What's your favorite kind of cheese?

They do not use cellulose to "bulk out" grated Parmesan. They use it to prevent the cheese from clumping.

Blessed are the cheesemakers...

If your old cheese has green mould on it, do not throw it away. Just cut the green off. The rest is still totally edible. That green is what made the cheese in the beginning ( and gives 'old' its stronger flavor).

What you are saying about "Parmesan", is true for the United States. In European Union, selling cheese which is not Parmigiano Reggiano as Parmesan is illegal.

NO artificial coloring is allowed in New Zealand cheese. At least that was the way it was when I was living there.

Shaker cheeses are not "bulked out" by cellulose. It is added (around 2%) to prevent the grated cheese from reforming into one, solid block. This video has a lot of misinformation.

Lucky to live in the UK as we have great cheeses. butter, cream and dairy.

cheesemaker: "hehe...i'll make more money by coloring my cheese orange with saffron! i'll be rich!" 🙂

I eat moldy cheddar cheese, it has never made me sick. My dad used to eat it too. I love cheese but can't eat the over-salty, yuk plastic cheese slices.

As a Brit, we dont eat much "orange" cheese. - mostly white natural for me.

Orange cheddar is not a thing in the land where Cheddar Gorge is. I think its because our American friends can't say Leicester. Which I admit is an acquired knowledge, almost as bad as Cholmondeley (which is, of course, chumley).

Background music is so distracting and annoying

I was a cheesemaker back in the day. We produced Colby and Colby Jack. Ingredients: Milk....the culture(turns the milk)....#7dye....salt....(peppers if Colby Jack) It wasnt until I started working there did I even realize all cheese is actually white...lol No added preservatives or any other BS.

lack of cheese gives me nightmares

Although convenient to have the sliced cheese, I’m thinking it’s one molecule away from being plastic. It doesn’t even taste of cheese.

Thank you for all the information about the cheese we love to eat. Interesting facts!

This so much reminds me of the classic Monty Python sketch ‘Cheese Shop’. It’s how I learned about the different kinds of available cheeses in the world.

In the section on Raw & Pasteurized Cheeses, In Europe They (?) Pasteurize by Electrification ( i.e. electric shock ). In the United States they " Unfortunately " use " heat " ! " Heat Kills around 75% of the Beneficial Nutrients " While " High Voltage " ruins little if any.

To stop your cheese from running away from U....😅. Just rub a little butter all over it It will help the spread of mould Or lift your cheese up from the bottom of the cheese dish.With bottle caps. Which also should also have a lid on the dish... Viola. Problemo solved..😅...

I could only take 10 seconds of that voice!

The US Parmesan which won the “2016 global cheese award.” Is that the usual American interpretation of “global/ world”, meaning only the US, or was it actually a global competition?

Blessed are the cheese makers

To anyone still buying canned 'parmesan': Get yourself a microplane grater and a wedge of Parmesan Reggiano. You will NE-VAR go back. Also, a basic Food Processer and a block of cheddar is cheaper AND more effective than pre-shredded bags. Just remember the 4:1 shred to whole ratio.

as a young man i made cheese for two seasons here in new zealand. hardest work i have ever done, converting 3000 gallons of milk into 3000lbs of cheddar by hand. all dairy is grass fed and the quality of our cheese and butter is matchless. but as much a s i love a good strong cheddar, my all time favourite is a good stilton.

Thanks for sharing

Don't F with cheese! My simple cheese tip. When making a pizza at home add a bit of Muenster cheese, about a 1/4 to 1/3 the amount of mozzarella, depending on preference. It adds a flavor and the awesome "cheese stretch " cheese effect we see in commercials.

Cutting the cheese doesn’t mean what you think it does.

I am surprised why people eat expired cheese having mould.

I just can't look at bleu cheese without thinking it must have been awesomely tasty before it went bad.

Cheese is the force which binds the Universe together. I love cheese.

The current form of Craft Singles is different from the original American Cheese, a Cheddar that had added Whey. It has too much whey to curd to accurately be described as cheese, which is called a milk product.

The mould that grows on the cheese is actually the most important part of the cheese. It is high in B vitamins. I certainly will eat it if you do not want to.

Epoisses is my absolute favorite. It has a massive stink to it but man..soo smooth and creamy. Absolutely delicious.

can anything be done about the voice....thank you

after 40+ years... for some reason I'm still surprised that people think that orange cheese is normal

Hmm.. without pasteurisation, tuberculosis bacteria can remain in the milk. Unfortunately, vaccinations don't cover all forms of TB these days... and the effects of non pulmonary tuberculosis in kids is horrific.

I'm disappointed they didn't cover Venezuelan beaver cheese.

Also dandelion color has been used. I have a tin from the 1800‘s from Vermont saying dandelion color on it for butter and cheese.

K, yeah, no. I used a block of cheese with white stuff on it to make a casserole once and I ended up in the ER with horrible food poisoning that night. I'll stick to only eating the mold that's *supposed* to be on/in the cheese from now on, thx.

Make your own cheese.🧀 It’s so easy and you just need 2-3 ingredients. Milk, salt, and an acid base like vinegar/lemons/citric acid to curdle the milk and separate the cheese and whey.

It’s called aging dear ones, scrape the mold off don’t cut, nothing wrong with mold on cheese. What do you think makes Roquefort and it’s counterfeits taste so good . Speaking of Roquefort, the French won’t eat it till it’s covered with maggots.

I once cut off the mold that was on a bit of cheddar after it had been in a fridge for a while. I suffered no I'll effects other that a bit of constipation.

Temperatures below zero degree are automatically a food preservatives. So food products specially meat and cheese can be consumed for many years continuously but similar temperature facilities aren't there In Bharat and warmer nation. So probabilities of contamination are maximum.

Almost every brand of bleu cheese and blue cheese dressing has Natamycin added "to prevent mold." Natamycin is the antibiotic they give to kids with ear infections.

_Swallow it down (what a unpasturized cheese)_ _It feels so good (swimming in your stomach)_ _Wait until the dust settles_ _You eat you learn, you love you learn_ _You cry you learn, you lose you learn_ _You bleed you learn, you puke you lean..._

Provel is the greatest cheese. Followed closely by American cheese. Both have great taste, great mouth feel, and low enough melting points with consistencies that allow for the cheese to flow into all the nooks and crevices of the food it's in. Yum!

Sometimes I cut off the moldy part if I don't identify it. Cheese is food, sometimes beneficial cultures grow on it because of that fact. Love me that cheese!

Never heard that cheese gives you nightmares! I love cheeses. My favorites are Brie, Camembert and other soft white rind cheeses. Chaumes, St Albray, 🤤 But I like others too, hard cheeses like Emmentaler, Leerdamer, Maasdamer, Bergkaese, smoked cheese, cream cheeses with herbs. I’m not that fond of Italian cheeses, though a good Provolone every once in a while … Parmigiano Reggiano I mostly grind & put on top of spaghetti or linguine with my homemade tomato sauce or just some good olive oil on the pasta. Some Swiss, Dutch and Danish cheeses round up my selection every once in a while. I use cheddar (English cheddar, sometimes white, sometimes orange coloured) mostly in ham & cheese omelettes, or sometimes cubed as snacks. I don’t like the sliced processed cheeses (American cheese) which some people put on US style bread (Toastbrot), but it does make an edible grilled cheese toast. Every once in a while. What I missed most during nearly 12 years in the USA was real cheeses and real bread. I’m sooo happy living in Germany again, with a good selection of various cheeses pre-packaged in every supermarket, in discounters like Lidl and Aldi and on the “cheese counters” of upscale supermarkets.

I have never been hurt by moldy cheese. Was given a 17# wheel of cheddar made 17 years earlier and been wounded in history. Lots of good cheese, rainbow of colors to black at wound. That black goo was the best cheese I ever ate. Ate on it for months. No competition either.

As for processed cheese if eating hard cheese like cheddar all the way to pecorino gives you migraines but you still need a non medicated way of getting calcium, processed cheese maybe the way to go for you ( although as I found out recently when I had to go on an elimination diet, cheese wasn’t a trigger for what’s going on with me). And as for the flavour in processed cheese it’s improved slightly in recent years ( It’s not as plastic flavoured as I once remembered it)…🧀…… ⚛️☮️🌏

“The power of cheese.” I hate brie and bleu cheese. It’s partly because of the mold in them. I love cheddar, swiss, provolone, goat (usually crandberry and/or blueberry varieties), mozzarella, ricotta, cream cheese, cottage cheese, etc. I also love the port wine cheese spread (only the version in the jars; not the ball with nuts).

I love it when gorgonzola is so moldy that a cloud of spores is coming out of my nose as I chew it

Used to eat English Stilton before bed. Never gave me nightmares but did give me very vivided dreams in a god way.

It doesn't matter how much cheaper "American cheese" is. It's far far inferior and arguably not even cheese.

Grew up on Kraft Parmesan. Didn't really like it, so left it off when we had spaghetti. I'm now almost 70 and during the last 15 years, I've discovered better Parmesan. About three years ago, I bit the bullet and paid $5 for a small wedge of Parmesano Reggiano and I was completely sold! I haven't used a cheaper Parmesan since then; they flavor is FAR superior to the stinky stuff Kraft sells as Parmesan.

the episode about unpasuterized Stilton is THE best episdoe of the BBC comedy "CHEF!"

Talks about moldy cheese... Shows pic of moldy squash 8:24

3:09 I have a grater like that one.

Colbyjack and blue cheese

Love this video!❤❤❤❤🎉🎉🎉

I wish they would stop coloring our cheese orange. It's so much more attractive when it's white. I used to have a favorite white cheddar that I could readily find at Vons but for some unknown reason Vons decided to stop carrying it and replaced it with orange. It probably tastes the same but it just isn't appetizing. When I can find cheddar cheese that is not orange I buy it, otherwise I just have to substitute other flavors of cheese so that I can have my white cheese.

Boursin is sooo good but l love grilled/bbq'd helim too

Uh, James Kraft was a Canadian-American entrepreneur and inventor and the founder of Kraft Foods Inc. Kraft immigrated to the United States from Canada in 1902. He developed a patented pasteurization process for cheese, allowing it to be shipped long distances, making him the first to patent processed cheese.

Much imported Parmesan is imported from Argentina.

the "theos" brand feta cheese seems to be SO INCONSISTANCE in the salt and cant find ANYTHING on net about it. same lot number, same date number, but one will be WAY TOO SALTY one just right and another be under salted. why?

The cheese that you're talking about the people buy and sometimes put on sandwiches the Kraft cheese it has been proven to have plastic particles on it.

so, American Cheese not only is not cheese, it also isn't american...

NZ Chedder is not coloured , the yellow is from lycopene and carotene from the pasture .

Blessed are the cheesemakers.

You got your first fact wrong. They use annatto and beta-carotene to color orange cheeses for the last 200 years, and they do impart a small flavor to the cheese over its ageing process similar to the grass-rich milk (not as intense obviously).

Oh man. I’ve been thinking my whole life that cows have colored milk.

Love my cheese, by Canadian from Quebec….love cheese, yeah🎉

8:24 Cheese? Looks like spoiled roasted butternut squash to me.

You say the rind of brie is delicious I beg to differ,the first time I tasted brie I found the rind tasted strongly of Ammonia,put me right off the cheese and I have never eaten it since.

Do people really remove the outside of Camembert?

I prefer white chedder

Grams per ounce? Seriously??

I love the brie rind.

At 12:12 ..American cheese slices are NOT cheese...it is a mockery of cheese!!!!!

I get real Parmesan and grate it myself...now THAT is healthy. Anything by Kraft like their fake cheeses are very salty snd does not taste good at all.

No wonder why I ate a wheelworth of cheese in a year at my job lol

Used to get this stuff from England, "old nippy" the name says it all . Amazing for Mac and cheese

most cheese is yellow in NZ, butter is yellow because the cows eat grass

I haven't cringed so hard when she pronounced 'chèvre". Hoo Boy!

How come bric and other cheeses get softer as they age ?😊

You seem to be unaware that Kosher cheese does not contain rennet - milk+meat products are a big no no in a Kosher diet - much easier to fine than non-rennet cheeses and usually taste better too.

Changing practices and equipment in cowsheds have made milk less likely to have unwanted pathogens. This was not the case on my dairy farm when I was little milk would have many extras in it for some of its joinery to the non-refrigerated holding vat the milk was exposed to the atmosphere I would see cow hair as well as other cow by-products cobwebs and other little bits and pieces. That said I don't think I was made sick using milk. I never liked milk but what I had I was fine. Now days might have dairy sensitivities. Today the milk from cows never is exposed and vats are temperature-controlled There is now lots of paperwork to maintain hygiene health etc standards

I do love the way Americans pronounce Parmesan

You have absolutely no idea what I have or do believe.

I was extremely interested to watch this, but unfortunately the back sound noise or whatever was so distorted it was annoying. Perhaps you ought to try this WITHOUT THE CRAP SOUND TRACK.

American cheese is canola oil with orange dye.

So, basically, American cheese is a mixture of left-over pieces, plus various synthetic chemicals to enhance profits. 🤣

Milligrams per ounce? Only in Amurica.

So much perkiness...

The stuff in the green can isn't parmesan at all its dried out cheap mozzarella.

I did not know orange cheese was artificially colored.

10:12 and kids? 😳

So sodium in cheddar is measured in milligrams per ounce? That is a mashup worthy of British measurements :))

False the quality chesse was orange originally but to make more money they skimmed it then added carrot juice