What's your favorite kind of cheese?

@kaitlyncampbell1472

Ай бұрын

Gouda

@cmtippens9209

Ай бұрын

Brie, especially baked en croute.

@sotecluxan4221

Ай бұрын

Parmesan

@HBrooks

Ай бұрын

all of them. muahahaaa! @gavinWebber

@naomicox7583

Ай бұрын

Gruyere, by a mile.

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

@telebubba5527

Ай бұрын

Just don't buy it and grate it yourself. It's thousand times better.

@lancekirkwood7922

Ай бұрын

Right, but who really wants sawdust in their parm???

@hoboonwheels9289

Ай бұрын

Apparently according to testers it works better in recipes to make cheese bites in fryer, fresh doesn't crisp or hold its shape they say.

@hoboonwheels9289

Ай бұрын

@@lancekirkwood7922 apparently dried plant is cellulose.

@ALX112358

Ай бұрын

​@@hoboonwheels9289Cheese bites are typically made from mozzarella or cheddar, not Parmesan. What kind of dumb test was that?

Blessed are the cheesemakers...

@jfess1911

Ай бұрын

I was under the impression that it covered any manufacturers of dairy products.

@vorpalblades

Ай бұрын

Venezuelan beaver cheese?

@rithikuja7299

Ай бұрын

Merci beaucoup

@BlazinRiver1

Ай бұрын

Blessed are the cheesemakers? What the bloody hell did they ever do? Shhhhhhhhhhhhhh......we cant hear what he is saying. Ohhh blessed are the big noses.......shut up!!

@BenjoCovers

Ай бұрын

literal animal abusers

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).

@sonyafox3271

Ай бұрын

It’s mold not mould!

@jfess1911

Ай бұрын

@@sonyafox3271 Either way. Look it up.

@davecoop9579

Ай бұрын

​@sonyafox3271 There is a whole world outside the USA. A world where we spell it "mould".

@wintersprite

Ай бұрын

@@sonyafox3271In the US, we don’t spell mold with a “u”. In other countries such as Canada and the UK, they do spell mould with a “u”. There are other words that also differ between the US and other countries in spelling (harbor/harbour, color/colour, etc.). I live in the US and love books written by Canadian author L. M. Montgomery, who wrote Anne of Green Gables, Emily of New Moon, and many other novels. Being from Canada, she spells the above words appropriately with a “u” in them. Neither spellings are the only correct ones. For awhile I started adding “u” to them myself. A handful of words do have alternate spellings.

@-danR

Ай бұрын

Never mind the spelling. Unless we're talking blue cheeses (Stilton, Gorgonzola, etc.), the green or blue has nothing to do with the making of the cheese; the microbes in question are rather the colorless Lactobacilli and other dairy bacteria. If your cheddar is going blue-green moldy, it came from imperfect packaging, your kitchen, or your hands.

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.

@persnikitty3570

Ай бұрын

It's called Parmesan Style, which is allowed by the Italian trade union for production. That said, California, Wisconsin and Pennsylvania all rank in the top 20 for illicit Reggiano, a billion USD industry. This has led to the use of microchips to track the true Parmesans, as the micro-print was easily broken.

@b6983832

Ай бұрын

@@persnikitty3570 Not really, because Ireland and Malta are the only EU nations having English as an official language. That said, all kinds of names, such as Parmissimo, are used for these products. The use of the word Parmesan for a non-Parmigianio Reggiano is although banned in the EU.

@Dano12345100

Ай бұрын

Yea, they are a bunch of food fascists in the EU.🤔😏

@sonyafox3271

Ай бұрын

You can buy the real stuff in the American Grocery Store, in the cheese section of the deli, where you can buy it freshly grated or a chunk, along with other real authentic cheeses, the big difference is be ready to pay because, it will cost you a lot more!

@MorpheousXO

Ай бұрын

@@sonyafox3271 I buy my Parmigiano Reggiano from Costco. You get a way better deal on it there.

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

@georgetteparsons4474

Ай бұрын

Still is.

@thaisstone5192

Ай бұрын

@@georgetteparsons4474 Delighted to hear that. I lived there for nearly 30 years.

@georgetteparsons4474

Ай бұрын

​@@thaisstone5192You should come back.cheers.

@mikemondano3624

Ай бұрын

None of the coloring she mentioned is "artificial".

@thaisstone5192

Ай бұрын

@@mikemondano3624 It will still change the way the cheese looks.

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.

@artcook1976

2 күн бұрын

So bottom line according to you is 2 percent , the reason it is added is debatable , good or bad it added and is plain fact saw dust which in no way should be in our food , you should up your education

@mikemondano3624

16 сағат бұрын

@@artcook1976 Sawdust and cellulose are quite different things. Cellulose has been used for anticaking a long time. It is in every plant you eat.

@artcook1976

16 сағат бұрын

@@mikemondano3624 sir you are very uneducated ,the cellulose used in the processed food industry is straight sawdust , they buy it from the paper plants , I worked on many of them ,if you learn to meditate u may learn the truth , read the book food forensic by Mike Adams , Education your self and their are hundreds of more out their saying the same they lie and you are not getting what you think you are getting u are eating toxin and not smart enough to know it , all your soft puffy bread has it

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

@e.gadd.1

28 күн бұрын

orange oranges aren't real either. The supermarket ones are painted with eye pleasing dye

@jtrujillo866

18 күн бұрын

​@@e.gadd.1--C'mon man !!!

@e.gadd.1

18 күн бұрын

@@jtrujillo866 tis troo! They are really green they dye them orange. Which is kind of crazy if you think about it. How do we even know what color orange is lol

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

@GeraldM_inNC

Ай бұрын

I recollect from my life there in the '80s that Brits are very proud of their cheeses. By far the best ice cream I ever tasted was at a dairy festival there.

@sobizzr

Ай бұрын

Try Australia. We got the Best Organics. 😊

@rhohonggi2577

Ай бұрын

Courtesy of abo land... 😂​@@sobizzr

@donaldallison

Ай бұрын

Luckily we can get UK cheeses at Costco in Canada

@johnkean6852

15 күн бұрын

​@@GeraldM_inNCmmm devon and cornwall ice creams mmm l live abroad now so miss them

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

@PhantomFilmAustralia

Ай бұрын

Ended up making as much sense as a silver dollar.

@Somebody509-ot4kk

Ай бұрын

Saffron is expensive , use Annatto seed much cheaper and used widely! 😂

@originaldcjensen

Ай бұрын

@@PhantomFilmAustraliaNot sure what you are saying here. When silver dollars came out, they were close to a dollar of silver at the time.

@williwass6837

Ай бұрын

@@originaldcjensen Yepp,wehn they came out!Not anymore!

@johnkean6852

15 күн бұрын

Red cheese made with carrot ene eg Red Leicester did have a unique tang not as pronounced as Mature Cheddar but made with red dye ie annoto is just ludicrous

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).

@aj9675

Ай бұрын

Aged in the caves there is only one true Cheddar Cheese in my book, and that is from just down the road, coming from Somerset you can call me bias but it's the genuine stuff just like the true Stilton Cheese.

@justmyopinion3450

Ай бұрын

As a shepherd with a flock of Leicester Longwools, I can attest that some Americans do in fact know how to pronounce the word. Brits just don't know how to spell Lester.

@rosameryrojas-delcerro1059

Ай бұрын

@@aj9675 Stilton cheese isn't even from Stilton.

@aj9675

Ай бұрын

@@rosameryrojas-delcerro1059 I know it isn't it just uses the name and can only be called so if made in one of the 3 bordering counties.

@GeraldM_inNC

Ай бұрын

I know how to pronounce "Leicester". I was living in Luton at the time, and one night at St. Pancras I saw a train on my usual track and hopped aboard just as it was about to leave. It pulled out instantly, at which point I discovered it was the non-stop to Leicester. I caught a mail train back to Luton, arriving around 5 a.m.

Background music is so distracting and annoying

@EdodeRoo

Ай бұрын

True

@Richard-me2pq

12 күн бұрын

All I kept hearing was someone cutting the 🧀 cheese in the background! It sounded like this: FFFRVVVFFFFFZVRRRFVRRRRFZZVRT!

@SeeDaRipper...

11 күн бұрын

Not as annoying as her bastard voice.

@pattiannepascual

8 күн бұрын

💯 I comment this on just about every video I see but everyone still does ît.i have unsubscribed from some channels over it. Music is a very personal choice. Better to leave it out than annoy or repel viewers.

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

@wisecoconut5

Ай бұрын

True. Legally, American cheese must be sold as "processed cheese food." Which is just a clever way to hide it's artificially. Yay marketing 😒

@aaronjade3972

Ай бұрын

That is not cheese 100 percent agree and will not eat this ..

@faiththrower7951

Ай бұрын

Chemically closer to plastic than cheese

@Somebody509-ot4kk

Ай бұрын

Ya it’s cheese food. It is what people feed their pet cheese. But ya know it’s fricken awesome on a burger.

@jeaniebird999

Ай бұрын

It's not that bad, it's basically just cheese sauce that was allowed to cool. You can make your own by making a typical cheese sauce (butter, flour, milk, cheese) and pouring it into a shallow dish so it's basically one "slice" thick, then let it cool. Afterwards you can cut it into squares.

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.

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.

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.

lack of cheese gives me nightmares

@BenjoCovers

Ай бұрын

rip cows

@mikemondano3624

Ай бұрын

The tyramine in cheese kills some people.

@truthmatters8241

Ай бұрын

Cheese is wonderfuI. So is nutrient dense raw miIk, the probiotics are very heaIthy.

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

@mikemondano3624

Ай бұрын

Not all facts, unfortunately.

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.

@mikemondano3624

Ай бұрын

Very wise.

@Richard-me2pq

12 күн бұрын

I think some other ingredient in that casserole gave you the Jericho shit trots!

@Richard-me2pq

12 күн бұрын

You got the Jericho shit trots from some other ingredient in that casserole.

@kristideeley

12 күн бұрын

@@Richard-me2pq Canned tuna and milk, dude. It was the moldy cheese.

@mikemondano3624

12 күн бұрын

@@Richard-me2pq Probably. Thye wrong saprophyte, or bacterium.

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

@jfess1911

Ай бұрын

In the US, some brands make both orange and natural-colored cheese, to cover their bases. There is even "white" American cheese. Apparently the practice in the US was initially mainly to hide the seasonal variation in the color of many cheeses. In the summer, cows often eat more fresh grass and the cheese would have more color. In the winter, it looked different and that apparently bothered some people.

@SkyeBjS

Ай бұрын

The possible exception being Red Leicester? Red Fox and Sparkenhoe are both made in the UK.

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

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.

@truthmatters8241

Ай бұрын

The infIux of over TEN MILLI0n peopie iIIegaIIy has brought a resurgence of MANY diseases incIuding TB, measIes and many other chiIdhood diseases. One of the best things for kids is raw miIk, rich in probiotics for heaIthy immune systems.

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.

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..😅...

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.

@jackporter2334

Ай бұрын

That’s margarine, not cheese

@BenjoCovers

Ай бұрын

maybe less cows had to suffer for it then

@truthmatters8241

Ай бұрын

@@jackporter2334 That was just ONE of the g0v scams!! So is viIifying raw miIk.

@Richard-me2pq

12 күн бұрын

Her voice is one molecule away from being plastic.

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.

@mikemondano3624

Ай бұрын

High voltage works through the heat it delivers to the mixture. Nutrients are not alive and cannot therefore be "killed". There is no such thing as a non-beneficial nutrient.

@truthmatters8241

Ай бұрын

I think you meant to reference Probiotics and not nutrients. Probiotics are microorganisms that line your gut and support nutrient absorption. They also help protect you from foreign invaders like E. coli and parasites. The best way to include probiotics in your diet is to get them in their most natural state, which includes raw milk products, such as cheese, kefir and yogurt.

@mikemondano3624

Ай бұрын

@@truthmatters8241 Most probiotics die almost immediately after swallowing. That is what the extreme acidity of the stomach is for. And even if they didn't, bacteria requiring milk don't do well in intestines. And FYI: Around 80% of the dry weight of human feces is E. Coli, They are found naturally in the intestines of almost all animals.

@Bob_Adkins

25 күн бұрын

They just call it "electric current" because it sounds safe, and when no one is looking they irradiate it. :)

@mikemondano3624

25 күн бұрын

@@truthmatters8241 The extreme acidity of the stomach kills the vast majority of microbes that enter it. E. Coli, found naturally in the intestines of most animals, make up 80% of the dry weight of human feces. Life would be quite difficult without them. Many yogurts and cheeses are made from pasteurized milk and organisms are no longer alive. The Ig-A system in the intestines is the main defense against parasites. Bacteria found in dairy products are not suited to living in human guts and cannot survive there for long, if at all.

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

@jfess1911

Ай бұрын

When I was working on other countries, some of my fellow Americans would directly translate "cutting the cheese" into the local language and continue to use the phrase....and commonly see puzzled looks from the locals.

@Dingdong3696oyvey

Ай бұрын

@@jfess1911 I do that all the time with idiomatic expressions. 😄

@Richard-me2pq

12 күн бұрын

Pull my finger and I'll make you think it does! FFFRVVVFFFFFzVRRRFVRRRRFZZvrt!

@Richard-me2pq

12 күн бұрын

Pull my finger and I'll make you think it does! FFFRVVVFFFFFZVRRRFVRRRRFZZVRT!

@Richard-me2pq

12 күн бұрын

Pull my finger and I'll make you think it does! FFFRVVVFFFFFZVRRRFVRRRRFZZVRT!

Thanks for sharing

Blessed are the cheese makers

@Richard-me2pq

12 күн бұрын

Blessed too are the cheese cutters!

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

@rithikuja7299

Ай бұрын

Actually, before the blue mould grows it is pretty bland, as are most baby cheeses. They need the maturation time to develop their flavour. Unfortunately I have yet to find a blue cheese that I like.

@wintersprite

Ай бұрын

I hate bleu cheese. My mom hates it too. My dad likes it. I also don’t like brie (I occasionally eat it in the Barber brie and Apple stuffed chicken where it’s melted and mixed with at least one other type of cheese, I think. I think it’s the rind that tastes gross to me.

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!

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.

@GeraldM_inNC

Ай бұрын

If you buy a pizza and the "cheese" doesn't stretch, they used a soy substitute for cheese.

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.

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 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.

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.

I am surprised why people eat expired cheese having mould.

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!

_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..._

@steffurness

Ай бұрын

Alrighty there, calm down, Adonis...

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

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

I could only take 10 seconds of that voice!

@mikeherr8427

23 күн бұрын

Me either

@Richard-me2pq

12 күн бұрын

The chirpy voice is phony, pollyannish, plastic, hyperactive, irritating. "As long as I sound like a little princess, I will get whatever I want in the whole wide world!"

@Richard-me2pq

12 күн бұрын

That voice sounds chirpy, pollyannish, phony and hyperactive. "As long as I sound like a little princess I can get anything I want in the whole wide world!"

“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).

@CP-od7tr

27 күн бұрын

Why? Brie, Blue and Feta are my favorites. Moldafobic. LOL. I hear ya, you are not alone. My sister is disgusted that me and my mom will cut off the mold and eat the rest. 😂 Been on the planet 65 years and it hasn't killed me yet.

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?

@jfess1911

Ай бұрын

International competition, in Frome, England.

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.

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.

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.

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.

@jfess1911

Ай бұрын

It depends somewhat to a person's tolerance to different molds. I can eat many cheeses, but bleu cheese, for example, will make me very ill. I know that I didn't trim far enough pretty quickly because my hands will swell and I feel unwell. I am too cheap to throw away a large chunk of cheese with a little mold, though. "Live life dangerously: Eat Cheese" is my motto. (Well, ...not really).

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.

@user-it7lf7kk8m

Ай бұрын

Been damaging cheese ever since

@antimatterserpent

Ай бұрын

I believe he also made it a legal requirement for macaroni & cheese to be called "Kraft dinner" and be served with ketchup in Canada.

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.

@BenjoCovers

Ай бұрын

it gives cows horrible nightmares, well, more like a horrible life

@christinehorsley

Ай бұрын

@@BenjoCovers I try to buy organic cheeses as much as possible, in Germany organic is called „Bio“ and those cows lead a much better life, spending a lot of time outside grazing, being able to roam and eating mostly grass and hay. Of course their milk output is less than that from the cows in conventional milkfarms, which makes the cheeses more expensive, but it’s worth it. Or cheese from smaller, local “Käsereien” like Bergader in Bavaria. On their website you can find links to the milkfarmers who supply the milk to Bergader, with details on each farm, how many or how few cows they have, if they’re mostly inside or allowed to roam, if the particular farm offers “farm vacations” etc. Being a smaller “Kaeserei” they offer less variety than the big companies, but then I can choose a different cheese from a different “Kaeserei”. My favorite cheese, I eat about 1 wedge every week, is the 200 grams Bio Camembert from Edeka. Maybe I gave the wrong impression, I don’t eat lots of cheeses all the time, it’s the variety I like.

@BenjoCovers

Ай бұрын

​@@christinehorsley Hi, im from Austria so ik what it is. It still involves a cow getting artificially inseminated against her will and then her child gets taken away after birth. This happens every year, until the cow is "used up" and then she get send to the slaughter house at a fraction of her life time. Thats Bio and small farms for you. Not that nice after all, isnt it? I eat cheese thats made from cashew nuts, it tastes great, is healthier and also ethical. You vote with your money, make sure to align that with your morals my friend.

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.

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.

@BenjoCovers

Ай бұрын

main ingredient: Animal cruelty

@truthmatters8241

Ай бұрын

constitutionaI repubIic....love your name!!! And I've been Iooking into making homemade cheese, I didn't reaIize how easy it was.

@BenjoCovers

Ай бұрын

@@truthmatters8241 is it really that easy to cause harm to animals for your taste pleasure? Damn, the disconnect

@AnimalLivesMatter588

3 күн бұрын

@@BenjoCoversIf you make your own I think you can make it without rennet in it

@BenjoCovers

3 күн бұрын

@@AnimalLivesMatter588 What is rennet? I eat cheese that is made from fermented nuts, no cows have to suffer for that and its also delicious

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

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.

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

@smkh2890

29 күн бұрын

Stilton: the veritable King of cheeses.

Colbyjack and blue cheese

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

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

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?

3:09 I have a grater like that one.

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

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)…🧀…… ⚛️☮️🌏

If the Americans believe that orange cheese is natural, it says a lot about the state of American cheese

@RootlessNZ

Ай бұрын

And American "food." Do Americans eat real food?

@luga718

Ай бұрын

​@@RootlessNZ😂😂😂😂😂True!

@BenjoCovers

Ай бұрын

They also think that cows dont suffer in the milk industries

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

@johnpowell5433

Ай бұрын

You could grate orange cheese on that voice. 😖Turn on subtitles, turn off sound.

@chrisricker8036

Ай бұрын

Yup plug your ears Karen

@Richard-me2pq

12 күн бұрын

That voice is chirpy, pollyannish, phony, hyperactive and irritating! " As long as I sound like a little princess I will get whatever I want in the whole wide world!"

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).

American cheese is canola oil with orange dye.

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

@Richard-me2pq

12 күн бұрын

The narrator sounds like a spoiled roasted butternut squash to me

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

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

I love the brie rind.

@alquinn8576

2 күн бұрын

tastes exactly like mold; disgusting

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.

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.

@SkyeBjS

Ай бұрын

If it tasted/smelled of ammonia, it was old. It should have been thrown out.

@wintersprite

Ай бұрын

I think the rind of brie is disgusting. I also hate bleu cheese.

@StooFras-TheFiresofHell.

Ай бұрын

@@SkyeBjS The actual cheese itself inside the rind was creamy and quite nice,too mild to my way of thinking I like a strong cheese myself,but as I say the rind tasted weird.

One can make cheese with vinegar, too...

Much imported Parmesan is imported from Argentina.

Do people really remove the outside of Camembert?

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.

@neplatnyudaj110

Ай бұрын

These days, you can find plastic particles everywhere.

I prefer white chedder

I did not know orange cheese was artificially colored.

@BenjoCovers

Ай бұрын

did you know the cow is artificially inseminated every year and then separated from their child so humans can steal it. And after a few years the cow is used up and will be slaughtered at a fraction if their life span

@truthmatters8241

Ай бұрын

Yep, and aged white cheddar is GREAT !! The MORE CHEESE the merrier!! NaturaI food is nutritious.

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

Grams per ounce? Seriously??

@toker6664

Ай бұрын

Imperial has grams too, 28 grams to the ounce

@oo0Spyder0oo

Ай бұрын

@@toker6664Grams are metric only.

@davecoop9579

Ай бұрын

I spotted that too! Highlighting the bizarre relationship that the US has with the metric system 😅

@dougaltolan3017

Ай бұрын

@@davecoop9579 psst, don't tell them, but fundamentally US is 100% metric. All thier weights and measures reference standards are metric. Shhhh!

@davecoop9579

Ай бұрын

@dougaltolan3017 Yes it's obvious from all the 6 footers talking about the miles-per-gallon figures of their 350 cubic inch Chevies 🙄

So much perkiness...

@Richard-me2pq

12 күн бұрын

"As long as I sound like a little princess I will get whatever I want in the whole wide world!"

I do love the way Americans pronounce Parmesan

@davidpahl1308

Ай бұрын

American robot voices. Ugh!

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

Milligrams per ounce? Only in Amurica.

10:12 and kids? 😳

What pray-tell is chev-ray? It's chèvre. One syllable.

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

@user-zk8ed4kd2b

Ай бұрын

True. There are cheeses that are naturally yellow due to the diet of the cows.

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.

Fomuga cheese 🧀

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

Why would anyone care about the fat content of cheese. It's phocking CHEESE! It's not good for you! Eat more cheddar.

@bruceelliott3518

Ай бұрын

Absofuckinglutely with raw onion and cider.

Any food that is spoiled is not good to eat, that includes cheeses. Some spoiled foods are life threatening. Fact 05/23/24

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

@komocka

Ай бұрын

The sodium salt of citric acid is no synthetic chemical

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

funny is the whole parmasion (or fake vs SUPER FAKE) parmasion at walmart cost 2.50 a container for semi real parmasion, but for the TOTALY FAKE kraft parmashion pregrated its 4.99......

I don't like the cheap commercial voice (it's so over the top, it sounds like an SNL commercial mockery), but the facts were really interesting.

I once read the ingredients on a well known grated Parmesan brand. The first two were dehydrated whey and the second was CELLULOSE!!!!!!!! THAT’s WOOD. Read the labels.

@BenjoCovers

Ай бұрын

Its contains animal abuse, read the supply chain

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

4:32 is that m-m-m-m-m-old?? 😬