How to Make Double Brie Cheese at Home

This is my version of Double Brie. It is creamy, rich, and delicious once fully ripened. The use of Flora Danica as the starter culture ensures a buttery texture and feel in the mouth. I am looking forward to the taste test in two weeks time.
Ingredients for Double Brie
8 L (8 qt) Cows Milk 3.8% fat
200 mL (6.76 fl oz) Pure Cream 40-45% fat
1/4 teaspoon Flora Danica
1/16 teaspoon Penicillium Candidum
1/32 teaspoon Geotrichum Candidum
1.25 ml (1/4 tsp) Calcium Chloride in 1/4 cup water
1.25 ml (1/4 tsp) Liquid Rennet in 1/4 cup water
Cheese Salt
Please help contribute to translations and subtitles for this video: www.youtube.com...
Starter culture and moulds used.
Flora Danica; goo.gl/8uqDGT
Penicilium Candidum; goo.gl/e9S44E
Geotrichum Candidum; goo.gl/bSmNt1
Rennet Chymax Plus IMCU 200; goo.gl/HrSPJu
Calcium Chloride; goo.gl/xmcCjv
I recommend our Camembert Cheese kit; goo.gl/EchFBo
Check out my other cheese tutorials; • All Cheese Making Tuto...
Help fund the next cheese making video by pledging your support at Patreon; / greeningofgavin
T-Shirt merch; www.cafepress.c...
Curd Nerd Newsletter; www.littlegree...
My First cheese-making eBook, "Keep Calm and Make Cheese" courses.little...
My Second cheese-making book, "Keep Calm and Make More Cheese" courses.little...
Little Green Cheese Podcast, visit www.littlegree...
Facebook;
/ thecheesemantv or
/ littlegreenworkshops

[@DavidRussell323]

"you gotta allow the cheese to briethe"

[@Michael-zj3cn]

Ha!

[@barryluft4451]

You have to cut the Australians a little slack. They have to go through life, standing upside down. Love your videos, Gavin

[@nattydread3817]

Lol

[@MrAguamiel]

Very well explanation, I am an\ cheese making aficionado. Making cheese is NOT easy, every time there is some challenge, something different, especially when we ar using raw milk. The man explain very well how to make brie cheese. I am very excited to try it. Thanks Mister Cheese.

[@joshuashrum2516]

I just came by this video this was my grandmother's favorite cheese man thanks for helping me remind myself of her and everything she meant to me man

[@gabriellelapierre2010]

I jsut found your Channel. I've been looking at MANY sites and everything but your channel is the most down to earth and well demonstrated process. I could troubleshoot some recipes. I'll keep checking more! thanks a lot! Fan from Canada ;)

[@LikeItOrLumpIt2107]

I've made my first Brie today and followed this recipe to the letter. The first flip seemd a bit of a disaster as the curd stuck to the bamboo mat. However, I gave some fresh mats a spritz of vinegar and allowed them to dry. Second flip, the cheese didn't stick at all & the cheeses have 'repaired' themselves & you would never know what had happened. I remember in one of your other vids, you spritzed a cheesecloth to stop the curds sticking to it. I've also been draining the cheeses on stainless cake cooling mats which also helps with the drainage & is easier to flip the wheels too. I did the same when I made Cambezola. The vinegar spritz didn't affect the exterior mould growth either or the final taste. I have an 8lt Instantpot airfryer with a sous vide function which I use for heating the milk. From 6lt of milk+ 300ml of cream, I've produced 2 8.5inch wheels that are 5 inches deep plus a baby taster - which I think is an exceptional yield.😊

[@GavinWebber]

Well done for overcoming those hurdles

[@chesterzjester7629]

As someone who grew up tasting too many cheeses to count from my grandmother I love ur channel. Hope u r well.

[@KristiContemplates]

I made a Brie 18 years ago. She's off to be a vet nurse next year 🤣👍🏿🇦🇺

[@jazzb9453]

My new favorite person. I am lactose intolerant and have IBS but this guy and his cheeses are soooooo awesome🙌🙌🙌🙌🙌

[@Michael-zj3cn]

Suuuure you do. I bet you also have a need for attention? Maybe, just maybe only a need for attention? Well either way, good for you! Have a pat on the back for being so annoyingly aggressive with your disorders, I hope this attention is satisfactory!

[@mamasimmerplays4702]

Most adult humans are lactose intolerant - in fact it is the converse, lactase persistence in adulthood, that is a very interesting mutation that only occurs in the descendants of certain specific stone-age tribes. We are a privileged minority, and you are part of a completely valid majority. IBS sucks. I live with that too - but I've found the raw A2 milk from my Dexter house cow keeps my symptoms under control.

[@nottobe2916]

That fire blanket in the kitchen is a good idea. Didn't know such a thing exists. Going to buy one for my kitchen.

[@slimesquish]

I love how you can tell how much you care about the cheese, almost like they're babies XD when i saw the tiny tear in the surface i could tell how disappointed u were, and i was like D: but it turned out great anyway!

[@littleme3597]

Yes! He loves his cheeses. Sign of a great cook. They pat their food....so much caring. Love what they are doing. It is "creating' every time! Satisfaction.

[@th3m4dj4ck]

You know what I thought to myself when I found your channel last week? "I sure hope he does a brie soon."

[@michelleneal6860]

Just realized why I love watching cheese making videos as much as soap making videos. they're both very similar. I told my husband how much I miss making things. His response, "Oh yeah? Go make yourself a drink." Lmfao!

[@moongucanuck]

Gavin, Thank you for these videos. They have helped give me more confidence to venture into more advanced cheeses. Just a thought -- to avoid any tearing or cracking in larger sized Brie, would not a couple of appropriately-sized wood followers permit easier flipping of the cheese before putting the mold back over the cheese? If there is any fragility in the cheese, the follower would help support it.

[@GavinWebber]

Yes, that would work, although I didn't have any at hand.

[@jonathanrobertson3406]

Thanks Gavin, I've been looking forward to a good Brie video from you for awhile. I know you love all cheeses, but there is something truly magical about a good brie. Definitely my favorite.

[@GavinWebber]

It was a slog. This video took me over 3 weeks to make, so hope the cheese it freaking amazing!

[@jonathanrobertson3406]

Your effort is and will be greatly appreciated. Can't wait to see the final result / taste testing.

[@djssquibbs3295]

These are great videos, I'm so glad I found your channel. I'm trying to move from the basic up a notch, but I can't go from basic to advanced yet. Your videos help me find my path. Thank you. I'm saving this for when I get to intermediate.

[@spa-dasoaps6436]

I am a soap maker and have always loved cheese! soap makes you feel like you are cutting cheese. My next venture will definitely have to be cheese. The videos are great. Love the music and your personality makes it very relaxing and enjoyable. Very detailed too.

[@GavinWebber]

You should check out one of my other channels where I have many soap making tutorials; kzbin.info/door/PGPyGa_1gvKzHGAvnbKEQg

[@spa-dasoaps6436]

I will. I can't wait to make some cheese! I'm so hyped. I will keep watching your videos to learn the craft.

[@spa-dasoaps6436]

REally enjoyed the soap too. Great soaps. I like the fragrances. They sound good.

[@TheEnchantedBath]

Another soap maker here! I’m also considering trying my hand at making cheese. Great video.

[@dellarosa24601]

Welcome to this episode of random thing in my recommended and I am now obsessed. Thank you. That is all.

[@oli7361]

The dedication!! I'm wigless

[@jonathanrobertson3406]

By the way, I finally procured several blocks of Limburger (I had asked you about it on one of your youtube question sessions) and found it surprisingly pleasant. Yea, it has a bit of a stink to it, although not NEARLY as bad as one would be led to believe. Initially, the first block a couple of weeks before "best by date" was quite mild and tasted like a semi-soft combination of Swiss, Brie, and a hint of Cheddar. I just had the second block just now (I'm partaking as I type), 5 days past "best by" and it has ripened nicely and almost has the consistency of a true, very soft brie at room temperature. The taste is like a gloriously more funky version of a good Brie (but not in a bad way). If you have ever had a great brie and followed it down with a swig of beer, you know the sweet-interplay between the two. The Limburger has that same quality at this stage. And yes, I am following with it a beer, for scientific purposes only. ;P I'll try the third block in a couple of weeks. :)

[@sheendex]

The cheesey family! I needed a nice relaxing cheese video to watch today, thank you.

[@happydeux2254]

You would make a great cricket or golf commentator mate! Excellent videos

[@RufusEatsCheese]

Really cool to see home cheese making. We've made mozzarella and a cream cheese - both were nice - but never attempted anything more complex. Giving me some inspiration to give it a go 😋

[@masonpotiki-grayling2930]

from the way that gavin wrapped the cheese you can tell the only Christmas present he wraps is for his wife and she does the rest of it 😂

[@GavinWebber]

Indeed

[@barbarawhite6948]

Awww, poor Gav. Don't give him a hard time 😊

[@RedStrikerBeetleborg]

brie is probably one of my fav cheeses

[@007vsMagua]

Wow, now I don't feel so bad about spending money at the supermarket for cheese. I ordered some equipment and I'm going to try making some Mozzarella using the microwave method. Thanks for sharing your hard work and I can't wait to see how your Brie comes out.

[@ianfenwick4130]

Thank you for documenting this. I'm going to try making cheese for the first time in the next week or so and it helps to see it all put together.

[@ethanahhh]

Did you guys hear about the explosion at the cheese factory There was da Brie everywhere lol

[@asterixky]

I found out that wire racks are better than bamboo mats for maturation. They stick on bamboo and not at all on wire racks.

[@robertlombardo8437]

Thanks for the tip. I happen to have some wire racks!

[@killerqueen2424]

It's so soothing listening to you and a eye treat to watch you make cheese

[@amyshort5625]

I'm a little allergic to brie, but it does not stop me from almost killing myself eating a whole wheel with cracker and jam 😂

[@leaschmitt2496]

Wait so you're allergic to specifically brie and not other types of cheese? I didn't know that was possible! I'm sorry to hear that though.

[@akashtriz]

Mate have u ever tried Brie without the cracker (preservatives) & Jam (crappy sugars). Many intolerance come from gluten. Coz cheese gets fermented and loses most of its lactose anyway!!!

[@Ngan.marianguyen]

LOOL😂😂😂isnt that the BEST feeling ever? 😩🙌🏽🔥

[@gailarearick2203]

@@akashtriz could be reacting to any of the other compounds in the cheese - my mom, for example, is sensitive to the casein proteins so any cows-milk cheese is out for her.

[@littleme3597]

Amy: Are you still alive? dec. 2021

[@Syler1979]

Well you got me, i just placed an order to make up my own kit from your website and look forward to giving cheese making a go, our family currently make wine and salami along with other cured meats so this just seems the logical next step. Even scored a decent bar fridge for $10 i plan on adding a thermostat to it so i can keep the temperature at 11.c

[@Jakathera]

Can't wait to see the taste test video

[@roderickwhitehead]

Blessed are the cheesemakers.

[@littleme3597]

I see you love what you do. Patting the brie.....so much caring.

[@cuisined]

Hi Gavin! I'm so thrilled to be one of your students, I do make bread and other fine dine and now I would like to learn about making cheese, - I regard you as masterclass of cheese making and I really enjoy learning from you. I've tried purchasing from your site and all went well but it seems there is problem with shipping to Israel although the country* is picked correctly. Also I would love if there was an option to purchase separate items from the Camembert Kit as I already have some of the items (thermapen MK4). A nice way to implement this would be check boxes. Thank you and looking to head on with the purchase. Thank you So very much. We love Australia! Take care at these hectic times, -Ofer from Israel.

[@Zahocuyahoga]

It’s so relaxing to watch

[@k.m6671]

I'm a new curd nerd and your videos are amazing.!!!

[@raymers]

You're like the Straya Bob Ross of cheese.

[@cornycobble3042]

Love your channel so much I made my first cheese wheel because of you inspiring me

[@GavinWebber]

+CornyCobble thanks. Happy cheese making

[@susanvasquez3625]

Maybe if you cut off the bottom of your 'Papa' mold... then treat Papa like you do with the Mama mold, but as the cheese shrinks, use the cut off piece (trimmed to fit just inside Papa) and a small plate, so when you flip it, you are holding the cheese in place at that end of the mold. Then you can gently settle it down to the other side while holding the plate and cut-off bit, so it never falls and risks cracking that way. Maybe make a similar flat holed bit to fit inside Mama too. I'd say use the bamboo mat, but the cheese seems to like to stick to it. Maybe a bit of cloth? Anyways, good luck, and thanks for teaching us how this works, I can't wait to try!

[@str8fromthesoul]

Love the channel, because of you I will likely get involved with making my own cheese! One idea for your channel would be to link updated tasting videos to your cheeses. It would be awesome to see how they turned our after ripening.

[@GavinWebber]

Thanks for the suggestion

[@peterforsythe3643]

Thanks Gav. Q: 1. What to do if it doesn't set? More rennet?? 2. What to do if the pH is wrong: too high, do what? too low, do what? Thanks again, Forse in Hong Kong, trying my first Brie....

[@EStorm-rt8rr]

Such thorough descriptions! You're a great teacher =)

[@abouissa6265]

super video merci

[@MohamadShurrab]

I truly enjoy your cheese making video so thank you. Could you show us how to make KASSERI Greece cheese, please.

[@Scerttle]

Hope these turn out well, Gavin! Looking forward to seeing how they turn out next fortnight!

[@ADHDbuilt]

I enjoyed that video! I'll have to try it one day, look forward to how it turns out.

[@GavinWebber]

Thanks, Colum. Let me know how it turns out!

[@Cuil]

I love this channel, just found it today. I'm just really baffled by the comments... they're an even split of completely normal and absolutely insane. I've never seen anything like it for a food related channel. I guess something about cheese is just really divisive?

[@GavinWebber]

Beats me, I just keep putting up the videos

[@hellboy6507]

Cheese is a highly divisive topic, and has been so for quite a long time. Just read about the French-Spanish Cheese War of 1638.

[@adamflores4206]

Firm grip on the flip indeed. I made one about the size of your large basket. When I flipped, I loosened my grip taking my hand off the bottom and I lost some curds out the bottom. Lesson learned for next one.

[@TheXgrl8otx]

6 weeks for cheese huh? I'll just take a flight over there for a taste 😂 definitely trying this method! Thanks for the video (and your time) :)

[@matthewwilson9749]

Craving Brie now. My favourite cheese

[@TheCaptainCanada]

Hi, I just stumbled upon your channel and I've already binge-watched all your videos. Thank you so much. I have a few questions for you if you don't mind. My biggest concern about making cheese is milk, since raw milk is forbidden here in Canada, and non-homogenized is scarce, I was told that using 0% or 1% milk and adding 35% cream would do the job, do you agree with that? And also if I use calcium chloride with that combination, would it make it better? And finally when is it necessary to add calcium chloride, because you seem to add it in every recipe, even though you use non-homogenized milk. Thank you so much sir!

[@djpanther9621]

G’day Gavin superb recipes, Ive just started to get into cheese making. I’m a microbiologist so find it hard to believe I haven’t attempted this before. too busy brewing 🍺 I guess?! Quick question, my cheese fridge only goes down to 10 C. I guess just slightly less time in the “cave” and keep an eye with the feel test?

[@GavinWebber]

Yes, 10C is okay, but watch the paste development

[@AnnaLitvinuk]

Hi Gavin! Thanks for sharing. I can't figure out, what's the difference between making camembert and brie though. How do you know this will turn out as brie and not melt inside like camembert?

[@jonathanrobertson3406]

Yea, the difference between brie and camembert has been a mystery to me too, except that the Brie's I've have enjoyed have always been softer and better then the camemberts. But that is just my experience in my neck of the woods here in the states.

[@a133m210]

blessed are the cheesemakers

[@gymcapybara9496]

Monty Python

[@missy12061]

hello Gavin, love your channel could you make a video of making cottage cheese, or cream cheese ?

[@dannytonnessen6896]

Am I the only one who believes that Brie SHOULD HAVE BULGING SIDES...?? I LOVE a good soft gooey Brie! 😍

[@serenityrahn5656]

my mouth is watering right now

[@spetsnatzlegion3366]

Watching this so in the event of an apocalypse I can use any cows I find to make some great cheese

[@thegkey1795]

Bruh we're already in one

[@lisandro777]

You’re awesome 💯I love your channel ❤️😘💯

[@tonylovering4672]

I found brie moulds to be too shallow. I use 2.5 ltr paint out with lids. Drill loads of holes in them and fill to the brim and put the lid on. Drill holes in the lid also. Just flip them over with the lids on and then back again. No spill and the brie comes out about 2" thick

[@maxbello704]

Greeting from Scotland this is great!

[@marygracegiraldo5146]

Great videos, this Brie is on my list of things to try, Thank you!

[@drewevans6908]

Hey Gavin, thanks for the great videos, big fan. Can I request them, you include the anticipated yield for them. For example, if you start with 8 qts. of milk for a particular cheese, how large a cheese or cheeses can you expect to get out of that particular recipe. It would help in deciding what molds to use from the available stock. Thanks much.

[@GavinWebber]

Great suggestion!

[@grace52775]

In 'Home Cheese Making' by Ricki Carrol, Ricki says 2qts of whole milk should yield 12oz of brie. So, I assume 12qts should produce 48oz of brie.

[@danielgogola]

Brilliantly done!

[@thekid4698]

I'm sorry for the amount I eat I will stick to buying it at the store but good video props to cheese makers out there👍

[@patricksparrow8897]

Great vids, now got me wanting to try making cheese. On the wrapping paper.... try scrunching the sheet then flatten, it will then be more flexible to wrap around the cheese.

[@buffalosims5213]

I’ve made this cheese a few times, it’s temperamental , always nice but get it right it’s the best Brie you will eat

[@ilyess539]

I love your recipes ..thank you 👍👍👍

[@max4377jk]

Amazing Video !!!

[@RedSntDK]

Both Bries and Camemberts are easy to make (imo) and ripen pretty fast. Be vary of black mold when storing though.

[@duvallroberts9926]

Your cheese channel rocks!!

[@AF-kq9lv]

Gavin that's awesome. I'm trying out your recipe. I'm in the aging phase now. I've noticed the brie was starting to get some white mould after 8 hours from the second brining. Is that OK? Why do you want to slow down the riping?

[@mr_yeast515]

maybe the temperature in your cheese cave is a bit high. But i see it has been 4 moths so, how did it turn out?

[@amjadkhan-tz8qi]

Hello Gavin, I have just subbed and have been watching your videos for the past two hours straight. I have never attempted making cheese before in my life but I do have one suggestion for you. When flipping the brie, especially the larger ones, would you be able to use a shorter plastic basket so that the cheese itself has less distance to free-fall? I think this may help prevent the cracking. I might be out to lunch though, no idea if it's a good idea or not. All the best and thank you for sharing your passion with the world.

[@timsumrall6782]

The curds for brie are very moist like pudding and take a while to drain. So you need a large volume at first thus the deep basket. Wide brie is generally funneled into an adjustable loop so once it's drained it's only 1-2 inches tall and easy to flip.

[@amjadkhan-tz8qi]

I was thinking of transferring the drained curd into a shorter basket after it had drained a bit, but an adjustable loop seems like an even better idea! I was pretty sure there was a more gentle way. Thank you Tim!

[@mamasimmerplays4702]

I think timber followers to allow you to hold and support it while you flip it are the way to go.

[@megamutant4539]

Imagine this guy walking into a store and filling up his cart with milk jugs.

[@crash5868]

Hello Gavin. I have never yet made cheese but I had some white crumbly cheese, probably wensleydale under a crock with a bit of brie. This was forgotten for a fortnight or so and when I finally lifted the crock I found the brie mould had colonised the other cheese and turned it into something closely resembling brie. Perhaps the surface mould is more important than the details of the brie recipe?

[@mamasimmerplays4702]

crash58 you can make a cheap blue cheese for a blue cheese sauce the same way - dice up some cheap young cheese, mix it with a bit of blue cheese, and let it do its thing. The blue mould taste in your sauce will be identical to if you used a "real" blue cheese.

[@AB-yu2tj]

Definitely make sure not to get a job as a gift wrapper in a store. But the Brie looks unbelievable. thank you. There you go, you got it by the third one, it wrapped pretty well

[@unixux]

What did you expect from a white wrapper ?

[@littleme3597]

@@unixux A person that knows HOW to make this. YOU?

[@KristiContemplates]

I made really good Brie once. She's an adult now

[@Skellertom]

He made a triple double brie! I used to work at Blythedale Farm in Corinth, Vermont, USA, making Brie, Camembert, Grana, and Gruyere. (and occasionally blue cheese!) My mother, brother, and sister still work there as well. We use Jersey milk for our Brie which gives it a really nice flavor.

[@marksaggese6405]

Skellertom Jersey milk as in Jersey cows?

[@madscientistshusta]

@@marksaggese6405 yep

[@kaustubhnagpure2474]

I reckon you used vegetable rennet as it shows in beginning of video. Most of your recipes, i guess, doesn't says the type of rennet (veg / animal) used. Can you please tell us? BTW i am waiting eagerly for taste test. Two weeks seems to be very long. Love from India and thanks for showing us best cheese recipes around globe.

[@GavinWebber]

+kaustubh nagpure read the video description

[@nguyenhuan1289]

I like mama Brie and papa Brie :) Thank for the video! Can you make Gouda Cheese next ?

[@yadgarahmed2987]

Thanks for the video. For bigger batches let’s say 50 liter of milk. I wonder if we have to use same ingredient sizes of cultures or we have to increase it as per ratio…

[@LonaPhilosophicus]

I would say that was flippin amazing! I`m sure they turned out great. :)

[@hedikia]

I'm alergic to penicillin would this be safe to eat or does the process kill the mold in the end? Not a deathly allergy.

[@nesshs9405]

hedikia don't take risks

[@ramiel01]

Short answer is 'maybe'. The mould used here should be Penicillium camemberti which does not usually produce penicillin if cultured as a mono-culture (they don't express penicillin if they don't need it because it's costly to make). HOWEVER, you can be allergic to the mould in addition to the antibiotic, so tread carefully here.

[@mamasimmerplays4702]

I do have the anaphylactic type of penicillin allergy, but I've never had any trouble with cheeses. Try a a very small amount while sitting in the car outside an emergency department, and help will be on hand if you need it!

[@FlurryOwO]

hit like if you think gav got a little too cocky with that cheese mold

[@adautomota496]

Gostei muito, obrigado!

[@bartendersunny1]

I am curious, I cant find any info.... how is the penicillium candidum made? Could you make or grow your own from a starter culture? Would you mix some in cultured buttermilk and then dehydrate?

[@leguygam]

When you do the cheese, You can put a small piece of Brie skin into the milk to inoculate it with the pennicilum

[@bartendersunny1]

@@leguygam ok but to keep a culture growing, or i guess in dry stock... could you inoculate milk and then dehydrate it? Is that safe otherwise? Or is there something else you can inoculate that may be safer to dehydrate?

[@stevestickland1706]

@@bartendersunny1 You can use KEFIR grains - these can also be dehydrated and stored for years in the freezer - check out David Asher's book, the art of natural cheese making

[@GogiRegion]

It’s recommended to never try to collect mold spores because it’s too easy for it to get cross contaminated and it’s too difficult to tell what’s what. Practically zero commercial cheese producers make their own spores, yet a very large number make their own cultures. Just remember that if not even commercial producers trust themselves to do it, you probably shouldn’t either. It’s very unfortunate.

[@barbarawhite6948]

I've made your brie recipe many times Gavin. Tweaked the cream ratio to a little higher with corresponding less milk but it comes out beautifully every time. Thank you.

[@brandonpatterson5388]

So......origami is probably not going to be your strong suit. Great video

[@IAMGiftbearer]

Wow! That is a long process but cool that you can make it at home!

[@tyralee2934]

Awesome!

[@nesshs9405]

I 'll try to make it !!!!

[@libertinerdk]

Hi Gav, awesome walk through the process of making a brie cheese. So I've gone and bought the gadgets and chemicals from a local supplier. Want to give it a go now :) The first few days of draining looks like all done at room temperature - did I get that right or did I miss something? Cheers.

[@Anne--Marie]

How did it go? Were you able to make cheese?

[@kimbieandi]

I'm making mine now, and all draining has been done at room temp. Now I'm just trying to figure out where I can put the cheese to mature since the temp is cooler than the cheese cave and warmer than the fridge

[@edwin5419]

Penicillium Candidum sounds like both a disease and the cure

[@nativetexan6628]

🤣🤣🤣

[@MasonTorrey]

Love your Aussie accent. Kiwi here :)

[@bouchenafazohir7129]

Hi Good cheese Thanks

[@rodrigoosorio5263]

its nice video, ty for it. I got a question, during the first part when the milk is mixed and the ripen process both of them, do you control the temperature at 90°?

[@northwestskilletcompany6399]

Hello Gavin, Is there anything special about the plastic boxes you used for aging? Do you have a video about achieving proper cheese cave conditions on a small scale? I'm trying to use a small wine cooler but I don't think I am getting good humidity. Thanks!

[@ZachHarbour]

Northwest Skillet Company maybe look into a humidor, like for cigars?

[@northwestskilletcompany6399]

@@ZachHarbour Thanks!

[@vincentvanas3582]

hi Gavin loving the videos. very helpful. just a quick question. can I use Himalayan Salt?

[@GavinWebber]

Yes, you can, but it tends to give a slight pink colour to the cheese.

[@vincentvanas3582]

Gavin Webber that's awesome. Thanks. Pink cheese looks good.

[@gm7173]

Hey Gavin, I was wondering, what cheese would make a good starting cheese for someone who has never made cheese before?

[@ferky123]

Gavin Slone I would say that mozzarella and Cheddar cheeses would be easy cheeses to make as you would know what to look for if anything goes wrong.

[@fugithegreat]

Cheddar is actually a pretty complicated cheese to make. Better start out with a queso fresco, ricotta, or mozarella as they are ready to eat quickly and not very complicated to make.

[@Kat-er7qb]

New curd nerd over in England ❤️