Her: talk dirty to me Me: you little curd nerd

how did i wind up going from a meme on Twitter to being an apt fan. o.o oh no I'm a curd nerd.

Came to fight ''Italians'' stayed for the curd nerds.

I literally fall asleep to these videos. Not because they're boring, but because they're so interesting and soothing. Then I just rewatch it when I wake up the next day lol

I found this off of a meme, but I love this

Cheese making is so wild. Mad respect dude

came for ‘angry italians’, stayed for ‘curd nerds’, ‘size matters’ and giant babybell

“Size does matter in this case” omg he is so silly!! Love the videos!

Whoohoo, go Netherlands! Quite a different attitude than the organisation-that-shall-not-be-named that back in November (the Italian one that felt the need to put its name in a bit of negative daylight). Dutchies showing that cheesemaking is peacemaking - no lawyers required :)

New Curd Nerd here, I love your channel your a very popular guy on a FB page I joined (How to make cheese) everyone shares your videos they love you. So do I. I’m a mother of two boys well three including my husband lol. Life surely is stressful and this has calmed me down watching your videos. Amazing how keeping your hands busy is calming and relaxes my hypertension. I’m just 21 no one my age I’ve came across loves cheese as much as I do. Thank you for sharing your talent making of cheese.

I have recently started making mozzarella cheese at college with my close friend, over this summer though we are going to be getting an apartment. we have already designated a room towards aging cheeses and intend to start making all sorts of varieties. I look forward to watching more of your videos and following along at home.

I don't know why I'm watching someobe making cheese but this was really calming and interesting

I visited holland once. I actually stayed in an airbnb that was at a dairy farm! The owner of the farm could tell I was interested in the cheese making process. Later, the staff showed me how to make cheese.

Great video starring on of our cheesemoulds! Nice work making the Gouda Kaas at home. Greetings from the Netherlands! Kind regards, Stef (production chief of Laude)

This week on quarantine, i will learn how to make cheese

Amazing video Gav, found myself especially bored this morning so seeing that you've posted has made me pretty happy! Hope you're doing well.

I absolutely LOVE Gouda. I’m just now seeing this video. Thank you 🙏 so much for explaining each item that goes into the cheese 🧀. Now I’m going to have to try it myself. Wish me luck 🍀. 🙋🏽‍♀️💜🌻

Yes!! Big points for the second pronunciation of 'Gouda', that was the correct one!

thank you for sharing your passion for cheesemaking with us! you're videos are so relaxing and informative, i absolutely love them :)

Hi Gav, your'e an inspiration, especially during our NZ lockdown. Since the beginning of our stay at home I've made cream cheese, feta, Wensledale, ricotta , a couple of camemberts and an absolutely awsome block of Stilton. What am I going to do with 1.5kg of Stilton??? You have hooked me into cheese making, mate. A really wotrhwhile hobby for my retirement. Keep up the good work.

Good video. And hello from the Netherlands. Thanks for sharing.

hey gavin i suffer from anxiety and your videos help me calm before bed i love your videos cant wait for the taste test.

What a beautiful clean shape! Super interesting molds, never heard of microperforated molds, but you learn something new everyday!

I did the ‘balancing act’ thing when I made your cheddar cheese recipe. I used a full gallon of paint because it’s roughly 8 1/2 pounds. It fell over and literally the paint can was teetering on the edge of the counter top defying gravity. I ran over to save what could of been a complete catastrophe. I wonder if an upside down cardboard box over the setup would help stabilize it. I got really lucky that time. I will comment later on your cheddar video about that awesome cheddar cheese recipe. Gavin thank you so much.

What a great tip to see the curd line to assess the amount of extra water required. 🙏

38 second into the video and I've never loved a single channel more

lovely vid gavin. I love being a curd nerd!

Wow, now that is commitment, so many stages to go through. So impressed.

Made my first cheese this weekend, a Caerphilly inspired by your channel. Keep up the fantastic work you two.

I never made cheese before but love this channel to help me sleep at night..but i am a big cheese lover

How are you just the most precious man in existence? You go gavin make that cheese!

Hi all fellow cheese makers, thought I would offer some info with my experiences with Laude. I've been using the laude basket (the same size he used), following Gav's recipe - thanks Gav for the recipe! But I have been having trouble getting it out the basket, so much that I ended up cracking two cheeses. Contacted Laude about it for advice. They kindly offered me a guide. Turns out they suggest using stronger weights but shorter pressing time. They say that the longer the time the cheese is in the basket, the higher the chances of the pH dropping and thus, making the cheese stick to the basket. VERY difficult to get out.. They did suggest a gradual pressing like Gavin did but also to take the cheese out within each weight change, not to leave it in the whole time. To summarize: shorter pressing time, but heavier weights. If anyone buy's the basket, I personally would suggest to ask them for the same guide, to avoid the same issues I did. I am assuming Gavin had less issues due to the milk he is using? Not entirely sure yet, still new to this. But each country as you know will offer different milks with different processes, so I would suggest some research. The baskets Laude make are great by the way, hugely convenient. If you are a Gouda fan, I can't think of a better basket.

with the right patterns on the outside PERFECT

And this makes me, a Curd Nerd from Gouda, very, very happy! Thank you o great Curd nerd supreme! You pronounced Gouda pretty right!

how absoluly fantastic that they have aproached you, what a great boost to your hard work :-)

Fun fact I haven’t watched cheese buds in a few weeks and now here you are hell yeah

As an Australian, I love this dude

I just came here to listen to your pronunciation of "Gouda". 10/10!

smoked gouda...i really like...this video instructional is fantastic...

Found off twitter. Became a proud *curd nerd* Thanks Gavin :)

Such a curd nerd now! You doing good work Gavin. Looking forward to trying some cheeses on my own. I’ll have a go at the quick mozzarella this weekend 😊

Gav videos in 2021, "Believe it or not, I used to use a pool filter to mould my cheese."

I don’t even like cheese but I’ve been thoroughly enjoying this

How did I get here, man? I wasn’t looking for a fight but will defend! Staying for the cheese

Hope you and your family are keeping safe Gavin. Thanks for another great video!

Went to the Laude webshop with my interest picked and ready to make a purchase, but stopped short when I saw the three-digits price of even the smallest moulds. What the hell? Is that made by NASA?

Only 5 more days, i can't wait for part 2

I’m ready for the tast test will be watching when you posted it😁

Thats a giant babybel :D Damn, was really entertaining this video. Big cudos for your curd hobby, this gouda you made is really beautiful.

Oh my Gouda, that looks TASTY!!!🤤

Ah! I found out that the Laude company is about 20 kilometers away from my home town. The name Laude is obviously named after a hamlet near Ter Apel.

thanks for pronouncing it correctly you are the first person i hear it say perfectTHANKS NEXT TIME BIGGER WHEEL AS WE CALL THEM

That's an exciting piece of kit, Gavin, thanks for the demo. How does the seller/manufacturer recommend cleaning the microperf mould?

Beautiful video, Gav. Looking forward to the taste test video, thanks for sharing!

That gouda looks incredible!

these are just so fantastic, every video has made me so happy

Another well made and educative video, many thanks for that! When checking the price for the Laude Cheese Moulds I wonder how many are really willing to pay the steep price of 170 Euro for one cheese mould to make cheese on their kitchen sink? That's seriously way out of proportion for me as a non-commercial user.

great video man! Loved watching it start to finish. Great narration. great execution!

To press I use a ring mold on top of a plate then heavy books (encyclopedia - you can stack as many as you need. The ring mold really helps.

As always 10/10!

What would happen if the curds were never cut? Would the one giant curd mass slowly sweat out its whey? Could this be used to produce cheese?

wow perfect dutch prensation

Been a fan for awhile. Thank you for your knowledge.

3am videos, how I love you so

You have inspired me to try to make cheese

I'll have to try this recipe when I'm able to get the ingredients. One of my two favourite cheeses, the other being Monterey Jack. Thanks for the video! 😊

my watch history today 4 pm: Louder with crowder 10:30 pm: lauda with gouda

Oh no! I just made my Gouda from the last video! New models look great.

Bonjour monsieur Weber Gavin merci toi Professeur in cheese product.

it's gonna be ready at my birthday :D nice

Gavin I love you!

Love this! Thank you!

Dear Gavin, I just came up with your channel and I kinda in love man! Hahahaha Im a serious cheese lover, I even have a Queso tattoo written in my arm hahaha. I wanna tell u I make me find my true profession in life. Btw there are to Mexican chesses I'll love you can try and cook. Queso doble crema and queso bola de Chiapas.

Beautiful work!

Dude keep it up, all the respect for you , you are awsome

....grabs some generic woolworths cheddar from the fridge and imagines it's something more exotic.....

Where the OG curd nerds at??? I’m new here and I need to know the rules and regulations before I begin my journey. Also I will need the contract will devote my soul to this fanbase.

looks delicious, Gav!

I have to confess, as a Dutchman, we learn this the first week after we are born

I am really amazed how you make a city

I swear, this video came up in my recommended out if nowhere and the second I hear "g'day curd nerds!" I shit you not I laughed my ass off because I knew exactly where I'd heard that before 😂

I live next to the cono cheese factory In the Beemster Netherlands. That's the very best cheese there is

Love it Gavin!

Proud to be a certified curd nerd

Gavin is our Cheese God. Our Cheese Father.

What are the odds that I would watch this video the day before the cheese is finished.

nice Gouda my friend

Love the shirt!

Today is the day the gouda is ready

Me pronouncing it like “gooda” like the American I am

I have no interested in making cheese . I am like not cheese lover but I like watching you making it!

"because size does matter in this case" I see what you did there 😂

I always pronounced it as "goo-dah."

Can we see your cheese fridge sometime!

LOVE YOUR CHANNEL AND HARD WORK GAV!!! WISH YOU’D OPEN A CHEESE CAFE OR SOMETHING LOL!

I want to do this now

I've been pronouncing gouda wrong my whole life? You've gouda be kidding me

This is amazing!!!🤩

Like the new molding, similar to the oak cooper original

I found this on tumblr but proud to say I’m staying