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Here is my theory of why the Edam cheese is round. When you make cheese you add rennet to a container of milk and it coagulates into curds and whey. You then scoop out the curds and drain off the whey to make cheese. I visualize a 13th century Dutch housewife taking her biggest mixing bowl, lining it with a cloth, and filling it with curds then tying the top and hanging the cheese up to drain. The result would be a round cheese. If the neighbors copied this method, all the cheeses of that region would be the same, and since they all had mixing bowls of similar size the cheeses would be similar size as well. Merchants coming to buy cheese would appreciate them being a standard size and shape. This is the same method used to make puddings as in, the traditional plum pudding. You said in the beginning the typical farm had only a few cows so it stands to reason the cheese would be made in the farmhouse kitchen. They did not have cheese factories back then. So the cheese would be made using equipment they had on hand. What do you think?

We take "simple" cheese for granted. This wonderful channel brings cheese to life, probably something i never imagined saying. Thank you for this excellent content.

Stilton is King! With all of those flavours, it's like there is a party happening on your tongue 😜

I had the best Welsh rarebit in London back in the eighties at a now long defunct (tragically) Mayfair restaurant called "Tiddy Dolls". Miss it.

Excellent video. Thank you for the samples.🥰 I thought I would taste test these 2 cheeses before watching your video to see what i came up with. I loved Roquefort on its own as I'm a strong flavour fan, but the Stilton held its own better when I added to a salad. I'm going to rate these both as More cheese please, as I found them equally delicious. 🧀🧀😋😋

I really appreciate blue cheese with hot wings. Especially from this wing spot called wings mania in Decatur Georgia 💯

Blue cheese 💯

gekoloniseerd

🧀

Damn I wish I could try those, they sound amazing Great vid!

Probably by accident.

Less acumalation of the bacteria in the process of making cheese, and it also dries much better and evenly

I just always love the fact that you can buy an entire cheese "wheel" in a convenient portion size

Awesome story! Such a fun rabbit hole find on my journey to make some kinda phyllo feta cheese and egg thingy.

Brie hasn't a intense strong taste, but camembert does and looks like brie too. And then you have some cheeses that are made of sheepsmilk with a molded brownish external coat. Those too are a type of cave riped cheese with a strong flavor.

Thank you for this video. 👍 Very well done, informative, and has me hankering (even more than before) for blue cheese. 😂

Wholeheartedly agree with you. I absolutely love Stilton and would happily eat it all day long. Just discovered you, subscribed!

I think normal Edam cheeses are always yellow. And the red waxed ones are for export, with often a lesser quality. In general it has less fat (40+) than Gouda (48+) making it a bit dryer.

You've got such a tough job at times ...😉

I choose cheese. I can't pick a favorite and also refuse to. Cheese is a glorious mass of happiness. It is the way.

Sacre bleu! The way to really enjoy Roquefort is to do what the French do: eat it with a crusty baguette!

this is what RUclips is for thank you fren this is delicious vidya (Cozy votes Roquefort)

Gorgonzola, it's the funnest to say!

King of Blue Cheese ? From a cheese lover, that tested all cheeses it can find: CABRALES.

Have you ever tried White Stilton? It's basically Stilton but without the mould.

Been eating rarebit for 60 years. Going back 4 generations for sure. Make it for my son every year on his birthday. Twenty six years in a row. It's a thing.

Both Roquefort and stilton taste just *amazing* when laid out on a hot bacon sarnie. The Cheese History Bacon Sarnie Cheese-off...?

France vs. England. Oh noes, what have you done.

mmmm... Roquefort for spreading and melting...Stilton for snacking and soups 'n' sauces. Cheeseeee heaven!

This being the top result for "gouda 1184" leads me to believe that Wikipedia is misinformed

Would it be better to use Sal de Mer rather than regular table salt? I would think that that’s what would have been available back in the day. Or does it matter?

I'm not realy in to cheese, so my awareness of most of the varieties mentioned came from the Monty Pyothon sketch.

There's a cheese called Shropshire blue.. which was first made in Scotland, nowhere near Shropshire in England!! That could be a video for you to research perhaps?

Is Stilton readily available in New Zealand?

Melton Mobrey is famous these days for their pork pies

Could it be possible, that Stilton used to be in Nottinghamshire? , as the borders often change slightly throughout the history of Britain.

I'm so happy to have come across your mozzarella cheese video. It's 1:20 a.m., and im binging your videos. Thank you for all your research and content!

I am watching your videos cuz I am writing a poem dedicated to cheese. Thank you for all the information.

Some people say Swiss Sbrinz is the parent cheese of Parmesan. Sbrinz has the same profile as Parmesan and has been - supposedly - been made for over 2000 years. And that Swiss cheese got its name from Italians who liked it so much. Some Swiss cheesemaker move down to Italy, and that's how hard cheese, like Parmesan, began to be produced in Italy. What do you think? Is that possible?

Haha, it kinda bugs me that the colors of the cheese-tiers feel the wrong way round, red, as a warning color, should be the worst and blue, the color of the sky, the most heavenly!

So if you make genuine Stilton you can't call it Stilton, especially if you make it in Stilton! I wonder who the cheese makers who are allowed to make fake Stilton and label it Stilton bribed to make that idiocy happen!

Great research and explanations. VERY GOOD Dutch pronunciation too!!!!!!!!!!!!!!!!!!!!!!!!

All hail the king!

I would like to see a comparison between Mainland Tasty and the protected cheddar. Also, you need to try some of the cheeses made in the South Island like Barry's Bay, Talbot Forrest and Whitstone.

Thanks, Julia, great video. I learnt heaps!

And Corinthian raisins (currants) weren't grown in Corinth, they were exported from there.

I wonder if the powers that be would accept raw milk if the cheese was boiled in the wye as the 1700 research revealed.

How did the recommendations know I'm fascinated by cheese.? I see you have quite a few videos for me to view.

So, Stilton cheese has to be renamed as it is not from Stilton any longer, Stilton name must be for cheese from Stilton. The not from Stilton cheese needs to be call "Not from Stilton as I'm from another place" cheese.

Man, I love autistic women.