How to Make Shropshire Blue 

Gavin I would like to see you make your own original style of cheese some day!

So you spent 3-6 months just to make this video? What a man 😄👍

Wow, this one was so different in so many ways. It's so common to watch cheeses being made and to wonder how they turn out so different when they're made so similarly, but this one was really unique. Also, good on you for keeping going even when things weren't turning out just right.

I love to see the videos that just don't work the way you expect. But, show the journey on all the process. Trouble shooting is just as important for us to learn as much as a perfect cheese every time.

Not a big cheese guy, I just love watching cheese being made.

I am so glad you posted this recipe. I visited a cheese shop just two days ago and bought a wedge of Cropwell Bishop Blue Shropshire. It is a fabulous tasting cheese.

Shropshire Blue is one of my most favored cheeses... Thank you for making one regardless of it turning out a bit dry.. I simply ADORE cheese, and you really know your stuff.. Namaste...

Wow, it's amazing how one small mistake early on can change everything! What a process, but I'm glad you could salvage it. Really enjoying your videos.

Shire, on it's own is pronounced as it's spelled, as in Shirehorse, but when used with it's Shire name, it is normally pronounced; 'sher' as in the start of 'Sherwood'. 'Shrop-sher' I hope this helps, Gavin. Love the videos. Thanks.

That cheese is BEAUTIFUL !!!! It was really fun watching it be made as well.

glad to be seeing cheese making videos again, hope you had a great vacation. This on looked like a real challenge for you, I hope it tastes great when you get to taste it

One of my favorite cheeses to make, thanks to Gavin (I really appreciate your teaching and craftsmanship. Thank you!). Highly recommend making this cheese.

Definitely more work than normal this time round. Not a fan of blue cheeses myself but that doesn't keep me from enjoying watching the process. I love how you don't hide issues you run into in your videos making out like you always do things right as some sites tend to do. It gives hope and keeps us noobs from getting discouraged in our attempts if things go sideways on us a bit, LOL.

I've been hoping someone would make this cheese! Saw the recipe online and it looks wonderful

I'm from Shropshire (pronounced "Shropshuh" btw) and Shropshire Blue might be my favourite cheese.

Wow, that was something completely different. Thanks. 🤠

Great video! Nice to see the imperfections during the process as well.

Gav- I made this per your recommendations in the vid, with the 2x flip and using a bottomed mould. By golly, it all stayed together! Day three in the drying and looking good!

Great looking and interesting cheese. Can't wait for the taste test. Would like to see you try it again with the changes you were talking about.

This is one of those channels whose thumbnail I click once and then RU-vid absolutely bombards me with recommendations.

Great video again. And even better because there were mistakes made, not covered up, not hidden, this way we all learn.

Sometimes instructions work, and other times they just don't. There are so many variations on making cheese, and methods of making them. Thanks.

Your methods are so wonderfully precise. Beautiful mix of science and instinct.

this is the coolest channel I have ever witnessed

whew - we're are trying this - took us over 12 hours! We are changing it up a little bit - obviously, not as dry as yours. Ours was definitely more moist - our chunks are a little smaller than yours - we put it in the press right away at 10 lbs - it was feeling crumbly - turned it - still felt quite crumbly - upped it to 20 lbs - still has lots of obvious chunk impressions - turned this for 4 days - it continued to drain, less and less each day - by day four, the drainage was quite small. Did not air dry it, as it was feeling dry enough [ I have done7 of your cheeses]. Put it in my 'cave' [small refrigerator] at 55 degrees and about 85% RH - it has now been in the fridge for 3 days and is getting a nice mold all over it - I turned it today [I have a chart for my 7 cheeses, I coordinated them all to turn once a week on the same day - that is why I turned the Shropshire - keep them all together for turning] - so far - looking good. My plan - I will do the knitting needle piercing per your schedule...but, I am temped to inject all the holes with a small amount of penicillium [because of my pressing, my cheese should be a bit firmer] - I have a horse syringe with different size needles...the thought - plenty of penicillium ALL through the cheese. I want a firm and very sharp blue. Worse case - I blow it. Tomorrow - gruyere!

This is my favorite cheese. I'm so glad I now now know how it's made. It is a pretty dry cheese, and I personally find it a bit mellower than Stilton. I had no idea it was such a pain to make, though.

Hi Gavin.i was waiting for this for a long time.can't wait to make it.

Oh my... YES!!! :D I LOVE this cheese. It's my absolute favorite. Now to finish watching the video :D

Love your vids. Very thorough, informative, and well presented.

Very interesting (and different) process, I'll be waiting to hear how it tasted. Might try to make it as well.

God love ya Gav, I entirely love your videos. Your narration is delightful !!

gav i have come to believe you are the bob ross of cheese.

Awesome Gav! This will be my first blue

One of my favorites, and I can NOT wait to try this. On a side note, why on EARTH would three people dislike this? Curious.

Good on you for sticking with it through the crumbly bits!

French here, I have to admit you Brittons nails the cheese science

Great video, man! Can’t wait for the next cheese-making video

Every once in a while I come back to these videos and binge watch lol

Definitely a learning experience. You will have to do this one again with the changes you noted.

It sounds like the drying phase depends quite a lot on the ambient humidity. (great video!)

It's so hard to watch these without drooling.🤣😭😍

This cheese is savory and quiet fulfilling.

After my last Sage/Caraway cheddar resisted closing, I did some reading and the Caldwell book said to try 160 degree water for 1-3 minutes and re pressing, of course too late for my cheese, but, next time I’ll try that to get a fully closed rind. Maybe save the whey until the end in case for just such a thing. Also, freeze some whey to make breads, or the bigas/poolish/starters for breads, it really makes your breads bake darker and adds protein and flavor.

Still here lurking watching all the vids. Love your voice

Wow I've never seen this cheese before. Very cool

I’d have been tempted to vacuum pack it for a few days to heal up the cracks after the skewer.

I... I thought this level of wizardry was lost when Atlantis fell to ocean! D:

That unsteady pot during the stirring process was nerve wracking

This video was a nice roller coaster. Can't wait to see how it tastes.

My two favorite cheeses on the planet are Shropshire Blue, and bandage wrapped, or "clothbound" cheddar, followed by Point Reyes bay blue, and Cowgirl Mt. Tam. If you have never had real Shropshire, get some. They only ship it in the winter.

Wow, this is one amazing cheese, you worked really hard on it.

Looking forward to this one, it's one of my favourites

OK i had to pause...i know it aint easy being cheesy...but i live in INVERNESS,. FL i'm not a cheeses nerd, but i am a big rat cheeses eater,..just had a blue cheeses, bacon tomato burger, on an onion bun, yummy! but this inverness Scottish cheese sounds like a good cheese to send to Florida,...yeah? lol a few scraps perhaps?

Month 2 - I've kept it in the fridge-cave - turning weekly - wiping off the white mold every turn. I don't like the curd method [big chunks] - the mold is growing wildly through the cheese but is getting cracks throughout the cheese - even though my curds were more most than yours - I've timed all my cheese to turn at the same time [I've got 11 of yours brewed so far]. I think I'm going to vac-pak this Shropshire today to keep it from getting too dried out. It has been 8+ weeks in the cave, a small piece broke off today when I turned it - I cut off the mold - real dark orange color, plenty of mold veins. The cheese is firm, going to hard, cuts easily - like a cheddar but it is too young to get much penicilium flavor. I'll vac it for at least 4 more months and give it a shot. I vac-packed your 'Guido' today, 10 days of air drying, turning daily, then 2x weekly since then. Looking healthy, since very light pressing it should be like a Jack cheese in firmness. Will take it out to 4-6 weeks before I cut into it. I've got to say, your newer vids [last 5 years] are top notch, superior to any cheese making vid out there - your directions are precise, easy to follow - you give much more information than anyone else. I like that you give us the particular culture type for the cheeses you make; it does make a difference in the flavor that we eventually get.

It's great that you allow your subscribers to learn from your minor blues, lest we repeat them. By the way, Shropshire is pronounced "Shropsher". When speaking "Pom", we Aussies should endeavor to get it right. Got it ..... guv?

Podziwiam Mistrzu.. (-: From Poland..

Understandably, being in distant Victoria, he didn’t know that Shropshire Blue production in England today is Stilton with annatto colour, hence it’s not just made in the two Stilton dairies in Nottinghamshire but by the others in Leicestershire and Derbyshire. Although Stilton’s PDO status limits it to the nominated dairies, while Shropshire doesn’t, in theory it could be made by any dairy, But I’m not aware that any other dairy does produce Shopshire blue.

This should have more likes and views!! Amazing video haha

Cowbelly got me hooked on this

This video inspired me to go out and get some shropshire blue for myself. It's a pretty good cheese tbh, probably the most visually distinct cheese I've seen, and not bad with butter fried leek and mushrooms on toast!

Sir, I LOVE blue cheese. But just a curiosity: For a home made blue cheese, how do we know if the blue mold is a good or bad mold? Do you know what I mean? Or on the "making process stage" all mold will be good? I hope that you understand my question. English is not my first language, as you already noticed. Thank you!

Hey Gavin, just letting you know I'm proudly wearing my curd nerd shirt can't wait till it's cold enough for the hoody I hot as well. Love your channel keep up the great work.

Awesome video subscribed Shropshire Blue is my favorite.

Thank you my teacher for everything you offer I would like & I wish to present a lesson on the way ( bulgarian kashkaval cheese ) works in all its details, and you are a great teacher

About this time I was starting to panic… 😂😂😂 great video Gav

先達の方々はなぜこれを食べれれると思ったんだろう？そしてこれがどうしてめちゃくちゃ美味しいのかがまた不思議だ。ブルーチーズ食べたくなってきてしまった。

this is great to watch, in britain were good at saying how bad our food is but we often overlook how amazing our cheese is! it's gooooood!

Hello from Shropshire ... corona virus brought me to this video lol

love your how to video!! definitely giving me great ideas for new content on my videos💪

Should be called Inverness blue again! Great part of the world (my home) so will have to try this cheese

Just found you! I love Cheese 🧀

Not a cheese person, its too flavorful QAQ, but here i am. I love how positive the comments section is, it makes me want to try some and hope to love cheese someday too

You continued in Earnest!.......the things you cheese makers get up too.

Inverness blue. "A uniquely English cheese." :P

You could make orange ricotta around Halloween time!

Like the music

Great upload!

"Cut into 3inch cubes" *Proceeds to cut into 1 inch cubes*

Parece coalhada árabe e queijo mineiro, procedimento parecidíssimo.

Oh my... is this a mild blue cheese? Love me some blue cheese 💙

Followed your directions so far - air dried, put in fridge/cave @ 54 degrees & 85% RH....I'm at day 3 and it is COVERED with mold - mold is having a good ole time. Your instructions indicated "after 3 weeks in ripening box, mold should be covering the cheese". I don't really think I'll need to wait the 3 weeks; my top, sides, bottom is already covered - 'cept one small section on the top right.

Love this how not to make cheese video. Lol j/k. I am intrigued and will try someday to make my own cheese.

Instead of a dull knife, can I use a belt sander?

Nice job 😋

Wow it was a tight finish 😉

"Curd Nerds! I can't hear ya! Curd Nerds! Make noise!"

I've noticed that in your videos you take pains to stir well, even when the only thing in the pot is milk (from four separate jugs). Being that liquids of like densities (that aren't the bases of an emulsion) will tend to blend homogenously with little effort, what is reason for the careful, extra stirring? Are you in fact creating emulsions in cheese making, or are you aerating?

Have you ever thought of making blaand? Its basically fermented whey and there is very little information online about it and how to do it.

*_THE CURSED CHEESE_*

Mac and cheese! That's all I can see!

HI there, Gavin. Lovely cheese! I wonder: If you left the cubes of curd apart for the blue mold to grow and then pressed them, would it work the same? Second, how do you keep flies away? If I left any cheese wide open in my kitchen, it would be a matter of a few days for the maggots to start showing up. I had to make myself a bug-proof closet, of TNT cloth so that the cheeses could breathe.

Most "shires" in England are pronounced as "shur", whilst in Scotland a "shire" is a "shire". In Wales "shires" are also pronounced as "shur".

Your measuring spoon of mesophilic seems rounded, then you add a tad more. Is the measurement crucial and if so, what do you recommend as a safe exact amount?

Well, it's been a while since I've seen a video like this from you.

I wonder if you could color it with beet juice if you wanted. It would be pink, probably a little weird.

Thanks Gavin! I've learn't so much in this video and looking forward to seeing more of them!

I've never heard of that kind of cheese. I don't think they have it in the states. Would love to try it.

I love cheese.

Is in it, nice program "Living with a Cheese".😂😂😂

i like how this vid is on my recommendation