Petit Chilli Brie Taste Test - Blew My Mind!

[@azrobbins01]

I find this channel extremely entertaining, especially with the taste tests to let us know how the end result is. Adding a comparison to a mass produced variant is just icing on the cake! If you are specifically trying to duplicate a mass produced cheese, then it might be even more interesting to test your skills, since you are not trying to improve upon their cheese, but rather duplicate it. We might learn a lot from those experiments! Love your channel and I always look forward to the new videos! Please keep them coming!

[@SecretsTaken]

It’s his personality that pulls me in. I watch all his videos even though I personally hate cheese. It’s just not for me. His personality just makes these videos so fun to watch

[@AllDayBikes]

I'm not even that into cheese but your personality is infectious. Yours also looks better

[@kelbh]

your videos are so calming - thank you for sharing with us curd nerds! 😊

[@dc-k4868]

Great video, will give it a go later this year! Comparison videos are really interesting as I want to focus on cheeses that either I can't buy or are better than those I can. Thanks Gavin!

[@emanuelesteccato6125]

ciao..nn vedo l'ora di guardalo.grazie Gavin,ti seguo volentieri.

[@beautyfox6683]

Absolutely would love more comparison videos, I will still make my own, Great video. 👍

[@robertgeorgewerner]

I've enjoyed all the projects you've taken on and look forward to more.

[@RebeccaSouthernGale1965]

I’ve been hanging for this review and can’t wait to make this cheese. I love making your cheeses after you review them so I know what you suggest changing or would do differently. This looks simply perfect!!!

[@urouroniwa]

The squishiness is generally a function of the acidity of the paste before you salt and the ratio of rind area to volume. If you let it get a bit more acidic before you salt, it will drive the calcium out of the casein which will result in a softer paste as it ages. Similarly, if you make the cheese shorter, it will have a higher ratio of surface area to volume, which will allow the mold to produce ammonia faster. The combination of lower buffering capacity and higher concentration of ammonia results in a softer paste. Caldwell explains this very well in the bloomy rind chapter, so if you review that again, you should be able to get a good idea of how that works.

[@GavinWebber]

Thanks for the tip

[@David-ip7pg]

Is the book you're referring to "mastering artisan cheesemaking: the ultimate guide for home scale and market producers" by Gianaclis Caldwell?

[@urouroniwa]

@@David-ip7pg That's the one. If you only buy one book, that's the one you want to buy, IMHO. Basically every other book available has significant problems on the technical side of things. This is the only one I know of that isn't full of glaring errors. For some, it may be slightly intimidating, but it's the kind of book that you can read through many times and get more and more out of it.

[@David-ip7pg]

@@urouroniwa Thanks very much. It sounds like a book I'd enjoy reading.

[@heatherbrewington5362]

I did enjoy this style video. I don't make cheese, but I really do enjoy watching you make cheese.

[@iamcoolalot]

looks absolutely divine!

[@graypatriot1299]

love the format

[@curdnerd]

I've got mine still ripening! Can't wait to try mine now! Another week or two I reckon!

[@katiegeorge8531]

I’m so happy to see so many supportive comments :) this is the good side of the internet lol. I was just wondering, is it harmful to eat the mold on the outside of the cheese? Would that make you sick?

[@GavinWebber]

No, it is perfectly safe and adds to the flavour of this style of cheese.

[@WindWolfAlpha]

When I first saw the title I thought, 'Hey Gav, would you actually say the cheese... bleu... your mind?

[@GavinWebber]

Nice!

[@WindWolfAlpha]

@@GavinWebber Or would you say the flavor really... bloomed... on ya? lol

[@adamaxiak5109]

If it did cause an explosion, was there a lot of debrie? 😂

[@Julie-ev6vp]

I think yours looks way prettier than the store bought for sure! Id buy yours before the unicorn one. Much thicker and looks creamier. I bought a tomme cheese today at the store to try (ive never had it) and it tasted like gross mold-old gym socks🤢 wont be making that😂 this looks delish! Love chili peppers. Ill out this on my to try list for sure! I love how small it is. Thanks for the informative videos gavin🙂🙌

[@SwedishChef1977]

That looks superb! Good job mate! Yours looks at least 10 times more appetizing then the Unicorn brand in my humble opinion.

[@dwaynewladyka577]

That is a very tasty looking cheese. Cheers, Gavin!

[@mercilessjutsu]

I would like to see more videos like this.

[@jimduffy9773]

Love this style of video!

[@JesseJamesRTOFA]

Yes, more comparisons please :)

[@marisajames8158]

Would love more of your comparison videos.

[@drewrobinson9120]

Love the videos, and that chili brie looked amazing. Have you ever made Harzer/Handkäse type cheeses, acid curdled cheese that is pressed and aged?

[@Dave_______]

God damn, that's some good looking cheese.

[@TheIsland991]

Anyone else chuckle at "unicorn cheese"....hope it was the best unhomogenised raw unicorn milk?! 🤣🤣 Seriously though, always love the taste test videos and when Gav leans back and closes his eyes at that first taste, you know its a good one! As so one else has commented, adding a comparison to a commercial version is cool, worth doing for future taste test videos maybe? Keep up the great work Gav!

[@HBrooks]

cuts a wedge like a samurai... gav's cheese for the win

[@HotKooks]

'Chili' 😉👍 Looks tasty!

[@adamaxiak5109]

Hello Gavin, how are you curd nerd! Love the name of the title of this video and how your mind was blown 💥 Must have been a big explosion! Was there any “debrie”? 😂

[@MichaelJensenV]

What would you recommend serving with that cheese? Wondering if it would still pair well with fruit given the addition of the spiciness.

[@GavinWebber]

Dried fruit would be good and a sweet wine

[@darkart7176]

Another great stuff, thanks Gavin. Why dont you do invite your better half next time you do a tasting? I am sure you two would make a great team. And suuuuuuure you arent biased :)

[@GavinWebber]

Maybe one day!

[@adriansmith3825]

Gavin what cheese do you recommend I make in the climate of Cape Town, South Africa

[@hopechappell3629]

How about a Stilton cheese?

[@cheesehistory]

Wow, your brie looks amazing Gavin.

[@danaarvidson698]

Do you haveca cheese aging chart? Ie Cheese type. Ripening time Aging time

[@GavinWebber]

Sorry, these things are very specific to each recipe.

[@stolas2393]

there is a video from you where, I think, a cheese did not develop correctly and you end up making a grill cheese sandwich with it Cant remeber which one is it, any help? Great video btw . :)

[@Gorkilein]

What about your recipe book? I checked all books available on Germany and they basically are all just crap. I therfore bought the same book you're referring to here because that was one of the few books that seemed to be a good choice on this topic. And after looking into it I kept it instead sending it back. But until now I couldn't find a good book focused on recipes for well known cheeses like Edammer and so on.

[@CHOPPERBLAZE1717]

Mmmmm. I'm on a mission to find chili Brie.

[@djpanther9621]

I'm going have to put all these reactions together in some sort of homage/mashup video one of these days, it's begging to be done!!

[@GavinWebber]

Please do

[@DjBuRnOuTx]

Isn't a brie supposed to be a soft and creamy cheese? Your attempt at it looks more like a cheddar with chili pepper flakes than a classic brie. Keep up the good work tho, I watch a lot of your videos and it's the first cheese that you made that doesn't really look like the real deal.

[@onelostghost]

Cheese 🧀

[@sadiyemamboury8174]

Comparisons are very helpful and helps a great deal. Would love it if you continue the series

[@Alan-xb5he]

Oz sent me

[@Stealthpaw1]

I feel dirty watching taste tests of cheese I didn't watch you make. This feels wrong.