I just happened to buy the Harbison cheese the same day BEFORE I watched this. Bark and mold? Yes, please. I learned to definitely leave the bark alone. I started to remove it and spores went everywhere. Plus, it is actually holding the cheese together. Thanks to the video, I learned to just take the cap off soft cheese. I've been cutting them up and losing most of the cheese to waste. Another great video!
Harbison is great! Try Rush Creek (from Wisconsin) or if you can find in the winter, Mont D'Or! You can also throw those in the oven for a few minutes if you want to goo it up even more. Hope you had some good bread w/ it!
Lovely episode, but the sound quality seemed to be an issue where half of it was super echo-y. I wonder if it would be a nice idea to have a video where you have a sort of 1-10 scale where you list out cheeses from most beginner friendly "Mild Cheddar, Mozzarella, Provolone, Parmesan, etc" to most challenging. Not all of them obviously, but maybe some examples or even just one at each level. I'd love to maybe do a set of cheese boards for a party for instance where one is for more casual cheese eaters and everyone can enjoy the more mild stuff while the other one is more for people with experience or who LOVE really challenging, funky cheeses, but having a sort of scale so someone can gradually climb it instead of diving into the deep end might be nice.
Yeah, had some audio issues on a few takes. Yes, eventually there will be more pairing episodes and going from entry level to hardcore - blues, washed rinds, etc.
God didn’t know anyone requested the peanut gallery, this is one of the most excellent videos I’ve viewed on the topic of cheese, no complaints it couldn’t of been better.
@@fionnmcqueen8927 You think I am being critical? You are far, far too sensitive. Especially considering the person it was directed at understands my comment. Pointing something like that out isn't some kind of insult. And if you actually love a creator you want the best for them, not this sad sycophantic coddling.
I just happened to buy the Harbison cheese the same day BEFORE I watched this. Bark and mold? Yes, please. I learned to definitely leave the bark alone. I started to remove it and spores went everywhere. Plus, it is actually holding the cheese together. Thanks to the video, I learned to just take the cap off soft cheese. I've been cutting them up and losing most of the cheese to waste. Another great video!
Harbison is great! Try Rush Creek (from Wisconsin) or if you can find in the winter, Mont D'Or! You can also throw those in the oven for a few minutes if you want to goo it up even more. Hope you had some good bread w/ it!
another great video! Love that you brought in a real cheesemonger as a guest- fun and different!
Glad you enjoyed it! Kurt is great
Lovely episode, but the sound quality seemed to be an issue where half of it was super echo-y.
I wonder if it would be a nice idea to have a video where you have a sort of 1-10 scale where you list out cheeses from most beginner friendly "Mild Cheddar, Mozzarella, Provolone, Parmesan, etc" to most challenging. Not all of them obviously, but maybe some examples or even just one at each level. I'd love to maybe do a set of cheese boards for a party for instance where one is for more casual cheese eaters and everyone can enjoy the more mild stuff while the other one is more for people with experience or who LOVE really challenging, funky cheeses, but having a sort of scale so someone can gradually climb it instead of diving into the deep end might be nice.
Yeah, had some audio issues on a few takes. Yes, eventually there will be more pairing episodes and going from entry level to hardcore - blues, washed rinds, etc.
God didn’t know anyone requested the peanut gallery, this is one of the most excellent videos I’ve viewed on the topic of cheese, no complaints it couldn’t of been better.
@@fionnmcqueen8927 You think I am being critical? You are far, far too sensitive. Especially considering the person it was directed at understands my comment. Pointing something like that out isn't some kind of insult. And if you actually love a creator you want the best for them, not this sad sycophantic coddling.
@@Tinil0 I prefer sad sycophantic cuddling