Fake Camembert aka Stabilized Paste Washed Curd Bloomy Rind

This style of bloomy rind cheese is usually manufactured for the mass market of the large grocery store or supermarket. It takes much longer to mature and is therefore perfect for this scenario.
It is still an amazing bloomy rind cheese, but just not in the Camembert style that is traditional from Normandy, France.
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[@Metzger23]

The Bob Ross of cheese making.

[@wyatt1339]

Mmm I love me some stabilized paste.

[@notahotshot]

"Stabilized Paste Washed Curd Bloomy Rind", yummy, sounds delicious.

[@RedSaint83]

It's definitely clear Gavin didn't play much with paper as a child :) I loved learning folding paper into cranes, frogs, "water bombs" etc. Love this cheese, easy to make and ripens fast. Not a bad cheese to try and make as your first honestly. Be wary of mold though, the high humidity attracts all sorts of interesting (microbiological) life.

[@taylorimes9523]

I dig the new into, quick and to the point. We'll done sir.

[@ferretneck]

I'm always gutted when I see the date is recent, as it means I can't jump straight to the taste test when it's finished

[@berighteous]

yeah, these cheeses could be a complete fail and we won't know for months.

[@ferretneck]

@@berighteous It's more that I enjoy watching him taste them, rather than seeing if they are a fail...

[@sydthegoat88]

With those wrapping skills, Christmas's and birthdays must be high anxiety times

[@johnvanderslice7966]

That's why my wife wraps all the Christmas gifts at my house.

[@gailgreen9438]

Have a really cute set of measuring spoons. Dash, Pinch and Smidgen. Dash=1/8 tsp, Pinch=1/16 tsp and Smidgen=1/32 tsp. Now I can actually use them!

[@BlankRev]

Been a while since i've been here. And i sure am happy i came back!

[@rubygray7749]

My French teacher, from la France, in 1968 taught us that in Camembert land, they say "Le fromage cours" which means, "The cheese runs," and is a mark of proper ripeness!

[@ellenorbjornsdottir1166]

Would it not be the cheese melts at 20?

[@dougyankunas3104]

I’ve been watching a lot of your videos lately. I will say they are top notch. Do you take requests ? If so can you make a classic Lithuanian cheese ? I don’t get any good Lithuanian cheese here in the states. ☹️

[@Gorkilein]

Btw.... Geotrichum isn't a mold its a yeast that looks like a mold. For what I found out its mainly for taste.

[@FivedotFiveSix]

watching your videos is very relaxing. thank you.

[@DaveTugwell]

I cant believe you were cutting corners near the end :P

[@Bunnies4wool]

I see no value to "authentic" cheese or wine or anything else as long as anyone who gets it knows it isnt "real authentic". I am a baker & worked for a very long time to develop a reliable true sourdough bread. After I had conquered most of the problems & was getting the right density, height, crumb and flavor, my family admitted to me that they preferred ordinary yeast bread in the same shape & texture but with a finer crumb. It looks very like a sourdough. But it isnt. And we like it that way.

[@VonDutchNL]

Exactly, and who knows.. maybe in 100 or 200 years the "fake" cheeses are seen as "authentic" lol.

[@TB.D]

@@VonDutchNL Maybe that's why good traditions and good things are getting lost today, don't you think?

[@Iluviggys]

So, this was the second batch of "camembert" I made. The first was a very simple recipe from a Mad Millie kit and it was OK, certainly made me want to try again with a better recipe. But I didn't have any Geotrichum! So I made it exactly as per this recipe but simply omitting the geotrichum. Made 2 X 320g rounds and just gave one to my son and family. They are adamant that this was better than any they have ever bought (and they are very keen on camembert and brie). Meantime I bought some geo and make another batch which I am currently waiting on the mould growth. And guess what, this latest batch has an unattractive smell that the previous didn't; so I'm going to make more like the batch with no geo!!

[@apathyisFTW]

I don't have any geotrichum so this is nice to hear!

[@melissakibler4966]

Did you still add the penicillium?

[@Lorenzonee]

Here By Cauê Moura/BR GARAI

[@captainvegas4823]

Not the best rapper. But the best wrapper in the cheese-making world.

[@zoesdada8923]

Nothing like a little stabilized paste

[@asw19B100]

Your fellow Aussie, @Cutting Edge Engineering, has renamed inches “bananas” which never fails to amuse, even those of us condemned to wallow in bananas.

[@ckom9]

Yum

[@edeverett9170]

I really want to make this. Which thermophilic starter culture did you use. Which bacteria where in it?

[@grahamscown161]

hi im on day 6 the 3rd d ayy flip and allready getting a nice even white coating all over should i wait the 3 weeks as in the recipe or the 2 weeks before wrapping

[@paullewis2873]

I have a question. I'd there a cheese where you don't cut the curds? Just let it drain on its own.

[@Iluviggys]

Gave me a laugh Gavin, you need origami lessons LOL. I guess your lovely lady does the gift-wrapping in your house!

[@CelineTaylerVEVO]

Na próxima Live eu quero ver o Cauê comentando kkkkkkkkkk

[@antonlovchikov630]

What's total fat content of the milk-cream mixture used?

[@ryanwaege7251]

Cheese petting!

[@user-mj3gx3zy2h]

عمل جميل

[@grahamscown161]

i dont have the fancy curd cutter can i use a whisk instead

[@qaz120120]

What is the stabilized paste?

[@chrisknight6884]

Suggest that you remove 3 corners the amount of the first wrap, then the tail of the fourth will cover the gap ...... 🙂

[@thatbroyouknow9711]

Where did you get the red ripening box?

[@GavinWebber]

Here; www.littlegreenworkshops.com.au/product/ripening-box-wide/

[@SuperRobotank]

Man you make some tasty cheese love it, good job sir! #cheeselords

[@thatbroyouknow9711]

At 5:08, are you using the flame to heat the milk or is the pot of water underneath?

[@GavinWebber]

Pot of water creating steam

[@thatbroyouknow9711]

@@GavinWebber Can you please tell me how to make a cheese ripening box? I couldn't find that white slotted shelf for the clear rectangular plastic box you bought.

[@DanielHernandez-om4zt]

how to increase the amount of cheese what are the amounts for make more cheese from the original recipe ?

[@GavinWebber]

Like baking a cake, just double the ingredients

[@mr.potato371]

How to make blue cheese ?

[@darkkitchenrecords2625]

In Normandy, France, nobody would consider that it's camembert if any direct vats inoculants or any freeze-dried starter cultures were used. Just make your camembert and eat it guys. Or idk, name it after your childhood city. All my "camemberts" are called rabats.

[@anaganagana9190]

I love your video sir can you please make cascaval cheese

[@GavinWebber]

I already have. kzbin.info/www/bejne/eF7YYWuoaMicbpo

[@etherdog]

Gavin Dre, cheese rapper! Is it the thermophilic culture that makes this "Stabilised"?

[@GavinWebber]

Yes, that and the washing of the curds

[@antonlovchikov630]

@@GavinWebber I can't understand the purpose of using thermophilic culture. The milk wasn't heated over mesophilic culture's working temperature. What's science is behind that? Does thermophilic cultures give different flavour profile?

[@beachblond1968]

I’m brand new and want to make this cheese first, but I don’t have access to unpasteurized milk. Can I use pasteurized? Love your channel.

[@scotchandgunpowder2586]

He actually used pasteurized milk for this video, so that's not a problem at all! What he used just wasn't homogenized.

[@merindymorgenson3184]

You can use pasteurized, just not UHT. And add calcium chloride if yours is pasteurized, which I think he did.

[@PatriciaGauci]

Gavin, can you talk a bit about the heavy cream you used? Did you have to seek out something without additives like carrageenan or cellulose gums?

[@GavinWebber]

Yes, it was pure cream with no additives. Hard to find, but our local dairy producer (Inglenook Dairy) make this amazing cream. It was about 35% fat

[@clovishebertjr1250]

a few stabilizers will not make much of a difference.

[@MsCherade9]

@@GavinWebber Is plain single double cream difficult to find in Australia? We get it in every supermarket, at farmers markets, from the milk-man etc. It's easy to forget the little things one sees as common and average are quite different in other countries.

[@Flyturn7]

What happens to the white mold after ripening. It blends into the crust of the cheese I presume. Is there any risk of eating it or does it affect the taste?

[@drewrobinson9120]

As far as I know the white mold on the rind is edible, at least I have eaten a lot of white mold cheese rinds with no ill effect. Some people that are allergic to molds have problems from what I have read but not usually. My wife is allergic to black and green molds but can eat blue cheese and white mold cheese with no issue at all.

[@gedion4000]

its edible, im talking out of my rear hear but i was told years ago that no mold that grows on cheese is harmful. im only getting into cheese making now so that could be totally wrong, but i know in general the mold outside these cheeses like bre ets are perfectly fine. they dont always taste the best IMO

[@tonnyengert]

There is no risk to eat the mold, for us europeans we don't have that nonsens that raw milk cheeses are forbidden. We drink raw milk, we make raw milk yoghurt, we make a lot of different raw milk cheeses and never got sick from it. Our whipped cream is from raw cream. Only stupid city people eat that pasteurised shit but the country folks don't do that over here. We never got sick, pregnant woman over here drink raw milk, eat the raw milk camembert or brie and we never seen an abortion from eating this. When we make butter it is the same, we make our own culture and then we make our butter just from raw milk. I don't know how the US or Canada think you get sick from this, we don't get sick, and in Europe nobody had died of raw milk or raw milk product in decades. That was a thing in the early 1900 but not these days when cattle get tested every year for certain diseases wha can harm us. We don't use calcium chloride that is not healthy and really not healthy. I know the FDA put it as safe, but in Europe this is forbidden in food because it causes a lot of damage in your body. When you make it go to a farmer, beg for raw milk, let the milk stand on room temperature for a day, then add the cultures and stir and stir the rennet in the milk and then you can make a safe cheese as a camembert. In Europe there is no CaCl2 in food just the same with sodium nitrate, those two are dangerous to your health and are causing cancer and other problems in people and over here we have very strict rules for food safety and raw milk products are safe in the European Union. There are two cheeses that are forbidden to export to other countries in the EU and that is a italian and a French cheese.

[@melissakibler4966]

@@tonnyengert I have a Jersey cow and make cheese with my raw milk. I also make butter and yogurt and everything else you can think of. And yes me and my kids drink the raw milk also.

[@TheEmeraldMenOfficial]

@@tonnyengert I know one is Casu Marzu, what’s the other?

[@brazilchem]

Hello Gavin. Can we achieve a similar result by using a teaspoon of living yoghurt and a piece of ground camembert/brie as cultures? This is a serious question as we don't have access to these cultures here.

[@MsCherade9]

Can you order them over the Internet?

[@michaeldenhoed758]

Can you direct me in the way if a person can make high temp cheese at home. Want it to use it for making sausage

[@flugschulerfluglehrer7139]

Sausage making is a completely different process and uses completely different bacteria. Look for bactoferm.

[@gailarearick2203]

@@flugschulerfluglehrer7139 I believe Michael is wanting instructions for making a high-temp cheese, so that he can put the cheese into sausage and have a sufficiently-high melting point on the cheese bits

[@flugschulerfluglehrer7139]

@@gailarearick2203 Oh. I got that wrong.

[@pestoriusj]

Wow, you live much further north than I thought you would

[@bonelesslongboy7888]

Where abouts is he in Australia?

[@bonelesslongboy7888]

If always thought he was from South Australia.

[@anitabellefeuille7362]

Could I place the pot in my Sous Vide container and set it at 95^ F for the entire time?

[@GavinWebber]

Yes, perfect

[@Brunohuning]

Ilha de Barbados é cultura. Tmj kkkk

[@lolthien]

48cm = approx 19 inches

[@aga5897]

Stirring the curds to prevent Matting. Presumably the rennet enzyme is so active it can even re-join curds that were cut. Interesting.

[@GavinWebber]

The little buggers want to stick together all the time!

[@colinhendry6116]

Gavin Webber your cream cheese recipe has saved me hundreds of dollars by now, it must’ve- I swear! Much respect from the states.

[@johnlord8337]

I meant to say low-fat Cantenaar yesterdays vid ... too much interference ....

[@patrickfireice098]

I know what I'm making next......

[@mathphysicsnerd]

CHEESE EXPOSED

[@MyNameRS]

Shhhh!

[@patrickcallahan2210]

Have you ever tried making Blaand with your leftover whey? en.wikipedia.org/wiki/Blaand

[@truongthinhnguyen6812]

clever wine for cheese lover. blow a victory horn for Vikings!

[@henriswonders.4905]

Wat is one therty second of a teaspoon??

[@clovishebertjr1250]

It is twice 1/64th and 1/2 of 1/16th.

[@adamflores4206]

www.littlegreenworkshops.com.au/product/mini-measuring-spoons/?v=7516fd43adaa

[@simonstergaard]

But i love the runniness...for the the runniness is a quality sign...

[@ginabisaillon2894]

Hi Gavin! This recipe sounds great but it is five years old - do you still stand behind it, are you still as enthusiastic about it?

[@GavinWebber]

Yes, definitely. It's a good recipe

[@thatbroyouknow9711]

You remind me of sort of like the guy in X-Men who created Wolverine

[@GavinWebber]

Totally

[@vanyakalinka8305]

smells like mushrooms? does it not have a strong pungent smell?

[@GavinWebber]

No, not at all

[@jocaingles8464]

Taste test pls

[@GavinWebber]

Very soon

[@musicartsalive]

Can't wrap for *hit

[@russelbailey4805]

Take them to myers and have them wrap them

[@manassesloureiro8968]

ilha é do caralho

[@TheJorith]

I love you video's but please just search youtube for "how to wrap camembert" its so simple to not make a giant mess xD

[@GavinWebber]

I thought it looked perfect 😋

[@colinmacvicar2507]

Gavin Webber it did Gav.

[@RayMaster_901]

Unpopular opinion: Actual camembert is really good

[@callum3271]

It's a very popular opinion in the UK, nothing better than a fresh baguette dipped into a baked camembert with garlic and rosemary!

[@DaveTugwell]

unpopular to?

[@berighteous]

mmmm Fake cheese

[@adamflores4206]

😂

[@jaypee9569]

I think he calls it fake because the name Camembert de Normandie cheese is protected, so any camembert not made in a specific place should not be called that.

[@petrini9585]

Hello, I love your videos, but you need to fire whomever there is who does your Swedish translations for the name and video descriptions. They are so bad I would think even Google translate would be ashamed... Their bad grammar is so bad its nearly imposible to understand for a native Swedish speaker.

[@pestoriusj]

I'm pretty sure it just literally is Google Translate

[@GavinWebber]

Yes, google did it

[@adamflores4206]

I believe that you can help by adding a closed caption translation.

[@uiomancannot7931]

@@pestoriusj It's not just google translate, because it takes the audio, and generally gets it wrong, which it translates the wrong audio into an even worse translation.

[@OMGitsTerasu]

'ello gov'nar!

[@GavinWebber]

What? I am Australian

[@adamflores4206]

Don't know if you were joking or not but I chuckled because he's not English... Lol

[@chemicalcowpoke307]

hemisphere much ?

[@ellenorbjornsdottir1166]

make a truly terrible cheese

[@RashasMoustaches]

You know what's a fake camembert? Any cheese claiming to be camembert that's not made in Normandy with unpasteurised milk of from normande cattle, that's not hand scooped into molds.

[@colinmacvicar2507]

Rashas Moustaches Did you not notice the word fake on the thumbnail?

[@notahotshot]

So any cheese made by the exact same process that happens to be made outside of the region? Got it. It's uppity, elitist bullshit, but that's ok.

[@colinmacvicar2507]

notahotshot it’s like champagne is sparkling wine only made in Champagne France. Or scotch is only made in Scotland.

[@ellenorbjornsdottir1166]

if it is done the right way, it's camembert de

[@itsallgood2]

Why in the hell is this in my feed?!? YT sucks. Later.

[@kaneelsnuiver]

Who wouldn't want to make their own cheese?

[@notahotshot]

KZbin made the mistake of thinking you might like to watch something other than video game and epic fail videos.