Artisan Cheese Making at Elizabeth Bay House

Kirsten Allan is a Sydney based artisan cheese maker, watch as she uses the cellar of Elizabeth Bay House to make and mature a washed-rind cheese.
www.kristenallan.com/
Instagram - @kristenallancheese
Music by Cameron Emerson-Elliott

[@brionbee]

Such a great addition to KZbin. Wonderfully informative and inspiring! As an aspiring cheesemaker this gives me new fodder for creating and cultivating not only cheese, but also where it is made! What a perfect place you had available to make your cheeses! Thank you!

[@garycrockett]

fascinating little doco and beautifully produced as usual...

[@jumakumajuma]

so this poor girl is stuck in a dungeon with bars on the window and is condemned to make cheese for the rest of her natural life ,what did she do????

[@ahmed9731]

Mark Marti i like what you said although i like her

[@bone833]

cheese, she do, young padawan.

[@caitlinvongaertner9153]

She is just delightful! Awesome video!

[@petralane7081]

This was so good! Thank you! My 11 year old and I have a wholly (holy?) new appreciation for the stinky brie's we love to eat. But I missed seeing the finished product, watching her taste it and say 'YUM!'

[@IsaacNewton1966]

I'm sad that there was no video of cutting and tasting!

[@allensmall7517]

Really like your programming I have made soft cheese before the never made a hard cheese I think I will one day thank you for the inspiration to do so

[@atsilaagisdii5281]

I love how you flip and interact with the cheese. Wonderful info!!!

[@ShinkuGouki]

I love how she talks a lot

[@profiAcc]

THANK YOU! This honestly helped me a lot! THANK YOU AGAIN!

[@shamendraperera921]

Enjoyed your cheese making video! Thanks !

[@jamestruter2788]

Thank you for sharing such a wonderful video. Please let me know whether you used cow's milk or another type?

[@dorothyferrigno5849]

Kirsten, you are a great Cheesemaker! How can I find the exact measurements to make the same amount of batches that you made in this video? Thank You, Dorothy

[@scottsmith2971]

That was a great video. I couldn't stop smiling.

[@saadbinjabbar1663]

Hi i cna say for sure u have best way of explaining things and i admire ur cheese making excellence and passion too, is ther any way i can learn some cheese making training from you or if u already impart training then i can participate, can anybody guide me on cheese making training,

[@rawsunshineglow]

Where can I buy those size cheese vats with the fitted polystyrene insulation?

[@rajgor2604]

Can we use curd for culture?

[@GachPawlowicz]

what kind of milk is it?

[@steveash656]

You have inspired a novice cheesemonger. Thank you from England.

[@AlexSaidit]

I Always fall in love with women like her. Articulated, nice and sweet talking, confident in what she does, funny and beautiful. I have to stop this for my own mental health. I love her.

[@jaxer3006]

Erm

[@MrElkslayer7]

I was feeling the exact same thing ! Where do you find a woman like that ?

[@P3891]

Found the nice guys

[@salawutkaewjirachaya2542]

What is name of culture use?

[@catawampuslife]

I thought copper was not best for cheese making? Anyone know if there is a reason? Or fake news.

[@annettemillette4091]

very informative interesting

[@brasildocara]

somebody knows the temperature in that room where she matures the cheeses?

[@andyottito1]

Most cheeses mature at 10-13 c (50-55 f).

[@brasildocara]

@@andyottito1 thanks man

[@dahlenj1]

a good one

[@louamacademie5837]

she is so sweet :3

[@xWhiteNova44x]

Do you think I could store cheese in a cigar cabinet?

[@julieparsons3216]

definatley

[@mariamelena71]

Minute 12:28 her face! Love the fun she had 🤣🎊

[@holistic_memory404]

Trying to Learn how to make cheese after graduating food science at university and I still don't know how to make cheese... How hard could it be...

[@boblob3509]

Wonder what Elizabeth thinks of you guys doing this in her house

[@holistic_memory404]

Ohh what kind of milk would it work.... Pasteurised milk?

[@catherina2611]

Just about any milk. If you use pasteurised milk, you add in a little calcium chloride to compensate. Generally better to steer clear of homogenised milks... you'll end up with a weaker curd and inferior cheese but it will still work. The one milk you cannot use is long life (ultra pasteurised milk) but that stuff makes for a really nice drip/filtered yoghurt.

[@alhachlibou3lam94]

عمل جميل ورائع

[@user-od9wh6hf6b]

مكرهتش لي طرجم ليا هاد المواد بي العربية

[@fredmarshall2575]

32 what celcius or farinheight

[@circle2and5]

Celsius

[@CariMachet]

No not the leaf > a stem of the fig tree

[@kokfaiyap4936]

thank christine, very lovely lady and nice video

[@sisronweasley2074]

They don’t use gloves because cheese is hot and could melt the gloves and so they could get a better feel of the cheese.

[@tmw94777]

AstralLaine no. If it’s got enough to melt gloves, it’ll seriously burn her. She uses her hands so she can feel the texture of the curds.

[@makipub1016]

B soir je fai de froamge a la maison bio mais je veux farie une formation

[@dragozhekovdragov8377]

Du bist so süß und schön👍👋

[@saralaranipepper]

Are you related to Hannah Gadsby?

[@poepiebuitendijk9169]

A little bit of this and a little bit of that.......

[@hernandez15man]

She looks like that girl from Resident Evil.

[@dehadista2006]

she looks like Renee Russo

[@cruhlcruhlduhl8018]

Ruben Victoria Lethal weapon fan perhaps?

[@aminkeykha5546]

nice accent and beautiful face 💐

[@rebeccahutcheson599]

I cannot tell you how many cheese sites I've been to does anybody know how to make the damn stuff like back in the day when they didn't use industrial cultures.... good old-fashioned curds and whey Jesus Christ

[@kendallrussell5195]

Raw milk has all the cultures you need for making cheese. "industrial cultures" come from the exact same place, raw milk. Industrial bacterial cultures have simply been isolated, purified and amplified/propagated.

[@rebeccahutcheson599]

Kendall Russell when you take something out of Nature and put it in a lab and amplify it and culture it no it's not the same shame on you

[@bookaltd]

To make it traditionally you'd probably have to go to the countries and regions the cheeses originated from. The cultures and molds are likely native to that area. Industrial cultures and molds allow you to make these cheeses in the comfort of your home and also ensure standardisation and tastes and textures that can be replicated over and over again.

[@rebeccahutcheson599]

bookaltd this is where I find the problem when we can't do something for herself without having to depend on the industry that's an issue we have lost all our cultural skills

[@annedixon2578]

i agree

[@ray7419]

Wife material. 😍

[@scarey2me]

Too vague to be useful.

[@marclenraymagdaraog691]

She's not using a glove :v.. how disappointing

[@syhhard4076]

Marc Lenray Magdaraog most people that cook professionally don't wear them...go to a chef's table in the kitchen of a resturant

[@vericarankovic]

Gloves were not used throughout history.....washed hands are ok.

[@rickhalverson2014]

She is welcome to slip her hands into my food any day. Grow a set of nuts.

[@P3891]

Marc Lenray Magdaraog you proud of yourself for that comment? People who make the food have cleaner hands than the rabble who bitch because they don’t wear gloves

[@micahlowbe9067]

Boring. Get to the point.