It’s amazing to me that there are relatively few variables in the cheese making process but the flavours of all the different cheeses are so different

@NiftyShifty1

5 жыл бұрын

Wait until you learn about hairstyles and scissors.

@GaudiaCertaminisGaming

5 жыл бұрын

Bruce Jefferies it’s bizarre, there are so few variables, but so many varieties.

@shadowstorm1989

3 жыл бұрын

It largely comes down to the bacteria culture. It may have been a tiny little scoop, but those bacteria do a *lot* of work.

@tombhousetv

3 жыл бұрын

@Andy Randy it's all fake, don't bother being suckered by these phishing links

@salvatoregus1558

2 жыл бұрын

i guess im randomly asking but does someone know a method to get back into an Instagram account? I was stupid forgot my password. I would appreciate any assistance you can give me!

Made this 2 months ago. Was one of the easier cheeses to make. Came out PERFECT! Some nice, small eye development and a delicious, nutty Gouda flavor. I've kept half just as-is. Melted some on burgers last night: amazing! The other half I split horizontally and cold smoked. Can hardly wait the 3 weeks of mellowing to try it smoked. Oh man, this might be my favorite so far. I've got farmhouse cheddar blue, pepper jack, and now smoked Gouda all coming done on July 21st. I'm going to have a cheese party!

I do have to say, the fact you translate c to f and such in your videos is exceptionally considerate of you! Thanks!

As someone who has worked in a kitchen for most of my life, I really appreciate the direct instruction of your videos. A lot of content makers introduce non related commentary that needs to be waded through to get the information you are looking for. Your videos are well made, edited, narrated and satisfy the educational inquiry for the person doing the research which is the stage I am currently at. Not that I wouldn't enjoy shooting the #$%* about the process over a beer and a fire, but when your doing your homework this is exactly the type of content needed. The only thing that was unclear was the brine recipe / / formula. I will look to see if you have another video explaining the salt type / ratio if you have one. Thank you, I have subscribed and look forward to enjoying your videos.

@GavinWebber

4 ай бұрын

Thanks for the feedback and here is my brine video; kzread.info/dash/bejne/g6qWucyPqpXOlKw.html

@drewevans6908

4 ай бұрын

Thank you. @@GavinWebber

I've been going through your videos and these are very soothing. I never thought I cared about cheese, but I really appreciate the work that goes into cheese now. It seems like a fun (and delicious) hobby. Might give this one a go.

@GavinWebber

7 жыл бұрын

Thanks!

@BrianSheppard

7 жыл бұрын

Me too. Never wanted to make cheese before and now I'm looking up how to make my own cheese press.

@boskee

7 жыл бұрын

Absolutely! The only thing keeping me from making those love cheeses now is the lack of cheese cave. Any tips for someone living in a small London flat? If no, then I will just keep making Mozarella ;-) Cheers!

@rex.2053

7 жыл бұрын

cheeers

@wellcookedfaces

7 жыл бұрын

i am short on space, but i bought a second hand bar fridge that displays the internal temperature, i can fit 8 large cheeses easily!

I really enjoy these videos. I came across them watching street food vids, and it's quite a difference. You're clean and orderly, and your instructions are quite clear. I like watching a few of these before going to bed as they're truly soothing. And I love cheese, so there's that.

The music is not intrusive whatsoever actually its soothing. I quite enjoyed that, professional but homely. Thanks for sharing.

I have watched your videos for years now and just opened my first Gouda a few days ago. My first cheddar will reach 3 months in a few weeks. Your videos are so easy to follow. Thank you for being you.

I love your cheese making videos, I've been wanting to learn how this is done for a long time. Gouda Cheese is my favorite, and now thanks to you I can make my own on occasion. Thanks a million for making these videos.

for some reasons, I find you videos very peaceful! thank you.

Your instruction videos are clear and concise. I appreciate your calm teaching style. Well done! (from Canada)

ive officially become addicted to these videos absolutely great.

I’m just finding your videos and I wished I would have found them along time ago! Sir you are an absolute treasure!!And I have just found a new hobby!

it makes me happy to see how passionate you are about cheeses! I love your videos!

Thanks for posting such a thorough gouda cheese making video!

Very nice cheese making series. Thank you for the detailed and easy to understand information.

WHen it comes to cheese, you make it with ease! Bravo Gavin! CHeers Mate!

I live in the United States and i really appreciate you converting it to the customary system

@GavinWebber

6 жыл бұрын

+Jerry Dairy you're welcome.

@Sebeerful

6 жыл бұрын

It would never happen the other way around

@andyottito1

5 жыл бұрын

Freedom Units

@rickross199

5 жыл бұрын

@@Sebeerful as an American you are very correct. I was hoping during the last government shut down we could change to the metric system while they weren't looking. Didn't happen.

@qphaterickson6065

4 жыл бұрын

Customary? You're one of the only countries that doesn't use the metric system !

wow....what an involved process it is to make this cheese.....make me appreciate it that much more....I LOVE CHEESE

Thanks Gavin, l like the way you make your videos, very well explained.

Excellent receipe!!! I'm watching you from Poland and it's been a huge help for me, Thank you :)

@deplorableamerican9451

7 жыл бұрын

Great englisch! o:

As a cheese enthusiast, I thought this would be a gouda video to watch. So gouda, I subscribed!

@a12475

3 жыл бұрын

You realize the g is a h

@robertfuller6170

3 жыл бұрын

No, just no...

@randomness8819

3 жыл бұрын

Lol

Great video!!!!!! Thank you so much for making it and sharing it. I might give this one a try.

I can't help but think about cottage cheese every time I see him do the drive part of making cheese. I just found this youtuber and fine his videos very entertaining and educational.

Many thanks to Mr.Gavin!!!! For answering my swelling Gouda cheese problem. I’d been pasteurizing my milk and thought that couldn’t be the problem but reasearch what temperature and time I should be using trusting Darin to know his business. Learned I had my pasteurized set to the wrong temperature. Can’t wait to start making Gouda correctly, thanks again.

I love all of your videos, Gavin. God bless you!!

Love your videos! I just my first batch of soft cheese today. I'm officially hooked.

I really love watching you make the different kind of cheese Sir. great job with the videos...

@GavinWebber

7 жыл бұрын

+Frozen Terror thanks

This is random why is this on my recommended? Whatever it’s soothing

Man u are an amazing cheese maker also so wise and you show how to make it so delicate its a pleasure to watch your videos !

Definitely going to be a hobby of mine when I get old and retire this looks so fun

Beautifully done with the cheese!

Thank you your channel is both entertaining and educative. Most of all one gets to eat what they learn and perfect their hobby which is really fantastic. I appreciate how you explain it simply like to a 2 Year old and make it so simple one cannot go wrong.

@GavinWebber

7 жыл бұрын

Thank you Alex!

Oh my that’s a beautiful art of work! ❤

I just discovered your channel and im just amazed and so eager to try it out!

Beautiful work sir

it's so beautiful to see your videos thank you very much

Thank you for making this video. I see homemade cheese in my future!!

Your videos are amazing! Thank you!

My Gouda tuned out so nice, creamy and smooth! So delicious Thank you very much for the video.

@GavinWebber

7 жыл бұрын

Your most welcome!

i like your videos Ms gavin ,thanks

Wow I love cheese and honestly had no idea on the steps to make it (I knew basic ideas). Love your video!

I would love to see you make Muenster cheese. I recently made Gouda and a Swiss...Muenster is next on the list for me.

@GermanischeTutorials

6 жыл бұрын

did you let it dry longer than 6 weeks? Will it be hard cheese with drying periods longer than 6 weeks?

These are the ultimate chilling videos. Just put them om, at relax... :-D

this is great to see learning lot Rob.

@rob-zz5pp

2 жыл бұрын

your video are great to see rob.

Wow Impresive thanks

Thx for this video!

Your videos are whey cool. Thanks!

Dear Gavin, just found your channel, so I had a lot of catching up to do. I think you have one of the best u tube channel on cheese production there is. The reason I am contacting you is I just purchased some gouda cheese in Punta Gorda, Belize, where I live. It was one of the better cheese's I have eaten here. All though I do not know if it was made in the Netherlands or not, it was good. Love ya keep on making those video's. Dean

I think I could make this Gouda cheese 😃 thank you; very good video. 🇺🇸

Wow would love some of that

Nice video love it, cant wait to try to make ! 👍👍👍👍

Your voice is so soothing. I'm new at making cheese 🧀 so I can't wait to do this!

@GavinWebber

2 жыл бұрын

Have fun!

Hi I’m here from that one post. I needed to hear G’day Curd Nerds for myself. Did not disappoint

Hi Gav, love this recipe, as all the others. I tried this with flora danica and, of course it was kinda spongy and eyeie (?!) but fantastic flavour...keep up the great work captain cheesie-one....

Gavin is the cheese master everyone! 😍😍

love your videos and tutorials. can't wait to make some gouda and edam. but first i have to make a cheesecave so it can mature at the right temp. hoop to see more videos and looking forward to your second cheese book. please keep your tutorials free so that people like me on a very tight budget can keep learning and improving there skills.

@GavinWebber

8 жыл бұрын

+Saskia Baur (cookingwithsaskia) Thanks for your kind words. Yes the tutorials will remain free as long as KZread stays around!

Awesome! I can't wait to make this tomorrow!

@GavinWebber

7 жыл бұрын

+Happy Family Time go for it.

@happyfamilytime8463

7 жыл бұрын

Gavin Webber Thanks! I did, it's almost done being pressed and is about to go in the brine. Then comes the hardest part, waiting!

"Curd nerds" im dying 😂😂

Me parecio muy claro el video .Intentaré conseguir el fermento y luego le contaré mi experiencia. Gracias me he suscrito a su canal para aprender mas sobre quesos .Yo hago Sardo y Cuartirolo y postre y me salen bien .Me gustaría hacerlos menos salados pero aún no lo consigo. Gracias

Gavin, the gouda turned out really well - I followed your recipe to a tee. There were one or 2 places where the curd hadn't properly meshed together, leaving a bit of a fold/small gap/air hole in the middle but the taste and texture were spot on. We have eaten half already, gave my parents a quarter of the wheel and the remainder I have vacuum sealed and frozen......Will let you know how my Gruyere turns out ......in 5 months....I'm still brine washing for another week before I move to dry brushing. Thanks again and thanks for sharing your expertise - Big Thumbs up

@GavinWebber

3 жыл бұрын

Thanks Steve!

Is there an advantage over using wax as compared to vacuum wrapping cheese? What size in inches is that mold you are using? Thanks for these videos, this has been one of the things I have wanted to do for years and now I have made my first simple cheese and I am hooked! :-)

sir i love your job

@GavinWebber

7 жыл бұрын

So do I! Wish I could do this full time.

Smoked gouda is my favorite cheese!!

Love your videos. I've subscribed to follow your videos. Thank so much

@GavinWebber

8 жыл бұрын

+Patricia Brown you're welcome!

Excellent video! Just beginning my cheese-making adventures and your videos have been very helpful. Thank you!

@GavinWebber

8 жыл бұрын

You're welcome Dave

@cirelazaroski8924

8 жыл бұрын

His videos have been my go-to while learning how to make cheese. Easy to follow and they have always turned out good

@GavinWebber

8 жыл бұрын

Nice to know Cire. Thanks for the feeback!

wow, you are totally amazing.

LOVE IT

good job man!

Thanks Sir,

U are the master of cheess..thank u..

Amazing and beautiful, I am not regular CHEESE eater, my diets is typically vegetarian and traditionally gujarati jain (a very much strict vegetarian community) but the process shown is interesting & like to watch either. I eat cheese some time ,no knowledge even but when I eat it I enjoy.

beautiful

Thank you

Thank you.

I've been wanting to make this type of cheese for several months now. After watching some videos, and I must admit this one is very educational and inspiring, I always stumble upon the same question/problem: How can one at home ensure a good ripening (here it says 10-12°C and 85% humidity) without having a specially controlled temperature room?

I love watching the process I find it very interesting....i also love all kinds of cheese I was wondering about the smoking process.. Have you ever smoked any gouda. I have searched but yet to find a proper video on it ....keep up the amazing work

tres bonne astuce

AMAZING!!!

Curd nerds I love that intro ha I'm officially stating I'm a curd nerd haha love it

Good job as always cheese lover Tammy

Awesome! man!

thank you

@hayatikaramati772

7 жыл бұрын

أخي أحمد هل من الممكن تترجم لي المقادير بالعربية أو الفرنسية انا مغربية واللغة الثانية عندنا هي الفرنسية بلييييييييييييييييييييييييييييييييز أخي انا في الانتضار

What was invented in Gouda around the year 1400, is that cheese can be made without a cheese culture. Instead, they used the stomach content of a newborn calf as a culture. Greets from Gouda.

@tombhousetv

3 жыл бұрын

Annunaki loool your games are over on Earth now, the divine human has returned in all of ud

I live somewhere in Asia so 🧀 is kinda hard to find here,especially ones like Gouda,though we’re familiar with mozzarella and Parmesan.your 🧀 videos are golden!

Idk how I cam across your channel but I'm glad I did! Love your vids!

@hajarsharaf6200

5 жыл бұрын

so useful! if i am using raw milk can i neglect calutur? and calcium chloride?

@hajarsharaf6200

5 жыл бұрын

so useful! if i am using raw milk can i neglect calutur? and calcium chloride?

Great video Gavin this is my grandsons favorite when smoked during the process when would you smoke the cheese?

Love the videos, super informative, would you ever make a feta or goat cheese?

Great vid subscribed !

@GavinWebber

8 жыл бұрын

Thanks Ricky!

Smoked gouda is one of my favorite cheeses. Have you ever tried making a simple smoker to smoke your cheeses sometime? I made one just using a big cardboard box and a electric heating element with a tin on top will wood chips/sawdust. Works great and you can just throw it away when you're done.

Delicious!😉

wonderfull

Good

Hi Gavin, thanks for the great videos. It looks like your recipe page is down though. When will your new book be available and does it contain a recipe for gouda?

Now that's the gouda stuff

Hi you are the best of rest thank you very very mutch.

Thanks for the video Gavin. Where did you get the cheese cutter and brining container in the gouda video?

شكرا لك

Wow... It has many systems to making them. Haha... I really eager to make it but too much process are made me noising! Haha I really respect you😊

Hello I like your videos very much a very good help what temperature should have the room to mature the cheese? How do I keep the cheese stable after it has opened?