I smiled when I saw the extra care of you saying "a kind of ... similar to". No, I don't think the Italian Cheese Police will chase you this time LOL :-)
There's a direct connection between how delicious a block of cheese is and how closely it resembles a cinderblock. That must be some insanely tasty cheese
I used to get your videos all the time, the they disappeared...I was oblivious...then you popped up again, so I went to your page and saw you posted 9 days ago!!! so excited you are still active, I really want to follow in your footsteps and make my own cheese
I love Dolcelatte so I'll definitely have a go at this one. The stilton style I made earlier was a great addition to my festive cheeseboard! Thanks Gavin
Making this today. I started late so I'll be setting my clock to flip them if I fall asleep 😴 💤 🙃 I have watched this over and over and keep going back to each step I'm on, 😆 🤣
Cheers Gav this looks great, it's going on the to-do list. We love your petit bleu, I've made that half a dozen times now, so this will make a nice change. Gorgonzola is a generic name in Australia btw, so don't worry about angry Italians. There's a link to the Australian Trade Mark Office ruling on the gorgonzola Wikipedia page.
Great video and an exciting home-made cheese -- looking forward to the taste test! FWIW, my very favourite local pizza is topped with gorgonzola, pepperoni, parsley, and spicy honey (on a thin layer of tomato-based pizza sauce, of course), so there's a serving suggestion for you. :)
Hey Gav, I remember asking you a while ago if you ever made Gorgonzola before, I’m glad you actually got around to making it! Sorry I’m a little late to the video haha.
I haven't seen one of your vids in ages, and the first one I see in nearly a year was uploaded 2min ago. Funny how UA-cam works. Glad to see you're doing well
I started making a list of the few cultures I bought and what they’re for, so I don’t duplicate orders, or have to search through them a hundred times, and ran across technical info on a site..the manufacturer says to remove the culture packets from the freezer/fridge for 30-60 minutes before opening or they will be damaged, and to discard them if they have formed a solid..I haven’t seen this info yet in the books..just FYI for anyone who hasn’t seen that..
One of your best videos. I love the extra details about the ripening box. Are the towels you use for washing the cheeses in other videos considered microfiber towels?
Sir; Once it has aged properly what do you do with all the mold on the outside? Do you shave it off? Is it advised to then store it in the refrigerator? Thank you from someone that obviously is wanting to be a beginner.
Hi Mr. Cheeseman , I know it is not one of your ''Ask the cheeseman'' vid , I have 2 questions though : did you ever try to make casu marzu ? Did you ever ate casu marzu ? Thanks and have a great one !
@@GavinWebber Thank you very much :) ! I really enjoy your work and you are an example to follow to me (I mean , even beside the cheeses . You seem like a good guy to me ! ) **They still make some for themselves in sardaigne . they cannot sell it but still they can produce it and people will eat it on their own will :) . I woould not , I think it is gross .
Hi Gav - thanks so much for this video. I have made the cheese similar to gorgonzola dolce (😂) It is lovely and blue now (used pasteurised non-homogenised milk). It is now (4 weeks later) very blue and I have some advice to brush off the excess and wrap tightly in foil. What do you think? How's yours looking? Have you wrapped? Have you brushed/scraped off the blue mould at any time? Any and all advice appreciated
Gavin, Rocky from Florida. Want to make this cheese. But need to know where I can get "prepared Greek yogurt". Is it just plain Greek yogurt you get at grocery store? Thanks for all you do!!
@@GavinWebber I am a professional cheesemaker so I was curious. I may use the technique myself in my blue cheese production. I have subscribed to your channel I am very impressed with your cheese making abilities. Your very informative and you make it easy for anyone to follow. Well done. 👏👏👏
I just bought a sous vide like this..I’m thinking a very large roaster pan on the stove, you wouldn’t need to transfer to the sink. Also, each sous vide device has a certain capacity so as not to overtax the heating element. You might find a small enough to fit insulated thing to put the whole apparatus in. Unless for filming this is easier, and easier to replace the sous vide thing if it fails eventually. Great idea..!
Hi Gorgonzola Dolce A cheese that will be so creamy it will need to be scooped out to serve how ro i achieve a softer runny cheese Hope you can help cer
Morning Gav. I opened my "gorgonzola dolcé" I can C the blue appearing. Turning the cheese i saw some white appearing on the bottom of the cheese. Must i remove it with brine? please help
Hello Gavin. Quick question here: Did you ever make blue cheese from raw cows milk? I have the opportunity to get my hands on some unpasteurized milk, but I could not find a cheese made of raw cows milk in the internet, just to have a taste of it. I would like to know, if it tastes better that way, or if blue cheese from pasteurized milk is the best tasting cheese anyway. Can you help me?
Thanks for the clear explenation! Can you tell me what "Prepared Bulgarian Yogurt" is? Do I need to prepare it myself, or can I buy Prepared Bulgarian Yogurt at the supermarket?
@@GavinWebber My gorgonzolalike cheese worked out nicely. The only thing I miss is the almost fluid like inside of Gorgonzola. Any idea how Italians accomplish this?
Doing this. I have an ANOVA now, so should be sooo much easier than stirring and stirring and temping and temping. I had a massive Stilton failure a few years back. Looking for redemption.
Hey Gavin, very cool video! I have a question, can I make this cheese in my fridge? I live in the UK and I don't have a cheese fridge, but the weather is still cool, allowing for stuff to mature outside the fridge. Would you say that it is a good idea to make this cheese outside the frideg and in the kitchen space? Thanks in advance!
Awesome video! I'm going to be making this ASAP! Just a question that maybe has been already answered (but I can't find it) What's that machine you're using to heat and mix the water? It looks really useful. Thank you very much!
@@GavinWebber it’s funny, I thought that the starter cultures were single use sachets, when I saw the prices, I thought “how incredibly expensive! How can anyone afford this hobby?” without realizing each sachet has wildly different and large numbers of gallons affected by very few grams..! I’m trying not to go wild and order everything in sight as a beginner..but..it’s really difficult..I have visions of pulling out a forgotten twelve month Manchego (style..not to be confused with the PDO protected real Manchego..) from my brewing fridge stocked with cheeses I’ve made for a year.. Speaking of which, any recommendations on where to get cultures at a good price? I’ve already ordered a sampler from New England cheese supply..and a few from Amazon..
It's a shame the 'cheese police' get so perturbed by this. If anything you're complimenting the 'official' protected origin Gorgonzola. It's not as if you're producing the stuff commercially and selling it. Basically solving a problem no one had in the first instance.
I would like to watch your cheese recipe videos with excitement, but I can't understand the recipe and ingredients you need to add subtitles to. It's not in Turkish. :(
Been a while since I watched your videos and I still need to finish the excellent in,one course. I know cleanliness is next to godliness in this mate but I do have a hygiene question. It may be silly and all that but it’s for my peace of mind. I notice that, like me, you are getting, shall we say, too tall for your hair and also, like me, have a very distinguished beard and hairy arms. Aren’t you concerned by hairs contaminating your cheese? I know you’re not selling the end product but I’d have thought wearing a snood, hair net and long sleeves would be safer? I’m not wishing to offend here mate, just curious.
Not concerned much about hair. I rarely shed and have never found a hair in my cheese. If you're concerned just take the necessary precautions to prevent hair incusion.
@@GavinWebber thanks mate. Good to know your good lady is on the mend. Regards from an Aussie living in France. (After covid allows, if you ever visit France let me know, I’ll treat you to some fabulous cheeses we just don’t get downunder).
I am italian cheese maker, sir your cheese no look like Gorgonzola....not even similar,(lascia perdere non è un formaggio per te) go on with cheddar it's better.regards
Valeu!
Thank you!
@@GavinWebber it's a shame that we're subject to so much arbitrary legislation.
“Similar” 😂 love the loophole to avoid the cheese police
Love when the Curd Father drops a new cheese making video. Makes my whole day.
I smiled when I saw the extra care of you saying "a kind of ... similar to". No, I don't think the Italian Cheese Police will chase you this time LOL :-)
There's a direct connection between how delicious a block of cheese is and how closely it resembles a cinderblock. That must be some insanely tasty cheese
I used to get your videos all the time, the they disappeared...I was oblivious...then you popped up again, so I went to your page and saw you posted 9 days ago!!! so excited you are still active, I really want to follow in your footsteps and make my own cheese
I love Dolcelatte so I'll definitely have a go at this one.
The stilton style I made earlier was a great addition to my festive cheeseboard!
Thanks Gavin
where can i find the tool used to keep the sink water warm
@@tonyizzo1 search for Immersion Circulator or precision cooker or sous vide - it really does take the stress out of temperature control.
@@dc-k4868 thanks
You are a master. Thanks for this class. I’m from Brazil and I’ll try to make this cheese 🧀
Making this today. I started late so I'll be setting my clock to flip them if I fall asleep 😴 💤 🙃 I have watched this over and over and keep going back to each step I'm on, 😆 🤣
You can't imagine how much I appreciate your work! Thank you so much 💓
Wow, thank you!
Here's hoping that the cheese mafia leaves you alone.
Thank you for your videos!! My brother and I are getting into cheese making thanks to you!! You're the best!! Keep up the good work!
That is a fantastic use of the sous vide heater! I never thought to use the sink like that.
Cheers Gav this looks great, it's going on the to-do list. We love your petit bleu, I've made that half a dozen times now, so this will make a nice change.
Gorgonzola is a generic name in Australia btw, so don't worry about angry Italians. There's a link to the Australian Trade Mark Office ruling on the gorgonzola Wikipedia page.
very glad that you keep uploading. time to watch your catalogue! : )
Welcome back!
Great video and an exciting home-made cheese -- looking forward to the taste test! FWIW, my very favourite local pizza is topped with gorgonzola, pepperoni, parsley, and spicy honey (on a thin layer of tomato-based pizza sauce, of course), so there's a serving suggestion for you. :)
you had me at 'curd nerds' 🤣🤣 what a gem
Why am I awake at 4AM? Oh well, may as well watch Gavin make some gorgonzola-like cheese.
Looks wonderful. Dolce was a favorite of my younger son, so I will be looking forward to seeing how it turns out for you.
Oh Gav another brilliant video and receipe I'm sure I can't wait to try this one out, yay for blues.
Hey Gav, I remember asking you a while ago if you ever made Gorgonzola before, I’m glad you actually got around to making it! Sorry I’m a little late to the video haha.
Thanks for the idea!
I haven't seen one of your vids in ages, and the first one I see in nearly a year was uploaded 2min ago. Funny how UA-cam works. Glad to see you're doing well
I haven’t watched a video in quite some time. I’d say your videos and cheeses are progressing nicely, thank you
Glad you like them!
Man I love you and appreciate you.
I fuckin' love the "G'day curd nerds" thing, always makes me happy to hear it
Thanks Gavin. I'm definitely going to try making this one. :)
I started making a list of the few cultures I bought and what they’re for, so I don’t duplicate orders, or have to search through them a hundred times, and ran across technical info on a site..the manufacturer says to remove the culture packets from the freezer/fridge for 30-60 minutes before opening or they will be damaged, and to discard them if they have formed a solid..I haven’t seen this info yet in the books..just FYI for anyone who hasn’t seen that..
Why you didnt show inside???
ua-cam.com/video/mJQWrAxSLzo/v-deo.html
Good tutorial, i intend to make this my first effort.
Best of luck!
One of your best videos. I love the extra details about the ripening box. Are the towels you use for washing the cheeses in other videos considered microfiber towels?
More like a dishcloth. Microfibre towels are too coarse. We call them Chux here and you can buy them on a massive roll.
looks amazing, can't wait for the tasting!
Us too!
Can anybody else smell that mold? Yummy 😋 Beauty Gav! from a curd nerd, cheese sleaze state side.
Compliments from Italy!! 😘🧀
Sir; Once it has aged properly what do you do with all the mold on the outside? Do you shave it off? Is it advised to then store it in the refrigerator? Thank you from someone that obviously is wanting to be a beginner.
“G’day curd nerds, today we will be making an Italian che-“
Italian cheeseMakers: “reeee don’t toucha my spaghett! Cease and desist!”
Hi Mr. Cheeseman , I know it is not one of your ''Ask the cheeseman'' vid , I have 2 questions though : did you ever try to make casu marzu ? Did you ever ate casu marzu ? Thanks and have a great one !
No, never. It is illegal, and would probably make you very sick.
@@GavinWebber Thank you very much :) ! I really enjoy your work and you are an example to follow to me (I mean , even beside the cheeses . You seem like a good guy to me ! ) **They still make some for themselves in sardaigne .
they cannot sell it but still they can produce it and people will eat it on their own will :) . I woould not , I think it is gross .
Hi Gavin, in the mean time I got very “addicted” to your tutorials ;-)
Just a minor question: What is your opinion on the use of the sous-vide heater?
Love it
Hi Gav - thanks so much for this video. I have made the cheese similar to gorgonzola dolce (😂) It is lovely and blue now (used pasteurised non-homogenised milk). It is now (4 weeks later) very blue and I have some advice to brush off the excess and wrap tightly in foil. What do you think? How's yours looking? Have you wrapped? Have you brushed/scraped off the blue mould at any time? Any and all advice appreciated
Yes, good advice if the blue mould is running away.
Gavin, Rocky from Florida. Want to make this cheese. But need to know where I can get "prepared Greek yogurt". Is it just plain Greek yogurt you get at grocery store? Thanks for all you do!!
Yes it is!
I hope you worked this out, and successfully made this cheese.
Very lovely recipe. May i ask why you add the yoghurt as well as the culture?
Flavour and stability
@@GavinWebber I am a professional cheesemaker so I was curious. I may use the technique myself in my blue cheese production. I have subscribed to your channel I am very impressed with your cheese making abilities. Your very informative and you make it easy for anyone to follow. Well done. 👏👏👏
I just bought a sous vide like this..I’m thinking a very large roaster pan on the stove, you wouldn’t need to transfer to the sink. Also, each sous vide device has a certain capacity so as not to overtax the heating element. You might find a small enough to fit insulated thing to put the whole apparatus in. Unless for filming this is easier, and easier to replace the sous vide thing if it fails eventually. Great idea..!
Thanks for the tip!
where can i find the tool used to keep the sink water warm
How about Gavinzola
I have a good friend called Gordon who loves Gorgonzola so I’m going to call mine Gordonzola. 😂
Could you use kefir instead of yoghurt?
Hi
Gorgonzola Dolce
A cheese that will be so creamy it will need to be scooped out to serve how ro i achieve a softer runny cheese
Hope you can help
cer
Hi thanks for sharing. How can i sterilized raw milk if the max is 32C for the process?
ua-cam.com/video/JmdXzpExUvo/v-deo.html
Hi Gavin, Did you use the PV strain of penicillin roqueforti on this cheese, or was it another strain?
Yes, it was equivilent to PV
I am so ignorant to this. Have no idea what to look for. Awesome work though
Morning Gav. I opened my "gorgonzola dolcé" I can C the blue appearing. Turning the cheese i saw some white appearing on the bottom of the cheese. Must i remove it with brine? please help
No, that is Geotrichum candidum and will be symbiotic with the P. Roqueforti.
подскажите, пожалуйста, как называется прибор, который греет и перемешивает воду в мойке?
Experto muy bonito 😮
¡Gracias! 😄
I have a pack of shread cheese became green in the fridge, Isn't it's skin usable for new blue cheese? (not buying penicillum powder ?)
No, because you do not know what type of blue mould it could be. It may be toxic.
@@GavinWebber
Thank You!
I found a small piece of gorgonzola,
It 'll help me.
Mi piace molto gorgonzola!!!! Yummy 😋 😋 😋
Will you be doing the harder stronger version?
Hello Gavin. Quick question here: Did you ever make blue cheese from raw cows milk? I have the opportunity to get my hands on some unpasteurized milk, but I could not find a cheese made of raw cows milk in the internet, just to have a taste of it. I would like to know, if it tastes better that way, or if blue cheese from pasteurized milk is the best tasting cheese anyway.
Can you help me?
No I haven't used raw milk to make blue cheese.
@@GavinWebber Since that raw milk is half the price of pasteurized milk, I will get it anyway. Thanks for replying.
Thanks for the clear explenation! Can you tell me what "Prepared Bulgarian Yogurt" is? Do I need to prepare it myself, or can I buy Prepared Bulgarian Yogurt at the supermarket?
Natural pot set yoghurt should have the required lactic bacteria present.
@@GavinWebber Thx!
@@GavinWebber My gorgonzolalike cheese worked out nicely. The only thing I miss is the almost fluid like inside of Gorgonzola. Any idea how Italians accomplish this?
Hi mine has been in the fridge for 14 days but is not as blue/mouldy covered as yours Should I still pierce it yet.
Yes
Hi does it have to be strong penicillium Roquefort?
No, it can be mild if you like.
Doing this. I have an ANOVA now, so should be sooo much easier than stirring and stirring and temping and temping. I had a massive Stilton failure a few years back. Looking for redemption.
Hey Gavin, very cool video! I have a question, can I make this cheese in my fridge? I live in the UK and I don't have a cheese fridge, but the weather is still cool, allowing for stuff to mature outside the fridge. Would you say that it is a good idea to make this cheese outside the frideg and in the kitchen space? Thanks in advance!
I lov the creamy consistency of gorgonzola but the fungus is too much sometimes. Can one make a kind of gorgonzola without the pencilum fungus?
No really. It’s the mould that makes it creamy
Hey Gav, Love the vids!! Just curious, is there a reason to not brine this instead of doing the dry rub?
I just watch this while going to sleep
We in the med just use a piece of old Gorgonzola as bacteria start
but it's mold??
Awesome video! I'm going to be making this ASAP! Just a question that maybe has been already answered (but I can't find it) What's that machine you're using to heat and mix the water? It looks really useful. Thank you very much!
A precision cooker; ua-cam.com/video/uDCTTJjVjyQ/v-deo.html
Good blue cheese 🧀 💙
Gavin, Dubliner cheese is poular in the states. Have you tried to make this cheese before?
No, unfortunately I don't have a recipe
The Wife: "Cheesemaking -- It's a little like raising a family." Cheers!
Gav, it looks like your immersion circulator is working well in your cheese making ventures. Do you use it for other culinary endeavours?
Just for cheese making
Do you turn the cheese daily before piercing?
Yes, I did
@@GavinWebber thanks Gavin
Dolcelatte just drying overnight day 1!
Whats the purpose of adding yogurt to this recipe?
It is a type of thermophilic culture
Gavin, you'll need cream in the recipe for the dolce version.
how to be sure that bad mold does not form in the cheese
Cheese and desist! 😂😂😂😂
I could see the flashbacks Gaving was going through in the beginning. Humanity needs no more cheese wars!
ua-cam.com/video/ZwAXHmYcfJE/v-deo.html
Wh-what? I'm not the curd nerd, you are!!!
Lol I got a Sargento cheese ad
why on earth don't you include the first cutting and taste test when it's finished maturing?
I will when it is mature in another 60 days
Yaaaaaay cheese
So like, where does the bacteria to make cheese come from? Is there a company with a bunch of labs just growing bacteria?
Yep, and several that grow a million yeasts for beer..
Many companies actually.
@@GavinWebber it’s funny, I thought that the starter cultures were single use sachets, when I saw the prices, I thought “how incredibly expensive! How can anyone afford this hobby?” without realizing each sachet has wildly different and large numbers of gallons affected by very few grams..! I’m trying not to go wild and order everything in sight as a beginner..but..it’s really difficult..I have visions of pulling out a forgotten twelve month Manchego (style..not to be confused with the PDO protected real Manchego..) from my brewing fridge stocked with cheeses I’ve made for a year.. Speaking of which, any recommendations on where to get cultures at a good price? I’ve already ordered a sampler from New England cheese supply..and a few from Amazon..
It's a shame the 'cheese police' get so perturbed by this. If anything you're complimenting the 'official' protected origin Gorgonzola. It's not as if you're producing the stuff commercially and selling it. Basically solving a problem no one had in the first instance.
How long to the angry Italians attack again?
Good question. I am waiting with bated breath
I would like to watch your cheese recipe videos with excitement, but I can't understand the recipe and ingredients you need to add subtitles to. It's not in Turkish. :(
I hope u call this GorgonSorta
Please use less paper towels. That's a large amount for a tiny amount of mold on your hand. A dishcloth would have done and wouldn't be wasteful.
It is made from recycled post consumer paper waste. I'll use as much as I like thanks.
Cheese
I love you curd daddy
Been a while since I watched your videos and I still need to finish the excellent in,one course.
I know cleanliness is next to godliness in this mate but I do have a hygiene question. It may be silly and all that but it’s for my peace of mind. I notice that, like me, you are getting, shall we say, too tall for your hair and also, like me, have a very distinguished beard and hairy arms. Aren’t you concerned by hairs contaminating your cheese? I know you’re not selling the end product but I’d have thought wearing a snood, hair net and long sleeves would be safer? I’m not wishing to offend here mate, just curious.
Not concerned much about hair. I rarely shed and have never found a hair in my cheese. If you're concerned just take the necessary precautions to prevent hair incusion.
@@GavinWebber thanks mate. Good to know your good lady is on the mend. Regards from an Aussie living in France. (After covid allows, if you ever visit France let me know, I’ll treat you to some fabulous cheeses we just don’t get downunder).
please can yo
Gorgandesist
Love it!
The cheese police? Seriously??
Indeed, it's a thing; ua-cam.com/video/M_AzMLhPF1Q/v-deo.html
I am italian cheese maker, sir your cheese no look like Gorgonzola....not even similar,(lascia perdere non è un formaggio per te) go on with cheddar it's better.regards