Marbled Cheddar Taste Test

At six months old, this Marbled Cheddar was spot on for flavour at this age. Help fund the next video by pledging your support at Patreon; / greeningofgavin or my channel membership; / @gavinwebber
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I recommend our Hard cheese kit with which to make Cheddar Cheese at www.littlegreenworkshops.com....
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[@fugithegreat]

I have never wanted to be present at a cheese tasting so much as for this one. Well done!

[@johnlord8337]

Time to make a double flavor marbled cheddar. Some cheddar with basil, another with sage or such. Mini press each curds into 1-2 days pressing. Then remove both, cut up, and redistribute together into a single mold. Two color cheddar, and two flavor marbled.

[@Tidgey]

I'm so happy i found this channel.. Ive been binge watching all the cheese making videos with the tastes tests haha.. I love the work. Amazing job.

[@captainvegas4823]

I live for these taste tests! It looks delicious!

[@shonitagarcia3222]

Oh! I've been waiting to see how well the marbled cheddar turned out! Great share! So awesome!

[@SavyIsARawr]

yes!! truly living your best life, keep up the great content!!! I love it!!!

[@cyndiharrington1751]

You are my inspiration as a curd Nerd

[@GH-ph2eq]

Gorgeous marbling. Well done.

[@crb2222]

Great result! Beautiful cheese 😁

[@pcharliep61]

Looks good Gavin, Cheddar is always a winner and having it look a little different adds a new dimension.

[@ItsJamminJess]

‘Good day curd nerds’ This is probably my 22nd video now and I’ve only stumbled upon this channel last night. I don’t even eat cheese, but your intro had me laughing out loud. I will forever love ‘curd nerds’ 😂 Thank you for making my day

[@GavinWebber]

You're welcome!

[@DeepSouthTexas]

Beautiful cheese. Thanks. 🤠

[@pedrohenriquesoutogueiros1449]

Your channel is great!

[@nottiredofwinning3736]

Well done!

[@PacoRobbins]

Can you imagine how hard this guy flexes on people at the supermarket. "Oh, I see you're buying some Sargento, that's cute. I've got homemade aged cheddar at my place."

[@scottyplug]

Who in the world would thumb this down? Looks fantastic and I am sooo doing this!

[@carlsaganbobross]

I love the sexy background music

[@ehseahla]

and we love that sexy man in the foreground

[@venom4789]

so i always wanted to try making cheese at home, what is a good video for me to start with, love the videos and thanks.

[@jshamby100]

Great looking cheese!

[@dwaynewladyka577]

What an impressive looking cheese. Cheers Gavin.

[@jhayneartoflife6830]

Delicious!😉

[@michellecollie774]

A little bit more is not enough for cheese lovers :)

[@robertdingbee2597]

real cheese master

[@Delenter]

Mmmm that looks like it's good.

[@macadameane]

What is your favorite cheese, Gavin? And the favorite one you've managed to make? My Havarti is about finished, and I just made Camembert about 5 days ago. Looking forward to that!

[@Brittsgotit]

"Let me get a bit of paper towels." *grabs 17 paper towels*

[@DaveTugwell]

if you think thats 17 you need your eyes examined

[@Keithjustkeithwastaken]

@@DaveTugwell you sure showed her for using an exaggeration

[@rattlesnakz9716]

@@Keithjustkeithwastaken haha

[@tomhaile7232]

awesome, i guess colby jack is next. keep up the great work

[@johnlord8337]

Need to get some of those micro pore grocery bags that allow outbreathing and whey leakage drying up, but doesnt alliow inbreathing. Kind of like GoreTex fabric or tyvek house wrapping (0.1 - 0.4 micron pores). Same fabric can match highest water filters removing micron viruses.

[@adamlee3772]

I might not have found the video, or perhaps you might not have made one, but did you age the marbled cheddar to vintage like you did the regular cheddar? It does look awesome though, I think I’d always make cheddar marbled as it’s quite a novel looking cheese.

[@nathanmoss8481]

this was on my birthday!

[@samolds3669]

Cheese and jazz flute. Does it get any better than that?

[@Kavukamari]

I think it would be immensely interesting to have a marbled cheese where the flavors are different for both colors

[@bennichols8113]

I have a challenge for you. Make cheese on a grill outside...

[@davidinwang3967]

Okay I have a question. Is it procedure for cheddar cheese to be packed in this manner or can I just leave it open in a cave or use a plastic cave?

[@pacmanzz]

so what do you do with the cheese now? do you parcel it off to friends/family... or do you store it in a specialized refridgerator so it lasts without molding? i dont imagine u eat ALL that cheese within a given short time span, i only say that of course thinking it would be very overwhelming on ones body

[@jakec3787]

I could easily eat that whole thing after 2 days of binge eating during a Netflix series.

[@Gorkilein]

You should call it "Cheddar Mc. Gavin" and sell it.

[@sleepyzzz5259]

Hey Gavin, Can I use yogurt to make thermophilic culture and buttermilk to make mesophilic culture? Thanks in advance! Your videos are great.

[@urouroniwa]

I'm not Gavin, but I can answer your question, because I've done it :-) Yes you can. One caveat is that yogurt is made with a variety of different cultures. Some yogurts (for example Caspian Sea style) actually use a mesophilic culture. Choose a yogurt that has a firm curd, not one that is semi-liquid. The other caveat is that some yogurt does not include live cultures. Easiest way to tell is to make yogurt from it (warm 500 ml of milk to 42 degrees C, add a spoonful of yogurt, put it in a sanitised thermos, wait 8 hours). You can also go to the manufacturer's web site to try to find out what cultures they are using. I live in Japan and I use a popular yogurt called "Bulgaria": it uses only lactobacillus bulgaricus and streptococcus thermophilus -- both very common strains for cheese making. Also beware that some buttermilk may not be live. Again, it's easy to test. Put milk in a sanitised container (a canning jar is good) and let it sit for 12-24 hours at room temperature. It should turn into delicious yogurt (in this case usually semi-liquid). When using yogurt or buttermilk, it's important that the culture is not contaminated. Always start using a *new*, *fresh*, *just opened* container of yogurt/buttermilk. Remember you are *breeding* the bacteria and multiplying them. If baddies get in, then you will be multiplying them too!!! For the yogurt, make sure to sanitise the spoon you are using to scoop it out. I tend to use about 30 grams. You can make a "mother culture" if you understand how to keep a sterile environment. When making yogurt for a mother culture, I use spring loaded glass jars and sterilise them in a canner. I make the yogurt at 50 C and hold it in a water bath in a picnic cooler for 8 hours (you may have to exchange some of the water to keep the temperature). Then I store it in the fridge. It will keep well for up to a month. For buttermilk culture, there isn't much you can do, so I again sterilise the jars and hold the milk at room temperature for 24 hours. *This will not keep for extended times*, so use it as soon as possible. You can then sterilise an ice cube tray (I use iodophor, but a bleach solution, or best is Star San) and fill it with the yogurt made from either the thermophilic or mesophilic cultures. Cover it with cling film and freeze it. Transfer to a *new* freezer bag once the are frozen. You can then take 2 or 3 of these cubes and use them to start a new 500 ml jar of yogurt/buttermilk yogurt. Again, when using these home made yogurts, use only *new*, *fresh*, *just opened* container (so, yes, you have to make a pint of yogurt the day before you make cheese -- every time). I have experimented with saving whey from the cheesemaking session and it *does* work if you are making cheese every single day. It does *not* work if you let the whey sit for 2 weeks. Apparently not enough food for the bacteria to stay alive for that amount of time.

[@sleepyzzz5259]

@@urouroniwa Very very interesting. Thank you!

[@Penfold8]

Next you should try making Jumi cheese.

[@bwayne40004]

Very handsome color and appearance. I watched the making video just last week.

[@reconciliation8491]

Whey to go! I think the whey moisture caused the mold growth, Maybe a slight more cheese 🧀 dry time before vacuum sealing the bag.

[@GavinWebber]

That could be a factor, however, I do believe the seal was compromised.

[@shanehurenkamp50]

If only they could have invented Smell o Vision for us to enjoy the smell

[@roundthewldin3clicks]

Is it possible to make a cheese that tastes like a cheddar but acts like a brie meaning it looks like a brie would but tastes like a cheddar

[@urouroniwa]

No. Brie cheese gets runny like that because the pH goes up. In other words, as it is ageing it gets less acidic. This is due to the production of ammonia by the white mould. Cheddar, on the other hand, is a fairly acidic cheese. The difference in the acid levels changes the flavour profile completely. It's not just that one is more acidic than the other, it's that the different acid level change the way the proteins and fats are broken down and so the flavours that are produced are completely different. It is one of the most amazing thing about cheese making. A very, very small difference in technique produces a *completely different* cheese.

[@roundthewldin3clicks]

thank you I didnt know that

[@eliassarabia6545]

What if this guy becomes Lactose intolerant😂

[@GavinWebber]

Then I'll make lactose free cheese. I have a few videos coming up about that specific topic

[@timesmight3922]

Hi Mr Gavin ... just a question .. the mesopholic cultures and other cultures you use are they vegetarian friendly sir ? And the liquid Rennet is that microbial enzyme fennel or animal derived .. I'm a strict vegetarian.. so just wanted to know .. Thanks for all your videos . Very entertaining , educative and inspiring . 👍👍👍

[@PossiblyAnIrishGuy]

GUDAY CUHD NUHDS

[@isabelmoulton1429]

HAHAHAHAHAHAHA