Wow. I really love blue cheese. Your method is easy to follow. Questions; 1. I use raw milk. Do i still have to add calcium chloride to it. 2. Can i just leave it in a regular fridge once its in the cheese cave? 3. I live in the tropics ( Malaysia ), so our weather is a lot warmer.
Thank you very much. In my country, there is no mold culture for blue cheese. I watched some videos. They put a little piece of Roquefort cheese on the bread to make the bread rot and then use the penicillium substitute. Is this healthy?
Larry - excellent video. Your Blue cheese is beautiful. I am going to use your instructions to make my Blue Cheese. Could I vacuum seal my cheese instead of tin foil? Thanks for making it easy Larry. 🧀
Thanks Larry! There are some nice details in your commentary! Why is the mesophillic culture used, as it's not used in other diy videos could we omit it? Also could we omit calcium carbonate. That was a good looking sliced blue cheese compared some others. Blue cheese is something we all should try! PS. What's the "cheese fridge" ?
Great videos Larry! I have noticed in the videos that you show your ingredients laid out that your calcium chloride is in a small jelly jar. Are you mixing up your own solution? If so, could you please make a video of your process and the ratio of CaCI2 to water? Thank you!
Hello Larry, I love your videos and have made of few cheeses from your recipes. They have all turned out well but I have an issue with the blue cheese. I made 4 of them a little over a pound apiece 4 weeks ago and today when I was turning them I noticed one of them was very soft and a cream like liquid was starting to leak from it. The other 3 still look like yours did in your video. Would this still be edible? All for are in one ripening box. Thank you
I almost fell off my chair when I say you use the store bought blue cheese instead of the culture. We are blue cheese fanatics! On my steaks, blue cheese dressing and just plain old blue cheese! It's has become very expensive now to buy in the store. I usually buy in bulk and freeze it. I want to try your way and can I use the store bought blue cheese I have for the culture even though it has been frozen? Would it be effected in any way not to produce the bacteria needed??? I have to have to buy those cultures they are so expensive!!! thank for any input and I have watched many of your videos!
Blue Cheese is the one type of cheese i dont like, I will eat stinky cheese that has a real strong aroma and be okay with it but i hate the taste of blue cheese.
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
I like your pragmatic approach using the store bought as a starter.
It worked out well. 🤠
Long process longer than I thought but it looks good
جبنة لذيذة شكرا لك يا صديقي تحياتي لك من الجزائر
تحية من تكساس. 🤠
Would like to see how you prepare this is meals or how you eat it!
Made this in time for Christmas. Excellent tasting cheese and the simplest blue cheese recipe on youtube. Thanks Larry.
Good job!! That is so nice to hear! 🤠
Awesome video Mr. Im subscribing to your channel. Thank You.
Welcome! 🤠
Wow. I really love blue cheese. Your method is easy to follow. Questions;
1. I use raw milk. Do i still have to add calcium chloride to it.
2. Can i just leave it in a regular fridge once its in the cheese cave?
3. I live in the tropics ( Malaysia ), so our weather is a lot warmer.
Love your method and so well explained. I can do this. Cheers.
Good luck!! 🤠
Good job
Was so surprised when you poked holes so the mold can grow inside, I never know that!
Thats a great idea to use the store bought blue cheese to get the mould needed.
It is expensive to buy and you get too much if you only make a blue cheese once in a while. This is a good substitution, and works well. 🤠
Absolutely love all of your videos
I am so happy to hear that! 🤠
I could eat blue cheese by itself. It’s just delicious. Most people don’t like it but I do. Could we wrap the cheese in parchment and rubber band it?
It seems like aluminum foil is recommended. It will not keep for too long. 🤠
EXCELLENT!!!!, Larry, looks really good. I love Blue Cheese too.
Thank you. It was fun to make, but a little worrying until I cut it open. 🤠
What an awesome hack....thanks for sharing.
Thanks for watching! 🤠
Thanks Larry , you make it looks easy to make and you let our mouth watering gos on , it's looks very delicious .
Thank you. I am happy you enjoyed the video. 🤠
I don’t like blue cheese but this is so satisfying!!
Do you have to use Flora danika? Do you have to use calcium cloride? What substitutes for each can you use instead?
Thank you very much. In my country, there is no mold culture for blue cheese. I watched some videos. They put a little piece of Roquefort cheese on the bread to make the bread rot and then use the penicillium substitute. Is this healthy?
I think yes. 🤠
@@DeepSouthTexas Thank you very much for the answer and I wish you more success
Looks fantastic. I was waiting for a blue cheese grill cheese sandwich lol
Lol, I thought about it. I decided the video was already too long. 🤠
@@DeepSouthTexas lol 😂
Amazing video , Perfect result. Thank you very much Larry .
Cheers
Thank you. I am happy you enjoyed the video. 🤠
This is amazing!
I have a bleu cheese addiction i love all cheeses 🧀😛
Larry - excellent video. Your Blue cheese is beautiful. I am going to use your instructions to make my Blue Cheese. Could I vacuum seal my cheese instead of tin foil? Thanks for making it easy Larry. 🧀
I think it is too soft to vacuum seal. It is really more of a fresh cheese. Good luck!! 🤠
Thanks for that info Larry. I have supplies order and looking so forward to whipping up this cheese. Darlene in Nova Scotia@@DeepSouthTexas
I love how you take your time and don’t really cut anything out:D
I am happy you enjoyed the video!! 🤠
I'm watching this and thinking Little Miss muffet Saturn topic eating her curds in way lol
LArry quick question, when you turn the cheese everyday you clean de surface? from mold? do you do any clean at all of the surface???
Normally no. If I see something off color growing I clean that off, yellow, red, or black. 🤠
Wow, perfect thanks for sharing your video, friend new here drop my full support to you❤️
Thank you. 🤠
Excellent Video, Thanks :)
You are welcome! 🤠
Tell me PLZ. where we find rennet - in shops?
I purchase it online. I use New England Cheesemaking Supply. 🤠
Wow that looked great! 😋
It was! 🤠
Thanks Larry!
There are some nice details in your commentary!
Why is the mesophillic culture used, as it's not used in other diy videos could we omit it?
Also could we omit calcium carbonate.
That was a good looking sliced blue cheese compared some others.
Blue cheese is something we all should try!
PS. What's the "cheese fridge" ?
That is just the way I make it. I can not speak for others. It is calcium chloride. It is used when you are using pasteurized milk. 🤠
جبن رائع وجميل
Good vedio
Thanks! 🤠
I make raw milk cheeses of all sorts. Fresh, semi-soft, and hard cheeses. I wish cheesemaking was all I ever had to do.
I find it fun and relaxing. 🤠
Great videos Larry! I have noticed in the videos that you show your ingredients laid out that your calcium chloride is in a small jelly jar. Are you mixing up your own solution? If so, could you please make a video of your process and the ratio of CaCI2 to water? Thank you!
Yes, I have mixed my own. Use 30% calcium chloride to 70% water by weight. Be warned, it gets hot when you mix it. 🤠
Blue cheese one of my weakness I have one called stilton over here and on a steak is Devine . Stay safe Bill and Val
Thanks. I will need to try this one on a steak. 🤠
Does it matter what type rennet?My research shows there is quite a selection.
Any rennet will be fine. Just follow the directions on the rennet. 🤠
What does covering it in aluminum foil do for it? What is the purpose of the foil?
He tells that at 24:00
Yummy
Thank you. 🤠
Hello Larry, I love your videos and have made of few cheeses from your recipes. They have all turned out well but I have an issue with the blue cheese. I made 4 of them a little over a pound apiece 4 weeks ago and today when I was turning them I noticed one of them was very soft and a cream like liquid was starting to leak from it. The other 3 still look like yours did in your video. Would this still be edible? All for are in one ripening box. Thank you
Try a little and see what it tastes like. Check the others too. It may be time to wrap them in foil and move to the regular fridge. 🤠
Thanks for getting back to me so quickly Larry. I will try it.
Quarantine got me like
CHEESE DADDY👏
Science!
I almost fell off my chair when I say you use the store bought blue cheese instead of the culture. We are blue cheese fanatics! On my steaks, blue cheese dressing and just plain old blue cheese! It's has become very expensive now to buy in the store. I usually buy in bulk and freeze it. I want to try your way and can I use the store bought blue cheese I have for the culture even though it has been frozen? Would it be effected in any way not to produce the bacteria needed??? I have to have to buy those cultures they are so expensive!!! thank for any input and I have watched many of your videos!
I think it will work. The blue cheese culture seems hard to kill. 🤠
@@DeepSouthTexas thanks so much for replying~
!;-)
Blue Cheese is the one type of cheese i dont like, I will eat stinky cheese that has a real strong aroma and be okay with it but i hate the taste of blue cheese.
12:10
I'm single 😥😥21:40
Terrible rrttruyyyyyyyyyty
Don’t do bleu cheese