How to Make Petit Chili Brie

Using my stabilised paste washed curd mould-ripened cheese recipe (aka Fake Camembert), I have modified it enough to turn it into a Petit Chili Brie. Inspired by Kim's love of Unicorn brand chilli brie!
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[@carleyseabrook903]

have I ever made cheese or wanted to? No have a watched almost all of your videos all the way through and thoroughly enjoyed them? Absolutely.

[@GavinWebber]

You’re a 💎

[@charles-y2z6c]

Same here, i looked into getting all the supplies, then realized a local cheese shop had anything i could want and just started buying a different cheese every week. Throw in a bottle of wine and a few friends and you have a good evening. The cheese shop owes Gavin a big thank you.

[@bookman7409]

Nor do I, but even if you don't eat cheese it's worth learning the process for its own sake. And if you're like me, and like eating cheese, watching can also broaden your view on unfamiliar cheeses and help you gain a greater understanding of and appreciation for old favorites. Learning something new from an expert is almost never a waste of time.

[@charles-y2z6c]

@@bookman7409 This is hard to argue, because i really enjoy Gavin and like cheese. In this day and age there is so much needed to be done, we all have hobbies and limited time.

[@Hahbbsdnkxnbsdb]

Gav you are a national treasure. You're vids are detailed and enjoyable to watch. You are the Bob Ross of cheese making!

[@GavinWebber]

Thanks 👍

[@Michelle_Collie]

Love the petite size, bought myself a set. please do more of them. there so cute and great for when you have a few friends over and don't want to bring out a big one.

[@augustinetong128]

Thank you for this video, Gavin. They already look like they’re going to taste great!

[@FluffyBB]

Never would have thought of using the sous-vide rod this way, that is actually genious!

[@lunchfoodz]

aw i love bloomy rind cheese, it's so cute 🤍

[@killkarl8198]

Hey Gav, Hope you and Kim are doing well. Thanks very much for the video this morning!!

[@cheesehistory]

Looks amazing as always Gavin. As long as the wrapping does the job, it doesn't have to be perfect.

[@GavinWebber]

Indeed

[@Zeddoeseverything]

So happy to see this!

[@kayehunt9007]

Really enjoyed your video. Many thanks

[@GavinWebber]

Glad you enjoyed it

[@stonefarm]

I wonder if you could have done this with raw milk? Thank you so much for all your videos! You're a true champ.

[@iamcoolalot]

Another great video, looking forward to the taste test.

[@Soapocolypse]

Now this is one I've gotta try! But with goat milk, of course...

[@vapegod3659]

yeah top tier content

[@SwedishChef1977]

"Couldn't have done it better myself". 😂😂

[@borat6363]

Hey Gav, noticed you're starting to use the pH strips. You're using quite a lot of milk there to take the reading. In my organic chemistry lab we would dip a glass rod into the mixture and then wipe off the residue onto the pH paper. Perhaps you could do something similar with your thermometer there. Love the videos, keep sharing the joy of cheese!

[@mariealedelgado8530]

Gracias Gavín, saludos desde México 🙋🏻‍♀️

[@whobeme10]

this vid is already a delight for the 1/64 of a tsp.

[@pcharliep61]

Nice looking cheese Gavin, you nailed the wrapping the second time around now to remember how you did it next time 🙂 👍👍👍 cheers

[@GavinWebber]

Thanks for the encouragement Charlie. I’m making your cheese tomorrow!

[@spiiro]

Hey Gav. Just made this - tastes FANTASTIC! Although no mould growth on the top or bottom, and a bit of skin slippage. Thoughts?

[@martincairns1555]

So there was thernophyllic culture in there but the temperature never went past 34/35 C - I thought that you needed a higher temperature for thermo to work? Is there something I’m missing coz I’m puzzled that the recipe uses meso and thermo? Thanks as always for the awesome cheesy content Gavin. I was thinking I might try a saffron cheddar as a wee project? What do you think? 😀🏴󠁧󠁢󠁳󠁣󠁴󠁿

[@curdnerd]

Not necessarily, no. Thermophilic starters will multiply and produce more acid when the milk is between 20°C and 30°C. Outside this range, they will still function, but at a slower rate. Some thermophilic starters can survive temperatures as high as 55°C. Thermo starters are used in alpine style cheeses and Parmigiano-Reggiano etc because of the high temperatures involved, but there's no reason they can't be used as in this situation at a lower temperature.

[@martincairns1555]

@@curdnerd Thanks for that - I had clearly misunderstood. Much appreciated. 😀

[@RealWunderBanana]

Never clicked so fast in my life.

[@matthewb8229]

"A bit of a dog's breakfast". I am going to use this every chance I get. Consider the phrase appropriated!

[@funk44]

It's a very common Australian expression

[@ForvoQuizlet]

That is a crazy thermometer in the sink!

[@Soapocolypse]

Do you mean the sous vide? It's actually a digitally controlled heating element with a circulating fan so you can get precise temperatures for cooking. I love mine! I use it to heat treat colostrum, pasteurize goat milk if needed, it's great for cooking meat or fish.

[@vaazig]

@@Soapocolypse not only for those of course. They can be used to make Crème caramel in swing top jars. Absolutely perfect results every single time. I'm into salted liquorice and that's an excellent flavour.

[@Soapocolypse]

@@vaazig salted caramel... Yum! Licorice isn't my favorite, but glad you like it! I'll have to make some... After I milk the goats 😜

[@RP-dv3pw]

Love the shirt

[@brycejarrells16]

Hey Gav, glad to see you're doing well. Quick question for you: What cheeses are similar in flavor to blue cheese? I've been looking around for other great aged cheeses, but nothing has been able to top a nice Danish Blue cheese.

[@lynchie2073]

BRIE FUCK YEAH

[@milabulic]

Can this be made with goat milk?

[@chelseagrimsley6689]

Is that mead in the background of the brining and maturing scenes?

[@GavinWebber]

Yes

[@odettetruter1554]

If i would like to add dried cranberries, how would i do that?

[@GavinWebber]

I've never seen it added to a soft mould ripened cheese like this.

[@Blumefair]

❤️

[@i.boesveld25699]

Hello Gavin. Why using thermophilic culture? Temperature is not higher than 36 degrees. Also the height of the cheese is more like camembert

[@GavinWebber]

This recipe uses a stabilized paste method which I explain here; kzbin.info/www/bejne/j3S3d2Ccm8agidU

[@daniellemoustakas2395]

Great video! Thanks for sharing. Do you test the pH when you start?

[@GavinWebber]

Sometimes. It is usually about a pH of 6.8

[@a12475]

i love any cheese with VERY spicy chiliies

[@charles-y2z6c]

How about crumping up the wrap before you wrap. All tiny little folds will make it adjust to whatever the shape is.

[@wkrkl25]

What if I don't have the precision cooker?

[@GavinWebber]

kzbin.info/www/bejne/hZXOqpmnn89meaM

[@Bob-ln1jh]

Wrapping up that cheese, better call the wife

[@hindhmoud]

Can you please teach me how to make akkawi cheese

[@johnmirbach2338]

😁🖖👍✌👌😎

[@iamafractal]

Why not eq-cure by weight?

[@GavinWebber]

because it's not meat

[@fricky11111]

Hope it's not as hot as that one you made...I forget what it was called....oh yeah "Too Hot to Eat"