I found your channel through a post about a cheesmaker saying g'day curd nerds and I knew I had to watch. I don't know a thing about Australians and I don't know a thing about cheese making but I'm here for the combo
@PirateKillua2 күн бұрын
Same here 😭 Still can't find those angry Italians
@DoubleJ466Күн бұрын
Yoo so am I
@YoungLHProductionsКүн бұрын
came looking for angry Italians, stayed for the calm aussie
@whirlwindgaming697334 минут бұрын
That is one of the most beautiful cheeses I've ever seen
@magikman793 күн бұрын
Blessed are the cheese makers
@Sidarathon4 күн бұрын
'Waxing lyrically' - I see what you did there.
@joeyhardin128817 сағат бұрын
Thank you! This is a great looking cheese.
@GavinWebber13 сағат бұрын
Glad you like it!
@kathykuban4403 күн бұрын
Merci pour toutes ces recettes ...
@shellyirby98283 күн бұрын
The pattern is awesome!! I was really afraid it wouldn't come out of the mold lol!
@swiftray965012 сағат бұрын
You definitely deserve more subscribers! This has the same vibe as the beekeeper videos I watch, I’m definitely going to watch these more often Edit: quick question that’s family related: would there be any dairy substitute suggestions that might work the same way?? I’m getting used to my boyfriend having lactose intolerance, and I’m pretty sure he’d still like to be able to have some delicious cheese lol
@GavinWebber11 сағат бұрын
Thanks for the sub! I have made lactose free cheeses. Here is a sample; kzbin.info/www/bejne/qouYY52vipl6laM
@anitabellefeuille73624 күн бұрын
How to tell the amount of pressure you are using with a screw type cheese press. Use an electronic kitchen scale. Place it under the screw (where the cheese curd goes). Adjust the top of the scale with the height of the top of your cheese mold. Zero the scale. Lower the screw onto the scale until it reaches 1pound mark the screw, however you can. Continue turning the screw till it registers 2 pounds mark the screw. Continue in this manner until the screw is marked as much as you need in pounds of pressure.
@hereunderduress3 күн бұрын
Cheese man is back!!!
@dc-k48684 күн бұрын
I've used the UK company you link to for bits before and have found them to be very reliable. I'm half way through maturing a manchego made with cows' milk and if that's tasty, I'll definitely consider the press with the pattern.
@madchem1843 күн бұрын
Looks very tasty! Must give it a try, I've got some pasteurized milk in the freezer waiting to become cheese. What's the flocculation time multiplier for this style of cheese?
Looking forward to the taste test. Could you use chilli instead of paprika, and peanut oil instead of olive?
@GavinWebberКүн бұрын
Yes you can!
@TTTitusss3 күн бұрын
Bravisimo Señor Gavin...And for the taste test with quesadillas?
@GavinWebber3 күн бұрын
Definitely!
@TTTitusss3 күн бұрын
@@GavinWebber , just an impromptu suggestio, LOL
@renekeystone55713 күн бұрын
MONCHEGO ❤
@hamadams20013 күн бұрын
Can we add dried fruits with the curd before pressing?
@GavinWebber3 күн бұрын
I wouldn't with this cheese.
@curdnerd4 күн бұрын
Gavin, there's no way I'm going to get the special basket. Can you envision any issues doing this is the standard 10cm basket with a standard follower? I mean, apart from the fact that the cheese will be missing the gorgeous pattern, I don't see a problem?
@GavinWebber4 күн бұрын
Yes, I can’t see an issue with that
@deathpyre424 күн бұрын
So what do you do with the cheese? Do you have a big family or an office that loves you or what?
@DFMurray4 күн бұрын
Gavin eats some of it of course, most of it goes to the orphanage AKA little curd nerds. The Stilton goes to the famous orangutan Suzie at the London zoo.
@dc-k48684 күн бұрын
I make a cheese or two a month and as well as a decent Christmas cheese board I host a quarterly cheese and wine evening at my work.
@GavinWebber18 сағат бұрын
I usually consume 25% upon the taste test and then vac pack the rest for storage in the fridge and use as required for cooking or gifting to friends and family
@DFMurray17 сағат бұрын
@@GavinWebber Don't forget about the orphanage. Those Little Curd Nerds need a lot cheese for growing up strong!