Triple Pepper Jack Compilation including Scorching Taste Test!

[@HBrooks]

it's always good to see the finished product. please make more of these compilations.

[@kaisenji]

The "Bloody hell" took me out, mate. Nice! Gonna definitely make this for hubby who likes spice.

[@RichardWiazardry]

Come to the south west USA and experience truly hot spicy food. Chipotle isn't that spicy.

[@maddmaxx6730]

I believe this tasting was the first video of yours that I watched, it's nice to watch the whole process in one viddy.

[@johnlord8337]

If allowed to air dry at the start, that might have made a good dry-ish rind, keeping in any internal moisture, ... and air off all those volatile chili oils on the surface. Definitely a fiery child of Satan cheese. A good cheese to feed to the obnoxious relatives coming to visit ... or the local night critters ... and never see them ever again ... hehehehe.

[@bruceneely4859]

This is a very hot topic, thanks for the Master edit.

[@GavinWebber]

No problems Bruce!

[@captainvegas4823]

This is the best video on KZbin, hands down. Compilation vids of Gav's cheeses is my jam.

[@Sciguy95]

You should make a pepper jack with carolina reaper peppers (worlds hottest pepper) and name it Jack the Reaper.

[@Otaku155]

Hey Gav, next time you make this cheese, please send me some!!! XD

[@Bunny-pr8gw]

God I'd love to try that cheese...love me some spicy

[@alitohmeh8231]

Gavin not only are your videos very informative but also very relaxing. Thanks for your time.

[@inverted311]

Good for melting over a steak I bet.... Super cool to come across your channel 🤙

[@michaelwhisman2479]

Been really happy that I found your channel. I love cheese and would love to start making my own, which you make look easy to do. I have a question though and maybe a new idea for you. As a child, my most favorite cheese was bleu cheese. As I got older one of my favorite cheeses was a chipotle cheddar I found at my local market. Between this Tripple Pepper Jack, the Bleu Gouda, and the Shropshire Blue videos they got me thinking. A Triple Pepper Bleu Cheddar. Firstly; Would the mold used affect adversely the peppers in the cheese if pierced. If so could one possibly do the Bleu Gouda method cleaning the outside to give it some flavor and then pepper rub after cleaning before storage? Would Cheddar maybe be the wrong cheese for this maybe gouda or jack would be better? Thank you for all the great information so far.

[@GavinWebber]

I think Gouda would be a good guinea pig

[@9612dalton]

Have you thought of trying a wax seal? Might help prevent the seepage since there isnt a vacuum pull

[@rockymcallister4258]

I think your changes are a good idea. Also, maybe skip the oil too. The rub should stick well enough without it. 👍🍻

[@farmerchick3040]

I'm lucky enough to have a neighbor with an abundance of milk. I'm making some Jack and pepper Jack today. Tomorrow I'm thinking some cheddar and mozzarella maybe.

[@michellefalk5825]

lmao.. my family cant take a hint of spice, (polish) i grew up being babysat in a town majority Hispanic, everybody says every i make is too hot,, this with some different dried peppers would be epic! this polish/Russian chick loves heat!! lol chili flakes too hot?? lol,,, def love watching your videos..

[@mr.bonesbbq3288]

Thanks fer th Great Tutorial, Mate! I'm jus dippin my toes into some easy cheeses, an ya can full well reckon I'll be back, sooner, rather than later... ;-) Reckon yer not gonna make any Ghost, Reaper, or Scorpion Pepper cheese, anytime, real soon, like ;-)

[@johncspine2787]

Seeds only give you heat..I grew up in Tx, if you buy the dried chiles w the heat level and flavor you want, break open, remove the seeds or gently simmer and then remove seeds, saving water if you want. It’s the flesh that gives better flavors. Grind the flesh parts instead, then add seeds or water from infusion back for heat control...chipotles are just dried and smoked jalapeños, and can have wildly different levels of heat and smoke flavor.

[@mikaelfischer8429]

LOL, we eat a lot of those chili flakes here in Texas...pretty much on everything and it takes some getting use to.

[@Alzaz1337]

Hey Gav, thx for making these videos. Even though i can't eat dairy products anymore, the videos are nice and relaxing. Works wonders when I'm stressed out :)

[@heidiwilde5574]

Of course there is seepage! It's sweating from the heat of the chilies, I would ;)

[@solomonstello]

Amazing video! You should make a deep dish pizza with that cheese sometime.

[@martybiff2324]

By vacuum packing it can put way more pressure on the cheese than your cheese press does. Depending on the size of the cheese wheel could be hundreds of pounds.

[@JiffyTPop]

Great video! Seriously though the worst part is taste tasting because I always end up having to go buy cheese and I always imagine your cheese tasting better so it leaves me wanting haha

[@mathieuroy312]

I enjoy your videos, but I hate when you eat crackers on your first try of the cheese :(

[@mae0mae058]

I could sit here and watch his channel all day haha

[@homebody0089]

Boy do I have good news for you!

[@bobriemersma]

Back when "chipotle" was an up and coming "thing" it made a nice novelty. But I quickly found that I didn't care for that particular flavor that much. I prefer the cleaner flavors of non-smoked chilis of various kinds. But then I'm not a smoked cheese fan at all either. Perhaps I overindulged at some point.

[@DoYouLikeMyNameDude]

Salty rub may cause water to be drawn out through osmosis.

[@JoannaHammond]

lol, so it's like sriracha? So it's mild then ;)

[@tictactoe325]

😂🤣ohhhh smells a bit hot. Far out it looked lethal.

[@TopRPDRvideos]

I never saw this video, nice compilation. But wasn't it too much chili?

[@MiKa-bz2xg]

Always great to see you making or tasting Cheese Mr Gavin .

[@MickyThunderV]

what a cheesy guy

[@christineseyes261]

I have learnt that using pepper seeds always increase the heat... LOL, next time cut out the seeds and just use the meat of the pepper... LOL. I eat pepper with my meals but you make me want to taste that cheese. How much for a quarter of your cheese Gavin?

[@fisherman3720]

24:53... it looks like Scrapple lol.

[@dmeblue]

I love hot food but I would have only 1/2 the chili flakes that you did. As a cook that was a lot of chili flakes.

[@GavinWebber]

Indeed it was.

[@owch44]

yooo u should go to hot wings the show thing

[@johnlord8337]

A good reason to use rubber gloves, and toss out the cheesecloth after first use. Or keep the cheesecloth - and just use for any other cheese wrap - in which you want to infuse a pepper/chile taste - probably strong enough to flavor the whole cheese ....

[@testfortester7131]

Was that too spicy? How would you turn the heat down in the future? Just less chili’s or a different type?

[@KingKoopa01]

I wonder what Wallace and Gromit would say...

[@sigfreed11]

Great video; Not a fan of all the chewing noises 😳🤢🤮

[@MajimeTV]

You know it tasted good cause he went back for seconds lmao

[@PatriciaGauci]

Thanks for editing together these three videos into one Triple Pepper Jack experience. I found it interesting that cutting back on the amount of chilli flakes was not on the list of what you might do differently next time. Also wondering about your preference for affinage next time: vac-pack, wax, or natural rind?

[@GavinWebber]

I think the heat was just what I was trying to achieve for this cheese, so I wouldn't vary it. I really wanted to see how hot I could make it and as you can see I was successful 😀. I think that due to the seepage, either method would have had the same result. I believe that the cheese was over acidified which caused the moisture loss and dryness in the cheese.

[@Rviana77]

Gavin can you try to make a portuguese cardo cheese?

[@wjerame]

Maybe the salt in the chili powder?

[@WindWolfAlpha]

As a hobby-level hotsauce maker, watching him handle that *TRIPLE* pepper-Jack cheese at the 19:00 to 20:00 minute mark with bare hands hand me both laughing and cringing!

[@Bunny-pr8gw]

Do you sell your hot sauce? If not, got any good recommendations?

[@WindWolfAlpha]

@@Bunny-pr8gw It is a goal of mine to start a sauce business, but I technically can't sell it, right now, not being a licensed food vendor. That being said, I can give you some recommendations shortly. It's one of those "Where to start" things lol.

[@WindWolfAlpha]

@@Bunny-pr8gw Mrs. Renfro's hotsauce is one I have heard many good things about, so you can try starting there.

[@reemhexy8109]

I love your voice and your work Goooooood job

[@bodyofhope]

When you added so much chili flakes, I was shocked! I love red pepper flakes, but they are HOT and not very flavorful.

[@jamesallen8838]

What is it watching a grown man cry 👍

[@blackheartt420]

i so have to make me some of this

[@mdvera1908]

So Fany,,,

[@daddyjohn2007]

😎👌✌🖖👍😁

[@Deez-Master]

What exactly is rennet?

[@UnstoppableSmooze]

Rennet is an enzymes that causes caesin protein in milk to coagulate. Originally found in calf stomachs, it's made chemically now.

[@Glord-vv]

"Maggot cheese"

[@johnnytightlips6407]

Man some of this should be sent to Johnny scoville

[@IngloriousBastard1337]

200 views? Video is from today 14 Oct 2019... and I see comments from 3 days ago. We are actually in the matrix O.o . Wake up Webber, follow the white curd.

[@PatriciaGauci]

One perk of membership to this channel is early access to videos. It is the comments from members that you are noticing as early comments.

[@IngloriousBastard1337]

@@PatriciaGauci Thanks for the info pat