The first step towards making Swiss cheese at home is knowing which recipe to follow. So Mary Anne made 5 Emmental-style Swiss cheeses and gave them to some of her friends to judge the taste, texture & aroma. How were the recipes different? Which Swiss cheese tasted better than all the rest? Watch the video to see which cheese was voted the best, and which one was disqualified!
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Mary Anne is the Host of GIVE CHEESES A CHANCE -- a video series that teaches viewers how to make a variety of cheeses including blue cheese, labneh, yogurt, feta, Akawi and Nabulsi cheeses, cheddar, various goat cheeses, ricotta and many more.
See this link for an important article about LATE BLOW & Clostridium:
https://www.ncbi.nlm.nih.gov/pmc/arti...
Here's an important note from the article, “Strain-Dependent Cheese Spoilage Potential of Clostridium tyrobutyricum” by Lucija Podrzaj, Johanna Burtscher, Franziska Küller, and Konrad J. Domig:
“Clostridium tyrobutyricum, a Gram-positive, anaerobic, spore-forming bacterium, is considered as one of the main causative agents for spoilage of hard and semihard cheeses. … Several clostridial species, mainly Clostridium tyrobutyricum, Clostridium butyricum, Clostridium sporogenes, and Clostridium beijerinckii, have been isolated from blown cheese. The species C. tyrobutyricum is considered to be the primary cause of severe late blowing defects. … Gas is one of the major products of butyric acid fermentation, causing swelling, cracks, slits, and irregular eye formation in hard and semihard cheeses.”
(Extra notes: There are over 164 strains of clostridium!)
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See other videos on this Youtube channel to learn how to make: akkawi, triple cream cheese, roquefort (blue), camembert & brie-style cheeses, cheddar, feta, mascarpone, quick mozzarella, cream cheese, whole milk ricotta, labneh, nabulsi, belper knolle, colby, yogurt, labneh, as well as crottin, valencay, chèvre and boursin-style cheeses.
The music in this video "Jazz Mango" is royalty free, offered by Youtube.
Thank you for watching!
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