how happy i am to see you have your own channel now, claudia! i often go back to watching your food insider videos because of how beautiful and down to earth they are, as well as your calming narration and the way you genuinely have interest and love for the food that you are reporting on. i'm so happy to be able to watch new content from you! thank you!
Goodness, during the pandemic, Claudia's vids were the most entertaining ways to travel the world, Super happy she's doing her own thing now. Talented at all the ways to make the topics even more interesting and like we are all there, tasting along side, appreciating and respecting the artisans.
I'm glad I was able to keep you company during the pandemic! Despite travel being challenging, I don't regret any single covid test I took to reach those talented artisans. I hope I can continue to do that here on my channel!
Is it me or every cheese man Claudia meets is super handsome? Watching all her videos and seeing a pattern here lol Love all your content mam..always interesting and fun.. I know we're all jealous of you and live vicariously through your adventures lol so you really deserve major praise for your channel..thanks for sharing the journeys..sending you good vibes!
Hi, great video, I'm from Spain and this video reminds me a lot of my grandfather, he was spanish but had to fled to mexico cause of the war, he worked in a cheese factory and they made a similar type of cheese with cow milk, ball shaped, he told me a lot about how they were made and seeing it in a video brought a smile to my face. Thank you for it :=)
I could listen to Claudia talk about anything but the fact that she's so passionate about food is ideal. My wife gets jealous how enthusiastic I get about these videos
Pallone is a sublime cheese, Apulia has so many culinary treasures! I just love seeing the beauty of this region receive the glory it deserves 🙏🏻 I’ve had Stella dececce pallone before but I had no idea it was THIS intensive. Wish I knew that before. I can’t pretend to be any sort of true connoisseur but I worship cheese, it’s the best food and I just want to say how deeply I (and probably most folks watching) appreciate real artisans keeping traditions alive despite the inherent difficulty 🙏🏻 Grazie
I both live and work in Seattle's historic Pike Place Market, and two purveyors here have it on occasion. This cheese is every bit as sublime as it is credited in the video. It was a delight to observe its forming!
This channel is truly amazing, Claudia was great in food insider and she is even better here. Hope I'll be able to understand the italian part without the subtitles in no time !
I love the videos on this channel! The access to regional food products, their producers, and their processes is fascinating, especially because the videos allow the people to explain things in their own words.
The Pallone di Gravina is a firm, semi-hard, cow's milk cheese from the regions of Basilicata and Apulia in south-east Italy. It is made in the pasta filata style weighing between 1.5 and 2.5 kg (3.3 and 5.5 lb), in a pear-like shape, ball or balloon (pallone), and was traditionally produced in the area of the city of Gravina, in the Murgia area of the province of Bari. Today, however, production is centred on the province of Matera. The cheese comes from the regions of Basilicata and Apulia in southeast Italy and dates back to the days when the livestock was migrated from place to place.
Le ringrazio davvero per introdurrci questa bella tradizione di Sud Italia(anche un formaggio buono)!! Che Lei continui a fare video belli come questo!
Its awesome how the peoples on the Videos from you speak of the Food they are making. You feel that the heart and soul is in the food. I learn from your video really only good stuff, and much and i love italy. ❤️ Thank you Claudia! Fermentation is really interesting in italy! Hope you make more about food fermentation.
Claudia, you make me want to move back to Italy and take my Italian lessons more seriously...AHH! And to think I have a Masters in F&B Management from Italy without having ever heard of this cheese!! I need to go back.
Claudia Romeo, your videos ALWAYS make me hungry and wishing I were sitting right next to you tasting the various foods that are made in your country 😊 Thank you so much for sharing with us.
Bellissimo documentario, perfetto ed equilibrato sotto ogni aspetto, come il Pallone! Grazie per avermi fatto conoscere questa meraviglia e grazie ai produttori che si impegnano nel portare avanti questa tradizione.
Thanks so much for making the cheese videos. I make cheese and watching these helps me very much. The Stichelton one was a good example. I made one after watching your video and it was outstanding. Some of the things that are included in the videos are not common in most how-to things. For example how the curd was scooped from one pan to the other. In this one, the part where the curds were cut was something I had not seen anywhere else. From watching the Stilton one, I got the idea of "burnishing" the cheese - rubbing it with the back of a spoon. That made a big difference. I am wondering if forming the cheese into a ball helps form a stronger rind. With bread making you stretch and tuck the dough at some point, in exactly the same way the ball is formed. In any case thank you so much for these videos. You so clearly enjoy meeting the people and it is wonderful to see these techniques!!
Bravissima Claudia! My parents were from Pomarico, near Matera and both learned to make this cheese and others when they were farmers in their 20s-30s. They taught us so much about cheese and where good food comes from as we grew up. Seeing this tradition kept up is a treat and a noble art.
@@claudia-romeo I am so happy that someone is finally showcasing the fantastic regional food of Apulia. You are doing an exceptional job of covering all the details and giving the proper perspective on how special and difficult all the processes are. They are truly labors of love.
@Claudia Romeo very nice video. This cheese looks very cute and was fun to see a cheese basket ball 😊. There is a big shop here named Eataly which has all products made in Italy. I see so many different types of cheeses but not sure how each of them is used for. Would be great if you can make a video walking through some variety of cheeses how they taste, which one can be just eaten like that and which one is better to use in cooking.
Good to see you start your own channel. I want to wish you all the luck in the world. You were my favorite Insider Food host. We will be watching. Thanks from Philadelphia.
Glad you made your own channel. I watched Food Insider mainly for your videos. You just always ask the questions I want to ask. Hahah. Excited to see what comes next.
Luckily, I found this video as it was recommended to me. I've previously watched your videos on Insider Food, but am glad to see that you now have a channel of your own, as your videos were always my favourite; especially when they showcased Italian food (which is why I also love to watch the channel Italia Squisita). I've subscribed, of course, and I hope that RUclips has also recommended this channel to many others as well.
The italian blog about cheese sounded as professional as a news blogger. the interview was so intense enough that you even saw one cheesemaker play basketball with his cheese balls
Happy to see you with your own channel, Claudia. Good luck with it! ----- QUESTION: Did you learn of any local dishes/recipes tied to that cheese? It would be interesting to know how the locals used to use it (both the young & more aged versions).
I worked in Puglia with the Italian Air Force in the mountains of Foresta Umbra in the mid 90s and I loved the foods. There were round cheese balls like this but more dumbbell shaped that I bought a lot. I mainly went to Vieste and Peschici to buy these. There was this bread they had in the area that was incredible. Before it was cut. Its diameter was like a small car tire. The outside was crusty and chewy and the inside was spongy with large air bubble spaces. I really need to go back for vacation! 😋😋🧀🧀🥖🥖
Back in the 70s, there was a small pizzeria where it was just the owner and a few of his family making pizzas. They always had a few of these cheeses hanging behind the bar part of the place where it was cooler. He only took one down if his family or friends came in to put on a extra special pizza. He gave me a slice of one of his special pizzas, and, I still dream of that one slice.
Claudia, I have been following your videos since the food insider. I just love your beautiful narration and your sincere love for food is amazing. Nice that you have your own channel now. Ciao Bella 😊
Claudia is so gorgeous, and eminates "kind" energy. She is single handedly why I watched dozens of those Insider Food videos. I love how she says "tahnjee" for "tangy" 😅
Never seen any thing like that on Regional Eats😉 keep it up Claudia, that's how they all begin. But you started with 3k subs. Good for you you've got a big head start. And Your subs really want you to make it big. Congrats
Well, I'm glad that you have your own channel now and it ultimately popped up to my recommendations today. I was waiting for long on Food Insider, wondering there are still so many cheeses to cover, where are you guys 😅 Glad it come on recommendation. All the best for your future endeavours Claudio !!
Claudia you have done it again. What a great documentary. And the guy was very very knowledgeable cheese maker. Passion and tradition going hand to hand. CLAP
Thank you so much for introducing us to these amazing artisans and their wonderful products. He was adorable. He reminded me of the Italian boyfriend I never had..🥰
What affinage method of cleaning the rind during aging do they use!? These cheese rinds are spotless!? If you wash rinds this clean they host/take on b.lenin bacteria that makes the limburger and other stinky cheese but when you age them 10 months they turn runny. Were their curds so dry the cheese could host b. Lenins inside?
You can now book your spot to travel to Italy with me in 2024! 🇮🇹 🗓 18-23 April 2024 📍Rome and Florence 🎒Included activities: Ancient Rome visits and walking tour, traditional Tuscan farm visit, Florence walking tour, cheese and wine tasting 👯 24 spots available 💳 Pricing Early bird (7 left!): $3,250 Regular: $3,450 🌍 Prices are in USD but you can book from anywhere in the world! 25% due at the time of booking the remainder is due 90 days before the trio start date. Options to pay in 6, 12, 18 months are also available. Book your spot here: trovatrip.com/trip/europe/italy/italy-with-claudia-romeo-apr-2024 Questions? Just comment this post with “✈” and I’ll send you more details. Any questions, just comment below! I can’t wait to show you around Italy! Rome is our meeting point 🇮🇹
why do i get the feeling this is one of those things that was invented by mistake like pot stickers. like maybe some guy was trying to make mozzarella but only kinda knew how or like messed up the process somewhere but went with it anyway.
Great and inspiring videos! Part of my family came to America from Paternopoli (only 2 hours by car from Bari), and when we visited last year, my third cousin told me a little bit about Broccolo Aprilatico, which is apparently hard to find now, given the labor shortage in Paternopoli. Could you please do a video about it, and/or other less well-known Italian vegetables? I would also love to learn more about mozzarella di bufala, and maybe even see the animals on farms in Campania, if the bufali agree to be filmed. 😊
Can you please do a video about San Marzano tomatoes? My Father was highly doubtful that they are any better. And then he made mussels with them and was surprised
Your videos inspire me, and frustrate me at the same time! I'm a small dairy farmer and cheese maker in the United States, and the most beautiful cheeses are completely illegal here. I can't make and sell them!
Claudia what you're doing is great 👏 top quality content with passion. And showing appreciation for those very skilled artisans who work hard to keep traditions at such a high level 👏👍 so precious in times where so much tends to become homogeneous and standardised. Shout out to Angelantonio for his commitment and proficiency 👍👏👏🙋♀️
I can't say I've ever actually liked cheese due to the texture, but this was a very entertaining video to watch. Though I have no idea how cheese is "spicy" 😂
![BLACK BAG - Official Trailer [HD] - Only in Theaters March 14](http://i.ytimg.com/vi/Du0Xp8WX_7I/mqdefault.jpg)
I just realized that what made Food Insider so fun to watch, was the style of Claudia, and the way she is so fluid to show all about the product.
I watched because of her
@@dorisharrer4857 That's another strong reason.
how happy i am to see you have your own channel now, claudia! i often go back to watching your food insider videos because of how beautiful and down to earth they are, as well as your calming narration and the way you genuinely have interest and love for the food that you are reporting on. i'm so happy to be able to watch new content from you! thank you!
Thank you so much, this means a lot to me!
Agreed! I only watched food Insider cuz of you. For same reasons. Plus you're gorgeous:)
Claudia is consistently adding foods to my 'want to try list' 😂
On my list too
Also on my want to go there and try to replicate list
I want to try everything!
Claudia is great. Very nice to learn from her travels and her exploration of beautiful foods.
Claudia is on my want to eat list
Goodness, during the pandemic, Claudia's vids were the most entertaining ways to travel the world, Super happy she's doing her own thing now. Talented at all the ways to make the topics even more interesting and like we are all there, tasting along side, appreciating and respecting the artisans.
I'm glad I was able to keep you company during the pandemic! Despite travel being challenging, I don't regret any single covid test I took to reach those talented artisans. I hope I can continue to do that here on my channel!
Is it me or every cheese man Claudia meets is super handsome? Watching all her videos and seeing a pattern here lol
Love all your content mam..always interesting and fun.. I know we're all jealous of you and live vicariously through your adventures lol so you really deserve major praise for your channel..thanks for sharing the journeys..sending you good vibes!
Hi, great video, I'm from Spain and this video reminds me a lot of my grandfather, he was spanish but had to fled to mexico cause of the war, he worked in a cheese factory and they made a similar type of cheese with cow milk, ball shaped, he told me a lot about how they were made and seeing it in a video brought a smile to my face. Thank you for it :=)
Thank you! That’s a beautiful story, I’m glad you enjoyed this video!
I could listen to Claudia talk about anything but the fact that she's so passionate about food is ideal. My wife gets jealous how enthusiastic I get about these videos
My country also has that same cheese and the recipe was brought Italy, now we know. Thank you for sharing. Cheers from Guatemala!!
Pallone is a sublime cheese, Apulia has so many culinary treasures! I just love seeing the beauty of this region receive the glory it deserves 🙏🏻
I’ve had Stella dececce pallone before but I had no idea it was THIS intensive. Wish I knew that before.
I can’t pretend to be any sort of true connoisseur but
I worship cheese, it’s the best food and I just want to say how deeply I (and probably most folks watching) appreciate real artisans keeping traditions alive despite the inherent difficulty 🙏🏻
Grazie
I both live and work in Seattle's historic Pike Place Market, and two purveyors here have it on occasion. This cheese is every bit as sublime as it is credited in the video. It was a delight to observe its forming!
This channel is truly amazing, Claudia was great in food insider and she is even better here.
Hope I'll be able to understand the italian part without the subtitles in no time !
Thank you for your support!
Indeed, WAY better. IMO she is adding so much more nuance to her descriptions that I can tell if I would like it, too.
@@claudia-romeoyou don't need Insider Claudia... you are wonderful and the production values are superb!!
I'm so glad you are focusing on Italian cheeses! First time learning about this cheese!
I love the videos on this channel! The access to regional food products, their producers, and their processes is fascinating, especially because the videos allow the people to explain things in their own words.
Claudia is the perfect host.She is friendly and loves what she does.Cheers.
The Pallone di Gravina is a firm, semi-hard, cow's milk cheese from the regions of Basilicata and Apulia in south-east Italy. It is made in the pasta filata style weighing between 1.5 and 2.5 kg (3.3 and 5.5 lb), in a pear-like shape, ball or balloon (pallone), and was traditionally produced in the area of the city of Gravina, in the Murgia area of the province of Bari. Today, however, production is centred on the province of Matera.
The cheese comes from the regions of Basilicata and Apulia in southeast Italy and dates back to the days when the livestock was migrated from place to place.
Le ringrazio davvero per introdurrci questa bella tradizione di Sud Italia(anche un formaggio buono)!! Che Lei continui a fare video belli come questo!
She is one of the best food hosts on RUclips! This cheese looks amazing.
Claudia has such a dream job! Travel, food, history...she gets to experience life.
The fact that it shapes into a perfect ball is sooooo satisfying
I almost wanna just hold a whole one and bite into it
Amazing that you're doing this!! It's so nice to see the passionate people discussing such unique food from all the important perspectives !
Regional Eats with you was one of my favorite things, I'm so happy to see that you're doing this now and I get to enjoy it again :)
This is like a art taking form . Truly a amazing channel and amazing information. Keep up the amazing contents .
Thank you!
Loved it . Unique information and absolute awesome videos
Passion
Its awesome how the peoples on the Videos from you speak of the Food they are making. You feel that the heart and soul is in the food. I learn from your video really only good stuff, and much and i love italy. ❤️ Thank you Claudia! Fermentation is really interesting in italy! Hope you make more about food fermentation.
Claudia, you make me want to move back to Italy and take my Italian lessons more seriously...AHH! And to think I have a Masters in F&B Management from Italy without having ever heard of this cheese!! I need to go back.
Claudia Romeo, your videos ALWAYS make me hungry and wishing I were sitting right next to you tasting the various foods that are made in your country 😊
Thank you so much for sharing with us.
Thank you for your craft and hardwork of this tradition
Wait, what??? Claudia has her own channel?! 😍😍😍 How did I not know this?? Subscribed! 🤠
Bellissimo documentario, perfetto ed equilibrato sotto ogni aspetto, come il Pallone!
Grazie per avermi fatto conoscere questa meraviglia e grazie ai produttori che si impegnano nel portare avanti questa tradizione.
Grazie mille!
Claudia is such a genuine host! Always enjoyable to watch!
Thanks so much for making the cheese videos. I make cheese and watching these helps me very much. The Stichelton one was a good example. I made one after watching your video and it was outstanding. Some of the things that are included in the videos are not common in most how-to things. For example how the curd was scooped from one pan to the other. In this one, the part where the curds were cut was something I had not seen anywhere else. From watching the Stilton one, I got the idea of "burnishing" the cheese - rubbing it with the back of a spoon. That made a big difference. I am wondering if forming the cheese into a ball helps form a stronger rind. With bread making you stretch and tuck the dough at some point, in exactly the same way the ball is formed. In any case thank you so much for these videos. You so clearly enjoy meeting the people and it is wonderful to see these techniques!!
Bravissima Claudia! My parents were from Pomarico, near Matera and both learned to make this cheese and others when they were farmers in their 20s-30s. They taught us so much about cheese and where good food comes from as we grew up. Seeing this tradition kept up is a treat and a noble art.
No way! My mum is from Pomarico too. I’m happy to feature these small realities, they need our support to survive.
@@claudia-romeo I am so happy that someone is finally showcasing the fantastic regional food of Apulia. You are doing an exceptional job of covering all the details and giving the proper perspective on how special and difficult all the processes are. They are truly labors of love.
@claudia-romeo My mom's family are the Scielzi's, there are many of them in Pomarico. Haven't visited in years, wish I could see it again.
Thank you! I’m a bit biased obviously being from Puglia, but there are true gems out there!
@Claudia Romeo very nice video. This cheese looks very cute and was fun to see a cheese basket ball 😊. There is a big shop here named Eataly which has all products made in Italy. I see so many different types of cheeses but not sure how each of them is used for. Would be great if you can make a video walking through some variety of cheeses how they taste, which one can be just eaten like that and which one is better to use in cooking.
Thank you for the suggestion! I will definitely keep this in mind
Good to see you start your own channel. I want to wish you all the luck in the world. You were my favorite Insider Food host. We will be watching. Thanks from Philadelphia.
Glad you started your own channel. You are good at interviewing and communicating what makes these foods unique and special. Hello from Australia 🇦🇺🦘🪃
Thank you!
Glad you made your own channel. I watched Food Insider mainly for your videos. You just always ask the questions I want to ask. Hahah. Excited to see what comes next.
Luckily, I found this video as it was recommended to me. I've previously watched your videos on Insider Food, but am glad to see that you now have a channel of your own, as your videos were always my favourite; especially when they showcased Italian food (which is why I also love to watch the channel Italia Squisita). I've subscribed, of course, and I hope that RUclips has also recommended this channel to many others as well.
The italian blog about cheese sounded as professional as a news blogger. the interview was so intense enough that you even saw one cheesemaker play basketball with his cheese balls
Amazing video. Incredible job claudia. 😊😊😊
Great job Claudia! So happy for your own channel. Best of luck.
This channel is fit for multi-million subscribers. I’m sure it will get there soon enough with this kind of quality content
Grande Italia!! Thank you so much for this learning trip :)
Happy to see you with your own channel, Claudia. Good luck with it! ----- QUESTION: Did you learn of any local dishes/recipes tied to that cheese?
It would be interesting to know how the locals used to use it (both the young & more aged versions).
Thank you! Semi hard cheeses like this are best enjoyed as they are on a cheese platter. The young one can also be grilled and it’s delicious!
Like so many other commenters here, I’m also happy to see that you’ve gotten your own channel! Best wishes to your success!
So happy to have found this channel, such an interesting insight into a world of food I never knew.
Incredible video again!!! Thanks for all the hard work, you're on my top 5 favorite people on earth list :)
I worked in Puglia with the Italian Air Force in the mountains of Foresta Umbra in the mid 90s and I loved the foods. There were round cheese balls like this but more dumbbell shaped that I bought a lot. I mainly went to Vieste and Peschici to buy these. There was this bread they had in the area that was incredible. Before it was cut. Its diameter was like a small car tire. The outside was crusty and chewy and the inside was spongy with large air bubble spaces. I really need to go back for vacation! 😋😋🧀🧀🥖🥖
Back in the 70s, there was a small pizzeria where it was just the owner and a few of his family making pizzas. They always had a few of these cheeses hanging behind the bar part of the place where it was cooler. He only took one down if his family or friends came in to put on a extra special pizza. He gave me a slice of one of his special pizzas, and, I still dream of that one slice.
Claudia, I have been following your videos since the food insider. I just love your beautiful narration and your sincere love for food is amazing.
Nice that you have your own channel now.
Ciao Bella 😊
Thank you!
Loved this video so much:-) thank you for everything you do Claudia
Claudia is so gorgeous, and eminates "kind" energy. She is single handedly why I watched dozens of those Insider Food videos.
I love how she says "tahnjee" for "tangy" 😅
Wow. Your videos are really help me learn Italian! Grazie mille
Never seen any thing like that on Regional Eats😉 keep it up Claudia, that's how they all begin. But you started with 3k subs. Good for you you've got a big head start. And Your subs really want you to make it big. Congrats
Thank you (and all the subs) for the constant support!
It's fantastic that you have your own channel.
Greetings from Nova Scotia!
Você é realmente o foodie mais experiente, agradável e articulado de todos os tempos!!! 👍❤
What a delicate art cheese making is! These folks are true artisans.
Congrats on your channel , i love all your cheese presentations
I'm excited to see what else is coming
Love the video he’s so passionate about his cheese !
Next time I go to Italy, I will eat this whole ball of cheese in one sitting
Well, I'm glad that you have your own channel now and it ultimately popped up to my recommendations today.
I was waiting for long on Food Insider, wondering there are still so many cheeses to cover, where are you guys 😅
Glad it come on recommendation.
All the best for your future endeavours Claudio !!
Thank you! I’m so happy that cheese content is back
Claudia you have done it again. What a great documentary.
And the guy was very very knowledgeable cheese maker.
Passion and tradition going hand to hand.
CLAP
Thank you!
Claudia, you always bring interesting videos, and I like to watch them because they're educational and because of your beauty.....
You seem to be having much more fun here, adds a much needed whimsy in your content. Cheers!
Claudia could just read a shopping-list and I'd still be entranced by her looks and lovely accent!
Thank you so much for introducing us to these amazing artisans and their wonderful products. He was adorable. He reminded me of the Italian boyfriend I never had..🥰
Claudia! You have your own channel! Amazing! Congrats, always love your videos and glad to see you have your own content now. Liked and subbed!
Great to be introduced to this!
Fascinating. And like cheese,Claudia appears to get even prettier with "age"!
Interesting, to the point, informative...great, thanks😃
Thank you!
I'm glad RUclips figured out I would like this after liking every video Claudia produced on Food Insider
Your videos are so insightful and well done 👏 😊 keep going until you have 1 million subscribers
Love you Claudia!!! Please make videos on your own channel a regular thing!
Thank you Claudia. I love your cheese vids.
What affinage method of cleaning the rind during aging do they use!? These cheese rinds are spotless!? If you wash rinds this clean they host/take on b.lenin bacteria that makes the limburger and other stinky cheese but when you age them 10 months they turn runny. Were their curds so dry the cheese could host b. Lenins inside?
You can now book your spot to travel to Italy with me in 2024! 🇮🇹
🗓 18-23 April 2024
📍Rome and Florence
🎒Included activities: Ancient Rome visits and walking tour, traditional Tuscan farm visit, Florence walking tour, cheese and wine tasting
👯 24 spots available
💳 Pricing
Early bird (7 left!): $3,250
Regular: $3,450
🌍 Prices are in USD but you can book from anywhere in the world!
25% due at the time of booking the remainder is due 90 days before the trio start date. Options to pay in 6, 12, 18 months are also available.
Book your spot here: trovatrip.com/trip/europe/italy/italy-with-claudia-romeo-apr-2024
Questions? Just comment this post with “✈” and I’ll send you more details. Any questions, just comment below!
I can’t wait to show you around Italy! Rome is our meeting point 🇮🇹
imagine this cheese ball roll away
why do i get the feeling this is one of those things that was invented by mistake like pot stickers. like maybe some guy was trying to make mozzarella but only kinda knew how or like messed up the process somewhere but went with it anyway.
Looks so good!
Great and inspiring videos!
Part of my family came to America from Paternopoli (only 2 hours by car from Bari), and when we visited last year, my third cousin told me a little bit about Broccolo Aprilatico, which is apparently hard to find now, given the labor shortage in Paternopoli. Could you please do a video about it, and/or other less well-known Italian vegetables?
I would also love to learn more about mozzarella di bufala, and maybe even see the animals on farms in Campania, if the bufali agree to be filmed. 😊
Would really love to try this cheese ❤😊
Fantastic work Claudia ❤
Grande rispetto a questi artigiani Pugliesi.
Grazie Claudia per il bel video.
thanks Claudia!
Can you please do a video about San Marzano tomatoes? My Father was highly doubtful that they are any better. And then he made mussels with them and was surprised
This is one of those clips I don’t expect you to recreate in your kitchen. 😊
I'm glad she has her own channel now.
YESSS A DEDICATED CLAUDIA CHANNEL
That was very interesting how the make their raw cheese 👍😎
Claudia has her own channel now! That's so cool!
Where was she before to see ?
I really want to try this incredible cheese.
Best journalist!
Thank you!
My favorite lady of food..Mrs. Claudia❤
Wow! He has put a lot of sweat into it.
🥴😬😵😷yes we have the same thoughts
Your videos inspire me, and frustrate me at the same time! I'm a small dairy farmer and cheese maker in the United States, and the most beautiful cheeses are completely illegal here. I can't make and sell them!
Why
glad you started this channel
I need to go to Italy.
Claudia what you're doing is great 👏 top quality content with passion. And showing appreciation for those very skilled artisans who work hard to keep traditions at such a high level 👏👍 so precious in times where so much tends to become homogeneous and standardised. Shout out to Angelantonio for his commitment and proficiency 👍👏👏🙋♀️
This channel is amazing
❤Great clip!
I can't say I've ever actually liked cheese due to the texture, but this was a very entertaining video to watch. Though I have no idea how cheese is "spicy" 😂