How to make Cheddar Cheese with all Updates and Taste Tests

An update to my most popular cheese-making video tutorial, Cheddar Cheese, which includes all update videos, and two taste test videos in one compilation. It also includes lessons learnt.
Cheddar cheese, the most widely purchased and eaten cheese in the world is always made from cow's milk. It is a hard and natural cheese that has a slightly crumbly texture if properly cured and if it is too young, the texture is smooth. It gets a sharper taste as it matures, over a period of time between 9 to 24 months.
Shaped like a drum, 15 inches in diameter, Cheddar cheese is natural rind bound in cloth while its colour generally ranges from white to pale yellow. However, some Cheddars may have a manually added yellow-orange colour (like mine).
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[@keeganzarboch9549]

Its 3 am. I am very high. When you opened the cheese press n seal I literally raised my phone to my nose and smelled it.

[@melissawillison6708]

😂😂😂, are y high

[@ZosynPipTazo]

The snozzberries really smell like snozzberries.

[@FlibbleyNovA]

I don't know why this was recommended to me but I'm not disappointed!

[@VxMischiefRoblox]

Flibbley NovA 😂

[@matthijsvanbeest5093]

@@VxMischiefRoblox same here =D

[@sebastiansochanski]

Because Google not only listening and watching you now they can read your mind.Apparently you were thinking about cheese.

[@captain.coconut]

Same here, and me neither!

[@davidjr3769]

Same here ! Got a subscriber from me

[@Hokuto_Tongi]

Imagine hanging out with him just trying all types of cheeses and learning the craft

[@mattsomers623]

that would be like when daniel trains with mr miyagi lmfao

[@1.1797]

That would be sooooo awesome. Cheese is my favorite food. Lol.

[@raymondbailey2142]

I'd look like a walking block of cheese. 😁😁

[@marionbrown5651]

I know right! bloody talented

[@michaelmuia6]

He would be my best friend, that would be awesome. Great business to get into. There is a guy like him in Toronto who charges $160 a person to come to your house teach you how to make cheese of your choice, brings the wine and some Cheese samplers. That's my kind of date night.

[@mrsnufflegums]

Gavin, you are like Bob Ross or Fred Rogers, but instead of painting and children's television you just make cheese and honestly its amazing.

[@Myriip]

This

[@jamiiedev]

exactly

[@sklgnsvnskjljdnf]

this

[@salemthorup9536]

You had me at "curd nerd".

[@nanka3328]

Same

[@MrCornerMan]

i spent 35 minuets watching this man make cheese. this man right here he is a good man, he made some cheese and i watched him do it. i watched him make some cheese because he made cheese and put it here for me to watch it. its a man and some cheese that he was making so i watched him, the man, who made some cheese.

[@RealestPoser]

i genuinely like this comment

[@dracomaifoy7377]

I might be wrong, but I personally found your comment to be a little cheesy.

[@MrCornerMan]

@@dracomaifoy7377 idk I thought it to as pretty Gouda

[@dracomaifoy7377]

@@MrCornerMan - I love horrible puns. Two thumbs up MrCornerMan.

[@PCgamer923]

I had some 8yr aged wisconsin cheddar since I live nearby and that cheese blew my mind.

[@tygonmaster]

Cheddar is a cheese for insane cheesemakers I have found. A quick googling and some nuts have aged cheddar 40 years or more and I can only imagine that it is basically pure crystals at that point lol.

[@adamlee3772]

I’ve had a Parmesan aged to 13 years which was divine. Not sure how good it be as a cheddar.

[@tombombachill]

One of the most underrated chill channels on youtube

[@Jsummer4004]

Its 1 am, and im laying in bed watching and old man sitting in a chair eating cheese. Go to bed jacob.

[@wumboqwark]

@Tony J. the mans not exactly a spring chicken. I wouldn't go as far as to call him a senior citizen but he's for sure an older gentleman.

[@wumboqwark]

@Tony J. I'm sure Gavin acknowledges his own age too

[@mahmoudibra5822]

@@wumboqwark people like him in my humble opinion: they are. Like good wine...

[@Cypresssina]

@@mahmoudibra5822 Or good cheddar

[@mahmoudibra5822]

@@Cypresssina oh , I will add it to my dictionary

[@gerryodonnell321]

A strange thing about making and tasting your own cheese is that you taste it and think, yes that tastes like cheese. Then you taste it again and think, actually that tastes really nice. Then you taste it again and think, that tastes absolutely perfect. It just seems to get better every time you taste it

[@azmahyanti5984]

Thank you for your recepie. I'm from Malaysia I don't now how to make a cheese. Now I can make it by own self. In our Country never ever produce the cheese only import cheese from Eroupe and USA. I try to make a cheese by own self.

[@danielc9312]

Let us know how it goes. It could be a really great idea because you could become a sole local supplier in your area for restaurants at a decent price. When I lived overseas I saw a lot of expatriates pay good money for foods that we missed from the USA. Good luck, I hope it turns out well.

[@William.Kelly7]

Good luck! I hope it turns out well!

[@oand10]

did you make cheese?

[@D-man-online]

Yes KZbin algorithm this is the quality content I come here for.

[@DustinPlatt]

Cheese is weird. Who came up with the idea of getting some milk and doing stuff to it, make it a solid, age it like 7 months with all this crazy mold on it and sudden think. HMMM This looks good.

[@dr.zoidberg5096]

Dustin Platt What’s even crazier is they used a piece of cows stomach instead of that liquid enzyme back in the day before they had it bottled. Who in the hell thought of THAT??

[@Anonymous-bh9om]

@@dr.zoidberg5096 somebody stored their cows milk in the stomach and forgot about it. A few days later they see edible cheese

[@dr.zoidberg5096]

Krogan Love Lmao people didn’t give a crap. I guess they just went around trying tiny bites of stuff to see if they would die. I feel terrible for all the poor people who ate some bad fungi :(

[@stevenholton438]

Some frog 🐸 in antiquity! Lol

[@moonlightning8269]

@Krogan Love people probably discovered shellfish pretty easily, especially with how inquisitive humans and primates in general are. They probably spotted bubbles or small holes popping up from the sand or slight movement under the surface from clams and dug them up to see what they were. The seam along the edge of a closed shell would instantly make it very strange for a rock and very inviting to split open

[@McBeanermen]

Its 1 am and youtube suggested this cheese video but I am not dissapointed

[@TangoCharlieAlpha]

How did I end up here?? Sure...I've made butter at home...but spending a year making a block of cheese? Dang. Hats off for your patience.

[@mamasimmerplays4702]

mydejavooo but it's not really "spending a year" - you really spend a few hours, and let it sit for a year, aside from the occasional attention. Like growing fruit trees isn't really "spending a decade" only with less work in total than fruit trees.

[@TangoCharlieAlpha]

@@mamasimmerplays4702 That's fair.

[@willers1993]

He just called me a curd nerd...and it made me happy, thank you for making my day

[@massivekoala4878]

why is this guy so nice? i just typed how to make cheese now im subscribed. steady on gaffer!

[@kellycrouch9576]

No offense to any other cheese vid makers but this man is so confident and direct and regimented even into producing you can see why he has such a great reputation. Ya just can taste the cheese as he speaks(where is my Guinness stout).No crackers needed. Also unlike the others he’s not speaking (and spraying)all over something that needs all the absences of outside contamination before going into hibernation under cloth. Great video. Florida viewer

[@etherdog]

The progressive commentary from you on the whole process was optimally instructive, especially the final retrospective. I think this is one of the most informative (out of many) videos you have done because you show the maturation process (and how it can sometimes go awry), the recovery, the flavor profile over time, and a synopsis at the end of lessons learned. It is probably worthy of a submission to a scholarly journal. Thanks, Gav, I am duly impressed!

[@OkieFarming]

114 people, that don't have a clue how to make cheese don't like this video, but watched it anyway? I find this very informative. I've always wanted to try cheese-making thanks for posting this.

[@icicle8334]

This KZbinr is trying to be all honest, to the audience and himself. He has never tried to sound like an authority or hide things from the camera. That way I know he is just like an explorer amazed by all kinds of different cheese and techniques on his journey.

[@roshivvymegido9178]

I dunno how I got here but he hit me with that "Well G'day Curd Nerds" and I gotta say he won me over just like that.

[@tomasliptak6401]

This is really satisfying to watch. I am 22 (probably not important) and I understand investing into future and I would love to try to make my own cheese. When you said: "It's always good to taste fruit of one's labour" really warmed me up. Keep it up!

[@marionbrown5651]

I bake a lot love ❤️ love ❤️ but always wanted to try cheese! Im am so excited 😆 I love eating and knowing what’s in my food 🥘 so it’s all exciting especially your own home made cheese “labour i’d love”.

[@yanfire8758]

No sé si me entiendas pero te ves como una buena persona ,espero que vivan mucho tiempo ,te deseo lo mejor

[@themuddyrug55]

You got me into cheese making and about 6 months ago I made a cheddar. Ate a quarter at 3 months and it was very mild definitely cheddar. Tried some more at 6 months and very good much stronger flavor, going to age another quarter until 9 and the last until 12 months. Made some of the Monterey Jack today with chili flakes, cant wait to see how it turns out in 3 months. Love your videos!

[@ColeTheCuck]

I am still baffled by this mans devotion to cheese.

[@aaronherbert1942]

Talk about a dedicated KZbinr this video literally took over a year to film!!

[@captainvegas4823]

If you do this for every cheese, I'd watch it. If you do it again, I'd love to see the Triple Pepper Jack, or *any* of the cheeses that were buying the farm and you saved. Thank you Gav!

[@GavinWebber]

Thanks for the feedback Captain

[@reneilwemohonoe7668]

Never thought I had it in me to bingewatch cheese making videos but... here i am on your channel. Don't even think it's about the cheese cuz i am not really a big fan, your voice is just warm and relaxing, and in your honor... I will try a quick mozzarella recipe🤗 That's the easiest I've seen you make on these videos.

[@Ellie-ei9cj]

Lmao me too. I don't even really like cheese. It's kind of weird and i just can't get past the cow juice part.. But these videos are relaxing.

[@TotalGAMIX]

Same. Except I now want to buy a cow and start a cheese farm

[@Simlatio]

You can buy beef dry aging kits that use vacuum sealing membranes that allow moisture to pass through, but not allow anything in. Might be a cool way to get the best of both vacuum sealing and cloth banding for a cheddar.

[@michaelmuia6]

Please post where to buy these bags you speak of

[@amandabyrd6171]

I really like this format! Combining the how-to vid with the reflection vid is super helpful, especially for a cheese like cheddar where you learned a lot by the end!

[@Mihaugoku]

Even though i don't make these, i really enjoy your videos.

[@PatriciaGauci]

Very interesting video thumbnail -- no eye-candy, folks, this is home cheese-making in all its shocking, grotesque truth. (lol!) I'm a dedicated follower of your videos and techniques, and have happily/patiently watched the cheese I make moulder to one degree or another for about a year -- most funny-looking cheeses are perfectly fine.

[@GavinWebber]

So true Patricia. I reckon most won't realise that the mould is only on the cloth banding and not on the cheese itself!

[@ZGryphon]

The mention of how they do it in cheese factories reminds me that I used to have a housemate who had worked in one. To hear him tell it, it was a surprisingly dangerous place to work, not because of heavy machinery or sharp things, but because they aged the cheeses on huge ten-foot-tall racks that were surprisingly easy to bump into and knock over while working nearby (for instance, loading a neighboring rack), at which point you were in serious danger of being crushed to death by an industrial quantity of cheese. Which you then had to pay for, if you survived, because now it was all over the floor.

[@CrazyJXD-]

Coming from Houston Texas I got to tell you I have no interest in cheese other than eating it. I don’t know whether it was the narration or the outcome of the video them actually made me watch the whole thing but nonetheless I love it. Keep up the good work

[@CriticalMonkey623]

You're probably wondering why the algorithm has brought us all here today... Cause I am too

[@youngfabb4200]

I swear 😂😂😂

[@anthonybranchflower4308]

Just arrived

[@henrik4740]

I love these chill videos.

[@ifoundabucket242]

This channel is so wholesome. I love it so much

[@FilthyPeasant6]

Alright, let's be honest, none of us are actually gonna make cheese, but this video is interesting nonetheless.

[@IsaSab]

I’m here for info on how to age the one I just made!

[@PCgamer923]

I've made some mozza since that's super easy. What's really impressive is most youtubers spend a day to put out a video once a week. He spend a year putting this one video together.

[@samanthamorgan8117]

I’m making cheese homie

[@Yyyllluuubbb]

That’s what you think, I’m making some right now while learning from this video ☺️

[@jtb9544]

I’m making it next week. But I did watch the video for the first time like 6 months ago.

[@mx_nana_banana]

this channel makes me hungry and sleepy, it's the best one on youtube.

[@deborahponnaiya4867]

@grease monkey Yes it makes me hungry too. You tried the Barbecue Pit Boys channel? That makes me feel ravenous!

[@ciellindley]

Thank you for this one Gavin, so helpful and easier seeing all those vids and adjustments stitched together!

[@bernardodejong8080]

Great and honest to do a lessons learnt at the end that’s adding huge value there to the existing collection, more to come i hope 👏

[@davidmedford1166]

Can't believe someone a long time ago saw old hardened and moldy milk and thought I can't wait to eat that.....

[@davidmedford1166]

@YES lol true

[@frederickmagill9454]

My goodness your cheesy toasties had my mouth watering, thank for the video, more than that, thanks for everyone of your videos.

[@ambersomething1693]

I had no idea another friend of mine also watches these videos I love cheese so much

[@maestro21as]

Really enjoyed this compilation video format with the summation of lessons learned at the end.

[@f3n1xplat3ad0]

I discovered your channel 8 hrs ago. Already saw all 3 videos of cheddar and parmesan. Great content, thank you for your time.

[@sdasda4654]

BEEN WATCHING YOU FOR YEARS! THANK YOU !!

[@michaelmuia6]

Thank you for posting your videos and taking the time to spread your knowledge. I did this cheese and it turned out fantastic. ❤

[@kfox11]

I just love watching your videos! And the sandwich at the end looked positively scrumptious! Branston Pickle and cheddar… yum!

[@igimaster5872]

this looks extremely good honestly never thought id get this in my reccomended but that looks perfect 10x better than stour bought

[@yopyopu3258]

I admire your passion and love for what you doing . Keep up amazing content and amaizing You :D

[@joefarang]

nice one gavin - this start to taste ++ extras is a great way to present your skills and produce.

[@samanthamorgan8117]

Wow this is an incredibly informative Channel. I’m getting into homesteading and have quite a garden going now, I bake artisan breads 5 times a week and now I’m going to get into cheese! I can’t wait to get going!

[@notEdge]

I watch this video every night at 3am religiously

[@wsTGS]

this is how we discovered you and we still watch now

[@lemoncurd5267]

You make the most fantastic videos! I'm so excited to get my cheddar cheese box and get started.

[@timbasiraksharemarketcomme4361]

🙏Thank you so much sir you teach me a lot, I decide to make Himalayan YAK cheese love from Nepal, stay safe healthy and happy 😊

[@alcosmic]

This is absolutely fascinating, thank you so much for sharing

[@Wylielea]

Excellent video. Thanks for all the work you put into making this for us.

[@NS-hj7km]

Getting me motivated! I'm gonna try and make some.

[@cyndiharrington1751]

I used to work at a Commercial Cheese Plant packing the Cheese...they made all kinds of cheese ...thank you for teaching us how to make our own cheese.

[@daenelletobias9556]

For some reason I really like watching you eat cheese and learning. Keep it up Gav.

[@GavinWebber]

Glad you enjoyed it!

[@DesertPorpoise]

This video is great. The story it tells and the way it teaches is great.

[@thecatmont]

So much enjoyed these all put together, like a full story on the journey. Thank you

[@AlecsApple]

Ur amazing .. i like watching urvids .. so informative and ur likemy grandpa i never had

[@LackofAmbition]

How very interesting! Thank you for the quality content! I must try this some day!

[@ItsUchi2918]

Hey, I just stumbled across your channel, and I wanna say I've never felt so fascinated with cheese. Thank you for making this, and keep doing what you do

[@GavinWebber]

Glad you enjoyed it!

[@marionbrown5651]

Totally agree Bought some whole milk today to give it a crack!! and buy some kits from the shop attached awesome 😎

[@stefannyberg3203]

Thanks Gavin! I'm gonna take the time to make my own cheese some day. And Cheddar seems to be perfect to start off with. :)

[@Hugh.Manatee]

The crystals are actually mainly protein. Most of the lactose gets digested by the bacteria

[@HAZKATPROFESYONEL]

I admire your recipes i will try greetings from Turkey

[@denisevonposer3959]

Love your production! Denise from Brazil

[@purplemonkeyelephant]

Me: Gavin, there is some mould on your bread. Gavin: Should be ready in about a year then

[@mckennakurz6937]

I love this man

[@onge1981]

When all is said and done, there's no better cheese than cheddar.

[@dr.zoidberg5096]

A good blue cheese will blow your socks off. Especially on a steak

[@sohailanjum2535]

Gavin webber you are a biggest cheese experienced man love you from Pakistan

[@mainlyfine]

Loved the super close up of the cheese. Can you do that with all your taste tests so we can get a really good look at what we are aiming for and the texture of the different cheeses? The closer the better.

[@betsysingh-anand3228]

We have an amazing cheese house locally. They sell a white cheddar that is absolutely to die for - and the very best is the ultra sharp. They don't have it all the time, but when they do, it is worth every penny. They sell a regular cheddar, a super sharp, and an ultra sharp. The difference, of course, is the aging.

[@omichka99]

I would love to check out! But I don’t know how is far from me ))) Could you please tell me coordinations? Thank you

[@depressedshitpotato6802]

This is perfect for ASMR

[@crate8293]

26:41 This guy's wife, "Are you still eating on that same block of cheese?!!"

[@GaudiaCertaminisGaming]

I made a cloth banded cheddar about 7 months ago. Like you I used coconut oil. I got a lot of mould on the outside, but the cheese was quite firm. Six months in I noticed that darker patches of mould were starting to 'burrow' through the rind into the interior, so I stripped off the cloth and scraped off the problem areas. By the end of this the cheese was looking pretty knobbly and gnarly, but generally in good condition. It's now been waxed and is back in storage.

[@if66was99]

Cheddar and pickles! I LOVE that combination!

[@joshd2013]

I'm down to watch all these again one of my favorite ones is what I've nicknamed your atlas cheddar lol it just speaks to me and is very pleasing to the eye

[@marionbrown5651]

love ❤️ your videos very informative

[@falconsinput2226]

Love ya work Gav👍🍺🧀

[@clutchbleach2057]

Intrested from a culinary perspective Thanks for the content

[@justice4most]

I wonder what the first guy that did these processes thought to himself. Was he confident, doubtful or was he simply a madman. Sadly history will never know.

[@applekoos]

I also always wonder about that. I guess we always only ever see the final "perfected" version and not the hundreds of thousands of incremental improvements. Although I'm sure there have just been some happy accidents and maybe even divine inspiration, cause let's face it, cheese is heavenly haha

[@dragonsven96]

@@applekoos I believe that first "happy accident" was when people stored milk in cow stomachs (from the ones they butchered). It still contained some enzymes/bacteria that turned the milk into either yoghurt, cream or cheese. can't remember which...

[@coyotetrickster5758]

Basically, stomachs were used as water skins. At one point someone put milk in the bladder instead of water and found it to have curdled (Curds and Whey) and found it to not taste unpleasant, better than when it usually sours. One step after another and they perfect surviving winters by making summer milk into cheese.

[@chase7143]

Better yet, the first dude that drank milk..

[@coyotetrickster5758]

@@chase7143 Sounds more like modern cultural problems than 10k years ago with the domestication of the first animals.

[@illlolonurgraves847]

I would really like to try it. We don't have good looking cheddar like yours in France.

[@christianweisenberger7535]

Thank you I was going to go to sleep but I had to know about the cheddar I have never seen you before but KZbin knew I would like this

[@Single_penguin]

I support this channel

[@WorkOvertimeOrElse]

Lol yummy mold. Cant wait for the taste test!

[@rdors1]

that is priceless. thank you.

[@kimseiberling5263]

I’d always wanted to know how cheese was made. Very interesting video, and that cheese looks really tasty.

[@nosaltiesandrooshere7488]

👍 Danke fürs Hochladen! 👍 Thanks for uploading! 👍 Very good and beautiful, thank you!

[@deadprivacy]

the greatest cheddars ive ever tasted have those crystals throughout the cheese, they are the very very best of cheddars. theres a particular one from snowdonia in wales that is my favourite by far, i dont know if its age that does it or something in the recipe. but that little crunch and the nutty flavour the crystals add are to die for,,,,,,,,,,,,,,,,,, .

[@tangerinerabbit]

Snowdonia Black Bomber is incredible

[@deadprivacy]

@@tangerinerabbit not tried that one, but theres a sainsburys one with those crunchy little crystals from snowdon, its likely the black bomber manufacturers churn it out for them, i researched the crystal phenom, theres two types of crystal apparently... it all got very complex when i tried looking it up.

[@ninsmeowmeow]

If you have a Trader Joes by you their New Zealand Sharp Cheddar has them - it is sooo good!

[@ettan2007]

Amazing video, thanks!

[@MrFart-fk1zx]

I am now a "Curd Nerd"

[@rgerickson]

Very good thank for sharing

[@ooyoututchmytralala]

Dang, you have inspired me to make a nice ol wheel of pepper jack

[@lastshot2325]

Exept he hasnt

[@benos4x4adventures49]

I love cheese...... nothing beats it