Mead Washed Alpine Cheese - Not Like Appenzeller 😉

Made in the alpine style, this delicious mead washed cheese is a delight to the eyes and the tastebuds. If you like any kind of swiss-style cheese, then this one is a perfect match for you, with a Brevibacterium Linens twist and spiced mead overtones.
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[@tofty21]

This looks like one of the best cheeses ever. I’m going to try this next week with raw milk and mead made from my own honeybees. I can’t wait!

[@ZGryphon]

I would try making the mead with honey, rather than the actual bees. Just a suggestion. ;)

[@tehfiredog]

@@ZGryphon Yes... less stings that way, believe it or not

[@captainvegas4823]

Gav's family knows what it means to be served by the god of cheeses. The most delicious royalty.

[@technoholican]

I absolutely love all of your videos. I don't think I'll ever make cheese myself but watching you do it and following every step feels like I'm doing it myself. You are the greatest Gavin!

[@artemisalexandria1399]

Thanks for these fun cheese making videos! Prayers for you, your family, and those watching!

[@cactusmann5542]

I tried my luck making cheese. Here's hoping it turns out OK.

[@MrDeath2iPod]

Good luck!

[@epadams1975]

Good luck. I've been making cheese for about a year now. I'm still figuring it out. (I sometimes struggle with moisture content.) It's a very forgiving process, but the slightest change can alter your product. That being said, following Gavin's recipes, I've never failed to produce a cheese. It's just not always exactly what I expect

[@vincentcolavin]

Let us know how it goes!

[@jameswallace9906]

Update?

[@Rocker-1234]

its alway so wholesome seeing you loving your craft and getting excited whenb stuff goes better then expect

[@ecliptix1]

"Totally not Appenzeller" or "I Can't Believe it's not Appenzeller"

[@bruceneely4859]

Looks like a wonderful cheese, the doggos really went for it. Keep up the good work

[@henrydickerson9776]

This seems like a good way to ease people into washed rind cheeses. My first experience with Limburger was... I wasn't ready. Over a decade later, I developed an appreciation for it. This would have been a far more positive entry into that type of cheese.

[@jimothyfarthammer]

I'm overjoyed that a new cheesemaking video was in my feed today! Thank you!

[@funkyole1125]

Not sure about anyone else but my mouth is watering!

[@thomaisdefois]

Great!! Thank you sir :)

[@DointheMost]

Next time you need some mead, hit me up! We do how to make mead videos and have a huge surplus in storage. :)

[@senseitauntaun4283]

The small eyes remind me of a cheese that seems to have gone extinct over the past decade in my area of America. Lorraine Swiss Cheese. It seemed to only exist in a region around St. Louis Missouri. Stores from Indiana to Kansas sold it. It was my favorite. Now it's completely disappeared from stores in St. Louis.

[@shaneh5316]

Thanks gavin just made this cheese fingers crossed so you’ve cost me a lot just bought second cheese cave I use bar fridge as they are designed to sit at around 10 thanks again

[@OblivionisNai]

I'm gearing up to try making cheese myself in the near future thanks to your channel. My brother-in-law loves mead so I'm going to have to give this one a shot!

[@twistedphoenix]

Love the Mead wash! and the air quotes

[@highmeadowfarm4081]

Great video. Can't wait to make this! Thank you for sharing.

[@benjamindejonge3624]

Love the idea with moad I’ve heard ones off Madeira wash though.

[@phileas007]

It's so cute listening to you try to pronounce the name. Love the channel.

[@another51]

Thanks again for the inspiration Gavin, I'll make this one when my honey mead (your inspiration again) is ready

[@GabGirl56]

Absolutely L O V E the apron!!! It’s divine!

[@LaurianBotez]

this is soo relaxing to watch and inspiring!

[@dexterne]

C'mon Gav, don't you want the Appenzeller comission to invite you to Switzerland???

[@victoriajasinsky5104]

Where can I buy that apron? I think my cheesemaking success depends on it.

[@GavinWebber]

www.cafepress.com/cheesemantv.1847909759

[@rodgerdodger280]

only recently found your channel - enjoy your presentations, what equipment do you use to maintain the humidity and temperature whilst curing

[@danpryce]

Another must make cheese! Gonna need a bigger cheese cave! 🧀🧡

[@wouldchuckfishingchannel8681]

I really enjoy watching your videos, but I was wondering if you turn off the stove at each temperature stage or do you keep the heat going and attempt to maintain that temperature?

[@GavinWebber]

I use this method now; kzbin.info/www/bejne/q3WmhYeAn7udr7M

[@jameswallace9906]

Looks great

[@soleneguelaud4691]

hello Gavin, Thx for you Vidéos! What do you use Thermophilic Culture for this cheese? M0T92? It's possible to add tow thermophilic culture differents Propionic Shermanii and Ensyme Lipase?

[@pgauldie]

I was thinking to help your channel to get independent testers and then came hamish his exitement spike volumes

[@PatriciaGauci]

I’m excited to try making this one - I have a buddy who makes mead. Just wondering whether you added the B. Linens to the mead right before the washing, or if you “bloomed” the B. Linens in the mead for a few hours before washing? Great video as always!

[@GavinWebber]

Yes, good point. I did add the b. Linens to the mead about 6 hours before I washed it

[@Elandril123]

@@GavinWebber Doesn't alcohol in the mead kill the bacteria ? How strong was the mead ?

[@GavinWebber]

@@Elandril123 no, it didn’t. About 13%

[@rafaelbraun4690]

@@GavinWebber What's the purpose of Brevi bacteria? Only in the color of the rind or does it interfere with the flavor and internal chemistry of the cheese? Thank you very much.

[@GavinWebber]

It’s a ripening bacteria that helps to create flavour and softens the paste.

[@hofihofmann2857]

You forgot to mention the "secrete recipe" of the Appenzeller. Here in Switzerland there is a lot funny adverting in the tv about that.

[@hofihofmann2857]

kzbin.info/www/bejne/mZnLkKtng7lrrpY

[@soulbrother1143]

I have ghost pepper mead I made I'm going to try this with

[@jenniburnsartist2094]

That looks amazing!! Shoot, now I need to make some mead. ;) Thank you for sharing, i REALLY love your videos, so helpful and I'm learning so much. I have questions about some of my cheeses, is there a membership I can join to ask questions?

[@GavinWebber]

Yes, but it is free. Every Sunday morning my time I do a live Ask the Cheeseman stream; kzbin.infolive

[@jenniburnsartist2094]

@@GavinWebber ok great, I just joined as a monthly supporter. Thanks again for all the great videos and sharing your knowledge

[@CatzHoek]

Wir sind die Appenzeller, wir fressen den Käs mitsamt dem Teller!

[@stuffhere107]

Gav, have you heard of Pecorino Toscano? It was my favorite cheese but our grocer stopped carrying it.

[@ruanmuller3577]

Gavin will the cheese still taste good without the last two steps (wash & mead) you performed?

[@GavinWebber]

Yes, it will be a bit like Gruyère

[@donnaalmon3887]

Hey Gavin. I just made this cheese yesterday with the intention of washing it with a dry white wine as your suggested was a substitute for mead. But I began thinking about this as mead is sweet and of course a dry wine, is not. Have you tried this with a dry wine, or could you comment on it. Also, as this is my first washed rind cheese, what spices would you recommend adding to the wine?

[@whobeme10]

lol i feel a kinship with the little white dog

[@Foggyblonde1]

Thank you for a great recipe. I’m making the cheese today but I don’t have the patience to wait for homemade mead (although, I will make some in time) I bought some at a meadery yesterday. My question is will the type of mead make a difference? Your mead didn’t look bubbly or like champagne, the mead made around us is more like a champagne. The mead I chose was a carrot blossom mead that is very hoppy like, almost like a beer. At least it smells like beer. I thought it would go wonderfully with cheese. Your thoughts? The mead I bought was Heidrun Mead from Point Reyes Station, California.

[@GavinWebber]

It will work fine. Just let the mead go flat

[@Michformer]

Scharfe Maxx’s another Swiss treat with an aromatic kick. Think of it as a creamier and spicier Appenzeller.

[@matthewyounger6834]

I've heard about Scharfe Maxx. I'd love to try some and/or see a recipe for that.

[@tamertopal7848]

Another great video. Thank you, Gavin. By the way, you have shown wash with B. Linens+mead. How many times did you apply it?

[@isaiahdavis4200]

When using unpasteurized milk, would you still add calcium chloride?

[@GavinWebber]

No, but sometimes it helps if there are low milk solids in the milk near the end of lactation.

[@svenkollskegg3812]

Looks and sounds delicious! :)

[@elricthebald]

As a mead maker you scared me a bit at first. But you did it justice. 👍🧀

[@curdnerd]

Hey Gavin, I noticed the recipe says to use 3/8th of a teaspoon of thermo, but the video only shows you added 2/8th of a teaspoon. Did you add a third 1/8th of a teaspoon that we didn't see, or did you only add 2/8th of a teaspoon of thermo for this cheese?

[@GavinWebber]

Yes it was 3/8th, I added one out of shot.

[@curdnerd]

Sweet. I'm making this cheese tomorrow. Glad to have the answer before I start. I'm going to use the mead I made using the mead recipe you shared as well. Thanks mate! Love your work!

[@phyrewillow6463]

Thanks!

[@GavinWebber]

Welcome!

[@iamcoolalot]

looks like a beautiful wheel of cheese

[@jhayneartoflife6830]

Delicious!🤗👍👍👍

[@mickscicluna]

Hi Gavin, just finished making the mead washed alpine cheese., just in the press hope mine taste 1/2 as good as yours…

[@GavinWebber]

Fantastic!

[@disiferedisifere8110]

I wonder if this is a good first cheese to make...

[@germanlaso7808]

Hi Gavin... congratulations!!!, great recipe. Definitely will give it a try. I do not have access to MOT92 culture, but I can get SA500 from Hansen, which has everything but Lactococcus Lactis Lactis. Do you think it could work? .... my concern is that, in my understanding, the Lactococcus Lactis Lactis is the one responsible of eye development in this culture. Am I wrong?

[@kk2ak14]

Good as always!

[@Magius61]

Now this is innovation.

[@GeologyTV]

Good

[@rolandgasser6711]

I love Appenzeller cheese.... I am swiss!

[@lindsaymerritt975]

I’m going to have a crack at this Gav but I have no Mead. I do have home made apple brandy that I could add a little Honey to... the flavours would be similar.

[@GavinWebber]

I think that the plain brandy is okay

[@sadiyemamboury8174]

Definştely worth a try. Which thermo starter did you use?

[@GavinWebber]

@@sadiyemamboury8174 MOT92 by Sacco

[@juanjoseolmos7480]

Nice amigo

[@DavidMarvin]

These cheese looks like it would be worth daily washings.

[@amphion_au]

I think this might have rekindled my interest in cheesemaking.. I'll have to get the set of ingredients off you soon.. I mentioned hosting a beehive or 2 at your place in a live cast one day years ago and never followed up on it.. They could potentially go on the roof of your new office now and alleviate a lot of neighbour issues.. Hit me up if you're interested and I'll swing by for a chat..

[@donnalafrance4506]

Gavin which culture ?

[@GavinWebber]

2:13

[@lindsaymerritt975]

I spoiled a perfectly good Appenzeller by washing it daily in Apple Brandy. It overpowers the cheese.

[@adamaxiak5109]

Gday curd nerds

[@Tim.Stotelmeyer]

You are going to pickle your hands with all of the vinegar you spray on them.

[@GavinWebber]

I'm going for the Pickle Rick look 😉

[@petraschroder2502]

Deutsche Übersetzung bitte

[@dexterne]

Btw, I pronounce umami Ooo...Mommy!

[@raphduck3558]

BONUS DOG FOOTAGE

[@GavinWebber]

Indeed

[@rngfactor]

Don't mind me, just looking for the italians

[@cleavergreene1095]

same

[@johnmirbach2338]

😁✌🖖👌👍😎

[@Chino-Kafu]

I like to hang my cheese.