This time, it's an animation that you can make a pizza toast of easy cooking from a sauce and eat it.
I tried to eat and compare various cheeses taking a total of 20.000 yen, but there were various discoveries and it was very fun ♪
It was probably attributed to the depth of the cheese, which I think is likely to be even more immensely diverse depending on the grower and the ripening period. . .
I heard that I listened to the cheese specialty store at the time of this video, I checked it by myself, I thought that it was written that I thought that I tried eating it long, so if you were interested ♪
Green pepper of の subchannel
• 【ノーカット】種ごと生のピーマンを食べながら飲む
Cheese of this time
・ Mozzarella cheese (country: Italy)
Type: Fresh-type Ingredients: Water buffalo milk (※ originally made from buffalo milk, but now is often made from ordinary milk)
Taste, etc .: The sweetness of milk is strongly felt, and it has a distinctive sticky texture. Stretches well when heated. Freshness is life because it is not aged and contains much water.
A cheese characterized by the “pasta filata process”, in which boiling water is poured into curds (raw milk that has been solidified by adding protein coagulation substances), kneaded and then torn and molded.
It is called "Mozzarella cheese" because it says "Mozzare" in Italian.
・ Gouda cheese (country: Netherlands)
Type: semi-hard type (or hard type)
Ingredients: Milk taste, etc .: There is almost no peculiarity, it is creamy and deep, but it has a profound feeling as the ripening lasts for a long time. Cheese Cheddar cheese popular in the world as well as Japan (country: England)
Type: Hard (or semi-hard)
Ingredients: Milk taste, etc .: Cheese that can feel the texture and the taste of milk without soothing texture. Anato pigment is added during the manufacturing process to emphasize orange, and red cheddar cheese is obtained.
It is very easy to eat because it is a little heavier than "Nyun", and I like it.
・ Gruyere cheese (country: Switzerland)
Type: Hard Type Ingredients: Milk taste, etc .: A cheese with a few peculiarities and a slight acidity and a nutty aroma. It grows well when it is heated, and cheese that can not be used for cheese fondue.
・ Emmental cheese (country: Switzerland)
Type: Hard Type Ingredients: Milk taste, etc .: A cheese with a small hole called "Cheese Eye" with a small amount of milk sweetness and a nutty smell with a slight tendency. This Emmental cheese is a holed cheese drawn by animation. Cheese ・ Conte cheese that can be used for cheese fondue because it expands well when heated (Country: France)
Type: Hard Type Ingredients: Milk taste, etc .: French national cheese. In France, many recipes are used raw as they are without heating.
Production area, taste very similar to Gruyere, which is close to the production method, but the sourness and lasting taste in the mouth, the impression that the Conte is sharper and clear when comparing the flavor. The acidity and flavor of the Gruyère are slightly heavy.
I have no idea if I have these two handed cheeses.
※ Because there is almost no supplement to the content of the video about this recipe, it would be fortunate if you could confirm it in this volume.
I think the source of the portion I made this time (about 40 pieces of toast) will be finished in about one and a half hours.
If you make it once, you have 7 to 10 days with a refrigerator at all, so it's a morning breakfast without time, or when you want to make it with a nap after coming back at night, or something you think is useful. I am glad if it becomes a reference (^ ^)
Thank you for watching the video today ♪
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• 【Music】東海道をゆく - 騒音のない世界
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