YES FANTASTIC VIDEO! We the people must reclaim the art of cheese making from the eIites in ltaIy and enjoy thecurds of our Iabor! VIVA LA FROMAGE! LET THEM EAT CHEESE!

Do you think maybe the blue didn't develop because you pressed it?

Thanks garnps love from Ethiopia ❤

Gav thanks for the video. Did you brine it in the fridge?

Thanks GAVIN good to see you on your feet again hope you enjoyed your day out mumxx

I grew up loved mowhawk valley Limburger cheese spread with jar by Kraft co. I want it back now! Its not the same smell nor smell spread from Wisconsin 😔 I hope it will miracle 🤷‍♀️

Good to hear that you’re not arguing with your doctor 😅. As someone with rheumatoid arthritis, I know that continuing to push it will make things worse. Give your body the rest it’s crying for. Prayers that you will be back to a more functional self in the near future!

Loved watching the in factory process and the step by step process. Sending lots of love for the recovery Gavin ❤

did u salt it??

Please can tell us brine temperature and time occurring for 1 kg. wheel. Thanks

What was the curd cutter called?

Greetings, Sir Gavin.

Thanks Gavin. Always interesting to see how they do it at scale. I will look forward to the culture video.

I made this one 2 weeks ago!! Great fun, and it looks fantastic. I used 21 litres of raw Jersey milk cultured with clabber. The dark ale I used has barely coloured the cheese at all, so it will be interesting to open it and see what it's like inside.

Hi Gav, I only just saw this video, 2 years later. Have you made any more large cheeses? One method of dealing with a higher volume is to heat the milk in 2 pots simultaneously. Then combine the curds in the mould. I found a brand new 21 litre Ball canning pot (RRP $290) at my Tip Shop for $40 and snapped it right up!! I fill this two or three times weekly with the lovely Rosie's Jersey milk. I'm not fully set up yet to heat in a waterbath, though I purchased a large secondhand laundry tub to convert for this purpose. So at present I'm heating milk outdoors in a cold winter on a Gasmate camping stove! Not ideal, but it works well. I'm turning out 7 kg of wonderful pressed cheese weekly with my unorthodox arrangement, having a wonderful time experimenting with many styles. Wheels average about 2.25 kg. I've eaten practically all the Cotswold and Cheshire in the 6 weeks since making them, so need to make them again soon. My most recent cheeses are Chilli Pepper Jack, Dark Ale & Mustard Seeds, Guinness Cheddar, Caerphilly, Farmhouse Cheddar with Peppercorns, Red Leicester. Tomorrow I'll be trying Gouda with Cumin Seeds.

I didn't know parmigiana is supposed to be pecan flavored, though. I've never tasted that

America! The rest of the world can suck it!