How to Make Stout Cheddar

This unique cheddar is made when the curds are soaked in stout to produce a unique flavour and slightly marbled appearance. This recipe is a variation from my normal cheddar recipe as I keep the curds warm during the cheddaring process.
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[@jshamby100]

Cannot wait for taste test on this one.

[@mikeryan3645]

Gavin I made a variation of this recipe earlier in the year using your farmhouse cheddar recipe. I reduced the stout by over half before adding it to the curd. It really darkened the marbling and the flavour was incredible. Thanks for the video!

[@themightiestofbooshes9443]

that first break was perfect! will make a brilliant cheddar

[@PatriciaGauci]

Excellent timing -- I was intending on making my first cheddar ever tomorrow using the older cloth-banded video (although cloth-banding does not appeal to me at this stage), and suddenly along comes this inspirational new-and-improved method. Perhaps I will dash out and grab a can of Guinness today. Thanks Gavin!

[@nonof_theabove9158]

I was really waiting for "Once, twice three times a curd nerd." Thanks for those vids Gavin, I really enjoy them.

[@DeepSouthTexas]

Looks good. I will be waiting for the taste test. 🤠

[@avallon-sapphirependragane5498]

Mr. Gavin and all Fathers from around the world. Happy Fathers Day.

[@zaraak323i]

Try an Abbotsford Invalid Stout, if you haven't. It's a really nice local dark. Also, the Grand Ridge Hatlifter Stout is amazing.

[@stephenduncan8406]

I also brew my own beer using various recipes so guess what’s going into my next cheddar. Thanks for the idea.

[@losFondos]

Tight now I'm waiting for the rennet to do it's thing, then I'll soak the curds in a nice homebrewed munich dunkel. Dark but less roasty and more malty than a stout. I hope that the melanoidin flavors will come through in the final product!

[@atrumblood]

Definitely one of my favorite cheeses.

[@karoleigharmstrong8568]

Love the opening.

[@dantedias4064]

Gonna make this recipe with my home-brew and make my friends absolutely crazy ! God bless you , love your videos !

[@tessesmom]

Yes please ❤

[@hayeschrissy]

Just made this, looking forward to seeing how it tasted in August 2020.

[@cowboymagpie]

soon

[@shadowhenge7118]

Its august

[@hayeschrissy]

Shadowhenge loved it! Also a hit with the family

[@shanej2429]

I'm yet to do a cheddar cheese, I think this is a must for me, a company in Tasmania called Bruny Island brewing Co, in conjunction with Bruny Island cheese Co make a whey stout that is amazing, I think it's only fitting I use that to create this cheese.

[@sanahamdeni1548]

❤❤❤❤❤❤❤😘😘😘😘😘

[@KayakTN]

Love the cheese tent.

[@captainvegas4823]

When the taste test comes out, I will be watching this one again first. I'm an American, but that method goes straight to the pool. I'll see myself out.

[@MrSwanley]

Is this a new cheddaring process? I haven't seen this "flipping in the colander" approach in your other cheddar videos, but it looks so much less fiddly!

[@johnlord8337]

Oh hell yes !!! Put this into beer cheese soup !!! Don't know why but beer cheese soup definitely gives me a punch on its own.

[@shawnemerylalfarosuyo5738]

Great to see a new video and great introduction as well!! -shawn THANKS ALWAYS!

[@bruceneely4859]

I agree, I like the new intro

[@PatriciaGauci]

Me three. Or thrice... :)

[@juanvillegas8112]

Wow, I need to try this recipe. Looks great :D

[@peglamphier4745]

I made this today with a local bourbon barrel aged Imperial Stout and I share your sentiments... I'd have rather been drinking it! Thanks for the guidance!

[@darrenjooste4633]

Do you leave the heat on the whole time or do you switch it off when you reach the temperature

[@colinmacvicar2507]

He turns it off. Milk holds it temperature really well.

[@GavinWebber]

Off

[@darrenjooste4633]

Thanks will give it a go

[@ferretneck]

I wish there was a cheese tent at Glastonbury

[@nancyfrancis9098]

Thanks 😊

[@tofty21]

Crikey Gavin that looks good. I’m not into flavoured cheeses being a bit of a purest. This though looks exceptional. Cheese and Guinness, what more could a man want?

[@GavinWebber]

Indeed!

[@bobriemersma]

Was the pot of whey just "warm water" to avoid heating a pot of clean water to sit under the curd? Or did I miss where you made some further use of that pot of warm whey?

[@pierredavid821]

Hi Gavin, going to have to give this one a try! how come the alcohol doesn't kill the culture though? i would have thought it would.

[@keyselldienstleistungen6758]

I want to try this with a nice port or sherry wine!

[@gradymcnutt2247]

Have you ever made goat cheese?

[@madisenhillebrant108]

Could you do this with wine instead of stout? Or is there a better type of cheese to infuse with wine?

[@plewtz80]

ive always wondered about wine infused gouda and bleu cheese.

[@sethsoutdoorkitchen4123]

Just made your original cheddar, now I’ll have to make this! Great video! Could you use Wine or mead instead of stout?

[@kittykaz7161]

Seth’s Outdoor Kitchen yes you can use wine, search for Gavin’s ‘drunken cow’ cheese

[@sethsoutdoorkitchen4123]

Kitty Kaz Ok, Thanks!

[@djpanther9621]

I'm thinking to try this one tomorrow, Gav, but with quite a hoppy beer. Is it possible those hops could inhibit the bacterial culture? Better to choose a less-hoppy beer?

[@stephenniemiec5513]

Do u use a double boiler for heating the milk or do u just heat on the burner

[@Shroomunati]

What’s the difference in using rennet Vs a regular acid like vinegar or lemon juice when making cheese?

[@larrystaas1940]

Vacuum pack the stout and curds for more infusion?

[@firearmsstudent]

Where I'm at, you don't need to put it on the stove to reach 31 C. Summer is a bit ridiculous!

[@brianevans1851]

Do you sell your cheese wheels if so I would like your menu

[@GavinWebber]

Sorry, not licenced to sell dairy products. Only for home consumption.

[@susannemarieschuster3974]

Can you dou this method with wine or something else

[@h7opolo]

he just told me in today's livestream that you can do this with wine by just substituting it for the stout.

[@susannemarieschuster3974]

@@h7opolo I did use wine it's curing

[@hannahroberts5060]

this made my heart go uwu

[@digypsy5704]

Can you use any alcohol in the same way?

[@GavinWebber]

I would think so.

[@Ratatoskr0_0]

How about Extra Stout? Just wondering...

[@buffalosims5213]

Would it work if I used a can cider?

[@asherscott3151]

You can soak curds in almost anything, it will just taste different

[@buffalosims5213]

Thanks, I’ll give it a go and let you know in 4- 6 months

[@rasczak959]

Please... the brazilian canastra cheese!

[@liamsnider1467]

SOON tm

[@stevedunahugh2203]

SAVE THE STOUT (and drink it!)

[@Fataris]

I try this recipe. Taste awsome and all but like most of cheese I made it doesn't melt. Anyone can help me with this

[@serenityrahn5656]

i am in no way an expert in cheesemaking but i'm thinking, maybe add some heavy cream to the milk you're using ... in my experience the best melters are high(ish) in fat.

[@dektran4843]

gavin please make a fondue flavored raclette

[@bruceneely4859]

Dek, please define a fondue flavored raclette

[@dektran4843]

@@bruceneely4859 fondue is flavored with garlic, bay leaf and alcohol(schnapps brandy Riesling)

[@georgepretnick4460]

You probably know as much about cheese making as anyone in the world. If you started without a recipe and designed your own cheese, what would you make?

[@GavinWebber]

Well, I made Petit Bleu from scratch.

[@forsakenplant]

Cheese Why did I do this?

[@Chino-Kafu]

Ugggg you make stout chedder but not champagne chedder ;*(. Im saddened.

[@GavinWebber]

Maybe next time

[@TumpaHaque144]

Hiiii

[@azaharlionhart7084]

Hey slab! - Slab King Like if you get the reference

[@adrienlerenard6884]

Can you make Cancoillotte ? It's a delicious melty garlic cheese from france.

[@honeybunny958]

Lovely new intro ❤

[@GavinWebber]

Thanks Honey!

[@lulutileguy]

to make cheese is a honorable endeavor i raise a glass to that

[@plewtz80]

is it bad that i wanted to drink that curd infused stout that went down the drain? i love guiness...

[@metinaltun706]

I tried the recipe and waited for 6 months. Then I got a delicious cheddar . Thanks Gavin.

[@bruceneely4859]

that cheddering technique looks much less labor intensive, I'll be interested in the taste test, I've not tried Stout infused cheese myself.

[@kaneelsnuiver]

Yes, Gavin should have told us about this sooner!

[@bruceneely4859]

@@kaneelsnuiver I don't think it's fair to expect him to have learned something before he learned it, just be happy he shares as much as he does

[@kaneelsnuiver]

@@bruceneely4859 Dude I was joking. I love this channel.

[@ShootMyMonkey]

Now that you've started doing these alcohol-infused cheeses, and seeing as how you've done a Cheshire already. I'm thinking we need to see a Sherry (possibly Amontillado?)-infused Cheshire. Or for that matter, maybe something like Appenzeller which is supposedly brined and/or rubbed with a tincture that strongly resembles an unsweetened Jagermeister.

[@dogloverrenu]

i love these videos and lemme just say- i can see how much you care about what you're making!! it's inspiring

[@phoflex]

Yo gav, happy Father’s Day from the states

[@ashleywynn4923]

The faint music in the background made me mute it a few times to make sure it was coming from the video.

[@GavinWebber]

Listen with headphones for the full experience

[@musclebabies]

I want to try your cheese so badly!!!

[@michaelprescott1060]

I love ur vids not being weird but I loved Monterey jack as a kid learned later it's from Monterey cali will ubplz make that thank u

[@GavinWebber]

There is already a video on how to make Monterey Jack

[@michaelprescott1060]

@@GavinWebber awesome thanx for the reply

[@boksteve]

Made my first stout cheddar this weekend following this recipe. The marbling turned out great! Hope it tastes as good as it looks. Will know at Christmas. Thanks from the USA Gavin! Love your videos - they have really built my confidence as cheesemaker.

[@hazelhazelton1346]

I'm not cut out for cheese-making. I think I'd go spare having to wait that long to find out if my work was any good.

[@wookieecookies8370]

Great video as always, Gavin! Happy Father's Day from the U.S.!

[@MyNameIsBVD]

Cheese tent is lit

[@Hugin-N-Munin]

Is this procedurally similar to cheeses like 'Sage Derby', 'Port Derby', and 'Red Windsor'?

[@GavinWebber]

Yes, very similar process

[@judithknowles1533]

Hi I am about to make this, have you ever tried to make a whisky infused cheddar.? Also for my cultures I am going to use ma100 and TA61. Will that work as a substitute for MA4001? Thanks

[@GavinWebber]

Yes, that combination will work. No I haven't made whisky infused cheddar

[@Mrgasman1978]

Question. I happen to make beer at home and i have a stout. Will it be ok to add that home made stout or will the yeast in that beer (is not pasteurised beer) interfere with the cheese maturation? What is your opinion?

[@GavinWebber]

Go for it!

[@DRE-DAH]

Hi Gavin, I've tried to do the stout infusion with a Gouda style cheese. After 3 days of drying at room temp I've vacuumed the cheese 3 days ago. Now I have a little brown liquid in the bag around the cheese, obviously stout, that is "vacuumed/squeezed" out of the cheese. What to do? Keep going (planned riping time > 6 weeks) or opening the bag, drying the cheese and revaccuum it once again? Thank you for a hint and greets from Germany!

[@GavinWebber]

open the bag, air dry the cheese for a day and repack.

[@DRE-DAH]

@@GavinWebber So I'll do, thank you!

[@gill3526]

Is it possible to do this with bourbon instead with stout?

[@GavinWebber]

I can't see why not.

[@nadeeshanrandika5362]

What can be used instead of culture

[@AverageArtz]

The United States.

[@adamlee3772]

Did you do a taste test for this mate?

[@GavinWebber]

Yes, search the channel

[@igaudion973]

I can't wait to do this.. my two fave things: Stout and cheese. Every considered a dark chocolate cheddar?

[@igaudion973]

more of a dessert cheese to go with coffee?

[@GavinWebber]

Unfortunately, the addition of Cocoa in cheese makes it bitter.

[@igaudion973]

@@GavinWebber ahh good point Im not surprised however.

[@m2hmghb]

I'm curious why you didn't use Foster's, I mean isn't it Australian for beer? (Couldn't resist)

[@GavinWebber]

So funny, but no one in Australia drinks Fosters. It is an export beer

[@patricksims4607]

fosters isnt very good.. just my opinion

[@GavinWebber]

@@patricksims4607 I 100% agree with you. Its like dishwater

[@Hugin-N-Munin]

@@patricksims4607 Fosters is like making love in a canoe. If someone offers or gives you Fosters, it' s a sign of the level of esteem they have for you (ie none)

[@patricksims4607]

@@Hugin-N-Munin 😂😂😂 I tried fosters 1 time I went on a cruise and I figured why not so I paid the $10 for 1 can.. I regret that one like Gavin said its dishwater

[@gromit9322]

I would have saved the beer and frozen it to make beef and Guinness stew.

[@GavinWebber]

Hmm.... I wish I had of thought of that.

[@robertwyllie4533]

Was about ot say that as well Beef and guinness pie can't do better

[@gromit9322]

Robert Wyllie with oysters?

[@Gayestskijumpever]

Anyone watching from the UK, Marks and Spencer Cornish cruncher cheddar with balsamic onions in it. TRY IT!!! It's awesome.

[@ismellpanties]

I remember having this cheese for breakfast when I went to the UK, truly delicious indeed