How to Make a SHOWSTOPPING Tête de Moine Cheese!

[@Kevinjohn7741]

Love your videos❤☺

[@tamathamavraides5532]

This video is so good. Watching you wrestling with that mold is how I feel when I’m wrestling with my whole life sometimes. You made it work and I was cheering by the end

[@Galainthekitchen]

Thank you for sharing! Beautiful work done! Tete De Moine is a showstopping cheese, for sure! We had Tete De Moine last Thanksgiving; it was so much fun for kids to make rosettes and eat delicious cheese! Our local New Orleans cheese shop suggestion is to serve Tete De Moine with a savory pairing. My advice is to use cheese paper to store cheese. It is much better than plastic! I compared storing cheese in wax paper and Formaticum cheese paper side by side. Cheese paper really makes a difference when storing cheese in a refrigerator.

[@pimmento1]

That was fantastic 👏 thank you...and the base if that cheese cutter could do with a handle, it looked hard to do...love your cheesemaking adventures.

[@jmilkslinger]

I was actually holding it wrong in the beginning --- once I got the hang of it, it was much easier.

[@pimmento1]

​@@jmilkslinger I am going to make this after Christmas. Not experienced enough yet. I get raw milk from a producer that delivers all over our area. Feel so lucky to see you doing this. Thank you.

[@andree_nakita]

It's one of my favorite cheeses. God I miss Europe

[@Samayaslight]

I discovered Tete de Moine at Aldi, of all places. I love it! Haven't made it yet, but will make it one of my first spring cheeses to set up. Thanks for all of your great videos!

[@andree_nakita]

I wish we had Aldi here in Canada. I used to shop there all the time. I lived in Switzerland, so we crossed the border in France.

[@sambond0079]

A new video. Yay! Don't think I'd go for the flower cutting thing though ;)

[@bryonygrealish6663]

Add those beautiful flowers on top of a mushroom risotto 👍 Some times you can find a glass top for the Tete de Moine. So you can leave it on the counter.❤️

[@lipamanka]

this is really interesting! cheese making is so cool.

[@pimmento1]

I love the clabber!

[@kathyf8910]

lovely!

[@jurgendorneburg]

Wow saved by the Bell.Thanks for another awesome Vlog.

[@sylviawadsworth1480]

Jennifer, your videos are so great! I would love love love a tutorial on squeaky cheese curds. I have only made them a few times, but they are extremely tough and rubbery, although the flavor is fine.

[@F.K-ARTCHEESE]

There's always something new!

[@amybisbee]

Thanks!

[@jmilkslinger]

Thank you, Amy!

[@elkefusz1955]

Yes you're back. 😊 The only thing I didn't get is how old this cheese actually was? Love your Videos

[@jmilkslinger]

I tasted it on Day 121, so about 4 months.

[@mykittiespuppy1972]

On bread and butter is how I eat them, but like, nice baguette and nice butter

[@catharina2022]

I love this cheese! but I always have it pure with a glass of wine not dressed up like a junkdrawer ❤🙋🏼‍♀️

[@pimmento1]

Ok, I've made Derby, and gouda, this is so gorgeous looking I'm wanting to order that cheese curler and I see one with a dome. Do you have a link? I want this cheese badly...

[@jmilkslinger]

Yes! You can find the link at milkslinger.com under "recommended products."

[@Erika70079]

Awesome video!! I'd love to make this cheese one day when I have more experience. The dryness of your cheese was that an aged too long thing or the struggle with humidity at the beginning? Or both.

[@jmilkslinger]

I actually am not sure! And since I've never tasted a Tete de Moine, maybe that was how it's supposed to be? No idea!

[@Erika70079]

@jmilkslinger then we'll just say it was perfect the way it was 😀

[@rnupnorthbrrrsm6123]

Ugh, the wait would kill me !!!!

[@David35445]

New sub, since you mention Gavin I knew you were worth following. Recently did a blue and it's aging beautifully. Did a brie last week and had to toss it. It developed a very nasty funk that I could not say I recognized nor enjoyed. Now I'm deep cleaning my cheese cave since the smell is all through it. Any thoughts on what could have caused that? And when I say it had a funk, think baby diaper.

[@jmilkslinger]

I've noticed that bries develop a horrid smell during the aging process but then it clears up and turns into something glorious. My best guess is you were just at the funky stage...?

[@snorkyb2257]

Since the mould is a tube, why can't it just be flipped over, the cheese pushed to the new bottom, cloth straightened out, and follower just switched to other side to press. What is the reason the cheese has to be taken out to flip when still pressing?

[@jmilkslinger]

Technically, sure, except one side is slightly wider than the other.

[@DimasFajar-ns4vb]

wow and zamzam water

[@OverbuiltHQ]

For future reference, a piece of masking tape will hold the handle to the side of the bucket and keep it out of the way.

[@jmilkslinger]

Smart idea!

[@canberradogfarts]

Soak the bottom board in water, then put in the plastic bag.

[@jmilkslinger]

That might make the cheese too soggy where it's in contact with the board, but a wet sponge in the bag UNDER the board would be a good idea!