Easy Italian Style Cheese - Guido's Taste Test
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- Опубликовано: 7 фев 2025
- What an amazingly simple hard cheese! I love it and it is so easy to make and only took 3 weeks to mature. You can watch the original tutorial here; • Easy Italian Style Che...
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I thought for sure I'd find the angry italians here... :/
Ah, so I'm not the only one looking
@@HazyTown01I'm going to assume you came from the same post I saw 😂 Still searching for the angry Italians
It was probably one guy pretending to be offended on behalf of Italy 😂
@@shellodee 😂 I’m here for them too.
we all really just gathered here lol
Just tasted mine at 4 weeks. Absolutely delicious! It had more holes than yours and definitely tasted more Dutch than Italian. A winner for me!
I was so excited to see the results for this cheese and your description highlighting the nuttiness was key. Thanks as always, Gav!
Glad you enjoyed it!
Ugh! I'm so dumb to have watched this first. I'm drooling over this cheese. I quit milking my goats the summer 2021 and just got them (me) a buck for Christmas, so I have a couple more months before they give birth and I'll have milk again. I've been avoiding your videos because I can't make cheese right now. I totally should have watched your live Q&A videos instead. But, just have to say, I've bought your books and a few of your products. You are my cheese making hero!
Is “gowda” typical pronunciation down under? I’m from the “gooda” school and wondering if I need to mend my ways.
I wondered that too, Here in Nova Scotia it is good too. @@asw19B100
I’ve been so looking forward to seeing this. Mine is ready on Friday!
Perfect timing! Just about to start making this cheese. Thanks for another great video!
Hey Gavin, I just discovered your channel and I already love it! I hope you keep making cheese for us!
I will! and thanks for your support!
That's a very nice looking cheese. Cheers, Gavin! 👍✌️✌️
Hope you're feeling better Gavin
That looks very nice!
Love this cheese, its one of my new favorite...
Cut my Guido open today. I did use Prop. Shermani but it didn't really make much difference. My seems a little bland. I used raw milk so I cut back on my Thermo. I didn't have Thermo B so I used LH100 culture. I think will age a section longer and see what happens. Maybe next time I'll add a little more culture.
Thanks for the taste taste!
I've made this again and I'm going to smoke it.
A great quick make.
Glad you liked it
So pleased to see that you finally made this chestnut of the home-cheese-maker repertoire, and that is such a winner. Just wondering: do you think Guido’s would melt well in a grilled sandwich?
Yes, reckon it would no problem at all. But only when it’s young
I made this cheese and noticed the vacuum bag started to swell a bit and when I cut the cheese it showed signs of splitting. It was obviously letting out gas of some sort. It tasted fine and I had used a culture that had LL + LC + LD + LB + LH + ST + LM . It is called Italian Swiss. I am wondering if one of these cultures would have caused this blowing to start. Any thoughts Gavin?
Both LL and LM produce CO2.
Sir I have a specific weird question. First off I discovered your channel a few months ago and am absolutely HOOKED. You got a sub from me and I Like every video you post.
Now, my question pertains to the caloric content of the cheeses you make. How in the heck do you determine the amount of calories per a slice or oz of the finished cheese you make? I want to start making my own cheese but I'm also watching my calories(I know, not the two best things to mix lol) so I'm just wondering what the equation is to figure this out.
Thanks and again I love your videos!
My wild guess would be to look up caloric content of a few similar cheeses, and keep in mind that like any agricultural product, the exact value is probably the average of a range, not an exact amount of calories per ounce.
You can compare it to other products of the same genre, or you can use math to roughly estimate the caloric intake from the initial milk batch plus a bit of losses in the whey.
Hi Gavin, love your vid’s, books etc! Let me ask the dumb question… after heating milk to temperature, do you turn off the heat while it sits for the required time (making curds!) or leave it on and monitor for the hour or so wait? Thanks!!
Looks wonderful. Does it melt a bit maybe for a pseudo grilled sandwich?
Yes it does
Would using hand skimmed milk work for this? We have a family cow and I’m always looking for cheeses that come out well with skim since I also make butter.
Yes, absolutely
I recently made a traditional cheddar that I soaked the curds in ale. The cheese has been vacuum sealed for aging and I have noticed tiny pink spots forming on the cheese. Is the cheese ruined?
No, just remove from the bag, wipe with a simple brine solution (1 cup water, 1 Tablespoon salt) and allow to air dry. Then repackage. All will be well.
Does it melt?
Yes it does
When do you show the past cheese creations when they have been aged and are ready? I see all the videos of the different cheese being made then never being eaten or opened up. Is it during the live sessions only?
This is a video of the cheese being opened up and tested. You’ll usually see the tasting videos go up a month to six months after the making videos :)
😎👌👍🖖✌🤓
Hi sir this is gopu from india i am subscriber of passed two years i want to learn about cheese making can you help me
Yes, I have a course. Links in the video description
isn't "guido" a slur similar to the n-word for italian-americans?
I am unaware of this being an Aussie. Besides, the guy who created the recipe is Guido Giuntini
Guido is also a common Italian first name, from which the slur originated. It is also where the French (and Germanic) name Guy came from.
It is if your name isn't Guido.