How to Make Cheshire Cheese
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- Опубліковано 9 вер 2024
- Cheshire cheese is dense, semi-hard cheese and is defined by its moist, crumbly texture and mild, salty taste. Industrial versions tend to be drier and less crumbly, more like a mild Cheddar cheese, as this makes them easier to process than cheese with the traditional texture. Although my Cheshire is only small, it is made in the traditional manner.
Ingredients
• 10 litres (10 quarts) whole milk
• 1/4 teaspoon Mesophilic culture
• 1/2 teaspoon (2.5ml) Calcium Chloride diluted in
1/4 cup cool non-chlorinated water
• 5/8 teaspoon (3ml) Liquid Rennet (IMCU 200) diluted
in 1/4 cup cool non-chlorinated water
• 2 Tablespoons of non-iodised Salt
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Starter culture used Mad Millie Mesophilic; www.littlegree...
Rennet Chymax Plus IMCU 200; www.littlegree...
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I'll have to make this as my first cheese because...well...you know.
How was it, Jeff?
Just for the information of viewers. You dont have to order Mesophilic starter or thermophilic starters. They are readily available in most supoermarkets.
The traditional starter In farms Where the cheeses used to be made .
Mesophilic starter= Buttermilk(cultured) Let sit after mixing with the regular milk for an hour to 2 hrs
Thermophilic starter IS Yogurt any plain yougurt with live cultures see above for time
Remember almost all these cheeses were created in farms and homes.
My recipe for this cheese cam from my grandmother who was born in 1889 And died in 1987 She grew up on a farm in Ireland and they made this cheese. They made their own buttermilk and yougurt as well.
So save some money
You Aussies make me laugh saying "Shire" shy-ur..... In England we pronounce it Shur, "Cheshur" (Well up North we do) Loving the Cheese tutorials!
Sodt southerner here - we pronounce it the same, Chesher (for us southern folk) or Chestur for you lot from the frozen north but never Chesh-ire.
I'm an Aussie - and I say Shur. Like England we have a lot of accents :)
Sheer
very clear instruction on the process of cheesemaking
as someone that lives in Cheshire it is pronounces with "er" at the end .
Is this why that cat in Alice in Wonderland was smiling?
Discovered you and this lovely channel about a week ago. It has been a gentle comfort to listen to you soothingly narrate a creative process. My household slightly jokingly refer to you as "Cheese Dad".
Thanks for this. Maybe after the supply lines perk up again i'll see about making some cheese!
Love these videos, Love cheese. I want an enormous cheese cave so badly
I just made this cheese and was having trouble with the pressing. Before I went to bed I put the press into the oven (off of course) to keep it warm during the pressing and oh my, it did wonderful. I will do that in the future when my cheese does not want to stay warm
Good tip.
I really love your cheese making video sir.
Thank you! I want to be a cheese master because of you sir.
You know, beginning this hobby I am thinking the same thing I thought when I learned brewing beer, and forging steel how Japanese swords are made, and that is..”how on earth did ancient ppl come up with this?” There are so many failure points, you have to wonder..I suppose it was a few happy accidents coupled with human ingenuity and persistence, slowly improving each step and also the increasing knowledge of microbiology, chemistry and physics..
Gavin you are the best. Now I'm cosiderered cheese making my career. It is fascinating. Thanks for the tutorials
Made this Cheshire....EXCELLENT after 2 months...Caerphilly and Cotswold next. Thanks for the great Videos and commentary!
Shire is said sher so che-sher like Yorkshire in England is said York-sher
Trying to make a habit of commenting on quality channels like this. Jaw dropped when you said this cheese was simple to make at the end
Awesome! Thanks Gavin. Another one for the 'to do list' You do realise we struggle to keep up with all your lovely cheese recipes. My 'to do' list fills up as fast as I can make the lil' darlin's.
ps...
The calcium chloride in the cold milk at the start seems a good idea. I did this yesterday with a goats cheddar and am really pleased with the result so far.... especially since my last goat caerphilly gave me so much bother with setting a curd.
There's a blue version of this i would like to see a video for Cheshire blue please😊
Absolutely loved this video, very informative and useful as usual, I think when I have the time I'll definitely be making this. Little minor thing though, as a local from Cheshire I have always said it as chesh-ugh rather than chesh-ire but that is nothing to do with the cheese itself.
lucy Bilsborrow Yeah same, it sounded odd to be pronounced like that
In the rest of the the world (US, Canada, NZ, AU), shire is pronounced like fire.
John Gotts shire is pronounced like fire in the UK, but when it is used as a suffix the pronunciation changes
The word Cheshire should be pronounced Chesher
LizzieWhiz shesher
No.. chesher should be pronounced chesher and Cheshire should be pronounced Cheshire... Stop fucking with the English language
Gavin, I made this back in July (but with some annato so its Red Cheshire) and just unwaxed it. Wow! It's super delicious--husband says its the best cheese I've ever made and he really likes my colby that we smoke. So thanks! You're the best.
No problems Peg. Congratulations on a cheese well done
to echo an earlier comment, "shire" on the end of an english county should be pronounced "shur" or "sheer" (depending on regional accent) but never like the word "shire" itself.
Christopher Allen its shur in Cheshire
Yes sheer
yes shire.
Great video. Must try this one soon. Many thanks from Cheshire.
Good job with your video's as always. Keep up the good work and more tasting video's please!
My second favourite cheese in the world!!! First is White Stilton -- yum.
Very cool ! Seems quite straightforward to make... Thanks
"Chesh-eye-are" lol. good video though.
Greetings gavin try a start temp of 29 then ripen milk for 1 hour cut the curd as normal and rest 5 mins raise temp to 31 over 30 mins and allow curd to settle for 30 mins drain curd leave in pan and tear and pile into chunks resting and draining curd for 30 mins over two hours , Then thumbnail pieces and milled with salt then press 1 our at ten pounds 3 hours then turn and 20lbs twelve hours then turn and fifty pounds 4 hours works every time best wishes Paul pomfret back in uk ps love the tutorials
Need to have one of those (American) old potato fries slicers. Just press through the cheese and make all the fry lengths from all the cheese globs. Then align the fries, and slice into the cubes. Jiffy quick.
Nice idea, now to find one!
www.walmart.com/ip/Kitchen-Fries-One-Step-French-Fry-Cutter-Potato-Vegetable-Fruit-Slicer-Tool/961439568
this the second time I made this cheese and each time I struggle to get my curd well knitted after pressing. How do you keep it warm during pressing
If you're having trouble, you can press under warm whey (if you can fit your press in the sink or large pot). This will help the curds knit together better.
Thanks for this good and complete explanation
You are welcome
thank you Gavin so much
Unless you have access to a farm here in Central Florida, you only have homogenized milk. Your choice is pasturized and ultra pasturized. I do have access to raw milk, but it's about three times the price!
Just giving you a quick shout-out to let you know I am still watching. I like the elevator music in your videos. Very relaxing.
Hi Mr webber
Thank you for this recipe
He’s an Aussie not a Pom! 😄 I’m, or was, a Pom and it’s pronounced ‘shur’ not ‘shire’. I live in Aus’ and love the accent. 😄
It's pronounced chesh ur
I would love to see you make pepper jack! Your videos are awesome :)
POURQUOI
what is clearly missing in all your really impressive productions of a huge variety of all-world cheeses is the final cutting, exhibiting the pate and the shape and then the tasting. We all want to hear you say, 'Oh, wow.! lovely taste.!' We want you to tell us 'yes, all this effort and this is what you get to taste and eat.!' Cheese is about seeking out different unexpected cheese tasting experiences. Cheese is a passion for cheese lovers and cheese experts need to guide the seekers to the good and worth-while cheeses, so that we can all enjoy the knowledge of the masters.
Clearly, you have missed all of my taste test videos for most of the cheeses I make.
I like that he doesn’t wait a year (for some cheeses) before posting the video.
Most people already know what the cheese they want to make tastes like and just want the recipe.
Hi Gavin, just making this cheese now but with the addition of some dried and crushed chilli's added just before the rennet, hopefully it will turn out Ok, I have also made a cheddar and edam from your recipes but not tried any yet as they are still maturing. I live in Cheshire so I suppose it will be a Chilli Cheshire cheese.
Some cheese in the morning!
Hey there Gavin! I’m calling from northern Ontario, Canada. Love your videos! You’ve got me getting ready to jump into cheese making. I haven’t seen this question asked yet, but you kind of brought it up in this video. Rennet...regular vs double strength. You specified at the start of this one that you were using single strength rennet. What about all your other recipes...are you using single strength? Also, I bought double strength, so I assume I have to half the amount of rennet I use?
I only ever use single strength rennet. And yes, use half the amount of rennet if using double strength.
I'd love to see you tackle a Vacherin mont d’Or (delicious soft French cheese matured in a spruce strip)
regarder vos vidéos ça change des tonnes des conneries qui se trouvent sur net de nos jours
bonne continuation !
Hi gavin liking your vids very interesting, made a couple of your recipes, made a cheshire cheese a few months ago, it feels a little spongy, opened it to try and it tastes like sour milk and very bitter, wondered if it is spoiled any advise would be great, thanks in advance kevin from wigan uk
Sounds like it is spoiled. It shouldn't be bitter, sounds like not enough salt. 2.2 to 2.7% by weight of curds.
Ripening is actually a fermentation step
Thank you for all your prompt replies. Another question. In this video, you do the cheddaring in a covered pot. In your Leicester, you do it on a board under a cloth. Is there a difference? Are the methods interchangeable?
Hi Gavin from the UK, most of the Cheshire in the UK has a very nice acidic aftertaste. Did you pick up on that during your taste test?
Yes, I must confess, now that I’ve eaten a bit more the was a slight acidic taste that lingers.
I’m sorry for leaving questions all over your site..blame beginner’s enthusiasm! Is there any benefit to vacuum packing due to being able to see what’s going on with the cheese versus waxing?
Not sold on the vacuum sealing... the molds need some oxygen, the breathing must be regulated, not stopped. Seems odd that the inner flavor can work at all.
Rick Halverson i think he vacune seals them in a package that lets them breath it has small holes in it
Rick Halverson i think he vacuum seals them in a package that lets them breath it has small holes in it
If that was the case, it wouldn't be a vacuum would it!
These pronunciations of shire are getting to me .😀 Its pronounced "shur" not "shyur" I doubt anyone not British cares though.
Yeah the way he butchers Chesire is like the way he butchers Lancashire. I have australian friends and when they speak in their normal accent it sounds much more like the real pronunciation than this version
I live a few miles away from Cheshire and most people here say it in the latter way 😂😂
@@rsk3469 I come from there. Its pronounced Cheshur. Like Lancashur and Yorkshur.
Thank you for a great video - two questions - What is the difference between the process to make cheddar vs cheshire? Did I miss something? - the process looks the same. Is the aging process different? Thanks
The culture is different
Good to hear the English pronunciation, which is very nice. I think in most of America we just say "Che-shure" cheese. Is that normal in most English pace names, full on "Sheh-shair" pronunciation?
I dont think so - I'm from the the North West of England and we definitely say Che-shur
Yes, the British pronunciation is definitely "Che-shur". If anything I'd expect Americans to pronounce it as Ches-shire.
Gav I spend so much money on yogurt I hate to waste any. However the thought of running out keeps me buying the same amount. Is there anything I can create in the cheese department with yogurt either before or after the expiration date?
Definitely. Yoghurt cheese is a must! Just pour the yoghurt into a tight weave cheesecloth and gather the four corners to make a draining bag. Hang for 24 hours and then you have Labneh, which is a middle eastern yoghurt cheese. Salt to taste.
Any chance this would work with Greek yogurt?
Yes, it will.
Labneh is awesome - we use it as a base for so many things, in place of cream cheese, for making dips, creating icing for cakes (delightful on carrot cakes) ... so versatile and YUMMO!!!! I often drain for longer in the fridge so I can control the final consistency depending on what I'm using it for.
I see that there are different kinds of Rennet but when I look online, they dont seem to be labeled... does it really matter?
I'd like to see if it's in any way possible to press it into a cat mold. Apparently, and I'm not sure this is verified, they used to sell this cheese molded in the shape of a cat and would eat it from the tail end first, hence why the Cheshire cat in Alice's Adventures in Wonderland disappears in such a fashion.
How do you store cheese ? I see vacuum seal bags
Hi, Gavin. Newbie here, just been making quick cheeses till I make my cheese cave. But my ambition is a Lancashire (Lancashur!!) Creamy or Tasty. Any chance of you trying that? It's done with two days of curd. Is hard but not very hard. Not as dry and crumbly as the cheshire(although there is a crumbly version too)
Thank you, loving the videos!
This weeks video is going to be Lancashire crumbly!
@@GavinWebber FANTASTIC! Thank you! I'll be having a go at that, then. My favourite all time cheese is a creamy garlic lancashire from a company called Dewlay. I normally buy myself one for my Birthday, but got myself a cheese making kit instead this year!
Morrisons used to do (maybe they still do it!) a creamy Lancashire. Wonderful! Favorite cheese after Pecorino.
@@mosedavid1 not in the Scottish shops unfortunately!
@@hollybushhairyhounds Well, I can't get Pecorino either unless online :-(
Hi Gavin from the UK, I am having trouble finding the recipe element of this tutorial video
Check the description. The written recipe will be featured in my next book
👍
no patreon link in the description. unless im blind
I see it. The 5th link down that starts with Help
Can you age this with cheddar already aging in the cave at 50F instead of 54-60?
Yes
Hi.when you make chesse from homogenized milk do you have to leave it more for a clean break?
He adds calcium cloride to get a clean break
After the ripening period, have you ever tasted it? Is it noticeably soured?
First time I've tried it.
G'day Gav, how's your sunday been?
Its been great. Check out the EV expo we went to today; ua-cam.com/video/plvFCSnotMI/v-deo.html
Just for information dont know really how to use or take it out
What type of meso did you use please?
Please read the video description.
Hi there, thank you for the videos , would I be ok to use my sous vide water bath to stand pan in and maintain temp during the process, thanks David uk
Definitely okay to use a sous vide to control the temperature using a water bath.
Gavin Webber thanks Gavin, just ordering a 1/1 gastronorm container, to allow for large saucepan, excited now , thanks again for the great tutorials.
Thermophillic starters in which supermarkets
How do you make so much cheese yet have such a great figure?
Its like 2 in the morning for me