It has me baffled Diana.

Gavin Webber , me as well. By the way just wanted to also quickly mention how much I love your videos. Big fan and very helpful. You voice especially I don’t know how to describe it and don’t know if I’m the only one that thinks this but when I’m trying to just unwind and not listen someone scream in my ear I love to watch you videos. Your voice is just so calming. It’s something I can watch without my anxiety going up and I thank you for that. To me, your videos have actually helped me in more ways than just informing and educating me but I don’t want to leave too too long of a comment so I won’t go on and on annoyingly. But wanted you to know I appreciate all you do and when I say who could dislike this I actually mean who in the world could dislike these videos because. I mean, I can only speak for me, but your videos are really really amazing and a helpful distraction for times like when my chronic pain is extremely bad. Sorry I have written so much. I don’t even know if you will read all this but I just felt like you should know how much your videos really can help people, me being definitely one of them. I could talk more about examples if you want but again I wouldn’t do that unless u asked. I hope I don’t come off as an annoying fan just really appreciate the content you and few other you tubers I watch help and I feel like you guys deserve to read that. That’s all and thank you for writing back. It meant a lot. Okay, I’ll stop being weird now and take care. Keep doing you.

Can't imagine how anyone would... :-(

Thank you!

Will do Steve, I plan to do a series of vids just on this cheese.

Well done Pierre. Just think, so many more types of cheese yet to make!

Thanks Phyllis!

So good

Nvm I found your video xD

It is possible, most techniques use a sourdough bread as the growing meida. It can take 3-4 weeks but all you do is microwave your bread to kill off any unwanted bacteria for 30 second or so, enough so it comes out really hot, but not to much that it dries the bread, take your bread blue cheese pieces and put them in a air tight container that is sanitised, I open mine every few days because the blue mould need air to grow. The bread will dry out and be totally covered in blue mould, that's when it's done. Hope that helps you.

If you wax this cheese, the blue will stop growing because it needs air. You could wax when the blue is as fully developed as you want, and the cheddar will keep aging. Wax will stop the blue and stop the rind from thickening any more than it is at the time you wax it.

Tim Hewitt thank you

Yes, but it won’t taste like cheddar

Camembert mounds or hoops are the best for baby Brie

I’m running into the same issue. Did yours start to produce the blue mold? I’m day three and putting it in my box with a wet sponge for humidity.

6 inches across, about 2 inches high and about 2.2 lbs

I used a 165mm Basket. Here is the product description; www.littlegreenworkshops.com.au/product/cheese-basket-165-mm-with-follower/

@@GavinWebber Thank you Gavin, it doesnt look like your delivering to the UK at the moment what a shame, Keep up the epic videos, I will have to try and get it from within the UK.

Yes you can!

@@GavinWebber I went ahead and did it, and it’s looking good!! Thank you!!

Just make stilton or buttermilk blue instead. I wouldn't mess with a perfectly sound recipe.

Went for the farmhouse blue! How long before I should see blue on top?

A calf’s fourth stomach that has been salted and dried

Yes you do

All my recipes are 10 L. Much easier to handle. The finished weight was about 1.2kg

Was that weight for the Cheddar or the Red Leicester [I was inquiring for the Red Leicester]

This one cost about AUD$15 to make for ingredients

Because it is a stirred curd cheddar. Same sort of outcome with a different method.

Indeed