Are Natural Rinds Worth It? How To Make A Double Gloucester Cheese (Recipe!)

[@bronzetab]

I am new to cheese making, but I have been doing natural rinds and for me they have been the easiest. I think (but don't know) it is because I have a place to store them that is at 57 and the right (50-75% humidity). ( a refrigerator with the thermostat from amazon that keeps it at the right temperature.This combination seems to keep mold at bay. Longest aging has been two months and no mold. At first I did have some mold but that was because I did not keep enough air space below the cheese. I had set them on plastic cheese mats and they would mold where they touched the mat. Now I use cookie/baking metal cooling racks and for me that works much better - they have about 1/2 inch of air space underneath. Love your videos. Thank you! i especially liked the one where you opened the Gouda using clabber as the culture.

[@jmilkslinger]

You know, I'm beginning to wonder if my cheezer (freezer adapted to a cheese cave) would work well for this. I have a couple open cheeses in there and the mold isn't growing. I think I need to play around with this a little more.... Thank you for sharing your experience!!

[@gloomyvale3671]

Great video, I am a slave to cheese, double Gloucester and Stilton are my go to.

[@annmacbride3100]

Yeah..I think it’s s the circulation that is giving you fits...the cheese off-gases...if the container is closed with no circulation..that could be the problem.

[@AbdlahBenabdllah]

Hhhh 😂😂😂 "ihave been home alone for too longe " gosh jennefir your sutch a good funny one to be around

[@clarajohnson7698]

So glad I found this channel. I tried making cheddar for the first time a couple months back and it was a complete disaster. I swore off cheese making but you're inspiring me to try again!

[@jmilkslinger]

Yessss! You can do it!

[@karaleaman329]

Thank you for creating these videos. I have followed your recipes and every one has been successful!😊

[@jmilkslinger]

Oh, this makes me SOOO happy!

[@TheInquisitiveFarmwife]

So nice to meet you! Looks like we have similar interests!

[@daphnetilling6034]

I totally feel called out now with the "what you do to entertain yourself?" question lol

[@jmilkslinger]

😂

[@jpitt4634]

Haha dishes in the sink and all over means a well used kitchen. Looking forward to trying this!

[@kellyharbaugh9391]

Viscous I think is the word you’re looking for

[@NewfieLifestyle]

Love the video. It will definitely help anyone who wanted to start making cheese, it even got me thinking about it. 😮

[@jmilkslinger]

You should try it! (Though I should warn you: cheesemaking is wildly addictive!)

[@stephanienuce7711]

so cool!!! what if you used a tiny drill bit and frilled holes in the cambros for extra air circulation…. or use a hot knife and make some slits in the cambro for air flow if the cambro is creating too much humidity.

[@jmilkslinger]

Yes, or just leave the lid cracked. Problem is, we have trouble with mice. . . and ants....

[@LisaB_at_Pine_Ridge]

I am sooo glad I found your channel - love your teaching personality❤!

[@jmilkslinger]

Thank you! I'm just puzzling it out as I go...

[@johnnyrobinson1774]

I think not bad for a first try. Better air flow would help, the mold would grow slower. It would be easier to trust the process

[@jmilkslinger]

I'm currently trying some new cheeses --- in the cheese cave, not in aging boxes --- so hopefully these new ones will do better.

[@farm-ish2708]

I found the weirdest cheese in a British recipe book from the 1930's. How do i send you a pic of the text.

[@farm-ish2708]

Sent you a pm on fb

[@jmilkslinger]

@@farm-ish2708 Got it --- thanks!

[@dawnhoover2726]

Another great video. You do such a good job of explaining. My jersey should be freshening in the next 2 weeks. I see i will be making this one.

[@jmilkslinger]

We have another cow freshening in a couple weeks. I'm bracing myself for the milk tsunami!

[@dawnhoover2726]

@@jmilkslinger oh wow!

[@farm-ish2708]

Teenagers yelling in the background. 😂 my life

[@jmilkslinger]

All. The. Time. 😂

[@farm-ish2708]

Ive been making cheese since 2017. I like to do bloomy rinds, stinkers and blues as natural rinds. My family isnt super fans so I mostly do hard cheeses that they will eat and vac pack all of them. Every natural rind hard cheese ive trried has eventually been scrapped and vac packed lol