![Gavin Webber](/img/default-banner.jpg)
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Gavin Webber
Australia
Registrace 26. 02. 2009
Do you want to become a Curd Nerd? Love eating cheese and can't get enough? Well this channel is for you!
We have cheese making tutorials to help you master your home cheese making skills! All cheese related questions answered and used for the Ask the Cheesemaker or Podcast sessions.
I am endeavouring to release two new cheese making recipes each month.
We have cheese making tutorials to help you master your home cheese making skills! All cheese related questions answered and used for the Ask the Cheesemaker or Podcast sessions.
I am endeavouring to release two new cheese making recipes each month.
Packaging Cultured Butter - Long Paddock Cheese
Kim and I had a great time packaging butter with the cheesemakers at Long Paddock Cheese. It tasted delicious too! longpaddockcheese.com.au/
Sign up for the Free weekly Curd Nerd Newsletter; www.littlegreenworkshops.com.au/newsletter/
Help fund the next cheese-making video by pledging your support at Patreon; www.patreon.com/greeningofgavin or becoming a member of the channel; czcams.com/channels/E31MqUy6nIMJ_f8y4R3_AA.htmljoin
My First cheese-making eBook, "Keep Calm and Make Cheese" courses.littlegreenworkshops.com.au/p/keep-calm-make-cheese
My Second cheese-making book, "Keep Calm and Make More Cheese" courses.littlegreenworkshops.com.au/p/keep-calm-make-more-cheese
Get a personalised message via Cameo; www.cameo.com/cheesemantv
Gavin's Cheese Shop; www.littlegreenworkshops.com.au/shop/
Gavin's Amazon cheese shop; www.amazon.com/shop/gavinwebber
Curd Nerd Academy Beginners Course; courses.littlegreenworkshops.com.au/p/cheese-making-beginner/
Merch; merch.cheeseman.tv
To purchase a stainless steel curd harp; www.etsy.com/shop/TheWoodJunkieStudio?coupon=2020SSHARP
Check out my other cheese tutorials; czcams.com/play/PLJeLu-keUCHZPJnyxwuDOJyeB2EcoFLQB.html
For my Little Green Cheese Podcast, visit czcams.com/channels/ya9H48yC4Rr4KNpT8bbJog.html
The music in the videos is from Epidemic Sound; www.epidemicsound.com/referral/qzlaik/
Facebook;
thecheesemantv/
Sign up for the Free weekly Curd Nerd Newsletter; www.littlegreenworkshops.com.au/newsletter/
Help fund the next cheese-making video by pledging your support at Patreon; www.patreon.com/greeningofgavin or becoming a member of the channel; czcams.com/channels/E31MqUy6nIMJ_f8y4R3_AA.htmljoin
My First cheese-making eBook, "Keep Calm and Make Cheese" courses.littlegreenworkshops.com.au/p/keep-calm-make-cheese
My Second cheese-making book, "Keep Calm and Make More Cheese" courses.littlegreenworkshops.com.au/p/keep-calm-make-more-cheese
Get a personalised message via Cameo; www.cameo.com/cheesemantv
Gavin's Cheese Shop; www.littlegreenworkshops.com.au/shop/
Gavin's Amazon cheese shop; www.amazon.com/shop/gavinwebber
Curd Nerd Academy Beginners Course; courses.littlegreenworkshops.com.au/p/cheese-making-beginner/
Merch; merch.cheeseman.tv
To purchase a stainless steel curd harp; www.etsy.com/shop/TheWoodJunkieStudio?coupon=2020SSHARP
Check out my other cheese tutorials; czcams.com/play/PLJeLu-keUCHZPJnyxwuDOJyeB2EcoFLQB.html
For my Little Green Cheese Podcast, visit czcams.com/channels/ya9H48yC4Rr4KNpT8bbJog.html
The music in the videos is from Epidemic Sound; www.epidemicsound.com/referral/qzlaik/
Facebook;
thecheesemantv/
zhlédnutí: 1 498
Video
How to make Ibores Style Spanish Goat Cheese
zhlédnutí 2,7KPřed dnem
Made with full-fat goat's milk, Ibores is rubbed with smoked paprika, salt and olive oil to give flavour and contrast to the blazingly white interior of this delicious cheese. Not too goaty, just right! Ibores recipe card; www.littlegreenworkshops.com.au/product/ibores-recipe-card/ Merch; merch.cheeseman.tv Sign up for the Free weekly Curd Nerd Newsletter; www.littlegreenworkshops.com.au/newsle...
I Visited a Cheese Factory For My Birthday - Long Paddock Cheese
zhlédnutí 3,2KPřed 21 dnem
Long Paddock Cheese is a small-scale Australian artisan cheesemaker, based in Castlemaine, headed by French/Australian cheese guru, Ivan Larcher. They make & mature a range of soft & semi-hard cheeses & fresh dairy products. Their products are made with French flair and skill but have an Australian identity. They sell through our on-site shop, at farmers' markets, our online cheese club, direct...
Not So Baby Swiss Taste Test
zhlédnutí 4,7KPřed 28 dny
The jury has a verdict for the Baby Swiss. Not so swiss in appearance, but the flavour and texture are spot on. Maybe just another hour in the brine as well. Watch to the end for final thoughts. Sign up for the Free weekly Curd Nerd Newsletter; www.littlegreenworkshops.com.au/newsletter/ Help fund the next cheese-making video by pledging your support at Patreon; www.patreon.com/greeningofgavin ...
How to make Baby Swiss Cheese...Maybe???
zhlédnutí 5KPřed měsícem
As I mentioned during the Baby Swiss Cheese video, this is a trial run, so please do not make this cheese just yet. I am hoping for eye development, but I am unsure if it worked. Sign up for the Free weekly Curd Nerd Newsletter; www.littlegreenworkshops.com.au/newsletter/ Help fund the next cheese-making video by pledging your support at Patreon; www.patreon.com/greeningofgavin or becoming a me...
Cracking the Rind: Unveiling the Richness of Dry Jack
zhlédnutí 4KPřed měsícem
Dry Jack is a delightful cheese that tastes like a cross between a mature Cheddar and a young Parmesan. Dry, yet not hard in texture with a little nuttiness and slightly grainy. Dry Jack Recipe card; www.littlegreenworkshops.com.au/product/dry-jack-recipe-card/ Sign up for the Free weekly Curd Nerd Newsletter; www.littlegreenworkshops.com.au/newsletter/ Help fund the next cheese-making video by...
16 Of Your Cheesy Questions Answered!
zhlédnutí 1,4KPřed měsícem
16 Of Your Cheesy Questions Answered!
Troubleshooting the Main Issue with Curds Not Setting!
zhlédnutí 5KPřed 3 měsíci
Troubleshooting the Main Issue with Curds Not Setting!
15 Ways with Whey - Using A Cheesemaking By-product!
zhlédnutí 13KPřed 3 měsíci
15 Ways with Whey - Using A Cheesemaking By-product!
All things Cheese with Tracey Johnson from Cheeseneeds.com
zhlédnutí 1KPřed 3 měsíci
All things Cheese with Tracey Johnson from Cheeseneeds.com
Our Backyard Studio Build and Full Tour 2024
zhlédnutí 2,6KPřed 4 měsíci
Our Backyard Studio Build and Full Tour 2024
Handkäse Mit Musik - Stinky Cheese served with Onions and Bathroom Humour!
zhlédnutí 3,3KPřed 4 měsíci
Handkäse Mit Musik - Stinky Cheese served with Onions and Bathroom Humour!
How to Make German Handkäse (Hand Cheese)
zhlédnutí 7KPřed 4 měsíci
How to Make German Handkäse (Hand Cheese)
Gavin Reacts to Your Cheese - Episode 4
zhlédnutí 5KPřed 6 měsíci
Gavin Reacts to Your Cheese - Episode 4
Quick, Easy, and Spicy: Triple Pepper Snack Cheese
zhlédnutí 10KPřed 6 měsíci
Quick, Easy, and Spicy: Triple Pepper Snack Cheese
How to make the Easiest Fromage Blanc at Home
zhlédnutí 9KPřed 7 měsíci
How to make the Easiest Fromage Blanc at Home
How to make Domiati - Easy Egyptian Cheese
zhlédnutí 13KPřed 7 měsíci
How to make Domiati - Easy Egyptian Cheese
How to use Leftover Cheese - Fromage Forte
zhlédnutí 33KPřed 7 měsíci
How to use Leftover Cheese - Fromage Forte
Making Yesterdaze Cheese. Ready to Eat the Next Day!
zhlédnutí 36KPřed 8 měsíci
Making Yesterdaze Cheese. Ready to Eat the Next Day!
How to make Stilton Style Cheese at Home - Full Process with Taste Test
zhlédnutí 14KPřed 8 měsíci
How to make Stilton Style Cheese at Home - Full Process with Taste Test
How to make Delicious Scamorza in Your Own Kitchen! With Taste Test.
zhlédnutí 13KPřed 8 měsíci
How to make Delicious Scamorza in Your Own Kitchen! With Taste Test.
French Chaource Cheese: The Perfect Intermediate Recipe For Home Cheese Makers
zhlédnutí 12KPřed 8 měsíci
French Chaource Cheese: The Perfect Intermediate Recipe For Home Cheese Makers
Cotswold Ploughman’s Cheese with a Kick: Cotschilli Taste Test!
zhlédnutí 4,4KPřed 8 měsíci
Cotswold Ploughman’s Cheese with a Kick: Cotschilli Taste Test!
Easy Robiola Cheese Recipe: Make Your Own Italian Cheese at Home
zhlédnutí 7KPřed 8 měsíci
Easy Robiola Cheese Recipe: Make Your Own Italian Cheese at Home
How to Make Delicious Sour Mizithra (Xynomizithra) Cheese
zhlédnutí 4,9KPřed 9 měsíci
How to Make Delicious Sour Mizithra (Xynomizithra) Cheese
Yes please ❤
How on earth do you get 18°C? There is nowhere in my apartment where I can achieve that, does this mean I can't make this kind of cheese ever?
Our house is an ambient 18°C in spring and autumn. It's up to you to figure it out, but just know that P. Shermanii needs that temperature to create the eyes in the cheese.
Ok Gavin you did it again! I was going to make more feta, we eat a lot of it. But decided to make this instead. Was not in the mood for a long term cheese. lol OMG! It came out great!!! I used my cowboy candy jalapenos. Dam this is good! I bet making one that has the taste of french onion would be great to put in French onion soup. When my bother comes home from work tonight this will not last very long. $3 gallon of whole milk and you have this quick and easy cheese! Each bite of cheese has somewhat of a different taste. One might have more cracked pepper and no jalepenos. A surprise taste each time. I think next time I will increase the cracked pepper. I liked the taste in this. Every recipe of yours that I have made comes out great, I have the stilton and asiago in the cheese cave right now. thanks for all you do and sharing your talent.
Will this recipe work with half the ingredients? There are only two of us.. If so, is there anything I should do differently? thanks
Yes it will
The only video on you tube that makes sense. Thank you.
The aging shouldn't be done in vacuum sealing. It is usually air-aged. Sometimes it's covered in a chili paste. It dries quite a lot and is very crumbly. It's not eaten as a table cheese but rather crumbled on food. That explains the saltiness.
Did you ever try to make this cheese with the 2-3 pound weight as in the original recipe, or even 5 to 7.5 as the revised version?
All the ingredients and supplies you can find at the corner convenience store.
At a specialty cheese supply store online is just as convenient; www.littlegreenworkshops.com.au/product-category/cheese-making/
I know that you have probably answered this question can I just ask what exactly did you spray on your hands before removing the cheese from the Press and what ever you used what was the measurement For example 1/2 cup water to 3 tablespoons salt? Again sorry for wasting your time with such a mundane question..
Plain white vinegar in a spray bottle. It kills bacteria and yeast that may be on your hands.
I'm dying to make that cheese so I waited to see if you would say which cultures you're using but no so I thought OK I'll just go over to the site and buy the recipe card but it's not there! What am I supposed to do ? I can't just guess and risk 14 L of milk? HELP!
The cultures were MO30 or MA11 for the meso and MOT92 or Thermo B for the thermo. The receipe is listed in my book "Keep Calm and Make More Cheese".
When I saw that cease and desist video I thought well what about the words camembert etc. that are used by everybody who makes cheese on CZcams?
Camembert de Normandie is the PDO name so that is the only one that can be trade mark enforced. Camembert is the name of the town.
How do you manage to turn them without leaving finger marks in the white fluff?
Very carefully
i learn so much from this channel! thanks gavin!
Awesome, thank you!
No way am I putting anything in the washer that will touch my food.
Orginal pecorino romano is sheep milk.
Cut it with clean fingernails? 🧐🙄😝
Hi Gav, John from Ecuador. I can't get Propionic culture so was interested to see this swill-style cheese doesn't use it. But I'm truly puzzled by the temperature. 32 degrees C for Thermophyllic? I'm at this moment making Bel Paese and the milk is heated to 42 degrees C. Can you clarify please?
The curds initially heated to 32°C, but after cutting to 46°C czcams.com/video/Oi2y4Ymrd5A/video.htmlsi=64NUdUzga4yez41M&t=239
Anyone knows what the simplest semi-hard or hard cheese I can make from raw milk or pasteurised milk is? I've got access to a good amount of free-ish raw milk and can get pasteurised milk cheaper, but I don't have any of the things needed to make cheese. I know I can make cheese quark or russian style cottage cheese that we produce at work. I do have a cooking thermometer, however I am not sure how precise it is.
Obviously, you have much more experience here, but would it be better to use a rectangular food storage container to do the cheddaring? It seems to me that it would be more efficient, and authentic. From watching How it’s Made(a primarily Canadian tv show) it’s a large, rectangular tray that’s used, after draining the whey.
No don't cure it .Just eat it. Looks delicious.
Non chlorinated water , is distilled water okay , or perhaps spring water ?
Yes, both are fine
How do you feel about PVA coatings?
It's okay if you can get it.
Green Living Australia has a much easier kit and recipe and you can do it in a 2l milk bottle. Original Quark does use rennet.
Great video... thanks.... the myse-ost are made up of two words,- myse and ost. Ost means cheese. I have no idea what myse is,- but some word in norway.....
Where is the blue? Would it be a good idea to treat it like cambozola and sprinkle the blue in between layers of curd?
I wasn't after a blue look, just a milk blue flavour. Yes you could sprinkle inbetween layers
Did you correct the recipe or do we have to remember to adjust it?
I corrected the recipe
Cultured cream cheese is also well worth making. It takes a bit longer than standard cream cheese which you already have a video for but it has a stronger flavour with a bit of a yoghurt like tang to it duevto the fermentation process. One thing i would like to see you make admittedly not proper cheese but still incredibly popular particularly if you have children to feed is a basic cheese spread. Something along the lines of primula which is a popular brand and comes with a wide range of flavourings. There are so many recipes covering cream cheese or luxurious cheese spreads like fromage fort but virtually nothing for a really basic cheese spread recipe despite it being a staple item found in most peoples refrigerators around the world.
Gavin, any idea how much they sold the butter for?
AUD$13.50 for 250g.
I've vacpacked mine.after a couple of weeks and last for a few months well even get a honey taste. I don't remove the rub tastes devine
Hey! We might have the same birthday. A few years off, but still interesting. Cheers.
Oh, this cannot be homogenized milk, right? I cannot find just pasteurized milk. Do we add heavy cream into it. Maybe 8 quarts whole milk 2 quarts heavy cream? Thanks
Yes, you can
I make cheese with our raw cow's milk, and I threw my curd cutter in the trash because it didn't work at all. I use my curd knife and/or whisk instead. - Michelle
I have a rather strange question and I wonder if you could answer it or if you direct me to the place where I might get an answer. I find that my fresh goat cheese is almost fluffy in texture, almost like whipped cream. It's wonderful but I wonder what is responsible for that lightness?
Does it look sponge like? If so, it is infected with coliform bacterium help.cheesemaking.com/article/259-cheese-aging-troubleshooting-and-faqs
I've got all the cheese recipe books and I still come back to this recipe for Halloumi. It's by far the best .... if I show up at our family reunion without Halloumi there'll be trouble-- thanks Gav for the excellent instructions. You truly are the best.
Thanks muchly
Very nice!
Gavin, if you want a press big enough for your big mold, make a bucket press with 19 L buckets. Mine cost $15 altogether.