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