Same Ingredients Different Cheese?! Cheese Magic!! - Ask the Cheeseman 17

[@robertlundquist5450]

I would like to thank you for all the great videos. You have sparked in me an interest which I have now shared with my junior high students. We have made several batches of cream cheese and now plan on making cheddar cheese.

[@david1992009]

These are good videos Gavin I tried looking for classes but they are expensive. The great things about this is that I can make some whenever I want.

[@roach1947]

Gavin Webber, a man after my own heart! you must've read my mind. I've wanted to start making soap for some time now. awesome. thanks and keep up the great work!

[@knowlesbagwell]

I do enjoy what comes out of the "chair of cheesy wisdom!" Thanks, Gavin!

[@GavinWebber]

Thanks, Tom!

[@yoursodumn]

Would you be able to make some kind of dessert cheese? Something like Leipäjuusto?

[@fernandocarvalho2100]

Great video Gavin. Thanks for sharing.

[@Hitoame113]

your videos are so satisfying and your voice is so calming it helps me relax before sleep ^u^

[@ahikernamedgq]

Thanks Gavin!

[@GavinWebber]

You're welcome, Jesse.

[@nikitashulzhenko4475]

Keep it up Cheeseman!

[@GavinWebber]

Thanks for the encouragement Nikita!

[@AZMAN1201]

Hi Gavin love all the help and advice you give :) What would cause my cheddar to burst out of it's wax ? Only 1 of 2 in the batch made ? Any help or advice welcome ::

[@craftbrewer5401]

I can hear that you also fallow the channel The Great War 👍

[@GavinWebber]

+Craftbrewer indeed I am a fan of Indy and the crew over at The Great War. Well made series and production. One of the best out on KZbin.

[@PsychoCodina]

Hi Gavin, love your videos! Any plans on making Minas cheese? Keep making great content :)

[@fnjesusfreak]

Sounds like it would be some Brazilian sort?

[@PsychoCodina]

Yeah! I tried it when I lived there and it was just gorgeous!

[@Dax893]

My commercial cheddar (old) always comes sour in the package. Why?

[@Whatwhat3434]

Great video! I can't believe I get the first comment. We are starting a cheese club on our college campus- any tips for a group of newbies?

[@GavinWebber]

Start with some basic cheeses first that don't need a lot of equipment like Ricotta, Paneer, and Cream Cheese/Chevre and then as the club grows and has funds get some more gear to share and make more complex cheeses.

[@keithflood9776]

Hey Gavin, wondering what your thoughts are on turning home cheese making into a small business, is it a worthwhile venture? I've noticed around my area that there are little to no cheese makers.

[@GavinWebber]

+Keith Flood hmm, not really an expert in this field, but I know a couple of blokes who just went through this transition. Check out Ian's blog to read about his journey from home cheese maker to small producer. muchtodoaboutcheese.com/

[@davidkudo]

^^ butterfly girlie lol

[@xMasteLPx]

Hello Gavin, greetings from Germany and great job on your videos I like them very much. I've a quastion about the ageing of the Cheese because I want to start making my own Cheese. I doesnt have a Cheese Frige or somethinge else in this directory but I have a basement which have relative consistant tempature, so is it possible to store and age Cheese there?

[@GavinWebber]

Yes, as long as the temp is about 10-13C in the basement, you should be fine.

[@vincentlovato1258]

Hi Gavin im a new subscriber and i would like to know if you would eat or make Casu marzu? or have you ever eaten Casu marzu?.i appreciate it if you answer back and i love your videos btw

[@CalmDownMaam]

Hello! Do you have a cheese chart for like press weight/and time along with mature time for different cheese?

[@GavinWebber]

Unfortunately not, but it does sound like a good idea for someone to make with more time on their hands.

[@CalmDownMaam]

Right though?! Thank you for replying, I really appericate it.

[@hannahruth3908]

I knew I had seen you some wear

[@Femme_Elf]

I know I'm a little late but you can age gouda type cheeses for a very long time. I've sold Zaanlander, which is a brand of Gouda cheese, that has been aged for 3 years. It's now changed to 2 years because it was so popular they didn't have enough cheese to keep aging it to 3 years. But at 10 months it is just the standard old cheese but very old cheese is very popular. We call it brokkelkaas, crumble cheese. I've added a picture with the old cheese, you can see the beautiful big salt chunks in the 3 year old. They are not as big in the 2 year old obviously, but it still tasts deliciously salty. Maybe you can try making one although it will take a lot of patients. www.supermarktaanbiedingen.com/public/images/discount/2015/10/430293.jpg I do have a question. The Goudse (which is what the Dutch call Gouda) that we get here is yellow in colour, and the Gouda you buy abroad and also the one you've made are very white looking in comparison. Is this because of the milk we have? All the brands that get milk from different areas of the country taste different too or so they say. It has to do with the different soil that the grass feeds on I was told by a manufacturer spokesperson.

[@killa1711]

Soap making........Gavin is Tyler durdon confirmed

[@desertdogv]

Great questions! In regards to the aging, while this is certainly not the standard, there's a cheesemaker here in the US that makes a Colby-style cheese that is aged for 16 years! Kinda cool, but I haven't tried it... www.pinconningcheese.com/index.php/cheese/old-fashioned-pinconning-cheese/16-year-old-super-super-sharp-pinconning-cheese.html

[@sonrisefamilyfarm8572]

We eat all the cheese, full fat milk, cream.. everything that comes from our cows. Definitely far from being overweight. We also work hard lol- I think the idea that saturated fats are bad for us is such a silly newfangled idea! I find when I have cheese or cream with my meals, I’m satiated, don’t snack and stay full with energy longer! I ❤️ 🧀! 😆

[@beetelgeuse9938]

cheaster eggs look like potatoes lol