What Makes a Cheese a Winner? A Cheese Judge Shows You How to Judge a Cheese
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- เผยแพร่เมื่อ 4 ต.ค. 2024
- An international Cheese Judge, Cheese Monger and Cheese Book Author shows you what to look for in a cheese. What are the factors that make a cheese a grand prize winner? Here's one way to find out -- ask a cheese judge!
Gurth Pretty shows viewers all the criteria that cheese judges use to evaluate cheeses at international cheese competitions. He's a cheese expert; he's been an international cheese judge several times (most recently at Wisconsin's World Championship Cheese Contest in 2024). He's a cheese monger at his own cheese shop (Lakeview Cheese Galore, Mississauga, Ontario, Canada), and he has written (and co-authored) cheese books.
Mary Anne, a cheesemaking hobbyist and host of "Give Cheese a Chance", courageously presents Gurth with 2 of her home-made cheeses and (without knowing anything about them in advance) Gurth gets busy evaluating the strengths & weaknesses of each cheese. Mary Anne learns valuable information about how to improve her home-made cheeses, both technically and aesthetically, from detailed feedback.Gurth explains the techniques a Cheese Judge would use to evaluate the various cheese characteristics--their appearance, texture, flavour and aroma. He demonstrates how to "thumb" a cheese to discover its texture. He also explains how cheese judges limit bias during a competition.
The cheeses made in this video are camembert-style and triple cream-style cheeses made in Mary Anne's own kitchen. You can make these at home too by following these recipes (copy & paste into your browser):
Camembert style cheese: • How to Make a Camember...
Triple Cream Style cheese: • How to make a Triple C...
To get in touch with Gurth Pretty, you can reach him at:
Lakeview Cheese Galore, 848 Lakeshore Rd E, Mississauga, Ontario, Canada, L5E 1E1
or by telephone at tel: 1-905-274-7775
or by email at: gurth@lakeviewcheesegalore.ca
Please consider becoming a patron & supporting this channel, by making a donation through Patreon:
/ givecheeseachance
Your donation is much appreciated to cover the cost of the supplies, etc. Your little donation is a BIG gesture to encourage us to make more cheese videos!
See other videos on this TH-cam channel to learn how to make: akkawi, triple cream cheese, roquefort (blue), camembert & brie-style cheeses, cheddar, feta, mascarpone, quick mozzarella, cream cheese, whole milk ricotta, labneh, nabulsi, belper knolle, colby, yogurt, labneh, as well as crottin, valencay, chèvre and boursin-style cheeses.
The music in this video "Jazz Mango" is royalty free, offered by TH-cam.
Thank you for watching! - แนวปฏิบัติและการใช้ชีวิต
Mary Anne, this was a fantastic episode. Thank you and Gurth for presenting it and showing us how cheeses are judged. Congrats on your scores!
Also nice to see you also here Gavin and I love your video's also !!! Also learned a lot from you and I'll keep following you.
I am happy you liked it, Gavin. There is just so much to learn! Next time I might be more selective about which cheeses I present to be judged. ;-) (kidding)
Thanks Mary Anne for opening the window how cheeses are judged in International competitions. A commendable episode.
I am glad you liked it. I found it quite educational!
Very interesting video Mary Anne. Big thanks to you and to Gurth.
Thank you Gurth for sharing your knowledge and Mary Anne for putting your cheeses out their to be critiqued. I really enjoyed this episode and learnt a lot too
I am so glad that Gurth agreed to do it! I find we can learn just as much when things that go wrong than when things go right (in cheese).
Well done Mary Anne , your funny , love the positive quirks as you where being Judged , Great Videos as usual , Congrats from NZ
Thank you. It’s funny, I know the cheeses were being judged, not me, but I still felt vulnerable!
Great video! Thank you for sharing your knowledge!!
Terrific video Mary Anne, congratulations! Greetings from Argentina.
Thank you! Greetings back from Canada!
In homebrewing competitions the BJCP is fairly difficult to obtain, but are amazing. They also give scores and tips to help people get better. Enjoyed the vid.
Thanks for sharing!
Thank you Mary anne and congratulations. It’s a great accomplishment.❤️
Thank you! I wish I could share with you!
Greetings from Belgium. This year I also started making my own cheese because I like to know what I'm eating and because of your wonderful videos. At the moment I am focusing specifically on camembert (I can keep eating this) and therefore find this video very interesting in my pursuit of perfection. The next step will be brie, cambozola and roquefort, gradually evolving into hard cheeses
I can feel your excitement and it is wonderful! Please post photos of your cheeses on the Cheesemaking at Home facebook group!
Really enjoyed this. Thank you
Thank you, Dee!
This is so fascinating! And listening to him thinking out loud gives me tools for better assessing my own cheeses. Thank you!!
Glad you enjoyed it! I was really happy he agreed to do the interview! I never knew about "thumbing cheese" before, did you?
@@GiveCheeseaChance No! I had no idea about the "thumbing" thing. I'm totally adopting it now.
P.S. Your videos are such a wonderful resource --- thank you!
@@jmilkslinger I love your videos too. Wish we lived closer. We'd make cheese together!
@@GiveCheeseaChance Didn't you do a video where you went on "vacation" to make cheese? (Hint-hint)
But seriously, the Shenandoah Valley is pretty darn gorgeous and we have a guest room....
Ha ha ha! Yes, I did make a Curd-oliday video. It was wonderful, full of bonding, adventure and of course, cheesemaking! Maybe 2025 will include a driving trip!
Thank you so insightful except for pressing of cheese .. I just made your triple Brie 2 weeks ago and your colby...
You made the triple cream cheese? Let me know how it turns out! (Thanks for watching!)