Grana Padano Style Taste Test. It's Grainy and Amazing!
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- Опубликовано: 16 окт 2020
- This Grana Padano style cheese has been aging for 14 months and is absolutely perfect. It is robust, full-bodied with a touch of nuttiness and flaky texture. It will be great as a grating cheese for pasta dishes and salads during our long hot summer. A little bit of Italy in every bite!
You can watch the Grana Padano tutorial here; • Video
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Хобби
Here because I know it’s pissing off the consortium,
I was pro the consortium because I thought they just ensured the quality of the cheeses they produced and went after cheese that market themselves as Grana padano, but are actually counterfeit. However, if this is really how they spend their time, then with all due respect, FUCK THE CONSORTIUM.
@@MellowMaple capitalism is the worst economic system. Except for all the others! W Churchill.
@@jay71512 W churchill XDDD
Certainly would be a shame if people downloaded this and had it mirrored all over the internet. Yep, a darn shame.
@@MellowMaple Full capitalism would allow others to make copies of your product and compete with your version. These and other such state-enforced (through the court system) protection measures are actually a concession from capitalism.
Who's here after Gavin's recent video about the cease and desist letter?
Keep the cheese coming cheese boi, we're here for you, don't let the flame die out.
Yep!
Same
I will try this just sayin!!
Me
Me too
Must be damn close, cheers.
STREISAND EFFECT GOOOOOOOOOO
Downloading this to piss off the consortium.
@@DidntKnowWhatToPut1 I got them both, and he reuploaded it and changed the audio a bit >:) Chease & Desist is the name.
I love how the consortium that has requested the removal of the video, despite the clean and open statement that it was in the style of the cheese, no suggestion of counterfeiting or replication for sale, has basically created the image of a bunch of egotistical capitalists that will not see any money from me as a result of the bullying.
Exactly. There are tons of other cheeses that can replace these monopolistic brands, and are of much higher quality. The junk they export is not really worthy of the reputation.
Check with you local cheese store, especially if you can find local produce.
Just use the English name
Grain of the po valley cheese
This cheese CANNOT be called Grana Padano because it has holes, there are errors in its preparation, the holes are not typical of Grana Padano.
I hope the consortium sees every bit of the 'Streisand Effect' that it deserves. They should be thanking their lucky stars there are people like Gavin bringing awareness of their heritage and craft to the world. Shame on them.
No seriously I just went down a cheese rabbit hole on RUclips
"They should be thanking their lucky stars there are people like Gavin bringing awareness of their heritage and craft to the world"
Yeah i don't think they needed publicity for one of the most commonly known styles of cheese in the world from a 250k subcriber yt channel lol
The c&d letter was overblown but now you're exaggerating too.
@@szeddezs You are making some kind of equivalency between this guy's channel and a bloody cheese consortium? Absurd. I guarantee you that this guy's channel has performed more successful outreach and awareness than some stodgy group of preservationists that nobody outside of the cheese world has heard of nor cares about. These kinds of creators are the lifeblood of any given domain or craft. A money-driven commerce lobby has had their pants pulled down because their bullshit was put in the daylight and people responded. There's no exaggeration there.
@@RiccardoPearlman No, I -was- *wasn't* making an equivalency between this guy's channel *and a cheese consortium* , *I was comparing this guy's channel* and, quote, "one of the most commonly known styles of cheese in the world", and one of them definitely doesn't need the other one's publicity.
*edited*
@@szeddezs Not to get pedantic here, but that's not an equivalency... A whole lot of people didn't know how this cheese was made before this video. Now they might be inclined to learn more and maybe even try to make their own. That kind of thing engenders a greater appreciation to the craft. Maybe now a few more people will be better educated and might want to actually go and spend a little more on an artisinal product? Perhaps they will undertake the project and share something with their friends and family? The cheese is an inanimate object and doesn't "need' anything. That's not what this is about. Yes- we get it- people have heard of cheese... That has little bearing on what this is all about. You're just arguing for argument's sake.
guess what video i'm downloading and distributing...
Where is it, please?
Love the heavenly choir accompanying the 'opening' of this cheese.
i couldn't taste or smell it but your Grana Padano looks like a fine wheel of cheese to me.
It's so good!
What a riot! I was about to write exactly the same sentence!
Loving the heavenly music whilst cutting the cheese 🧀 👏🏿
Glad you enjoyed it!
Its grana padano enough to send a cease and dicist letter though! XD
😁
Thank you! I will never buy Grana Padano again because of their treatment of you!
Excellent recipe, so much better than the 'similar' one from Italy which leaves a litigious taste in one's mouth.
Lol, good one
If I ever buy Grana Padano cheese, I will make sure it's the counterfeit version.
this needs millions of likes just to get back at the cheese mafia!
Ahhh cheese and desist style cheese. My new favourite.
The angelic choir really speaks to my love of cheese haha!
I was going to buy some Grana Padano just to try it after I saw this video but after hearing about the cease and desist..... NEVERMIND!!!!
Love all your videos, but I'm here today especially for the forbidden cheese!
The "Forbidden Cheese". Hahaha! Same! 😂😂😂👍
Well, the Grana Padano council worked. I now know of that cheese and will look for it in the store.
Looks great Gavin! 🤠
Here to teach the cheese consortium about the Streisand effect! And subbed because it's interesting!
I'm downloading this video and I'm gonna make it. Thank you for being so awesome.
I’ve never heard of Grana Padano cheese before. The consortium should be thanking you.
Ah a video on how to make GRAINY PADAINY cheese! Thank you, Gavin.
It looked freaking amazing Gavin!
Nice to see people from the other side of the world appreciating so much our beloved culinary products. You nailed it. Support from Italy! (though I prefer Parmiggiano Reggiano)
I love the ethereal music as you are opening it! haha
LOVE YOU GAVIN!!
Looks brilliant! I’ll have to have a go at making one 😊
Love Grana Padano. Now I have drool all down the front of my shirt.
New studio looks schmick mate. Noice.
Beautiful fun as always and I love your reactions
Thank you so much 😁
Came here after reading about the C&D email.
You stated on multiple occasions that it was YOUR VERSION, in the STYLE of etc.without equivocation.
What is wrong with these precious knee - jerkers ?
Now a subscriber.
Oh. That looks delightful.
I'm glad the algorithm sent me your warning video!
Looks like a wonderful cheese, Gavin! Seems like lockdown has been great for affinage ;)
Looks excellent
Congrats on your new studio! Looks great! And so does that cheese.
Yes! Thank you!
Don't even know this man. Got recommended that cease and desist letter vid.
I'm just here to drop a like and show some support.
That cheese probably 100% better than the real thing - keep doing ur thing my guy.
the forbidden cheese 🤭
Thanks for the recipe! I saved it and wil use it to make my own home made italian style cheese!!!
Like many others, I found you because of the cease and desist letter. Keep up the good work!
i really wish i could have tried the cheeses you make. i dont have the kitchen or the place to ever make cheese. so wish i could have bought some from you. :P
Imagine being this protective over CHEESE. Unreal. Glad I found this video. Without it, I wouldn't even know about Grana Padano style cheese and wouldn't even have the desire to try it someday.
There is a reason why some items are origin controlled.
Sparkling wine? You can use methode champoignese anywhere in the world and the buyer will know that what they get is the same thing as that overprised junk from that small part of France. Same here, you can tell what kind of chese it is, as long as you do not claim it has this origin.
If you are selling it, it is a bit harder with chese and sausages however. You can't just say thaty you use the same methods and recipe as something else and name it.
I'm surprised that even though you stated it was a style that they can do this, bravo you knocked it out of the park 🏞️🏞️
I am sorry I missed the making of this cheese, this taste review is making me want to make some.
It looks like soo good tnx
Nice job !! Grana Padano works well as an excellent pizza cheese if spread out across the top of the pizza in thin wide slices. I love it. I want to make this!
Great idea!!
Gav, the studio looks very comfortable and professional. After you took the first bite, I could almost hear you say "screw the crackers, this cheese is fabulous!"
Archiving this to piss off the consortium
And you will not eat Grana Padano...But a bad copy of the real Parmigiano Reggiano
Love the set Gav. Im really hankering for some good Grana now. Cheers!
Nice one! Thanks Nick.
Downloading this video so I can piss off the Consortium
did you download I need it
Gavin, I’m glad you received support from the “Internet drama community” that has assisted you. You need to be really careful though because this group can also become a mob when someone purposefully misrepresents something you’ve said. I hope that this exposure expands the reach of your work and grows the family of cheese enthusiasts. Thank you again for your wonderful educational videos.
The cheese that shook the world.
Showing my support
yummm thanks
Came from Reddit! I
very nice
Instant subscribe
This is much much much better than the real one.
Never have to buy grana padano again after your recipe comes so close!
OMG, JUST TRIED THIS "STYLE" RECIPE. Have to say guys... IT'S WAAAY BETTER THAN THE REAL GRANA PADANA!
can you sent me link pls !!
It'd be neat to see one of the 8ths aged longer, thanks for the vid.
Delicious!!😉👍
It was!
Here to support Gavin. Will not be buying any cheese for the GP consortium.
And you will not eat Grana Padano
@@ornellaangelatomasello175 It wouldn't be as good as Gavin's anyways
@@MadlockFreak I never said Gavin's cheese is bad, but it's different and he can't name it the name Grana Padano if it's not made from Po Valley cows who ate Po grass ... regardless of whether it has a denomination in the world
@@MadlockFreak Grana Padano, are two words in Italian and Gavin cannot use them because his cheese is not Italian, his milk is not Italian, it is different in taste and organoleptic qualities, the milk to make our Grana Padano is raw and not pasteurized, then, Gavin also adds other ingredients to get a taste similar to the original Padano ... so, if Gavin gives the name Grana Padano to his cheese it is a fake. Who makes cheeses similar to the originals, especially if he is in another state with a different climate, where there are different breeds of cows that eat grass grown in what kind of soil? Clayey, calcareous, sandy, silty or peaty? He has to give it a new name because Gavin makes another cheese. You MadlockFreak say Gavin's cheese is better than the original? Gavin makes another cheese that is sure good, but it's not Grana Padano and you, MadlockFreak, know the taste of real Grana Padano? No, you know what arrives in your state wrapped in plastic and tastes like plastic.
Perfect 👍👍👍👍
Luv the angles singing in background while opening the cheese ;-)
When you spend 1.5% of your life devoted to a cheese the angles better be hitting the high note.
Yeah those right angles, and acute angles could give a choir of angels a run for the money.
You need another edit.
Drooling
Bravissimo!! As an Italian I can tell you it looks fabulous and im sure it tastes just as good as it looks. One question I have is that I saw that you vac packed for maturing, did it develop a rind? also if you subsequently leave it out of the vac pack as whole wheel in the maturing room would it then develop a hard rind. I'm loving your channel by the way, I live in the UK but am from Bergamo, the home of taleggio, Branzi and many others, we produce an endless selection of mountain cheese in many styles. I have often toyed with the idea of making my own cheese, I live out in the countryside here in the UK and I am surrounded by dairy farms so supply of good milk is not a problem. I may come to you for a few tips.
Here before it's gone!
try ageing it more, it gives the best results after 36 months
Dear Gavin, I love your videos ... no more than cheeses yet.
Unfortunately it is not easy to find the right milk to make the recipes you give us, I am from Brazil and here, our supermarkets only sell us “normal” milk with a maximum of 3.4% fat and we only find the homogenized product.
Well, I have to find some reliable farmer who can sell me fresh, good quality milk.
Thank you for sharing your knowledge.
A big hug.
Estou fazendo com leite de supermercado e tenho tido bons resultados, estou utilizando cloreto de cálcio para complementar o cálcio perdido durante o processo de pasteurização.
Nice studio😁
I'm downloading the video, you hear that consortium?
watch it before it's gone!
YUP. Here because of the other video... :-D
That cheese looks amazing! Any leftover cheese can be sent to Las Vegas please. Cheers sir!
Hi from Reddit!
Got recommended the cease and desist video, got here through the end cards, and somehow this video is still up? Did they change their minds? lol
شكرا جزيلا
مرحبا بك
Thank you Gavin. I will star my batch of illegal counterfeit bootleg pirate Italianish wanky style cheese asap, and never buy the pompous stuff from Giorgio anymore. Cheese and resist
I've downloaded the video and will think about mirroring it. Maybe I'll just not use the specific words. With full credit to you, of course.
Dammit I was two days late to watch the making video!!!
I'm just here for the illicit cheese videos
Next video should be grand-know padawnana cheese
Excellent job, from the great state of Arizona in US, tell that cheese consortium to stick it where the sun don’t shine.
Gavin, I love your work! To be honest, the idea of making my own cheese seems daunting. What is a good first cheese for a low confidence beginner?
Try paneer or halloumi
have you thought of making chips out of these? Sounds like a good idea for a snack
Great video! Now I want to go make cheese
one thing i would do is to keep the music volume even throughout the video apart of maybe the intro and whatnot. Its weird to watch it when the music level changes all the time
I'll give it a light just to piss off Grano Padono. 😂
I follow your video to make Manchego Chees, I have it in the fridge but it is taking too much space. How long would you recommend to have it there before I vacuum pack it?
About a month of rind development should do be for vac packing
What's Grana Padano? I've only heard this cheese called Chease and Desist.
You invited Italian comments and boy did they. FYI, Mark Dice received a cease and desist from the Hollywood Chamber of Commerce for his new book because he used a depiction of the Hollywood Sign's font on the cover of his new book. He just changed the font and all is well. You should just change the name of the video.
Was thinking the same thing. Can you just edit it a little? It's a great video!
He cannot call his cheeses by their original names because he does not respect the preparation steps and skips some of them, so the results are not like those of the original cheeses. I can speak for Italian cheeses, he thinks that Grana Padano and Parmigiano Reggiano are the same, instead there are many differences. He thinks that Stracchino and Crescenza are the same thing and it takes him 8 hours to reach the right acidity of the curd to make mozzarella ... He makes a Sbrinz that smells of Parmesan ... with a mold that has entered it. Last but not least, it ages the cheeses in plastic bags ...
@@ornellaangelatomasello175 Most people who watch these videos know he's not making authentic products. That's ridiculous. EVERYTHING made on this channel are interpretations of an original recipe. The same could be said with any cooking show. The cultures, bacteria, and flavorings used, while not necessarily exact, I assume are approximate to the original.
My point was that the governing bodies for the cheese producing consortium need to accept this a tribute. Anyone who wants to re-create a Grana Padano would first need to buy Grana Padano. Isn't that a good thing? I know they are trying to protect their brand but this seems to be very short sighted.
@@TheFamilyChef65 What you cannot do is name a cheese made in Australia with the original name, but you have to give it another name and declare that it is your own personal version, produced with other characteristics from the original, as it really is. Gavin has already done it with microwave mozzarella saying that it was another version from the Italian one, but he should have given it another name because Mozzarella derives from MOZZARE a word originally from the Campania Region, in fact the spun dough is cut at 80 ° -90 ° celsius. Same thing for Stracchino which derives from STRACCHE cows, in Lombard dialect, that is cows tired from the descent from the high pastures at the end of the hot season. Similarly, Crescenza derives from the Lombard dialect term CRESS meaning to grow, of the cheese as if it were leavening while it matures. Another reason is that in ancient times, as still today, in the Lombard dialect the term GRANA means money. The names of our cheeses have names with meanings in Italian or in dialects typical of the place of origin, therefore, if one wants to reproduce a cheese from ours or from other countries, he must not use precise terms in the language of the country of origin of the product, but to use other names because they are not the same cheeses. If the people of this channel had been in Italy and had eaten the cheeses reproduced by Gavin, they would know that the cheeses he defines as true Italians do not have the same appearance or taste as the cheeses produced in Italy according to the disciplinary protocols. Gavin can make all the cheeses he wants, certainly excellent, but they will always remain Australian cheeses.
@@TheFamilyChef65 Are you German? Or are you of German descent and live in another country? Let's take an example that you are German and I decided to make a special German beer of very ancient medieval tradition made with special ingredients, such as Heisbock with a strong fruity aroma and flavor, to which a slight hint of chocolate is added. The presence of malt is very perceptible on the palate, while the flavor of the hops is not very intense. I reproduce this German beer, but the color is slightly different, the alcohol content is different, the taste of the hops and the malt are different, maybe I am mistaken in the degree of roasting or I am influenced by other beers of medieval tradition, but Milanese .. This beer of mine is good, but it is different from Heisbock, but I call this beer Heisbock and I say it is made with the original German recipe from the medieval city of Heinbeck. What do you think the Bock company says? And you are a connoisseur of beers, a German who drinks beer and loves the traditional beers of his land, what would you say about this half-Italian beer passed off as German?
I’m waiting for the “ food police” to bust the door in.
Hi gavin i wanna ask, what will happen if you didn't put any culture or mold into the milk and then you age the cheese?
Could probably do that with raw milk that has cultures but not sure what you would get.
How uronic that the grana padano cheese company sends a cease and desist and because of that this video will get extra views lol
Grana Pissoffa
This made me want to try out store bought Grana Padano but then I heard about the cease and desist. I think I'll pass for now
The junk they export is not worth it anyway. Consider how long it was transported if you live north of the Alps or across an ocean. You probably have better quality chese of the same kind produced close to home, even if they are hard to find.
@@57thorns, "consider how long it was transported if you live north of the alps, or across an ocean."
The shipping time is absolutely irrelevant when compared to the length of time the cheese is aged. Grana Padano is aged 8 to 20 months. Shipping across the ocean takes 10 to 20 days by cargo ship.
@@notahotshot But not under ideal storage conditions.