Love your videos and how you test out different recipes. That's awesome. You and Gavin Webber have become my go-to's for cheese making.

The lovely Many Anne is back!!!!!

@maryannefarah

4 ай бұрын

Yes, I am! :-)❤

Look forward to the recipe!!

I love this channel so much! If KZread algorithm were more about quality than quantity everybody interested in cheese would know you!

@GiveCheeseaChance

5 ай бұрын

That is so kind of you! I don't really do much to "spread the word" and I don't post very often, but with your help, perhaps we can spread the word and make a bigger cheesemaking community! Please feel free to share the video(s) far and wide!

Nice job Maryanne!! Looking forward to the tutorial!!❤ 🧀

@GiveCheeseaChance

5 ай бұрын

You betcha! It is in the line-up for 2024. :-)

Can’t wait to see the how to video!

Congratulations for one more masterclass, Mary Anne! To me, the fact that people have different preference of taste profile just highlight cheesemaker style and theirs target market... Such a nice video. Good on you!

@maryannefarah

4 ай бұрын

Thank you, Alex! lol I’m wondering… have you ever had experience with late blow?

@alexgallo2404

4 ай бұрын

@@maryannefarah, yes! But not so late as yours... The oldest I had was a little parmesan aged for almost one year, and it was great!!! Actually I have another parmesan aging for 10 months with I'll cut into it at the the of March, my birthday.

So lovely to have you back really missed your classes. ❤🎉

@GiveCheeseaChance

4 ай бұрын

Thank you so much!

Great video Mary would love to sample 3 & 5😘

@maryannefarah

5 ай бұрын

Ok, I will reserve some for you, Jeanne!😊

Thank you so much for all your work & sharing information!

@maryannefarah

5 ай бұрын

Such a pleasure. Wish you could taste them!

I'm looking forward for the recipe

@maryannefarah

5 ай бұрын

Give me a few months. :-)

Another Great Video Mary Anne , very cool

@GiveCheeseaChance

5 ай бұрын

Thank you! 🙂

How fun and interesting!

Thank you Mary Anne for all your videos!! They’re extremely helpful to me as I begin this path in the amazing cheese-making world. Have you ever tried making cheese with sheep’s milk? I make all my cheeses with milk from our sheep in Argentina ☺️

@GiveCheeseaChance

4 ай бұрын

Hello Federico. Yes, I have tried to make some cheeses with sheep' milk. I've made feta with it and it was very nice. I also have made a few blue cheeses including this one... kzread.info/dash/bejne/qISlxNmShMubhdY.htmlsi=XFfvETX9VU6abKD7

Have you considered doing online classes? As I don’t live close to you, but would love to have more one on one, to be able to ask questions as I’m going through the process. I know that some would be pretty hard to do that, as the time and process being spread out, wish we lived closer to have in person.

This is a fantastic video!! I loved watching all the tasters. Two questions: 1. Did you use the same base recipe, and did you add propionic shermanii to all of them? 2. What are you aging conditions like? Any chance you'll do a video that showcases your cheese cave?

@GiveCheeseaChance

5 ай бұрын

I added propionic to all, and they were slightly different recipes from different sources. For example, one said to salt by weight and another said to salt "1 tbsp salt per gallon of milk"--this leads to different salt concentrations, and I have now learned how important it is to keep salt less than (or equal to) 1% salt because propionic bacteria its very salt sensitive. One recipe was a washed curd, another wasn't. Some recipes had pH markers, others didn't. Some recipes gave more info about affinage care.

Wish I could try some!!

@GiveCheeseaChance

5 ай бұрын

Me too!

عودا حميدا طال انتظاره بالتوفيق دائما يا فنانه

@GiveCheeseaChance

5 ай бұрын

Shukran!

HI,, just came across your channel.. I am very new to making cheese. I have made ricotta , mascarpone, cream cheese, mozzarella . I have only tired them each once thus far. I was looking through your video's to see if you have made a parmesan cheese video . Will you be doing one , have you ever made the Parmesan Cheese ? Thank you for your wonderful easy to follow videos. I say easy to follow but I have not used as of yet your videos to make Cheese but I will be as a try all the cheeses I mentioned again.

I'm really looking forward to the video where you make these Swiss cheeses. When do you think we can expect it? Also do you have a website where the recipes are in written form? I'd also request a video on Sharp Provolone if you're looking for ideas. Thank you, this is great content!

@GiveCheeseaChance

3 ай бұрын

That's a great idea. I love provolone in a sandwich, mmmm. I may have the swiss video done by the end of the summer, I hope! Sorry, I don't have the recipes in written form.

@DisarmedDave

3 ай бұрын

@@GiveCheeseaChance Thank you!

They all look good! I'd go for cheese 3 if its the stinkiest! Love strong Swiss

@maryannefarah

5 ай бұрын

#3 is definitely strong. I was just cutting some now and my son came in and opened the door so fresh air could come inside.

@drums4life53

5 ай бұрын

@@maryannefarah haha thats perfect then!! What are you pairing it with?

@GiveCheeseaChance

5 ай бұрын

Nothing yet. These wheels have now been cut into smaller wedges and are now in the basement fridge (vacuum sealed for longevity) so I will bring them out again as time passes for special events. To be honest, I *feel* they don't need a pairing. I don't mind pairing cheeses with condiments, etc., but my gut is saying to just eat this cheese by itself. It has got a lot going on in terms of aroma and taste, so the only thing I would add is red wine. :-)

@drums4life53

5 ай бұрын

​@GiveCheeseaChance nice!and I agree, I love cheese just on its own too and with a glass of wine! I bought some Swiss Appenzeller cheese today actually!

@GiveCheeseaChance

5 ай бұрын

@@drums4life53 Oh wow! Yummy! Enjoy.

Excellent video. Together with the recipe for cheese #3, please let us know the rind treatment and ripening temperature.

@GiveCheeseaChance

5 ай бұрын

Thank you. I will put together a video in the coming months about the entire process, I promise!

Please,PLEASE give a video on your winner cheese!

@GiveCheeseaChance

Ай бұрын

I will. :-)

I’m looking forward to your recipe and tutorial. I have made fresh cheese and am getting my courage up to make cheddar and then Swiss or Jarlesberg type as these are the cheeses I use/eat the most. I’m having trouble finding the larger (8-1/2”) mold that you use as well as the aging box. I’m in Washington State. Could you share some resources for equipment. I’ve ordered from New England cheesemaking company but haven’t found these supplies there. Thanks so much.

@GiveCheeseaChance

5 ай бұрын

Hello, I suggest you also try looking at the Glengarry Cheese Supply web site. They are in Canada and I get a lot of supplies from them. You can even call them and they will help you.

@joane771

5 ай бұрын

I would suggest also Fromagex, Québec, Canada. This is a compagny specialized in cheese making (commercial & homemaking). Thanks, Mary Anne, for this impressive video. This is a lot of work. Joane

@GiveCheeseaChance

5 ай бұрын

@@joane771 Hi Joane, thanks for your comment. I haven't ordered before from Fromagex but now I am going to look them up. Thanks for the tip!

Do you have a recipe out for the winner? I’d love to try it

Can not wait for the recipe for the winner🎉🎉🎉

I miss seeing your videos.

@maryannefarah

4 ай бұрын

Awww, that warms my heart, thank you!

Please give the winning recipe!

@GiveCheeseaChance

Ай бұрын

Working on it! :-)

How much milk is used to make a cheese that large?

@maryannefarah

5 ай бұрын

Those small Swiss cheeses used 4 gallons of milk each.

@tonylovering4672

5 ай бұрын

I have about 0.9 to 1.1kg for 2 gallons.

@GiveCheeseaChance

5 ай бұрын

@@tonylovering4672 Is that the yield of cheese you got when you made a swiss using 2 gallons of milk?

You should have thrown in a store bought cheese. I’d be curious if anyone would choose it

@GiveCheeseaChance

10 күн бұрын

Interesting point, however it would have been immediately obvious since store-bought swiss has really big holes--virtually impossible to accomplish at home with a 4 lb cheese. It would have been obvious to the taste testers by sight alone. I am also comparing home-made cheese recipes to each other in the experiment.

Recipe? 😢

@GiveCheeseaChance

Ай бұрын

It may take a few months, sorry (I was working on a series with Gurth Pretty but that is over now).

Hi, would you like to make a video of how to make a young or mature parmessan/parmigiano reggiano?

@GiveCheeseaChance

Ай бұрын

Yes, I would like to do that one day.