Bleu d'Auvergne Style- How to Make Blue Cheese from Goat Milk

Thank you for your patience while we waited for this cheese to age. I should call it "Mary Poppins" because it is practically perfect in every way. It's creamy and blue, slightly nutty and salty without being overly goaty. We also made a Stilton style blue and will be bringing you that video soon!
Here is the recipe I used for this cheese: cheesemaking.com/products/ble...
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[@HammockHavenFarm]

This is a more advanced cheese and we tried to focus on curd preparation and aging in this video. Please see some of our other videos for more detailed footage of stirring in cultures, rennet, checking for clean break, and cutting curds.

[@chloeagnew1]

Hi I like your videos very much. Thank you very much for your videos. Do you think it is a good idea if you make cheese by mixing milk with black tea?

[@emilyacevedo4746]

Just subscribed and please please pleeeeeaaaase keep making videos! I know it’s a lot of work but man, this content is awesome! I’m a new dairy goat owner and it is my goal to make at least one hard cheese. Your videos are invaluable!

[@HammockHavenFarm]

Hi this is Chase typing. I am glad you like the videos we make! We strive to improve the quality of our videos and just have run into an issue of not having enough time. We want to release something we know will be useful to people, not something just to release it. We have videos planned, it is just a matter of clearing time to make them.

[@OzarkMountainGoats]

Very nice job. This is Jim from Ozark Mountain Goats. I plan on next year being our blue cheese year. You did a great job!

[@stephaniehill2628]

You Pronounced it so good! I would have said same if I hadnt had a French roomate. pronunciation is - Blue Duh Vern

[@lindas.8036]

Thank you. Happy to have you back!

[@fungi-gal888]

Your videos are very informative and with very good tips. Thank ypu!

[@jennyandbuddy]

I would not have known what slumping was without that demonstration! Thanks! You have a new subscriber 😃🙏

[@SutusVideos]

Thank you for your information, greetings from Córdoba, Argentina

[@Dreamydazefarm]

Blue cheese had to subscribe 🤙🏻 adding this to my playlist 👍🏼

[@mirzaotero4566]

Hola Cristine, I have been missing your videos which my wife and I enjoy very much, hope we can see you again soon. Regards from Caracas Venezuela.

[@HammockHavenFarm]

mirza otero I am still around, just incredibly busy the last two months. My sons are in a college class and playing basketball. I had a trip to Florida to judge a goat show and a trip to Idaho for the American Dairy Goat Convention. We will be back, but right now, I can hardly put two hours together!!!

[@TimBinns68]

Thanks for sharing all your videos. We will be cutting our first cheese in a couple weeks, it's a colby. I love cheesemaking.com and also just got the book Home Cheese Making. So far I've only made waxed style cheeses but am vac sealing instead of wax. Hard rind cheeses scare me a little so haven't done any yet. Seeing you make the cheeses helps a lot because I'm very visual and it makes more sense to see it sometimes. Thanks again.

[@paultribbett7765]

I'll probably never make cheese , but it is so interesting . Other channels show you "making of cheese" but this site EXPLAINS the steps that they do not. You'll have to watch HHF past vids to see the difference.

[@therenaissancewoman2080]

I love blue cheese, so this one I will be doing. Loved the music at the end and seeing your gorgeous cats!

[@justme-uw6bz]

I love blue cheese, my favourite.

[@PopleBackyardFarm]

The cheese recipe sounds fabulous! New friend Ruthie here

[@paultribbett7765]

i love your show,,,,and yes your cameraman is essential

[@fincarosa6767]

Would love to see the goats milk blue stilton you mentioned as well!! This looks amazing!!

[@alhachlibou3lam94]

شكرا لك أستاذة

[@robinparker5685]

I just used this recipe fingers crossed

[@deepakshukla5100]

very yummy

[@jaymecurry9350]

I would like to buy the roasting dish with rack? Which you use in your video. Do you have a link to a similar design? Thanks Kristen 🙂 happy cheese making, I can't wait to see more videos 🐐

[@j55100]

What is a good cheese making book? We love your videos and want to try this.

[@CB-mt4kk]

Hello, My family and I are really enjoying your channel! I was just wondering what book(s) would you recommend for a beginner cheese maker? Many Thanks

[@heidisnow]

First, I miss your cheese videos. I hope you com back to us with more goat milk videos. As for this recipe, which Penicillium Roqueforti did you use? The recipe you linked to showed a PV type. But, the same website shows 3 varieties so I want to make sure I buy the one you recommend. Thanks!

[@herts9999]

Looks like it turned out wonderfully! Wonder if it'd taste different if you went right to the 52 instead of gradually from 44? But very well done!

[@rubygray7749]

YESSSSSS!!!!

[@stephanecoffin1799]

The way you pronouced auvergne was hilarious. Im french and big cheese lover ! Your video are getting better and better im glad you removed the background music. Im.amazed at the versatility of goat milk.does all hard cheese tastes goaty? Keep up the good work😃

[@HammockHavenFarm]

Hello, this is Chase typing. Many of our hard cheeses taste like the cheese you would expect and don't have a goaty taste. Some of the more pungent cheeses do contain a goaty taste to them. I am glad you enjoy our content! It still surprises me how many people from around the world find our content.

[@Peasantproducerinc]

i miss your videos (no new videos?) .. i'd like to have atleast 4 goats (3 does, 1 buck) someday... more cheese videos please

[@gordonsmit3396]

hello ... i have already watched many of your videos but not sure if it is mentioned somewhere ... can i freeze my goat's milk, and when i have collected enough milk, used i for cheese making, the reason,, that I only have 2 goats that I milk per day .... ?? Thanks so much for the videos I find it very interesting ....Greeting from South Africa...

[@dentidileonehomestead340]

We miss you!!

[@HammockHavenFarm]

Denti Di Leone Homestead I know I am unbelievably far behind on comments. The kids are not driving yet, are taking college classes, and playing basketball for a high school in town. I can’t hardly put two hours together right now. I am sorry but I WILL be back.

[@dentidileonehomestead340]

@@HammockHavenFarm I have just one child and the farm and it's crazy So I can understand. Merry Christmas!

[@alexdexterbraza2340]

I hope next topic why you choose lamancha?,,rather Nubians or any other dairy goat breeds thankz,,

[@northernmakers6890]

I like your cheese making.where from you get the PH meter?

[@deborahgraziano9385]

once the mold takes hold and looks good do you wrap it in parchment paper to age?

[@grailgirl]

Have you ever tried making Muenster? How difficult is it to make?

[@magana559]

Everything ok? Havent seen a video in a while. Hope all is well!

[@HammockHavenFarm]

Backyard Nigerian Dwarfs we are good! Just busy with the boys playing basketball and all the goat are dry. Kidding starts in a couple weeks and with it, more CHEESE! Thank you for checking in.

[@magana559]

@@HammockHavenFarm Awesome! Good to hear! I'm excited for more cheese videos! My girls are dropping kids and soon we will have milk!

[@ashleylee6614]

Do you think you add any videos of kiddingly or more of the herd !? I love the cheese making videos but also enjoyed the videos on all the feeds you use and milking..

[@iwatcher69]

How do you know its not bad mold vs blue cheese mold. I just made some and its greenish blue..aquamarine to be exact.

[@arellysritchieauthor]

my question is how long does these type of hard cheese last?

[@alaingattelet7833]

This is your goat blue cheese . It looks great. But nothing to see with bleu d'Auvergne which is a cow milk based. It is also more creamy.

[@cressdiligent]

How many days are there in july in georgia?

[@HammockHavenFarm]

I think we are on day 62 this year. (It’s a joke)

[@tofty21]

Bret video but I wish you used centigrade for us numpties. Just being pedantic it’s pronounced “blu d’ oh vairn ‘ it’s a blue from the auvergne region of France.

[@nicolasharris8097]

Where are you located?

[@HammockHavenFarm]

Central Georgia.

[@murraydelawski7496]

Did you know you can make blue cheese with mold off bread .I try to make all my cheese with natural ingredients.

[@ginabisaillon2894]

Pronounced "bleu doverñ" (the e is silent).