Hello Gav and nerds. I've made this Cotswold many times and it turns out wonderfully. The last batch I made I smoked (real smoke, not smoke flavor) and it's to die for. 90 minutes of smoking and then air drying as per recipe. Heaven.
I'm really glad you started to explain the processes more, like when you talked about the lactose and acidity, it really helps people that doesn't know a thing about cheesemaking to understand the functions of each ingredients. Thanks!
A friend added 1/4 tsp of smoked paprika to help enhance the garlic note. It seemed to really help the flavor become more rounded. Try it! Great videos!
Thanks Gav for the great, easy to follow video. The cotswold I made from this video recipe was delicious and quite well received by friends. I'm making another now, with double onion, quadruple chives, no garlic. Let's see how it goes.
As I said in another video, I don't like cheese that much but I enjoy watching you making and eating it. Your content is amazing and entertaining. I would like to be able to eat cheese without having digestive problems afterwards. Greetings from Mexico.
Looking forward to seeing what the missus thinks of this recreation for her.😉 But from the sound of the additions, especially the garlic, it'll probably be amazing!😁
Great Videos Gavin, Thanks just a quick question about pressing, I have a press similar to yours, How do you know what is 5KG, 10KG etc.is there a way to calibrate?
Awesome Gavin! Have you tried with fresh chives? Advantages/disadvantages to using fresh or dried? I made Cotswold once (with dried chives) after watching you make it several years ago, and it was by far the best cheese I ever made. Cheers! Chris.
Onion and shallot are also available as powders, popular in BBQ rubs..think I’ll try this too, adding some kitchen sink ingredients. I’m wondering if there’s any benefit to putting all these auxiliary ingredients in a foil pouch and holding at 145, or 165F for a while to kill yeasts, or, whatever temp kills yeasts and bugs...or not necessary at all..
Another great vid, Gav. As I've been following for a while now, I want to ask: You always have that (copper?) bracelet on your left hand. Is there significance?
Hi Gavin- is it 1-3 months or 3-6? In your tasting video you said 6 😁 Just made this cheese- mixed in chives dried from my garden :) *just read jim Wallace’s recipe and it said 4-12 weeks🙏🏽
You can’t see it but there’s a small pot of simmering water underneath. Also, milk is a colloid, a solution with many tiny suspended particles, those particles insulate, which is why your coffee drops initially when you add cream, but then holds its temp longer.
hay Gavin, been watchin for about a year now, but could you do an exoperiment for me??? chocolate cheese? I am a huge fan of chocolate milk, and quality varies, usually you have to go to a creamery or a good dairy to get the best the supermarket is usually bland 1%, but would you make a cheese from a good quality chocolate milk??
I am in no way throwing shade to you Gavin. But something i kind noticed. You talk a lot about keeping things clean, yet your timer is a cell phone? Likely the dirtiest thing we own. I would think you would be better off using a timer dedicated for cheese making. Anyway like i said no shade intended just thinking is all
Hello Gav and nerds. I've made this Cotswold many times and it turns out wonderfully. The last batch I made I smoked (real smoke, not smoke flavor) and it's to die for. 90 minutes of smoking and then air drying as per recipe. Heaven.
Well done
I'm really glad you started to explain the processes more, like when you talked about the lactose and acidity, it really helps people that doesn't know a thing about cheesemaking to understand the functions of each ingredients. Thanks!
A friend added 1/4 tsp of smoked paprika to help enhance the garlic note. It seemed to really help the flavor become more rounded. Try it! Great videos!
So glad I watched this instead of going straight by your recipe in the book. I'll definitely be adding the garlic powder when I make this tomorrow.
A lovely cheese. Thanks Gavin 👍
Glad you enjoyed it
Thanks Gav for the great, easy to follow video.
The cotswold I made from this video recipe was delicious and quite well received by friends.
I'm making another now, with double onion, quadruple chives, no garlic. Let's see how it goes.
I'll be making this tomorrow. It sounds so good. Thank you!
Just starting my cheese journey. Thank You!
Welcome to the cheese world Curd Nerd
As I said in another video, I don't like cheese that much but I enjoy watching you making and eating it. Your content is amazing and entertaining. I would like to be able to eat cheese without having digestive problems afterwards.
Greetings from Mexico.
Looks good, I like the addition of the garlic, it'll be interesting to see the taste test.
Is this a cheese channel???!!!
I subscribed.....
I made this just a couple days after you released the video on Patreon, looking forward to trying it!
Gosh this sounds very similar to a delicious cheese I buy from the local apple orchard near me.
How exciting.
i love watching you make cheese my friend.. and i love eating cheese as well
Looking forward to seeing what the missus thinks of this recreation for her.😉 But from the sound of the additions, especially the garlic, it'll probably be amazing!😁
That looks really good and I love the garlic addition to the recipe. I'm sure it will be a nice touch in the finally tasting.
Great Videos Gavin, Thanks just a quick question about pressing, I have a press similar to yours, How do you know what is 5KG, 10KG etc.is there a way to calibrate?
Beautiful !
Awesome Gavin! Have you tried with fresh chives? Advantages/disadvantages to using fresh or dried? I made Cotswold once (with dried chives) after watching you make it several years ago, and it was by far the best cheese I ever made. Cheers! Chris.
Are you still going to record the cheese a day challenge wrap up Gav?
Looks wonderful
Olá amigo! Muito bom essa receita.
Onion and shallot are also available as powders, popular in BBQ rubs..think I’ll try this too, adding some kitchen sink ingredients. I’m wondering if there’s any benefit to putting all these auxiliary ingredients in a foil pouch and holding at 145, or 165F for a while to kill yeasts, or, whatever temp kills yeasts and bugs...or not necessary at all..
With all of the savory flavors going on, would it be worth while to add a bit of lipase to help the cheese hold its own?
I like cheese
Me too!
Very helpful channel 👌👌.where can I get raw milk in Melbourne
I notice you cut the curd to 6mm or 1/4 inch. I don't have a curd harp, do you recommend using a balloon whisk or just cutting with a curd knife?
many hours are meant to have passed thru this guide....yet the mans shirt doesnt change.
What can I say, he’s a certified curd nerd
Another great vid, Gav. As I've been following for a while now, I want to ask: You always have that (copper?) bracelet on your left hand. Is there significance?
It helps relieve some of the arthritis that I have in my left hand
I'm eating champagne cheddar whilst watching.
Hi Gavin- is it 1-3 months or 3-6? In your tasting video you said 6 😁
Just made this cheese- mixed in chives dried from my garden :)
*just read jim Wallace’s recipe and it said 4-12 weeks🙏🏽
3 to 4 months is perfect
@@GavinWebber great! Thanks Gavin!
I'm planning to make a three gallon batch in the morning. Why did you only use a 1/4 teaspoon of CaCl for this amount?
You may use more if you like, but only up to the same quantity of rennet
Kim has good taste in cheese!
I'm confused about the heat source. How does the cream mixture maintain 32 degrees without a heat source for the 45 minutes? thanks
I think that milk & cream hold their temperatures well.
You can’t see it but there’s a small pot of simmering water underneath. Also, milk is a colloid, a solution with many tiny suspended particles, those particles insulate, which is why your coffee drops initially when you add cream, but then holds its temp longer.
Would you still use calcium chloride if using raw (straight from the cow) milk?
No
hay Gavin, been watchin for about a year now, but could you do an exoperiment for me??? chocolate cheese? I am a huge fan of chocolate milk, and quality varies, usually you have to go to a creamery or a good dairy to get the best the supermarket is usually bland 1%, but would you make a cheese from a good quality chocolate milk??
that sounds disgusting; but I want to see it
Does the humidity matter if it's vacuum packed
Fgtdfhh Xghbvfjhvg No it does not
Where are the angry italians? I WAS PROMISED ANGRY ITALIANS IN THE COMMENTS SECTION!
👀...👍🔥😎🔥👍
😎✌👍🖖👌🤓
I am in no way throwing shade to you Gavin. But something i kind noticed. You talk a lot about keeping things clean, yet your timer is a cell phone? Likely the dirtiest thing we own. I would think you would be better off using a timer dedicated for cheese making. Anyway like i said no shade intended just thinking is all
How in hell did YOU get that unicorn and trophy wife ??? !!!! She must be black mailed, or black cheesed ?
Never underestimate the power of cheese.
I did not ask for cheese videos
The please give me something else to look at!
so why did you watch it then? this is what his channel is about 🤷♂️