Gavin Reacts to Your Cheese - Episode 1

I love receiving photos of your cheese-making endeavours so please keep sending them in! During this video, I react to your cheese photos and give commentary and tips when requested. Extracts from Ask the Cheeseman episodes 224, 225, and 226.
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[@Tanzles]

Why is this something that hasn’t existed sooner, I oddly love this???

[@user-in3mg1sg1w]

With the crazed tyranny going on all around us.. With the seems busting loose everywhere you look, Gavin is living good and enjoying some great cheese. Keep it up my brother. We need you.

[@belac48621]

Ruth's cheese at 7:40 made me audibly gasp. That was an awesome looking cheese!

[@ciellindley]

I love this Gavin!!! Thank you and thanks to our curdy community for making possible!

[@GavinWebber]

Our pleasure!

[@shaunaillingworth7503]

This is great - its fabulous to have a visual reminder of the advice you've given. Thank you.

[@jmilkslinger]

I love this new approach, Gavin! It's brilliant and fun (and makes me want to send you more photos)!

[@GavinWebber]

Please do!

[@ciellindley]

18.39 Jarlesberg!!!! That rind!! Brava Ruth. 7 fridges!!!! Living the 🧀 dream

[@TheErusPrime]

Looking at that starwars cutting board at 18:22 it would be pretty cool if some cheese baskets had shapes like that to imprint.

[@TomsBackyardWorkshop]

I made a potato casserole once and the cheddar cheese I put on top didnt melt. I havent bought that brand of cheese again.

[@jimmylee8474]

Came here from Reddit and I'm so glad

[@tamarageiser4456]

I loved this video! Thanks!

[@anniecunningham3284]

Awesome chat!! Thanks

[@GavinWebber]

Glad you enjoyed it

[@wolfstagjr.5721]

I don't know if it would be possible, but could you make a vegan or dairy free cheese for some of us previous cheese lovers who are now dairy free? Personally i loved sharp cheddar before i developed the allergy, now its so hard to find a good and cheap cheddar that i can eat.

[@cheeseneedsdotcom]

Awesome photos Gavin - man that butterkase had blown its own mind eh!

[@GavinWebber]

Thanks Tracey. The variety of cheeses that the curd nerd community make aways amazes me!

[@tonylovering4672]

Hi. I just started making cheese and I have followed your cheddar recipe to the letter but the cheddar doesnt come together. event after the last pressing I can see the curds on the surface. I use a 100mm mould and a 160mm mould and apply 25lbs for 1 hr then 40lbs for 12 hrs then 50lbs for 12 hrs. How han I get the cheese to knit together?

[@jacobgagnon9539]

Good stuff!

[@russellthorburn9297]

Hey Gavin. I'm going to start making some of the cheeses that require penicillium roqueforti. Rather than order some, which is very expensive where I live, I was thinking I could just take a chunk from some store bought blue cheese, mix it with some milk thoroughly (so no clumping) to add to my cheese at the appropriate time. Shouldn't that work?

[@squidben5780]

The blue flag seems like the fleur de lys from Quebec, Canada where I am !!!

[@Funpants94]

Hey gavin! My cheese at the 7 minute mark that i stated was a little on the rubbery side, do you think that could be attributed to air drying too long or is it more likely that i stirred it too long or too intensely?

[@iamcoolalot]

lots of beautiful cheeses!

[@GavinWebber]

They are!

[@user-lu6wz5im8b]

I made Colby cheese and used buttermilk as culture and vacuumed sealed on second week there is pink bacteria or mold. Has this went bad. I enjoy your videos. Thank you

[@GavinWebber]

Sounds like the buttermilk may have been contaminated.

[@user-lu6wz5im8b]

@@GavinWebber Thank you, that’s what I was thinking. I’m going to throw it out.

[@hakanyazici9623]

How should we ripen CAERPHILLY cheese in the refrigerator? I will consume it in three weeks. This is my biggest problem. Should we put it in an airtight box? Should it stay open?

[@ruhmuhaccer864]

Hakan başka işin mi yoktu.

[@hakanyazici9623]

@@ruhmuhaccer864 aynen, yok başka işim...

[@JoannaHammond]

Did you ever make Holy Cheddar?

[@GavinWebber]

Is that some kind of blessed cheese? Splashed with holy water?

[@JoannaHammond]

@@GavinWebber Cheddar but add some Shermani to it.

[@blatherskite9601]

Did you ever try blue Cerphilly? Rather good, so it is!

[@GavinWebber]

I’ll check it out

[@blatherskite9601]

@@GavinWebber it was supposed tobe ordinary Caerphilly, but got infected. A happy accident!

[@phreads]

Do you have an Instagram page?

[@GavinWebber]

Yes, but I don't use it.

[@coffinbeard6980]

Anyone else here from r/BrandNewSentence? Anyway, thanks TurMoiL911 👍

[@thebestcompaniondogforyou3367]

Good episode👍 One thing that i have been wondering that i do not recall seeing is, csn u add liquid smoke to cheese making process? If so, at what stage? My guess is, before rennet.😁 Thanks Gavin

[@GavinWebber]

Yes, here is my recipe for Gouda using liquid smoke: kzbin.info/www/bejne/d5ypo56Yfd16aMk

[@thebestcompaniondogforyou3367]

@@GavinWebber awesome! Thanks