I cooked steaks in CHEESE OIL and this happened!

Thanks to Keeps for sponsoring - Head to keeps.com/gugafoods to get 50% off your first order of hair loss treatment.
I love to experiment and today is no different, I extracted cheese oil from several cheeses and it was enough to fry up some steaks with it. The results are quite interesting! Thanks to my subscribers for insane steak experiment.
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#Steak #Cheese #Experiment

[@GugaFoods]

Head to keeps.com/gugafoods to get 50% off your first order of hair loss treatment.

[@Diabl0_]

first?

[@hellohimrman]

second?

[@john6147]

Hey Guga just a heads up you said "stops hair loss and improves hair loss" I think you meant improves hair growth. Happens around 6:45

[@CookingwithYarda]

Great video Guga !! Thanks ;-)

[@etamar3]

hi guga, can you dry age a steak in shrimp paste? I'm going to keep commenting this on every video until you do.

[@mackiatsupaibul]

Guga is driving me to the point of cooking my steak with Insulin

[@GeneraluStelaru]

Keep the carbs away and you'll be fine.

[@4valve4six]

LMFAOOOOO

[@jamesguest4873]

LMFAO!!! Best comment I've ever seen on here mate. (tips hat) This made my day.

[@xerilaun]

llmao

[@usibeatz4382]

Lmao u watch to mutch of griffin jokes bro,!

[@AntsBBQCookout]

This is the most creative bbq channel on youtube by far. And I love how you guys never seem to get burnt out. There's a genuine love that I can see in the family and in your love for the food. It's just wholesome entertainment. Keep inspiring and doing your thing 🙏 God Bless

[@rmobnation9395]

Totally agree man. Also these folks are down-home, hard-working folk. So relatable for most people as they're not filthy rich, yet. They know what it's like to actually get your hands dirty working for a living.

[@ragnarokgalaxy9510]

Cheers. Well said both of you. Nothing I could add.

[@mataasen2534]

Nothing else to say you said it all✌️😊

[@DefineLines]

@@rmobnation9395 should we throw them away once they reach "filthy rich"?

[@RByrne]

Absolutely! I think I enjoy it as much for the way they get on as much as I do for the food.

[@james.randorff]

Guga: “Totally worth it!” Also Guga: “No way! Totally not worth it… that block of cheese costs $10!”

[@jameshowell1214]

where are you that a block of cheese cost 10 bucks they are like 2 or 3

[@SlaughterEngine]

@@jameshowell1214 theyre 8-12 where im at depending on brand, im in Alberta

[@augmundfireweave5348]

He doesn't waste the Pellicle though, he uses it burgers and other uses for ground beef

[@james.randorff]

@@augmundfireweave5348 I sincerely hope he doesn’t waste the de-oiled cheese, either… turn it into a paste and dry age a rib roast with it!

[@itsmrdante6274]

Well because if you can afford $1000 steak then $200 is nothing. Also he uses the pellicle

[@edpotter1170]

I adore Leo. He always make sure to give full appreciation to Guga's side dishes. Angel has gotten used to Guga's food so he doesn't give as much reactions anymore lol what I'd do to be Angel wow..

[@ohiasdxfcghbljokasdjhnfvaw4ehr]

idk angel went pretty hard on the creamcheese

[@Zetzumarshen]

Guga has been mostly using Choice grade steak recently. Must be saving money for crazy A5 steak experiment!

[@GugaFoods]

FACT! Something crazy about to come up. Guess right and you will be crown as KING!

[@dierandomdie]

And here I was hoping it was so I'd feel better about my steaks at home

[@sonito9491]

@@GugaFoods you're buying wagyu cow farm

[@Smile4MyAC130]

He has his own butcher friend which helps.

[@vereinfacht8967]

Can Angel oil improve a wagyu? Let’s dew it!

[@alexfarrell3250]

Had a strong feeling this wouldn't be much different than the butter considering that's pretty much what was extracted from the cheese. That seasoned wagyu tallow sounded incredible though

[@abc-eq9so]

He is out of ideas and is recording this nonsense.

[@JayFreely]

@@abc-eq9so why even click the video?

[@sausagedancer1712]

@@abc-eq9so his ideas are creative bruh. You are a an uncreative hater

[@abc-eq9so]

@@sausagedancer1712 Why would I be a hater? I enjoy most of the videos? One cannot have an opinion? I have to like them all?

[@sausagedancer1712]

@@abc-eq9so Actual critiques are backed by arguments. I get that you are entitled to your opinion but at least give a reason why you think its 'nonsense' and suggest improvements. If you enjoyed his other vids maybe shed some insight as to why this one was not enjoyable. Rather than just leaving empty hate comments with no substance.

[@CsehCsaba]

Pls Guga do a steak experiment with fruit crystals ! The result is awesome!

[@selfishfish3246]

Anarchosteaks

[@SlaughterEngine]

what kind of fruit crystals?

[@CsehCsaba]

@@selfishfish3246 let's stay with the syndicalism

[@CsehCsaba]

@@SlaughterEngine magmaxx crystals

[@akoaykilalamo]

Meth

[@jxslayz6663]

This is my 1st video I've watched in awhile, and the chaos that Leo brought was awesome. I felt like I was watching a family I've never had before, but even more so now. Good videos Guga.

[@obsidianthurisaz5106]

Damn guga, asking the questions we didn't even think to ask

[@andreiulR]

damn, dude. asking the question you didn't think to ask because you don't make his money out of these questions.

[@devong1838]

@@andreiulR what

[@andreiulR]

@@devong1838 have you tried to read again?

[@user-pc9ju8sg4s]

Have you tried writing understandably?

[@andreiulR]

@@user-pc9ju8sg4s Pretty understandable at first read. your problem.

[@FirstLast-gw5mg]

Emmy's channel: "since you heard about the cream cheese shortage, I'm going to try a mock cream cheese recipe" Guga's channel: "lemme show you why there's a cream cheese shortage"

[@csis8460]

Is there really a cream cheese shortage?

[@JoshB4802]

@@csis8460 Sadly, that's true.

[@lianarodriguez1314]

@@csis8460 yes

[@FirstLast-gw5mg]

@@csis8460 idk, but Emmy said there was. 🤷‍♂

[@Syllaren]

@@csis8460 I got bagels 2 days ago. Only the spread flavored cream cheese, no blocks 😭. That said mixedberry is pretty damn good on blueberry bagels. Still want my block back tho.

[@MrGallonath44]

Guga, you make my day better every time I see a video of yours. Thank you so much for all of the work you do and all of the joy and entertainment you provide. You are a blessing.

[@arnaudsprenger7505]

I love the experiments but at the same time you guys all have a good time while doing it. It's feels like I'm right there across your table having a good time as well. There is some genuine chemistry there and you're not trying to be anything else than yourselves. Keep it up!

[@ivanfranco7972]

Guga: The second oil will be much easier to do! Also Guga: You'll just need WAGYU FAT

[@Kirizan]

You can get what he uses on Amazon. They sponsored a video a while ago.

[@joeygarcia4277]

@@Kirizan Yup he gets almost everything on Amazon lol

[@HoundXXII]

@@joeygarcia4277 not the meat, he has a local dealer in miami

[@shadowtheimpure]

That giant can he has is only $30 with free prime shipping. 42 ounces of pure Wagyu beef tallow.

[@alecity4877]

@@shadowtheimpure not available outside the US though.

[@ytnewhandlesystem42]

Guga: "That's not what the experiment is about." Me: "Wait, so when will side dishes be what the experiment is about?" (Side dishes experiment with steak accompaniment)

[@Clogmonger]

That would trick angel so gooood.

[@chevyon37s]

Kind of defeats the purpose of a SIDE DISH if it’s the main course...

[@cicerojunior5396]

@@chevyon37s So he can do two side dishes and one will be the side dishe of the other

[@PhillyCh3zSt3ak]

The perfect bait and switch. They'll never see it coming.

[@Pad929]

@@chevyon37s It could be "which side dish goes best with a Guga steak?" The steak would still be the main. ✌

[@nerfroop8307]

Big fan of you and the experiments. It’s all about the love for the food and the family. Cheers

[@vindiesel564]

I love how everything about him keeps getting better His English,commentary,editing got so much better

[@andrewharrington4799]

The quality of the steak you pick seems to indicate how much faith you have in an experiment. I love it!

[@CookinRoundTheWorld]

Some people: "Guga surely must be low on ideas and will slow down soon" Guga "Ever had a CHEESE steak before? LET'S DO IT"

[@cocodojo]

"Sure, I enjoy a good Philly chee~" *Guga whacks 'em upside the head with a slab of *CHOICE* round Guga : Let me rephrase that, and think carefully about your answer otherwise I've got an upcoming dry aging experiment that viewers requested... "I'm sorry, no, I've never has a CHEESE steak made by Guga before" Guga : Then let's dieu eet!!

[@dtravisspins]

Cheese oil philly cheesesteak

[@palaceofwisdom9448]

Just think, he always cooks steaks whole and hasn't even touched on the countless dishes you can make when you slice it up and put it into things. One day we're going to get "I froze skirt steak in butter pecan ice cream and THIS happened." 😂

[@brianlester3502]

This has quickly become my favorite KZbin channel....and by how quickly it’s growing it’s the favorite of a lot of people. Perhaps you might run a contest where a viewer wins a trip out to be try one of your ‘experiments ‘. And of course since it was my idea it would only make sense to include me.

[@adamellis4301]

Awesome video Guga! You guys are great!

[@FirstLast-gw5mg]

Cheese oil is basically butterfat, so, I'd imagine it's going to be a lot like clarified butter, but also still taste like cheese.

[@TheCheat_1337]

Yeah, or ghee (since it's likely to be more caramelized). You could probably just use ghee for a fraction of the cost, if I pan fry steaks I always use it and it's amazing

[@anow2]

@@TheCheat_1337 Ghee and clarified butter are the same things - just named differently in different cultures

[@anow2]

nvm I just googled it- ignore me. "the more you know"

[@FirstLast-gw5mg]

@@TheCheat_1337 yeah, either one. Actually the only reason I said clarified butter was because I figured that people would more likely to either know what it is, or could figure it out without googling. The word "ghee" is not self-explanatory.

[@ziplepingouin1186]

No match with a click bate title though XD

[@unifiedmongoose7915]

guga never stop being so enthusiastic about cooking, your ideas and attitude is so fantastic to watch

[@PistonHipsRick]

Your videos are amazing as always but thank you so much for the time you spend on putting everything used in the description it helps a lot.

[@jennifermcnally170]

Love your ideas thanks for sharing. Love trying myself

[@eldibs]

"This is problematic," Guga said, as if he didn't already know that the side dish was going to be a hit.

[@williamhughes5197]

I'm always excited to see what happens next! The cheese oil had me thinking of a chicken fried steak. The infused oil I've done before with chili's and Herb.Honestly the cream cheese looks like my next game changer with my close friends for a bbq session while fishing on the river. Great video and I love the content. You guys Rock!

[@operator8470]

I love how family oriented and loyalty that uses out of these people are awesome

[@garyhost354]

It’s a multimillion dollar channel lol

[@teddybott3258]

I bet guga gets so happy seeing the smiles on people’s face as they eat HIS food

[@scottstewart3884]

Guga, If you would have let the cheese cook longer so it crisped up, You would have thought the process of extracting the oil would have been well worth it. Crispy cheese like that is amazing!

[@humblehunk9022]

We always called it cheese jerky growing up. If you do it right, you can get it the consistency of beef jerky - chewy, super flavourful, low fat cheese :)

[@TheLZempir3]

That's called frico or something I think.

[@DarthFader3000]

@@humblehunk9022 If you do it really really right it becomes the consistency of chips, crunchy enough to scoop up the smoked cream cheese!

[@underpoweredgamerz176]

You always amaze me with these bizzare ideas!!

[@JustinEdinborough]

Always looks so good. Guga. Wish I was in Florida just to eat with y'all haha

[@norecordingsoftware3309]

You guys are the best food channel I’ve ever seen love u guga and angel and crew

[@Markus_fisher]

Guga never fails to make my day 👍

[@OHOE1]

next time hes gonna do some HTC infused steak

[@chieffie5525]

He never fails to make me hungry

[@Gr1nd0r]

I always wonder where Guga learned how to make such amazing steaks and experiments

[@carstenl87]

He learnt it from the channel Sous Vide Everything

[@DJB10T1C]

@@carstenl87 xD

[@VSSwalkthroughs]

He's brazilian

[@BuschCola]

Hi Guga, i found your videos when i was sick on covid and lost apetite due to loss of taste and your channel bring my apetite back. It was around christmas and in my country we always make on christmas dish called bigos. Its greate and a lot of people love it for umami taste. I wonder can you make an experiment when you make normal one and one in your style adding wagyu. Love your videos keep up with good work!

[@charlesanderson5376]

Guga you never disappoint with your videos this one really looks good I really want to try the seasoned oil looks delicious and cream cheese looks delicious also

[@flyingzootzoot9941]

You can just see the pure joy the food has brought leo

[@Krehfish534]

One way to get the cheese oil out easier is to fry the cheese--get the pan hot enough that the cheese starts to brown and form into a solid. Then you don't have to worry as much about the extra. This works especially well if you've got a good non-stick pan

[@elmazielmazi6203]

The easiest method though is going to the supermarket and buy a block of clarified butter

[@Aatell764]

Yeah my cast iron skillet is pretty much entirely seasoned by cheese oil

[@33incognito]

@@elmazielmazi6203 doesn't taste the same at all

[@robertbeining141]

Dang bud, your vids always make me ravenous hungry. Very cool experiment.

[@Treegrower]

Great video as always!

[@AustinTheGaint]

I’d love to see an experiment with a whole bunch of smoked salts!

[@HOGSBREATH1978]

That cream cheese appetizer looks so easy for the reaction you got.

[@SlavicCelery]

I've had it, and the reaction is legit. That stuff is amazing.

[@coltonfleming9032]

Guga I have been learning a lot from you about steaks and I love your videos. I have been trying to make a Guga steak but I just can't seem to get it medium rare, I always cook it too long even though I don't think it is too long. I even use thermometer. My hope is that I get to the point where I can make perfect medium rare most times! Thank you for all of your information and all of your content!

[@tylergasperproductions]

Guga you are influencing the world in an AMAZING way! I haven't even finished the video but I am so proud to see this video existing! People are gonna try this, Oh yes

[@Rougerogue1]

Loved the cream cheese idea, you should try that same method and put raspberry chipotle sauce on it when you smoke it 👌

[@Potato-wz4ke]

love to see angel making his own experiment while guga talking haha

[@nyfunk6981]

Big fan of your videos. Would love to see an experiment or comparison with han woo (korean beef) and wagyu.

[@James.Suarez]

How come Your video always pop up in my feed at 1am 😂 i love you

[@CanalViladoChaves]

Esperando a versão do Guga para o sanduíche de presunto! 🤣

[@frisuh1664]

up

[@pcR_23]

descanse em paz angel 😢😢

[@GugaFoods]

presunto e musarela e bom demais ne nao? 🤣

[@Vietcongster]

@@GugaFoods Conhecendo o canal, vai ser um sanduíche de Jamon Iberico e queijo Pule xD

[@joaodiniz8934]

Simm!!! 🧨🧨🧨

[@jamesguest4873]

I fry eggs in cheddar oil on a regular basis and often use it with burgers, steaks, and grilled sandwiches. Love the aroma more than the flavor. Not much bad ever happened with cheese at the center. Love your show mate.

[@ashley5368]

I love Guga and his family so much

[@christophersuchy3632]

Blues Hog is amazing! That & Ted Reader's Bonedust line are my absolute favs!

[@bigdave9649]

Guga isn't only an amazing cook he's a fantastic creator. I love the edit for the add with the green bar at the bottom. Adapting to KZbin's red bar, I really liked that touch to the video. As well as every shot and take is visually amazing

[@emmioglukant]

That's pretty common tbh

[@bigdave9649]

@@emmioglukant lmao did that make you feel good ?

[@emmioglukant]

@@bigdave9649 hmm yeah a little bit tbh

[@beng1642]

Gonna have to try the seasoned oil. Suggestion: dry age in truffle butter and see how much flavor it imparts.

[@icebone9326]

Hey @Guga Foods i love you steaks. I'm learning a lot. Have you ever done a Blue chees steak?

[@halfxue]

Oh man, I love your side dish segments

[@jonasbrinkworse5436]

This is great, I often fry cheddar crisps, and get a lot of oil out of it, I always wondered what I could do with it, but usually just scramble some eggs in it, og just throw it out. This video is great because now I won't fry steaks in it, but perhaps something else. Also, these videos always go straight to my stomach ... where my heart is located, it appears, cuz I love them guga steak videos!

[@RealPeterGunn]

How do eggs fried up in cheese oil taste? It sounds great!!

[@apexnino5230]

Guga hear me out my friend, this experiment is a great start to even more discoveries. I would love to see what you could do if you extracted the cheese oil and mixed it with beef tallow and or wagyu fat and made French fries with the blend of oils/fats. Let me know if that would be interesting enough?! Awesome video nonetheless!

[@mariothane8754]

French fries cooked in that would be something to see for sure.

[@alexandriahart2830]

Guga's voice is very soothing, I love his voice and his videos, he seems like a very nice guy.. 🥰

[@BeiberLux1D]

I love your videos! They also put a smile on my face:))

[@huntcookgame2857]

I initially though you would get something similar to clarified butter from the cheese, but i guess you could get really different results if you tried cheeses with a longer cure. probably not worth the cost though.

[@CM-dx6xu]

I like Guga's new 'liquid appearing out of nowhere' thumbnails.

[@vicarofrevelwood]

I will try the flavored Tallow! thanx for the Idea!

[@saucybaka4439]

That "I just got robbed" part was so funny, great edit

[@nathanielzorawicki]

With the left over cheese you can also do fried cheese. It tastes amazing

[@xoticclipz8352]

"I need another bite" "I need another bite" Angel: "I need another slice" I feel like that's classic angel lmao

[@jacksonfox2875]

“It’s totally not worth it do not try this” love that you still tried it anyway😂😂😂😂

[@sdarms111doug9]

I wonder if cutting a crosshatch pattern in the cream cheese would intensify the smoke flavor... but you can't lose by choosing butter. Love this channel, super creative!

[@Fat_Casual]

we need more videos with Leo, He adds more character to the show and I appreciate his descriptions in the taste tests

[@freddielatham1429]

Idk man he's kinda annoying. Seems like he's trying to steal the show. Angel describes tastes and get's the same point across more concisely, Leo just rambles on and overcompensates. Not a critique or anything but he took away from the vid.

[@stevenrodriguez9655]

@@freddielatham1429 They are both annoying lol. They both use big boy words out of context all the time. They sound like little kids.

[@rcp7525]

@@freddielatham1429 100% been looking for a comment like this

[@liamthelegend6800]

@@freddielatham1429 bro Leo just repeats the same thing Guga says and tries to make it sound original

[@inmydarkesthour2278]

@@stevenrodriguez9655 waaattt you guys are nuts and mean lol smh

[@mangokittyrawr]

Great Video Guga... Would love to see a Steak Dry Aged in Queso from Chipotle.😉

[@polekowar2860]

YES

[@Omenowl]

Qdoba has a better queso.

[@caserush8746]

🤮🤮🤮

[@deminybs]

uploaded 10 minutes ago, made the comment 9 minutes ago.....damn you got time travel powers to watch 13 minute video in less than 1 minute and have time to comment!!! share that time machine

[@rhondapierce6816]

LOVE YOUR CHANNEL

[@logantc.1353]

Nice video! some real exotic oils there!

[@teukukeanu3078]

I love how the cheese oil doesnt even taste like cheese lol

[@teukukeanu3078]

@@ME-mf7xp wow, an ironic statement on the internet about someone being not funny, how amazingly creative

[@MyUsernameIsAlsoBort]

Guga, what did you do with all the leftover solids after extracting the oil? I’d be curious if he could’ve smoked that and made an appetizer with it instead of the cream cheese. If it turns out amazing, then it might be worth it to extract all that oil lol.

[@SuperDavidEF]

I definitely would have figured out a way to eat it. There's no way I'd be throwing away cheese, even if I was a famous KZbinr with Guga's budget.

[@thermitekitty9070]

@@SuperDavidEF He probably just ate it, melty cheese is delicious

[@SuperDavidEF]

@@thermitekitty9070 Hopefully he did. That's what I would have done!

[@mixofgamez1724]

Hola Guga! Can you do a Salt vs ADOBO steak seasoning challenge!? Your videos are great content thank you so much!

[@adrianko1601]

Need some Hanwoo vids! I’ve tried Japanese A5 Wagyu, but haven’t had the chance to try Korean Hanwoo yet. Would be great to see a comparison vid by you guys!

[@kaczuszka-dt]

you should have gone one tallow with no spices, so we can see if there is a massive difference between a seasoned vs unseasoned and if the cheesy one is better than any of those two.

[@JuanTreviHeavyMetal]

He's already used that so many times bro

[@etamar3]

hi guga, can you dry age a steak in shrimp paste? I'm going to keep commenting this on every video until you do

[@PrayingBeyond]

I must say!! When ot comes to setting the bar high, these guys cant be beat!! Hands down never saw anything like it!

[@MavrikUSMC]

Guga, my friend. You have led us all into madness, and we appreciate it. Carry on.

[@bubblejuiceman]

Love it! But that side dish probably messed with the flavor of the other two steaks. They would probably taste a lot stronger if you guys had waited to the try smoked cheese bomb side. All of this looks AMAZING tho!

[@rw3080]

Fair point

[@rishisolanki783]

I agree, must have completely changed the pallet

[@markknister6272]

As soon as you said, “cheese oil,” I said, “OH, NO!” Loved your results.

[@gitawulfren]

The beauty shots of steak on this channel are out of this world

[@Mike.Oxlong.]

The moment he used wagyu tallow I knew it was all over for the next two steaks lol. Guga you the most creative, keep it up bro.

[@gingrbredgaming8651]

Attempt 17 of asking Guga to dry age something in "the butter of the gods"

[@deathspawnproductions]

He has

[@gingrbredgaming8651]

@@deathspawnproductions searched “butter of the gods” on his channel, it doesn’t come up. “Best filet mignon I ever made” “Bone marrow compound butter” “Flavor your butter for better steaks” “How to cook bone marrow and wagyu tomahawk steak on the grill” “Bone marrow steak rehydration experiment” “Filet mignon and bone marrow mashed potato” “The flinstones feast in real life” - this one is close but he just wraps the bones around the roast and cooks it normally He makes butter of the gods frequently, and uses it to baste with or sear on at the end, but he never dry ages with it.

[@deathspawnproductions]

I remember him doing it once.

[@deathspawnproductions]

Have you checked his sous channel

[@YoungBideo]

Guga does it again! Dudes a legend in Los Angeles

[@wildhunger523]

Incredible recipe !!! Yummy !!! Tasty like my grandmother's !!! Thanks for the good mood !!😋😋😋😍😍😍👍👍👍

[@mrnobody043]

at 6:43 he says its clinically proven to "stop hair loss and improve hair loss".. but if it "improves" the loss of hair...doesnt that mean its going to do a better job making you lose your hair?

[@mynameis_________5875]

But it also stops it too

[@StevenKluber]

Potentially dumb question, as there aren't a ton of results on how to separate cheese from oil, but from what I've seen, wouldn't you be able to "oil off" certain cheeses with sous vide or by boiling in a sous vide bag, similar to clarifying butter? Found myself in a weird rabbit hole right now (there are at least 5 different cheese melting and grading methodologies), but it may be possible with high-fat, aged cheeses that have low calcium binding. Might be possible in the 140 to 185 range for something like cheddar.

[@nom6758]

does this channel say "Sous Vide Everything" ? No, I didnt think so. That would take hours, hours you could have NOT wasted waiting for the cheese to separate from the oil by simply pan frying the cheese for 5 mins.

[@rafael.tuachi]

Guga, you are insane. Thank the heavens you are, because what you do is awesome.

[@brunobollati]

im pretty new to the channel, but i love all the experiment you always do. Are you try to cook with wood insted of charcoal? some aromatic one... i think u can do something good of it

[@thor498]

He does that all the time

[@caylawalsh843]

Is it just me, or does Leo kinda pushing it into "teacher's pet" zone lately lol 😂

[@barlyfunkenhuser3313]

seriously, I'm disappointed every time I see him in a video. he talks too much

[@cesarlopez-fi4ws]

@@barlyfunkenhuser3313 agreed lol

[@michaelxie4084]

Trying to hard to be as likeable as Angel.

[@BoRickersonMcFoosters]

He is very annoying he talks wayy too much

[@miguelmelendez7260]

I was looking for this type of comment lol. This is the first video I watch with Leo and I was like....that guy needs to shut up. 🤣🤣

[@mavadelo]

"I had to use a lot of cheese to extract a Gouda mount" Guga 2022 You want to find some Dutch cheeses labelled 48+ or even 60+. It tells you how fat the cheese is, 60+ means that of the cheese solids (or rather the part of cheese that is not water, about 40% of a cheese is water, this is true for almost all cheeses), 60% at least is the fat contents. Source: me, I worked for a leading Dutch cheese factory and make cheese at home. (for curious Dutch... Uniekaas) funny... you open the bag of coal, light the fire... and cook on a gas burner... WTH

[@JOEYMONKEY06]

gouda 0182

[@mxruwa5741]

[Laughs in Irish]

[@austintillman8297]

“Source: me” chad move right there

[@VicMcNeal]

Everything looks amazing

[@alanchoichang8336]

leo is the biggest fan of gugas side dishes lol

[@yowmemperor]

I would love to see Leo more regularly. He does an amazing job of breaking down and conveying flavors and texture.

[@Nathan_Coley]

When the guys go back for 2nds & 3rds you know it's something special 🤣😂

[@Phoquehead]

Giving "Cheese steak" A whole new meaning and of course guga is the guy to do it

[@napoleonbonaparte5774]

I love living my steak dreams vicariously via Guga