Opening a new Cheddar Cheese and taste testing it

Go directly to product page at Goat Nutrition

Music

Licensed under Creative Commons: By Attribution 3.0 License

[JohnKirkwoodProFoodHomemade]

Hi Everyone, sorry I haven't added or answered any of your comments over the last few days as I'm recovering from major surgery, I should be able to get back on track over the next couple of days, thanks for your patients.

[imkadosh]

Oh my God! It is perfect! for ever I've been wanting to make this cheese. Mr. Kirkwood is the only person who teaches how to make it from scratch. Besides, I did not know that this cheese is originally from England. All thumbs up to this video!!

[simonpike]

I always thought cheese was hard to make! Your videos are the best i have seen, so thank you for taking the time and effort to share your obvious skills!

[Ghosts-of-York]

watching this from start to finish was amazing

[shaunmccartan]

Hi John I watched your making of the cheddar and it was both informative and easy to follow, when i get round to making some myself I think i will follow your suggestion of vac pac as it looks amazing when opened.

[gumpyoldbugger]

Watched your proceeding Cheddar making video and going through your back log of video's, you are fast becoming one of my favorite foodie channels. Once things get settled down here and I find myself in a proper kitchen again, I will be giving a go at making my own Cheddar at home. Luckily I live in the lower mainland of BC Canada, the heart of milk production centre of the Province and should have no problems getting my hands on fresh whole milk. All the rest of the required kit i will have to hunt down and nice to have a proper strong Cheddar.

[jamesspiers]

Hi John, On one of your videos for making cheese you said that you made the cheese press. As an ex RAF 'Techie' I think this is within my skill levels except for the height of the screw pillars and how did you work out the measurements of the 'poundage blocks' 10, 20, and 50lbs) Dying to have a go at cheesemaking and I wish you had included one of your cheese recipes in your book. Looking forward to the next book as they are so nice and instructive to follow.

[annemac]

This looks really nice John and I would also use the protective coating when making this cheese, it would make sense to protect from mold after the time it took to make it. This cheese would go nice with your French Baguettes. I watched how you made them about 12 am last night (Tasmania time) I also liked the idea that you can leave the cheese longer to get a stronger taste, which is what I like.

[shaunmccartan]

Hi John I have been re-watching all your videos again, I wondered if there would be a chance of you doing a video on you make you dried onion