How to make Cheddar Cheese (Cloth Banded)

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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I recommend our Hard cheese kit with which to make Cheddar Cheese at www.littlegree...
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[@droningaround7663]

Thanks Gavin! My Cheddar came out great! Used local raw Jersey milk, and doubled the recipe. Can’t wait to taste it for real after the aging!

[@GavinWebber]

Well done! Expert curd nerd in the making!

[@HelperBot]

Curd nerd

[@lostboy583]

Long time cheese addict, first time cheese maker. Well technically I haven’t made my first attempt yet. How do I make it extra sharp? And can I make it extra extra extra extra sharp?

[@deejussy]

W curd nerd

[@HelperBot]

@@lostboy583 probably add bacteria 🤷🏼‍♂️

[@AngyleeParrott]

Came for the angry Italians, stayed for the cheese.

[@alejandromuralles181]

BROOO HHAHHA SAME

[@Diskaria]

*Angry italian noises*

[@savannageorge2411]

LMAO SAME

[@EddieTheHorrorAddict]

🤌🏼

[@TankEngine75]

No Angry Italians because Cheddar is a British Cheese

[@davidbush1419]

Imagine this guy going through the comments and seeing everyone say “where are the Italians”

[@stegotyranno4206]

We may be very different,but we are all united together here because of that post

[@The_Real_Kokichi_Oma]

😭😭

[@jackofficialTM]

We all owe thanks to Near for the community post that brought us here 😊

[@BrawlingKing-_-]

​@@jackofficialTMyes

[@eggsbenedictbenedictsenari5397]

Yes

[@themostthankfulegg9140]

@@jackofficialTMNever even seen the guy’s videos, just popped up one day, and now we are all here

[@kminor0323]

In a world so dark and negative lately, Gavin's channel is seriously one of the most underrated, therapeutic, interesting thing I've ever stumbled across.. Now I watch his videos almost everyday/night. Way to go Gav, we love you! ❤

[@GavinWebber]

Thanks, Kayla, right back at all my curd nerd friends!

[@HelperBot]

@@GavinWebber underrated channel

[@Regnbuesolv]

I'm not Italian nor am I angry. I merely come from Cheddar and i used to work in the cheese shop. Can confirm, this is the proper stuff. Cheers Gavin!

[@jaeishijima5215]

I don't see any Italians but his accent is wonderfully relaxing

[@brandontucker5017]

Italians on the parmesan one 😂

[@ocarinaplaya]

Evening, Gromit.

[@Pete-z6e]

ocarinaplaya ,Wensleydale!!

[@joseconstantino3858]

Yes

[@maxmilian3229]

There are no angry italians here. We got DUPED! This is soothing, though.

[@spart3499]

IT'S AN AMBUSH!!!!! THERE IN THE TREES

[@worldclasswillian6735]

Well this is a video about English cheese

[@zoelynch9806]

J. Trenche i saw the post and immediately opened youtube to look for this channel

[@Mafilthala]

Zoe Lynch same😂

[@MrGolddigga96]

Good old reddit

[@seven7seven547]

Im up at 4am watching some guy make cheese. I have no regrets

[@bracoeth]

Are you the guy who went down the corona rabbit hole and made that post?

[@ghostietoastie]

came for the angry italians, stayed for the cheese

[@rcfreaks6281]

Me too. Hahahahahaha

[@mattlawler851]

Same

[@thecourtlyalchemist]

Not a lot in the whey of angry Italians but there are lots of happy Curds.

[@johntelekom9712]

Ah yes, *the angry italians under a video about english cheese*

[@Al3xShyB1]

Bruh same-

[@bonethugsfiend]

That's an absolutely insane amount of work for one small block of cheese. I appreciate the effort you put into making this.

[@dano4004]

He's a artist!

[@personpeople6390]

I just came from Reddit, the fact that there are no Italians in the comments makes me very disappointed, but nice video, I tried following the tutorial, pretty nice

[@christianmulligan9719]

Yeah where's the angry Italians yelling at the guy? I feel let down

[@andrewwithab8364]

Where are the Italians?

[@jacksonthegreat5091]

Because it's cheddar cheese guys, not Italian, use brains next time.

[@andrewwithab8364]

r/whoosh

[@miguelmarques8069]

I was promised angry Italians too.

[@jimmyrobot3170]

I don’t care if I’m not Italian. I wanna say mamma mia pizzeria in an angry Italian accent

[@avery-u1w]

real

[@Thatswhatshesaidtweb]

You curd nerds better like this if you’re here from Twitter

[@geegeegee7]

Yo✌️✌️

[@deanwinchester8531]

Yepp

[@benfarmer-webb1016]

Yep

[@rugrboutdoors2491]

This Cheddar was the first cheese I attempted, followed your instructions. I waxed it and just opened it to try it after 3 months of aging. It is way better than I expected. Very mild taste after only aging 3 months. I made some minor mistakes (let the cooking temp get a bit high) but it still came out great. I graded a 1/4 of a wheel for cooking, sliced the other 1/4 for cheese and crackers and re-waxed the remaining half a wheel to let age longer. Great stuff.

[@GavinWebber]

Well done, and congrats for persisting!

[@joshuasiau9461]

What impact did the coconut oil have in the flavor of the cheese?

[@Gustaf1965]

Thank you, Gavin. I am making cheddar right now in coastal Virginia, USA with 3 gallons of raw milk from the neighbor (my weekly allotment). All of your recipes have been great so far -- I've tried Gruyere, cheddar, Butterkase, and Havarti. I just received Penicillium Roquefort and am making petit bleu tomorrow morning. Cheesemaking is a great hobby!

[@حلمجميل-غ5ط]

Robert Gustafson I wish i was with you 😆😆😆

[@sricharanparnandi8799]

Where tf are the angry italian comments?

[@missionaryrav628]

Me is wondering too

[@xtamir2029]

so we all got here from an Instagram reel

[@_amya__]

​@@xtamir2029I'm from a youtube post

[@missionaryrav628]

@@xtamir2029 nah yt post

[@acekristen]

@@xtamir2029 nugget? who's post lol

[@maayavulfe6365]

I was promised angry italians!

[@Titancameraman64]

😡 Where 😡 are 😡 the 😡 mad 😡 Italians 😡😡😡 i 😡 was 😡 promised 😡 drama 😡

[@thebcwonder4850]

In the Italian cheese videos

[@meowmixlmfao]

everyone who came for the angry italians, squad up

[@Al3xShyB1]

Sorry I’m late-

[@Bakedchats]

Yo

[@xLextonx]

Ey

[@hrrrnghmoss2116]

ay squad

[@BulkDetonator]

1% angry italians 10% people talking about angry italians 89% people talking about people talking about angry italians

[@boomchacka5174]

Channels like this is what KZbin was made for.

[@GavinWebber]

I agree!

[@chanhenglizhonghuass3251]

bro everyone simultaneously finding the near post, finding this channel in the comments and clamouring for angry italians

[@elainesquires1888]

How things have changed over the years, i worked in a place called wolfen mill dairy in a small village called chipping, England. Family owned by Procters . I worked there for 14 years making cheese, cream and butter with the old wooden patts and vatts all hand made.

[@mr.stealyourgirl1779]

are you a man or women?

[@elainesquires1888]

@@mr.stealyourgirl1779 woman

[@mr.stealyourgirl1779]

@@elainesquires1888 would you happen to be British?

[@elainesquires1888]

Yes i am British. We use to use what we called binders to put around the cheese then the next stage was called pairing (cutting the edges off the cheese after they had been in the press over night) then we use to wax them by hand and when set, they were put in the store room to mature. We use to make butter out of the whey,we had to salt it, kneed it like dough, weigh it into 500 gms and patt it with the old wooden patts, they probably a thing of the past now . Apart from the separator everything was done by hand like u did, but in mass quantities it was very hard work

[@elainesquires1888]

Why u asking if I male or female do I look that confusing on my pic lol. Y u wanna know if i British do I resemble an English rose....please say yes lol

[@theskatingjourney5237]

It’s 2 am and somehow can’t stop watching this guy make cheese

[@xplic1tbikes]

I feel your pain. I have to be up in 3 hours....guess it’s time for mozzarella

[@Dontquestionit18]

Although I'm not planning on making any cheese of my own, there's something so fascinating and peaceful about watching the whole process of it being made. Fantastic narration and tutorial as well, you my good man have earned yourself a subscriber :)

[@sammm141]

Where are all the angry Italians I was promised??

[@Chiquirrisquis]

AHAHAAHAH

[@Tama-1313]

I'm genuely curious Why is everyone looking for angry Italians 😂 under a video about an english cheese?

[@orphan_obliterater]

Even years after the post went up on twitter (or X I guess), here I am, looking for the Italians.

[@ComradeDt]

I got to wait half a year to make cheese?

[@panicenvy]

By far my favourite comment😂

[@raaykz2007]

Italia pizza pizza I angry pizza pizzzzzaaaaaaaa 😡🤌 (🍕pizza angry grrr)

[@strowleyyy]

LMAOOO

[@shashunga]

How do I get this tattooed on me

[@BeckiJonesHateClub]

That's so deep...😢❤

[@VoIkov]

eh spicy meatball 😡😡😡

[@CoralPhoenix76]

@@VoIkovmeat-a-bol-eh*

[@sarcastichamsandwich5413]

I didn't intentionally end up here, but I'm here now and have found myself oddly entranced. I'd like to say that I'm a moderate fan of cheese, but with the added narration of such a soothing voice, I find myself enjoying this entire KZbin channel. You have yourself a new subscriber, mate.

[@GavinWebber]

+SarcasticHam Sandwich thanks for the sub!

[@pururinpill]

SarcasticHam Sandwich SAME I found this video was very helpful even though I wasn't gonna make it in the first place I think I might

[@panzertoffee4474]

Sir all im saying is your content is the best in the world i stay up until 5am watching you make cheese

[@TheBamaChad-W4CHD]

I stumbled upon your channel quite by accident. Let me say "WOW" You sir. You are the master of cheese! I'm in love with your channel and you have one more loyal subscriber. You are a artist with cheese! You are the master. I look forward to seeing every video you have done so far and every one to come. Thank you for your love of cheese!

[@Mona-kj4oz]

BOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

[@Th30_613]

During quarantine l learnt to make mozzarella, brie cheese, parmesan cheese and now Cheddar too

[@GavinWebber]

Good stuff! Well done

[@dreasmom2789]

Awesome

[@ElChistes01]

"Hey, can we have some cheese?" "Yeah, it'll be ready in 3 months" Jokes aside, good video

[@bannertraveller5879]

props to the cheese maker. this is way too much work ha..- off to the local deli i go

[@Little-Gremlin-bones]

As an honorary Italian, this is beautiful

[@kylem2929]

Don’t know why I’m sitting watching a guy making cheese at 4am but I’m not even complaining it’s actually quite interesting

[@aoifem4296]

Me too... 4:41am to be precise.

[@cwuzii]

Same, 4:19am here and I’ve not long got in from work, somehow ended up sat on the bedroom floor in only my boxers watching this...

[@AhmadAli-gw3pm]

Same story

[@paulpickering1964]

Followed this last weekend and ended up with 2 small cheeses of about 11oz each. Lard and cheese cloth on 1 and placed in fridge,the other I've started eating. Although young I'm getting the cheddar taste, can't wait to try the other after a couple of months. Thanks for this upload it helped a lot.

[@CadMade95]

I clicked through the fury of random videos and found these. My lord this is actually amazing! you are like the Bob Ross of Cheese my friend. Cheers from Canada🇨🇦

[@grobny_man]

I wish Italian's were real😢

[@NuSuntRaresh]

Same

[@Dismembering_Man]

I’m glad they aren’t

[@BeeHatGuy]

​@Dismembering_Man you just made Sicily real. Good job

[@HelperBot]

@@BeeHatGuy Someone called me?

[@wand222]

I mean we got Mario from Super Mario. That’s pretty close

[@davidyoung7299]

Dave Young I followed your recipe to the letter three months ago and I've just cut into my first home made cheddar cheese. It is absolutely beautiful and I could'nt be happier. Many thanks for the guidance.

[@Just_Pele]

My wife is so proud of the cheddar she made with this recipe, at 8 months it's just an amazing sharp cheese. She'd already made a smaller 3" x 8" wheel of it and it was fantastic, so this last time she graduated all the way up to a 6" x 14", 15kg, waxed "monster" wheel (I did help wax it, because it was too heavy for her to dip properly). Thanks for these great videos.

[@GavinWebber]

That is awesome!

[@y2k4ed]

From watching a few videos you apparently are the cheese guru. Thank you. FYI I’m getting lots of valuable information from watching multiple videos. I can choose what I prefer to do versus what others have done before me.

[@ProtocolAbyss]

Where are the fabled angry italians

[@jeffclark5268]

Came for the angry Wurzels, found they’re alright, stayed for the sharp cheddar and cider. BTW, for the ‘Mericans amongst us…cider is Apple beer/wine, fresh pressed apple juice is…apple juice.

[@TheRealCheeseLord77]

This is a certified hood classic.

[@mariachiaraceccarelli1647]

I am an Italian from Twitter and I'm sorry to disappoint all of you, but I'm not angry. I came here just to see if there were any angry compatriots...

[@gordonagent7037]

Howdy, I had a crack at this recipe after watching you 4 months ago and the result was awesome, so happy and now have 2 more on the way. Easy recipe, great clear instructions and visuals, great work, now have to explore the rest of your stuff. Many thanks

[@lfsilva6830]

I'm here looking for angry Italians .

[@lucienmoolman8017]

Was looking for angry Italians but forgot they don't exist

[@kkdance]

A cheese lover here from Hong Kong loves watching your videos ! It's amazing ! Keep it up !!

[@porsche911sbs]

what are the most popular cheeses in Cantonese/Hong Konger cuisine (if there is cheese at all)? Chinese restaurants in the US usually don't feature cheese

[@GavinWebber]

+kkdance Thanks 🙏

[@vidflop]

I don’t know why I watched this video at 4:45 AM but sir, respect! Really enjoyed. Loves from Azerbaijan

[@riadkhan8144]

Rufat Mammadli you are not alone bro, i was thinking the same at 4:36 am lol

[@Noodlesoup0]

As an Italian I can confirm I don’t actually exist and am actually a figment of your imagination

[@theleathertramp8329]

My first wheel of pressed cheese is drying now! Made this recipe with goat's milk from my backyard! Thanks Gavin, been watching for years, finally get to follow along!

[@maritzatapia8066]

I like goat milk

[@AllooshO]

I don't make cheddar at home , but I really appreciate the amount of effort put into making it, Mature cheddar worths every penny. Imagine that in my country the price of Hullomi cheese(prepared in couple of hours) is almost the same price as mature cheddar, it's insane.

[@Muzak1]

Hi Gavin, as newly bitten by the cheese making bug, I love your videos with your simple, clear instruction. I also just wanted to thank you for your kind handwritten note that came with my cheese press spring and measuring spoons; it was lovely touch from an online supplier and greatly appreciated. Frank

[@GavinWebber]

You’re most welcome Frank!

[@HelperBot]

Italians when they realize they don’t own cheese:

[@mightyscrubbles]

Used your video, Gavin, yesterday to make our FIRST ever homemade cheese! What a great time to bond with my Dad waiting for the next step. THANKS for the great videos! We will be vacuum sealing the cheddar because we are so new and don't trust our cheese cave humidity. We'll let you know how it went in 6 months!

[@a39tortoise40]

As a Briton who lives in Dorset on the Dorset - Somerset border who has been to cheddar, I can confirm that this cheddar cheese is perfect, cheers to the mad lad, the lord of curd nerds himself. Came for the Angry Italians, got the cheddar 👌

[@paulharris4066]

Gavin, been using your recipe for 4 months now and just starting to taste test my cheeses, wonderful flavors and looking forward to ageing them more, keep up the good work !

[@gngirl1]

This was incredible to watch, that takes such discipline

[@adamflores4206]

Watch his video on sanitization, it all starts with clean and sterile equipment which he does before every video but does not show it.

[@seaweed_eater]

WHY ARE SO MANY PEOPLE COMMETINING IN THE SPAN OF AN HOUR

[@darthgroot9130]

They prolly saw the Near post. I dunno, that’s where I came from, anyway

[@darthgroot9130]

Nvm that was copied from Twitter

[@jorenprins5947]

@@darthgroot9130jea same

[@Magic_Mango]

​@@darthgroot9130I can confirm that's where I came from

[@Mark-ci6ln]

I think this is the best KZbin ever

[@constantin1959]

Annatto does add anything in consistency. It is a colouring agent like anything else you could find on the market today. You might as well add turmeric!

[@GavinWebber]

Turmeric adds unwanted flavour, Annatto does not.

[@HelperBot]

Just ignore the non curd nerds Gavin we love your content

[@grace-hl1rl]

You sir, are the bob ross of cheese, it's one of the highest honours

[@Diskaria]

Do you know where the angry Italians are?

[@lharchmage6908]

Note anatto just adds coloring Buttermilk is the traditional starter for cheddar Buttermilk =mesophilic yougurt = thermophilic

[@anonymous101-o_0]

i think they lied about the angry Italians

[@bushbabe7493]

I came for angry Italians, but I'll stay to throw down some mad mozzarella sticks.

[@jandiriley9185]

I was told there was going to be angry Italian comments

[@user-vh89930]

aaaay you from Ifunny too?

[@jandiriley9185]

William Friedel yesssss

[@jandiriley9185]

William Friedel what’s ur username brooo??

[@user-vh89930]

@@jandiriley9185 sorry I ain't putting it in the comment section 😂

[@user-vh89930]

@@jandiriley9185 I want to make some cheese now

[@tiffanyford3582]

I love your videos! I've been making cheese only for a year now, but always struggled with getting my cheese curds to come out consistently. Through your videos my curds and all the others I've done have come out great! I have the Paprika Caerphilly cheese aging now, 1 week to go. Thanks!

[@korok_oaki]

I found this extremely relaxing.

[@rameshemv]

Although i may never take so much pains to make cheese, a big thumbs up for the effort and time spent on preparing it. Truly awesome...i will bite every bit of cheese with a little more respect now 🙂

[@somashekarm5412]

Is thiz a chemistry class!!!.. I absorbd U hv repeatedly adding one particular ingredient frm beginning to end for tiz process -" Patience "... Great job......

[@minuteman4199]

Blessed are the cheesemakers...

[@GavinWebber]

Indeed!

[@jerwilcoxen1766]

I dunno how much we can trust this without seeing the final product.

[@GavinWebber]

Check out this version that shows the complete process. kzbin.info/www/bejne/naXCoXmBfrymgtE

[@eleojoakor9088]

Jer Wilcoxen totally unrelated but I like your name

[@driwchsouad5142]

Ok

[@driwchsouad5142]

Ok

[@allozabd]

@@driwchsouad5142 ok

[@rustynuts4426]

I live just up the road from Cheedar George caves where this cheese was originally matured. Its a tourist attraction now

[@Emily-yi6po]

Italians are being real quiet right now

[@PocketOMoxie]

Yeah

[@sinkezie]

the finest cheese you can find is under his ring aged to perfection from decades of cheesemaking

[@ChristianRomelo]

Wow it honestly is the biggest cheese flex to not have any mechanical holes

[@danielleclark4756]

Can someone direct me to where the Italians are at?

[@PocketOMoxie]

Here

[@colinandalbymcinnis1807]

i tuoi video mi fanno sentire come se stessi morendo di fame tutto il tempo! ne ho bisogno sul mio cibo!!!

[@jack101starZ]

Wow, a nice Italian!

[@beaugunn2632]

I just found your channel : instant like and sub. It's so easy to understand a calmly spoken countryman. Thank you.

[@chadhanson6342]

I feel I could watch you durring a bad trip, and calm down very easily.

[@brycenrodrigo]

hell yeah, I was thinking the same thing!

[@chadhanson6342]

right!

[@mamoonmalik1170]

Uncle. You are the best chef in the world. Love from Pakistan. I have been a fan of your art since 2020 When lockdown began. ❤❤❤❤❤❤❤❤

[@xiaogelunbu999]

Although I have never made cheese ,but this video make me comfortable and peaceful! Lovely 😊

[@CausableAsh6226]

Il tuo comportamento è accettato. Adesso mi identifico come un "curd nerd".

[@nashvillain171]

I've never made cheese in my life. I have no intention of ever making cheese. *WHY CAN'T I STOP WATCHING THESE VIDEOS?!? AND WHY DID I SUBSCRIBE?!?*

[@flickhamilton1304]

I’m severely allergic to dairy Why are we like this!!!!

[@junkyyard2273]

Mesmerization and pleasure, m8

[@cydery]

Love it. I once worked in a Prize Winning Cheddar Chese factory, and the only deviation from what I remember and what you do, is that we tuerned the curd onto all 4 sides and continually drained the whey away to produce a dryer curd. it was also pressed into S/S square frames that could be stacked for storage. Those that were intedend for maturing were then transfered into wooden boxes and stacked in a coolroom for up to 24 months. Most of the production went onto lined pale topped 44 Gal drums and sent to Kraft and turned into blocks of Kraft Cheddar. See, it is made from real cheese. You have got me all inspired, thanks.

[@FallenCreed]

G'DAY curd nerds where are the angry italians

[@rowanmelton7643]

On the videos pertaining to Italian cheese

[@BigLonLife]

I'm watching somebody make cheddar cheese... I love the internet.

[@avitusxenoi4378]

Thank you much for this video, I made my first cheese ever yesterday with an improvised press sans annatto or a double boiler, your guidance was very helpful.

[@altalia07]

No italians 😠 only good cheese 😍

[@ABOUBAKRBAKRATI]

Cheddar is British chesse not italian😅

[@kevinhullinger8743]

This man is the Bob Ross of cheese making. 👌🏻

[@extremecouponing91]

😂

[@lulutileguy]

i watched the whole thing impressive thank you i grew up near cheese factory it was right smack in the middle of nowhere squeaky cheese curds my fav thanks

[@kodyjohnson6294]

I have never before made cheese, and I am not a huge fan of it's taste either. But, I've been sick all day and now I find myself watching how to make!😂😂😂 I have never thought about how it's made, and I must say it's an interesting process and I enjoyed watching this vid.

[@Kush_McDank420]

An ig post about that tweet brought me here. I am only slightly disappointed from the lack of angry Italians since this cheese video slaps.

[@Kush_McDank420]

@specimen 11 they were drowned out by the curd nerds 🤣🤣

[@SPHARKS11]

Excellent video Gavin. As a complete novice. I read that I should prepare the culture the day before. From what I can see you add it directly to the milk. It looks much easier to just add it in as step 1. Cheers

[@Theirishbasdard]

I was promised to see Angry Italians telling him to gfys where are they

[@randominfoig]

vaazkl :O