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The fourth great blue cheese would be Asturian Cabrales, perhaps less well known or less popular in the rest of the world, so better for us who have already discovered it.

Are there Roquefort slices of pizza? :)

am i the only one that eats roquefort or blue cheese plain?

The Triplets DivorceNatural Communication Rock 🎸 🎤 🥁 Band

What a beautiful countryside! Would love to experience this.

The guy at the back eating alone is handsome

I knew its United States of America

mit Kalbsbrie ein Genüsschen

Dear Jason, someday I aspire to do something similar to your journey in Europe. Thanks for this. I’ll always be a subscriber even if you don’t come out with new content. You’re the man!

And i have been thinking this whole time that people never needed to buy oranges 🍊 cz it’s grown almost everwhere this explains why the tree is full of oranges cz no one is plucking them

This is the best video ever! So helpful!! Love u Jason xx

Roquefort is my favourite cheese

youtubers with SHITTY AS F sound .... when will it EVER end?

There is a special place in hell for people who heat roquefort

dude ordering sarvente

I ❤️ Roquefort!

to anyone in New England, you can buy Roquefort , which is also marketed under the name Societe', at BigY in Wedge form, roughly 4oz or so, for $12. Other grocery markets sell it too, but often in the hard plastic cases, with a small wedge, which is priced 100% higher than in larger wedge form. Just watch the Sell by date closely, since its made with unpasteurized goat milk, & contains mold by default, it can go from smoothly delicious, to ripe cat piss fairly quick

I feel like I’m the only one that thinks that sarvente doesn’t look like neapolitan ice cream.

Those mustards look like they would make KILLER sandwiches

you épicurien you....'...perfect place for a perfectly broiled omelette ... ...

Roquefort cheese Is ripened by growing a specific fungai on them

🔥🔥🔥🔥

Patrimoine. Je ne connaissais pas le Brie Noir. Tks man.

Guys what’s the cheese and what animals titty milk makes it

All I know about Valencia is the Football team.

Ah yes ,some fucking good food But everyone is talking about SARV wtf

Italian food taste Great lol

I like this 80s style of video

my mother's name was dijon. i will muster

Thanks for the great video Jason - trying my first expensive but delicious wedge of Roquefort cheese and find your video very informative and amazing. I will try it on with it next I'm eating it simply on Ritz crackers with Ritz and cheddar cheese for a late breakfast. Greetings to you from Pittsburgh Pennsylvania USA.

neapolitan icecream = sarvente

Next time try vergota ala nalgini.

Next time try the macana ala culini.

"say good-bye to the lemon" 😂

haha river cooled port! brilliant! haha even the chopping board and the lemon!

What happened to this channel?

Wow! That's great ❤️

I want to go to this place. To expensive to fly to England 😕

Oh man,I eat the fake Bolognese more than 10 years

Such a cool VLOG! Since you talk about Valencian Oranges (and yes, the city orange trees bare bitter fruits :) ) .... yesterday I came across the harvest machine shaking these oranges from the tree - it's pretty interesting: ruclips.net/video/4_ikMEXjWHU/видео.html

What's this I find, a cultured Australian? What the hell? Look at that, I thought he was going to have to make scrambled eggs for a second. He's wrong about that being the oldest Roquefort though, someone bought one of those four months ago and still has it in the fridge; that's the oldest one. It's alright people, I'm from across the ditch and we can say things like that to each other.

I wanted to go to Bologna for Bolognese pasta this year. Maybe 2021 I will try again.

Brie and coffee? Lool interesting..

Bris IS the Queen of Cheeses.

Quando dicono ITALIAN a Napoli mi fanno sanguinare le orecchie porcodio

Great video! I’d love to visit and try the 27 month aged Roquefort. I have to say, I like a little more Roquefort in my omelette 😋

Nice episode but some scenes run too fast.

Hey mate, I just wanted to say I've finished watching your series and I am both elated and saddened. I might be a little biased as a fellow Australian, but you are by far my favourite gourmet/travel critic/blogger, and you deserve a lot more attention than you currently get. Just the right amount of story telling, humor, and facts. I don't know what you're doing or where you are right now, but it'd be awesome to see your return. In my personal opinion I think you easily have what it takes to be a professional. Anyway, cheers mate and thanks.

breakfast fit for a king

I buy this cheese at Coles, $93/kg.