Wow! Thank you for making this video! It was concise and very entertaining. I will be just starting my cheese Journey soon and this has given me inspiration. Thank you again!
@DaleCalderCampobello
2 жыл бұрын
You are so welcome!
@lisetteboucherfortin4775
4 жыл бұрын
Thank you for the video I could watch you for hours and hours ...so interesting ..
@DaleCalderCampobello
4 жыл бұрын
Thank you Lisette.
@Sergejoncas
4 жыл бұрын
yum! cant believe all the stuff you make amazing
@DaleCalderCampobello
4 жыл бұрын
LOL Thank you Serge.
@abbyechevarria5322
4 жыл бұрын
That is so neat, I am really love that I love cheese🧀👍
@chefevilee9566
4 жыл бұрын
These cheeses are great. I do want to get that cheese book. Thanks for the recommendation
@DaleCalderCampobello
4 жыл бұрын
Thank you Lee.
@mizsuzee
4 жыл бұрын
I love your cheese making videos the best! Maybe because I know I'll never invest in all the cheese making paraphernalia that one needs.... but I love watching the process!!!
@DaleCalderCampobello
4 жыл бұрын
Thank you Susan I bought it a bit at a time but I know what you mean.
@isabelramirez4377
4 жыл бұрын
You are so cool I'm going to try this one day it looks like some thing I would enjoy doing=) thank you.
@DaleCalderCampobello
4 жыл бұрын
Thank you Isabel I hope you do give it a try.
@paulmcguire3789
4 жыл бұрын
Thank you for the cheezy video, I do enjoy them all
@DaleCalderCampobello
4 жыл бұрын
Thank you Paul.
@HBrooks
4 жыл бұрын
thank you for the sous vide idea! ive been using the still-hot water from sterilizing as the initial water for my in-sink hot water bath. saves a lot of time and gets the milk up to about 89 F before i have to drain some and add more hot water. the sous vide attachment would help keep that up to temp and push it up to the cooking temp as well. awesome!
@DaleCalderCampobello
4 жыл бұрын
I bought the cheapest one at Amazon and love. I've used it to make 3 different cheeses now and got a higher yield than the recipe called for every time.
@margaretbatten3930
4 жыл бұрын
Really very interesting, thank you for sharing.
@DaleCalderCampobello
4 жыл бұрын
Thank you Margaret.
@KayeCarterTV
4 жыл бұрын
I love 💕 cheese 🧀 and so enjoy your video’s. Hope you have a great 👍🏼 weekend.
@DaleCalderCampobello
4 жыл бұрын
Thank you Kaye.
@patriciaredick9849
4 жыл бұрын
Thank you Dale for another interesting video. Can't wait for the "unveiling ". I am sure it will be delicious. That is quite a process,and certainly makes it obvious why good artisan cheese is expensive. Best wishes to you and Angel.
@DaleCalderCampobello
4 жыл бұрын
Thank you Patricia.
@UpLiftingHomeCooking
4 жыл бұрын
This was fascinating. Thank you for the video. ~ Carol🧀
@DaleCalderCampobello
4 жыл бұрын
Thank you .
@jeanmetzger9359
4 жыл бұрын
Wow. That's such an interesting process. I bet it will be tasty also.
@DaleCalderCampobello
4 жыл бұрын
Thank you Jean I hope so .
@tinahoward5931
4 жыл бұрын
I’ll expect to see a video this summer when you try it. Stay warm and hug Angel! Much love from Kentucky.
@DaleCalderCampobello
4 жыл бұрын
I will try to keep that in mind.
@susanmills8455
4 жыл бұрын
Hi from Chicago- first we get snow and then got rain//ice and now Saturday a.m. supposed to get snow again. Sure hope it's better where you are. There is something mesmerising about watching you making cheese--AWESOME . Thanks for another great video. I really love listening to your voice-I think I would go broke buying audio books if you became a book narrator😁😁😁. Have a great weekend and please give Angel a belly rub and biscuit for me.
@DaleCalderCampobello
4 жыл бұрын
Thank you . As winters go we have been fortunate so farad it looks like we will have rain tomorrow.
@mallory0322
4 жыл бұрын
🌼🌼The hardest part of making cheese is waiting for it to age!! Hope you have a great weekend Dale🌼🌼
@DaleCalderCampobello
4 жыл бұрын
Thank you Mallory.
@lindajohnson6539
4 жыл бұрын
TFS Dale.The cheese looks so yummy! Nothing better than some good cheese.I love watching you make cheese,but I’m not that ambitious.I will buy mine at the store.Lol!👍🏻
Isn’t it amazing to think of all these intricate processes that ancient ppls came up with? Like brewing, Japanese steel making, so many things..so many failure points.. I’m gathering supplies for this. Just bought a sous vide appliance yesterday. I have lots of brewing equipment I can repurpose. I’m always looking at new hobbies, brewing had too much heavy lifting for all the hardware in my neck..really enjoy your vids..I have chickens too, albeit in a residential area east of Salt Lake (no..not a Mormon..I enjoy Sauvignon Blanc too much for any of that..)
@DaleCalderCampobello
2 жыл бұрын
It's a great hobby John I hope you have success with you cheese making.
@mendagy
4 жыл бұрын
How FUN!!!! Thank you for taking us on this adventure with you! I have always wanted to try making cheese...maybe now I will! Oh, btw, I was once told that you should never ever waste the liquid when straining or pouring out - simply put a larger pot underneath your colander & cheesecloth. And, when the liquid has completely cooled, use it for all kinds of things... fertilizer for your plants/garden, a broth for soups, etc. Every time I make mashed potatoes, I save the liquid to make potato bread with. Anyway, jjst a thought... Thanks again & Gos bless!!
@DaleCalderCampobello
4 жыл бұрын
Thank yo Melinda If it was a smaller volume I might try that but when dealing with 16 litres of milk it is almost impossible for one person working alone to do this. It is very heavy.
@mendagy
4 жыл бұрын
@@DaleCalderCampobello I imagine you're right about that!!! 😊 Maybe you should start pouring it all in your bathtub. After all, that's where you water the ferns, etc, right?! Just kidding, Mr. Calder! And I more than understand Full (and scalding HOT!!) pots can get very, very hot & dangerous ti mess with. Anyway, take care & have a blessed day! 😊
@222NancyG
4 жыл бұрын
I'm like you when it comes to annato. I prefer to have less than what a recipe calls for. I get that nutmeg flavor that's overwhelming. Your cheese looks so good!! You have so much more patience than I do!!
@DaleCalderCampobello
4 жыл бұрын
Thank you Nancy I can't describe the flavour that was in the Colby that I made with too much Annatto but I sure didn't like it .
@222NancyG
4 жыл бұрын
@@DaleCalderCampobello it definitely has a taste of its own and a little goes a long way in my opinion. LoL
@mikerogers9711
4 жыл бұрын
I think it is time to start making cheese. You got me hooked on sour dough bread with your starter.
@DaleCalderCampobello
4 жыл бұрын
Give it a go Mike it is very rewarding.
@sandralyttle6579
4 жыл бұрын
You have great patience Dale, all that stirring for quite some time. I'm sure it will be delicious, much better than any regular supermarket cheese.
@DaleCalderCampobello
4 жыл бұрын
Thank you Sandra . Someone needs to invent a small scale stirring device.
@sandralyttle6579
4 жыл бұрын
@@DaleCalderCampobello could you not do that Dale 🙂
@myheartisinjapan3184
4 жыл бұрын
Cheddar is my absolute favorite...the sharper the better, too. Cheeses and yeasts are two of my fear projects in the kitchen. I’m starting to get past the fear of working with yeast, since I’ve had quite a bit of success thus far. But the cheese, I’m still scared of. Maybe if I keep watching you make it enough, one day I’ll get the nerve to try it.
@DaleCalderCampobello
4 жыл бұрын
Thank you Lori you can always start with the easier ones to make that don't require a lot of equipment you can get a kit for making mozzarella and it is very easy: cheesemaking.com/products/mozzarella-and-ricotta-deluxe-cheese-making-set
@ronharris5504
Жыл бұрын
Dave - I am relatively new to cheese making and have wondered about the sous vide to better control the process. I found your videos extremely helpful and really appreciate your sharing your explorations with it. I can't wait to use the sous vide with my next cheese making. I will let you know how it goes. I was also curious about the cheese mould you have. Can you tell me where you got it?
@DaleCalderCampobello
Жыл бұрын
Glad it was helpful! glengarrycheesemaking.us/collections/moulds/products/k4060-gouda-1-5-2-kg
@kathyf8910
Жыл бұрын
do you know where you got the mesh strainer with the mold?
@PrairiePlantgirl
4 жыл бұрын
That first cheese looked good to me. Crumble it on a salad, use with appetizers, ... Like you said, it tastes good, that’s all that matters. The sous vid seems like a great tool for cheese making.
@DaleCalderCampobello
4 жыл бұрын
Yes I'm loving the sous vide.
@1fanger888
4 жыл бұрын
Hey Dale. Fine job there. I made a cheddar a different way than yours. Surprisingly, it started to get blue mold spots on it, I think. After a few weeks of setting on the fridge in the summer air, it changed from cheddar to a kind of Gorgonzola or blue cheese which tasted like the Gorgonzola that the Amish make here in PA. Thanks for the video. Joe
@DaleCalderCampobello
4 жыл бұрын
Thats very interesting Joe there must have been some of the blue cheese spores in the fridge.
@zanefraser1006
4 жыл бұрын
Another great video Dale. I just finished making a 4+ lb Colby. Were did you get that Gouda mold with built in liner? Looks like it does a great job, and saves the hassle of rewrapping cheesecloth each time a cheese is flipped in pressing.
@zanefraser1006
4 жыл бұрын
Found it. Dutch Kadova Mold.
@DaleCalderCampobello
4 жыл бұрын
Yes this is the one that I use and I love it. glengarrycheesemaking.on.ca/collections/dutch-kadova-moulds/products/k4060-gouda-1-5-2-kg
@monaware7824
4 жыл бұрын
I prefer a crumbly, dryer cheddar cheese. The one you made 7 months ago that got too hot looks good to me too! Thank you!
@DaleCalderCampobello
4 жыл бұрын
Thank you Mona it was very tasty and all gone now.
@esobofh
3 жыл бұрын
I really like this mold, where did you get it from?
Really like the cheese mold. Where can I get one? Struggle with cheese cloth.
@DaleCalderCampobello
4 жыл бұрын
Yes this is the one that I use and I love it. glengarrycheesemaking.on.ca/collections/dutch-kadova-moulds/products/k4060-gouda-1-5-2-kg
@kathys289
3 жыл бұрын
are you using the sink for the sous vide water bath? How far up the milk pot should the water rise? is it necessary for the water to be at the same level as the milk in the pot?
@DaleCalderCampobello
3 жыл бұрын
Yes I use the sink and the water is within an inch or of the top of the sink the milk it higher than that it doesn't matter. Takes a while for it to reach temperature but then it holds beautifully and never gets too hot.
@threevoyagershomestead7692
3 жыл бұрын
Dale where do you buy your cultures from. I know you mentioned the states??
@DaleCalderCampobello
3 жыл бұрын
I have bought a lot from cheesemaking.com
@jodysappington7008
4 жыл бұрын
this was interesting. i use to eat cheese but i can't anymore... but i watched the video.....Remembrance of when i could (lol )
@DaleCalderCampobello
4 жыл бұрын
Thank you Jody.
@REB65
4 жыл бұрын
👍👍. From Wikipedia “Annatto is an orange-red condiment and food coloring derived from the seeds of the achiote tree native to tropical regions from Mexico to Brazil”. Thanks Dale and God bless ✌️
@DaleCalderCampobello
4 жыл бұрын
Thank you .
@imtethered1
4 жыл бұрын
Did you also vac-pac these cheeses or maturing or is the coating enough for aging?
@DaleCalderCampobello
4 жыл бұрын
No I didn't they used to say if the cheese was going to be aged for a long time , more than a few months, it should also be waxed but now they say the product is good for long storage too.
@imtethered1
4 жыл бұрын
Dale Calder Thank you so much. I’ll be trying this the next milking season.
@1Yahonly
4 жыл бұрын
I found the mold and am order one. Thank you for the link below. Can you tell me which Sous Vide you purchased from Amazon?. Milk Temps have been the most difficult for me. I am thrill to learn of this! Thank you for the great content and inspiring videos.
@DaleCalderCampobello
4 жыл бұрын
Thank you it was always an issue for me too this is the one that I bought and so far is working great I've made three cheeses with it and got a higher yield than the recipe called for each time. I have no intention of ever cooking with it so this unit is fine for me. www.amazon.ca/gp/product/B07P7TBX9R/ref=ppx_yo_dt_b_asin_title_o05_s00?ie=UTF8&psc=1
@1Yahonly
4 жыл бұрын
@@DaleCalderCampobello Thank you so much. I could not find it on Amazon in the $79.00 range as it is $49.98 US I have ordered one now. I feel so much more confident I will not be tossing batches due to high heat errors. That is exciting you were able to obtain higher yields as well. Let the cheese making continue!
@wobblybob7029
7 ай бұрын
Hello Dale can you remember where you got the mould from i cant find one with the liner thank you for your time Bob
well anything that taste good is not a fail. dont matter what it looks like long as you get the end result..the flavor .i have never made cheese. Does the curd have a flavor to it after its drained off. Curious. I am considering making some cottage cheese. have you ever made any? hugs to you and Angel.
@DaleCalderCampobello
4 жыл бұрын
Thank you Sue the crud has a very mild flavour before it is aged I have not made cottage cheese don't really care for it. One of the easier cheeses to make I guess this is a recipe: cheesemaking.com/collections/recipes/products/cottage-cheese-recipe
@HungryMGM
2 жыл бұрын
The John McAfee of making cheese 🧀 You sound like him lol 😆😅
@DaleCalderCampobello
2 жыл бұрын
LOL
@jimfrodsham1211
4 жыл бұрын
What Sous Vide machine do you use?
@DaleCalderCampobello
4 жыл бұрын
The cheapest one I could find on amazon. Since I have no intension of ever cooking with it. www.amazon.ca/Nuovoware-Waterproof-Precise-Immersion-Circulator/dp/B07P7TBX9R/ref=sr_1_2_sspa?keywords=sous+vide+nuovoware&qid=1590687565&sr=8-2-spons&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUEzSEY0UU04MUQ1SjkzJmVuY3J5cHRlZElkPUEwNTU4NzU4M09UTTRKRjIwSzhEUyZlbmNyeXB0ZWRBZElkPUEwMjA1ODkxMU1UV1IyUTU2OTdCSCZ3aWRnZXROYW1lPXNwX2F0ZiZhY3Rpb249Y2xpY2tSZWRpcmVjdCZkb05vdExvZ0NsaWNrPXRydWU=
@matthewvogelbacher6238
2 жыл бұрын
Do you have to refrigerate it during the pressing process
@DaleCalderCampobello
2 жыл бұрын
no
@jayoneill1533
4 жыл бұрын
I Googled Annatto for us and it’s grown in Central America.
@susanmills8455
4 жыл бұрын
Jay, I wonder who ever dreamed up putting that into a cheese recipe ? Thanks for tracking location down.
@DaleCalderCampobello
4 жыл бұрын
Thank you Jay. I threw mine out after this video it had developed a sediment in it , it was several years old. I won't be replacing it as it isn't required in order to make the cheese it is an optional item.
@carolinegray3150
4 жыл бұрын
Nice cheese
@DaleCalderCampobello
4 жыл бұрын
Thank you .
@barbaradumler6503
Жыл бұрын
How do you know when the center of the milk comes to the 88 degree temp? Do you physically put a thermometer in the middle before starting the timing??? Thanking you in advance.
@DaleCalderCampobello
Жыл бұрын
No I use an instant read thermometer
@barbaradumler6503
Жыл бұрын
@@DaleCalderCampobello Thanks for answering!!!!
@notloc11
3 жыл бұрын
Where did you get your mold from?
@DaleCalderCampobello
3 жыл бұрын
I got mine here . glengarrycheesemaking.on.ca/collections/dutch-kadova-moulds
@robberntson8934
4 жыл бұрын
Samples?????????? Looks GREAT.
@DaleCalderCampobello
4 жыл бұрын
LOL Thank you Rob.
@goodguy1384
4 жыл бұрын
Waiting for a cabin video.
@DaleCalderCampobello
4 жыл бұрын
Lovely mild rainy weather here.
@joemomma1827
2 ай бұрын
When my cheese comes out crumbly, I process the cheese with Sodium Citrate, and it brings the cheese back into an agreeable texture without compromising the taste. You can make Sodium Citrate easily at home.
@DaleCalderCampobello
2 ай бұрын
Interesting
@carlenehall2979
4 жыл бұрын
🤗Such an interesting process! Makes me wonder how it was done long ago without the chemicals that are used today?
@DaleCalderCampobello
4 жыл бұрын
I didn't use any chemicals so the same way I suppose.
@carlenehall2979
4 жыл бұрын
Dale Calder But what are some of those things you add that have strange names? Are they something easily found in nature? I’m thinking back in the 1800s, where did people find the things they added to make the cheese?
@DaleCalderCampobello
4 жыл бұрын
@@carlenehall2979 These are there same cultures that have been used to make Cheddar since it was first made originally it was save from batch to batch now it is available it safe uncontaminated powder form.
@carlenehall2979
4 жыл бұрын
Dale Calder. Thank you Dale. I read a lot of historical fiction and one series is about a family from Norway that settled in the northern Midwest and one of the women makes cheese for their use plus sells to the local grocery and I always wondered how she would make the cheese. Then after watching your videos it made me wonder even more.
@DaleCalderCampobello
4 жыл бұрын
@Robin It's a salt been in use for hundreds of years.
@robinleaf
2 жыл бұрын
What size is this Gouda mold?
@DaleCalderCampobello
2 жыл бұрын
Comes in many sizes this is the one that I use. glengarrycheesemaking.on.ca/collections/dutch-kadova-moulds/products/k4060-gouda-1-5-2-kg
@carolinegray3150
4 жыл бұрын
Do you sell your cheese at markets
@DaleCalderCampobello
4 жыл бұрын
No I don't make enough to be able to do that it is just a hobby.
@kman7381
3 жыл бұрын
With those molds you don't have to turn the cheese block at all. Just increase weight and continue pressing.
@DaleCalderCampobello
3 жыл бұрын
I hadn't thought of that.
@cafecrema3827
2 жыл бұрын
K Man, why exactly it is not needed with this type of molds? Thanks
@robinmadden5312
2 жыл бұрын
Where do you get the culture?
@DaleCalderCampobello
2 жыл бұрын
cheesemaking.com
@kathkwilts
3 жыл бұрын
Have you tried sous vide eggs yet?
@DaleCalderCampobello
3 жыл бұрын
No I have never cooked with it.
@lindauribe6872
4 жыл бұрын
I will leave the cheese making to you and the eating of it to me 😉😊🧀
@DaleCalderCampobello
4 жыл бұрын
LOL Good plan Linda.
@bettyhopper6350
2 жыл бұрын
Cheese coating? You mean wax?
@DaleCalderCampobello
2 жыл бұрын
No this is the coating glengarrycheesemaking.on.ca/products/csk-cheese-coating-nty-yellow-500g
@willbyrd5717
4 жыл бұрын
I guess you’ll be doing a winter night at the cabin also
@DaleCalderCampobello
4 жыл бұрын
Not anytime soon it is very mild here and resining.
@willbyrd5717
4 жыл бұрын
Just the opposite of here Dale I guess you heard about our record snowfall?
@DaleCalderCampobello
4 жыл бұрын
Oh you are in Newfoundland. Yes that was horrible and still is I guess. Winter here has been very kind so far and the long range as far ahead as February 9th. Just shows more of the same temperatures above freezing a lot of days and not far below on colder day as we always say though, Subject to change without notice. www.theweathernetwork.com/ca/14-day-weather-trend/new-brunswick/campobello?from7day=1
@sandranevins2144
4 жыл бұрын
I looked on your videos and I'm looking for a recipe for farmers cheese. My grandmother and aunts would use milk from goat or cow. The milk was not sour but needed to be used. What I recall full buttermilk, vinegar or lemon juice, goat or cow milk. Cook, very gently, strain in cheese cloth, squeeze tight. Hang to drain whey out. Sort of a cream cheese. Don't think it's FDA approved. Have you heard of it, farmers cheese. Peace.
@DaleCalderCampobello
4 жыл бұрын
I've never made one but there are many cheeses referred to as Farm Cheese this is one of them, cheesemaking.com/collections/recipes/products/farmstead-cheese-making-recipe
@SouthpawDavey
4 жыл бұрын
Thats a nice lump of Cheese ;-) just a little difference in the production and you get a different cheese. Its witchcraft ;-)
@DaleCalderCampobello
4 жыл бұрын
LOL I think not might be.
@trollforge
4 жыл бұрын
Making Cheddar from store bought milk... I think I need to get the wife to watch this...
@DaleCalderCampobello
4 жыл бұрын
All of my cheeses so far have been made with store bought milk I don't have access to raw milk . A friend here plans to get a cow in the spring I hope to be able to buy raw milk from him.
@trollforge
4 жыл бұрын
@@DaleCalderCampobello 25 years ago I was told that you can't make Cheddar from store bought milk, and I never doubted the veracity of it...
@DaleCalderCampobello
4 жыл бұрын
Just goes to show that you can't believe everything you are told LOL.
@trollforge
4 жыл бұрын
@@DaleCalderCampobello where did you get that mould? I've been looking and can't find anything with a mesh basket.
@christinenewell4587
4 жыл бұрын
That cheese you say has failed the actual 'cheddar' test......... The way it's pale and crumbly and tastes very sharp, is a bit like Caerphilly...... not the same but a 'bit'. Caerphilly is a lot more crumbly. I LOVE Caerphilly cheese.
@DaleCalderCampobello
4 жыл бұрын
Thank you Christine I'm anxious to try my Caerphilly in early March.
@kathkwilts
3 жыл бұрын
I don’t think I quite understand the cheddaring process... or purpose...
@DaleCalderCampobello
3 жыл бұрын
Just part of the process cooking the curd longer than for other cheeses without it you wouldn't have a cheddar.
@justinelliott3529
2 жыл бұрын
Every time I make cheese the flavor is very dull or even missing.
@DaleCalderCampobello
2 жыл бұрын
That is strange a lot of the flavour improves with age.
@justinelliott3529
2 жыл бұрын
@@DaleCalderCampobello I think it’s because I was doing a lot of things wrong like squeezing every drop of liquid out right away, not maintaining temperature well, etc
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