I really love that she's not like "always get the more expensive one" it's more of "there's a time and a place for certain things, get this if you want this, and get this if you want this." She comes across as super authentic and someone i'd absolutely love to sit down and have a conversation with.
Cheese and Wine fall into the category of price doesnt always tell you the quality as the more work that went into the aging process is radically gonna effect that price and some types of cheeses and wines dont need to be aged as much to have a good flavor profile and are gonna be cheap not because they are bad quality but because less work went into making it
@@haleylandry7791 you come across as super authentic and someone i'd absolutely love to sit down and have a conversation with, Haley. When can we meet? x
Wow. I honestly never thought I'd say this, but I could watch this woman eat and talk about cheese for hours. I feel like I learned so much in 19 minutes. The description says she's an author...does anyone know what books she writes on cheese?
@@kapjoteh in Australia it's the go-to and pays ridiculously well. Millions of boomers with constant need for basal/squamous cell carcinoma removal and the new generations love going to the beach and farming up new skin cancers. Otherwise you're probably just lancing boils all day. It's incredibly easy especially for surgery. Skin allows a lot more mistakes than brain
I love her! She’s extremely knowledgeable, clear and informative. She’s also not pretentious at all, like I would have expected from a cheese expert. She even enjoys the cheaper cheeses. Just an amazing series, love watching experts talk about what they know best.
cheese expert: blonde hair chocolate expert: milk chocolaty hair bread expert: bald meat expert: red beard and red hued skin coffee expert: dark brown hair
As someone who's an amateur when it comes to wine, I can easily taste the difference between a $20 bottle and $5 bottle in a blind taste test. That being said, with wine there is so much variety that you can find great tasting wine that's under $10 a bottle without any trouble.
And as a french (of Italian ancestry though) I also appreciate how she pronounces camembert, rare to see English people make a good impression of it. If I were nitpicky, I'd say that the second "m" is a little too emphasised, but that is a detail
Actually she pronounces it wrong. She need to say the "mozza" part sharply and the "rella" needs to be rolled. Not like the english r on the back of your mouth but more on the front of your mouth behind ur teeth.
5:10 - 5:57 I like how when she explains the cheese, she explains to us how they are made, and it tells us some of the history behind the creation process for the cheese, especially for the older, manually made cheese. (I don't even eat cheese)
I have no plans on going vegetarian. But I would give up meat _way_ before meat. They can try to wrestle my cheese from my dead cold hands. (I'm Scandinavian. We are brought up on cheese. Well, milk, really, in any form. Sometimes I go to the grocery store and I look down on my basket and all it has milk, cheese, youghurt and ice cream. And cheese.)
Barry Wong Yeah she is a cheese rights activist especially an advocate for those cheeses living on a minimum wage. Those cheeses have it tough out there.
It's not proper cheese if it doesn't have an odour and far more importantly mould. Mould is in many foods. And this is not a bad thing. When done carefully it is utterly transformative and make the mundane remrkable.
What i really love about this video is she takes the time to explain why things are the way they are. I also like that shes super humble about the price difference and she doesn't immediately discount it because its cheaper. Shes my favorite of this video series!
I didn’t even know this video was about 19 minutes until I read your comment! If I hadn’t seen this comment I honestly would’ve thought this video were no longer than 10 minutes.
Tylly B I love this series too. Got started with the coffee expert one and haven't looked back since. They make great arguments as to which is more expensive without being condescending to the cheaper version as both can be enjoyed.
About a year ago, I went to a local supermarket. I was surprised by their cheese section, and even more surprised that the cheese section was headed by a certified cheesemaster (I wasn't even aware of such a thing). As he told me about some good cheeses to buy, I couldn't help but think how fun that has to be to be a "cheesemaster" for a living. As I was walking away, I got the urge to go back up to the guy and ask him how I could get started on knowing cheese better. I could tell he didn't get asked that very often, especially by a 21 year old kid! He said there were a handful of good books he was thinking of, but if I could only buy one book, he did not hesitate to place Liz Thorpe's "The Book of CHEESE" as his number-one. I bought it online that same night, and I'm very glad I did. Thorpe makes even the most exotic of cheeses approachable by linking them back to a common cheese. Never heard of Emmentaler? Well maybe use Swiss as a reference point. Not just does she make cheeses easy to understand, but she also gives recommendations on what cheeses in each category to try, essentially allowing you to go on an independent cheese-tasting. I've tasted a lot of delicious new cheeses all thanks to her book. A year on and I can say I may not ever become a certified "cheesemaster," but I can certainly tell you that this book opens the door to flavors your taste buds didn't even know existed. P.S., if there's one fun cheese I'd recommend everybody to try, it'd have to be Leipäjuusto, aka Finnish Bread Cheese. The stuff is incredible. Buy a block, throw some straight onto a stove pan, and enjoy a super-flavorful "grilled cheese without the bread." The Finns and Swedes even dip this in coffee lol.
I was shocked/amazed when she said that cheese made from water buffalo’s milk is much more expensive because water buffalo is very common in the Philippines and the cheeses made from their milk is really cheap and mostly fresh. now I have a greater appreciation for our local cheeses. Thank you for an awesome video! 🤗
Toch noemen we het hier geen gouda kaas maar gewoon oude kaas of jonge kaas.. belegen kaas... tenzij je een stuk van de gouda fabriek koopt.. Ik wil niet mijn hele leven het zelfde kaasje maar eten.. Gelukkig hebben we honderden producenten in nederland.. en vooral de kleinere maken vaak de beste kaas.. wat minder massaproductei..
I thought I knew stuff after my decades in the restaurant business, but this was *SO* informative. Of course it was appetite-inducing, but I would go so far as to call this inspiring. I'm *inspired* to go find lovely cheeses. Great fun.
Expert: "aged cheeses are going to be more expensive" My mother: *Throw away all the cheese that was just opened two days ago * "Don't eat this, it's expired"
I have mad respect for this person, the hard mozzarella cannot even be considered a mozzarella. She knows, and manages not to say anything bad. Love her.
It's not real mozzarella, but it is way better for cooking because mozzarella is a very fragile cheese so if you want to cook it, you'd have a very hard time and the cheese would not turn out good. The harder one is actually not supposed to be eaten as is but it is to be used for cooking to go with other ingredients. It isn't as good, but it has a reason to be
@@Talos827 What, you have already seen Burrata used in cooking ? I am intrigued right now, because it is very bold to use it that way as it is easy to mess it up during cooking and I really don't want to mess with a Burrata. You can always use fresh Mozza for cooking but it is at your own risk. Personally I'd use the hard one, it wouldn't be as bad if I were to mess up (but that's mostly because I am a terrible cook so this certainly plays into my perception)
@@sephikong8323 Pizza with fresh mozzarella is so much better and pasta with tomato sauce and fresh mozzarella is really nice, too. I've also used and enjoyed mozzarella for oven bakes, mixed with another cheese for flavour.
as a non cheese expert i was able to get all of these correctly without even tasting them and i was guessing before she tasted them... maybe i should become a cheese expert
@@illiji915 The thing is, this video isn't about just guessing. It's also about reasoning behind those guesses. She is clearly very knowledgeable on the production process and what makes each cheese unique.
If you can invest in the equipment... Buy a couple goats, or get in contact with local dairies. Cheese is actually one of the simplest things you can make, and the aging process is one of the main labor costs.
My dutch friend appreaciates your pronounciation of Gouda! :) Also, I love people that are passionate and interested in their job and knowledge, it's so awesome. And I love cheese. I need to educate myself
She isn't especially knowledgeable. The vid has obviously had some heavy retakes and editing, and may be entirely faked. Notice for one of the comparisons, she declared one cheese, after cutting into, definitely 'firmer' before she had actually cut into the _other_ cheese. How would she _know_ it was firmer unless they had done earlier takes?
@@jmeekselectric It's actually called pronouncing right. For me it was annoying when she continued to pronouncing it as "Goodah" while she knew how to say it right.
I always learn so much when I watch these shows. Interestingly enough. Makes me realize just how cheap the cheeses are that I can afford to buy. I also want to know where to buy those cheese knives!
hearsthewater you can find specific sets on Amazon or eBay or a specialist knife shop that sells chefs knives and such. They aren't cheap though. When I worked in Munich I found a few in department stores like Galeria Kaufhof and they went for like 60-70 euros per piece. I'm talking about Wüsthof knives though, so you pay for quality as well as a brand. As a chef I have plenty of Wüsthof knives and they are a good value for the money you pay for.
I was about to say this. I regret tasting the holiday cheese’s red wax rind. Good thing I didn’t force myself to eat it before knowing it was a wax the next day.
Epicurious oh no, that sounds really boring :/ until now, it always was about some very special, good food, for special occasions - now it'll (bit of a hyperbole, but explains my fear) be wether it's ben&jerries or langnese :(
Same. One usually looks "generic" and the other looks "homemade." Like if it has a thicker rind, imperfect coloring, unique shape, etc then it is the more expensive one.
Yea but knowing based on looks doesnt make you an expert. You're just a decent guesser. Theres a huge difference between people like you and the people like this cheese expert. note.. *EXPERT*
So happy to see her again. We need her at least weekly, if not daily. She's amazing, informative, and an excellent presenter. Somebody pick up this woman for a show of her own.
"You introduce mold to the cheese" Me, holding mold's hand - Hello cheese, this is mold. Cheese - Nice to meet you mold! Mold - Hello, pleased to meet you. Me - get along guys!
I’d love to have a wine and cheese evening with her! She seems intelligent, fun, and laid-back. It would be super fun to see a video of her doing a blind taste test! I’m sure she’d continue to rock it :)
Her: “This is a straight up case of just because a cheese is orange. Doesn’t mean it’s a washed rind.” Me: uh hate those cases.. hate when I get cheddar and it’s washed rind...
I don't know if this would work with bread. I'm no expert, but I think bread is one of those things where a really wonderful, rustic, expertly made loaf can be pretty inexpensive. Possibly even less expensive than some spongy, unremarkable sandwich breads you'd get from a supermarket.
WastedPo Yea, I guess that is true haha. Though even just comparing quality might be super cool! (I enjoy learning about all the differences between the artisanal products vs the more generic/mass produced)
HERPY DERPEDY these days, any talk of suicide better be taken seriously. We’ve lost too many happy faced people & teens already. Many are preventable & treatable, had they seek help from psychiatrists. We can’t tell someone with a broken foot to just take calcium supplement, why should a broken heart be any different? Oct 10 is World Mental Health day.
I think this is the first time I have ever seen one of these experts call out that costing more doesnt always mean its better. Pretty damn refreshing to watch, especialy from episodes like the tea one where he pretty clearly enjoyed the cheaper tea far more every time
The thing I love about cheese is that there are so many different types. They all have a different look, texture, and taste and thats what makes cheese so special.
It's been almost 2 years and we still don't have an expert as interesting, captivating, informational, and as confident as her. Everybody is always like "I think it's B but I might be wrong"
Soccer was originally a British term which we kept. We have our own football. We didn’t “change the name” of Gouda, we have a pronunciation appropriate for English.
I'm not even Dutch and I'm always annoyed by how most Americans butcher the pronunciation. I mean it's understandable if they struggle with the "g" (although still, people pronouncing Van Gogh like he's a French designer infuriates me) but the "ou" part, come on.
@ikorabis Wth mate? I'm born of at least 8 generations of Dutch and lived here my whole life.. You question my heritage because I don't have blond hair? Lol you must be pretty simple
Badr Haring ah crap. I really hate the Dutch language. I speak fluent German... it’s like trying to read, but the words are just to blurry to make out. Aaaaaaaaahhhhhhhahahahahhhhh
Wow! I watch a TON of YT videos and especially a ton of food videos and this was sincerely one of the MOST WONDERFUL videos I've EVER seen! She is a natural and so genuine, real, passionate and full of knowledge! I love her descriptions and laid back personality along with her expertise! Absolutely perfect! Thank you! :)
Juan Francisco González Flores In Australia we have world renowned Will Studd. TV series called Cheese Slices. What he doesn’t know about about cheese isn’t worth knowing. Brilliant man with great humour and humility and a lifetimes knowledge of all things cheese and the cheese makers.
I really love that she's not like "always get the more expensive one" it's more of "there's a time and a place for certain things, get this if you want this, and get this if you want this." She comes across as super authentic and someone i'd absolutely love to sit down and have a conversation with.
about cheese?
I cringe at these kinds of comments
Cheese and Wine fall into the category of price doesnt always tell you the quality as the more work that went into the aging process is radically gonna effect that price and some types of cheeses and wines dont need to be aged as much to have a good flavor profile and are gonna be cheap not because they are bad quality but because less work went into making it
Boo Bella lmao why?
@@haleylandry7791 you come across as super authentic and someone i'd absolutely love to sit down and have a conversation with, Haley. When can we meet? x
Wow. I honestly never thought I'd say this, but I could watch this woman eat and talk about cheese for hours. I feel like I learned so much in 19 minutes. The description says she's an author...does anyone know what books she writes on cheese?
Is it true that dermatology is one of the easier medical fields
@@kapjoteh No it's not. It's in the sense that you can see the illness, but I wouldn't call it easy.
She wrote a book titled,"Brie...the farty cheese."
@@euphrasiepolly5575 He didn't say it was easy, he said it was one of the easier fields. Which it is.
@@kapjoteh in Australia it's the go-to and pays ridiculously well. Millions of boomers with constant need for basal/squamous cell carcinoma removal and the new generations love going to the beach and farming up new skin cancers. Otherwise you're probably just lancing boils all day. It's incredibly easy especially for surgery. Skin allows a lot more mistakes than brain
I love her! She’s extremely knowledgeable, clear and informative. She’s also not pretentious at all, like I would have expected from a cheese expert. She even enjoys the cheaper cheeses. Just an amazing series, love watching experts talk about what they know best.
"extremely knowledgeable" cmon its cheese
There's expensive cheese (the real deal), the less expensive (corners cut but recognizable), and the crap that takes up half a wall at WalMort.
I was half expecting her to have a spit bucket lol
cheese expert: blonde hair
chocolate expert: milk chocolaty hair
bread expert: bald
meat expert: red beard and red hued skin
coffee expert: dark brown hair
Wow
Don't frown, I'll leave Q_Q ice cream expert: whiteish hair
Beer expert: black hair
Wait, that's illegal!
ice cream expert: pink hair
@@samliska3664 Guinness Beer
I love this woman. BRING HER BACK BRING HER BACK BRING HER BACK
Tord Strømme Pettersen she has a channel
@@somatia350 what is it
Prisca Addison it’s called “The People’s Cheese”
@@ghalam4237 Oooo
@@ghalam4237 thank u
Bring in that water expert
TheLavaMob "ze watur expurt" as he would say
On April 1st.
Reviewbrah
Amie West but glass bottled water does taste better. Glass is completely inert so it doesn't leech into the water or react at all.
Where do I have to sign up? This will be an easy task. Also of course glass bottles taste better than plastic bottles, everybody knows that.
I’m not going to lie, I would’ve eaten that cloth without a second thought if she wouldn’t have told me 😂
ill still eat it
Same 😳
Same
Same😂
I ate the wax seal of a cheese once because no one told me what it was lmao
It’s wholesome content: a charismatic person who clearly loves her jobs, sharing her passion with us.
Cheese expert: " Its sticky and creamier and got a farty smell to it''
Brie: Is that a personal attack or something?
( ͡° ͜ʖ ͡°)
Haha
/\_/\
(• •)
>🧀>
Want some cheese?
lol
Wow, this was a good pause in my usual passive background sadness, thank you.
I love how this series is more about education than stumping for cheap entertainment value.
I'd love a wine expert to complement this episode.
QuickQuips not happening. A wine expert would only get it right 50% of the time, because it was proven that it's all a sham
As someone who's an amateur when it comes to wine, I can easily taste the difference between a $20 bottle and $5 bottle in a blind taste test. That being said, with wine there is so much variety that you can find great tasting wine that's under $10 a bottle without any trouble.
Can you name a few of them? I want to get into the wine experience but need a little bit of help
Yes!! Real, professional sommeliers should be invited tho.
Sure, Javier! Where are you from? The wines I have available here in California, USA might not be easy to get where you live.
As an italian, her pronouncing of mozzarella and the explanation were soo nice for me to hear. She definitely knows her job
Gabriele Nicoli everyone says mozzarella that way
lol what who says mozzarella differently to her
Ive never heard anyone not pronounce it that way lol. I live in canada. But i am italian.
And as a french (of Italian ancestry though) I also appreciate how she pronounces camembert, rare to see English people make a good impression of it. If I were nitpicky, I'd say that the second "m" is a little too emphasised, but that is a detail
Actually she pronounces it wrong. She need to say the "mozza" part sharply and the "rella" needs to be rolled. Not like the english r on the back of your mouth but more on the front of your mouth behind ur teeth.
5:10 - 5:57 I like how when she explains the cheese, she explains to us how they are made, and it tells us some of the history behind the creation process for the cheese, especially for the older, manually made cheese. (I don't even eat cheese)
"I could just eat the entire thing"
-Me in front of any type of cheese
Alfredo F. Amen! I could give up any food if it came to it, apart from cheese. Cheese is life
Alfredo F. I don't like cheese.......
Why Are You Reading This?!?! same
I have no plans on going vegetarian. But I would give up meat _way_ before meat. They can try to wrestle my cheese from my dead cold hands. (I'm Scandinavian. We are brought up on cheese. Well, milk, really, in any form. Sometimes I go to the grocery store and I look down on my basket and all it has milk, cheese, youghurt and ice cream. And cheese.)
mehazad rahman timeliness is key 😇
"This cheese is sticky, smells farty and ..."
Food gourmands: "Excelent! I will take 10 lbs of this one!"
😂hahaha
you're definitely not a connaisseur if you don't prefer the one that tastes like diapers
yeah and your taste is mostly smell
@Dazidan Some people can only smell durian as a sweet and fragrant smell, including me.
Lovestruck yup
I love how she doesn't discriminate the cheaper cheese! I love her
Barry Wong Yeah she is a cheese rights activist especially an advocate for those cheeses living on a minimum wage. Those cheeses have it tough out there.
Because the cheaper is still expensive
a) side kick: You are a delight.
b) The cheese expert is extremely sympatica.
side kick I'd eat her bloomy mold cheese
8:42 as a Dutch person, hearing an American finally get the g sound atleast almost right is a once in a life time thing. BRING HER BACK.
She-cuts-gouda-with-a-knife
@@aachtlijvd5956 kaasschaaf noises intensify
@@aachtlijvd5956 how should she else? Should she just take a bite out of it or wha-
@@e.c.7962 maybe with the tool that Dutch has specially created to cut it ?
Echt hè
@2:22 *_"It's got like a farty smell to it, frankly."_* 😂 Girl knows her audience. Love this expert...and series. 👍
Tosh T I just had diarrhoea so I can relate to the smell.; (
LMFAO I dunno if I can eat brei anymore mold and farts?
It's not proper cheese if it doesn't have an odour and far more importantly mould. Mould is in many foods. And this is not a bad thing. When done carefully it is utterly transformative and make the mundane remrkable.
Her audience is human?
“Farty” won me over!
is it just me or do all these experts look like their expertise
What about the condiment expert... or the spice expert
Omg are you saying she looks like cheese! 😭
😂😂😂😂
Sa Tahn B R U H 👁👄👁
🤣🤣🤣🤣😩
What i really love about this video is she takes the time to explain why things are the way they are. I also like that shes super humble about the price difference and she doesn't immediately discount it because its cheaper. Shes my favorite of this video series!
15:52
You KNOW she loves her cheese when she smells the cheese and get that beautiful smile of happiness on her face :D
This series is soo amazing!! 19 minutes went by in a flash! Great content!
Tylly B agree. Hope they do more videos like this
You look like thomas mcdonell
I think it's the hoodie, without it I'd probably look like a bald thomas mcdonell
I didn’t even know this video was about 19 minutes until I read your comment! If I hadn’t seen this comment I honestly would’ve thought this video were no longer than 10 minutes.
Tylly B I love this series too. Got started with the coffee expert one and haven't looked back since. They make great arguments as to which is more expensive without being condescending to the cheaper version as both can be enjoyed.
She even tells you what knife to use !
I really love all of her analogies and descriptions of the tastes and aromas of the cheeses
About a year ago, I went to a local supermarket. I was surprised by their cheese section, and even more surprised that the cheese section was headed by a certified cheesemaster (I wasn't even aware of such a thing). As he told me about some good cheeses to buy, I couldn't help but think how fun that has to be to be a "cheesemaster" for a living. As I was walking away, I got the urge to go back up to the guy and ask him how I could get started on knowing cheese better. I could tell he didn't get asked that very often, especially by a 21 year old kid! He said there were a handful of good books he was thinking of, but if I could only buy one book, he did not hesitate to place Liz Thorpe's "The Book of CHEESE" as his number-one.
I bought it online that same night, and I'm very glad I did. Thorpe makes even the most exotic of cheeses approachable by linking them back to a common cheese. Never heard of Emmentaler? Well maybe use Swiss as a reference point. Not just does she make cheeses easy to understand, but she also gives recommendations on what cheeses in each category to try, essentially allowing you to go on an independent cheese-tasting. I've tasted a lot of delicious new cheeses all thanks to her book. A year on and I can say I may not ever become a certified "cheesemaster," but I can certainly tell you that this book opens the door to flavors your taste buds didn't even know existed.
P.S., if there's one fun cheese I'd recommend everybody to try, it'd have to be Leipäjuusto, aka Finnish Bread Cheese. The stuff is incredible. Buy a block, throw some straight onto a stove pan, and enjoy a super-flavorful "grilled cheese without the bread." The Finns and Swedes even dip this in coffee lol.
Wow. Thanks for your amazing comment!! Might consider getting the book myself
"Never heard of Emmentaler? Well maybe use Swiss as a reference point"
I thought "swiss cheese" was just a generic name for Emmental?
The reason why she's my favourite is because she's so detailed in her explanations. My favourite expert
LOVE Liz Thorpe. She describes cheese so pleasantly. It's almost as if I'm eating it through her words. And her violet eyes, A++.
Woah
Stargirl 💕💕
Ratatouille in irl
I could watch her doing this for hours ...
Zagrash Uchiha There could be a channel where experts guess which is what for 24/7.
A. A. There needs to be one!
i could too, if it weren't for that annoying 'ding' in the background every ten seconds
I know right? She is amazing and her voice is so calm.
cheese bae
I’m from Holland, and red waxed cheese is from the city Edam, and the yellow wax is from the city Gouda.
Yep
Wissen ist macht...ich muss nur noch herausfinden welche macht mir käse verleiht 😅
You know what I just realized? It isn't my job to eat cheese and I'm saddened.
RIP
You get sick of it after about a month trust me 😫
It is my job to eat cheese. Trust me, there IS such thing as too much cheese.
@@julianbeard5400 ayy fellow cheese slinger
@@cloudboy123 y'all hiring
Her lips are such an exact match to her top
Thank you for that comment
Jonseh Onfrey ooooh someone’s sassy today. You need a nap nap?
women...
out of all the things, you noticed that
Post production, lol JK
Wow, almost double the length of part one! That's a great value!
I'm guessing the second one was more expensive due its length and considerably higher information content.
You see the detailed shading on the chalkboard? You don't get those details until at least eight or nine months.
You should go back to school, if you think that 18:49 is almost double of 11:20
baconfromhell666 It's nearly 1.7 times as long, you can call that almost double.
It's quite close to 65% longer, and to say that 65% is basically the same as 100% is just insanity.
I was shocked/amazed when she said that cheese made from water buffalo’s milk is much more expensive because water buffalo is very common in the Philippines and the cheeses made from their milk is really cheap and mostly fresh. now I have a greater appreciation for our local cheeses. Thank you for an awesome video! 🤗
i love kesong puti
Kesong modtakels
She pronounced Gouda so well. We stan a gal who appreciates dutch cheese language.
bro zij zegt goeda xD niet eens dichtbij
@@kawaiimapleleaf 8:43 Zegt ze het zoals het hoort.
Toch noemen we het hier geen gouda kaas maar gewoon oude kaas of jonge kaas.. belegen kaas... tenzij je een stuk van de gouda fabriek koopt.. Ik wil niet mijn hele leven het zelfde kaasje maar eten.. Gelukkig hebben we honderden producenten in nederland.. en vooral de kleinere maken vaak de beste kaas.. wat minder massaproductei..
@@larsvegas1505 goed punt.
@@larsvegas1505 het heet wel Goudse kaas tho
SHE GOT MARRIED! Last episode she had an engagement ring on. I just happen to notice things
Women are women
Great, I am too late :(
You happened too be distracted easily
@@forsaturn4629 not these days
@@michael-ju8tv
Bad luck buddy. I'm sure she would've married you instead, if you were a bit earlier
I thought I knew stuff after my decades in the restaurant business, but this was *SO* informative.
Of course it was appetite-inducing, but I would go so far as to call this inspiring.
I'm *inspired* to go find lovely cheeses. Great fun.
I just love how she has different knives for different cheeses
She didn't have the proper cheese slicer for the Gouda cheese.
We liked her so much she was brought back.
And I still want her job
More more more I love these price point videos so much ! So much info and very informative
You said the same thing twice. "info" is short for "information". "information" is the noun form of "informative".
DivideByZero hey good point lol 😂 ahahah got a good laugh at my self lol
Why do I enjoy this woman talking about cheese?
She's passionate.
Expert: "aged cheeses are going to be more expensive"
My mother: *Throw away all the cheese that was just opened two days ago * "Don't eat this, it's expired"
My mom was the same! Then I went to my best friend's house and her mom just cut off the mold and my mind was blown 🤯
@@shelbyb9965 Some molds are good and some are death, like all fungi
Sun Tzu said: "Cheese does not expire, it only turns into a different cheese. That is sometimes toxic."
When I get cheese and grows green mould I just cut it off and carry in eating it. Still alive. Never been ill from it 😂
Bruh you guys know that aging cheese is a proper, delicate procedure which doesn't involve the cheese rotting in your crusty freezer for a year right?
this makes me crave cheese so badly.
Same, even tho I don’t like cheese
@@ramas1334 I hate yellow cheeses but I love me some mozzarella and parmesan
I am not a fan of cheese 💀 i don’t get how people just eat it
I like my cheese warm
This whole video made me puke in many aspects
I have mad respect for this person, the hard mozzarella cannot even be considered a mozzarella.
She knows, and manages not to say anything bad.
Love her.
YES ! THAT HARD MOZZA AIN'T MOZZA ! IT'S JUST GROSS !
yeah but unfortunately that's what a lot of pizza places use for their cheese :(
It's not real mozzarella, but it is way better for cooking because mozzarella is a very fragile cheese so if you want to cook it, you'd have a very hard time and the cheese would not turn out good.
The harder one is actually not supposed to be eaten as is but it is to be used for cooking to go with other ingredients. It isn't as good, but it has a reason to be
@@Talos827 What, you have already seen Burrata used in cooking ?
I am intrigued right now, because it is very bold to use it that way as it is easy to mess it up during cooking and I really don't want to mess with a Burrata. You can always use fresh Mozza for cooking but it is at your own risk. Personally I'd use the hard one, it wouldn't be as bad if I were to mess up (but that's mostly because I am a terrible cook so this certainly plays into my perception)
@@sephikong8323 Pizza with fresh mozzarella is so much better and pasta with tomato sauce and fresh mozzarella is really nice, too. I've also used and enjoyed mozzarella for oven bakes, mixed with another cheese for flavour.
Amazing video she is so knowledgeable about all of the products. As a foodie absolutely loved this!
as a non cheese expert i was able to get all of these correctly without even tasting them and i was guessing before she tasted them... maybe i should become a cheese expert
Peter and Yen me too! I LOVE cheese!
She has a channel called The People's Cheese and you should sub
@@gianlorenzobernini6227 thanks for the heads up! subbing for sure :)
@@illiji915 The thing is, this video isn't about just guessing. It's also about reasoning behind those guesses. She is clearly very knowledgeable on the production process and what makes each cheese unique.
I'll buy a young cheese, let it age some more. Sell it again.
Stonks 📈🥇🏅
This is basically how the stock market works-
If you can invest in the equipment... Buy a couple goats, or get in contact with local dairies. Cheese is actually one of the simplest things you can make, and the aging process is one of the main labor costs.
You just need to control bacteria growth and follow tradition, and then...
B I G G E R S T O N K S
My dutch friend appreaciates your pronounciation of Gouda! :)
Also, I love people that are passionate and interested in their job and knowledge, it's so awesome.
And I love cheese. I need to educate myself
She isn't especially knowledgeable. The vid has obviously had some heavy retakes and editing, and may be entirely faked.
Notice for one of the comparisons, she declared one cheese, after cutting into, definitely 'firmer' before she had actually cut into the _other_ cheese. How would she _know_ it was firmer unless they had done earlier takes?
Well ofc, it's a video, there a gonna be cuts. Perhaps she or the producers weren't happy about some of the takes :)
tubeist- dan i dont think she meant firmer than the other other cheese, but firmer in general.
She really does pronounce it well. And as I understand the way we pronounce the g in gouda is pretty hard.
@@dutchdrifter8740 niet in limburg 😁
A non-Dutch person pronouncing Gouda right, I'm impressed ;)
Yeah, but she said Gouda can be from anywhere. I mean it's in the name.
@@tonigym3061 uh no it can't. Kind of
We call it over-pronunciation here and it’s hella annoying. If she were Dutch or speaking to a Dutch crowd I would get it.
@@jmeekselectric So doing something actually right is annoying ?
@@jmeekselectric It's actually called pronouncing right. For me it was annoying when she continued to pronouncing it as "Goodah" while she knew how to say it right.
Why do I find her cutting the cheese satisfying?
I want a cheese knife expert now. Those knives look awesome
Lack toes in tall of rent
I can't tell if this was an intentional fart joke or not lol
Oooh, the poetry in the words:" buffalo Mozzarella smells like a freshly mown lawn. "......
Now that's what you call a weird fetish
Her smile when she sliced off the first washed-rind was so satisfying, and makes me want to eat it
I always learn so much when I watch these shows. Interestingly enough. Makes me realize just how cheap the cheeses are that I can afford to buy. I also want to know where to buy those cheese knives!
hearsthewater you can find specific sets on Amazon or eBay or a specialist knife shop that sells chefs knives and such. They aren't cheap though. When I worked in Munich I found a few in department stores like Galeria Kaufhof and they went for like 60-70 euros per piece. I'm talking about Wüsthof knives though, so you pay for quality as well as a brand. As a chef I have plenty of Wüsthof knives and they are a good value for the money you pay for.
Soetpotatis I looked but didn't find any like the ones she used. I was hoping for that specific set.
They're Boska brand knives. The knife uses on the Mozzarella is a personal favorite for a wide range of softer cheeses.
Look at alcohol stores like total whine and bevmo!
I tried my first ever washed rind cheese because of this video. My taste buds are grateful, my bank account is in severe trouble
Jared Slater that sound like a legitimate excuse
Everybody's talking about the cheese or her but .... I'm trying to figure out who did the art work behind her with CHALK!?
Georgina McCain-Johnson There’s a video about her & her process on their channel :)
It looks like a print out
Wojciech Śmierzyński yet it isn't😉
i read the cheese on her butt
I mean.
Yeah.
Sometimes a food expert *IS* actually an expert.
if i didnt know that the brown top was cloth on the more expensive cheddar block, i would've eaten it 😂
Grace Lieu same LOL
Same 😂
I was about to say this. I regret tasting the holiday cheese’s red wax rind. Good thing I didn’t force myself to eat it before knowing it was a wax the next day.
Grace Lieu
LOL same. Now I’m wondering if I’ve ever mistaken that as just the rind and ate it or grated it and mixed it into foods 😂
Elaine I HAHA I know I haven't (yet) since im too broke to afford expensive cheese and only get prepackaged
I love this series! Do it with ice cream or tea!
GreetingsFromCalifornia A tea episode would be so great!
I second tea!
Epicurious oh no, that sounds really boring :/ until now, it always was about some very special, good food, for special occasions - now it'll (bit of a hyperbole, but explains my fear) be wether it's ben&jerries or langnese :(
GreetingsFromCalifornia They should bring in Don from the Mei Leaf youtube channel to do the tea episode!
Epicurious that sounds really fun. I can't wait for thr next episode. !!! 😀😀😀
16:46 sounds like a rapper's name
yoUnG gOUdA
Probably will be in the next few years
ruclips.net/video/Nz3jnhIHuUE/видео.html
lmao all hail YOUNG GOUDA! 😆
no Na.
stop liking I hit 69
Theres a rapped called lil poopy. Just so u know
I like how not every cheese she judges at first sight. She really talks about what makes an expensive cheese and explains everything thoroughly
Cheese expert: “younger cheese”
FBI: open up
Drop the snap
Loli
12 months old you said? Delicious floral and sweaty foot notes you said? Commissioner this man must Gouda jail.
@@MistThief "gouda jail" omg I can't breath, lmao
*fbi has entered the chat*
The blackboard is gorgeous!
I always get these right, just by looking at them. I'm sure other people have this too? One just looks more authentic than the other
Same. One usually looks "generic" and the other looks "homemade." Like if it has a thicker rind, imperfect coloring, unique shape, etc then it is the more expensive one.
eV20
I have the exact same thing. I'm not sure how though-
This isn't a guessing game it's meant to be informative so the pick completely different ones. That's why the experts always get it right
Yea but knowing based on looks doesnt make you an expert. You're just a decent guesser. Theres a huge difference between people like you and the people like this cheese expert. note.. *EXPERT*
Just Videos By Apollo Also thats extremely incorrect you hear her talking right?
Me watching this video and deciding to go to the store and buy cheese later:
*write that down, WRITE THAT DOWN!!*
So happy to see her again. We need her at least weekly, if not daily. She's amazing, informative, and an excellent presenter.
Somebody pick up this woman for a show of her own.
Joie Englin you should get out more.
@@SiegfriedPretsch I am a cheese nerd. And, I get out exactly the amount I should, thank you. 😁
@@ejenglin Glad for you
Seriously! Who is doing those fantastic chalk drawings? I want a name!
I came down here just to say this--they're absolutely gorgeous! Every time!
I did them
Rabidcolombian no i did
Peter Crombert.
Bob Ross
"You introduce mold to the cheese"
Me, holding mold's hand - Hello cheese, this is mold.
Cheese - Nice to meet you mold!
Mold - Hello, pleased to meet you.
Me - get along guys!
u idiot 🤣🤣🦆🦆
Normie weeb I honestly need a friend like u :”)
Listen, we need to keep the races pure. Mold and cheese just don’t mix... Build the wall.
mould
I’d love to have a wine and cheese evening with her! She seems intelligent, fun, and laid-back. It would be super fun to see a video of her doing a blind taste test! I’m sure she’d continue to rock it :)
Her: “This is a straight up case of just because a cheese is orange. Doesn’t mean it’s a washed rind.”
Me: uh hate those cases.. hate when I get cheddar and it’s washed rind...
no, no
you WANT a washed rind
$hit, I'll eat spray cheddar cheese stuffs from a unwashed can....cuz I give no f@cks.
"That to me is like meat butter, that's awesome."
It's funny cause the cheese is a washed rinded cheese that's called port salut
That cheese all washed is like getting your favorite bread.. washed.
Y’all should do an episode of this but with comparing bread!
Bakuta Nathan I don't know why I first read it as beard... Bring in the facial hair expert. Haha
I don't know if this would work with bread. I'm no expert, but I think bread is one of those things where a really wonderful, rustic, expertly made loaf can be pretty inexpensive. Possibly even less expensive than some spongy, unremarkable sandwich breads you'd get from a supermarket.
WastedPo Yea, I guess that is true haha. Though even just comparing quality might be super cool! (I enjoy learning about all the differences between the artisanal products vs the more generic/mass produced)
"Kindly, i will say this is milder in flavor"... i love her! XD
I love how she lists the positive aspects of the expensive AND cheaper cheeses!
And omg she pronounced gouda the dutch way
I'd love to see what would be her reaction if they gave her a vegan "cheese" lmao
Riotiro someone would likely end up with a cheese knife in their knee.
@@elhurricane1706 Don't forget to check which cheese knife it was, in case it happens. But I bet it would be a mozzarella knife.
Well that wouldn't be cheese, would it. None of the milks that would be in it are milks.
@@wreagfe I'm now starting to think if almond cheese from almond milk exists
@@meepmorp7142 I mean, they culture almond and coconut yogurts. Idk if you can get a similar chemical reaction to cheese from almond though.
Cheese is the only thing that keeps me from ending it all
stay strong brother. Eat more cheese if you can.
Get checked by psychiatrist. Your chemical imbalance may fool you to feel worse than it is.
@@lestariabadi na he just needs a Snickers
HERPY DERPEDY these days, any talk of suicide better be taken seriously. We’ve lost too many happy faced people & teens already. Many are preventable & treatable, had they seek help from psychiatrists. We can’t tell someone with a broken foot to just take calcium supplement, why should a broken heart be any different?
Oct 10 is World Mental Health day.
Macktastic7 unless you’re lack toes in toddler ants
She needs to have a weekly show on here, or something I don't know..
I think this is the first time I have ever seen one of these experts call out that costing more doesnt always mean its better. Pretty damn refreshing to watch, especialy from episodes like the tea one where he pretty clearly enjoyed the cheaper tea far more every time
She's great and very informative! Please bring her back again!
As a laboratory technician at an artisan cheese company, I can appreciate this video.
Julian Beard that is the coolest job ever
As a mouse..... me too
As a person who knows nothing about cheese but works in a non-cheese related job I can appreciate this video.
Mmm smells like a traditional mushroomy french farty delicious!
😂😂😂
you got me dead
"It's satisfying when I'm right"
*same sis*
I always love her reaction when she finds out her choice was right! She is a little giggly and cute
The thing with cheese, you can usually guess the expensive one by a darker colour and a slightly irregular shape
I love this series, but you can honestly judge nearly all of these just by looking at them
i have 100% accuracy judging based on appearance alone
@@Erectoralporicy have you watched the chocolate one? Lol. I had a pretty hard time.
Quintin Goynes yeah chocolate one was actually surprising at times. i guess i dont know chocolate as well as i thougt :(
True
@Min-Sung Ko i did and was able to guess right on the bottles/cans alone.
The thing I love about cheese is that there are so many different types. They all have a different look, texture, and taste and thats what makes cheese so special.
Me: *eats store-bought cheese slices*
Also me:I aM sO a ChEeSe ExPeRt
Lol
IS ANY OF THE CHEESE AT ALBERTSONS CONSIDERED FANCY?
Billy But Better no
Billy But Better no
OMG BILLY BUT BETTERRR NOTICE ME YOU DONT KNOW HOW MUCH I LOVE YOUUUUUUU 💕.
wOO ALBERTSONS/SAFEWAY
I WALK THERE ON THE REGULAR
also, on an unrelated note
billy pls teach me ur boba ways i am addicted to it
ERMAGAD ITS BILLY
"If it smells like diapers it's really good"
.i can't do it
Lady: I'm a cheese expert
*Me eating cheese pizza*: Same
I want this woman to talk to me about cheese all day❤️
talk cheesy to me 🧀
Of all the Price Points, she remains my favourite. She is so knowledgeable and explains things very well.
I think Liz is pretty cool for not wasting cheese. The bread dude completely shredded the loaf 🤘
Srini Aero well she only eats a little because of fat
Boy, I'm procrastinating studying for orgo. Why the hell is your profile pic a benzene ring?!? This is suppose to be my safe place!!
It's been almost 2 years and we still don't have an expert as interesting, captivating, informational, and as confident as her. Everybody is always like "I think it's B but I might be wrong"
I was expecting her to say Gooda but then she actually said it the Dutch way Nederlandse kaas represent wooh
thinthle ye muricans have to change the name of everything especially soccer lmao
Ja toch, she looks Dutch though!
Soccer was originally a British term which we kept. We have our own football. We didn’t “change the name” of Gouda, we have a pronunciation appropriate for English.
I'm not even Dutch and I'm always annoyed by how most Americans butcher the pronunciation. I mean it's understandable if they struggle with the "g" (although still, people pronouncing Van Gogh like he's a French designer infuriates me) but the "ou" part, come on.
Hehhehe heck yeah dude
She is absolutely magnificent.
nahhhhh
Random note, she has amazing lid space and eyes. Jealous!
You’re right! Ah, I wish I had more eye space. I love playing with shadows.
I'm confused, why would you need more lid space?
Big clear eyes. Hypnotizing
Also a tight hole
@@ad1960rag Bruh. 😑😑
she knows her cheeses VERY well. also, appreciate the chalkboard art behind her. so much talent
I'm Dutch and I made a happy jump when you pronounced 'Gouda' the way you should pronounce it!
@ikorabis Ja, geboren en getogen in Rotterdam. Waar slaat dat nou weer op?
ikorabis GET REKT^
@ikorabis Wth mate? I'm born of at least 8 generations of Dutch and lived here my whole life.. You question my heritage because I don't have blond hair? Lol you must be pretty simple
@ikorabis That's not my first name, it's just a nickname... Derived of Badr Hari (the kickboxer) and a Haring (Dutch for Hearing).
Badr Haring ah crap. I really hate the Dutch language. I speak fluent German... it’s like trying to read, but the words are just to blurry to make out. Aaaaaaaaahhhhhhhahahahahhhhh
She is so articulate and pleasant to listen to. Yay for part 2
im eating string cheese while watching these :(
Sorry, that sad face at the end of your post just made me laugh so hard. ^^
Disappointing
Stringcheese is chemistry, not cheese
Mozzarella is good for a poor man, change my mind
Ew
Wow! I watch a TON of YT videos and especially a ton of food videos and this was sincerely one of the MOST WONDERFUL videos I've EVER seen! She is a natural and so genuine, real, passionate and full of knowledge! I love her descriptions and laid back personality along with her expertise! Absolutely perfect! Thank you! :)
Cheese expert? I finally found a career that's right for me.
YASSSSSSSS SHES BACKKKKKK
This is exactly how I thought a cheese expert would look like
Juan Francisco González Flores In Australia we have world renowned Will Studd. TV series called Cheese Slices. What he doesn’t know about about cheese isn’t worth knowing. Brilliant man with great humour and humility and a lifetimes knowledge of all things cheese and the cheese makers.
Very pretty?
@@ren.67 yes
I’m so glad you brought her back! She is extremely knowledgeable and passionate, and educational in a way that is never condescending.