Hickory Smoke Flavoured Gouda

Smoked Gouda was on my list, even though I chose one of the three options that don't actually use smoke to create the flavour. This variation on traditional Gouda uses liquid hickory smoke to flavour this cheese at the start of the cheese making process. The smell is amazing! Taste test in a few months time.
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[@playswithknives]

Thumbs up for bong water!

[@SepiaSepiaKR]

How do you know about bong water, Mr Cheeseman? WE'RE WATCHING YOU

[@Sheetrock39]

bong water on cheese would be horrible haha

[@JackKramme]

"Its a bit like bong water" hahaha

[@AleAT]

"bong water" yaw! not a smoker here but i was cracking up! 😂 love the vids with intros like this!

[@iRTehSecks]

Love your sense of humor! Learned knowledge or experience knowledge? ;)

[@joeyhemlock]

You have a unit conversion mistake in your Ingredients list... you have 3.5ml of Liquid Smoke as 1/3 tsp but it's actually closer to 2/3 tsp.

[@GavinWebber]

Ah yes, that was to see if anyone was watching carefully. Well done Mark for picking that one up!

[@justinberwick2827]

Well now Gavin how do you know about bong water? tehehe

[@jeffeidson2526]

I have an electric smoker that has an option for cold smoking. It is an option for any smoke flavored cheese. Cheers!

[@carolavant3778]

ROFL - Bong water, indeed!

[@JoshuaLiu100]

bong water loll

[@Yourname3000]

Bong water lol, you know what I mean ...

[@some5672]

if you put the liquid smoke in the milk, wouldn't you have to use more? since you haven't yet removed the whey the smoke flavor would become very dilute since you only used enough for 1kg

[@GavinWebber]

The cheese smelt very smokey after pressing so I assume it worked.

[@georgepretnick4460]

Gavin, Great vid. Just for future reference, mesquite is pronounced mes-keet. It's a scrubby-brushy low tree growing in the desert southwest of the USA, and is very popular for meat smoking. FYI

[@mortenvilladsen9418]

In Denmark we make a hot-smoked cheese. It is a fresh cheese smoked using straw. It's called "fynsk rygeost".

[@GraniteValleyDave]

Hey Gavin, If I were to wax the cheese, after eating the cheese could the wax be recycled to wax another cheese? Just thinking about the sustainability of wax sealing vs vacuum sealing. Cheers mate, enjoyed the video as always! Look forward to the taste test!

[@GavinWebber]

Definitely can reuse the wax over and over. Check out my waxing video for a good explanation; kzbin.info/www/bejne/mKrXn2OvfNeZq9U

[@GraniteValleyDave]

Fantastic, thanks heaps! :)

[@GraniteValleyDave]

Thanks mate :) I appreciate the help

[@marshallbrown1812]

He said bong water...lol.

[@victoriax64]

this is like hearing my dad talk about bong water i was stunned

[@johncspine2787]

Mess-kite… oh you lovely, crazy Aussie..! Mess-keet, a very hardy, scrubby tree in US southwest, south, very tough, very hot burning, imparts a strong smoke flavor to bbq..

[@CC-tn7rm]

it's so Gouda😆❤

[@DOMAPOI]

HMMM! Discussions about bongs and a shirt with the shadow of a motorcycle! Gavin, you're now my favorite Curd Nerd!!!

[@blackwidowmollie]

Smoked gouda is my absolute favorite!

[@GavinWebber]

Soon to mine too!

[@ahikernamedgq]

Hey Gavin. Great video! Mesquite is a common tree in the south in the US. If you're curious, it's pronounced [mes-keet]. Thanks for the videos!

[@roryos]

My inner memelord came out when you said "Smoke a cheese"

[@williamlevison9966]

Do you take drugs or something? This is your second comment about drugs.

[@alexcue6509]

I will forever refer to liquid smoke as hickory bong water. :)

[@DOMAPOI]

It's amazing how that sweat stain on your shirt looks just like a Harley or some other nice size bike, LOL.

[@marleasahmann3960]

I'm giving him the benefit of the doubt that it's nothing biological......Because I Love Gav! :)

[@PurpleHaze2k9]

Hehe bong water reference. Brie Brie Brie Brie. Sorry I just really want to see you try a Brie. If I recall correctly you planned on it, but I cannot wait :D

[@tomastomas11]

bong water! Ha!

[@rhys453]

Would you do a video on how to make Cornish Yarg?

[@jamesoconnell9396]

O.K., So now I am just curious... Why aren't you saving or re-cycling your whey? Any farmer raising livestock near you would love to have it, and it is a wonderful soil additive, so long as the salinity is not too high. Not a gripe, just curious. You seem to generate a fairly large amount during the course of a year...

[@neikolasg]

James O'Connell uhhh.... he almost always saves his whey...

[@breannagabriel2321]

my dad uses that liquid smoke on meat

[@marleasahmann3960]

Hey Gav, What are you doing to your loyal Patrons? We're Nerds remember. You can't make this video without explaining what"s up with your T-Shirt? I watched the entire video fixated on why you chose to film with that T-Shirt. I figured out it's not a big dribble stain.....Thankfully you're not that old. So I figured you have the T-Shirt turned inside out. Didn't want to give away any free press or perhaps you were worried about a potential copyright infringement........ With my curiosity still unsatisfied, I had to see if I could figure out what you're covering up. I'm going to go with a motorcycle advertisement, not Harley Davidson though because you would be missing the Harley Crest. I guess my real question is "why didn't you just change your shirt? Is it laundry day? Did you run out of quarters? What's really going on Gav? Perhaps something to do with the liquid smoke "Bong" analysis?

[@jeffeidson2526]

I don't think it is inside-out, just a shadow.

[@Melissa0774]

Did you install the sink you have, specifically for cheese making, since it has that metal surface on the side, that makes for easier cleanup when you're using the press? Or is that the sink that was already in your house when you moved in?

[@GavinWebber]

We got it fitted

[@Telukin]

I've not made cheese in anger, but I do make and cold-smoke bacon, and I've experimented with smoking strong cheddar quite a few times. I find that cheese absorbs smoke really well, and it penetrates very easily, I suspect because of the fat content. I use a little Pro-Q cold smoke generator (which is just a little metal mesh thing that you put sawdust into - in my case Hickory sawdust) and smoke for about 12 hours. The generator was one of these - www.barbequesgalore.com.au/cold-smoke-generator-pro-q-pqacsg

[@GavinWebber]

Nice tip and thanks for the link. I might give it a try!

[@MrFancyFingers]

Funny weed flex by Gav.

[@andrewt9016]

After having made six of your cheeses in the last three weeks, I thought 'What next?' and came up with using Hickory liquid smoke, and thought Gouda would be the best match... Thank God for your video! (Formaggio ubriaco soaking at the moment, and Triple Jack is in the press...) Smoked Gouda will be my weekend project!

[@jessegrisham]

Mesquite (mes-KEET) smoke would be interesting in a cheese. Slice a bit of mesquite smoked gouda over a burger....that would be amazing.

[@drudeverde]

you like use liquid smoke in your cheese?

[@graemeozzie2251]

The original Gouda used saturated brine & this smoke flavored one uses 18%. I'm curious why the change.

[@wenchie1]

We have a wonderful smoked cheddar over in the UK called Ilchester Applewood. Could you use this same technique in your cheddar recipe as for this Gouda cheese? Any chance you could do a smoked cheddar recipe for us, Gavin?

[@robertr9208]

HI Gavin, after I initially cut my curds into 1/2 inch cubes and let sit for 5 min. when I start to stir it seems the bottom bit of pot does not have consistent cubes ( mushy ) but the top has cubes. this seems to happen in all my curd makes ... and I must say ive made about 5 of your cheeses so far ... thx great videos.... but im not getting consistent curds. thoughts?

[@roryos]

Did you just say bong water?

[@williamlevison9966]

I made this comment so you know I wasn´t lying when I said you kept commenting about drugs.

[@jeffeidson2526]

When you say "rest" you mean off of the heat right?

[@TheTreyBlue]

I want to smoke weed with the cheese nerd, or see him make thc cheese

[@justinread4381]

I had to stop the video for a few minutes to stop laughing. A friend in Colorado was getting a type of weed they called cheese because of it's odd smell. So if you ever wondered yes you can smoke cheese. Only an Aussie can present like this. Information and entertainment all rolled into one.

[@jeffeidson2526]

Soda Stream!

[@chaow9812]

You are pro :o

[@rezakhan2000]

This is not exactly how we make Gouda in Holland. Why double washing? I can't see any reason. Washing water is way too much. Should be 20 to 30% of remaining whey. Target temperature is 35 or 36 degrees. Never 37. Pressing time is no longer then 4 hours with 4 to 6 times the weight of the cheese.

[@unkoljefe3108]

lol... the awkwardness of drug talk

[@GavinWebber]

Isn't it just

[@DanDan-zj6lu]

Weed'n'Cheese

[@TheDudeman523]

It’s pronounced “mess-qeet”

[@cabighorse]

Bradley, shortened form of Mosquito. Both are nasty little stickers

[@chaow9812]

Can i se you eat cheesE? :D

[@azurkian]

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