How to Make Leerdammer aka Maasdam

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I'm told that this cheese is a cross between Emmentaler and Gouda and it does have parts of the cheese making process that is similar to both. I am really looking forward to the taste test in a few weeks time. It should have eyes and be a little nutty.
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Опубликовано:

25 окт 2018

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Комментарии : 104

@GavinWebber 5 лет назад

I'm so excited as this is my first premiere!

@1HeartCell 5 лет назад

its spoken "Lairdummer"

@ziacray9284 5 лет назад

yay!

@Dallas_AWG 5 лет назад

What’s premiere.

@ziacray9284 5 лет назад

@@Dallas_AWG when you have a stream of the video before you upload ut

@MrTalkingtrue 5 лет назад

Instead of chloride, could you take sea salt ?

@acrophobe 5 лет назад

watching Gavin make cheese, and hearing him narrate the making of said cheese, is my meditation. some people's mantra is "Om," but mine is "cheese tease."

@richardbidinger2577 5 лет назад

Any time I need to lower my stress, I watch one of these videos. Something about his voice just makes me relax. That, and I like to watch cheese being made.

@jiffz1399 5 лет назад

All your videos are so great and informing in started making cheese watching your videos it’s definitely worth the wait they all taste amazing

@TheKirbyT 5 лет назад

I love your videos even though I probably won't ever attempt to make the cheeses. It's great to see someone so passionate about this sharing their knowledge with the world.

@twoferone3201 5 лет назад

Truly a beacon of light.

@nancymanchester2531 5 лет назад

Hi from Massachusetts, Gavin! Love your videos-I'm on my way to become a full-on curd nerd! Nice save on the video-"It's always a guy-or girl" ; )

@THEOZZYFUL 5 лет назад

How cool :-D It was just a few days ago I mentioned how cool it would be if you made a Leerdammer and here it comes. YAY!

@GavinWebber 5 лет назад

I know, right?

@dwaynekoblitz6032 5 лет назад

So awesome!

@richardbidinger2577 5 лет назад

Love these videos.

@peglamphier4745 3 года назад

I made this cheese 9 weeks ago and opened it yesterday. I had fabulous eye development (I did the two weeks in the cheese fridge, then two weeks in my pantry in the warmer air, then vac packed and back in the cheese fridge).... And its so delicious my husband says I have to make another one right away.... So I'm doing that tomorrow. I'm utterly surprised at how great this cheese is, while being so young. Thanks Gavin!!!

@GavinWebber 3 года назад

Great job!

@kk2ak14 5 лет назад

Good job!

@animalinstinctz 5 лет назад

hello from Canada, I made this cheese this weekend. I used fresh goat milk ( I have nubian goats) looks great. I will let you know how it turns out . thank you so much for the video your awesome

@pcharliep61 5 лет назад

Hi, I'm looking forward to giving this cheese a try as my cheese fridge is full and I'm hanging to make another cheese require using it.

@jimduffy9773 3 года назад

I made it in early 2021, and I'm making it again at the end of May 2021. You won't be disappointed.

@RobertMeersman 5 лет назад

What an excellent channel! Very educational as well as entertaining, great presentation style. When do we get to see an episode on Shropshire blue, the King Of Cheeses?

@whispermcgaughy7251 5 лет назад

I'm a definite Curd Nerd! :) You were the first video I saw that got me interested in making cheese,I never knew it was possible to do at home..I thank you for being so informative..I watch your videos with great interest,however I could never afford to get all the stuff and have a cheese room or cave with temp control,nor can I afford a cheese fridge..So I guess what I'm trying to say is,I live vicariously through you.. ;)

@andrewt9016 5 лет назад

I think you could afford the essentials... Have a go!

@pierredelamour8694 3 года назад

Coolest thing ever! I never thought of making my own favourite cheese. Till now... 😏

@EllenJohn4 5 лет назад

Hi, Gavin! Recent subscriber and really enjoying the videos. Curious if you have ever done a video on which cheeses can be made with just a refrigerator and not a cheese cave. I was happy to hear this one doesn't require a cheese cave, so I will give it a try. Thanks!

@rezakhan2000 5 лет назад

Leerdammer is a nice cheese. I have made Leerdammer couple of weeks ago. Almost the same recipe. But I leave it with natural rind.

@aga5897 5 лет назад

Definitely need to get me a Spring. "Vorsprung durch cheesenik"

@patricia10000 5 лет назад

I love Leerdammer :)

@ZombieChimps 5 лет назад

Great video, i'll give this one a try Mr. Webber ;D

@amixdadil9347 5 лет назад

a real professionnal

@chrisharris5535 5 лет назад

Love it! Can you teach us how to make mercy valley :))) ?

@holyquran2968 5 лет назад

You super cook

@adamxxx8546 2 года назад

Thank you for sharing knowledge. I'am doing this cheese right now and wondering if waxing should be done after holes development? Or it does not matter?

@GavinWebber 2 года назад

I wax it as soon as it is air dryed. The wax protects it from mould infection during eye developement, although it can crack the wax as it expands. I just rewax if that happens.

@garyinner6543 5 лет назад

Gavin, what version of Thermo culture did you use? It was very fuzzy in the video but I think it was MOT 92. I checked our website for the recipe and could not find it.. Thanks

@QuickscopingJew 5 лет назад

How much does the amount of milk matter? There is a slight difference from liter to quart, so the 12 qt turns into roughly 11.3 L, I'm not sure if that 0.7 L difference is or isn't enough to cause the cheese to be considerably different. Great videos, keep up the great work. Just recently found your channel and am slowly becoming a curd nerd :)

@BenPress 2 года назад

Great video. Gavin could you just use the seal function only on the vacuum sealer instead of the vacuum and seal? Wondering if this could be done instead of waxing.

@GavinWebber 2 года назад

Great idea, I will have to try it. I might solve the flattening issues that I've experienced with eye forming cheeses.

@BenPress 2 года назад

Don't bother vac packing it. It made the cheese sweat & had to air dry it again. Not good :-(

@pierredavid821 5 лет назад

Hi Gavin. Looks like a great cheese! Enjoying your videos and my new hobby. Question. In your video you said that tap water is fine for the curd wash. You don’t mean chlorinated water do you?

@Yassine20123 5 лет назад

Bravo Mr gavin

@LevidelValle 5 лет назад

Masterwork as alway Gavin. Check out City Steding when you have the chance.

@GemaNeinDanke 5 лет назад

Hey Gavin, I recently made mozarella and I was wondering where you measure the temperature when heating the cut curds to 40°C (without stirring). When the lower curds where at 40° the ones on top where colder. I didn't want to overheat the bottom ones so i stirred a little bit, you usually don't do that though.

@Livlocalmartian 4 года назад

You just test at around the middles of the curds, it will be cooler near the surface and warmer below the cheeses. Always go for the middle/center to get as close to an accurate temp reading as possible

@natecall2780 3 года назад

Hey I have a general question. I just tried the leerdammer I made and noticed it's a bit salty. I followed your recipe but since I didn't have 1 large cheese mold I just split the curds into 2 smaller molds. I'm just realizing now that may affect the amount of time I should have left it in the brine since it's 2 smaller blocks of cheese. Is that something that may have contributed to the saltiness? Is there a rule of thumb for if you're using a smaller mold? like half the amount of time in the brine? I'm also wondering if having two smaller cheese wheels will affect the time of pressing required and/or pressing weight.

@omartmamtmam8958 4 года назад

i hope to know how to make mimolette cheese

@teresashinkansen9402 5 месяцев назад

I don't have access to those fancy prepared cultures so can I do this by using some cheese instead? As in mixing some cheese with milk and allow it to ferment and then add that as replacement of the commercial cultures to the main batch.

@GavinWebber 5 месяцев назад

Unfortunately no. The cultures remaining in mature cheese is negligible as they have decayed into enzymes which help with the formation of short chain fats and proteins. Essentialy there is nothing left to ferment. You can order cultures from me, we ship all over the globe; www.littlegreenworkshops.com.au/product-category/cheese-making/cultures/

@hanifiboukara3801 4 года назад

hello, what is the necessity of the cooling curd to 36° after the heating?

@Livlocalmartian 4 года назад

To properly wash the curds and prevent them all from matting together

@danigross3140 4 года назад

Can this recipe be halved?

@natecall2780 3 года назад

Hey Gavin, I'm following this video and your instructions and I just had 1 question. Do you leave the stove heat on throughout this whole process and just change the temp as necessary? or do you only have the stove heat on when specified in the instructions? For example: after you cut the curds and allow it to heal for 5 minutes, is the heat off? Or when you stir the curds after that for 20 minutes, I'm assuming the heat is off for that part? Thanks, love your videos

@GavinWebber 3 года назад

Adjust as necessary

@adriankarolko 2 года назад

Gavin, which thermophilic culture type do you prefer for leerdammer cheese?

@GavinWebber 2 года назад

I used Sacco MOT92.

@nassimback 2 года назад

Hi Gavin, i want to try this so badly but unfortunately i couldn't find Propionic Shermanii anywhere here in, i need help ! is there an alternative or maybe a different name (scientific maybe) ?...i've searched Propionibacterium freudenreichii but still no result !! HELP

@GavinWebber 2 года назад

Here is some from a store in South Africa. Not sure what the shipping cost would be to you. cheesemaking.co.za/shop/cheese-cultures/57-propionibacterium-for-swiss-cheese.html

@petko4525 2 года назад

Hi Gavin, please whitch type and brand of themophilic culture was used in the video? Thank you.

@GavinWebber 2 года назад

Sacco Thermo blend MOT92; www.littlegreenworkshops.com.au/product/thermophilic-culture-mot-092/

@petko4525 2 года назад

@@GavinWebber thank you

@MajorDumperoo 5 лет назад

What exactly does it mean to let the curds "heal"?

@MajorDumperoo 5 лет назад

Thank you!

@dq6169 5 лет назад

@matthewmorris7510 5 лет назад

Just trying making this today, does anyone know why you put 2 litres of skimmed milk in? Is that to bring the fat content down?

@GavinWebber 5 лет назад

Yes

@patrickfireice098 5 лет назад

I made this per your video.....I'm 2 weeks into the 65Faging and it's leaking fluid even with the wax. Is this normal??? I'm a baby cheesemaker (I think this was my 10th cheese?) Should I unwax/rewax it?

@GavinWebber 5 лет назад

No, not normal. Unwax, dry it off, then rewax

@patrickfireice098 5 лет назад

@@GavinWebber Thanks! I unwaxed and everything looks perfectly ok (if a bit wet), smells ok. Should I re-brine it a bit to "dry"it out with salt? Maybe I didn't press it long enough? I'm good enough to follow directions but am just learning troubleshooting....

@randywaterbury9893 5 лет назад

Do you figure whole milk at 3.25 % milk fat.

@GavinWebber 5 лет назад

Yes

@KradenkoZA 5 лет назад

haha, sounded almost like Lee Adama (From Battlestar Galactica) haha

@jonnymiskatonic 5 лет назад

Was about to post the same thing =D

@A2dy 5 лет назад

FRAK!

@washinthewind 5 лет назад

Frak! Someone(s) beat me to it! ;-P

@annettebussell2199 5 лет назад

Hi Gavin, I have a question for you. My pot I use for cheese will only hold about 2 1/2 gallons of milk. I thought of buying a bigger one just for this reason but then I'm not sure I could lift it very easy. Some days the 2 gallons is a struggle. lol Is there anyway to reduce this recipe successfully? Thank you so much. One of these days I'm going to send you a pic of some of the cheeses I made with your recipes. So much fun!

@GavinWebber 5 лет назад

Yes, you can simply halve the recipe if that helps

@annettebussell2199 5 лет назад

@@GavinWebber Thank you so much Gavin for responding so quickly. Tomorrow I am going to " give it a go" as you would say! lol Also if you was going to add horseradish to a Gouda or Cheddar cheese, would you use fresh ground or some that is processed in the jar? I put some from the jar one time in a Gouda but something wasn't right. We ate it but there must be a better way to do it. Not near the flavor I thought I would get. Fun to experiment though as long as it is edible. Otherwise it could get costly. Also I want to thank you & Kim for all of your help, knowledge, hard work & dedication on your live chats & videos. The two of you are an awesome team !

@geffen1989 5 лет назад

Whahaha i'm from the netherlands and i love leerdammer. But only the real one with the big holes in it

@timhewitt32 5 лет назад

Looks like your mold for this was about 20cm, is that right?

@GavinWebber 5 лет назад

165mm in diameter. This mould; www.littlegreenworkshops.com.au/product/cheese-basket-165-mm-with-follower/

@joannpelas5101 5 лет назад

Do you ship to the US?

@GavinWebber 5 лет назад

Yes we do

@MajorDumperoo 5 лет назад

Also why does curd size matter especially when you start cutting the curd? You just wind up breaking it down into small pieces.

@Watterpolo 5 лет назад

The smaller The Curd The Mode wartet it will loose

@ifoolishone9777 5 лет назад

Big curds , or spoonfuls for fresh cheese and super soft like Brie and Camembert, medium size curds and lite pressing for semi firm soft cheese, tiny curds and hard pressing for hard cheese, the object?, its all about moisture control. Hence when curing meats we salt to get it out and air dry to "preserve", ya cant preserve a runny paste brie, its good for a few days when it mature, after that it all down hill, because of its high moisture. At the other end, Parmesan cheese, which is like a rock, cut a bit off, throw the rest back in the cheese cave, just gets better with age, has very little moisture left in it.

@MajorDumperoo 5 лет назад

@@ifoolishone9777 Awesome answer. Thank you so much!

@ecliptix1 5 лет назад

Grant us eyes

@rickydona919 5 лет назад

I was wondering why you and The King of Random were doing premier videos, it's cool.

@rezakhan2000 5 лет назад

Maasdam is a different type of cheese. Recipe is different. I have made both cheeses. I like Maasdam more. 18 hours brining is much too long. Propioni can't tolerate too much salt. Brining time of these type of cheeses is 5 hours per kg in 18% solution. So half of normal time.

@l2iowacowgirl893 Год назад

My curds are floating! What did I do wrong?😮

@GavinWebber Год назад

Are you using raw milk?

@l2iowacowgirl893 Год назад

Yes

@l2iowacowgirl893 Год назад

My cheese is hard as a rock! I'm very new at cheese making! 6th cheese

@y4sm33n 5 лет назад

Great video. I appreciate how thorough you are in your explanation of everything. Not that your clothes effect whether or not I enjoy your videos, but with all due respect (I truly don’t intend to offend at all) just thought I’d mention that the gray shirt you chose to wear looks as though their is a large sweat stain on the front. I realize that it is simply the design of the shirt, but you can easily look great in a different one. :)

@nancymanchester2531 5 лет назад

I think its an ink blot

@spiritofe629 5 лет назад

I thought Leerdamer was just a brand name ?

@benjamindejonge3624 2 года назад

If it ain’t Dutch, it ain’t much.

@bheppes 5 лет назад

Mr. Webber .. we love your vids ... but every time you named this cheese ... us silly Americans hear "Lee Adama" from the TV Series Battlestar Galactica. Jamie Bamber's character (www.imdb.com/title/tt0407362/?ref_=nv_sr_1) :-)

@I_Am_Killer_B 5 лет назад

It's always a guy. Or a girl.

@TheBauwssss 5 лет назад

All these fucking premieres. I can't watch 50% of my sub box because the videos have not released yet! What's the point of a sub box if you cannot immediately click and watch the video?