No idea why RU-vid recommended this to me but 3 hours later I hope my family likes cheese facts because they're about to have to listen to a lot of them.
I've made farmer's cheese. It's really easy & regular non ultra pasteurized milk works. I've done it with about to expire milk so it wouldn't be wasted. It is a very bland white cheese though. My favorite but if not then figure out how to make it flavored.
I’ve now watched this and somehow feel a bit smarter than I was before. So much respect to those who take the process slowly and carefully. Thank you. I love it
Mariah's smile and enthusiasm are so infectious! What a beautiful human. So much respect to people still practicing their traditional ways with such love and enthusiasm like this.
It's frankly so eurocentric how every single one of these countries is European. Mozzarella is the most replayed clip on this video, everyone's all horny for the original plain disgusting cheese from Italy when Quesillo from Oaxaca is the far superior (better taste AND texture) updated version of the cheese. Being the original doesn't mean it's the best, Mozzarella has had its time in the sun and now it's time to step to the side and allow everyone to see the beauty of Quesillo
Greetings from the United States! How wonderful it is to connect with people from all corners of the globe. To each and every one of you reading this message, may your days be filled with delicious meals and abundant happiness for you and your loved ones.
I'm almost positive I've seen every single one of these at least five times now, and I don't surmise that I'll ever get tired of so many BEAUTIFUL cheeses on display!!!
Starting in the Netherlands with Gouda... I'm so glad you told us the Dutch pronunciation as I will be going there for work in a couple weeks and staying for 18 months. As a cheese lover residing in Thailand this is like a dream come true for me and the timing of this wonderful video couldn't be more perfect. I'll be going to Alkmaar which also has a famous cheese market and museum. Thank you!
An amazing document, I was craving cheese all along the video ! Its really nice to see that some cheeses are still made respecting the traditions, and that their names are also protected. Thank you for producing and sharing this document.
Location is important because it keeps local farms and local small medium businesses lively. Plus the breed and feed of cattle, climate, thus plant they eat, matter. If only the recipe and technique mattered, there would be delocalised farms and it would be harder to support local diversified artisanal activities
I'm almost positive I've seen every single one of these at least five times now, and I don't surmise that I'll ever get tired of so many BEAUTIFUL cheeses on display!!!
Thanks for the video. Don't want to sound rude but this is not rest of the world. Here are few popular cheeses outside of Europe and USA. Paneer (India) Cotija (Mexico) Sakura cheese (Japan) Chhurpi (Nepal, Bhutan) Bandel cheese (India) Kesong puti (Philippines) Tzfatit (Israel) Minas cheese (Brazil) Rushan cheese (China)
Well, one way I see it is that they wanted to target the cheeses that are globally recognizable, and prefer to go to the PDO locations. Of course, this channel is a big business facet, and there's a high likelihood of racial bias. I think I'll look into these other cheeses myself, if there are videos of those processes here on RU-vid. I'll take a screenshot of your list so I don't have to keep finding this comment every time. Thanks for the info!
me: ooh cheese *clicks* video: is not 20 minutes like i originally thought but 2.5 hours me: ... it appears this is how i will be spending my evening. cool.
No idea why RU-vid recommended this to me but 3 hours later I hope my family likes cheese facts because they're about to have to listen to a lot of them. ❤❤❤❤❤❤
Haha I love how in the beginning, the dutch cheesemaker comments to Claudia about the "the eyes in the cheese" and we finish this segment with her saying it to the Leicester Red cheesemaker at the end.
me: "oh man," **looks back sympathetically at my boyfriend playing video games, peacefully unburdened with the knowledge that i'm about to play a three hour video about cheese**
I love cheeses, but watching it get made usually makes me wish I hadn't. Watching that Mozzarella get made actually made my mouth water though... I'd love that 66lb ball of cheese 🤤
I had authentic Parmigiano Reggiano for the 1st time last year & it also had crystals in it. I learned rhe crystals are actually desirable & show it's been aged for a pretty decent time. With that said, we have a bad problem with "fake parmesan" in the states. I never realised it until I learned that real parmesan is branded & specific to those few regions in Italy. We have unbranded parmesan sold in the USA & im sure they're fake.
The Italian one is a hard cheese. Originally it was a soft cheese. In America there is up to this day Parmesan being made that is a soft cheese. Italian imigrants kept making Parmesan as they learned by their mothers. In Italy the Parmesan evolved to a hard cheese. So you might say that the american one is actualy a more original one.
@@ArnoldVroomans Yeah...but no, respectfully. Parmigiano Reggiano has always been a hard cheese and the process of making it hasn't changed for more than 9 centuries. Benedictine and Cistercian monks were looking for a way to preserve the large amounts of milk at their disposal and used salt from nearby mines to develop a long-lasting cheese that's relatively easy to preserve. Soft cheese wouldn't last very long. Also, US only allows cheese made with pasteurized milk. No pasteurized milk ever gets close to a Parmigiano Reggiano. This is just another one of those anecdotes that spread around but are ultimately false, like Carbonara. We already have plenty of fake stuff around, keep what little we have left intact, please.
I still can’t believe that with all those episodes they didn’t go to Poland and make and episode about oscypek cheese, I really hope it’s a future episode it’s so different from other cheeses.
About Parmigiano Reggiano: in the 70's, in Mozambik, my grand mother was writing down her recipes for me. She wrote "don't use any grated Parmesan cheese, it tastes like soap". She was warning me. Since then, I always double check.
You know what's embarrassing? Milk and dairy products are incredibly important and used products in Turkey. We have more than 150 types of cheese, but not even one of them is known worldwide. Why are we so bad at promoting our own brands?
Every area has their specialty - just because an area produces something, doesn’t mean it’s good. I can’t imagine the dairy output in a desert region can compare to the output in a temperate region
I'm happy to see how the Gouda cheese maker's family calls the cows in from the fields for milking. I would consume dairy/cheese regularly if this was the norm in my area. The factory farming of dairy cows in the USA is a deterrent for me because of known inhumane practices. Not all, but most! ❤
The USA is terrible in the treatment of dairy cows but we're not the only country doing it. Online info says Australia is just as bad. Horrible things are done to these animals, both cow and calf, and should be stopped everywhere.
Only way to end this is for you to become farmers, it can be scaled. It doesn't need to consume your whole life but it is life. I keep 30 sheep, and just started milking them to make cheese. I work a full time job on the side. I dont do husbadry for profit. I do husbandry because it is the right thing to do, for me, for my family, for my animals and for my surroundings. Think about it. God bless you and i hope your spark ignites.
@@inotaarto8719”I work a ft job on the side” 30 sheep is also a ft job. So basically you have 2 full time jobs and probably have very little personal time. Or you have kids who take care of the “farm” You’re not caring, cleaning, milking, 30 sheep + a full time job + a full personal life. It’s not sustainable in this day and age. Especially for the average man who can’t even pay rent on an apartment (where farm animals aren’t allowed)
@@Hawk7886 Maybe i phrased that wrong. I meant the Big Cheese Companies that produce the knock off, cheaper version of those cheeses. The Cheese shown in that documentary is the Highest Standard there is. And obviously they are not supplying the whole world with their amazing product otherwise cheese aisles in supermarkets would look a lot different.
They didn't start to use orange coloring to try and make the cheese stand out. They started to color it orange because yellowish / orange cheeses were a sign of cows that were eating more nutritious fresh grasses instead of things like hay. Just earlier in this series, she was even told why a cheese was more naturally yellow orange. It's because of the more nutritious fresh grass those cows were eating. It became a sign of a good cheese, healthy cows, something that people desired. Wanting to fake that their cows were also eating the same fresh grasses, places started to add things to fake the coloring to make their cheeses look as if that was the case.
The colour of the milk/cheese has more to do with the breed of cow than the feed. My Guernsey and Jersey cows produce yellow cheese. The growing popularity of cows bred for volume production (not milk fat quality) meant white milk. Holstein/Fresian cattle are commercially expedient but cheese makers took to putting dye in the cheese to maintain the illusion of quality milk
Para os bons apreciadores de bons queijos esse é um bom curta para poder vê a produção e suas regiões. Parabéns pelo excelente curta sobre o sabor e qualidade dos queijos!
I really like Claudis's critique on food. It would be great to see her come to the UK and tour our regional offerings, kinda like a Rick Stein tour of the UK.
This was fascinating to watch and learn how the different cheeses are made. I appreciate the regulations about what is used and how the different types are made so that you know that you're getting the authentic cheese that has been made for hundreds of years. One question when you are eating Brie cheese do you eat the outer crust/coating? I've only had it once and it was in a prepared dish so I don't know if you eat that part of it too. I was blessed to have been raised by parents who introduced my siblings and I to a large variety of cheeses which formed a love for good quality cheeses. I currently live in a rural county in North Carolina and we have a grocery store that carries an unbelievable amount of different cheeses and some that I had never heard of. Over the 33 years that I have been with my husband and then our daughter, I have been able to introduce them to the various kinds of cheeses and helped to educate and expand their knowledge and taste for cheese.
I would love to see more of the old longer form videos. I miss seeing Claudia and some of the old producers. Food wars does not replace the good content this channel used to produce.
Wow, so much great teaching! Raw milk IS permitted in the US for commercial purposes, but sometimes not to the general public, and in some states it's legal to sell to anyone.
You should have added the cypriot halloumi which is very different since you can easily grill it and it doesn' t melt but it also has a very special taste.
With all the amazing raw milk cheeses, I was a little disappointed that they missed the one cheese maker IN Stilton, who still makes cheese from raw milk. Of course legally he can’t call it Stilton, both because he is slightly outside the designated area, and because legal Stilton is pasteurized, but his story surely fits with these others. Aside from that though, VERY enjoyable and informative!
@René Schmidt a general rule I go by is "soft" cheeses are bad for me. Hard cheeses are normally fine as long as I don't overdo it. Pretty much all cheeses have some level of lactose in them even if its really low, so it kind of depends on the individuals tolerance levels.
The mozzarella and burrata from Puglia is really something special. Noticeably creamier (and I think better) than from anywhere else, even the "famous" buffalo mozzarella from around Naples (which I find kinda "meh" by comparison). I'm so craving some right now! 🤤
I prefer stichelton over stilton. Stichelton is the original name of Stilton and is made with raw milk, giving it a creamier and fuller taste. Unfortunately the DPO of stilton specifies pasteurised milk so using raw milk stops it being called stilton. But this is a great list from Insider Food, I'd not heard of Cornish Yarg before so will be sure to give it a taste! I do agree though, that this list is pretty Eurocentric so would like to see another list with non-European cheeses being represented.
Il est bon le stilton, mais je n' ai pas encore goûter l' autre "stichelton" mais je le mets sur ma liste ! Par contre je dois admettre que je préfère le Roquefort 🧡🧡🧡🧡🧡
There is so many different cheese varieties in the world , but you show only west-european ones , Brynza (Bulgaria) Georgian Suluguni cheese , Armenian Lori , Chanakh, Tel panir , and many many others ....
A wonderful documentary about one of my all time favorite foods. I usually enjoy it with a nice cup of tea! It's really too bad the North American governments stick their noses in old dairy traditions and outlaw the use of raw milk.
To everyone who sees this comment, keep pushing in life and never give up. Can't wait to see you successful one day and May God bless you!!! ❤️❤️❤️❤️❤️
No sane man without a dairy allergy dislikes cheese. I really feel sorry for people that have dairy allergies, it's like God was intentionally mean to them.
It is funny to see, that there are no cheeses from germany in this video. We have so much different cheeses, but they are way less special and a lot lighter in taste. And we have sooo much fake variants of the shown cheeses, that most germans are really surprised if the get a piece of cheese from the original region. German camembert for example is so mild in taste, compared to Normandys original camembert it is a piece of non-smelling, non-tasting washing sponge.