Swiss Cheese Made at Home - What Recipe Made the Best Tasting Swiss Cheese? What the judges said...
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- čas přidán 23. 02. 2024
- The first step towards making Swiss cheese at home is knowing which recipe to follow. So Mary Anne made 5 Emmental-style Swiss cheeses and gave them to some of her friends to judge the taste, texture & aroma. How were the recipes different? Which Swiss cheese tasted better than all the rest? Watch the video to see which cheese was voted the best, and which one was disqualified!
Did you enjoy watching this video about cheesemaking at home?
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Mary Anne is the Host of GIVE CHEESES A CHANCE -- a video series that teaches viewers how to make a variety of cheeses including blue cheese, labneh, yogurt, feta, Akawi and Nabulsi cheeses, cheddar, various goat cheeses, ricotta and many more.
See this link for an important article about LATE BLOW & Clostridium:
www.ncbi.nlm.nih.gov/pmc/arti...
Here's an important note from the article, “Strain-Dependent Cheese Spoilage Potential of Clostridium tyrobutyricum” by Lucija Podrzaj, Johanna Burtscher, Franziska Küller, and Konrad J. Domig:
“Clostridium tyrobutyricum, a Gram-positive, anaerobic, spore-forming bacterium, is considered as one of the main causative agents for spoilage of hard and semihard cheeses. … Several clostridial species, mainly Clostridium tyrobutyricum, Clostridium butyricum, Clostridium sporogenes, and Clostridium beijerinckii, have been isolated from blown cheese. The species C. tyrobutyricum is considered to be the primary cause of severe late blowing defects. … Gas is one of the major products of butyric acid fermentation, causing swelling, cracks, slits, and irregular eye formation in hard and semihard cheeses.”
(Extra notes: There are over 164 strains of clostridium!)
Please consider becoming a patron & supporting this channel, by making a donation through Patreon: / givecheeseachance
Your donation is much appreciated to cover the cost of the supplies, video editing, etc. A little donation is a great big gesture to help us keep on making cheesemaking videos!
See other videos on this CZcams channel to learn how to make: akkawi, triple cream cheese, roquefort (blue), camembert & brie-style cheeses, cheddar, feta, mascarpone, quick mozzarella, cream cheese, whole milk ricotta, labneh, nabulsi, belper knolle, colby, yogurt, labneh, as well as crottin, valencay, chèvre and boursin-style cheeses.
The music in this video "Jazz Mango" is royalty free, offered by CZcams.
Thank you for watching! - Jak na to + styl
The lovely Many Anne is back!!!!!
Yes, I am! :-)❤
I love this channel so much! If CZcams algorithm were more about quality than quantity everybody interested in cheese would know you!
That is so kind of you! I don't really do much to "spread the word" and I don't post very often, but with your help, perhaps we can spread the word and make a bigger cheesemaking community! Please feel free to share the video(s) far and wide!
Love your videos and how you test out different recipes. That's awesome. You and Gavin Webber have become my go-to's for cheese making.
Congratulations for one more masterclass, Mary Anne!
To me, the fact that people have different preference of taste profile just highlight cheesemaker style and theirs target market...
Such a nice video.
Good on you!
Thank you, Alex! lol I’m wondering… have you ever had experience with late blow?
@@maryannefarah, yes! But not so late as yours... The oldest I had was a little parmesan aged for almost one year, and it was great!!! Actually I have another parmesan aging for 10 months with I'll cut into it at the the of March, my birthday.
Have you considered doing online classes? As I don’t live close to you, but would love to have more one on one, to be able to ask questions as I’m going through the process. I know that some would be pretty hard to do that, as the time and process being spread out, wish we lived closer to have in person.
Nice job Maryanne!! Looking forward to the tutorial!!❤ 🧀
You betcha! It is in the line-up for 2024. :-)
So lovely to have you back really missed your classes. ❤🎉
Thank you so much!
Thank you Mary Anne for all your videos!! They’re extremely helpful to me as I begin this path in the amazing cheese-making world.
Have you ever tried making cheese with sheep’s milk?
I make all my cheeses with milk from our sheep in Argentina ☺️
Hello Federico. Yes, I have tried to make some cheeses with sheep' milk. I've made feta with it and it was very nice. I also have made a few blue cheeses including this one... czcams.com/video/vPqbwYTh5Us/video.htmlsi=XFfvETX9VU6abKD7
Look forward to the recipe!!
Thank you so much for all your work & sharing information!
Such a pleasure. Wish you could taste them!
Can’t wait to see the how to video!
Great video Mary would love to sample 3 & 5😘
Ok, I will reserve some for you, Jeanne!😊
Another Great Video Mary Anne , very cool
Thank you! 🙂
This is a fantastic video!! I loved watching all the tasters.
Two questions:
1. Did you use the same base recipe, and did you add propionic shermanii to all of them?
2. What are you aging conditions like? Any chance you'll do a video that showcases your cheese cave?
I added propionic to all, and they were slightly different recipes from different sources. For example, one said to salt by weight and another said to salt "1 tbsp salt per gallon of milk"--this leads to different salt concentrations, and I have now learned how important it is to keep salt less than (or equal to) 1% salt because propionic bacteria its very salt sensitive. One recipe was a washed curd, another wasn't. Some recipes had pH markers, others didn't. Some recipes gave more info about affinage care.
I'm looking forward for the recipe
Give me a few months. :-)
How fun and interesting!
HI,, just came across your channel.. I am very new to making cheese. I have made ricotta , mascarpone, cream cheese, mozzarella . I have only tired them each once thus far. I was looking through your video's to see if you have made a parmesan cheese video . Will you be doing one , have you ever made the Parmesan Cheese ? Thank you for your wonderful easy to follow videos. I say easy to follow but I have not used as of yet your videos to make Cheese but I will be as a try all the cheeses I mentioned again.
Wish I could try some!!
Me too!
عودا حميدا طال انتظاره
بالتوفيق دائما يا فنانه
Shukran!
They all look good! I'd go for cheese 3 if its the stinkiest! Love strong Swiss
#3 is definitely strong. I was just cutting some now and my son came in and opened the door so fresh air could come inside.
@@maryannefarah haha thats perfect then!! What are you pairing it with?
Nothing yet. These wheels have now been cut into smaller wedges and are now in the basement fridge (vacuum sealed for longevity) so I will bring them out again as time passes for special events. To be honest, I *feel* they don't need a pairing. I don't mind pairing cheeses with condiments, etc., but my gut is saying to just eat this cheese by itself. It has got a lot going on in terms of aroma and taste, so the only thing I would add is red wine. :-)
@GiveCheeseaChance nice!and I agree, I love cheese just on its own too and with a glass of wine! I bought some Swiss Appenzeller cheese today actually!
@@drums4life53 Oh wow! Yummy! Enjoy.
I'm really looking forward to the video where you make these Swiss cheeses. When do you think we can expect it? Also do you have a website where the recipes are in written form? I'd also request a video on Sharp Provolone if you're looking for ideas. Thank you, this is great content!
That's a great idea. I love provolone in a sandwich, mmmm. I may have the swiss video done by the end of the summer, I hope! Sorry, I don't have the recipes in written form.
@@GiveCheeseaChance Thank you!
Excellent video. Together with the recipe for cheese #3, please let us know the rind treatment and ripening temperature.
Thank you. I will put together a video in the coming months about the entire process, I promise!
I’m looking forward to your recipe and tutorial. I have made fresh cheese and am getting my courage up to make cheddar and then Swiss or Jarlesberg type as these are the cheeses I use/eat the most. I’m having trouble finding the larger (8-1/2”) mold that you use as well as the aging box. I’m in Washington State. Could you share some resources for equipment. I’ve ordered from New England cheesemaking company but haven’t found these supplies there. Thanks so much.
Hello, I suggest you also try looking at the Glengarry Cheese Supply web site. They are in Canada and I get a lot of supplies from them. You can even call them and they will help you.
I would suggest also Fromagex, Québec, Canada. This is a compagny specialized in cheese making (commercial & homemaking). Thanks, Mary Anne, for this impressive video. This is a lot of work. Joane
@@joane771 Hi Joane, thanks for your comment. I haven't ordered before from Fromagex but now I am going to look them up. Thanks for the tip!
Do you have a recipe out for the winner? I’d love to try it
Please,PLEASE give a video on your winner cheese!
I will. :-)
I miss seeing your videos.
Awww, that warms my heart, thank you!
Can not wait for the recipe for the winner🎉🎉🎉
Please give the winning recipe!
Working on it! :-)
How much milk is used to make a cheese that large?
Those small Swiss cheeses used 4 gallons of milk each.
I have about 0.9 to 1.1kg for 2 gallons.
@@tonylovering4672 Is that the yield of cheese you got when you made a swiss using 2 gallons of milk?
Recipe? 😢
It may take a few months, sorry (I was working on a series with Gurth Pretty but that is over now).
Hi, would you like to make a video of how to make a young or mature parmessan/parmigiano reggiano?
Yes, I would like to do that one day.