How a Master Cheese Maker Perfected An Irish Smoked Cheese [Advertiser Content From YETI]
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- Опубликовано: 20 ноя 2023
- Fingal Ferguson comes from a long line of culinary innovators, including mom Giana, who started making Gubbeen cheese in her West Cork kitchen in the 1970s. As the cheese grew in popularity, so did the farm’s scope. Today, Fingal produces everything from smoked and rind-washed cheese to chorizo, salami, and chef’s knives.
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Развлечения
At least they're upfront about it being an ad. Business Insider just disables comments on ad-driven videos..
This is my preferred type of ad. Not constant interruption, not a reading break, just relevant content
@@why6212Yeah exactly, I'll totally buy from them.
The only "ad" here is that they use the coolers in the videos. That's really how sponsored content should be made.
I've never heard a cheese described as 'sassy'. 😂 Sounds like my kind of cheese! 😆
there was something so calming about watching this
so glad you came to ireland some of the best food producers are here! They need more attention
Such a soothing video I must say. Beautifully crafted.
Fingal Ferguson is an excellent name.
I love when my chesse gets Sassy!
Taking history forward, will keep the history of the business in the hands of the family , and it will take the heart understanding and live, and working as a team will keep the family together and the history too.
so impressing everything You do! Could watch for hours. Guess everything just taste divine 🙏🏾
This was fantastic!
Thank you #Yeti for sponsoring this video from #Eater. This is the way farm-to-table was meant to work. Farmer's making a unique product that leads to a unique meal in a restaurant. Appreciate Fingal allowing us to share in his processes for making cheese and salami.
@@keras_#Spelling
@@axvob How many spelling and grammar Nazis does it take to change a lightbulb? Won or too.
i enjoyed this so much
Fantastic!!!
Bloody Wonderful!
I wud love to taste all their cheese and salami products and get one of those knives. Goodness it looks good
It's sad, I've been trying to find anyone to ship this cheese to the US for a long time. Nobody has it locally and I can't get it exported. Been in love since I tried a while ago on a trip to the UK/Ireland.
Welp, there went my hope of trying it. Damn.
Send them a fax.
Don't know how you'd go about shipping it. It's pretty good, somewhere between a smoked Cheddar and smoked Gouda. Wouldn't personally go out of my way for it. Their Chorizo (both cooking and fully cured) however is still the best I've ever had and although Irish I lived for 5 years or so and travelled all over Spain and I never tasted anything that came close to it. I think the thing is they smoke it, where the Spaniards would never do that as they say the smoke comes from the pimenton, so it's maybe not traditional, but unique and so good to my palate anyway. That I would go out of my way for!
great vid
Eater. Where do you always find these GEMS?
This one is payed advertisment. So i hope all the other ones are not payed adverts
@@omgraggy5358I mean all the vendors are ads.
They’re all labeled as content by Yeti
But it is back to the roots simple product. Even if it is payed advertising, it is better than Gouda from a factory south of Belgrad. I love that young people are doing and thinking of making something good on their own. Let them be. If we don`t support them, it will never do this world any good. I will walk 1 thousand miles to buy that cheese.@@omgraggy5358
What's up with gozney been everywhere (no complain, love their dome it's a great oven!)
Love cheese🔥🔥🔥🔥💪💪💪💪💪💪💪💪
the eyes can tell mate, the eyes can tell😏😏
Hi from republic of palau
Just googled it. Man, you live in Paradise. Beautiful.
I wonder if they have a back up brine in case the 40-year old brine skunks ..that would be sad. Maybe they froze some?
these have to be the easiest to understand Irishmen and -women I've ever heard!
Feels like a farthing of the shire, we all should find our own patch. Just keep in mind that the all seeing eye has his palantir, on the stock market, and he almost has his ring, the panopticon. The shire is not safe, bravery and good fortune is the hope we have to plant our furry feet on free soil. My your children never know the taste of the dark lords cheese.
Lee really really really.. likes that guy 😨 at least he was upfront about it being attracted to him.
I noticed that too 😂
I thought they were married for a minute there
It’s deep affinity, respect and admiration. This will trigger depths of feelings but it’s nice to see men appreciate each other and what they do respectively and be confidently open about it. They are accomplished and have a successful collaboration.
Artisanal: It's superior BECAUSE it's inferior.
they mass keep their cows in 50 cm wide prison cells and call this artisanal 😂😂😂
@@gravity00x do they keep them in the cell 24/7 ?
"Makes it strong," not "more stronger"
brought to you by a product that not only is impractical for most vendor, but too expensive!
Who is it at Eater that decides they need to have a Foley/ADR artist for "cheese mixing sounds?" It's super weird and distracting.
That cheese and sausage looks so good. I wonder for these two guys if Ireland allows same sex marriage. They seem really really happy together!!
Cringe-inducing tattoos.
cows being held like prisoners in 50 centimeter wide cells is quite disgusting. thanks for letting people know, to never buy any of their products
Showed the cows for literally 1 second, nice assumption you make there.
On no farm in Europe would that be allowed- it’s not even possible to fit a cow in that space!
You’re insane bud. They are milked in stalls. They are there for about 5 minutes. And are fed there. They are fine lol
Let people make their own choice - just like you don't eat meat others will - relax
yea, cows should not make cheese in those conditions. I would also advocate for cow wages and pto. It must be miserable work producing milk all day I would much rather work night shift in a factory and never see people or the light of day to barley make enough to live off of