Cheeseology

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@ginabisaillon2894 22 күн бұрын

Mine also developed some blue mould on the outside but eventually the white moulds nearly covered it all.

@Cheeseologywithadam 15 күн бұрын

Thanks for the comment!

@ginabisaillon2894 Ай бұрын

I can't find the video where you're showing the result of this cheese.

@Cheeseologywithadam Ай бұрын

I actually don't have a video on this. I don't do results videos for all cheeses, but I can going forward.

@ginabisaillon2894 Ай бұрын

@@Cheeseologywithadam in order to be encouraged to make the recipe one does have to see how it's going to turn out.

@user-vl4iu6ps3s Ай бұрын

What can you do with the whey?

@Cheeseologywithadam Ай бұрын

There's a host of things it can be used for. Here's some information from New England Cheese Making blog.cheesemaking.com/using-that-leftover-whey/?aff=186

@ginabisaillon2894 Ай бұрын

Interesting technique! Different from any other I've seen.

@Cheeseologywithadam Ай бұрын

Thanks for the comment!

@user-vl4iu6ps3s Ай бұрын

Great video

@Cheeseologywithadam Ай бұрын

Thanks!

@michaelchen8643 Ай бұрын

I’m doubtful in Diaz that you can actually come close to Stilton blue cheese. I’m certain that you can make blue cheese. I know Maytag has a type of blue cheese that I find very harsh. I would have to try what you make and compared to the real steel and blue cheese to see if the final product comes close There’s a lot more to this than a simple recipe. It’s going to be environment the milk that you use the grass that the cows eat, and the place that you’re aging the cheese. This would require the master to be able to look at your set up and make this change here don’t do this

@Cheeseologywithadam Ай бұрын

Thanks for the comments. I'm not sure if there's a question but as far as Milk, I used pasteurized store bought as I mentioned in the video. As for aging, I have a temp and humidity controlled environment and have a video on this as well.

@bidel1lee7 Ай бұрын

U should do a book

@Cheeseologywithadam Ай бұрын

You know what, I just might!

@bidel1lee7 Ай бұрын

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

@Cheeseologywithadam Ай бұрын

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

@rubygray7749 Ай бұрын

When cutting the curds, you shouldn't be tipping them into the bowl, which shatters the soft curd structure. Keep the skimmer horizontal, and gently slide those thin slices off it, onto the surface, intact.

@Cheeseologywithadam Ай бұрын

Thanks for commenting. For this particular cheese, I'm not worried about keep the curd shape as I'm using cheese cloth to tighten the curd into a ball shape as it acidifies, then cutting it (as shown in the video). My technique for making Roquefort is different. In that process, I would take care to not break down the curd as you mentioned.

@meghanndaley 2 ай бұрын

Thanks for the assistance! I still feel dumb through, I have the same one and I have confused myself on how to figure out pressing at 55lb

@Cheeseologywithadam 2 ай бұрын

Sorry for the slow response, I was on vacation. The farthest notch out is 3x the distance of the fulcrum to load point, so any weight you hang there is putting 3x that weight on the cheese. For example, if you hang 5 lbs on the farthest notch, it's putting 15 lbs of pressure on the cheese.

@meghanndaley 2 ай бұрын

Thank you so much!

@alanreddin533 2 ай бұрын

If I could make a constructive criticism, you repeat yourself too much. Your videos would have a better flow and be more interesting and concise without that.

@Cheeseologywithadam 2 ай бұрын

Thanks

@etm567 2 ай бұрын

How do you get raw cow's milk?

@Cheeseologywithadam 2 ай бұрын

I have a local store who sells it. I'm in south Carolina

@tooltroll 2 ай бұрын

So how is it after 4 months? Has it worked consistently, and have any snags come up? I'd be worried about assorted cultures or moulds growing in any cracks or crevices inside the fridge.

@Cheeseologywithadam 2 ай бұрын

Works great..one thing I don't do is put blues in with other non blues..blue mold will spread

@brucemattes5015 3 ай бұрын

Greetings, and thanks for the video. Would you consider expanding the series to a 5-part series by adding St. Marcellin cheese making to the list? Gavin Webber has the only online video on the making of St. Marcellin cheese, and his video is 7-years and 9-months old. Apparently not very many people either like St. Marcellin cheese, or make St. Marcellin at home. Thanks, Bruce

@Cheeseologywithadam 3 ай бұрын

Hey Bruce. Thanks for the suggestion. I was trying to decide what to make next...now I know! More than happy to make this cheese.

@timothyloomis9415 3 ай бұрын

Hey Adam, thanks for all of your hard work! What kind of cheese was this? Thanks!

@Cheeseologywithadam 3 ай бұрын

You're very welcome! I would probably categorize this as a derby. A semi hard old English cheese

@iwatcher69 3 ай бұрын

if you use non-iodine salt, wouldn't it force the whey to come out faster?

@Cheeseologywithadam 3 ай бұрын

Hello, salt does cause whey to expel and flavors the cheese. If you use iodized salt, it will inhibit essential bacterial growth needed for the aging process.

@bombom3013 3 ай бұрын

Is there an alternative for C21

@Cheeseologywithadam 3 ай бұрын

Hello - I think you can use a mesophilic starter as well, but I think the best result would be the C21. That's the only one I've used. for cream cheese, but experiment!

@CityscapeBrewing 4 ай бұрын

Great video! 🧀

@Cheeseologywithadam 4 ай бұрын

Glad you enjoyed it!

@sherylh4780 4 ай бұрын

Very helpful. Thanks.

@Cheeseologywithadam 4 ай бұрын

Thanks for watching!

@sherylh4780 4 ай бұрын

Thank you for the information. Good to know.

@Cheeseologywithadam 4 ай бұрын

Thanks for watching!

@alhachlibou3lam94 4 ай бұрын

شكرا لك يا أستاذ

@Cheeseologywithadam 4 ай бұрын

You're welcome, thank you for watching.

@drtim6627 4 ай бұрын

Looks delicious! I hope to try making this one soon!

@Cheeseologywithadam 4 ай бұрын

Thanks for watching!

@iosifferencz5432 4 ай бұрын

Va multumim pentru prezentare❤

@Cheeseologywithadam 4 ай бұрын

You are very welcome! Thank you for watching.

@cherokeeMamaw 5 ай бұрын

Adding Calcium chloride also helps set a firmer curd with store bought milk.

@Cheeseologywithadam 5 ай бұрын

Yep, correct

@timothyloomis9415 5 ай бұрын

Hello Adam, what temperature is your room when air dry for a day or so?

@Cheeseologywithadam 5 ай бұрын

Hello! It's at about 70 degrees F, maybe even high 60s.

@timothyloomis9415 5 ай бұрын

@@Cheeseologywithadam Thanks Adam!

@stacybradt6793 4 ай бұрын

Did you used ultra pasteurized heavy cream?

@Cheeseologywithadam 4 ай бұрын

@@stacybradt6793 It might have been ultra pasteurized, but for this cheese that's ok. We're just concerned about the butter fat from the heavy cream.

@SamayoaMoran 5 ай бұрын

Hi! Nice video. Thanks for sharing. I want to try making these delicious French cheeses and I think I'm going to stick with your method, but I have some doubts When you use new dairy cultures, do you keep the rest in the refrigerator? How do you store them and how long can you keep them frozen once the envelope has been opened? Greetings and thanks for share.You already have a new follower 😎

@Cheeseologywithadam 5 ай бұрын

Hello, Thanks for watching! I store all my cultures in the freezer. If stored in the freezer, the cultures can last upwards of 2 years. I've never had an issue with old cultures, and some I don't use often.

@andreathompson-bg4hl 5 ай бұрын

When i retire i am going to make everything from scratch. I wish i had time to do it now.

@leelaural 4 ай бұрын

hey I'm 70....retired at age 67....I baked home made rolls last Christmas...its amazing what you can do when you don't have to go into work...

@iwatcher69 3 ай бұрын

that's exactly what i did when i retired. try breadmaking and wine making as well. Both are so relaxing and rewarding.

@timothyloomis9415 5 ай бұрын

Hello Adam, can’t find a hot plate that heats as low as 80 degrees. What brand is yours? Great videos and to the point!

@Cheeseologywithadam 5 ай бұрын

Hello! This is the one I have. I don't think it will stay at 80 degrees, but what I do is just remove the pot once it reaches the temperature I want. I usually turn the knob to setting 3 and it warms up over about 20 minutes or so. www.amazon.com/Cuisinart-CB-30-Cast-Iron-Single-Stainless/dp/B01IA3H8QM/ref=mp_s_a_1_13?crid=1M4WAWTL0SGZ3&dib=eyJ2IjoiMSJ9.q1Vh-ro86Z8kvPJPSBZXe32BUWfqlahyF8tBy1qAxWMhZ-CR6KHql32y0qw7aAacHRNHCzjvERnmfdvzOnSUMuF3GnLhZnQdukTNTZ8UVULcs1rND8CN7qr1T9Rsj8vM41cHf5O_6O5Dhma8FJBQXkC_gCoepL3XHBuPZ79et9Cb5Xzuqh8mjkWXURaqELjHTfRq_sQL56HrFf_EiCH0-w.O49iPRukpPXdtjR1D2rttRxsnQlt0qkLINOlPhw4INw&dib_tag=se&keywords=hot+plate&qid=1711674634&sprefix=hot+plate%2Caps%2C412&sr=8-13

@timothyloomis9415 5 ай бұрын

Thank You Adam!

@northernmakers6890 5 ай бұрын

Very interesting.weldon

@Cheeseologywithadam 5 ай бұрын

Thanks for watching

@anonymousf454 5 ай бұрын

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

@Cheeseologywithadam 5 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.

@navikandula2667 6 ай бұрын

Looks amazing!!!

@Cheeseologywithadam 5 ай бұрын

It is!

@johngrunewald6616 6 ай бұрын

Hi Adam, I made a Dutch-style press and it works just fine and I needed your explanation of how the weight multiplies. But I think you forgot something important so I will mention it here., The empty press, just the lever and the follower and connecting rod have a weight. So you need to use a scale and figure out how much pressure the empty press exerts. In my case it is about 4 lbs. So five lbs at one distance would be 5 +4 or nine lbs. Etc. Hope this makes sense. John G, Ecuador

@Cheeseologywithadam 6 ай бұрын

Hello, thanks for the comment. On most home cheese maker press sizes, this amount would be negligible, so I don't even mention it, but you can certainly factor it in if you wish.

@johngrunewald6616 6 ай бұрын

Hi again. Not really negligible. My press which is not too different then yours, when I trapped a scale beneath the six-inch follower and the table, with only the weight of the lever arm it was still generating 4 lbs. of pressure.I calibrated my press using that as a base pressure.@@Cheeseologywithadam

@alanh444 6 ай бұрын

What did the final product look like?

@Cheeseologywithadam 6 ай бұрын

Hello and thanks for reaching out! Here's the video on the first cutting of the blue cheese. kzbin.info/www/bejne/j6nRamCjYpWAnsU

@alhachlibou3lam94 6 ай бұрын

من فضلك صاديق ابعثلي صفحفة فيسبوك الخاصة بك اريدو تواصل معك وشكرا

@Cheeseologywithadam 6 ай бұрын

Sorry I don't have FB.

@alhachlibou3lam94 6 ай бұрын

جبنة جميلة انتي مبدع أستاذ

@user-qw8oy4mb8e 6 ай бұрын

Hi, can you include metric measurements & Celsius range in your video

@Cheeseologywithadam 6 ай бұрын

Yes, I sure can going forward. Thanks for the question!

@navikandula2667 6 ай бұрын

Amazing Video! Can’t wait to watch the series!

@Cheeseologywithadam 6 ай бұрын

Thank you, and thanks for watching! The camembert video releases tomorrow at 10 am EST.

@hevsmithson6574 6 ай бұрын

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

@Cheeseologywithadam 6 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 6 ай бұрын

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

@deliciousthoughts6698 6 ай бұрын

I like blue cheese ❤❤❤

@Cheeseologywithadam 6 ай бұрын

My favorite style!

@andreathompson-bg4hl 5 ай бұрын

Mmm

@mossberg882 7 ай бұрын

This video is so insanely helpful! I'm workin with the same set up (mini fridge aging space) and like you said, temperature's not a problem, it's the humidity. it's kept me from venturing out to humidity sensitive cheeses and waxing cheeses. i've been doing the container of water in the fridge method and it's been inconsistent of course. But this, this i gotta try. with the water tank heater and look into buying some sensors too. Cheers and Thank you again Adam!