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Learn to Make 5 Kinds of Cheese from 1 Pot of Milk in a SINGLE MORNING: https://milkslinger.com/getwaitlist/?video=gDZLSuPORwk Get the FREE Cheesemaking Foundations Document: https://milkslinger.com/getfoundations?video=gDZLSuPORwk *** 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. 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? Disclaimer: Milkslinger content may include affiliate links. If you click on one of the product links, Milkslinger may receive a small commission. Milkslinger recipes and information are based on experiences and are shared with no guarantees. Results may vary. Use at your own risk. Content has not been evaluated by the FDA.