Drunken Cheese Taste Test

[@jabronii]

I thought you got smashed and made a video

[@acrophobe]

*stumbles into frame* "YOU KNOW WHAT CURD NERDS!? ah luuuv you gaaahsss...."

[@Kahwardledahdledoo]

i was hoping he got smashed and made a video

[@Grom-rl8bm]

That's the number 1 reason I clicked on this video 😂

[@TheMeghaniscool21]

Also what I came for :(

[@gideonbowman2689]

ME TOO!! Was a little disappointed and a lot entertained.

[@theresagould9433]

How about doing a video about your 10 best and worst cheeses that you have made.

[@jeanfuentes7215]

OMFG CURD NERDS IS THE GREATEST THING I'VE EVER HEARD

[@kesbreth]

I was almost certain you was going to down a six pack of Foster's and review a cheese. 😂

[@my_name_is_chef4856]

New video series

[@captainvegas4823]

I'd give anything if I could buy Gav's cheeses. They always look so incredible!

[@davidsanchez178]

I'm a regular viewer and I've said before that watching your videos is very therapeutic. I would love to make some cheese but I don't have any of the pots or utinsels to make the cheese.

[@breaking_bear]

I loved how honest this taste test is, I am making my own rendition of this with a simple farmers goat cheese that I made. Thanks Gavin! I'm learning so much from you!

[@jozefsmajda8036]

Maybe a Stilton one more time? The 1st video is 7 years old with no taste test :)

[@Matt_H_26]

He's still aging it ;)

[@CookingWithCows]

Have you tried adding red wine to the cheese curds after you cut them and they shrunk a bit? It should color the outside of the curds nicely and give a marbeled inside kind of like when you add herbs.

[@danielp2311]

The alkohol from the wine will kill the bacterias that were needed for the ripening process Sry for my bad english

[@grillscheese1805]

Who the hell thumb Downs this video? Uncultured swines! Keep at it Gavin!😍😎 And rock on!

[@loisreed222]

You crack me up when you say drunken cheese and keep that straight face 😐 I know you want to laugh ...you rock cheese man👍🙌

[@johnlord8337]

Time to get a pronged cheese cutter, prong hole thst cheese. Then give a modest salt bath, imbuing the inside with some saltiness. Then actually reduce your red wine down to a juice, and slather onto the surface, and plugging the holes with the juice. Ripen in open container, allowing whey to exude and evaporate on surface. Should have a very remarkable cheese then with salt-and-wine marbling of the interior ... and a vastly more-superior taste.

[@VilleRuokonen]

Tastes like feta but gets even betta

[@etherdog]

Hey, Gav, have you kept track of the the flavour profiles of cheeses that are vacuum packed versus those that are not? If so, how do they compare? After watching for a couple of years now, it seems that the vacupak doesn't fare as well in flavour, but I am curious about your take on the question,

[@jhayneartoflife6830]

Very scrumptious !😊

[@cyndiharrington1751]

Great cheese for salads and crackers Thank You

[@shonitagarcia3222]

Nice share. Should have waited more. Those wine made cheeses take over 2 years to become well infused with the wine. And they bury them in spring fresh green Hay when storing them.

[@loisreed222]

That really is having some wine with that cheese LOL great video

[@vanessacouve8847]

I wonder what would happen if I made a few holes before aiming cheese it might make intresting patterns where the wine would go

[@Losttoanyreason]

You scare me Gavin when you use that cutter with that wire coming toward your other hand. I imagine it slicing right through your hand, Ekkkkk. LOL

[@genghiskhunt1609]

I’m a little disappointed that you’re not smashing down a bevy with this. The title and my alcoholic mind thought you were doing a tipsy cheese review. However being a fellow Aussie, and lover of cheese, you’re forgiven.

[@movinon04]

nice taste test-- i love a good dry crumbly sharp cheese--- Question-- have you ever met a cheese you didnt like? - i havent tasted all of them but so far ive not met one i didnt like-- blessings

[@David-hi5by]

Possibly do it as a "washed curd" cheese to get a better penetration of flavor while retaining salt?

[@DrakeDeath7]

Beautiful cheese.

[@dmac7530]

Cheesy and whiny...just like my lil brother

[@ZeroSeis]

I really enjoy your videos, remind of me of ASMR but better because it has cheese 😁

[@tomhaile7232]

I have had this made with goat cheese and the key to it is eating the rind, otherwise yeah just the cheese will taste like feta

[@Abyssal86]

See and I was thinking you'd be tasting cheeses while drunk. Future video idea?

[@George_Washington_]

cheese patting asmr

[@anneillerbrun6860]

I think the cheese is supposed to be aged with drunken grape skins in wooden barrels.

[@dwaynewladyka577]

That cheese looks really good. Cheers Gavin.

[@다희-h7p]

Good

[@shaunnichols4664]

You had the cheese in wine for two days and there was barely any penetration. How does brining a wheel for 12 or 24 hours take the place of adding salt to the curds before pressing? Does salt penetrate more than wine?

[@nzpork1]

Do a video on your top 10.

[@johngarbini1223]

I ended up soaking/ drying/ soaking my drunken cheese 4 times total. Mine had a much bigger wine rind and the wine flavor permeated all the way through the cheese. Maybe try more rounds of dunking in the wine that next time!

[@GavinWebber]

Thanks for the tip John

[@beetelgeuse9938]

Not what i expected......for a moment i thought you were tasting cheese whilst drunk heheheh

[@nostalgiakarlk.f.7386]

Same here.

[@digypsy5704]

Mmmm....I soaked mine in a muscat., haven't tried it yet hopefully it will be ok.

[@MattZildjian]

4:09

[@kaidenmartin2819]

I want to be a certified curn nerd but I'm 14 and I'm not allowed to make anything besides ramen😂

[@Trinoaks2]

top vid gavin!

[@SilentReflection101]

Maybe it was just my audio, but it made quite a thud when you first set it down lol.

[@Herr_Jehmineh]

I honestly thought YOU were drunken :)

[@Joe317-e2c]

I think you don’t like it , it is need more salt .

[@pcharliep61]

Hi, never met a cheese I didn't like :)

[@Matt_H_26]

Is that because they don't talk back? :p

[@dot9020]

Thought there was gonna be a drink man eating cheese. Disappointed to say the least!

[@GavinWebber]

Maybe next time

[@raulman158]

*boop*

[@bobriemersma]

Not a big fan of wine as a flavor. I wonder if onion juice or even juiced solids instead might be too antimicrobial for cheese fermentation? If not, how might its flavor be altered if added early in the cheesemaking process? I can imagine a nice onion and green pepper cheese. Maybe in some cheese with good melting properties.

[@anteculina2200]

Do you use homogenized milk or not?

[@GavinWebber]

unhomogenised but pasteurised

[@f.igaming7097]

Please can u add arabic subs and thank u😇❤

[@timhewitt32]

It always makes me nervous when you pull that cheese cutting wire right toward your hand. If you should suddenly slice through the cheese in a hurry, you would cut your hand as well...

[@adamshennings9434]

Hey Gavin please give me a shoutout next time live in UK

[@ZeroSeis]

I really enjoy your videos, remind of me of ASMR but better because it has cheese 😁