what up foodtubers okay so today we’re going to do an experiment with one of
going to do an experiment with one of
going to do an experiment with one of the best cheese makers on the planet
the best cheese makers on the planet
the best cheese makers on the planet from Westcombe cheddar Tom calva right
from Westcombe cheddar Tom calva right
from Westcombe cheddar Tom calva right here representing the young talent of
here representing the young talent of
here representing the young talent of Britain thank you Tom for coming he’s a
Britain thank you Tom for coming he’s a
Britain thank you Tom for coming he’s a friend of mine it makes this incredible
friend of mine it makes this incredible
friend of mine it makes this incredible cheese look at that that is a proper
cheese look at that that is a proper
cheese look at that that is a proper proper cheese right there now I phoned
proper cheese right there now I phoned
proper cheese right there now I phoned up Tom about a year and a half ago they
up Tom about a year and a half ago they
up Tom about a year and a half ago they were there and I had a kilo of white
were there and I had a kilo of white
were there and I had a kilo of white truffles now white truffles is a
truffles now white truffles is a
truffles now white truffles is a mushroom a funghi as you know and it’s
mushroom a funghi as you know and it’s
mushroom a funghi as you know and it’s one of the most expensive things on the
one of the most expensive things on the
one of the most expensive things on the planet is about three four thousand
planet is about three four thousand
planet is about three four thousand pound a kilo at the moment ridiculous
pound a kilo at the moment ridiculous
pound a kilo at the moment ridiculous price is completely crazy and I wanted
price is completely crazy and I wanted
price is completely crazy and I wanted to try what the best cheddar on the
to try what the best cheddar on the
to try what the best cheddar on the planet would be like with one of the
planet would be like with one of the
planet would be like with one of the best mushrooms on the planet time to cut
best mushrooms on the planet time to cut
best mushrooms on the planet time to cut it open while tom is going to attack
it open while tom is going to attack
it open while tom is going to attack this beautiful cheddar we’re going to
this beautiful cheddar we’re going to
this beautiful cheddar we’re going to bring in my head chef from 15 John
bring in my head chef from 15 John
bring in my head chef from 15 John Warren and the owner of the kitchen mr.
Warren and the owner of the kitchen mr.
Warren and the owner of the kitchen mr. Peter Beck who I’ve worked with for many
Peter Beck who I’ve worked with for many
Peter Beck who I’ve worked with for many many years in the food team come in lads
many years in the food team come in lads
many years in the food team come in lads and we don’t know what we’re gonna get
and we don’t know what we’re gonna get
and we don’t know what we’re gonna get so we’re just going to go with the flow
so we’re just going to go with the flow
so we’re just going to go with the flow and see what happens so we’ve cut
and see what happens so we’ve cut
and see what happens so we’ve cut through it the effect that the truffles
through it the effect that the truffles
through it the effect that the truffles have had on the cheese there is a
have had on the cheese there is a
have had on the cheese there is a lightening yeah so that I reckon that
lightening yeah so that I reckon that
lightening yeah so that I reckon that that’s actually kind of it see it’s
that’s actually kind of it see it’s
that’s actually kind of it see it’s starting to break down the cheese in a
starting to break down the cheese in a
starting to break down the cheese in a different way so you’ve got enzymes
different way so you’ve got enzymes
different way so you’ve got enzymes coming out of the truffles which
coming out of the truffles which
coming out of the truffles which potentially yeah could kind of split the
potentially yeah could kind of split the
potentially yeah could kind of split the proteins and stuff like cheddar cheddar
proteins and stuff like cheddar cheddar
proteins and stuff like cheddar cheddar starts off being like halloumi so really
starts off being like halloumi so really
starts off being like halloumi so really um really viable yeah and then it takes
um really viable yeah and then it takes
um really viable yeah and then it takes the enzymes which are at you chopping
the enzymes which are at you chopping
the enzymes which are at you chopping that protein up so really break it down
that protein up so really break it down
that protein up so really break it down and make it that really lovely texture
and make it that really lovely texture
and make it that really lovely texture so the moment of truth to try think
so the moment of truth to try think
so the moment of truth to try think and you can really smell the truffles
and you can really smell the truffles
and you can really smell the truffles come oh my
that’s ridiculous yeah nope a little bit
that’s ridiculous yeah nope a little bit oh really well well I like that there’s
oh really well well I like that there’s
oh really well well I like that there’s a sense sweetness right at the end back
a sense sweetness right at the end back
a sense sweetness right at the end back flavor as well
flavor as well
flavor as well Oh Eileen come on the clarity and
Oh Eileen come on the clarity and
Oh Eileen come on the clarity and beautifulness of your everyday West poem
beautifulness of your everyday West poem
beautifulness of your everyday West poem cheddar which is such a high standard
cheddar which is such a high standard
cheddar which is such a high standard but if you’re gonna mess with it at
but if you’re gonna mess with it at
but if you’re gonna mess with it at least do it in style and it does feel
least do it in style and it does feel
least do it in style and it does feel like that that was a nice little
like that that was a nice little
like that that was a nice little marriage we have some more
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