How to Make a Cheese Similar to Gorgonzola Dolce
Рет қаралды 42,531
2 жыл бұрынGorgonzola is a veined blue cheese, originally from Italy, made from unskimmed cow's milk. It can be buttery and quite salty, with a "bite" from its blue veining. This dolce or "sweet" version of this cheese is a good introduction for anyone who has not tried to make blue cheese before and is also known as Dolcelatte or Cremifacato. It is light on the bite and milder than Gorgonzola Piccante.
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@citinha65 Жыл бұрын
Valeu!
@GavinWebber Жыл бұрын
Thank you!
@paulanderson7796 Жыл бұрын
@@GavinWebber it's a shame that we're subject to so much arbitrary legislation.
@Hellfire0204 2 жыл бұрын
“Similar” 😂 love the loophole to avoid the cheese police
@Eri_ka69 2 жыл бұрын
Love when the Curd Father drops a new cheese making video. Makes my whole day.
@AtomsLab 2 жыл бұрын
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
@ottimacheese4041 2 жыл бұрын
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 :-)
@MajorDumperoo 2 жыл бұрын
Here's hoping that the cheese mafia leaves you alone.
@dc-k4868 2 жыл бұрын
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
@tonyizzo1 2 жыл бұрын
where can i find the tool used to keep the sink water warm
@dc-k4868 2 жыл бұрын
@@tonyizzo1 search for Immersion Circulator or precision cooker or sous vide - it really does take the stress out of temperature control.
@tonyizzo1 2 жыл бұрын
@@dc-k4868 thanks
@24framedavinci39 2 жыл бұрын
Why am I awake at 4AM? Oh well, may as well watch Gavin make some gorgonzola-like cheese.
@chicolaroca9438 4 ай бұрын
You are a master. Thanks for this class. I’m from Brazil and I’ll try to make this cheese 🧀
@georgeprout42 2 жыл бұрын
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.
@g.h.1726 2 жыл бұрын
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
@maranathamindset2159 2 жыл бұрын
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!
@davidmitchell5638 2 жыл бұрын
You can't imagine how much I appreciate your work! Thank you so much 💓
@GavinWebber 2 жыл бұрын
Wow, thank you!
@PatriciaGauci 2 жыл бұрын
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. :)
@ComradexChaos 2 жыл бұрын
I fuckin' love the "G'day curd nerds" thing, always makes me happy to hear it
@donnahenrichs8585 2 жыл бұрын
Oh Gav another brilliant video and receipe I'm sure I can't wait to try this one out, yay for blues.
@WthetaxmanT 2 жыл бұрын
very glad that you keep uploading. time to watch your catalogue! : )
@GavinWebber 2 жыл бұрын
Welcome back!
@geminirat1960 2 жыл бұрын
Thanks Gavin. I'm definitely going to try making this one. :)
@thewrenchreviews9986 2 жыл бұрын
Looks wonderful. Dolce was a favorite of my younger son, so I will be looking forward to seeing how it turns out for you.
@iamcoolalot 2 жыл бұрын
looks amazing, can't wait for the tasting!
@GavinWebber 2 жыл бұрын
Us too!
@deborahjenkins7154 Жыл бұрын
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, 😆 🤣
@rbpe3thatsme841 2 жыл бұрын
I haven’t watched a video in quite some time. I’d say your videos and cheeses are progressing nicely, thank you
@GavinWebber 2 жыл бұрын
Glad you like them!
@FalseChordScreamer 2 жыл бұрын
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 KZfaq works. Glad to see you're doing well
@jameskelly7412 Жыл бұрын
That is a fantastic use of the sous vide heater! I never thought to use the sink like that.
@Opticmage 2 жыл бұрын
Man I love you and appreciate you.
@tchambers807 Жыл бұрын
you had me at 'curd nerds' 🤣🤣 what a gem
@johncspine2787 2 жыл бұрын
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..
@iangraham6887 2 жыл бұрын
“G’day curd nerds, today we will be making an Italian che-“ Italian cheeseMakers: “reeee don’t toucha my spaghett! Cease and desist!”
@RealWunderBanana 2 жыл бұрын
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.
@GavinWebber 2 жыл бұрын
Thanks for the idea!
@belowmeoff 2 жыл бұрын
Can anybody else smell that mold? Yummy 😋 Beauty Gav! from a curd nerd, cheese sleaze state side.
@Funpants94 2 жыл бұрын
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?
@GavinWebber 2 жыл бұрын
More like a dishcloth. Microfibre towels are too coarse. We call them Chux here and you can buy them on a massive roll.
@dianamariagabrielapellegri9276 2 жыл бұрын
Compliments from Italy!! 😘🧀
@jimabram8635 Жыл бұрын
Good tutorial, i intend to make this my first effort.
@GavinWebber Жыл бұрын
Best of luck!
@BartesCooking 2 жыл бұрын
Mi piace molto gorgonzola!!!! Yummy 😋 😋 😋
@jaghoss 2 жыл бұрын
Hey Gav, Love the vids!! Just curious, is there a reason to not brine this instead of doing the dry rub?
@scottyplug 2 жыл бұрын
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.
@benjamindejonge3624 2 жыл бұрын
We in the med just use a piece of old Gorgonzola as bacteria start
@y2kenh 2 жыл бұрын
but it's mold??
@onelostghost 2 жыл бұрын
Good blue cheese 🧀 💙
@vasilikilouka581 2 жыл бұрын
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!
@raccoon4393 2 жыл бұрын
I just watch this while going to sleep
@gusanejo 2 жыл бұрын
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 2 жыл бұрын
A precision cooker; kzfaq.info/get/bejne/q6pzh7d7z7zOqYU.html
@DuncSargent 2 жыл бұрын
The Wife: "Cheesemaking -- It's a little like raising a family." Cheers!
@arjen-de-vries Ай бұрын
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?
@GavinWebber Ай бұрын
Love it
@johncspine2787 2 жыл бұрын
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..!
@GavinWebber 2 жыл бұрын
Thanks for the tip!
@rockyhesketh5764 2 жыл бұрын
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!!
@etherdog 2 жыл бұрын
Gav, it looks like your immersion circulator is working well in your cheese making ventures. Do you use it for other culinary endeavours?
@GavinWebber 2 жыл бұрын
Just for cheese making
@michael7423 2 жыл бұрын
How about Gavinzola
@adamlee3772 2 жыл бұрын
I have a good friend called Gordon who loves Gorgonzola so I’m going to call mine Gordonzola. 😂
@MarvinStoker 2 жыл бұрын
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 2 жыл бұрын
No, never. It is illegal, and would probably make you very sick.
@MarvinStoker 2 жыл бұрын
@@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 .
@maryfrederickson2526 2 жыл бұрын
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.
@NBT2469 2 жыл бұрын
Cheese and desist! 😂😂😂😂
@tonyizzo1 2 жыл бұрын
where can i find the tool used to keep the sink water warm
@paulvanmameren3435 2 жыл бұрын
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 2 жыл бұрын
Natural pot set yoghurt should have the required lactic bacteria present.
@paulvanmameren3435 2 жыл бұрын
@@GavinWebber Thx!
@paulvanmameren3435 2 жыл бұрын
@@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?
@override_applied9 2 жыл бұрын
Hi Gavin, Did you use the PV strain of penicillin roqueforti on this cheese, or was it another strain?
@GavinWebber 2 жыл бұрын
Yes, it was equivilent to PV
@toniadams3783 2 жыл бұрын
I am so ignorant to this. Have no idea what to look for. Awesome work though
@ChaosKeep 2 жыл бұрын
Will you be doing the harder stronger version?
@Giveme100ksubs 2 жыл бұрын
I feel like i just need a cheese u can pick for me... Like you pick a cheese by yourself so i can get it but we can't afford something on the internet and its hard to fully explain this
@anniechristensen914 Жыл бұрын
Very lovely recipe. May i ask why you add the yoghurt as well as the culture?
@GavinWebber Жыл бұрын
Flavour and stability
@anniechristensen914 Жыл бұрын
@@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. 👏👏👏
@blurryfacemyheavydirtysoul5720 Жыл бұрын
Well I don't think I'll be picking up the stuff to make this at Walmart
@odettetruter1554 10 ай бұрын
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
@GavinWebber 10 ай бұрын
No, that is Geotrichum candidum and will be symbiotic with the P. Roqueforti.
@RalseiSmokinAFatBlunt 2 жыл бұрын
Yaaaaaay cheese
@bbqemcasa 9 ай бұрын
Why you didnt show inside???
@GavinWebber 9 ай бұрын
kzfaq.info/get/bejne/o7CBitVy3bmwqqM.html
@timothypirnat3754 2 жыл бұрын
Gavin, Dubliner cheese is poular in the states. Have you tried to make this cheese before?
@GavinWebber 2 жыл бұрын
No, unfortunately I don't have a recipe
@SpicyRen 2 жыл бұрын
Wh-what? I'm not the curd nerd, you are!!!
@oxanausoltseva4623 2 жыл бұрын
подскажите, пожалуйста, как называется прибор, который греет и перемешивает воду в мойке?
@judithknowles1533 2 жыл бұрын
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.
@GavinWebber 2 жыл бұрын
Yes
@sertac6588 6 ай бұрын
Hi thanks for sharing. How can i sterilized raw milk if the max is 32C for the process?
@GavinWebber 6 ай бұрын
kzfaq.info/get/bejne/gNOUi92hqt65pqM.html
@martinlehtonen 2 жыл бұрын
I could see the flashbacks Gaving was going through in the beginning. Humanity needs no more cheese wars! kzfaq.info/get/bejne/kN1xi6uevsnKenk.html
@soloperformer5598 2 жыл бұрын
Could you use kefir instead of yoghurt?
@timothyberg7720 2 ай бұрын
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?
@GavinWebber 2 ай бұрын
No I haven't used raw milk to make blue cheese.
@timothyberg7720 2 ай бұрын
@@GavinWebber Since that raw milk is half the price of pasteurized milk, I will get it anyway. Thanks for replying.
@MyNameBorax 2 жыл бұрын
Lol I got a Sargento cheese ad
@user-po9xq4lh2z 7 ай бұрын
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 ?)
@GavinWebber 7 ай бұрын
No, because you do not know what type of blue mould it could be. It may be toxic.
@user-po9xq4lh2z 7 ай бұрын
@@GavinWebber Thank You! I found a small piece of gorgonzola, It 'll help me.
@fungi-gal888 2 жыл бұрын
Gavin, you'll need cream in the recipe for the dolce version.
@arndtfoehrenbach3030 11 ай бұрын
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?
@GavinWebber 11 ай бұрын
No really. It’s the mould that makes it creamy
@matti9186 7 ай бұрын
how to be sure that bad mold does not form in the cheese
@dc-k4868 2 жыл бұрын
Do you turn the cheese daily before piercing?
@GavinWebber 2 жыл бұрын
Yes, I did
@dc-k4868 2 жыл бұрын
@@GavinWebber thanks Gavin Dolcelatte just drying overnight day 1!
@judithknowles1533 2 жыл бұрын
Hi does it have to be strong penicillium Roquefort?
@GavinWebber 2 жыл бұрын
No, it can be mild if you like.
@balintgaal6780 2 жыл бұрын
Whats the purpose of adding yogurt to this recipe?
@GavinWebber 2 жыл бұрын
It is a type of thermophilic culture
@paulanderson7796 Жыл бұрын
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.
@martinarcher1503 2 жыл бұрын
why on earth don't you include the first cutting and taste test when it's finished maturing?
@GavinWebber 2 жыл бұрын
I will when it is mature in another 60 days
@spaghetti9105 2 жыл бұрын
Cheese
@ninacee9140 2 жыл бұрын
How long to the angry Italians attack again?
@GavinWebber 2 жыл бұрын
Good question. I am waiting with bated breath
@johnclark6259 2 жыл бұрын
I love you curd daddy
@staguar 2 жыл бұрын
So like, where does the bacteria to make cheese come from? Is there a company with a bunch of labs just growing bacteria?
@johncspine2787 2 жыл бұрын
Yep, and several that grow a million yeasts for beer..
@GavinWebber 2 жыл бұрын
Many companies actually.
@johncspine2787 2 жыл бұрын
@@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..
@y2kenh 2 жыл бұрын
I hope u call this GorgonSorta
@jadegblueparrot8606 7 ай бұрын
please can yo
@x-ray3437 2 жыл бұрын
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.
@GavinWebber 2 жыл бұрын
It is made from recycled post consumer paper waste. I'll use as much as I like thanks.
@nickjimbob2776 2 жыл бұрын
Gorgandesist
@GavinWebber 2 жыл бұрын
Love it!
@gokhanalparslan2580 2 жыл бұрын
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. :(
@BlakeGildaphish76 2 жыл бұрын
The cheese police? Seriously??
@GavinWebber 2 жыл бұрын
Indeed, it's a thing; kzfaq.info/get/bejne/g8VxrbB9zbaqYYU.html
@adamlee3772 2 жыл бұрын
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.
@GavinWebber 2 жыл бұрын
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.
@adamlee3772 2 жыл бұрын
@@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).
@robertotranquilli6143 3 ай бұрын
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
Gavin Webber
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