Cotswold Taste Test

This version of Cotswold was delicious. Aged for 6 months and with the addition of dried onions, chives and garlic powder, this cheese is to die for. Great cheese with a great taste.
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[@bruceneely4859]

looks like you quite enjoyed that. Glad your getting some time to do some editing while Kim is recovering. I like the light music added in during the actual tasting, it helps cover the sound of chewing.

[@MrVinnyboombottz]

Just opened one of mine tonight to commemorate my wife's birthday. Very similar to your video here and "quite lovely" as you would put it. Thank you.

[@MrVinnyboombottz]

P.S. vac packed on 7/14/20.

[@GavinWebber]

Happy birthday!

[@bernardodejong8080]

Interesting cheese i am very curious about it now, maybe it would be my next experiment 😁. And if Kim like’s it it has to be a good one, speaking of which i hope she has a speedy recovery.

[@captainvegas4823]

I've seen you put jalapenos, peppers and cranberries in your cheeses. The onions and chives made sense, but then you added garlic powder and my mind was blown. Nice!

[@hayeschrissy]

Have made so many cotswolds, it’s a big hit with family and friends. I’ve mixed them up a bit with different flavours

[@heidisnow]

Glad it turned out! I'm going to make this tomorrow. :)

[@PatriciaGauci]

Glad you enjoyed this cheese, Gavin. I've made it, and did not wait as long as you before opening/consuming -- it's yummy! I recommend this cheese for grilled sandwiches.

[@GavinWebber]

With the added garlic powder it sealed the deal for me. Delicious cheese!

[@michealfriedman7084]

So I followed your recipe three months ago finally cut it open today. Mine was a little soft when pressing on the outside. Upon cutting it open, I noticed numerous small holes. I'm thinking these are not mechanical holes, but potential coliform. The cheese itself is very soft and not semi hard or hard. I don't know where I went wrong. I sanitized everything and I use store bought spices and herbs. I'll try it again but I think I will heat up the spices in the oven for at least ten minutes to kill any bacteria. Picture was taken. Cheese was given to the chickens

[@chelsyhickey8445]

My all time favorite cheese!!!! Well done 👏🏻Cheers!

[@GavinWebber]

Thank you 😋

[@phyrewillow6463]

Love the rising music just as you start tasting! Very dramatic😁

[@GavinWebber]

Thank you 😋

[@spawnofjaws]

Looking at that cheese; making my mouth water! 😭 I was thinking to myself what a lovely crystal structure it has and then the small piece fell away...!

[@alouriasenpai2458]

I love your videos, I always learn something new!

[@pandeybear3594]

What a tease! *Drooling on screen* 🤤

[@paulgamblin1860]

On the closeup, it looks more like a hard cheese, similar to parmesan or a vintage cheddar. I need to get the equipment to make this cheese myself.

[@donbeagle5288]

Nice looking wheel of cotswold. Love this cheese. The 6 month mark is all I would go on aging. I've gone to 9-10 months and it loses in flavor. More of an acid bite back note. But yes, 6 months seems to be optimal. Keep up the good work!

[@ianferguson3998]

Gavin, I just opened mine and i had a few issues. One I had a ton of whey under my wax. It's also very crumbly. It's ok, but not what I was thinking. Either way thanks for the inspiration. Two suggestions: Red dragon cheese and fleur du Marquis!

[@TheOlderFart]

I'm vacuum packing mine and over the past week its leaked whey and off gassed to the point I've re-packed mine after drying and air drying it for a few hours twice... It smells good but feels spongy - I'm about two weeks into aging so I'm hoping this is a "phase"...

[@mainlyfine]

Why were you repeatedly looking off stage as if the house was on fire?...and thanx for the super close up of the texture

[@colinhendry6116]

echo-echo he’s looking at a screen of his second camera to see if he’s getting the shot in the alternate camera angle. My guess tho who knows

[@orichimaru91]

Nice intro clip!

[@magriot81]

The first piece of cheese you ate looked like Idaho.

[@dektran4843]

gavin make a cheese with szechuan peppercorn powder and freshly grated wasabi root/stem

[@kenwhibley2493]

Hi Gavin from the UK, I have made your Costwold couple of times, but not too successfully. Both turned out quite hard and crumbly with a slightly acidic after taste. The recipe is based on time and temperature. I have a PH meter and would like to know the likely PH during the make. • I always check just after warming the milk • During draining [the whey] • Milling Can you give me any guide to the ph at these points

[@TotalGAMIX]

Noob question but how long can you store a cheese for?

[@albbywilliams8317]

Hello Gavin, hope you well... Just wanted you to know that am your fan and love you so very much..... Pls Can you help me know where I can get (metal Parmesan Cheese Moulds to buy) and I need a company that can print my logo on a polyethylene band thank you

[@lc4794]

I have a question, why are people afraid of raw milk cheese?

[@TheOwenMajor]

While generally pretty safe for adults, the pathogens that pasteurization kills can be quite dangerous for the very young and very old.

[@delciotto]

@@TheOwenMajor or anyone who is immunocompromised, like people who have transplants or on chemo or have HIV

[@johncspine2787]

TB, Brucellosis, other badness. The farm store that sells raw milk here in Salt Lake, Redmond Farm, the store makes you sign a disease and death waiver to purchase their milk..my yield though on my first two were fantastic. I pasteurized the first, not the second..

[@azanathwhateley7235]

Is it possible to buy that style of cheese in the U.S.?

[@donbeagle5288]

Yes it is. Depends on your location and area preference. I've found it in some cheese shops here.

[@mmola349]

Trader Joe's sells it! It's delicious.

[@1HeartCell]

I like my women like my cheese. Ripe and with a fungus. Wait...

[@TotalGAMIX]

Oof

[@rubygray7749]

@Gavin Webber Scrummy looking cheese Gav! However I wish to raise an Occupational Safety & Health issue. Whenever I see you cutting a cheese with that wire, I pray you don't sneeze and suddenly pull the wire between your fingers and right through your hand! You need to lay the wire on top of the cheese, put your hand flat on top of the wire, then pull towards you. We fromage-o-philes need you in peak condition!

[@GavinWebber]

It's not sharp.

[@nerrizenitroc9991]

Try making some marijuana infused cheese for science of course

[@TotalGAMIX]

Yes for science