I live in Quebec, French québécois are crazy about cheese & wine. 这里cheese的种类很多。移民5年后开始学吃cheese，后越来越喜欢，尤其搭红酒🥰For appetizers, Oka和一种叫Cambozola（类似brie➕blue的creamy cheese）are my favorite。谢谢您的讲解👍
I just love the cheeses! I've tried a lot of cheeses in Europe, Italian Mozzarella and parmigiano, French brie, Greek Feta and Norwegian brown cheese and other Swiss cheeses. I think feta is the most similar one to the cheese of my hometown. My Norwegian friend told me that not everyone enjoy the brown cheese, but it just tastes great, very milky flavor. And the brie I ate in Italy and in France is totally different, the one I tried in France was very sharp and smelly, just like the oooooold stinky Tofu. So here is the question that troubled me a long time ago. How can I tell if the cheese was wax-sealed or mold-sealed? And is the mold cover always edible?
Thanks for your great comment! I am so happy to read that you fell in love with cheese while trying all these amazing tasty cheeses all over Europe! Honestly not even I have ever tried the Norwegian brown cheese...so I should definitely try it next time in Europe! To your question: It is indeed very difficult to say if a cheese has been ripened in wax or mold crust. Often we buy cheese just in small portions in the supermarket and it is not always clearly indicated how the cheese has ripened. Blue cheese for example can be ripened in wax or mold but if buying a small piece with the skin already removed there is no way of telling. The only choice would be a online research for the specific kind of cheese and its ripening procedure. Older cheeses, like dutch Gouda for example, that have been ripened for several month to even years more often have a wax crust which in any case should not be eaten. But also here...Italian Parmesan ripens for longer period of time but does not have a wax crust. Instead the crust is just a very hard part of the cheese itself. It is eatable but doesn't taste as nice, often very hard and dry. Mold crust in nearly all cases can be eaten. The mold cheese with the black crust shown in the video for example is additional to the mold also covered in charcoal which is eatable. If you like or dislike the flavor of the mold crust though is up to your individual preference. I would say that definitely not everyone likes it.
summary: all tastes salty and sweet just the difference of stronger and weaker, some tastes nutty, the moldy ones stings. ps: red wines fits cheese very well
I really enjoy your video. It is not just self made video, it has nice editing, background music and pleasant to watch. To lots of people especially Chinese, they couldn't stand cheese. Once you know it, you will love it. Thanks for the video which gives a lot of info about different cheese.
if u mean the rind part (the mould), yes, such as Camembert, definitely can be eaten but it has a slightly strong and sharp flavour. Not everyone likes it haha. Still worth a try!
I am from Changsha as well and now working in Paris. Would you like to introduce some classic French cheese? Since the other European cheese introduced in this video cannot be found in the nearby supermarket. Many thanks.
Cheese is also a regular food in my hometown in China (Xilingol, Inner Mongolia), most are very mild, but everyone makes different cheese and we don't have names for them. Would love to see you try Mongolian style cheese :D
Hi Hu, I'm Lo from H.K. like your video very much...and appreciate your knowledge shared w/ mainland people and all other around the world who are not familiar w/ cheese types..cheers!!
Mein Herr, it is always my pleasure to watch your presentations even, as your spoken Mandarin is coming forth slowly. This more-regulated flow of your speech helps me pick out words to aid in my own sojourn to build my Mandarin vocabulary. Ich danke Ihnen sehr.
I am doing PhD in the Netherlands- THE CHINESE COUNTRY! I have tried most of the cheese in the supermarket. My favourite and most commomly eating one is Gouda from cow milk. Particularly, the young Gouda (usually only riped for 8 weeks) is super nice and I always use it to make sandwich. Brie from cow milk comes the second. The white moldy cover is really fantastic, I love the moldy and saulty flavour. Cheddar comes the third, usually Cheddar are sold in small pieces I love the yellow colour and saulty taste. Blue cheese is also good, I tried Bleu d'Auvergne, but the taste is so strong that I can only eat a small piece once.
Thanks for your video, a really good video to learn much kind of cheeses. My family really like to eat cheese, but in Malaysia we only can buy dry mozzarella, cheddar, cream cheese, cheese slide. It's hard to buy feta & gouda cheese, love this 2 kind of cheeses.
In the past two days, I saw a video of a handsome guy introducing Western food and culture. It was very fresh and real. The Chinese and English subtitles can also learn English, which is great. It was a visual feast to see the cute and beautiful cheese in the picture before! In the United States, in front of the diverse cheese cabinets, few Orientals buy them, mainly because they are too salty. If some mildly salty or slightly sweet cheese is produced, more people will like cheese. From the video of handsome guys, it is possible to cook instead of salt. Please introduce "Cheese Hot Pot 🫕🔥" at your convenience. Thank you!，
Hi, I like your video! I am more and more into the cheeses. But just a beginner. Tried Gouda, Feta, and Mozarrela cheeses. But the one which gave me the most impression and which I like the most is the one I bought in a Rotterdam market. I even don’t know the name! Will go to choose and buy cheese and wine to try this weekend. Thanks!
Thanks for the great additional information. Indeed it is stored in whey which is the main by-product of cheese making and consist of roughly 93% Water, 5% Carbohydrates, 1% Protein, the rest is small amounts of Fat and Minerals. In Austria whey is also used to make whey powder and milk powder. 😊
Hi xiao hu! Love your videos! So many interesting and useful information! Even like your lovely accent when you speak Chinese!👍🏻👍🏻Originally I am from a small county called Jian Shui in Yunnan, China. They produce a kind of goat cheese there called 乳餅. This kind of cheese has to be cooked. I lived in Europe for a few years but I never tried cheese that has to be cooked before you eat it. (Except like when you eat Raclette)
Hey there! Thanks for your message, so interesting. I always wanted to visit Yunnan, I have heard so many amazing things about it. Specially the mushrooms and food culture, I hope I can visit soon! Indeed, in Europe most cheeses are eaten just like this, cold without any additional cooking. Besides of Mozzarella or Raclette which are used on Pizza or for Gratin, but both can be eaten cold as well.
![[ENG中文 SUB] Classic CHEESE PLATTER & WINE Pairing - Eat CHEESE like a Professional!](http://i.ytimg.com/vi/HR5itNAmP4Q/mqdefault.jpg)
![[ENG中文 SUB] Classic CHEESE PLATTER & WINE Pairing - Eat CHEESE like a Professional!](/img/tr.png)
![[ENG中文 SUB] A Small Guide to EUROPEAN COLD CUTS!](http://i.ytimg.com/vi/zS06qf_Giac/mqdefault.jpg)
![[ENG中文 SUB] From COW to CHEESE - CHEESEMAKING in Austria](http://i.ytimg.com/vi/FA6lmWDED3c/mqdefault.jpg)
你们最想要了解芝士的什么内容呢？或最想了解哪一种芝士呢？
利瓦罗芝士，Livarot
布里芝士🥰🥰
在我的视频列表里，有布里芝士小吃的做法，有时间可以看看😉
奥地利的小胡 Who's'HU 我们只有一种，乳饼！
@@QuinnLiuYunnan 我的另外一个中国芝士视频就有吃乳饼，直接吃没有想象中的好吃，我不知道要怎么吃乳饼😔
02:19 Mozzarella (Italy)
03:09 Dried Mozzarella (Italy)
04:14 Feta Cheese (Greek)
05:02 Crottin de Chavignol (France)
05:51 Buchette (France)
07:01 Roaring Forties Blue (Australia)
07:43 Dutch Goat Gouda (Holand)
08:13 Dutch Cumin Gouda (Holand)
08:51 Old Amsterdam Gouda (Holand)
09:37 Zaanlander (Holand)
10:21 Pecorino (Italy)
20年前在Belgium工作。有次从Amsterdam回国，因为到得早就在候机楼里逛。有一间cheese店，在柜台上摆了几十个小盘子装不同的cheese让人随便品尝。我就在那里吃。边上有另一个客人也在吃，他好像很懂，带着我边吃边介绍各种cheese的特点。很有意思。我在Belgium工作了几年，去过所有的欧洲国家，自然环境和文化各有特点，让人流连。现在住在加拿大，Rocky Mountains也有很壮美的风景，但是没有欧洲各国的烟火气，自然中缺乏人气，第一次感觉还可以，第二次就没劲了。第三次，我宁可坐在电脑前看屏保照片。
澳洲生活了5年，一直都没有适应除去披萨以外的任何芝士，看到芝士店里各种各样的芝士真的很漂亮，芝士是一种文化，和茶有点像。加油😊
同😢😢😢
I moved to UK, and often get confused by different kind of cheese, this video save my life, thank you so much 小胡!!
I'm happy that I can help☺️
这是一个好认真的帅哥！非常有用的信息，很棒！加油
谢谢你！因为我刚到中国时，发现豆腐的品种太多了！实在是搞不清楚😝 分享这个视频，也希望大家能更了解我们的“豆腐”
@@WhosHU 就是，你用豆腐做比较是非常聪明的，这也给我们这些对奶酪很感兴趣，却完全没有头绪的人很好的提示。谢谢！😋
我在中學上課時，老師給我們看的。能認識很多食材，
和小胡的日常
常住英国的话，Parmigiano-Reggiano是我的最爱！英国这边也都能买到这种意大利cheese，和一切面食都很match
好喜欢这个小哥哥说话的感觉，很暖心❤️
RUclips演算法帶我來這裡，小胡的影片很用心欸！！！！
字幕跟講解都很細膩，很喜歡😆
開頭做好要聽英文的準備，結果突然來了句中文，我還呆了兩秒才注意到原來講得真的是中文，真的很貼心，繼續加油唷
而且你講的英文真的很好理解不難，讚辣
哈哈，吃cheese的表情太到位了，而且喜欢“哼” “嗯 嗯 嗯” 哈哈 有意思。我吃过feta cheese 不是很喜欢，但是据说很健康
好开心能看到这样细致的关于芝士的介绍，介绍得很清晰，影片质量也很高，果断订阅。每次看到整个货架上琳琅满目的芝士很想尝试又不知道从何下手，期待看到更多这类影片，感觉光是芝士就能做十集以上。
谢谢你肯定我！也请你麻烦告诉我你想怎么吃芝士？是做三明治？还是做沙拉？还是用来烤？这样我能给更多的建议😉
蛮喜欢 Cheese cake, bread n rice.
有一种味道像瓦煲鸡饭
但是 有点像 pizza 参 cheese 来煲饭
老师有空可以试煮
#一道怀念的味道
I live in Quebec, French québécois are crazy about cheese & wine. 这里cheese的种类很多。移民5年后开始学吃cheese，后越来越喜欢，尤其搭红酒🥰For appetizers, Oka和一种叫Cambozola（类似brie➕blue的creamy cheese）are my favorite。谢谢您的讲解👍
我是在意大利长大的，有些起司真的很绝哈哈哈。。。有些也不是很习惯，想去奥地利次萨赫蛋糕哈哈😄
除了重霉菌的，其他我都喜爱吃。我超爱goat cheese和黑橄榄的全麦pizza但不能在家里吃，全家都不喜爱那种goaty favor
超級喜歡這類的影片！用心的拍攝和品嚐，還有個人建議都很棒！！！好期待有更多有關cheese的影片！！！
加油阿！
我喜歡所有的奶製品，所有姐妹們一直讓我嫁去奶製品多的國家，哈哈。
偏好脂肪和鹽含量低的，太鹹的只能拿來當鹽的替代品。
謝謝小胡詳細的介紹，特別是後面試吃標註甜鹹星級環節，很直觀、很有參考價值。
個人還想了解各種芝士做各國地道菜式的搭配和步驟，另外最近準備學做蛋糕，可否介紹做不同蛋糕用的芝士……
謝謝！
me too😀
天呐，怎么会有这么可爱，这么优雅，这么友善，中文又这么好的小哥哥！！感谢你用中文分享这些！我超爱吃芝士，但是每次去超市买芝士都很苦恼hhh
真不错！amazing，中国人太需要这些知识了
在瑞典最受欢迎的cheese之一就是这个软软的马苏里拉，通常是圆形的，跟切片西红柿一个隔一个的码放，淋一点橄榄油或胡椒粉，就是很简单可口的沙拉了：)
是的，你是对的！很简单的入门芝士选择，味道也特别棒😉
Hi~ 對於wien新手 每天逛超市卻不懂怎麼買讓我很頭疼 謝謝分享 🤩
很开心你觉得有用，我会继续分享很多的视频的😉
Ri ta 在维也纳生活超级美好啊😯
全買就解決了
如果你喜欢蓝纹奶酪，建议你尝一尝王致和臭豆腐。是一种发酵后的豆腐，灰蓝色。闻起来很臭，偏咸但是口味醇厚。
Ri ta 去不知道你住的离市区近不近。如果在市区方便的话去 Wollzeile 15, 1.区这里看看吧。小小的一家店但是很好的品质。 如果离八区近就去Lange G. 28, 这家。
很喜欢上胡的表达，生动形象又有特点，几乎都是一边吃饭一边看
哈哈哈，你的中文非常好！！！谢谢您的分享！我喜欢会做饭的奥地利小哥哥！！！比心哦！！！
谢谢你鼓励我！我的散装中文还要进步😂 我会努力加油的💪
你的散裝中文很親切，謝謝分享🙏, 加油！
超喜欢你说英文的这种语速 每个单词都超清晰 谢谢你带给我更多知识
WOW!!! 终于等到芝士科普了，详细又有趣啊!
就是在中国的选择比较少，后面会做更多的芝士视频的。有什么想了解的，请评论告诉我😉
感谢解说
如今才懂 Cheese
原来是用羊奶或牛奶来制作
谢了。😀💪🌻
2020*0817
@@WhosHU 老阿母斯特單 鹹香
但是我還是最愛法國藍紋起司。
多谢科普！来澳洲之前我对芝士的了解只有猫和老鼠，还有超市里的芝士片。刚到澳洲看到Woolworths卖的feta还以为是豆腐，感慨豆腐怎么卖的这么贵。。。后来渐渐知道了各种各样的芝士，现在最爱的是halloumi。
I tried Camembert and Brie in New Zealand. they are very mild and creamy, I think these two are also friendly to beginners.
这两种芝士也是我的最爱～
一直不知道这么多芝士的区别，每次进超市别人买什么我也买，其实我是不知道这有什么不同的。今天特意很认真的听了，不错，长见识了。
已经沉迷这种最初不太能接受的零食了...谢谢分享w
谢谢小胡，一直想看这类节目，终于在你的频道找到了。很棒的芝士普及节目，非英语国家的你讲的英语我更容易听懂，好神奇呀。爱你爱你！
你的口音好可爱////// 我超喜欢brie！！又软又奶的
我在英国读书和在其他欧洲国家旅游时，最快乐的时光之一就是品尝各个品种和不同农场作出的芝士。
很棒👍 不是很多人像你一样，喜欢芝士的😉
I just love the cheeses! I've tried a lot of cheeses in Europe, Italian Mozzarella and parmigiano, French brie, Greek Feta and Norwegian brown cheese and other Swiss cheeses. I think feta is the most similar one to the cheese of my hometown. My Norwegian friend told me that not everyone enjoy the brown cheese, but it just tastes great, very milky flavor. And the brie I ate in Italy and in France is totally different, the one I tried in France was very sharp and smelly, just like the oooooold stinky Tofu. So here is the question that troubled me a long time ago. How can I tell if the cheese was wax-sealed or mold-sealed? And is the mold cover always edible?
Thanks for your great comment! I am so happy to read that you fell in love with cheese while trying all these amazing tasty cheeses all over Europe! Honestly not even I have ever tried the Norwegian brown cheese...so I should definitely try it next time in Europe!
To your question: It is indeed very difficult to say if a cheese has been ripened in wax or mold crust. Often we buy cheese just in small portions in the supermarket and it is not always clearly indicated how the cheese has ripened. Blue cheese for example can be ripened in wax or mold but if buying a small piece with the skin already removed there is no way of telling. The only choice would be a online research for the specific kind of cheese and its ripening procedure. Older cheeses, like dutch Gouda for example, that have been ripened for several month to even years more often have a wax crust which in any case should not be eaten. But also here...Italian Parmesan ripens for longer period of time but does not have a wax crust. Instead the crust is just a very hard part of the cheese itself. It is eatable but doesn't taste as nice, often very hard and dry. Mold crust in nearly all cases can be eaten. The mold cheese with the black crust shown in the video for example is additional to the mold also covered in charcoal which is eatable. If you like or dislike the flavor of the mold crust though is up to your individual preference. I would say that definitely not everyone likes it.
非常喜欢有这么细致讲解奶酪的主播，很喜欢奶酪配红酒，还有配一点蓝莓。。
summary: all tastes salty and sweet just the difference of stronger and weaker, some tastes nutty, the moldy ones stings.
ps: red wines fits cheese very well
我在马尼拉覌看，很喜欢也学到了很多芝士知识。谢谢你给我尝试不同芝士的兴趣。
Fat doesn't necessarily make you fat tho, it's mostly sugar that does.
Sugar is the worst, more more harmful than fat
小胡你好！每次看你的视频都会流很多口水，这一期也是如此。
我想问你的是:如果你在中国时间长了吃不到自己喜欢的芝士，你会在家里面自己动手做吗？
我是台灣人 看到這個影片終於懂起司了thanks for your sharing ❣️
之前买了个gouda cheese，结果不知道表层是腊就让我吃掉了☠️
😂
嗯...感觉如何？
味如嚼蠟?
+1...
+1
I really enjoy your video. It is not just self made video, it has nice editing, background music and pleasant to watch. To lots of people especially Chinese, they couldn't stand cheese. Once you know it, you will love it. Thanks for the video which gives a lot of info about different cheese.
Thank you so much for your message. I film and edit myself, but I am not professional...so I still have a lot to learn. I am glad though you enjoy it.
你分享的資訊很有趣 😊
我想知道你保存cheese的方法是怎樣?
I want to know how u store ur cheese?
EKB 1130 放冰箱里冷藏？
@@meowkaiser6024 我指的是吃了一半的芝士 大部分都得不久
謝謝小胡介紹得很仔細～芝士價格好高，我總是以價格來選擇芝士，下次我想嘗試看看那些特別的芝士來料理：）
Normally I love to mix two or three kinds of cheese together to get the best taste in a meal. :D
终于点进来了这个视频，澳大利亚人特别喜欢cheese+cracker的组合，各种场合的platter里都会有。喜欢奶制品的我，真是越吃越香，可是自己很难分辨这些cheese，不知道名字，只知道跟着吃，哈哈哈哈，从来没有自己买过😂我再去前一个cheese视频看看！开启买cheese之路！
Just being curious, do we need to get rid of the mold surface before consuming the cheese?
Have the same doubt...
if u mean the rind part (the mould), yes, such as Camembert, definitely can be eaten but it has a slightly strong and sharp flavour. Not everyone likes it haha. Still worth a try!
希腊的feta cheese 真的很特别，刚开始吃不习惯，吃久了感觉跟国内的咸豆干有点像，和沙拉无敌配，加点番茄橄榄油，超棒的
長知識了！非常詳盡，謝謝你🙏🏻
也谢谢你看我的视频！😉
So blessed to have these videos which offer great opportunity to practice English.
Glad you like them! 😊
这几天才吃了蓝纹芝士，好吃好吃，可以解说下每种芝士的经典吃法吗，蓝纹我加面包吃，真的很好吃！！！！我喜欢那个霉菌哈哈哈
配紅酒!
蓝纹是我的梦魇
配鸡翅，比如水牛城鸡翅的经典蘸料就是蓝纹芝士酱
I would like to looks for Pecorino next time. Thanks for sharing !
我能吃所有的 cheese 最愛 blue cheese 謝謝奥地利小哥的分享，讚！
I am from Changsha as well and now working in Paris. Would you like to introduce some classic French cheese? Since the other European cheese introduced in this video cannot be found in the nearby supermarket. Many thanks.
Please do more cheese and bread video!
I will try to make more cheese and bread videos. Thanks for watching.
个人最喜欢帕玛森奶酪了🙈🙈🙈芝士碎配上番茄牛肉丸真的贼好吃！！干吃也很好吃
非常感谢小胡的细心解释，特别想知道halloumi cheese的信息，谢谢
畫面和音樂都很棒，是視覺聽覺的饗宴，讓人很放鬆～
Cheese is also a regular food in my hometown in China (Xilingol, Inner Mongolia), most are very mild, but everyone makes different cheese and we don't have names for them. Would love to see you try Mongolian style cheese :D
That's pretty well. I have ever been to Mongolia for 3 times. 牦牛奶GOOOOOOOOD！！！！！！better than any other milktea!!!!!!!
Hi Hu, I'm Lo from H.K. like your video very much...and appreciate your knowledge shared w/ mainland people and all other around the world who are not familiar w/ cheese types..cheers!!
Thanks. I am glad it could help😉
你说英文太好了，这样我就可以练听力了😂😂
@@马达加湿加 每個國家說的英文都會帶點屬於當地人的腔調，並沒有所謂的標準（除非你要考試），生活會話只有清楚才是王道
想想紐約人、德州人、紐澤西州人、夏威夷州人的英文都是美式英文的「文法」但是腔調一點都不一樣啊 😂😂😂
@@马达加湿加 小胡说的英文也有奥地利的德语味，就是那种重音的起伏感，哈哈
@@方俊-t4h Mo z zarella 🤣
马达加湿加 学英语不应该只是学自己的口音，真正学好英语你要能听懂世界各地人的口音，不管是日本、印度、泰国的口音都必须能听懂，只听懂美式或英式就算英文好了？你学中文就只能听懂新闻播报里的普通话吗？还不是东北湖南广东的口音都能听行吗，最讨厌这种去杠人口音的
奥地利人说英语肯定带德语的口音，我在德国，我说德语所以没啥机会听他们说英语，偶尔听他们说英语也是，哈哈
Mein Herr, it is always my pleasure to watch your presentations even, as your spoken Mandarin is coming forth slowly. This more-regulated flow of your speech helps me pick out words to aid in my own sojourn to build my Mandarin vocabulary. Ich danke Ihnen sehr.
谢谢，感觉很用心，解释的很清楚。
Thank you for Excellent job you done. 👍👍🌷🌷🌷can’t wait for the next video 👍👍👍
I love cheeses so much! Thank you so much Whoooooooooo
You are welcome. Thank you for watching my video😉
I think you spoke it very clearly and slowly. of course, you used simply English to explanation these kind of cheese.
全程只注意到小胡皮肤好好
Robiola！Robiola！Robiola！Robiola！Robiola！I always make strawberry musse cake with it! It is the most delicious cheese! 用来做草莓奶酪慕斯无敌好吃！
谢谢！
I am doing PhD in the Netherlands- THE CHINESE COUNTRY! I have tried most of the cheese in the supermarket. My favourite and most commomly eating one is Gouda from cow milk. Particularly, the young Gouda (usually only riped for 8 weeks) is super nice and I always use it to make sandwich. Brie from cow milk comes the second. The white moldy cover is really fantastic, I love the moldy and saulty flavour. Cheddar comes the third, usually Cheddar are sold in small pieces I love the yellow colour and saulty taste. Blue cheese is also good, I tried Bleu d'Auvergne, but the taste is so strong that I can only eat a small piece once.
You meant the CHEESE COUNTRY right? I believe no one would call a foreign country by their own country’s name.
奶酪是一种“邪恶的”发明😂又好吃又长胖
真羡慕懂吃的 我怎么都吃不出好吃😭 住在欧洲好痛苦
什么食品吃多了都长胖！
含糖多的才长胖，这种优质脂肪蛋白质食品并不会长胖，而且比起碳水类食物更容易有饱腹感，也不容易饿
👍❤️🌹看过这一集的我，用布里奶酪的皮，在酸奶上培养了很多白霉菌，目前它们正生长在一块过滤出来的奶酪上，做个实验看看最后会变出什么来😄
以後可以介紹芝士的同時，順便說價格嗎? 這樣，可以知道價格的差別，因為台灣的芝士，巨貴的!🤔🤔🤔
我想在亚洲的起司都是贵爆的吧XD
哇我一直不了解这个。今天还没看就很开心了。终于可以了解了。也可以开始慢慢吃起来了
那平時看動畫老鼠吃的那種很多洞的芝士是甚麼？
那是瑞士的大孔芝士，也叫Emmental cheese (埃曼塔奶酪)
被RUclips带来这里。看完后直接订阅！非常棒的视频，尤其是契合主题的配乐！
My favorite cheese is halloumi cheese, u missed that😂
Excellent introduction. Enjoy your English .
I cannot take any kind of goat cheese the smell is too strong I want to vomit everytime.
Lots of people cann't take it😉
Agree! I hate almost all kinds of goat cheese except "Le roquefort"
哇，第一次看到这么有诚意的中英文交流型up。 另外怎么没有讲到我的最爱laughing cow 🐮 😉
I love cheese and your Chanel. Expecting your video to introduce more cheese and cheese culture. Thanks in advance.
Your video is quite informative, thanks for sharing. 我在的威斯康辛也是个一天到晚离不开芝士的地方，但是我总是懒得记它们的种类，每次只买/点车打，今天看了你的视频，感觉食谱又丰富了一些，谢谢。
很棒的科普。小胡哥哥的中文发音超像拂林坊😂。第一次买的盐味的荷兰产奶酪，真是吃不习惯，意大利的帕玛森就还能接受。
我最近迷恋上芝士了，高中的时候不喜欢，现在超级喜欢吃各种芝士！
上次按照你的视频腌制的俄罗斯黄瓜非常成功、非常感谢你的视频,谢谢你了……
Thanks for your video, a really good video to learn much kind of cheeses. My family really like to eat cheese, but in Malaysia we only can buy dry mozzarella, cheddar, cream cheese, cheese slide. It's hard to buy feta & gouda cheese, love this 2 kind of cheeses.
我决定粉你，至少典故，美味，学英语全占全了 喜欢 棒
Can tell he is very proud of these cheese 😆 I love cheese too. Thanks for sharing
第一次在集市上老板给我一块羊奶酪吃，我说好难吃啊。后来慢慢就爱上了羊奶酪，加热，配蜂蜜和坚果，绝了。现在连薯片都吃羊奶酪味的。平实最喜欢把comté买来随便吃，当零食。
哈哈，和我在中国吃腐乳是一样的，开始不喜欢，现在可以拌饭吃了😝
Old Amsterdam 特别特别特别特别赞！怎么吃都好吃，就是放在Pizza上面味道也是很突出的。but goat cheese 真的享受不来…每次吃都觉得吃了一口羊油…小胡你的口味很重哦
In the past two days, I saw a video of a handsome guy introducing Western food and culture. It was very fresh and real. The Chinese and English subtitles can also learn English, which is great. It was a visual feast to see the cute and beautiful cheese in the picture before! In the United States, in front of the diverse cheese cabinets, few Orientals buy them, mainly because they are too salty. If some mildly salty or slightly sweet cheese is produced, more people will like cheese. From the video of handsome guys, it is possible to cook instead of salt. Please introduce "Cheese Hot Pot 🫕🔥" at your convenience. Thank you!，
我也很愛吃cheese, 謝謝小胡詳細的解說
多谢分享，已保存，讲解很详细，个人很喜欢，有条件想自己做！
住在巴黎完全弄不懂这么多芝士该怎么吃，一般都用来抹法棍了。感谢你的分享。我个人喜好羊奶芝士。一般来说，第三个法国奶酪表面的皮都不吃只吃里面软的部分。
真是很棒的分享！对于芝士入门者来说这个视频非常友好~对于口味的描述也都通俗易懂
关于霉菌类芝士有一些疑问，霉菌芝士的外皮都是可以直接吃的吗？
如何判断芝士外皮可以吃呢？
希望能看到更多的科普性内容，比如什么样的芝士搭配什么样的葡萄酒，还有希望能按照不同国家地域来展开的芝士介绍~
Hi, I like your video!
I am more and more into the cheeses. But just a beginner.
Tried Gouda, Feta, and Mozarrela cheeses. But the one which gave me the most impression and which I like the most is the one I bought in a Rotterdam market. I even don’t know the name!
Will go to choose and buy cheese and wine to try this weekend. Thanks!
在荷兰城市里完全不知道怎么挑，感谢你的分享～
Hi there, just wanted to re-correct that the Mozzarella Di Buffala does not soaked in the water but whey. It's a really informative video anyway! : )
Thanks for the great additional information. Indeed it is stored in whey which is the main by-product of cheese making and consist of roughly 93% Water, 5% Carbohydrates, 1% Protein, the rest is small amounts of Fat and Minerals. In Austria whey is also used to make whey powder and milk powder. 😊
看你講解害我每種都好想試試
推荐你每种都试试😉
非常感谢！出国四年多依旧分不清各种芝士，每次想买又怕味道不好放弃了
I like to see that cheese 🧀 different types and know how to use!
Hi xiao hu! Love your videos! So many interesting and useful information! Even like your lovely accent when you speak Chinese!👍🏻👍🏻Originally I am from a small county called Jian Shui in Yunnan, China. They produce a kind of goat cheese there called 乳餅. This kind of cheese has to be cooked. I lived in Europe for a few years but I never tried cheese that has to be cooked before you eat it. (Except like when you eat Raclette)
Hey there! Thanks for your message, so interesting. I always wanted to visit Yunnan, I have heard so many amazing things about it. Specially the mushrooms and food culture, I hope I can visit soon!
Indeed, in Europe most cheeses are eaten just like this, cold without any additional cooking. Besides of Mozzarella or Raclette which are used on Pizza or for Gratin, but both can be eaten cold as well.