How to make a Triple Cream cheese like St. Andre & Brillat-Savarin at home!

[@dorumoscovici2353]

Excellent cheese and perfect presentation. Made it last week and can not wait to be ready.

[@GiveCheeseaChance]

Let me/us know how it goes when it is mature and you open it up to eat it!

[@athenaformosa799]

I love how well you explain things and your tips

[@maryannefarah4367]

Thank you so much!!

[@سميرلبانجي]

You are a useful woman to society. Thank you😊

[@GiveCheeseaChance]

LOL! Thank you.

[@eringobragh1916]

You are an excellent teacher, truly gifted. Thank you for your videos.

[@GiveCheeseaChance]

What a lovely thing to say. You are so kind. 🙂 Thank you!

[@jasonmiller5698]

I made your triple cream as my very first cheese. I let it go the full 60 days + before I tried it. So amazingly good! Thank you for sharing your knowledge. You have a wonderful teaching style and I always look forward to your next video.

[@GiveCheeseaChance]

Hello Jason. That is very courageous of you to make this as your first ever cheese! I am impressed! And I am also happy it worked out for you. You see how it is not magic, but just a matter of following steps with good ingredients? Now you can make other cheeses and see how fun they are to make too!

[@jasonmiller5698]

It was so much fun to make, I've made 7 other varieties!

[@GiveCheeseaChance]

@@jasonmiller5698 Please tell me about the other varieties you've made! I'm totally curious.

[@jasonmiller5698]

In order of making; the triple cream, a Jarlsberg style (beeswaxed), cheddar (you are so right about the weight! (Vacuum pack)), washed rind alpine, Roquefort style blue, smoked gouda (beeswax), port salut, another cheddar to be lard bandaged. Little bumps along the way but nothing major. Lots of whey ricotta as well!

[@oliviasjodin4549]

Hello Mary-Anne! I followed this video and it was a success. 1 kg of triple cream gone within one week, incredibly delicious and the instructions has been so easy to follow, thank you so much! Already started yet another 2 wheels of this cheese, and hoping to try making Gruyere from clabber eventually.

[@maryannefarah4367]

I’m so happy to hear that! Great news. Enjoy and share. All the best, Mary Anne

[@angelbreaker3244]

Sooo so so thanks!!!! Thanks for all your efforts and works and share with us your wise

[@paulanderson7796]

Ah haa - the lovely Mary Anne returns to our screens. Wonderful to see you again with yet another great video. I thoroughly enjoy your content and the way you present it. It's so restful and relaxing.

[@GiveCheeseaChance]

You noticed I was gone for a while? I was! So nice of you to notice I was missing! If I had nothing else in my life, all I would do is make cheese videos, but I have to "pay the bills" like so many other people and earning money was keeping me busy over the last 4 months. I have to squeeze in making cheese videos on weekends for now.

[@angelbreaker3244]

@@GiveCheeseaChance thanks again again and again

[@beejaybhatt]

Your voice is like silk makes the videos way more soothing! Well done. I live in the city where Stilton is made and of course I’ll say it’s the king of cheeses. He he. Keep it up!

[@tonylovering4672]

I watch them on 1.25 speed so I dont fall to sleep lol

[@BlaBla-pf8mf]

@@tonylovering4672 She sounds like she is telling bedtime stories to kids.

[@tomjohnson1252]

Wow is all i can say. Making this looks hard to me. I had a stroke and I'm 69 years old. But i just started eating brie and now baking it. I wish i could make but maybe ill get someone to help me. Ill go to amazon and check for ingredients. Thank you for your gift of showing me this. Plus I'm a man so I'm not good at this.

[@GiveCheeseaChance]

You are selling yourself short! You can do this! It is not magic. Anyone can measure and stir. Just follow the steps and you will learn by doing. Good luck!

[@ramonportillomedina1444]

What a Beautiful and Inteligent Cheese maker. greetings from Colombia. Best Whishes.

[@GiveCheeseaChance]

Thank you so much! I am sure you are too!

[@naomilittrell811]

Thank you

[@MrFancyFingers]

Going to be making this this weekend. Thanks for sharing your recipe!

[@GiveCheeseaChance]

My pleasure!

[@mtnestrobin]

Woo hoo! I was downright giddy to see a new video upload! I’m still very much a beginner, and no where near ready for this cheese, but I get a lot of value out of every video you make! You have a wonderful teaching style.

[@GiveCheeseaChance]

Oh, thank you for your kind words. So lovely of you to give me encouragement. I appreciate it!

[@atforty5282]

@@GiveCheeseaChance I just found your Chanel.. OMG, you are amazing.... Please teach us how to make cottage cheese..... I am begging you 🙈🙈🙈🙈🙈

[@GiveCheeseaChance]

@@atforty5282 You made me laugh. OK, I will put that on my list of videos to make in the future! 🙂

[@alexandrialindsay8826]

Mary anne your so helpful & very knowledgeable ❤ i have learnt how to be a professional cheesemonger thanx to your tutorials from hygiene to mathematics.

[@GiveCheeseaChance]

Wow, if you are a professional cheesemonger, I bet there a LOT I could learn from you!

[@BinhNguyen-ps3of]

Great video! I'm going to try this next!

[@nievesmaylor6848]

Love watching your videos from Australia and how you explain things! Great work ! Keep it up 😊

[@anisfatimachandekar9741]

God bless you

[@GiveCheeseaChance]

Oh thank you. God bless you too!

[@enriqueclavijo8332]

I have followed all your steps to make blue cheese, I think IS going to be a perfect success, thank you, I use raw goat milk freshly milk

[@GiveCheeseaChance]

I don't think I have a recipe for making blue cheese with goat milk (yet). Which recipe did you follow that you used raw goat milk to make a blue cheese?

[@enriqueclavijo8332]

@@GiveCheeseaChance in this case I have made It in your way with goat raw milk. Other times I used different methods seen in internet and the blue cheese showed Up nearly perfect, but I'd rather this method, I only use goat raw milk for every cheese I make, this milk is the only one. I can get in a farm there is near by. Thanks

[@GiveCheeseaChance]

@@enriqueclavijo8332 That's great! I am glad the recipe works well with raw goats milk!

[@jim34morrison]

Good work! Thank you for posting your information and including third party critique. Your channel is a wonderful resource.

[@GiveCheeseaChance]

Thank you for your kind feedback!

[@lynnaedudley763]

Once again your cheeses look great and your descriptions make us want to join you at your table. Congrats on the great reviews too.

[@maryannefarah4367]

Thanks Lynnae! If you are in Oakville, then come and try some. I have lots!

[@annagaber]

Your technique of cheese making is both scientific, practical, and very easy to follow. Why did you stop creating mode videos about cheese making?

[@GiveCheeseaChance]

Hello, I just slowed down, but haven't stopped. Making cheese is a slow process. I try out recipes and have to wait months for the cheeses to mature so I can taste them and see what needs changing. Then I make them again and see if the flavour/texture is better--more months of waiting. After I feel the recipe is correct, then I make a video. So it is a slow process. But I like your encouragement--thank you!

[@emdeejay7432]

Yeah I really like your videos too keep up the good work. Very helpful for the at home cheesemaker

[@bombom3013]

Thank you for the wonderful video. I have a question, please: How do I get a liquid creamy camembert? Thank you

[@GiveCheeseaChance]

If you want a more liquid, soft centre, don't do the step of stirring the curds that I show at the 7 min 27 mark. Stirring removes moisture to make the centre of the cheese more firm.

[@seanvoigt939]

Great videos! Love watching ita very informative. Can you please tell me after you initially get the milk to temperature do you keep the stove off for the rest of the processes?

[@GiveCheeseaChance]

Hello Sean, yes, I turn off the stove and leave it off. It is ideal if the temperature stays around 90F during the process but don't fret about it if it drops a few degrees (that is fine). In fact, I find the milk holds onto its temperature very well. Occasionally, I do check the temperature, and if I am concerned, I turn on the stove for a few seconds or half a minute (on low), however only when there is a stirring step happening (in other words, I wouldn't add heat when the rennet has been added and is coagulating the milk because you can't stir it then). I hope this helps.

[@alisonclose8363]

Thank you Mary Anne, fabulous instructive and inspiring video.

[@GiveCheeseaChance]

Thanks for watching Alison!

[@LucyJ1900]

I am in love with this tutorial!!! My dilemma is this: I live in Georgia and I have a basement but in the summer the basement won't reach that cool temp needed. Any suggestions or directions?

[@GiveCheeseaChance]

I have that exact same problem, my basement cold room temperature fluctuates, which is why I have to keep moving my cheeses to cooler areas. If there is no other choice, I put them in my fridge, but I know that this is a temporary solution as it slows down bacterial function. You do what you can. We are home cheesemakers and it is hard to be perfect. We are not proper affiance facilities that have exact temperatures and exact humidity. It is still fun and rewarding though!

[@ahmedrefat7992]

رجاء ان لاتتوقفى..نحن فى انتظارك ايتها المذهله

[@GiveCheeseaChance]

How sweet of you. Thank you!

[@edwinjanser9092]

What a great video! I will try that as soon as possible! Thank you!

[@jmilkslinger]

This looks AMAZING. On my to-make list!

[@lynenoella420]

This is fantastic, Mary Anne -- I will follow your recipe on 19 October. Thank you for sharing your knowledge😍

[@GiveCheeseaChance]

Thank you Lyne! Good luck on October 19th!

[@Alexander-uj5pb]

Yes, yes thanks❤

[@jenporta8725]

WOW, you do such a good job of explaining the salt math, etc.... I could totally do this!!! I've made mozz and ricotta and yogurt, but never aged cheese.

[@GiveCheeseaChance]

You can do this! There will always be a first time for everyone.

[@happygirl2901]

Great video. Love the descriptive evals. It helps to get a sense of these cheeses. So cool to see the difference in aging side by side. Loved the aged oey goey loveliness. Super 😋 Yummy.

[@GiveCheeseaChance]

Thank you so much for your feedback, HappyGirl!

[@Kristenoyinbo]

Your videos are amazing please keep making more! I'd love to know how to make tasty cheeses and mozzarella etc too. I'm now obsessed! ❤from Australia 🇦🇺

[@helmyibrahim8358]

I love your work very much keep on

[@GiveCheeseaChance]

Thank you! 🙂

[@alexgallo2404]

Woowww!!! This is definitely something I have to try... Many thanks for sharing with us this beautiful job. Final is great...

[@GiveCheeseaChance]

Thank you as always, Alex!

[@lynnclark4208]

On the 40 & 50 day cheese, did you put them back together and rewrap so that they would mature? I would also like to know if you make the american cheese? I would like to make that for sandwiches. This was a great video!! Thank you!! 😊😊

[@maryannefarah4367]

No, I just ate them and matured the other cheeses longer.

[@Metrafann_railfan_427]

Hi Mary Ann, I started making cheese at the beginning of this year, specifically camembert, partly based on your recipe, I produced a couple of delicious camembert. So thanks for the videos. I also really like triple creams like St Andre so I will definitively try this new recipe and let you know the results , in say 60 days. Btw, your triple creams look so appetizing ! Thank You ! Eric

[@GiveCheeseaChance]

Erick, that's great that you have started your cheesemaking journey! It is so much fun, isn't it? And there is so much to learn too.

[@thatgonzalezgirl]

What size molds are you using? Also, are your recipes posted somewhere? Going to try this one this weekend so it can be ready for holiday parties. Thank you!

[@GiveCheeseaChance]

I am using standard camembert forms. They are about 4 or 5 inches in diameter. They are easy to buy at cheesemaking supply web sites but feel free to use the size of form that you already may have. For example, you can make a bigger version of this cheese. When you cut into a larger cheese, each "pie-shaped" piece will still keep its shape--it won't run all over the plate. I put the ingredients at the beginning of the video and I demonstrate the procedure in the video. Sorry, I don't have the entire thing typed out.

[@paulanderson7796]

I am right with you on unhomogenized milk. The creamy fat that floats to the top is wonderful for all manner of reasons. Love your videos as always. Don't be a stranger Mary Anne. You're lovely.

[@GiveCheeseaChance]

Oh, thank you Paul! I was making some akawi cheese lately and the texture wasn't right and I realized it wasn't working because of the homogenized milk. When I switched to unhomogenized milk, the recipe was successful!

[@PennDavies]

That all looks excellent. Now I have to ask where you find non-homoginized milk in Canada. :)

[@GiveCheeseaChance]

I had to do a google search and then call stores to find unhomogenized milk in my area. (There is a store named Organic Garage that sells it near me.) Another method is to call dairies close to you and tell them you want to buy milk suitable for cheesemaking. They will tell you where their milk is sold.

[@lynenoella420]

Thank you for an exciting recipe, Mary Anne! I used three Camembert molds but would like to use two the next time for bigger cheeses. My current ones yielded cheeses that are about 550 grams (at the salting stage). If I used only two they would each weigh about 830. Do you think it's okay to go with two bigger rather than the three? Would anything change in the process?

[@maryannefarah]

I don't see why you can't make just 2 instead of 3 or 4 cheeses. Those 2 cheeses would be really tall of course. As long as you salt by weight, you should be fine. You would be cutting very long slices of cheese! Let me know how it turns out.

[@lynenoella420]

@@maryannefarah Good to know. It's funny but, now that the cheeses are out of the molds, they look bigger! I may just stick with three next time or have fun making them super tall. Thanks again for the recipe, I look forward to sharing the outcome.

[@michaelsabados3829]

Triple Cream Brie, First Attempt: I personally just made some triple cream brie with flora danica & penicillium candidum. When I was at the stirring phase, the temp had lowered to around 80F so I decided to put my burner on to warm it back up to 86F. I placed it on medium heat & warmed it to 86F & then I thought I turned the burner off but had placed it on low heat! So I’m scooping my curds into my containers & I’m starting to feel the temp increase & as I got to the end of my curds the last of the curds & the whey started steaming! I thought to myself, why is it so hot? I looked at the burner - it was still on! The whey had reached 115F, thus pasteurizing & killing off the penicillium candidum (so much for the 3 hours of ‘blooming’ the milk) - also the final curds where a bit firmer than the first ones I placed at the bottom of my containers. I probed the cheeses, each at 90-110F & too hot for the penicillium. I read a science journal online that the minimum temp for penicillium candidum is 80.6F, the perfect temp is 93.2F & the maximum temp is 98.6F before the spores are essentially pasteurized. I also read online that if the cheese curds are too hot - you can let them cool down & then add a little fresh mixture of cooled whey with dissolved flora danica & penicillium candidum to re-inoculate the cheese at suitable temperature. I also read other people wait for the cheese to drain & cool before sprinkling on the dry penicillium candidum powder - leave it for a day & then sprinkle on salt afterwards on a more dry cheese product. Most don’t know, penicillium candidum is not a yeast (fungi), bacteria (flora danica) or mold - it’s actually a mushroom mycelium fungus! So essentially, people are making a mushroom cheese mycelium brick & most mushrooms don’t like it too dry (dormant stage) or too wet (can’t myceliate properly). This is why the spores only start to grow once the cheese has fully drained & is in a ‘moist’ environment. Recipe: Ingredients! 760 ml / .20 Gallons / 3.2 Cups Heavy or Whipping Cream. 7.6 litres / 2 Gallons Whole Pasteurized, Not Homogenized Cows Milk. (No ultra-pasteurized milk!) * 1/4 tsp Flora Danica bacterial culture (or MM100). * 1/8 tsp Penicillium Candidum (Minimum Temp: 80.6F, Perfect Temp: 93.2F, Maximum Temp: 98.6F) * 1/2 tsp CaCI2 liquid (33%) (In 1/4c Water). * 1/4 tsp Liquid Rennet (Double Strength). * Non-chlorinated water (x2 1/4 Cups For Calcium Chloride & Rennet Solutions). * 42 g / 1.8 oz Cheese Salt or Kosher Salt (non-iodized). Directions: Add calcium chloride solution. Heat slowly to 86F. Add 2 cultures, let it absorb water for 1min then stir in. Let sit for 3 hours to let batch grow cultures. Warm back up to 86F & add rennet solution & let sit for 90min, 1.5 hours. Check for clean break. Cut into 3/4inch cubes. Stir curds for 10min & then sit for 5min. Let whey drain for a small amount of time to make sure they’re small enough to place into medium cheese draining containers. Flip 5 times over 12 hours to develop even texture. Salt 1.5-2% (per gram: 400g x 0.02% = 8 grams each). Let sit & dry for a few hours, place in box on top of raised platform with cheese liner beneath, with 95% humidity to age - while flipping daily at 55F. 35 Days: 5 Weeks (hard cheese). 49 Days: 7 Weeks (7x7) = medium soft. 63 Days: 9 Weeks = soft & pliable. 84 Days: 12 Weeks = runny + dip-able. 🔥⚖️🧀 READ ⬇️: The Lord showed me, yeast is a fungus & is OK to eat - edible mushrooms (not ‘magic mushrooms’) are alright to eat, including beneficial bacteria. BUT! Mold is not OK to eat, but the white hairy ‘mold’ on brie is a fungus - not a mold, it’s mushroom mycelium (but blue cheese is not OK to eat, as it is mold - not fungus). - Geotrichum candidum is not alright as it can cause disease in immunocompromised humans, but penicillium candidum is a fungus. ALSO: Calf rennet & goat rennet when cooking in cow or goat milk breaks one of God’s laws (Deuteronomy 14:21, don’t cook a baby cow or goat in it’s own mother’s milk). Vegetable rennet is alright to use, as long as it’s not derived from mold - but fungus or bacteria (kosher). 🌻 It’s amazing God & Christ allows us to make all these things with what He’s made! But if we never accept Him, we won’t make it into Heaven - all bad things we’ve done has to be paid back with our lives, so accept Christ’s death as sacrifice to atone for what you’ve done (no matter how small): or go to the bad place where people will burn for eternity, I personally don’t want to go there - amen! 👏 - Why Did I Comment This? ​​⁠I try to represent & preach according different topics when I watch videos. I leave a trail of seeds that might be planted in people’s hearts so they may eat the wisdom God has grown. I have a whole online ministry, God bless! (The parable of the seed sower: Matthew 13 Bible.)

[@GiveCheeseaChance]

We have all made the mistake of overheating milk. What a drag when that happens! You become extra vigilant after that.

[@RobertTabbakh]

Thank you very much for your videos which are very explicit and useful. I have a question to ask you regarding the triple cream cheese: can we replace the 35% cream by sour cream? THANKS.

[@GiveCheeseaChance]

I don't think so. 35% cream is a liquid that would distribute evenly with your milk. Sour cream, is a semi-solid that would leave clumps in the milk. Also the fat contents are different.

[@jenniferterwilliger4302]

Hi MaryAnn, I love your recipes. I'm ready to try your triple cream but I can't find molds as pictured in your video that are open on both ends. Can you provide a link to a mold you recommend?

[@GiveCheeseaChance]

Sorry for the delay. I just saw this message now for some strange delayed reason. Here is a link to the forms I use: glengarrycheesemaking.on.ca/collections/french-cheese-moulds/products/camembert-mould-openbottom

[@LPDMIT0914]

Hi. Thank you for this beautiful recipe! Can I cut this recipe in half and get the same results for half the amount of cheese?

[@GiveCheeseaChance]

Yes, definitely, you can do that.

[@threevoyagershomestead7692]

Hi What size molds did you use

[@GiveCheeseaChance]

I use a standard Camembert-size form which is about 4.5 inches across. You don't want it to be too wide.

[@moviebox5009]

Is the addition of rennet in this cheese less than in other cheeses?

[@joemallia7574]

I have recently discovered your channel Mary Anne and love it, your passion for cheese making is evident. This cheese looks so delicious and decadent. I have question Id like to ask, I have noticed that you dry salt most of your cheeses and work out either a 2% for the Triple Cream or 3% for the Camembert salt based on curd weight. Firstly why the difference in percentages for the different cheese'? Also I've seen recipes where the cheese is placed in a salt brine, what are your thoughts on brining?

[@GiveCheeseaChance]

Good questions. First, I much prefer dry salting to brining. I've used brines before (see my video on making Colby cheese at home). Brining requires that you pay attention to the brine over a few months. I have had molds grow in the brine (despite a very high salt concentration) and I've had to filter it. It ended up being too much work for me over time. I find with dry salting, I can add an exact amount of salt to each cheese based on the weight. Regarding your question about 2-3% salt for St. Andre and Camembert, I honestly don't know the answer to that one. In the books I have as a reference, the cams were listed at 3%. I wonder if triple creams aren't supposed to have as salty a flavour???

[@joemallia7574]

@@GiveCheeseaChanceThanks for answering my questions in detail. I like your logic about dry salting and as you don't waste any salt as you do in brining. I think I will adopt that method as well. I have just made your Camembert with raw cold pressed cows milk, I only used 4.5 litres to yield 4, 325gm cheeses. The yield with this milk scares me a bit, wish me luck.

[@maryannefarah4367]

@@joemallia7574Good luck!!

[@caudillo3404]

Precioso, lo intentaré. Tengo una pregunta ¿La cultura bacteriana se puede reemplazar por yogur o kefir al no disponer de esta? Gracias de antemano. PD: Estoy usando leche cruda, sé que no necesito CaCl al usarla, pero no sé acerca de la culturas bacterianas.

[@GiveCheeseaChance]

I translated your comment to english to be ""Can the bacterial culture be replaced with yogurt or kefir if this is not available? " Here is my answer: Yogurt has the wrong type of bacteria for this recipe (thermophilic). I know of people who use kefir or cultured buttermilk as a source for mesophyllic bacteria needs for this recipe, but I have never done that myself. I find freeze-dried cultures so convenient. There is some information in this video about how to do it however... kzbin.info/www/bejne/hmGZpZSue61ng7Msi=umWFvq7Sfzrj5Q6I

[@caudillo3404]

@@GiveCheeseaChance Muchas gracias.

[@bendolby]

Where did you get the cheese mats from?

[@maryannefarah4367]

I ordered them from a cheesemaking supply outlet in Ontario, Canada called GLENGARRY CHEESE SUPPLY.

[@sharonbromley2850]

Would you leave the cultures for 3 hours if using raw Jersey milk? Thanks😊

[@GiveCheeseaChance]

If using raw milk, I would decrease the amount of cultures that I add in the video by 1/3 (and you don't need to add any calcium chloride). Basically you want your acidity to start lowering. Ssometimes it depends on how fresh (active) your bacterial cultures are. If they are very active, then the pH will become more acidic faster. Many home cheesemakers have freeze-dried cultures that stay in their freezers for many months (even years!) so they are not as potent. If you feel your cultures work well and acidify quickly, then yes, go ahead and only leave the cultures to incubate 2 hours (while still reducing the amount of bacteria added by 1/3 or even 1/2. I hope this helps.

[@sharonbromley2850]

@@GiveCheeseaChance thank you 😊

[@sharonbromley2850]

@@GiveCheeseaChance I do use the freeze dried ones but go through them fairly quickly as I have a Jersey cow and also a dairy goat. I'm going to follow your recipe verbatim the first time and just see what comes out and then adjust from there, thanks again 😊

[@maryannefarah4367]

@@sharonbromley2850 good idea. Just wondering… since you make a lot of cheese, do you use a pH meter to monitor the acidity?

[@sharonbromley2850]

@@maryannefarah4367 no, but I should do, it's on my list of items to buy, is there a particular type that you would recommend? 😊

[@bombom3013]

Hello and thank you for the wonderful video. I made cheese double cream, and after ten days, the white mold Penicillium Candidum began to appear and it looked wonderful, like the human brain, but I started to smell a stinky odor coming out of the cheese. I do not know the reason, knowing that I put it in a box with ventilation in the refrigerator. Every day I turn the piece of cheese over and wipe away the water drops in

[@GiveCheeseaChance]

I think part of your message has been cut off. Want to resend?

[@bombom3013]

@@GiveCheeseaChance Hello and thank you for the wonderful video. I made cheese double cream, and after ten days, the white mold Penicillium Candidum began to appear and it looked wonderful, like the human brain, but I started to smell a stinky odor coming out of the cheese. I do not know the reason, knowing that I put it in a box with ventilation in the refrigerator. Every day I turn the piece of cheese over and wipe away the water drops in

[@mohamednasem5884]

ممتازه انت سيدتى

[@GiveCheeseaChance]

Thank you!

[@marlenescher8796]

I can purchase local lightly pasteurized raw cow’s milk. Would this work as a replacement for un-homogenized milk that you refer to in the recipe? I assume that I would omit the Calcium Chloride - correct? TY in advance.

[@codeaccount2434]

What if we are missing ingredients, sometimes its hard to get, can you suggest some alternatives and also some people like to buy cheese made from plant rennet can you suggest something please.

[@GiveCheeseaChance]

If you are missing ingredients, it may be hard to make a cheese well. I always suggest to follow a recipe exactly the first time you make it, and then you can try substitutions. What exactly are you missing--the bacteria? The white mold exterior fungal culture?

[@md.shorifulislam8366]

Dear madam, I am from Bangladesh where average temperature in winter 29 c to 10 c for three months and summer 38c to 21c. Now how I can freeze all type of cheese for preserve and rippen ?

[@GiveCheeseaChance]

Hello! Those temperatures are just too high to properly mature your cheeses. You really have to figure out a way to keep the cheeses at the target temperatures listed in each recipe. You may have to purchase a special refrigerator that you can set at 10-13C for long term storage. I know that this is an expense you don't want to incur, but I don't know another way.

[@LionsLamb79]

You almost had a religious experience with that 60 day old cheese!

[@maryannefarah4367]

Ha ha ha!

[@raimundocruz8309]

I think you skipped a bunch you only added 2 quarts and you got a full pot.

[@GiveCheeseaChance]

LOL. I think people would get bored if they watched me pour each individual litre of milk. ;-)

[@juanduenas1943]

Will you be my mom?

[@maryannefarah4367]

Sure, will you be a good son and clean up your room? :-)