Mariah's smile and enthusiasm are so infectious! What a beautiful human. So much respect to people still practicing their traditional ways with such love and enthusiasm like this.
No idea why TH-cam recommended this to me but 3 hours later I hope my family likes cheese facts because they're about to have to listen to a lot of them.
I've made farmer's cheese. It's really easy & regular non ultra pasteurized milk works. I've done it with about to expire milk so it wouldn't be wasted. It is a very bland white cheese though. My favorite but if not then figure out how to make it flavored.
I’ve now watched this and somehow feel a bit smarter than I was before. So much respect to those who take the process slowly and carefully. Thank you. I love it
Greetings from the United States! How wonderful it is to connect with people from all corners of the globe. To each and every one of you reading this message, may your days be filled with delicious meals and abundant happiness for you and your loved ones.
It's frankly so eurocentric how every single one of these countries is European. Mozzarella is the most replayed clip on this video, everyone's all horny for the original plain disgusting cheese from Italy when Quesillo from Oaxaca is the far superior (better taste AND texture) updated version of the cheese. Being the original doesn't mean it's the best, Mozzarella has had its time in the sun and now it's time to step to the side and allow everyone to see the beauty of Quesillo
I'm almost positive I've seen every single one of these at least five times now, and I don't surmise that I'll ever get tired of so many BEAUTIFUL cheeses on display!!!
Starting in the Netherlands with Gouda... I'm so glad you told us the Dutch pronunciation as I will be going there for work in a couple weeks and staying for 18 months. As a cheese lover residing in Thailand this is like a dream come true for me and the timing of this wonderful video couldn't be more perfect. I'll be going to Alkmaar which also has a famous cheese market and museum. Thank you!
I'm almost positive I've seen every single one of these at least five times now, and I don't surmise that I'll ever get tired of so many BEAUTIFUL cheeses on display!!!
I’m very interested in how various foods are made, importing ideas into my own home efforts. I agree, thanks so much to the people who shared their skills with you, and by extension us!
An amazing document, I was craving cheese all along the video ! Its really nice to see that some cheeses are still made respecting the traditions, and that their names are also protected. Thank you for producing and sharing this document.
Location is important because it keeps local farms and local small medium businesses lively. Plus the breed and feed of cattle, climate, thus plant they eat, matter. If only the recipe and technique mattered, there would be delocalised farms and it would be harder to support local diversified artisanal activities
No idea why TH-cam recommended this to me but 3 hours later I hope my family likes cheese facts because they're about to have to listen to a lot of them. ❤❤❤❤❤❤
me: ooh cheese *clicks* video: is not 20 minutes like i originally thought but 2.5 hours me: ... it appears this is how i will be spending my evening. cool.
Thanks for the video. Don't want to sound rude but this is not rest of the world. Here are few popular cheeses outside of Europe and USA. Paneer (India) Cotija (Mexico) Sakura cheese (Japan) Chhurpi (Nepal, Bhutan) Bandel cheese (India) Kesong puti (Philippines) Tzfatit (Israel) Minas cheese (Brazil) Rushan cheese (China)
Well, one way I see it is that they wanted to target the cheeses that are globally recognizable, and prefer to go to the PDO locations. Of course, this channel is a big business facet, and there's a high likelihood of racial bias. I think I'll look into these other cheeses myself, if there are videos of those processes here on TH-cam. I'll take a screenshot of your list so I don't have to keep finding this comment every time. Thanks for the info!
Haha I love how in the beginning, the dutch cheesemaker comments to Claudia about the "the eyes in the cheese" and we finish this segment with her saying it to the Leicester Red cheesemaker at the end.
I still can’t believe that with all those episodes they didn’t go to Poland and make and episode about oscypek cheese, I really hope it’s a future episode it’s so different from other cheeses.
Para os bons apreciadores de bons queijos esse é um bom curta para poder vê a produção e suas regiões. Parabéns pelo excelente curta sobre o sabor e qualidade dos queijos!
me: "oh man," **looks back sympathetically at my boyfriend playing video games, peacefully unburdened with the knowledge that i'm about to play a three hour video about cheese**
I love cheeses, but watching it get made usually makes me wish I hadn't. Watching that Mozzarella get made actually made my mouth water though... I'd love that 66lb ball of cheese 🤤
I'm happy to see how the Gouda cheese maker's family calls the cows in from the fields for milking. I would consume dairy/cheese regularly if this was the norm in my area. The factory farming of dairy cows in the USA is a deterrent for me because of known inhumane practices. Not all, but most! ❤
The USA is terrible in the treatment of dairy cows but we're not the only country doing it. Online info says Australia is just as bad. Horrible things are done to these animals, both cow and calf, and should be stopped everywhere.
Only way to end this is for you to become farmers, it can be scaled. It doesn't need to consume your whole life but it is life. I keep 30 sheep, and just started milking them to make cheese. I work a full time job on the side. I dont do husbadry for profit. I do husbandry because it is the right thing to do, for me, for my family, for my animals and for my surroundings. Think about it. God bless you and i hope your spark ignites.
@@inotaarto8719”I work a ft job on the side” 30 sheep is also a ft job. So basically you have 2 full time jobs and probably have very little personal time. Or you have kids who take care of the “farm” You’re not caring, cleaning, milking, 30 sheep + a full time job + a full personal life. It’s not sustainable in this day and age. Especially for the average man who can’t even pay rent on an apartment (where farm animals aren’t allowed)
About Parmigiano Reggiano: in the 70's, in Mozambik, my grand mother was writing down her recipes for me. She wrote "don't use any grated Parmesan cheese, it tastes like soap". She was warning me. Since then, I always double check.
I would love to see more of the old longer form videos. I miss seeing Claudia and some of the old producers. Food wars does not replace the good content this channel used to produce.
You know what's embarrassing? Milk and dairy products are incredibly important and used products in Turkey. We have more than 150 types of cheese, but not even one of them is known worldwide. Why are we so bad at promoting our own brands?
Every area has their specialty - just because an area produces something, doesn’t mean it’s good. I can’t imagine the dairy output in a desert region can compare to the output in a temperate region
I really like Claudis's critique on food. It would be great to see her come to the UK and tour our regional offerings, kinda like a Rick Stein tour of the UK.
I had authentic Parmigiano Reggiano for the 1st time last year & it also had crystals in it. I learned rhe crystals are actually desirable & show it's been aged for a pretty decent time. With that said, we have a bad problem with "fake parmesan" in the states. I never realised it until I learned that real parmesan is branded & specific to those few regions in Italy. We have unbranded parmesan sold in the USA & im sure they're fake.
The Italian one is a hard cheese. Originally it was a soft cheese. In America there is up to this day Parmesan being made that is a soft cheese. Italian imigrants kept making Parmesan as they learned by their mothers. In Italy the Parmesan evolved to a hard cheese. So you might say that the american one is actualy a more original one.
@@ArnoldVroomans Yeah...but no, respectfully. Parmigiano Reggiano has always been a hard cheese and the process of making it hasn't changed for more than 9 centuries. Benedictine and Cistercian monks were looking for a way to preserve the large amounts of milk at their disposal and used salt from nearby mines to develop a long-lasting cheese that's relatively easy to preserve. Soft cheese wouldn't last very long. Also, US only allows cheese made with pasteurized milk. No pasteurized milk ever gets close to a Parmigiano Reggiano. This is just another one of those anecdotes that spread around but are ultimately false, like Carbonara. We already have plenty of fake stuff around, keep what little we have left intact, please.
@@Hawk7886 Maybe i phrased that wrong. I meant the Big Cheese Companies that produce the knock off, cheaper version of those cheeses. The Cheese shown in that documentary is the Highest Standard there is. And obviously they are not supplying the whole world with their amazing product otherwise cheese aisles in supermarkets would look a lot different.
With all the amazing raw milk cheeses, I was a little disappointed that they missed the one cheese maker IN Stilton, who still makes cheese from raw milk. Of course legally he can’t call it Stilton, both because he is slightly outside the designated area, and because legal Stilton is pasteurized, but his story surely fits with these others. Aside from that though, VERY enjoyable and informative!
You should have added the cypriot halloumi which is very different since you can easily grill it and it doesn' t melt but it also has a very special taste.
There is so many different cheese varieties in the world , but you show only west-european ones , Brynza (Bulgaria) Georgian Suluguni cheese , Armenian Lori , Chanakh, Tel panir , and many many others ....
They didn't start to use orange coloring to try and make the cheese stand out. They started to color it orange because yellowish / orange cheeses were a sign of cows that were eating more nutritious fresh grasses instead of things like hay. Just earlier in this series, she was even told why a cheese was more naturally yellow orange. It's because of the more nutritious fresh grass those cows were eating. It became a sign of a good cheese, healthy cows, something that people desired. Wanting to fake that their cows were also eating the same fresh grasses, places started to add things to fake the coloring to make their cheeses look as if that was the case.
The colour of the milk/cheese has more to do with the breed of cow than the feed. My Guernsey and Jersey cows produce yellow cheese. The growing popularity of cows bred for volume production (not milk fat quality) meant white milk. Holstein/Fresian cattle are commercially expedient but cheese makers took to putting dye in the cheese to maintain the illusion of quality milk
Wow, so much great teaching! Raw milk IS permitted in the US for commercial purposes, but sometimes not to the general public, and in some states it's legal to sell to anyone.
@René Schmidt a general rule I go by is "soft" cheeses are bad for me. Hard cheeses are normally fine as long as I don't overdo it. Pretty much all cheeses have some level of lactose in them even if its really low, so it kind of depends on the individuals tolerance levels.
This was fascinating to watch and learn how the different cheeses are made. I appreciate the regulations about what is used and how the different types are made so that you know that you're getting the authentic cheese that has been made for hundreds of years. One question when you are eating Brie cheese do you eat the outer crust/coating? I've only had it once and it was in a prepared dish so I don't know if you eat that part of it too. I was blessed to have been raised by parents who introduced my siblings and I to a large variety of cheeses which formed a love for good quality cheeses. I currently live in a rural county in North Carolina and we have a grocery store that carries an unbelievable amount of different cheeses and some that I had never heard of. Over the 33 years that I have been with my husband and then our daughter, I have been able to introduce them to the various kinds of cheeses and helped to educate and expand their knowledge and taste for cheese.
A wonderful documentary about one of my all time favorite foods. I usually enjoy it with a nice cup of tea! It's really too bad the North American governments stick their noses in old dairy traditions and outlaw the use of raw milk.
I prefer stichelton over stilton. Stichelton is the original name of Stilton and is made with raw milk, giving it a creamier and fuller taste. Unfortunately the DPO of stilton specifies pasteurised milk so using raw milk stops it being called stilton. But this is a great list from Insider Food, I'd not heard of Cornish Yarg before so will be sure to give it a taste! I do agree though, that this list is pretty Eurocentric so would like to see another list with non-European cheeses being represented.
Il est bon le stilton, mais je n' ai pas encore goûter l' autre "stichelton" mais je le mets sur ma liste ! Par contre je dois admettre que je préfère le Roquefort 🧡🧡🧡🧡🧡
This is incredible, so interesting, I have learnt so much, and gained a fresh appreciation for the dedication, enthusiasm and precise work of the various cheesemakers. So great to see the traditions being carried on through generations.
The mozzarella and burrata from Puglia is really something special. Noticeably creamier (and I think better) than from anywhere else, even the "famous" buffalo mozzarella from around Naples (which I find kinda "meh" by comparison). I'm so craving some right now! 🤤
To everyone who sees this comment, keep pushing in life and never give up. Can't wait to see you successful one day and May God bless you!!! ❤️❤️❤️❤️❤️
No sane man without a dairy allergy dislikes cheese. I really feel sorry for people that have dairy allergies, it's like God was intentionally mean to them.
It is funny to see, that there are no cheeses from germany in this video. We have so much different cheeses, but they are way less special and a lot lighter in taste. And we have sooo much fake variants of the shown cheeses, that most germans are really surprised if the get a piece of cheese from the original region. German camembert for example is so mild in taste, compared to Normandys original camembert it is a piece of non-smelling, non-tasting washing sponge.
That first lady making rhe guada was so awesome. And the fact its pretty much just she and her husband who keep this tradition alive is crazy!
Agreed, but her kids are also a part of the process. Hopefully their children will continue with their own kids!!
The first lady was so excited about being one of the few in holland still using wooden moulds. Absolutely love the enthusiasm.
I love these people who have so much passion for cheese. I couldn't live without it
She was very serious about the process, but whenever she dunked on other farmers, she was smiling
Nice
Agree! Her smile was entirely infectious.
Yeah she was very special!
You can really appreciate how much she loves what she does when the Gouda artisan gets all hyped up about things like the wooden molds. It's great.
Mariah's smile and enthusiasm are so infectious! What a beautiful human. So much respect to people still practicing their traditional ways with such love and enthusiasm like this.
love the gouda lady so much! you can tell she’s so proud of her work. as she should be!!
I love her accent too
Yeah, she’s great! Luckily I have some aged Gouda in the house today.
@@doomtho42 I am from the netherlands.. you can't be serious. I hate the dutch accent in english ughhh
@@Thomas-sy1xhcrazy how another person that isn't you can like something that you do not, right?
No idea why TH-cam recommended this to me but 3 hours later I hope my family likes cheese facts because they're about to have to listen to a lot of them.
so real
same😅😅😅😅😅
like i should be asleep it’s 3am but i’m in too deep
😂
I've made farmer's cheese. It's really easy & regular non ultra pasteurized milk works. I've done it with about to expire milk so it wouldn't be wasted.
It is a very bland white cheese though. My favorite but if not then figure out how to make it flavored.
I’ve now watched this and somehow feel a bit smarter than I was before. So much respect to those who take the process slowly and carefully. Thank you. I love it
Yea, that's how learning information and new things works.
It is amazing how these cheese are made. Thank you showing us farmers all over the world are great ❤
Greetings from the United States! How wonderful it is to connect with people from all corners of the globe. To each and every one of you reading this message, may your days be filled with delicious meals and abundant happiness for you and your loved ones.
Greetings from Australia! Wishing you the same joy and good food. Let's cherish these global connections!
Hello from Canada! Thank you for spreading such positivity. Here’s to happiness and great meals for us all!
Greetings from Italy! Your message brightened my day. May your meals be just as delightful!
Hello from Brazil! Thank you for the warm wishes. Sending positive vibes and happiness back to you!
Hi from Japan! What a beautiful message! Wishing you and your loved ones many happy days ahead.
I love how I went from learning how to cook chicken tenders in my air fryer to over 2+hours of cheese docuseries
Thats internet for ya 😂
All while never getting around to cooking them tenders 😂
I got this recommended from a street racing video 🤣😂
Watching this eating chicken tenders i made in my airfryer😂
I got here from learning about butchering different animals
0:32 Gouda cheese (Netherlands)
10:12 Mozzarella cheese (Italy)
19:12 Swiss Emmentaler cheese (Switzerland)
26:55 Brie cheese (France)
38:20 English Stilton cheese (England)
47:13 Cheese curds (USA)
56:10 Italian Gorgonzola cheese (Italy)
1:05:00 Manchego cheese (Spain)
1:13:47 Parmigiano Reggiano (Italy)
1:23:32 Cornish Yarg cheese (England)
1:31:33 Feta cheese (Greece)
1:37:25 Gruyère cheese (Switzerland)
1:43:59 Camembert cheese (France)
1:51:45 Ricotta cheese (Italy)
2:00:41 Caciocavallo (Italy)
2:10:58 Stinking Bishop (England)
2:19:43 Burrata cheese (Italy)
2:31:25 Cheddar cheese (England)
2:39:15 São Jorge cheese (Portugal)
2:45:50 Red Leicester (England)
Brilliant 👍
This comment should be 📍 pinned
thanks
you are a kind man or woman. Thank you
There’s a distint lack of Wensleydale
It's frankly so eurocentric how every single one of these countries is European. Mozzarella is the most replayed clip on this video, everyone's all horny for the original plain disgusting cheese from Italy when Quesillo from Oaxaca is the far superior (better taste AND texture) updated version of the cheese. Being the original doesn't mean it's the best, Mozzarella has had its time in the sun and now it's time to step to the side and allow everyone to see the beauty of Quesillo
Family tradition, skillful technique, pride in a job well done, and the joy of a hard days work that honors your ancestors. Lovely!
Giovanni, the Ricotta guy was so calm, well spoken and educational. I hope he's doing courses in cheesemaking, or I think he has missed his calling.
Manchego cheese is my favourite to eat by itself, with some bread. Truly a gift from the Gods that be.
I'm almost positive I've seen every single one of these at least five times now, and I don't surmise that I'll ever get tired of so many BEAUTIFUL cheeses on display!!!
Ngl at a first glance of the thumbnail it looked like a giant egg
I'm so glad I wasn't the only one who first saw a big egg. I figured it was time to dig my glasses out.
What cheese was that one
@@rileymenzer8205 mozzarella
Fr fr
I saw the same thing; you're not crazy 🤣
Starting in the Netherlands with Gouda... I'm so glad you told us the Dutch pronunciation as I will be going there for work in a couple weeks and staying for 18 months. As a cheese lover residing in Thailand this is like a dream come true for me and the timing of this wonderful video couldn't be more perfect. I'll be going to Alkmaar which also has a famous cheese market and museum.
Thank you!
Not how you actually pronounce it, but close enough.
@@shadowbl4zer, as I'm wiating on my ticket I'd welcome any corrections and tips.
Make sure to try the four types of aging. Jong, jong belegen, belegen and oud.
I love cheese so much and seeing the people and processes behind cheese has definitely given me an even greater appreciation for it
Who is a fan of cheese?
👇
❤🧀
A fan made of cheese? Wut? Lol!
@@elvenkind6072No, are you a fan of cheese? Like do you love cheese?
🤮🤢
I'm almost positive I've seen every single one of these at least five times now, and I don't surmise that I'll ever get tired of so many BEAUTIFUL cheeses on display!!!
I've never wished that I could taste something through the screen so much!
Why did I watch this late at night with not a single piece of cheese in my house? 😢🤦♂️
Rookie error 😉
Your body tells you what it needs
Claudia is such a great host and very educated in all foods. Keep up the good work and now I’ll try to find some Gaouda Cheese from Holland
it's Gouda not Gaouda
It's Gouda not Gaouda, dummy!
It's amazing how these cheeses are made. Thank you for showing us that farmers around the world are amazing ❤
Filming these segments was a true blessing. Forever grateful to the artisans who opened their workshops’ doors to us and shared their stories!
you did great!
so did your boss just come to you like "hey... can you find out what's up with cheese"
claudia marry me !!
I’m very interested in how various foods are made, importing ideas into my own home efforts.
I agree, thanks so much to the people who shared their skills with you, and by extension us!
I love u Claudia … great job.. it was well put together and I learned a lot.. thanks you..
Thanks to everyone involved for their time and efforts in producing this informative and entertaining video. Cheers.
Would never realize id love a documentary about cheese hahahaha
Don't know how I ended up here but boy am I glad i did. This was a treat. People that make cheese are way cool.
An amazing document, I was craving cheese all along the video ! Its really nice to see that some cheeses are still made respecting the traditions, and that their names are also protected. Thank you for producing and sharing this document.
@@Ellyc2929 iniii jiji iiiiiijiiiiiii it iiiiiiiiiiijjiiiiiiiii it iiiiiijiiiiiii you have any guess we should I do for patient and 😊😊😊
Method matters. Location....zero....
i ate mozzarella while i watched the mozzarella part. lol.
Location is important because it keeps local farms and local small medium businesses lively.
Plus the breed and feed of cattle, climate, thus plant they eat, matter.
If only the recipe and technique mattered, there would be delocalised farms and it would be harder to support local diversified artisanal activities
@@gomahklawm4446location matters as well.
Cheese sure is the best. It's mesmerizing to see the different processes behind making these.
Love all the cheesemakers that are looking proud at their cheeses ❤
Thank you for the high quality video. This is so interesting to watch!
No idea why TH-cam recommended this to me but 3 hours later I hope my family likes cheese facts because they're about to have to listen to a lot of them.
❤❤❤❤❤❤
What's more satisfying than seeing 20 different types of cheese being made 😍
...seeing Claudia ( ͡° ͜ʖ ͡°)
Eating them. 😊
20 more cheeses 🧀 😊 so many favourites left out, Edam, Wensleydale, Halloumi, Mascarpone, Grana Padano just to name a few ❤
@@babecat2000 You stole my answer 🙂
I want to try all of them!
An awesome show of how so many cheeses are made. Excellent and so informative.
This thread has hard-core Forensic Files vibes.
me: ooh cheese *clicks*
video: is not 20 minutes like i originally thought but 2.5 hours
me: ... it appears this is how i will be spending my evening. cool.
My thoughts too. It's now 1:30 am in my part of Canada and I'm only halfway through. Good thing it's Friday night. 🙂
Blessed are the cheesemakers!
Thanks for the video. Don't want to sound rude but this is not rest of the world.
Here are few popular cheeses outside of Europe and USA.
Paneer (India)
Cotija (Mexico)
Sakura cheese (Japan)
Chhurpi (Nepal, Bhutan)
Bandel cheese (India)
Kesong puti (Philippines)
Tzfatit (Israel)
Minas cheese (Brazil)
Rushan cheese (China)
Well, one way I see it is that they wanted to target the cheeses that are globally recognizable, and prefer to go to the PDO locations. Of course, this channel is a big business facet, and there's a high likelihood of racial bias. I think I'll look into these other cheeses myself, if there are videos of those processes here on TH-cam. I'll take a screenshot of your list so I don't have to keep finding this comment every time. Thanks for the info!
I am so thankful I randomly stumbled upon this. Thank you for making a masterpiece of cheese loving information
Cheese is the best food creation ever. Nothing beats it
Thank you. Thank you. Thank you. Watched this slowly over a couple of evenings + wine, beer and three cheeses.
Thank you for this great dokumentary.❤
Gabriel dusting off the spores from his manchego cheese with a smile on his face is such a joy. It's the small moments, truly.
Haha I love how in the beginning, the dutch cheesemaker comments to Claudia about the "the eyes in the cheese" and we finish this segment with her saying it to the Leicester Red cheesemaker at the end.
Nice catch, very nice catch. The time stamps: 8:31 and 2:51:33
Filming these cheese videos was a true journey! I feel so lucky having been able to meet these incredible artisans
@@claudia-romeo 😲😳 Claudia! 💕
I still can’t believe that with all those episodes they didn’t go to Poland and make and episode about oscypek cheese, I really hope it’s a future episode it’s so different from other cheeses.
Para os bons apreciadores de bons queijos esse é um bom curta para poder vê a produção e suas regiões. Parabéns pelo excelente curta sobre o sabor e qualidade dos queijos!
Most people hate their mother/father in laws! She sounds like she is so proud to take on their family business she married into! 💯we love to see it
me: "oh man," **looks back sympathetically at my boyfriend playing video games, peacefully unburdened with the knowledge that i'm about to play a three hour video about cheese**
This video is something else. Well done to the all the people involved in putting it together.
I love cheeses, but watching it get made usually makes me wish I hadn't. Watching that Mozzarella get made actually made my mouth water though... I'd love that 66lb ball of cheese 🤤
I work in a cheese shop, and this video was amazing! I am always looking to learn more about cheese. Excellent content!!
Oh yeah? Name every cheese.
@@ElselchoGaming why don't you name them? smart ass.
@@ElselchoGaming got em
sus that you used a throwaway. you a liar
@ElselchoGaming does working in a cheese shop sound implausible to you?
Roasted red peppers, de skinned cut into strips, and Gorgonzola melted into pasta is a fantastic dish.
I love it when people are passionate about the things they do. When you are very passionate you produce very high quality products.
I'm happy to see how the Gouda cheese maker's family calls the cows in from the fields for milking. I would consume dairy/cheese regularly if this was the norm in my area. The factory farming of dairy cows in the USA is a deterrent for me because of known inhumane practices. Not all, but most! ❤
The USA is terrible in the treatment of dairy cows but we're not the only country doing it. Online info says Australia is just as bad. Horrible things are done to these animals, both cow and calf, and should be stopped everywhere.
@@gmaureen USA treatment of industrialized slaughterhouse is a shame. The poor treatment is on an unbelievable scale.
Only way to end this is for you to become farmers, it can be scaled. It doesn't need to consume your whole life but it is life. I keep 30 sheep, and just started milking them to make cheese. I work a full time job on the side. I dont do husbadry for profit. I do husbandry because it is the right thing to do, for me, for my family, for my animals and for my surroundings. Think about it. God bless you and i hope your spark ignites.
@@inotaarto8719lmao no way to afford that these days. Good for you tho
@@inotaarto8719”I work a ft job on the side”
30 sheep is also a ft job. So basically you have 2 full time jobs and probably have very little personal time. Or you have kids who take care of the “farm”
You’re not caring, cleaning, milking, 30 sheep + a full time job + a full personal life. It’s not sustainable in this day and age. Especially for the average man who can’t even pay rent on an apartment (where farm animals aren’t allowed)
About Parmigiano Reggiano: in the 70's, in Mozambik, my grand mother was writing down her recipes for me. She wrote "don't use any grated Parmesan cheese, it tastes like soap". She was warning me. Since then, I always double check.
I would love to see more of the old longer form videos. I miss seeing Claudia and some of the old producers. Food wars does not replace the good content this channel used to produce.
You know what's embarrassing? Milk and dairy products are incredibly important and used products in Turkey. We have more than 150 types of cheese, but not even one of them is known worldwide. Why are we so bad at promoting our own brands?
Thanks to the banksters bro. Hopefully it's going to change. Tell Erdogan to stand up against genocide!
I can guarantee you that there are other countries who also made cheese just like you guys.
Every area has their specialty - just because an area produces something, doesn’t mean it’s good. I can’t imagine the dairy output in a desert region can compare to the output in a temperate region
Gruyère is Turkish and very famous
Let’s go turkey cheese!!!!
I really like Claudis's critique on food. It would be great to see her come to the UK and tour our regional offerings, kinda like a Rick Stein tour of the UK.
3 hours of cheese? Umm yes please ❤
Happy pride fellow Pan!
@@michaelreed7881 happy pride 😊🏳️🌈
Happy pride!
I had authentic Parmigiano Reggiano for the 1st time last year & it also had crystals in it. I learned rhe crystals are actually desirable & show it's been aged for a pretty decent time.
With that said, we have a bad problem with "fake parmesan" in the states. I never realised it until I learned that real parmesan is branded & specific to those few regions in Italy. We have unbranded parmesan sold in the USA & im sure they're fake.
real parmigiano reggiano is SO good. vert specfic flavor, but it's amazing.
The Italian one is a hard cheese. Originally it was a soft cheese. In America there is up to this day Parmesan being made that is a soft cheese. Italian imigrants kept making Parmesan as they learned by their mothers. In Italy the Parmesan evolved to a hard cheese. So you might say that the american one is actualy a more original one.
it's all about branding and money. someone else can make just as good of a cheese. just can't use the name brand.
@@ArnoldVroomans Yeah...but no, respectfully.
Parmigiano Reggiano has always been a hard cheese and the process of making it hasn't changed for more than 9 centuries. Benedictine and Cistercian monks were looking for a way to preserve the large amounts of milk at their disposal and used salt from nearby mines to develop a long-lasting cheese that's relatively easy to preserve.
Soft cheese wouldn't last very long.
Also, US only allows cheese made with pasteurized milk. No pasteurized milk ever gets close to a Parmigiano Reggiano.
This is just another one of those anecdotes that spread around but are ultimately false, like Carbonara. We already have plenty of fake stuff around, keep what little we have left intact, please.
good awesome
Really nice to see how those cheeses are made properly. would also be nice to see a comparison with how they make it in the industry.
This is the industry
@@Hawk7886 Maybe i phrased that wrong. I meant the Big Cheese Companies that produce the knock off, cheaper version of those cheeses.
The Cheese shown in that documentary is the Highest Standard there is. And obviously they are not supplying the whole world with their amazing product otherwise cheese aisles in supermarkets would look a lot different.
Blessed are the cheesemakers.❤
With all the amazing raw milk cheeses, I was a little disappointed that they missed the one cheese maker IN Stilton, who still makes cheese from raw milk. Of course legally he can’t call it Stilton, both because he is slightly outside the designated area, and because legal Stilton is pasteurized, but his story surely fits with these others. Aside from that though, VERY enjoyable and informative!
You should have added the cypriot halloumi which is very different since you can easily grill it and it doesn' t melt but it also has a very special taste.
Perhaps a Part II will follow?!
I could watch cheese making all day long!
I've slept to this video at night at least 5 times
Love watching all the new places Claudia visits. Hopefully one day, i get to try all this authentic variety of cheeses 🧀
When I worked at a cheese shop I was able to try an 18 year aged Parm... it was way too strong and just fell apart, but definitely a cool experience!
Let's support the ORIGINAL cheeses to support the workers as well.
There is so many different cheese varieties in the world , but you show only west-european ones , Brynza (Bulgaria) Georgian Suluguni cheese , Armenian Lori , Chanakh, Tel panir , and many many others ....
So who cares, there are plenty of other cheesemaking videos that show these other regions. Stop complaining about nothing.
I blame communism
Not enough export to other parts of the world to make it famous
What an excellent video! Thank you! I am only 40 minutes in and just subscribed. Addicted!!!
Maravilha. Eu recomendo.
Claudia is a joy to watch 💗
Tell me about it
They didn't start to use orange coloring to try and make the cheese stand out. They started to color it orange because yellowish / orange cheeses were a sign of cows that were eating more nutritious fresh grasses instead of things like hay. Just earlier in this series, she was even told why a cheese was more naturally yellow orange. It's because of the more nutritious fresh grass those cows were eating. It became a sign of a good cheese, healthy cows, something that people desired. Wanting to fake that their cows were also eating the same fresh grasses, places started to add things to fake the coloring to make their cheeses look as if that was the case.
जो!
The colour of the milk/cheese has more to do with the breed of cow than the feed. My Guernsey and Jersey cows produce yellow cheese. The growing popularity of cows bred for volume production (not milk fat quality) meant white milk. Holstein/Fresian cattle are commercially expedient but cheese makers took to putting dye in the cheese to maintain the illusion of quality milk
@@cassieoz1702
You’re one of the animal abuser dairy cow farmers that is part of this process, eh? Craptacular.
@@cassieoz1702 Jersey cows produce one of the most creamy and soft milk, if you're lucky enough to have this raw milk, prepare a hot chocolate with.
@@etorepugatti9196 i don't breed and milk my girls any more (because one gets near-fatal milk fever) so no raw dairy and homemade cheese any more 😥
Love it ❤ and explained very throughly, definitely learned something new
Very good video and lots of useful information
my mouth is watery after watching this
Wow, so much great teaching! Raw milk IS permitted in the US for commercial purposes, but sometimes not to the general public, and in some states it's legal to sell to anyone.
I’m a cheese 🧀 connoisseur !! I love ALL cheeses! Even being lactose intolerant, I will never stop eating it. 😂
@René Schmidt a general rule I go by is "soft" cheeses are bad for me. Hard cheeses are normally fine as long as I don't overdo it. Pretty much all cheeses have some level of lactose in them even if its really low, so it kind of depends on the individuals tolerance levels.
@@1982Asathor buffalo mozzarella like the one in the video only has 0.4% lactose
You can buy lactase pills which will give your stomach the bacterial enzymes required to digest lactose. You're welcome.
This was fascinating to watch and learn how the different cheeses are made. I appreciate the regulations about what is used and how the different types are made so that you know that you're getting the authentic cheese that has been made for hundreds of years. One question when you are eating Brie cheese do you eat the outer crust/coating? I've only had it once and it was in a prepared dish so I don't know if you eat that part of it too. I was blessed to have been raised by parents who introduced my siblings and I to a large variety of cheeses which formed a love for good quality cheeses. I currently live in a rural county in North Carolina and we have a grocery store that carries an unbelievable amount of different cheeses and some that I had never heard of. Over the 33 years that I have been with my husband and then our daughter, I have been able to introduce them to the various kinds of cheeses and helped to educate and expand their knowledge and taste for cheese.
For Brie cheese you eat the rind as well, it's a really big part of the flavour!
My favorites...Manchego, Stilton, Brie, Gorgonzola...Cheese curds, never heard of them.
sad for you.
Lindo trabalho 👏👏👏👏👏👏 estão de parabéns
A wonderful documentary about one of my all time favorite foods. I usually enjoy it with a nice cup of tea! It's really too bad the North American governments stick their noses in old dairy traditions and outlaw the use of raw milk.
I prefer stichelton over stilton. Stichelton is the original name of Stilton and is made with raw milk, giving it a creamier and fuller taste. Unfortunately the DPO of stilton specifies pasteurised milk so using raw milk stops it being called stilton. But this is a great list from Insider Food, I'd not heard of Cornish Yarg before so will be sure to give it a taste!
I do agree though, that this list is pretty Eurocentric so would like to see another list with non-European cheeses being represented.
Europeans are king when it comes to making cheese!
Il est bon le stilton, mais je n' ai pas encore goûter l' autre "stichelton" mais je le mets sur ma liste !
Par contre je dois admettre que je préfère le Roquefort 🧡🧡🧡🧡🧡
This is incredible, so interesting, I have learnt so much, and gained a fresh appreciation for the dedication, enthusiasm and precise work of the various cheesemakers. So great to see the traditions being carried on through generations.
I can see why wine is paired with cheeses. On their own they are prestigious. When paired together they are like royalty.
The mozzarella and burrata from Puglia is really something special. Noticeably creamier (and I think better) than from anywhere else, even the "famous" buffalo mozzarella from around Naples (which I find kinda "meh" by comparison). I'm so craving some right now! 🤤
Italy makes them best
No taste...
@@jeanculmavie9225 Lol you mean the fake ones you bought in your country? Because in Italy they are super tasty
@@ticka2 Dude you are either a kiar or a tasteless person. It's not a matter of opinions or something 2 random people on youtube can demonstrate
@@keyos1955 even in Italia they have no taste. That's why they are popular...
You should do it one on Sweden's Västerbottenost. It's so special it can only be done in one area in Sweden.
To everyone who sees this comment, keep pushing in life and never give up. Can't wait to see you successful one day and May God bless you!!! ❤️❤️❤️❤️❤️
This helps nobody. Very inpersonal and an empty gesture. Even if u have good intentions. 😢made my day worse.
Thank you kind person
@@h.r.3319it helped me and I'm a suicidal depressive so shut up and stop shit posting
@@h.r.3319 good
what a wonderful show needs to be shown in schools....thank you
Something comforting for my Brain and Stomach watching these Cheese videos idk some anxiety thing and watching Cheese videos help
Yeah finally Claudia 😍
No sane man without a dairy allergy dislikes cheese. I really feel sorry for people that have dairy allergies, it's like God was intentionally mean to them.
I once had a dairy allergy, but it got violently shat out with the rest of me after I ate some cheese.
Cheese is the best thing ever.
10:53...WOOOO. Lunch time.
thanks for putting these segments into one mega video. I've almost completed the collection myself, so this is so cool to use as a reminder video
It is funny to see, that there are no cheeses from germany in this video. We have so much different cheeses, but they are way less special and a lot lighter in taste. And we have sooo much fake variants of the shown cheeses, that most germans are really surprised if the get a piece of cheese from the original region. German camembert for example is so mild in taste, compared to Normandys original camembert it is a piece of non-smelling, non-tasting washing sponge.
germans cheese 😂😂😂 you have maybe 30 type of cheese who taste like plastic 😂 italy have 500 type of cheese all good 😉
Shout out to my mom
all i can think is all the knuckle hair thats in our cheese
WHOOOOOOOW I LOVE CHEESE!!! 🤩SO CLEAN!!
Girl your killing it with the upload I'm so Freckenham proud of you