Saffron Infused Cheese Taste Test

I didn't really know what to expect from the Saffron Infused Cheese, but I was pleasantly surprised. It was a sharpish cheese, enhanced by the use of two starter cultures, saffron and black peppercorns.
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[@TreyNitrotoluene]

I feel like I hit a curd nerd milestone. This is the first taste test video Ive seen when it was posted of a cheese making video I watched when IT was posted.

[@brucemattes5015]

Just found Gavin's KZbin channel as a result of my KZbin algorithm. I've never made real cheese before, but recipes such as this one have me leaning heavily towards starting down the *Homemade Cheese Rabbit Hole.* *Stinky cheeses* like St. Marcellin and any kind of blue cheese are my favorites, followed closely by any well-aged cheddar over three years of age. As a former professional chef, I could see myself eventually making a version of this cheese utilizing quartered, dried, pitted, tart cherries in addition to the toasted saffron and black Tellicherry peppercorns. I believe that those three flavor profiles to be complimentary and it is my belief that they might possibly make a stunning cheese. *This cheesemaking KZbin channel is an international treasure! Thanks Gavin!*

[@GavinWebber]

Thanks Bruce

[@Prima2810]

I want someone to look at me like Gavin looks at cheese.

[@captainvegas4823]

One of the most interesting cheese making (I always rewatch the "how to make" video when a taste test comes out) and taste testing cheeses yet!

[@carolavant3778]

LOL, I so love watching you enjoy your cheese, and so glad this one pleasantly surprised you!

[@richardbidinger2577]

I don't think I've wanted cheese more in my life than I just did watching this video.

[@tflan20]

Always loved how simple these videos are. Love your intro talks, and how you get right to the video making cheese. I love cheese but I never new how fascinating it was to watch stuff like this. Great channel Gavin

[@diniahnightshade1111]

The saffron colour of that cheese looks so delicious. Thank you for making this one for us, it's something I definitely want to look into for our house...most of us are dedicated curd nerds at heart lol

[@hamzataher2437]

This man is amazing found out about him today and already watched loads of his videos

[@orichimaru91]

Been waiting for this video for a while. Looks great!

[@mantsukinohana2353]

That saffron cheese looks so good. Yum!! I couldn't keep watching without eating some cheese myself, lol. Paused the video to cut some cheese and then continued watching lol!

[@MajorDumperoo]

It's 2019 and I'm watching a man eat cheese in high def. That's not a complaint.

[@peglamphier4745]

I almost made this cheese today then I re-read the recipe at New England Cheese and it scared me. So I made Gavin's Wesleydale with Cranberries. Now I'm regretting my cowardice. I'll try it next Friday.... Thanks Gavin!

[@buckshot0203]

I can see that you really enjoyed that cheese the reaction said it all

[@ghoultiful]

This looks so good!

[@jhayneartoflife6830]

Absolutely beautiful!😊

[@joshd2013]

I've been waiting for this one and loved the music nice and calming just like this channel and straight to the pool room gav it must be a corker of a cheese I don't think I've heard you say any other cheese is that good

[@sashasaffron1630]

If I ever end up owning and running any kind of food service operation I'll be crediting you for your help with cheese.

[@darrackmccrea9761]

Looks good as always. Was wondering if you have made or could make Colby Jack cheese. Keep the great cheese coming.

[@jotalbot2310]

Been looking forward to this one - as I have used the same culture for a cheddar which I am leaving for 12 month to mature.

[@republican4u2nv78]

How did this video sneak by me?? I've been waiting on this tasting all year haha!

[@jhayneartoflife6830]

Delicious!!😉

[@rogerhitchner]

I use a plastic tub and put the gallons of milk directly in the tub. Adding hot water from the tap speeds up the heating. It may still take a while to get to your desired temperature, but it doesn’t have to be monitored. Also, sous vide is the ideal way to heat your curd-washing water and keep it at your desired temperature.

[@Chaosdude7111]

Would you ever make Dubliner cheese at some point? It's one of my absolute favorites, and it tastes a lot like a cross between an aged cheddar and a parmesan. I think you'd love it!

[@jhayneartoflife6830]

I want some!

[@hamzataher2437]

I’m going to be making this

[@NBHKILLSwitch]

This would be awesome in a cheese toastie. I always crack pepper on cheese toasties and such.

[@bruceneely4859]

looks quite nice, I'd think it would make a nice toasty myself. Of course I'd try to melt any cheese.

[@omomar1034]

Dear Mr.Webber, After compliments and thanks for all of your videos, I tried your mozzarella recipe and the results was fine except when I used it for sweets, when the cheese went cold it became hard and did not stretch any more. Would you please tell me how to fix this i.e how to keep it soft and stretchy. Thank you in advance for your response.

[@Gorkilein]

There are 2 such cheeses I found in Italy... One is called "Piacentinu Ennese" from Sicily. It's recognized by Slow food as a speciality of the region. The other is called "Bagòss". I bet the original is the first one. But it seems the Italian original has no saffron in n it but only the color. But with the saffron in it its probably even better.

[@bheppes]

Would be good melted over a grilled chicken sandwich maybe? Or in a Pasta Carbonara. Or a Steak O'Pave (sp?) .. steak with peppercorns?

[@DeepSouthTexas]

Beautiful looking cheese. 👍 I thought you were going to need a band saw to cut it in half. 😜 🤠

[@bobriemersma]

He may need to set that wire thing aside for use with process cheeses.

[@richardbidinger2577]

I was thinking a wet saw for tile.

[@EricValor]

How about making a.. uhm... how 'bout making a Monterey Jack or maybe a Pepperjack with garlic paste? Smash 3-4 cloves of garlic under a cleaver or chef's knife (whichever is more comfortable for you), then remove the paper sheaths and mince the smashed garlic. When the mince is down to very small bits keep mincing and also slide the blade over the cutting board while applying quite firm pressure onto the garlic. It will mash to a paste. Lightly sautee the paste to cook down the sharp bite of the garlic. When again cooled to ambient temperature, stir the paste into the warm milk then proceed with the Jack recipe. I think that could be quite good. What do you think?

[@arnaudmenard5114]

Not garlic paste. Garlic flower! Red currents and fresh garlic flowers.

[@dack4545]

Need the jaws of life there Gav ,bet it still tastes good 😋

[@GavinWebber]

It certainly did!

[@FivedotFiveSix]

as you were describing the cheese you said as we say in Australia and I replayed it several times and couldn't understand you

[@packhorsetriumph5319]

Goes straight to the pool room

[@FivedotFiveSix]

@@packhorsetriumph5319 thank you, I guess I did understand him it just doesn't make any sense to me.

[@gromit9322]

Keith Rhodes it’s Aussie slang from the movie “The Castle”. I think only Aussies and Kiwis would get it without explanation: www.urbandictionary.com/define.php?term=Pool%20Room

[@GavinWebber]

a bit of context for you, its from the classic aussie movie, The Castle; kzbin.info/www/bejne/gGauk4ClodiIhqM

[@w1nd11]

that looks goood! do u have the recipe of how you did it on your channel?

[@joshd2013]

Yes he does January this year he made it

[@san7843]

Saffron cheese??😍😋😋

[@smc4229]

Time to invest in a cheese axe

[@DdW85]

Hint: Google for Dutch cheese knife.

[@johncspine2787]

“That’s not a knife..THIS is a knife..!”

[@micheleke88]

Question from a newbie: why vacuum pack the cheese? Doesn't cheese need to breathe when maturing and allow the gas to escape (then again it wasn't puffed up)?

[@micheleke88]

Another question: can you make cheese from lactose free milk? (A lot of peeps in my family are lactose intolerant, but still enjoy cheese in VERY small quantities)

[@johncspine2787]

@@micheleke88 aged cheeses actually contain very little lactose..

[@TheSallye33]

The way this cheese has picked up the saffron flavour it makes me wonder if you can do a truffle infused cheese, using some local, fresh truffles.

[@TheSallye33]

There seem to be plenty of truffle cheeses to take inspiration from: www.thespruceeats.com/italian-truffle-cheese-sottocenere-591266 I've also seen brie, gouda and caciotta, so there are plenty of types of cheese that truffles seem to work with.

[@johnlord8337]

Like a good wine. Let it breathe outside of its vakpaking. Then it will be amazing - instead of having all the compacted flavors and aromas from inside the vakpak - and instantly eating it. Do you need my Fiskars axe to part that cheese ?

[@1st67mustang390]

You lost me at Fiskars

[@nohandle62]

Do you ever worry you're going to lose a finger with that cheese wire? I get nervous every time you cut open a cheese.

[@formalitiesallwise2932]

Do you have video for making this cheese?

[@GavinWebber]

kzbin.info/www/bejne/l3mVeGZ-p9R8gck

[@datsuna6585]

I have a question what cheese could goes perfectly with sweets?

[@evanlegere4154]

Fizz not the curd nerd himself, but i have some input. Depends on what you mean by “sweets” Ricotta of course is used in many italian deserts and would be the obvious answer. But I personally love eating most any cheese with jams and fruit preserves, especially something blue or more aged. Quince paste and Fig Jams being my personal favorites. Brie is a cheese that holds up well to sweetness as well. Hope this helps!

[@go-wycowboys5018]

My saffron infused Butterkäse was the best cheese I ever made and tasted. But It’s very hard to find good saffron. I don’t think that the peppercorns would be good with it as saffron is so mild.

[@johncspine2787]

Contrast. Saffron, to me, is simply a very clean, fresh flavor. By itself, it’s not much. It does give a nice backdrop for other flavors. Try growing some! It’s a fall blooming crocus..even if you can’t keep it going as a perennial, try growing it for just a year, or lift it in summer to give it a chill to force reblooming.

[@bheppes]

You need a set of wedges and a hammer ...like they use for Parm... for this cheese :-)

[@mnmnnmm]

I like cheese

[@plewtz80]

surprised you didnt crack the peppercorns.

[@toejamr1]

If I make this, I’ll definitely crack the pepper first.

[@plewtz80]

@@toejamr1 nice

[@gregersemmering]

Being from Australia, how about a vegemite flavored cheese? :)

[@MozBeettho]

You should totally try Payoyo and El Bosqueño. Perhaps my two favourite spanish cheese.

[@RiffRaff654]

the audio clipping is driving me crazy

[@Uncle_Buzz]

Cheese-gasm

[@CalvinBDaG]

SMH, in all these years I've been watching you, I literally thought you were English(from England, the UK, Great Britain, or somewhere around there), just to find out that you're actually Australian. Sighs I NOW feel like I need to pay attention wayyyyy much more than I already do.

[@petergplus6667]

So the tap water in the UK is chlorinated? Didn't know that.

[@CalvinBDaG]

Peter Gplus is it?! I didn’t know that either! Sighs, time to do a whole lot of research about the UK and Australia now.

[@GuyfromtheWAN]

You need to do some research into accents as well :P

[@snozzmcberry2366]

Your videos make me wish so badly I enjoyed cheese. Beyond thin slices on a sandwich, or in food like sauces, grilled cheese sandwiches & pizza, there's something about the flavor that just doesn't agree with me. I couldn't imagine just popping a chunk of it in my mouth. It sucks, because it seems like if you enjoy cheese, it's really, *really* good.

[@snozzmcberry2366]

@@Five_tailed_fox I have trouble with all kinds of dairy products. Can only eat stuff like sour cream when it's part of a hodgepodge of other flavors, can only drink milk when I'm eating something that gives it a nice flavor combination, I don't like straight cream in or on baked goods, it was only in recent years I could begin to appreciate butter on sandwiches, and then still mixed in with everything else that's going on. Dairy & I just aren't best friends no matter how you cut it, and I don't think any particular variety of cheese could overcome that.

[@republican4u2nv78]

@@snozzmcberry2366 That sucks! I'd die without dairy haha! I could drink a gallon of milk at once if I let myself! I could eat cheese by itself for every meal and milk to wash it down lol! Meat on the other hand... I have a very hard time with! It's not so much the taste, but the texture. If I get a "crunchy thing", I immediately get sick and cannot even try meat again for a long time.

[@snozzmcberry2366]

@@republican4u2nv78 Heh, it would seem we're polar opposites. I have the opposite issue with textures; gooey, mushy, rubbery, spongey - they make me gag at random. Some stuff, like mashed potatoes, is fine most of time, but all of a sudden they'll throw me on a rollercoaster to keep the food down.

[@JoshuaMichail0]

Saffron is supposed to be dry, very dry. Damp saffron is not properly dried, and doesn't work as well. All the flavor is in the pollen on the stamens, not the stamens themselves. And that powdery pollen is most useful when it's thoroughly dissolved and distributed. The best way to prepare saffron before using it is to steep it in maybe about 1/4 cup or less of boiling water, set aside to cool down, as if you're making tea. Then you pour the saffron tea into whatever you're making. I would not have tried toasting the saffron, as that will cause some of the pollen to be left behind in the pan and the heat might harm it.

[@johncspine2787]

No..the stigmas are flavorful as well. The stigmas are the red threads. The stamens w pollen are almost insignificant. I do agree about toasting, however. A better way is to grind with a pinch of salt, the salt acts as an abrasive and a sanitizer..just a pinch will do. Recommend more research on saffron..I’ve grown it, it’s easy to grow.

[@bigwave2975]

not crazy about the music