Thanks!

You’ve got to quit saying you don’t know how to say it in English, you explain everything so well.

Man, your content is outstanding. Your videos are really well made, entertaining and highly educational. You have some amazing skills! home made beer and wine, beautiful octopus recipes, and even how to catch them, breads, cured meats and sausages, pasta, cheese and the list goes on and on ! I have learnt so much from watching your videos. Great traditions and old world artisan skills , that need to be kept alive and you are doing an outstanding job of doing this. This is culture preservation, so so important. Well done on another fantastic video, this cheese certainly looks SPECTACULAR!

I'm starting this cheese tomorrow. Fig tree is in the garden, a farmer where I can buy raw milk is near and the rest of the ingredients are in my kitchen. I can't await to try this cheese in a few months. Thanks a lot for this recipe.

I am 3 seconds in, I have a feeling this is going to be SPECTAKOOLAR.

I planted 2 fig trees and can hardly wait for them to grow so I can make this cheese! It looks delicious 😍

I just made this with cherry leaves because figs do not grow very well in Poland and I must say the outcome is amazing. It probably tastes different to the cheese in this recipe, though. Initially the leaves give a particular bitter, herbal taste but the creaminess balances it out wonderfully. This gives a very pleasant, sweet end taste. Thank you for this recipe! Love the channel!

I literally have a fig tree in front of my house! Can’t wait to try it 😁

Hi, Chocolate Heart! I make rennet cheeses as a hobby, but this is very interesting and, as usual in your recipes, aims at people with no special equipment, which I really like. This one is a bit different though as fig leaves are a very special equipment. Luckily I live in a hot country with fig trees growing wild. I started yesterday and have my first comments. I decided to double your quantities, so bought 4 litres of supermarket milk. It is of course pasteurized and is not really suitable for making cheese, which is the point of your recipe - using what's available to everyone. A note on pasteurization: industry has 2 methods of doing it - lower temperature for longer time or higher temperature (above 100 C) for very short time. The latter is even less suitable then the former and if possible should be avoided. In my country it is stated on the package - pasteurized or super pasteurized. If possible, I recommend to find this out. In my case I could only find the super pasteurized, so my attempt is a good example. So, my first comments. I tried to line the baskets with fig leaves as you showed it - pushing them in with another basket. The result was that the baskets got stuck so hard that it took all my strength to pull the empty one out and the leaves got torn in the prosses. May be it works if the baskets are not the same size. In the end I just arranged the leaves in the basket with my hand and it was easy to do. Second comment. Juice of one lemon (for 4 litres) wasn't enough to create the desired curds. I added about half a glass of vinegar to the milk to get the result. So, guys don't panic if doesn't curdle up, just add some vinegar. (If you don't have lemons, vinegar will work anyway). From 4 litres of milk and about 350 ml of cream, using juice of one lemon and half a glass of vinegar, I got three baskets of cheese the size shown in the video. It is now in the fridge for 24 hours, will keep you posted.

Hello. Following this one up, as promised. I tasted the cheese number 2 after 2 months curing in the fridge. The texture is much harder, more like Gauda and such. Started to develop a crust under the layer of leaves. The leaves look amazing, the colour is a palette of dark green with blotches of white mold and dry as a piece of parchment. The aroma of fig tree is still there and that's what makes this cheese so special. The taste is delicate and neutral, not "cheesy" enough for some people probably. I like it, though. Will conclude this comparative review in one month.

I want to be your neighbor. Knock Knock, "Can I borrow a cup up cheese? I ran out."

I've just followed this recipe, can't wait to find out what it tastes like! SPECTACULAR 👌👌🧀

You prepare your dishes so fluently, so easy way! Spettacolare! It's very motivating!

I am so in love with everything you do.

Man, I have fallen in love with your videos. Your style is fantastic! Your explanations are thoughtful and clear, and the recipes ARE spectacular. Thank you for every little advice you have shared.

I seriously LOVE your videos! They're so simple, so there is no overwhelm or 'analysis paralysis'. I can't wait to try this!

The commercials in this video are such a head snap away from the calming comfort you and your environment put me in. Love your content.

Loved the video, so relaxing. And now I'm craving some bread and cheese.

Thanks for the recipe and inspiration ! I'm finally able to taste the cheese I made following your instructions. I think I didn't use enough salt (ground salt might need more than 2tsp) but it's definitely worth trying the recipe ! I used sheep milk (which is very thick) and no cream. I prefer 'fresh' cheese and it started to be a bit mouldy in the fridge so I taste it after 1month already and it's very good !! thanks for your great videos 👍

Day 2. So of course I didn't have the patience to wait for 24 hours and went to the fridge to see how the cheeses where doing after about 17 hours. I found them set hard enough to handle and proceeded to the next stage - turned them over and covered the other side with fig leaves. A note on the fig leaves - they wilted a little and became more pliable, may be next time I will pick them a day before. Ok, now the cheeses are back in the fridge for 5 days (if I have the patience). Fore a full disclosure, I use a special fridge where I cure salumi. The average temperature inside is 10-12 C and average humidity about 80%. I still hope that something useful can be learned by all who cares to read this. N.B. This recipe has a sentimental value for me (thank you, CdiC). Many years ago, when Lira was a currency, I was driving around Italy. Walking through a very pretty village I came across a little grocery, so little that they had baskets outside by the door. The baskets where full of cheeses wrapped in leaves (I thought they were vine leaves, is there a recipe like that?). The leaves were dark with age and the whole picture was evocative of centuries of tradition. I think that was the moment when I became I hopelessly Italophilic.

I have two new fig trees in front of my house. It's late in the year for this recipe, but I will be ready next spring. Mille grazie.

I have a fig tree in my yard! I can't wait to try this!!!

This was fascinating! I was wondering, do the fig leaves impart much flavor, or do they just act as a natural wrapping to the cheese?

brilliant video, thank you for sharing. the old ways are so important, filled with knowledge, and not a chemical in sight!

You give a sense of content and peace. Great video 👍👍

Wow! Enzymes from tree! That's awesome!!!!!!! 👏👏👏💕💕💕

So excited to make this…..I milk my sheep and will use their milk, I’ll let you know.

You sent me here yourself because I asked a question on a different video of yours. I thought that was so good of you that I subscribed immediately. Thank you very much.

I have none of the time or wonderful ingredients to make these lovely foods, but listening to him talk is just perfect asmr.

Lots of love from Kenya. Keep going!

So glad I came across this in my recommendations! Great video and what a beautiful recipe! I can't wait to try it! Bravo!

What a delightful discovery! Che meraviglia! How have I missed this up to now?! What a lot to look forward to.

Your channel is "VERY VERY SPECTACULAR". That bottle of beer looked amazing.

I came across this by chance, great video, especially as I love to make various cheeses myself, just subbed, thankyou & greetings from Australia 👍🇦🇺

Always engaging and informing, thanks again for a great video.

I subscribed for the traditional ways that he shows, but also it's a joy listening to him... calm..knows his stuff well... and that great Italian accent.

Wonderful and precise demonstration. The cheese was looking really gourmet, wrapped in those fig leaves. Can't not mention the fantastic olive grove setting chosen for the tasting. Amazing. Bravo chef..... keep going!

I've got loads of fig trees so definitely going to make this. I have 20kgs of bananas from my garden that is about to become banana wine for Christmas

Absolutely spectacular, discovered your channel only yesterday, can’t stop watching everything you do 👍👍👍, love the scenery too, thank you and you certainly earned a new subscriber 😊

I absolutely love your recipes and I always smile when you taste it as I wait you you to wave your arm around.

Your channel is amazing!!! So creative with old knowledge! Love it!!! Thank you

Outstanding video! You teach old ways, that is really cool, Spectacular!

Brilliant thank you, I make lots of home made cheese and I will definitely be making this one come spring when my figs trees get their leaves back :)

I believe the word is bellisimo!

Homemade cheese, homemade bread, homemade beer...what else can you ask for? 🤩🥰👍

What a perfect life… home made bread, home made cheese and home made beer.. live long and prosper 🖖

Very cool , I'm gonna try ! I will also plant some fig tree trees ! Thank you !

I agree with planecrazyish's comments. I have been watching your channel since you were in Thailand ( I am still in Bangkok) , your recipes are easy to follow , always work and are an inspiration. You deserve to have millions of subscribers and views.

I am definitely trying this one - once I track down a fig tree 🤣 How does it work with goat's milk? 🤔

Mission of the week...find a fig tree! Thank you!

Non riesco a credere quanto sia semplice e bello da realizzare, grazie per la condivisione! Proverò questa ricetta l'anno prossimo; un'insolita tempesta invernale ha danneggiato così tanto il mio fico che sta crescendo dalla radice solo ora, quindi le darò un anno per rimettersi in salute I cannot say if I'll share on Instagram, but you'll know it if I do!

I love watching your videos! They're so informative. Thank you so much for sharing.

I am going to try this one with my fig tree! Thank you for sharing wonderful recipes!!

Amazing as always Chef and the cheese looks beautiful, wow got to try that one day, Thanks.

I love the way you crank the wheel after tasting 😁

Wow, try it with resin from papaya plant or leaf. In Sulawesi, there are tradistional cheese use that. BTW, nice video

I'm in Tanzania, there are numerous trees in my garden : papaya, mango, avocado, baobab. But no figs. My neighbour's cows graze in her field, fresh milk available every morning. I think I will try with baobab leaves, that have a subtle flavour and l will let you know. Many thanks for sharing your knowledge.

Finally i made this kind of cheese, the taste is so special unlike any cheese i had tasted before and then i tried wine with it which kicked the taste 10 levels up.

The one thing I enjoy most about your channel is it's not focused on just one thing but a variety of things we consume both liquid and solid. 👍 I would love to try this recipe because it makes a small cheese. Sadly, where I live, while we can get regular normal pasturized milk, the only cream available in our stores is ultra-pasteurized. Ultra-pasteurization of cream (or milk for that matter) totally ruins the proteins making it unsatisfactory for making cheese of any kind😭.

Very interesting! Love seeing you work-around rennet.

So glad these are in English love these vids

Spectacular ✨❤️👏🏽 I want to try this but no fig trees near my hot place in India 🇮🇳 😋

This was an excellent video. Your chef skills are great, awesome instructions, and I am very inspired to try new recipes.

Θανάσης από Αθήνα. Μπράβο Ανδρέα! 😃

Amazing video! Your English is very good. Thank you

Love your channel dude! Keep them coming!

Cheese and figs are two of my favorite things 👌😃

This is spectacular, I just planted a violet de bordeaux breba fig tree this year, I will be doing this next year. I had no idea you could do this, well done.

I am from India, tried this way super amazing and taste is so tender and creamy... Thanks

Thsnk you! looks delicious! 😋

One of the best cheese recipe I’ve seen !! Amazing …. have fig tree in my backyard & just can’t wait to try.

It must be a very tasty cheese... I will make 2 of them... one with fig leaves and the other with vine leaves (foglie di vite)... thanks

Hi I made cheez without renlot but I don't know English so I can't explain you and your cheez is great and healthy 👍 good work

Excellent video. In some countries people collect the sap of figleaves and use it as a plant based rennet. Interesting!

I love this video. Thank you so much for this wonderful information. I will try soon 🥰

This recipe is mind blowing, astonishing, amazing, wow!!! Respect!!!! Will try to make this, although at this time of the year it will be hard to find fresh young leaves.... . Stay safe and be blessed, greetings from Greece

We continue to watch your wonderful recipes with pleasure. Thank you...

Well what can I say. Just another outstanding video from you👌 We don't grow figs in subtropical S.Africa, but I have the neighbors mulberry tree that leans over my side🤔

Now I know what to do with those fig trees that have given me almost nothing in three years. I do greek yogurt so this should be cool to try. Love how you react when you taste it! Molto Buono!

When I've got the time i will try, a friend has the fig leaves, the rest is easy, seems an old refrigerator is a must for Italian food with the salami as well.

*Oh wow* 😍 *I will try this Soon*

Thank you for sharing this video very interesting cheese without all the hassle

Am încercat-o de mai multe ori, dar întotdeauna a ieșit foarte amară

I tried the cheese I made because of this video , no regrets at all

🙋This sharing knowledge is truly a rare treasure that's very hard to find👈.. thank you Sir for your opened kindness.💕

what does the fig wood do for the cheese

I live in Arizona and yesterday it was 118* F. and believe it or not we have many fig trees. Most will not survive the heat but those fig trees that find the right soil and good care thrive and produce lots & lots of figs

Would love to be there for that picnic! I didn’t get many curds separating from the milk. Would you recommend more time with the fig branch? More lemon? I barely got any curds

Very, very interestiing. Many tha nks for the recipe.

I’ll be first to sign up to your cooking masterclass.

I saw the thumbnail like homemade CHEESE but the pic is like leaf stiked to the stone 🙃 omg it's just AMAZING dat was a real CHEESE 🤩😍 And one more thing which makes YOU worth full is your giving reply to every comment such a great bro For the first time am watching your video and impressed bro THANK YOU LOVE FROM CHENNAI INDIA

Your English is excellent, I understood you without a problem at all ☺️

You are amazing my brother 👍🏻👍🏻

I can't wait to try this!

Wow. This seems absolutely delicious 😋

OMW so good! Think I will get my degree in Italian home cooking after this 1.5 year in lockdown👌I learned so much!!

Fig we call it tuba tuba here in Philippines my mom tells me that he got poisoned with the fig fruit but it's leaves can cure fever or colds. Now I knew fig sap and leaves can make cheese that's incredible 😃.

Amazing! And your explanations are so detailed! Thank you!

I am a Libyan 🇱🇾, we know for sure that Italian kitchen is very rich with food dishes , pizza , salsa , capuchino all Italians .two things you can’t compete with Italian the moda , and food .

Man , you are amazing!!! Inspiring and totally spectacular!!!!!