There's always some cheese lost when making a natural rind cheese, since you gotta clean off the the mold. But how much loss is too much? And does the natural rind always improve the flavor of the final cheese? I'm still trying to figure out the answers to these questions.

EQUIPMENT and TOOLS
Vacuum Sealer: https://amzn.to/3KG4N5R (Amazon)
Cheese Press: https://bit.ly/3BjMSP1 (New England Cheesemaking)
Cheesecloth: https://bit.ly/3evpHIM (New England Cheesemaking)
Bamboo Mats: https://amzn.to/3qkEQ24 (Amazon)
Wevac Vacuum Sealer Bags: https://amzn.to/3TRjd7a (Amazon)
Netted Cheese Cover: https://amzn.to/3cNYKjb (Amazon)
Brown Cheese Wrap: https://bit.ly/3ex1r9f (New England Cheesemaking)
Mesh Plastic: https://amzn.to/3JV19Xn (Amazon)
Cambro Aging Boxes: https://bit.ly/2PfjYbA (Webstaurant)

INGREDIENTS and RECIPES
Rennet: https://bit.ly/3AZldBT (New England Cheesemaking)
MA11: https://bit.ly/3t0yq9Q (New England Cheesemaking)
Annatto Coloring: https://bit.ly/3KUzBzB (New England Cheesemaking)
Liquid Calcium Chloride: https://bit.ly/3qka9u8 (New England Cheesemaking Company)
How to Make a 30% Calcium Chloride Solution: https://bit.ly/3DZqtYo (YouTube)

Read my blog: https://jennifermurch.com/
Recipes: https://jennifermurch.com/recipe-index
Email me: [email protected]

CHAPTERS
00:00 Making a Double Gloucester Cheese
00:00 Double Gloucester
00:34 Day 0 -- Making the Cheese
01:03 The Culture
01:40 The Annatto
02:25 Calcium Chloride and Rennet
03:30 Cutting the Curd
04:07 Cooking and Stirring the Curd
05:19 Pouring off the whey
06:45 Cheddaring
08:16 Pressing
10:10 Air Drying
10:40 Aging
11:24 Day 9
11:56 Day 16 -- Light Brine Wash
12:27 Day 23 -- Light Brine Wash
13:05 Day 30 -- Dry Rub with Cloth
13:34 Day 33
13:44 Day 37 -- Dry Rub with Brush
14:13 Other Cheeses in the Works
14:37 Days 40 and 44
15:10 Day 51 -- Dry Rub with Brush
15:32 Day 58
15:46 Day 72 and 79
16:02 Day 86
16:59 An ammonia smell in hard cheese
17:09 Aging Boxes: a working theory
17:38 Removing the rind
19:12 Cutting the cheese
19:38 Tasting
20:38 Vac-packed versus Natural rind --- taste the difference
22:04 Trimming and Packing
22:30 How Much Cheese Did I Lose?

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