Word up Food Tubers. Ok, so today we're gonna do an experiment with one of the best cheesemakers
on the planet from Westcombe Cheddar, Tom Calver, right here representing the young
talent of Britain. Thank you Tom for coming. He's a friend of mine, 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. Yeah it was about that. 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. It's
about three/four thousand pounds a kilo at the moment. Ridiculous prices, 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 gonna attack
this beautiful cheddar we're gonna bring in my head chef from Fifteen, Jon Rotheram, and
the Yoda of the kitchen, Mr Peter Begg, who I've worked with for many, mnay years in the
food team. Come in lads. And we don't know what we're gonna get so we're just gonna go
with the flow and see what happens. So we've cut through it. Cool, right so here we go.
Alright, it's actually looking good. Ooooohhhhh.
Oh my god! That's amazing! Have a little look at that. The effect that the truffles have
had on the cheese, there is a lightening. Yeah so I reckon that that's actually kind
of starting to break down the cheese in a different way. So you've got enzymes coming
out of the truffles which potentially could kind of split the proteins and stuff. Like
cheddar starts off being like Halloumi so really like plasticy. Pliable yeah.
And then it takes the enzymes, which are actually chopping that protein up, to really break
it down and make it that really lovely texture. So the moment of truth to try it I think.
You can really smell it. The truffles come. Oh my. Mmmmm
This is seriously fantastic. That's ridiculous. That is really good. I got
a little bit excited then. It's really, wow. Well, I like that there's a certain sweetness
right at the end of that flavour as well. Oh, Eileen, come on!
The clarity and beautifulness
of your everyday Westcombe 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 was a nice little marriage.
Can we have some more? Haha. It's really brought out more of the cheese.