I've been telling this stuff to people for decades because I've seen my grandma making allsorts without any of the sterilising, special equipment, prescribed ways... People have been making cheese and bread and wine and beer for millenia after all. Only "modern" people are afraid of food 😂😂😂

I would love to see you try a langres style cheese....for me this has been the hardest style cheese to recreate

On bread and butter is how I eat them, but like, nice baguette and nice butter

I am a newbie to cheese making. Mostly soft cheeses. I really like your site so I purchased your recipe for gruyere. Made the clabber (also a first) I followed your instructions except after unmolding when I air dried I rubbed the cheese for 2 days with cheese salt. Put it in my little fridge set at 50 degrees. Spritzed according to instructions. My last spritz was 12/11th .It has not become peachy in color just yellow, not sticky or moldy. Is it a lost cause? It looks good just concerned it's not doing what it's suppose to do. Very hard cheese.

Thank you for such an honest and interesting video, I think im going to have a go at making some! By the way, if you use rinds in soups and stews, it adds a really nice umami flavor!

Raw milk cheese is amazing specially a 2 years ripen Gouda

You never talk about the king off dessert cheeses, meaning the most appreciated kernhemmmerland cheese

Better go to a local brewery getting a oak barrel of beer filter waste and ripe a water washed cheese into it for 2 years, you husband will love you to the end off times

Jenn,have ever worked with wine in cheese! I suggest your soft white and your blue cheese! Love your videos! Merry Christmas

How do you make your sour cherry mead. I make homemade wine. And I would love to try making some mead.

How do you make your sour cherry mead. I make homemade wine. And I would love to try making some mead.

Love you videos, love your personality, thanks for all the work you put into making these!

So if your cows giving 2 gallon a day meaning cheese production every 3 days so almost a hundred cheese a year saying you’ve got a big family and community

You’re so like my Dutch sister

Try some Munster cheese as well

love this lady - amazing inspiration - thank you!

Just starting my first cheese today and will ,....brine my cheeses, brine my cheeses, brine my cheeses, brine my cheeses, brine my che-e-e-e-ses!

Ugh, the wait would kill me !!!!

I appreciate the guidance for using the whey's appearance rather than temperature. I'm about to move to a place that sits at 5000' above sea level, and I know that cooking will be different there. The boiling temperature is different, so using temperature as a guide probably won't work.

Price list needed

Gorgonzola would be nice.

@uncl.phil99 do you always or sometime use calcium chloride with raw milk ? When shouldn't i use it?

I just did this and the butter is amazing! So simple, why haven’t I been doing this before now!

We need an update on Emma and Daisy and Butters! Miss the ladies

Thank you. I enjoy your videos, You're a lot of fun.🙂 I've ordered some cheese fixings, and I will be making my first Bulgarian feta cheese soon I can hardly wait, thanks again.

I think your second victim is incredibly wrong. pink peppercorn isn't even that spicy he's a wimp

hubby should read the bible more

Wow, 200 cheeses! Congrats! And it looks so yummy too! I recently found your channel and have been binging ever since. I love your videos and your approach to making cheese. I aspire to your level of cheese making! Your feta video already helped me significantly improve my feta making :) thank you!

It is wonderful to us see how more positive you become with successes in making cheese! Well done Jennifer. Have you started your business yet! Your inblue cheese commands $35/pound! A wheel of an 8 lb cheese should be a great to recovering your costs! From your videos alone your Gouda, cheddar , blue pepper and Asia’s go Chinese will be your mainstays! Well done Jennifer!

Congrats on 200 Milkslinger!! Even though you’re probably tired of filming the entire process of some of your cheeses. I venture to say that some of us binge watchers love your longer format videos. You are hysterical and have a unique style.

I love your videos!! The humor, the way you talk. You have a way with words! I was just on a few cheese websites yesterday, and I got more flavor ideas...I'm trying a cranberry white cheddar soon.

I wanna be your taste tester ❤ If you made it, I’m sure it’s fabulous !

Congratulations!!!!! What a beautiful cheese !!!!!!

At least you know your husband gave you his honest opinion. 🤣 Skipping over the standard procedure at the beginning and cutting to the part that made this one unique is a good call. You have enough of a library that we can reference at this point for the basics. Greatly appreciate your channel.