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@Cheeseologywithadam

2 ай бұрын

You're welcome, thank you for watching.

U should do a book

@Cheeseologywithadam

2 күн бұрын

You know what, I just might!

really interesting video! i’ve always wondered why cheeses that are commonly used in american foods don’t really have that same “stinky” smell to them as french or something cheeses do. your video was really informative and although i never planned on making any kinds of cheese, i feel like if i did this video would be so useful i can really see your channel becoming big and well known on youtube, but i can see some room for improvement that could help you with that. i think the audience could benefit from just a little more editing work like including informative text on the screen, or using those close up camera angles from the maker’s perspective more often as that would make it easier for someone at home to follow along. i understand not always being able to have someone else holding a camera, but you could invest in a flexible camera stand that can capture multiple angles just from amazon. i can also tell you might’ve been trying to project your voice to the far away camera, so maybe you could consider finding a good microphone, though im not sure which brands are good for that. i didn’t mean to make this comment so long lol, overall really really cool video that i could see being a classic on youtube!

@Cheeseologywithadam

6 ай бұрын

Thank you very much for the feedback! I always welcome constructive criticism and appreciate your perspective. I'll definitely start making changes, taking that information into consideration. Thanks again!

@rubygray7749

Ай бұрын

​@@Cheeseologywithadam I will point out that the music background, while nice in itself, is giving the effect of you having to shout over it, and losing. It's very distracting, and not necessary.

I enjoyed watching this one question do you still keep it on the heat source while you’ve added the rennet

@Cheeseologywithadam

5 ай бұрын

Hello, and thanks for the question! I remove it from the heat source when adding rennet, and during the time, it takes the rennet to form the curd.

@hevsmithson6574

4 ай бұрын

If I’m making 10 ltrs of milk how much rennet should I use llease

What is the sanitarizer you are using?

@Cheeseologywithadam

6 ай бұрын

Hello, and thanks for reaching out! I use StarSan which is a food grade sanitizer commonly used in brewing (I brew beer as well). You can get it at the following link and this bottle will last a long time. www.amazon.com/Star-San-B0064O7YFA-San-32/dp/B0064O7YFA/ref=mp_s_a_1_4_sspa?crid=9EMIWIN5C920&keywords=star+san+sanitizer&qid=1705575983&sprefix=star+sa%2Caps%2C107&sr=8-4-spons&sp_csd=d2lkZ2V0TmFtZT1zcF9waG9uZV9zZWFyY2hfbXRm&psc=1

@warrensmith5472

6 ай бұрын

@@Cheeseologywithadam Thanks. I use it in my wine making too. My understanding is that it needs 1 minute of surface contact time to work.

If I make one of these wat would u sell it for

@Cheeseologywithadam

2 күн бұрын

Are you asking what I would sell a wheel of blue cheese for?

Can you eat it imediatly after drying? I dontvwant to wait 3 months

@Cheeseologywithadam

3 ай бұрын

Unfortunately, no. Cheddar needs to age a bit. It can be aged 2 or more months. The longer it ages, the sharper it gets.

Hi. I'm a new sub.

@Cheeseologywithadam

6 ай бұрын

Hey there, thanks for subscribing! If there's any particular cheese you're interested in seeing a video on, let me know, and I'll make it!

Hi, new subs here, i hope u get better audio setup🎉❤

@Cheeseologywithadam

6 ай бұрын

Thanks for subscribing! My auto moving forward will be better. I had to refine it a bit.