Tasting Artisan Cheese--What Can We Learn?

[@fungi-gal888]

The best cheese channel on KZbin! GREAT job!

[@GiveCheeseaChance]

Awwww, shucks! 🙂

[@paulanderson7796]

Even shop bought blues here in Britain need to be kept a month or so beyond "Use By" date before eating them. We've done this for years. The flavour grows exponentially.

[@GiveCheeseaChance]

That's very interesting! I didn't know that cheese shops did that.

[@paulanderson7796]

@@GiveCheeseaChance People here in Britian get really worried about eating stuff beyond it's "Use by" date. In Britain just about everything we buy in supermarkets (grocery stores) has some such date marking applied. If I buy cheese in such a store I deliberately keep it well past its date. Specialist shops - delis, cheese shops etc. don't pander to such silliness.

[@GiveCheeseaChance]

@@paulanderson7796 I think it depends on the cheese, right? Some have rather short shelf lives--the ones with more moisture. Other cheeses can last for 20 years, like cheddar!

[@paulanderson7796]

@@GiveCheeseaChance Yes, that cannot be argued. There are so many permutations and possibilities. I wouldn't keep ricotta for a year, for example :) Can you imagine how that turn out?

[@GiveCheeseaChance]

@@paulanderson7796 Ha ha ha ha! You really made me laugh!

[@RosieGoat100]

I loved this video. When I started making cheese - I was throwing away my cheese when it was moldy. I like you did Goat milk cheese!!

[@GiveCheeseaChance]

Now, we just cut it off, right?!

[@brandonhines4580]

I just found your chanel its so awsone and you are so kind and informative ty for your hard work!

[@GiveCheeseaChance]

Brandon, Thank you so much for your compliment! I appreciate it. Please share this channel far and wide to grow the cheesemaking-at-home community world-wide! Let's spread the fun!

[@christineestelle2510]

What fabulous content! Thank you so much.

[@wynegg]

Hi Mari Anne i i love tour educational videos can you pls show how to make Reblochon cheese thank you

[@GiveCheeseaChance]

Hello! Reblochon is quite an aromatic cheese (which I love). I hope you will laugh when I tell you about all the objections I get from my family members when I age "smellier" cheeses in my basement cave! 🙂

[@elianasmith6330]

Your videos are incredibly helpful. Please keep sharing such valuable content. Thank you!

[@GiveCheeseaChance]

You are most welcome! Glad you find the content helpful.

[@najwahusseini9804]

Thank you for the delicious cheeses you serve💟

[@GiveCheeseaChance]

My pleasure, Najwa! It is not a bad job to be tasting good cheese!

[@guilhermebechtinger]

Another amazing video! Thanks!

[@GiveCheeseaChance]

Thank you, Guilherme!

[@passionflower0820]

What an excellent video!! Thank you so much. This is so informative!! Great job!!

[@GiveCheeseaChance]

Thank you so much for your lovely feedback! 🙂

[@mariembens1695]

You are a great woman

[@GiveCheeseaChance]

Awwww, that's so sweet of you!

[@PeterBallW]

I’m working my way through all your videos - really great! Is it “better” to use raw milk rather than pasteurized or non-homogenized? When you call a cheese “artisanal” what do you mean?

[@GiveCheeseaChance]

Peter, that is such a good question. Different people will answer differently too. Some people swear by raw milk--that it makes better tasting cheeses. The risk with raw milk, is that it can accidentally be contaminated with pathogens that you can't see, so if you have spent all this money and time making a cheese and it turns out it is destined for the garbage, it can be quite a disappointment. I prefer pasteurized milk that has not been homogenized. Homogenization is a process that reduces the size of the fat globules in milk to very small so they stay suspended in the milk. But this results in cheeses that don't melt as well, in my experience. When I started, all my cheeses were made from pasteurized and homogenized milk from the store. If that is the only milk one can get, then use what you have available. Hope this helped.

[@PeterBallW]

Your answer is very helpful. I have access to raw milk so I think I may take the time to pasteurize it myself. The non-homogenized store-bought milk I have access to is quite expensive. By the way, as I’m going through your videos I see possibilities for other videos that you might want to do. Are you interested in suggestions?

[@GiveCheeseaChance]

@@PeterBallW Yes, definitely!

[@paulanderson7796]

@@PeterBallW If you have access to raw milk from a source in which you have confidence then you're a blessed man.

[@GiveCheeseaChance]

@@PeterBallW Sorry I just saw this now--yes, Peter I would like your suggestions!

[@alteredLori]

BRAVO!!!!! so jealous!