How to make a Blue Gouda

[@TheAwesomeOne560]

Found this channel last night out of sheer boredom, but i'm still watching. Gavin has to be the Bob Ross of cheese making, pretty sure i feel asleep to him making the cheddar cheese last night lol

[@StucklnAWell]

Penicillin Rogue #40 is my favorite X-Men comic

[@scottyplug]

7:16 a la Crocodile Dundee "That's not a knife..."

[@GavinWebber]

I just had to do it when the opportunity arose.

[@zburgy]

More like a Simpsons reference to a Crocodile Dundee reference... I see you've played knifey spooney before

[@LetsTakeWalk]

Step 1: Buy one Gouda cheese. Step 2: Invite Blue Man Group. Step 3: ???? Step 4: Profit.

[@MYSOULOFDOOM]

😑😤😑

[@mollymermaid1398]

Fact.

[@focalpoint._]

Step 3: Turn on romantic music to get them in the mood.

[@captainvegas4823]

I can't wait for the taste test! Age it as long as ya like, Gav! I'll be here when it happens.

[@cokkola]

has it happened? Taaaste test

[@nolansykinsley3734]

"That's not a knife, that's a spoon" Ah, I see you have played knifey spoony before....

[@patrickfireice098]

Looking forward to the taste test!! Great idea!

[@bradsummers8916]

Another great video. I'm addicted to watching your cheese making videos. Cheers from Newfoundland Canada. Keep the videos coming lol

[@ReaperUnreal]

I've had some blue gouda at the Utrecht weekend market. It's fantastically delicious, I look forward to the results of this.

[@nkextrask.f.4839]

Blue "gowda".

[@eyeswideshut2800]

Howda

[@aarontuplin]

Say it lowda Grammar Court concludes that the pronunciation is viable

[@Fatlax73]

GOODUH!!!

[@ignore2466]

@r steevens I know right hahaha

[@theflyinggasmask]

i hate it when people call it goodda in stead of gowda.

[@MeTaLISaWeSoMe95]

Man I have never cared about cheese that much until I started watching your videos... And no I wanna make some myself XD Best youtuber ever!

[@Imafriggingoddess]

Nice choice of blues as background music when making a blue cheese. Enjoyable video as always!

[@stevee8884]

Sounds like SRV! Or not.

[@RandomJar23]

Steve E pretty sure it’s pride and joy

[@drasiella]

I adore blue cheese! Its soooo delicious!

[@dustinln697]

Complex but well explained thank you

[@convolutedcarcass1523]

Lovely as always and I’m hungry as always!

[@mainlyfine]

Loved the blues music

[@notabannedaccount8362]

Thanks! I needed to know this!

[@GavinWebber]

Glad it was helpful, and cheers for the SuperThanks!

[@mowdogz1793]

Had to subscribe, because I don't want to miss the tasting :)

[@aga5897]

Inspiring as always ! So far (since finding your channel about 3 weeks ago) i appear to have muslin cloth, a small cheese press, several mycobiology cultures, some new tupperware and a small wine cooler. Oh, also about 7 round bits of solid milk, namely 4x 'Petit Bleu', 2x Camenbert, and a Parmesan which is still in the press. Amazing journey. Finding some milk that worked took some time - never knew milk was so badly messed up in the shops. Here in Spain the pharmacy sells rennet - 'cuajo' in Spanish.

[@justinmiller8357]

I added it to my Christmas list...I have a funny feeling my mum will send it to me ha.

[@messerist]

Great video!!

[@lungsdetoxification841]

Love this channel

[@shanej2429]

I love these hybrid type cheeses, I'm thinking of doing the camblue, but inject the roquefort after a week of cheese flipping.

[@lorenfarr2870]

this is a great video but honestly i have never heard gouda pronounced like that! how delightful...

[@jhayneartoflife6830]

Beauty!

[@nachoristorto]

Hi Gavin. Thanks for your videos and all the information that you are exposing. I have only one question....to beging with... Im trying to set my own home factory but I can't find the tupperwares with the grill on the bottom, any advice on how to look for them? Thanks

[@alialhilali9862]

We would like to see how that will turn out. Please do a recipe video of all aged cheeses you have made.

[@castros]

It’s 4 am and I’m watching an Australian dude make cheese... helllll yeaaaa

[@bjorn3438]

Bleuda? Blouda? Just a thought, to reduce the spore dust when wiping the cheese, you could gently spray it with vinegar or brine before wiping down...

[@thomashusum8524]

I´ll eat that any day of the week. Cheers from Denmark

[@jake-ip9vg]

me:... youtube: ever wonder how to make blew gawdah?

[@johnlord8337]

Blue gouda, blue jarlsberg ... very decent cheeses I have also considered.

[@ironox8480]

Wait, Gouda, blue cheese..........Blue Gouda, This is.......Dear lord that sounds like it would be incredible! You sir deserve some sort of award, and if you will excuse me I'm now starving!

[@Goliath000]

I unfortunately haven't been able to each cheese for 9 months now and I've missed the damn stuff every day. Watching these cheers me up every time

[@xdevilxbabex2003]

gareth brittain I'm sorry you can't eat cheese anymore :( but glad you enjoy the videos! I don't know what I'd do if I couldn't have cheese!

[@Goliath000]

@@xdevilxbabex2003 it's a devastating experience 😂 I've been thinking about making these for friends just because they know how much it means to me

[@wraithking3749]

I love cheese so i watched the whole thing through fascinated by it. Personally my favorite isn't really a brand since my favorite cheese is young farmers cheese. The best cheese i ever had was when i lived near farmers who made cheese themselves and hmm mm m not one cheese from the store or market has ever brought me back that sensation. I ate that cheese when i was like 6 years old so i dont know where they live anymore :P

[@aimedhedid1994]

it seems delicious. I only have liquid rennet 150 imcu. how can I adjust the proportion

[@GavinWebber]

Add 25% more

[@shanej2429]

Just finished making this, currently been pressed, everything went smoothly, my first time using my curd Harp, that was a experience... Haha

[@lucianobacci3349]

Estimated Gavin, i like very much your videos, i have a question, why you don´t make holes to the cheese? so that de fungus develop inside the cheese? greetings from Argentina.

[@mrc6032]

Im curious what you can do with the excess whey?

[@kevoramma]

Totally down for some blouda.

[@soulextracter]

Can a mold cheese start molding with bad mold? If so, how would you know it's going bad?

[@jakestockton4808]

Could you please show us how to make a cheese somewhat like an "L'Amuse Gouda"? It has these amazingly delicious crunchy crystals throughout it.

[@danielmuller7440]

Is it possible re use this brine solution for other cheeses? I believe only for blue mould cheeses, isn‘t it? 🤔

[@thugnificentj7393]

It’s ready!!

[@GavinWebber]

Yes it is. Taste test soon

[@johnlord8337]

Wondering whether, instead of adding the roqueforti into the heated milk, ... when you are cheddaring the cooler cheese, if you take and dust the roqueforti onto the cheddars, and then tossing, ... then press. You would definitely get the roqueforti over all the cheddar surfaces, without boiling and killing off any of the mold. Definitely not need any punched holes either.

[@GavinWebber]

That could work as that is how they make some blues in France 🇫🇷

[@eyeswideshut2800]

Watched some Indian guy using bought blue cheese and what a blue yummy scary thing he created.

[@darianbaxley8850]

is that a srv blues jam in the background for the music?

[@vapingwithjames3370]

I don’t have any interest in making cheese just enjoy your videos and if you ever did a book reading or story telling channel I would definitely be your first subscriber, just love your accent and find your voice very relaxing.. Great video

[@riispanisheyes6018]

I'm a New Subbie your brilliant, I've always loved cheese🧀 You make it soooo cool making it at home.... New Curd Nerd🤓🧀

[@GavinWebber]

Thank you!

[@pcharliep61]

Hi Gavin, another tantalizing cheese :) if it's anything like the Blue cheddar it will be a hit. I have my second blue cheddar maturing in the cave as I type :)

[@GavinWebber]

Well done Charlie!

[@marcel-gc8ih]

CURDNNUUUUURDS

[@i.boesveld2569]

Hi Gavin van you five me the name of the music please. I like the guitares a lot. By the way I' m dutch and like your blue Gouda as well.

[@SmooshGoo]

Omg when the spores flew off the cheese 😫

[@Matt_H_26]

Was there a particular reason that you waxed this one rather than vac pac? Looking forward to seeing how this one turns out.

[@GavinWebber]

Yes, as Gouda is a little softer, I thought that vacuum packing may flatten it. I'm still in shock from my triple pepper jack experience.

[@FivedotFiveSix]

what was the blues music you were playing?

[@GavinWebber]

Indeed. Fitting for a blue Gouda

[@sdspivey]

Couldn't you rinse off the outer growth under the tap before using the brine? I think that would reduce the spores in the air.

[@DrBrainSol]

i was hoping for a third washing of the Kurds!

[@holygreedo5699]

I want a version of crocodile dundee were he says that's not a nice that's a spoon.

[@sleevedapper9502]

Its official. I'm yelling "It's a SPOON!" after Crocodile Dundee says "That's not a knife" from now on.

[@MrHazzard12345]

As fascinating as it is watching all these cheese tutorials.... green ass cheese has no place in any fridge, just the bin.

[@johnabrosimoff15]

Can you reuse your brine . Excellent cheese making videos , how do I get a autographed picture ,

[@DdW85]

You can. The cheese farm close to my home only refreshes its brine once a year.

[@eyeswideshut2800]

Blue cheese dust sounds like some cheese waiting to happen. Day 4 of cheese videos and now I'm an expert.. thanks KZbin!

[@eyeswideshut2800]

You too Gavin

[@MrAkurvaeletbe]

Why do you use the spring in the press? Why not press down directly on the plate?

[@GavinWebber]

A. the plate cracks, B. the spring gives me an indication of pressure.

[@ash-tv3bu]

is it possible to grow your own mold from store-bought cheeses?

[@GavinWebber]

Yes

[@dustinln697]

Is that hot water you replace 2 cups of whey with from the tap?

[@GavinWebber]

Yes, at that stage of the process you can use tap water

[@stooncol619]

Hi sir Why do you add calcium chloride ?

[@josecalma1433]

I know this is a pretty dumb question Can you make blue cheese with the remaining blue cheese at home if so how? Because i really like blue cheese

[@ReefmanAI]

you can, just be mindful of the age of what you're working with as fridge molds can contaminate it, but I have tried this and it does work, just use some blue chunks from the middle of whatever store cheese you're using and add it to your milk like in the recipe. In about a week if it starts getting green/blue spots that are consistent in color!, you successfully have cloned the mold.

[@josecalma1433]

@@ReefmanAI does it need to be exatly in the middle? And how many days until im able to poke the wheel to get the veining started??

[@ReefmanAI]

I would proceed like in Gavin's videos once you see some mold growing, remove any other colored ones (black!! or orange/red) eventually the blue mold will take over. results may very but breeding (the right) mold is the name of the game.

[@Rem694u2]

Gowdah! XD

[@goeja]

I'm from the Netherland never heard from Blue Gouda

[@RicoGG]

When can we expect a taste test on this one?

[@GavinWebber]

Next week. It's in post-production now.

[@420shrekit5]

🌏

[@charliedilltarde9881]

i wanna make cheese

[@dankhill2321]

I’d love this if I wasn’t allergic to penicillin

[@stijnhilgers9377]

When will we get the taste test Gavin?

[@GavinWebber]

To be released this week

[@stijnhilgers9377]

@@GavinWebber looking forward to it! Thanks!

[@boedhaspeaks]

Zero chance that this would be a best seller in the Netherlands.

[@phyllisdenton8771]

I don't think I have ever had that cheese before.

[@GavinWebber]

Hey Phyllis, I've had a few comments now that have let me know that there are some similar varieties made in the US and in the Netherlands. And here I was thinking I had created something new 😞

[@RedshiftRiderrs]

music sounds like srv!

[@wolverine005]

I see you've played knifey spoon before mate

[@LeoundertheSun]

Lol either way .. I’m still saying Gooda 😊😊 makes sense

[@maxflow151]

Gavin webber played knifey spoony before!

[@edledskal9147]

I have Gout, Duh!

[@backpfeifengesichtsyndrome3708]

IM BACK ITS THE 18TH IM EXCITED OPEN ITTT

[@rubygray7749]

Is this a real cheese? Mine has always been yellow!

[@emiliosaldana1132]

You look like Jay from modern family, just with a beard

[@WhackSnap]

goo-dah

[@Tonkotsu2k10]

Ah i see youre familiar with Knifey-spooney!

[@a12475]

why wasnt this made with a natural rind?

[@lidith2786]

so... last time i checked Gouda cheese wasnt made this way, and cant be called a Gouda cheese if it isn't made like a Gouda cheese

[@Crypticexpert]

Blue Keldar?

[@hyfy-tr2jy]

how does one turn a cheese every six hours? when do you sleep? when do you go to work? sounds more like raising a baby than making cheese

[@iqinsanity]

On the weekend...

[@newquinn22]

Mmm, cheese baby

[@Mark-ci6ln]

Why feel blue? There is some Gouda cheese right here

[@richardhead8264]

*_7:13_* 🐊🤠

[@headshotvisuals792]

Im so high I thought this said glue gouda

[@KingHalbatorix]

gauwdah

[@EatIt2000]

"gowda" lol

[@MisterCOM]

As a dutch person i dont know if i am mad or confused

[@flower199822]

MISTER Ik vind het grappig 😂, lekker kaas maken 🤷🏼‍♀️😉

[@TheFamilyChef65]

Looks like ricotta salata.

[@MegaMackproductions]

Bleuda

[@matthewarmstrong3902]

+Bjorne_ogle blue Gouda

[@Lactuca]

Don't capitalize the species name, it should also be italicized though I cannot do that here. Penicillium roqueforti Have you ever considered propagating your own cultures?

[@Thoroughly_Wet]

I thought blue was gouda nuff of a color already

[@daniellehesselmans4392]

Just wonder about blue Gouda. Gavin, I love your channel and you got me into cheese making. But I am Dutch and have to burst your bubble: we ain’t got Blue Gouda 😂😂😂😂😂😂😂😂

[@crealizecoaching]

I thought he said he invented it because he wanted to see what happens. I'm very keen to see what happens, the less acidity might be a winner. Now what Im wondering for the next one: what if you create and wash (by taking out the whey, and replacing with warm water) the curds like Gouda and then press it like a camembert or blue cheese? How creamy, silky, sweet and salty that would be.... Oh man.... Now have two Gouda's of one kilo each (pan not big enough) ripening as my first creation. Gonna make some blue's, camambert and goat cheese next.