Camblu Taste Test

Not quite the cheese I was after, but a very good blue none the less. Camblu was a success in that it had an amazing flavour, but a failure as the white mould did not grow properly over the cheese.
Original Camblu video tutorial; • Making CamBlue Cheese
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[@jamesgrabowski7822]

Gavinbert

[@sarahp7749]

Gavsblu mild and Gavsblu strong?

[@peglamphier4745]

Gavin should get a job with the Inquisition, because watching him eat cheese we can't taste is pure torture! Mama want!

[@actsnfacts]

How about "Fifty Shades of blue" ?

[@ophliablue]

Well done Gavin! Even when you go “wrong” it’s right! 🧀❤️

[@JamesHepp]

Both look great - great video, as always. Thanks!

[@robertgeorgewerner]

I love how with a highly experienced cheese maker, your misfires are delicious! You are such an inspiration Gavin!

[@robertgeorgewerner]

Wish I could give you a double thumbs up!

[@joannpelas5101]

Agreed. Bob Ross called it happy little accidents. We'll call his delicious serendipity.

[@peterlazos1978]

A new name: Gavblue.

[@bruceneely4859]

hmmm, how about nearblu, since it's nearly a blu. it sure looked like you enjoyed it.

[@prolly2stoned420]

Love your cheese making episodes

[@dwaynewladyka577]

What a very informative video. That cheese looks great. Cheers, Gavin.

[@adamlee3772]

I’m surprised you didn’t label the ripening boxes.

[@mainlyfine]

Lovin' what I presume is 'The Blue Danube' accompanying the big reveal...as for the name, what about Camembleu, if it is not already taken.

[@crosisofborg5524]

Lol eating bleu cheese while listening to blue Danube

[@littlejohnjp]

Hello Gavin, I've had an idea. I don't know if it's been tried or if it would even work. But if it did I think it would be a big hit! After using the last of the dill pickles in a jar I began to dump it out to throw away the jar. I wondered, can you think of anything in pickle juice that would be detrimental to a cheese (I'm thinking Monterey Jack.) Maybe add 1/4 - 1/2 cup to the curds during the milling process. Any wisdom or thoughts you can offer? Thanks for your time and your videos. And thanks for showing me that I'm a curd nerd!

[@GlaciusTS]

You speak English, no need to be fancy with the name. I say call it Blu Bear. I switched around the name Camblu, and went with Bear at the end because you it’s a silly play on words and indicates the creator of the cheese spoke English. So it pays tribute to the original intent but distinguishes itself as something different.

[@aga5897]

Lol - The Webbo Nom Nom Cheese ;) Just got back from a holiday and just had to taste a natural Goat cheese in the fridge. It went Blue earlier also by xcontam (not by plan) so it got some holes poked holes in it. The holes seem to have collapsed a bit, so not a lot of Blue veins, but the Rind is mindblowingly awesome ! Deffo got to try a drier/firmer cheese recipe, let it set, smash it up, infect with Blue then re-compress (poorly) leaving loads of air pockets. More Blue !

[@raighteye]

Meddow Because the bloom is al over in al kinds of colors

[@joannpelas5101]

Aussie bleu.

[@TumpaHaque144]

Very❤❤❤ good

[@jocax188723]

Mmm, Cambozola.

[@user-tu5pq7tn9g]

Красиво!

[@etherdog]

How about "Melbleu"? At first, I thought you were going to show a gray-molded fetid mess, but this look like a winner! Would the penicilium have killed of the other molds or just out-competed them??

[@fugithegreat]

Even your "failures" are tasty! ☺

[@Rochdijm]

Why calcium is added to milk

[@JosiahMcCarthy]

Because pasteurization removes/destroys it and it is necessary for proper curdling of the casein (protein).

[@dahappyhamster5600]

Well, now I want to watch _2001: A Space Odyssey_ and eat cheese, so... Name - 2019: A Cheese Odyssey.

[@phoenixtwolf]

How about "Light Gavin Bleu"?

[@phoenixtwolf]

JoseNavarro1973 again.

[@go-wycowboys5018]

I made a very simimilar cheese I call it Winter Mountain

[@evandagg8433]

My kid suggests: "Wild Mild" for a name.

[@muhdzafri7551]

Can you do a video about cheeses that are easy to make for beginners?

[@GavinWebber]

Yes I do, have a look at this one; kzbin.info/www/bejne/hX28gnyGgZ5rZ6M

[@jshamby100]

Cheeseman Bleu

[@bobriemersma]

Maybe too dense and fatty (ok, creamy) to allow enough breathing and penetration of the two molds? I agree it sounds successful, just something deserving another name.

[@tomhaile7232]

three bears porridge

[@peterlazos1978]

Weblue

[@buffalosims5213]

How about yummy blue

[@spicyrosezas2683]

I hope you are my father and i can eat cheeze everyday 😁

[@joannpelas5101]

I'd eat 'em both! Bleu cheese is my favorite.

[@daleholten3012]

blue has the most anti oxygens

[@mervinbotts8486]

Camemblue

[@joshd2013]

How bout ever blue cos if you ever get it right it'll be blue lol

[@fabriziocolasanti6347]

Per favore 🙏 traduci in italiano 😅

[@david4499]

Put or mic somewhere else

[@Anonarchist]

I hate the sound of people eating, but from milk, to maturation, to tasting, I'm strangely compelled to follow the life of a cheese. If I had the equipment and a source for the right milk, I'd try making some myself.

[@phoenixtwolf]

I'm on my bother's computer. My youtube name is JoseNavarro1973. My comment is : I think you made a mistake in labeling your cheeses in the close-up photo. You said that the cheese with mold penetration all the way through actually tasted milder.

[@alexiscarnwath214]

Hate hearing people eat, would be better placing microphone away from under your mouth. Good video tho👍

[@juliangrey7221]

Well it is a taste test video and one would expect hearing Gavin eat,.

[@johnlord8337]

That must be some really nasty tasting cheese. You had to be totally hungry - you almost licked the skin off your fingers !!!

[@nickzed2871]

dude, don't lick your fingers and then touch all the cheese LOL gross.

[@gunkyzip]

Please be advised you have a lavalier microphone right at your throat, and this video sounds disgusting with all the smacking and grunting. If you wore a button-down shirt, you could place the mic at a level more suited for lavalier.