How to make Port Salut Style Cheese (aka St Paulin or Oka)

Port Salut is a washed curd, washed rind, smear ripened cheese, originally developed by Trappist monks during the 19th century at Port-du-Salut Abbey in Entrammes, France.
Though Port Salut has a mild flavour, it sometimes has a strong smell because it's a washed rind cheese. The smell increases the longer the cheese is matured - this, however, does not affect its flavour. The paste is smooth and creamy.
I'll be creating another video of this cheese as it ripens over the next 6 weeks to show the development of the rind.
Ingredients
10 L (10 qt) Cows Milk 3.8% fat
1/4th teaspoon Mesophilic Culture
1/8th teaspoon Brevibacterium Linens
3.75 ml (3/4 tsp) Calcium Chloride in 1/4 cup water
3.75 ml (3/4 tsp) Liquid Rennet in 1/4 cup water
18% Saturated brine
Please help contribute to translations and subtitles for this video: kzbin.info_vide...
Starter culture used Mad Millie Mesophilic; www.littlegreenworkshops.com....
Ripening Bacteria, Brevibacterium Linens; www.littlegreenworkshops.com....
Rennet Chymax Plus IMCU 200; www.littlegreenworkshops.com....
I recommend our Hard Cheese kit for this cheese; www.littlegreenworkshops.com....
Check out my other cheese tutorials; • All Cheese Making Tuto...
Help fund the next cheese making video by pledging your support at Patreon; / greeningofgavin
Curd Nerd Newsletter; www.littlegreenworkshops.com....
My First cheese-making eBook, "Keep Calm and Make Cheese" courses.littlegreenworkshops....
My Second cheese-making book, "Keep Calm and Make More Cheese" courses.littlegreenworkshops....
Little Green Cheese Podcast, visit www.littlegreencheese.com/pod...
Facebook;
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[@tonyolsson81]

My girlfriend and i Always watch ur videos before going to bed :) so relaxing and calming! Keep up the good work and stay cheesy. Greets from Sweden

[@GavinWebber]

Thanks +Tony Olsson, enjoy the relaxation!

[@dc-k4868]

Just tasted the last piece of my first Port Salut at four months and it's delicious! Second one now made!

[@GavinWebber]

Fantastic!

[@cncbuss1]

Oka is one of my favourite made right in my neighbourhood! Made by the Trappist monks of the Oka Indian reserve and it’s got an Awesome flavour!

[@ZacxRicher]

The monks aren't on the Reserve though. There not in Oka anymore, too, sadly

[@gabrielmanolis5188]

Another great video, always puts a smile on my face when I see that you've made another video!

[@MoosPilz]

Every time I watch a cheese making video and see his hands all I can think is "these hands were created to hold cheese"

[@bellebaboune]

Gavin is the curd jedi master!

[@ZacxRicher]

Heyyyy I'm from Oka :D On vous dit Salut! :)

[@rinoldix]

Awesome video (as usually are your instructional ones)...now I am committed to make this cheese. Thank you Mr. Webber!

[@GavinWebber]

Hope the cheese goes well for you +Art Mustel.

[@Trinoaks2]

Awesome video gav!

[@georgepretnick4460]

Your best video this year.

[@GavinWebber]

I aim to please!

[@robertcalamusso4218]

Thanks !

[@JohnGotts]

My favorite cheese!

[@johnathanblackwell9960]

I got tipped with a bottle of mead by a group of historical reenacters today, it was epic, I'm currently drinking it.

[@GavinWebber]

+Johnathan Blackwell it would also make a wicked wash for this cheese

[@johnlord8337]

10* Always excellent vids.

[@GavinWebber]

Thanks +John Lord!

[@nurlatifahmohdnor8939]

Page 916 Port-Salut = n a mild semihard whole-milk cheese of a round flat shape. Also called: Port du Salut. [C19: named after the Trappist monastery at Port du Salut in NW France where it was first made]

[@teeringzooi]

a french phrase including this cheese name.. Tu l'as trop ecrase Cesar ce Port Salut.. if you are observing closely, it is a palindrome 😊

[@GavinWebber]

Interesting!

[@hosemleboss5339]

hey mr.Gaving please could you tell me wath the name of your principal book . the one you use alwase thanks for your help

[@vasilismf]

Hello Gavin, when will you taste this cheese? Thank you.

[@jwringe86]

i drink that milk you used in this clip it is the best tasting cream top milk in my opinion

[@gusisbest]

I love washed curd cheeses and this one definitely looks interesting. I think I will try making it this weekend! Does the B. linens impart a particular flavour in the cheese or is it used mainly for the red rind effect?

[@GavinWebber]

It does soften the cheese and gives it a slightly sweet flavour, as well as providing colour to the rind.

[@sanahamdeni1548]

❤❤❤❤❤❤

[@SeraphimKnight]

Oka is great! I live very close to where it's produced :)

[@ZacxRicher]

Seraph Tu viens d'où? Hahaha je suis aller à l'école secondaire là-bas:)

[@drakief]

E.S.O. la ''prison'' d'Oka haha xD.

[@christinawalker6356]

WOAH this was uploaded on my birthday, right before the eclipse... and then the hurricanes

[@marilyndavid3763]

I have followed your advice explicitly and am now at ageing. I have done two B linens washes and one simple brine . My cheese has started to develop black spots which go when wiped. Is it bad? The temp has been about 21°C (room temp)nand humidity of about 94%. Is it too warm and should I put it in fridge or discard completely. Any advice would be appreciated. Thanks

[@eliihh654]

Es rico

[@novasnadiva7660]

il y'a des étapes dans le port salut qu'il faut respecté ex le ressuage après la sortie de la presse..le nombre de retournement...les bains d'eau salée tous les 2 jours jsq à la formation de la croûte jaune....il est plus proche du chester k au port salut

[@weegie2818]

Can you do the first wash in an alternative wash such as beer or acv?

[@GavinWebber]

Yes you can after week 2.

[@hederahelix622]

who thumbs down a cheese making video? 🤔

[@AuskaDezjArdamaath]

hederahelix622 Someone who’s lactose intolerant?

[@Plant_Parenthood]

@@AuskaDezjArdamaath I'm lactose intolerant and I still upvoted this video. This guy is interesting and informative and cheese is awesome.

[@williamarmstrong7199]

It seems just about every video gets a thumbs down no matter what the subject or how well made.

[@valley2thebay319]

@@williamarmstrong7199 yeah it’s people who troll

[@abdellahbendahhane110]

Bonjour merci pour la video question l eau que vous ajjouté est ce que c est chaud ou froid

[@lou_ann90]

60 degrés Celsius ou 140 degrés Fahrenheit, pour répondre à votre question c'est chaud

[@gustavorodriguez8669]

Gavin I have noticed you add the calcium chloride early (before adding the culture) and some other like Port Salut where CaCl is adding after the culture. Are there any differences?

[@GavinWebber]

None, as long as you add it before the rennet

[@coastwiseable]

What does calcium chloride do? Is it necessary when using non-homogenized whole milk?

[@cobracous2656]

When milk is pasteurized, it weakens the calcium and protein bonds. The calcium chloride helps the cheese curdle by adding in stronger calcium. So, unless you're using raw milk, you should add it. Homogeneous milk is just milk that has had the fat pressed through a fine mesh while under extreme pressure which allows the fat to mix evenly throughout the milk. Most non-homogenized milk is still pasteurized, so it needs the added calcium.

[@williamgordner5520]

Galvin, how long do you plan on aging your Port Salut? I made mine july 13th and was thinking about aging it 6 months. Boy it is stinky when I take it out of the maturing box to wash it twice a week. i'm also gonna start washing it with a dark beer. I do have a question. Do I keep washing it for the 6 months that its aging or do I stop and vacuum pack it at some point in time. Thanks for any info.

[@GavinWebber]

It will be stinky after about 4 weeks and just gets worse as it ages. Twice a week washing is good, and the beer will add character. You could age for 6 months, but normally this cheese is only aged for 2 months. Not sure what would happen after that. You can vacuum pack it when you want to stop it ageing.

[@kimepp2216]

Could you replace the mesophilic culture with buttermilk?

[@judithegli1345]

I am pretty sure the butter milk has to be changed into a mesophilic culture before you do that. There are a few KZbin videos on how to do that.

[@johncspine2787]

Is there any reason to withhold the calcium chloride? If the goal is to replicate what was originally in the milk, shouldn’t it be in from the beginning? Not a criticism, I’m just asking..?

[@annofloxley]

I have my own cow so my milk is not pasteurised...would I still need to add the calcium chloride or not?

[@GavinWebber]

No

[@HeidiPlay]

When we come to the 1st wash we couldn't reach the target temperature of 33 Celsius/92 Fahrenheit. Is it possible that there's a mistake here?

[@GavinWebber]

Nope. If you need to add a little more water, then just do it

[@HeidiPlay]

What I meant is, that the water is too hot. The curds was at about 32 before draining the whey, and adding a bit if the 60 degree water, made it too hot. We wouldn't be able to keep it at the 33 degree temperature if we added water up to original level

[@wannabeflutist7110]

@@HeidiPlay I think if, after adding the water your temp is not quite on target simply slowly heat it until you reach your target. I did that with a cheese and it worked out great

[@ikeartfilms7783]

Hey Gavin, I'm having a bit of a cheesemergency! So I made your havarti and it's been in the maturation box for about two weeks now. When I went to flip it today, I discovered many small black fuzzy spots (I'm guessing mold) all over the cheese (not to many, maybe 7 max, and they were about 3-4 mm in diameter) the cheese also smells quite like ammonia, which is concerning as just 3 days ago it smelt wonderfully cheesy. Also it was peppered all over with tiny bright red specks and a few bright red splotches. So I wiped it down with a clean cloth dipped in vinegar and was able to remove all the black spots and most of the red, but it still smells off. Any ideas what went wrong/ what these things are/ if the cheese is/ will be safe to eat after the full 6 weeks of aging?

[@GavinWebber]

Send a photo to the email address on the about tab of the channel. It will help with diagnosis. Gav

[@chaow9812]

diagnosis.ha ha LOL

[@ikeartfilms7783]

Gavin Webber so I went to take a picture today, and oh boy was the smell bad. I mean real bad, it smelt rotten. Think I will just toss it. Should I still send a pic so we can see what may have gone wrong so I know for next time? Or was it just a bad batch/got infected somehow?

[@DrtERotinBasstrd]

Using a home brew, hell yeah. Visit F*It LetsBrewit. A good ole boy who just got into cheese making who is an outstanding home brewer. Looking forward to the next issue of this cheese making series. Cheers!!

[@GavinWebber]

It that the channel name Chris? I can't find it. What's the link to his channel?

[@DrtERotinBasstrd]

like i said he doesn't really video it, but maybe you guys can shake out some recipes. Cheers, Gavin!

[@i.boesveld2569]

Can you please also tell us the RH?

[@GavinWebber]

90%

[@privateprivate5409]

In most of the cheese recipes of 8-10 liters of milk, about 1/2 teaspoon of rennet and calcium chloride is used. In this recipe it calls for 3/4th teaspoon of rennet and calcium chloride. Is there any reason why this recipe needs more rennet than usual? I use vegetable rennet (at 1/2 teaspoon per 8-10 liters of milk) and although I haven't had any problems with bitterness from rennet, it is a concern.

[@GavinWebber]

Stick to your standard dose Joy. I needed to compensate for my lower rated rennet.

[@privateprivate5409]

Got it, thank you!

[@Batman-qz4bm]

Gavin you totally breezed over your curd cutter - where do you get these from?

[@XxPELICAN999xX]

*Briezed (I'm so sorry)

[@woodesroger]

I believe a student got it for him. I'd check his website, eBay or amazon unless you have your own little green cheese where you are

[@leighburville2717]

I have 12 quarts of heavy whipping cream. What kind of cheese can I make with it?

[@GavinWebber]

Mascapone.

[@marilyndavid3763]

Is the is the calcium chloride, flakes or liquid mixed into the water please

[@GavinWebber]

30% solution by weight

[@lishr4536]

what is in the brine?

[@GavinWebber]

Salt, Water, Calcium Chloride, Vinegar.

[@jasveersingh8252]

Sir but I want make in india say me camicals sir in not available Kase culture thanks

[@stephypro]

Hi Gavin! What is the book beside you! Thanks

[@GavinWebber]

Hi Stephy, I have lots of cheese books on the book rack. Can you be more specific?

[@stephypro]

@@GavinWebber Hi Gavin! The book beside video at 24 minutes when you prepare your brine? Port Salut

[@GavinWebber]

@@stephypro Now I understand. It's 200 Easy Cheesemaking recipes; amzn.to/3LXceXl

[@stephypro]

@@GavinWebber Thank you Gavin! Your my new best friend 😀😀😀

[@Khelleyne]

Oka cheese? Not far from where I live actually =D

[@Poldor02]

In your ingredients list you usually distinguish between aromatic/none-aromatic mesophilic. Is it possible for you to further precisely specify in an organised fashion which type of culture blend you use? Ie, which kind of subspecies of bacteria are present. It would atleast make it a lot easier to recreate the cheeses. Maybe even make a seperate video for this, where you list the name of culture blends you use, their types of bacteria and their properties?

[@72dwarfs]

I would really like to get into cheese making and would to ask you a few questions and I have watch almost everyone of you videos and you seem very smart about it. So if you could email me so that I could pick your brain I would applicate it. Thank you.

[@carpii]

dude, he has 87000 subscribers, aint nobody got time to email you 😂

[@bowsergamingbg9056]

Looks like spoiled milk, oh wait...

[@tofty21]

Port Salut and Saint Paulin have got to be the most bland cheeses ever made. Ideal for those who don’t like cheese.