Honestly, cheese is such an interesting and HUGE topic. And "how it melts" is one of the things that varies wildly and might be the reason for the second sauce breaking. Of course there's the heat issue, but that might be connected to how well the first one melted and how the second one would've needed more time on gentle heat to incorporate. And it's extra annoying, because cheddar is kinda one of the best melty cheeses (mozz aside), so it's great for a cheese sauce adjacent-thing as in the vid, so it breaking is extra sad. It might've been salvageable by adding a splash more liquid and gently heating to coax it back into a smooth sauce.
Proper cheddar (crumbly-texture/slightly-funky-taste) pretty much always splits when you cook it - and that's normally fine (say protein on the bread, the tasty grease soaks into the bread). You can stabilize it in a roux, or cheat and add a cheese slice (or a pinch of sodium citrate, which is what gives processed cheese that perfect emulsified "gloopiness"/"silky-texture"). The "just stick in a processed cheese slice" approach is great, as it tastes of f'all - so doesn't mess with the headliner-cheese(s) in the dish.
I tried out 6 different gorgonzola before I found one that melted without getting greasy, so even same types of cheese can have a very different outcome
Andrew has an immaculate way of describing flavor and food textures. he gives tiny little details that makes your brain go "oh so it tastes like that?" lol. it gives me so much joy just listening to him describe the the things he makes and how it tasted to him!
I was shocked too when he casually said "wife"! But then when I went to his Instagram, there was a wedding photo from way back in September! I swear I thought he called her his "girlfriend" in recent videos.
Something we love eating as Syrians is Halloumi and Watermelon, the contrast of salty cheese with light sweet watermelon is just exquisite. Highly recommended everyone to look into it and try it one day.
In South Korea the women who dive for seafood(해녀) sometimes have a snack of watermelon with rice and a seasoned soybean paste (쌈장). I tried it once and it was interesting. I think watermelon works well with salty flavors.
I also love watermelon with cottage cheese a bit of honey walnuts and some almonds. I ate this all the time as a child. This type of mixture is a popular street food snack/fruit salad in Mexico except that people usually have it with a fruit mix but I was a picky child who only liked watermelon and sometimes bananas. Lol
He mentioned it in one or two previous videos. I'm happy for him, and can definitely appreciate how he does these videos, but also keeps his personal life mostly private. Some internet people don't do that balance very well.
I grew up quite near Cheddar (in the U.K.), I’m not sure any of the cheeses in the video were really what we would call mature. I tend to expect a mature Cheddar to be almost crumbly like a good Parmesan and to have lots of amino acid crystals so it’s a bit crunchy, also it’s never got an orange colour. I hope you can come to the U.K. with Worth It to try the original 🧀
Kiwi here and I had the same thoughts. These cheeses don't even seem close. My favourite cheddar is aged 18 months or more and has those yummy crystals.
The Worth It series ended when Steve Lim left Buzzfeed. As for your commentary re: mature cheddar, the orange color is typically added in the form of annatto, though I couldn't begin to say why anyone would bother. I do have to agree that the cheese he used wasn't aged nearly enough, though. I'd say a minimum of 2 years of aging is needed before I'd call it mature.
As far as I know it's because American cheddar isn't made in the same way as our English cheddar, something to do with the aging. That makes their cheese go sharp and ours strong.
The cheddar I love the most - old croc grand reserve, out of australia - is like this. Large crystals, quite crumbly, uncolored. It has a marvelous flavor and texture that very much distinguishes it from other younger cheddars (like my local beecher's flagship)
the way he casually dropped "MY WIFE"!!! we love you andrew and the care you put into EVERYTHING you do. happy to have watched you "grow up" thru the years~
I'm Welsh, so I think I'm qualified. A good aged cheddar. If you can get cave aged from Cheddar Gorge. I would recommend for rarebit itself, then 2 year aged cheddar. It is crumbly, delicious and melts amazingly. Or go full Welsh, get Welsh cheddar from the snowdonia cheese company. Their smoked cheddar is beautiful
The one thing for me is Welsh rarebit typically contains mustard and beer in the cheese sauce as well. It helps with the consistency when spreading it on the bread
Black Bomber is my all time favourite cheese. Sadly it’s not quite as good as it used to be now they’ve started producing it in much higher quantities but it’s still incredibly delicious. All of Snowdonia’s cheeses are great though
As I learnt when attempting to create an authentic Welsh Rarebit for a local Anglo-Irish themed brew pub's menu, real English Cheddar is strikingly different from what is fobbed in the US as "Cheddar". What is labelled "Cheddar" in grocery stores and even with restaurant purveyors can vary wildly, so much so, that it can result in amazing, sometimes horrifying, disgusting, inconsistency of results. Another consideration with any cheese sauce is to wait for the proteins to unwind of their own accord. Like making a fondue, you can't hurry it. It's done when it's done.
All great points. Even using the same milk and the same techniques my cheddars have varied widely. They're all interesting and delicious, but not all the same 😁
Also, it's never considered "good cheese". It's "cheese that has a funny colour" (Now not saying somebody isn't making a good version of it - but when the defining characteristic is the dye, it doesn't tend to get much admiration)
Going to get a bit proud welshman here. Love cheese, and these look great. But to make this properly you need either Caerphilly Cheese or Caws Teifi. I think the best relatively easy to find alternative is a really strong British Cheddar - Red Leicester is top but is not quite the same thing. A good Cheddar should have all the sourness, saltiness, nutty earthiness that just marries well with the ale, brown bread, mustard, and acidity of the Worcestershire sauce. Have also done rarebit with an aged Compté and parmesan that worked well. However, let's be honest, a welsh rarebit is more or less glorified cheese on toast so if the cheese melts and you like the vibe then go with it. Also worth taking a look at is "Les Welshs" which is the same thing but made in Lille in France. My mate is from there, and he said they often use Maroille cheese which is super strong.
Can you explore eggs? I've heard that eggs have a distinct flavor depending on how the chicken is raised and what it eats. I want to learn more about that and which egg would be great for different dishes like a simple boiled egg, eggs benedict, scotch egg, or other egg recipes.
For the apple pie, instead of melting the cheese, it is meant to have a couple slices cold on the side/on top. Its not only the sweet and savory, but also the hot/cold and texture contrasts that makes Apple Pie and cheese so good!
In England we have neither SHARP or COLOURED cheddar. Cheddar is always light yellow and comes only in mild, mature, strong mature and extra strong mature. Double Gloucester is a sort of orange colour and red Leister is a little more of a dark orange colour.
andrew is the only type of guy who would make several dishes to analyze cheese and taste them all before making the actual dish he set out to make from the beginning
Shwmae pawb. As a proud Welshman, I recommend Caws Teifi, it's a gouda type cheddar that is always beautiful for Rarebit. Mixed in with Rev James beer for a truely authentic Welsh dish
Sutmae! Seconded, caws teifi is fantastic and it's great to use local produce. Caws Cenarth is also great (I think they do a cheddar? But I always get Perl Las or Wen!)
Try butter on freshly toasted bread, smear edge to edge- raspberry jam/preserve (seeded of course) and place thin slices of sharp cheddar on top. You’re welcome
just tried this cause I don't know what to do with my remaining cheddar and it was a BOMB, I planned to only do 1 slice of toast but I ended up having 4, thank you for this wonderful combination.
What I find to be the most frequent mistakes in rux-making are, one: adding the cheese too quickly, and two: not whisking hard enough. If u add the cheese too quickly it'll melt unevenly and if u don't scrape the bottom and sides of the pan with the whisk while whisking the texture of ur sauce is gonna be almost chewy and you're gonna have some curds that make the texture of the sauce just not ideal. Hope that helps!
Can any American please describe what the cheese section looks like in their supermarkets ? Here in England I am very used to seeing Red Leicester - so this threw me a bit !
It depends! We usually have a cheese section that’s packaged cheese- slices, shreds, blocks, generally types of cheese with no real defining characteristics (cheddars, goudas, Swiss, provolone, American, etc). This is the more adorable section. Then many stores will have like a cheese monger section. This is where you find cheese that’s cut and priced by the pound. It’ll say where the cheese is from and the notes in the cheese. Red Leicester would be found there.
Around here, the main stuff I see is Cheddar, Swiss, Colby, Monterey Jack, Muenster, and maybe Limburger or Gouda. If they have a separate section, there might be some fancier stuff there.
"The most Cheddar cheese taste" is definitly not that! I would suggest eating a Cheddar from Cheddar to experience the most Cheddar cheese or would you buy an American Gruyere, Monbier or Parmesan etc etc
Canada also has great cheddar. Though here it is often eaten young, where it has a mozzarella sort of taste and texture. Though we also have great aged cheddar. And of course the curds of cheddar are used in poutine.
Different kinds of miso might be cool to explore! I always go to my local nijiya market and default to the white miso, but I haven't experimented with red or other types.
The thing about sharp and extra sharp cheddar, is that when it's cooked, that astringent bite of the very aged cheese mellows out to a nice depth of flavor. If you're not a fan of extra sharp cheddar from tasting a slice off the block, you'll want to try it melted/cooked which brings out the depth of flavor.
I'm 2 mins in and losing my mind seeing Andrew (the man, the myth, the legend) talking about the qualities of an Iowa cheese!!! Never thought I'd hear Iowa mentioned in a video about cheeses!
Something to explore or ask a cheese expert: how much does cheese flavour differ seasonally? Like cows have a very different diet in winter and summer, and that must affect the flavour of their cheese too. I got the idea because I ate some medium cheddar from the same brand a couple of months apart, and the flavour was completely different. Would love to see you tackle that subject, Andrew!
I really love how these About to Eat videos are methodical and detailed without being over-the-top. Food TH-cam sometimes gets far too excited about fancy produce and exotic techniques, this channel is always more considered and I appreciate that.
Okay I'm definitely sold on having unmelted cheddar on my handburgers I was planning on making tonight. I've been wondering what has been missing for me and I think that is exactly what I needed! It makes so much sense!
YES! Go on a cheese quest. I have a bucket list of things I want to experience in this life, and a separate bucket list of all the things I want to do throughout the UK, Ireland, and surrounding islands. Cheese questing is definitely on the list. Although I've got a sensory processing disorder, so that one is going to require a careful mentor to guide me on said quest. Red Leicester is on the list because of how many people I've seen make good sandwiches with it. What can I say, I'm basic. Any American copy of a classic cheese is suspect, in my book.
I've been visting Brighton market for 30 years, for 25 of those years, the same guy used to just sell cheese on toast. His recipe and by far the best was the following. 1. A hand cut slice of white bread, around 2/3rds of an inch thick, lightly toasted on both sides. 2. A mix of shredded white mild cheddar and red leicester piled high with pleanty of worcestershire sauce, 3. then place it under the grille. 4. Top with chunky black pepper. 5 Enjoy.
As far as I'm aware cheddar in the UK and us are actually aged in different ways. Sharp is in my view very different from mature. In the UK our cheese is mild medium and mature or strong. We don't have sharp cheddar.
I'm from the UK and our cheddar isn't orange, it's pale yellow which explains why it looked different than than one you had at St John when you used the Red Leicestershire. This is also a British cheese but has a different flavour, is less crumbly and is known for the brighter colour
I describe a extra mature cheddar as itchy cheese as it should give off the sharp notes which makes a tingle to your tongue. If you make a crumble topping with grated cheese for your apples 🍎 it is truly delicious
check out actual cheddar made in the town of cheddar in the south west of england. it is aged in caves and is mind blowing. I usually get wookey hole cave aged cheddar, wookey hole is really close to cheddar and the cheese is phenomenal. i highly reccomend.
If I were guessing what caused the prairie breeze to break based on what happened, I'd say the problem is that the prairie breeze had a much higher water content(it was younger and described as melting well which normally indicates higher water content). Because it had a higher water content, you needed to spend a bit more time letting the water evaporate out. The way the cheese sauce broke looked exactly like what happens when you get a little too much water in a really fatty sauce
If you live in 🇨🇦, you can find BALDERSON aged cheddar cheeses (1 to 5 years) in most grocery stores Cheap and delicious Cheers from San Diego California
I love Prairie Breeze! Not from Iowa, but my Mass cheese and wine shop stocks it and it is the best cheese I've ever had. It has a bit of crystals in the cheddar, which is probably why it seemed grainy in the Guinness roux.
Watching ATE is like experiencing the bliss you get from an awesome coffee shop, tea house where you're just living and enjoying it with great company. Easily one of the most consistently great things about any Saturday is watching an ATE video.
Sharp is what Americans call mature. Cheddar is in Somerset, UK. It is a specific region and specific type of cheese. None of yours resemble cheddar imo. I have a good friend who is well travelled and now lives in Canada, she like me grew up near Cheddar. She explained every time she has gone to the US she has never found anything close, whereas luckily in Canada its a better midway in regards to real cheese access haha. This video has really cleared up for me what US "cheddar" is.
I'm gonna guess the Iowa cheese was older than the Leicester: in my experience, cheddar gets grainier and breaks more easily the older it gets. It's great for eating raw, but makes cooking with it more difficult; I could eat a block of 5yo cheddar whole, but I'd stick to the young stuff if I'm cooking it.
I always tend to goof my cheese sauces and get that weird grainy consistency, but I feel like the rarebit coming out so nice from something akin to that is a good lesson in adaptability and acceptance
For the cheddar curdling, alcohol cuddles milk easily so maybe it was just that the cheddar was added before the alcohol/ethanol fully boiled off from the pot.
It would be interesting (or have you already?) tried to make different kinds of sushi, or things focused on Japanese or Korean or Chinese rice preparations. Sushi, onigiri, kimbap, bibimbap, congee. Of course with rice there are so many amazing dishes - Spanish, Indian, Vietnamese, and so on and so on. Rice is really so central to so many cuisines.
There’s a wonderful restaurant in Calgary, Alberta Canada called Model Milk, and they make a spectacular apple pie with a cheddar crust. It’s fully incorporated into the dough, baked in a deep cast iron skillet, with a Parmesan crumb crust on top. The recipe is available in the “Calgary Cooks” cookbook. Highly recommend seeking it out, if you have the chance.
Honestly, cheese is such an interesting and HUGE topic.
And "how it melts" is one of the things that varies wildly and might be the reason for the second sauce breaking. Of course there's the heat issue, but that might be connected to how well the first one melted and how the second one would've needed more time on gentle heat to incorporate.
And it's extra annoying, because cheddar is kinda one of the best melty cheeses (mozz aside), so it's great for a cheese sauce adjacent-thing as in the vid, so it breaking is extra sad.
It might've been salvageable by adding a splash more liquid and gently heating to coax it back into a smooth sauce.
Proper cheddar (crumbly-texture/slightly-funky-taste) pretty much always splits when you cook it - and that's normally fine (say protein on the bread, the tasty grease soaks into the bread). You can stabilize it in a roux, or cheat and add a cheese slice (or a pinch of sodium citrate, which is what gives processed cheese that perfect emulsified "gloopiness"/"silky-texture").
The "just stick in a processed cheese slice" approach is great, as it tastes of f'all - so doesn't mess with the headliner-cheese(s) in the dish.
I tried out 6 different gorgonzola before I found one that melted without getting greasy, so even same types of cheese can have a very different outcome
Or as the elite call him.. Adjective Andrew
Andrew has an immaculate way of describing flavor and food textures. he gives tiny little details that makes your brain go "oh so it tastes like that?" lol. it gives me so much joy just listening to him describe the the things he makes and how it tasted to him!
🎵Adjective Andrew🎵
Love it how he really learned and mastered his vocabulary…compared to his first Worth It videos.
He called the pie crust “mature but not savory” and I nodded like I knew exactly what he meant
Do you know what immaculate means??
i love andrew's episodes so much. what an amazing character!
Living in the cheese desert that is the United States as you are, I guess this was a pretty good effort. 👍
I'd love a "what type of wine should I use?" video!
Im from Pasadena and didnt know these existed! I'm going now ,lol
Girlfriend finally became wife. Yay!!!
Were so happy for where this channel and all its presenters are going. Keep up with the good work guys!!
I was shocked too when he casually said "wife"! But then when I went to his Instagram, there was a wedding photo from way back in September! I swear I thought he called her his "girlfriend" in recent videos.
OMG! When he said wife, I was like "wait, what??? He's married?"😂 What a lucky gal
Yeah he shared the photos on IG it was really pretty
@@hazirahdaud8870 ikr
ATE is single-handedly (re)defining true “comfort food”. This episode: perfect case in point.
How about a show using different types of sugars, like using palm, dark brown, maple sugar, regular cane sugar, et al?
Love the series!
Something we love eating as Syrians is Halloumi and Watermelon, the contrast of salty cheese with light sweet watermelon is just exquisite. Highly recommended everyone to look into it and try it one day.
Just add some salt to the watermelon and get much the same effect.
@@nanoflower1 bruh you're not only eating it for the saltiness, the cheese also adds flavour and texture. My man said just salt the watermelon 💀
In South Korea the women who dive for seafood(해녀) sometimes have a snack of watermelon with rice and a seasoned soybean paste (쌈장). I tried it once and it was interesting. I think watermelon works well with salty flavors.
I also love watermelon with cottage cheese a bit of honey walnuts and some almonds. I ate this all the time as a child. This type of mixture is a popular street food snack/fruit salad in Mexico except that people usually have it with a fruit mix but I was a picky child who only liked watermelon and sometimes bananas. Lol
same in greece, a lot of people really enjoy eating feta cheese with watermelon
the biggest surprise of this video is andrew saying "my wife"... no idea he was married!
He mentioned it in one or two previous videos. I'm happy for him, and can definitely appreciate how he does these videos, but also keeps his personal life mostly private. Some internet people don't do that balance very well.
I grew up quite near Cheddar (in the U.K.), I’m not sure any of the cheeses in the video were really what we would call mature. I tend to expect a mature Cheddar to be almost crumbly like a good Parmesan and to have lots of amino acid crystals so it’s a bit crunchy, also it’s never got an orange colour. I hope you can come to the U.K. with Worth It to try the original 🧀
Kiwi here and I had the same thoughts. These cheeses don't even seem close. My favourite cheddar is aged 18 months or more and has those yummy crystals.
The Worth It series ended when Steve Lim left Buzzfeed. As for your commentary re: mature cheddar, the orange color is typically added in the form of annatto, though I couldn't begin to say why anyone would bother. I do have to agree that the cheese he used wasn't aged nearly enough, though. I'd say a minimum of 2 years of aging is needed before I'd call it mature.
@@alaras they kept the worth it concept. If you check this channels videos you’ll find some episodes they did some months back
As far as I know it's because American cheddar isn't made in the same way as our English cheddar, something to do with the aging. That makes their cheese go sharp and ours strong.
The cheddar I love the most - old croc grand reserve, out of australia - is like this. Large crystals, quite crumbly, uncolored. It has a marvelous flavor and texture that very much distinguishes it from other younger cheddars (like my local beecher's flagship)
the way he casually dropped "MY WIFE"!!! we love you andrew and the care you put into EVERYTHING you do. happy to have watched you "grow up" thru the years~
At this point give Andrew any ingredient, he will use it wisely and present beautiful food.
gush much?
@@Marcel_Audubon is that a problem?
@@Dctctx thanks for taking time out from making videos of yourself playing video games in your parents' basement to respond
@@Marcel_Audubon no problem, anytime.
I'm Welsh, so I think I'm qualified. A good aged cheddar. If you can get cave aged from Cheddar Gorge. I would recommend for rarebit itself, then 2 year aged cheddar. It is crumbly, delicious and melts amazingly.
Or go full Welsh, get Welsh cheddar from the snowdonia cheese company. Their smoked cheddar is beautiful
Will also recommend the Black Bomber from Snowdonia, Caerfilli cheese works well in a rarebit too! Sincerely - A Welshman
@@shogun2215 agreed there, any Welsh cheese would work really. Doesn't need to just be chedder
The one thing for me is Welsh rarebit typically contains mustard and beer in the cheese sauce as well. It helps with the consistency when spreading it on the bread
Black Bomber is my all time favourite cheese. Sadly it’s not quite as good as it used to be now they’ve started producing it in much higher quantities but it’s still incredibly delicious. All of Snowdonia’s cheeses are great though
There's good cheese up in Preseli too, Pant Mawr
As a brit this baffles me... I'm a cheese freak and you can never go wrong with getting the cheddar that is so mature it makes your mouth bleed
Same! Not a brit, but if my mouth doesn't pucker immediately it's not good
Indeed - I want it to be cracking apart and to have salt crystals forming.
watching ATE just makes me hungrier and hungrier ;-;
As I learnt when attempting to create an authentic Welsh Rarebit for a local Anglo-Irish themed brew pub's menu, real English Cheddar is strikingly different from what is fobbed in the US as "Cheddar". What is labelled "Cheddar" in grocery stores and even with restaurant purveyors can vary wildly, so much so, that it can result in amazing, sometimes horrifying, disgusting, inconsistency of results.
Another consideration with any cheese sauce is to wait for the proteins to unwind of their own accord. Like making a fondue, you can't hurry it. It's done when it's done.
'Welsh' Rarebit for an 'Anglo-Irish' themed pub menu...interesting
All great points. Even using the same milk and the same techniques my cheddars have varied widely. They're all interesting and delicious, but not all the same 😁
yeah I would also avoid the pre-shredded cheeses if you're trying to cook with it.
red leiceter is actually super common in supermarkets in Britain - its like next to the (many) types of cheddar we get even in smaller supermarkets!
Also, it's never considered "good cheese". It's "cheese that has a funny colour"
(Now not saying somebody isn't making a good version of it - but when the defining characteristic is the dye, it doesn't tend to get much admiration)
Going to get a bit proud welshman here. Love cheese, and these look great. But to make this properly you need either Caerphilly Cheese or Caws Teifi. I think the best relatively easy to find alternative is a really strong British Cheddar - Red Leicester is top but is not quite the same thing. A good Cheddar should have all the sourness, saltiness, nutty earthiness that just marries well with the ale, brown bread, mustard, and acidity of the Worcestershire sauce. Have also done rarebit with an aged Compté and parmesan that worked well.
However, let's be honest, a welsh rarebit is more or less glorified cheese on toast so if the cheese melts and you like the vibe then go with it. Also worth taking a look at is "Les Welshs" which is the same thing but made in Lille in France. My mate is from there, and he said they often use Maroille cheese which is super strong.
Can you explore eggs? I've heard that eggs have a distinct flavor depending on how the chicken is raised and what it eats. I want to learn more about that and which egg would be great for different dishes like a simple boiled egg, eggs benedict, scotch egg, or other egg recipes.
For the apple pie, instead of melting the cheese, it is meant to have a couple slices cold on the side/on top. Its not only the sweet and savory, but also the hot/cold and texture contrasts that makes Apple Pie and cheese so good!
Still waiting for a "Tell us what you made" with Alvin, Inga, Andrew, Rie again!
In England we have neither SHARP or COLOURED cheddar. Cheddar is always light yellow and comes only in mild, mature, strong mature and extra strong mature. Double Gloucester is a sort of orange colour and red Leister is a little more of a dark orange colour.
You can get orange chedder in most supermarkets, it's usually the cheap value stuff.
@@fragiledog Indeed. If the notable thing is the dye that was added..
Cornish cheddar is bright yellow because of our grass
andrew is the only type of guy who would make several dishes to analyze cheese and taste them all before making the actual dish he set out to make from the beginning
Shwmae pawb. As a proud Welshman, I recommend Caws Teifi, it's a gouda type cheddar that is always beautiful for Rarebit. Mixed in with Rev James beer for a truely authentic Welsh dish
Sutmae! Seconded, caws teifi is fantastic and it's great to use local produce. Caws Cenarth is also great (I think they do a cheddar? But I always get Perl Las or Wen!)
My father knew Lloyd George.
Try butter on freshly toasted bread, smear edge to edge- raspberry jam/preserve (seeded of course) and place thin slices of sharp cheddar on top. You’re welcome
Yeeeeeessss 😍
just tried this cause I don't know what to do with my remaining cheddar and it was a BOMB, I planned to only do 1 slice of toast but I ended up having 4, thank you for this wonderful combination.
@@benedictflores so glad you tried it!
It's sweet, you can tell Vanessa prepared for this. She's probably really nervous.
What I find to be the most frequent mistakes in rux-making are, one: adding the cheese too quickly, and two: not whisking hard enough. If u add the cheese too quickly it'll melt unevenly and if u don't scrape the bottom and sides of the pan with the whisk while whisking the texture of ur sauce is gonna be almost chewy and you're gonna have some curds that make the texture of the sauce just not ideal. Hope that helps!
Can any American please describe what the cheese section looks like in their supermarkets ? Here in England I am very used to seeing Red Leicester - so this threw me a bit !
It depends! We usually have a cheese section that’s packaged cheese- slices, shreds, blocks, generally types of cheese with no real defining characteristics (cheddars, goudas, Swiss, provolone, American, etc). This is the more adorable section. Then many stores will have like a cheese monger section. This is where you find cheese that’s cut and priced by the pound. It’ll say where the cheese is from and the notes in the cheese. Red Leicester would be found there.
Around here, the main stuff I see is Cheddar, Swiss, Colby, Monterey Jack, Muenster, and maybe Limburger or Gouda. If they have a separate section, there might be some fancier stuff there.
"The most Cheddar cheese taste" is definitly not that! I would suggest eating a Cheddar from Cheddar to experience the most Cheddar cheese or would you buy an American Gruyere, Monbier or Parmesan etc etc
Love this series. Always interesting. How about nut butters? I’m curious which tastes best and how to cook with them.
This is a good idea
Canada also has great cheddar. Though here it is often eaten young, where it has a mozzarella sort of taste and texture. Though we also have great aged cheddar.
And of course the curds of cheddar are used in poutine.
Love red Leicester but would never use it as a cheddar substitute. It's got a very different texture
Very strange seeing orange cheddar in America
Different kinds of miso might be cool to explore! I always go to my local nijiya market and default to the white miso, but I haven't experimented with red or other types.
The thing about sharp and extra sharp cheddar, is that when it's cooked, that astringent bite of the very aged cheese mellows out to a nice depth of flavor. If you're not a fan of extra sharp cheddar from tasting a slice off the block, you'll want to try it melted/cooked which brings out the depth of flavor.
This is the kind of info I wish there was in the video too, tbh.
Andrew excited about cheese and asking his wife to taste some is just so wholesome!
I'm 2 mins in and losing my mind seeing Andrew (the man, the myth, the legend) talking about the qualities of an Iowa cheese!!! Never thought I'd hear Iowa mentioned in a video about cheeses!
Something to explore or ask a cheese expert: how much does cheese flavour differ seasonally? Like cows have a very different diet in winter and summer, and that must affect the flavour of their cheese too. I got the idea because I ate some medium cheddar from the same brand a couple of months apart, and the flavour was completely different. Would love to see you tackle that subject, Andrew!
Many cheeses are made from sheep/goat milk as well!!
I really love how these About to Eat videos are methodical and detailed without being over-the-top. Food TH-cam sometimes gets far too excited about fancy produce and exotic techniques, this channel is always more considered and I appreciate that.
Okay I'm definitely sold on having unmelted cheddar on my handburgers I was planning on making tonight. I've been wondering what has been missing for me and I think that is exactly what I needed! It makes so much sense!
I'm most impressed with how Andrew managed to not have a soggy bottom on his pie crust without blind baking it first!
As an English person American cheddar SCARES me
as another English person i second this. American Cheddar is terrifying…
I swear Andrew can use the most basic and the most common ingredient to make a wonderful, enjoyable meal
Lol exquisite/special cheeses is not basic and common!!
This is interesting. Red Leicester here in the UK is really mild and I wouldnt class it as a strong chedder. Do I need to go on a cheese quest?
YES! Go on a cheese quest. I have a bucket list of things I want to experience in this life, and a separate bucket list of all the things I want to do throughout the UK, Ireland, and surrounding islands. Cheese questing is definitely on the list. Although I've got a sensory processing disorder, so that one is going to require a careful mentor to guide me on said quest. Red Leicester is on the list because of how many people I've seen make good sandwiches with it. What can I say, I'm basic. Any American copy of a classic cheese is suspect, in my book.
I've been visting Brighton market for 30 years, for 25 of those years, the same guy used to just sell cheese on toast. His recipe and by far the best was the following. 1. A hand cut slice of white bread, around 2/3rds of an inch thick, lightly toasted on both sides. 2. A mix of shredded white mild cheddar and red leicester piled high with pleanty of worcestershire sauce, 3. then place it under the grille. 4. Top with chunky black pepper. 5 Enjoy.
I can't believe you highlighted Prairie Breeze. I love introducing people to that cheese. The crystals are fantastic.
exploring Oils I think can be a fun episode. That's an interesting rabbit hole for sure, really fats in general
As far as I'm aware cheddar in the UK and us are actually aged in different ways. Sharp is in my view very different from mature. In the UK our cheese is mild medium and mature or strong. We don't have sharp cheddar.
Cheddar on a fruitcake is kind of a traditional thing around Christmas in my family- it's super good
I'm from the UK and our cheddar isn't orange, it's pale yellow which explains why it looked different than than one you had at St John when you used the Red Leicestershire. This is also a British cheese but has a different flavour, is less crumbly and is known for the brighter colour
I describe a extra mature cheddar as itchy cheese as it should give off the sharp notes which makes a tingle to your tongue. If you make a crumble topping with grated cheese for your apples 🍎 it is truly delicious
check out actual cheddar made in the town of cheddar in the south west of england. it is aged in caves and is mind blowing. I usually get wookey hole cave aged cheddar, wookey hole is really close to cheddar and the cheese is phenomenal. i highly reccomend.
Hearing an American say Leicester right is music to my ears
i love her expertise. thank you for this format! and research!
Lmao Red Leicester is a very basic cheese in the UK
if someone could do a vid like this but on the diff kinds of salt (kosher, sea etc) that would be much appreciated
If I were guessing what caused the prairie breeze to break based on what happened, I'd say the problem is that the prairie breeze had a much higher water content(it was younger and described as melting well which normally indicates higher water content). Because it had a higher water content, you needed to spend a bit more time letting the water evaporate out. The way the cheese sauce broke looked exactly like what happens when you get a little too much water in a really fatty sauce
314,253 views, 12k likes, 358 comments, 943k subscribers. Nice!!
You know... it isn't wrong to mix cheeses right? You should do an episode of combining different cheeses to get something you deem "special".
Wife? Yeeey, congratulations 🎉
If you live in 🇨🇦, you can find BALDERSON aged cheddar cheeses (1 to 5 years) in most grocery stores
Cheap and delicious
Cheers from San Diego California
I love Prairie Breeze! Not from Iowa, but my Mass cheese and wine shop stocks it and it is the best cheese I've ever had. It has a bit of crystals in the cheddar, which is probably why it seemed grainy in the Guinness roux.
Watching ATE is like experiencing the bliss you get from an awesome coffee shop, tea house where you're just living and enjoying it with great company. Easily one of the most consistently great things about any Saturday is watching an ATE video.
Sharp is what Americans call mature. Cheddar is in Somerset, UK. It is a specific region and specific type of cheese. None of yours resemble cheddar imo.
I have a good friend who is well travelled and now lives in Canada, she like me grew up near Cheddar. She explained every time she has gone to the US she has never found anything close, whereas luckily in Canada its a better midway in regards to real cheese access haha.
This video has really cleared up for me what US "cheddar" is.
the indistinct words are "creme fraiche"
It’s quite funny because the books just referring to how cheddar is sold in the UK. Mild, mature, extra mature or vintage
I would love a follow-up video looking at different mozzarellas!!
WAIT WAIT WAIT! So you cant just buy Mature Cheddar in the US? Does it have to be full boojie?
As a cheese-lover, the name of that restaurant makes me very happy 😌
Wait wait wait.. Y'all did a worth it cheese episode, and i missed that?! I thought i had seen them all!!! Anyone got the link?
The answer is simple, none. There are way better cheese out there. There, no need to watch the video, i just saved 15min of your time.
it pains me that you didnt even try an actual cheddar cheese from Cheddar in the UK lol its unmatched to anything you get in the US
God, I wish I could write off all that cheese as a business expense.
I'm gonna guess the Iowa cheese was older than the Leicester: in my experience, cheddar gets grainier and breaks more easily the older it gets. It's great for eating raw, but makes cooking with it more difficult; I could eat a block of 5yo cheddar whole, but I'd stick to the young stuff if I'm cooking it.
Not surprised that a UK cheese was best for a UK dish all in all
I love how you share the highs as well as the lows because it helps us learn from the lows as well. Thank you. :-)
That Smitten Kitchen crust recipe is excellent. A+
The way he measures the bacon to the size of the bun 5:25 blew my mind🤯
This is a great channel, with great videos. Thanks
Cheddar cheese is my favourite food, thanks for sharing
As a brit the first cheese would have been the most classic cheese to use
My Guess is that the Prairie Breeze broke because of the infusion of honey in it. Just a guess though.
I always tend to goof my cheese sauces and get that weird grainy consistency, but I feel like the rarebit coming out so nice from something akin to that is a good lesson in adaptability and acceptance
This episode was ✨
Would love to see this format with something like… chocolate, or coffee, or a specific spice.
Andrew please continue this series. This is easily my favorite series and can't get enough!
For the cheddar curdling, alcohol cuddles milk easily so maybe it was just that the cheddar was added before the alcohol/ethanol fully boiled off from the pot.
The color grading is so beautiful in this video
this video style is the future of food on youtube!
it just flows
Ummmmmm
Am I the only one who didn’t knew that Andrew is MARRIEDDD!!!!!!
Utahn here, the sea hive cheddar is also incredible in funeral potatoes.
OH this was such a cool video, and now I will crave cheeses I for sure will never get to have. Very informative!
My first response to what I would do if I won a million dollars is "I would buy every cheese I ever wanted to try!"
Add corn starch to emulsify cheese into a sauce. It's how it's done with fondue.
In fact, the best use of any leftover fondue is to pour it over toasted bread and broil it. Which is pretty much Welsh Rarebit.
i just love how articulate andrew is!
If the cheese isn't melting well, try tossing in a slice of processed American with it. There are some additives that help it emulsify.
Good tip
@@andrewfoster5122 Got it off Adam Ragusea's channel. He did a whole thing about mac and cheese on the stovetop.
Andrew is so hipster and I love it
It would be interesting (or have you already?) tried to make different kinds of sushi, or things focused on Japanese or Korean or Chinese rice preparations. Sushi, onigiri, kimbap, bibimbap, congee. Of course with rice there are so many amazing dishes - Spanish, Indian, Vietnamese, and so on and so on. Rice is really so central to so many cuisines.
Fuck I'm so hungry and am considering going vegan for performance, after this video, I'm not sure lol.
Where's worth it at?
There’s a wonderful restaurant in Calgary, Alberta Canada called Model Milk, and they make a spectacular apple pie with a cheddar crust. It’s fully incorporated into the dough, baked in a deep cast iron skillet, with a Parmesan crumb crust on top. The recipe is available in the “Calgary Cooks” cookbook. Highly recommend seeking it out, if you have the chance.