Making Truffle Cheese (Outcome not as expected)

Recipe correction. The quantity of milk is 2 gal/ 7.6 L.
This cheese was made using the fake camembert recipe that I have used successfully many times in the past. However, although this cheese tasted amazing, it did not turn out as planned or as expected. Final thoughts and taste test included.
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[@GavinWebber]

Have you ever tried truffle in cheese? What did you think of the taste?

[@thewrenchreviews9986]

I have had truffles in a cheese. There is a local company here in Manitoba, Canada..Bothwell by name that produces a cheese with truffles. Its a monterey jack style cheese, and the addition of the truffles takes it to a whole new level. The earthiness of the truffles pairs exceptionally with the cheese. I really enjoy it.

[@roachdoggjr3529]

Truffle and cheese killed my mom.

[@bronwynneanderson770]

Hi I made truffle cheese this year. Was absolutely divine and grew the white coating.

[@11ozzielover]

I can honestly say trying truffle in cheese has made me ascend to a higher plane of existence. I never knew something as delicious as that could exist

[@moniquem783]

I saw a truffle brie at Coles just after you’d been talking about truffles so I picked it up to give it a try. Couldn’t taste anything other than a pretty standard brie. Ripped off! If I see a different brand I’ll try it as surely it will be better than that nothingness.

[@virginiabrennan9534]

I get so much serotonin whenever you so genuinely enjoy eating a cheese you made

[@GaudiaCertaminisGaming]

From the build up I was expecting Gavin to leave the kitchen in an ambulance. Great job.

[@MrKenenglish1]

Hi Gav just a bit of info that may have some influence on your truffle cheese. All wild fungi live in a ultra competitive environment and to flourish/compete in this environment they require the skill to dominate (the strongest wins) in the said environment and one of their main armaments is the ability to produce very strong antifungals against other fungi/molds who try to compete against them. I suspect these very strong wild antifungals in the truffle have had an effect on your introduced (pedigree) weaker competitive cheese making molds. The above is the reason why you generally only ever see one variety of fungi growing on a tree.

[@thebestofthebestmusicmix4601]

I haven't used moulds yet but I will be now only using one at a time. At least on first 5 attempts. I have a few ideas of my own I will share when I am doing it I hope I can make a few videos myself and experiment after solid study of all moulds and strengths also capabilities and impact on dairy.. i love watching you're videos. I am a new found curd nerd and i trust in the science. Thank you for sharing with us. I much appreciate it. Warmest wishes. Tanya martin.

[@michaeljones1715]

I let my soft cheese mature for a couple a week before slicing it open and grating a really fine truffle layer over one half. Placed the two halves back together and re wrapped a d allowed it to mature for two weeks. This gave the cut join time to heal and the truffle taste and aroma time to permeat. Was lovely. Truffles can be frozen for a few months if you don't have an immediate need.

[@vapegod3659]

This video is going to blow up in views I bet, Truffle is such a hot word and the fact that gavin made it GREAT on the First try takes the cake.

[@Xenusgod]

Your content is always wholesome and lovely. Thank you Mr. Webber for being you ✨❤️

[@GavinWebber]

So nice of you

[@colbo1001]

Ah I love this channel so much. Thank you for your content Mr Webber. Keep doing what you're doing

[@krusher9939]

One of the few things I'm looking forward to in retirement is making cheese from home like Mr.Webber 👍

[@fincarosa6767]

Thata my new hobby whilst retired in the Caribbean!! Getting a cow, goat or sheep is what I'm looking forward to.

[@asmolbean9300]

Start now :)

[@asmolbean9300]

@@fincarosa6767 might be hard to make and keep the European style cheeses in the tropics tho :(

[@floravola]

I've actually been to a truffle seller in my town, asking for his advice on making truffle cheese. He said shaving truffles would probably be the best, though it is a fungus so I should eat it fresh or not wait too long. I got a condiment with has salt, truffle powder and mushroom powder, I made cheese with it and I'll see how it taste. I tried making cheese with truffle salt but it doesn't taste that good, I also made it with truffle oil but it looks like it would taste more oily than anything. For your mold not growing, I suspect it's because the truffle colonized the entire cheese, it is a mold after all.

[@nickloos589]

Had the same thoughts: the truffle mold outcompeting P candidum, or producing anti-microbials against other organisms, or something else living organisms do to outcompete

[@DanMK87]

I think I am missing something, aren't truffles a fungus?

[@wies18]

few months ago I made a gouda style gouge cheese with truffle and honey it was delicious. Thank you for sharing your recipe Gavin! I will definitely give this cheese recipe a try.

[@Gorkilein]

Mushrooms have antibacterial and antifungal properties, so if you used fresh truffle (not heated) if might have been so much, that it inhibited the growth of your mold, which is also a fungy. I would try heating the cubes shortly in a little in a bit olive oil before using it.

[@Menolly1233]

I may not ever get to make cheese, but ever since your mozza recipe I've loved the channel. And its better when you enjoy the work you've done

[@GavinWebber]

Glad you enjoy it!

[@Luvmygoats]

This looks delicious. With u being so excited about the flavor makes me want to try this for sure. The cheese looked perfectly 🥰 yummy.

[@megandeath9032]

TBH I watch more for watching Gav enjoy cheese rather than the cheese making content. Looks yum.

[@Blxz]

Great video Gavin. Glad the truffled cheese turned out well and more than happy to send through some more next season if you feel the urge to experiment again.

[@GavinWebber]

Thanks again Shane!

[@pipr5070]

I’d love to see a cheddar with truffles mixed throughout it. 😋 yum

[@pipr5070]

You are in absolute cheese heaven during your taste test

[@fincarosa6767]

Thus look amazing!! I must try this sometime!! Hope Kim is doing better!! 🙏🏽 I made a mint and camomile farmhouse Cheddar last week that smells divine!! 😋 looking forward to it and the drunken farmhouse Cheddar,that I made for Christmas!!

[@dack4545]

That cheeses 🧀 looks majic Gav I bought the 165mm cheese mold with follower of you guys last Saturday the 5th can't wait for it to get over here in W.A 👍

[@jasonluke6364]

Dont think i've ever seen you so excited after tasting a cheese Gavin

[@jaylenddavenport4138]

Been watching for years love the videos :)

[@Speaktruthalways23]

We’ve made it, love it and some just can’t even come to terms with the smell…more for me🤣 We have a cheese business going. 🇨🇦

[@joeyhardin1288]

Thank you sir. God Bless and stay safe.

[@seloyneyrinck-duncan3316]

I love how much Gav loves this cheese 🧀

[@benos4x4adventures49]

wow...looks delicious. Cheese takes along time to creat and make.

[@rick-c993]

I absolutely love your videos. I can't wait to retire and make cheese at home 😂

[@GavinWebber]

Why wait?

[@dukeshaver199]

Another awesome video thank you brother.

[@curdnerd]

Hey Gavin. I just stumbled across this video today (I don't know how I missed it!). I was unaware that you had already tried this! I attempted my version independently of yours back in July this year, so it would seem great minds think alike!

[@GavinWebber]

Yes, it struck me as strange when we were conversing about your version the other day.

[@iamcoolalot]

hey man, as long as it tastes good - i call that a success!

[@GavinWebber]

You got that right!

[@brandon9568]

You’re the man Gavin!

[@INPOWERS]

Possible the reason for no mould could be that the ripping box did not have enough air space as you suggested, Should have used two boxes.

[@GavinWebber]

That's what I reckon as well in the final thoughts section.

[@TheIsland991]

That was my first thought looking at the ripening box and 4 cheeses. Lack of air to breath and grow.

[@anonymousperson8998]

This looks delicious!

[@SYLVESTRIVS]

2 years following u. King regards from BRAZIL 💚💛💙👊

[@GlaciusTS]

What are your thoughts on making spreadable cheese? You did singles. Spreadable cheese is great for cheesesteak sandwiches. In Canada we have Cheese Whiz that incorporates real cheese and isn’t completely fake like it is in some places. Would be nice to see some good cheese sauces and such that’d go well on a cheesesteak.

[@zarbinks192]

Good day to you too sir

[@angelawat98]

Hello, can you make something like dairylee cheese triangle spread? Or recommend a cheese similar in taste and texture? Thanks 😊

[@GavinWebber]

Try my French cream cheese recipe. You will be pleasantly surprised

[@RealWunderBanana]

Do you think that it is possible that there was some form of mold still on the truffle even after being washed that was fighting with the penicillium candidum?

[@RealWunderBanana]

Now that I thought about it, the over crowding in the ripening box probably could’ve effected it. Maybe the cheeses weren’t getting enough oxygen.

[@ericbeeman8717]

I can bet that truffle cheese is amazing

[@DRTMaverick]

Truffled Cheese is my favorite cheese!

[@atlantia]

I've tried truffles several times and they are not for me, so why is my mouth watering right now?

[@eyelidz3561]

Where did you get your curd cutter?

[@valerieengel7854]

I’ve not done stabilized paste yet. Is it okay if the cream is ultra pasteurized?

[@GavinWebber]

Hi Valerie, not sure, I haven't used it, but as long as the milk is good quality it shoud be okay

[@Urizen156]

What if you put ash on the cheese to lower the pH of the surface while it ages? And yes, you're right probably needed more air flow.

[@GavinWebber]

Yes that would work

[@Funpants94]

What temperature is your home when you have these draining without weight? I think my home may be too cold for this method and the curds will firm up too much.

[@GavinWebber]

About 18C

[@nowymail]

How did people made cheese before accurate thermometers existed, or clean cultures of bacteria, and mold were obtainable?

[@GaudiaCertaminisGaming]

I've seen videos of people making cheese the 'old fashioned' way. Basically you gauge temperatures using your finger, and you don’t have to add cultures to unpasteurised milk, just add rennet to solidify it, then press put the moisture. Cheese will pretty much make itself if you let it.

[@floravola]

Raw milk has all the bacteria needed to make cheese, both mesophilic and thermophilic. Thermometer doesn't really matter that much, you can make cheese form curd even at room temperature, it's just that it would take longer than if it was at the ideal temperature of the lactic bacteria.

[@EricMilewski]

7.6l does not equal 1 gallon of milk, or are we talking some strange type of gallon ? ;)

[@GavinWebber]

that would be 2 gal. My bad

[@sonrisefamilyfarm8572]

Ah! I was thinking ......is this an Aussie gallon or something?!! Haha!

[@georgepretnick4460]

It's a new cheese! Name it Webbershire.

[@Losttoanyreason]

YT been hiding your videos from me. First in over a month maybe two. Truffleicious cheese this time, 👍

[@GavinWebber]

I've been out of action for a few weeks, so no videos other than livestreams

[@Nobert594]

Cheese yum

[@Letsgetitdone]

7.6 liter of milk?

[@GavinWebber]

2 gal, my mistake

[@adeadcrab]

good onya Gav

[@bap_BABY]

치즈 맛있겠다ㅠㅠ👍

[@notaturtle561]

Cookies and cream cheese?

[@hgvnovice2011]

Wonder if cbd and thc cheese would work I bet it would be nice 😁

[@ruhmuhaccer864]

My god, such beauty, such elegance.Such a seductive exterior. I would devour the entirity. The cheese looks all right aswell.

[@johnmirbach2338]

😎👍👌✌🖖😁

[@charlesdavis9937]

Truffles are expensive.

[@GavinWebber]

Yes they are. I was lucky that it was a gift.

[@charlesdavis9937]

@@GavinWebber free is always good