How to Make Stilton Bleu Cheese with Goat Milk: Complete Process

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Biegel Family
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Bob and Linette Biegel, Breanne, Brooklyn, Amberlin, Linnae, Julia, Jenessa, Charles, Sarah and Simon

[@BCVS777]

I really don’t give a doodiddle about cheese making but I watched it all the way through! 😀 The quality of the videography, the professional and clear teaching, the bright and cheerful countenances, the music...all together make for a very pleasant viewing experience! Outstanding!

[@fourseasonsnorth]

That's just great to hear! Thanks so much Jack!

[@matts4294]

These instructional videos deserve much more exposure. Thanks for all the effort.

[@fourseasonsnorth]

You're most welcome!

[@seanalix9737]

girls, we are so glad that you are sharing these cheese tutorials, they are so well done and fun! Thank you, thank you!!

[@fourseasonsnorth]

You're most welcome :) We're glad to know you enjoy them and find them useful.

[@pipo4071]

Waaw, am a cheese maker, and this the best video I have ever seen in KZbin 🤤🤤 I almost cried 😬 thank-you guys for this beautiful and natural video ❤️❤️

[@sandraalexander3881]

My 6 year old grand daughter watched every minute of this, she loved you guys. Then she played making cheese rest of evening. Thanks for the videos, they great inspiration. Sandra

[@fourseasonsnorth]

How sweet! Wow! Thanks for sharing Sandra :)

[@ana419]

You girls are pure wholesome goodness, just adorable! What a beautiful family! You parents must feel so proud and so blessed! And that little strand of harmonic song between the twins, together with that harmonica tells me that you must have some divine musical talents there yet to show us! Please make some harmonic acoustic song videos, and maybe even combine your singing to your cheese making! Now that would be original, and probably imbibe vibrations of extra goodness into your cheese. The Singing Cheese Maidens! :) Mmmm… what I would give to be able to taste that exquisite cheese! You really develop an appreciation for just how artisanal and time consuming cheese making is. Thank you for sharing this window into your special, golden hearth! And for contributing this important art with humanity and for posterity.

[@fourseasonsnorth]

Thanks for your comment :) That's a fun idea of singing while one makes their cheese. Kind of like the quote, "If I sing when I cook my food will be happy." We actually have a music channel where we share a wide variety of our music. You should check it out! kzbin.info/door/fXS-Zs4YU64Ep1_pirqVfQ

[@wendydougherty6719]

I just found your Chanel today! I absolutely love it. I watched the cheddar cheese video twice. Took notes the second time. I live on a farm in Oregon. We raise nigerian dwarf goats. We currently have 6 does and who knows how many after kidding this coming spring. We are experimenting with different cheeses and soaps. I am so thankful for all the work you put into these videos. They are an absolute blessing to this busy momma.

[@thekidsta1]

What a lovely and blessed familly.. love the kindness in all of your videos. Cheers from Florida

[@fourseasonsnorth]

Thank you very much, great to hear from you!

[@ks-zn1zq]

Interesting version of Silton recipe! Much simpler! You didn't rubbed up the cheese before piercing and the size of the curds was quite uneven...but great video! Like the calmness from the music, the nature and the lovely 🐐 running and eating around! Keep up!

[@robintait1688]

Thank you so much for sharing your process for “happiness” cheese.

[@annettemillette273]

You all are just great

[@randyday8051]

Wow a lot of work but thank you for sharing part of your life and God bless you

[@fourseasonsnorth]

Thanks Randy :)

[@martinmusgrave4701]

About to start making cheese and found you both here. If I can make anything close to yours I'll be happy. I've watched a few more videos and love the life you all have. Love Martin from UK.

[@MichaelAnderson-fm4th]

Hey, thankyou from new zealand! Followed your stilton recipe, eating it now. I used 6L (litre)s commercial "full cream" (4%) with a litre of cream. Beautiful and gooey at 6 weeks.

[@fourseasonsnorth]

That's wonderful! Thanks for leaving us a comment.

[@vanessavincentcampos9995]

THANKS TO ALL OF YOU. LOVE ALL THE INFORMATION.

[@isabelladavis1363]

Looks amazing like caring for a newborn!

[@samhouston5217]

Great video and terrific instruction. Thank you. you can see how much your younger sister looks up to you and admires you by the way she looks and listens to you.

[@arielgomez9962]

The most funniest ,how to make cheese video Ived seen,but it is really informative &very detailed.good job ladies 👍...

[@fourseasonsnorth]

That's great to hear! Thanks Ariel

[@bashconst8185]

Amen!. This one is also a lovely video. Keep Blessed All!!! Many thanks from Ethiopia.

[@fourseasonsnorth]

Wonderful to hear from someone from Ethiopia! Thanks for the comment and the compliment :)

[@cs9978]

These videos are great. My compliments to the entire crew.

[@matthewludwikowski6224]

You guys are awesome! Can’t wait to make cheeses like this.

[@orethaquah1856]

I watched u guys for hours, love ur videos

[@josegonzales54195]

I follow you, gavin webber . And, you both give such great instructions.

[@thomaskaddu1967]

Hell lady's , I want to thank you both for such a wonderful job on the stilton chees video you just did , I was blown away, I live in Kampala , Uganda in east African I I too have twins , but your videos are just so real and down to earth and that's what's makes them so good, aim going to try and make stilton chees with my twins and lets see how it turns out , keep it up , and my God truly Bless you all , your whole family.

[@fourseasonsnorth]

Thank you so much for your comment, was wonderful to hear from you, and all the best to you and your cheesemaking twins!

[@cristianopitangui1362]

Can I hit tumbs up 1000 times? 😊

[@angiehomeschoolmom3269]

You're very talented, ladies! I've also watched your cheddar videos. Thanks for explaining the processes so well!

[@fourseasonsnorth]

You're most welcome Angie!

[@williamdraper1679]

Very inspiring, lovely family, thanks for sharing! I really want to try making that cheese someday.

[@joolinoschannel8566]

Fantastic how knowledgeable you are. Thank you.

[@rebekahleskiw7879]

I am so excited I found your site. Where did you learn how to make cheese I am loving your videos

[@fourseasonsnorth]

Hi! thanks for your comment and we're so glad you enjoyed this :) We mainly learned how to make cheese by following Ricki Carrol's recipes in her book, and by learning online through the free information provided on Cheesemaking.com. But also, we've learned a lot just by doing it for a lot of years....like 15 years or more by now I'd guess!

[@robertbotta6536]

You guys are adorable. Your video is fantastic. Big fan. Keep up the good work and thank you!

[@AndreyMoskvichev]

Awesome video! Thank you very much!

[@rebekahleskiw7879]

Omg you guys need to do a course

[@fourseasonsnorth]

Thanks for the suggestion - we have thought about that for sure! maybe in future...

[@fincarosa6767]

I just love your channel!! Id love to see you guys make Camembert style cheese that I see in your videos!! 😁🤗🙏🏽

[@karenmiller6088]

I'm loving your videos! Thank you so much for sharing your knowledge with us! Shalom. ❤️

[@alhachlibou3lam94]

شكرا لكم يا أصديقاء

[@Tiffycha1982]

I found you guys today as I was searching for a kicking cow solution 😅 boy am I glad I found you!! I'd love info on where you got your cheese pot and other supplies

[@fourseasonsnorth]

Thank you and glad to have you around! We purchase most of our cheesemaking supplies from cheesemaking.com and some from hoeggerfarmyard.com. We buy our rennet from walcoren.com. Our big eight gallon, stainless steel pot we got from a local restaurant supply store.

[@Tiffycha1982]

@@fourseasonsnorth thank you so much for the reply!!! I hope you all are having a blessed day!

[@homesteadingatnorthernwaye193]

beautiful goats

[@ajinpnw6221]

I’m using raw cow milk how much cream would I add? Thank you, love your video. I’m a newbie to you!

[@biegelfamilymusic5337]

Our recipe says for every gallon of milk add 1 cup cream :) Glad you enjoyed the video and have fun making your cheese!

[@ajinpnw6221]

Thank you for such a quick response! 💕💕💕

[@LCJCFAMILY]

I have watched many videos on cheese making and as i try to follow along their are always steps left out that may not seem important to the person making the video as they know what they are doing, but to the one learning, well it is very frustrating, This has been the most in-depth, informative with every single step and direction that leaves no question unanswered. Thank you so much for making these videos. Can you make a video on Monterey Jack Cheese? God Bless you and your beautiful Family

[@fourseasonsnorth]

Thank you so much for sharing! We put lots of effort into these cheesemaking videos and it was great to read your comment and know that it is helping others! Keep up your cheesemaking, and we'll put Monterey Jack on our list of videos-to-make :)

[@LCJCFAMILY]

@@fourseasonsnorth Thank you for getting back to me so quickly, i have learned so much in the past 4 yrs since waking up to this world and left the city, my company my family to follow our Father, i'm trying to learn as much as i can so when we HAVE to be self sufficient, i can be. My husband dies 2 yrs after moving here so i find myself doing everything alone, my 8 yrs old helps but it just is not the same. You are blessed to be so many and all like minded, my family think i'm crazy because i choose to follow our Father than to get rich as i was certainty on my way. Thank You again and God Bless You, p.s. loved the catsup video i will be making and canning that this summer.

[@fourseasonsnorth]

May our heavenly Father guide you and bless you as you follow His leading, especially during these times.

[@Alexander-uj5pb]

👌👌👍👍💯💯thank you

[@nickbarber2080]

A very clear explanation and closer to the way that Stilton is made here in the UK than any other KZbinrs. I'd be very interested to know how to make Cheese Curds so that I can make Poutine...would the curds from this recipe do? Or are they specialised? Many thanks!

[@carolgreen5448]

I have my first cheese draining. Can't wait to make a Stilton. Thank you for videos. Where in Canada are you?

[@fourseasonsnorth]

Northern Alberta

[@muhssintadros388]

Ladies, You are gorgeous❤ Are you twins? I learn a lot from your videos. What I like and appreciate are your relaxed way of doing the job and your improvisations😊 I realised the motto on the kitchen wall: Jesus is the head of this home! Amen. He is indeed. I have tow older sisters in Edminton. Where are you in Canada? God Bless You🙏🙏🙏🙏😊

[@lesthompson5907]

that's some really nice hay .

[@joolinoschannel8566]

Could I ask why you don't smooth off the outer surface? I love this texture, it looks so real.

[@fourseasonsnorth]

We used to smooth it off, but don't mind the rustic texture :)

[@teamteatime822]

Thank you for sharing your cheese wisdom! Can I ask around what temp your house is and if it’s warmer or colder how does that effect how long you keep your cheese out before cave-phase? Thank you so much!

[@happymama6906]

How do you store this long term? Can I vacuum pack it? Mine turned out great! Live your videos!!

[@fourseasonsnorth]

So good! thanks for sharing about your success! Long term storage...yes, we've vacuum packed ours a few times and kept in the fridge (or the cold shop) for say, maybe 6 months. Perhaps it could go longer--depends on how strong you like it, and if any red bacteria develops (sometimes that happens and can really make it strong !) We've also kept it wrapped in a couple towels in the fridge for a few months too, though sometimes it can grow a bit of fuzzy mold which you'd want to scrape off of course (and change the towels/air the cheese out periodically). It seems that if the cheese is more on the 'dry' side it stores better in the long run in these cases, though in general we prefer a more moist bleu so tend to devour it quite quickly :)

[@vethaalex]

Both sisters you do a wonderful job making cheese. You used 8galons of milk. How about the cheese weigh? Lovely family. God bless you all.

[@fourseasonsnorth]

Thanks Alexander! Hmmm, thinking around 6lbs, but not sure. We should start weighing our cheeses more...

[@ajinpnw6221]

So, at day 30 can eat however, since would take us a longer time to eat it, would I put it back in bucket and continue process of flipping it? Or could I use my super sucker to end aging? Suggestions? Also, you said it’s fine in fridge in the bucket…this is awesome just making sure you don’t mean a cheese cave fridge?

[@fourseasonsnorth]

Hi! thanks for your question. Yes, we like ours around the 30 day mark. But, we've had fairly consistent results aging our Bleu while wrapped and in a clean bucket in a cool area (the fridge, or a cheese cave, or a clean area in the shop - all of them should work). Now this is an approximate, but we can age it there for up to 5 months I'd say. Any longer than that we're generally likely to vacuum seal it and keep it in one of those aging spaces. A little story here: we recently opened a round of Gorgonzola that was from summer 2020 and are thrilled that some of our Swiss friends who enjoy aged cheeses absolutely loved it! (at this point it's too strong for us though, lol ;) ). Happy cheesemaking!!

[@morgellonsdirect513]

Great video. I do have a question on storage and longevity. Since it's a moldy cheese to start with, how do you know if it goes bad or does it? How do you store it and

[@fourseasonsnorth]

Hi! glad you enjoyed the video:). We've been able to preserve our bleu fairly long when vacuum sealed and kept in the fridge--say 6-7 months before it begins to be too strong for our liking. If it's not vacuumed and kept well-chilled the mold will likely continue growing and eventually overtake the cheese. For us, we decide if a cheese has 'gone bad' by the the look, smell, and--most of all--the taste. That said, we don't often have much bleu left over to store long-term since we love it most when fresh--about 2 to 3 months old is ideal for us.

[@morgellonsdirect513]

@@fourseasonsnorth Thank you. I used to make mozzarella, but haven't made any cheese in a long time. I'm inspired to try again from watching your fun videos. They take the "scary" out of trying. I would also like to see how you typically store cheese for ripening, if you have a cheese cave or something else you've made.

[@morgellonsdirect513]

@@fourseasonsnorth never mind on the cheese cave request...just found the video!

[@MilkandBerries]

Hi Cheese Twins! Thank you for the Stilton guide. I am wondering if you have ever used (or felt the need to use) an acid meter to help you learn the timing and stages of when the cheese is ready for the next step. You seem to have the feel for it now. I am particularly wondering if a ph meter would be helpful to learn the stages of Stilton. Does an acid meter help ease the pains of learning through trial and error or did you find it to be unnecessary? My family enjoys your videos. Thanks so much for sharing them :)

[@rebekahleskiw7879]

Do you refrigerate cheese once it’s in 5 gallon bucket?

[@fourseasonsnorth]

Yes, we do.

[@mommiefields5128]

Don’t you hate it when the goat puts there foot in the bucket my Mother had goats an sold them to the Jamaicans in Oakland for there restaurants for goat dishes like Jerk Goat you got a good life Cheese Twins

[@ffchrisu]

Hello, in what climate should you ripen this Stilton Blue? Kind regards from Upper Austria/Austria Great video!!

[@dalelusk2151]

What animal rennet are you using or vegetable?Thanks.

[@fourseasonsnorth]

We use kid rennet from Walcoren in Quebec. www.walcoren.com/

[@AvelinoMonteiro]

Hi, from Azores Portugal, first of all I would like to say that you girls have the most beautiful energy, bless you all from my heart to yours! In Azores there is more cows then people, so I have access to plenty of good quality cow milk, now the question in case you have the answer, are the MA11, C90 and C11 the same quantities for cow milk? thank you, loved your videos. P.S. just a suggestion, you should have an affiliate link for the cheese making website, it is the minimun that people could do, to make it up to you all for sharing all that valuable information.

[@fourseasonsnorth]

Hi there Avelino Monteiro! thanks for your comment / question and sorry for taking so long to reply! Thank you - that's great to hear and we're so glad your enjoyed the video That's great you have so much cow milk to make cheeses with! have you had some good successes since making this comment? As for the cultures, as far as I know they can be used interchangeably with cow and goat milk - shouldn't be a problem and if it is we haven't encountered it. Not sure if we'll do the affiliate link but thanks for the suggestion! We do have a Patreon Page if you or others are interested to support us that way: www.patreon.com/fourseasonsnorth All the best to you, and especially in your cheesemaking adventures!!

[@andreevaillancourt2177]

This is my most beloved type of cheese. It truly looks awesome. Curious, I remember us sloshing a bit of brine water on the outside of the cheeses when we turned them to prevent unwanted molds from growing on the outside etc. How come you don't use this technique?

[@fourseasonsnorth]

Thank you! We have done the brine washing technique in the past but have actually more or less forgotten but had good results nonetheless! Maybe we'll do it again this coming season :)

[@Kenniii3]

That one’s allot of work!

[@heidisnow]

Dearest Cheese Queens - I've seen/read where you smooth down the outside of the cheese before the piercing point, but you don't do that. So, my question is why don't you smooth down the outside? Is it just so you can break off a piece and eat it? Or, just an unnecessary extra step? Or something else? Thanks for all your hard work in making these videos!!

[@stephensullivan1984]

Aw esome

[@deborahriddle5014]

What breed of goats do you keep?

[@fourseasonsnorth]

Alpine with some toggenburg, and a little saanen and nubian.

[@melissablonde902]

My cheese stayed crumble after the 5th day? Tangy idea why? Other than salty it taste good?

[@fourseasonsnorth]

Hi there :) you can find the reply to this question on your other comment, thanks and all the best!

[@melissablonde902]

My cheese did not hold its shape after the 5th day. Other than a little salty. It tastes good. Any idea why it didn’t compress.. it stayed crumbly

[@fourseasonsnorth]

Hi melissa Bonde :) We've had that happen before and the best explanation I can think of is that the curds were too dry (maybe hung or pressed too long before making the cubes), and perhaps not pressed enough initially (not enough weight on top when first put in the press). Also, perhaps there wasn't enough cream in the milk (if you used skimmed cow)? We've been making some skimmed cow cheeses lately and have found those cheeses to be quite dry. Hope that can help a bit with your troubleshooting - so glad you were able to give it a try and all the best in your next cheesemaking adventures!!

[@melissablonde902]

@@fourseasonsnorth Thank you for responding. I use raw goat milk. I’m thinking it was not enough weight initially but it didn’t matter anyways cash my dog got a hold of it on day 7 when I ran to the store 🥺 I do have another batch going right now and it looks good so far. Thank you again.

[@vivianzuniga8814]

Lol! If your sister keeps eating it out of the sink, you won’t have to worry about it getting too salty. It’ll all be gone!

[@nickolascrego5716]

If only you made cheese from cows milk I would definitely purchase some. You ladies are sweet and adorable.

[@fourseasonsnorth]

Haha, thanks! We do make cheese using cows milk. We don't sell any of our cheeses.

[@mollybrown8633]

I just thought I should point out, according to Daniel Defoe, Stilton was originally a maggot cheese. The British were just smart enough to figure out how to keep the maggots out, and that the cheese was a lot better that way...

[@badgermtn]

Well kids I've got some Stilton aging in the cave now for almost a week...whoo hoo! We'll see how it turns out a few months from now. Unfortunately it's your standard cow's milk variety, fully homogenized and pasteurized sub-standard Walmart stuff. We deal with what we have at our disposal.

[@matthewlivergood9624]

Have you ever thought about creating your own kind of cheese? Like experimenting with cultures or using the culture naturally in the milk? Have a great day!

[@phaedrabacker2004]

Wow! That was a interesting video. I learned quite a bit. Bleau cheese is my favorite.

[@fourseasonsnorth]

We've done some variations on certain recipes, but maybe we'll have a "Biegel Cheese" someday!

[@matthewlivergood9624]

@@fourseasonsnorth I will be waiting for when you make that video! God Bless and have a wonderful night!

[@azizkebabi3824]

😍😍😍😍😍👍👍👍👍🙏🙏🙏

[@vanessacouve8847]

You are so funny

[@Noone-rt6pw]

Just think of everything everyone enjoys and loves today, it all came from Europe!😂😂😂😂. Electricity, lights, a/C/heat, stoves, cars, aircraft, refrigerators. Then things as hamburger, chicken, and CHEESE!😂

[@SEMPER-FI-777]

👍😇🇺🇸😎

[@johnbelcher7955]

It wasn't actually made in Stilton, it was a family member who sold it in Stilton!

[@sbpierce9987]

Gor gon zo’ la is the pronunciation

[@porterbrewer9349]

Where is England?? Signed- The American Educational System ; }

[@matthewmoore9257]

Is her entire handful a tablespoon? She either has tiny hands or she really loves salt.

[@laurenmoody1742]

If I send you the money will you just ship me some raw cow milk please 😭 I can’t buy it here 😔

[@ajinpnw6221]

Look in your FB market place for raw milk for pets and can find that way.

[@benjamindejonge3624]

Sanitised, pasteurised, disinfected, sterilised , are different things, Cary on girls

[@ludovica8221]

why use the word "Bleu" (French) to describe an English cheese? Stilton is a blue cheese not "bleu" They dont even sound alike blue (bloo) and bleu (blur)

[@russellweber3466]

There are several very valid reasons why Jesus Christ rose from the dead on Sunday, the Son of God and Blessed Mary established a New Covenant, making Sunday the sabbath, and Christ established 7 sacraments, baptism, Holy Communion, confession, to name 3. And Jesus Christ established Christianity, the Catholic faith with his mother Blessed Mary being the 1st Catholic convert, and the Messiah made Saint Peter the 1st pope, thus establishing apostolic procession. That being said, this was a quite interesting cheese making video. In the New Testament God revealed in a dream 3 times to Saint Peter that any animal or food fit for man to eat, when blessed in the name of God, is copesetic to eat.

[@RidgeRunner5-]

That looks toxic.

[@fourseasonsnorth]

Lol :) maybe it looks that way but there's a lot more toxic stuff out there these days than raw goats cheese that's for sure!