• About
  • Contact Me

Little Green Cheese

Cheese making at home with Gavin Webber the Cheeseman

  • Home
  • Cheese eBook
  • Podcast
  • Videos
  • Cheese Making Kits
  • Courses
  • Support Me!
  • Live!

My First Fan Film and Other Cheese Channels

30/12/2018 By Gavin Webber 5 Comments

Crazy, I know, but cheese making is sometimes so complex, that the only real way to teach someone to make it other than a face to face class is via video. It truly is the teaching medium that I prefer and I love making cheese and cheese making videos to share with you all. So let’s take that to the next level and allow me to share some new cheesemaking resources from other cheese makers around the globe.

Fan Film

I’ve been actively making cheese making videos now for about 8 years and just love the process of making the cheese and sharing it with the world. Over this time, my videography has improved as well as my level of skill in home cheese making, so I believe that not only do I make a mean looking and tasting cheese, usually on my first attempt, I also make fairly good video tutorials for free via YouTube.

So call me tickled pink when a fellow cheese lover from the UK released this cheese video which is more like a big thank you for all the work I put into the cheesemaking community. Have a look at aga’s fan film here (don’t forget to share it if you like it).

Don’t you think it is absolutely brilliant? It had my family and me in fits of laughter and I was humbled and flattered to be part of this amazing community of cheese makers. Well done aga!

More Cheese Channels

Of late and other than my own cheese channel, a few more cheese making channels have popped up that I now actively follow. They are made with passion by their creators who have their own individual flare that I enjoy.

Firstly, there is Jobe’s Cheese Lab. Created by a young man named Jobe from the USA, who has a passion for experimenting with cheese just to push the boundaries of the cheese making process.

His cheeses never cease to amaze me especially some of the weird ones that I have not tried yet like the soy sauce brined Gruyere that I believe turned out quite well.


Next is Lisa from Cheese52, also from the USA. Her channel is relatively new, but the production quality is good and the recipes easy to follow. I like the way that she approaches local cheese makers in her area to ask if she can replicate their recipes.

I especially liked the recipe for Drunken Cow Cheese where she sources the grape must from a local winery to marinate her cheese. You can watch that video below.


Although a small selection, these channels are informative and entertaining and worth following as they grow to become fully fledged cheese making resources. Well done to both Jobe and Lisa for your amazing videos!

Have I missed any dedicated cheese making channels on YouTube? Let me know in the comments below and drop a link so I can add it to the next cheese making resource post.

As always curd nerds, don’t forget to Keep Calm & Make Cheese!

Will this article help someone you know? If so help them out by sharing now!

  • Click to share on Facebook (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to share on LinkedIn (Opens in new window)
  • Click to share on WhatsApp (Opens in new window)
  • Click to share on Reddit (Opens in new window)
  • Click to share on Tumblr (Opens in new window)
  • Click to email this to a friend (Opens in new window)
  • Click to print (Opens in new window)

Filed Under: Recipes, Video Tutorial Tagged With: Video Tutorial

LGC064 – Is Home Cheese Making Worth It?

13/04/2017 By Gavin Webber 1 Comment

During this episode, I reply to a statement that I often get on my YouTube channel that boils down to; is home cheese making worth it financially and does it contain chemicals and it would be quicker to go to the store and buy it?

I know what you’re thinking, but I replied anyway and broke down the statement into its three parts during this show.

Listen to the episode below... (00:18:30)
0.75x
1x
1.25x
1.5x
2x
0:00
00:18:30
  • LGC064 – Is Home Cheese Making Worth It?
Apple PodcastsGoogle PodcastsPlayer EmbedShare
Leave a ReviewListen in a New WindowDownloadSoundCloudStitcherSubscribe on AndroidSubscribe via RSSSpotifySubscribe via RSSiHeart Radio

ASK A QUESTION FOR THE PODCAST

Don’t forget that you can leave a voicemail message that I will answer and feature during the show.  Just remember that I cannot answer them straight away, so please don’t expect an instant reply.

PATRON OF THE WEEK

The Patron of the week is Cameron Dziedzic, thanks for your support Cameron.  If you would like to support the podcast and YouTube channel so I can make new and interesting cheeses and cheese related content, then please support me via Patreon.

SPONSORED BY…

This podcast is sponsored by Little Green Workshops where you can pick up cheese making kits and supplies.  We stock a large range of cheese making gear and ship to Australia and most countries throughout of the world.lgw-email-headerUntil next time Curd Nerds, Keep Calm and Make Cheese!

Will this article help someone you know? If so help them out by sharing now!

  • Click to share on Facebook (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to share on LinkedIn (Opens in new window)
  • Click to share on WhatsApp (Opens in new window)
  • Click to share on Reddit (Opens in new window)
  • Click to share on Tumblr (Opens in new window)
  • Click to email this to a friend (Opens in new window)
  • Click to print (Opens in new window)

Filed Under: Podcast Tagged With: Podcast, Video Tutorial

How to Make Monterey Jack Cheese at Home

10/10/2016 By Gavin Webber 2 Comments

Monterey Jack cheese hails from the Monterey area in California.  It was brought over by the Spanish via Mexico and was originally known as Queso del Pais and was made by the Mexican Franciscan friars during the 18th century.

An American entrepreneur named David Jack realised its commercial value and started selling it all over California. The cheese came to be known as “Monterey Jack’s” or “Jack’s Monterey,” eventually acquiring the name Monterey Jack.

Monterey Jack Cheese

Makes about 1 kg (2.2 pounds) of cheese

Ingredients

  • 10 L (10 qt) Full Cream Cow’s Milk, preferably pasteurised/unhomogenised.
  • 1/8th Teaspoon (Dash) Mesophilic Culture (MO30)
  • 2.5 ml (½ tsp) Calcium Chloride in ¼ cup water
  • 2.5 ml (½ tsp) Liquid Rennet in ¼ cup water
  • 18% Saturated Brine solution made with cheese salt
  • Cheese Wax (optional)

Equipment

  • Cheese Press
  • 165 mm Cheese basket
  • Cheese drying mat or Bamboo mat
  • Loose weave cheese cloth
  • Dairy Thermometer
  • Stainless Steel Stirring Spoon
  • Mini measuring spoons (for cultures)

Method

Adding ingredients

  1. Sterilise your utensils and leave to air dry
  2. Using a double boiler, heat the milk to 32°C (90°F).
  3. Add the starter culture, mix well for a minute, cover and allow milk to ripen for 45 minutes.
  4. Whilst keeping the temperature at 32°C/90°F, add the diluted rennet and stir for one minute.  Cover and let sit for 45-50 minutes.

Cutting the Curd

  1. Check for a clean break and cut the curds into 1.25 cm (½ inch) cubes.
  2. Rest for 10 minutes to allow curds to heal.
  3. Return to a low heat and gradually raise the temp to 38°C (100°F), stirring gently and continuously, during the period of 40 minutes.
  4. Once the target temperature is reached, maintain for 30 minutes and continue stirring.  Let the curds rest for 30 minutes.

Pressing and Brining

  1. Line a 165 mm cheese mould with cheesecloth and fill with the curds.  Cover the curds with the corner of the cheese cloth, top with a follower, and press at 13 kg (30 lb) for 1 hour.
  2. Remove the cheese from the press, and slowly and carefully unwrap it.  Turn the cheese over, rewrap it in the cloth and press at 13 kg (30 lb) for 6 hours.
  3. Repeat the unwrapping and turning process, this time pressing at 13 kg (30 lb) for 6 hours.
  4. Remove the cheese from the press, and take it out of the mould and unwrap the cheese cloth.
  5. Place the cheese into the brine for 12 hours, turning at 6 hours to ensure coverage.

Air Drying and Waxing

  1. Then place on a cheese mat and board and let air dry at room temperature until it is dry to touch (usually 2-5 days).  Turn twice daily to allow for even drying.
  2. Wax the cheese and allow it to age for one to three months in a humid cheese cave at 10-12ºC (50-54ºF) at 80-85% humidity.  Don’t forget to turn weekly, to allow for even distribution of the fats and flavour.

Monterey Jack Cheese

You can pick up supplies for Monterey Jack cheese at our shop https://www.littlegreenworkshops.com.au.

I recommend the Hard Cheese Kit for newbie curd nerds as it contains most things you need to make this cheese.

Little Green Workshops

 

Will this article help someone you know? If so help them out by sharing now!

  • Click to share on Facebook (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to share on LinkedIn (Opens in new window)
  • Click to share on WhatsApp (Opens in new window)
  • Click to share on Reddit (Opens in new window)
  • Click to share on Tumblr (Opens in new window)
  • Click to email this to a friend (Opens in new window)
  • Click to print (Opens in new window)

Filed Under: Recipes, Video Tutorial Tagged With: Monterey Jack, Video Tutorial

  • 1
  • 2
  • 3
  • …
  • 8
  • Next Page »

Follow Us via Social

FacebooktwitterpinterestrssyoutubeFacebooktwitterpinterestrssyoutube

Cheese Making Kits

Cheeseman.tv Merchandise

Cheeseman.tv Merchandise
Cool Cheesy T-shirts, sweatshirts, mugs, stickers, and more
0:00
31:28
  • LGC083 – How to Make Cheese After the Apocalypse!
Subscribe on Apple Podcasts

Archives

Tags

Aging Blue Brine Caerphilly Camembert Cheese Books Cheese Cave Cheese Press Colby Competition Cotswold Cream Cheese Drunken Cow eBook Emmentaler Equipment Farmhouse Cheddar Feta Gavin Halloumi Kits Lipase Mould Ripened Cheese Moulds Mozzarella Parmesan Podcast Queso Fresco Raw Milk Rennet Ricotta Romano Romano Pepato Salt Sanitisation Starter Cultures Stilton Storage Swiss Technique Tzafatit Video Tutorial Waxing Whey Ricotta Workshops
Online video lessons by Little Green Cheese

Subscribe to Cheese Podcast

Apple PodcastsAndroidRSS

Subscribe to Cheeseman.tv

Podcast Reviews

  • Perfect for Cheesemakers of all levels!
    by Viki Leeasa from Thailand

    I love that this podcast does not just have helpful tips and tricks on cheese making, but also stories and news from the cheese world, as well as nice little anecdotes from the host. A big fan from Thailand!

  • If you think you want to make cheese, listen to this!
    by paulsaw from United States

    Gavin Webber’s Little Green Cheese is By Far the best podcast I have ever heard! A truly informative and quality production!

  • Great program
    by p37dg9q14 from United States

    Very informative and enjoyable podcast. I started at episode 1 and currently listening to 25. I’ll be giving cheesemaking a go in the next week. Mike J from Oceanside CA

  • Great podcast
    by nicole_elias from Australia

    I have a long commute to and from work and have worked my way through the back catalogue of these podcasts. Enjoyed every one of them and hope for many more to come. Thanks Gavin! Keep up the great work. Cheers, Nicole

  • Excellent!
    by emeldridge from United States

    Looking to take up cheesemaking sometime soon and this channel has provided all the information necessary to get started!

  • Great Resource!
    by olivestones from United States

    I have been learning to make cheese for the past year. Gavin's podcast and video series has been a tremendous resource for me. His love for the cheese-making craft is evident in the amount of research he will perform in order to answer a listener's cheese question. All thumbs up for the amount of time and energy he puts into his quality podcast! ...And he cracks me up with his attempts at pronunciation!

  • Outstanding Info on Cheesemaking!
    by Sablwolf from United States

    If you are interested in anything to do with cheese, this is the podcast for you. Host Gavin Webber takes you through an aspect of cheese making, interviews with other people who are doing it, a current cheese-related news segment, and answers questions listeners have submitted in each episode. I've been quite amazed at his depth of knowledge, and he's provided answers to several problems I've encountered as well. Top rate!

  • So great!
    by jimjiminyjim from Canada

    Absolutely fantastic. My favourite cheesemaking resource out there. Listen from episode one, and by the time you’re done, you’ll have learned as much or more than you might at a professional cheesemaking intensive.

  • Fantastic podcast to compliment your YouTube videos and website
    by Paul from Brisbane from Australia

    Thanks Gavin. I have learnt a lot about cheese making from your podcasts which compliment your YouTube Videos and cheese book. Thanks

  • Super interesting!
    by Lenka S from Australia

    Gavin's podcast is so interesting and informative, he knows so much about home cheesemaking and he shares his knowledge with his listeners and answers listener questions on the show which is also extremely helpful! I am listening to them all for the second time and finding lots of new useful pieces of information. There are also interesting bits of cheese news from around the world. Thank you Gavin!

Little Green Workshops

Copyright © 2019 · Gavin Webber

loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.