a few months ago I watched a Dutch TV program where they test the authenticity of products. It was about Milka alpine milk chocolate the brand with the well-known white-purple cow from the "alps". When the investigation was over, it turned out that the milk did not come from the Alps at all. The packaging says alpine milk and their advertising is always in the alps LOL they fooled everybody
@@tomterry2662 Different cheeses cant be compared, form the cattle's feeding which can have tons of different bacteria affecting the milk to the way its stored you can get far different cheeses, not even comparing the diversity in the actual cheese making processes. Counterfeit cheese, as mentioned before, is cheese that doesn't meet the requirements to be called the type they're imitating which ends up *maybe* being a close copy but not really equal, same thing with designer clothes. I'm not saying that Europe has "the best cheese", as there isn't an actual best cheese, but given that europe has been making cheese centuries before the USA were even created it is more statistically inclined.
Tom Terry 200 years making cheese, many types of cheese in Europe have been made for 700 years. France has a huge emphasis on delicious cheese Americans couldn’t understand
@D Anemon "Swiss" instead of "Emmentaler" is just easier to incorporate into American culture. We aren't intending to offend Switzerland by using a different name. Familiarizing it through simplification actually brings higher demand and therefore revenue for these wonderful cheese producers.
@D Anemon not really, like we know how its called elsewhere so we would call it like that. (Howewer we would never buy it elsewhere for the most time) and there are so many different cheeses in Switzerland, so we eat a lot of different ones. (Eg many smaller Farmers in the alps make them and sell them locally, these usually dont have holes but are still my favorite ones)
American: ''Hi, can i get some Swiss cheese?'' Swiss: ''Sure, which one?'' American: ''Ummmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm.............................................................''
I need to stop watching these, I'm starting to form plans in my head to take myself and my father on a trip across Europe to taste cheeses at the source.
A European cheese field trip is my dream vacation. U.S. importers do a great job of transporting and handling their wares, but it’s only at the source where you can get the full impact. I could almost smell the beautiful aroma of the Emmental as that guy cut it open.
In Mexico, we use other traditional methods, such as wrap the cheese in banana tree's leafs (i'm not sure if it's safe or a bad practice). It really interested me. Thank you for be inspired to do this video. Hugs!
Growing up in Bensonhurst Brooklyn born and raised 🇮🇹💯% I'm really lucky for my family on both sides keeping Italian traditions alive was really important and that included cuisine and i absolutely loved the different types of 🧀 we had around the house from 🇮🇹🇳🇱🇫🇷🇨🇭🇩🇪🇬🇷🇬🇧 and it wasn't until I was older that i could really appreciate it because i learned to try just about anything when i was little
Cesar Feijoo me too 😂 I clicked one cheese video from these guys and now, my whole recommended is flooded with “Food Insider” videos about how different types of cheese is made lmao
The aged one is so good. Also apropriate for lactose intolerant people like me. It took me a lot of time to get used to the strong swiss chesses bit it is so worth it. Even if it is expensive.
it's disgusting, they didn't even removed it for the camera. makes you wonder what is going on when the camera is not on. for the past 10 years or so, the west standards are getting lower and lower. we need to do something about this.
@@p3el_ no one does but since he's still a rat, which is a living thing that rely on oxygen to survive, I confidently say, unless his makers make him a carbon dioxide reliant thing, he's breathing oxygen.
I would add that this cheese is exquisite and has a nutty flavor, that it pairs perfectly with fruits and nuts, and that it naturally contains no lactose. it's a perfect cheese
Wait a minute. At 1:25 she says the milk should come "no fewer than 20 kilometers away." So, that means it can't come from nearby farms but rather always from farms far away?
The fact that the milk for making this cheese must come from within 20 km is a huge plus. You know you get Swiss quality from start to finish. On Italian TV it was mentioned that Parmesan cheese is made with milk coming from Romania - due to lower costs.
EMMENTALER CHEESE.King of cheeses and my favorite cheese in the world.Great with hot sandwiches and I love putting emmentaler slices when I cook up a bolognese.❤🧀
I used to want to get interested in cheese with holes which are from the Tom and Jerry cartoons while I was young. I wondered if cheese with such holes actually exist in real life. After seeing this video, I now realize that it actually exists. Thank you!
Gave you never been to a grocery store or a deli? This is literally behind every cheese counter. 😂. It’s typically sold as “Swiss Cheese” in the US. Please don’t tell me your reference point for cheese is Kraft singles 🤨
Its very nice to see the process and the norms for traditional and why. At lest its a natural cheese and not a chemical GMO cheese like cheddar or a lot of US Cheese!
The TOM AND JERRY cheese I'm lokking for is here. Misss both of them as my childhood nostalgia about them where Jerry try to steal secretly from fridge without Tom's knowledge 😂😂😂🎉🎉🎉❤❤❤
I've seem multiple "how "certain" cheese is made" videos (mozzarella, paramesan, english etc) and the process is same for everything. Fermentation times are different, and the bacteria that grow on it is different. (along with fungus)
Absolutely my favourite cheese the aroma of this cheese is fantastic I miss this cheese since I live in Turkey we hv learned from Swiss to make this cheese in the 19th but they have changed the aroma and named this kars gravyer
One wheel weighs approx 75 to 130 kgs .Cheese has rounded eyes with a rubbery texture.Flavour is milky & sweetish.Milk is not pasteurized during processing.Asa rule a little culture of Propioni bacterium freudenreichii spp shermanii is added.These bacteria grows in 20 to 30 days to up to 10 million cfu /gms & ferment lactic acid .
I ate Original Emmentaler, and few local ones based on swiss recipes and methodology. Taste is super similar, but very different from let's say dutch cheeses like Gouda
For all those crying that there was a fly in the saltwater: Those cheesemakermanufacturs are in the alps and they aren't huge factories. When they walk out i can happen sometimes, that a flie comes in and lands in the saltwater in which the cheese is bathed. But still there is no chance of getting a fly in your cheese, considering that it gets filtred before getting pressed. Also i'm sure that swiss food is in general in good quality, considering that we are second best country when it comes to quality. You can't avoid a fly landing in the saltwater, when it's made in the middle of the alps between cow pastures... That's normal with natural products. That's why on natural products like nuts, there is always a warning of stones, because it's a natural product, straight from nature. The existence of a foreign object can never be completly avoided
The holes in Emmental cheese get smaller and smaller because the milk is nowadays too clean. The carbon dioxide bubbles like to form where the milk is contaminated with hay dust. The eeny weeny meeny little problem is that Swiss producers aren't allowed to artificially add hay dust... in contrast to (mostly foreign) producers that make cheaper copies of the Emmentaler.
It's not actually in the cheese. Did you know that bugs are legally allowed in finished food products if it is under a certain amount? It is because it is impossible to eliminate all insect contamination in manufacturered food. You've been eating bug bits your whole life. Don't be a wuss now.
@@hazelmikyya1164 You must be watching this video on a potato because that it clearly a bug with little legs. The numbers were way larger, darker, and shaped like goddamn numbers and not like little bugs with legs. Plus the numbers adhere to the cheese and are covered under the mesh mats on top of the submerged cheeses. So, they aren't just floating around in the water because what is the point if they just come off and float around the tank?
