This Mead-Washed Cheese Smells Incredible!

[@drika_world]

Yesterday I made my first cheese! I made a Gouda . I'm Brazilian and I just moved to a farm in WV. Your videos have helped me with this transition. Thank you ❤

[@jmilkslinger]

Congratulations on the Gouda! Where are you in WV? I grew up in Tucker County and then Mineral County...

[@drika_world]

@@jmilkslinger thank you so much! We’re in Wardensville, Hardy County, Virginia border.

[@papasmurf9146]

It was kind of nice to see my favorite cheese making channel with my favorite mead making channel up in the background. On a side note, I found a (I assume) cheddar that I made over a year ago, vacuum sealed and stuck in the back of the fridge. It was still good, no mold, nice and sharp. I'm sure I made it after watching a few of your videos.

[@sambond0079]

Hi Jennifer. Greetings from New Zealand. Just found your channel after making my first cheese (MOZARELLA!!!). Your enthusiasm is awesome and you make me smile. LOL! Looking forward to trying out some of your recipes - scaled down ones as I don't have any cows and good milk here is about $24 a gallon! Maybe I'll get a milk cow!!! Anyway, just wanted to let you know I'm enjoying binge watching your videos and learning lots. Thanks for all the work you put in to making these. Love your work! ;)

[@jmilkslinger]

$24/gallon?! That's wild!

[@dalemarshall8727]

Youve inspired me. My cheddar is nearly ready to press. Bought the press yesterday. Buying a cheese cave this arvo. So excited. Got up really early

[@jmilkslinger]

Whoo-hoo!!!

[@robertswietochowski6452]

I would add CaCl2 before milk heating and culture application but I understand that recipe is something to follow. Overall massive maturation job and fantastic result. I wish I could taste it with good bottle of Cabernet ....

[@amusicated]

I love the video edits 😂 The cheese looks beautiful

[@victoriasakkidis7248]

Well done, Top stuff, think I’ll give it a try my self. 👍

[@davidpark285]

I would recommend to mill the curds with the tea mixture if you want that somewhat strong or significant aroma to flow in your mouth when you bite the cheese every single time. I have tested out this on my cheeses and appears that milling the curds with something that causes the flavor during the duration or when aging the cheese as it continues, is whole lot more stronger than the aroma and even the taste of it when just dumping the cheese into the brine. Hope this helps.

[@jmilkslinger]

Good idea!

[@ericfoster3636]

Beautifully Done Friend! I wish I could taste it. 🙂

[@sherylh4780]

Thank you for your time and the video!!!!

[@bryonygrealish6663]

Ooo! I haven't made Mead in forever!

[@jurgendorneburg]

Thanks

[@jmilkslinger]

Thank you!

[@asw19B100]

Curious what the piece of the triumphal organ music is? Great choice.

[@jmilkslinger]

It's from TuneTank: Divine Pipes

[@jurgendorneburg]

Good Job and your Monthly Allowance is on its Way.Just came back from Fishing/Camping thats why I am a little bit late.

[@jmilkslinger]

Welcome back!

[@merranoneill2407]

It's really similar to the Murch Gruyere?? different pressure in pressing, We're loving the Murch Derby which I'm doing with pepper and garlic- goes down a treat!

[@jmilkslinger]

No, it's quite a bit different. Less meaty, I think. Softer. That seasoned Derby sounds fabulous!

[@Erika70079]

This looks amazing! Im going to attempt blue cheese for the first time using blue mould from my favourite store bought cheese. Do you think this would work with b-linens?

[@jmilkslinger]

You mean do I think this cheese would work as a blue cheese? If that's what you're asking, then no --- blue cheeses require a method that's quite different from this one. Check out my Full Moon Blue recipe, if you want inspiration...

[@Erika70079]

@jmilkslinger Hi, no, I was wondering if I could take some of the growth from the rind of a store bought cheese and use that to inoculate milk for a new cheese.

[@jmilkslinger]

@@Erika70079 Short answer: yes. Long answer: I haven't done it, and I think there may be a middle step (like perhaps spreading the store-bought cheese on a piece of bread and letting the culture develop and then harvesting it and THEN adding that culture to the milk), so I'd recommend doing some research. I know there are KZbinrs who have done this (like Fred, the French-Canadian cheesemaker, I think), so they'd be a good resource.

[@51rwyatt]

When I make cheese like once every few weeks I get a bit tired of it by the end. I can't imagine having to deal with 6 gallons of milk ... per day. I hope that slows way down seasonally.

[@jmilkslinger]

It IS tiring, and yes, I'm on a break right now. It's lovely.

[@Erika70079]

Have you ever made ziergerkäse? A German whey cheese soaked in wine? Pg 260 in Ricki Carroll's book.

[@jmilkslinger]

Not yet, but one of my friends did and I got to taste it.

[@tejaskalekar89]

It's really nice the cheese made by you...nice recipes....but please give ingredients details while making cheeses..it will help to make proper way like you....

[@jmilkslinger]

The ingredient details are there! (You might have to pause the video to read them.) And the recipe PDF is available for purchase at milkslinger.com

[@mariomene2051]

Don't you think having all your different cheeses side by side, so that the cultures on each of them are getting on the others, might be making them taste similar?

[@jmilkslinger]

Possibly, but I think the similarities have more to do with the make/ingredients. The open, natural-rind cheeses in the cave are actually quite varied in appearance/molds....

[@zip3201]

Hello i have a question i was hoping someone could help me and answer. Ive been making clabber for years but just started a fresh batch with a newly freshened heifer and the milk takes days each time to turn into clabber. Everytime no matter how much or how little i add from my previous clabber culture. Does anyone know why this could be?

[@jmilkslinger]

Not sure... If the milk is too new, maybe that could be the problem? Perhaps wait a week and then start from scratch again?

[@F.K-ARTCHEESE]

We are always surprised by the results.

[@jmilkslinger]

Ain't that the truth!

[@laurenloertscher1319]

I gasped a little when she cut the cheese open

[@rickvangunten4800]

A pinch and a smidge.........my kind of cook. Watching your taste test made me head to the fridge for a slice of cheese. Unfortunately not home made.....>

[@jmilkslinger]

You have no idea how hungry I get for cheese when editing the tasting portion of my videos!