOU MAKE YOUR VIDEOS TO WHERE PEOPLE CAN LEARN HOW TO MAKE CHEESE AND EXPLAIN THEM VERY WELL. YOU HELP TO ENCOURAGE BEGINNERS. YOU ARE A GOOD TEACHER. WE ARE NOT WORTHY!!

@phreads

2 жыл бұрын

@@garrycarter8485 So true! Now if Gavin could only teach us about the Caps Lock key. 【 ͡❛ ͜ʖ ͡❛】

how can find out the butterfat in store bought milk?

@GavinWebber

6 жыл бұрын

Hi Sr. Mary Catharine. Usually, the total fat written on the back is a fair estimation. Here in Australia, I check the fat per 100g of milk. It is usually very close to the total butterfat content.

@sr.marycatharineperry6693

6 жыл бұрын

Thanks! Cut into the caerphilly on Saturday and the nuns disappeared 1lb at supper. They have to wait for the other half! Everyone was hesitant at first but once they tasted it they want to know when I'm making more! Thanks for sharing so much of what you know and your love of all things cheesy!

Would the process be much different using the skim milk?

@GavinWebber

7 жыл бұрын

I believe it is the same process, you will just get a smaller yield.

Can you show us how to make manchego cheese?

@GavinWebber

7 жыл бұрын

Your wish is my command; kzread.info/dash/bejne/lomt18uPntLFdag.html

@eduardorodriguez4899

7 жыл бұрын

+Gavin Webber wow thanks a lot, i love your videos

Hah..counterintuitive..I thought double meant more fat..! So..so much to learn..lol..

How much for 1kl?? for sale!! Thank you.

@GavinWebber

6 жыл бұрын

Not for sale! All mine.

It just occurred to me that people could make a simply and cheap cheese cave out of a cheap 2nd hand refrigerator. Ya just need to find and hack/replace the thermostat so it switches off cooling at 10-13C instead of 2C. The humidity might not be right but that shouldn't be a problem for vacuum packed cheeses.

@GavinWebber

7 жыл бұрын

Check out my cheese fridge video; kzread.info/dash/bejne/m4STycqMddLRhZc.html

@happyfamilytime8463

7 жыл бұрын

Ben Wilson That's what I did, and it works great!

@yoursodumn

7 жыл бұрын

Ben Wilson I can't remember where but I saw a post someone made about their custom cheese cave and they used parts for an aquarium to regulate humidity and temperature. there was a whole guide.

Hiiiii

Hi Gavin, I love watching your channel, but I have a question. Yesterday I followed this recipe to make a double Gloucester. I went step by step exactly as you show, but the curds ended up so dry at the end that they don't want to stick together in the mold, even with 50-60 pounds on them overnight, and a second round of 12 hours the next day. They felt pretty good up to the point where you cut and stack them in the cheddaring process. After that they just felt very stiff and too dry. Any suggestions?

@GavinWebber

4 ай бұрын

Cheddar less and maybe stir for 10-15 minutes less.

What do u do with ALL this cheese?

@justabitofjunkie2595

6 жыл бұрын

Roll it down a steep hill.

@Draakdarkmaster6

5 жыл бұрын

probably eats it, but maybe he does cheese racing

Us builders love cheese on our bacon butties,,mmmmm

Where do I get all of the 'strange ' ingredients from? ie. Mesophilic culture (whatever that is?).

@tracygoodman6525

3 жыл бұрын

ebay

@PatriciaGauci

3 жыл бұрын

Cheese maker websites.

@janebeck8898

2 жыл бұрын

In the US - New England Cheese. I trust them and great prices.

@johncspine2787

2 жыл бұрын

Those strange cultures are already in things like cultured butter, buttermilk, yogurt, kefir..etc..

what's the difference between Gloucestershire Cheese and Double Gloucestershire Cheese?

@GavinWebber

6 жыл бұрын

Gloucester is made with partially skimmed milk whereas Double Gloucester is made with whole milk (full fat).

Very similar to cheddar. I don't see any major difference. Can you tell us what the major difference is please.

@lonnieappleby6242

4 жыл бұрын

Bluebirdiran true Gloucester is made from Gloucester cows, is the way I understand it.

@lonnieappleby6242

4 жыл бұрын

Rose's NKitten's uhhhh, there is. If you think there isn’t a difference in cow breedings, you are CLEARLY not familiar with many cheeses and milk. Taste depends upon what they’re fed. Also, I have HAD double Gloucester cheese while in Ireland, aaaaand, cheddar cheese is CHEDDAR cheese...double Gloucester is, well...double Gloucester. Fat content, all that stuff makes a difference. Otherwise I guess carp fillets and shark steaks taste the same because, hell, they’re both fish; right? Someone asked what the MAJOR DIFFERENCE is...THAT is the major difference...the origin of the milk. I didn’t say you have to agree or believe me...I’m just telling you what I’ve been told while in Europe. I guess I thought they would know. *shrug*. Angus beef and Kobe beef are both from cows, BUUUUUT, quite a difference, no?

@woodsplitter3274

3 жыл бұрын

I don't know too much, but "cheddar" cheese is a method of cheesemaking. So a double Gloucester could be cheddar as well.

@joshuathompson4242

3 жыл бұрын

name

Gloucester " shear " is the way to say it ;)

@richardwalkden6349

6 жыл бұрын

Cody Sayle you are asking an Auzie how to pronounce an English word? ( Off the record you are correct...

What's so "double" about it?

@docclabo6350

6 жыл бұрын

Just a bit of Junkie Gavin answers your question at the end of the video. Double Gloucester is made with full cream milk Single Gloucester is made with skim milk. If you're referring to the reason name is "double," according to Wikipedia: The reason is not known for the two types of Gloucester cheese being called 'double' and 'single'. The main theories are: because the creamy milk had to be skimmed twice to make the double variety, or because cream from the morning milk was added to the evening milk, or because a Double Gloucester cheese is typically twice the height.

@justabitofjunkie2595

6 жыл бұрын

David Clabault - I know, I was just goofing. Thanks though!

That's a lot of salt. Is it very salty to taste like typical Gouda?

@a12475

3 жыл бұрын

Cheese needs 2% salt in it or it will taste bitter.

@EK14MeV

3 жыл бұрын

@@a12475 Is it as salty as gouda? Gouda is too salty for me.

@a12475

3 жыл бұрын

@@EK14MeV idk

Instead of pouring it down the drain could you not at least feed that whey to the animals ?

@GavinWebber

7 жыл бұрын

What animals? I don't live on a farm.

@chemicalcowpoke307

4 жыл бұрын

the pups?