Small Blue Cheese (Petit Bleu)

Want to make a blue cheese in less than 40 days? Easy! Make it small or as the French say Petit. This cheese uses aromatic mesophilic and Penicillium Roqueforti to create a delicious, quick to ripen, small blue cheese.
Starter culture used Mad Millie Blue Mould Blend Single use sachet; www.littlegree...
Rennet Chymax Plus IMCU 200; www.littlegree...
I recommend our Camembert Cheese kit for this cheese; www.littlegree...
Check out my other cheese tutorials; • All Cheese Making Tuto...
Help fund the next cheese making video by pledging your support at Patreon; / greeningofgavin
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...
recipes
and for the Little Green Cheese Podcast, visit www.littlegree...
Follow on Facebook;
/ thecheesemantv or
/ littlegreenworkshops

[@boop5577]

"Welcome back, curd nerds" Instant channel subscription. Curd nerds. Beautiful.

[@GavinWebber]

Many thanks for the sub!

[@jeroenkuppens7626]

They look so disgusting but I really admire the craftsmanship

[@justkys1545]

Jeroen Kuppens never been a fan of blue cheese

[@grnman86]

"Lovely quick cheese!" - 38 days later

[@jep9092]

Faster than some cheeses

[@cup_and_cone]

Your videos are getting me inspired to add cheese making as a hobby to my beer brewing! Subscribed.

[@GavinWebber]

Give it a try, it is most relaxing. The cheese would be great with home brew beer!

[@BuggyDClown-gh8ec]

Gavin Webber make Casu Marzu next

[@1stTimeVenture]

Genji Shimada NO maggot cheese, thats not only gross but could be dangerous to ones health if you do not chew all the maggots...

[@BuggyDClown-gh8ec]

Manic Morzan yManic Morzan yh it's gross af

[@1stTimeVenture]

Genji Shimada im sure its fine, but i just could not bring myself to eat cheese, that flys have laid their babies in..and they hatch, and you eat it. I would not be able to..i guess just the thought.

[@julienweems6166]

Friend: "ew, there's mold on my food, Its ruined!" Me:

[@AtomicShrimp]

Wow, the soft version does look really nice.

[@PicaMula]

Oh neat! Nice to see ya around these parts Shrimp XD

[@MrBadhan95]

I'm gonna call him Cheese-man because not all heroes were capes. This guy is awesome for making such great cheese for us to watch. 😊

[@sweetness4j1]

haha

[@HoaLe-st1zn]

pimxes

[@this_is_petro1700]

This guy is a Gouda among men

[@julesverne2563]

Underrated comment tbh

[@daemoh3696]

@@julesverne2563 its good depending how you say it. i say it like 'Gowda' instead of 'Gooda' so it didnt make sense at first lol.

[@AG-io5wr]

It's pronounced "HOW DA" in the Netherlands.

[@MichaelEllis1]

So glad KZbin recommended this channel to me. I've wanted to try making my own blue cheese. This video might just push me over the edge to try!

[@GavinWebber]

Give it a go, you'll love making your own cheese Michael!

[@cyndifoore7743]

Michael Ellis I have to make this and some artisan sourdough bread, throw in some tapenade and my pepper relish and we’re set!!!

[@nickbarnett8875]

Love blue cheese. Looks gorgeous 😋

[@Azusafied]

subscribed! love your soothing voice and your cheese making tutorials!

[@GavinWebber]

Thanks for the sub!

[@jeremybrua5523]

can you use the mold you scrape off as a starter to make more blue cheese?

[@GavinWebber]

+Jeremy Brua Yes it can.

[@cyndifoore7743]

I’ve looked at your other videos and didn’t see one on making Fontina, my absolute favorite cheese.

[@maasle]

I've always enjoyed blue cheese, more than other kinds. Almost since i was a kid. Didnt even know you could make them yourself :) Subscribed

[@PKAdventures]

thank you sir, this is EXACTLY what i was looking for! a simple, quick, almost runny blue cheese for my 1st attempt. have you tried letting it go any longer? im curious as to how runny and funky it could get in 2 or even 3 months. this is the first of your videos i have watched, and you got my subscription with it.

[@kovacsi.5812]

i don´t know why i am watching this, but i like it

[@Gwop6]

i don't even like mouldy cheese but i watched 17 minutes of it. cheese therapy

[@cactussmitho3500]

That's a great combo mate, beer and cheese is such a lovely combination

[@MatthewCaligari]

omg my mouth is watering!! They look delicious!!! I love blue cheese.

[@kennypham6296]

ikr

[@Loadarine]

Ewww, it’s minging

[@oscarsalas1]

can I use the removed mold to use it to make more blue cheese?

[@thierrytu]

Yes you can

[@imbe.]

This is so peaceful and lovely. When i was a kid i never liked any mold cheeses or anything. But after maturing to age of 22 i started to be facionated by red mold cheese and blue mold cheese. Now after finding your channel i just feel the big urge to try and make some my self. Its just like those little cheeses are sleeping days, weeks, months or even years and serve you with beatyful tastes. Thank you for sharing your knowledge with us and starting new passions! Thank you! -Chronos

[@Katie-sx5kf]

Gavin, your are my (cheese) hero, and inspired me to start cheese making! I have a question about the petit blue process: what was your schedule for airing and turning your baby blues? My first petit blues went into the aging cabinet today....

[@GavinWebber]

I turned them every 2 days. Well done, hope they turn out okay.

[@marciaboc8672]

I love your videos , you can pull it out with a regular fridge??? Or has to be something special. Also it matters if the fridge door is open often as an usual use ?? Thanks for the videos! I want to make cheese specially camembert I love it in Paris sadly can’t find it here in México so I’m giving it a go!! Just bought everything 🙈🙈

[@lizarowe]

Strange question but could you use the scraped off mold to add it into a new batch of blue cheese (instead of adding the penicilium roqueforti)?

[@Gastaomaia]

É claro que pode usar. São esporos do fungo usado. Mas se o cara quer vender os saches da empresa.....Of course you can use it. They are spores of the fungus used. But if the guy wants to sell the company saches .....

[@schopen-hauer]

its the same cultures so yes you can

[@AlchemicNeedleworks]

Yes

[@porkfied]

I saw that too and thought the same idea.

[@TeenWolfFan1011]

I hate blue cheese but my mom absolutely loves it. One of these days, I’ll attempt to make it once I get the money for the ingredients!

[@eyeswideshut2800]

That's so sweet, make it for the holiday, buy some blue cheese for culture if you can't order it.. good luck

[@jameswilkes6091]

2 People, in a week? You call that "Demolished"? Dude I'd have wolfed that down within 2 or 3 days, haha!

[@maasle]

Would have been gone in 2 hours here ;)

[@jocaingles8464]

They eat several kinds of cheese I guess. The fact that it lasted with variety is a mark of the final result.

[@Belta-kw2bm]

Would of been done in one night here

[@michellem449]

Gavin, in the recipe it states 4 tablespoons of salt but in the video you say to add only 1 tablespoon of salt to the curds. I’m just wondering which one is correct? Thank you so much for your help and for sharing your cheese knowledge!

[@fozzyfoster]

literally just found this channel and I'm already a curd nerd! I need to start making my own cheese! which cheese do think would be best for an absolute beginner to have a go at?? cheers

[@GavinWebber]

+Matthew Foster try Caerphilly as it only takes 3 weeks to mature.

[@alexsat225]

Hi .nice video, like always. Will this o e Go ok with row milk?

[@k2bigtime]

I watched this video before sleeping. All I was dreaming about was cheese.

[@nadinerance9167]

This is oddly relaxing

[@Johannes4233]

Nice videos, you've earned a subscription from me as well. What cheese do you think turned out best for you? I'm also thinking about trying some cheesemaking.

[@GavinWebber]

I think the biggest and best surprise was Tilsit. It was my first washed rind cheese and was amazing! Farmhouse cheddar is good, as well as Caerphilly. In fact, all the cheese I make is good. Jarlsberg is a great substitute for swiss cheese.

[@drlecter3536]

I do love cheese alot .. but after watching your videos since only yesterday , I really want to make my own cheese .. thank you ♡

[@Erlanggaaaaaa]

Hi Gavin ! what's the easiest cheese to make (based on the ingredients) since live in Indonesia and it will be difficult to find the ingredients

[@GavinWebber]

Ricotta and Paneer. You should be able to source the ingredients at the supermarket.

[@glennlopez6772]

Hello Gavin! This is from India. Not so long ago, some people here tried to make cheese with only rennet. Nobody knew about the cultures required. Reviews of Indian gourmet cheeses were disappointing, although it was said that name specific cultures were used. So when I watch videos such as yours I know these cultures are not easily available and available only through the internet which could be risky. With your video many will realise that cultures are required. With processed cheeseses here, the amount of matured cheese component seems minimal. You have the know how to highlight such concerns. I came to know about these things through my brother, a microbiologist who expired long ago. We did some things at home and it was very interesting. Even the raw cheeses smelt good. Thanks for the video.

[@thyartiswaffles758]

I'm currently a culinary student at The Art Institute of Ft Lauderdale, Florida, USA. I've always been intrigued with making fresh foods at home, however I share an apartment with 3 other people. Would it be possible to make homemade cheese in a normal apartment, I don't have a basement or a 'cheese cave' to store the cheese. Also is it more cost effective to make your own cheese rather than buy it at a store? I would love to get a response, I'm really interested at making cheese at home!

[@GavinWebber]

Sure it's possible, but you limit the types of cheese you can make without a cheese fridge. Here are a few suggestions which I've made video tutorials for; Bel Paese, Ricotta, Paneer, Quick Mozzarella

[@miramagana]

I don't even make cheese but each night I like to watch a video from you. It's like a really cool edible science experiment! I love it!

[@bigbossdaddy5354]

Ms. Mag's Obsessions shut up go away

[@voosum]

@@bigbossdaddy5354 rude as fuck

[@Tony-ot6ym]

I just wanted to say your videos are simultaneously amazing, informative, and relaxing. Don't change a thing :) One quick question from someone who has never made cheese before: How can you tell the mold on the outside is what you wanted? In other words, if some other undesirable bug made its way in there and established a culture, would you be able to tell somehow?

[@GavinWebber]

As long as the mould is blue-green all over, it's good to go. The only real issue would be black mould (poil de chat), which needs to be wiped off with a brine and vinegar solution. This type of mould only occurs if the cheese is too wet on the surface.

[@Tony-ot6ym]

Sounds good, thanks for the info!

[@stevengraves9495]

If you continue to advertise for Trump I will be unsubscribing. I love your videos but we must make a stand.

[@GavinWebber]

I don't get to select the ads that I show on my channel. Google does.

[@stevengraves9495]

@@GavinWebber I do not understand all the workings of KZbin's ads but it seems like content providers such as yourself should have a choice as to the advertisers who bombard their subscribers with products. If the NRA, KKK, IRA, white supremist, or neo nazis would you feel the same?

[@eyeswideshut2800]

@@GavinWebber good to know Gavin, cheese is political and we can't stand for Republican curds..😂

[@andystokes8702]

I have made this cheese a number of times. The worse thing about it is that it turns out slightly differently each time, I guess that's to do with slight variations in the milk etc The best thing about it is that it turns out slightly differently each time, you never know exactly how it will turn out until you bite into it.

[@Moorvale55]

As a Master Stilton Maker and member of the Stilton Makers Association of England : pierce it from the side as well as from the top and bottom. Just see the difference!. Good video mate. ATB.

[@GavinWebber]

+Moorvale55 Thanks for the tip!

[@schopen-hauer]

hi can the blue mold be used to do another batch of blue cheese?

[@SBVCP]

Thans to your videos Gavin, altho i dont dare to make hard cheese, soon i will experiment doing Milk ---> Cottage ---> Whey ---> Ricotta ---> Whey ---> Mysost (we will see if want to spend that many hours reducing)

[@judithknowles1533]

Mine are really coated with green/blue very stinky mould but I’m not due to wrap until the 7th Sept. They’ve been in their box for about 10 days. Should I still wait?

[@georgeprout42]

I'm about to make a batch, this is the kind of comment I was looking for - people actually trying to make it. Pointless me advising anything 6 months latter, but what did you do/how was it?

[@mitchellmull9548]

I enjoy brewing beer and have now been getting interested in making cheese because of your videos. Thanks for the awesome technique

[@BuddyGtr]

Can you use the mold you scraped off as a starter for your next batch of Petit Bleu or must you always purchase more starter?

[@GavinWebber]

Yes, you can reuse the P. Roqueforti in the next batch, but will have to add more starter culture.

[@traceylokemaysim980]

I like watching these videos. There will come a time when I try my hand at my first attempt at mozzarella. :) But my goal is gouda. Yum!

[@georgeprout42]

How're you getting on? Mozzarella is fairly easy, and is far better than shop bought.

[@jimmyfallon9761]

Why when you scrape mold off you don't scrape all of it and there's a good amount of mold left on it?

[@GavinWebber]

Because there are natural indentations in the cheese where the mould remains. It adds to the flavour.

[@goatgardenfarm9708]

I want to try this recipe does the mold size matter? The aging time is very appealing, ❤️ur videos!! Thank you💛💛💛

[@aekmkh4986]

Hi sear Does this aging processing done one room T° or in the fredge I have trying it but without rennet and i have cut small peas of blue cheese(i havnt pncllium) I have let it at room T° (after all the other staps like you ofcours) into 3 days , there i have sneefing alcohol so i turn it in the fredge , finaly i hav this blue chease but the smell that i have it is difference from rockfort cheese ther is no smell purhaps like camembert

[@marciapatriota4214]

Can I use the mold you took out of the cheese to make more cheese?

[@thierrytu]

Yes you can!

[@dickfishmcstuffpants4288]

I feel bad as an American for still using the imperial system

[@georgeprout42]

Dollars are metric (made of 100 cents). Vape shops give the nicotine strength in mg/mL, and it's the 100 metre sprint or 10k run in athletics. Wine bottles are 750ml, 35mm film (remember that?!) a 3.5" floppy was actually 90mm. There are plenty more examples where the US don't realise that they do use metric, but certainly in most science or international fields it'll be metric, behind the scenes at least. NASA went metric in 1990, the US military in 1918 and I'm sure you know what a 9mm round is. I'm not taking the mickey; here in the UK we also have a mixed up hybrid system, but I think you'll find that the US is more metric than most people realise. And our pint is bigger than your pint, cheers 🍻 😉

[@tronclay]

I cant get over the entire idea of purposely eating something that's molded... Growing up I absolutely despised cheese unless it was on a cheeseburger or something and even then still only sparingly. When I got older my tastes changed a bit and I started to enjoy good quality cheeses but one thing I still haven't been able to get past is the idea of eating straight up mold... It just doesn't seem right. I remember watching a video where some people brought different cheeses to people in places where cheese just wasn't eaten, like Africa. When the people there smelled and saw the cheese they acted like it was almost poisonous! They wanted nothing to do with it, said it was old and rotten and not supposed to be eaten... It was very interesting. These were people that commonly eat insects and other things that people in the UK or US would deem as not edible and as being disgusting yet at the same time they think of cheese in the same way when it something that we over here look at as almost being a "fancy", sophisticated food...

[@tronclay]

Trust me I don't need a lesson in culture from someone that's probably a 30 year old man who is a fan of My Little Pony.

[@tronclay]

Uneducated? Because I made a comment that was truthful and expressed my opinion? Sounds like you are just getting all pissy about the fact that im not jumping up and down waving my arms screaming about how much i adore cheese. Honestly, beyond that I cant even fathom what the fuck your problem is here pal. You point out that differences between countries and people is called culture as if I didnt understand the concept when the only reason you replied to my comment in the first place was BECAUSE i brought up the differences IN culture regarding cheese. Go pet your Princess Sparkle pony shaped pillow.... You know, the one with the mysterious hole cut out on the backside.

[@RNG-999]

You both are cancerous. The MLP fan is worse though.

[@antonk.2748]

Do you drink beer? wine? cider? Do you eat yoghurt? Sour dough bread? Sauerkraut? Use vinegar or soy sauce? Have you ever eaten chocolate or something containing citric acid? All these products use microorganisms. There is a great difference between pathogenic microorganisms and your Penicillium camembertii, Lactobacillus or Saccharomyces bayanus. Your argument is a bit like " There are poisonous plants, so I wont eat cabbage or cucumbers". You pretty much cannot escape microorganism in food, because they are in (or their products are) 90% of the stuff you can buy in the supermarket, and there is nothing bad about it. The molds on cheese are used since thousands of years with no adverse effects. Of course, everybody is free to eat what he likes, but there is no health risk or "logical" reason behind eating blue cheeses.

[@Bloblom]

It's been proven that some molds on cheese are very healthy though, and can protect the heart or serve as antioxidants. Tons of bacterias and molds are good for us. Penicillin -> mold B12 vitamin -> bacterias (only bacterias can produce this vital amino acid) Lovastatin (lowers bad cholesterol) -> mold Cyclosporine (vital after an organ transplant) -> mold I could give tons of other exemples as most drugs are coming from plants or molds/bacterias Also many foods and drinks are made or contain good bacterias and molds as someone said earlier in the comments.

[@tiffanysmith5823]

Consider me a new Curd Nerd! Subscribed!

[@GavinWebber]

Cheers Tiffany!

[@noahstrickland5750]

OMFG I just got the Ouija board ad with headphones on I ripped em off so bad m8

[@ChrisPBacon-rs9iv]

i feel, i was on mi toilet when i got a trump ad, i sat there crying, im still on th toilet. hbest shit of mi life

[@benjerry8987]

I wonder. Does the blue mold keep you from getting sick?

[@Imafriggingoddess]

Never knew I had an interest in cheese making. Turns out I do. Thank you youtube rabbitholes. Awesome channel mate!

[@shonitagarcia3222]

I like this video. That was cool seeing the draining part in fast forward of hours to seconds. Very nicely done. Thank you for sharing this.

[@themechanic6117]

no interest in cheese at all, yet I enjoy your videos. good work

[@GavinWebber]

+The mech a nic Cheers!

[@angelicovers]

I'm afraid of moldy cheese, but I LOVE your videos!! Great work, Mr. Webber!

[@GavinWebber]

+Angelica Sciacca Thanks Angelica! Don't be afraid of the mould, embrace it. Mould is all around us, but this type enhances the flavour to an amazing degree!

[@shasterdhari]

Gavin Webber Can you explain to us how mold isn't dangerous? I grew up taught that moldy food is bad, like all mold is the same. If I had cheese in the fridge that developed mold, it had to be thrown out. Just a video about mold would be great.

[@stolenname94]

SimmonSays mould comes in both good and bad forms. The particular mould found in blue chesse is completely edible and won't cause you to be sick. You are surrounded by all sorts of germs and bacteria all the time same thing applies not all are bad and most are actually helpful and even vital to your life.

[@aekmkh4986]

Hi sear What will you doing with this bleu coat that are you remove it

[@meadmaker4525]

That last blue you tried was so soft it looked like brie. Must have been scrumptious.

[@YuubiTimberwolf]

No interest to make cheese, but damn, i always disliked cheese with mold because, well, mold is not nice. But i seriously want to try it now!

[@soloperformer5598]

Gavin, I'm using this time your petit blue recipe but using 5kgs (just under 5 litres) of milk and see that, as with the little berts I successfully made some months ago, my yield seems to be only around 2/3 of yours. Would the quality of my milk be the main factor in this or is there some little thing I am missing?

[@johnnyboy3864]

my mouth is watering. never had blue cheese but it looks delicious!

[@muzyka4]

Its my favourite channel on yt...bravo!!! I always like to make my own cheese but some of Your cheeses are beyond my supplies...Thats cool that U run a shop and make tutorials. Just perfect. Gonna make some shopping soon. Hopefully U ship to UK...

[@GavinWebber]

Thanks. We do ship to the UK. Shipping cost estimate are located within the cart and checkout! As the cultures and moulds are quite light, the shipping cost should be reasonable.

[@delphzouzou4520]

Beautiful. The last one seemed perfectly matured (a few days more, for my taste). It's like a roquefort with a camembert shape. Mouth watering...

[@bonjour1996]

Omg yes🤤

[@piranasdelcaribe3555]

Nice but I buy the original version. Made Deuchland in germany

[@igaudion973]

For some reason I had the sloppiest curd ever when I did this recipe. Not sure what I did wrong so I left it a while longer to firm before I cut the curd. Still pretty sloppy and took ages to drain. Didn't shape up too well but still tasted great.. I suppose it doesn't have to be pretty if it tastes good. Any ideas what I might have done incorrectly?

[@GardensoftheAncientsHerbal]

You can use a small piece of high dollar cheese

[@chyloebishop]

Can you use himalayan pink salt?

[@GavinWebber]

Fine grade yes.

[@TheIsland991]

Mine have just gone into the cheese fridge. I'm wondering if I should have cut my drying time shorter as it has been very hot here and some blue had started to appear after the 2 days air drying. Is this possible/normal and will it be ok? I've set the cheese fridge to the bottom temp range at 10deg to try and slow it down a little.

[@johnherbin1257]

Gavin, when you put the cheeses in the maturation boxes initially you say for overnight later you say 24 hours. I still work so I'm tring to get the timing down so stuff happens in the evening

[@GavinWebber]

Have a look at the written recipe here John; www.littlegreencheese.com/2016/02/small-blue-cheese.html

[@helioszxc]

i saw you ate a piece of cheese with mold on it. is it alright ?

[@GavinWebber]

+JahJah very strong taste

[@creativeanarchy1]

Other than it being fun to do and being able to get cheese here in the states that you can't import, does the cheese taste any different than what you buy in a cheese shop? How about the taste between something done in a real cave vs. your cheese cave?

[@HTWW]

+creativeanarchy1 And just how, may I ask, Gavin's cave is not "real"? Seems "REAL" to me))

[@creativeanarchy1]

+Георгий Пресняков I'm talking about cheese ripened in a traditional cave vs. his "cave." I realize modern cheese is mostly ripened in refrigeration units unlike how cheese were ripened, in a real cave. Here in the states, we can't import some foods, so I'm just curious as to the differences in taste. Milk does play a part in flavor, I can see wanting to make cheese using local milk and getting a bit of a different flavor, but how much different in taste is it between where a particular cheese comes originates and one produced with local milk and ripened with local conditions.

[@HTWW]

creativeanarchy1 Thank you for a polite and elaborate answer! You see, I wouldn't really know about all of this stuff. I'm from Russia, and I can tell you that only a little part of Russia's population can allow themselves to buy real cheese occasionally. The only high-quality mass-suppliers that we used to have were the baltic states, and the relations with them are severely f****d as of now. A sad story, rly. We've got this "cheese-like substance" selling wide in the supermarkets, and that thing, proccessed with palm oil and with "no less than 70% of dairy component" is an abomination! Kinda brought this onto ourselves. huh... And isn't it ridiculous that Russia has managed to loose even it's few own cheese-making factories? Soviet cheese definitely wasn't the best, but it wasn't the worst... Yeah. Sorry for turning this into a political chat( That being said, here in Israel where I currently live, cheese isn't that good, too. Which is why I'm definitely going to make some cheese of my own one day! Cheers and good luck!

[@GavinWebber]

+creativeanarchy1 Good question. If you have a great cheesemonger nearby, it would probably be just as delicious in comparison to anything you could make at home. Unfortunately for me, there are not a lot of well made artisan cheeses where I live, so that's why I choose to make my own. As for the cave question, a real cave can offer much more than an artificial one. In France where they ripen sheep's milk Roquefort the caves provide the necessary humidity and temperature. Cheese labeled as Roquefort can only be made in those caves, with any others being imposters. Caves also have certain moulds that are perfect for cheese production, so that is why when making cheese at home, we have to introduce moulds like Penicillium Roqueforti and Penicillium Candidum to our mould ripened cheese. Hope that answers your question. Gav

[@nyuppfinning6161]

I have a hard time believing the close up pics at the end is actually the same as the cheese you made? It doesn't look the same as on the earlier videos. Just an observation and I might be wrong but...

[@BillAngelos]

pretty sure that "blue" mold looks pretty damn green.

[@dougsbir]

I made this recipe in half the quantities using four pints of milk but it seemed to take ages to drain in the 2 molds! Do I need to age it the same amount and can I mature it at 10 degrees c in the same fridge as my cheddar?

[@kathykuban440]

Bonjour Gavin, habitant en Belgique je n'ai pas ce mélange de ferments... vous expliquez que c'est composé de culture mesophile " Flora Danica " et de penicillium roqueforti mais pouvez-vous me dire la quantité de chaque ferment si on les prend séparément... merci beaucoup...bon week-end.

[@1981SHERRY]

Why does the curd become so hard instead of soft? N.B. The milk forms curds before adding the rennet

[@devomart]

Why is this so fascinating... I don't even like cheese

[@sloths1085]

man these cheese fanatics have alot of determination for cheese

[@marcusconder2668]

when did the penecillium roquefotre get added ?

[@marcusconder2668]

oh yeah its combined in one culture

[@Otakutory]

I don't make cheese but these videos are interesting

[@LOL-vm8hs]

I watch you from Pakistan. Wonderful work.

[@kostasf100]

Why are the two cheeses different in texture? the first is more hard but the second are more softly ?

[@beachhermit7171]

Poor man’s curd cutter: buy a $10 cooling rack and cut in half.

[@reincarn8tion]

Would this procedure work in a single large mold instead of 4 small molds?

[@IGrowDankBuds420]

How the fuck do I make this without mold, I like staying healthy

[@theyappingvoyager]

Just asking but, what happen if you don't pierce the chese?

[@johngrunewald6616]

thank you from Ecuador. I'm just starting my cheesemaking adventure and want to concentrate on blue cheeses as they are virtually unavailable here. Nor is it easy to find the necessary cultures. As there is no postal system in Ecuador getting things shipped here is only by courier and costs a fortune. I'm wondering if the scrapings from the surface of the small blue wheels can be saved and used to innoculate new batches. Seems like it should be pretty straightforward but I'd love your opinion. Thank you, John Grunewald, Cotacachi, Ecuador.

[@GavinWebber]

Yes you could, but it might be a bit hit and miss depending on the amount you harvest.

[@judithknowles1533]

It may be on here but do I just turn at the specific intervals? Thanks.

[@makhnig3150]

Sevants are your play toys! OR MAYBE WERE😉

[@davidcaruso9123]

Beautiful cheese, great job👍🏽

[@aklnrt]

I was going to make some cheese but I was all out of aromatic mesophilic.

[@MrGlasgow38]

I really enjoy these videos but find the constant showing of the timer on the iPhone, and also Siri a bit annoying, so maybe a kickback there?

[@GavinWebber]

I wish!

[@stancexpunks]

Can you do some close ups of the mold growth?

[@BeeRich33]

I have to ask...how much cheese do you eat? I'm a professional brewer that would love this, but the reward is "a hell of a lot of cheese".

[@GavinWebber]

+BeeRich33 not a lot. I love to share as you'll see in my next video titled Pizza Party

[@shalinchopra4332]

You could dehydrate the mold spores and reuse them for more cheese and charcuterie

[@camboselecta1]

maybe a silly question but why scrape the mould off?

[@sirfishslayer5100]

Gavin, that wheel at the end looked like a warmed Brie! Mmmmmmm.....

[@cokkola]

the little laugh he gives after eating the non scraped piece LOL.

[@yoyobibo3365]

can I use a piece of blue cheese to get the penicillium >> we don not have it at markets

[@adelinek776]

If where I live is hotter than 30 degrees celcius how to make the milk temperature colder

[@lilith666line2]

Cold water bath might work

[@renaissanceman8424]

I have been looking EVERYWHERE for that long container with the elevated draining rack, but I can't find one anywhere. Where did you find it? I am in desperate need of maturation boxes both large and small.

[@GavinWebber]

At the supermarket here in Australia. It is made by Decor and is a cupcake storage container.