Cheese Similar to Gorgonzola Dolce Taste Test

Gorgonzola Dolce made at home, what would be better? This creamy, mild blue cheese is a winner in my books. The original video tutorial can be found here; • How to Make a Cheese S...
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[@etherdog]

Gav, it is so wonderful to see your enthusiasm in these taste tests! It is contagious!

[@GavinWebber]

Glad you enjoy it!

[@AllDayBikes]

I don't even make cheese, nor eat a lot of different kinds. But your personality is enjoyable, seeing people do what they love is always entertainment.

[@dc-k4868]

Tasted mine and it was a very nice cheese. The best blue I've made so far. Great videos as always, thanks Gavin

[@judymacdonald210]

My favourite cheese, Gavin. Always have one in the cave. Enjoy!

[@dc-k4868]

Been looking forward to this one! My cheese is a couple of weeks behind so I'll be tasting mine shortly. Mine looks very similar to yours. So I'm going to try at the same age. Thanks for another great video.

[@augustinetong128]

Looks like a perfect blue cheese!

[@BabaSmith7799]

Blue cheese is ok, definitely nothing comparable with a gorgonzola dolce.

[@aaronmccray2534]

Amazing. Kept waiting for this! Mine is coming along nice can’t wait to try it.

[@r2ogren77]

It's lovely to see the green trees outside, I still have a month to wait.

[@lencionibrenda3931]

Omgosh!! Mouth watering!!

[@johnaldersley3328]

Having made two batches of Parmesan using your recipe, now maturing in my wine cellar in vac pack, I've got the bug (or at least the cultures) so going to try this gorgonzola dolce recipe. It does appear closer in texture to the piccante style, so may tweak the warm/humid turning phase to try and preserve more moisture in the cheese, although in the end it is the taste I'm primarily after. Thanks Gavin for the videos and supplies.

[@bloodrot123]

Hi Gav, I could also see you getting into homebrewing. you don't need as much temperature control but it is all fermentation.

[@Kululululululu]

love your videos, pal. hope I'll make cheese myself one day and when I do, be sure I'll use your guides

[@losFondos]

Here I am, spreading some gorgonzola dolce on homebacked sourdough bread and your video pops up! I can't wait for the weather to get better and give your recipe a try! Just a small tip: the E in dolce is pronouced like the e in "neck", same for piccante

[@dwaynewladyka577]

Quite a nice looking cheese. Cheers, Gavin! 👍👍✌️

[@KissFromTheWorld]

Why do some people say Gorgonzola is an aphrodisiac? Back in Italy there's story of how the cheese was invented, some time around the 10th century. According to legend the cheessemaker's assistant was milking his cow one evening when he snuck away to visit his lover. When he returned the next morning the previous night's milk had already begun to ferment, and by adding fresh milk he accidentally created someting new, a kind of blue cheese we call Gorgonzola today. Cheerse, Domenico.

[@Femme_Elf]

I wish I could super like this video! My favourite blue right now is Viking Blue. It's so delicious!!

[@iamcoolalot]

looks pretty delish to me!

[@sami..1913]

eres un genio del queso 😍

[@ModeratelySpeaking]

I love your channel and almost choked on my drinnk when you said, "cheesegasm." HA

[@audigga4396]

My favourite style of cheese on SAO style biscuits! I had an cheesegasm just watching!

[@calamity075]

Ok now i want some crackers and this cheese to munch

[@Sabberdrache]

Everytime i use roquford/gorgonzola, the blue not crow and the cheese end up not good. Bluecheese and camembert is my nemesis 😑 Youre cheese look really tasty. Greetings from Germany 🤗

[@djpanther9621]

Cheesegasm! Hope you cleaned up after yourself, Gav 😄

[@dondufresne8069]

Mornin Gav, Don't know if you can help me or not. Trying my second attempt at your cheese similar to gorgonzola dolce and Im having the same problem that I had on my first attempt. I followed everything you did and after 7 days my cheese looked beautiful and was full of blue mold. I pierced the cheese and continued the process. Now after only 14 days, I have lots of white mold on the cheese and the sides are getting very soft and letting out a creamy liquid. Temp and humidity are correct and did everything else you show. This is the same thing that happened when I first tried to make it a year ago. I did notice that when I pierced the cheese that the paste that was on the thermometer I was using already tasted delicious. Any ideas what I am doing wrong and is this salvageable? Thanks

[@lencionibrenda3931]

Lol Cheesegasm

[@stevenbaird834]

I bet this cheese on a ice burg wedge salad thick torn crumbles beautiful

[@mermaidopulence8539]

Even though if I was to try most of his cheese's I would be sent straight to the hospital due to being highly allergic to penicillin (mold) but for some reason I can't stop watching his videos

[@georgeprout42]

I'm not a doctor, but there are countless studies showing that people allergic to penicillin are usually not affected by penicillin roqueforti. See your doctor/allergy clinic as you may be missing out when you don't need to!

[@mermaidopulence8539]

@@georgeprout42 I've been tested by my doctor and accidentally ate blue cheese and had a really bad reaction.....so yes people are affected to it if they are allergic to penicillin

[@mermaidopulence8539]

@@chrisgartenn yes it does.....I know what I'm allergic to and I'm not about to argue with you

[@mermaidopulence8539]

@@chrisgartenn you try telling that to my Dr and my body

[@porkfied]

@@georgeprout42 You are correct I am allergic to penicillin but not penicillin roqueforti in the blue cheese.

[@TheRealSamuraiSlade]

I love your cheese enthusiasm, although something tells me that's not exactly what you meant when you said "cheese-gasm"

[@Shinika01]

i bought gorgonzola from a real cheese store lately. She had to scoop it out of the big wheel, it was very runny, not hard at all. Even the store bought or multiple brands i tested is more creamy runny than yours, which to me looks quite hard. Any reason? What could be the process to have it more runny, more "liquid", more soft and not as hard as your? (i have limited knowledge atm, so i'd say more maturation would help?) Thanks :)

[@jessehammer123]

Hi Mr. Webber, is there a way to get a Gorgonzola Dolce that’s more Cremificato (melting of its own accord) by oneself? One of my favorite aspects of the Gorgonzola Dolce I eat is how it’s almost more liquid than paste, and I was wondering how to effect that.

[@BabaSmith7799]

Yes, there is a way, but that way is totally different way. Sorry.

[@jessehammer123]

@@BabaSmith7799 Aw, darn it. I’ll just look it up, then.

[@BabaSmith7799]

@@jessehammer123 however, what you wrote is correct. the essence of "gorgonzola dolce" is its soft, creamy texture, it is a high moisture cheese. Sweet gorgonzola has evolved over time, becoming more and more "un formaggio al cucchiaio" (a spoon cheese in Italian). Of course, technology has also evolved. Nowadays gorgonzola dolce and spicy gorgonzola are different cheeses of the same name. If I were Gavin Webber, I would start by making a larger cheese: the official Gorgonzola product specification speaks of a 30 cm. of diameter, at least 13 cm barefoot, weight is 10/13 Kg. It is no coincidence: the mass/surface ratio is of primary importance to keep the moisture content inside the cheese during aging.

[@adamlee3772]

I’m not sure why you’re taking the blue mould off?

[@mikeb9646]

Can I wrap the cheese in parchment paper (grease proof paper) before I wrap in aluminium foil?

[@GavinWebber]

Yes

[@Nobert594]

Gorgonzoler mmmmm

[@jaksmith6465]

does the second book have all the recipes from the first book ?

[@GavinWebber]

No, it has additional recipes. They are stand alone and compliment each other.

[@thewrenchreviews9986]

Looks dee-lish!

[@gonzoducks8]

How would one make it where the cheese is a bit more runny? I've seen gorgonzola dulce where the paste is softer than this. Kind of like an over ripened camembert.

[@CScarsten]

in Germany there is a cheese called Weinbergkäse ... like wine .. the last time I had for a long times Wine bears (grapes ) in the fridge ... but this was not a blue mold .. but a grey .... but nevertheless from the blue mold you get your cheese by pressing it .. the gorgonzola from Gavin wasn't pressed ..

[@GavinWebber]

It would need more cream and a higher ripening temperature to break down the protiens faster

[@gonzoducks8]

@Gavin Weber thank you so much for the advice.

[@CScarsten]

the last times my cheese develop some hairs in the rind ... first I thought .. ok this came from the kitchen papers .. .. but than I realized .. this was the mold ??

[@rubygray7749]

This is from the wrong type of mould infecting your cheese. It is known as "cat's hairs" I think.

[@BabaSmith7799]

Dear Gavin Webber, I'm sorry, but the only thing in common between your cheese and a Gorgonzola Dolce DOP is the presence of mold. Nothing else :-( It is low moisture blue cheese.

[@GavinWebber]

I never said it was a DOP cheese, just similar in style.

[@dudeguy8287]

Nothing else in common?! Lol

[@BabaSmith7799]

@@GavinWebberThe essence of "gorgonzola dolce" is its soft, creamy texture, it is a high moisture cheese. Your cheese could be "similar" to a gorgonzola piccante.

[@user-dl7tr5co2i]

Absolutely agree, it isn’t Gorgonzola Dolce style. Too many words, but incorrect results…

[@sophannachan1594]

👍👍👍🌹🌹🌹

[@user-gq4on2mj2t]

я вас обажаю

[@johnmirbach2338]

😎✌🖖👍👌🤓

[@eleanorturner2612]

Well done my son mum

[@GavinWebber]

Thanks Mum!