All of us at Epicurious are devastated to hear of the passing of Anne Saxelby, the celebrated American cheesemonger who created this video with us. Anne was a remarkable voice for American cheesemakers in the global community and leaves an enduring impression upon the art, the industry, and us all.
No matter if you like cheese or not, lactose intolerant or allergic to dairies, it's just so pleasant to listen to an expert talking enthusiastically about something they enjoy.
@@GingerHoliday fresh usually is in refrence to something being put out in the moment. "Fresh by the slice" is one of the phrases although I doubt you'll hear it past 1970.
@@artdecotimes2942 well in the case of cheese it’s almost the same thing. It’s cheese you will eat right away because it’s not aged very long. Also “fresh by the slice” is still used, what about pizza?
Reading from the comments, Anne had passed?! Anne, I saw your video a year ago and you MADE CHEESE FUN! May you continue your foodie adventures with the angels above
Is anyone gonna talk about how good her speaking skills are? She didn’t stutter, say uhh, or anything of the sort, and that’s surprisingly really rare.
Rest in peace Anne! You were clearly living your best life doing what you love. No joke, this video has actually got me really excited about eating cheese and I’m definitely going to be trying something new next time I’m grocery shopping. I hope her colleagues and loved ones take some comfort in her knowledge living on through the millions of people who’ve watched this video.
something about a cheese expert wearing yellow makes perfect sense. like seeing a frog on a lilypad edit: guys stop arguing about what color it is i was just trying to make a nice comment :(
Oh my goodness… how very sad to hear of her passing. I came on to rewatch this episode because last time I watched it, I went out the next day and bought 1/2 dozen cheeses. She made everyone of them sound amazing. And they were! What a loss.
What I’ve learned today 1. How to slice and serve cheese that is probably too expensive for me to afford 2. How entertaining cheese is 3. This woman is amazing and I love her RIP you will forever live on in our hearts
Six months after the posting of this tremendously enjoyable and educational video, in October 2021, Anne Saxelby, the host of this video, passed away from a heart concussion in Brooklyn New York. She was 40. May she rest in peace.
Very sorry to hear about Anne's passing. I enjoyed this segment so much. Not only learning the delicious cheeses, but also listening to such a wonderful expert on the subject. Rest in Peace Ms. Saxelby.
That's so upsetting. It's said she passed due to a heart condition. Not to sound rude, but I wonder if a higher than average cheese consumption had anything to do with it. 40 is a young age, but at least she got to pursue what she loved!
@@awesomeray100 That was my first thought too, but if you watch the video she really only samples a little bit. Yes I know, it’s sampling more than the average person would on a given day but working in the cheese industry, having your own company, I’m sure you understand how important it is to keep your health about you. This could have been a myriad of things how she passed. Ie it could’ve been undetected Marfan syndrome
As a french from the Alps passionate about cheese, this woman is legit. I'm really surprised she knew about tête de moine and the way she made raclette was just perfection
Honestly this channel is one of the most informative and quality channels out there. Is Frank still milking his own cow for his mozzarella? Edit: Frank has a channel named ProtoCooks with Chef Frank
Wow! Very well spoken, beautifully explained with so much passion, Anne is simply amazing! Saddened to hear she is no longer but her spirit will always live along with cheese lovers and experts.
alternate title: woman very passionate about her cheese collection it makes you care about it as well. (it worked) Edit, unless you wanna see a vegan spammer don't read the comments. Also Edit, Its so unfortunate to see her go
This channel deserves an award for five star archive quality posts. Every single one is timeless and valuable. I watch each 4 level cooks and How-to-every with my partner and we learn so much, even though we're both pretty confident in the kitchen. The personalities they choose to present are all fun and engaging and real.
I bought brie for the first time yesterday and the mold on the outside had me concerned because I'm almost entirely ignorant when it comes to cheese so I figured I'd watch a video and see what's up... I think I'm in a bit of trouble because I'm definitely hooked.. I never knew my local grocery store had soo many cool different kinds of cheese but I'm fixing to try them all lol.
If you're near a big city there's bound to be a dedicated cheese store. They are really fun to go to and usually let you sample. I went as a kid because I got a gift card and the lady was probably pissed that I asked to try EVERY cheese they had, but I spent like $70 so I guess it was okay.
@Camroc37 lol I'm that guy through and through. If free samples are available yah boy is trying every single one that seems even remotely interesting to me.. unfortunately I live in the middle of nowhere but I'm a t4uck d4iver so I'm sure if I look hard enough on my travels I can find one. Do places do cheese tastings the same as they do wine? I never understood wine but I'm down to try pretty much any cheese you can find atleast once. Even the gross ones lol.. triple creme brie took some getting used to but I kill3d a 3-4lb square in like 2 days a cpl weeks ago. I was slightly ashamed but it was soooooo good lol
@@asphalt-cowboy9479 There's one about 45 minutes from me and I'm fairly in the middle of nowhere, not like North Dakota nowhere, but Midwest nowhere. There's definitely cheese AND wine tasting places, but I think for cheese you're likely to just eat a sample in front of a store counter.
i initially planned to just watch a few minutes of this video but i couldn't stop because something about this friendly woman talking about cheese and the satisfying way she cuts them was so compelling to watch, and before i knew it i already finished the whole thing
I was watching this video last night, while eating a chunk of cheese. Today I woke up to the terrible news of Anne's passing, life is extremely weird... thanks for teaching us a thing or two about cheese, may Anne rest in peace. 🧀🕊
I enjoyed watching this whole thing, knowing very well that I won’t try all these cheeses anytime soon. Watching her and listening to her knowledge was fun! Thank you :)
@@TwistedMarksman 2wwwwww2www22 we w2 wwe 2Aawa aww wheeeeww aww AAAA aww 2w we was a www wwww22ww22w2222w2wwww we w aww awww aww awww aaa AA we was wa 2
@@sparksgaming1955 i likes the showing me how to cut the fruit but there was a few things like what i just mentioned that really killed the vibe for me. like the part with the hammer.
I never “got” how crazy some people are about cheeses but this video really explained everything very well. The next time I visit my local cheese shop, I’ll know exactly what to look for and what to do with the cheeses.
It is a journey - to find the perfect cheese for you. I am lactose intolerant and I have found that cheddar types and goat cheese works for me. Cheese and add-ons can be a meal in itself. Love cheese!
Never watched a better video on cheese in my life! The host is so gracious & welcoming. I could feel Her positive vibes through the screen of my TV! Absolutely wonderful !
Same! I love cheese and want to try almost everything she mentioned (except for one thing), and then reality hit me. There is no way I can even afford to try some of these cheeses
It's less expensive than you'd think. If you dine out, you probably already spend more than it would cost to experience a cheese and its pairing. And the cheese experience would make a good meal replacement. With the 30 cheeses in the video, you should be able to buy a pound of each of these cheeses and their pairings for under $1,000 total. Spread it out (pun intended) over a year.
I am watching this again after coming across this video before when I these cheeses were not available to me. Now, I moved abroad and I'm trying all the cheeses mentioned in this video. So sad to hear about the passing of Anne. Thank you for this video, your legacy continues as you educate and inspire more people to love cheeses.
These 42 minutes flew by. I was learning so much from someone who loved what they did. I will definitely think of this lovely lady whenever I enjoy selecting my next fancy cheese. May she be at peace wherever her soul may joyfully be. 💗
I am so sorry to hear of the passing of Anne Saxelby! My partner and I are both amateur cheese aficionados, and we referred to this video numerous times when buying cheese. I find myself asking "What would Anne say?" about the cheeses that I find at the supermarket. My heart is with Anne's family and friends. Anne made life better and just a little bit more delicious and more exciting for us cheese newbies. Wishing you all comfort and peace during this time. Anne was a joy.
Labneh, zaatar and olive oil is a winning combo for sure. Perfect for any time of the day either in a sandwich or just served on the table to scoop with bread. Plus it pairs nicely with lots of vegetables such as olives, cucumber and tomatoes. A bit of fresh mint to top it off and you have the perfect meal!
This person is super likeable, passionate about her craft and an expert at that too. I'm born and currently living in a country where basically the only cheeses we usually eat are cheddar and mozarella, and I still watched this video through. Can't wait for the day I finally move out and try out all these fancy cheeses. Edit: Just found out she's no longer with us. May her soul rest in peace and she finds tranquility wherever she is right now. Prayers going out to her family and all who are affected.
I find it sad that the only cheese you usually eat are cheddar and mozzarella. I'm from the region of france where we eat a great variety (franche-comté ) and it surprised me a lot to think that in some area , people didn't really know cheese exist. Like i litteraly see a chinese guy when i was at university who vomit is cheese because the idea of a solid block of milk was disgusting for him . Another chinese what skeptical at first , but some weeks ago we saw some goat cheese on his fridge and we where happy to see that he actually enjoy cheese . i'm also sad that we won't see a part 2 of this video , they are a lot of strange cheese who still exist , like cancoillote who is a sort of liquid cheese who can be used like a sauce , generaly used with potatoes and sausage , who is nearly fat free (around 5-8% , very strange for a cheese ) or casu marzu , who is a cheese from sardinia or southern corsica . it's a cheese with a lot of protein because he contain insect larva in here . i could go on and on with these strange cheese ( i'm french) but i love to find some strange cheese around the world too Winnimere and halloumi make me eager to test them , at least i now know one US cheese who seem very nice !
@@Eldiran1 I am Italian, so I totally get your point. Regarding your experience with those Chinese students, it's not only something cultural, but biological. Only around 30% of the world's population has lactose tolerance; in East Asia, the portion of lactose intolerant people is very close to 100%. The spreading of the persistence of the Lactase enzyme has roots in the Neolithic period. It's truly a fascinating subject ;)
This is the first time I’ve watched a video with Anne and after viewing it I wanted to comment about how passionate she was about her craft. Her smile when she described every single kind was amazing to watch. Not pretentious in the least, very informative with a dash of humble humour. I hope she’s eating her favourite cheeses wherever she is. Thanks Anne!
I'm not even a cheese enthusiastic, but I enjoyed every second of this video. It's great to hear an expert talking about something they like, especially if it's done in such a humble way.
Saturday night before pandemic: Going out with friends. Saturday night 2021: Watching 42 minutes of cheese cutting and imagining a time in two years when I can invite guests again to serve cheese.
Its was really nice watching her teach us how to slice cheese and cheese in general with love and enjoyment. I may be late but thanks for the tips Anne, Rest in Peace❤️
@@jupiteralm5593 I had my first stinky cheese at dinner in Paris once and it ruined everything else I ate that night. It was like a stinky feet in my mouth lol
@@GP-qi1ve also just hacking the tip off like half of the cheese wedges. good way to get people mad at you at cheese tasting parties since the tip of the wedge will have a different flavor than the cheese up near the rind. most people consider it the best part so just cutting that off and eating it yourself is a big no no.
Definitely my favorite video on youtube. I want to be as passionate as this person with my chosen career. She just exudes excitement and happiness in every second of this video
As a supertaster with mild synesthesia, that's almost exactly what it's like. Not LITERALLY, but it is hard to explain in words, so the visualization helps to show you.
It’s like she’s a grandma introducing you to all her children and grandchildren, each with a different personality and unique talents, but which she also all loves the same
Me in a tropical country with no tradition of cheese making, poor af and a little bit lactose intolerant: "if it grows together, it goes together, if it grows together, it goes together"
@@acarroll6842 many asians are lactose intolerant. And many asian dishes are appropriated in the west to attract more western cheese-loving customers to exotic cafes.
@@acarroll6842 they didn’t cover Asian cheeses. There was no mention of paneer which is very common in India, and I don’t know if tofu counts but it wasn’t mentioned. Other than Asia, There’s also ayibe from ethiopia and nabulsi from the middle east. Ofc as she said they can’t cover all the different cheese, there are just too many, but paneer is quite famous. I think the reason these cheeses weren’t included is because they are homemade and rarely found in stores.
To be honest I kinda want to make cheese. If you become the head cheesemaker in the factory you're called the cheesemaster. And I want that on my resume.
I absolutely adored this video and the very plain spoken lady who narrated and demonstrated all the uses and information about the cheese As a lifelong cheese, lover, this video has answered so many questions for me.
I think it's so fascinating and wild that basically all countries on earth at some point decided to ferment milk to make it tastier. there may be 100 different ways of doing it, but cheese as a concept exists all around the world.
One of the purest , most passionate souls . Watching her for the first time and the passion she brings to her craft is heartwarming . Hope she is following her passion for cheese wherever she is , RIP Anne and thank you for the 40mins of love .
this is why epicurious can win me over 10 more times. i just wonder why other food content channels are more popular than this one. also, why no one is talking about how straight forward this "lecture" was; completely applicable/easy to follow AND how down to earth Anne Saxelby is.
So sad to hear that she passed… This is still my favorite video to watch when I’m eating. It really helped me with my eating disorder because she made the whole video so fun and interesting, and the cheeses looked super delicious. RIP :(
I'm 77 yrs old and love cheese but have hardly ventured to try all of them for the exact reason you did this video...I didn't know how to serve them. Thank you so much for doing this. I can't wait to go to the store to try a few of those.
Serve? Here in Sweden we cut almost everything with a cheese grater and use as toppings on sandwiches. I found that the softer stuff tend to get stuck in the grater but then a plastic one usually solves that problem. Yes you can go ahead and call me a barbarian now... 😄
If it comforts you most people are intolerant like you because people that arent have some mutation that became widespread in mostly europe. I think eastern asia has almost no people with said mutation so maybe move there and enjoy their food
The harder the cheese, the less lactose is in it. And fresh cheeses often come in a lactose free version as well. And like Dave E already said, lactase is a really good option.
Nothing more inspiring than a person who has so clearly achieved a mastery over their field; I have so much respect for this woman, may she rest in peace
Do I have a freak ton of assignments due ? - yes Am I watching a 42 minute video on how to cut CHEESE? - also yes Edit - 1.3k likes?! guess we are all on the same boat :')
I've watched this video twice, non-stop! Anne is just so entertaining and very detailed, and the video just didn't disappoint! And when I saw the pinned in the comment section, I was just so sad that she passed away. Anne, thank you for this video and your contribution to the community. Much love!
@@DickOswald why would I or Mr and Mrs R, possibly know that or think that. Clearly you would be thanking the lady in this video for the knowing and idea of it that they now have, not Merd of which the blind/bland audience of likers would know.
i would LOVE to go to a sort of cheese tasting where someone is standing at the front doing this and everyone has their lil cheese samples and pairings
I was so hoping the end would be "this is a kraft single. We're going to open it with this plastic here, and melt it in the microwave on some old McDonald's fries. "
I'm very saddened to learn that Anne passed away from a heart condition in October 2021... This video is very informative and she seems to be very likable. My condolences go out to her family and friends during this difficult time. 😔💔
Anne Saxelby first discovered her love of cheesemaking in my state, she brought a personal advocacy to the lives of small food producers and a joy to everyone around her. She will be dearly missed.
I'm not really even that big of a cheese fan, I only like mozzarella, but DAMN does she make all of these sound like the most delicious things in the world
@@fate3071 technically it is, I don't think you could get away with putting a wholly inedible wax on a cheese these days, it's just not exactly gonna bring much to the table when eating it besides a sense of shame. Most waxes are paraffin, which is harmless but not recommended.
People are always like, "Big Tech knows everything about you and always knows what to recommend to you," but I just actually did a double take seeing a cheese cutting video despite never expressing any interest in food preparation to Google through their search or what I watch on RUclips. Honestly this is fascinating stuff though, I'm very glad I got recommended this out of nowhere.
![Jack Harlow - Hello Miss Johnson [Official Music Video]](http://i.ytimg.com/vi/Q86_nlRoIGw/mqdefault.jpg)
All of us at Epicurious are devastated to hear of the passing of Anne Saxelby, the celebrated American cheesemonger who created this video with us. Anne was a remarkable voice for American cheesemakers in the global community and leaves an enduring impression upon the art, the industry, and us all.
Omg. RIP 🥺❤️
RIP
Rest in Peace
Came here as soon as i heard the news. RIP, Anne
Rest in peace Anne.
I’m impressed at how she didn’t run out of adjectives
Fr
ikr
Righhtt like she needs to Take my AP Lang Test
Sheepy
Ikr...lol
I'm no cheese nerd but I do enjoy someone teaching about a thing they love.
Saaaame
"Cheese Nerd" lmao. I'm gonna start using that
U are the friend everyone needs.
@@kikiriki9088 for real
@@kikiriki9088 srsly
No matter if you like cheese or not, lactose intolerant or allergic to dairies, it's just so pleasant to listen to an expert talking enthusiastically about something they enjoy.
Just take lactaid
Fun fact: almost all cheeses that have been aged are free of lactose. So most anything that’s not a “fresh” cheese
Agreed I don't eat half the stuff on this channel but love the experts take on everything
@@GingerHoliday fresh usually is in refrence to something being put out in the moment. "Fresh by the slice" is one of the phrases although I doubt you'll hear it past 1970.
@@artdecotimes2942 well in the case of cheese it’s almost the same thing. It’s cheese you will eat right away because it’s not aged very long. Also “fresh by the slice” is still used, what about pizza?
Reading from the comments, Anne had passed?! Anne, I saw your video a year ago and you MADE CHEESE FUN! May you continue your foodie adventures with the angels above
I was shocked!!!
The arab in me screamed when she put cheese in a date
@@Randomguy-lt2wf did you scream when they put an arab in you? 🤣
what?? NOOO
@@Randomguy-lt2wf Thats your reply to the information that she died? Shame on you.
Hearing her talk about what to pair with the cheeses gives me vibes from Ratatouille when Remy educated his brother about eating cheese with a grape
I thought the sameee
Say cheese 🧀
Especially when she said sparks in your brain or whatever the wording what 🤣😂
Lol calling her a rat woman
Wasn't it a strawberry?
....someone give her an award, seriously.
This is more then i ever wanted to know about cheese and i'm grateful for being given the chance to do so.
What we wanted: cheese
What we got: hungry. And some really cool cheese history!
Very grate-ful indeed
@@piguy3945 Damn it, you wrote the comment before me. I'll have to think of some other cheesy pun. *I just got one.*
@@piguy3945 I can’t brie-lieve how cheesy that joke was
@@beans6238 Hah, it was a gouda one for sure. Nothing feta than a good cheese pun.
Is anyone gonna talk about how good her speaking skills are? She didn’t stutter, say uhh, or anything of the sort, and that’s surprisingly really rare.
Literally. Lol
She's the Vin Scully of cheese experts? ⚾️🧀
Editing does that
1:45 👀
edits man
Rest in peace Anne! You were clearly living your best life doing what you love. No joke, this video has actually got me really excited about eating cheese and I’m definitely going to be trying something new next time I’m grocery shopping. I hope her colleagues and loved ones take some comfort in her knowledge living on through the millions of people who’ve watched this video.
Knowing that someone pairs a nice cheese with potato chips gives me so much comfort
An expensive snack
I slap the cheese on crackers. Ritz work best
I've been enjoying cheese with potato chips for over 30 years. Not very regularly because it's one of those snacks you don't feel good about
something about a cheese expert wearing yellow makes perfect sense. like seeing a frog on a lilypad
edit: guys stop arguing about what color it is i was just trying to make a nice comment :(
This right here is the truest statement I have heard in a very long time
that is orange tho
The way you speak sounds like what a cloud would feel like
@@Not-A-Content-Creator lmao yesss
Oml that's why my brain was happy with this video. I like cheese, yes, but something was making me smile and you just told me what it was.
i can't believe this type of content is free on youtube, i feel like i'm in goddamn culinary school, 10/10
What a time to be alive
shh don’t give youtube any ideas
SHHHHHH
I agree. Its beautifully made
It’s better than culinary schools, I know from experience
Oh my goodness… how very sad to hear of her passing. I came on to rewatch this episode because last time I watched it, I went out the next day and bought 1/2 dozen cheeses. She made everyone of them sound amazing. And they were! What a loss.
This woman is so well spoken and clearly very passionate about cheese. It’s amazing just to listen to her talk.
Passionate about cheese😂 whatever gets you out of bed in the morning I suppose
@@Joshtell0013 damn hope she sees this
Something something editing something something
I literally dont care about cheese but I was intrigued when I saw the gooey one on the thumb nail lol
Indeed
What I’ve learned today
1. How to slice and serve cheese that is probably too expensive for me to afford
2. How entertaining cheese is
3. This woman is amazing and I love her
RIP you will forever live on in our hearts
Did she die?
@@jamalo4177 Yep, she died a month ago sadly
oh noooo!! how did she die? :((
@@benzoniteclay heart problems
@@jamalo4177 that’s sad :(
Six months after the posting of this tremendously enjoyable and educational video, in October 2021, Anne Saxelby, the host of this video, passed away from a heart concussion in Brooklyn New York. She was 40. May she rest in peace.
No way brother! She was só full of Life!
... was it the cheese?
Oh, so sad. But all that cheese ... Could it have contributed to her heart condition?
:(
RIP
Rest in parmesan ✊😔
Very sorry to hear about Anne's passing. I enjoyed this segment so much. Not only learning the delicious cheeses, but also listening to such a wonderful expert on the subject. Rest in Peace Ms. Saxelby.
this news ruined my day
SHE DIED !!!
I just learned she passed today and I'm saddened by the news, I wish her family all the best.
That's so upsetting. It's said she passed due to a heart condition. Not to sound rude, but I wonder if a higher than average cheese consumption had anything to do with it. 40 is a young age, but at least she got to pursue what she loved!
@@awesomeray100 That was my first thought too, but if you watch the video she really only samples a little bit. Yes I know, it’s sampling more than the average person would on a given day but working in the cheese industry, having your own company, I’m sure you understand how important it is to keep your health about you. This could have been a myriad of things how she passed. Ie it could’ve been undetected Marfan syndrome
Appreciation post to whoever took the time to source raisins and dates on the vine like a true master of aesthetic
As a french from the Alps passionate about cheese, this woman is legit. I'm really surprised she knew about tête de moine and the way she made raclette was just perfection
Cheese is awesome
Just cause you're french doesn't mean you'll know everything about cooking 🤦♂️
Burn lol
@@lolman-kj7nd bUt tHe fReNcH aRe mOre sOphIsTiCaTeD
Btw das here said she loves cheese so she kinda knows a thing or two about cheese
@@lolman-kj7nd y’know, he could actually know about the cheese. Lmao
The late Anne Saxelby's video is by far the best I have seen in years ! I wish, other cheese experts would have her class, precision and knowledge!
Honestly this channel is one of the most informative and quality channels out there.
Is Frank still milking his own cow for his mozzarella?
Edit: Frank has a channel named ProtoCooks with Chef Frank
No he’s busy creating the perfect planet for the cow to develop the most flavor.
Not a mozzarella technically 😂😂
He's breeding only the finest buffalo for his mozarella farm
I just got this in my recomended honestly, random vids lol.
Cf
"2 oz of cheese per person" thank you for your recommendation, i'm eating the whole block
HAHAHA same!
Don't have to follow the rule if you don't know what oz are!
@@salimelmouaffaq1351 no one can tell you you're doing wrong if no one knows what you're doing
Chaotic good
my lactose untalented a$s can’t relate
Me, seeing the length of the video: I'll just watch 5 or 10 minutes
Me, 42 minutes later: I regret nothing
Man of culture
I watched the whole thing and didn't even realize it was 42 minutes until this comment wtf
Until i saw ur comment i didn't evn see hw long the video was😂
Haha...me with the EXACT same intention! So worth it!
samee
Wow! Very well spoken, beautifully explained with so much passion, Anne is simply amazing! Saddened to hear she is no longer but her spirit will always live along with cheese lovers and experts.
alternate title: woman very passionate about her cheese collection it makes you care about it as well. (it worked)
Edit, unless you wanna see a vegan spammer don't read the comments. Also Edit, Its so unfortunate to see her go
ruclips.net/video/y16y4eWzcw8/видео.html
I don’t mean to be rude, but I think you mean ‘alternate title’.
Again, not trying to be mean, please don’t hate on me
@@caseynolastnamegiven7375 Sis I would just say "Lmao that would be a good alternate title." 😭💛
ruclips.net/video/yQXy4dp1yrQ/видео.html
Agree!!!
I ended posting it!
So passionate and knowledgeable!!!
TuT I love more cheese now!!
Sleep? Who needs sleep when you can watch a whole 40 minutes of a nice Lady cuting cheese at 3:00 AM
Exactly. Thank you. Now I feel less bad about doing just that
@@SkitAWulf242 My ex-wife used to cut cheese at 4AM too, but not for so long and I was never really interested in watching her do it. ;-)
I say the same thing, but with my fetish I think I mean something very different.
@@JZjzred You get hard by watching creamy cheese? I can't really blame you.
That's what I'm doing right know lol
This channel deserves an award for five star archive quality posts. Every single one is timeless and valuable. I watch each 4 level cooks and How-to-every with my partner and we learn so much, even though we're both pretty confident in the kitchen. The personalities they choose to present are all fun and engaging and real.
Wow, thank you!
Also they even do extra things like putting chapters for each cheese
@@epicurious You guys need to have 20M subs
I think they do the captions themselves too! I love this channel so much. I appreciate the extra effort on the captions
@@epicurious Can you do a tea steeping video? That would be amazing
I bought brie for the first time yesterday and the mold on the outside had me concerned because I'm almost entirely ignorant when it comes to cheese so I figured I'd watch a video and see what's up... I think I'm in a bit of trouble because I'm definitely hooked.. I never knew my local grocery store had soo many cool different kinds of cheese but I'm fixing to try them all lol.
That's really cool. Enjoy all of them!
If you're near a big city there's bound to be a dedicated cheese store. They are really fun to go to and usually let you sample. I went as a kid because I got a gift card and the lady was probably pissed that I asked to try EVERY cheese they had, but I spent like $70 so I guess it was okay.
@Camroc37 lol I'm that guy through and through. If free samples are available yah boy is trying every single one that seems even remotely interesting to me.. unfortunately I live in the middle of nowhere but I'm a t4uck d4iver so I'm sure if I look hard enough on my travels I can find one. Do places do cheese tastings the same as they do wine? I never understood wine but I'm down to try pretty much any cheese you can find atleast once. Even the gross ones lol.. triple creme brie took some getting used to but I kill3d a 3-4lb square in like 2 days a cpl weeks ago. I was slightly ashamed but it was soooooo good lol
@@asphalt-cowboy9479 There's one about 45 minutes from me and I'm fairly in the middle of nowhere, not like North Dakota nowhere, but Midwest nowhere. There's definitely cheese AND wine tasting places, but I think for cheese you're likely to just eat a sample in front of a store counter.
Next try Camembert. It’s little more complex but indubitably more rewarding.
Just wanted to pay my respects to this woman. This video really got me into learning more about food, and I’m glad I got to hear her thoughts.
F
The American dream, learning more about food
what the hell? cutting cheese is learning about food? you must be american
@@inkognitospastiko6857 It was more about learning how to pair them with things. Plus I didn’t know much about a lot of these cheeses and now I do.
@@noahmasi9368 whatever makes you happy bro 👌
i initially planned to just watch a few minutes of this video but i couldn't stop because something about this friendly woman talking about cheese and the satisfying way she cuts them was so compelling to watch, and before i knew it i already finished the whole thing
You should absolutely watch the video from this channel about how to shell everything in the ocean. The enthusiasm is the same
yes me too
I was watching this video last night, while eating a chunk of cheese. Today I woke up to the terrible news of Anne's passing, life is extremely weird... thanks for teaching us a thing or two about cheese, may Anne rest in peace. 🧀🕊
What??? She passed away?? 😢
Man. I feel sorry about you
@@lakaynemar ok Mr reborned
Really?
Now i'm sad. Hope her family is doing alright.
I enjoyed watching this whole thing, knowing very well that I won’t try all these cheeses anytime soon. Watching her and listening to her knowledge was fun! Thank you :)
I now have the confidence to walk around whole foods with my head held high.
Bro word
*the whole foods
@@TwistedMarksman 2wwwwww2www22 we w2 wwe 2Aawa aww wheeeeww aww AAAA aww 2w we was a www wwww22ww22w2222w2wwww we w aww awww aww awww aaa AA we was wa 2
😂😂
And your scarlet lies,
tried to find something boring to fall asleep to
ended up being fascinated by cheese instead 😭🤚🏻
Same 🤣
You'll be surprised how interesting cheese is, in terms of it as a food and a meme
😂🌹
Same
Same
these guys are pretty cool, especially with showing everyone tricks like, “how to fillet every fish,” or “how to cut every fruit.” it truly amazes me.
that one witht the fruit was a bit uhh how do i say it, felt very forced and just wasnt great with the scripted audience interjections
ah i see
@@sparksgaming1955 i likes the showing me how to cut the fruit but there was a few things like what i just mentioned that really killed the vibe for me. like the part with the hammer.
oh.
I never thought I would watch a 40min types of cheese video but here I am and I must the expert explained very well. RIP Ms Saxelby
i love the little fun facts and introductions to the cheeses while she teaches us how to cut it. very informative
but i love that she isn’t snobby about it either. her presence is very inviting and it really seems like she enjoys her job!
We know HOW to from birth!
Uu j
@@tskk03firstbob In Engrish?
Today i learned you can milk water buffalos.
I never “got” how crazy some people are about cheeses but this video really explained everything very well. The next time I visit my local cheese shop, I’ll know exactly what to look for and what to do with the cheeses.
It is a journey - to find the perfect cheese for you. I am lactose intolerant and I have found that cheddar types and goat cheese works for me. Cheese and add-ons can be a meal in itself. Love cheese!
A lot of higher cooking and food seems to be about knowing flavors and pairing them and creating an "experience"
I am not crazy about cheese, either. But I care about serving them well to people who care, so I love learning about them.
Never watched a better video on cheese in my life!
The host is so gracious & welcoming.
I could feel Her positive vibes through the screen of my TV!
Absolutely wonderful !
The fact that I watched this 42 minute video without skipping instead of studying physics shows me that this is wayyy more interesting than physics.
We have got our priorities sorted out 😂
Time to combine the two and study cheese physics
@@janhavishigwan1347 Yea lol, physics ain’t important.
@@EtamirTheDemiDeer that seems like a good idea. *starts studying for English and watching cheese*
Lmao im supposed to be doing economics, but C H E E S E
No one:
Me at 3 a.m. with 150 missing assignments: "This is very important information I'll be needing in the near future."
I have 75 can i join the club of lazy?
@@kimyona9746 This is the club of ADHD not lazy. I believe that is in another place my fellow cheese traveler.
@@chilldogs5444 im adhd too bruh lol
I also dont know why am i watching cheese doing homework
@@kimyona9746 Welcome! Clubs meets are every Tuesday but uh y'know it's attendance is optional.
Teacher: You have 12 assignments due tomorrow!
Me: *C h e e s e*
Catboo
James May, is that you?
I have 14 🥲👌
Ha! I got a test tomorrow
Why did you remind me I have homework
What a lovely video and I’m saddened to hear she had passed 😢 RIP Anne, sending love, light and prayers to her family.
I wanna be the level of rich it takes to experience all of these cheeses properly and with the correct pairings
Same! I love cheese and want to try almost everything she mentioned (except for one thing), and then reality hit me. There is no way I can even afford to try some of these cheeses
yes! this. this is exactly what I aspire to become
We should make a group. Count me in😂
I'm in too 😂
It's less expensive than you'd think. If you dine out, you probably already spend more than it would cost to experience a cheese and its pairing. And the cheese experience would make a good meal replacement. With the 30 cheeses in the video, you should be able to buy a pound of each of these cheeses and their pairings for under $1,000 total. Spread it out (pun intended) over a year.
This lady is so knowledgeable but like doesn’t seem like she would be pretentious. I wanna be her friend and just eat cheese together
Omg same she seem so nice
Hurray for cheese!
Maybe the real cheese is the friends we made along the way
@@VolkColopatrion that was cheesy 😏
shes also pretty hot
So I shouldn’t just grab the cheese with my grubby hands and just chomp chomp like a cavewoman?
i eat my muenster in grilled cheese
Ikr
Hey! Give cheese some respect lady!
If you bought it, you do as you damn well please with it, I say! :D
You should absolutely do that
I am watching this again after coming across this video before when I these cheeses were not available to me. Now, I moved abroad and I'm trying all the cheeses mentioned in this video. So sad to hear about the passing of Anne. Thank you for this video, your legacy continues as you educate and inspire more people to love cheeses.
The most important thing :
"Online classes" ❌
"How to cut different
types of cheese"✔️
Sameee
If only you could post that in that Drake meme
I just finished online classes for good
Me RN... I rather listen to her then my teacher
ruclips.net/video/yQXy4dp1yrQ/видео.html
These 42 minutes flew by. I was learning so much from someone who loved what they did. I will definitely think of this lovely lady whenever I enjoy selecting my next fancy cheese. May she be at peace wherever her soul may joyfully be. 💗
Rest in Cheese
Well said
She is swimming in cheese paradise
I am so sorry to hear of the passing of Anne Saxelby! My partner and I are both amateur cheese aficionados, and we referred to this video numerous times when buying cheese. I find myself asking "What would Anne say?" about the cheeses that I find at the supermarket. My heart is with Anne's family and friends. Anne made life better and just a little bit more delicious and more exciting for us cheese newbies. Wishing you all comfort and peace during this time. Anne was a joy.
Labneh, zaatar and olive oil is a winning combo for sure. Perfect for any time of the day either in a sandwich or just served on the table to scoop with bread. Plus it pairs nicely with lots of vegetables such as olives, cucumber and tomatoes. A bit of fresh mint to top it off and you have the perfect meal!
This person is super likeable, passionate about her craft and an expert at that too. I'm born and currently living in a country where basically the only cheeses we usually eat are cheddar and mozarella, and I still watched this video through. Can't wait for the day I finally move out and try out all these fancy cheeses.
Edit: Just found out she's no longer with us. May her soul rest in peace and she finds tranquility wherever she is right now. Prayers going out to her family and all who are affected.
Where did you find out that she passed???
@@rujutashah4423 Please read the first comment up top pinned by Epicurious
I find it sad that the only cheese you usually eat are cheddar and mozzarella. I'm from the region of france where we eat a great variety (franche-comté ) and it surprised me a lot to think that in some area , people didn't really know cheese exist. Like i litteraly see a chinese guy when i was at university who vomit is cheese because the idea of a solid block of milk was disgusting for him . Another chinese what skeptical at first , but some weeks ago we saw some goat cheese on his fridge and we where happy to see that he actually enjoy cheese .
i'm also sad that we won't see a part 2 of this video , they are a lot of strange cheese who still exist , like cancoillote who is a sort of liquid cheese who can be used like a sauce , generaly used with potatoes and sausage , who is nearly fat free (around 5-8% , very strange for a cheese ) or casu marzu , who is a cheese from sardinia or southern corsica . it's a cheese with a lot of protein because he contain insect larva in here . i could go on and on with these strange cheese ( i'm french) but i love to find some strange cheese around the world too Winnimere and halloumi make me eager to test them , at least i now know one US cheese who seem very nice !
What shithole do you live in that there's only Cheddar and Mozz?
@@Eldiran1 I am Italian, so I totally get your point.
Regarding your experience with those Chinese students, it's not only something cultural, but biological. Only around 30% of the world's population has lactose tolerance; in East Asia, the portion of lactose intolerant people is very close to 100%. The spreading of the persistence of the Lactase enzyme has roots in the Neolithic period. It's truly a fascinating subject ;)
This is the first time I’ve watched a video with Anne and after viewing it I wanted to comment about how passionate she was about her craft. Her smile when she described every single kind was amazing to watch. Not pretentious in the least, very informative with a dash of humble humour. I hope she’s eating her favourite cheeses wherever she is. Thanks Anne!
So sad she's passed away
@@tahiya450 I thought you were joking until I looked it up. :(
May her rest in peace, it is extraordinary how this woman speaked with so much passion and logic and funnyness, and was so much smart.
She died?
@@dootdoot5617 Yeah, recently she did😢😓😓
@@danielperdigones2185 yup..
@@dootdoot5617 Yeah, of a heart condition at 40. So sad.
Is there a video on this? I want to see how you knew. I also just want to know... She had such a nice persona😭😭😭
I'm not even a cheese enthusiastic, but I enjoyed every second of this video. It's great to hear an expert talking about something they like, especially if it's done in such a humble way.
Saturday night before pandemic: Going out with friends.
Saturday night 2021: Watching 42 minutes of cheese cutting and imagining a time in two years when I can invite guests again to serve cheese.
"Uncooked pressed cheeses are cooked..."
Now I'm no scientist.
This made me laugh out loud!
“At a lower temperature” got me a lil confused
@jaspal Saraon what are the chances that they are your friend and happen to also be looking at cheese
they're just warmed but not cooked through which changes the bacterial cultures in the milk and effects the later fermentation
@@junweihe8229 wow how observant, someone should make a joke about that!
Oh good, this will make my adult lunchables look even nicer
When you become an adult, we call those 'charcuterie'.
Probably. I wouldn't know.
Adult lunchables lol I'm dead
Its was really nice watching her teach us how to slice cheese and cheese in general with love and enjoyment.
I may be late but thanks for the tips Anne, Rest in Peace❤️
I love how she knows that people don’t know how to handle or eat cheese because it’s so true.
@@GP-qi1ve why is that bad?
Cheese in france an generally in Europe is no joke 🧀😂 i just think twice before digging in
@@jupiteralm5593 I had my first stinky cheese at dinner in Paris once and it ruined everything else I ate that night. It was like a stinky feet in my mouth lol
@@GP-qi1ve also just hacking the tip off like half of the cheese wedges. good way to get people mad at you at cheese tasting parties since the tip of the wedge will have a different flavor than the cheese up near the rind. most people consider it the best part so just cutting that off and eating it yourself is a big no no.
why haggle with all the work of preparing cheese when you can get kraft singles 🥴
I love how generous this woman is with cutting all the cheese. They all looks tasty with her cutting and mixing with other food.
RUclips: Do you wanna spend 42 minutes learning how to cut cheese?
Me: Yes, sure
Same here!!! Was totally random vídeo while I'm playing games.... I ended watching this instead of gaming... Lol
Wait this video was 42 minutes I didn't realize I just watched it and realized it was very late
I was playing roblox then i crashed and accidentally clicked youtube, then i watched this
@@LUCAS420BLZ same lol, thought it was one of those 5-10 min vid.. i just watched a cheese expert slice cheese for 42 minutes😂😂😂
wtff i didnt even realize this was a 42 minutes vid until i saw ur comment
Definitely my favorite video on youtube. I want to be as passionate as this person with my chosen career. She just exudes excitement and happiness in every second of this video
Pairing cheese with fruit just reminds of when remy did it in ratatouille n fireworks went off in his mind
As a supertaster with mild synesthesia, that's almost exactly what it's like. Not LITERALLY, but it is hard to explain in words, so the visualization helps to show you.
@@ChargeQM tf is a super taster?
@@ChargeQM lol. super taster
I got the colorful scene in my head now.. 🤩
DUDE SAMEEEE
It’s like she’s a grandma introducing you to all her children and grandchildren, each with a different personality and unique talents, but which she also all loves the same
She also cuts them up and eat them with vegetables?!
I mean sometimes you gotta let natural selection take its course
@@waterunderthebridge7950 that's not natural selection bud.
@@xebec.1569 but she selected which ones to eat Naturally.
@@anthonywinters7603that's not the same natural selection buster
Cheese expert: “Drizzle a little bit of olive oil”
Me: Two shots of vodka flashbacks
Yess facts hahaha i had the same thougt hahah
Just a bit of oleevo
What is this referencing?
@@janknoblich4129 ruclips.net/video/d7bo-aeznzY/видео.html roughly at second 35
@@flymarcelus11 lmao thank you
A wonderful and informative video. I'm glad Anne got to share her passion and expertise with us in such a fun and educational way. Rest in peace.
Just finished watching a 40+ min video about different cheeses from around the world and I feel cultured AF
be careful with that, you might get mouldy
I've come across comments of yours elsewhere, it'll take more than this one video to get you cultured 😉
Please take this as the joke it was meant as 😬
🤣🤣🤣
lmao
Me in a tropical country with no tradition of cheese making, poor af and a little bit lactose intolerant: "if it grows together, it goes together, if it grows together, it goes together"
I'm now wondering why there aren't really any Asian cheeses. Come to think of it, not a lot of traditional asian dishes come with cheese. Wonder why?
@@acarroll6842 the typography of many Asian countries dont really work well with large herd of cattle
@@acarroll6842 many asians are lactose intolerant. And many asian dishes are appropriated in the west to attract more western cheese-loving customers to exotic cafes.
@@acarroll6842 Google the article "Why There's Barely Any Cheese in East Asian Food"
@@acarroll6842 they didn’t cover Asian cheeses. There was no mention of paneer which is very common in India, and I don’t know if tofu counts but it wasn’t mentioned. Other than Asia, There’s also ayibe from ethiopia and nabulsi from the middle east. Ofc as she said they can’t cover all the different cheese, there are just too many, but paneer is quite famous. I think the reason these cheeses weren’t included is because they are homemade and rarely found in stores.
To be honest I kinda want to make cheese. If you become the head cheesemaker in the factory you're called the cheesemaster. And I want that on my resume.
become the cheesemaster! follow your dreams!
They call me the cheesemaster!
I absolutely adored this video and the very plain spoken lady who narrated and demonstrated all the uses and information about the cheese
As a lifelong cheese, lover, this video has answered so many questions for me.
I think it's so fascinating and wild that basically all countries on earth at some point decided to ferment milk to make it tastier. there may be 100 different ways of doing it, but cheese as a concept exists all around the world.
and then there's the usa and raw milk cheses are forbidden so they can't develop a cheese culture
@@prabinabhattarai8282 i guess you're Indian, What about paneer?
@@prabinabhattarai8282 Cottage cheese bruh.
@@prabinabhattarai8282 I mean paneer.
Goat cheese?
One of the purest , most passionate souls . Watching her for the first time and the passion she brings to her craft is heartwarming . Hope she is following her passion for cheese wherever she is , RIP Anne and thank you for the 40mins of love .
There’s just something so comfortable about watching an expert in something talk excitedly about something they’re passionate about.
true dat
God ur dumb lol
@@misshiss4040 How so? It's nice to hear people be happy about their passion. Don't really see how that's dumb?
@@misshiss4040 ok snek lol
i like to get high and watch this at 1/2 speed. Very Bob Ross.
this is why epicurious can win me over 10 more times. i just wonder why other food content channels are more popular than this one.
also, why no one is talking about how straight forward this "lecture" was; completely applicable/easy to follow AND how down to earth Anne Saxelby is.
her pairing suggestions and recipes were also absolutely lovely, some of them very unusual and I'm looking forward to trying them
Yes, she just showed she is very down with earthiness.
@@Ohne_Silikone oh I so agree, just very direct and sincere
Because most people want entertainment more than actual information. We're fine here in our food loving corner. :)
So sad to hear that she passed…
This is still my favorite video to watch when I’m eating. It really helped me with my eating disorder because she made the whole video so fun and interesting, and the cheeses looked super delicious. RIP :(
I'm 77 yrs old and love cheese but have hardly ventured to try all of them for the exact reason you did this video...I didn't know how to serve them. Thank you so much for doing this. I can't wait to go to the store to try a few of those.
Serve? Here in Sweden we cut almost everything with a cheese grater and use as toppings on sandwiches. I found that the softer stuff tend to get stuck in the grater but then a plastic one usually solves that problem. Yes you can go ahead and call me a barbarian now... 😄
I hate being lactose intolerant. Not because I can’t eat cheese, but because of how I pay for it after eating cheese 😂
You can get lactose enzymes (lactase I think it's called).
If it comforts you most people are intolerant like you because people that arent have some mutation that became widespread in mostly europe. I think eastern asia has almost no people with said mutation so maybe move there and enjoy their food
The harder the cheese, the less lactose is in it. And fresh cheeses often come in a lactose free version as well. And like Dave E already said, lactase is a really good option.
Same
cheeses, except fresh cheeses, have almost no lactose
If it grows together, it goes together
Childhood friend: LIES
My brain: "SWEET HOME ALABAMA"
:(
@ExDeeXD Music (Astronaut In The Ocean starts playing in the backround)
@ExDeeXD Music (Rick roll Plays in the background)
@@sleepwho5968 😳what🤌you💁know🙄 about🤸rolling⬇️down👏in✋the🔽deep⏬
We all miss you anne. Thanks for teaching us about my favorite food
I feel like I paid a large amount of money for a gourmet cooking class. This was excellent ❤️
Nothing more inspiring than a person who has so clearly achieved a mastery over their field; I have so much respect for this woman, may she rest in peace
Beautiful and underrated comment
It's always fascinating to see a person talk about something they're passionate about. There's a different shine on their eyes.
Rest in peace. Her explanations were amazing and passionate. Thank you.
Am I about to watch a 42 minute video on cheese at 1 AM? Absolutely!
Same here
I’m glad I looked at the comments cuz I didn’t realize it was 42 minutes!
😂😂😂😂😂😂😂
She cuts the cheese a lot
lol verified with 5 likes
@@nenk0u yeah I don't buy like-bots like most youtubers
Finally someone said it
@@RachelDeRosier010894 come on feel the breeze, someone cut the cheese 🧀!🤣
👏👏👏👏👏👏
Do I have a freak ton of assignments due ? - yes
Am I watching a 42 minute video on how to cut CHEESE? - also yes
Edit - 1.3k likes?! guess we are all on the same boat :')
Priorities
This is me right now!!
And I don't even like most cheese. :')
I currently have online school. But i watch C H E E S E
I can relate!!!!😭😭😭
I've watched this video twice, non-stop! Anne is just so entertaining and very detailed, and the video just didn't disappoint! And when I saw the pinned in the comment section, I was just so sad that she passed away. Anne, thank you for this video and your contribution to the community. Much love!
That cheese knife will likely now come in handy. Thanks Merd
Yeah probably
Her name is Anne lol why'd you call her merd
@@aneeka5269 are u serious? This person prolly said thx to a friend he got the knife from.😅
Hope you didn't wait for some silly cheese knife to cut the cheese? I'm not trying to raise a stink here.
@@DickOswald why would I or Mr and Mrs R, possibly know that or think that. Clearly you would be thanking the lady in this video for the knowing and idea of it that they now have, not Merd of which the blind/bland audience of likers would know.
i would LOVE to go to a sort of cheese tasting where someone is standing at the front doing this and everyone has their lil cheese samples and pairings
There are places that do this, I had it in Wisconsin:)
I was so hoping the end would be "this is a kraft single. We're going to open it with this plastic here, and melt it in the microwave on some old McDonald's fries. "
OMG, so funny!!!!
Best comment I've read. Thanks for making me laugh.
👍 you deserve it.
This was one of the few times I laughed audibly
Burn it*
I'm very saddened to learn that Anne passed away from a heart condition in October 2021... This video is very informative and she seems to be very likable. My condolences go out to her family and friends during this difficult time. 😔💔
Anne Saxelby first discovered her love of cheesemaking in my state, she brought a personal advocacy to the lives of small food producers and a joy to everyone around her. She will be dearly missed.
wait what happened?
@@slowmentally heart condition
@@sofvillamor oh
this is so sad to hear. R.I.P. Anne-
this is one of the most informative evenly paced vids i’ve ever seen
I'm not really even that big of a cheese fan, I only like mozzarella, but DAMN does she make all of these sound like the most delicious things in the world
Give Colby a try if you haven't. Very very mild, melts well, makes the best grilled cheese if you let it just start to separate.
She sure does
So informative, I'm super glad she got to share her passion with the world, and got to leave a legacy! 40 is much too young, RIP.
Her ability to explain textures and characters of each cheese almost brings the taste to the tip of your tongue. True expert!!
Youll drink whatever you want here
She just called honeycomb expensive, when she has about a 1000 pounds worth of cheese in the kitchen at the moment 😭
she had also just told us not to eat wax rind and then sliced off a piece of honeycomb
@@kingkarlito LOL
@@kingkarlito to be fair there are edible and non edible waxes, I'm assuming the honeycomb is one that is while the cheese wax coating... isn't?
@@fate3071 technically it is, I don't think you could get away with putting a wholly inedible wax on a cheese these days, it's just not exactly gonna bring much to the table when eating it besides a sense of shame. Most waxes are paraffin, which is harmless but not recommended.
Yea lol agreed
Finally, a comprehensive list on all the wonderful ways to cut the cheese.
[Frank smiles at the camera]
😂
I enjoy the silent and deadly method personally.
Disappointment with this comment section is redeemed thanks to you.
People are always like, "Big Tech knows everything about you and always knows what to recommend to you," but I just actually did a double take seeing a cheese cutting video despite never expressing any interest in food preparation to Google through their search or what I watch on RUclips. Honestly this is fascinating stuff though, I'm very glad I got recommended this out of nowhere.