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I have been watching documentaries about Camembert making in Normandy, and one of the things that I found out is that when they fill the molds they do it one ladle at a time with a 40 minute wait between ladles and a total of five ladles. And then they wait a long time before turning, in fact the cheese is already hard enough that it does not need any support but the hand to hold it. The resulting cheese is not very smooth looking of course. I've been thinking of trying that method next time, because I have a lot of trouble turning them when they're soft, due to my age I suppose! What do you think of this technique?

Brilliant. Explained so much in a short time and was so easy to understand. Thank you.

I don't have a microwave, what should I do instead?

Three quarters of a cheese! Change your friends :)

Recipe? 😢

Excellent video and clear instructions Mary Anne. So far we made the Cheddar and the Camembert.quick question, after 6 weeks we opened 1 of the camembert and the center is very runny, is there a fix for that? Did we open it prematurely? We have 3 more from the same batch that we did not yet open.

I like the way you did this! simple! Can you freeze it for later use for pizza? thanks Mary Anne love your videos!

Thanks for a very good presentation. One thing I can suggest is not to waste the whey . If you don't have a use for it you can mix it with the plants watering water , the acidity of the whey will help neutralize alkalinity caused by ground water irrigation. Also I use whey for mixing bread doughs .

You really make us enjoy every time. I would like to inquire: How do I control the relative humidity and make it 90%?

Amazing love it Can i use cow milk fresh from farmers?

its been a while, life ect... but it was nice to spend a few minutes with you and see whats new with you. i have done a few charcuterie boards for friends and yes very soft cheeses need to be served separate or they will just run all over the place and make a mess. this was nice video to add to future boards. and it was nice to see you again being yourself.

I have really enjoyed this series of videos with Gurth. You really cover everything cheese and cheese related!

Idea on storing cheeses at home? Soft, hard, or fruity cheeses ... cover them with plastic wrap, cloth wrap, or with a dish. Thanks.

Fantastic! Great presentation!

Give Cheese a Chance, Subscribed because your videos are so much fun!

Love the video...thank you

Good work! Thank you for posting your information and including third party critique. Your channel is a wonderful resource.

جزاك الله خيرا كنت ابحث عن وصفة الموزدريلا ظنا انك لم تنشرى فيديو بطريقتها والان وجدت ضالتى عندك شكرا لك

Here’s a tip: Instead of hanging the cheese, simply leave the cheese in the colander, but gather the ends of the cloth so the cloth encloses the curds with the cloth ends wadded together and hanging down one side of the colander into the sink. The gravity and wicking properties of the cloth ends will siphon whey off the top and sides of the curd mass into the sink while more whey continues to drip from the bottom of the curd mass into the pot holding the colander.

Thank you, Very Well Done ... Appreciate it .

Isn't too salty that feta?

Why is my culture getting damp in the freezer not dry as the first times im using it?

Hi, could you specify what types of bacteria are used here?

I just made Cheddar for the first time today. It's in the press now on its first press, and in 30 mins, I have to flip it and increase the pressure for the 12 hour overnight press. Ive heen working for hours and hours lol but it's fun. I can't wait to make more cheeses. Watching you have to do the horizontal cuts in the pot with a knife I'm so glad I bought a curd harp. Made the horizontal cuts so easy and precise.

Should we use less culture for raw milk?

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Is that silk organza you're using?

Really helpful. My next cheese boards will be so much better (especially with some homemade cheese), thanks to your great videos.

You are so good at this Mary. xo

Please explain what 33% calcium chloride is and what double strength rennet is because my bottles don't say anything about that.

Used to buy it at Costco all the time but now I've moved away. So I'm glad I will be able to make it I miss it so much!

Mary Anne, I like your video very much. Clear and intelligent. I like the look of your ph meter too. I don't see it's replica on Amazon although there are lots of Hanna meters there. Any suggestions? I am also a Canadian cheesemaker - very amateur! D'Arcy

Can’t wait to see the how to video!

Greetings from Belgium. Great video !!! Now I will definitely try to make more types of cheese. Even just for a Saturday evening with the family in front of the television

What is the main factor that makes Kcamember cheese liquid?

I'd watch if you told me where I could get sheep's milk.

Good grief. This is SUCH a useful video. The amount of cheese per person per cheese --- that right there is some seriously solid usefulness!

Great video as ever. You really are lovely xx. Please don't take that the wrong way.

Such a great and informative info. Thanks for sharing and can’t wait to visit Lakeside Cheese Galor.

Yes! Great information!

منوره يا فنانة العجم والعرب

How do i make heavy whipping cream? my store constantly runs out and it doesn't taste that good :(

Jesus! It is SO hard trying to watch your videos... TOO many flippin ads! After 10 minutes... I'm done. Thumbs down and never subbing.

I think I am ready to tackle cheddar again. I have made it but it did not come out as perfect as I hoped. I have a good cow and will tackle making it again!

The taste testing results for your 4, relatively young cheddar cheeses are both interesting as well as illuminating. I kinda thought that the results might turn out to be as you reported. Because most Americans simply haven't ever experienced the vastly different mouth feels and taste bud experiences of older cheddar cheeses. And, especially cheddar cheeses that are traditionally made, as in Great Britain. I know for a fact that when I first tasted *"REAL"* cheddar cheeses, I had to train myself to re-orient my brain into accepting that what I thought that cheddar cheese was supposed to taste like, bore little to no resemblance to how people in England viewed what cheddar cheeses are supposed to taste like. I worked at a restaurant/soup bar/artisan bakery, where, for a short while, the owner sold cheeses with a full-time cheese enthusiast working the cheese display. My favorite cheeses were St. Marcellin that was as gooey, liquidy, and stinky as possible, most blue cheeses, and *ANY* cheddar more than 3 years old. *ALL* of the older, mostly American-made, cheddars were to die for and it was a true revelation to taste cheddars that were, 1-year, 18-months, 2-years, 3-years, 4-years, 5-years, 7-years, 9-years, 11-years, 13-years, and 15-years old. The older the cheddar was, the more expensive in dollars per pound it was priced, with the 7-years old, and older cheddars increasing in cost exponentially over a cheddar just 1-2 years younger. I spent close to $50.00 in the early-2000's purchasing tiny samples of every cheddar that we sold during those 6-8 months when the boss toyed with selling cheese. I consider that money some of the wisest monies that I ever spent on what most people would have considered an unnecessary indulgence. Until one experiences *REALLY* good, well-aged cheeses; $75.00 per ounce balsamic vinegar that's 25 years old; the best quality Jamon Iberico Spanish ham; or the best quality Prosciutto de Parma Italian ham; then it's really difficult to understand what all the fuss is about. The closest thing we have in the United States are our older cheddar cheeses and the boutique Southern country ham producers; which are quite good.

Mary Anne, thanks for all of the hard work to make these videos. It is really nice to have access to multiple experienced home cheese making tutors such as yourself, Gavin Webber, Jennifer Murch, and several others because then one gets the opportunity to see the same types of cheeses being made in a home environment utilizing different types of equipment, cheese moulds, etc. In addition to taking into account the personalities of the hosts of the different cheese making CZcams channels, which I am positive has a bearing on the ultimate end result. I about to pull the trigger, so to speak, and embark on my own cheese making adventures. The only item that I can't seem to find a source for when utilizing a standard Google search is *leuconostoc mesenteroides.* I am searching for a vendor that sells just the leuconostoc mesenteroides by itself, and not as part of a mixture of pre-measured cultures for single-batch cheese making. *Have you any suggestions for a vendor selling just the leuconostoc mesenteroides? Thanks for any and all help that you might be able to provide me. Have a blessed day!*

Very nice and informative video.

Thanks, great video, also I wish my fridge was as tidy as yours 😀

Is there a benefit to using citric acid over lemon?

Merci