This is gonna come across as sarcasm but ik being sincere. I didn't know or care at all about anything to do with cheesemaking a year ago, but i swear the moment i heard "curd nerds" i knew that was me. I have learned so much from you in a year big man. Thank you

Gavin mate, it looks like a chocolate starfish

@PooP-ri6hv

4 ай бұрын

L0l 😂

@alaskanyeti907

3 ай бұрын

The cheese must pair well with Limp Bizkit

It's been quite a while since my last dry jack

@roscocsa

4 ай бұрын

High school was so long ago.

Not sure why but I randomly came across this channel again after years of not watching... I'm glad I found the channel again, I forgot how nice your videos are to watch while I'm cooking and cleaning :)

@GavinWebber

4 ай бұрын

Glad you enjoy it!

In 1981 I worked at Vella Cheese Factory in Sonoma California. My job was coating the Dry Jack wheels with the rub. Ig Vella always used fine black pepper in the rub. Great job for a high school student.

@GavinWebber

4 ай бұрын

Amazing! Your a curd nerd celebrity!

Why haven't I thought to use my sink as a sous vide vessel before? Brilliant.

So cool I've never seen something like this!

Another great video, Gavin. Love ❤️ your amazing videos. Your channel is the best. Thank you for all your hard work making these informative fun videos.

@GavinWebber

4 ай бұрын

You're the best!

Beautiful cheese and i would love to try it

it’s almost 2 pm on a fine Saturday in March and i’m watching how to make cheese, i have no clue how i got to this point but it’s actually fun to watch

Great video as always.

@GavinWebber

4 ай бұрын

Thanks again!

Interesting indeed!

mine got moldy, so I scrubbed the coating off and vacpac'd it. It's almost done aging, looks good.

Я делаю такой сыр из козьего непастеризованного молока. В покрытии использую оливковое масло, какао, кофе, чёрный перец. Если во время созревания нарастает плесень, я обтираю поверхность сухим имбирём. Если в камере слишком сухо, то ещё несколько раз просто оливковым маслом. У меня только натуральные ингредиенты, и "Jack Black"😆 один из лучших моих сыров

I was about to ask about the whey, we used to get it from the Kraft factory in town and feed it to the hogs, they loved it it!

big fan

Interesting! I want to try this. Gavin have you ever made Wendsleydale?

@GavinWebber

4 ай бұрын

Yes I have kzread.info/dash/bejne/p5ahr8STkpu8os4.html

Can we vacuum it at the end ?? To make sure no mold grows on it.

@GavinWebber

4 ай бұрын

I cannot see why not. I intend to vacuum pack if it dries out too much

Good old Monterey Jack and his rusty sheriff's badge.

That’s the strangest cheese I’ve seen so far. “The cheese comes from California.” That explains it 😂

Gavin, would it work to vac pack this at any point?

@jcarter56470

4 ай бұрын

Oops...saw you already answered this. Great video. Thanks for all you do!!

Have you ever tried making any belgian cheeses? Herve is really tasty for example

@GavinWebber

4 ай бұрын

No I haven't seen any recipes for Herve. I'll have another look.

Howdy from Death Valley, I've looked all over, can you explain how to make high temp cheddar cheese. I am wanting to make it for using in sausage in my forray in cheese making. Hope this finds you well BOB

@GavinWebber

4 ай бұрын

Try Halloumi. I believe it would work well.

Do you ever worry about the curds shifting while being pressed under the pot and it falling off during the night?

@GavinWebber

4 ай бұрын

Yes, at first but then it didn’t move

Besides keeping mold at bay, what does the coco di fir the cheese?

@GavinWebber

4 ай бұрын

Aesthetic

@user-wt7ii7bv6d

4 ай бұрын

Also taste, especially 10-12 months later

Good day Gavin, is that a meso or thermo culture

@GavinWebber

4 ай бұрын

MA4000 series Contains specific strains of; Lactococcus lactis subsp. lactis Lactococcus lactis subsp. cremoris Lactococcus lactis subsp. lactis biovar. diacetylactis Streptococcus thermophilus

Hey Gav, what are some unconventional dry ingredients you could add to a cheese? I bought some dried chanterelle mushrooms some time back and the aroma got me thinking how something like that might impact the flavor of a cheese. Then that got me thinking of things like Dried tomato, oregano and fennel seed. Even started wonder if there could be a good clove infused cheese to pair with ham. Might be something to experiment with?

@GavinWebber

4 ай бұрын

Essentially, you can add anything to fresh cheeses, but any cheese that ages the addatives have to be sanitized by boiling or heated in the oven for 15 minutes at 120°C

I'm from California and never heard of or seen Dry Jack. I wonder if it's actually still made? I'll keep an eye out I guess. Also, interesting hearing the word suet as meaning ash. The way I heard suet was as a type of animal fat.

@GavinWebber

4 ай бұрын

I said soot not suet. Aussie accent.

Thought the thumbnail was a mushroom.

I saw a cheese kinda like this but looked like a cantaloupe at wholefoods i was like wtf is that someone put a cantaloupe in the cheese section.

@GavinWebber

4 ай бұрын

That would be mimolette.

Ever made Anatolian style cheese, Gavin?

@GavinWebber

4 ай бұрын

Like a braided string cheese? That is the only one I've heard of.

i was with the whole bellybutton thing until the coco power lol

I thought thats gonna be dried jackfruit

How does the olive oil not go rancid?

@GavinWebber

4 ай бұрын

It soaks into the cheese.

@jonanderson5137

4 ай бұрын

@@GavinWebber thank you.

What is jack cheese? Montery Jack, Colby Jack, Pepper Jack, Dry Jack. What is it that makes a cheese a "Jack" cheese?

@GavinWebber

3 ай бұрын

In 1882, David Jacks began shipping a cheese branded with his last name and the city of origin, Monterey, Calif. People would ask for “Jack's Monterey” and over time the “s” was dropped and people began asking for Monterey Jack.

@CyndisKrist

3 ай бұрын

@@GavinWebber Thanks!

Is it just the rennet that cares about non-chlorinated water?

@stropheum

4 ай бұрын

Chlorine can stunt culture growth. I distill any water I use for fermentation/cheese/pickling. Just one less variable

@PooP-ri6hv

4 ай бұрын

I have never used non chlorinated water, just water from the tap and I have had no problems. I just believe it's risk reduction and probably makes more sense to a larger scale versus a homebrew scale

@vmitchinson

4 ай бұрын

How does boiling the water effect the Chlorine content?

@stropheum

4 ай бұрын

@@vmitchinson I'm not sure what you're asking. Distilling isn't a synonym for boiling. Distillation is when you evaporate water and condense it into a new vessel so it's 100% h20 with no impurities. Coloring would be left as a powder in the boiling kettle

@davo2225

4 ай бұрын

Boiling is supposed to remove most of the chlorine from tap water - it will get used up reacting with stuff or dissipate on its own, it just speeds up the process. I normally use boiled and cooled water if it’s going in my cheese.

Hello Gavin! Is there a way to make Pule cheese in your next video?

@GavinWebber

4 ай бұрын

Sorry, don't have a donkey handy