For those of you looking for cottage and cream cheese, I already covered them in the main Dairy Tier List and personally consider them different from cheese anyway.
would love to watch a video on that. I like to use Monkfruit sweetener but then all the videos calling it bad came out and it is hard to know what is true and what isnt.
REAL maple syrup and REAL honey will easily top the list - given their nutritonal content. Stevia, agave and monk fruit would probably be close in terms of their lower glycemic index but lack of nutrition. White sugar would be in the Z tier
@@BigBrainiacthere’s a lot of fruits and vegetables too. He didn’t include every single one that exists on the planet in those vids, just the most common ones
I've never seen your channel before, but I think the algorithm showed this video to me because I'm a former cheesemonger. So I'm more well versed in cheese facts and knowledge than the average person and have studied just a little food science with the specific intent to learn about how cheeses are made and what makes each cheese special and unique. I have to say you did an excellent job researching and reporting about each cheese you mentioned, and Im thrilled that you included so many cheeses. Of course, I would have loved to have have seen the full list you showed in the beginning, but as someone who has tried to learn about literally hundreds if not thousands of different cheeses, I understand how hard it can be to find any detailed informatio on the less common cheese types. So yeah, I just wanted to let you know that you did a great job and I appreciate the thoroughness and accuracy!
If you do a sweetener tierlist please include monkfruit and the different types of cane sugar (jaggery, white, molasses, brown etc) and a comparison with beet sugar would be nice
i think those are all pretty similar nutritionally, so it might just come down to any differences in how theyre processed and which ones have potential traces of other chemicals or pesticides or something. artificial sweeteners might have more differences but its complicated and there doesnt seem to be much of a consensus on their full effects.
@@user-md3wm7vu1f this. theres so much conflicting information on sweeteners. in a perfect world, we'd have the right information on all of them but unfortunately thats not the case
Great list. Any chance of including price in future list the greatest cheese in the world in terms of nutrition and taste doesn't matter if it's too expensive
Grana Padano is essentially the same cheese but coming from other parts of Northern Italy therefore not allowed the name Parmigiano Reggiano, as it is region-protected. It is also usually much cheaper than parmesan, as the production is not restricted to one small area. Whichever you buy, please buy chunks or flakes, never grated. The pre-grated styles have additives that prevent it from clumping up, so the taste is changed significantly.
@@randomoneforstuff3696 I live in Europe, so I have no Costco. But we have a selection of parmigiano reggiano, grana padano, pecorino romano in most supermarkets. Sometimes there is also the similar but more pungent Lithuanian Džiugas.
More general term is brunost (brown cheese), geitost is literally just "goat cheese" and can be brown cheese or typical goat cheese. Brunost is not really cheese, it's made of whey like ricotta that is cooked and reduced so much it caramelizes then milk is added and it's again cooked to reduce and caramelize again. Don't expect cheese when you try it for the first time. It's sweet, caramelly and pretty tart/tangy. I like cheese and I like eating cheese on its own but I dont like brunost on its own but I love it in/on things. Pancakes with brunost, cream/quark/yoghurt and fruit/marmelade, cheesecake with brunost and even meat recipes with brunost sauces are great.
@@zdenek3010 I've never encountered anyone who puts it on pancakes, but it's great on waffles or buns, which might indicate how unlike regular cheese it is, lol
You know how some people say cravings is your body dropping hints about what it needs? Well these tier lists prove that the pregnancy cravings I had were foods that were rich in micronutrients that help with DNA, brain, and blood. Keep it up, you’re doing such valuable work.
20grams per serving LOL As a french, I used to eat about 800 grams per day, 500 grams of emmental and 350 grams of coulommiers. Plus about 1 kilo grams of bread or with a whole brioche vendéenne pur butter. Result was 5 years with severe asthma until I stopped dairy and gluten products, and then 10 years after, a 20 millimeters surprise kidney stone. I miss those ""foods"", but I killed myself so many times with them.... hopefully the hospital was close.
what I find interesting is how high cheese consumption is in France, and yet the CHD rates are super low. Of course you can overdo every food, but a healthy amount of cheese in the diet seems amazing, especially for those few people like me who struggle to gain and maintain weight.
for everyone as confused as me: apparently "swiss cheese" is an american name for emmenthaler or something that is produced in a kind of similar manner.
Swiss cheese is a different cheese made based on ementaler in America. Most likely made by Swiss immigrants, hence the name. The holes are bigger and its a more mild cheese
I’m impressed that you found Gjetost (also called «Brunost»). Its native to my country and is considred a traditional treat which goes nicely along with sweet snacks like pancakes and waffles. Its good in moderation, as many things are. Loved the rest of the video. Keep up the good work 👍🏻
I've binged your whole channel in a day and I loved it. I'd love to see how you cook some of the foods you mentioned on your "foods I eat everyday" videos. Love you content :)
I was gonna say thats a lot to watch in one day but its really only about 6 hours which is much more reasonable but it also just dawned on my that I've spent about a 18 months on 6 hours of content 😂
@@Talon_Fitness it's really amazing the amount of research and info in every video, honestly I loved it. And I watched it at 1.5x so it's more reasonable since I'm in uni lol
I agree with the sweetener tier list, though that might be hard to pull off. My guess would be honey as S tier, processed syrups in F, essentially the more processed the lower tier.
Most sweeteners just don't have much difference between them nutritionally, they are just sugar plus VOCs for flavor, and maybe water if its a syrup. Some exceptions exist like honey, but most are like maple syrup which is 44% sugar, 56% water, and some trace flavor molecules and minerals of negligible dietary significance. After that the most notable difference is just what type of sugar (monosaccharides lile glucose, fructose, and galactose) are they made of and how does consumption of them affect health.
fun fact: the word gjetost is norwegian for goat cheese. gjet=goat ost=cheese. gjet is more often spelled gjeit in current bokmål. as a norwegian who was looking at the text and not the picture it took me a moment to realise that the cheese after gjetost was a diffrent cheese and not the same cheese but in english this time.
I am a meat eater, but I’ve always been curious about meat alternatives. Some of them aren’t bad tasting. I, too, would like to know how they compare to meat.
The thing about American Cheese is, like any other ingredient, its a tool in the toolbox of a chef or home cook. There are times when it is the right tool. But also times when it is the wrong tool. Its great if you need a melted cheese. So its great for grilled chedse sandwiches, burgers, etc. It also usually has enough emusifiers to help emuslify other cheeses, so adding in just a bit of american cheese into a blend to make sure the end product doesnt get too greasey is a great technique. But its never gonna replace most other true cheeses.
It's also a term used to refer to two very different products. American cheese, which is a blend of colby and chedder, with sodium citrate added in as an emulsifier, and American "cheese" which is made mostly from vegetable oils, not cheese.
@@trauma._ I agree that its not exactly a cheese. Let's use Kraft singles in this example: its base is cheddar, and a lot of the other ingredients are still related to cheese. Things like lactic acid, milk, milkfat, and whey all already exist in cheese or were original to the cheesemaking process. Adding some of those doesnt bother me. Adding paprika for color doesnt bother me. And the entire point of american cheese is that there are added emusifiers, so those obviously dont bother me. These are all things that im completely fine with eating and lead to a product that is great for things like grilled cheese sandwiches and burgers. Just ask any chef. They might enjoy including the taste or texture of other cheeses, but american cheese absolutely wont break its emulsion and get greasy like almost every other cheese out there. Its a tool in the toolbox, and its perfectly fine if its a tool you dont want to use.
I’m Norwegian and I got so happy when I saw brunost being included. It’s a bit different with the gjetost being made from farmers than the one sold in the store by Tine (a brand company selling dairy products in Norway). It’s very sweet when it’s store bought, and we usually in my family eat it on waffles with jam and rømme(like sourcream but without the sour), on on bread as like a finishing dessert. So it’s not really considered cheese entirely, just like a sweet topping. Gjetost from the farmers tastes more harsh and less sweet though, but that’s what my dad described it as.
I really appreciate the effort you put into making us more aware of how to eat healthier. I would like to know more about the nutritional value and benefits of “salad greens”, which is a more focused study than simply a rating of vegetables which might include some salad ingredients. So, is croquette more nutritious than cress or endive? Only Talon can tell us. lol You injections of humor during the video introduction are a nice touch, too. Thanks again.
Than k you very much for picking the right colors now. In previous videos there was some red and green and as a colorblind it caused some very intense visual effects lol, felt like on mushrooms. Now its really perfect, and more beautiful too!
Interesting. It would be interesting if you did one on probiotic foods like yogurt, kvass, kefir, kombuca, pickled vegetables etc and also one on prebiotics
It’s crazy to think someone decided to let milk spoil and eat it, then were like, “What if we did that, but TWICE.” And BOOM blue cheese is created. Humanity is a complex species,
They probably didn't have a choice. Most of the weird foods have most likely been tasted for the first time because people were starving to death and ate all forms of leftovers and old food instead of becoming cannibals.
I like this list, not demonizing fat or salt and just focusing on telling the whole story; vitamin & minerals profile, percentage of micromolecules; taking into the equation possible alergies to milk proteins and milk sugars. This video has everything.
Justice for blue cheese. Blue cheese should be S tier as well, has longevity effects as it contains spermidine. People thought the reason a blue cheese eating red wine drinking population of french lived so long despite their high saturated fat intake and alcohol was resveratrol, a polyphenol in wine, but actually it was the spermidine in the blue cheese!
You're missing a couple, at least Labneh, Mascarpone, Manchego, Torta del Casar, Camembert, Edam, Emmental, Provolone, Gbejna and Halloumi. Also blue cheese is split in a couple varieties, usually Roquefort, Cabrales and Gorgonzola.
Happy to see my favorite cheeses parmesan and feta cheese in the top tier, I always keep those at home. Pro tip for parmesan: Keep the rinds and put it into soup or casseroles, either just to let it add flavor and then remove it, or just eat it. Its a bit rubbery but intense flavor, I love it. There is no wax or anything, if anyone is worried about that.
Wouldn't call it horrible per se. Just Very strong. Honestly if you are on a diet not bad just gotta use it carefully. A little bit of it with tomatoes almost like a spice.
Concerning American cheese - Organic Valley puts out an organic one that is real cheese and not pasteurized cheese product. In fact, once you open the packaging, it starts turning blue in four to five days time. I suspect they make it in accordance with the original recipe of mixing colby and cheddar, as they also make those styles.
I love cheese as someone who eats mostly a keto Diet I probably eat about a quarter to half a pound of cheese a day. Mainly cheddar mozzarella and Swiss, I'd like to add feta and try that gruyere cheese mow that you've brought it to my attention
Watching this as I eat some Brie. I understand if some may be disappointed because their favorite cheese isn't on the list, but I'm certainly not because these cheeses include pretty much every main category of cheese other than a soft washed rind. It also took into account some things I recommended in my community post like talking about washed curd cheeses. I think the final list was definitely a good selection.
I presume that there was no reliable information on cottage cheese. Interesting. It might have been the only S-tier if that were the case, I am guessing.
@@Man-ch2etpaneer is very different. It’s honestly not too far off from tofu in texture and taste and is used in Indian food and other places with similar cuisine
Blue cheese should be S tier as well, has longevity effects as it contains spermidine. People thought the reason a blue cheese eating red wine drinking population of french lived so long despite their high saturated fat intake and alcohol was resveratrol, a polyphenol in wine, but actually it was the spermidine in the blue cheese!
I really like the inclusion of the names within the tier list. It would have been especially useful in the meat and fish videos. It would be cool to see this in a website format where you could click each item on the final tier list to see the breakdown slide. It would be a nice way to have all of the information in one place.
I am downright appalled you did not include a cheesecake. On a serious note I found this valuable especially when Swiss was mentioned having low sodium. These variables do matter when you’re trying a particular diet like low sodium diet.
One thing i wouldve liked to see included are which cheese are made with rennet. Because, while it doesnt mean the cheese is any less or more healthy, it might change someone's perception of the cheese to the point of wanting to find alternatives.
It would be cool if you made a video explaining what happens to food (like milk and cheese) when it’s changed to “reduced fat” or “fat free.” How does this change affect the overall nutrition of the food? I depended a lot of skim milk and fat free feta during my weight loss journey. I really like the high protein, low calorie ratio of fat free dairy products, but if lots of micronutrients are lost through the “skimming” process, is it still a good trade off?
This tier list is wild because looking at the inflated numbers as a chef is crazy. In restaurants, typically 4-5 slices of cheese go on a grilled cheese. So I’m looking at the numbers on screen as if they were a single takeout grilled cheese (without the butter, bread, condiments, and protein mind you)
suggestion: other than making tier lists about a certain type of food, you can also make tier lists about food someone can avoid/take more when they face a certain challenge. some ideas: Food you should have more if you have low calsium/vitamins Food you should avoid/substitute if you have high blood sugar/high blood pressure
@@kyla9262 True, but I guess that because those are technically ripoffs you would want to take the original at face value and evaluate/show that one, then possibly consider the others to be more or less nutritionally close to it. Idk if this is what he/she meant, but honestly it kind of does look out of place too to only have one translated and not the others if you look at it from a purely aesthetic/orderly standpoint 🤝🏼
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
For those of you looking for cottage and cream cheese, I already covered them in the main Dairy Tier List and personally consider them different from cheese anyway.
cereal tierlist next?
Please do cereals next 🥣🍜
@@Jaxzee0122F tier, F tier, D Tier, F Tier,
I simply can't thank you enough for the work you do. So gratitude 4 eva!
Romano cheese is basically the same as Pecorino Romano but it just cant be called that because of the name protection@@banh_miii
I suggest you do a tier list on sweeteners. Table sugar, honey, stevia, NutraSweet, etc.
Maple syrup, agave, etc. So many to choose from!
would love to watch a video on that. I like to use Monkfruit sweetener but then all the videos calling it bad came out and it is hard to know what is true and what isnt.
I agree but remember - not all honey is created equal! Most people eat a corn syrup laced concoction and think its healthy
REAL maple syrup and REAL honey will easily top the list - given their nutritonal content. Stevia, agave and monk fruit would probably be close in terms of their lower glycemic index but lack of nutrition. White sugar would be in the Z tier
AGREEEE
It's always a good day when Talon drops a new food tier list
Amen
But wtf is 'goat cheese'? Which one?
we need a spices and or herbs tier list. and a master tier list to see how different food groups match up against each other
absolutely
Top tier, pastas and grains 😂
I sincerely hope spices get their own category, the anglosphere idea of various herbs belonging in the same places are spices is just ridiculous
he already did a spices tier list
Spices and herbs seems a bit pointless considering the small amounts you typically consume these in.
This is the most gamer concept for a health channel ever and i love it thanks mate
i would love to see a mushrooms tierlist
Psilocybin will be alone in S tier
There’s so many species of mushrooms the vid would be hours long
@@BigBrainiacthere’s a lot of fruits and vegetables too. He didn’t include every single one that exists on the planet in those vids, just the most common ones
@@oscarstenberg2745nah I think U-235 would be alone in the S tier
😂😂😂
I've never seen your channel before, but I think the algorithm showed this video to me because I'm a former cheesemonger.
So I'm more well versed in cheese facts and knowledge than the average person and have studied just a little food science with the specific intent to learn about how cheeses are made and what makes each cheese special and unique.
I have to say you did an excellent job researching and reporting about each cheese you mentioned, and Im thrilled that you included so many cheeses. Of course, I would have loved to have have seen the full list you showed in the beginning, but as someone who has tried to learn about literally hundreds if not thousands of different cheeses, I understand how hard it can be to find any detailed informatio on the less common cheese types.
So yeah, I just wanted to let you know that you did a great job and I appreciate the thoroughness and accuracy!
_Mmmmmmm..._ *Cheese.*
Amazing. I’m a medical doctor and I find this SO informative. Love how well researched your videos are. Keep up the great work!
If you do a sweetener tierlist please include monkfruit and the different types of cane sugar (jaggery, white, molasses, brown etc) and a comparison with beet sugar would be nice
i think those are all pretty similar nutritionally, so it might just come down to any differences in how theyre processed and which ones have potential traces of other chemicals or pesticides or something. artificial sweeteners might have more differences but its complicated and there doesnt seem to be much of a consensus on their full effects.
@@user-md3wm7vu1f this. theres so much conflicting information on sweeteners. in a perfect world, we'd have the right information on all of them but unfortunately thats not the case
Carbs bad :(
@@anthonylancer unless you're underweight and you need to gain weight
Great list. Any chance of including price in future list the greatest cheese in the world in terms of nutrition and taste doesn't matter if it's too expensive
Parmesan obviously has one of the most pleasurable and long-lasting flavors. Too bad it's expensive for this reason
yeah here it costs about 30€ per kilo. i only buy it for special occasions
It’s too dry and hard for my taste. I like melted cheeses that ooze. Parmesan belongs on pasta, and other than that, you can take it. I’d leave it.
Grana Padano is essentially the same cheese but coming from other parts of Northern Italy therefore not allowed the name Parmigiano Reggiano, as it is region-protected. It is also usually much cheaper than parmesan, as the production is not restricted to one small area.
Whichever you buy, please buy chunks or flakes, never grated. The pre-grated styles have additives that prevent it from clumping up, so the taste is changed significantly.
@@berlineczkaIndeed, and parmigiano reggiano and parmigiano romano can both be found for just $10 per pound ($22/kg) at Costco!
@@randomoneforstuff3696 I live in Europe, so I have no Costco. But we have a selection of parmigiano reggiano, grana padano, pecorino romano in most supermarkets. Sometimes there is also the similar but more pungent Lithuanian Džiugas.
FINALLY you did cheese. You are a true gift to your subscribers. I love you.
As a cheese fan this is the first time i've ever heard of Gjetost!
More general term is brunost (brown cheese), geitost is literally just "goat cheese" and can be brown cheese or typical goat cheese. Brunost is not really cheese, it's made of whey like ricotta that is cooked and reduced so much it caramelizes then milk is added and it's again cooked to reduce and caramelize again. Don't expect cheese when you try it for the first time. It's sweet, caramelly and pretty tart/tangy. I like cheese and I like eating cheese on its own but I dont like brunost on its own but I love it in/on things. Pancakes with brunost, cream/quark/yoghurt and fruit/marmelade, cheesecake with brunost and even meat recipes with brunost sauces are great.
It has a unique taste, but its great!
@@zdenek3010what country eats this
@@zdenek3010 I've never encountered anyone who puts it on pancakes, but it's great on waffles or buns, which might indicate how unlike regular cheese it is, lol
@@JohnDoe-z2r I am gluten sensitive and I don't own waffle maker so oat pancakes on a cast iron pan are my equivalent of waffles I quess.
I'm waiting for the Mushroom tier list. So many interesting varieties.
Magic ones are best
@@jackg93 Magic mushrooms go in the Æ tier
WE WANT BREAAD
I love your videos and consistency so much! Love it when youtubers dont try hard to be flashy and just keep it simple
No way did this video just drop the very same day that I happened to want to look for a nutrition tier list on cheese by you
Cant miss a tier list!!!🎉 Maybe mushrooms someday? They have very interesting nutrition profile
Literally only cellulose
@@enricomiceli8704 We want the mushroom tier
@@enricomiceli8704mushrooms ain't plants bro lol. if they only had cellulose you straight up wouldn't be able to eat them
????@@enricomiceli8704
arent they more or less the same nutritionally?
You know how some people say cravings is your body dropping hints about what it needs? Well these tier lists prove that the pregnancy cravings I had were foods that were rich in micronutrients that help with DNA, brain, and blood. Keep it up, you’re doing such valuable work.
Wow that is super interesting!
as a french, I'd say that's the most important tier list
20grams per serving LOL
As a french, I used to eat about 800 grams per day, 500 grams of emmental and 350 grams of coulommiers. Plus about 1 kilo grams of bread or with a whole brioche vendéenne pur butter.
Result was 5 years with severe asthma until I stopped dairy and gluten products, and then 10 years after, a 20 millimeters surprise kidney stone.
I miss those ""foods"", but I killed myself so many times with them.... hopefully the hospital was close.
Ew french
I would have thought a wine tier list would be the most important in France. But maybe that's just a stereotype.
As a french, this list is too damn small
what I find interesting is how high cheese consumption is in France, and yet the CHD rates are super low. Of course you can overdo every food, but a healthy amount of cheese in the diet seems amazing, especially for those few people like me who struggle to gain and maintain weight.
for everyone as confused as me: apparently "swiss cheese" is an american name for emmenthaler or something that is produced in a kind of similar manner.
murica
@@fargoththemoonsugarmaniac 😂
Swiss cheese is a different cheese made based on ementaler in America. Most likely made by Swiss immigrants, hence the name. The holes are bigger and its a more mild cheese
I’m impressed that you found Gjetost (also called «Brunost»). Its native to my country and is considred a traditional treat which goes nicely along with sweet snacks like pancakes and waffles. Its good in moderation, as many things are.
Loved the rest of the video. Keep up the good work 👍🏻
I'm Norwegian American and eat gjetost regularly
I would 100% buy a book or downloadable charts/nutirent breakdowns of these. I'm begging you ❤️❤️
ABSOLUTELY
Hell yeah
I like cheese. 🧀
I love cheese.
I mean it’s alright ig
🧀
Prove it bro
@@mhead1117 ruclips.net/video/UAkx9kcOggw/видео.htmlfeature=shared
Just came across your channel and now binge watching. Love your work.
I've binged your whole channel in a day and I loved it. I'd love to see how you cook some of the foods you mentioned on your "foods I eat everyday" videos.
Love you content :)
I was gonna say thats a lot to watch in one day but its really only about 6 hours which is much more reasonable but it also just dawned on my that I've spent about a 18 months on 6 hours of content 😂
@@Talon_Fitness it's really amazing the amount of research and info in every video, honestly I loved it. And I watched it at 1.5x so it's more reasonable since I'm in uni lol
I agree with the sweetener tier list, though that might be hard to pull off.
My guess would be honey as S tier, processed syrups in F, essentially the more processed the lower tier.
Most sweeteners just don't have much difference between them nutritionally, they are just sugar plus VOCs for flavor, and maybe water if its a syrup.
Some exceptions exist like honey, but most are like maple syrup which is 44% sugar, 56% water, and some trace flavor molecules and minerals of negligible dietary significance.
After that the most notable difference is just what type of sugar (monosaccharides lile glucose, fructose, and galactose) are they made of and how does consumption of them affect health.
this is best channel ever. absolutely love how I am exposed to new food.
Fun tip.... American cheese is best with the plastic left on! That way you get that satisfying POP when you bite through it!
🤨
Ayo 🤨📸
🤨🤨
I was hoping cottage cheese would be on here, but it's still a very informative video! Great job
It's mentioned in dairy rankings
Paneer is a cottage cheese of India
@@darshanashetty3467 thanks for the info
fun fact: the word gjetost is norwegian for goat cheese. gjet=goat ost=cheese. gjet is more often spelled gjeit in current bokmål. as a norwegian who was looking at the text and not the picture it took me a moment to realise that the cheese after gjetost was a diffrent cheese and not the same cheese but in english this time.
He should have just called it brunost/brown cheese.
Geit is the correct spelling..
this is an amazing channel, i'm obsessed lol. thank you!
Love these, glad to see you still have ideas for more of them :D
Thank You for making these tiers. It helps me make better choices and they are interesting.
I'm so happy I eat only Feta out of all these cheeses since it's very popular in Greece that I live!
Feta is so tasty. Its amazing. I am Dutch and Feta and cheaper White cheese are 95% of cheese i consume.
@@RK-cj4oc is it normal feta cheese or feta cheese made from cow milk?
@@alexandroslazaridis9318 "feta" cheese from cow milk (by law in Greece) is called white cheese. So if it says "Feta",it is from sheep+goat cheese.
Feta is so good!
damn I just binge watched this series yesterday and now u post a new one lmao
Very nice video :) Can you make a video about common meat alternatives like tofu, seitan or other "fake" meats. :)
I’d love it too!
Yes please and vegan dairy
I am a meat eater, but I’ve always been curious about meat alternatives. Some of them aren’t bad tasting. I, too, would like to know how they compare to meat.
Talon Fitness, I want to thank you for uploading all this informative info for free.
Love these videos... Could you do one with herbs? Like parsley, basil, tyme, etc.? That would be awesome!!!
Yes, I've been waiting for this!
The thing about American Cheese is, like any other ingredient, its a tool in the toolbox of a chef or home cook.
There are times when it is the right tool. But also times when it is the wrong tool.
Its great if you need a melted cheese. So its great for grilled chedse sandwiches, burgers, etc.
It also usually has enough emusifiers to help emuslify other cheeses, so adding in just a bit of american cheese into a blend to make sure the end product doesnt get too greasey is a great technique.
But its never gonna replace most other true cheeses.
It's also a term used to refer to two very different products. American cheese, which is a blend of colby and chedder, with sodium citrate added in as an emulsifier, and American "cheese" which is made mostly from vegetable oils, not cheese.
No I think it's just disgusting
why even call it cheese when its half not cheese and the other half cheddar which is basically not cheese either
@@trauma._
I agree that its not exactly a cheese.
Let's use Kraft singles in this example: its base is cheddar, and a lot of the other ingredients are still related to cheese.
Things like lactic acid, milk, milkfat, and whey all already exist in cheese or were original to the cheesemaking process. Adding some of those doesnt bother me.
Adding paprika for color doesnt bother me.
And the entire point of american cheese is that there are added emusifiers, so those obviously dont bother me.
These are all things that im completely fine with eating and lead to a product that is great for things like grilled cheese sandwiches and burgers. Just ask any chef.
They might enjoy including the taste or texture of other cheeses, but american cheese absolutely wont break its emulsion and get greasy like almost every other cheese out there.
Its a tool in the toolbox, and its perfectly fine if its a tool you dont want to use.
Brother wake up new nutrition tier list just dropped.
i expected gouda to be like D tier since it tastes so damn good but im pleasently surprised. easily my favorite cheese by taste
The day I tasted smoked gouda cheese my life was forever changed
@@glassofwater281I felt that
I’m Norwegian and I got so happy when I saw brunost being included. It’s a bit different with the gjetost being made from farmers than the one sold in the store by Tine (a brand company selling dairy products in Norway). It’s very sweet when it’s store bought, and we usually in my family eat it on waffles with jam and rømme(like sourcream but without the sour), on on bread as like a finishing dessert. So it’s not really considered cheese entirely, just like a sweet topping.
Gjetost from the farmers tastes more harsh and less sweet though, but that’s what my dad described it as.
I really appreciate the effort you put into making us more aware of how to eat healthier. I would like to know more about the nutritional value and benefits of “salad greens”, which is a more focused study than simply a rating of vegetables which might include some salad ingredients. So, is croquette more nutritious than cress or endive? Only Talon can tell us. lol
You injections of humor during the video introduction are a nice touch, too. Thanks again.
That should have been roquette, or sometimes called arugula. Darn autocorrect.
Thanks for the abundant information and time stamps.
Than k you very much for picking the right colors now. In previous videos there was some red and green and as a colorblind it caused some very intense visual effects lol, felt like on mushrooms. Now its really perfect, and more beautiful too!
Always get so hyped when you drop a new video fr fr
Interesting. It would be interesting if you did one on probiotic foods like yogurt, kvass, kefir, kombuca, pickled vegetables etc and also one on prebiotics
yayyyy!!! new upload! always so excitingggg,wow never seen a group with no s tiers
It’s crazy to think someone decided to let milk spoil and eat it, then were like, “What if we did that, but TWICE.” And BOOM blue cheese is created. Humanity is a complex species,
They probably didn't have a choice. Most of the weird foods have most likely been tasted for the first time because people were starving to death and ate all forms of leftovers and old food instead of becoming cannibals.
Rotten milk with rotten grapes and some fresh grapes and baguette. Delicious
I like this list, not demonizing fat or salt and just focusing on telling the whole story; vitamin & minerals profile, percentage of micromolecules; taking into the equation possible alergies to milk proteins and milk sugars. This video has everything.
Justice for blue cheese. Blue cheese should be S tier as well, has longevity effects as it contains spermidine. People thought the reason a blue cheese eating red wine drinking population of french lived so long despite their high saturated fat intake and alcohol was resveratrol, a polyphenol in wine, but actually it was the spermidine in the blue cheese!
I never realized how many different, good and varied cheeses there are!
I’d think a tier list for added dyes might be eye-opening
red40 is S TIER
god bless you man. cant tell u how important your videos have been.
The cheese landscape in America is goddawful, damn
It depends where you live and shop at. All of these cheeses are available to me in the U.S.
Wisconsin has entered the chat
I LOVE your tier lists!!!
I always thought of Gouda to be the most average cheese on earth. Glad this list confirms it.
Take this from a credible source, that being a Dutchman, as Gouda cheese is Dutch. Gouda is pronounced HOW-da, not GOO-da. Major cringe moment.
@@kenttalsma7906 I'm german, so I know 😆but can't blame someone for not knowing how to pronounce every single food item in the world
@@kenttalsma7906. I’m not Dutch and not really a cheese lover, but
@@kenttalsma7906maybe you should spell it with an H then and not a G
Tier List Suggestions:
1. Herbs
2. Sweeteners
3. Mushrooms
You're missing a couple, at least Labneh, Mascarpone, Manchego, Torta del Casar, Camembert, Edam, Emmental, Provolone, Gbejna and Halloumi.
Also blue cheese is split in a couple varieties, usually Roquefort, Cabrales and Gorgonzola.
I guess you weren't listening at the start of the video. Also, Provolone is in the fucking video... Guess you're blind AND deaf.
he literally said at the beginning he doesnt talk about many....
Happy to see my favorite cheeses parmesan and feta cheese in the top tier, I always keep those at home. Pro tip for parmesan: Keep the rinds and put it into soup or casseroles, either just to let it add flavor and then remove it, or just eat it. Its a bit rubbery but intense flavor, I love it. There is no wax or anything, if anyone is worried about that.
Is missing a couple popular options from Europe such as Emmantaler, Edam, Manchego, Halloumi, Philadelphia/cream cheese and cottage cheese.
Americans apparently call Emmentaler just Swiss cheese. Wich is silly since many types of cheese originate from Switzerland. Gruyere for example.
didn't know curd was called cottage cheese. It tastes just like curd or sour cream, just a different texture
As a German I missed Harzer, haha. 30% protein content combined with
Wouldn't call it horrible per se. Just Very strong. Honestly if you are on a diet not bad just gotta use it carefully. A little bit of it with tomatoes almost like a spice.
In Mexico we have Panela cheese and Oaxaca cheese, not on your list and super tasty.
Also we have cotija and the best cheese i ever eat fresh cheese from ranch of veracruz mexico
Man I love cheese, and I love your chanel!
Concerning American cheese - Organic Valley puts out an organic one that is real cheese and not pasteurized cheese product. In fact, once you open the packaging, it starts turning blue in four to five days time. I suspect they make it in accordance with the original recipe of mixing colby and cheddar, as they also make those styles.
Today was a bad day. Then I saw Talon dropped the cheese list. Now? It's a good day.
I love cheese as someone who eats mostly a keto Diet I probably eat about a quarter to half a pound of cheese a day. Mainly cheddar mozzarella and Swiss, I'd like to add feta and try that gruyere cheese mow that you've brought it to my attention
defeating the purpose
Always good to have another tier list !!!
I would love a mushroom/fungus tier list. They are quite distinct.
I absolutely LOVE this series, thanks so much for doing this!
Oh great he covered paneer❤. As an Indian I love paneer
As a non indian I love ordering paneer dishes
YAY! My favorites Swiss and mozzarella are at the top! Thanks for a good video!
I think cheese can be a good source of fat when paired with a protein for a satiating meal and to reduce food cravings. Just use it in moderation.
if you find it hard to gain weight cheese is a very good tool, very calorically dense and it goes with a lot of things
Watching this as I eat some Brie. I understand if some may be disappointed because their favorite cheese isn't on the list, but I'm certainly not because these cheeses include pretty much every main category of cheese other than a soft washed rind. It also took into account some things I recommended in my community post like talking about washed curd cheeses. I think the final list was definitely a good selection.
Imagine Talon randomly dropping a Nutrition Tier List for every flavor of Oreo.
Thanks to this channel for existing
I presume that there was no reliable information on cottage cheese. Interesting. It might have been the only S-tier if that were the case, I am guessing.
Cottage cheese is in his dairy video and I do believe it was in the S tier!
Isn't paneer called as cottage cheese ? That's what Google says
@@Man-ch2etpaneer is very different. It’s honestly not too far off from tofu in texture and taste and is used in Indian food and other places with similar cuisine
Blue cheese should be S tier as well, has longevity effects as it contains spermidine. People thought the reason a blue cheese eating red wine drinking population of french lived so long despite their high saturated fat intake and alcohol was resveratrol, a polyphenol in wine, but actually it was the spermidine in the blue cheese!
I really like the inclusion of the names within the tier list. It would have been especially useful in the meat and fish videos. It would be cool to see this in a website format where you could click each item on the final tier list to see the breakdown slide. It would be a nice way to have all of the information in one place.
I'd love to see a "common meals" tier list
What would the criteria for comparison be
Appreciate your time spent on these videos!
I am downright appalled you did not include a cheesecake. On a serious note I found this valuable especially when Swiss was mentioned having low sodium. These variables do matter when you’re trying a particular diet like low sodium diet.
Cheesecake, like bacon is its own food group.
Babe, wake up, new talon fitness tier list just dropped
How about a honey tierlist?^^
All honey is good in moderation
One thing i wouldve liked to see included are which cheese are made with rennet. Because, while it doesnt mean the cheese is any less or more healthy, it might change someone's perception of the cheese to the point of wanting to find alternatives.
It would be cool if you made a video explaining what happens to food (like milk and cheese) when it’s changed to “reduced fat” or “fat free.” How does this change affect the overall nutrition of the food?
I depended a lot of skim milk and fat free feta during my weight loss journey. I really like the high protein, low calorie ratio of fat free dairy products, but if lots of micronutrients are lost through the “skimming” process, is it still a good trade off?
As a bavarian, we got a lot of local farmers and with that comes a lot of choice in terms of cheese, love that stuff
BABE WAKE UP!
This tier list is wild because looking at the inflated numbers as a chef is crazy. In restaurants, typically 4-5 slices of cheese go on a grilled cheese. So I’m looking at the numbers on screen as if they were a single takeout grilled cheese (without the butter, bread, condiments, and protein mind you)
Great video as always. Begging for a spice/herb tier list, I think you said you were doing one. A probiotic list might be cool too.
Already done
So excited about this video 👏
what about edam cheese
Great vid. You should make a micronutrient tier list where the nutrients are ranked by importance of consumption for optimal health.
Maybe also how easy it is to get enough of too?
suggestion: other than making tier lists about a certain type of food, you can also make tier lists about food someone can avoid/take more when they face a certain challenge.
some ideas:
Food you should have more if you have low calsium/vitamins
Food you should avoid/substitute if you have high blood sugar/high blood pressure
Im ready for that herbs and spices tier list whenever you are 👀
Wake up fiancé Talon Fitness dropped a god tier cheese tier list
The tier list I didn't know I needed
Yo why are Provolone, Romano, Mozzarella and Ricotta called their name while Parmigiano is “translated” to Parmesan? 💀💀💀
Because thats how English speakers decided to pronounce it. Go cry about it.
@@RK-cj4oc I think I won't do that but, if you really want to, you can show me how it's done
because it’s not parmigiano unless it’s made in italy
@@kyla9262 True, but I guess that because those are technically ripoffs you would want to take the original at face value and evaluate/show that one, then possibly consider the others to be more or less nutritionally close to it.
Idk if this is what he/she meant, but honestly it kind of does look out of place too to only have one translated and not the others if you look at it from a purely aesthetic/orderly standpoint 🤝🏼
@@ricciardisimonethis is such a bad comeback lol
Whoa, this is so much better than I expected from a fitness channel. Who knew you could give fitness advice with your shirt on?! 😂. Subscribed!
What makes you think I wear a shirt while recording this? 😂
@@Talon_Fitness lmao
These videos are so helpful.
Can you include more oriental or asian nutrition as well
I’m bummed havarti didn’t make this list, it’s my favorite