Cheesemaking In The Early 19th Century
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- Опубликовано: 13 ноя 2016
- We have a very special episode today! Deanna Berkemeier, from Genesee Country Village & Museum in Mumford, NY, walks us through the process of making cheese from scratch. Deanna is a master at the art of Cheesemaking. We hope you enjoy this! If you're ever in the Rochester, NY, area, be sure to put Genesee Country Village & Museum on your itinerary! You won't regret it!
Genesee Country Village and Museum - www.gcv.org/
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Sees cheese wheels on shelf*
Me: crouches to enter sneak mode
By order of the Jarl, stop right there!
but muh elsweyr fondue !
@@Oyakata1221 nice
Just out of pure instinct see cheese wheel go into stealth
Im not the best blacksmith in whiterun..
"Three gallons of milk. You can't drink all that."
Challenge accepted, lightweights
bloody milkdrinkers!!
I go through a gallon a week..
LIGHTWEIGHT BABYY
@@michaellinden5989 I think she means daily. Cows definitely make way more than three gallons of milk over an entire season.
Even a human can make more than three gallons of milk over a week or two.
Barny Miggo YEAH BUDDYYYYY
Many cultures from tropical latitudes (particularly in Africa) love to drink and cook with milk, and I've often wondered why you never hear about cheese being made in these places. This video provides an explanation: Cheese is primarily a way to store milk for the winter when cows aren't producing, and it is a very time consuming/delicate process. Farmers in Africa don't have cold winters like in Europe and North America, so there was never any need to invent cheese.
@@mlawrenceleahy plumbing existed in africa in 4000bc
@@mlawrenceleahy hahahahahahahahaha
Egypt doesn’t count. We are talking about ‘african’
@@updatemysettings5095 I can't tell if you're being sarcastic.
Cows actually do produce milk in the winter (I milked cows all year long, in Wisconsin, when I was in college).
I can’t even begin to imagine how people first discovered how to make cheese. We have all this knowledge and all these resources now. But imagine the very first person to ever make cheese on the planet. Imagine what they had to go through. Absolutely mind blowing
Some cultures use the stomach of ruminants as a vessel to cook and/or store foods. I would imagine someone somewhere decided to store milk in the stomach that contained some digestive enzymes, left it (or forgot about it) and discovered cheese.
@@jesusmywholehaschanged Happy accidents
@@jesusmywholehaschanged Now imagine the crazy bastard decided to actually eat it despite its appearance and smell.
Sometimes i think about coffee in the same way.
@@science1153 oh, the Arabic people discovered coffee because of goats/sheep. They would eat the beans and be super energetic. So curious shepherds trial and errored until they figured out how to eat it.
“Now this cheese tastes great by itself, but I prefer to add a little grated nutmeg”
I love this
Rofl, only channel fans will understand... Got to luv this guy!!! He's a treasure! 💕 🙏 🌻 😊 👍 💕
Well nutmeg is a big nut. But i agree it's kinda obvious it should already be grinded
You monster🙊🙊🙊
Jon Townsend and Alton Brown were separated at birth.
I had closed captions on and when the lady said the flies can bring peutrifacation to the cheese. The captions said the flies can bring beautification to the cheese
ruclips.net/video/Y8F-0Ogp4fU/видео.html some would agree
*putrification
I'm using captions, did she just say turds of cheese? Dammit that's disgusting.
Sushi Addict LMAO
@@alitahir4147 She's saying curds. The captions are just messed up because they're auto generated instead of correctly written by people.
It amazes me the amount of time and effort that went into making food. Today, we walk into a store and buy all kinds of cheese and give it no thought.
But this taste good and is good for you.
"Blessed are the cheese makers"..... Fermentations 6:11, 1st Book of Colby
Well, obviously it's not meant to be taken literally; it refers to any manufacturers of dairy products.
Ah, this is boring. I'm gonna go to the stoning.
😂👍Thankyou!
She explained everything very well
EggHeadUSA sure did egg head usa
good teacher some are lazy
Blessed are the cheese makers
Woad25 What's so special about the cheesmakers?
OutOfNamesToChoose have you ever tasted cheese?
Woad25 i'm thinking gavin webber
Well, obviously, this is not meant to be taken literally. It refers to any manufacturers of dairy products.
See? If you hadn't been goin' on we'd have heard that, Big Nose.
i love how half of thomas jeffersons autobiograpgy was about cheese making. hed be proud of you for keeping the cheese happening.
I've never seen lady's bedstraw but you can also make vegetable rennet from nettles, sorrel and thistle as well.
Gallium spp.
That's maybe why they called it 'milk thistle'.
Will any type of whistle work? Or just milk thistle.
Id love to see an episode entirely on obtaining and processessing natural rennets.
I've heard that the white (sap? juice?) liquid from the fig tree works too.
I love these. They remind me of the programs I’d watch on PBS growing up
Kinda like "The Woodwright's Shop".
Me too, reminds me of something that'd come on Saturday or Sunday when the cartoons weren't playing. What was that cooking show with the gut with the glasses and he always cooked outside? Was like a grilling show
Cheese nun?
Makes me sad that the programs like the History Channel and such no longer have things like this, but Townsends always delivers!
Yessssss
This was an interesting and informative video! I own a small dairy where we get 4 gallons of fresh, raw Jersey milk per cow, per day. Tried this recipe! It has been 12 hours in the press, I just flipped it. So far, so good!
Is it still in the press?
@@4philipp thats a de pressing thought
@@simongodfrey4756 oh god
Yo is it ok
Must have been crap , 2yrs later and no answer pretty much says it all!
Our family business is cheese making, and it's amazing how it's still basically the same. Just with molds so you make more quantity at a time. Would love to try one of those! Thanks for the videos :)
I thought you needed a cheese cave with 90% humidity to age cheese? Have you ever made it in an airing cupboard? My basement root cellar has 75% humidity, do you think it would be safe to age it there?
Amazing in that this is a 'farmhouse' cheese, something that a farmer's wife would be making in addition to caring for children, cooking meals for farmers and farm hands, and all the other chores depending on the day! Thank goodness for cheese makers!
Blessed are the cheesemakers.
No, curse God because we no longer have those women... 😒
Farmers markets now carry homemade cheese. Check out you towns. Usually on Saturday 8 to noon.
They worked hard but not as hard as the men
@@MikehMike01 Who is counting? How would you even measure such a thing?
Maybe the key to a happy and successful marriage is to simply appreciate your partner for all that they do without having to count every bean
Wise lady and a gentle show host...i love such presentations!!! thanks
Deanna is LARGE MARGE
Right on, she really knows her stuff.
VoxNerdula ☠️☠️☠️☠️☠️☠️
She really loves cheese
authentic 1700's teeth too
no one on earth is happier then this guy.
Your most likely right
Bob Ross
I'd be happy as all get-out too, if I was doing and living as my passion directed. Hoping one day I'll figure out what makes me that happy!
Mr Mac
What about bob ross
@@natsudragneel2258 Bob Ross is dead.
I love the little hat she’s wearing, and how it flaps when she shakes her head!
Yes, I wonder where she got it or who made it.
This was the first video I watched on the cheesemaking process where I learned you could use pasteurized milk. Of course, I immediately set forth making it using bricks as a cheese press. ha ha. Well, here we are six years later and I have two wheels of farmer's cheese drying on the table after spending the night in the (Gallows I call it) Dutch-style cheese press, and in a few days' time, after my husband smokes one wheel, they will be aged in the cheese cave. Thank you so much for the content you share and for inspiring wannabe homesteaders such as myself!
So interesting. Life was extremely tough back then. Makes me appreciate our grocery stores.
Well, you need to keep in mind not literally every family did this. Most people lived in towns where there was a division of labor and stores sold cheese / milk / whatever just as stores sell stuff today. It mainly was frontier people living in isolation that had to truly grow / make all their own stuff, so the midwest for the most part.
Winston Smith lol 😂 appreciate stores
NO it wasn't, it was simpler, she's already at work taking care of business. You're not going anywhere and I guarantee you the toil in the Matrix is WRONG, BAD AND SINFULLY EVIL, IT'S SATAN'S MATRIX.
I also appreciate modern medicine, electricity and plumbing.. but what's so tough about this life? yes it's manual labor, but the idea that people worked *more* back in the days is a myth. They had much more spare time and ability to spend time with family and friends, compared to someone who works full time and commutes 2 hours daily today.
@@tygonmaster People were working all the time then, especially on the farms. Fields to be ploughed, cows/goats to be milked, food to be made, clothes to be cleaned or mended or made, etc.
Cheese factory exploded earlier, witnesses say de brie was everywhere.
man cheese puns are grate
BloodRaven they're so gouda.
you've gotta post your comments caerphilly.
These puns are getting feta and feta
OW....that one hurt....
I work in artisan cheese education and was pleased to hear this woman talk about cheese making. She doesn't go into great detail, which is expected in a video like this, but it's apparent she has good knowledge of the cheese making process, better than I would have expected from a "non-cheese maker" as she's working for a museum :)
Man this is really making me want some of this, along with some sailors biscuits/hardtack, and some spruce beer
Der Deutsche-Scotsmen you belong on this earth 200 years ago.
hunter hamm why what’s wrong with spruce tip beer?
I remember gettinf spruce tip beer as a soda flavor in Quebec in the 60's. I miss it so.
Hardtack is not something youd actually choosr to eat.
I'VE BEEN TRYING TO MAKE CHEESE WITH PASTURIZED MILK AND I KEPT WONDERING WHY I KEEP FAILING, NOW I KNOW! THANK YOU!!!
Oh boy.
I make mozzarella from milk at Aldi's and it works great (and their price is usually best around too)
You have to add calcium chloride (picking salt) to pasturized milk to make cheese from it.
@@ogr8bearded175 I remember seeing Gordon Ramsay take an "authentic Italian" restaurant owner to task for using store-bought mozzarella, and thought "oh, come on!" But then I saw some youtube videos and it looks like with the proper gear and setup and some know-how, it only takes a few hours. You could make it fresh every day for the dinner service, or at least do a couple of big batches to get you through a week or something. The fresh stuff is way softer and creamier than the stuff at the super market.
@@ogr8bearded175 it's called "ALDI" not "Aldi's" ffs
He asked really good questions. I definitely will try to make my own. And I would love to make a cheese the Amish make up in Middlebury Indiana. Called Buttercheese. It's so smooth and loveeee the flavor!🌹
Is that anything like Brie?
@@4philipp I've never tried Brie. I will have to. 🌹 🧀
I don't want to get too geeky here but if you want to try making a cheese with that buttery flavor, you will want to look into getting a Flora Danica culture which you would add to the milk as you initially heat it, before you add the rennet :-)
Rise n roll is up there too. Cant beat amish made apple fritters and doughnuts.
I just made a gallon batch of buttercase. That is the name of the cheese your talking about.
Fascinating and remarkable process - and lady. Thanks for showing (and keeping alive) the old way of doing things, back before the local Kroger or grocery store existed.
I live in Western NY, been to GCM many times in that very room watched the cheese making. The whole village is amazing and makes you feel like you are in 18th and 19th century America.
Where is it in western ny?
@@tylerb3487
Mumford NY, about 40 miles south west of Rochester, 60 miles south east of Buffalo
I agree. I visited it frequently when I lived in Rochester. If you go during the week, you get the place all to yourself and can get a lot of one on one conversations with the demonstrators. It is fabulous.
The lady sure knows her cheese. Thank you Deanna for sharing your cheese making expertise with us. I just wish I could taste that delicious looking cheese.
You and me both
3:38 I like the fly, adds to the authenticity
That brings back memories when I was a boy. We had a milk cow and mom and dad would often make cheese. We made alot of butter." That was my job " and they made buttermilk and cottage cheese as well. Thanks so much for your videos and God bless 🙏
Townsends here is like my absolute favorite RUclips channel. It’s so simple, classic, historical, and let’s not forget delicious food!
I had not heard of adding a bit of buttermilk to a homogenized milk to better imitate raw milk, but it makes sense!
Pasteurized, not homogenized. Two different things.
BakingNana well at any rate for the best result you will want to use full fat milk regardless
you can add calcium chloride too, for a better set, to replace some of the minerals lost in pasteurisation
I'm a home cheese-maker, and this was a very enjoyable and informative presentation!
I sense it is very satisfying. What kind of cheese do you make?
So cool!!
Clyde Kobayashi way to shoot your shot
I wish my mom made cheese
Great Carol! Really pleased to hear that!
Here in northern Italy we have a lot of small dairy farms and we make cheese exactly this way, but the taste the milk gets from the mountains pastures grass makes a whole difference. You can't make the same cheese with the same recipe if the cows have eaten in different Valleys. Every town has its own type of cheese.
I think alpine Europe is the only place with a deep and rich cheese culture.
This comment made me smile.
Practically every country has its own cheese
@lilliesupreme9767 is that the pedophile flag in your pfp
Grazie tanto per il tuo commento! Bravissimo bro, secondo me Apline countryside is the best place in the world to enjoy the finest cheese. Nowhere else, either, will you find such marvelous views. Seite forti!
In 3rd grade I was taken on a fieldtrip to an 18th century village, we made candles... but we didn't get to make, or try cheese like this. That would have been such a whole new level of a good experience! Loved the video, and thank you!
Blessed are the cheese makers.
This man is so adorable I honestly thought this was a parody at first.
These are just the most relaxing and wholesome videos I've seen, with valuable information cause you never know what will happen to the world.
Thanks for explaining what my dad was using for making his cheese he used a flower, not wanting to disturb him I never asked what flower his renet was...thanks to the lady and you I now do. Dad even made his own sour cream(I never liked as a kid the stuff) again thanks.
Do you happen to know how he used it? What the amounts, and process was?
"Where are all the aliens? This can't be history without aliens!"
-History Channel
Thank you for bringing us real history, without the aliens.
Dennis The Menace they also invented masturbation
@@goobersquad6008 This is such a clean channel yet I still find dirty minded people.
We are living in the end times!
Is such a thing possible? ...yes it is.
Yes - Let's bring back the HUMAN History like this - great things on making goods and food at home, homesteading, independence. Time to take back our National History and discard All the pop culture shallow nonsense...
🤣🤣🤣 So true.
I loved seeing nature in motion; those flies, the spider, the hands in the curd/crumbling the cheese and seeing/learning about the origins of rennet, made this video realistic and relatable to people of all cultures... TFS :)
These videos really help me de-stress a lot. Love watching these historical methods
Just subscribed but watching for about a month. I just wanna say I don't pay channels for things usually, but you deserve it. Thank you for your efforts at preserving our old ways.
my grandma used to butter the outside every few days as it ages so a rind will form
Oil is also anti-bacterial so that's a great way to protect the wheel from outside pests.
hell yeah i did
Yeah! That's a time-honored method. I think that's how traditional cheddar is done.
I turn off my adblocker for this channel. I just want the best for you.
That is true love right there.
The Art and Homesteading Channel taught me for those who may not have access to rennet, use vinegar...any kind of acid will help coagulate the milk :)
I can confirm - when making paneer (indian fresh cheese), the recipe calls for lemon juice to coagulate.
THANK YOU!!!
Phoenix and Hobbit coming in with valuable cheese tips.
I think the lemon juice replaces the cultured buttermilk when using pasteurized milk. I don’t think it’s a rennet replacement. Some cheeses can be made without rennet.
Vinegar can be used to make soft cheeses, not aged cheeses. Rennet is necessary for most, if not all aged cheeses.
I always went to that museum for their yearly Celtic Festival. And they make some really good food!
Keep it up! Everything you do puts a smile on our faces!
DipDodgeDuck Especially beer
6:05 "the curd has sunk whey down"
You do a great job of hosting! I feel like you sometimes stop explaining, to let her show her skill! Hats off to you both :)
Wife: "Sweety, what are you doing with that milk and the calf's stomach?"
Johnathan Cheese: "I don't know... Just... Just... LET ME THINK!!"
Yeah those bitches are always in such a hurry.
"YOU GOTTA HAVE FAITH, WOMAN!"
@@Freakincident I HAHVE a PLAHN! Just one more score....
I live in Rochester NY. I've been to the museum several times, it's a really fun place. I used to love the candy store when I was a kid.
The candy store was my favorite part as a kid, next to the blacksmith and general store.
Now I need to go visit that place. It’s just so out of the way from civilization
All without refrigeration. That is awsome.
Refrigeration kills the cheesemaking process. The cultures need warm temps to act.
If they had refrigeration they likely would not have done so very often
The whole point of cheese is you not having refrigerator
I've never seen a more wholesome looking woman before. I wish she was my grandma.
She's 34! (In 19th century years)
Well, thank you!
@@Elmojomo No, actually I was 56 when this was shot, but thanks for going with 34. Lol.
@@deannaberkemeier3491 how are you now?
@@hegeliansours1312 Excellent!
I wish I could just dress like this and walk around every day
Technically, nothing is stopping you!
Seriously nothing is stopping you. As a matter of fact, I encourage you to do so
I work at a business that has been in operation since 1900... And yes I try to dress appropriately. But unfortunately the hat and jacket don't fit well with a farm company.
It was hilarious when I had to go to the shops with some reenactment buddies after training. Made loads of jokes with the staff at hardwear store about wagon wheels, spears and blacksmiths. Haven't done it for several years now so should do it again for the LOLs. :-P
(lessons I learned... wear civilian kit, people don't take you terribly seriously... wear actual steel armour, people will be in awe... carry anything vaguely sword shaped, Karen's everywhere will immediately call cops...)
@@averagejo1626 townsend should do a video on dealing with 19th century Karens
I'm curious... when you unpacked the cheese from the press & unwrapped it, what were the little seed-like things on the top of the cheese???
The cheeses are marked with items sometimes spices as a makers mark. That round was marked with peppercorns.
I'm glad someone asked this and that the answer wasn't flies
Aaron Tuplin I thought it was ants myself
@@townsends Those seem to be some oddly elongated peppercorns...10:38
@@Raven1024 I agree, they were looking more like caraway seeds to me
Being from St. Charles, MO and having been a 10 minute drive from Historic Main Street down by the river, the 18th century aspect of this video makes me feel nostalgic as all hell. I love historical reenactments of how life was back before modern tech took over. Such a simpler style of life
this is so neat. i was a cheesemaker on a goat farm for a couple years. the basics are still the same but there’s definitely been some mechanical advancements and much stricter sanitation rules.
I live about an hour away from Genesee country village. As a kid, school used to have field trips here to show what it was like back in the day. It's very cool seeing you support the village I have grown up visiting!!!!
When the cheese asked me out on a date... I said no whey!
Cheesy pick up line!😂😂😂😂
I saw u on the comments of another video
I heard you said,
" No whey but Bree will 😀"
Also I just beat skyward sword ten minutes ago
cryptocurren cryptocurren
Is Bree Swiss?
:( she make me remember about my grandmother... I miss her...
Really interesting! I'm curious--what were the black dots on top after the cheese was pressed? Did I miss an ingredient added? 😮
Probably a burn stamp
Flies my dude
They looked like caraway seeds to me
Jean, they were peppercorns used as a maker's mark since we have more than one cheese maker each week.
fossilized flies
WOW, I've been to this museum so many times as a kid. wonderful video these places sparked my love for history.
Love these videos because they always give me a nice, calm and peaceful vibe :)
Me too. And they always make me want to learn new skills and buy even more new things for the kitchen...it's inspiring :D
Been waiting for this episode! Now you need to grab a few cheese wheels and do some recipes (like the mac n cheese and cheese soup). Thank to you and Deanna for a great video.
We used to take school field trips there. The Altay Store was brought from my grandparents’ community, so that place is really special.
Excellent tutorial! Thanks Deanna for instructing us and thanks Jon for making this video.
WOW! Genesee Country Village! We LOVED to visit here when we lived in Central New York State. The housing conserved here is PHENOMENAL. Your visit showcases a major part of the cultural heritage of our family, early settlers of Fairport, New York.
I've been waiting on an episode like this for so long. Thanks guys!
Most wholesome channel I’ve ever come across, I love this ♥️♥️
I absolutely love this channel, it just makes me so satisfied and inspired
We don't date our cheeses. It just gets awkward.
Anastasia Beaverhausen That pun was no Gouda.
I can barely brie.
we could all honestly do so much cheddar
A provel-ssional pun master can make silly phrase out of obscure cheeses.
im sure we can think of Stilton better
Just a fabulous video! And the cheese thread in the comments was equally entertaining...
These episodes are my favorites! Thank you Jon
Another wonderful video! Every time I watch a video from Townsends I catch the history bug and fall right into a binge-watching session :)
I've been to Cheddar Gorge, England twice in the past 12 years or so, and witnessed the making of Cheddar cheese in the local factory. There are the stunning caves, where the 11,000 year old remains of "Cheddar Man" were found, and perhaps a thousand years ago cheddar cheese was accidentally discovered when a milk maid found a forgotten pail of milk that had been stored in the caves. Cheddar Gorge and the nearby ancient city of Bath are two of the most historic and beautiful places in Europe.
Great cheese history, shame the media lied about him being black.
Sentinel Among the Ruins It’s not a lie
I noticed the flies, could you do a video on the effects of spoilage and how to prevent maggots and other types of bus or pests.
I agree, although certain kinds of cheese maggots were considered to be part of the cheese-eating experience. :P
Nicholas P Bachinski usually covering it and storing in a cool dry place like a root cellar
I'm surprised they were able to grow during the pressing process (unless they were flies that flew in the milk and weren't strained out). There is a channel on RUclips called Gavin Webber he does a lot of cheese tutorials if you are interested in doing this at home. His methods aren't that different from this.
I watched the clip again. I wonder if those weren't some kind of flavoring seeds like fennel or rosemary? I think the cheese they opened was one "prepared earlier" but shot on the same day.
those were seeds not flies lol
townsends is the longest running youtuber i consistantly watch, i even watch his older stuff like this on the rewatch :D love you townsy
This channel is absolutely amazing. Love the quality you put in and learning messages 💕. I'm 27 and I'm absolutely intrigued by the 1700-1900 😍. I'm a few years late but better late then never right ? Discovered this channel about 2 months ago. You and Mrs Crocombe's channel make my day ❤️
The Genesee county Fair in October is a really fun experience. They have the whole place up and running. Old school baseball game.. display of old farm equipment and of course a lot of local home made products. Highly recommend it.
I made this cheese and it was so delicious! It had a lot of similarity to a pecorino. Thank you!
Jaki P! I am so happy to hear you tried making your own and enjoyed it! The process is somewhat similar to a modern Parmesan or Roman process, in fact. :-)
Brilliant!..that was a very great and imformative share..
I literally just got done eating dinner but seeing that cheese and hearing her list off some things you could make with it, I am hungry again. What an episode!
Love the outfits ! Thank you for sharing your knowledge and experience ! Blessings...
just made my first cheese, and it's excellent.
Imageflexion Meowskivich Cartoons
Oh cool!!! What kind?
A delightful production. Thank you.
i live near the genesee country village museum. havent been since i was a kid, but i remember it fondly.
i make cheese for a living for a large commercial company and i turn 53,000 lbs of milk into 20,000 lbs of cheese in 1hr.
That's a lot of cheese!
And a lot of milk ;)
If you have ever eaten a pizza from Papa Murphy's, then you have eaten the cheese i make, hope you all like it! :D
Thank you. I do.
Philbert Desanex must have not been a very hygienic facility. sounds awful
"Flies will putrefy cheese". . .5:09 Lifts off cloth and flies swarm out from inside. LOL
Yeah, right after she explains that flies can cause putrification....
Those are seeds.
Really impressive how that seed can fly just like a fly does.
@@JosephMadder And the way it circles around, lands on the guys shoulder, and walks around a bit afterwards. Seeds are indeed impressive.
Actually there is a cheese , it’s called
“Casu Marzu” that I believe is actually illegal in Italy . It’s a delicacy. They deliberately leave the cheese in a farmhouse up on shelf to where rats and cockroaches can’t get to it. But flies are allowed to lay their eggs or larvae in. After a certain period of time then the cheese becomes impregnated with fly larvae . Then it’s cut and served on crackers with live fly larvae crawling around and eaten and served with wine
This is the coolest and most informative food video I’ve seen in a while. 🤙🏻 All of these vids are flippin cool
I have to say, the host asked all the right questions! Everytime I had a thought pop up, he'd ask exactly what i was thinking. Very refreshing to see.
Extremelly informative video, Im glad I watched
I absolutely love watching all these videos!! Thank you so much for the bright knowledge and helping us understand the complexity of living in the past. :) Peace!
2:48 The button was finally buttoned.
3:58 Oops the button came undone again.
5:07 The button is buttoned again!
10:48 The button came undone again.
14:15 The button is buttoned again!
What?
This channel is so wonderful, you can't even tell that they're trying to sell things, it's all history and information with a link as an afterward. Brilliant.
Who figured this out In the first place? Absolutely amazing.
this is the same process used to make cheese in England going back as far as Roman times, but certainly 12th century, modernized to deal with hygiene in the 19th century en.wikipedia.org/wiki/Cheddar_cheese Obviously the techniques were imported to America with the European immigrants as they brought the knowledge with them
ruclips.net/video/xEnifYNnDCA/видео.html to see it done using modern equipment in a modern kitchen.
Today coloring is used, such as annatto to give the yellow color of cheddar, but before the use of coloring cheddar was off white, just like made by Townsend.
Some dude needed something to put some milk in and he had a spare stomach layin around so he poured the milk into the stomach
@@gregorsamsa1364 yep, but i ust add: non-aged cheeses like cream cheese, cottage cheese, or farmer's cheese were probably prevalent long before anyone ever thought to add rennet to cheese.
The oldest cheese found was about 3200 years old and came from Egypt.
@@gregorsamsa1364 No, it was probably more like someone was trying to make soup with stomach and noticed the stomach always made their milk separate.
Same way I noticed that lime juice makes hot milk while trying to make good soup. The curd is delicious. You can eat it on its own or with bread or with meat, or in any way.
Eventually someone realized that the curd doesn't spoil the way the rest of the milk does.
My friend, like always. Great quality videos and information. Keep the good work GOD bless.
This was a great epesode! Would love to see another one on this subject.
Wow thanks! That was something I always wondered about. Many food we enjoy today were created to preserve food back in the day. Cheese is one of them, a process done throughout the world!