New Book Available! amzn.to/3vlpWyr (affiliate link- we make a commission if you purchase)
@peglamphier4745
4 жыл бұрын
I love how thrilled you are with your cheese. It's pretty darn cute.
@Cheese52
4 жыл бұрын
Oh thanks! I was super excited!!!
@peglamphier4745
3 жыл бұрын
@@Cheese52 I wanted you to know I make this cheese all the time. It's very good in general, and it's my daughter's favorite. Your recipe/video always makes a great cheese.
@Cheese52
3 жыл бұрын
@@peglamphier4745 Peg, that is so great to hear! I am glad the recipes are working well for you! This one is Vince's favorite and I am so glad its become a favorite for your daughter as well. Thanks for your support. It means the world to us. Happy cheesemaking!
@jillianelliott2272
3 жыл бұрын
to stop cheesecloth sticking to cheese spray with white vinegar before putting curds in
@Cheese52
3 жыл бұрын
Yes! Great suggestion. Dipping the cloth in whey can help prevent it from sticking too.
@Cheese52
4 жыл бұрын
Many viewers ask me where to find the ingredients and equipment used in the recipes. I use New England Cheese Making Supply. You can browse the store here: (affiliate link) cheesemaking.com?aff=35
@vickichase9683
4 жыл бұрын
Us too.
@iFeElGoOd63
4 жыл бұрын
You're like Bob Ross for Cheese
@Cheese52
4 жыл бұрын
Hahaha! Now that's a compliment!
@DeepSouthTexas
4 жыл бұрын
Beautiful cheese. Thank you, and thanks for a new video, I have been waiting. 🤠
@Cheese52
4 жыл бұрын
Thanks, Larry! I hope this cheese is worth the wait!😉
@Funpants94
3 жыл бұрын
A great way to get extra air out of the ziplock bag for better wine coverage would be to leave a crack in the seal and submerge the bag in water. It will create a semi loose vacuum seal so you don't have to press up against the corner of a cookie sheet. Love the vids.
@Cheese52
3 жыл бұрын
Sure! That's a great option. So glad you enjoy the channel. :)
@tanyahunt9476
4 жыл бұрын
You always get me wanting to make cheese : ) So happy it turned out so well for you. Well done! x
@Cheese52
4 жыл бұрын
Oh good! Then I did my job. Thanks so much!
@stacybradt6793
6 ай бұрын
Lisa, I have to share with you! 😊 I made this cheese 3 years and 8 months ago. I STILL have a wedge of it, and let me tell you, its INCREDIBLE! The texture is crumbly and tangy like a super aged cheddar or parm even. Its so amazing!
@Cheese52
6 ай бұрын
Hi Stacy! Thank you so much for reporting your success! 3 and 1/2 years is a long time to wait for results, and we can all learn vicariously while you were so patient! Did it have any tyrosine crystals? My oldest piece of this cheese was about 2 years old, and I did not notice crystals, although I get them pretty regularly with my Gouda recipe aged over 1 year. I am so glad your patience paid off! Lisa
@stacybradt6793
6 ай бұрын
@@Cheese52I did not age the whole wheel that long, just ate it slowly and kept rewrapping it. I didnt notice any crystals, but I will be more observant the next time I eat some.
@Cheese52
6 ай бұрын
@@stacybradt6793 Oh I see. Still that amount of time had a significant role in flavor and texture development, regardless of the temperature at which it was held. Super cool.
@coryjeffreys5146
4 жыл бұрын
Wow, that's gorgeous looking cheese
@Cheese52
4 жыл бұрын
Ya, the color is pretty fabulous!
@coryjeffreys5146
4 жыл бұрын
you don't have a video on how to make my favorite cheese yellow american lol
@Cheese52
4 жыл бұрын
Great suggestion!
@cassieoz1702
4 жыл бұрын
I'm so glad you mentioned the issue with the cloth sticking to the hot cheese. I've had that trouble mostly with parmesan and romano. I've thrown some away because the cloth was so hard stuck that trying to remove it just broke up the cheese. Use the immersion method to get the air out of the bag you soak the cheese in
@Cheese52
4 жыл бұрын
Hi Cassie! Mhmm. That's a bummer for sure. For other viewers who may not know, both of those cheeses mentioned are thermophilic cheeses. It's a sad day when cheese is thrown in the garbage. Hopefully the tip about removing the cheese cloth after the first press will save the next one for you or someone else reading this! 💛🙏 Love the tip about using the immersion method to get the air out of the ziplock bag! Lisa
@AKitchenAdvisor
4 жыл бұрын
Hey Lisa, thanks a lot for sharing the recipe of this colorful and delicious cheese!!! I have a question. Do you re-use the wine in other dishes? Thanks again and best regards to YumYum:-)
@Cheese52
4 жыл бұрын
Hi guys! It's a good question- I didn't save it, but I think you could use is at the base of a wine reduction sauce, and I think it would be fantastic! I'm glad you asked it... it got me thinking- I dont like to waste much if I can help it. Hope you two are well!
@thePods
2 жыл бұрын
I am so excited to add this cheese to my list. Thank you for cognizing this recipe and presenting it so well! In the video you mentioned being able to eat it in as short as 3 weeks, though you waited for 8 weeks to try it (how did you have that discipline?!?!!) - what's your thinking now, almost 2 years later? Have you made it a few more times and how soon do you think we can dive in for our first tastes? Oh yeah... and do you start the countdown from when you add it to the cave after all the soakings are complete?
@Cheese52
2 жыл бұрын
I'm so glad you enjoy the recipe. I am currently enjoying one that is 15 months old. Let me tell you, it just gets better with age! I have made this cheese many times now because it is such a winner. Regarding your question about the countdow- Yes, I start the count down when I start the aging process. Fun note- When I am making a snack, my family always says, "Can we put some of the Tuscan on the cheese plate?". 😊 Happy cheesemaking! Lisa
@cassieoz1702
4 жыл бұрын
So what style of cheese are you making for the cheese base? What does it most resemble?
@Cheese52
4 жыл бұрын
The base is a Toscano Pecorino, which is usually made with sheep's milk, but I used cow's milk. 🐄 🧀
@denisesheppard8338
29 күн бұрын
Lisa, are you using a single or double strength rennet? This recipe looks great! Can’t wait to make it later this week.Thank you😉
@sarahtasker-lynch2348
4 жыл бұрын
Please make a channel for your cat I think you could do great if you did that too
@Cheese52
3 жыл бұрын
Hahaha. She is the star, that's for sure. I should tell you-she has a voice now! The latest video, Butterkase (butter cheese) is the first to showcase her thoughts! Thanks for watching :)
@franscivalcardoso9548
4 жыл бұрын
l Iove your recipes, the whole process is amazing, I want to do it, but I have difficulty getting the ingredients.
@Cheese52
4 жыл бұрын
Oh thanks! So glad you enjoy them! I list the ingredients and the equipment in the description box so you can get a better idea of what you need. Hope that helps! Lisa
@franscivalcardoso9548
4 жыл бұрын
@@Cheese52 Thank you! I'm looking forward to the next cheese recipe!
@marinahaberkorn7304
4 жыл бұрын
I have given up telling people that I want to copy a commercial cheese.I find that people often use a cheap product from a mass producer ,sold at a discount store,to make that their bench mark.I dont want my cheese compared to anything.I'll give some away without telling what it is,if they like it ,good.If not,also good.
@Cheese52
4 жыл бұрын
Sure. Most don't understand that it is very difficult to duplicate someone else's product. Each cheesemaker ends up with a signature flavor, product etc. over time. Even something as seemingly insignificant as different brands of buttermilk can alter the final outcome. Thanks for watching, and happy cheesemaking!
@chhavijain4911
4 жыл бұрын
I LOVE YOU AND I LOVE CHEESE TOO HA HA HA ........................
@Cheese52
4 жыл бұрын
💛🧀
@chhavijain4911
4 жыл бұрын
@@Cheese52 thanks
@wanderervii
20 күн бұрын
Looks amazing! Gotta try it someday.❤️ Could you make Casu Martzu? Actually, please don't.😂 Why do people do that? May God bless you and your family.
@Cheese52
20 күн бұрын
Haha, Nope, nope, nope! No maggots for me. Some people love it though. Thanks for watching! Lisa
@SpinningSpinor
3 жыл бұрын
Have you ever considered making cheese with coffee?
@mattiapagliara7542
3 жыл бұрын
Yooou are simply GREAT!!!!!
@SpinningSpinor
3 жыл бұрын
I really want to buy your cheese.
@coryjeffreys5146
4 жыл бұрын
You really make a lot of cheezeeeee
@Cheese52
4 жыл бұрын
Yes! As often as possible! These days I am making cheese on Sundays- it's an enjoyable way to spend a summer weekend morning :)
@coryjeffreys5146
4 жыл бұрын
@@Cheese52 That's good plus it good when your board to then you can eat the cheese lol.
@이뉴엔도-c9t
Жыл бұрын
You are doing God's work!
@AlimS-d4s
4 ай бұрын
Здравствуйте Я считаю у вас есть свой уровень знания данной тематике. Я люблю сыры. Особенно домашние натуральная продукции. Спасибо Привет из Казахстана❤❤❤❤❤❤❤❤
@Cheese52
4 ай бұрын
Greetings, my Kazakhstan cheese friend! Thank you for your confidence in my work! I am so glad you enjoy the channel. Happy cheesemaking! Lisa
@marctonnacliff6810
7 ай бұрын
Hello, I enjoyed watching this video so very much. I am very motivated to try and make it to take to my wine club. I was wondering if you have ever done a Port cheddar as a spread or as a round? Also, is it hard to wax a cheese or is it better to just vacuum pack it? Marc
@Cheese52
7 ай бұрын
Hello, Marc! That sounds like such fun! I have never used Port wine, but it can be done. I have soaked a cheddar wheel in Syrah, and in stout beer, both with great success. To make a spread you can grate the Port cheese and mix it with cream cheese and some Italian herbs in the food processor. I've done both methods, and both have benefits and drawbacks. Vacuum sealing is the easiest method. It is not hard to wax a cheese, but I don't know how waxing would affect the rind color of the wine soaked cheese. If you do decide to wax, there are some considerations. The cheese should be very dry before it is waxed, and the wax should be heated to 224-236 °F (107-113 °C) to help prevent mold from growing under the wax while it is aging. A detailed discussion and chart outlining the benefits and drawbacks to aging techniques, including vacuum sealing and waxing can be found in my book, 'Confident Cheesemaking' available on my website at www.cheese52.com. I am so excited for you! I think this cheese will be a big hit at your wine club. Happy cheesemaking! Lisa
@mikesr8783
Жыл бұрын
Hi Lisa, I just made this cheese and I'm in the final stage of pressing. My question is did you ever think about shrink wrapping the cheese with the wine? it seems to me that you would get better absorption. Just a thought. Thanks, Mike
@Cheese52
Жыл бұрын
Hi Mike! That's an interesting thought... I haven't tried it. You could, I'd be very interested to hear about your results! Lisa
@ajinpnw6221
Жыл бұрын
One last question, why did you not just do two separate cheese rounds if you knew you would cut that big gorgeous cheese round? Wouldn’t it have a better taste with more Syrah? I’m confused
@Cheese52
Жыл бұрын
Yes, soaking both halves in the wine would increase the wine flavor, because the surface area exposed to the wine was increased. That certainly is an option :)
@tna_handyandy5173
3 жыл бұрын
Yo, cheese52. Your Tuscan Syrah cheese process/recipe is my destination this weekend. A question, if you will... Vacuum sealing a wine cheese seems to be appropriate (by my best guess and taking your lead). However, what about aging cheese in general? Is vacuum sealing good? My guess is that vacuum sealing would not be typically good. I mean, for aging, wouldn't it be best that a cheese is aged in a natural airy space? Allowing for aging processes that have been used for centuries prior to vacuum sealing? It seems that vacuum sealing would remove all natural compounds/elements/conditions that are required for proper aging. Here specifically, and in general, is vacuum sealing good? (simply, it seems that aging could not happen in a "vacuum" ... ha-ha, but seriously. Please and thank you, Cheese52. You've helped me lots so far.
@chakibkhedim7424
4 жыл бұрын
Hi. I like this cheese good job Can I change wine with juice or soda?? If I can't give something to change wine cuz I can't eat or drink Thank you
@Cheese52
4 жыл бұрын
Hmm. I don't know about soda. But I think you could use unsweetened grape juice.
@MrVinnyboombottz
3 жыл бұрын
Have you considered or tried aging naturally without the vacpak?
@Cheese52
3 жыл бұрын
I have. When I have more time to devote to the care of the cheese, its a great option. I did a cloth banded Cheddar recently that went very well! Here's the video for that one: kzitem.info/news/bejne/uqqEnHppbKZ5ZnY
@susanp.collins7834
Жыл бұрын
Lisa do you only make cheese for friends and family or do you sell it? Do you enter your cheeses at agricultural shows?
@Cheese52
Жыл бұрын
Yep! Just for friends and family. I don't ever intend to sell it. There isnt a cheesemaking category at my state fair- maybe I need to start one!
@wondermqedlana5615
2 жыл бұрын
Good evening from South Africa , I was going through some butter making videos when I came across Your videos and since then I've been hooked on these tutorials , but the reason I'm writting this is because I wanted to know the size of Your cheese press and the size of Your mould You are using in this tutorial ?
@Cheese52
2 жыл бұрын
Welcome, South African cheese friend! The base of the press is 12'x12' inches. The mold used in this tutorial 4 to 6 lb mold (larger than I usually use, because it is holding 2 batches.) There is information about the mold in the description box (affiliate links, it means I make a commission if you purchase) I'm so glad you are enjoying the channel. Happy butter (and hopefully cheesemaking!) Lisa
@norman1826
4 жыл бұрын
fantastic...I would love to learn on how to make cheese...Will fresh cows milk be good as I have milk cows ready to be milked on my farm
@cassieoz1702
4 жыл бұрын
I use milk from my housecow. Follow her instructions WITHOUT the calcium chloride. Raw milk makes the best cheese with more complex flavours
@Cheese52
4 жыл бұрын
@@cassieoz1702 ⬆️ This! ⬆️
@norman1826
4 жыл бұрын
@@cassieoz1702 Thank you so much for your prompt response ...Ill do exactly that next weekend and follow your quidance on KZitem...thank you.
@ajinpnw6221
Жыл бұрын
When you put the cheese in the brine solution and add the calcium chloride do we do this with raw milk too since we are trying to keep the calcium from leaching out of the cheese?
@Cheese52
Жыл бұрын
Hi AJ, this is a great question. Although you do not need calcium chloride when raw milk is used, you will need it in the brine, regardless of the milk type. And you are correct. Calcium chloride in the brine prevents calcium from leaching out of the cheese. Calcium chloride added to pasteurized milk helps to restore the calcium that precipitated from the milk during heat treatment.
@susanp.collins7834
Жыл бұрын
Those cracks... would they not have helped the wine soak into the cheese?
@Cheese52
Жыл бұрын
Sure, the wine will seep into any cracks on the surface, and affect the flavor of the paste of the cheese. Lisa
@boyversusworld658
4 жыл бұрын
What does ripening mean? Sorry for the newbie question..
@cassieoz1702
4 жыл бұрын
The period when you add the cultures to warmed milk, leave it to rest and the culture to grow, and the beginnings of acidity to develop
@Sheenasalesthriftytreasures
2 жыл бұрын
That is the most beautiful cheese ever thank you for sharing have a beautiful day
@ajinpnw6221
Жыл бұрын
I have to ask if you did this cheese again and left for a year? I don’t think I could wait that long but so curious
@Cheese52
Жыл бұрын
I did. It is 'out of this world' fantastic at a year old!
@weegie2818
3 жыл бұрын
Can you make a video about home made cultures for those who want to stay away from commercial cultures. How to use and make your own.
@Cheese52
3 жыл бұрын
Great suggestion!
@dianacoburn8269
3 жыл бұрын
I am in the process of making this cheese as a christmas gift. Thank you for sharinig.
@Cheese52
3 жыл бұрын
Hi Diana! Love this idea. I'm sure it will be a hit!
@AncientEnergyEyesOpen
2 жыл бұрын
Your reaction to your cheese was priceless. You're so cheesy 🧀
@Cheese52
2 жыл бұрын
Hahaha true. It was fantastic!
@centyrone
3 жыл бұрын
Would using a raw milk ruin the recipe for this cheese?
@Cheese52
3 жыл бұрын
Not at all. If you choose to use raw milk, omit the calcium chloride, and cut back the cultures just a bit (all of them). Raw milk has culture in it already, and too much culture could cause a bitter flavor. Hope that helps and happy cheesemaking!
@acommenter5184
Жыл бұрын
You can add my thanks to those of many, many others for the clarity and helpfulness of your cheese making videos. As I've watched videos by you and others about home cheese making and the importance of clean equipment, etc., I've been curious about something I haven't seen discussed: - If one does fail to avoid contamination, what are the most likely consequences? - I assume that there are undesirable molds/bacteria that can grow, etc. Are all of them sufficiently obvious (discoloration, bad smells, ...) that they're recognizable and can be avoided when they're detected? - Are there things that occur that are dangerous (not just unpleasant, bad-tasting, etc.)? - Are any of these dangerous things (if they exist) not easily detected, and therefore represent a real health safety risk? Thanks in advance for whatever feedback you can share.
@Cheese52
Жыл бұрын
Hello! I am so glad you found the channel informative and helpful. Your questions are important, so much so that I have devoted three chapters to the subject in my upcoming book that will be released this fall. Let me say this- sanitization is important for two reasons- food safety and cheese quality. In the context of cheesemakimg, there are good, bad, and undesirable bacteria. Cheesemakers add the good bacteria to control flavor, texture, and the pH of the cheese. But because the entire cheesemaking process is conducted inside the food temperature danger zone, sanitization becomes critical. Undesirable bacteria won't cause illness, but they may cause off flavors and textures. Bad bacteria can sometimes be identified by characteristics such as off odors or a barnyard smell. Others produce gas and can present as spongy cheese with many holes within hours or days after pressing (early blowing), or shiny round holes, sometimes with fissures or cracks in the paste several weeks into the aging process (late blowing). However, some bad bacteria have no smell and no visible means of detection, and I think that is what you are asking about here. Potential cheese making pathogens include, but are not limited to Salmonella, Listeria, E. coli Brucellosis and Botulism. Some will make people sick. Some are deadly. Are the risks present? Yes. Are they low? Yes. Are there ways to control it? Yes. My top three sanitization suggestions are: 1. Use pasteurized milk. 2. Clean all equipment in the dishwasher on the sanitized setting (if you have it). Then boil everything that can be boiled. Use a sanitizer solution on what can't be boiled. Sanitize all work surfaces in the cheesemaking zone. 3. Consume fresh cheeses quickly. Consume aged cheeses after 60 days. I think it's important to remember that cheese is a major food stae in most cultures, and it is rare for it to cause illness. As home cheesemakers, we just want to do all we can to keep that risk low. Long answer, and there is more to it, of course, but I hope this synopsis helps. Happy cheesemaking! Lisa
@acommenter5184
Жыл бұрын
That's a very helpful and clear response - I was actually asking about 'all of it', but of course the non-obvious pathogenic contamination should be of most concern to everyone; for ourselves and for anyone with whom we might share cheese we've made. I didn't see anything in your response that was very surprising, but it is good to have it confirmed, and with some expansion. Thanks so much! Everything I've made (I've only been at it a few weeks) is still aging, so only time will tell if I've kept things sanitized well enough. As FYI, my attempt at your Toscano is on the drying rack today after a long yesterday... So far, so good. I chose to approach the 6-hour, no-weight, keep-it-warm step differently than you, because it didn't seem my oven light was generating nearly enough warmth. I was fortunate enough (pack rat...) to have a multitude of insulating bubble-wrap bags, both simple and several with reflective surfaces from iced food shipments. I kept the top 'plate' of my homemade press (half of a large HDPE cutting board) elevated just above the molds (I use a few in parallel), so I filled two 1.5L water bottles with water at ~160F, laid those on top of the press, then made a multiplayer cocoon/tent of all the insulated bags. I couldn't reliably confirm the interior temperature, and didn't monitor it overnight, but the water in the bottles was still distinctly warm when I disassembled to prepare for brining. Fingers crossed!
@stephenniemiec5513
2 жыл бұрын
Can you use homogenized milk
@Cheese52
2 жыл бұрын
Yes! You may need to shop around for a brand that will yield a good curd cut. Stay away from ultra pasteurized milk.
@jesidillon4593
2 жыл бұрын
SO jealous of that cheese tasting!
@Cheese52
2 жыл бұрын
It really is a wonderful cheese. I've made it several times and it never disappoints!
@tonnasaunders1980
4 жыл бұрын
I love watching your vids. Have you ever thought of getting a little microphone that hooks onto your shirt to get rid of the echo? Either way, still watching. I hope in a year you do another taste test so we can see how you did. Do you ever make cheese with any other milk besides cow? Seems like a fun thing to do. I love the new vid. Hope to see more in the future. Thank you :D
@Cheese52
4 жыл бұрын
Hi Tonna, Haha! Yep! It just came in the mail today. I look forward to trying it out soon. I have a couple of goat cheeses in edit right now, a local viewer was so kind to point me in the direction of some goat's milk a little while ago. But I mostly have access to cow's milk in area. I would love to work with sheep'smilk at some point..... So glad you enjoy the channel! Lisa
@johnhowaniec5979
8 ай бұрын
So is this a fontina style cheese?
@Cheese52
8 ай бұрын
Hi John, I would characterize it as a hybrid between a Cheddar and a Parmesan, especially as it ages. Lisa
@samhouston5217
2 жыл бұрын
Off the wall question. drawing on your experience if you don't mind. Can a hard cheese be coated with olive oil. rubbed down... Will that help keep it moist?
@Cheese52
2 жыл бұрын
Yes! Oil rubbing the rind is a common aging technique, especially for semi-hard to hard cheeses. It will slow down the moisture loss, but not stop it so it's best to age ot in an 80% humidity environment. If mold appears ( it will) wash it with a light brine solution before reapplying the oil. Extra virgin olive oil is my choice of oil for this technique.
@samhouston5217
2 жыл бұрын
@@Cheese52 You are awesome! Thank you. I had a "cheese Failure" last weekend. I'm new to all this as I'm sure you surmised.LOL. I have made a few different ones and done ok I think. But I tried Caciocavallo... Big mistake. Couldn't get it to stretch in the hot water. It is now a big pressed curd of I don't know what. So I'm going to oil it and see what the heck it turns out to be. LOL. Thank you again for answering my questions. Cheese on!
@nadeeshanrandika5362
3 жыл бұрын
I want details about culture.
@Cheese52
2 жыл бұрын
That's a big question. What is it you'd le to know?
@soulbrother1143
2 жыл бұрын
For years I've watched Gavin Webber and made alot of his 🧀....NOW IM GONNA WATCH YOU FOR YEARS AND MAKE ALL YOUR CHEEESES...love ya channel
@Cheese52
2 жыл бұрын
Gavin is a great teacher! I'm glad you've discovered more cheesemaking content. Enjoy the channel and happy cheesemaking! Lisa
@gokhanalparslan2580
2 жыл бұрын
I will watch your video with pleasure, but come and look, you didn't put any subtitles? Wouldn't you like to translate in my language so that it can be watched? You are cruel.
@Cheese52
2 жыл бұрын
My goodness. I've been called many things, but cruel is not one of them. Terrible.
@Cheese52
2 жыл бұрын
You can change the closed caption to your language by following these instructions: "On the bar present at the bottom of the video screen, from the options to the right of the video's timeline, click on the Settings icon. Here, select the Subtitles/CC option. Further click on Auto-translate which would then present to you a list of languages. Select the language that you want to change the subtitles to." Hope this helps! Lisa
@mairzydotes3548
11 ай бұрын
That is one gorgeous cheese!
@Cheese52
11 ай бұрын
Thank you! It is a family favorite for sure!
@acommenter5184
Жыл бұрын
Just FYI: the brine solution you describe making would normally be called (at least in my experience working in professional laboratories) a 20% brine solution, because the salt represents 20% of the total solution [32 oz/(32 oz + 128 oz) =20%]. Thanks for adding the proportions you used, so that it is possible to follow your practice and intention. I also noted that you did not add any vinegar to the brine solution, which I have typically seen in other descriptions of brine-making. Is that specific for this recipe, or do you just not include vinegar when you make brine solutions?
@Cheese52
Жыл бұрын
Hello! Thank you for the information re: brine percentages. Re vinegar: Mhmm. This is an older recipe. Although it is not necessary to add it, research and education have taught me that adding vinegar is beneficialfor two reasons. The acidity improves the safety of the brine, and it aligns the pH of the brine to the cheese, which helps prevent the cheese from being slimy. As such, I now add vinegar now to all of my brine solutions. Thank you for your comments, and thanks for watching. Lisa
@acommenter5184
Жыл бұрын
Thanks for taking the time to respond, and for the helpful information. This cheese is on my beginner's list to make. Fingers crossed.
@Cheese52
Жыл бұрын
@@acommenter5184 I hope you love it. Happy cheesemaking! Lisa
@mindyrosenblatt8467
2 жыл бұрын
HI Lisa - You've got me thinking with this amazing recipe - have you tried any other cheeses with this technique of 3+3 days soaking and drying? Like the rind-washed appenzeller cheese for instance? Pre-soaking in the spiced blend in addition to rind washing it as you go. Just wondering. Very excited about this technique - thanks (Also I'm thinking about coffee-soaking the belpar knolle that I usually just roll in coffee grounds) - see what you've started?!!
@Cheese52
2 жыл бұрын
Hi Mindy! Yes, this double soaking technique can work on any cheese, and your thoughts on the appenzeller wash are solid. I'm not sure how well the surface of the belper knolle would hold up to the coffee wash, but you might want to try it. I've only seen it rolled in herbs and spices. We'd all love a report back to see how it worked for you! Thanks for being here 😀 Lisa
@jonl.garton4616
10 ай бұрын
Hi Lisa! Could I do a wine soaked cheese using Butterkase? My wine of choice would be Port.. Thanks!
@Cheese52
10 ай бұрын
Hi Jon! Sure! I think the sweetness of the Port would be a great complement to the cheese! Butterkase is a fairly moist cheese, and I think the port may stain a little deeper into the past than drier cheeses. I think it could be fantastic. Try it, and I'd love a report back on the results. Happy cheesemaking! Lisa
@jonl.garton4616
10 ай бұрын
Thanks Lisa! I also thought the sweetness of the Port would compliment the cheese well. I will try and report back. And by the way you CAN pronounce it. I’ve broken it down for you. ( Booter-kaze-ah)
@Cheese52
10 ай бұрын
Haha! I'm saying it in my head right now. Have fun, Jon!@@jonl.garton4616
@tna_handyandy5173
3 жыл бұрын
Hi, Cheese52. I've tried this Tuscan cheese twice with duplicated bad result. The pressed curds/cheese is very, very crumbly (think of a super dry clod of dirt). Simply handling the cheese with kid gloves pulverizes the cheese. What's going on with that? Any ideas? I've made cheddar, tuscan asiago, parmesan, etc. with few troubles.
@Cheese52
3 жыл бұрын
Sorry to hear you are having troubles with this recipe. I am assuming you are referring to the texture of the cheese once it is finished the pressing step, yes? If that is the case, here are my recommendations to try to remedy this. 1. Stir a little more gently and choose the shorter time. 2. Watch your cook temps very closely. Don't allow the temps to go higher than the recipe recommends. 3. Work quickly and keep the curds warm during the press stage. 4. Try using a little lighter pressing weight at first. I haven't had this issue with this particular recipe, and I don't have any pics to reference but my instinct is saying that your curds are too dry/ cold when they enter the press. Hope this helps and better luck for next time! Lisa
@tna_handyandy5173
3 жыл бұрын
@@Cheese52 Thanks Lisa, you're the best. I will likely try again. If so, then I will let you know!
@tna_handyandy5173
3 жыл бұрын
Third time is a charm I suppose? This attempt resulted in decent-size curds that pressed together nicely. No pulverizing curds. My best guess is that my meso and thermo cultures were bad. I didn't know, until just this past month, that cultures are best stored in the freezer. My previous attempts used room-temperature cultures aged 3-5 months. Today's attempt used properly stored cultures. Lisa, do you suppose that this difference in cultures could result in such a drastic difference in curd formation? Thanks!
@carmenszk
3 жыл бұрын
I watched the video three times now. Today I am making this cheese, I am very excited. I Googled and found that Toscano cheese is similar in taste to a combination of Cheddar and Parmesan cheese, so it must be amazing. Can you please tell me where diy did you get the recipe for this cheese? Love your videos, thank you!
@Cheese52
3 жыл бұрын
Hi Carmen, Sure! I think that is a good way to describe it. It really is an amazing flavor profile. Regarding the recipe- I studied the features of the cheese I wanted to create- and combined recipes and techniques to achieve that goal. Most Toscano recipes have peppercorns in them, and I didn't want that for this recipe- so I omit that. I wanted a distinct, robust flavor, so I used three different cultures. I also discovered, after some trial and error, that the wine soak method you see in the video produces the strong, deep color I wanted for this cheese. Good luck with your make today, and happy cheesemaking! Lisa
@Artiefrog
4 жыл бұрын
Always enjoy your videos so glad when you post. Have you ever read about cheese soaked in wine and how it came about. Ubriaco cheese, drunken cheese first was made in Italy. Cheese was made and hid in the ground in wine barrels from the Nazi. Interesting story.
@Cheese52
4 жыл бұрын
Hello, and yes! That story is fascinating to me. Clever Italians!
@susanp.collins7834
Жыл бұрын
No booze for kitties!!!
@Cheese52
Жыл бұрын
Haha. Nope. Just a little cheese :)
@coryjeffreys5146
4 жыл бұрын
Oh heck I'm gonna ask I'm sorry you don't have to answer but I was just wondering if your family were dairy farmers?
@Cheese52
4 жыл бұрын
Nope, but I support a wonderful local farm called Cloverleaf creamery. Their milk is da bomb!
@brendanashby6624
Жыл бұрын
Looks incredible without even tasting it my mouth is watering just by seeing how beautiful it looks
@Cheese52
Жыл бұрын
Thank you, Brendan! It was delicious!
@marsbolt3424
3 жыл бұрын
What a thrill to watch this happen. And then to see your satisfaction when you tasted it. Amazing. Thank you for posting, thank you for sharing and thank you for your enthusiasm and for teaching us how to enjoy life's wonders. Big hugs to you. Love from Toronto.
@Cheese52
3 жыл бұрын
Hello! So glad you enjoyed the video. I grew up in Southern Ontario- great place to live. Greetings from the US!
@danielmuller7440
3 жыл бұрын
What a beautyful cheese and the colour!!!! Incredible. I‘ll try that soon. Did you use dry or sweet red wine?
@Cheese52
3 жыл бұрын
Thank you. This recipe is a real winner. I used Syrah- its a dry wine. Find a wine that stains your teeth, and it will stain the cheese :) Happy cheesemaking!
@Sabrina1998
2 жыл бұрын
Could I use my dehydrator to keep the cheese at temperature? Another great video !!!! Thank you so much.
@Cheese52
2 жыл бұрын
I don't think so. The temperature would be about right, but most units use a fan to vent moisture. I think it would dry out the cheese too much. 🤔
@Sabrina1998
2 жыл бұрын
Hmmm 🤔 ok. Would a proof box ( for bread making) work?
@Cheese52
2 жыл бұрын
@@Sabrina1998 Yes that is a good option. I have had others tell me this works well.
@macierobinson5165
2 жыл бұрын
I do love your videos.
@Cheese52
2 жыл бұрын
I am so glad! Happy cheesemaking! Lisa
@Jenn_OfAllTrades
4 жыл бұрын
Four d you in reddit and I've liked and subscribed!!! Excellent content and I LOVE cheese. I want to make some so badly!! I love when you tasted the cheese, it was so cute, I actually smiled and laughed out loud!
@Cheese52
4 жыл бұрын
Hello, reddit cheese friend! I'm glad we made you smile today. Welcome to the channel!
@bryonygrealish6663
7 ай бұрын
Time to make a few of these and let o e go a year and ket another go to about two years. A tasty experiment!
@Cheese52
7 ай бұрын
Yes, for sure! And this cheese is a great one to let age for that length of time. I've aged mine over a year, and let me tell you, it just keeps getting better with time. It is so fun to taste the progression of the flavors and texture as it ages. I know it will be a long time from now, but I will still be here. I'd love for you to report on your experiment as your cheeses age! For those reading, this experiment can be done by making several cheeses, and tasting them in intervals, or by making just one, and opening it up in intervals and vacuum sealing the rest for continued aging. The wheel can also be cut up as soon as the wine soak is complete, and vacuum sealed and labelled individually. The choice is up to you. Happy cheesemaking! Lisa
@bryonygrealish6663
7 ай бұрын
Can't wait! I'm hoping to be all set by summer and I'll be ready for the farmers market milk!
@Cheese52
7 ай бұрын
@@bryonygrealish6663 That sounds awesome!
@rosejarman6920
3 жыл бұрын
I have tried the drunken goats cheese and it was fantastic. This looks awesome. After I get some experience this is on my to do list's
@Cheese52
3 жыл бұрын
It' s not hard, just follow it step-by-step. You can do it! It really is a wonderful cheese :)
@mohamednasem5884
5 ай бұрын
فنانة تسلم ايدك
@Cheese52
5 ай бұрын
Such kind words. Thank you.
@warnerbf
4 жыл бұрын
Your videos are fascinating and so soothing. I'm learning tons from them. Please keep it up! 🙏🏿🙏🏿🙌
@Cheese52
4 жыл бұрын
Oh thanks for that lovely feedback. So glad you enjoy the channel!
@sr.marycatharineperry547
4 жыл бұрын
Love your channel! How different is this cheese from Drunken Cow cheese?
@Cheese52
4 жыл бұрын
Hello! So glad you enjoy the channel. There are similarities, for sure, like the obvious one- the soaking of the cheese in the wine. This recipe uses pasteurized milk, and the "Drunken" cheese from Italy uses unpasteurized milk. This recipe soaks the cheese in wine before the aging process, and I have seen some that soak the cheese after the aging process. Every cheese is a little different, and this one has less of a spice note to it, and more of a nutty flavor. As far as I can tell, these are some of the differences. Hope that helps. Thanks so much for watching! Lisa
@vickichase9683
4 жыл бұрын
I really enjoyed this cheese. It is tasty and oh so creamy. YUM.. Thanks for sharing some last time we were around.
@Cheese52
4 жыл бұрын
The best part of making cheese is sharing it with family and friends. Glad you were here to enjoy it!!!
@jojomafia3851
2 жыл бұрын
Incredible 😋
@Cheese52
2 жыл бұрын
Thank you so much!
@wjf213
4 жыл бұрын
Every time you post a video, I start grinning like a rat eating cheese and can't wait to watch it. This looks so good, but then again, they all do. Keep up the great work.
@Cheese52
4 жыл бұрын
Oh great! I'm so glad you are enjoying the channel:)
@traceyb8771
4 жыл бұрын
So nice to see you so excited about the outcome of your cheese. I love how you say “this is the best cheese I’ve ever tasted!”
@Cheese52
4 жыл бұрын
Hahaha, It's so good! I was just so excited that it turned out. It really was a fun cheese to make :)
@cheeseneedsdotcom
11 ай бұрын
Having tasted yours I’m certainly making this one now!
@Cheese52
11 ай бұрын
I'm so glad you enjoyed the cheese, Tracey! It was great to have you here!
@cheeseneedsdotcom
11 ай бұрын
Thanks for having me!!
@stacybradt6793
4 жыл бұрын
Any new cheeses in the works, Lisa?
@Cheese52
4 жыл бұрын
Hi Stacy, Yes! I am editing how to make Feta with Goat's milk now.... stay tuned :) Hope your Quick Mozzarella and Boursin cheeses turned out well! Lisa
@stacybradt6793
4 жыл бұрын
@@Cheese52 they came out excellent!! Thanks!
@willcookforfood624
4 жыл бұрын
A KZitem channel all about cheese. How have I missed this?
@Cheese52
4 жыл бұрын
Haha, right? We're pretty cheesy over here! There is a "beginners series" playlist and a "recipes with cheese" playlist. Enjoy!
@alexarchworth9414
3 жыл бұрын
How long to brine for Lisa?
@Cheese52
3 жыл бұрын
Hi Alex! The brine step is explained at 14:10. This recipe brines the cheese in a 25% brine solution for 6 hours. Hope that helps and happy cheesemaking! Lisa
@alexarchworth9414
3 жыл бұрын
@@Cheese52 thanks Lisa must have missed it 😅
@willerpentonposada4284
2 жыл бұрын
Hey I love your cheese cave, where did you buy it?
@Cheese52
2 жыл бұрын
Hi! I love it too! I bought this at a local store, but I found one in Amazon that is very similar. I have links (affiliate links) in the description box 😀. Hope that helps! Lisa
@willerpentonposada4284
2 жыл бұрын
@@Cheese52 One more question, that cheese cave is a vine cooler, does that mini fridge keep the humidity necessary for cheese? or you need to put some water in a bowl inside that to allow to keep the humidity?
@Cheese52
2 жыл бұрын
@@willerpentonposada4284 A wine fridge makes an excellent choice for a cheese cave. Wine, like cheese appreciates a constant, stable temperature of 50 °F to 55 °F (10 °C to 13 °C) during the aging process. However, many modern wine refrigerators vent humidity when the unit reaches about 50% to 60% RH, making them unsuitable for natural rind aging techniques. Most recipes call for 80 RH and above for natural rind aging. You can make a cave with in the cave by placing your cheese in a container with wet sponges placed around the edges. Loosely cover it with a lid, then place the whole business in the wine fridge. It takes up some space, but it is a good way to do a natural rind cheese while the rest age in vac seal or wax.
@johnwarrjr9768
4 жыл бұрын
I have been dying to ask this question to my favorite cheesemongerhow do I make my own strans of mesophilic and thermophilic cultures I'm building a culture lab I just want to know how to do it where do I get those starter bacterias PLEASE help me I'm willing to meet with email anything please
@Cheese52
4 жыл бұрын
This is a very good question. Here are the steps to creating a mother culture. The process is similar for both Meso and Thermo cultures. Note: Be absolutely meticulous with your hygiene practices and with your temperature control. Accuracy matters here. 1/ Get a packet of direct set starter- I put affiliate links in the description of the video so you can take a look. 2/ Boil a quart jar, seal and lid for at least 5 minutes. Let it cool a bit and fill it with skim milk. 3/ Seal the jar and boil the milk in water for 30 minutes. Make sure the jar is covered with boiling water the whole time. 4/ Remove the jar from the water and let it cool. 4A/ For Mesophilic culture, let it cool to 72F (22.2C). Add the 1/4 tsp of culture to the milk, screw the lid on and gently shake it. Let it ripen at 72F for 16 hours. Check with starter, it should have the consistency of thick pancake batter. If it is not thick enough, let it ripen for another 8 hours (up to 24 hours total). 4B/For Thermophilic culture, let it cool to 110F (43.3C). Add 1/4 tsp of culture to the milk, screw the lid on and shake it gently. Let it ripen at 110F for 8 hours. This culture should have the consistency of thick pancake batter when it is finished. 5/ Freeze the culture in ice cube trays. When it is frozen, transfer the cubes to a ziploc bag. 6/ Always reserve 2 cubes to innoculate your next starter batch. 7/ A cube is about an ounce of starter. Use 4 oz in place of a packet of direct set starter (which is about 1/4 tsp). 8/ Store in the freezer for up to 30 days. Label the bag with the date it was frozen. ***Caution: Never use a mother culture that has bubbles or tastes like carbonation. This may be an indication of coliform contamination. Throw away the starter culture, strictly review your hygiene practices and try again. Remember. Everything that touches the milk or the culture that was created (think ice cube trays) must be sterilized or sanitized. And everything that touches the things that touch the milk (think countertops) must be sterilized or sanitized. Hope that helps! Lisa
@johnwarrjr9768
4 жыл бұрын
@@Cheese52 thank you but what is direct set is that a starter culture if so I want to know what that is so I can grow it as well please thank you so much for your time and help
@madouifa9949
Жыл бұрын
Perfect 👍
@Cheese52
Жыл бұрын
Thank you! Cheers!
@user-gm9cx3ub6i
3 жыл бұрын
You inspire me. You, Cheese, Yum Yum, I am inspired!
@Cheese52
3 жыл бұрын
Thanks! and hi paw from YumYum!🐾
@coryjeffreys5146
4 жыл бұрын
Cool well, I have to get back to my school work I had to watch your video loved it.
@Cheese52
4 жыл бұрын
So glad you enjoyed the vid. Have a good day at school!
@hayleygreen6152
4 жыл бұрын
Hi Lisa, love your vids. Whenever I make a cheese I always check if you have a video. In South Africa the ingredients are not too much of a problem to find but the equipment (especially cheese baskets/moulds) is a huge problem. This cheese looks awesome! Are you planning to make Camembert any time soon?
@Cheese52
4 жыл бұрын
Hi Hayley, Oh awesome! So glad you enjoy the channel. I get my molds from New England Supply. Here's my link: cheesemaking.com?aff=35 (affiliate link, which means I make a commision if you purchase). I know they ship to several countries. Hopefully they ship to South Africa too! Have you tried this Toscano? - It's a winner, and soaked in a nice South African wine.... Mmmmmm :) Camembert is on the list. Thanks for the suggestion! Best, Lisa
@hayleygreen6152
4 жыл бұрын
@@Cheese52 I will check out if they ship to SA. No I have not made the Toscano because we have an alcohol ban (due to pandemic), all wine in my house at the moment is for consumption :) As soon as I can I am going to make it though. Take care! Hayley
@kekkelpenneypeckeltoot5700
4 жыл бұрын
Your joy at the end of this made my day!!! Thanks for sharing and teaching ❤️
@Cheese52
4 жыл бұрын
My pleasure! So glad you enjoy the channel:)
@ChrissyD22472
4 жыл бұрын
WTG Lisa and Yum Yum! The cheese is beautiful..
@Cheese52
4 жыл бұрын
So glad you like it! High paw from YumYum!🐾
@dustystauffer7280
4 жыл бұрын
Your taste test at the end made my mouth water big time. That cheese is so beautiful & looks absolutely delicious!!😋
@Cheese52
4 жыл бұрын
Thank you, lovely friend!
@hawkheights6953
4 жыл бұрын
Hi there Love your videos...so clean and crisp (only just discovered them). I am making this (up to the 6hr press) but would like to know why the addition of buttermilk?
@Cheese52
4 жыл бұрын
Hi Trish, Welcome to the channel and thank you for that amazing feedback! The short answer is flavor. Different cultures contribute different flavor profiles.Cultured butter milk is a mesophiliic culture, and combinations can create the flavors the cheese maker is trying to obtain. Hope that helps! Happy cheesemaking! Lisa
@hawkheights6953
4 жыл бұрын
@@Cheese52 Thank you. Do you air dry after the second soaking? Or just wipe down and vac seal?
@Cheese52
4 жыл бұрын
@@hawkheights6953 Sure! Air dry the cheese before it's vac sealed.
@stacybradt6793
4 жыл бұрын
Vince probably does the dishes because he's afraid of your karate moves if he doesnt! Hahaha. What a team!
@Cheese52
4 жыл бұрын
Hahaha! Good point! However, Vince is my teacher- it's how we met 😉
@stacybradt6793
4 жыл бұрын
@@Cheese52 😆😆😁😁👌👍
@ATappin
4 жыл бұрын
Do I still brine for 6 hours if my cheese is half the size?
@Cheese52
4 жыл бұрын
Hi Alex- This a good question. Typically the brining time can be reduced with smaller cheeses, but I haven't tried it with this one. You could try it- then determine if the salt level is suitable for your palate, and adjust the recipe in the future. Hope that helps!
@jonathonbales9316
4 жыл бұрын
Beautiful cheese and awesome idea about the double soaking!
@Cheese52
4 жыл бұрын
Glad you liked it! It's going to be my go to process for wine soaking cheese in the future!
@gamingwarriorlord-falcon
4 жыл бұрын
I dont see how you have the patience to make a cheese wheel/block... i am probably the most impatient person you will ever know lol... Edit. This is the earliest i have ever been to a video too... i never get first comment. 🙂
@Cheese52
4 жыл бұрын
Congratulations 🥳 on being the first commenter! Hahaha! Cheesemaking is a patient art for sure. So glad you enjoy the channel!
@gamingwarriorlord-falcon
4 жыл бұрын
Im glad i found this channel... i love learning about different cheese. Almost kinda wish i could tase some fresh homemade cheese you make it all looks so good! Im getting sick of the stuff we buy in the store... after all, i LOVE cheese! (Been a cheese lover my entire life and im almost 18...)
@jonathonbales9316
4 жыл бұрын
Biker Heaven keep following her and start trying to make your own! It’ll try your patience, yes... but the rewards are soooooo worth it!
@Mrpurple75
4 жыл бұрын
Beautiful cheese, we eat with our eyes first.
@Cheese52
4 жыл бұрын
Yes, yes we do!
@taniajockwer6350
5 ай бұрын
Doing it!
@Cheese52
5 ай бұрын
You won't regret it. It's one of my most popular recipes! Another viewer just reported that she aged one for over three years, and it was incredible. There were tyrosine crystals and wonderful depth of flavor. Now that's patience! I'm going to do it too. I just made one today, and I'm going to stash it away for 2-3 years. Based on her review, I'm sure it will be worth the wait! Happy cheesemaking! Lisa
@taniajockwer6350
5 ай бұрын
If you have time to reply. How long do you stir if you are going to age longer? What's a good rule of thumb?
@donnalafrance4506
4 жыл бұрын
Hi Lisa if I just do a 2 1/2 gal batch do I halve the weight?
@Cheese52
4 жыл бұрын
Hi Donna! This is a great question. There is some discussion about PSI (lb per square inch) There is some good information about it on sturdy press dot com, and the math to support the conversation. I don't worry about it too much, and I think you'll be just fine with the weight as they are in the recipe. Happy cheesemaking! Lisa
@donnalafrance4506
4 жыл бұрын
@@Cheese52 thanks Lisa!
@honeybunny958
4 жыл бұрын
Yay, new video! The cheese is soooo beautiful 😍😍😍
@Cheese52
4 жыл бұрын
High praise coming from you , Honey! You make some pretty beautiful cheese yourself!
@honeybunny958
4 жыл бұрын
@@Cheese52 that's super lovely of you, Lisa dear! 😍
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