Blue Cheese - How to Make a Creamy, Soft, Blue Cheese at Home Using Cows' Milk

[@51rwyatt]

best use of workout equipment ... making cheese!

[@GiveCheeseaChance]

Ha ha ha ha. My barbels and kettle bells have been used more for cheesemaking than exercise (maybe I shouldn't admit that!).

[@alteredLori]

I made a Stilton and it was out of this world!!! The Stilton is more of a dessert cheese. Being from Buffalo NY blue cheese is a survival food with Buffalo wings. We go through a ton of it here in Las Vegas. I love this recipe so simple! I will be making it this weekend. Thanks, Mary Anne.

[@paulanderson7796]

It's nice that someone's pointed out one of the negatives about pasteurised milk ie. some calcium is lost. Here in Britain was can source raw milk directly from dairy farms.

[@GiveCheeseaChance]

You are so lucky to have access to raw milk. It is very hard to come by in Canada. I consider you very lucky!

[@nevillemcnaughton6306]

The calcium is not lost, however with heat treatment the calcium becomes more bound and there is less ionic calcium which is necessary for the rennet to act.

[@adcb12]

This is probably the best home-cheese making video on KZbin. Superb presentation and professionally produced. Creamy, soft, blue cheese is now my next make (and my first blue). Please keep these videos coming.

[@maryannefarah]

You are so kind. Thank you for your encouragement. It means a lot!

[@threevoyagershomestead7692]

This is by far the best cheese channel out there well done Mary Anne ..from ..Sanette

[@maryannefarah]

I thank you so much, Sanette!

[@nievesmaylor6848]

How exciting a new video! Love the way you explain and present your videos. I hope to try this one next! Thank you Mary Anne keep them coming 😊

[@GiveCheeseaChance]

Awwww, thank you!

[@zak_87]

Hello Mary, It's great to see your cheese making videos again! This one looks gorgeous. The method you followed (Consolidating/breaking up and, salting the curds) suggests it's somewhat a stilton cheese. But the end result (Creamy, moderate amount of blue veins) looks like a Gorgonzola dolce. It looks really beautiful. Blue cheeses are among of my favorites, and I personally find them the most challenging to make (it took me a couple failures to get them right), but yours are just beautiful. Your roquefort video is still a reference for me whenever i want to make blue cheese!

[@maryannefarah]

Thank you! I agree-making blue cheeses are more difficult than other cheeses. I have had failures too, but I’ve learned lessons that way.

[@aliceyoukhana3513]

I love blue cheese, but I don't think I can make it, so many ingredients I don't know where to find, eventhough I live in Canada ❤❤🎉😂❤❤​@@maryannefarah

[@GiveCheeseaChance]

Try Glengarry Cheese Supply. They sell a lot and ship all over.

[@modifeye1]

I just started learning about cheese making and have made a few varieties. Blue cheese however is my all time favorite so thank you very much for sharing your knowledge. I am going to make blue cheese this weekend.

[@serenity9633]

Beautiful!

[@F.K-ARTCHEESE]

Great ! Successful recipe

[@justsomeoneontheinternett]

Hey, i still remember i saw your channel in my home suggestions, i saw your cheese making video i really liked that then i saw you had 999 subscribers and i then became your 1 thousandth subscriber it's been 2 years i guess or more than that

[@GiveCheeseaChance]

That turning point was a real landmark for my channel. Thanks so much for subscribing and watching!

[@justsomeoneontheinternett]

@@GiveCheeseaChance ❤️❤️

[@AliciaJamunar]

Looks so good ❤ I'm definitely going to try making it!

[@GiveCheeseaChance]

Please do and let me know how it turns out.

[@heathermacdonald389]

Beautiful ❤️ thank you! Have been looking for this!❤ One question, is it possible to create it in divided into 3 camembert moulds instead of one big block?

[@maryannefarah]

Yes you certainly can. The reason I don’t is because you lose some cheese when you scrape the exteriors-the smaller the cheeses, the more surface area and the greater loss of cheese.

[@heathermacdonald389]

@@maryannefarah okay great! Yes completely understand! Maybe I will create only two moulds 😊 thank you! So glad I found your videos, they are wonderful!

[@annarmstrong927]

Thanks!

[@maryannefarah]

Thank you too! :-)

[@chrism.8105]

Nonhomgenized milk is no where to be found in my area. Do we increase whipping cream in your recipe? What if we use raw milk? Love the detail in your videos, thank you.

[@michelleklimchuk9164]

This is my question as well. I am in British Columbia and non homogenized milk is not easy to find.

[@GiveCheeseaChance]

I had to phone around to a few places to find a place that sold non-homogenized milk, but once I found it, I kept going back and back again, and had no problems afterwards.

[@Юлия-к4ъ9й]

Скажите пожалуйста, сыр не горчил?

[@GiveCheeseaChance]

I did not find it to be bitter at all. Why did you ask that question? Are you having issues with bitterness in your home-made cheeses?

[@Alexander-uj5pb]

👌👌👍👍💯💯💯tasting on the vid should be banned, I'm salivating --- again wonderfull!

[@adcb12]

Credit where credit is due. I’ll comment again after I’ve made my cheese.

[@maryannefarah]

How exciting. I look forward to your feedback!

[@ginabisaillon2894]

I'll have to wait to start this cheese because I'm going away for a while next month and I won't be around to baby it, darn it! It's not like I can take it with me like a pet is it?

[@GiveCheeseaChance]

Ha ha ha! I think after you wrap it in foil (2X), you can keep it in your regular fridge and go on a vacation, no problem.

[@ikke.gernoasje]

Would it be possible to create a camembert style blue cheese using both cultures (roqueforti & camemberti)? Or would one of the cultures dominate the other?

[@maryannefarah]

Of course! In this channel, I have a video on how to make cambozola. Follow that recipe exactly and you’ll be able to make a blue-Camembert.

[@ikke.gernoasje]

@@maryannefarah ok. I'll try. Very curious how it will taste...

[@ginabisaillon2894]

@@ikke.gernoasje buy a little wedge at the store then you'll know what it's supposed to be like.

[@freshair3846]

Can someone tell me why mine crumbled apart after I took out the form?

[@jimyoung5152]

I am piercing my cheese today and I'm afraid mine will to the same. I will leave it in the form a few more days to see if that helps. How did yours come out?

[@cxmichael7276]

drained a-whey the liquid eh? :) 11:37

[@GiveCheeseaChance]

Ha ha ha ha ha. I didn't even notice that.

[@majedahmed5410]

you always hurt my feeling ( Stomch) 😇😇

[@maryannefarah]

Oh noooo! I don’t want to hurt your feelings! Here is a piece of cheese to make you feel better…. :-)

[@DimasFajar-ns4vb]

chicken brain liver gizzard intestines feet tasty for me also cow tripe intestines

[@maryannefarah]

Ummmm, not sure how that relates to cheese, but you be you.