As a child living in the Caribbean the New Zealand cheddar cheese was my favourite. I never wanted it to finished when eating. The creamy rich and delicious taste lingered on my taste buds, I still craves those good old days. I would like to see a return of the great original New Zealand cheddar cheese.
Really nice video, I learned a lot cheers for that ! I can recommend to you to have a look on how "bleu de termignon" is made. It is kinda the same process as well as Bleu Stilton. Here in France, we call it "cheddarisation" as a family of cheeses. Salers is part of that family too.
I watch your videos regularly. I was lucky to obtain a Danish blue here in the Northeastern region of the United States. Daneko? I tried saving it until the morning. It’s gone. So good. Good cheese is dangerous. Thank you for the professionally don’t videos and content. Yep that cheese is gone. Take care.
I always forget about cheddar. Not really fan of cheese made in a factory. So many local and small businesses making cheese in an authentic way. It’s quite an experience to your tastebuds. Btw is cheddar supposed to be made from raw milk?
There are so many good cheeses made by small companies these days. Pasteurisation is a pretty recent discovery, so before that all cheese was made with raw milk. Even the protected types of cheddar allow both pasteurisation and raw milk, so now it can be made with either, but was traditionally a raw milk cheese.
@@cheesehistory thanks for the info. I prefer raw milk. But other than in specialized cheese shops difficult to come by anything other than Brie , Compte, Gorgonzola
I love a nicely aged sharp Cheddar, and I've not found one that's too sharp! If you hold a gun to my head and force me to declare one favorite type/method, then I'd have to say those with the Penicillium sp. molds, i.e, "blue" cheeses. For me (and your opinion is equally valid for you), it's the epitome of flavor. But I might also say that I've never met a cheese of any sort that wasn't good, if only for a particular purpose This does not cover "American cheese", since I refuse to acknowledge that it's a true cheese rather than some chemically altered dairy products. I won't argue with anyone, but I avoid it like the plague if I can.
I agree with you on American cheese (we call it processed cheese) and avoid it when possible. There are so many good cheeses out there too and always something new to discover.
The cheddar cheese was so good! It was one of the most popular cheeses. I LOVE CHEESE! Gave you a like :)
Thanks
As a child living in the Caribbean the New Zealand cheddar cheese was my favourite. I never wanted it to finished when eating. The creamy rich and delicious taste lingered on my taste buds, I still craves those good old days. I would like to see a return of the great original New Zealand cheddar cheese.
Loving these videos. Thanks!
Another great video, thanks.
Let us know if you do try to create a filled cheese.
I'll let you know. It might take a bit of experimentation 😁
Fantastic as always. Kindstedt is great as a source too. :)
Thanks. His book is awesome.
These are all so, so good! I love Cheese History.
Thanks for watching 😁
Love the details! I will now have to try and make at least three different methods of 'Cheddar'. But it will be fun!
Awesome. I hope they turn out well 😁
So well done. Do you write short articles as well? I haven’t checked, but if there’s a monetary way to support your content, I’ll be sure to be aware
Really nice video, I learned a lot cheers for that !
I can recommend to you to have a look on how "bleu de termignon" is made. It is kinda the same process as well as Bleu Stilton. Here in France, we call it "cheddarisation" as a family of cheeses. Salers is part of that family too.
Thanks. I haven't come across bleu de termignon, but I'll look into it.
I watch your videos regularly. I was lucky to obtain a Danish blue here in the Northeastern region of the United States. Daneko? I tried saving it until the morning. It’s gone. So good. Good cheese is dangerous. Thank you for the professionally don’t videos and content. Yep that cheese is gone. Take care.
Just found your channel. Susbcribed. As a cheese lover this is perfect content to me.
Welcome aboard 😁
Back in the back in the 1950's and 1960's, the most delicious cheddar cheese I ever had was made in Ñew Zealand
Wow. That's so cool. I'm always impressed how far New Zealand cheese has managed to travel in the world
I always forget about cheddar. Not really fan of cheese made in a factory. So many local and small businesses making cheese in an authentic way. It’s quite an experience to your tastebuds. Btw is cheddar supposed to be made from raw milk?
There are so many good cheeses made by small companies these days.
Pasteurisation is a pretty recent discovery, so before that all cheese was made with raw milk. Even the protected types of cheddar allow both pasteurisation and raw milk, so now it can be made with either, but was traditionally a raw milk cheese.
@@cheesehistory thanks for the info. I prefer raw milk. But other than in specialized cheese shops difficult to come by anything other than Brie , Compte, Gorgonzola
😎✌🖖👍👌🤓😎✌🖖👍👌🤓😎✌🖖👍👌🤓😎✌🖖👍👌🤓😎✌🖖👍👌🤓😎✌🖖👍👌🤓
I love a nicely aged sharp Cheddar, and I've not found one that's too sharp! If you hold a gun to my head and force me to declare one favorite type/method, then I'd have to say those with the Penicillium sp. molds, i.e, "blue" cheeses. For me (and your opinion is equally valid for you), it's the epitome of flavor. But I might also say that I've never met a cheese of any sort that wasn't good, if only for a particular purpose This does not cover "American cheese", since I refuse to acknowledge that it's a true cheese rather than some chemically altered dairy products. I won't argue with anyone, but I avoid it like the plague if I can.
I agree with you on American cheese (we call it processed cheese) and avoid it when possible.
There are so many good cheeses out there too and always something new to discover.
Done* sorry. Typo
i never thought a documentary about cheddar cheese could possibly be interesting .but..i was wrong. very interesting vid .thanks ....peace out