Tuscan Cheese Soaked in Syrah

How to Make Tuscan Cheese Soaked in Syrah
At some point in your endeavors to learn how to make cheese, a friend will as you to make their favorite - insert commercial brand here - cheese. It happens often to me, and I accepted the challenge! I was asked to duplicate Trader Joe’s Toscano Cheese soaked in Syrah. It was a fun adventure, and today I bring my results to you with this cheese making video. Give this one a try. You will feel like an accomplished cheesemaker for sure!
Happy cheese making!
Lisa and YumYum
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Cheese52 is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Many of the ingredients and equipment used to make my cheeses are from New England Cheese Making Supply. Browse their store here! cheesemaking.com?aff=35
Ingredients Used in this video------------ Choose direct from store or Amazon
C101 mesophilic culture: cheesemaking.com/products/mes...
OR amzn.to/31QNc3b
Thermophilic culture: cheesemaking.com/products/the...
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Liquid calcium chloride: cheesemaking.com/pages/search...
OR amzn.to/31MNubD
Single strength liquid rennet: cheesemaking.com/products/liq...
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Recommended Equipment to Make This Recipe ---------
16 Quart non-reactive deep pot: amzn.to/2KBiMwa
Tiny spoons: amzn.to/33Ek9lj
Fine mesh colander (Set of 3): amzn.to/31MItzQ
Over the sink fine mesh colander: amzn.to/31J7Q5f
12” Stainless steel thermometer: cheesemaking.com/products/tel...
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19” straight icing knife for curd cuts (14”blade): amzn.to/2YSY3N2
15” stainless steel stirring spoon: amzn.to/31OPe3W
Food tent: amzn.to/2KJ2AsT
Drying rack: amzn.to/2KIixzr
Plastic drying mat for the cheese: amzn.to/2HboByn
#10 Cheesecloth: amzn.to/31VoUp0
Large Cheese Mold and Follower: 5-7 lb cheese cheesemaking.com/products/har...
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✅Cheese Cave Options ---------
19 bottle Wine Refrigerator amzn.to/3pNIDT0
36 bottle Wine Refrigerator amzn.to/2ZKrKhu
Cheese Seal Options ------------
Food Saver Vacuum Sealer amzn.to/35zxXi1
Vac Sealer replacement bags amzn.to/2OUBPUI
Cheese wax amzn.to/2BhNHZ1
Video Chapters-----------------
00:00 How to make Toscano Cheese Soaked in Syrah
06:40 Curd Cut
10:08 Curd Pour
15:22 Wine Soak
17:22 Cat Cute
20:28 Taste Test
If you enjoy what we do and would like to support us, you could buy us a gallon of milk. It's a sweet and friendly way to support a favorite content creator!
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If you haven’t already, take a moment to LIKE, SUBSCRIBE AND RING THE NOTIFICATION BELL so you can be sure to get our new uploads. --------
For other cheeses like this one check out this Worth the Wait cheesemaking playlist:
• "Worth the wait" chees...
How to make Toscano Cheese Soaked in Syrah
• Tuscan Cheese Soaked i...
**Remember to sanitize your equipment before beginning any cheese making recipe. **
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#howtomakecheese #tuscancheese #Cheese52

[@Cheese52]

New Book Available! amzn.to/3vlpWyr (affiliate link- we make a commission if you purchase)

[@peglamphier4745]

I love how thrilled you are with your cheese. It's pretty darn cute.

[@Cheese52]

Oh thanks! I was super excited!!!

[@peglamphier4745]

@@Cheese52 I wanted you to know I make this cheese all the time. It's very good in general, and it's my daughter's favorite. Your recipe/video always makes a great cheese.

[@Cheese52]

@@peglamphier4745 Peg, that is so great to hear! I am glad the recipes are working well for you! This one is Vince's favorite and I am so glad its become a favorite for your daughter as well. Thanks for your support. It means the world to us. Happy cheesemaking!

[@stacybradt6793]

Lisa, I have to share with you! 😊 I made this cheese 3 years and 8 months ago. I STILL have a wedge of it, and let me tell you, its INCREDIBLE! The texture is crumbly and tangy like a super aged cheddar or parm even. Its so amazing!

[@Cheese52]

Hi Stacy! Thank you so much for reporting your success! 3 and 1/2 years is a long time to wait for results, and we can all learn vicariously while you were so patient! Did it have any tyrosine crystals? My oldest piece of this cheese was about 2 years old, and I did not notice crystals, although I get them pretty regularly with my Gouda recipe aged over 1 year. I am so glad your patience paid off! Lisa

[@stacybradt6793]

​@@Cheese52I did not age the whole wheel that long, just ate it slowly and kept rewrapping it. I didnt notice any crystals, but I will be more observant the next time I eat some.

[@Cheese52]

@@stacybradt6793 Oh I see. Still that amount of time had a significant role in flavor and texture development, regardless of the temperature at which it was held. Super cool.

[@iFeElGoOd63]

You're like Bob Ross for Cheese

[@Cheese52]

Hahaha! Now that's a compliment!

[@DeepSouthTexas]

Beautiful cheese. Thank you, and thanks for a new video, I have been waiting. 🤠

[@Cheese52]

Thanks, Larry! I hope this cheese is worth the wait!😉

[@kekkelpenneypeckeltoot5700]

Your joy at the end of this made my day!!! Thanks for sharing and teaching ❤️

[@Cheese52]

My pleasure! So glad you enjoy the channel:)

[@Sheenasalesthriftytreasures]

That is the most beautiful cheese ever thank you for sharing have a beautiful day

[@tanyahunt9476]

You always get me wanting to make cheese : ) So happy it turned out so well for you. Well done! x

[@Cheese52]

Oh good! Then I did my job. Thanks so much!

[@warnerbf]

Your videos are fascinating and so soothing. I'm learning tons from them. Please keep it up! 🙏🏿🙏🏿🙌

[@Cheese52]

Oh thanks for that lovely feedback. So glad you enjoy the channel!

[@dustystauffer7280]

Your taste test at the end made my mouth water big time. That cheese is so beautiful & looks absolutely delicious!!😋

[@Cheese52]

Thank you, lovely friend!

[@coryjeffreys5146]

Wow, that's gorgeous looking cheese

[@Cheese52]

Ya, the color is pretty fabulous!

[@Funpants94]

A great way to get extra air out of the ziplock bag for better wine coverage would be to leave a crack in the seal and submerge the bag in water. It will create a semi loose vacuum seal so you don't have to press up against the corner of a cookie sheet. Love the vids.

[@Cheese52]

Sure! That's a great option. So glad you enjoy the channel. :)

[@traceyb8771]

So nice to see you so excited about the outcome of your cheese. I love how you say “this is the best cheese I’ve ever tasted!”

[@Cheese52]

Hahaha, It's so good! I was just so excited that it turned out. It really was a fun cheese to make :)

[@user-gm9cx3ub6i]

You inspire me. You, Cheese, Yum Yum, I am inspired!

[@Cheese52]

Thanks! and hi paw from YumYum!🐾

[@cassieoz1702]

I'm so glad you mentioned the issue with the cloth sticking to the hot cheese. I've had that trouble mostly with parmesan and romano. I've thrown some away because the cloth was so hard stuck that trying to remove it just broke up the cheese. Use the immersion method to get the air out of the bag you soak the cheese in

[@Cheese52]

Hi Cassie! Mhmm. That's a bummer for sure. For other viewers who may not know, both of those cheeses mentioned are thermophilic cheeses. It's a sad day when cheese is thrown in the garbage. Hopefully the tip about removing the cheese cloth after the first press will save the next one for you or someone else reading this! 💛🙏 Love the tip about using the immersion method to get the air out of the ziplock bag! Lisa

[@marsbolt3424]

What a thrill to watch this happen. And then to see your satisfaction when you tasted it. Amazing. Thank you for posting, thank you for sharing and thank you for your enthusiasm and for teaching us how to enjoy life's wonders. Big hugs to you. Love from Toronto.

[@Cheese52]

Hello! So glad you enjoyed the video. I grew up in Southern Ontario- great place to live. Greetings from the US!

[@Jenn_OfAllTrades]

Four d you in reddit and I've liked and subscribed!!! Excellent content and I LOVE cheese. I want to make some so badly!! I love when you tasted the cheese, it was so cute, I actually smiled and laughed out loud!

[@Cheese52]

Hello, reddit cheese friend! I'm glad we made you smile today. Welcome to the channel!

[@dianacoburn8269]

I am in the process of making this cheese as a christmas gift. Thank you for sharinig.

[@Cheese52]

Hi Diana! Love this idea. I'm sure it will be a hit!

[@jonathonbales9316]

Beautiful cheese and awesome idea about the double soaking!

[@Cheese52]

Glad you liked it! It's going to be my go to process for wine soaking cheese in the future!

[@vickichase9683]

I really enjoyed this cheese. It is tasty and oh so creamy. YUM.. Thanks for sharing some last time we were around.

[@Cheese52]

The best part of making cheese is sharing it with family and friends. Glad you were here to enjoy it!!!

[@Cheese52]

Many viewers ask me where to find the ingredients and equipment used in the recipes. I use New England Cheese Making Supply. You can browse the store here: (affiliate link) cheesemaking.com?aff=35

[@vickichase9683]

Us too.

[@soulbrother1143]

For years I've watched Gavin Webber and made alot of his 🧀....NOW IM GONNA WATCH YOU FOR YEARS AND MAKE ALL YOUR CHEEESES...love ya channel

[@Cheese52]

Gavin is a great teacher! I'm glad you've discovered more cheesemaking content. Enjoy the channel and happy cheesemaking! Lisa

[@noahkling4018]

This is great. I love your videos. It inspires me to create.

[@Cheese52]

Fantastic! What will you create first? Take a look in the beginners series playlist for inspiration. Enjoy!

[@noahkling4018]

Cheese52 I’m a little nervous but i will start slow and see what happens.

[@Cheese52]

You can do it!

[@brendanashby6624]

Looks incredible without even tasting it my mouth is watering just by seeing how beautiful it looks

[@Cheese52]

Thank you, Brendan! It was delicious!

[@coryjeffreys5146]

Cool well, I have to get back to my school work I had to watch your video loved it.

[@Cheese52]

So glad you enjoyed the vid. Have a good day at school!

[@jojomafia3851]

Incredible 😋

[@Cheese52]

Thank you so much!

[@ChrissyD22472]

WTG Lisa and Yum Yum! The cheese is beautiful..

[@Cheese52]

So glad you like it! High paw from YumYum!🐾

[@wjf213]

Every time you post a video, I start grinning like a rat eating cheese and can't wait to watch it. This looks so good, but then again, they all do. Keep up the great work.

[@Cheese52]

Oh great! I'm so glad you are enjoying the channel:)

[@mattiapagliara7542]

Yooou are simply GREAT!!!!!

[@honeybunny958]

Yay, new video! The cheese is soooo beautiful 😍😍😍

[@Cheese52]

High praise coming from you , Honey! You make some pretty beautiful cheese yourself!

[@honeybunny958]

@@Cheese52 that's super lovely of you, Lisa dear! 😍

[@akhirajordao3399]

Just found your channel, and oh my! You're so nice and the way you explain the process is so calming! Subscribed :)

[@Cheese52]

Thanks for subbing! Welcome to the channel, cheese friend!

[@akhirajordao3399]

@@Cheese52 You are so inspiring! I wish one day I'll be able to make cheese other than ricotta (the only one I can make kk) and your videos gave me hope that I will! Also your kitty is so adorable! Good cheese making for you :)

[@Cheese52]

@@akhirajordao3399 You can do anything you put your mind to! Find a recipe in the beginners series playlist and give on a try! High paw from YumYum! 🐾

[@akhirajordao3399]

@@Cheese52 Thank you 😊💙 you're awesome

[@jodymassey8161]

I can’t wait to try to make this!

[@Cheese52]

It's a good one. Have fun!

[@madouifa9949]

Perfect 👍

[@Cheese52]

Thank you! Cheers!

[@macierobinson5165]

I do love your videos.

[@Cheese52]

I am so glad! Happy cheesemaking! Lisa

[@jesidillon4593]

SO jealous of that cheese tasting!

[@Cheese52]

It really is a wonderful cheese. I've made it several times and it never disappoints!

[@mairzydotes3548]

That is one gorgeous cheese!

[@Cheese52]

Thank you! It is a family favorite for sure!

[@acommenter5184]

You can add my thanks to those of many, many others for the clarity and helpfulness of your cheese making videos. As I've watched videos by you and others about home cheese making and the importance of clean equipment, etc., I've been curious about something I haven't seen discussed: - If one does fail to avoid contamination, what are the most likely consequences? - I assume that there are undesirable molds/bacteria that can grow, etc. Are all of them sufficiently obvious (discoloration, bad smells, ...) that they're recognizable and can be avoided when they're detected? - Are there things that occur that are dangerous (not just unpleasant, bad-tasting, etc.)? - Are any of these dangerous things (if they exist) not easily detected, and therefore represent a real health safety risk? Thanks in advance for whatever feedback you can share.

[@Cheese52]

Hello! I am so glad you found the channel informative and helpful. Your questions are important, so much so that I have devoted three chapters to the subject in my upcoming book that will be released this fall. Let me say this- sanitization is important for two reasons- food safety and cheese quality. In the context of cheesemakimg, there are good, bad, and undesirable bacteria. Cheesemakers add the good bacteria to control flavor, texture, and the pH of the cheese. But because the entire cheesemaking process is conducted inside the food temperature danger zone, sanitization becomes critical. Undesirable bacteria won't cause illness, but they may cause off flavors and textures. Bad bacteria can sometimes be identified by characteristics such as off odors or a barnyard smell. Others produce gas and can present as spongy cheese with many holes within hours or days after pressing (early blowing), or shiny round holes, sometimes with fissures or cracks in the paste several weeks into the aging process (late blowing). However, some bad bacteria have no smell and no visible means of detection, and I think that is what you are asking about here. Potential cheese making pathogens include, but are not limited to Salmonella, Listeria, E. coli Brucellosis and Botulism. Some will make people sick. Some are deadly. Are the risks present? Yes. Are they low? Yes. Are there ways to control it? Yes. My top three sanitization suggestions are: 1. Use pasteurized milk. 2. Clean all equipment in the dishwasher on the sanitized setting (if you have it). Then boil everything that can be boiled. Use a sanitizer solution on what can't be boiled. Sanitize all work surfaces in the cheesemaking zone. 3. Consume fresh cheeses quickly. Consume aged cheeses after 60 days. I think it's important to remember that cheese is a major food stae in most cultures, and it is rare for it to cause illness. As home cheesemakers, we just want to do all we can to keep that risk low. Long answer, and there is more to it, of course, but I hope this synopsis helps. Happy cheesemaking! Lisa

[@acommenter5184]

That's a very helpful and clear response - I was actually asking about 'all of it', but of course the non-obvious pathogenic contamination should be of most concern to everyone; for ourselves and for anyone with whom we might share cheese we've made. I didn't see anything in your response that was very surprising, but it is good to have it confirmed, and with some expansion. Thanks so much! Everything I've made (I've only been at it a few weeks) is still aging, so only time will tell if I've kept things sanitized well enough. As FYI, my attempt at your Toscano is on the drying rack today after a long yesterday... So far, so good. I chose to approach the 6-hour, no-weight, keep-it-warm step differently than you, because it didn't seem my oven light was generating nearly enough warmth. I was fortunate enough (pack rat...) to have a multitude of insulating bubble-wrap bags, both simple and several with reflective surfaces from iced food shipments. I kept the top 'plate' of my homemade press (half of a large HDPE cutting board) elevated just above the molds (I use a few in parallel), so I filled two 1.5L water bottles with water at ~160F, laid those on top of the press, then made a multiplayer cocoon/tent of all the insulated bags. I couldn't reliably confirm the interior temperature, and didn't monitor it overnight, but the water in the bottles was still distinctly warm when I disassembled to prepare for brining. Fingers crossed!

[@thePods]

I am so excited to add this cheese to my list. Thank you for cognizing this recipe and presenting it so well! In the video you mentioned being able to eat it in as short as 3 weeks, though you waited for 8 weeks to try it (how did you have that discipline?!?!!) - what's your thinking now, almost 2 years later? Have you made it a few more times and how soon do you think we can dive in for our first tastes? Oh yeah... and do you start the countdown from when you add it to the cave after all the soakings are complete?

[@Cheese52]

I'm so glad you enjoy the recipe. I am currently enjoying one that is 15 months old. Let me tell you, it just gets better with age! I have made this cheese many times now because it is such a winner. Regarding your question about the countdow- Yes, I start the count down when I start the aging process. Fun note- When I am making a snack, my family always says, "Can we put some of the Tuscan on the cheese plate?". 😊 Happy cheesemaking! Lisa

[@user-mq7bg8ib3e]

Здравствуйте Я считаю у вас есть свой уровень знания данной тематике. Я люблю сыры. Особенно домашние натуральная продукции. Спасибо Привет из Казахстана❤❤❤❤❤❤❤❤

[@Cheese52]

Greetings, my Kazakhstan cheese friend! Thank you for your confidence in my work! I am so glad you enjoy the channel. Happy cheesemaking! Lisa

[@stacybradt6793]

Vince probably does the dishes because he's afraid of your karate moves if he doesnt! Hahaha. What a team!

[@Cheese52]

Hahaha! Good point! However, Vince is my teacher- it's how we met 😉

[@stacybradt6793]

@@Cheese52 😆😆😁😁👌👍

[@rosejarman6920]

I have tried the drunken goats cheese and it was fantastic. This looks awesome. After I get some experience this is on my to do list's

[@Cheese52]

It' s not hard, just follow it step-by-step. You can do it! It really is a wonderful cheese :)

[@hayleygreen6152]

Hi Lisa, love your vids. Whenever I make a cheese I always check if you have a video. In South Africa the ingredients are not too much of a problem to find but the equipment (especially cheese baskets/moulds) is a huge problem. This cheese looks awesome! Are you planning to make Camembert any time soon?

[@Cheese52]

Hi Hayley, Oh awesome! So glad you enjoy the channel. I get my molds from New England Supply. Here's my link: cheesemaking.com?aff=35 (affiliate link, which means I make a commision if you purchase). I know they ship to several countries. Hopefully they ship to South Africa too! Have you tried this Toscano? - It's a winner, and soaked in a nice South African wine.... Mmmmmm :) Camembert is on the list. Thanks for the suggestion! Best, Lisa

[@hayleygreen6152]

@@Cheese52 I will check out if they ship to SA. No I have not made the Toscano because we have an alcohol ban (due to pandemic), all wine in my house at the moment is for consumption :) As soon as I can I am going to make it though. Take care! Hayley

[@AKitchenAdvisor]

Hey Lisa, thanks a lot for sharing the recipe of this colorful and delicious cheese!!! I have a question. Do you re-use the wine in other dishes? Thanks again and best regards to YumYum:-)

[@Cheese52]

Hi guys! It's a good question- I didn't save it, but I think you could use is at the base of a wine reduction sauce, and I think it would be fantastic! I'm glad you asked it... it got me thinking- I dont like to waste much if I can help it. Hope you two are well!

[@AncientEnergyEyesOpen]

Your reaction to your cheese was priceless. You're so cheesy 🧀

[@Cheese52]

Hahaha true. It was fantastic!

[@Artiefrog]

Always enjoy your videos so glad when you post. Have you ever read about cheese soaked in wine and how it came about. Ubriaco cheese, drunken cheese first was made in Italy. Cheese was made and hid in the ground in wine barrels from the Nazi. Interesting story.

[@Cheese52]

Hello, and yes! That story is fascinating to me. Clever Italians!

[@willcookforfood624]

A KZbin channel all about cheese. How have I missed this?

[@Cheese52]

Haha, right? We're pretty cheesy over here! There is a "beginners series" playlist and a "recipes with cheese" playlist. Enjoy!

[@danielmuller7440]

What a beautyful cheese and the colour!!!! Incredible. I‘ll try that soon. Did you use dry or sweet red wine?

[@Cheese52]

Thank you. This recipe is a real winner. I used Syrah- its a dry wine. Find a wine that stains your teeth, and it will stain the cheese :) Happy cheesemaking!

[@bryonygrealish6663]

Time to make a few of these and let o e go a year and ket another go to about two years. A tasty experiment!

[@Cheese52]

Yes, for sure! And this cheese is a great one to let age for that length of time. I've aged mine over a year, and let me tell you, it just keeps getting better with time. It is so fun to taste the progression of the flavors and texture as it ages. I know it will be a long time from now, but I will still be here. I'd love for you to report on your experiment as your cheeses age! For those reading, this experiment can be done by making several cheeses, and tasting them in intervals, or by making just one, and opening it up in intervals and vacuum sealing the rest for continued aging. The wheel can also be cut up as soon as the wine soak is complete, and vacuum sealed and labelled individually. The choice is up to you. Happy cheesemaking! Lisa

[@bryonygrealish6663]

Can't wait! I'm hoping to be all set by summer and I'll be ready for the farmers market milk!

[@Cheese52]

@@bryonygrealish6663 That sounds awesome!

[@marctonnacliff6810]

Hello, I enjoyed watching this video so very much. I am very motivated to try and make it to take to my wine club. I was wondering if you have ever done a Port cheddar as a spread or as a round? Also, is it hard to wax a cheese or is it better to just vacuum pack it? Marc

[@Cheese52]

Hello, Marc! That sounds like such fun! I have never used Port wine, but it can be done. I have soaked a cheddar wheel in Syrah, and in stout beer, both with great success. To make a spread you can grate the Port cheese and mix it with cream cheese and some Italian herbs in the food processor. I've done both methods, and both have benefits and drawbacks. Vacuum sealing is the easiest method. It is not hard to wax a cheese, but I don't know how waxing would affect the rind color of the wine soaked cheese. If you do decide to wax, there are some considerations. The cheese should be very dry before it is waxed, and the wax should be heated to 224-236 °F (107-113 °C) to help prevent mold from growing under the wax while it is aging. A detailed discussion and chart outlining the benefits and drawbacks to aging techniques, including vacuum sealing and waxing can be found in my book, 'Confident Cheesemaking' available on my website at www.cheese52.com. I am so excited for you! I think this cheese will be a big hit at your wine club. Happy cheesemaking! Lisa

[@mohamednasem5884]

فنانة تسلم ايدك

[@Cheese52]

Such kind words. Thank you.

[@carmenszk]

I watched the video three times now. Today I am making this cheese, I am very excited. I Googled and found that Toscano cheese is similar in taste to a combination of Cheddar and Parmesan cheese, so it must be amazing. Can you please tell me where diy did you get the recipe for this cheese? Love your videos, thank you!

[@Cheese52]

Hi Carmen, Sure! I think that is a good way to describe it. It really is an amazing flavor profile. Regarding the recipe- I studied the features of the cheese I wanted to create- and combined recipes and techniques to achieve that goal. Most Toscano recipes have peppercorns in them, and I didn't want that for this recipe- so I omit that. I wanted a distinct, robust flavor, so I used three different cultures. I also discovered, after some trial and error, that the wine soak method you see in the video produces the strong, deep color I wanted for this cheese. Good luck with your make today, and happy cheesemaking! Lisa

[@sr.marycatharineperry547]

Love your channel! How different is this cheese from Drunken Cow cheese?

[@Cheese52]

Hello! So glad you enjoy the channel. There are similarities, for sure, like the obvious one- the soaking of the cheese in the wine. This recipe uses pasteurized milk, and the "Drunken" cheese from Italy uses unpasteurized milk. This recipe soaks the cheese in wine before the aging process, and I have seen some that soak the cheese after the aging process. Every cheese is a little different, and this one has less of a spice note to it, and more of a nutty flavor. As far as I can tell, these are some of the differences. Hope that helps. Thanks so much for watching! Lisa

[@franscivalcardoso9548]

l Iove your recipes, the whole process is amazing, I want to do it, but I have difficulty getting the ingredients.

[@Cheese52]

Oh thanks! So glad you enjoy them! I list the ingredients and the equipment in the description box so you can get a better idea of what you need. Hope that helps! Lisa

[@franscivalcardoso9548]

@@Cheese52 Thank you! I'm looking forward to the next cheese recipe!

[@tonnasaunders1980]

I love watching your vids. Have you ever thought of getting a little microphone that hooks onto your shirt to get rid of the echo? Either way, still watching. I hope in a year you do another taste test so we can see how you did. Do you ever make cheese with any other milk besides cow? Seems like a fun thing to do. I love the new vid. Hope to see more in the future. Thank you :D

[@Cheese52]

Hi Tonna, Haha! Yep! It just came in the mail today. I look forward to trying it out soon. I have a couple of goat cheeses in edit right now, a local viewer was so kind to point me in the direction of some goat's milk a little while ago. But I mostly have access to cow's milk in area. I would love to work with sheep'smilk at some point..... So glad you enjoy the channel! Lisa

[@hawkheights6953]

Hi there Love your videos...so clean and crisp (only just discovered them). I am making this (up to the 6hr press) but would like to know why the addition of buttermilk?

[@Cheese52]

Hi Trish, Welcome to the channel and thank you for that amazing feedback! The short answer is flavor. Different cultures contribute different flavor profiles.Cultured butter milk is a mesophiliic culture, and combinations can create the flavors the cheese maker is trying to obtain. Hope that helps! Happy cheesemaking! Lisa

[@hawkheights6953]

@@Cheese52 Thank you. Do you air dry after the second soaking? Or just wipe down and vac seal?

[@Cheese52]

@@hawkheights6953 Sure! Air dry the cheese before it's vac sealed.

[@user-jk9it2dl5h]

You are doing God's work!

[@Mrpurple75]

Beautiful cheese, we eat with our eyes first.

[@Cheese52]

Yes, yes we do!

[@mindyrosenblatt8467]

HI Lisa - You've got me thinking with this amazing recipe - have you tried any other cheeses with this technique of 3+3 days soaking and drying? Like the rind-washed appenzeller cheese for instance? Pre-soaking in the spiced blend in addition to rind washing it as you go. Just wondering. Very excited about this technique - thanks (Also I'm thinking about coffee-soaking the belpar knolle that I usually just roll in coffee grounds) - see what you've started?!!

[@Cheese52]

Hi Mindy! Yes, this double soaking technique can work on any cheese, and your thoughts on the appenzeller wash are solid. I'm not sure how well the surface of the belper knolle would hold up to the coffee wash, but you might want to try it. I've only seen it rolled in herbs and spices. We'd all love a report back to see how it worked for you! Thanks for being here 😀 Lisa

[@mikesr8783]

Hi Lisa, I just made this cheese and I'm in the final stage of pressing. My question is did you ever think about shrink wrapping the cheese with the wine? it seems to me that you would get better absorption. Just a thought. Thanks, Mike

[@Cheese52]

Hi Mike! That's an interesting thought... I haven't tried it. You could, I'd be very interested to hear about your results! Lisa

[@chakibkhedim7424]

Hi. I like this cheese good job Can I change wine with juice or soda?? If I can't give something to change wine cuz I can't eat or drink Thank you

[@Cheese52]

Hmm. I don't know about soda. But I think you could use unsweetened grape juice.

[@ajinpnw6221]

When you put the cheese in the brine solution and add the calcium chloride do we do this with raw milk too since we are trying to keep the calcium from leaching out of the cheese?

[@Cheese52]

Hi AJ, this is a great question. Although you do not need calcium chloride when raw milk is used, you will need it in the brine, regardless of the milk type. And you are correct. Calcium chloride in the brine prevents calcium from leaching out of the cheese. Calcium chloride added to pasteurized milk helps to restore the calcium that precipitated from the milk during heat treatment.

[@tna_handyandy5173]

Yo, cheese52. Your Tuscan Syrah cheese process/recipe is my destination this weekend. A question, if you will... Vacuum sealing a wine cheese seems to be appropriate (by my best guess and taking your lead). However, what about aging cheese in general? Is vacuum sealing good? My guess is that vacuum sealing would not be typically good. I mean, for aging, wouldn't it be best that a cheese is aged in a natural airy space? Allowing for aging processes that have been used for centuries prior to vacuum sealing? It seems that vacuum sealing would remove all natural compounds/elements/conditions that are required for proper aging. Here specifically, and in general, is vacuum sealing good? (simply, it seems that aging could not happen in a "vacuum" ... ha-ha, but seriously. Please and thank you, Cheese52. You've helped me lots so far.

[@Sabrina1998]

Could I use my dehydrator to keep the cheese at temperature? Another great video !!!! Thank you so much.

[@Cheese52]

I don't think so. The temperature would be about right, but most units use a fan to vent moisture. I think it would dry out the cheese too much. 🤔

[@Sabrina1998]

Hmmm 🤔 ok. Would a proof box ( for bread making) work?

[@Cheese52]

@@Sabrina1998 Yes that is a good option. I have had others tell me this works well.

[@willerpentonposada4284]

Hey I love your cheese cave, where did you buy it?

[@Cheese52]

Hi! I love it too! I bought this at a local store, but I found one in Amazon that is very similar. I have links (affiliate links) in the description box 😀. Hope that helps! Lisa

[@willerpentonposada4284]

@@Cheese52 One more question, that cheese cave is a vine cooler, does that mini fridge keep the humidity necessary for cheese? or you need to put some water in a bowl inside that to allow to keep the humidity?

[@Cheese52]

@@willerpentonposada4284 A wine fridge makes an excellent choice for a cheese cave. Wine, like cheese appreciates a constant, stable temperature of 50 °F to 55 °F (10 °C to 13 °C) during the aging process. However, many modern wine refrigerators vent humidity when the unit reaches about 50% to 60% RH, making them unsuitable for natural rind aging techniques. Most recipes call for 80 RH and above for natural rind aging. You can make a cave with in the cave by placing your cheese in a container with wet sponges placed around the edges. Loosely cover it with a lid, then place the whole business in the wine fridge. It takes up some space, but it is a good way to do a natural rind cheese while the rest age in vac seal or wax.

[@coryjeffreys5146]

you don't have a video on how to make my favorite cheese yellow american lol

[@Cheese52]

Great suggestion!

[@cassieoz1702]

So what style of cheese are you making for the cheese base? What does it most resemble?

[@Cheese52]

The base is a Toscano Pecorino, which is usually made with sheep's milk, but I used cow's milk. 🐄 🧀

[@vincepeterson2834]

wow

[@Cheese52]

My biggest fan :)

[@wondermqedlana5615]

Good evening from South Africa , I was going through some butter making videos when I came across Your videos and since then I've been hooked on these tutorials , but the reason I'm writting this is because I wanted to know the size of Your cheese press and the size of Your mould You are using in this tutorial ?

[@Cheese52]

Welcome, South African cheese friend! The base of the press is 12'x12' inches. The mold used in this tutorial 4 to 6 lb mold (larger than I usually use, because it is holding 2 batches.) There is information about the mold in the description box (affiliate links, it means I make a commission if you purchase) I'm so glad you are enjoying the channel. Happy butter (and hopefully cheesemaking!) Lisa

[@coryjeffreys5146]

You really make a lot of cheezeeeee

[@Cheese52]

Yes! As often as possible! These days I am making cheese on Sundays- it's an enjoyable way to spend a summer weekend morning :)

[@coryjeffreys5146]

@@Cheese52 That's good plus it good when your board to then you can eat the cheese lol.

[@seniabouzid9398]

I like

[@Cheese52]

Glad to hear it! 💛🧀

[@susanp.collins7834]

Lisa do you only make cheese for friends and family or do you sell it? Do you enter your cheeses at agricultural shows?

[@Cheese52]

Yep! Just for friends and family. I don't ever intend to sell it. There isnt a cheesemaking category at my state fair- maybe I need to start one!

[@ajinpnw6221]

I have to ask if you did this cheese again and left for a year? I don’t think I could wait that long but so curious

[@Cheese52]

I did. It is 'out of this world' fantastic at a year old!

[@jonl.garton4616]

Hi Lisa! Could I do a wine soaked cheese using Butterkase? My wine of choice would be Port.. Thanks!

[@Cheese52]

Hi Jon! Sure! I think the sweetness of the Port would be a great complement to the cheese! Butterkase is a fairly moist cheese, and I think the port may stain a little deeper into the past than drier cheeses. I think it could be fantastic. Try it, and I'd love a report back on the results. Happy cheesemaking! Lisa

[@jonl.garton4616]

Thanks Lisa! I also thought the sweetness of the Port would compliment the cheese well. I will try and report back. And by the way you CAN pronounce it. I’ve broken it down for you. ( Booter-kaze-ah)

[@Cheese52]

Haha! I'm saying it in my head right now. Have fun, Jon!@@jonl.garton4616

[@chloeagnew1]

I really want to buy your cheese.

[@samhouston5217]

Off the wall question. drawing on your experience if you don't mind. Can a hard cheese be coated with olive oil. rubbed down... Will that help keep it moist?

[@Cheese52]

Yes! Oil rubbing the rind is a common aging technique, especially for semi-hard to hard cheeses. It will slow down the moisture loss, but not stop it so it's best to age ot in an 80% humidity environment. If mold appears ( it will) wash it with a light brine solution before reapplying the oil. Extra virgin olive oil is my choice of oil for this technique.

[@samhouston5217]

@@Cheese52 You are awesome! Thank you. I had a "cheese Failure" last weekend. I'm new to all this as I'm sure you surmised.LOL. I have made a few different ones and done ok I think. But I tried Caciocavallo... Big mistake. Couldn't get it to stretch in the hot water. It is now a big pressed curd of I don't know what. So I'm going to oil it and see what the heck it turns out to be. LOL. Thank you again for answering my questions. Cheese on!

[@tna_handyandy5173]

Hi, Cheese52. I've tried this Tuscan cheese twice with duplicated bad result. The pressed curds/cheese is very, very crumbly (think of a super dry clod of dirt). Simply handling the cheese with kid gloves pulverizes the cheese. What's going on with that? Any ideas? I've made cheddar, tuscan asiago, parmesan, etc. with few troubles.

[@Cheese52]

Sorry to hear you are having troubles with this recipe. I am assuming you are referring to the texture of the cheese once it is finished the pressing step, yes? If that is the case, here are my recommendations to try to remedy this. 1. Stir a little more gently and choose the shorter time. 2. Watch your cook temps very closely. Don't allow the temps to go higher than the recipe recommends. 3. Work quickly and keep the curds warm during the press stage. 4. Try using a little lighter pressing weight at first. I haven't had this issue with this particular recipe, and I don't have any pics to reference but my instinct is saying that your curds are too dry/ cold when they enter the press. Hope this helps and better luck for next time! Lisa

[@tna_handyandy5173]

@@Cheese52 Thanks Lisa, you're the best. I will likely try again. If so, then I will let you know!

[@tna_handyandy5173]

Third time is a charm I suppose? This attempt resulted in decent-size curds that pressed together nicely. No pulverizing curds. My best guess is that my meso and thermo cultures were bad. I didn't know, until just this past month, that cultures are best stored in the freezer. My previous attempts used room-temperature cultures aged 3-5 months. Today's attempt used properly stored cultures. Lisa, do you suppose that this difference in cultures could result in such a drastic difference in curd formation? Thanks!

[@acommenter5184]

Just FYI: the brine solution you describe making would normally be called (at least in my experience working in professional laboratories) a 20% brine solution, because the salt represents 20% of the total solution [32 oz/(32 oz + 128 oz) =20%]. Thanks for adding the proportions you used, so that it is possible to follow your practice and intention. I also noted that you did not add any vinegar to the brine solution, which I have typically seen in other descriptions of brine-making. Is that specific for this recipe, or do you just not include vinegar when you make brine solutions?

[@Cheese52]

Hello! Thank you for the information re: brine percentages. Re vinegar: Mhmm. This is an older recipe. Although it is not necessary to add it, research and education have taught me that adding vinegar is beneficialfor two reasons. The acidity improves the safety of the brine, and it aligns the pH of the brine to the cheese, which helps prevent the cheese from being slimy. As such, I now add vinegar now to all of my brine solutions. Thank you for your comments, and thanks for watching. Lisa

[@acommenter5184]

Thanks for taking the time to respond, and for the helpful information. This cheese is on my beginner's list to make. Fingers crossed.

[@Cheese52]

@@acommenter5184 I hope you love it. Happy cheesemaking! Lisa

[@donnalafrance4506]

Hi Lisa if I just do a 2 1/2 gal batch do I halve the weight?

[@Cheese52]

Hi Donna! This is a great question. There is some discussion about PSI (lb per square inch) There is some good information about it on sturdy press dot com, and the math to support the conversation. I don't worry about it too much, and I think you'll be just fine with the weight as they are in the recipe. Happy cheesemaking! Lisa

[@donnalafrance4506]

@@Cheese52 thanks Lisa!

[@chhavijain4911]

I LOVE YOU AND I LOVE CHEESE TOO HA HA HA ........................

[@Cheese52]

💛🧀

[@chhavijain4911]

@@Cheese52 thanks

[@norman1826]

fantastic...I would love to learn on how to make cheese...Will fresh cows milk be good as I have milk cows ready to be milked on my farm

[@cassieoz1702]

I use milk from my housecow. Follow her instructions WITHOUT the calcium chloride. Raw milk makes the best cheese with more complex flavours

[@Cheese52]

@@cassieoz1702 ⬆️ This! ⬆️

[@norman1826]

@@cassieoz1702 Thank you so much for your prompt response ...Ill do exactly that next weekend and follow your quidance on KZbin...thank you.

[@boyversusworld658]

What does ripening mean? Sorry for the newbie question..

[@cassieoz1702]

The period when you add the cultures to warmed milk, leave it to rest and the culture to grow, and the beginnings of acidity to develop

[@marinahaberkorn7304]

I have given up telling people that I want to copy a commercial cheese.I find that people often use a cheap product from a mass producer ,sold at a discount store,to make that their bench mark.I dont want my cheese compared to anything.I'll give some away without telling what it is,if they like it ,good.If not,also good.

[@Cheese52]

Sure. Most don't understand that it is very difficult to duplicate someone else's product. Each cheesemaker ends up with a signature flavor, product etc. over time. Even something as seemingly insignificant as different brands of buttermilk can alter the final outcome. Thanks for watching, and happy cheesemaking!

[@MrVinnyboombottz]

Have you considered or tried aging naturally without the vacpak?

[@Cheese52]

I have. When I have more time to devote to the care of the cheese, its a great option. I did a cloth banded Cheddar recently that went very well! Here's the video for that one: kzbin.info/www/bejne/j6WxZ3lpaNl7aaM

[@ajinpnw6221]

One last question, why did you not just do two separate cheese rounds if you knew you would cut that big gorgeous cheese round? Wouldn’t it have a better taste with more Syrah? I’m confused

[@Cheese52]

Yes, soaking both halves in the wine would increase the wine flavor, because the surface area exposed to the wine was increased. That certainly is an option :)

[@johnhowaniec5979]

So is this a fontina style cheese?

[@Cheese52]

Hi John, I would characterize it as a hybrid between a Cheddar and a Parmesan, especially as it ages. Lisa

[@jillianelliott2272]

to stop cheesecloth sticking to cheese spray with white vinegar before putting curds in

[@Cheese52]

Yes! Great suggestion. Dipping the cloth in whey can help prevent it from sticking too.

[@taniajockwer6350]

Doing it!

[@Cheese52]

You won't regret it. It's one of my most popular recipes! Another viewer just reported that she aged one for over three years, and it was incredible. There were tyrosine crystals and wonderful depth of flavor. Now that's patience! I'm going to do it too. I just made one today, and I'm going to stash it away for 2-3 years. Based on her review, I'm sure it will be worth the wait! Happy cheesemaking! Lisa

[@taniajockwer6350]

If you have time to reply. How long do you stir if you are going to age longer? What's a good rule of thumb?

[@ATappin]

Do I still brine for 6 hours if my cheese is half the size?

[@Cheese52]

Hi Alex- This a good question. Typically the brining time can be reduced with smaller cheeses, but I haven't tried it with this one. You could try it- then determine if the salt level is suitable for your palate, and adjust the recipe in the future. Hope that helps!

[@alexarchworth9414]

How long to brine for Lisa?

[@Cheese52]

Hi Alex! The brine step is explained at 14:10. This recipe brines the cheese in a 25% brine solution for 6 hours. Hope that helps and happy cheesemaking! Lisa

[@alexarchworth9414]

@@Cheese52 thanks Lisa must have missed it 😅

[@randall1718]

Does the brine salt need to be non-iodized?

[@Cheese52]

It does. Sea salt, Himalayan salt or canning salt are great examples of non iodized salt. I find mine for super cheap in the bulk section of the grocery. Hope that helps!

[@randall1718]

Thanks, love the video. I'm new to cheese making, so trying to source non-iodized salt, but even the sea salt list potassium iodide as an ingredient in my local store. Perhaps it just a lower amount than table salt. Thanks again for the channel.

[@Cheese52]

I say if you cant find anything else, try it. Hopefully it's a really low percentage and it won't matter. Iodine kills bacteria, and that's what you are trying to grow with cheesemaking- (the good bacteria, anyway) I think you will know the affect by the taste. If it doesn't taste like much of anything after the appropriate aging time, it may have killed off the culture. Fingers crossed. Good luck!

[@susanp.collins7834]

Those cracks... would they not have helped the wine soak into the cheese?

[@Cheese52]

Sure, the wine will seep into any cracks on the surface, and affect the flavor of the paste of the cheese. Lisa

[@susanp.collins7834]

No booze for kitties!!!

[@Cheese52]

Haha. Nope. Just a little cheese :)

[@weegie2818]

Can you make a video about home made cultures for those who want to stay away from commercial cultures. How to use and make your own.

[@Cheese52]

Great suggestion!

[@stacybradt6793]

Any new cheeses in the works, Lisa?

[@Cheese52]

Hi Stacy, Yes! I am editing how to make Feta with Goat's milk now.... stay tuned :) Hope your Quick Mozzarella and Boursin cheeses turned out well! Lisa

[@stacybradt6793]

@@Cheese52 they came out excellent!! Thanks!

[@sarahtasker-lynch2348]

Please make a channel for your cat I think you could do great if you did that too

[@Cheese52]

Hahaha. She is the star, that's for sure. I should tell you-she has a voice now! The latest video, Butterkase (butter cheese) is the first to showcase her thoughts! Thanks for watching :)

[@chloeagnew1]

Have you ever considered making cheese with coffee?

[@centyrone]

Would using a raw milk ruin the recipe for this cheese?

[@Cheese52]

Not at all. If you choose to use raw milk, omit the calcium chloride, and cut back the cultures just a bit (all of them). Raw milk has culture in it already, and too much culture could cause a bitter flavor. Hope that helps and happy cheesemaking!

[@stephenniemiec5513]

Can you use homogenized milk

[@Cheese52]

Yes! You may need to shop around for a brand that will yield a good curd cut. Stay away from ultra pasteurized milk.

[@gamingwarriorlord-falcon]

I dont see how you have the patience to make a cheese wheel/block... i am probably the most impatient person you will ever know lol... Edit. This is the earliest i have ever been to a video too... i never get first comment. 🙂

[@Cheese52]

Congratulations 🥳 on being the first commenter! Hahaha! Cheesemaking is a patient art for sure. So glad you enjoy the channel!

[@gamingwarriorlord-falcon]

Im glad i found this channel... i love learning about different cheese. Almost kinda wish i could tase some fresh homemade cheese you make it all looks so good! Im getting sick of the stuff we buy in the store... after all, i LOVE cheese! (Been a cheese lover my entire life and im almost 18...)

[@jonathonbales9316]

Biker Heaven keep following her and start trying to make your own! It’ll try your patience, yes... but the rewards are soooooo worth it!

[@coryjeffreys5146]

Oh heck I'm gonna ask I'm sorry you don't have to answer but I was just wondering if your family were dairy farmers?

[@Cheese52]

Nope, but I support a wonderful local farm called Cloverleaf creamery. Their milk is da bomb!