How to make Nerina Cheese

Welcome. Today we are making an Italian cheese in the style of Nerina.
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You can find a printable recipe for this cheese here: twoguysandacool...
We get all of our cheese making supplies from New England Cheese Making Supply Company: tinyurl.com/hy...
Here are a few items we used in this video:
Ph Meter by Apera Instruments: amzn.to/2A04Gll
Mini Measuring spoon set: tinyurl.com/e4...
12 qt. Cambro container: amzn.to/3tDnTQo
lid for 12 qt. Cambro: amzn.to/3dpr3ld
Govee Temperature and Humidity monitor: amzn.to/3x1wkY3
Iodophor sanitizer: amzn.to/2Q9jFBM
Thermapen Mk4 - tinyurl.com/y2...
Extra Big and Loud Kitchen Timer/Alarm - tinyurl.com/4x...
MM-100 Mesophilic Culture: tinyurl.com/59...
Penicillium Candidum: tinyurl.com/c4...
Geotrichum Candidum: tinyurl.com/de...
Calcium Chloride: tinyurl.com/nc...
Liquid Rennet: tinyurl.com/43...
Stainless Steel curd scooper: tinyurl.com/5h...
1# cheese molds: tinyurl.com/57...
8oz cheese molds: tinyurl.com/5y...
cheese cloth: amzn.to/3s5xqzh
draining rack/baking sheet combo: amzn.to/3dnpvIn
bamboo mat: tinyurl.com/2b...
cheese salt: tinyurl.com/cr...
Ash for cheese: tinyurl.com/st...
Ash Dispenser: amzn.to/3wUrZpH
2 ply cheese paper: tinyurl.com/2h...
If you need anything from Amazon you can help us out by using this link to get there: www.amazon.com...
Here are a few more things we use in our projects:
Ph Meter by Apera Instruments: amzn.to/2A04Gll
Smokin-It Bella's Cold Smoke Generator amzn.to/2UVTsX9
1.5hp #22 Meat Grinder: tinyurl.com/ps...
#12 Economical Meat Grinder: tinyurl.com/56...
5# sausage stuffer: tinyurl.com/ye...
20# Electric Sausage Stuffer: tinyurl.com/25...
Stainless Steel Dutch Cheese Press: tinyurl.com/y7...
High End Accurate scale to .01g: amzn.to/3gj79dA
Economical precision scale: amzn.to/3tt3bmk
33# capacity scale: tinyurl.com/mv...
Butcher Twine & Dispenser: amzn.to/35QFhIa
Hand heald vac sealer: tinyurl.com/5c...
Heavy Duty Vac Sealer: tinyurl.com/us...
Large chamber Vacuum Sealer amzn.to/2wQp7wF
Thermapen Mk4 - tinyurl.com/y2...
DOT Kitchen Temperature Reader - tinyurl.com/3p...
Signals (4 Channel Temperature Probe) - tinyurl.com/eu...
Extra Big and Loud Kitchen Timer/Alarm - tinyurl.com/4x...
Iodophor sanitizer: amzn.to/2Q9jFBM
InkBird Sous Vide: amzn.to/3uQwmjw
Commercial grade Sous Vide: amzn.to/2QDYGGU
Smokin-it Smoker: tinyurl.com/nh...
Meat Slicer: amzn.to/31XV19q
Vitamix 750 Heritage Pro Model amzn.to/2PFXe1d
Edge Pro Professional knife sharpening Kit #3 amzn.to/2NvAO24
Iwatani Professional Chef Torch amzn.to/2zUzm4E
InkBird Controllers temp & Humidity amzn.to/2O3BmM7
Dehumidifier Eva Dry 1100 amzn.to/2TDvChj
Cool Mist Humidifier: amzn.to/3eoO7A7
Govee Temperature/Humidity Monitor: amzn.to/3v55Tz1
Thank you for watching. If you are new here consider subscribing and clicking that notification bell. If you have any questions about anything you saw feel free to reach out or leave me a comment in the comment section. See you in another video.
Eric
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[@2guysandacooler]

Be sure to check the description box for a printable recipe. If you make this recipe I'd love to hear how it came out. What cheese would you like to see me make?

[@PeterHonig.]

As a licensed creamery in VT, production time and effort is an important consideration in how we go about making our farmstead cheeses. As such, we find that flipping the cheese from a full mold into an empty one is very fast and clean and avoids having to do any direct handling. Also, we are not permitted to use any woven materials (unless they are for one-time use) because they are bacteria traps, plus when we are done the molds go in the industrial dishwasher and in 90 seconds they are clean. Try it and you will be surprised how well the two-mold flip works. Note that MM100 is the equivalent to MA11 + MD88 (LL, LLC + LLD). We like to control the mix ratio of the two rather use the premixed MM100 because we can regulate how much of buttery flavor we add with the MD88 which consists of only LLD (Lactococcus lactis subsp. lactis biovar diacetylactis).

[@2guysandacooler]

Excellent tips. I will try the 2 mold flip on my next batch😁😁

[@FarmerJimbob]

As always, thoroughly enjoyable, intelligent, well documented, and easy to digest presentation. Perfect way to enjoy my lunch break from gardening!

[@2guysandacooler]

Thank you

[@johnlindsey671]

Best visual description I have ever seen😊

[@mindysargent9300]

wow!! I can't wait to try and make this!!

[@adamnovelli853]

This looks incredible, Eric. I can't get enough of these cheese videos! I love that you figured out a way to create a mini-chamber with the sponge and Tupperware. Keep up the great work!!

[@user-qw8oy4mb8e]

Hi, new to your channel and absolutely loved the Nerina cheese recipe. It clarifies where I went wrong a few months back. Your easy to follow instructions have inspired me to have another go. Additionally, my previous instructions told me to add a 3% Salt , this was way too salty. 2% is going to be a better ratio. Thanks again 🙏👩‍🍳

[@GavinWebber]

Nice cheese Eric. Looks amazing!

[@2guysandacooler]

Thank you sir.

[@juicymoose907]

Really enjoying the cheese videos!

[@2guysandacooler]

Glad you like them!

[@matthewg4956]

I’ve been told when eating the rind & Nerina cheese together, it tasted like the sound of a new born baby laugh. Is that a very large Ritz cracker?!?!? Very impressive visual cheese. Nice job guys!!!

[@2guysandacooler]

You nailed it. That's exactly what it tastes like😁

[@chris6291]

great logical progression from making charcuterie, interesting recipe and looks delicious!

[@2guysandacooler]

Thanks Chris and thanks for watching!

[@josephmarciano4761]

As always, great attention to detail and stellar craftsmanship. Tremendous fun to watch and a solid teaching moment. Too involved for my modest skills, but now I'm off to try to find some at my local cheese shop.

[@2guysandacooler]

Oh I do hope they have it. It's a wonderful cheese😁

[@McGieHomesteadAdventures]

Oh man you’re a genius! That looks amazing! I’m definitely a cheese guy........ you’re not having trouble winning me over on this!😂

[@happygirl2901]

Nice looking cheese and seems easy to make and fast to table. I think I will try it. Thanks for the great video

[@TheLuiscrazzy]

Gracias por compartir tus conocimientos hermano

[@2guysandacooler]

El placer es mío

[@GiveCheeseaChance]

Reminds me a lot of a goat milk camembert. Nice video.

[@nixboaski]

I made a bloomy rind cheese last month, a Sainte Maure de Touraine, which recipe is much alike this one. I matured my cheese for one month, and it got totally oozy! Its interior got runny while the very center was still solid, it was beautiful! Lesson learned: if you want a firm bloomy rind cheese, just don't mature it too long.

[@2guysandacooler]

LOL.

[@Camille_Boomer77000]

Delicious recipes, fantastic instructions and great music. I love this channel

[@Yawnymcsnore]

There's a cheese in france or belgium somewhere made by monks that in ww2 they hid from the nazis, at the bottom of barrels buy topping the cheese with ash and they kept it as it gave it a nice flavour and was edible

[@aprilo3797]

Beautiful! A visually stunning cheese!

[@olekike72]

by the way, great informative videos you make! 👍I'd like to see how you make a 'hard cheese', like a Spanish Manchego?

[@nick4506]

with the same amount of water in the air a lower temp is a higher humidity. RH is relative humidity, relative to the amount of water the air can hold. and the colder the air the less it can hold. you might be able to just lower the temp and the humidity will just end up where you want it without the sponge and bucket.

[@2guysandacooler]

Not in a refrigerator. The moment the compressor kicks on the humidity gets sucked out of the space leaving you with a very dry environment..

[@cachi-7878]

Wow! You are quite the pro, Eric. This was spectacular, thank you. How do you sanitize cheese cloths? I presume you don’t use any soaps or other potentially off-taste imparting products. Do you just use salt and vinegar? Thanks.

[@AngeSeg22]

Looks amazing I can’t wait to make .. thank you

[@killham1337]

Wow, so beautiful. I wish I had a bigger apartment so I could make stuff like this.

[@yairrubinek6496]

Hi, Thank you for sharing with us your excellent video's. Would you be kind to tell us the quantities of the Tsp you are using with Narina cheese? thank you

[@nicholasking6066]

CHEEEEEEEEEEEESSSSEEEEEE!!!!! WOOT. Thank you!

[@OSGCourtWatch]

What goal does the ash accomplish, is it merely a textural enhancement for the rind or does it have an effect on mold growth?

[@2guysandacooler]

it has an effect on the ph of the outer surface of the cheese. It encourages positive mold growth

[@djvmarjanovic]

Awesome job, guys! How about some Brie or Camembert?

[@olekike72]

how do measure the temp and humidity of the second stage (higher humidity)? because I do not see your sensors inside the box....

[@irishmikesmith]

While aging my cheese in my wine fridge, some of the moldy rind stuck to the bamboo mat. Do you have any ideas to get around that? It pulled off part of the rind

[@falconsinput2226]

G’day Eric, Where in Oz can I purchase the cheese wrap. I can’t seem to find it?

[@beautyfox6683]

Love this yummy delicious cheese, thank god I have milking goats,

[@mattpeacock5208]

What kind of ash is that? My ashes are white to grey. Are you sure that isn't carbon black?

[@2guysandacooler]

It's activated charcoal

[@TheLuiscrazzy]

Saludos mi querido amigo te saluda Luis de Venezuela! Ya encontré una bacteria para el salami! Dame tu opinión de la misma y que cantidad puedo usar para 10 kilos de carne! De antemano gracias, saludos y abrazos para toda la familia! Sacco lyocarni VHI-41 de igual manera es para producción casera y de mi consumo ya que siempre me ha gustado el tema de los embutidos y más después que estudie para chef! Yo utilizo para la elaboración del salami, eritorbato que es fijador de color, Stermax Stercream regulador de ph made in Brasil, especies varias, vino, sal de cura, combinación de 3 fosfatos, azúcar refinada ya que no encuentro dextrosa, cuando mucho consigo Stevie que es sacarosa no se si funcionamejor que la azúcar refinada! Ahora voy a utilizar esa bacteria que fue la que pude conseguir aquí en Paraguay ya que estoy viviendo aquí hace más de 3 años por la situación de Venezuela😪! Pero siempre con el sueño de volver a mi tierra y abrazar a mis seres queridos 🙏!

[@McGieHomesteadAdventures]

Is that activated charcoal? I’ve got that on hand always!

[@2guysandacooler]

That is activated charcoal...

[@UtahSustainGardening]

I would love making this cheese, but I am not sure how I would do with the Penicillium....

[@GrizzAxxemann]

Allergy?

[@2guysandacooler]

If your allergic to penicillin you might want to check with your doctor. Not everyone with a penicillin allergy is allergic to penicillium...

[@TheLuiscrazzy]

Se puede utilizar cenizas de carbón vegetal?

[@2guysandacooler]

Si. normalmente eso es lo que usan

[@vaazig]

@@2guysandacooler las cenizas las compras o las haces tú mismo?

[@MrChit-od9po]

i have a sneaky suspicioun vegetarian rennet doesn't give as full flavour as rennet from a cow.

[@user-rg5bw5xt3p]

What if I try to make this cheese from cow's milk?

[@2guysandacooler]

That would be yummy as well!!

[@MysticDonBlair]

I have a question : If I follow your videos and use proper sanitation, is it safer than eating McDonalds food? It’s seems a little scary to age foods on my own, just by watching KZbin videos. Also: I have several real caves on my property that I want to use for aging foods. I’m thinking of getting my chef to start aging foods for my family, but I’m scared of food poisoning.I moved to Cappadocia, Turkey. Now I watch your videos dreaming of recreating foods that are difficult to get here.

[@2guysandacooler]

I can tell you with 100% certainty that if you follow my videos /recipes your food will be perfectly fine by the time you age it. The main issues are pH and mold. If you get your pH right and add the proper molds the rest is just a process..

[@MysticDonBlair]

@@2guysandacooler I sincerely thank you. I really needed to hear that.

[@2guysandacooler]

@@MysticDonBlair no sweat and remember if you choose to go down that road of aging meats or cheeses you can always reach out to me. I'm here to help😁

[@imanderdumme8706]

What is that ash ? Is it edible ?

[@2guysandacooler]

it's activated charcoal and it is edible. It doesn't affect the texture or the flavor of the cheese..

[@psidvicious]

Thanks, that was my question too. I was thinking burnt wood ash which seems like different types of wood would produce different flavors but...activated charcoal..got it.