Channel Cheese - Traditional making of Toma Ossolana by hand in Northern Italy - How to make cheese!
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- เผยแพร่เมื่อ 5 ส.ค. 2024
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In this charming ep, Alison travels to the Domodossola mountains in northern Italy to watch as the cheesemaker makes Toma Ossolana - a hard cows milk cheese - in a copper pot over an open fire. There are lots of "how to make cheese" vids on youtube - but nothing as good as this! - บันเทิง
Watched this in 2014, came back to watch again in 2019 just for the old man. Huge respect for him
I shed tear after seeing this old man's extraordinary hard work, he is really amazing.
That old man looks like he has a lot of laughter in his heart.
yeah for his english
Sorry to be so offtopic but does someone know a way to log back into an instagram account??
I stupidly forgot my account password. I would appreciate any assistance you can give me!
@Jake Jerome Instablaster :)
@Parker Abraham Thanks so much for your reply. I got to the site through google and I'm trying it out now.
Seems to take quite some time so I will reply here later with my results.
@Parker Abraham it worked and I now got access to my account again. Im so happy!
Thank you so much, you saved my ass !
smell of freshly made cheese, italian mountain air and capane of churches this is Italy that I love
I just love how people of Europe take such pride in their work. Being from America, over here, a lot of people just don't care. Not only that, but compared to Europe, America is still just a baby! I honestly think I would prefer to live over seas than here!!
Im in the USA as well I agree
You have my respect old man. your cheese is made with real love and passion.
I respect this old man.
Looks easy but it's a very heavy job and tremendous patience. I admire this man.
This was a joy to watch! Wonderful man who knows his stuff!
Made me miss home more :)
she's so lucky she got to taste! Im here sitting on my bed drooling over that delicious cheese😩
Same here!!!
12:10AM and I am watching this my belly crying
If want to test call me
What is cheese minimum price per kg, milk price per litre
look at the grandpa always make a smile 😊😊😊
andaaah thataaah was aah very interesting to watchaaaa
Inside the milka!
The more I watch this video, the more I found your comment funny.
this is amazing! tradition never fails.
This is fantastic! Thanks so much for this amazing video and sharing such a wonderful and important tradition.
So much respect for you all thank you for sharing
Glad you liked it - this was such an amazing day! This week we will post part 2 - making ricotta and touring the cheese maturation cave downstairs.
ChannelCheeseTV Is this channel still up and running?
Her Facebook page has a post from February 2017.
Now there's a craftsman !!! No none sense way of making cheese ! Thx very much for posting this !
All you need is some heirloom tomatoes olive oil and crusty bread and some slices of ham. Omg looks so good
Now everyone knows what Santa's doing during the summer.
97 people don’t know about culture !! For me the best cheese in the world come from Italy made like this hand make 😃👏🏻
What a fantastic video., thanks to you.
A great video. I would love to see more like it.
Great job. I would love to eat this cheese three times a day. Yum love it
This is so beautiful really 🤓👏🏻
Quite interesting stuff. Cheese is awesome and I've been looking for a decent cheesemaking video.
And your voice is like music, Alison! Just heavenly.
Thank you for a great cheese channel..
Great reportage.
Fabulous!
Wow Amazing!
Such an interesting process and so interesting to watch. That countertop to let the whey drip off is pretty nifty. It'd be even better if he wore elbow-length gloves. I wouldn't want to think of body hair/oils/skin while eating that cheese.
So lovely
About a minute and ten seconds into the video and hearing his accent and reading the comments, I had to pause and take a break because it became very hard to hold in my loud laugh as I'm watching this in the quiet library.
Wow this is heaven I love cheese!
old man.. hats off !
Love that antique cream separator in the background at (apx) 1:34-1:54.
Oh my God! This girl is many beautifull !!
I'm drooling 😭😭
My mouth is watering it looks so yummy thease quality hand crafted cheese is gooooood. Keep it alive probly using grass feed diry and fresh fresh strait out of a pastured milk
Another excelent video, it's a shame the channel is not active any longer
why is this so interesting
+Lorenzo Krazyfart because he is a master.
why are your farts crazy?
Monel Funkawitz baked hotdogs..
+Monel Funkawitz cuz i have aids
love! esp at 8:40 ~ church bells! i love your job! cheese ~ YUM~ :-)
that old man is too cute!
bravo
great content
This kind gentleman reminds me of Heidi's grandfather (the animated serie)
It's solid copper and they come in a variety of sizes. They are -or rather, were- also used to make polenta. The shape is as seen in the video, except for the type used to carry water which is straight (cylinder) sided, doesn't have a rolled rim and usually comes with a brass bail instead of the iron one. These items are still manufactured and can be found at any open market throughout Italy.
i want to open my cheese factory.
Why did you stop making new contents? I like your channel very much. It would be great if you continue to upload more videos. :)
Hi Farmer hope you're okay?
I lika to eata ze cheesa :-)
Hmm.,.... Delicious cheese
Too delicious to handle!
Thattaa cheesaa looksssaa soooaaa fuckinggaa gooddaa! Especiallyaa the wayaa oldaa mannaa stirringgaa thattaa milkaa!
Watching this video made me 20% Italian.
جميله جدا
Why is rennet added? I thought it coagulated the milk and separated the curds from the whey. Doesn't lemon juice or another acid do the same thing? I want to try making it but I wouldn't use rennet.
Is that a copper vessel that is used to make cheese?
The old guy seems surprised and happy with the attention.
handmade cheese. delicious!!
When do they strain out the arm hair?
when i try it at home i don't know how to make it dry i need help please
Супер !!!
@2:16 That's my game face after a night of drinking.
Why can't this cheese be sold to the EU public? It looks delicious.
gtgtgtgtgt123456789 Precisely, because it is healthy and delicious.
+gtgtgtgtgt123456789 the milk might not be pasteurized, milk products where the milk has not been pasteurized cannot be sold in the US and I think that applies to, at least, parts of the EU. Maybe, I'm not 100% sure but I think that might be why
Becca Morrison
Yes, you are quite right. It has to be pasteurized milk (make sure everything is boiled to death and proteins reconstituted to displease taste)!!
+gtgtgtgtgt123456789 I don't know. The EU is not like the US, and selling unpasteurized milk and cheese is totally legal here, so that can't be why.
Maybe he just doesn't have the correct papers or something, or there is some other hygiene regulation he doesn't follow?
h3rteby
The EU insists that all cheese be made from pasteurized milk/cream if it is to be sold.
I wonder if that pot is copper-lined or all copper.
What is added at the beginning?
im sure his hand is very soft. because its deep longer on the milk. looks soooo delicious. :)
Not sure about the hand. Shouldn't you cook it first?
the cheese looks soo delicious.
+Paul Langford what? the hand or the cheese? lol
nice channel
She's gorgeous.
I like your swing arm there = )
8:40 wow!
WOW piano wire what they used to cut throats with handles
Any way to contact the man who make that cheese?
+David O`leary their name is "Guffanti Formaggi", they are in Arona (NO), PIedmont, Italy, google it, you will find the website and you can contact them guffantiformaggi . com
based on the bell rings, it was 11:00am the time when he was extracting the cheese :) thumbs up if you did the count!!!
Yeah and he doesn’t ask google if the temperature is right! He uses his own Instinct !
wow . it look easy . i've tried it . but it's so complicated when i did it myself . :(
the pot is made from copper?
Riandhika Argatya Pratama no, it's copper looking metal
What was the first ingredient?
That was the coolest shit I've ever seen.
What is milk price per litre minimum price, and cheese minimum price per kg
I want learn how I do cheese for pizza can u help please thanks
Toa makea Thea affecta youa seea?
whya canta theya sella thisa cheesea?
Unhygenic preparation method in a filthy environment.
It did say...... TRADITIONAL MAKING.
So back in the day when was it ever hygienic?! Probably more so here, than back then.
"Traditional" refers to the procedure for making the cheese. "Hygienic" refers to the set of practices needed so that you get repeat customers (that is, you don't kill them off with preventable diseases!).
I would still prefer it over chemicals filled, superhygienic cheese sold in most supermarkets.
I dare you to watch with subtitles
Hahaha
Cheese tends to be high in sodium - or salt - which help make it taste good. High levels of sodium in a person's diet has been linked to hypertension, heart disease, edema and kidney stones. It is important to limit the amount of cheese consumed, or else choose the low-sodium options that are available on the market.
Nobody cares.
+StormGaming about your comment?
About yours,
Well ok i guess your right.
I cant seem to find a cheese recipe channel . someone point me in the right direction?
Because you need much more efforts and some tools you don't have, moreover the aging process needs specific conditions!
i want to visit him omg how
por favor, traducción al español
Traditionally rennet from animal stomach is used in Europe to coagulate milk, but you can use citric acid.
The result isn't the same.
اخي لا أعرف اكتب اجنبي اريد اسم لمادة الذي توضع للحليب بلعربي وعلى ايا درجت حرارة توضع ؛ ارجو منك الرد سريع بلعربي ؛ شكرن
La sostanza che si mette nel latte si chiama "caglio", è una sostanza di origine animale estratta dallo stomaco dei bovini, ma ci sono alternative chimiche oppure quella naturale del carciofo selvatico. Queste sostanze si aggiungono al latte intiepidito alla temperatura di 36-39 °C, a seconda del tipo di formaggio che si vuole ottenere.
P.s. E sempre meglio far precedere la parola: "voglio", da quelle: "per favore".
well I'll be damn lol
How can he put his hand there?is it not hot?
35 degree celcius
Human body temperature is 37 C. So to warm the milk, you could just cuddle it.
broken da cheese
Interesting how primitive the methods/tools are yet there appears to be minimal product variation, and contamination risk.
have you ever tried powdered milk + vinegar= cheese
Looks like a 2000 BCE process
i like it more healthy
i m wondering how he learn the english language in the mountain :))) buttt...becauseeee....
Hahahaha to move the curdee with italian accent. Oh god what happened with his English
lovely stuff, now this is the real deal, and it's heck a lot better than the faux-cheese types, damn them to hell.
Themparaytoor😁😁
How did i end up here