Using a Girolle with Tête de Moine

A deliciously delicate cheese when shaven and melts in the mouth. I am now hoping to replicate this cheese in a future cheese-making video. You can get your Girolle here; amzn.to/49bw6jj
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[@matthewb8229]

So, how many others, before the video starts, say to themselves, "Well g'mornin curd nerds"...I can't be the only one. I also, read the instructions and then make mistakes. Good stuff Gav!

[@GavinWebber]

I do, especially when editing. It never gets old 😀

[@weathormantom7206]

lol, I do that.

[@vogon3828]

I first heard about you about ten years ago, with the aforementioned curd nerds. Here I find you by accident researching girolle. Brought me so much joy and a wide smile like the grinch to hear the words again.

[@Zapp33311]

It’s amazing all the varieties of cheese in the world. I’ve never heard of this one.

[@GavinWebber]

Indeed. That’s why it is such a fascinating hobby

[@barbaraluckemann3611]

​@@GavinWebber12:34 12:34

[@elijahdilday4982]

How is this the most wholesome community on KZbin

[@GavinWebber]

Because cheese is cool 😎

[@toddellner5283]

If he and Emmymade collaborated the wholesomeness would destroy evil at 100 paces

[@PatriciaGauci]

Great to hear confirmation that shaved cheese tastes different than sliced/grated cheese. I far prefer my Romano shaved, but could never justify why. Thanks for the girolle demo - Santa was very good to you!

[@GavinWebber]

Well said Patricia!

[@CookingWithCows]

Simple: surface area and thickness means it warms up quicker in the mouth, releasing more aroma, also it's a different mouthfeel due to the different texture

[@brucemacmahon5603]

Great for entertaining. Once they try it, your friends will all be online the next day ordering one. One thing, when you cut the top off, cut it a little thicker so you have a cap to put back on the cheese when you wrap it between uses.

[@sherizaahd]

Technical terms abound! "stabby hole" is my favorite for this video

[@lucaghidotti-kukis4438]

Hi! next time try to cut the shape in two parts with a bigger knife, obviously they are smaller, but will be easier until you master with the girolle. Greetings from Switzerland!

[@thewrenchreviews9986]

Hey Gavin...time to make your own harder set cheese and make a plug to use on that shaver.

[@sonrisefamilyfarm8572]

I’m so glad I found your channel We’ve had a family milk cow for over 4 years and the most adventurous I get with cheese is mozzarella. We get two gallons of beautiful milk a day and I’m ready to broaden my cheese making skills! Thankyou!

[@GavinWebber]

That is awesome!

[@johnNJ4024]

Gavin, you are truly the King of us Curd Nerds! Ever since you uploaded your video I have been pining to buy a wheel of Tete de Moine and a cheese curler to properly give this cheese a try. As a gift my girlfriend bought both of them for me and surprised me with them today. My thoughts... what heaven! I literally had to make myself stop eating it. If I could make cheese nearly this good then I would truly be happy. Thank you so very much for your videos and your time and effort. If you'll please excuse me, the Tete de Moine is whispering to me from the kitchen!

[@blurryface863]

Keep up the great work and keep doing what you love

[@tofty21]

We used to serve that in our restaurant in France. Always popular due to the theatre.

[@Drew-Dastardly]

April Fools idea: How to make Kraft cheese slices, cheese triangles in foil, Cheeze Wizz, or that powder in Kraft Mac and Cheese Dinner. ;) ETA: Obviously a brand name like 'Kraft' is the low budget US version of Appellation d'origine contrôlée, so no need to alude to one of our global conglomerates to avoid youtube strikes.

[@GavinWebber]

Now that would be funny

[@RedJoker9000]

Loved when he said "and screw that up". Only issue I had (that he had too) was it wasn't pierced in the center. The perfectionist in me sure is a pain. But great video like usual.

[@GavinWebber]

My innermost perfectionist kicked in after I saw what happened but I kept calm

[@georgepretnick4460]

Gav, You're an international treasure.

[@blankfaces256]

One of these days were gonna see a digit missing. lol still love these videos

[@hilmiep]

I love this cheese for many many years, and with the girolle its verry easy to use it. We tast the cheese together wie special Mostard so the taste is wonderful.Thanks for making this Video and greetings from Germany.

[@GavinWebber]

Great tip!

[@Natural_20]

The piano in this video keeps making me think of Steven Universe.

[@beaorganic]

watching him cut the head off with basically a pairing knife was brutal. It’s got to be cut straight to curl, and I’m no expert but that’s obvious. Next time warm firmer cheeses to room temp. for easier cutting and curling.

[@chriswest7639]

What a great Xmas gift.

[@justme-uw6bz]

That was quite enjoyable watching that tool and more enjoyable watching you enjoy that delicious looking cheese.

[@darkkestrel1]

we have a girolle at home, but living in the Philippines now (I grew up in Switzerland) it's so hard to get tête de moine and we haven't used the girolle in ages but we've finally be able to order and I'm so excited. definitely one of my favourite cheeses also, almost got the pronunciation right ;) the moine is pronounced /mwan/

[@Silver_Sun5]

It always makes my day watching him eat his cheese! Great channel

[@TheWarmestFuzzy]

Great video as always, never seen a girolle or the apparatus. Sure was nervous watching you handle the various sharp bits, but we made it

[@BrattyPatriot]

Would love to see any cheese type thingies and what you think. Loved seeing you do this but gracious, my 60 yr old female hands wouldn't be able to. As always, love your videos...thks

[@AcrobatMr]

Fantastic!

[@Careful3890]

Allways nice content on your channel, Gavin! 🐄🥇

[@andy16005343]

You're gonna need a bigger fridge. Looks amazing. Thanks for the demo.

[@austrianshaman]

I am eating this one right now! I have takennthat habit of loving this particular cheese from my father and I have to say it is by far my favourite cheese that I have tried!

[@GavinWebber]

It is an excellent cheese if you can get it fresher than I did. Mine was quite old and dry.

[@austrianshaman]

@@GavinWebber It is indeed! Mine on the other hand was a bit older too but since it was previously in plastic a bit wetter and more likely to break so I guess inbetween our two experiences here (I had it a few times in better condition) would be the best state for it to be in!

[@weathormantom7206]

Gav, I finally took a jab at making my own cheese this weekend. It started out as a Caerphilly and, at this point, looks like it will end up a six pound lump of cream cheese. But don't despair. I stayed very calm. I know what I did wrong. Next time will be blue ribbon. Thanks for all the advice.

[@Mark-ci6ln]

What an interesting device for cheese shaving

[@johnlord8337]

Sure, lets see other cheese tools, especially the banana cheese cutting blade and a raclette heater that is easier to use than the Girolle.

[@rezdm]

Gavin, how's it to import cheese to Australia? (By post?) Is it possible at all? If so, we can send you more stuff from Switzerland!

[@dennisd3926]

A girolle is another name in French for the golden chanterelle mushroom which is shaped like a floret, nearly identical to the florets you're producing with the cutting device. Cool name.

[@nannymegscrazyfarm]

Cool toy!

[@bruceneely4859]

looks like a lovely cheese, will be interested in your take on it

[@imeldaweijers3284]

I have a girolle that is made of plastic. Even the knive part. It works quite well, but only costs a fraction. It also came with a cover included. The only thing is that it's not as high, it fits only halve of the tete. So I just cut the tete in 2 in the middle, them place it in the girolle with the ramain8ng rind down. It's amazing how different a shaving tastes compared to a cut slice.

[@kevingreysilver373]

Hi Gavin, this is one of my favourite cheeses, it tastes amazing when shaved. I sent you a recipe for it a while back.

[@phyli53504]

where did you buy it (what country too)

[@phyli53504]

the cheese ! I was given a girolle by a friend who lives in Germany ! Need the cheese now !

[@fuzzlabrador]

Gotta be honest - one of my favorite cheeses.

[@alangknowles]

Leave some for the wife!

[@lookart688]

Я делал ТЕТ де муан! Очень вкусный получился, почти не отличался от оригинала. Сделай, пожалуйста свою версию этого сыра🙏 очень будет интересно

[@psychominded3243]

Thank you Kim.

[@jhayneartoflife6830]

That's interesting, never seen a cheese like this one, must have a very rich flavor... Hmm 🤔👍

[@augustmoon6826]

Off topic but your kitchen is beautiful :)

[@GavinWebber]

Thank you so much 🙂, it's not my kitchen, but my studio!

[@igmutankanagi5111]

In the Netherlands you get a simple plastic girolle for free with the tete du moine. They even sell it at bloody lidl. It’s not as fancy but no 90 bucks either.

[@igmutankanagi5111]

Also if you chop it in half you can work from the inside out two times.

[@GavinWebber]

That’s a good idea

[@sebastianwileczelek6306]

Interesting video! You should better cut the Tête de Moine in halves and scrape out the central part, so you don't have to scrape off the crust. Oh, and Tête de Moine is not produced in the Alps, but in the Jura ;-) Greetings from the Swiss Jura!

[@GavinWebber]

Thanks for the tip!

[@nikolaforro8597]

I love Tête de Moine 😊

[@GavinWebber]

So do I now!

[@abdelmoulawalid]

whats kind of ferment we use to made le tête de moine ? did you have a tutorial for this sheese ? thanks

[@trkzr4grlz]

Gavin - I need to make a video about that monk's head cheese and the spiral cutter. Kim - why's that? Gavin - I really want to eat that cheese!

[@scalmat]

tete de moine is one of my favorites! I left my girolle at my parents' when I moved to the US... I'm going to ask them to send it to me asap :D

[@alexmacchia]

Amazon sells them!

[@phyli53504]

@@alexmacchia any idea where one can buy this cheese ?

[@phyli53504]

Any idea where to buy this cheese ?

[@alexmacchia]

@@phyli53504 whole foods sells the cheese

[@MarketResearchReading114]

dear food network please consider having Gavin Webber on as a guest for a show about cheese, I'm sure he could do with the holiday, as well I love the videos.

[@chrishansen724]

This "machine" reminds me of the Swiss cheese called Schabziger. It's kind of a herb cheese flavoured with blue fenugreek. The reason I connected with this video is that the cheese comes in cones, and they sell a cone-shaped grater into which the cheese is placed; the grater is specific to the cheese. It's always grated into something like pasta or made into a spread with butter. It's quite good on pasta but the first thing I tried it on, gnocchi, was a total failure. If you like a challenge, and you don't call it by its trademarked name, perhaps you could make some Schabziger.

[@cmghorman387]

Maybe you should cut the rind off of the top portion of the cheese, then the blade would not be getting caught in the rind every time you make a pass.

[@charlesbaldo]

Gavin, looks tasty and cool, but if you have to hold it down with your hand you could only go so far. I can see the knuckle on my pointer finger getting shaved. Is it designed to be fastened down somehow?

[@osu45d]

That seems a little excessive but fun. Also I think you need bigger & sharper knives.

[@daniellenihan9832]

Why stab the cheese twice? Once you've broken the cheese you only add more unnecessary oxidation. Thank you for the video!

[@toddellner5283]

Could you possibly do a Tête de Moine-like video? I've been planning to make this and would love to see a Master give it a try first. I've had the real thing couple times. It is a wonderful cheese that you can eat way too quickly. New England Cheesemaking has a recipe and sells flavoring cultures that are supposed to do a good approximation Any tools that you demonstrate would be appreciated

[@janne65olsson]

I were using one of these scrapers on a hotellbrakfirst a cople of years a go. And i notis that bothe you Gavin and i ar left handed. So we bothe moved the handle the rong way. It cut alot bether counter clockwise. So maby you can find a knife maker. And let him make a leftie scraper? Nice video! 😊👍👍 /J

[@marccastella7748]

In French, "moine" is pronounced MOO-ANN

[@kingjuke]

i love him

[@Player85376]

Can the sides (protective layer I guess) be eaten in such cheeses?

[@GavinWebber]

Yes

[@pattyvilleTV]

Hey curd nerd supreme, just wanted to ask if that grapes video is going to be back. I saw it earlier today and got excited, but now it's nowhere to be found. Thanks!

[@GavinWebber]

Which one?

[@ppligt-bekker1451]

Hi Gavin , do you have the recipe for tête de moine?

[@mathiashudobadebadyn4236]

Tete a Moine is my favourite of the Swiss cheeses. Can you try make it?

[@cridgasore8116]

Hi from 🇨🇭

[@lukerichards22]

Does Switzerland have a Jura region? I've been to the Jura region of France, which does border Switzerland.

[@hofihofmann2857]

yes, the western part of Switzerland from Geneva to Basel 😉

[@rogerlacaille3148]

Hey Gavin,have you ever thought to attempt making a cheese with Ass's milk???

[@christinahatch9690]

Just a heads up, you need to update your Amazon link, it says unavailable now.

[@GavinWebber]

Thank you

[@phileas007]

this exact same model is about 40$ in Switzerland itself.

[@remi259064]

Try more cheese gadget!!!

[@laurentthiebault763]

you have to cut it half and but it on the other side

[@GavinWebber]

thanks

[@cinderpxmpkin9554]

*Give me your leftovers.* ~Guy who likes cheese/ *ME*

[@BradKandyCroftFamily]

Do you think you could use the Girolle on other cheeses?

[@GavinWebber]

Maybe

[@Losttoanyreason]

Real shame you didn't like the cheese Gavin, LOL

[@rosenracht]

Does anyone else on yt even make cheese vids??? Found the channel cause no one else knew what butterkase was!!

[@moniquem783]

There are a few others, but compared to Gavin they suck.

[@GavinWebber]

You’re a treasure

[@moniquem783]

@@GavinWebber naaaw shucks 😂😂

[@thecatmont]

i wonder if it would shave parm

[@beelinekhan460]

parm is too hard

[@Tan3l6]

Great cheese. Costs a tad too much.

[@moniquem783]

I’ll pop that in the bin.... NOOOOOOO!!!! Pop it in some soup!

[@GavinWebber]

It was a tad smelly and dry.

[@moniquem783]

@@GavinWebber ahhhh okay. Forgiven this time. Don’t ever let me see you do that with a Parmesan rind though!!! Yes, the M is a big long Italian surname 😂😂

[@kelliegluyas4285]

Coincidence - I also got a cheese curler from my kids for Christmas and was wondering how to use it. Googled Tete de Moine cheese and a recipe came up from New England Cheesemaking - yay! - so I've made that one and now have to wait till I've aged it sufficiently to try out my cheese curler :)

[@jamesroberts2216]

Be honest.. did this ever get used again?

[@GavinWebber]

No as yet, but I am planning on making my own version of the cheese.

[@nashtags]

Seems you're pressing a bit too hard on it. You should be able to make three to four go arounds to have a nice flower that shouldn't be think but rather sophisticated cheese flower.

[@Zlazygamr]

g'day curd turd

[@GavinWebber]

That's not very nice.

[@lamilasi1463]

I guess you press too hard on the chees. It works better when you turn faster and without that much pressure! 😉

[@GavinWebber]

The cheese was quite old and had hardened. Not as fresh as I would have liked due to it being imported

[@lamilasi1463]

@@GavinWebber it is more the way to use the Girolle. Not much pressure, better add some more rounds and try to avoid "bumps" on the cheese 😉 and by the way, I love your channel!

[@johnmirbach2338]

😁✌🖖👌👍😎

[@chriswest7639]

$90 😳. In Germany its about 6€.

[@GavinWebber]

I know. It’s a ripoff

[@devoid5637]

Because it some cheap copy/bootleg; the orignal quality girolle, (made in Switzerland with FSC maple wood and a stainless steel blade) that Gavin purchased is sold 38.00 CHF (56.00 AUD) in Switzerland. With shipping, custom and resale fees, it is sure a bit expensive, but I think it is still pretty honest. Living in Switzerland, I purchased once an very specific item from a Australian seller, and shipping and custom fees were twice the price of the item! The same goes for the cover, whicj is sold 6.00 CHF (around 8.00 - 9.00 AUD). Authentic and quality object cost their price. Especially when they - literally - come from the far side of the world. ^^

[@devoid5637]

@@GavinWebber Nah! It's okay. As I used to say (in French though): "they are connoisseurs, and the others!" ^o^ I mean: you purchase one in your life, and you don't want a cheap Chinese bootleg! Or do you? ^^' I hope you still enjoy your Girolle toy! I just used one tonight (and that's why I happend upon your video, out of curiosity! Nice great one by the way!) Oh! And I also can't stop eating these little cheese "rosettes" once I started!

[@ramonvalledelgadoderobles7346]

Tutorial ridículo

[@lesleywise5201]

Stop eating!