This is officially my most favorite cheese. It tastes GREAT. It melts like a dream. It smells amazing. It's a beginner's dream - no pressing, no cheese cave. I looooove it thank you for sharing.

Why is your voice so soothing. You could use your videos to fall asleep. I mean that in a good way.

In Italy you generally call that sort of cheese 'caciotta'. 'Bel Paese' is just the name Mr. Galbani gave to his 'caciotta'. The 'Pampers' for 'diapers' kind of situation. Great cheese anyway. When I was a toddler I wouldn't go to sleep at night if I hadn't a piece of 'caciotta' first, my mama always tell. Now I don't live in Italy anymore, and what I find at the supermarket is not quite the same. Thank's for sharing the recipee, I'll try it to do it at home!

I like he third person comments... shows confidence and makes me laugh 😂..maybe a little cheesy

So, I made this cheese again, and this time I dried and waxed it. And it turned out fantastic! Thank you, Gavin, for this wonderful easy recipe of a quick aging cheese, now it’s one of my favourite regulars!

@vaazig

3 жыл бұрын

How did it developed waxed? How long did you keep it for?

I love this channel so much. Thank you for existing and doing what you do, Gavin.

@GavinWebber

7 жыл бұрын

You're welcome!

i never thought i would one day like to make cheese but now, because of your chanel, i have to. everything seems easy and tasty. thank you. a big hug from Romania

Nice job Gavin! Inspired me to try to make this cheese. Can't wait to try it!

I cut open this cheese just now and tasted it. It was so creamy and very delicious! Everybody enjoyed its flavor. Thank you Gavin for the great tutorials!!

@GavinWebber

7 жыл бұрын

You're welcome Miwa! Glad you like Bel Paese. I love this cheese.

Just getting ready to brine the Bel Paese. What a simple cheese. No pressing. Not much stirring. Cut with the whisk. Yield is high, and the ricotta that resulted from the whey was more than 2 full cups!

Wonderful, looks so easy to make, I'm going to try it!

Charles de Gaulle said something like "how can you rule a country with over 365? cheeses", so if you attempt to cover them all, and not just the French cheeses, what would your expected lifetime be? May your left wrist (and heart) be strong and healthy enough to persevere. Many people are good or great at a cheese or two, but few have the ambition to tackle the entire array. You sir, should be listed as a UNESCO World Heritage Site for your amazing tutorials. And I am not being merely cheesy when I say that.

@GavinWebber

7 жыл бұрын

Thanks John. And so many more cheeses to make!

I've never made cheese myself but that doesn't stop me from watching all of your videos and supporting you on Patreon! Keep on keeping on, Gavin!

@GavinWebber

7 жыл бұрын

+Alexandra Dorwart thanks for your support! 🧀

I am cutting this Bel Paese on this coming Sunday......CAN'T HARDLY WAIT!!!!!

I'm moving house this week, but once we have settled, I think I'll have a crack at this- looks fantastic! I might even be able to convince the sweetheart to have some. Thanks Gavin, great video.

Hi Gav I've just tried this cheese today and its beautiful why have I never heard of it before? Thanks for the vid I have Gouda and Coulby ripening all from your excellent videos and have made the quick Mozzarella numerous times.

If I could have anyone narrate my life, it'd be you Haha Love your videos!

I love your passion for cheese. I'm just as passionate about it.

Love this cheese!

I'm making this cheese for the first time. It's ripening and we'll see how it goes... 😋 Thanks for your videos Gav!

Thank you and don't stop the videos we check daily to see what your up to. Not just the cheese ones we love them all. You have a group of curd needs in Cedar Springs Michigan!

@GavinWebber

8 жыл бұрын

Thanks Diane. I've made this channel exclusively for cheese making, but started two other channels. The Greening of Gavin features all my sustainable living vids; kzread.info/dron/n0eU0YxjdV4aJo_j2sGasQ.html and the main Little Green Workshops with soap, candle, and some cheese making is here; kzread.info/dron/PGPyGa_1gvKzHGAvnbKEQg.html You are more than welcome to subscribe to them both!

@NICKYM26

5 жыл бұрын

Nice to see someone from Michigan, I'm below you in Brownstown mi about 3 hrs away. Happy Cheese making Nicky

We have we enjoy all your channels💕

Great recipe, beautifully presented.

@GavinWebber

3 жыл бұрын

Glad you liked it

First cheese I made! Turned out wonderful (after 3 weeks). Also have made the Chili Queso. Turning my attention to the longer aged cheeses now that I have a “cheese cave”

Just wanted to say, THANK YOU, for all your well done videos on cheese making! I've been watching for a while and writing down all the recipes. I'm very blessed to have my own "milk machine" in my pasture grazing around giving us lots of great milk! I've made lots of cheese this season so far, and looking forward to adding this to my list. Also, thanks for adding the converted measurements for us in the states! Happy cheese making!

@GavinWebber

8 жыл бұрын

+Stevens Sunshine Farm thanks for the kind words. Is there any cheese types that you would like to see in future videos?

@stevenssunshinefarm5560

8 жыл бұрын

+Gavin Webber well, I don't know for sure. It's taking some time getting through all the great recipes you have posted already! I am interested in making more "artisan' type cheeses though. I do have a question. My Cheddars are very hard. Could I add something to make them softer? I've adjusted my pressing some also, thinking that was the problem... I don't have a true gauge. Any ideas?

@GavinandKim

8 жыл бұрын

Have you tried adding a little less rennet? I find that fixes cheddars that turn out way too hard after maturation. It may be that it is drying out too much during maturation? Do you wax them after air drying? Just some suggestions.

@GavinWebber

8 жыл бұрын

That's my other KZread logon. ;-)

As always, nice job, Gavin. I enjoyed your failures video as well. I can relate to it.

Hello Gavin. Your videos for cheese making are easy to understand and follow, I can't wait to attempt this recipe (I've never tried Bel Paese, and my local grocery does not carry it). With the left over whey, can it be used to make cottage cheese? If so, what would the process be like? Happy cheese crafting. -Jocelyn

This cheese is great, thanks mate. Any other fridge ripened cheeses to try?

Many thanks 👌👌👍👍

Hi Gavin. Love your videos and please keep them coming. Tried this cheese and am into the first week of washing the outside. I have noticed that the shape of my cheese has changed to a flatter shape than yours in the video. I guess I am curious if you had any thoughts on what may be the cause. Thanks

Thanks Gavin, I was looking for a new cheese to make and this fitted the bill nicely. I've got a bit of a cold and not feeling up to anything too grueling, so this nice easy simple cheese was perfect. It's sitting in the brine right now. Can't wait to taste it!

@GavinWebber

8 жыл бұрын

It's delicious Janet. Firm and creamy

@janeteholmes

8 жыл бұрын

Can't wait to eat it!

@janeteholmes

8 жыл бұрын

I've opened this cheese and started eating it and it's really nice. Soft and creamy with a little bit of bite. A friend has requested one to give to her husband for his birthday!

@GavinWebber

8 жыл бұрын

Well done Janet. I loved the photos on facebook!

Thank You

Nice

I never tire of hearing you say 'cheese' in your australian accent

My wife and I are going to make this as our first cheese tonight. I appreciate how you take your time and explain everything so clearly. The hardest thing is going to be waiting for it to age!!!

@GavinWebber

7 жыл бұрын

Thanks CrashF! It's a pretty quick cheese to mature, so you won't have to wait too long.

This looks great, Gav. I'm giving this a shot today. What would the flocculation multiplier be on a cheese like this do you reckon?

I am in the process of bringing mine now. I babysat it throughout the night. Next time I'm starting it early in the day. Waiting for the taste testing day!

@GavinWebber

2 жыл бұрын

Have fun!

Looks like a gorgeous cheese; so creamy for how firm it is.

@GavinWebber

8 жыл бұрын

+Silent Gun Cleaning You can probably tell that I was quite impressed with this cheese.

Success. This will be a regular for me. Trying it on pizza tonight!

I just had my first taste of this cheese, and it is delicious. However because of the moulds I have I made 3 smaller cheeses and they are a little saltier than I would prefer. One question, could this cheese be flavoured with herbs or chilli in the curds? Thanks for your videos

Awesome video ! Can we vac pack it after the 10 days ?

dear Sir,Thank you very much for your videos i relly enjoy all of them. i am doing today bell paese, i hope it comes out all right. will let you know how it comes out. do you make also different sheeses that are not with cow milk but with sheep milk etc..?

Love ur videos just curious tho. Back home bel paese is a cream cheese like philly. Is this like that. Seems firmer. We spread it like soft butter

Gavin hi loved the vid! Living in a place with very few options in regs of culture, there's no way I'll be able to get the cultures u mentioned. Any chances It'd work with yogurt? Or anything else I could try my hand on? Best

@GavinWebber

2 жыл бұрын

Yes, yoghurt would probably work as the thermophilic.

After wrapping in foil and keeping for a further week after the initial 3 I have got some pink growth on the surfaces, plus a couple of darker greyish spots. Can these just be cut of of this semi soft cheese? Would I have been better vac packing it? I have tried cleaning up using a bit of brine and have re wrapped in foil for now.

What's the music 🎶 ? It's nice. I make cheese too. Nice job buddy!

Have got my first attempt at this on go at the moment. Not quite sure what to do with the brine washing. Is it a simple salt and water brine or the full brine solution used for the soaking?

Gavin sir , suggest a good book on cheese making , I am a beginner , made couple cheddar and Gouda referring your vids

I attempted this, but my milk wouldn't strongly curd. I decided to hang it in cheese cloth overnight rather than in a mold for 7 hours. It still knit together, so I brined it. It is now aging in the fridge and is even firmer. Hope it still tastes good! I think I didn't put the right amount of calcium chloride in. I was using pickle crisp mixed with water and don't think I had enough. I have since premixed the pickle crisp in a 30g to 70g water solution.

Since its such a young cheese, would lipase be a good addition to this cheese?

Hi Gavin. I am a avid watcher of your videos along with more people in Toronto, Canada. I have a few questions: what kind of foil you cover the cheese for further aging? If I want to do just half of your recipe (4 L only) do I cut all the ingredients in half? Thanks in advance.

I would love to see your version of Belper Knolle. I am intrigued after watching the Biegle Family channel make this from their goat't milk.

Just interested to know, if you had waited another 10 minutes before you cut the curd. Would you have been able to retain the whey to make ricotta salata?

Why do you always use 2 thermometers? This cheese looks awesome. I particularly like that no cheese cave is required. Might yoy be able to add some lipase or other flavoring culture to it?

@GavinWebber

2 жыл бұрын

It is very flavoursome as it is. I use 2 thermomerters to make sure that I have an accurate temperature which is key in cheese making (especially when I make so many different styles).

My favorite cheeses for pizza are mozzarella and gouda, but would this pair well with them?

Hello! thank you so much for this video, is really well done and explained. I would like to ask you what is the difference in the preparation between Bel paese chese and other semi-soft chese. Thank you

@GavinWebber

6 жыл бұрын

Rarely do soft cheeses use Thermophilic culture. This one is quite unique with a low maturation temperature as well.

@brigitteosorio7207

6 жыл бұрын

Thank you!

Where does one find a cross reference chart for cultures?

Gavin I am a beginner at this craft and am enjoying your videos immensely. This cheese does seem like an appealing choice for me but I have having trouble with the Mot92 culture availability here in the states. Is the MOT92 a local name and is there a generic substitute on other parts of the world?

@melissakibler4966

Жыл бұрын

He said any thermo culture will work.

What sort of weight/size cheese did this make? Can't find a cheese mould the same size as yours here in the UK.

Mine has become slimy after 5 days in the refrigerator. Should I begin to wash it with brine right away? If so does that change the ripening time or should I continue to ripen it for 3week?

What if you don't have a curd harp? Can you just cut regular then use the whisk?

Hi, Gav! What do you think about vac packing Bel Paese and putting it in the fridge? This was the 1st cheese I made and it wasn't very good because I had the wrong milk. Time to try it again...with raw milk! :-) Thank you!

Hi, I'm trying to make this cheese and I've got problem with clean break. After 3 hours it start to form curds, rennet I used has recomended 2ml per 10l of milk, first i add 1ml to 4l of milk, but after 1 hour nothing happend, no curds at all. Then I add another 1ml of rennet and now, after 3 hours it starts form curds. It is pasterized milk and i add calcium also. Do you have any idea, what i did wrong? From same milk I did ricotta and paneer and it was ok. Thanks! Btw I love your videos.:)

I'm not sure what happened but mine is not very firm at all after draining for 7 hours. I will therefore let it drain for longer and see if that helps. I might even press it a bit.

What's the song playing at 9:32? I like the saxophone and the nice bass riffs. Probably from the free KZread library right? It plays right on through to the end of the episode.

@GavinWebber

8 жыл бұрын

I use editing software called Pinnacle Studio 19 that has a feature called ScoreFitter. That is where all my royalty free music is created from.

Did I screw up? What's the texture of the curd? Mine are rubbery/squeaky. I'm just starting to drain it, but 108F seems so hot...

I want a ripening box where can i buy it

how much cheese did you end up with by weight? Mine is in the salt brine right now and seems a bit smaller... Thanks for the videos!

Hi Mr. Gavin, i was seeking such a videos as yours and finally have found. First of all thank you for this videos, i really really love it . I just confused about what kind a milk(raw milk or pasteurized milk) do you use usually in cheese making could you please share with this information...thank you very much!

@GavinWebber

6 жыл бұрын

I use pasteurised/unhomogenised milk.

@ulukmyrzatalip9960

6 жыл бұрын

Gavin Webber thank you very much

Can someone please tell me the fat-content of full cream milk? I've never heard of milk like this in my country.

can you vac seal Bel paese? I made this cheese and added black pepper corns. It tasts Delicious.

@GavinWebber

Жыл бұрын

Yes, you can.

Thank you, Gavin, for the recipe! My Bel Paese turned out great and yummy! But there was some bitterish aftertaste - should it be so or was something wrong with my making the cheese? Although this aftertaste didn’t spoil the cheese taste at all. However, since I’ve never tried the real Bel Paese, I decided to ask you if this is okay or not for this cheese. Thank you again!

@GavinWebber

4 жыл бұрын

Either too much rennet or not enough salt

@tatyanazavadskaya4594

4 жыл бұрын

Gavin Webber Thank you for the answer, Gavin! I have made it again, we’ll see what it turns out in a couple of weeks. I’ll let you know.

Where do you get your ripening boxes? Thanks for the video :) Cheers!

@jessekynaston9581

6 жыл бұрын

It's just a regular tupperware box mate, I see them all the time down the supermarket (and have a couple at home) I think it's most important that it's a non-reactive plastic/material (Stainless steel or tin for example would be unsuitable due to the acidic composition of the cheese) and that it's properly sanitized. Hope this helps.

Gavin: Thanks for your cheese tutorials. I tried this Bel Paese. Went to my local cheese supply place and got TM 81 thermophilic culture. Followed your recipe, but things did not go well. The milk never coagulated properly. I had a hard time getting the mix to stay at 108 F, only to discover that my thermometer was out of whack. I used another and discovered that the milk was near 140 F. Could the overly high temp have killed the TM 81? Thanks for any wisdom and keep up the good work. Jack from Wisconsin

@jackfitzmier6178

5 жыл бұрын

Gavin: Tried again, and this time watched the temp like a hawk. Worked perfectly, and my bel paese is draining and soon to be brined! Worked just like your video.

@ferran2564

3 жыл бұрын

@@jackfitzmier6178 how is it

Love your videos, but can you please tell me where you got your brineing container and your maturing box?

@GavinWebber

8 жыл бұрын

HI Diane. Both are Decor brand and I picked them up at the local supermarket.

Hey Gavin, I've been making rounds through your cheese tutorials that don't need a cheese cave, and I had a question about this cheese. I was curious how you'd think this cheese would fair if it was vacuum packed after the month of ripening time and kept in the fridge. Would the cheese keep well this way for a long while or would it continue to ripen (on account of it's low ripening temp to begin with)? I'm looking to start on this cheese in the next few days and I'm quite excited, thanks.

@GavinWebber

6 жыл бұрын

I think it would ripen slightly but definitely will save for longer in the vac pack.

Spent a year in Northern Italia back in 1969. Bel Paese was a delicious treat. Haven't had it since. I'll have to try this recipe. Thanks!

I am about to make this will 1 gallon of raw milk, so I have a question about the amount of rennet and cacl to add. Your 2 gallons called for 1/2 tsp of each, so being that I'm using 1 gallon, do I use 1/4 tsp of each or stick with the 1/2 tsp? Also do I use just 1/8th tsp of the culture instead of the 1/4 tsp? Thanks.

@GavinWebber

Ай бұрын

Halve all ingredients

What size was the mould?

Great work sir This recipe works with raw milk? Can you use sheep or goats milk?

@kaneelsnuiver

5 жыл бұрын

The recipe will work, when using a different milk I don't think you can still call it Bel Paese but who cares.

Hello Gavin. I really enjoy your videos. I have a question. I started a batch of Bel Paese, and after drying for a couple days, I was getting ready to store it, when I noticed a couple spots of mold. Is this normal? Should I scrape it off, if I can, or just leave it? Thank you.

@GavinWebber

6 жыл бұрын

+John Barry wipe the spot with a salt and vinegar solution before maturing it

@johnbarry8185

6 жыл бұрын

Thank you Gavin.

In all of your instructions, you add calcium chloride. I have both a mini Jersey cow and milking sheep. If I use my own milk, do I need the calcium chloride? thanks! I love your channel!

@GavinWebber

7 жыл бұрын

+Lora Weems thanks for watching! If you're using raw milk, you won't have to use calcium chloride. The curd will be strong enough.

Question... I'm new to cheese making and I can't find anyone selling Culture (MOT92) here in the US. Would it be OK to use another thermophilic culture that is recommended for Italian cheeses?

@GavinWebber

6 жыл бұрын

Sure, any Thermo that is recommended by the cheese making supply store is ok for Italian if that what the culture specifies.

Is that Telemea Cheese? It looks a lot like it. :)

Since I cannot get the MOT92 here in the US, what do you recommend as a substitute? You mentioned a blend of TA 61 and LH 100 in your cultures tutorial, but I am not sure of the ratio or amounts to use?

@melissakibler4966

Жыл бұрын

I wondered the same and he said any thermo culture will work.

@tazblink

Жыл бұрын

Did the TA 61 and LH 100 cultures work well for this cheese? Just getting ready to make it myself. Thanks for any info.

Hello Gavin - What type of ripening box do you use? I haven't been able to find something similar.

@GavinWebber

4 жыл бұрын

You can get it here; www.littlegreenworkshops.com.au/product/ripening-box-wide/

Where can I find that “cheese ripening box” I searched that term on Amazon with no luck.

@GavinWebber

Жыл бұрын

Hi Robert; I sell them here; www.littlegreenworkshops.com.au/product/ripening-box-wide/

dear Gabin, i know its a silly question but my pot is for 4 ltr ,obviously the ingredients would be half the amoubt . yes??

@GavinWebber

5 жыл бұрын

Yes

when making a double or triple recipe do you use double or triple the culture?

@GavinWebber

8 жыл бұрын

+lapatron555 Yes you can. For the ingredients Just like making a cake. Don't forget to increase the brining time as well. All other times and temps are the same

If I let this cheese ripen after adding the culture, would I end up with a sharper flavor?

@GavinWebber

6 жыл бұрын

It is a washed curd cheese which will negate any additional ripening at the start of the process.

I would really love to do this at home. Where can I find the Thermophilic Cultures? Witch is the Best cheese to do as a beginner? Thanks

@GavinWebber

7 жыл бұрын

Any cheese making store for Thermophilic. Best beginners as follows; Ricotta first, then Paneer, then Quick Mozzarella. Work your way up to Caerphilly, Feta, and Queso Fresco. After you have experience in those few, the world is your oyster!

Could a person use yoghurt in place of thermo culture? Given that it's cultured yoghurt? If so, how much yoghurt would I add?

@brittanymclellan8182

4 жыл бұрын

Also using raw milk.

What are the chances of finding them in the states? Can't you sell them on your site? Or can I pay you to pick up 2 of each?

@GavinandKim

8 жыл бұрын

Let me investigate. They are fairly light, so shipping to the US wouldn't be too expensive.

Hey guys. Does my culture need to be MOT92 for it to be this cheese or is any thermophilic okay?

@GavinWebber

3 жыл бұрын

Any Thermo will be fine for this cheese Eevee!

@EvaAdorable

3 жыл бұрын

@@GavinWebber Thanks, Gavin!!!! You are the rockstar of cheese!

Hi Gavin, I'm really keen to make this cheese and I have purchased a Mad Millie set from you. Just wondering how many tablets I'd need to use for this recipe as these tablets are about 60 imcu as apposed to the drops that you use which I believe are about 190imcu? I'm thinking 3?

@GavinWebber

6 жыл бұрын

I think 3 would be sufficient, but it uses Thermophilic starter culture, which doesn't come with any Mad Millie kits. Did you buy some separately?

@aussiedanman

6 жыл бұрын

Gavin Webber yes I did on your advise for making cheeses without a cave. Thanks for your quick reply. I'm just starting this right now

If you cant find full cream milk just 3% can you add cream?

@GavinWebber

9 ай бұрын

Yes, use this calculation; kzread.info/dash/bejne/iYNrm8mGfJrVgKw.html

My Bel Paese is still wet after a month of aging in the fridge in a ripening box. There is no rind forming and though there is only enough liquid to wipe out of the box, the outside is wet every time I take it out. Does that sound normal?

@GavinWebber

6 жыл бұрын

Yes, it does sound very normal. If it feels tacky, that is also normal.

I'm sorry but this wasn't clear. can I eat it three weeks after taking it out of the brine or three weeks plus ten days

@GavinWebber

7 жыл бұрын

Three weeks after putting it in the fridge to mature. The 10 days indicates the time to start washing the rind to remove the sliminess.

@mike_yon

7 жыл бұрын

Thank you so much keep up the good work. It should be ready to eat tomorrow in that case and I look forward to it.

Hello again from Ecuador, Gavin. I'm currently using a styrofoam cooler and one/titer bottles of ice to simulate a cheese cave and it's keeping a decent temp but fussy swapping out the ice bottles every twelve hours or so. The lack of a cheese cave is a problem as I already have five different cheeses aging. I'll try the Bel Paese next week, when my next 8 liters of milk are delivered, but it brings up a question since the Bel Paese can be aged in the fridge. My question is: what happens if you age cheeses at 4 degrees C (kitchen fridge) instead of 12-15 degrees C in a purpose-built cheese cave? Would it just require a longer maturation time or failure for no obvious reasons. Sure would be easier. Thanks for responding. I'm sure lots of people would love to know the answer.

@GavinWebber

4 ай бұрын

Yes, Bel Paese is matured in the kitchen fridge. Did you watch the video?

@johngrunewald6616

4 ай бұрын

Yes, of course, thank you for making it. I will be making Bel Paese in the next couple of days. My question is about other, usually cheese cave-aged cheeses and if they wouldn't eventually ripen at the lower temperature of a kitchen fridge, I appreciate your attention to comments and your willingness to respond. Thanks again, John G@@GavinWebber

Gavin can we use yogurt as the culture? Any substitute for rennet n calcium chloride?

@GavinWebber

5 ай бұрын

For this cheese yes. No and no

@joliving6837

5 ай бұрын

@@GavinWebber thk you for your reply...if I may request...for people like myself living in Karachi n making cheese at home can you plz make cheese using yogurt and/or lemon juice as culture... don't have access to mesophilic cultures...milk I can get cow, buffalo n even goat...m going to attempt feta using cow n goat milk...thk you