My guess is that the Tasty Cheese has more moisture. That's why it is more flexible and why it stayed light in color while the English cheddar caramelized.
I think the "wow" factor of the English cheese is a winner and I would eat it from the block and use tasty for grilling. It would be interesting to see a taste test of the difference between the English cheddar and a home made aged chedder. 😊❤
Please don't waste any time on "American cheese". Living here in the USofA, I know that you can't legally call it cheese, it's "cheese product" on the label. As for the taste, I've had dirty carpets that tasted better with a little bit of Bechamel sauce on it. Well,, not really, but you get the idea. The only thing it does well is melt. I'll take any sort of generic Cheddar before I'll let that stuff pass my lips. Keep up the good videos, I like them almost as much as I like GOOD cheese :)
Mmmm...Now I've a taste for cheddar cheese and (finely chopped) onion sarnies...slapped on some crusty bread thick with butter - Worcester sauce optional That was a brilliant cheese-off...although I'm sure that Rarebit would have been nicer if the cheese were more liberally applied - Worcester sauce absolutely required..
@@cheesehistoryPersonally Jarlsberg but I'm not sure you can get it over there. In the UK I've noticed a distinct difference between the supermarket's own brand vs "proper" Jarlsberg
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.
That would be interesting indeed and much harder to call, I think. The cheesemakers you mention all make excellent cheese, particularly Whitestone. They are one of my favorites.
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!
My guess is that the Tasty Cheese has more moisture. That's why it is more flexible and why it stayed light in color while the English cheddar caramelized.
That would be it. It would also explain the milder flavour
I think the "wow" factor of the English cheese is a winner and I would eat it from the block and use tasty for grilling. It would be interesting to see a taste test of the difference between the English cheddar and a home made aged chedder. 😊❤
I like this format, more cheese offs please👌🏻
Absolutely. Any cheeses you would like to see in a cheese off?
I've always wanted to see a video like this on this exact subject
I really enjoyed your Roman Cheese vids.
Please don't waste any time on "American cheese". Living here in the USofA, I know that you can't legally call it cheese, it's "cheese product" on the label. As for the taste, I've had dirty carpets that tasted better with a little bit of Bechamel sauce on it. Well,, not really, but you get the idea. The only thing it does well is melt. I'll take any sort of generic Cheddar before I'll let that stuff pass my lips.
Keep up the good videos, I like them almost as much as I like GOOD cheese :)
Mmmm...Now I've a taste for cheddar cheese and (finely chopped) onion sarnies...slapped on some crusty bread thick with butter - Worcester sauce optional
That was a brilliant cheese-off...although I'm sure that Rarebit would have been nicer if the cheese were more liberally applied - Worcester sauce absolutely required..
Oooh yes! More cheese-offs please!
What cheeses would you like to see in a cheese off?
@@cheesehistory Has to be Epoisses and Stinking Bishop. They both smell like they can kill you, but my godddddd *THE TASTE*
@@cheesehistoryPersonally Jarlsberg but I'm not sure you can get it over there. In the UK I've noticed a distinct difference between the supermarket's own brand vs "proper" Jarlsberg
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.
That would be interesting indeed and much harder to call, I think. The cheesemakers you mention all make excellent cheese, particularly Whitestone. They are one of my favorites.
@@cheesehistory There are interesting cheeses been made around here.
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!
Which do you think it best, generic cheddar or PDO west country farmhouse cheddar?
I think both can hold their own.
Something tells me u might be a cheese fan but idk why….🤔