Making Raw Milk Camembert with Made by Cow

[@Bluesunrise26]

I am french and approve this "overripped" camembert ! The creamier the better 😍

[@veilside62]

i'm also french and can confirm. we open the top of the wooden boxes of camembert in the shop and feel them to try and find the ripest ones

[@fishyphill5099]

i am not french but i bloody love cheese

[@snaecooceans8744]

What do you pay for such cheese in France? The reason, is I was thinking of having a goat farm there. This one takes 6 weeks (over ripe Camembert ) - I know the official brand is protected, but I would be happy to make this cheese (for myself) and sell it (depending on demand from the local communities) . Thanks for your reply.

[@ThonyVezbe]

@@snaecooceans8744 6 to 10 euros for 1kg

[@tommihommi1]

my cheese vendor always says that the "best before" date on their Camembert is more like a "don't eat before" date, because it reaches perfect creaminess around then.

[@thecorovaneer]

I never felt such a thrill about man opening a pack of camembert

[@tanner4958]

Why does this man have the most soothing voice ever

[@nonyabusiness9492]

he's like the Bob Ross of cheese

[@chronic_daydreamer]

He’s like the father you wish you had right?

[@boofyhalfpint8559]

Its all the smooth cheese coating his vocal chords 🥴LOL!

[@Sybaris_Rex]

"I don't want to demolish the whole thing" ...until I turn the camera off.

[@excitedbox5705]

That looks like the perfect cheese to dip some crusty bread into. I am starting to drool over here. I don´t think it is over ripe. I like it when it is runny with a little bit of center firmness. I saw you didn´t put them in the wooden basket they are usually in. I saw a video where they said they tend to loose their shape without them, but it seemed like your´s still managed.

[@fishyphill5099]

perfect cheese fullstop

[@RedSntDK]

I can't preach this enough times: Camembert is the easiest cheese I know how to make. If you're looking to get into cheese making, doing camembert or brie is so very easy, and you can see the result fairly soon after you've made it. Be very wary of black mold though. EDIT: Biggest problem I've had making these was the amount of salt used. But like I said, you master production fairly quickly with this type.

[@migueledrubial]

Mucha desinfección al principio y luego toca los cultivos con los dedos?

[@mateusfccp]

It's not so easy to do them if you leave in a tropical country where it's very hot... Temperature control will be more hard.

[@a.j.abrams3550]

Kim spittin' hot fyah as the best wrapper in all of KZbin. Not bad wrapping skills there too, Gav, but Kim's flow is legit, mate. Cheers and I hope all is well!

[@sofinsticated6983]

"Add Flora Danica" Flora Danica: "NO!" _clings to spoon_

[@brendanheffernan6876]

I love Kim's wrapping technique! Can you do another video showing exactly how Kim does this wrap? I think I get the idea from this video, but Kim's hands are in the way of the important actions. A view from the opposite side/angle would have been perfect!

[@derrickc8366]

I wish the big-tech companies would design a 'Taste-Over-Internet' device... I desperately need one now! It looks delicious, Gav!!

[@Axefly1]

So happy I found your channel, cheese is so expensive and its a daily necessity haha. Keep up the good work my man

[@ferran2564]

@Cryptos Cryptos well, in indonesia a wheel of brie costs about 40 euros and it is very hard to find

[@Bunnies4wool]

By the time you find & pay for raw milk here (USA) you have a significant investment, not even including the cheese cultures. But it does look delicious. And calls for home made crackers, btw.

[@Ellemenopea97]

An oozing Camembert is the mark of a perfect cheese for recipes and for tea time. No reason not to love the delightful drippy goodness

[@dharusiokay9426]

Came because of the tweet, stayed for the content. That camembert looks absolutely delicious!

[@jimothyfarthammer]

A new cheese making video! Hooray!

[@KujoMoon]

Wow, that is some tasty looking cheese. Thanks for sharing with us!

[@nicevers]

Eyes "Mold whiskers" Brain "Lick it"

[@jaapbijnen6644]

13:34 "what does it smell like, let me have a look" still love you :)

[@dwaynewladyka577]

That cheese looks sublime! Cheers, Gavin!

[@terriweis6378]

I went to the grocery store and bought this cheese for my first taste test!! So excited to try it!

[@yeright4625]

How does it tastes?

[@terriweis6378]

@@yeright4625 it was really good. Bought another one and it was way different. Every batch of them have their own taste. ;)

[@kevchard5214]

Gavin I am so happy that we can now purchase from your store here in the US. You have a lot of items I can't find here or on line. I was purchasing all my gear and cultures from New England cheese and other suppliers on line but I can see a whole pay check worth of stuff I want on your site. Thanks!!!

[@Aeoniik]

This channel is brilliant. I’ve always been hit or miss with cheese, you’ve inspired me to sit down with a classic cheddar, I’m finding new love for it. Hopefully I can make my own someday

[@mrgallbladder]

I'm so captivated by cheese making. I've been binging your videos for about two weeks straight. My wife even pokes fun at me. I would love to get into cheese making, but I don't know if I have the capacity right now. I have small children that take up all our time and very limited counter space. I have made farmers cheese (drier, crumbly version of cottage cheese) and buttermilk before, but they don't require any of the additives, such as cultures and all the other stuff you add tiny amounts of. It's definitely something I plan on doing in the future. I love the idea of gifting cheese to friends and family.

[@rubygray7749]

Do have a go! Camembert really is a simple xheese to make, and so deliciously rewarding. The magic of that fuzzy bloom appearing, and the mushroomy aroma, is extraordinary. I don't have any of these cultures, but I scraped about half a teaspoon of the bloom off a commercial French camembert, placed it into a cup of room temperature pasteurized milk overnight, then strained this into my raw goats milk in the morning, plus rennet. That's all there was to it, and it was superb. Eat it young and firm for the fresh mild mushroom flavour, or let it ripen through the various stages.

[@Bunnies4wool]

You should try. Even your failures are pretty good. When I first started I didnt have a good thermometer & some of my cheeses were grainy & hard - not in a good way. But every bit of it got used. On too of casseroles, underneath the mozz on pizza etc. BTW invest in a good thermometer.

[@Simon_Electric]

Never knew mold could look so good! I want to try this before I attempt to make it. Looks so delicious!

[@brianrollins3245]

sounds like a ready excuse to have another crack at this for a longitudinal taste series - week 1 version, week 2 etc. And btw, can recommend trying that oozy goodness on a freshly baked baguette and some cornichons.

[@SCWood]

Lil Uzi Vert? More like Little Oozy 'Bert

[@Vexhomie]

lol

[@KSherwoodOps]

Since raw milk will separate on its own at room temp could you use the curds from that as a starting point?

[@GavinWebber]

No, because what you have there is a lactic bacteria set cheese called Clabber

[@KSherwoodOps]

Ah ok so you could still make “cheese” from it but it would end up being a different type.

[@Sciguy95]

@@GavinWebber you should make a video on making clabber cheese. That would be interesting because of how different it would be compared to the rest of your cheese videos.

[@KuroSamaMG]

I have never and probably will never (at least not in the next 15 years) make chease, but I still do enjoy a lot your videos and have watched all of them.

[@Ravenmoore74]

I can't beileve I found Mr. Curd Nerd! :) These are really informative.

[@justme-uw6bz]

I think i was mesmerised watching you eat that, looked so delicious.

[@himanshuwilhelm5534]

Some thing I've been wondering about: Can you cultivate Peniciulium Candidum/camemberti and the geotrichum Candidum? With P. Rogueforte (Blue mold) you can just place a particularly blue piece of a previous cheese on a slice of sourdough (Real homemade sourdough so it is acidic, creating a selective environment) in a ripening box and let the bread go blue, then let it dry. crumble up the bread, and you have starter to use in the next blue cheese. I'll try to figure out how do do some thing similar with Camemberti.

[@lucianafactorparsons6720]

Have you had any clues yet? I'd like to make my own as well!

[@oldkingcrow777]

I thought that once without any research, that you figure out their ideal medium, and just grow it on that. Let it eviscerate the food, dry and crumble. The only issue would be mutations causing undesirable flavors. Which is why you'd have to figure out their ideal medium to avoid such strains evolving I'd guess

[@rubygray7749]

I scraped a little of the white mould off a purchased or homemade Camembert, stir it into milk and allow to culture overnight, then make cheese in the morning. Works perfectly.

[@sodorflubbs5000]

I love the way you referred to them as ‘berts. Camembert is one of my favourite cheeses. You make it look so much fun to.

[@egm-ik8kg]

I have watched this video 3 times already. The cheese just makes my mouth water I want to try it!

[@ananyapanda._]

Oh my god, my mouth is watering just looking at the cheese. I've never had camembert but it's so exciting and tasty to look at!!! Watching you eat was the best part, I swear 😋

[@mantsukinohana2353]

Oh wow that is so runny!! Good for you Gavin for making such a great camembert! I didn't expect raw milk to have such a different result!

[@fishyphill5099]

"runny", like a poo? you are sick. this is a work of art and youre talking about poo! jog on.

[@pandeybear3594]

Oh my, that looks incredible! Great work, Gav! Now I’m so keen to find that milk to try your recipe out 🥰

[@SovietLensReviews]

I made this for my first aged cheese, turned out fantastic (even though I didn't have the geotrichum, I just used a MM sachet of white mould culture). Another batch on the go today with the Geo!

[@tonmaydas8516]

Sir i did the same recipe...didn't quite turn out like yours...but still runny enough...actually tasted pretty good

[@fionalewis72]

Wow, that looks amazing.

[@fishyphill5099]

bloody love cheese i do. just needed this pick me up to get me through my day. trying to be the life of the party with some authentic cheese. it will work. keep getting out there mate

[@kangaroothumbs9223]

It is the cheese way

[@brendanheffernan6876]

I tried this 'Made By Cow' milk for the first time today. I've never seen such a strong curd! I swear I could have stood on top of the curd and it would have supported my entire body weight! I've never seen anything like it before! Incredible! I can only imagine what good raw milk would be like! This milk puts every other single shop purchased milk I have ever bought in the past to shame. I hope they can work out a way to bring the price down a little. At $7.00 for 1.5 Litres, it's certainly at the high price end. If I wanted to do a 10-litre make, it is going to cost me very dearly at just shy of fifty bucks, but it is starting to look like it just might be well worth it!

[@camembertyourethecheeseofm6684]

CAMEMBERT! YOU'RE THE CHEESE OF MY DREAMS! CAMEMBERT YOU MAKE LIFE BETTER THAN IT SEEMS!!

[@cyannbutler4100]

Quarentine has me watching cheese videos...and honestly I can dig it

[@Rune_Fayhar]

You know, I've never made cheese before and I don't know if I ever will; but I'm subbed bc I just like learning and watching you make cheese! Sometime's (like now) I wish I could have some through the screen. ;;

[@rubygray7749]

Gav should have an "R" rating on his taste tests!

[@jshamby100]

Thought you were going to eat the whole cheese.

[@GavinWebber]

Me too! It was so yummy.

[@harpodjangorose9696]

Jeff H - I would’ve.

[@fishyphill5099]

i would, im fat and just love cheese. give me more.

[@fricky11111]

Gavin you wrap cheese like I wrap Christmas presents !

[@celestialsilvercupcake8651]

My first into to Camembert was through Miraculous Ladybug. There’s a character that loves the stuff. In the show, they make it seem super stinky and solid like a regular block of cheese. Needless to say, this video was not what I expected. But very fascinating! You make it sound and look so decedent!

[@blakethompson1683]

I started making a blue cheese like this and it ended up turning out almost exactly like this. The blue stuck strictly to the rind and didn’t add much flavor but the inside so was pastey like this and it was fantastic.

[@foramerica21]

I don't know how I got here, but I'm glad I did

[@tomhaile7232]

Great video, you should try your bloomy goat blue receipe with the raw milk

[@Koubiak]

Beautiful color on that milk

[@NationalCrafter]

Gosh, that looked absolutely fantastic. I've never had Camembert, but as you describe it, to me it sounds like a creamier more buttery Brie, which is an all time favorite cheese for me. Great videos Gav.

[@Glitchedd]

I just noticed you have two different eye colors, brown and blue. Unrelated to the video, but so awesome!

[@nyoombaku]

Glitchedd DAMN THATS SO COOL

[@kayrams1792]

If I can only join him. That cheese look delicious. Yummy

[@alistairclark6814]

Nothing better than a good runny cheese! Gorgeous!

[@YTIsRanByFeds]

Now THIS, This is also beautiful.

[@artthurman3446]

Over ripe? Haha! Purrfect! We have taken some "ooze" and herbed it for a day or less...WOW!

[@Frank.B.Crafts]

This is all that went through my head during the end of this video... C: Camembert, perhaps? O: Ah! We have Camembert, yessir. C: (suprised) You do! Excellent. O: Yessir. It's ah... it's a bit runny. C: Oh, I like it runny. O: Well,.. It's very runny, actually, sir. C: No matter. Fetch hither the fromage de la Belle France! Mmmwah! O: I...think it's a bit runnier than you'll like it, sir. C: I don't care how fucking runny it is. Hand it over with all speed. O: Oooooooooohhh........! (pause) C: What now? O: The cat's eaten it.

[@gigastrike2]

Just found this channel. I imagine the cheese shop sketch is a massive meme here.

[@joefranklin7345]

Oh man that looks perfect

[@nepotiums]

Looks so delicious.

[@BIackCadillac]

The white mold bloom is actually kinda pretty looking haha. I'm not even into making cheese but I just watch channels about stuff I don't do interesting. It's just free information that I can take in and learn something from I guess.

[@sniperwolfjs]

Cheers Gavin! Looks like some awesome cheese!

[@augustinetong128]

Wow... this Camembert is super oozy... Delicious!

[@captainvegas4823]

How To Make + Taste Test = heaven!

[@karenkusek686]

You are enjoying that so much....my mouth is watering...is this cheese similar to Limburger? I live on limburger cheese.

[@Glenfiddich101]

As a professional chef myself I am looking for a good cheese recipe to put on our cheese trolley 😋and your Camembert looks superb 😍👍 I also make my own oatcakes and various types of chutney which would go well with your cheese. I cannot wait to try it out Happy New Year to you and your family too 🍾🥳 Glen Fiddich 🥂 (1st January 2022)

[@tristinbulko6786]

Wow that looks good af

[@GDaddyTx]

That looks so delicious, save me some....

[@zeynepcelik2956]

Camembert, Roquefort and brie.. my babies 😍😍😍

[@alhachlibou3lam94]

انت مبدع يا أستاذ تحياتي لك من الجزائر

[@marcos.marques]

Have you ever tried to do a Serra Estrela cheese? It is a Portuguese cheese with the inside really creamy soft.

[@johnlord8337]

Definitely need to do the French top cut and spoon out the goo.

[@homebody0089]

HOW did I get from watching Dad Feels to this? I would like to make my own mozzarella one day. Thank you for your videos!

[@nicevers]

Mozzarella is one of the easiest most forgiving cheeses to make. I hope you have asbestos hands though.

[@avenderiel]

All roads end here, mate.

[@professionalidiots101]

I wasn't a fan of camembert, but I think that I will try again 😁

[@ashleypompom37]

hi! just wanted to say this is an amzing video! coming from someone who knows very little about cheese and less about making it, this was so interesting! tl;dr love the video :)

[@brigidlaffey7343]

Wow! Wow! Wow! Absolutely a~mazing, Gav! That’s the ‘ooze’ to go to heaven for. Hard to come by these days...unless you can buy the real McKoy - the French one. I could f e e l , & smell it as you cut into it. Yu_uum... // Incredibly fascinating to see the process - always wondered (not sure about that Table Salt though, Gav ;) ;). ) Well Done! Bravo bravissimo!

[@mason5069]

You’ve got incredible patience! I’d drink the milk 😂.

[@mikeryan3645]

I make your Camembert monthly. It is the only cheese I make that is consistently perfect every time. This video only makes me hate the fact that I can't purchase milk like this in Canada!

[@DangerZONEpixel]

The name of the process where you boil or expose objects to high temp water for a period of time to clean is called sterilise rather than sanitize.

[@tofty21]

That looks delicious!

[@amiteshwarsingh6099]

I am a french and born in normandy the birth place of the cheese tradionally camembert is eaten when its fully ripe and according to the tradition the cheese should be soft and pasty but not oozy

[@xandru8]

Gavin .... Gavin my good man .... I hate you ..... YOU MADE ME BUY 18L of raw cow milk ...... I mean its not expensive ..... and its a AMAZING PROCES and .... and .... and I LOOOOOOOOOOVEEEEEEE YOUUUUUUUUUUUUUUU, dude keep up the amazing cheese creation, I love cheese and to see how you made it and that I almost made it as well lol YOU ARE A AMAZING PERSON ( P.S. sorry for saying that I hate you lol it was more for comedic purposes hahaha)

[@TopRPDRvideos]

Looks incredible!

[@dc-k4868]

Although my first camembert was flat, it tasted very pleasant!

[@peglamphier4745]

I just made a camembert that was runny like that and I felt bad, thinking I'd screwed it up (though it tasted pretty delish). Thanks for reassuring me Gavin. I think we get confused by those firm grocery store cheeses that never go bad or really soften up.

[@at8]

Wow, that's truly amazing!

[@shortaybrown]

Nice job! Have some fresh bread and some fig jam with that.

[@alexander_richter]

amazing!

[@eliasneto773]

Amazing! I Will certainly try it! Greetings com Brazil!

[@AaronSpielman]

That looks so bloody tasty.

[@rimmersbryggeri]

Cold pressed? Did they freeze the cows before milking?

[@lonnieberg662]

Great video Gavin. With 4 of these wrapped up as you did. How long will they keep? I'm assuming you also keep them in the cold refrigerator while storing?? Thanks.

[@kangaroothumbs9223]

Hello, loving the cheese mate is it all right if my dog's hairs fell into the cheese as I was making it, is it still alright to eat? Thanks mate.

[@kangaroothumbs9223]

Yeah it should be fine, got a bit peckish and ate the lot! haha I just love CHEESE!!!

[@fishyphill5099]

its your dog mate you should know best, if its been in your house and its clean i dont see a problem but if its been in the wild ... well you know

[@kangaroothumbs9223]

@@fishyphill5099 Wish I listened sooner, I feel really sick and my dog is running all over the show.

[@fishyphill5099]

@@kangaroothumbs9223 put it down.

[@priitmolder6475]

a curd nerd salivating ASMR

[@gameloozer731]

What are those rigid mats you are using? I have been using Reed mats on cutting boards and those seem much more efficient :)

[@MsVladica]

If I had known this CV was going to lock us down, I would of bought the ingredient to make some cheese. ☹ ive always wanted to learn and make some. 👍

[@nomadlebowski]

wonderful video......but where can i buy all the additives and how do i make a 18 per cent saturated brine, and how can i control the humidity needed for maturation? answers would be greatly appreciated as this is my first time making cheese and so want to get started here in nz! thank you!

[@himalayanknight8]

Hello Gavin Sir, Due to lock down in my country I do not have any access to Penicillin Candidum. Can I make Camembert or Brie without Penicillin Candidum? I have some Penicillin Roqueforti for the blue cheese. Can I use that mold or is it a bad idea because it is not white mold. Please help me here.

[@MrCcfly]

i got starter colony from di-prox m 179 and by shop it was for this kinda cheese .so do i need to mix a bit of shop camembert in glass of milk to get penicilium and geotric molds or this will do ?

[@PeterBallW]

Nice! Where do you buy the ripening boxes?

[@ryuismyname]

Hey Gavin! Thank you for such great videos! Is Flora danica and mesophillic C101 the same? Thanks in advance :)

[@GavinWebber]

No