Just found your channel! I love cheesemaking videos, definitely subscribed - I know getting to 1k is super important on YT. Loved your in-depth walk through of all the steps, you make it very approachable which is super important for making cheese at home. Couple comments given in the spirit of helping you as a content creator - from an avid content viewer: 1) I liked the cute joke about not needing to be in Vermont to make the cheese, that made me chuckle but perhaps also spend 30 seconds or so on why this cheese is called Vermont vs all the other named cheddar cheese types? Knowing a little bit of background about why it's called Vermont and maybe what the flavor profile is like for this cheese vs others would be really informative, interesting, and helpful (especially for anyone who hasn't had lots of types of cheese. I have some Vermont in my fridge right now, it's yummy - but not everyone who comes across your video will know that.) 2) You speak distinctly, loud, and clearly which is good, and remember we're here to watch and listen to YOU. Not to listen to the same 30-45 second elevator music clip that is quite loud in comparison to your voice so it competes with your voice and is extremely distracting. Haha. So if you absolutely feel you want music throughout the entire video, please reduce the volume level of it by at least half of what it is now. I can tell there is a bit of a machine hum sometimes and your prep room is a little echo-y, which is fine but trying to hide/cover that with music just adds extra noise hehe. I am sure it's a balancing act but we're here for your info. =) Going to have to go and watch all the others you have, I'm super excited to see you have some videos on types of blue cheeses those are my favorites. Would love to see a video on havarti or muenster, if you ever make those? 💚
Hello. This is the best feedback I've ever received. Thank you very much for taking the time to be so detailed in your post. I completely agree with your suggestions and greatly appreciate the comments. My earlier videos are of lesser quality than my newer ones. It's a learning experience and I just upgraded my mic. I'll have a video on butterkase and also one one capicola coming out soon and the audio quality is much better. Honestly, thanks you for the thoughtful input and will definitely take it into consideration with future videos. You just picked my next two videos, Muenster and Havarti!
@@Cheeseologywithadam Very welcome and yay! Will be looking forward to your new videos, appreciate you taking it in spirit it was meant. I love how great YT is for learning things, and I know it's a lot to put yourself out there (I couldn't do it, so bravo!) haha.
A month ago I bought stuff and I tried making your orange cheddar. It turned out PERFECT the first time! It's still aging but already tastes great. Kind of sharp. Fun stuff and thank you!
Just found your channel! I love cheesemaking videos, definitely subscribed - I know getting to 1k is super important on YT. Loved your in-depth walk through of all the steps, you make it very approachable which is super important for making cheese at home. Couple comments given in the spirit of helping you as a content creator - from an avid content viewer:
1) I liked the cute joke about not needing to be in Vermont to make the cheese, that made me chuckle but perhaps also spend 30 seconds or so on why this cheese is called Vermont vs all the other named cheddar cheese types? Knowing a little bit of background about why it's called Vermont and maybe what the flavor profile is like for this cheese vs others would be really informative, interesting, and helpful (especially for anyone who hasn't had lots of types of cheese. I have some Vermont in my fridge right now, it's yummy - but not everyone who comes across your video will know that.)
2) You speak distinctly, loud, and clearly which is good, and remember we're here to watch and listen to YOU. Not to listen to the same 30-45 second elevator music clip that is quite loud in comparison to your voice so it competes with your voice and is extremely distracting. Haha. So if you absolutely feel you want music throughout the entire video, please reduce the volume level of it by at least half of what it is now. I can tell there is a bit of a machine hum sometimes and your prep room is a little echo-y, which is fine but trying to hide/cover that with music just adds extra noise hehe. I am sure it's a balancing act but we're here for your info. =)
Going to have to go and watch all the others you have, I'm super excited to see you have some videos on types of blue cheeses those are my favorites. Would love to see a video on havarti or muenster, if you ever make those? 💚
Hello. This is the best feedback I've ever received. Thank you very much for taking the time to be so detailed in your post. I completely agree with your suggestions and greatly appreciate the comments. My earlier videos are of lesser quality than my newer ones. It's a learning experience and I just upgraded my mic. I'll have a video on butterkase and also one one capicola coming out soon and the audio quality is much better. Honestly, thanks you for the thoughtful input and will definitely take it into consideration with future videos.
You just picked my next two videos, Muenster and Havarti!
@@Cheeseologywithadam Very welcome and yay! Will be looking forward to your new videos, appreciate you taking it in spirit it was meant. I love how great YT is for learning things, and I know it's a lot to put yourself out there (I couldn't do it, so bravo!) haha.
A month ago I bought stuff and I tried making your orange cheddar. It turned out PERFECT the first time! It's still aging but already tastes great. Kind of sharp. Fun stuff and thank you!
That's awesome! I'm so glad it worked out for you! Keep me posted on the final results!
Very cool 😊
Thanks for watching!
I prefer cotija. 😋
I will make a video on that!