How It's Made: Blue Stilton Cheese 

bro your EATING MOLD BRO BY THE BRITISH PEOPLE MADE BRO

@@xeno925yea but it’s good tho

It would make me sick when I was young but now 32yrs I slab it on my burgers 👌

@@xeno925 *you're .LEARN BRITISH LANGUAGE FIRST, sis.....

@@xeno925 Don’t look up how wine is made then pls.

"Old School" is not always better. When your boss is gone, modernize SOME of the production.

who cares

@@ercanylmaz967 You must, seeing as you took the time to reply to me lmao

I actually prefer the cheese you make or other small companies by hand than by robots . It has the human attention

Your comment must be on Netflix, S1 and S2, probably S3 with 22E

El queso está viejo y podrido

“It’s like a Stilton, dear… Everything has its old aroma“- Mrs. Doubtfire

That’s the point… Yum’s! 😋😋

El queso

Gazongas

so your taste buds died and with it taste too.

​@@SedriqMiersLOL 😆 😂

where are they introducing bacteria? mold you mean?

@@tvviewer4500 it is delicioso though 👌 perfecto

Can’t be more right👍

Sounds delicious. I'm going to look for that now!

I would not want to live anywhere near your toilet.

Thank you for the tip! That sounds absolutely delicious.

Cha-Cha-Cheeser...

Have you tried a little port with some stilton?

I felt weird visiting the channel and picking this to watch also. I felt quite grossed out at least when I was 18 and not remembering if I've actually seen "blue/Bleu cheese" in cut wedges with what had what looked like mold and made me feel strange seeing it as part of my sibling's wedding reception. I don't remember if I had the blue cheese dip/dressing before that, tbh. This also makes me think of a delivery the previous week which was first order I ever placed of a possibly new wing place a few miles from home. My order was for a wing combo and it had not just a missing bottle of Diet Pepsi but the small cups with "B" on top were not ranch dip I chose but yep, blue cheese I'm not so into. I felt strange and I pretty much only tasted some from 1 of the 2 cups at least to confirm for myself I was given the wrong sauce, and sure, I don't really order it on purpose ever but I tasted some anyways I guess to "make sure" I was not into it 😅. I used a bit more than expected, too but hey at least I think the correct wing flavor was used, being whatever "liquid gold" sauce is (the app I used only had sauce flavor or dry rub names with no few ingredient names for at descriptions). I miss the SCI channel I used to binge watch this show on certain mini marathons mostly on weekends a few years back🥲🤭😅

Stilton is nothing like Danish Blue, or Gorgonzola. It's mild and creamy, and perfect on crackers, with a glass of port or a heavy red wine. I highly recommend you give it a try, but it does need to be fresh. If you haven't eaten it all in four or five days, move it to the freezer and use it for cooking, because by day ten, it will smell and taste like sweaty socks.

I'm sure the feeling is mutual from blue cheese.

@@richsamuel2922 😂

Same question 😅

It smells like unwashed, sweaty feet, and clothes that got wet, and were stored in a plastic bag. The worse it smells, the better it tastes... god, that foul, foul smell males my mouth water

@@dylanmonstrum1538 ok Dylan is fired from being the blue cheese advertising director. We need to trick new customers first.

@@i537 Lmfao yeah, my bad, I didn't do great job there

@@dylanmonstrum1538 bro 😭😂

Try it with a slice of dark, rich fruit cake. One with plenty of vine fruits and some citrus. Preferably a cake soused with port, sherry or whiskey. Accompanied by a glass of desert wine.

I can't stand the taste of the stuff, but It is fun to see how it is made.

aye

😂

Blue cheese smells similar to vomit 🤮

I work for a funeral home, I can assure you, the smell of death is very different

Ha, back in 2007 I used to deliver fruit and veg to the canteen there. Instantly thought of it when I started watched. Emphasis should have been made about the smell in that place.

@@112chapters3 I worked there about 2015. I only remember that the canteen was upstairs in the old style building the right of the entrance.

antibiotics or probiotics?

@@chrisgartenn Mate you should do a quick search, before making a comment, pretending to know what your talking about! It's made with Penicillium not yeast. Here is the quote from Wiki: Stilton is an English cheese, produced in two varieties: Blue, which has Penicillium roqueforti added to generate a characteristic smell and taste, and White, which does not.

@@chrisgartenn en.m.wikipedia.org/wiki/Stilton_cheese#:~:text=Stilton%20is%20an%20English%20cheese,and%20White%2C%20which%20does%20not.

a hobo.

🎉​@@SedriqMiers

Desperation to still eat your rotted food has been quite the catalyst for culinary invention historically

It's produced in Roquefort, France.

Hmmm so the only comparison you got is blue cheese!m??? Anything else? I’d love to try it

Is this the one that stinks?

@@spacejihadist4246 That describes a lot of different cheeses but you might be thinking of parmesan cheese. It smells like feet.

@@spacejihadist4246 Not as strongly as Farmhouse Cheddar, Farmhouse Double Gloucester, Limburg and Munster. 🧀😁

@@kyleallen1858 Go mad in the nearest cheese counter of a big supermarket or good grocers. There are loads of strong as well as blue cheeses. 😁🧀❤️

that's because they're all probably making fun of americans

Hello from Asia (: Same. I'd love to try it, though. Really like cheese thanks to Wallace and Gromit

Blue cheese is one of those things where either love it or hate it. I'm sure you can find a store somewhere that offers samples so you can try it.

@@uraniummore770 it's great on top of mozarella pizza

@@AhDollar more usa bashing. keep it up skip

You know, Brie and Camembert also have mould ON the cheese.

@@tuipaopao In that case: "Mum there's mould IN my cheese." "Throw it away it's unhealthy." "Mum there's mould ON my cheese." "Eat up it's good for you." :P

Indeed, i rarely toss a piece of cheese that's gone mouldy if I can trim off the mouldy parts ("normal" cheese usually gets mouldy on the outside), but the problem is you never know what's growing on it so it's safer not to eat. HOWEVER, the biggest problem is... how can you tell if a piece of blue cheese has gone off?!

​@@tuipaopao🙃😶🤐😅 ohhh (and I've got at least 1 long comment on my reaction to seeing blue cheese in its solid/wedge form for first time I knew of in my teens). I can't recall if I even heard or read that brie has mold; I can only remember ehh kind of a weird mix of "bitter + salt + 'strong'" I'm not so into 🙃 I don't run I've had the other cheeses but I've heard of the names (but I might have heard camembert mispronounced)

No shit

I love the stuff, and this made me laugh. 🤣

*laboUr *authoriSed

@@notgadot Mate, don't be a prat.

Add horseradish and it’s killer on prime rib.

Cream cheese with sour cream is a Serbian specialty called Kajmak.

Have you tried blue cheese salad dressing?

@@papirojo4228 hell yaaaaaaaaaaa I genuinely feel bad for people who don't like blue cheese or even horseradish

​@@BrotherChad That does sound nasty..... I want to try it! 😆

There's a biscuit factory, that's UK English for a cookie factory, some miles away from where I live, and you can smell them baking, if you live there, like the bread factory in Slough outside of Lonon and the brewery in Romford, Essex, if you go to those towns.

Why? You'd take antibiotics right?

@@chrisgartenn antibiotics are mould. In fact, that greening in the cheese Penicillium chrysogenum.

@@chrisgartenn so what we can agree on is that some moulds are good and some are bad? That's my takeaway from this and your extremely informative reply which I do appreciate.

Many years ago I had some Welsh Caerphilly that was so good, and I haven’t been able to find it again. It had a moist, very slightly spongy texture to it, and a not overly sharp flavor. Maybe I’ll find one someday.

Mmmmmm

you can get free blue stilton just ask a hobo to scrape flakes of his bellend knob rot cheese on your cream crackers next time.

You could figure out how much is in the end product. But can you figure out how much to start with? Remember, some of it will be lost as the liquid drains out during the curing process.

@@jacqdanieles - That wouldn't be an obstacle, just make a couple of batches and measure salt content of the cheese and the liquid. The real secret would be knowing the temperature and humidity of the curing room, things that can't be measured by an analysis of the finished product.

because it's a different kind. That one from blue cheese is not harmfull, the other can be super toxic

@@kattungekerstin8270 That’s there joke…

@@KennethStone ok, for me it's a super normal thing but I know that most of the global population thinks like in this joke because they are not from mold cheese culture

Well you have to be demented to enjoy such a thing or maybe its because they want dementia.

You have to start off with softer cheeses. The first time I tasted it, I too almost threw up. But inslowly worked my way up, and now I cannot get enough of it

Its amazing that in some places its legal to sell food with mold.

You're weak

I enjoyed strong blue cheese since I was 7 years old strangely after 20 years I prefer lighter blue cheese like Gonrgonzola.

It is just delicious.

Curds and whey is basically cottage cheese. Seems about right.

This should surprise nobody.

Stilton and mushroom burger. Its the umami flavour of the mushroom with the salt and sweet of cheese.

I agree

There is an Italian blue cheese too.

Spanish blue cheese is called queso Cabrales

@@farticlesofconflatulation 😋 I'll look for it.

There are plenty of US made blues, too. My intro to it was Maytag Blue, made in Iowa.

Mee two

Why turn something down you havent tried?

@@lucky43113 because I know just how tolerable my stomach is

The looks of some of those could cause nightmares I think.

That's the best part!

@@jdmjesus6103 Not when I was dreaming that I was dead and I had turned into swamp. 🤪🤓

@@doomsdaytuther5095 I suspect that might reveal something more than a reaction to blue cheese.

@@greggi47 What do you mean?

Go home, you're drunk.

A what on a what with what?

@@seanharris8419 marmite resembles oil and goes nice on toast (sparingly). A crumpet is a circular breakfast item, like an aerated disk of bread. Stilton.... well you watched the video. Its pure heaven.

I know this is a digression but I love marmite on pork sausages.

Yeahh!!

Definitely agree

Eh it's an acquired taste basically not everyone is gonna like it

If you like creamy cheese like Brie you're already eating lots of mold. It's just white mold instead of blue.

Penicillium Roqueforti does not produce penicillin.

That's fair and you can like what you want, but I wager tons of people hold this opinion without even having tasted it once.

Because it's delicious?

I feel exactly the same way about limburger.

@@CA-ee1et Something one person love to eat others may find find not to their liking. It's called personal taste.

I would say just try it once or twice .. judge it with your tastebuds rather than with your eyes. I always thought it was weird that people would eat it and was put off by the mouldiness, but once I tried it I was hooked by that unique taste If it tastes good and doesn't make you ill then it can't be bad

well its the mould you see the brain is tripping on a fungus its a poor man's magic mushroom yet you pay through the nose for it.

might as well scrape flakes of hobo's knob rot cheese on your salad too.

That dude looked like he was going, "Whee!" Every time he threw curds.

There are loads of different blue cheeses, including French and Italian ones. There are also strong cheeses like Farmhouse Cheddar and Farmhouse Double Gloucester and Munster and Limburg that aren't blue.

Natural penicillin, lol

Not all molds are the same. Different molds have different effects and tastes. Not all of them are safe to eat.