Pecorino Romano Taste Test

[@Kbenzito]

People like you and channels like yours are the reasons I return to youtube every day. Keep up the great work!

[@backpackmatt]

Agreed!

[@randywaterbury9893]

I think Gavin does an excellent job of showing how to make cheeses at home, he does a very good job with the dairy science. That is from a person that knows his dairy science since I have over 25 years of manufacturing experience in the dairy field (ice cream)

[@stevebenz758]

Looks great! Gavin, you just inspired me to break open my 12 month old parmesan! WOW it is CRAZY GOOD! Nutty, creamy and tangy. Hard and flakey. DELICIOUS!

[@gypsyjustgypsy]

You know you're a curd nerd when you see a taste test and fully remember the making of video. Well done, Gav. Looks great!

[@Sn0Pr024]

Incredibly envious watching this video! I could imagine the grainy salt crystals as you described it. Excellent job!

[@happy2010-g3o]

I love this channel! It's so wholesome!!

[@theclumsycookingmexican6934]

In the whole KZbin, there's only one channel whose instructions I would follow 100% as presented: your channel

[@GavinWebber]

You are so kind, thank you

[@theclumsycookingmexican6934]

@@GavinWebber thank you for making great videos, you're the authentic curd nerd!

[@elizabethshaw734]

It is also wonderful like parmesan with honey and home toasted walnuts alongside plain crostini with olive oil baked in the oven.

[@patrickcissna9851]

One of the best channels on KZbin.

[@GavinWebber]

Thanks Patrick!

[@tasteful_trash4773]

@@GavinWebber Hello there

[@digypsy5704]

Looks great Gavin, I just tried my drunken cheese and both were delicious. I soaked one in the Crimson Cabernet and the other in a white muscat. The muscat one formed like a salt crust on it but was fine. The Cabernet one was delicious. Thank you for all your help. Dianne

[@DepartedKnight]

Smells so good you attracted some company @5:21 Another great video, keep up the good work!

[@Little_Muscle_mummy]

From the beef that’s going on KZbin a the moment with the beauty community and drama channels your channel is a very pleasant change and I love watching your videos , your Chanel is so pure and has no negativity it’s just about cheese and cheese making absolutely brilliant.

[@GavinWebber]

Thank you!

[@Little_Muscle_mummy]

You’re welcome

[@carolavant3778]

I'd love to have some of that for my home made ravioli, Gavin! I'd invite you and Kim to dinner!

[@tommysinss]

Mate loving these! Jeez might have to get into cheese making myself. You seem like a top Aussie bloke also

[@jshamby100]

Now I am hungry. Just listening to the description of the taste has me ready to track down some sheeps milk and make this. Tough to wait a year on it but I am sure it was worth the wait.

[@GavinWebber]

It definitely is Jeff. Worth the wait that is.

[@lloydbuckler4643]

how did you post this 2 days ago when it only got posted today

[@jshamby100]

@@lloydbuckler4643 I am a Pateron supportor and also Support through KZbin. So get all the new videos 2 days prior to general release. Either one will get you early release of the videos.

[@goodluck3290]

Wish I could taste it! Looks delightful

[@movinon04]

i remember watching you make this one-- and im so glad it turned out great- many blessings,,,Glo

[@captainvegas4823]

I wake up and see a new Gavin taste test video. Life is good!

[@SincerityJ]

I googled this style cheese that I just bought from Coles. (Was looking for a sheep or goat cheese as they're A2 casein.) One small bite tasted SO salty I couldn't eat anymore of it. Looked at the back label, Sodium 1,800 mg/100 gms!! My regular cheddar cheese is 651mg/100 gms.

[@GavinWebber]

that's very salty. Mine, not so much

[@PilotMcbride]

My absolutely favourite Italian cheese, very hard to get authentic, but when you can, it is brilliant. By your reaction, you nailed it!! (ya mongrel, 😂😂) Well done 🍺🍺 🍷🍷

[@gedionsamuel2256]

Absolutely delicious cheese with the most horrendous smell 😁. I wish there was a way to minimize the smell in the taste, my family won’t go near it.

[@PilotMcbride]

@@gedionsamuel2256 🤣🤣🤣. Nooooo….. The aroma is part of its character. I love it and will head straight for the source. And my roots are purely boring old Scottish/Anglo Saxon. And I’ll never forgive our Italian brothers and sisters for keeping their secret for so long, 🤣🤣🤣. Not only for their cheeses, but pizzas and pasta as well! 🤣🤣. I’m in my mid 60s and was brought up on pommy tucker. What a difference getting a job after school and mixing with those of different roots made, particularly the Italians and Chinese. Thanks for the comment, and keep enjoying the gift from Italy my friend. 👋👋👋

[@THEOZZYFUL]

That is a beautiful cheese, I would immediatly be making a spagetti carbobara if it was mine. I can't wait to see the finished Leerdammer.

[@etherdog]

Great one, Gav! A recipe well executed can well bring a tear to one's eye. Did you put the suggested link to Alex French Guy Cooking his Cacio e' Pepe or was that done by KZbin? Alex has a great channel.

[@GavinWebber]

I added in his video because a few days before my taste test he posted his, so I thought it would be good value to share his wonderful recipe

[@dwaynewladyka577]

That cheese looks fantastic. It would be great over pasta, with spinach. Cheers, Gavin!

[@Eec2023]

Brilliantly done.

[@beentheredonethat8387]

I love your videos, they are so relaxing

[@backpackmatt]

Pecorino Romano: What an exciting cheese to taste test! :)

[@richardbidinger2577]

You could tell it was hard. It sounded like you put a brick down on the cutting board. I have a question. Now, I've been in places that make cheese on a large scale before, and the smell can be quite pungent at times. When you're making cheese at home, is the smell really noticeable, or is it fairly mild because you're only making small batches? I'm looking into getting some cheese making supplies myself and don't want to annoy any of my neighbors, seeing as we all share a common ventilation system, and I live on the bottom floor. Btw, your videos are always great, and I always look forward to the new ones.

[@WillPellKB926]

I want to try that cheese! Growing up, my siblings and I would always call Romano cheese Stinky feet cheese. We would pass it around with the grater. Keep up the good work!

[@ryandlion6961]

Lol that's exactly what I'd call blue cheese when I was younger!

[@donlivingston4118]

how long was it aged in your cheese cave before you vacuum bagged it?

[@mcastanedajones]

Excelente question, I also want to know. I hope he answer you.

[@trigger796]

I made Cacio e Pepe today, and now I want more haha

[@JamiroquailX]

I love my pecorino, im eating my favourite right now. You should try their truffle variation, Pecorino Moliterno Monna Lisa. It has a very strong flavour profile, very nutty but creamy.

[@TheEzlau]

When i get all of my ingredients i will use raw milk when i make all of my cheeses...

[@alialhilali9862]

Do you think using lamb rennet would make a difference?

[@chairmanmeow3693]

Best cheese there is period!!!!

[@alexvikendi1768]

It's my favorite cheese (pecorino pepetto) black pepper. Can eat the whole thing in 2 weeks.

[@kk2ak14]

Always good!

[@pauljay2305]

Locatelli- # 1 all time best Pecorino Romano

[@aussievaliant4949]

I can't believe it took 4:37 till you tried it :-)

[@tomhaile7232]

Amazing

[@elizabethshaw734]

A raw milk pecorino gets almost into Dirty Feet territory but it is amazingly complex and you got to make some pasta cacio Pepe!

[@greatleader4841]

somehow i landed on someone taste testing cheese...where has my life gone.

[@doodbool3719]

still waiting for parmesan taste test

[@Boboexplosion]

he did it not too long ago if i remember right

[@nottiredofwinning3736]

My favorite cheese

[@PavPip]

How long can you keep it in the fridge please?

[@GavinWebber]

Depends. If vacuum packed, it will last for years.

[@ricardoyep4188]

Is the best cheseese to make Alfredo souce. 📃🖌️

[@franciscozahradnik8040]

I am eating pecorino while watching. Aged italian, I dressed it with oregano, pepper, pepperoncini and olive oil to kill the sheep adour.

[@pelicanvocalsnew]

Dont mean to rain on your parade but this is not pec romano because to make real pec romano the goats milk has to ne sourced from a goat that was herd in either Sardinia Lazio or Tuskany other wise you just have pecarino which means made from goat milk but great job looks like a tasty cheese well done

[@GavinWebber]

I don't mean to rain on your parade, but get your facts correct. Does Pecorino not mean sheep in Italian?

[@pelicanvocalsnew]

@@GavinWebber it does yes my mistake but hey i lose with grace your cheese is pecorino but not romano have a nice day

[@elizabethshaw734]

That is worth 25 US dollars per pound.

[@ecliptix1]

Time to make some cacio e pepe

[@Crowbars2]

Why didn't you break/split the cheese up? The way that "wheel broken" Italian cheese guy on youtube does it.

[@jon2xu]

At the moment my store only sell the stinky, over processed, saturated wedge packaged cheese. I have had better people romono. It was less stinky but more salty. Like with parmersaun the are different grades. They are still real though.

[@anton.p]

Please don't get me wrong. A wheel of cheese doesn't look attractive. I often buy Pecorino Romano, but visually, I would never buy this one (I'm from Italy). It probably tastes and smells better than it looks.

[@henrikjrgensen5958]

Wrap it in bacon and lightly sear it on a grill!

[@Rosk03]

Salut Gavin!

[@elisabethserrano8264]

I love you Teeshirt

[@elreyescorpion1988]

hello gavin webber.soy español.me gustaria that you will pass me some prescription.del gouda.y parmesano.paso a paso.gracias greetings good vidios.

[@chotenque6877]

Carbonara cheese!

[@lanvallbear1322]

Cute shirt

[@pino_t0412]

Uhmmm.... Pecorino Romano produced in Australia. Wow

[@johnlord8337]

You need to get some Prepper training in how to baton a knife through wood, making firewood, but also batoning a knife through your hard cheese for edible slices.

[@Ilpoetadellanotte]

Hi,your channel is wonderfull,but Sorry...i’m from Rome and this isn’t the authentic Pecorino Romano d.o.p. ...Real pecorino Romano is like a stone,and i think the cheese u tasted is to “young” and “creamie”.If u want i send u the real Pecorino Romano d.o.p. Have a good day 👌🏻🌈

[@abdilrahmanf1311]

Does Pecorino Romano pair well with Parmigiano Reggiano as a garnish on top of Eggplant Involtini? Because I wanna make it and wanted to know if it works coz I like Parm but never had Pecorino.