How to Make Red Windsor Style Cheese

[@snocoldman]

Nice backing music! The production value does not go unnoticed Mr.Gavin 👏👏👏

[@GavinWebber]

Much appreciated!

[@tofty21]

I’ve been really looking forward to seeing this one. My mother used to often buy this for the family during the 60s and 70s. I’ve not seen it on sale for decades. Gav, your recipe looks amazing and I can’t wait to try it. I have to say that looking at yours compared to the commercial one I know which I’d choose. The colour difference I’m sure, comes from the chemical dyes used whereas yours comes from that amazing Port. I have to say that I am impressed with using a LBV. That’s commitment for you. I wonder what a cloth bound cheese might come out like. Thanks once again for reviving an old family favourite.

[@PatriciaGauci]

When I first tuned in to this video, I asked myself “why is the run time so long?” Then I saw that a full minute was dedicated to removing Stubborn Windsor from its basket! LOL. Another great-looking cheese, Gavin, thanks for sharing the method.

[@GavinWebber]

Thanks Patricia. It was indeed stubborn!

[@RevMikeBlack]

Wonderful lesson. Blessed are the cheese makers!

[@Smokkedandslammed]

I recently found a local dairy farm here in Houston, I can't belive how amazing the milk tastes and how creamy it is. It's $10/gal, so insano expensive, but I like that I'm supporting local and I can look at jug, see the cows name and then go pet said cow it if I want lol Edit: My point is, I'd love to make some cheese out it! Lol

[@persnikitty3570]

Looked into that, and yeah, the prices would have to be passed on to the client. Am tempted to eat the cost just to try some of their milk for personal/family cheeses. Usually, I buy HEB dairy, as I've had better results than from Krogers.

[@laserfloyd]

Port is one of my favorite beverages for a special occasion. A local place near us used to make their own version of it. Quite good.

[@jacobolson1715]

Can’t wait to see the taste test for this one

[@cheeseneedsdotcom]

Catch that port and cook with it!! Great looking cheese Gavin, I’ve made wine marbled cheese but never tried port… adding that to the list. Thanks

[@GavinWebber]

It would have made a fantastic meat marinade now that I think of it.

[@kyrorayne]

I always enjoy seeing your videos pop up on my feed!

[@iamcoolalot]

could just watch you make cheese for hours.

[@dantea1474]

[@expatinthailand9824]

Love those Dutch cheese molds but they are so, so expensive for home cheesemakers.

[@GavinWebber]

Yes they are!

[@jimduffy9773]

Thanks for the recipe. I will be making this soon.

[@josecorchete3732]

Very long time lurker: You have an amazing channel for any foodie 😊

[@jkft8731]

I just love these video's because they are so calming and so interesting. I don't actually like most cheeses, but i would love to make some because the process is so satisfying! Greetings from the netherlands! Hope you and your lovely wife Kim are staying healthy!

[@GodHasForsakenHumanity]

Wallace and Gromit approve of your videos.

[@chuckjones7218]

Thanks for another great video

[@kevinklingner3098]

Plain unflavoured junket tablets works just as well as rennet. It is made from rennet.

[@RosieGoat100]

Nice video! You do "stir cheddar" - but will regular cheddar work? I make cheese curds with goat milk in a cheddar method. I am going to try this method! Thanks Gav!

[@dc-k4868]

Milk and port purchased! Making this one this week.

[@cydery]

hi Gavin, Glad to see the press is getting some use. As my cheese making gets more refined i have found the need to slight update on design. I guess what I'm saying is, feel free to drill some more holes lower down the press shaft if needed. That look delishes.

[@genghischuan4886]

Im not sure when you started doing the sous vide thing but man its a huge difference huh!

[@TheMilkMan8008]

Came back to watch the process again before the tasting haha

[@yungtasha]

Love these cheese making videos.

[@sn3ar]

I wish i had a house so i had room for some stinky cheese making

[@heavens.sorrow]

This.

[@stevefowler3398]

I am guessing that is a reason for vac bagging.

[@rickydona919]

does the GW at the bottom right corner stand for "Going Wonkey"?

[@rbless84]

this ones gonna be amazing i got a feeling

[@maarten1164]

Allright, third of august is here! :D

[@persnikitty3570]

When my sis-in-law requested a cheese made with port, I was flummoxed. My thought was 'we're already dealing with lactic acid, and you want to add more acid from the port?' This vid though, addressed my concerns. This will be more akin to my beer Jack using a Späten malt liqueur rinse (made a tangy sharp in 3 months), albiet this is more of a soak. Huh, maybe next time on the beer Jack, it should be soaked for an hour or so.

[@historical.isolde7918]

Fascinating to see the marbling effect on this cheese. It is also interesting to see your change from using a double boiler, to the more recent precision cooker. How has that been for you?

[@GavinWebber]

The precision cooker is a god-send. I wish I had have begun to use it earlier. It sat in the cupboard for a year before I got fed up with the double boiler method.

[@persnikitty3570]

Watching Gav prompted me to do the same, though my sink won't support such. Had to find a plastic storage container wide enough for my 5 gallon stock pot, and a rack which would fit under it for circulation. On some heated curds, I employ a second sous vide circulator on the diagonal, which really helps on raising the pot temp. I don't always use the 5g, as that's more for 4lb-ers and double batches, but when it's needed, it'll be ready.

[@DavId-qz4ej]

Great video! Inspired me to try this in a vegan variant.

[@benjamindejonge3624]

I would drink before the port and forget about the cheese,lol. However it’s looks similar to the red wine cHeese in Spain

[@sdspivey]

The cheese looks like a curling stone.

[@pensamientosfugaces]

Thank's ❣️👏

[@brendanheffernan6876]

I'm going to try making this. Looking at the example cheese you showed from the shop, it looks like some of the curds were held back from the port and added when hooping. This will give a look more similar to what the shop-bought cheese had, with the odd creamy white curd scattered throughout, not dissimilar to the look of the marbled cheddar, just with a smaller amount of curd not coloured. This is what I will do and see what the result looks like. I'll report back and let you know how it goes! I also want to get one of those laude moulds. I think I recall you had that one gifted to you? What size is it and can you recommend where they can be purchased?

[@GavinWebber]

That was the 1kg mould. Not cheap, I think it was over $100

[@MadScientistSoap]

Can you please put the link for the cheese mold you used?

[@djoejo]

Yes please :)

[@GavinWebber]

In the description of this video; kzbin.info/www/bejne/bYWqcoWrn6doqpo

[@highlander723]

THANKS!!!!!

[@DotAzam]

If that's a normal vacuum sealed plastic bag, have you considered using a dry aging bag that people used for meat?

[@GavinWebber]

Yes, I have but there is too much moisture loss with those bags

[@jasonclay8382]

Hey gavin can i use star san to sterilize instead of vinegar? I got alot I use in brewing beer.

[@GavinWebber]

Yes you can

[@dc-k4868]

Could you use the port flavoured whey with the other whey for a porty ricotta?

[@GavinWebber]

Yes, I think that would work.

[@loydb512]

Where can I get that mold?

[@giornnogiovanna4466]

Hey Gavin, I haven't been able to keep up with the videos recently. Just wanted to let you know that you and your wife are in my thoughts. I hope she is doing better than she was. Thank you for a great video!

[@LeesaDeAndrea]

Do you make other foods with the sous vide besides cheese?

[@GavinWebber]

No, just cheese

[@judithknowles1533]

I made this yesterday. I’m finding that I have pressed longer as it’s quite crumbly. Not at drying stage yet. I’m going to give it a few more hours. Why would it be crumbly?

[@GavinWebber]

Maybe I soaked it in the port too long, but my special basket helped me out.

[@judithknowles1533]

Yep I followed what you did. But hey learning curve. It was so hard to find ruby port in WA. Managed to find one at a local vineyard called vintage fort.Nice drop

[@stephengary193]

Did you build that press?

[@GavinWebber]

No, but here is the video about it; I Was Gifted a Cheese Press! kzbin.info/www/bejne/oX7Rfa1oocmharM

[@stephengary193]

Thanks. I duplicated it. Wasn't difficult at all. I'm in the middle of a move so my workshop is pack up, but I built this one with only a skillsaw, Jigsaw and a drill. I'll palm sand it before coating everything with a 2 part epoxy. Thanks so much.

[@starm6359]

I wish you make mozzarella not the shortcuts one but the one which is original... Step by step

[@GavinWebber]

Here; kzbin.info/www/bejne/eZ3YgJuvZt-ob7M

[@stevenlevstik7257]

Tapiteee tap tap, keep your cheese in a vice.

[@dc-k4868]

Are we close to tasting this one?

[@GavinWebber]

Soon. i am filming the taste test on Wednesday.

[@dc-k4868]

@@GavinWebber fantastic! Mine is looking lovely but I'm about two weeks behind yours.

[@michelebartholome7798]

Hope you saved the whey to make ricotta later

[@GavinWebber]

Indeed I did. Not much in it though.

[@skoopdewoop]

red velvet cheese??

[@nickbarber2080]

Don't waste the Port! Soak dried fruit in it for your Christmas Cake....

[@johnmirbach2338]

😎👍🖖✌️👌🤓

[@Taricus]

16:45 Quit topping your followers.... 😌 LOL j/k

[@rubygray7749]

I'm sure it's wonderful cheese, but I can't get over how it looks like a lump of raw minced beef!

[@tofty21]

Just watching this for the third time. It’s not really a cheddar though is it? No cheddaring process.

[@GavinWebber]

Correct, no cheddaring process, but it taste like cheddar and had the same texture

[@k1e2n3w4]

Lol...Looks like about two pounds of ground beef.

[@Nobert594]

Why does it look like meat lol

[@sungazer454]

Never do that again. You could use the Porto for beef stew gorgeous sauce or to make a tipsy red fruit jam to accompany your cheese. Just don’t let run it down the sink ffs

[@Bigg3681g]

It's like ground beef