Smoke Flavoured Gouda Taste Test

[@bheppes]

@WEARETHEFALLENMUSIC: Simpsons wasn't the first with that phrase. It was Crocodile Dundee, for us old-timers who did it in 1986.

[@5tfamilyfarm418]

My husband and I were able to cold smoke cheese by lighting our smoker and getting the chips smoking, then shutting the heat off and just letting the cheese sit in the smoke for about an hour. Turned out well!

[@bdavis1193]

i would love to see a hoop cheese video. If you have never heard of it, it was a popular cheese for the south east USA. They are normally waxed with red or black wax. I have yet to see a video on how to make it. Love your videos bud!

[@Finwolven]

If you were to smoke a cheese with a traditional smoker (cold smoke), would you smoke the curd or smoke the pressed cheese (and at what point in aging)?

[@fordfreak9456]

for me I spread it on sourdough slices w a slice of tomato

[@DRTMaverick]

Gavin you should try smoking the cheese in a smoker- I've done it a few times and it's delicious. Better than adding liquid smoke.

[@wexportus]

Look at that subtle off-yellow coloring. The tasteful thickness of it. Oh my God, it even has holes

[@vasobg12]

I think adding some cumin seeds to this recipe will make it better...

[@Scerttle]

Hi Gavin. I just came across your channel a couple of weeks ago for the first time. Just wanted to say your most recent videos are amazing and it's really interesting to watch your early videos and see how you've improved in style over time. That said, your first videos were still really good and worth watching :) Oh, also, I'll be taking a crack at making cheese on my next holiday, thanks for the info!

[@nohandle62]

Watched a Dutch thing about cheese. Over there they pronounced gouda as how-duh.

[@ahikernamedgq]

A lot of smoked cheese we buy in the US is really smoke flavored. And, some of it's really good. Glad yours turned out well, sir! Thanks for the video.

[@nachtdiertje1972]

As a dutch origin, I would let it age for over a year, so it becomes an old salty, tasteful cheese. This is also because I like the old cheeses, especially the one with saltgrains developed in it. By the way, good pronunciation of the name Gouda, it almost sounds dutch ;-), now you only have to soften the G.

[@MisterCOM]

you gouda looks to soft (; also here is a recipe since i am dutch 1. slice the cheese 2. place the slice of cheese on slice of brown german type bread (hard crust soft inside ) 3. eat it as breakfast

[@whatislifewithoutchillisauce]

that's a great recipe

[@MisterCOM]

***** i know i can also give some serving tips You can also add a slice of shoulder ham or spread a bit of badjak sambal and now you might think sambal that isnt dutch at all but then you would be kind of wrong and kind of right at the same time also the name for this in dutch is Broodje kaas Broodje kaas met ham Broodje kaas met sambal

[@bluerat2781]

Tbh I don't think i could wait months just to eat my cheese I don't know how you guys do it xD

[@chaow9812]

Aw cute rat :)

[@bruceneely4859]

@Bluerat27 Simple. Just make 2 cheeses at a time, one fresh cheese you can eat that day, and one to age. There's plenty of time spent waiting in the cheese-making process, so easy enough to double up.

[@CC-tn7rm]

Mmm cheese, great video as always Gavin. 👍

[@THEOZZYFUL]

I am dutch and I would love to see you do a Leerdammer cheese.

[@GavinWebber]

I have Leerdammer in post production now. It will be released this week!

[@abc-coleaks-info3180]

@@GavinWebber Loving your channel and catching up from beginning: What if you were add the smoke flavoring to the brine (since its smoked water) just adjust the salt?

[@SilentReflection101]

That's one sexy cheese.

[@Telukin]

Keeping up a good Aussie tradition! Dave from EEVBlog has this: kzbin.info/www/bejne/sJWvdoGEnbZ4gJY

[@GavinWebber]

Now that's a knife!

[@bluesteelninja]

Can you say fondue party OOHhhhhhYaaaaaaaa :)

[@royallan3717]

Hi Gavin , I asked the question about liquid smoke on another video you did, you didn’t reply to me. My question if you could reply is… adding smoke in liquid water before pressing in the pot with whey mostly drained.???????

[@GavinWebber]

Good idea, that would work as well. BTW, I don’t answer all comments.

[@arneolsen9967]

How do smoke cheese. Thanks for nice information.

[@chaow9812]

I wish i was there 2 taste it :)

[@FristadHomestead]

Just tried this to washed curds of a Butterkase, smells smokey, only used a cap full.. crossing fingers 🤞

[@ianmelzer]

Couldn't you cold smoke the cheese to give it more flavor if the liquid smoke was too light?

[@Femme_Elf]

I have a great recipe for mac 'n' cheese that uses Gouda. You don't make a cheese sauce, you cut 300gr of cheese and 300 gr of ham into cubes, add them to 600 gr of cooked macaroni, stir it through, add some ketchup, peper, salt, and then any flavourings you like like curry powder or nutmeg or basil. Stir it all up and see if you like the taste. Then put it all in an oven dish and sprinkle a layer of grated gouda on top, bake until bubbly and golden brown. You can serve it with a tomato salad, but I like to mix the tomatoes in with the macaroni.

[@brissygirl4997]

Femme Elf that sounds similar to my mac n cheese recipe. I used tinned tomato soup, bacon and onion. Add the tomato mix to cooked pasta add grated cheese, stir through and serve. No need to bake it.

[@Gorkilein]

Maybe don't add artificial smoke flavor but cold smoke it. And if you do so you need to air dry it before. As I found when doing my cold smoked bacon it doesn't get color when its not dry at the surface. It's pretty easy without even building a smoking chamber (as I did of an old kitchen closet).

[@johnshoosmith]

It's good to know how the trial and error went with the smokiness. I'll make note to approximately double the solution you used. Thanks for sharing!

[@rickalancoffmanyes9818]

I live in Florida and don't use air conditioning very often. My house temperature is in the upper 80's. I wonder about leaving the cheese to rest at room temperature? Any suggestions from anyone would be appreciated.

[@GavinWebber]

Just leave it until it is touch dry (shouldn't take long) then wax or vac pack. Your "room temps" shouldn't have too much effect. We have similar temperatures here in our summer.

[@doublebubleguy12]

You should make some colby jack cheese.

[@bruceneely4859]

@SpydreX Official that does sound good.

[@micksigna4897]

Make Brie

[@GavinWebber]

okay

[@askquestionsplz]

Could you try making vegan cheese? some of them are aged and i think you would be a master at them!

[@SeraphimKnight]

Vegan... cheese? What even is the point of that

[@askquestionsplz]

you guys don't get it lol that's fine just thought it would be interesting

[@chaow9812]

Dayman @ yo yo w*f let here ask anyting she whant.She do no harm!!!!!!

[@neikolasg]

askquestionsplz we don't get it because there's literally no point in making a vegan cheese wtf, just eat regular cheese you mong

[@askquestionsplz]

Leafuh some people love cheese but get sick from it lol also its an interesting concept to make cheese out of unconventional materials. it was just a question relaxx

[@aererus9308]

Hey Gavin, maybe a suggestion for your next Gouda adventure. We have ground down Cumin in some of our Gouda cheese. Just look for Gouda with Cumin. They are mainly 'young' (short-aged) Gouda cheeses with the Cumin mainly being there for the scent when eating it. It is advised to close the mouth and breathe through the nose when eating it as it will give a distinct sweet flavor. Regarding the distinct Gouda taste, if it's most close resemblance is 'salty/sweet taste but not sharp' and that still doesn't catch it, you will have the correct taste. Of course the more you age it, the saltier it gets with young mostly not hinting towards a salty taste. I really enjoy your content and wish you the best of luck on your future adventures in the world of cheese!

[@GavinWebber]

Thanks Aererus. I never thought of adding ground cumin to the cheese. I've added cumin seeds which give it a distinct flavour profile; kzbin.info/www/bejne/pXukq3pnh5KAi5I

[@שמעוןשמעון-כ3ר]

hello i have anzime powder howcan i revert it to liquid have nice day

[@GavinWebber]

Sorry, I don't understand the question.

[@beautyfox6683]

Move over hogan's the godfather of cheese know how to use a real knife.

[@assaultracoon4183]

Gewoon op brood

[@stolas2393]

its "THAT'S NOT A KNIFE, THAT'S A KNIFE".. not "THAT'S NOT A KNIFE this IS A KNIFE"... :)

[@neikolasg]

Do you just have a stuffed nose or are you breathing through your mouth because the cheese smells bad lol

[@wearethefallenmusic]

Simpsons reference. Hans Moleman to Moe Szyslak after he tosses Hans out of the Bar Moe says while holding a Chef's knife, "When I say put your beer on a coaster, I mean it." Moleman reply's after pull a Knife out of his cane, "You call that a knife? this is a knife. ohhhhhhhhh down I go."

[@GavinWebber]

It's actually a reference to that legendary Australian movie Crocodile Dundee. The Simpsons version was a ripoff. kzbin.info/www/bejne/jYjPaXiYg7NrhK8

[@wearethefallenmusic]

ah didn't think of that one. Simpson parodied that line into the show.

[@peoplethesedaysberetarded]

I'd serve the Gouda with a side of Taleggio. ;) Another good video, Gavin, and I'm glad to see it.

[@FristadHomestead]

@jmilkslinger