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Still watching in 2025. I found. Domestic here on Long Island. Treasure cave? All I tasted was salt. I’ll try a piece tomorrow. American blues are usually okay and not salty in the sense that you would notice. Anyway. Great channel. Awesome content as always.

I am curious to know if there is any cheese, native to central Asia?

I had a Chinese friend & I asked him what kind of cheese is in China & he said there is no Chinese cheese. We laughed.

Stilton is the definite winner - though I love them both. Difficult to try them side by side, Roquefort tends to peak and hold, while Stilton is a constant process. We used to go through several wheels of Stilton each Christmas, and serve it the traditional way - scooped from the centre with a spoon. The cheese was kept under ideal conditions and would come back to the table after every lunch and dinner. Each time it would be changed a little, stronger and more matured in the middle less so to the edges which would also stay firmer. The great thing about this is that people can serve themselves according to their preferences, whether they wanted milder from the edges or fully ripening from the centre. Stilton was only ever really served with the option of good brown bread, and port. A lot other blue cheeses went through that house, but none was treated with the reverence of Stilton

I love both but Roquefort is the winner for me.

What an odd choice of cheeses. Stilton is not even close to being the best blue cheese made in England, and Roquefort is not the best French blue cheese. Because they are protected the makers don't have to try too hard, get it? So modern Stilton is horrible and modern Roquefort is disappointing.

Marry me?

salt content of the cheese is dependent on the brand producing said item, it has nothing to do with it being danish vs greek. In Australia a lot of greek feta is saltier than the "danish" feta we get. Danish feta is milder and creemier in taste and texture. it is NOT just tasting of salt. Its more of a hybrid btw cream cheese and feta. VS greek feta is very dry and crumbly and very strong - its hard to eat it on its own. So its a personal preference as to what people like

I live in Wisconsin in the United States. We are well known for our very fine yummy cheese. We are often called cheddar heads. Deep fried cheese curds are very special and so yummy. I like blue cheese as well. Just not the salad dressing that tastes like glue.

I live in Wisconsin in the United States. We are well known for our very fine yummy cheese. We are often called cheddar heads. Deep fried cheese curds are very special and so yummy. I like blue cheese as well. Just not the salad dressing that tastes like glue.

Eating WISCONSIN GRUYÈRE right now 🇺🇸🇺🇸🇺🇸🇺🇸🇺🇸🇺🇸

Love from Sri Lanka ♥️

Thanks you for you video. Consise with great keys informations 👍

New Subscriber ❤ Enjoying This Story,learning more about cheese than ever. Thank you for doing this video

I discovered Brie Cheese with the Ile De France brand Cheese

😎✌🖖👌👍🤓

I love history, and I like cheese

This is so well researched! They really do need more studies on cheese 🧀

Thanks for another great video! Love from the UK.

As somebody who has a piece of chese after very late dinner I say that it has no such effect on me.

100% get cheese dreams. I stopped eating pizza at night because of them

Before I can even go looking for a bit I am unfamiliar with, a full explanation with a link for a source. This is why I love coming here. Not cheese, but varenicline has given some wildly vivid dreams (at least establishes what you ingest can affect your dreams).

That description of Welsh rarebit almost made it sound like a fondue. Bread with a mysterious liquid cheese served separately.

Yey! I've been waiting for a new video from you! Wonderful video today

Absolutely adore your videos. Thank you for making them :)

Ahoy. I am Todd from Utah. I live in an area with limestone caves. Just wondering about about what makes cheddar cheddar? Is it a mold that might occur in the caves? I had a vision about a demon type thing in an area here with lots of caves. I think it might mean a new cheese might be born. Would that be possible?

Low temp pasturization does not change the enzymic activity in milk... dont pasturize over 145° F

I love blue Cheese for me it's more dynamic than any other cheese. Blue stilton all the way, it's got taste and style with that flavor!! it's extra healthy.

why should americans care what europeans call their products???? dumb way of thinking

She's Hott!

I'm of the Ardianna line

I went to culinary school in Canada and we were always taught that Welsh rarebit , was a stew made out of beer and cheese to trick weary travelers into thinking they were eating a rabbit stew. Full disclosure, this could be a total myth Absolutely love this channel and all the content you post. I've watched every Video and absolutely can't wait for the next one

We tried Stilton for the first time last year in our 60's. My goodness. We'll never buy supermarket cheese again. So complex, not overpowering, as you say. We felt like Kings; but tell me, is there truth to those "Stilton Nightmares" afterwards during sleep? 😂, we had the strangest dreams.

Instead of all these crazy Utube recipes, I wish more folks would watch experts like yourself explain what makes a certain food that we can afford great. Thanks.

Just sittin here at 2:12am thinkin about cheese 🧀

I feel gorgonzola deserves a seat at the table

This is so fascinating!

This has randomly popped up on my feed, and I couldn't be happier! Thank you.

Seriously... What an incredible voice 🤩 You could narrate a worm race & I'd tune in

do you think the tier list is fair? some cheeses are popular in certain regions. Shanklish cheese is gross for many but it is addictive and yummy for levant region.

I would think it would depend on the application. For sardines I think I would use Roquefort but for a sauce perhaps Gorgonzola.

The cheddar, in World War 2, was called 'Government Cheddar'. Can you imagine what a food product that was overseen by politicians tasted like!?

As a very tangentially related aside, highly recommend Farming Explained for a more indepth look at farming history in the UK around this time. Intrigue, lords, farmers getting shot... there's a lot more to this story.