It always start with a meme then an unrelated video on youtube Which leads you to google stuff You end up on wikipedia Only to finish it with a pornwebsite...
I literally fall asleep to these videos. Not because they're boring, but because they're so interesting and soothing. Then I just rewatch it when I wake up the next day lol
Great video starring on of our cheesemoulds! Nice work making the Gouda Kaas at home. Greetings from the Netherlands! Kind regards, Stef (production chief of Laude)
New Curd Nerd here, I love your channel your a very popular guy on a FB page I joined (How to make cheese) everyone shares your videos they love you. So do I. I’m a mother of two boys well three including my husband lol. Life surely is stressful and this has calmed me down watching your videos. Amazing how keeping your hands busy is calming and relaxes my hypertension. I’m just 21 no one my age I’ve came across loves cheese as much as I do. Thank you for sharing your talent making of cheese.
I have recently started making mozzarella cheese at college with my close friend, over this summer though we are going to be getting an apartment. we have already designated a room towards aging cheeses and intend to start making all sorts of varieties. I look forward to watching more of your videos and following along at home.
I visited holland once. I actually stayed in an airbnb that was at a dairy farm! The owner of the farm could tell I was interested in the cheese making process. Later, the staff showed me how to make cheese.
I absolutely LOVE Gouda. I’m just now seeing this video. Thank you 🙏 so much for explaining each item that goes into the cheese 🧀. Now I’m going to have to try it myself. Wish me luck 🍀. 🙋🏽♀️💜🌻
Hi Gav, your'e an inspiration, especially during our NZ lockdown. Since the beginning of our stay at home I've made cream cheese, feta, Wensledale, ricotta , a couple of camemberts and an absolutely awsome block of Stilton. What am I going to do with 1.5kg of Stilton??? You have hooked me into cheese making, mate. A really wotrhwhile hobby for my retirement. Keep up the good work.
2 ideas for your silton.....cheese sauce which you can freeze in smaller portion for using at a later stage on pasta/cauliflower or lasagne. Second a quiche with a lower layer of cooked onions, then halved grapes and crumbled Silton cheese on top. Blind cook the pastry before adding onios etc and then hot cook so the Silton cheese gets toasted. Don't burn. Loveliest quiche I have even had. It's essentially a hot cheese board. Have fun.
ya looks interesting i’d love to get into it. those molds are awesome but a bit expensive. any other options ? where does one normally get there odd ingredients to make gouda?
Whoohoo, go Netherlands! Quite a different attitude than the organisation-that-shall-not-be-named that back in November (the Italian one that felt the need to put its name in a bit of negative daylight). Dutchies showing that cheesemaking is peacemaking - no lawyers required :)
Such a curd nerd now! You doing good work Gavin. Looking forward to trying some cheeses on my own. I’ll have a go at the quick mozzarella this weekend 😊
I did the ‘balancing act’ thing when I made your cheddar cheese recipe. I used a full gallon of paint because it’s roughly 8 1/2 pounds. It fell over and literally the paint can was teetering on the edge of the counter top defying gravity. I ran over to save what could of been a complete catastrophe. I wonder if an upside down cardboard box over the setup would help stabilize it. I got really lucky that time. I will comment later on your cheddar video about that awesome cheddar cheese recipe. Gavin thank you so much.
Jonesy I believe if you didn’t cut the curd you’d have very uneven draining, very likely end up with pockets of whey that never drain and those spots would get moldy inside when you try and mature it
Hi all fellow cheese makers, thought I would offer some info with my experiences with Laude. I've been using the laude basket (the same size he used), following Gav's recipe - thanks Gav for the recipe! But I have been having trouble getting it out the basket, so much that I ended up cracking two cheeses. Contacted Laude about it for advice. They kindly offered me a guide. Turns out they suggest using stronger weights but shorter pressing time. They say that the longer the time the cheese is in the basket, the higher the chances of the pH dropping and thus, making the cheese stick to the basket. VERY difficult to get out.. They did suggest a gradual pressing like Gavin did but also to take the cheese out within each weight change, not to leave it in the whole time. To summarize: shorter pressing time, but heavier weights. If anyone buy's the basket, I personally would suggest to ask them for the same guide, to avoid the same issues I did. I am assuming Gavin had less issues due to the milk he is using? Not entirely sure yet, still new to this. But each country as you know will offer different milks with different processes, so I would suggest some research. The baskets Laude make are great by the way, hugely convenient. If you are a Gouda fan, I can't think of a better basket.
Another well made and educative video, many thanks for that! When checking the price for the Laude Cheese Moulds I wonder how many are really willing to pay the steep price of 170 Euro for one cheese mould to make cheese on their kitchen sink? That's seriously way out of proportion for me as a non-commercial user.
I'll have to try this recipe when I'm able to get the ingredients. One of my two favourite cheeses, the other being Monterey Jack. Thanks for the video! 😊
Dear Gavin, I just came up with your channel and I kinda in love man! Hahahaha Im a serious cheese lover, I even have a Queso tattoo written in my arm hahaha. I wanna tell u I make me find my true profession in life. Btw there are to Mexican chesses I'll love you can try and cook. Queso doble crema and queso bola de Chiapas.
Went to the Laude webshop with my interest picked and ready to make a purchase, but stopped short when I saw the three-digits price of even the smallest moulds. What the hell? Is that made by NASA?
Hello Gav, excellent recipe. I have a slight problem with temperatures. My top rack in fridge that I use for cheese maturation is stable at 11-12°C which is ok I guess but what about the brine solution temp? I´ve read in a cheese making book that both solution and cheese should be in range of 12-15°C for optimal brining process. It claims that higher temperatures would cause the salt to access only top layers of cheese and physicaly suck the moisture from the core without salting it. What would you do? Do you plan any vid on this topic? Many thanks in advance. Have a good one!
How do you manage the timing of making this? Start the 12hour press before bed and work backwards from there? What time would you yourself start? Thank you. (NZ)
Can someone explain when referring to pressing in these videos are they referring to a deadweight or a psi pounds of pressure force weight? Can’t find clarification from gavin himself
What I want to know and what I'm sure other people want to know is where do you get those nice red buckets and containers? Please please! I have googled them and they are nowhere
Unfortunately, both the ripening boxes and brine bucket (aka microwave rice steamer) have been discontinued by the manufacturer. I can no longer source them, so I take very good care of the ones that I have. With that said, you should be able to find something similar on Amazon.
Came to fight ''Italians'' stayed for the curd nerds.
Peculiar Artisan I can’t find the Italians 😭
Italians ?
Why would Italians be angry about a Dutch cheese?
Louis Vermorgen it was meme abt italians talking shit on him
It was a meme! Glad there's no hate in sight feom anyone haha c':
Her: talk dirty to me
Me: you little curd nerd
how did i wind up going from a meme on Twitter to being an apt fan. o.o oh no I'm a curd nerd.
ONE OF US!
ONE OF US!
Cowbelly brought me here
Maurik Van Kets same
I’m here from cow belly studios
It always start with a meme
then an unrelated video on youtube
Which leads you to google stuff
You end up on wikipedia
Only to finish it with a pornwebsite...
I literally fall asleep to these videos. Not because they're boring, but because they're so interesting and soothing. Then I just rewatch it when I wake up the next day lol
I found this off of a meme, but I love this
Cowbelly?
boi man no Twitter
Same
Ok
Chahn20 stfu it was on Cowbelly and how do yo know if he got it off twitter or the tweet in cowbellys video
Cheese making is so wild. Mad respect dude
“Size does matter in this case” omg he is so silly!! Love the videos!
Great video starring on of our cheesemoulds! Nice work making the Gouda Kaas at home. Greetings from the Netherlands! Kind regards, Stef (production chief of Laude)
New Curd Nerd here, I love your channel your a very popular guy on a FB page I joined (How to make cheese) everyone shares your videos they love you. So do I. I’m a mother of two boys well three including my husband lol. Life surely is stressful and this has calmed me down watching your videos. Amazing how keeping your hands busy is calming and relaxes my hypertension. I’m just 21 no one my age I’ve came across loves cheese as much as I do. Thank you for sharing your talent making of cheese.
I have recently started making mozzarella cheese at college with my close friend, over this summer though we are going to be getting an apartment. we have already designated a room towards aging cheeses and intend to start making all sorts of varieties. I look forward to watching more of your videos and following along at home.
I don't know why I'm watching someobe making cheese but this was really calming and interesting
This week on quarantine, i will learn how to make cheese
I visited holland once. I actually stayed in an airbnb that was at a dairy farm! The owner of the farm could tell I was interested in the cheese making process. Later, the staff showed me how to make cheese.
hey gavin i suffer from anxiety and your videos help me calm before bed i love your videos cant wait for the taste test.
came for ‘angry italians’, stayed for ‘curd nerds’, ‘size matters’ and giant babybell
I absolutely LOVE Gouda. I’m just now seeing this video. Thank you 🙏 so much for explaining each item that goes into the cheese 🧀. Now I’m going to have to try it myself. Wish me luck 🍀. 🙋🏽♀️💜🌻
38 second into the video and I've never loved a single channel more
Amazing video Gav, found myself especially bored this morning so seeing that you've posted has made me pretty happy! Hope you're doing well.
thank you for sharing your passion for cheesemaking with us! you're videos are so relaxing and informative, i absolutely love them :)
Yes!! Big points for the second pronunciation of 'Gouda', that was the correct one!
Hi Gav, your'e an inspiration, especially during our NZ lockdown. Since the beginning of our stay at home I've made cream cheese, feta, Wensledale, ricotta , a couple of camemberts and an absolutely awsome block of Stilton. What am I going to do with 1.5kg of Stilton???
You have hooked me into cheese making, mate. A really wotrhwhile hobby for my retirement. Keep up the good work.
You're*
Okasih fuck off mate, you can obviously tell it was a slight mistake. Absolutely was no bloody fucking reason to correct grammar or punctuation here.
2 ideas for your silton.....cheese sauce which you can freeze in smaller portion for using at a later stage on pasta/cauliflower or lasagne. Second a quiche with a lower layer of cooked onions, then halved grapes and crumbled Silton cheese on top. Blind cook the pastry before adding onios etc and then hot cook so the Silton cheese gets toasted. Don't burn. Loveliest quiche I have even had. It's essentially a hot cheese board. Have fun.
ya looks interesting i’d love to get into it. those molds are awesome but a bit expensive. any other options ? where does one normally get there odd ingredients to make gouda?
You should have spent the time overthrowing your oppressive government.
What a beautiful clean shape! Super interesting molds, never heard of microperforated molds, but you learn something new everyday!
Fun fact I haven’t watched cheese buds in a few weeks and now here you are hell yeah
Good video. And hello from the Netherlands. Thanks for sharing.
lovely vid gavin. I love being a curd nerd!
Wow, now that is commitment, so many stages to go through. So impressed.
how absoluly fantastic that they have aproached you, what a great boost to your hard work :-)
How are you just the most precious man in existence? You go gavin make that cheese!
Found off twitter. Became a proud *curd nerd*
Thanks Gavin :)
What a great tip to see the curd line to assess the amount of extra water required. 🙏
And this makes me, a Curd Nerd from Gouda, very, very happy! Thank you o great Curd nerd supreme! You pronounced Gouda pretty right!
I never made cheese before but love this channel to help me sleep at night..but i am a big cheese lover
Bruh I’m watching this and fighting falling asleep on myself right now💯💯💯
Whoohoo, go Netherlands! Quite a different attitude than the organisation-that-shall-not-be-named that back in November (the Italian one that felt the need to put its name in a bit of negative daylight). Dutchies showing that cheesemaking is peacemaking - no lawyers required :)
Made my first cheese this weekend, a Caerphilly inspired by your channel. Keep up the fantastic work you two.
Thats a giant babybel :D
Damn, was really entertaining this video. Big cudos for your curd hobby, this gouda you made is really beautiful.
great video man! Loved watching it start to finish. Great narration. great execution!
Glad you enjoyed it!
Hope you and your family are keeping safe Gavin. Thanks for another great video!
Thanks 👍
Such a curd nerd now! You doing good work Gavin. Looking forward to trying some cheeses on my own. I’ll have a go at the quick mozzarella this weekend 😊
As an Australian, I love this dude
with the right patterns on the outside PERFECT
Beautiful video, Gav. Looking forward to the taste test video, thanks for sharing!
smoked gouda...i really like...this video instructional is fantastic...
I just came here to listen to your pronunciation of "Gouda". 10/10!
I did the ‘balancing act’ thing when I made your cheddar cheese recipe. I used a full gallon of paint because it’s roughly 8 1/2 pounds. It fell over and literally the paint can was teetering on the edge of the counter top defying gravity.
I ran over to save what could of been a complete catastrophe. I wonder if an upside down cardboard box over the setup would help stabilize it. I got really lucky that time. I will comment later on your cheddar video about that awesome cheddar cheese recipe. Gavin thank you so much.
Only 5 more days, i can't wait for part 2
I don’t even like cheese but I’ve been thoroughly enjoying this
I’m ready for the tast test will be watching when you posted it😁
Been a fan for awhile. Thank you for your knowledge.
My pleasure!
What would happen if the curds were never cut? Would the one giant curd mass slowly sweat out its whey? Could this be used to produce cheese?
Jonesy I believe if you didn’t cut the curd you’d have very uneven draining, very likely end up with pockets of whey that never drain and those spots would get moldy inside when you try and mature it
That gouda looks incredible!
Good Job, I like your videos, very technical.
Thank you very much!
That's an exciting piece of kit, Gavin, thanks for the demo. How does the seller/manufacturer recommend cleaning the microperf mould?
Good question, I will ask and get back to you
Oh my Gouda, that looks TASTY!!!🤤
these are just so fantastic, every video has made me so happy
thanks for pronouncing it correctly
you are the first person i hear it say perfectTHANKS NEXT TIME BIGGER WHEEL AS WE CALL THEM
To press I use a ring mold on top of a plate then heavy books (encyclopedia - you can stack as many as you need. The ring mold really helps.
Hi all fellow cheese makers, thought I would offer some info with my experiences with Laude.
I've been using the laude basket (the same size he used), following Gav's recipe - thanks Gav for the recipe!
But I have been having trouble getting it out the basket, so much that I ended up cracking two cheeses. Contacted Laude about it for advice. They kindly offered me a guide. Turns out they suggest using stronger weights but shorter pressing time. They say that the longer the time the cheese is in the basket, the higher the chances of the pH dropping and thus, making the cheese stick to the basket. VERY difficult to get out.. They did suggest a gradual pressing like Gavin did but also to take the cheese out within each weight change, not to leave it in the whole time. To summarize: shorter pressing time, but heavier weights.
If anyone buy's the basket, I personally would suggest to ask them for the same guide, to avoid the same issues I did. I am assuming Gavin had less issues due to the milk he is using? Not entirely sure yet, still new to this. But each country as you know will offer different milks with different processes, so I would suggest some research.
The baskets Laude make are great by the way, hugely convenient. If you are a Gouda fan, I can't think of a better basket.
Great tip, thank you!
3am videos, how I love you so
Another well made and educative video, many thanks for that!
When checking the price for the Laude Cheese Moulds I wonder how many are really willing to pay the steep price of 170 Euro for one cheese mould to make cheese on their kitchen sink?
That's seriously way out of proportion for me as a non-commercial user.
I agree. Glad they gave me mine.
I thought my browser did some sort of translation or was some sort of error in the price. WOW
Gav videos in 2021, "Believe it or not, I used to use a pool filter to mould my cheese."
So true Cap
You have inspired me to try to make cheese
Dude keep it up, all the respect for you , you are awsome
9gager here
As always 10/10!
You're the best!
Beautiful work!
I'll have to try this recipe when I'm able to get the ingredients. One of my two favourite cheeses, the other being Monterey Jack. Thanks for the video! 😊
Brian Johns is the Gouda you buy dutch or American made
Dear Gavin, I just came up with your channel and I kinda in love man! Hahahaha Im a serious cheese lover, I even have a Queso tattoo written in my arm hahaha. I wanna tell u I make me find my true profession in life. Btw there are to Mexican chesses I'll love you can try and cook. Queso doble crema and queso bola de Chiapas.
LOVE YOUR CHANNEL AND HARD WORK GAV!!! WISH YOU’D OPEN A CHEESE CAFE OR SOMETHING LOL!
looks delicious, Gav!
how you calculate the pressing weight and the eight of cheese to be want to have a tasty goudse kaas🇱🇺🇱🇺👍👍
Went to the Laude webshop with my interest picked and ready to make a purchase, but stopped short when I saw the three-digits price of even the smallest moulds. What the hell? Is that made by NASA?
wow perfect dutch prensation
how do you clean out those holes
I don't understand if it's the same process as other cheeses in the canal because this one has an air hole, is it the ferments? Thanks a lot
What are the odds that I would watch this video the day before the cheese is finished.
Did you turn on some sort of music? Because I can hear some kind of pop music at 3:35.
What if you don’t have a cheese fridge, what could an alternative be please?
Hello. is the pressure on the cheeses the same for smaller cheeses (500, 600 grams).
When do you turn the heat off?
it's gonna be ready at my birthday :D nice
Hello Gav, excellent recipe. I have a slight problem with temperatures. My top rack in fridge that I use for cheese maturation is stable at 11-12°C which is ok I guess but what about the brine solution temp? I´ve read in a cheese making book that both solution and cheese should be in range of 12-15°C for optimal brining process. It claims that higher temperatures would cause the salt to access only top layers of cheese and physicaly suck the moisture from the core without salting it. What would you do? Do you plan any vid on this topic? Many thanks in advance. Have a good one!
Love this! Thank you!
I love Smoked Gouda 💛 how do we make that?!
I want to do this now
I am really amazed how you make a city
Love it Gavin!
Oh no! I just made my Gouda from the last video! New models look great.
How do you manage the timing of making this? Start the 12hour press before bed and work backwards from there? What time would you yourself start? Thank you. (NZ)
How did the cheese turn out?
You stressed to not let the temperature rise during the ripening, or setting process, is there a specific reason?
Each culture has a temperature tolerance before it dies.
Thank you! Where can I find more info on the temperature tolerances of the different cultures?
why no ripening period. some recipes say ripen for 45 min. does it depend on the culture used I’m not sure?
Proud to be a certified curd nerd
Interesting. Did you shorten your stir time during the first washing. Is this an improvement?
Ah! I found out that the Laude company is about 20 kilometers away from my home town. The name Laude is obviously named after a hamlet near Ter Apel.
How do you sanitize the tools and basket?
Please show when stove turned on and turned off?
Thanks for the video. I don't have a 10l pot. What cheese would make the most sense to make economy wise?
Can someone explain when referring to pressing in these videos are they referring to a deadweight or a psi pounds of pressure force weight? Can’t find clarification from gavin himself
So if you wanted to smoke this I assume you would do this BEFORE you wax it? Great video. Thank you. Will try.
Yes, you can smoke before maturation or after it is mature.
What I want to know and what I'm sure other people want to know is where do you get those nice red buckets and containers? Please please! I have googled them and they are nowhere
Unfortunately, both the ripening boxes and brine bucket (aka microwave rice steamer) have been discontinued by the manufacturer. I can no longer source them, so I take very good care of the ones that I have.
With that said, you should be able to find something similar on Amazon.
So no exact humidity on this one. The temperature is enough?
Yes, it’s waxed so humidity is not an issue