Canadian Homesteaders' Cheese Cave Tour 2021
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- Опубліковано 30 гру 2021
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Biegel Family
Box 383
Grovedale Alberta
T0H 1X0
Canada
Email: thebiegelfamily@gmail.com
Bob and Linette Biegel, Breanne, Brooklyn, Amberlin, Linnae, Julia, Jenessa, Charles, Sarah and Simon - Авто та транспорт
![ЛЕБЕДЕВ у ДУДЯ: муху не обманешь 😁 [Пародия]](http://i.ytimg.com/vi/E74h5fvVrqs/mqdefault.jpg)
Having twins develop something as complex as cheese is genius. You can compare and experiment flavors and get refined feedback because you think alike yet have unique personalities. You girls are pros. I am looking to start a homestead soon. There is so much to learn from you both. I’ll definitely keep watching
Thanks so much! All the best on your homestead journey :)
Plz do an in-depth video about the tuckaby cheese and feta!!! Maybe a video about storage and how-to about the cheese fridge would be helpful!! Love your videos!!❤️
For I know the plans that I have in mind for you,” declares , “plans for and not calamity-to give you a future and a hope. HAPPY NEW YEAR!
Twins! You two are beautiful and so is your cheeses! I’m a newbie cheese maker and you’re both an inspiration. Thanks 😊
LOL @ 5:29 , that camera person hand...
... and now I need a cheese cave.
💓 the vid. Thank you so much for sharing your abundant skills and blessings.
Amazing range of cheeses ladies. Just wondered if you’ve thought of keeping the feta in sunflower oil. After salting ( I dry salt feta) I leave for about 2 days in the fridge then I pack into jars or containers topped up with sunflower oil and a little garlic and oregano. Keeps for 3-4 months. The oil is then fabulous for salad dressing.
Wow ladies the knowledge you have gained and practiced is incredible!
Love these cheesy twins 😂. Shabbat Shalom 😊
You two are delightful!! I am a new cheese maker and am absolutely loving the processes. SO satisfying! I only have 8 wheels under my belt but it's just so fun to make! Thank you for sharing your hard work and results with me! I love it!
This was just wonderful, we love your cheese videos-thank you!
IF,,, I was a mouse with a parka,,, I would raid that cave and hibernate in a cheesey coma,,,,!!!!
Wishing you all a blessed New year and a happy Sabbath indeed ❤️
Haha! Thanks, and Happy Sabbath to you :)
Thank you for the tour ladies, the cheese looked amazing.
Just this evening I saw some red mold on my wedge of raw blue cheese and it freaked me out, I thought it was bad. Instead of tossing it I just shaved it off. I wasn't going to throw that cheese away...nope! Smoked gouda is one of my favorite cheeses!❤️
Man o' man, look at all that cheese. Wish i were there tasting. 😅😅
the cheese twins lol.. cant get over how pretty they are
Amazing cheeses! I was jelly when watching y'all taste the cheeses. Yummy!
So Inspiring! Thank you for sharing.
That is a fantastic cheese cave :)
Shabbat shalom .
Happy and blessed new year to you and your family.
Thank you Matt. Happy new year to you and your family :)
I didn't even know you could freeze brie! That's so awesome!
Delicious!
A treasure cave!! YUM!
Salt beef
Wow! So amazing.
This is so awesome, I love all your cheeses and I have tried some of your recipes, which turned out great. One thing I do with fresh hung cheese: I press it into canning jars after salting and sometimes I add Penicillum Candidum to it (like Brie cheese). Then I put those canning jars in my root cellar and let them age. The ones with the bacteria added get a nice fluff on top and a creamy Brie like texture underneath. The plain fresh cheeses (which I like to make with Kefir as my culture), just change in taste by aging, but are still nice and creamy and very good!
Thanks Heidi. That's great to hear, thank you for sharing.
hi from my farm in Mexico south side pacific coast.
I love you fridges, my goodness I have 2 small ones running out of room quick, might need a big one.
TWO BEAUTIFUL GIRLS !!!
your cheeses look amazing .. love watching what goes into your cheese making .. I would love to be able to buy it
Very interesting ☺️
happy new year
I love stilton cheese 🧀
Wow!! You are two really incredibly intelligent ladies!! Your cheese making adventures are incredible!!! You are soooo blessed to have an endless supply of raw goat milk! How many goats do you need to make all your cheese that you make? I’m soooo impressed!
I’d love to try but I’m afraid I would just mess it up terribly and then having nothing to show for all my efforts.
Thanks Leanne! We milk about 25 goats, but are currently downsizing our herd to around 15 as we have two milk cows as well!
Oh, and you should try! Just make an easier cheese like Belper Knoll - you'd be so happy you did! ua-cam.com/video/DntGvfKFeBY/v-deo.html
Can you weight your cheese down in the brine?? What temperature do you keep your cheese cave??
Thanks so much for sharing your cheese cave tour.
I’m always learning something new from you girls. What cheese book do most of your recipes come from? I have 3 but always looking for more. Would love to see more “cheese days” as you come into kidding season and milk processing. Blessings from Maine
The book we use is Home Cheese making by Riki Carol.
Thank you for your videos which are excellent. I wonder what make and model of vacuum sealer you are using? Has it been a success? I expect to purchase one soon.
I would love to hear more about you cave! Do you do anything special to the fridge?
Nothing special. We just keep our shop between 5 and 10C and so don't have to turn them on.
Have you eaten some of your cheses of 2021 - 2022 yet. I would love to now what the outcome was.
Cheese ~ YUM! I notice you use a lot of plastic bags and vacuum bags. Do you reuse any of them? I wash mine out and airdry for the next use trying to save the planet and money. The only bags I don't reuse are ones from meat/fish. I'm married to a butcher and that would be a no no. I love your videos and learning how to be self sustainable with food shortages starting, thanks from a Red Deer girl.
Always love hearing from neighbouring Albertans! Yes, we like saving our bags! (and even our paper towel at times - lol!). Glad you enjoy our videos :)
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Do you ever have trouble with the cheese going bad and moldy?
What temp do you keep your cheese at? Very new to making cheeses with our cows milk
About 55F, give or take a bit.
Can you tell me the size of the mound you use for your cheddars and where you got it?
We purchase them from cheesemaking.com
Are the machines you're using as cheese caves cold & plugged in? Or are they simply used for storage at room temperature?
We don't plug them in because the shop stays around 5C, so the fridges stay the same.
One quick question. Is your “cave” at refrigerator temperatures or higher cave temperatures? Thanks!
In the summer it's around 10C and winter around 5C.
Thanks!😊
Do you guys know if freezing cheese kills the culture, or if the cheese thawed out would it still be able to keep aging? Our cheese cave got down to 20 degrees and I noticed it today, it would be so sad if this is the end of my plans for 5 year old Parmesan!
oh wow that's sad and an interesting question! Not sure. It seems the best you could do is try...it seems more likely that it wouldn't age so well but I really don't know :( If you felt it might not be worth risking I'd probably just grate it and freeze if for pizza or something like that later on.
Do you sell the cheese?
Nope
SOoooo, I'm requesting the location of your cheese cave, purely for informational purposes only. I am not requesting this not because I'm not planning the great Canadian Cheese Caper or anything. Really! I think we should just all be honest and willing to share where you keep all that delicious cheese, please. Thanking you in advance! I promise I will not share this information with anyone who can't be trusted with this kind of information, just to be on the safe side.
Greeting from Russia! I really like your family! We make cheese too. Also, we use website "cheesemaking.com". Thank you for interesting and cognitive videos.