The Big Lies You've Been Believing About Cheese 

What's your favorite kind of cheese?

Blessed are the cheesemakers...

They do not use cellulose to "bulk out" grated Parmesan. They use it to prevent the cheese from clumping.

What you are saying about "Parmesan", is true for the United States. In European Union, selling cheese which is not Parmigiano Reggiano as Parmesan is illegal.

If your old cheese has green mould on it, do not throw it away. Just cut the green off. The rest is still totally edible. That green is what made the cheese in the beginning ( and gives 'old' its stronger flavor).

Lucky to live in the UK as we have great cheeses. butter, cream and dairy.

cheesemaker: "hehe...i'll make more money by coloring my cheese orange with saffron! i'll be rich!" 🙂

NO artificial coloring is allowed in New Zealand cheese. At least that was the way it was when I was living there.

Orange cheddar is not a thing in the land where Cheddar Gorge is. I think its because our American friends can't say Leicester. Which I admit is an acquired knowledge, almost as bad as Cholmondeley (which is, of course, chumley).

Background music is so distracting and annoying

after 40+ years... for some reason I'm still surprised that people think that orange cheese is normal

K, yeah, no. I used a block of cheese with white stuff on it to make a casserole once and I ended up in the ER with horrible food poisoning that night. I'll stick to only eating the mold that's *supposed* to be on/in the cheese from now on, thx.

Thank you for all the information about the cheese we love to eat. Interesting facts!

Thanks for sharing

lack of cheese gives me nightmares

Shaker cheeses are not "bulked out" by cellulose. It is added (around 2%) to prevent the grated cheese from reforming into one, solid block. This video has a lot of misinformation.

I was a cheesemaker back in the day. We produced Colby and Colby Jack. Ingredients: Milk....the culture(turns the milk)....#7dye....salt....(peppers if Colby Jack) It wasnt until I started working there did I even realize all cheese is actually white...lol No added preservatives or any other BS.

In the section on Raw & Pasteurized Cheeses, In Europe They (?) Pasteurize by Electrification ( i.e. electric shock ). In the United States they " Unfortunately " use " heat " ! " Heat Kills around 75% of the Beneficial Nutrients " While " High Voltage " ruins little if any.

Cutting the cheese doesn’t mean what you think it does.

Hmm.. without pasteurisation, tuberculosis bacteria can remain in the milk. Unfortunately, vaccinations don't cover all forms of TB these days... and the effects of non pulmonary tuberculosis in kids is horrific.

It doesn't matter how much cheaper "American cheese" is. It's far far inferior and arguably not even cheese.

Since Mashed gets it wrong many times, I still enjoy this video!

As a Brit, we dont eat much "orange" cheese. - mostly white natural for me.

I love it when gorgonzola is so moldy that a cloud of spores is coming out of my nose as I chew it

This so much reminds me of the classic Monty Python sketch ‘Cheese Shop’. It’s how I learned about the different kinds of available cheeses in the world.

Although convenient to have the sliced cheese, I’m thinking it’s one molecule away from being plastic. It doesn’t even taste of cheese.

I just can't look at bleu cheese without thinking it must have been awesomely tasty before it went bad.

Epoisses is my absolute favorite. It has a massive stink to it but man..soo smooth and creamy. Absolutely delicious.

The mould that grows on the cheese is actually the most important part of the cheese. It is high in B vitamins. I certainly will eat it if you do not want to.

To stop your cheese from running away from U....😅. Just rub a little butter all over it It will help the spread of mould Or lift your cheese up from the bottom of the cheese dish.With bottle caps. Which also should also have a lid on the dish... Viola. Problemo solved..😅...

To anyone still buying canned 'parmesan': Get yourself a microplane grater and a wedge of Parmesan Reggiano. You will NE-VAR go back. Also, a basic Food Processer and a block of cheddar is cheaper AND more effective than pre-shredded bags. Just remember the 4:1 shred to whole ratio.

The US Parmesan which won the “2016 global cheese award.” Is that the usual American interpretation of “global/ world”, meaning only the US, or was it actually a global competition?

as a young man i made cheese for two seasons here in new zealand. hardest work i have ever done, converting 3000 gallons of milk into 3000lbs of cheddar by hand. all dairy is grass fed and the quality of our cheese and butter is matchless. but as much a s i love a good strong cheddar, my all time favourite is a good stilton.

Don't F with cheese! My simple cheese tip. When making a pizza at home add a bit of Muenster cheese, about a 1/4 to 1/3 the amount of mozzarella, depending on preference. It adds a flavor and the awesome "cheese stretch " cheese effect we see in commercials.

Never heard that cheese gives you nightmares! I love cheeses. My favorites are Brie, Camembert and other soft white rind cheeses. Chaumes, St Albray, 🤤 But I like others too, hard cheeses like Emmentaler, Leerdamer, Maasdamer, Bergkaese, smoked cheese, cream cheeses with herbs. I’m not that fond of Italian cheeses, though a good Provolone every once in a while … Parmigiano Reggiano I mostly grind & put on top of spaghetti or linguine with my homemade tomato sauce or just some good olive oil on the pasta. Some Swiss, Dutch and Danish cheeses round up my selection every once in a while. I use cheddar (English cheddar, sometimes white, sometimes orange coloured) mostly in ham & cheese omelettes, or sometimes cubed as snacks. I don’t like the sliced processed cheeses (American cheese) which some people put on US style bread (Toastbrot), but it does make an edible grilled cheese toast. Every once in a while. What I missed most during nearly 12 years in the USA was real cheeses and real bread. I’m sooo happy living in Germany again, with a good selection of various cheeses pre-packaged in every supermarket, in discounters like Lidl and Aldi and on the “cheese counters” of upscale supermarkets.

I eat moldy cheddar cheese, it has never made me sick. My dad used to eat it too. I love cheese but can't eat the over-salty, yuk plastic cheese slices.

Sometimes I cut off the moldy part if I don't identify it. Cheese is food, sometimes beneficial cultures grow on it because of that fact. Love me that cheese!

Temperatures below zero degree are automatically a food preservatives. So food products specially meat and cheese can be consumed for many years continuously but similar temperature facilities aren't there In Bharat and warmer nation. So probabilities of contamination are maximum.

“The power of cheese.” I hate brie and bleu cheese. It’s partly because of the mold in them. I love cheddar, swiss, provolone, goat (usually crandberry and/or blueberry varieties), mozzarella, ricotta, cream cheese, cottage cheese, etc. I also love the port wine cheese spread (only the version in the jars; not the ball with nuts).

Also dandelion color has been used. I have a tin from the 1800‘s from Vermont saying dandelion color on it for butter and cheese.

I once cut off the mold that was on a bit of cheddar after it had been in a fridge for a while. I suffered no I'll effects other that a bit of constipation.

can anything be done about the voice....thank you

Used to eat English Stilton before bed. Never gave me nightmares but did give me very vivided dreams in a god way.

_Swallow it down (what a unpasturized cheese)_ _It feels so good (swimming in your stomach)_ _Wait until the dust settles_ _You eat you learn, you love you learn_ _You cry you learn, you lose you learn_ _You bleed you learn, you puke you lean..._

The current form of Craft Singles is different from the original American Cheese, a Cheddar that had added Whey. It has too much whey to curd to accurately be described as cheese, which is called a milk product.

Boursin is sooo good but l love grilled/bbq'd helim too

Uh, James Kraft was a Canadian-American entrepreneur and inventor and the founder of Kraft Foods Inc. Kraft immigrated to the United States from Canada in 1902. He developed a patented pasteurization process for cheese, allowing it to be shipped long distances, making him the first to patent processed cheese.

Talks about moldy cheese... Shows pic of moldy squash 8:24

Love this video!❤❤❤❤🎉🎉🎉

I could only take 10 seconds of that voice!

As for processed cheese if eating hard cheese like cheddar all the way to pecorino gives you migraines but you still need a non medicated way of getting calcium, processed cheese maybe the way to go for you ( although as I found out recently when I had to go on an elimination diet, cheese wasn’t a trigger for what’s going on with me). And as for the flavour in processed cheese it’s improved slightly in recent years ( It’s not as plastic flavoured as I once remembered it)…🧀…… ⚛️☮️🌏

the episode about unpasuterized Stilton is THE best episdoe of the BBC comedy "CHEF!"

I love the brie rind.

Colbyjack and blue cheese

Do people really remove the outside of Camembert?

You got your first fact wrong. They use annatto and beta-carotene to color orange cheeses for the last 200 years, and they do impart a small flavor to the cheese over its ageing process similar to the grass-rich milk (not as intense obviously).

3:09 I have a grater like that one.

Blessed are the cheese makers

Much imported Parmesan is imported from Argentina.

NZ Chedder is not coloured , the yellow is from lycopene and carotene from the pasture .

Grams per ounce? Seriously??

The cheese that you're talking about the people buy and sometimes put on sandwiches the Kraft cheese it has been proven to have plastic particles on it.

most cheese is yellow in NZ, butter is yellow because the cows eat grass

You seem to be unaware that Kosher cheese does not contain rennet - milk+meat products are a big no no in a Kosher diet - much easier to fine than non-rennet cheeses and usually taste better too.

Used to get this stuff from England, "old nippy" the name says it all . Amazing for Mac and cheese

Love my cheese, by Canadian from Quebec….love cheese, yeah🎉

I get real Parmesan and grate it myself...now THAT is healthy. Anything by Kraft like their fake cheeses are very salty snd does not taste good at all.

So sodium in cheddar is measured in milligrams per ounce? That is a mashup worthy of British measurements :))

8:24 Cheese? Looks like spoiled roasted butternut squash to me.

If the Americans believe that orange cheese is natural, it says a lot about the state of American cheese

Make your own cheese.🧀 It’s so easy and you just need 2-3 ingredients. Milk, salt, and an acid base like vinegar/lemons/citric acid to curdle the milk and separate the cheese and whey.

Oh man. I’ve been thinking my whole life that cows have colored milk.

Brie and Camembert are the same thing. Change my mind *sips on coffee mug

False the quality chesse was orange originally but to make more money they skimmed it then added carrot juice

At 12:12 ..American cheese slices are NOT cheese...it is a mockery of cheese!!!!!

Milligrams per ounce? Only in Amurica.

How come bric and other cheeses get softer as they age ?😊

No wonder why I ate a wheelworth of cheese in a year at my job lol

So, basically, American cheese is a mixture of left-over pieces, plus various synthetic chemicals to enhance profits. 🤣

You have absolutely no idea what I have or do believe.

One can make cheese with vinegar, too...

The biggest lie is that mice love cheese.

I prefer white chedder

You say the rind of brie is delicious I beg to differ,the first time I tasted brie I found the rind tasted strongly of Ammonia,put me right off the cheese and I have never eaten it since.

I did not know orange cheese was artificially colored.

I don't like the cheap commercial voice (it's so over the top, it sounds like an SNL commercial mockery), but the facts were really interesting.

So I pay more for white cheddar despite it being cheaper to produce?

4:32 is that m-m-m-m-m-old?? 😬

Changing practices and equipment in cowsheds have made milk less likely to have unwanted pathogens. This was not the case on my dairy farm when I was little milk would have many extras in it for some of its joinery to the non-refrigerated holding vat the milk was exposed to the atmosphere I would see cow hair as well as other cow by-products cobwebs and other little bits and pieces. That said I don't think I was made sick using milk. I never liked milk but what I had I was fine. Now days might have dairy sensitivities. Today the milk from cows never is exposed and vats are temperature-controlled There is now lots of paperwork to maintain hygiene health etc standards

10:12 and kids? 😳

Love to know how much wax is put into cheese

‘190mg per ounce’. Seriously? 3/16 of a kilometre, 1/4 lb per kilogram, 0,3 decilitres per hogshead. Whatever goes

I do love the way Americans pronounce Parmesan

milligrams per ounce?? Pick consistent units and stick to them!!

Fomuga cheese 🧀

I once read the ingredients on a well known grated Parmesan brand. The first two were dehydrated whey and the second was CELLULOSE!!!!!!!! THAT’s WOOD. Read the labels.

i alwayts cu the rind off !!right ot wrong: brie is great,but cannot stomach that nasty rind.

I haven't cringed so hard when she pronounced 'chèvre". Hoo Boy!

Saffron?? Isn't that a bit expensive for something like American cheese, lol??

0:53 🗣️🎙️i prefer white cheese 🥴