That looks delicious! appreciate this video!

5:42 Was there a reason for not using a balloon whisk at the beginning of the curd cut? Usually, you and I both do harp first, curd knife after (except for some Italian cheeses which only has the whisk), but everything was reversed for this one, along with the whisk at the end. Was this to manage not just curd size but also preliminary whey extrusion, or is it simply part of the recipe?

Hey Gav, would it be alright to vac pack this cheese? - it might get more of the paprika flavour in.

That looks really good! It's always striking how much whiter goats milk is compared to cow juice

Hmmmmm 😋 Great stuff Gavin (La Grande Fromage) 😎

G’day Gavin!! Been a while since I checked in on you so I’m pleased to see you still trucking ❤ thanks for brightening many a day :)

If the maturation box is sealed and I don't see a hygrometer in there how do you know that you've got 90% moisture? I ask because that's the problem I'm having right now I don't know how to control the moisture.

Hi Gavin, in the mean time I got very “addicted” to your tutorials ;-) Just a minor question: What is your opinion on the use of the sous-vide heater?

I'm in Melbourne, where do you get the bag of milk from?

You put calcium chloride in and then said don’t use chlorinated water… this is the same thing is t it?

Been trying to find a ripening box but can’t seem to find any anywhere. Maybe I just am not sure what to look for I suppose. Do you know of any anywhere

QQQ is it better to use single or double strength rennet

Hi Gavin Butch from Washington state

Gavin!! May 26 is my birthday!! And i have slitty eyes too!! What a co-inkiny-dink!!

Okay, I just made this using the same ingredients and it went alright. I accidentally burned some of it near the end because I thought it wasn't dry yet. Here are some tips: 1. Use distilled or deminiralized water. 2. Do not use a non-stick pan, use stainless steel or copper and make sure it is *very* clean. 3. Do not apply too much heat, let the water evaporate slowly. 4. Keep stirring when the crystals start to form, it has a tendency to stick. If it does stick to the pan and you can't get it off: Turn down the heat, dissolve with water and try again.

I am trying my first goat cheese. I followed the recipe. I did go over on temp to 85 f. The milk was pasteurized. I had it unopened but a couldn't get to doing the recipe for a week. After about 20 hours the whey had separated from the curd and it smelled good. It curd was at the level of the whey. The curd was lightly firm, tender and creamy yet it had many air holes. Soooo I know that's not correct. And I think it must be bacterial. But no yeasty smell. It is straining now. As it sits the aroma gets better and better. Like a creamy great goat cheese. I'm at a loss. 😓 I think I need to toss because of the air holes.

كم هذا رائع وجميل جدا

Great tour! Thank you.

Huge amount of work. Thanks. I now have a great appreciation for the value of this cheese when I buy it.

How do you control the temperature that is needed

I take it you have the burner on below the pot

How on earth do you know how many kg you are pressing with using that thing??

I was curious if you have ever worked with vegetable rennet? If so how has it gone and to go further have you worked with any DIY vegetable rennet like the kind made from Thistle/Nettle? I am new to cheese making so I am looking at more shelf stable or easy to source rennet. Love your channel, I just wish I had the time to do it all. Thank for all the effort you put into your videos.

So bloody useful haveing an Aussie explain this thanks mate 👍

I love saving and freezing Parmesan rind. when you make a spaghetti sauce, toss some of the rind in. It imparts a subtle richness and flavor to the sauce.

Nice

Why 2% milk and not just whole milk 3% ? Doesnt seem like it would make any difference .. what heat setting are you using and did you ever turn the heat off ??

Hi Gavin, It should be close to the "Brillat Savarin" which is a triple cream but proceeded with a lactic nerd (12h with little rennet added) Your cheese looks great 👍

Actually "parmigiano reggiano" is from Parma (parigiano) & from Reggio Emilia (reggiano), that are 2 cities in the region Emilia Romagna. In Lombardy is done another kind of "parmigiano", called "grana", as parmigiano is a copyrighted name. People from Emilia R. could be quite angry to hear that their famous parmigiano is stated as a cheese from Lombardy! 🌷💐🌷

Love the video, long time curd nerd. But does the cheese melt?

Mmmm... Mo buttah mo bettah Now I want to make some butter just to get that buttermilk to make some scones!! Also, just read your question about soundtrack or no soundtrack. I realize this is 6 years later but if you ask me I say no soundtrack. Thanks for the video!

Waiting to have a Danbo recipe

Hi Gavin. MaryAnn from UPSTATE NY

Basically it's not Milka Chocolate if it's not made with milk from the cows from the Alps mountains. It's not vodka if it's not from Rusia. It's not pommes frites if it's not from France. Just kiding. But with Parmigiano it's like with Cuban cigars. You can not make cigars even with the proper ingredient and call them Cuban cigars. This is all about the trade mark (TM). About this commentators I bet if somone would make in the right clima and conditions and following the real recepie a parmigiano, in a place other than Parma, they wouldn't notice the difference. It's all about protecting the Mark. Thanks for the video.

Can this cheese be sttored/cured / aged ?

Wow, very informative and well explained... For a big pasta and parmesan cheese lover, it's an eye opener. For a man who loves the old Italian ways, food and Architecture ( before Sissy Mussolini 😂 ) but not their people full of sights and tantrums... Their cheese is good, their soccer and rugby sucks, as their wine and sence of humour. I think I'm going to get a few dirty underpants comments if I start reading it, as you have warned us... Love it, love to stir, like you've sturred that cheese 😂😂😂

Its 7am and I just vacuum packed my 2nd cheddar this morning. I checked it and it was dried out enough on the outside and had no excess whey dripping off of it so I sealed it up and now I have 2 cheddars aging in my cheese cave. Thats so cool to see. I wanna try a different cheese next time. Im gonna need a bigger cheese cave in no time.

Have you ever heard of ziergerkase? Its a whey cheese. I was looking through a cheese making book I bought to find a way to use all my leftover whey. Omg I just saw the part of the video with the big fart 😂😂😂😂 omg lol wtf hahahahaha its 4:26am and I started laughing out loud and had to restrain myself so I dont wake up my bf hahaha. Omg that was hilarious. But back to my question lol, have you ever madeba ziergerkase? If not would you consider doing so one day perhaps. I hate throwing all that whey out and I'd like to be able to make something other than ricotta with whey.

Long Paddock Cheese is amazing, my favourite Australian made cheese! Silverwattle and Driftwood are my absolute favourite! I've met Gaetan and Dom they are great people to talk to and are very knowledgeable about cheese making and the industry.

What are the weights you getting?

The dude is STILL hearting the comments. Wholesome dude.

It really makes us enjoy every time. I would like to inquire: How do I control the relative humidity and make it 90%?

Many happy returns!

Who also saw the ImEvakz video

Happy Birthday, Gavin. You don't look a day over 49.

Quel Fromage!

There is a woman in usa who does video's of recreational vehicles. She has been telling viewers about how bad the industry has become, including poor craftsmanship, lack of warranty etc. She received a cease and desist letter from them. It's a legal term for "let's see if we can scare them."

I made this cheese last week and it is now vacuum sealed and in the cheese cave aka the wine fridge and I am making it again today. I just added the rennet and calcium chloride about 8 mins ago and now I'm watching TV while I wait. I love how you can kinda go off and do your own thing while you wait in between cause it's a lot of waiting up until it comes time to start cutting the curd and stirring it and what not and then come cheddaring time again more on and off waiting. Wish me luck. I hope they taste good when I cracknthem open. I'll probably try the first one in a month or two and leave this one for 6 until Christmas and make a couple others cheeses to have for the holidays as well. I'd like to try my hand at a mold ripened cheese like a Bleu or perhaps a camembert. I for sure 100% want to try your triple pepper jack. Oh that reminds me I just ordered the book called home cheese making by Ricki Carroll and it's actually going to be here later today from Amazon. So I will be trying lots os different recipes. My adventures in cheesemaking all started with your channel so I'm so excited to keep continuing it with your recipes and others I find as well. Thanks for all the help and wonderful videos 😀