For me, butter and baked beans or butter and sardines in tomato sauce or liver sausage/pate with coleslaw. My wife would have a mountain of butter and half a jar of marmite.🙂
I usually go with just the basics - Butter, beans, and cheese. Of which you've only not covered beans so far. (Ideally in very large quantities of both the beans and the cheese)
Scrape out the potato, mix it with cheese, put the mixture back in the skins, grate some more cheese over the potato and place in the oven. Best jacket potato you'll ever have.
My favourite UK cheese experience was having a meal at a country pub on the edge of Dartmoor. They had a two page cheese list. The first was “local cheeses” from various farms in Devon. The second page was “Foreign Cheeses”…..from Cornwall and Dorset.
As a Devon lad married to a Cornish maid, we have a mixed race relationship 😂 With constant arguments about wether it's Jam or Cream on top, the long running cream tea argument😜
I’ll be brief, I’m a US American and most of my life all I knew was American cheese, so that’s all I ate. As I got older I discovered the other cheeses Americans typically eat, but it wasn’t until I was much older that I was exposed to European cheeses, because I got a job at a shop that specialized in what was considered gourmet foods, wine, beer and liquor and that’s when I discovered a whole world of cheese I never knew existed. I couldn’t believe the variety of cheeses that were out there just waiting to thrill my tastebuds and I had great fun eating and sampling as many as possible. After that experience I never ate “American” cheese again. Now I’m exploring the cheeses of Mexico where I presently live, and while not as varied as European cheeses they have their own delights to offer as well. Cheese is a great invention and I’m glad I’ve gotten to explore just a small selection of them.
Hi, I am English and lived in Mexico for 6 years. The only really strong blue cheese I could find was an imported French cheese so I bought that. But my Mexican friends were horrified that I could eat "That stinky cheese". Enjoy your time there.
As a german i lived in the states for 3 years. The so called cheese in the grocery stores was all crap. Here in Germany you can buy cheese from Britain, Spain, Netherlands, Greece, Portugal, Belgium, Switzerland, France and the list goes on. So delicious.
I'm always puzzled when Americans talk about "sharp" cheese. To me, if a cheese tastes sharp, I wouldn't want it. Do they mean mature Cheddar cheese? Because mature cheese is usually not sharp at all, but creamy and full of flavour.
US guy here . I was a professional wine taster and buyer for 42 years . I developed a special relationship with cheese which I still retain . I frequently pull an old excellent bottle of wine from my cellar and we enjoy it with Brie , Camembert ,Manchego ,Parmigiana -Reggiano , Cheddar, Stilton ,Roquefort, Edam,Gouda, Emmenthaler , etc , etc . Wine and cheese are just natural companions
What's even better than cheese and wine, is cheese and beer. Dark beers such as bitter, porter and mild have very complex flavours that work with cheese even better than red wine in my opinion. But then I'm not really a wine connoisseur, so I would say that!
In good restaurants I will order a cheese platter instead of dessert and finish the bottle of wine with it ,if there is still any wine left , lol ,or order another bottle of wine or a glass of port if there isn't .@@gordonh9258
@joegrey9807 I love red wine & traditional artisan beers. On a sourdough slice of bread & beer bread, cheese on buttered bread is taken to a completely different level. Best (in my opinion) on artisan bread. Served with Branston Pickle or pickled onions or raw sliced onions, red & Spanish onions tend to be sweeter. Mmmm delicious
A Brit here (home in Edinburgh). I have lived and worked for more than a decade in both France and the US (CA mostly). France of course is famed for its cheese and rightly so. Many of those techniques have moved to the UK. While in the US, finding what I'd call cheese was more difficult; not necessarily imported, there are US cheesemakers (blessed are the cheesemakers) but mostly it is extruded goo. Different tastes. Ta for the vid. (Cheese and ham toastie needs proper cheese, so there)
The one abomination to be found in Britain is cheeses combined with fruits. Typical are Wensleydale with cranberries, or apricots, or pineapple, or caramelised onion, or stem ginger. I have never tasted one that wasn't hideous and far too sweet! It also extends to combinations with Stilton, urrrgghh!
@@whattiler5102 Oh I agree. If you want apple with your cheese, get an apple. Or a pineapple, whatever floats your boat. Messing with a decent Stilton should be illegal. The damn sugar. Watch it, you'll set me off about pickled herring. 'In a sweet marinade'. What? I don't want sugar in my fish thank you
Hallo, Italian cheese eater here. In northern Italy, mostly in Milan, we have a dialectal saying that goes "la boca l'è minga straca se la sa no de vaca", that means "Mouth is not tired (satisfied, satiated) if it doesn't taste of cow" meaning that you haven't really concluded a meal if you didn't have a piece of cheese at the end of it. 😁
Your comment caused me to giggle because so many of the "traditional" Italian cheeses we know in the US are traditionally made with milk from animals other than cows (e.g. Romano, made from ewes' milk)...
@@webwarren usually cheeses from northern Italy are made with cow's milk, those from central or south Italy are usually made with ewe's or goat's milk. Pecorino romano is, as you say, made with ewe's milk. In fact "pecorino" means literally "ewe's"
It made me laugh when I was in the USA and we went to a Walmart that was so big you could practically see the curvature of the earth as you looked along the aisle, and they had an enormous cheese section that was selling vast quantities of cheddar, colby jack and swiss - which are basically all the same anyway - plus the stuff that isn't even cheese ... and yet any supermarket in any town in the UK you get a _much_ broader range. I still firmly believe that the food industry in America prioritises quantity and cost over quality to an extraordinary degree, to the extent that most Americans' tastebuds have largely atrophied to the point where they can't detect anything much beyond sugar and salt.
Then you go to a Carrefour Express in any random location in France (that is their equivalent of Tesco Express), and their range of cheeses puts the British to shame.
My former US girlfriend was completely obsessed with toasted Cheshire (and Lancashire too). Then she got into Marmite! God knows what her cholesterol count was...
@@alflyover4413 Vegemite is vastly different than Marmite, and whilst myself being teethed upon & raised with Marmite,.. ...that I found Vegemite to be utterly disgusting and gag reflex inducing . So my best recommendation is DO NOT BOTHER with Vegemite !
Did you know that almost all of these British cheeses were killed off in WW2? There were severe restrictions on the use of milk (as with all food) and the production of all regional cheeses were stopped. Made illegal. Pretty much all cheese made in the war (certainly commercially) was "government cheddar". This rule stayed in place until 1954! So for 15 years all most people could make was one sort of cheddar. A whole generation of cheese makers was lost, and with it many cheeses because the knowledge was lost, and also some breeds of cattle disappeared and with it the cheese their milk could make. It took decades to reverse this. Perhaps only in the past 20-30 years have we started to see the range of cheeses we now have. So it we are enthusiastic its because its all new!
To elaborate. Farmhouse production of cheese was lost because all milk supply was bought and controlled by the government in order to distribute it. Milk was channelled instead to the cheese factories that made a limited number of cheeses, and as war progressed production was rationalised. A persons ration of dairy was 3 pints milk, 2 ounce cheese (that's about the weight of 3 American cheese slices) and 2 ounce butter (with 4 oz margarine and 2 oz lard for the rest of the fats allowance) per week. Military, certain manual and remote workers (seems to be where they didn't have access to food during the working day and probably relied on sandwicher), and vegetarians would get more cheese in their ration.
My late father (we are British) was the first Chief Chemist of Kraft Foods (UK) Ltd. from 1957 to 1970. This was the start of Kraft Foods trying to move into the European market. I remember there being a lot of American cheese products in the kitchen none of which were ever sold here with the exception of Dairylea and Philadelphia. Crackerbarrel, Velveeta and Cheez Whiz sold briefly but were no competition for domestic products and didn't last long. How anyone could consider Cheez Whiz a foodstuff is beyond me. I remember Dad saying that the world doesn't ever need to worry about the US dominating the international cheese market.
The thing about cheddar is the way it was made. It used to be that the cheese you made depended heavily on the region you lived in, even down to the village, leading to Britain developing many different regional cheeses. This was sometimes down to technique and the type of milk used, but it was also due to the unique microorganisms in the air so you couldn't make the same cheese as the village down the road even if you tried very hard. But around the industrial revolution, cheesemakers in Cheddar discovered that they could make a consistent product by using a standard method. Using a sterile process and by carefully monitoring times and temperatures, anyone could make cheddar cheese. This made it extremely popular and this was the process that was exported to the US.
Indeed. Mrs. Kirkham's (one of the many quality makers of traditional Lancashire cheese) built themselves a new dairy to cope with demand. The cheese it produced was dismal, despite being made from the same milk by the same people. They introduced some of the "dirt" from the upper corners of the old dairy, and all was well again.
I’m British and have lived in America 14 years and your analysis was 100% correct. American tastes are odd. Cheese, bacon and sugary sauces (sometimes with chili based spices added for heat) are frequently used to cover food. Consequently, the quality of the food being covered becomes less important and, unfortunately the quality of covering is diminished so that any type of cheese will do, any type of burned bacon will do and any type of sugary/spicy sauce will do. American producers do go for quantity over quality, so, as you said, Americans have become satisfied with low quality and can’t appreciate high quality. This is true with so many products. Cheese is much milder in the USA (even extra strong cheeses are insipid), bacon is low quality streaky, potatoes are flavourless, bread is sweet and bland, meat is tainted in so many ways, candy is artificially coloured, Hershey flavours their chocolate with the substance that gives vomit its distinctive smell, etc. Yet Americans eat these things by the ton! And eggs!?!? Are American chickens the smallest in the world - as they produce small, tasteless eggs. And then Americans have the nerve to complain about bland British food - yet in every category listed, British food is better.
Side note the UK makes around twice as many different types of cheese as France. So have no idea why anyone would think of France as having the crown of cheese making. Might be because France was well known for making some of the smelliest cheese a long time ago but a lot has changed in the last 100 years
Tis the other way around, monsieur. La France can claim around 1,200 varieties, whilst the UK can boast around 750. The average Froggie will consume 26.5 Kg a year & the average Brit just under 11Kg a year. Also, France produces nearly 4X more cheese ( in tonnage) than the UK.
@@LowPlainsDrifter60 Edward Hancock, the founder of Cheesegeek, an online cheesemonger, says that the UK now produces about 1,000 varieties of artisan cheese, almost double the French total of 550.
Watching my American friends visiting us here in Worth Matravers Dorset sniff my favourite English Cheese "Stinking Bishop" was a moment I will never forget. They nearly fainted. It took a few bottles of wine before they would taste at the end of the home cooked meal and were in admiration of the explosion of taste (or where they just being polite?)
To get the best Lancashire, you have to buy it in the county. We eat the best. When I worked in Cheshire, I found the same true there. The factory stuff sold in supermarkets is very inferior (but still way above "American"). If it's in a rectangular block, it was made in a factory, not a dairy.
As an Englishman who has visited the states for work a few times, the food in America is pretty good; barbeque and Mexican is amazingly good. Cheese, though, is disappointing. It's only a matter of time until you have great cheese, rather like the craft breweries in the US. Best wishes xx
Currently enjoying Gouda, but also love Red Leicester, double Gloucester, medium cheddar, Brie, Camembert, goats cheese is nice. Garlic and herb soft cheeses. I used to live near lyecross farm that now mass produces cheeses for many supermarkets. Interestingly the ‘medium’ strength from the farm shop is much stronger than their mass produced cheese. I stick with mild from the farm shop and medium from the supermarket. I eat cheese all day whenever I’m peckish. On it’s own or melted on toast
What surprises me the most is that Americans seem to go absolutely crazy for putting Cheese in things or on things but have never developed a taste for Cheese as a thing. I know Cheese exists as a thing within America but as a culture it seems like the Cheese is always a secondary thing to something else relegated to an ingredient or an accompaniment to something else. Europeans, in general, I think have a much greater appreciation for Cheese as its own thing, it is the star of the show and a nations Cheeses are often celebrated and they are proud of their quality and taste. I find it surprising that Americans have a lot of European heritage and yet this simple thing has failed to be carried over.
The thing is all about texture, a soft, slightly salty ingredient that is full of melting saturated fat - perfectly partnering with all kind of beverages - that other aMurican staple.
Having been ill for the past week in which I've been sleeping for at least 14 hours per day my daily clock has become somewhat haywire. So much so that I find myself watching this video at two o'clock in the morning! And, low and behold, I can honestly say this is the first time since I've become poorly that I've even thought about going to the kitchen to get something to eat. So, keep up the good work, girl, clearly you're doing something right here. Many thanks.
On a visit to see my friend who lived in Portland Oregon, he took the wife and I to the Tilamook Cheese factory. Firstly I will say I was impressed on the technology and production. However, I did notice on a tasting at the end of the tour how mild all their cheeses were even the aged ones but it was still a nice flavour probably on a par with our mild to medium cheddar. When our friend come to the UK he was blown away at our cheddar and wished it was readily available in the US. Like you said in your very interesting video grass fed cows would make a difference to the taste and also the colour, what I did want to know are artificial colours and flavourings used with the cheese manufacturing? It was only watching US/UK comparison videos that the US FDA allow some pretty nasty colours and flavouring into your foods that the UK and EU ban.
I have watched you numerous times, and I have to say that I highly respect you for your knowledge and understanding. I have lived all over the world, most of the time in Texas. I agree with you in your findings 100%.
In case no one has mentioned it, the business which has championed British farmhouse cheese is Neal’s Yard Dairy. You can visit at either Covent Garden or the Borough Market. Essential to know what you need to know about British cheese.
One of my favourite cheeses is Lancashire, think Cheshire cheese, colour and texture, but with more taste, sadly it is hard to find a good mature Lancashire Cheese outside of Lancashire. It is a little known gem.
When I visited the US a couple of decades ago, most of it was dreadful bland plastic and liquid cheese, however we bought some at a farmers market in Washington State and it was very decent, similar to an aged, mature Gouda but it was exceedingly expensive!
@@GirlGoneLondonofficial Another cheese dish is to cut some proper bacon in to tiny pieces, with finely chopped onion (red preferably), grates some cheddar (aged if possible), grate Red Leicester and pieces of Stilton, mix everything thoroughly and put on toast and grill it until melted.
Personally I like the more acidic crumbly cheeses like Cheshire, Wensleydate & Caerphilly. I grew up in the centre of the Cheshire cheese making (actually Shropshire not Cheshire), and as a kid I remember going to the local market with my mother in the 60s & 70s and there would be multiple stalls selling cheese from the local farms, and you would ask for it by farm name. There was red Cheshire and white Cheshire, and I definitely prefered the red, even though people swore blind that it was the same as white only with a natural dye added. Sadly most of the farmhouse cheese production had disappeared by the end of the 70s, and red Cheshire was almost impossible to get. Thankfully however Appleby's survived and they still make the best Cheshire you can buy, both red and white. And their smoked Cheshire is to die for!
I am fortunate to be a cheese addict in the US with decent access to international cheeses. My American tastebuds were first shown the light when as a teenager I had my first taste in rural North Carolina of a small batch cheddar that had been aged for 2 years. The crunch of the crystals and burst of intense flavor got me hooked and I haven’t looked back.
This was fun and interesting, thank you for doing this. As for my favourite cheese, it's 'Tintern', but I'm also keen on 'Double Gloucester with Onion and Chives', and, yes, you did pronounce 'Gloucester' correctly.
I live in Wisconsin, where there is an endless variety of very high-quality cheeses. Many of the cheeses here win international taste competitions. The grocery stores here have massive selections of cheeses. Now, most cheeses here are all made from family farms and aren't tied to major corporations like Kraft. The U.S. is the world's largest cheese-producing country on Earth and has the largest cheese industry. 🧀 I'm just lucky enough to live in the cheese capital of the U.S., good ol Wisconsin. I absolutely love it here. ☺️
In Australia the cheese is packaged usually either semi matured or fully matured. To me Cheese is food from the gods and MUST be strong. I've even got a German cheese slicer that does ridiculously thick slices but.. Hey Ho.. More cheese = more win !
One thing I notice is that in the US people believe that extremely sharp cheddar equals "good" cheddar, and that "artisan" cheese equals adding flavouring (often fruit) to something similar to cheddar.
It's weird, for most of my life, I've only really been able to eat a more mild cheese. I found the mature, sharp cheeses way to strong for me. However, in the last couple of years, I've developed a real passion for extra mature cheddar and also parmesan, and something like a mild cheddar is almost too bland for me now. I have started eating a lot of things that I never used to like, so I guess my taste is extra mature as well now! 😂
Stilton (blue) cheese. King of cheeses. It ages at cool room temperature becoming gradually yellower ie stronger. When it gets to the strength you prefer, keep it in the fridge.
@@GirlGoneLondonofficial Try Grana Padano or Pecorino (Romano or Sardo) in the same category as Parmigiano Reggiano ("parmesan"). Your videos are so entertaining as they have a whiff of whimsy to them which makes then palatable to all and at any time. Keep up the good work.
One reason for the preference for milder "hard" cheeses is that they tend to be "meltier". Stronger versions of those cheese are aged longer and therefore have less moisture. They tend to be crumblier in texture and don't melt as well, even if quite finely grated before adding into a sauce or being sprinkled on top of a pizza or gratinée. Also, many Americans are unfamiliar with cheeses other than those you mentioned as the most popular ones in the US.
This channel has gone a bit weird but I like it, and you may have found your niche (that word). Pleased to know that the UK has more types of cheese than the US, but I think I heard a Frenchman splutter about that assertion. I recall that Samuel Pepys buried his wheel of Parmesan with his gold and special papers, to protect it in the Great Fire of London so that is how highly we rate cheese. And one of the oldest pubs in London is 'Ye Olde Cheshire Cheese', which was rebuilt after that same Fire. Of course if something is vacuum sealed (as in the US) it will have a milder flavour - it is not really maturing. Cheese can be very good for your gut health but not if it is pasteurised. American food seems to be all about shelf life. Anyway, blessed are the cheesemakers (I know someone else already took that line but it is a good one). Well done on pronouncing 'Gloucester' correctly.
Great video again 😊 For the next topping on our virtual jacket potatoes we need beans. Maybe you could explain why, every time beans are mentioned on a full English or on toast most Americans look very confused or even discussed. I’m off to open window 7 of my cheese advent calendar. See you next time 😊
@@Poliss95 Yet we import US Navy beans, to make our 'baked beans'. The difference, presumably, is in the sauce. When I worked in a bean factory, they were called BITS - Beans In Tomato Sauce.
As an American, I would rank Stilton as my favorite cheeses. Gorgonzola is a close second. In my house, cheese a variety of cheeses were served on a cheese board together with fruit such figs, grapes, etc.
I grew up on Dutch cheeses, such as Gouda and Edam, which I love for their milky acidic flavour. Other great northern European cheeses of this ilk are Norwegian Jarlsberg and Danish Havarti. But I also love extra mature British cheeses like Cheddar, tasty Lancashire, etc. Then there are the southern European cheeses, such as Halloumi, Feta, Parmesan, Emmental. So many great cheeses!
Years ago I disliked Edam and Gouda - they were almost tasteless. Then I lived in Amsterdam for a while (lovely city, lovely people) and tried those cheeses there. Totally different, and very good. They obviously (at that time, anyway) only exported the reject cheeses to Britain :-) Jarlesberg, too, is very good, but not tried Havarti. I love blue cheeses - Stilton, obviously, but Roquefort, Oxford blue, Devon blue, St Agur and many others also. We have a cheesemonger in Barnstaple (Devon) who has about 200 cheeses just from Devon and Cornwall, quite apart from others from around the country.
I work for a UK cheese manufacturer. When you come from Europe you take good cheese for granted and imagine they have good cheese all over the world, so it comes as a shock when you realise that's not the case. However, not all British people eat good cheese, lots of them eat the cheap mild crap with no flavour. But when comparing European and US cheeses it's analogous to chocolate. US chocolate is total crap.
great to have you back on the channel AND i'm loving these niche videos that you are putting out, really well researched. looking forward to your next comparison.
The British dairy industry was in crisis in the 1930s and the Milk Marketing Board was created and ran until the 1990s to provide a minimum payment to farmers for milk. The Board tended to encourage the making of popular cheese types in order to use the milk so a lot of regional cheeses disappeared. Some of these have made a come back but some are lost. So regional cheeses are more of a thing now in the U.K. than they were a few decades ago, those of us of a certain age grew up with quite a small choice.
The Milk Marketing Board also promoted the bar meal, a Ploughman’s Lunch. This was a cold meal of a chunk of cheese, a Doorstep of local bread, pickles (UK pickles are usually onions, red cabbage, beetroot), Branston Pickle and sometimes a local apple. Usually washed down with a good cider of the alcoholic variety. This was well received by pubs, no cooking, just placed on a large plate with a knife & fork. This was also at the time when Breathalyser’s started and made a big hole in Pub incomes. Now you could enter a pub, have a meal and support the local farmers and pub landlords.
I think WW2 had a big affect on varieties and cheese producers disappearing. Rationing required that they make "government cheddar". The ban on producing other types of cheese lasted until 1954.
@@enkisdaughter4795 I do not, I have half a pound of it in the fridge just waiting for me! There are still some great producers of Caerphilly, you just need to go to a specialist shop for it - the supermarket version is a very weak facsimile of real Caerphilly
A Yorkshire favourite is a slice of fruit cake and a good lump of Wensleydale cheese. Sounds strange until you try it. North Staffordshire oatcakes with cheese grilled and bacon. That will fill you up!
There's a thing about Cheddar. Cheddaring is a a way of processing cheese (that's from Cheddar/Somerset). Red Leicester, Gloucester , etc are cheddars because they've used Cheddaring process. It's also why American cheddar is a legit cheddar.
I really like Paddy's Milestone, it is a small reblochon type cheese, fairly tangy, moulded in the rough shape of the island of Ailsa Craig (also known as Paddy's Milestone), the cheese is a small batch one, and made in Ayrshire in Scotland. It is the perfect size for splitting with one other person in a single sitting. Nice and gooey, but with a firm-ish centre. I also like Dorset red, which is kind of a cross between a soft red Leicester and a cheddar. Very nice, soft but nutty.
I was shocked when I learned that any production / sale / consumption of cheeses that are made from unpasteurized milk is actually ILLEGAL in the US, even today!
Have known for some time unpasteurized milk is illegal in USA. I live in Cornwall so know they are not allowed to taste proper "clotted cream" can you believe that? I could never live without CC they don't know what they are missing.
this is a country where it is illegal to cross the road unless a traffic light is a certain colour! and they think they live in "the land of the free" it's hysterical. :)
I'll eat most things, but the only time I have thrown away food whilst still hungry was a "cheese" sandwich in Texas. Whilst I have since had some decent cheese in the US, a lot is pretty grim.
Ah Cheeeeeese. Now you're talking my language. 🧀 😁😁My friend Dara, (Magenta Otter Travels) lives in Texas but spends 5 months of the year in the UK. She absolutely adores British cheese which proves that not all Americans are barbarians. 😂😂She has extensive coverage of cheese on her channel from cheese conveyor belts in London to cheese rolling in Gloucestershire. I was going to make a video of how to make a cheese toastie using Toastabags today but the awful weather scuppered that plan. My lighting isn't up to it. Cheshire is my favourite cheese because it has a sharp taste, but it's not good for toasting because it's too crumbly. I'm not a fan of Double Gloucester. It has very little bite. The Academy of Cheese has a video of the history of American cheese. Covid 19 hit the American artisan cheese makers very hard as most of their outlets closed. The regulations for cheesemaking in the US are very stringent. Raw milk cheese has to be matured for 60 days before it can be sold, and even then it may not meet the standards. Rogue River Blue, a cheese from Oregon won the world cheese champion award. The cheese is wrapped in local grape leaves that are soaked in a pear brandy. It's not cheap at £100 a kilo and that was in 2021.
One of the biggest food tasks for us for Christmas is selecting The Cheese Board. It's a serious job needing capital letters. Pudding gets a look in but not much. We usually go to the Fine Cheese Company, or Paxton & Whitfield in Bath.
As it happens, when I started watching this video, I was eating cheese for my supper: Cheddar and Red Leicester 😄 I prefer hard cheeses, and I do not much like soft cheeses, like Brie. I also prefer cheese that is not bland, but bites back. 😄
When my daughter married her wedding cake was a wheel of double Gloucester a wheel of mature cheddar and a smaller wheel of Red Leicester with soft blue cheese like brighton blue and Stilton nearby enjoyed more than fruit cake.
For Macaroni & Cheese, I like to use Red Leicester + milk + corn flour. I get the creaminess by using a small amount of very strong flavour cheese with the milk and corn flour. For burgers or cheese bagels, I prefer either Monterey Jack, which I think is American, or Leerdammer which is Dutch, though I do quite often use processed cheese slices.
The Red Leicester that you buy in the supermarkets is not a patch on the real stuff. We used to live in Newfoundpool in Leicester that had a speciality cheese shop/wholesaler on the terraced main street that almost exclusively sold Red Leicester, which was very flavourful, tastier and cheaper than the supermarket version.
This made me yearn cheese so much, I had an individually wrapped mini block of Tillamook sharp white Cheddar from Oregon. It reminds me of extra mature Lockerbie cheddar from Scotland.
For me butter, occasionally grated cheese. For a special occasion when I have more time I spoon out the potato, retaining the skins. To the potato, I add a ton of tuna, mayo, grilled and chopped bacon. Mix well and returned into skins and wrapped in cling film and returned to microwave for 1 minute. You need to pierce cling film before microwaving to release steam. Tastes gorgeous. For cheeses, I love cheddar, especially Applewood Smoked. I love Wensleydale with apricots or cranberries. I also love brie, feta and halloumi, especially halloumi fries.
Hiya. When you use the chemically-enriched American cheese in your grilled sandwich, do you also use the chemically-enriched American bread, for that fully authentic American taste? Now, there's an idea, US Bread v UK Bread (I know it's already been done elsewhere, but so has the cheese). Stay safe. All the best to you.
@GirlGoneLondonofficial I'd like to see your own perspective on bread between the US and the UK. TH-camr Adventures and Naps did her version comparing the UK and Canada, only after her boyfriend complained that Canadian bread was sweet. Alana didn't realize how bread in Canada was made similar to the US. She however did not go into detail on other types of bread, just traditional sandwich bread.
@Skraeling1000 I've heard about people who did not grow up in North America, that they complain about bread being too sweet. If you have a Kroger in your area of Texas, you might want to look at their own brands of bread. Some of their loaves of bread have less sugar than the brand name breads. Kroger also has a whole wheat sugar free version. It's not cheap, as it's wide loaf, half the size, and it's under their premium brand, Private Selection. Where I live in NW Indiana, near Gary, I have 2 discount versions of Kroger, Food 4 Less in Hammond Indiana, and Ruler Foods. Kroger only has stores under this name in certain states, as they license the brand to other companies. Anyway, this is their discount version of Kroger, which looks like a Kroger store, but you bag your own groceries, but bags are provided. Ruler Foods is Kroger's version of Aldi. You need a quarter to unlock the cart, Selection is limited, and mostly Kroger products, but they do carry brand name products as well, and accept coupons for brand name products (unlike Aldi). You also need to bring your own bags and bag your own groceries. Anyway, I'd look at their bread to see if you could tolerate their bread better. If you can make your own bread, that would be better. I don't know why our bread is sweet. I don't like overly sweet desserts and candy. If Randall's or Tom Thumb are in your area, look to see what their bread has in the way of sugar. They're a part of Albertsons, and where I live, Jewel Osco is one of Albertsons owned stores, but I usually don't shop there, due to being too expensive, and Kroger is trying to buyout Albertsons. I know HEB is popular in Texas. In NW Indiana, independent Strack and Van Til is popular here.
@@davenwin1973 That was a pretty comprehensive reply, thanks! After the disastrous bacon butty, I tried some others, and so far the best is Italian and French in-house breads from either Walmart or Albertsons. I'll have a look at Krogers next time I'm there!
My favourites at the moment are Black Bomber for cheddar and Picos Blue. I like my cheese really strong. I use those plastic cheese slices on cheeseburgers because they really do work but I wouldn't use them for anything else.
I love real Wensleydale from the Yorkshire factory. Plastic wrapping it destroys alot of its texture, which should be friable. Not only is the crumbling texture delightful the mild creamy ever so slightly tangy flavour is great on toast where it is less oily and puffs up. My favourite toasted with a little Branston pickle. Great crumbled into salads too. Great with pears if you don't like the usual strong Stilton. Wensleydale is marketed with Wallace and Grommit on the box. Not to mention Ploughman's Lunches. A staple of pub grub.
You do make me chuckle (in a nice way,)regarding cheese’s, I like most cheese’s example Gorgonzola,Camembert cheddar plus other cheeses too many to mention, over the years you seem to have mastered the British/English /welsh and Scottish hummer plus I enjoy your tube’s I thank you..
I have never seen the "cheese curd" breaded, mild cheese deep fried (from Wisconsin), I think it could be a great hit in the UK and looks very appetising in your photograph (looks more like golden batter coating than bread). I wish someone would introduce it here, I also think it could support certain herb/spice versions in the cheese or in the coating, great US idea! May be better received if given a more "jazzy" marketing name as "curd" is not a modern or sexy term (as in tofu, bland/yukky in my opinion).
There's an amazing Canadian snack - poutine - that's seasoned chips/fries topped with cheese curds and gravy. I've only had it from a stall in London* and there's usually a queue about half a mile long! *UK, not Ontario.
If you ever come to the US, there are a few restaurants that serve deep fried cheese curds. Culver's is the restaurant well known for cheese curds, as this restaurant is based in Wisconsin, and has restaurants in many places. While a different topic all together, but Culver's is also known for frozen custard, which looks similar to ice cream, but has more milk fat. If you're able to find an A&W restaurant, they also serve deep fried cheese curds. Some US grocery stores sell packages of vacuum sealed cheese curds, and have different flavors. US grocery stores carry their cheese curds in the deli department, as this is not an ordinary type of cheese. At least if you make your own batch of fried cheese curds, you can choose your own batter, or use bread crumbs, then deep fry them.
We live about ten miles from Cheddar, we buy cheese that has been matured in the caves of Cheddar Gorge. Also Red Leicester, Stilton and double Gloucester. Delicious.
I love extra mature cheddar for that powerful and sharp flavour (in a sandwich with caramelised onion chutney or branston pickle is divine), also Red Leicester, but yes, for me the perfect cheese to top my beef or chicken burger is the square sliced ‘plastic’ American cheese. It just works perfectly.
Thank you, Kalyn. I now have my perfect jacket potato 😊. Seriously though, these are all extremely interesting things that we probably didn't realise we knew so little about. Understanding that cardboard production became a problem because the used boxes ended up in homes instead of the normal recycling channels is an interesting fact that literally almost nobody would have known without you telling us. I know more today than I did yesterday, and I thank you for contributing to that fact.
Thank you so much for commenting and for watching! I love researching and doing them. The next one is on the differences in UK vs US firefighter's helmets which is also really fascinating and I had no idea about! Thank you again!
I think the reason America's cheese reputation is so low is that the plastic-like thing with the longest shelf-life is seemingly the only cheese America exports (Which - It melts better. Best cheese to use in a burger. Wouldn't want to use it in my scrambled eggs, but that style of cheese is definitely the best cheese to use in a cheeseburger. It's texture just makes it near inedible if eaten without being melted meaning it lacks versatility) My favourite cheese is Danish Blue. My husband's favourite cheese is the simple cheddar. We compromise - outside of cheese we use within things - with Red Fox, which is a Red Leicester with crunchy bits.
Australian here... toasted cheese sandwich might be some romano and/or peccorino under an open grill with a dash of herbs...lovely and sharp, or a mix of mozzarella and a nice shredded tasty cooked in a press so you get the gooey but sharp flavours. So many combinations!
There's nearly always some legend about the creation of cheeses. Roquefort is another one. Boursin doesn't have any sort of back story except something about an industrial estate in the Pas-de-Calais.
Honestly my favourite cheese changes constantly because I love so many of them (and I'm lucky enough to have a specialist cheese shop in walking distance). Right now though I'm mainly opting for gouda.
Please i beg of you! Please stop saying “british english” there is English! full stop. (not, by the way, i repeat NOT period full bloody stop) what you use generally is an “americanised” version of English! and you use it beautifully with your lovely american accents but what you speak is only loosly similar to English so again i implore you refer to my language as English! Any other version of english is only a pale imitation of it i would be happy to make an amateurish video to point out some of the mistakes you make i still love your videos i just cant help myself having a micro rant! Oh and its “couldn’t” care less & “a pinch of salt” chimney not chimaney and intresting not interesting dont always follow the spelling or phonetics rules use your ears i promise not to call it are kansas
I can't eat a piece of cheese without being ill! I can, however, eat it melted, and love it in mashed potatoes. I love the taste of the stronger cheeses, and often use old or extra old cheddar (shredded, of course). It's lovely having the variety of cheeses to give different flavours, and have tried several different British cheeses. I only use processed cheese slices for grilled cheese sandwiches. Yes, the way the cows are fed does make a difference. but milk from different breeds of cows can taste different, too, as well as the area they are in. Differences in soil and so on.
American cheese can be made with ordinary ingredients, Adam Ragusea did a short on it. The TLDR is sodium citrate is just baking soda and lemon juice, then mix with cheddar cheese, milk and/or butter. Great base for a queso dip.
As a young American, I was introduced to the "world" of cheese by the Monty Python cheese sketch. Unlike the sketch's monger, my local store has an ample supply of tasty Uk/Irish /EU cheese. So bring forth the delicious Stilton.
As Brits, our family refers to the individually wrapped cheese slices (singles) as burger cheese and it is only used for burgers or home made sausage and egg muffins. We would not use it any other way. Cheddar is definitely the standard everyday cheese that is always in the fridge.
I agree with this, though I use dairylee for that as its the closet to America cheese that I find just fits then better. Anything else though is real cheese.
England has it's own version of the French Comte cheese! This is called Cheviot which is on the English Scottish border. They have Goats cheese such as Brinkburn and Redesdale and a sheep's cheese known as Elsdon. These are in Northumberland. Durham has a cheese called Cobblestone
My favourite cheese is stinking bishop, which needs to be kept in a airtight container in the fridge or everything will smell of it. I do use the American plastic cheese on a burger because they are a texture not really a taste. I tend to just eat cheese on its own why spoil with anything else.
Hi. I'm not sure if you're aware of this but when I was growing up, many years ago😂, cheese was not refrigerated. In fact most homes in those days did not have refrigerators so cheese was kept at room temperature. The difference between room temperature cheese and cold icy cheese is the difference between day and night, absolutely no comparison. People just don't realize what they are missing out on. The difference is amazing.
My favourites of English cheeses are Cornish Yarg (a fairly young invention), a smooth nettle-wrapped subtle taste, and Stinking Bishop - a full-bodied veined cheese, almost (but not quite) like Stilton.
We were on a royal carribean cruise. My 9 year old dau ordered macaroni cheese. When it came the cheese was orange goo. She had a taste and pushed it away, server asked what issue was she asked if they had proper british cheese. Next day they made it with English chedder and she loved it.
Great video- very considered content. Well done! Better cheeses in UK is also because Brits are exposed to European cheese early on in life so we get a whole wider palate to stronger and more artisan cheses (including our own) British grocers/ supermarkets always sell a large choice of European cheeses all year round. You can get artisan cheeses very easily here in villages/market towns or cities equally. Yes we do feel releif that American processed cheese is not sold here as we do not see the point of over processed 'plastic' tyoe cheeses.
I used to live in Stilton and I worked in the kitchen at the village's Bell Inn. This is the Inn that first sold a cheese made by the landlord 's cousin in Rutland. It was what we now call a blue cheese, which was named after our village, Stilton. BTW there was a rival coaching Inn over the road (the Great North Road) called the Angel. This had a secret underground stables and tunnel that emerged outside the village. It was used by Dick Turpin. The Stilton Country Club was built behind the Angel and the entrance to the tunnel was there.
Thank you for the mature, Caerphilly put together discussion of cheeses from both sides of the Atlantic. Like you say though, there's stiltons to add so you cheddar get making that part 2.
Hi I really enjoy your channel. I am English but have lived in Australia for over 35 years. I have come to the conclusion that Australia is about half way between the US and the UK. On cheese UK is definitely the best in flavour. The colour is also richer. Than here too.
The most unusual cheese I have ever had, and still enjoy on occasion, is the Norwegian Fudge cheese. It is the same colour as fudge and although definitely a cheese, it also tatses of fudge. A favourite recipe is buying a baby camembert, a whole round of camembert about 6 inches across, wrapped in waxed paper, then presented in it's individual thin wooden box. You open the cheese wrapper, stuff peeled garlic through the skin, then bake it (in it's wrapper and wooden container), in the oven until the inside of the camembert has melted. Then serve hot, with chunks of crusty bread. Yummy, gooey goodness.
I think the situation in most of Europe is similar to the UK. A grocery store of a decent size in Sweden will have around 100 different cheezes, mostly locally produced, but also imported ones. A difference I sense is that in Sweden we put cheeze on our sandwiches VERY often, cheeze as a desert exists but isn't THAT common, and we of course eat pizza and lasagna, and tacos, but I'd say cheeze is mostly associated with sandwiches. We also have several kinds of cheezes made from goat or sheep milk.
Vacuum packing is not the problem, it's great! What is the difference is the time in store to age it. 3 months is a mild, 4 is just starting to develop but give me a vintage, 12 months! Same cheese (basically) different (expensive) storage time.
What other toppings do we need on our virtual jacket potato?
For me, Tuna.
Maybe Bolognese, or Chilli Beef,
Beans of course!
mayo, a curry sauce?
For me, butter and baked beans or butter and sardines in tomato sauce or liver sausage/pate with coleslaw. My wife would have a mountain of butter and half a jar of marmite.🙂
Marmite on a baked potato?! Gasp!!!
I usually go with just the basics - Butter, beans, and cheese. Of which you've only not covered beans so far. (Ideally in very large quantities of both the beans and the cheese)
Scrape out the potato, mix it with cheese, put the mixture back in the skins, grate some more cheese over the potato and place in the oven. Best jacket potato you'll ever have.
My favourite UK cheese experience was having a meal at a country pub on the edge of Dartmoor. They had a two page cheese list. The first was “local cheeses” from various farms in Devon. The second page was “Foreign Cheeses”…..from Cornwall and Dorset.
Yes . . . that's the West Country, all over!
Devon lad here, when asked if I'm a local, I reply " I am when at home " LOL.
As somne from Dorset, sounds about right... :D
As a Devon lad married to a Cornish maid, we have a mixed race relationship 😂
With constant arguments about wether it's Jam or Cream on top, the long running cream tea argument😜
I had English cheddar once. It was quite good! It was slightly sharp, yet quite creamy. Also it was white in color, not yellow-orange.😀
Congratz ! Your use of sarcasm as reached national standards . You are a fully integrated citizen .
The standards must have fallen a long way in my absence since I didn't even notice any sarcasm in the video.
Ban pre-shredded cheese. Make America grate again.
👌👌❤
😂😂😂
You nailed the Double Gloucester pronunciation. 👍
I’ll be brief, I’m a US American and most of my life all I knew was American cheese, so that’s all I ate. As I got older I discovered the other cheeses Americans typically eat, but it wasn’t until I was much older that I was exposed to European cheeses, because I got a job at a shop that specialized in what was considered gourmet foods, wine, beer and liquor and that’s when I discovered a whole world of cheese I never knew existed. I couldn’t believe the variety of cheeses that were out there just waiting to thrill my tastebuds and I had great fun eating and sampling as many as possible. After that experience I never ate “American” cheese again. Now I’m exploring the cheeses of Mexico where I presently live, and while not as varied as European cheeses they have their own delights to offer as well. Cheese is a great invention and I’m glad I’ve gotten to explore just a small selection of them.
Ah, interesting story! Glad you've been able to try more European cheeses - I would be super interested in the cheeses of Mexico!
Hi, I am English and lived in Mexico for 6 years. The only really strong blue cheese I could find was an imported French cheese so I bought that. But my Mexican friends were horrified that I could eat "That stinky cheese". Enjoy your time there.
Good for you!
As a german i lived in the states for 3 years. The so called cheese in the grocery stores was all crap. Here in Germany you can buy cheese from Britain, Spain, Netherlands, Greece, Portugal, Belgium, Switzerland, France and the list goes on. So delicious.
I'm always puzzled when Americans talk about "sharp" cheese. To me, if a cheese tastes sharp, I wouldn't want it. Do they mean mature Cheddar cheese? Because mature cheese is usually not sharp at all, but creamy and full of flavour.
US guy here . I was a professional wine taster and buyer for 42 years . I developed a special relationship with cheese which I still retain . I frequently pull an old excellent bottle of wine from my cellar and we enjoy it with Brie , Camembert ,Manchego ,Parmigiana -Reggiano , Cheddar, Stilton ,Roquefort, Edam,Gouda, Emmenthaler , etc , etc . Wine and cheese are just natural companions
Possibly the best Cheese in the world (reflected by its price) Roquefort
What's even better than cheese and wine, is cheese and beer. Dark beers such as bitter, porter and mild have very complex flavours that work with cheese even better than red wine in my opinion. But then I'm not really a wine connoisseur, so I would say that!
I do like an extra mature cheddar with a nice glass of vintage port. a lovely way to end a meal. 😊
In good restaurants I will order a cheese platter instead of dessert and finish the bottle of wine with it ,if there is still any wine left , lol ,or order another bottle of wine or a glass of port if there isn't .@@gordonh9258
@joegrey9807 I love red wine & traditional artisan beers. On a sourdough slice of bread & beer bread, cheese on buttered bread is taken to a completely different level. Best (in my opinion) on artisan bread. Served with Branston Pickle or pickled onions or raw sliced onions, red & Spanish onions tend to be sweeter. Mmmm delicious
A Brit here (home in Edinburgh). I have lived and worked for more than a decade in both France and the US (CA mostly).
France of course is famed for its cheese and rightly so. Many of those techniques have moved to the UK. While in the US, finding what I'd call cheese was more difficult; not necessarily imported, there are US cheesemakers (blessed are the cheesemakers) but mostly it is extruded goo.
Different tastes.
Ta for the vid.
(Cheese and ham toastie needs proper cheese, so there)
Thank goodness for Trader Joe.
The one abomination to be found in Britain is cheeses combined with fruits. Typical are Wensleydale with cranberries, or apricots, or pineapple, or caramelised onion, or stem ginger. I have never tasted one that wasn't hideous and far too sweet!
It also extends to combinations with Stilton, urrrgghh!
And yet the UK has nearly twice the varieties of cheese that France does.
@@whattiler5102 Oh I agree. If you want apple with your cheese, get an apple. Or a pineapple, whatever floats your boat. Messing with a decent Stilton should be illegal.
The damn sugar. Watch it, you'll set me off about pickled herring. 'In a sweet marinade'. What? I don't want sugar in my fish thank you
Hallo, Italian cheese eater here. In northern Italy, mostly in Milan, we have a dialectal saying that goes "la boca l'è minga straca se la sa no de vaca", that means "Mouth is not tired (satisfied, satiated) if it doesn't taste of cow" meaning that you haven't really concluded a meal if you didn't have a piece of cheese at the end of it. 😁
Your comment caused me to giggle because so many of the "traditional" Italian cheeses we know in the US are traditionally made with milk from animals other than cows (e.g. Romano, made from ewes' milk)...
@@webwarren usually cheeses from northern Italy are made with cow's milk, those from central or south Italy are usually made with ewe's or goat's milk. Pecorino romano is, as you say, made with ewe's milk. In fact "pecorino" means literally "ewe's"
It made me laugh when I was in the USA and we went to a Walmart that was so big you could practically see the curvature of the earth as you looked along the aisle, and they had an enormous cheese section that was selling vast quantities of cheddar, colby jack and swiss - which are basically all the same anyway - plus the stuff that isn't even cheese ... and yet any supermarket in any town in the UK you get a _much_ broader range.
I still firmly believe that the food industry in America prioritises quantity and cost over quality to an extraordinary degree, to the extent that most Americans' tastebuds have largely atrophied to the point where they can't detect anything much beyond sugar and salt.
Then you go to a Carrefour Express in any random location in France (that is their equivalent of Tesco Express), and their range of cheeses puts the British to shame.
@@katrinabryce you really needed to put brits in their place didn't you?
@@katrinabryce fun fact, the UK produces more varieties of cheese than France!
@@katrinabryceBut so much French cheese is bloody awful.
@@katrinabryceWhich is odd as there are more varieties of British cheese than French.
American cheese (slices) that you put on burgers is called processed cheese in UK
That is literally what it is. It makes good fishing bait; at least, it would if it stayed on the hook.
It called processed cheese in the US as well.
it's called something else, it rhymes with fantastic.
I was surprised that Cheshire cheese wasn't amongst the top. Nice and crumbly and very popular.
Lancashire is good too - two types, creamy or crumbly
It did make the list in some areas, just not quite at the top for the whole UK so will have to include it in Part 2!
My former US girlfriend was completely obsessed with toasted Cheshire (and Lancashire too). Then she got into Marmite! God knows what her cholesterol count was...
@@faeembrugh I am the proud possessor of a lifetime supply of Marmite. I do need to find a place locally where I can get some Vegemite, though.
@@alflyover4413 Vegemite is vastly different than Marmite, and whilst myself being teethed upon & raised with Marmite,..
...that I found Vegemite to be utterly disgusting and gag reflex inducing .
So my best recommendation is DO NOT BOTHER with Vegemite !
Did you know that almost all of these British cheeses were killed off in WW2? There were severe restrictions on the use of milk (as with all food) and the production of all regional cheeses were stopped. Made illegal. Pretty much all cheese made in the war (certainly commercially) was "government cheddar".
This rule stayed in place until 1954!
So for 15 years all most people could make was one sort of cheddar. A whole generation of cheese makers was lost, and with it many cheeses because the knowledge was lost, and also some breeds of cattle disappeared and with it the cheese their milk could make.
It took decades to reverse this. Perhaps only in the past 20-30 years have we started to see the range of cheeses we now have. So it we are enthusiastic its because its all new!
To elaborate. Farmhouse production of cheese was lost because all milk supply was bought and controlled by the government in order to distribute it. Milk was channelled instead to the cheese factories that made a limited number of cheeses, and as war progressed production was rationalised. A persons ration of dairy was 3 pints milk, 2 ounce cheese (that's about the weight of 3 American cheese slices) and 2 ounce butter (with 4 oz margarine and 2 oz lard for the rest of the fats allowance) per week. Military, certain manual and remote workers (seems to be where they didn't have access to food during the working day and probably relied on sandwicher), and vegetarians would get more cheese in their ration.
My late father (we are British) was the first Chief Chemist of Kraft Foods (UK) Ltd. from 1957 to 1970. This was the start of Kraft Foods trying to move into the European market. I remember there being a lot of American cheese products in the kitchen none of which were ever sold here with the exception of Dairylea and Philadelphia. Crackerbarrel, Velveeta and Cheez Whiz sold briefly but were no competition for domestic products and didn't last long.
How anyone could consider Cheez Whiz a foodstuff is beyond me.
I remember Dad saying that the world doesn't ever need to worry about the US dominating the international cheese market.
😂😂😂😂😂
The thing about cheddar is the way it was made.
It used to be that the cheese you made depended heavily on the region you lived in, even down to the village, leading to Britain developing many different regional cheeses. This was sometimes down to technique and the type of milk used, but it was also due to the unique microorganisms in the air so you couldn't make the same cheese as the village down the road even if you tried very hard.
But around the industrial revolution, cheesemakers in Cheddar discovered that they could make a consistent product by using a standard method. Using a sterile process and by carefully monitoring times and temperatures, anyone could make cheddar cheese. This made it extremely popular and this was the process that was exported to the US.
Indeed. Mrs. Kirkham's (one of the many quality makers of traditional Lancashire cheese) built themselves a new dairy to cope with demand. The cheese it produced was dismal, despite being made from the same milk by the same people. They introduced some of the "dirt" from the upper corners of the old dairy, and all was well again.
I’m British and have lived in America 14 years and your analysis was 100% correct. American tastes are odd. Cheese, bacon and sugary sauces (sometimes with chili based spices added for heat) are frequently used to cover food. Consequently, the quality of the food being covered becomes less important and, unfortunately the quality of covering is diminished so that any type of cheese will do, any type of burned bacon will do and any type of sugary/spicy sauce will do. American producers do go for quantity over quality, so, as you said, Americans have become satisfied with low quality and can’t appreciate high quality. This is true with so many products. Cheese is much milder in the USA (even extra strong cheeses are insipid), bacon is low quality streaky, potatoes are flavourless, bread is sweet and bland, meat is tainted in so many ways, candy is artificially coloured, Hershey flavours their chocolate with the substance that gives vomit its distinctive smell, etc. Yet Americans eat these things by the ton! And eggs!?!? Are American chickens the smallest in the world - as they produce small, tasteless eggs. And then Americans have the nerve to complain about bland British food - yet in every category listed, British food is better.
Red Leicester, Green Sage Derby, Black Charcoal Cheese,
Side note the UK makes around twice as many different types of cheese as France. So have no idea why anyone would think of France as having the crown of cheese making. Might be because France was well known for making some of the smelliest cheese a long time ago but a lot has changed in the last 100 years
I think it's just that the French I think are considered as being a culture that is instantly associated with cheese for whatever reason that is. :)
Tis the other way around, monsieur. La France can claim around 1,200 varieties, whilst the UK can boast around 750. The average Froggie will consume 26.5 Kg a year & the average Brit just under 11Kg a year. Also, France produces nearly 4X more cheese ( in tonnage) than the UK.
@@LowPlainsDrifter60 Edward Hancock, the founder of Cheesegeek, an online cheesemonger, says that the UK now produces about 1,000 varieties of artisan cheese, almost double the French total of 550.
@@LowPlainsDrifter60Most French cheese are bloody awful.
I don't know how many different cheeses the UK makes but the vast majority are totally inedible.
Watching my American friends visiting us here in Worth Matravers Dorset sniff my favourite English Cheese "Stinking Bishop" was a moment I will never forget.
They nearly fainted.
It took a few bottles of wine before they would taste at the end of the home cooked meal and were in admiration of the explosion of taste (or where they just being polite?)
Many to choose from but will go with Lancashire or Cheshire cheeses as my favourites.
To get the best Lancashire, you have to buy it in the county. We eat the best. When I worked in Cheshire, I found the same true there. The factory stuff sold in supermarkets is very inferior (but still way above "American"). If it's in a rectangular block, it was made in a factory, not a dairy.
@DaimlerSleeveValv I live in Cheshire so grew up eating Cheshire cheese.
According to an American student in London, she knew two types of cheese. White and yellow.
Haha!
They need to get out more & then guide them to this post 🤪🏴
I tend to buy white cheddar.
ive seen that in mexico when on my travels
Cheese goes with wine 🍷 my favourite of the two types being red and not the other type white
As an Englishman who has visited the states for work a few times, the food in America is pretty good; barbeque and Mexican is amazingly good. Cheese, though, is disappointing. It's only a matter of time until you have great cheese, rather like the craft breweries in the US. Best wishes xx
Currently enjoying Gouda, but also love Red Leicester, double Gloucester, medium cheddar, Brie, Camembert, goats cheese is nice. Garlic and herb soft cheeses. I used to live near lyecross farm that now mass produces cheeses for many supermarkets. Interestingly the ‘medium’ strength from the farm shop is much stronger than their mass produced cheese. I stick with mild from the farm shop and medium from the supermarket. I eat cheese all day whenever I’m peckish. On it’s own or melted on toast
Try Somerset crunchy cheddar,it's amazing.
Love all sorts of cheeses, but my ultimate favourite, is double Gloucester with onions & chives. Great vid as always x
I'm surprised no one has mentioned The Cheese Shop sketch courtesy of Monty Python.😁 Good list of cheeses or rather lack of them.
You just cant beat the taste of Venezualan Beaver cheese !!
I have a runny Camembert, but I'm getting treatment for it
Wensleydale?
Or Wallace and Grommit!
What surprises me the most is that Americans seem to go absolutely crazy for putting Cheese in things or on things but have never developed a taste for Cheese as a thing. I know Cheese exists as a thing within America but as a culture it seems like the Cheese is always a secondary thing to something else relegated to an ingredient or an accompaniment to something else. Europeans, in general, I think have a much greater appreciation for Cheese as its own thing, it is the star of the show and a nations Cheeses are often celebrated and they are proud of their quality and taste. I find it surprising that Americans have a lot of European heritage and yet this simple thing has failed to be carried over.
The thing is all about texture, a soft, slightly salty ingredient that is full of melting saturated fat - perfectly partnering with all kind of beverages - that other aMurican staple.
"What surprises me the most is that Americans seem to go absolutely crazy for putting Cheese in things"
Yes like in spray cans. 😝
When they 'invent' a half decent beer, cheese will follow naturally. (The pale ale thing is an abomination.)
Having been ill for the past week in which I've been sleeping for at least 14 hours per day my daily clock has become somewhat haywire. So much so that I find myself watching this video at two o'clock in the morning! And, low and behold, I can honestly say this is the first time since I've become poorly that I've even thought about going to the kitchen to get something to eat. So, keep up the good work, girl, clearly you're doing something right here. Many thanks.
I'm ill in bed too, but not ready for cheese. Hope you are better now.
Stilton on a good burger is amazing
On a visit to see my friend who lived in Portland Oregon, he took the wife and I to the Tilamook Cheese factory. Firstly I will say I was impressed on the technology and production. However, I did notice on a tasting at the end of the tour how mild all their cheeses were even the aged ones but it was still a nice flavour probably on a par with our mild to medium cheddar.
When our friend come to the UK he was blown away at our cheddar and wished it was readily available in the US. Like you said in your very interesting video grass fed cows would make a difference to the taste and also the colour, what I did want to know are artificial colours and flavourings used with the cheese manufacturing? It was only watching US/UK comparison videos that the US FDA allow some pretty nasty colours and flavouring into your foods that the UK and EU ban.
As a Brit living in Oregon I find Tillamook mostly overpriced for cheese that tastes similar to the supermarkets' own brand.
I have watched you numerous times, and I have to say that I highly respect you for your knowledge and understanding. I have lived all over the world, most of the time in Texas. I agree with you in your findings 100%.
In case no one has mentioned it, the business which has championed British farmhouse cheese is Neal’s Yard Dairy. You can visit at either Covent Garden or the Borough Market. Essential to know what you need to know about British cheese.
One of many.
One of my favourite cheeses is Lancashire, think Cheshire cheese, colour and texture, but with more taste, sadly it is hard to find a good mature Lancashire Cheese outside of Lancashire. It is a little known gem.
When I visited the US a couple of decades ago, most of it was dreadful bland plastic and liquid cheese, however we bought some at a farmers market in Washington State and it was very decent, similar to an aged, mature Gouda but it was exceedingly expensive!
Another way to enjoy British cheese is on toast with fresh onion and then grilled together.
Oooh, never had that!
@@GirlGoneLondonofficial Another cheese dish is to cut some proper bacon in to tiny pieces, with finely chopped onion (red preferably), grates some cheddar (aged if possible), grate Red Leicester and pieces of Stilton, mix everything thoroughly and put on toast and grill it until melted.
Poughmans lunch, one of the best ways to eat cheese. Have one sat in a pub garden with a long drink on a summer's day (when we actually have one!) 😃😄
Or stirred into baked beans.
Or made into a Welsh rarebit with chopped leeks and wholegrain mustard, then grilled on top of rye sourdough. Yummy!
Personally I like the more acidic crumbly cheeses like Cheshire, Wensleydate & Caerphilly. I grew up in the centre of the Cheshire cheese making (actually Shropshire not Cheshire), and as a kid I remember going to the local market with my mother in the 60s & 70s and there would be multiple stalls selling cheese from the local farms, and you would ask for it by farm name. There was red Cheshire and white Cheshire, and I definitely prefered the red, even though people swore blind that it was the same as white only with a natural dye added. Sadly most of the farmhouse cheese production had disappeared by the end of the 70s, and red Cheshire was almost impossible to get. Thankfully however Appleby's survived and they still make the best Cheshire you can buy, both red and white. And their smoked Cheshire is to die for!
I live in Cheshire and it's a lovely cheese. You have a good cheese in Shropshire blue one of the only blue cheeses I will eat.
I am fortunate to be a cheese addict in the US with decent access to international cheeses. My American tastebuds were first shown the light when as a teenager I had my first taste in rural North Carolina of a small batch cheddar that had been aged for 2 years. The crunch of the crystals and burst of intense flavor got me hooked and I haven’t looked back.
This was fun and interesting, thank you for doing this. As for my favourite cheese, it's 'Tintern', but I'm also keen on 'Double Gloucester with Onion and Chives', and, yes, you did pronounce 'Gloucester' correctly.
Thank you for watching and glad I got the pronunciation right! Phew!
The Gloster bit was ok, but it's Dooblé - like the singer@@GirlGoneLondonofficial
@@ethelmini I've never heard anyone pronounce it as anything but "dubble".
I live in Wisconsin, where there is an endless variety of very high-quality cheeses. Many of the cheeses here win international taste competitions.
The grocery stores here have massive selections of cheeses.
Now, most cheeses here are all made from family farms and aren't tied to major corporations like Kraft.
The U.S. is the world's largest cheese-producing country on Earth and has the largest cheese industry. 🧀
I'm just lucky enough to live in the cheese capital of the U.S., good ol Wisconsin.
I absolutely love it here. ☺️
In Australia the cheese is packaged usually either semi matured or fully matured.
To me Cheese is food from the gods and MUST be strong.
I've even got a German cheese slicer that does ridiculously thick slices but.. Hey Ho.. More cheese = more win !
Agree about strong cheese - especially on a crumpet, grilled with a smear of Marmite (Vegemite will do!)
@@lemming9984 Yass! Grilled cheese and Marmite. Food of the Gods.
Simply use a Spargel-/Sparschäler (potato peeler). You’ll end up with a batch of thinly sliced cheese stripes that develop even more flavor! HTH
One thing I notice is that in the US people believe that extremely sharp cheddar equals "good" cheddar, and that "artisan" cheese equals adding flavouring (often fruit) to something similar to cheddar.
It's weird, for most of my life, I've only really been able to eat a more mild cheese. I found the mature, sharp cheeses way to strong for me. However, in the last couple of years, I've developed a real passion for extra mature cheddar and also parmesan, and something like a mild cheddar is almost too bland for me now. I have started eating a lot of things that I never used to like, so I guess my taste is extra mature as well now! 😂
Stilton (blue) cheese. King of cheeses. It ages at cool room temperature becoming gradually yellower ie stronger. When it gets to the strength you prefer, keep it in the fridge.
Interesting! I Loveeee parmesan!
As you age taste buds die off meaning you need stronger flavours to get them working.
I do think our taste buds change as we age. I always loved bacon but now I rarely eat it.
@@GirlGoneLondonofficial Try Grana Padano or Pecorino (Romano or Sardo) in the same category as Parmigiano Reggiano ("parmesan"). Your videos are so entertaining as they have a whiff of whimsy to them which makes then palatable to all and at any time. Keep up the good work.
One reason for the preference for milder "hard" cheeses is that they tend to be "meltier". Stronger versions of those cheese are aged longer and therefore have less moisture. They tend to be crumblier in texture and don't melt as well, even if quite finely grated before adding into a sauce or being sprinkled on top of a pizza or gratinée.
Also, many Americans are unfamiliar with cheeses other than those you mentioned as the most popular ones in the US.
"We're (US) all about quantity over quality" - sadly, this is true for most things, it seems.
So that's why McDonald's cheese looks and tastes like rubber
@@psychodishwasher But there are plenty of sauces and dips to cover it up with.
I was thinking that, it sums up USA as a nation!
First time I ever saw what I thought was a cheese board in the US turned out to be a pizza.😉
This channel has gone a bit weird but I like it, and you may have found your niche (that word). Pleased to know that the UK has more types of cheese than the US, but I think I heard a Frenchman splutter about that assertion. I recall that Samuel Pepys buried his wheel of Parmesan with his gold and special papers, to protect it in the Great Fire of London so that is how highly we rate cheese. And one of the oldest pubs in London is 'Ye Olde Cheshire Cheese', which was rebuilt after that same Fire. Of course if something is vacuum sealed (as in the US) it will have a milder flavour - it is not really maturing. Cheese can be very good for your gut health but not if it is pasteurised. American food seems to be all about shelf life. Anyway, blessed are the cheesemakers (I know someone else already took that line but it is a good one). Well done on pronouncing 'Gloucester' correctly.
Great video again 😊 For the next topping on our virtual jacket potatoes we need beans. Maybe you could explain why, every time beans are mentioned on a full English or on toast most Americans look very confused or even discussed. I’m off to open window 7 of my cheese advent calendar. See you next time 😊
Beans is definitely coming!
That's because they don't have our kind of baked beans in the US.
@@Poliss95 Yet we import US Navy beans, to make our 'baked beans'. The difference, presumably, is in the sauce. When I worked in a bean factory, they were called BITS - Beans In Tomato Sauce.
As an American, I would rank Stilton as my favorite cheeses. Gorgonzola is a close second.
In my house, cheese a variety of cheeses were served on a cheese board together with fruit such figs, grapes, etc.
I grew up on Dutch cheeses, such as Gouda and Edam, which I love for their milky acidic flavour. Other great northern European cheeses of this ilk are Norwegian Jarlsberg and Danish Havarti. But I also love extra mature British cheeses like Cheddar, tasty Lancashire, etc. Then there are the southern European cheeses, such as Halloumi, Feta, Parmesan, Emmental. So many great cheeses!
Years ago I disliked Edam and Gouda - they were almost tasteless. Then I lived in Amsterdam for a while (lovely city, lovely people) and tried those cheeses there. Totally different, and very good. They obviously (at that time, anyway) only exported the reject cheeses to Britain :-)
Jarlesberg, too, is very good, but not tried Havarti. I love blue cheeses - Stilton, obviously, but Roquefort, Oxford blue, Devon blue, St Agur and many others also. We have a cheesemonger in Barnstaple (Devon) who has about 200 cheeses just from Devon and Cornwall, quite apart from others from around the country.
@steveknight878 wow, your cheese monger sounds amazing!
I work for a UK cheese manufacturer. When you come from Europe you take good cheese for granted and imagine they have good cheese all over the world, so it comes as a shock when you realise that's not the case. However, not all British people eat good cheese, lots of them eat the cheap mild crap with no flavour. But when comparing European and US cheeses it's analogous to chocolate. US chocolate is total crap.
great to have you back on the channel AND i'm loving these niche videos that you are putting out, really well researched. looking forward to your next comparison.
Thank you for watching Steve!!
Really impressed with the latest videos on your channel. You put so much work into them and they are original and informative!
The British dairy industry was in crisis in the 1930s and the Milk Marketing Board was created and ran until the 1990s to provide a minimum payment to farmers for milk. The Board tended to encourage the making of popular cheese types in order to use the milk so a lot of regional cheeses disappeared. Some of these have made a come back but some are lost. So regional cheeses are more of a thing now in the U.K. than they were a few decades ago, those of us of a certain age grew up with quite a small choice.
I miss Caerphilly😢
The Milk Marketing Board also promoted the bar meal, a Ploughman’s Lunch. This was a cold meal of a chunk of cheese, a Doorstep of local bread, pickles (UK pickles are usually onions, red cabbage, beetroot), Branston Pickle and sometimes a local apple. Usually washed down with a good cider of the alcoholic variety. This was well received by pubs, no cooking, just placed on a large plate with a knife & fork. This was also at the time when Breathalyser’s started and made a big hole in Pub incomes. Now you could enter a pub, have a meal and support the local farmers and pub landlords.
@@Peterraymond67They also promoted Lymeswold for some reason.
I think WW2 had a big affect on varieties and cheese producers disappearing. Rationing required that they make "government cheddar". The ban on producing other types of cheese lasted until 1954.
@@enkisdaughter4795 I do not, I have half a pound of it in the fridge just waiting for me! There are still some great producers of Caerphilly, you just need to go to a specialist shop for it - the supermarket version is a very weak facsimile of real Caerphilly
A Yorkshire favourite is a slice of fruit cake and a good lump of Wensleydale cheese. Sounds strange until you try it.
North Staffordshire oatcakes with cheese grilled and bacon. That will fill you up!
Christmas cake and Wensleydale was so traditional in Yorkshire an irresistible combination to ur menu over the Christmas holidays.
There's a thing about Cheddar. Cheddaring is a a way of processing cheese (that's from Cheddar/Somerset). Red Leicester, Gloucester , etc are cheddars because they've used Cheddaring process. It's also why American cheddar is a legit cheddar.
I really like Paddy's Milestone, it is a small reblochon type cheese, fairly tangy, moulded in the rough shape of the island of Ailsa Craig (also known as Paddy's Milestone), the cheese is a small batch one, and made in Ayrshire in Scotland. It is the perfect size for splitting with one other person in a single sitting. Nice and gooey, but with a firm-ish centre.
I also like Dorset red, which is kind of a cross between a soft red Leicester and a cheddar. Very nice, soft but nutty.
Haven't heard of either, will definitely check them out!
@@GirlGoneLondonofficial if you are looking at Dorset cheese as well as the Dorset Red, try the Blue Vinny if you can get it.
I was shocked when I learned that any production / sale / consumption of cheeses that are made from unpasteurized milk is actually ILLEGAL in the US, even today!
Have known for some time unpasteurized milk is illegal in USA.
I live in Cornwall so know they are not allowed to taste proper "clotted cream" can you believe that? I could never live without CC they don't know what they are missing.
this is a country where it is illegal to cross the road unless a traffic light is a certain colour! and they think they live in "the land of the free" it's hysterical. :)
This is quite bizarre considering the hormones and carcinogens that are allowed in US foods
I'll eat most things, but the only time I have thrown away food whilst still hungry was a "cheese" sandwich in Texas. Whilst I have since had some decent cheese in the US, a lot is pretty grim.
Ah Cheeeeeese. Now you're talking my language. 🧀 😁😁My friend Dara, (Magenta Otter Travels) lives in Texas but spends 5 months of the year in the UK. She absolutely adores British cheese which proves that not all Americans are barbarians. 😂😂She has extensive coverage of cheese on her channel from cheese conveyor belts in London to cheese rolling in Gloucestershire.
I was going to make a video of how to make a cheese toastie using Toastabags today but the awful weather scuppered that plan. My lighting isn't up to it. Cheshire is my favourite cheese because it has a sharp taste, but it's not good for toasting because it's too crumbly. I'm not a fan of Double Gloucester. It has very little bite.
The Academy of Cheese has a video of the history of American cheese. Covid 19 hit the American artisan cheese makers very hard as most of their outlets closed. The regulations for cheesemaking in the US are very stringent. Raw milk cheese has to be matured for 60 days before it can be sold, and even then it may not meet the standards.
Rogue River Blue, a cheese from Oregon won the world cheese champion award. The cheese is wrapped in local grape leaves that are soaked in a pear brandy. It's not cheap at £100 a kilo and that was in 2021.
Mmmm sounds good!
One of the biggest food tasks for us for Christmas is selecting The Cheese Board. It's a serious job needing capital letters. Pudding gets a look in but not much. We usually go to the Fine Cheese Company, or Paxton & Whitfield in Bath.
As it happens, when I started watching this video, I was eating cheese for my supper: Cheddar and Red Leicester 😄
I prefer hard cheeses, and I do not much like soft cheeses, like Brie.
I also prefer cheese that is not bland, but bites back. 😄
When my daughter married her wedding cake was a wheel of double Gloucester a wheel of mature cheddar and a smaller wheel of Red Leicester with soft blue cheese like brighton blue and Stilton nearby enjoyed more than fruit cake.
For Macaroni & Cheese, I like to use Red Leicester + milk + corn flour. I get the creaminess by using a small amount of very strong flavour cheese with the milk and corn flour. For burgers or cheese bagels, I prefer either Monterey Jack, which I think is American, or Leerdammer which is Dutch, though I do quite often use processed cheese slices.
Oooh, that sounds like a great combo for the mac and cheese!
That sounds amazing!
The Red Leicester that you buy in the supermarkets is not a patch on the real stuff. We used to live in Newfoundpool in Leicester that had a speciality cheese shop/wholesaler on the terraced main street that almost exclusively sold Red Leicester, which was very flavourful, tastier and cheaper than the supermarket version.
Have you tried red storm cheese from the snowdonia cheese company its an extra mature really strong red Leicester its delicious!
@@glenncooper87 I haven't. I see it is available in Waitrose, so I will try it next time I visit.
This made me yearn cheese so much, I had an individually wrapped mini block of Tillamook sharp white Cheddar from Oregon. It reminds me of extra mature Lockerbie cheddar from Scotland.
I'm looking forward to the episode UK vs USA beer!
I like Red Leister, Double Gloucester, and White Stilton with apricots.
The uk makes over 1000 types of cheese some are flavored with pices of fruit or herbs we also make some French cheese
Pickled onions too
For me butter, occasionally grated cheese. For a special occasion when I have more time I spoon out the potato, retaining the skins. To the potato, I add a ton of tuna, mayo, grilled and chopped bacon. Mix well and returned into skins and wrapped in cling film and returned to microwave for 1 minute. You need to pierce cling film before microwaving to release steam. Tastes gorgeous. For cheeses, I love cheddar, especially Applewood Smoked. I love Wensleydale with apricots or cranberries. I also love brie, feta and halloumi, especially halloumi fries.
Hiya. When you use the chemically-enriched American cheese in your grilled sandwich, do you also use the chemically-enriched American bread, for that fully authentic American taste? Now, there's an idea, US Bread v UK Bread (I know it's already been done elsewhere, but so has the cheese). Stay safe. All the best to you.
Luckily, I do not feel the need for authentic American bread so just get away with the fake cheese, but UK vs US bread is definitely on the cards!
@GirlGoneLondonofficial I'd like to see your own perspective on bread between the US and the UK. TH-camr Adventures and Naps did her version comparing the UK and Canada, only after her boyfriend complained that Canadian bread was sweet. Alana didn't realize how bread in Canada was made similar to the US. She however did not go into detail on other types of bread, just traditional sandwich bread.
@@davenwin1973 As a newly arrived Brit in Texas I decided to make a bacon sandwich one day. Dear god, it was foul! The bread was WAY too sweet.
@Skraeling1000 I've heard about people who did not grow up in North America, that they complain about bread being too sweet. If you have a Kroger in your area of Texas, you might want to look at their own brands of bread. Some of their loaves of bread have less sugar than the brand name breads. Kroger also has a whole wheat sugar free version. It's not cheap, as it's wide loaf, half the size, and it's under their premium brand, Private Selection. Where I live in NW Indiana, near Gary, I have 2 discount versions of Kroger, Food 4 Less in Hammond Indiana, and Ruler Foods. Kroger only has stores under this name in certain states, as they license the brand to other companies. Anyway, this is their discount version of Kroger, which looks like a Kroger store, but you bag your own groceries, but bags are provided. Ruler Foods is Kroger's version of Aldi. You need a quarter to unlock the cart, Selection is limited, and mostly Kroger products, but they do carry brand name products as well, and accept coupons for brand name products (unlike Aldi). You also need to bring your own bags and bag your own groceries.
Anyway, I'd look at their bread to see if you could tolerate their bread better. If you can make your own bread, that would be better. I don't know why our bread is sweet. I don't like overly sweet desserts and candy. If Randall's or Tom Thumb are in your area, look to see what their bread has in the way of sugar. They're a part of Albertsons, and where I live, Jewel Osco is one of Albertsons owned stores, but I usually don't shop there, due to being too expensive, and Kroger is trying to buyout Albertsons. I know HEB is popular in Texas. In NW Indiana, independent Strack and Van Til is popular here.
@@davenwin1973 That was a pretty comprehensive reply, thanks! After the disastrous bacon butty, I tried some others, and so far the best is Italian and French in-house breads from either Walmart or Albertsons. I'll have a look at Krogers next time I'm there!
My favourites at the moment are Black Bomber for cheddar and Picos Blue. I like my cheese really strong. I use those plastic cheese slices on cheeseburgers because they really do work but I wouldn't use them for anything else.
I love real Wensleydale from the Yorkshire factory. Plastic wrapping it destroys alot of its texture, which should be friable. Not only is the crumbling texture delightful the mild creamy ever so slightly tangy flavour is great on toast where it is less oily and puffs up. My favourite toasted with a little Branston pickle. Great crumbled into salads too. Great with pears if you don't like the usual strong Stilton. Wensleydale is marketed with Wallace and Grommit on the box. Not to mention Ploughman's Lunches. A staple of pub grub.
Wensleydale also goes well with apple pie!
@@shaunfarrell3834 Oh yes! The apple pie with cheese was a revelation when I first tried it.
You do make me chuckle (in a nice way,)regarding cheese’s, I like most cheese’s example Gorgonzola,Camembert cheddar plus other cheeses too many to mention, over the years you seem to have mastered the British/English /welsh and Scottish hummer plus I enjoy your tube’s I thank you..
I have never seen the "cheese curd" breaded, mild cheese deep fried (from Wisconsin), I think it could be a great hit in the UK and looks very appetising in your photograph (looks more like golden batter coating than bread). I wish someone would introduce it here, I also think it could support certain herb/spice versions in the cheese or in the coating, great US idea! May be better received if given a more "jazzy" marketing name as "curd" is not a modern or sexy term (as in tofu, bland/yukky in my opinion).
There's an amazing Canadian snack - poutine - that's seasoned chips/fries topped with cheese curds and gravy. I've only had it from a stall in London* and there's usually a queue about half a mile long!
*UK, not Ontario.
If you ever come to the US, there are a few restaurants that serve deep fried cheese curds. Culver's is the restaurant well known for cheese curds, as this restaurant is based in Wisconsin, and has restaurants in many places. While a different topic all together, but Culver's is also known for frozen custard, which looks similar to ice cream, but has more milk fat. If you're able to find an A&W restaurant, they also serve deep fried cheese curds. Some US grocery stores sell packages of vacuum sealed cheese curds, and have different flavors. US grocery stores carry their cheese curds in the deli department, as this is not an ordinary type of cheese. At least if you make your own batch of fried cheese curds, you can choose your own batter, or use bread crumbs, then deep fry them.
Serve this in the Cheese Barge in Paddington basin, London.
We live about ten miles from Cheddar, we buy cheese that has been matured in the caves of Cheddar Gorge.
Also Red Leicester, Stilton and double Gloucester. Delicious.
I love extra mature cheddar for that powerful and sharp flavour (in a sandwich with caramelised onion chutney or branston pickle is divine), also Red Leicester, but yes, for me the perfect cheese to top my beef or chicken burger is the square sliced ‘plastic’ American cheese. It just works perfectly.
Extra mature cheddar is definitely my favorite!
Yeah, extra mature on a crumpet, grilled, with a generous smear of Marmite on top.
Thank you, Kalyn. I now have my perfect jacket potato 😊. Seriously though, these are all extremely interesting things that we probably didn't realise we knew so little about. Understanding that cardboard production became a problem because the used boxes ended up in homes instead of the normal recycling channels is an interesting fact that literally almost nobody would have known without you telling us. I know more today than I did yesterday, and I thank you for contributing to that fact.
Thank you so much for commenting and for watching! I love researching and doing them. The next one is on the differences in UK vs US firefighter's helmets which is also really fascinating and I had no idea about! Thank you again!
You're a star, and I'm glad you're back 😊
I think the reason America's cheese reputation is so low is that the plastic-like thing with the longest shelf-life is seemingly the only cheese America exports (Which - It melts better. Best cheese to use in a burger. Wouldn't want to use it in my scrambled eggs, but that style of cheese is definitely the best cheese to use in a cheeseburger. It's texture just makes it near inedible if eaten without being melted meaning it lacks versatility)
My favourite cheese is Danish Blue. My husband's favourite cheese is the simple cheddar. We compromise - outside of cheese we use within things - with Red Fox, which is a Red Leicester with crunchy bits.
Australian here... toasted cheese sandwich might be some romano and/or peccorino under an open grill with a dash of herbs...lovely and sharp, or a mix of mozzarella and a nice shredded tasty cooked in a press so you get the gooey but sharp flavours. So many combinations!
The Australian "Old Croc" cheeses are available in my Texan Walmart, they're pretty good!
There's nearly always some legend about the creation of cheeses. Roquefort is another one.
Boursin doesn't have any sort of back story except something about an industrial estate in the Pas-de-Calais.
British English?
Nope - just English.
🤪
Honestly my favourite cheese changes constantly because I love so many of them (and I'm lucky enough to have a specialist cheese shop in walking distance). Right now though I'm mainly opting for gouda.
Please i beg of you! Please stop saying “british english” there is English! full stop. (not, by the way, i repeat NOT period full bloody stop) what you use generally is an “americanised” version of English! and you use it beautifully with your lovely american accents but what you speak is only loosly similar to English so again i implore you refer to my language as English! Any other version of english is only a pale imitation of it i would be happy to make an amateurish video to point out some of the mistakes you make i still love your videos i just cant help myself having a micro rant! Oh and its “couldn’t” care less & “a pinch of salt” chimney not chimaney and intresting not interesting dont always follow the spelling or phonetics rules use your ears i promise not to call it are kansas
I can't eat a piece of cheese without being ill! I can, however, eat it melted, and love it in mashed potatoes. I love the taste of the stronger cheeses, and often use old or extra old cheddar (shredded, of course). It's lovely having the variety of cheeses to give different flavours, and have tried several different British cheeses. I only use processed cheese slices for grilled cheese sandwiches. Yes, the way the cows are fed does make a difference. but milk from different breeds of cows can taste different, too, as well as the area they are in. Differences in soil and so on.
American cheese can be made with ordinary ingredients, Adam Ragusea did a short on it. The TLDR is sodium citrate is just baking soda and lemon juice, then mix with cheddar cheese, milk and/or butter. Great base for a queso dip.
As a young American, I was introduced to the "world" of cheese by the Monty Python cheese sketch. Unlike the sketch's monger, my local store has an ample supply of tasty Uk/Irish /EU cheese. So bring forth the delicious Stilton.
Young American.
Hmmm,given me an idea for a song title that has.
🤔
As Brits, our family refers to the individually wrapped cheese slices (singles) as burger cheese and it is only used for burgers or home made sausage and egg muffins. We would not use it any other way. Cheddar is definitely the standard everyday cheese that is always in the fridge.
I agree with this, though I use dairylee for that as its the closet to America cheese that I find just fits then better.
Anything else though is real cheese.
England has it's own version of the French Comte cheese! This is called Cheviot which is on the English Scottish border. They have Goats cheese such as Brinkburn and Redesdale and a sheep's cheese known as Elsdon. These are in Northumberland. Durham has a cheese called Cobblestone
i dont know how many different cheeses are produced inthe US but there are 750 cheeses produced in england so there is lots and lots of varieties
My favourite cheese is stinking bishop, which needs to be kept in a airtight container in the fridge or everything will smell of it. I do use the American plastic cheese on a burger because they are a texture not really a taste. I tend to just eat cheese on its own why spoil with anything else.
Hi. I'm not sure if you're aware of this but when I was growing up, many
years ago😂, cheese was not refrigerated. In fact most homes in those days
did not have refrigerators so cheese was kept at room temperature. The
difference between room temperature cheese and cold icy cheese is the
difference between day and night, absolutely no comparison. People just don't
realize what they are missing out on. The difference is amazing.
My favourites of English cheeses are Cornish Yarg (a fairly young invention), a smooth nettle-wrapped subtle taste, and Stinking Bishop - a full-bodied veined cheese, almost (but not quite) like Stilton.
We were on a royal carribean cruise. My 9 year old dau ordered macaroni cheese. When it came the cheese was orange goo. She had a taste and pushed it away, server asked what issue was she asked if they had proper british cheese. Next day they made it with English chedder and she loved it.
Great video- very considered content. Well done! Better cheeses in UK is also because Brits are exposed to European cheese early on in life so we get a whole wider palate to stronger and more artisan cheses (including our own) British grocers/ supermarkets always sell a large choice of European cheeses all year round. You can get artisan cheeses very easily here in villages/market towns or cities equally. Yes we do feel releif that American processed cheese is not sold here as we do not see the point of over processed 'plastic' tyoe cheeses.
I used to live in Stilton and I worked in the kitchen at the village's Bell Inn. This is the Inn that first sold a cheese made by the landlord 's cousin in Rutland. It was what we now call a blue cheese, which was named after our village, Stilton. BTW there was a rival coaching Inn over the road (the Great North Road) called the Angel. This had a secret underground stables and tunnel that emerged outside the village. It was used by Dick Turpin. The Stilton Country Club was built behind the Angel and the entrance to the tunnel was there.
Thank you for the mature, Caerphilly put together discussion of cheeses from both sides of the Atlantic. Like you say though, there's stiltons to add so you cheddar get making that part 2.
Wensleydale. Perfect for cheese on toast. Don't seem to have as much selection where I am (South West London) than basically any where else.
Hi I really enjoy your channel.
I am English but have lived in Australia for over 35 years.
I have come to the conclusion that Australia is about half way between the US and the UK.
On cheese UK is definitely the best in flavour. The colour is also richer. Than here too.
The most unusual cheese I have ever had, and still enjoy on occasion, is the Norwegian Fudge cheese. It is the same colour as fudge and although definitely a cheese, it also tatses of fudge.
A favourite recipe is buying a baby camembert, a whole round of camembert about 6 inches across, wrapped in waxed paper, then presented in it's individual thin wooden box. You open the cheese wrapper, stuff peeled garlic through the skin, then bake it (in it's wrapper and wooden container), in the oven until the inside of the camembert has melted. Then serve hot, with chunks of crusty bread. Yummy, gooey goodness.
I think the situation in most of Europe is similar to the UK.
A grocery store of a decent size in Sweden will have around 100 different cheezes, mostly locally produced, but also imported ones.
A difference I sense is that in Sweden we put cheeze on our sandwiches VERY often, cheeze as a desert exists but isn't THAT common, and we of course eat pizza and lasagna, and tacos, but I'd say cheeze is mostly associated with sandwiches.
We also have several kinds of cheezes made from goat or sheep milk.
I love Stinging nettle chesse! I had it when we were stationed in Germany & it was life changing! I wish we could get it here in the US
Vacuum packing is not the problem, it's great! What is the difference is the time in store to age it. 3 months is a mild, 4 is just starting to develop but give me a vintage, 12 months! Same cheese (basically) different (expensive) storage time.
Thank you for coming back to post regular videos. It's great to have you back. & fascinating differences between UK & America xx
Thank you so much for watching Paul!
Love your observations. Keep it up. ❤