Keep Calm & Eat Cheese - Taleggio

[@aprilk3002]

Gavin is, to me, the Bob Ross of cheesemaking. It is wonderfully relaxing. I love his videos so much. I just wish I could taste these cheeses along with him!

[@CC-tn7rm]

April K my husband and I JUST spoke about this same thing last night! lol

[@aprilk3002]

So funny! I send his videos to my family and they feel the same way. Wonderful. It's probably good that he doesn't have a baby squirrel in his pocket.

[@vanessssaa]

I love this direction you're taking. Love watching people's reactions to awesome cheese, makes my job as a monger meaningful. I look forward to more videos like this!

[@CC-tn7rm]

awesome!

[@ceebeedf]

Please give it a try and make some. Taleggio is one my absolute favourites.

[@mjsharkey]

Love this series. I know the premise is to taste commercial cheeses you haven't yet made, but you've made so many that too many cheeses are ruled out! You could alter the premise and add cheeses you've already made and compare them to your own, maybe. I really like this series idea because it gives us viewers an understanding of what the "actual" cheese variety tastes like and what to shoot for. Whether or not you've previously made the cheese really only informs you as to how to make it, but it informs your viewers if *they* haven't made a cheese, or tasted it! In short, I love your channel and this series. Thanks for what you're sharing with everyone.

[@ggrey5990]

Looks like no Taleggio I've ever had! Where's the rind!

[@jaarbahd9062]

First video you've put out since I subscribed. That taleggio sounds very nice. I've got a couple of questions, if you have the time. I've never seen it mentioned whether or not a gouda or cheddar had been made with goat's milk instead of cow's. Do you know whether goat's milk is too different in some way from cow's milk to make many of the other "traditional" cheeses? Also, have you ever had a cheese laced with caraway seeds?

[@erwinvandeursen3916]

Thanks Gavin, keep posting!!!

[@aprilk3002]

Thank you, Gavin! I was hoping you'd get around to taleggio! It's one of the "stinky" cheeses that taste so much better than they smell. It is a great melting cheese. Delicious!

[@Eboney34]

Awesome Gavin!

[@charlieb5793]

first!!!

[@BentonVonKitten]

I'd love to see how to make this, it's my wife's favourite cheese

[@danbutz1821]

Hello! I just happened upon your videos and I really enjoy them. The information is great, I appreciate your production and editing, and I really love watching you make great cheeses. Thank you for taking the time to put these videos together, they're wonderful.

[@GavinWebber]

Thank you Dan.

[@farm-ish2708]

I just made a Reblochon which I think is pretty similar to Taleggio. In fact I was debating between the two and decided to do a Reblochon because I didn't have a square mold. That looks like the innards of a Taleggio but you are missing the nice salt crusted b. Linnens. It smells of b. linens

[@suriyantosurya1377]

Would be real nice if i can try this cheese. The price in my country is very high :(

[@lou_gubrious]

had to return to this video after you mentioned it today cheese man

[@shonamostyn5314]

Loved the video. Do you have a Buratta video? I would love to see that.

[@user00404]

Do some giveaways

[@aprilk3002]

I second Shona Mostyn's request. Would also like a Buratta video.

[@jamesdunne9399]

Gavin, your videos are very informative and entertaining. You should try to make some Colby Jack.

[@jimothyfarthammer]

Nice knife! Looks like a Wusthof. That's all I use.

[@jonathanleiman3637]

Love all of your videos, Gavin! Think you'll ever try to tackle Limburger?

[@GavinWebber]

I'll make Limburger once my sense of smell fails me.

[@vanessssaa]

Also, do you happen to have heterochromia? 🙂

[@GavinWebber]

Why +vanessssaa, have you been staring deeply into my eyes? (The answer is yes by the way, one blue one green).

[@trtrugl]

have you ever made or consumed Casu Marzu?

[@GavinWebber]

No thanks +Mike Sweeney. Seeing it's exclusive to Sicily and can't be exported to anywhere due to the maggots.

[@aprilk3002]

Gavin, when is your next Q & A?

[@GavinWebber]

I'm recording a batch tomorrow. Get in quick with your questions!

[@xave4527]

Do you have a recipe for beginners that doesn't need to age for ages?

[@GavinWebber]

Try Caerphilly. Ready in 3 weeks, flavour is fantastic; kzbin.info/www/bejne/hpCVl5ebfbVnmNE

[@xave4527]

Gavin Webber thanks I will

[@xave4527]

Gavin Webber do you know if there is a good place to purchase these ingredients in western Australia?

[@lou_gubrious]

hey Cheese Man is this series ever going to continue?

[@GavinWebber]

Given time I could revive this series. So many cheese, not enough time 😀

[@helveticaification]

This bloke is not an expert. Google is better.

[@peoplethesedaysberetarded]

Brilliant, Gavin! Thank you for eating this. I'm very surprised they shipped this in wax and without the rind. I'll bet it's because they believed the average consumer would think it spoiled. Yours, with rind, will be FANTASTIC! I look forward to it! :)