How to Make Septmoncel (French Blue Cheese)

[@beachhermit7171]

Just responding to your comment about cheese makers using unconventional equipment. I just made a cows milk manchego with a $2 basket from a dollar store here in tas. Worked a treat!

[@wahttehfuk]

Hey Gav. Never really commented on one of your videos, but this one just popped up in my feed. I know you probably get this a lot, but you're a amazing guy, my entire family loves to watch your videos, and I love listening to your voice, and how passionate you are about your hobby. Thank you so much for being you, Gav. You're an amazing fellow, and from the US me and my family wish you all the best, and many happy years of cheesemaking to come.

[@adamlee3772]

It never ceases to amaze me how long it takes to create a wheel of cheese that’s roughly 1kg. Love the videos still. I’ll finish the course soon enough but I doubt I’ll have time to make cheese myself.

[@peglamphier4745]

Love the T-shirt! I just started making cheese this summer and I find these videos super helpful (and they keep me feeling calm). Thanks Gavin.

[@brissygirl4997]

Yet another very interesting video Gav! Can't wait until you get to taste it. :)

[@boynevalleycheese2808]

Very good. Will you show us the cheese when opened? Would be interested to see how it looks inside.

[@andyottito1]

Interesting that the 3L jugs of milk look exactly like our gallon milks here in the states, but 1 gallon = 3.78 L

[@timsumrall6782]

My petites are just blooming and now this. Thanks a lot Gavin.

[@monedarden810]

I’m lactose intolerant, but I love this channel!

[@Alucard45000]

There should be a lot of different cheeses you can eat even if you are lactose intolerant.

[@douggailey6777]

Looks great and similar to the Fourme d'ambert. Hopefully you get better results from this one!! I attempted the Fourme d'ambert this past weekend..... fingers crossed :-)

[@johngarbini1223]

For sure will be making this one this weekend!

[@poormaneats7239]

Hi there. I am a new subscriber to your channel. I found your videos when I wanted to learn how to make my own cheese. Eventhough this seems too complicated for me (as I wouldn't even know where to get a lot of this stuff I would need to do this) it also seems a bit too expensive. I intend to keep watching the videos though because I like them, and I love cheese! My favorite is classic gouda!

[@zzxjoanw]

I love your videos, and that cheese looks delicious. I've been wondering, how do you control the temperature accurately enough on a regular stove?

[@alexanderwaring9043]

Great video! Very inspiring. Any chance you can do raclette cheese at some point?

[@GavinWebber]

That video is in production. Should be finished and released soon.

[@peachseed9098]

Very helpful! And it's one of my favorite cheeses

[@kb2vca]

when working with washed curd cheese removing the whey and replacing it with water reduces the curds' ability to become more acidic. What is the purpose of removing the whey when making septmoncel?

[@jdsgotninelives]

Then the world was created so that man could make blue cheese

[@th3m4dj4ck]

I'd love to see you do a mimolette. Which is to say, I love mimolette and I've come to trust your instructions

[@GavinWebber]

Mimolette would be a difficult one as it involves cheese mites. Something that I don't think we have here in Australia due to our quarantine laws.

[@jhayneartoflife6830]

That's a interesting one!😉

[@joshlavigne8867]

Love your videos Gavin. My question is that if i double the recipe by doubling all the ingredients due i increase the press weight. My mold is wider than what you used. I was told to increase the weight proportionally by the width of the mold. Due you agree with this or was i given bad info.

[@GavinWebber]

Yes, you are correct. Wider mould will need more pressure.

[@jillianelliott7115]

I made this one and was disapointed to get a slipskin and leaking cheese. very weird and the first time I have had this.

[@calebharding8970]

Hi gav what's an easy cheese to make that doesn't require to much of the Fancy equipment you got

[@GavinWebber]

Try Ricotta, then Panner, and if your feeling adventurous, then try Halloumi!

[@calebharding8970]

Gavin Webber thanks I'll give em a try

[@johnlord8337]

Anything blue cheese, bring it on !!!

[@paulzimmerman2800]

"Have sept, Moncel." -t. roastie

[@serenity6988]

Where can I buy a cheese making kit that has all that i need including all tools?

[@weeverob]

I see you are using 2% milk for this recipe. What would happen if you used wholemilk? Tx

[@aquaticpears3183]

One day I will make cheese and be a true blue curd nurd 🙂

[@weeverob]

The calcium chloride, what does it do?

[@stevebenz758]

Hey Gavin, I spin my curd cutter anticlockwise, but I see you spin yours the opposite.. Is that a Southern Hemisphere thing? LOL

[@GavinWebber]

It could be, but I just think it's because I'm left-handed and easier that way.

[@yonimoskowitz6958]

Ah, it's a french cheese so we have "typical" french accordian music..

[@deafskydiving]

Очень сильный вкусно! ❤️❤️❤️

[@delphzouzou4520]

Beautiful, thank you.

[@garyinner6543]

Which verity of Mesophlic Culture did you use for this cheese?

[@luisdgordianrivera8365]

Hi, I'm new to the world of cheese making and I want to know if its better to use 100%fresh milk right after milking the animal. I know it should taste better and maybe have better texture but I don't know if it's safe to use milk with more illness potential from the amount of bacteria in it. Any help?

[@GavinWebber]

Many kinds of cheese are made using Raw Milk, however, if you have any doubts, use the LTLH method of pasteurisation; kzbin.info/www/bejne/gJ7Hia2met2IrNE

[@luisdgordianrivera8365]

Thanks, I missed that video because of the hurricane Maria in Puerto Rico but now I'm going to get up to date with all of them!

[@diamondalexiss]

Can we pleeeeease get more tasting videos?!

[@GavinWebber]

Of course, but I only do the taste tests when the cheese has matured.

[@johnlord8337]

You salted the top and bottom multiple times. What about salting the edge multiple times - or not ?

[@GavinWebber]

No need as it soaks in from the top and bottom

[@MrRJhidding]

Gavin: In the netherlands they make from wey A drink That is named Rivella. Did you know That?

[@jannatulmaowakhan581]

Woooooow

[@nicktohzyu]

hope you could name the music used

[@GavinWebber]

I now source all my background music from Epidemic Sound (www.epidemicsound.com/). The series of tracks I used were "Small towns of France" by Magnus Ringblom

[@javiernavas2314]

Simon says cheese 😂

[@alaingattelet7833]

You can say "Bleu de Gex" which is the same cheese.