How to Make Shropshire Blue

Shropshire blue is definitely an intermediate cheese as some of the processes were quite fiddly. There was a bit of a disaster when I attempted to form the cheese, but I recovered well and the final cheese looks sensational.
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[@llnordicll]

So you spent 3-6 months just to make this video? What a man 😄👍

[@battosaijenkins946]

@Gavin Webber, Oh YUCK man! Don't you know this stuff is the same that grows on bread and bathroom floors?! I mean why would u even do this let alone touch that you can get very sick ugh. I cant believe you're touching all that and breathing that stuff in!!

[@llnordicll]

@@battosaijenkins946 Not really. There are different types of mold you know. This one is kinda the same mold as on blue cheese you find in the store, so it's edible.

[@EtherDais]

He must have a number of videos aging

[@Sciguy95]

@@battosaijenkins946 this mold is actually related to the mold that the drug penicillin is made from.

[@TS-vr9of]

@@battosaijenkins946 There are actually very few molds that are toxic to humans. Most are beneficial to our microbiomes, not to mention they taste freakin delish when they do their magic on reducing and complexing proteins and sugars in different fermented foods.

[@dreckken8745]

Gavin I would like to see you make your own original style of cheese some day!

[@Lurker1979]

Not a big cheese guy, I just love watching cheese being made.

[@Sciguy95]

I love cheese, but I know what you mean. It's really fun learning how different things are made, even if you dont have any interest in the specific thing yourself. You should look up the video How Its Made: Stilton, and see how they make blue stilton for commercial sale.

[@thecraftycheesemaker813]

Gavin got me started last year. I used to watch his videos daily

[@josegonzales54195]

I love to see the videos that just don't work the way you expect. But, show the journey on all the process. Trouble shooting is just as important for us to learn as much as a perfect cheese every time.

[@JosiahMcCarthy]

Wow, this one was so different in so many ways. It's so common to watch cheeses being made and to wonder how they turn out so different when they're made so similarly, but this one was really unique. Also, good on you for keeping going even when things weren't turning out just right.

[@bruceneely4859]

glad to be seeing cheese making videos again, hope you had a great vacation. This on looked like a real challenge for you, I hope it tastes great when you get to taste it

[@GavinWebber]

It was certainly no vacation Bruce. I'll expand on that during the livestream tomorrow.

[@Dremvel2335]

Shropshire Blue is one of my most favored cheeses... Thank you for making one regardless of it turning out a bit dry.. I simply ADORE cheese, and you really know your stuff.. Namaste...

[@aapzehrsteurer9000]

This is one of those channels whose thumbnail I click once and then KZbin absolutely bombards me with recommendations.

[@MagisterMalleus]

I'm from Shropshire (pronounced "Shropshuh" btw) and Shropshire Blue might be my favourite cheese.

[@hermaiamoira1064]

Wow, it's amazing how one small mistake early on can change everything! What a process, but I'm glad you could salvage it. Really enjoying your videos.

[@jan-marienewenham791]

I am so glad you posted this recipe. I visited a cheese shop just two days ago and bought a wedge of Cropwell Bishop Blue Shropshire. It is a fabulous tasting cheese.

[@skippyfrance]

Shire, on it's own is pronounced as it's spelled, as in Shirehorse, but when used with it's Shire name, it is normally pronounced; 'sher' as in the start of 'Sherwood'. 'Shrop-sher' I hope this helps, Gavin. Love the videos. Thanks.

[@TheSateef]

don't blame him, english is his second language. really, every time he said shire, it was like bamboo pins under my finger nails

[@ChazCharlie1]

@Sharpy Strayan

[@purplemonkeyelephant]

Shropsha

[@oldkingcrow777]

​@@TheSateef this comment is so good 🤣🤣🤣

[@oldkingcrow777]

I like the dialect that would say "shrop-sheer"

[@amberjones9520]

That cheese is BEAUTIFUL !!!! It was really fun watching it be made as well.

[@DeepSouthTexas]

Wow, that was something completely different. Thanks. 🤠

[@GavinWebber]

You're welcome Larry!

[@jonathanlefton4515]

Great video! Nice to see the imperfections during the process as well.

[@genestone4951]

One of my favorite cheeses to make, thanks to Gavin (I really appreciate your teaching and craftsmanship. Thank you!). Highly recommend making this cheese.

[@tais1355]

Your methods are so wonderfully precise. Beautiful mix of science and instinct.

[@Losttoanyreason]

Definitely more work than normal this time round. Not a fan of blue cheeses myself but that doesn't keep me from enjoying watching the process. I love how you don't hide issues you run into in your videos making out like you always do things right as some sites tend to do. It gives hope and keeps us noobs from getting discouraged in our attempts if things go sideways on us a bit, LOL.

[@rubygray7749]

I've been hoping someone would make this cheese! Saw the recipe online and it looks wonderful

[@schloope5137]

Great video, man! Can’t wait for the next cheese-making video

[@dandrojdierii]

Hi Gavin.i was waiting for this for a long time.can't wait to make it.

[@travisphaser]

gav i have come to believe you are the bob ross of cheese.

[@Kikilang60]

Sometimes instructions work, and other times they just don't. There are so many variations on making cheese, and methods of making them. Thanks.

[@charlesdeens8927]

Love your vids. Very thorough, informative, and well presented.

[@thecraftycheesemaker813]

I'm hoping mine will be this good one day ha

[@barryfields2964]

Great looking and interesting cheese. Can't wait for the taste test. Would like to see you try it again with the changes you were talking about.

[@adamlee3772]

Great video again. And even better because there were mistakes made, not covered up, not hidden, this way we all learn.

[@daviddana339]

whew - we're are trying this - took us over 12 hours! We are changing it up a little bit - obviously, not as dry as yours. Ours was definitely more moist - our chunks are a little smaller than yours - we put it in the press right away at 10 lbs - it was feeling crumbly - turned it - still felt quite crumbly - upped it to 20 lbs - still has lots of obvious chunk impressions - turned this for 4 days - it continued to drain, less and less each day - by day four, the drainage was quite small. Did not air dry it, as it was feeling dry enough [ I have done7 of your cheeses]. Put it in my 'cave' [small refrigerator] at 55 degrees and about 85% RH - it has now been in the fridge for 3 days and is getting a nice mold all over it - I turned it today [I have a chart for my 7 cheeses, I coordinated them all to turn once a week on the same day - that is why I turned the Shropshire - keep them all together for turning] - so far - looking good. My plan - I will do the knitting needle piercing per your schedule...but, I am temped to inject all the holes with a small amount of penicillium [because of my pressing, my cheese should be a bit firmer] - I have a horse syringe with different size needles...the thought - plenty of penicillium ALL through the cheese. I want a firm and very sharp blue. Worse case - I blow it. Tomorrow - gruyere!

[@dasbroisku]

I... I thought this level of wizardry was lost when Atlantis fell to ocean! D:

[@green110775]

Good on you for sticking with it through the crumbly bits!

[@kaneelsnuiver]

Very interesting (and different) process, I'll be waiting to hear how it tasted. Might try to make it as well.

[@lemagreengreen]

Looking forward to this one, it's one of my favourites

[@reubencanningfinkel5922]

this is the coolest channel I have ever witnessed

[@kbarb1000]

God love ya Gav, I entirely love your videos. Your narration is delightful !!

[@GavinWebber]

Glad you enjoy it!

[@AliasUndercover]

This is my favorite cheese. I'm so glad I now now know how it's made. It is a pretty dry cheese, and I personally find it a bit mellower than Stilton. I had no idea it was such a pain to make, though.

[@brendanbennett6770]

My favourite too, but I seem to remember it being softer than stilton but it's been a while

[@drewstefano380]

love your how to video!! definitely giving me great ideas for new content on my videos💪

[@etikilam]

Oh my... YES!!! :D I LOVE this cheese. It's my absolute favorite. Now to finish watching the video :D

[@gedelmont]

¡wacala!

[@waskito3443]

Every once in a while I come back to these videos and binge watch lol

[@nonstop_klips322]

It's so hard to watch these without drooling.🤣😭😍

[@nicolaslecellier6980]

French here, I have to admit you Brittons nails the cheese science

[@BrianKelsay]

Definitely a learning experience. You will have to do this one again with the changes you noted.

[@gromit9322]

I’d have been tempted to vacuum pack it for a few days to heal up the cracks after the skewer.

[@johnshoosmith]

Gav- I made this per your recommendations in the vid, with the 2x flip and using a bottomed mould. By golly, it all stayed together! Day three in the drying and looking good!

[@GavinWebber]

Nice work!

[@johnshoosmith]

@@GavinWebber , I got a nice mold bloom, but after 4 days. It's now in the cave for flipping. It's too bad I can't attach a pic.

[@lucyx4941]

Hello from Shropshire ... corona virus brought me to this video lol

[@cheeseneedsdotcom]

About this time I was starting to panic… 😂😂😂 great video Gav

[@juanavilladagallego1525]

Dear Gavin,all the cheeses i have vacuum packed i have have to revax again the have created water. Any advice about this happening??

[@mainlyfine]

That unsteady pot during the stirring process was nerve wracking

[@johnshoosmith]

Awesome Gav! This will be my first blue

[@verdatum]

It sounds like the drying phase depends quite a lot on the ambient humidity. (great video!)

[@tomhaile7232]

This cheese is savory and quiet fulfilling.

[@Melissa0774]

What happens if you don't cut the curds? And what difference does it make what shape you cut them into?

[@porkyV2]

hello, i am curious about the music at 4:00, its very relaxing. can anyone tell me the title and genre?

[@cHrashworks68]

One of my favorites, and I can NOT wait to try this. On a side note, why on EARTH would three people dislike this? Curious.

[@jennifersims7120]

More than likely because eating anything moldy would kill you. Allergies or just not appetizing in the slightest to anyone who has issues with milk products like me.

[@catzkeet4860]

Jennifer Sims oh really........ever heard of penicillin?

[@carmenszk]

Wow, this is one amazing cheese, you worked really hard on it.

[@dlp_6ix670]

This should have more likes and views!! Amazing video haha

[@colinlambert882]

Understandably, being in distant Victoria, he didn’t know that Shropshire Blue production in England today is Stilton with annatto colour, hence it’s not just made in the two Stilton dairies in Nottinghamshire but by the others in Leicestershire and Derbyshire. Although Stilton’s PDO status limits it to the nominated dairies, while Shropshire doesn’t, in theory it could be made by any dairy, But I’m not aware that any other dairy does produce Shopshire blue.

[@fvgoya]

Sir, I LOVE blue cheese. But just a curiosity: For a home made blue cheese, how do we know if the blue mold is a good or bad mold? Do you know what I mean? Or on the "making process stage" all mold will be good? I hope that you understand my question. English is not my first language, as you already noticed. Thank you!

[@johncspine2787]

After my last Sage/Caraway cheddar resisted closing, I did some reading and the Caldwell book said to try 160 degree water for 1-3 minutes and re pressing, of course too late for my cheese, but, next time I’ll try that to get a fully closed rind. Maybe save the whey until the end in case for just such a thing. Also, freeze some whey to make breads, or the bigas/poolish/starters for breads, it really makes your breads bake darker and adds protein and flavor.

[@robertgeorgewerner]

What is your relative humidity as compared with Inverness?

[@joefranklin7345]

Wow I've never seen this cheese before. Very cool

[@christyfortes2275]

Your measuring spoon of mesophilic seems rounded, then you add a tad more. Is the measurement crucial and if so, what do you recommend as a safe exact amount?

[@madscientistshusta]

Damn i wanna make cheese, is it hard to make brie? Oohh or asiago?

[@Thehamstersgiude2u]

Great upload!

[@carolinem534]

Hey , Just wondering where you get the cheese 'storage' containers . & what Penicillium Roq. do you recommend ? There is PJ, PS, PV, & PA ?

[@GavinWebber]

PV is a good allrounder

[@daviddana339]

Month 2 - I've kept it in the fridge-cave - turning weekly - wiping off the white mold every turn. I don't like the curd method [big chunks] - the mold is growing wildly through the cheese but is getting cracks throughout the cheese - even though my curds were more most than yours - I've timed all my cheese to turn at the same time [I've got 11 of yours brewed so far]. I think I'm going to vac-pak this Shropshire today to keep it from getting too dried out. It has been 8+ weeks in the cave, a small piece broke off today when I turned it - I cut off the mold - real dark orange color, plenty of mold veins. The cheese is firm, going to hard, cuts easily - like a cheddar but it is too young to get much penicilium flavor. I'll vac it for at least 4 more months and give it a shot. I vac-packed your 'Guido' today, 10 days of air drying, turning daily, then 2x weekly since then. Looking healthy, since very light pressing it should be like a Jack cheese in firmness. Will take it out to 4-6 weeks before I cut into it. I've got to say, your newer vids [last 5 years] are top notch, superior to any cheese making vid out there - your directions are precise, easy to follow - you give much more information than anyone else. I like that you give us the particular culture type for the cheeses you make; it does make a difference in the flavor that we eventually get.

[@SCWood]

What type of mold is harmful to consume? Would that be the orange mold?

[@theamishsoylentretailersof1952]

Awesome video subscribed Shropshire Blue is my favorite.

[@JoshuaSeed]

My two favorite cheeses on the planet are Shropshire Blue, and bandage wrapped, or "clothbound" cheddar, followed by Point Reyes bay blue, and Cowgirl Mt. Tam. If you have never had real Shropshire, get some. They only ship it in the winter.

[@Madi97293]

Great video, also do someone knows the song we can hear a 5:00 ??

[@captainvegas4823]

This video was a nice roller coaster. Can't wait to see how it tastes.

[@ownpetard8379]

He should have cut it and tasted it on the video. Or, at least have cut it. Also, I think having made, and attempted to fix, an error is a very useful thing to show. Props for that.

[@markbooket6477]

Was this at all affiliated with the Shropshire Slasher?

[@goddlessanarchist845]

Still here lurking watching all the vids. Love your voice

[@Name-oopsies]

Instead of a dull knife, can I use a belt sander?

[@drasiella]

What is stopping you from doing exactly that? Yolo

[@porkchopspapi5757]

@@drasiella He can't afford either.

[@ronniep777]

Yes

[@oh1900]

I used a rotary cultivator - it turned out beautifully

[@Snowdone]

"Cut into 3inch cubes" *Proceeds to cut into 1 inch cubes*

[@peachmelba1000]

I've noticed that in your videos you take pains to stir well, even when the only thing in the pot is milk (from four separate jugs). Being that liquids of like densities (that aren't the bases of an emulsion) will tend to blend homogenously with little effort, what is reason for the careful, extra stirring? Are you in fact creating emulsions in cheese making, or are you aerating?

[@memyselfi5994]

peachmelba1000 it’s because he used non homogenized milk. Lots of stirring is needed to keep the cream mixed in.

[@actsnfacts]

HI there, Gavin. Lovely cheese! I wonder: If you left the cubes of curd apart for the blue mold to grow and then pressed them, would it work the same? Second, how do you keep flies away? If I left any cheese wide open in my kitchen, it would be a matter of a few days for the maggots to start showing up. I had to make myself a bug-proof closet, of TNT cloth so that the cheeses could breathe.

[@irenedavo3768]

🪰

[@besttiktok8035]

Nice job 😋

[@truelyme2715]

I'm sorry for my ignorance and this question is with respect as I don't know Anything about any other cheese other than fresco and mozzarella But do we eat the cheese with the mold or do I need to do something to it before serving? Also what would go great with the cheese I would love to try different cheese. Thankyou💖💖💖💖

[@robbiek555]

OK i had to pause...i know it aint easy being cheesy...but i live in INVERNESS,. FL i'm not a cheeses nerd, but i am a big rat cheeses eater,..just had a blue cheeses, bacon tomato burger, on an onion bun, yummy! but this inverness Scottish cheese sounds like a good cheese to send to Florida,...yeah? lol a few scraps perhaps?

[@theamishsoylentretailersof1952]

Robbie K555. Whole Foods has an awesome Shropshire Blue imported from the UK if you have Whole Foods in Florida you should definitely try it. Its not as blue as what he's made here I don't know if I'd be down with that blue of a cheese. It looks like a cross between cheddar and blue cheese. Whole Foods is very good about the free samples thing most of their cheeses are expensive so don't be shy about asking. They had a wicked expensive truffle cheese that was easily one of the best cheeses I personally have ever had and well worth the price. Great deals to be had in the short ends basket. Let me know if you find anything awesome I may not have tried brother

[@trpg_shiranui]

先達の方々はなぜこれを食べれれると思ったんだろう？そしてこれがどうしてめちゃくちゃ美味しいのかがまた不思議だ。ブルーチーズ食べたくなってきてしまった。

[@Melissa0774]

Does it smell like cheese at all, at the point when you've added the cultures and you're still cooking it before the curds form?

[@GavinWebber]

Not at this stage. It starts to smell like cheese after the fats and proteins begin to break down during aging

[@vanessacouve8847]

Do you think one could use food colouring instead

[@beaugunn2632]

It's great that you allow your subscribers to learn from your minor blues, lest we repeat them. By the way, Shropshire is pronounced "Shropsher". When speaking "Pom", we Aussies should endeavor to get it right. Got it ..... guv?

[@beaugunn2632]

@Nico .... But, but, but, you don't put Shropshire Blue on a Twinkie Wiener. Sounds good though, but I bet no one can get the stuff into a can under pressure.

[@beaugunn2632]

@Nico ..... Point taken. I can't see Weird Al eating blue cheese anyway.

[@michaelhowe-ely9494]

"Curd Nerds! I can't hear ya! Curd Nerds! Make noise!"

[@CupcakeKel]

Thanks Gavin! I've learn't so much in this video and looking forward to seeing more of them!

[@irenedavo3768]

Hello

[@undagroundrican]

Love this how not to make cheese video. Lol j/k. I am intrigued and will try someday to make my own cheese.

[@nostalgiakarlk.f.7386]

Well, it's been a while since I've seen a video like this from you.

[@danielfreeley5217]

this is great to watch, in britain were good at saying how bad our food is but we often overlook how amazing our cheese is! it's gooooood!

[@justme2423]

I am allergic to medicinal penicillin. Will this trigger an allergic reaction?

[@joshd2013]

Is the salt just for flavor or does it also act as an inhibitor to slow down the bacteria growth to a appropriate rate for the aging of the cheese

[@GavinWebber]

It slows down lactic bacteria growth during aging as well as a preservative.

[@Imakeweirdstuff]

Is it possible to make a Comté style cheese at home?

[@GavinWebber]

Yes it is, I just haven't gotten around to making it yet.

[@robdawg1017]

*_THE CURSED CHEESE_*

[@DrSpooglemon]

Inverness blue. "A uniquely English cheese." :P

[@farrhhaajalal2278]

Thank you my teacher for everything you offer I would like & I wish to present a lesson on the way ( bulgarian kashkaval cheese ) works in all its details, and you are a great teacher

[@irenedavo3768]

Wow!

[@irenedavo3768]

🇧🇬 🇧🇬 🇧🇬

[@Water-dg9kg]

Just asking how do you eat the cheese if it a has mold???

[@ZebraChanda]

Tons of cheeses have molds added to them. This is just blue cheese, have you never had blue cheese? Mold makes it blue mate.

[@Water-dg9kg]

Chanda thanks and yes I have eaten blue cheese but I didn’t know it had mold on it 👍🏻

[@ruinprince8225]

Cowbelly got me hooked on this

[@vinjagvijya]

Wow it was a tight finish 😉

[@mustafabek2505]

Thank you very much, sir. I love your wonderful recipes, but is there an alternative to calcium chloride and the starter because I do not have it, what is the alternative

[@GavinWebber]

Use raw milk.

[@mustafabek2505]

​@@GavinWebber Thanks for the advice, but what temperature is hot to make cheese in milk?

[@stealthtrees96]

I would have breaded the curds that fell apart and deep fried them

[@henkdevries7573]

Sorry if I am just an idiot but you are taking out the curds spoon by spoon at 9m40s to 10m30s, but then when you are done you just pour the whole thing in anyway... So I wonder what is the point?

[@catzkeet4860]

You are trying to keep the shape of the cut curds. This is important as every cheese is cut differently in order to allow the whey to drain to a differing degree (which influences the texture of the aged cheese)and it also influences the way the curds compact under pressure, which controls the access of air into the the interior. You also however want to keep all the curd you can, so as a compromise, you transfer what you can gently as possible, and GENTLY pour on the last of it, so as to disturb the curds as little as possible. It’s pretty common sense.

[@piyuntul]

i like how this vid is on my recommendation