Not wanting to blow my own trumpet, but I’ve started a bit of a cheese cult over on one of my YouTube channels.
You know the one. The channel that has all the cheese making videos aka Cheeseman.tv!
Of late, I’ve been putting into practice the suggestions given during a few Google Hangouts with other YouTube creators and I have been creating and uploading at least one cheese making video a week.
This regular video creation has had some amazing results. Subscribers, or should I say Curd Nerds have increased dramatically.
Thousands of people are making the cheeses that I feature in the videos. Most have great results and share their experiences with everyone freely. It’s a cheese revolution to claim back our cheese taste buds! Blessed are the Curd Nerds.
On a serious note, it’s a great growing community that I enjoy serving. Curd nerds are such a generous bunch of people.
So being one of those generous curd nerds, here are a few of the video tutorials and a couple of taste tests that I’ve produced over the last month that you may want to try yourself.
Jarlsberg
This Norwegian style cheese is still ripening, but will be ready at the end of next week. It is swelling and forming eyes here in my office.
Monterey Jack
I’ve been meaning to make a video of this cheese for such a long time. It was one of the very first cheeses that I made way back when. It tastes amazing (well it did the first time) and should be ready to eat in a month or so.
Bel Paese
A traditional Italian cheese meaning Beautiful Country, I found Bel Paese to be quite a surprisingly creamy, yet firm cheese that delighted my palate. It’s now a house favourite.
Edam Taste Test
I found this cheese to be exceptional. It formed small eyes without any assistance from myself and tasted absolutely delicious as a good Edam should. Watch out for the two extra cheese tasters that appear after the end credits of the video. You should get a laugh.
Gouda Taste Test
Another exceptional Dutch style cheese that was full flavoured and hasn’t lasted too long (we ate most of it).
In other cheese news, I’ve updated the print edition of Keep Calm and Make Cheese – The Beginners Guide to Cheese Making at Home. I didn’t want the reader to miss out on all the free videos I have on offer. As the eBook versions have hyperlinks, I added in QR Codes within each recipe for the paper version so the reader can scan and watch via their mobile phone or tablet.
A nice touch I think, and believe it only enhances the potential curd nerds cheese making experience!
Lots of great cheese action here at home. I have a couple of videos in production now including a new Camembert recipe and an attempt at Fourme d’Ambert, a French cow’s milk Blue Cheese. Both are ripening in the cheese fridge and will be released soon.
Enjoy the videos, and if anyone is interested in learning to make cheese, I would be more than welcome to have you join me on a Beginners Cheesemaking Course soon.
Until then, this is Cheese Man Gav signing off!
Denise Torenbeek says
Hi Gavin, wondering if you have any other curd nurses you could put me in touch with who use only goats milk as I need inspiration…and better cheese!
Gavin Webber says
Try joining the Aussie Facebook group called Curds ‘n’ Whey Downunder. I’m a member and there are over 500 aussie home cheese makers active in the private group.
Maria Patrick says
Hi Gavin, after making the cheese what is the best way to store it.
Gavin Webber says
Hi Maria, Is that during maturation or after the cheese is mature?
Maria Patrick says
Hi Gavin sorry to hear you have been un well, hope your on the way to recovering. I am thinking about once I make it and it needs to mature before eating. Had a look at YouTube about using a bar fridge, I have one that I an not using, how do I set it up so I can store the cheese after I make it. Also when buying your kit the $89 do I need to buy the press also.
Looking good forward to hearing back.
Cheers
Maria
Gavin Webber says
Hi Maria, Sent you a private email.