@@geldundkokaine2569exactly. Nobody was going to stop the person from eating what was once milk in their cow stomach pouch. Especially when that was all the nutrients they had 😂
Blue cheese contains protein and vitamin B12 (cobalamin), phosphorus, and selenium. It’s a good brain food. A vitamin B12 deficiency will cause confusion and inability to think straight. Penicillin came from mold. It was the first ever antibacterial med that saved lives.
All the nutrients? Actually blue cheese is mostly healthy to eat. It is high in calorie and sodium but it is a great way to get vitamin b12 which is a cognitive food. It aids in digestion. It aids in heart and bone health and is an anti-inflammatory. So maybe whoever invented blue cheese helped aid in a person staying alive at a time when medical science was still infantile.
I'm an artisan cheesemaker's apprentice and it's always interesting seeing how larger places than my own undergo lots of the same work that we do, but seeing how they do what we do with our hands, with these giant machines. I'm not knocking it at all, it's just cool to see that, for instance, there's actually a machine to pierce the cheese. We have a tool that's just one long nail, driven by hand, and that's how we pierce our cheese. Another thing, a little different, but notice they have curds in hoops and stir the salt in by hand. That sounds delightful to me; we use this giant table, 400 pounds of curds, and stir the salt in with a huge plastic pitchfork. Every time we do this I have to bend slightly down to shovel these heavy ass curds and it kills my back. I'd love to be able to do it in small batches like that. My employer is old school in a lot of ways and sometimes I see the assembly lines of other places and I'm like...why are we doing this the hard way? lol. But we're so tiny compared to places like this. Everything is in great condition, cleanest place I've ever worked, but it's made for two to three people, not five or more. Anyway, it's just cool to see what other places do.
This is the best, most detailed explanation of a commercial cheesemaking process I have seen. None but this video have shown the addition of bacteria and rennet. I have been watching videos made by a home cheese maker making various cheeses or I would not have known the how and why of each step that starts the process. This video showed most of it and it was the first I’ve seen that has done so. There may be others, but I haven’t seen them. I wouldn’t mind a little more detail of the initial steps, but thank you for what you have included.
It smells like unwashed, sweaty feet, and clothes that got wet, and were stored in a plastic bag. The worse it smells, the better it tastes... god, that foul, foul smell males my mouth water
Try it with a slice of dark, rich fruit cake. One with plenty of vine fruits and some citrus. Preferably a cake soused with port, sherry or whiskey. Accompanied by a glass of desert wine.
One thing I always felt was missing from these shows is what the factories smell like. I can't imagine a blue cheese factory smelling like anything other than death.
I used to work at the Arla Stilton cheese factory in Melton Mowbray. They actually use antibiotics to get the mold to go faster. The rub up part these guys are doing is the slow way, we would mix a bit of water with some cheese to make a paste and you'd paste it over the Stilton like a plasterer would do a wall. And we weren't allowed to smoke on our breaks because they reckon it could cause the Stilton to taste different lol. The best job I did there was piercing the cheese, you could chill and listen to music, whereas turning the wet Stilton was the worst part of the job.
Ha, back in 2007 I used to deliver fruit and veg to the canteen there. Instantly thought of it when I started watched. Emphasis should have been made about the smell in that place.
@@chrisgartenn Mate you should do a quick search, before making a comment, pretending to know what your talking about! It's made with Penicillium not yeast. Here is the quote from Wiki: Stilton is an English cheese, produced in two varieties: Blue, which has Penicillium roqueforti added to generate a characteristic smell and taste, and White, which does not.
I felt weird visiting the channel and picking this to watch also. I felt quite grossed out at least when I was 18 and not remembering if I've actually seen "blue/Bleu cheese" in cut wedges with what had what looked like mold and made me feel strange seeing it as part of my sibling's wedding reception. I don't remember if I had the blue cheese dip/dressing before that, tbh. This also makes me think of a delivery the previous week which was first order I ever placed of a possibly new wing place a few miles from home. My order was for a wing combo and it had not just a missing bottle of Diet Pepsi but the small cups with "B" on top were not ranch dip I chose but yep, blue cheese I'm not so into. I felt strange and I pretty much only tasted some from 1 of the 2 cups at least to confirm for myself I was given the wrong sauce, and sure, I don't really order it on purpose ever but I tasted some anyways I guess to "make sure" I was not into it 😅. I used a bit more than expected, too but hey at least I think the correct wing flavor was used, being whatever "liquid gold" sauce is (the app I used only had sauce flavor or dry rub names with no few ingredient names for at descriptions). I miss the SCI channel I used to binge watch this show on certain mini marathons mostly on weekends a few years back🥲🤭😅
Stilton is nothing like Danish Blue, or Gorgonzola. It's mild and creamy, and perfect on crackers, with a glass of port or a heavy red wine. I highly recommend you give it a try, but it does need to be fresh. If you haven't eaten it all in four or five days, move it to the freezer and use it for cooking, because by day ten, it will smell and taste like sweaty socks.
I remember the first and only time I’ve ever had blue cheese, I nearly threw up because of the taste and smell. I can’t believe just how many people enjoy it.
You have to start off with softer cheeses. The first time I tasted it, I too almost threw up. But inslowly worked my way up, and now I cannot get enough of it
When I was a student one of my housemates was a French girl who made it clear she didn't think much of British food but one day she tried Stilton and it became her favourite cheese. She bought a big wheel of it back home to her parents over Christmas.
This is so labor intensive and so cool to watch! I love Stilton cheese. It is so interesting the way so few cheese makers are authorized to make Stilton cheese.
Stilton is an acquired taste like Marmite. I love it, but can I recommend another English blue cheese, if you like blue cheese, Capstick Blue, it's blue, but the cheese itself is pale orange. When your Stilton gets old, because you forgot to eat it, cook with it, it's great grilled on toast or in a homemade sauce or cooked into a pizza as extra topping. 🧀😋
@@tuipaopao In that case: "Mum there's mould IN my cheese." "Throw it away it's unhealthy." "Mum there's mould ON my cheese." "Eat up it's good for you." :P
Indeed, i rarely toss a piece of cheese that's gone mouldy if I can trim off the mouldy parts ("normal" cheese usually gets mouldy on the outside), but the problem is you never know what's growing on it so it's safer not to eat. HOWEVER, the biggest problem is... how can you tell if a piece of blue cheese has gone off?!
@@tuipaopao🙃😶🤐😅 ohhh (and I've got at least 1 long comment on my reaction to seeing blue cheese in its solid/wedge form for first time I knew of in my teens). I can't recall if I even heard or read that brie has mold; I can only remember ehh kind of a weird mix of "bitter + salt + 'strong'" I'm not so into 🙃 I don't run I've had the other cheeses but I've heard of the names (but I might have heard camembert mispronounced)
Strange to find out that the preparation added to the process to give the cheese its blue veins is called Penicillium Roquefort. I am aware that Roquefort is made with sheep’s milk whereas Stilton is made of cow’s milk and that this results in two distinctly different tasting blue veined cheeses. Does the fact that the blue vein culture has the word Roquefort in it give it ascendancy in the process of making blue veined cheeses?
what a fascinating look into the process of making blue stilton cheese! i really appreciate how detailed and informative this video is. however, i can't help but wonder if the strong flavor of blue cheese is really for everyone. some people seem to love it, while others find it off-putting. it definitely sparks a debate about taste preferences!
There's a biscuit factory, that's UK English for a cookie factory, some miles away from where I live, and you can smell them baking, if you live there, like the bread factory in Slough outside of Lonon and the brewery in Romford, Essex, if you go to those towns.
Many years ago I had some Welsh Caerphilly that was so good, and I haven’t been able to find it again. It had a moist, very slightly spongy texture to it, and a not overly sharp flavor. Maybe I’ll find one someday.
this video was really informative and beautifully shot! i had no idea how much work goes into making blue stilton cheese. but honestly, i’ve gotta say, the taste is just not for everyone. some people really love it, but i think it can be a bit overpowering. anyone else feel the same way?
_Enjoyed this “How It’s Made” video, I Love🧀Love💕Love🧀Cheese - My new favorite is Gorgonzola crumbles and I want to find a quality, yet affordable Roquefort to excite my tastebuds with_
@@chrisgartenn so what we can agree on is that some moulds are good and some are bad? That's my takeaway from this and your extremely informative reply which I do appreciate.
"after adding salt, the company won't disclose just how much" - that's too funny, any chemist (worth their salt) could figure out the salt content of cheese... 😀
You could figure out how much is in the end product. But can you figure out how much to start with? Remember, some of it will be lost as the liquid drains out during the curing process.
@@jacqdanieles - That wouldn't be an obstacle, just make a couple of batches and measure salt content of the cheese and the liquid. The real secret would be knowing the temperature and humidity of the curing room, things that can't be measured by an analysis of the finished product.
@@seanharris8419 marmite resembles oil and goes nice on toast (sparingly). A crumpet is a circular breakfast item, like an aerated disk of bread. Stilton.... well you watched the video. Its pure heaven.
I can say that I have tried authentic blue stilton several times and it is everything and more it is said to be. It is heaven in your mouth. I made a Stilton and Leek Gratin recently and wow was that 5 star deliciousness.
I would say just try it once or twice .. judge it with your tastebuds rather than with your eyes. I always thought it was weird that people would eat it and was put off by the mouldiness, but once I tried it I was hooked by that unique taste If it tastes good and doesn't make you ill then it can't be bad
I think how it’s made is my favorite TV program/Series/show, some episodes often reveal my drawings and my playDough impressions, jump off each one and say its name
@@KennethStone ok, for me it's a super normal thing but I know that most of the global population thinks like in this joke because they are not from mold cheese culture
1:33 The guy chucking the chunks into the thing was smiling, nice to see the employees at this factory are happy. I don't get why they intentionally make it moldy though. You can go to the back part of Wal-Mart's and get moldy bread on that rack for like a quarter a loaf.
There are loads of different blue cheeses, including French and Italian ones. There are also strong cheeses like Farmhouse Cheddar and Farmhouse Double Gloucester and Munster and Limburg that aren't blue.
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
Hat's off to the first person that ever thought to try eating it.
Desperation to still eat your rotted food has been quite the catalyst for culinary invention historically
It’s so good 😊
@@geldundkokaine2569exactly. Nobody was going to stop the person from eating what was once milk in their cow stomach pouch. Especially when that was all the nutrients they had 😂
Blue cheese contains protein and vitamin B12 (cobalamin), phosphorus, and selenium. It’s a good brain food. A vitamin B12 deficiency will cause confusion and inability to think straight. Penicillin came from mold. It was the first ever antibacterial med that saved lives.
All the nutrients? Actually blue cheese is mostly healthy to eat. It is high in calorie and sodium but it is a great way to get vitamin b12 which is a cognitive food. It aids in digestion. It aids in heart and bone health and is an anti-inflammatory. So maybe whoever invented blue cheese helped aid in a person staying alive at a time when medical science was still infantile.
I used to hate blue cheese so much as a kid, but now growing up and my taste buds have changed, I actually absolutely love blue cheese now
bro your EATING MOLD BRO BY THE BRITISH PEOPLE MADE BRO
@@xeno925yea but it’s good tho
It would make me sick when I was young but now 32yrs I slab it on my burgers 👌
@@xeno925 *you're .LEARN BRITISH LANGUAGE FIRST, sis.....
@@xeno925 Don’t look up how wine is made then pls.
Blue Cheese was one of those things I used to hate. But then my palate changed at some point and now I love it. :)
so your taste buds died and with it taste too.
@@SedriqMiersLOL 😆 😂
@@SedriqMiersyeah, If your taste buds died so would your taste... Just say your palate is of a toddlers. We would understand 😂
ITT: People misspelling palate.
@@justinjakeashton No idea what you're talking about..... 👀
I'm an artisan cheesemaker's apprentice and it's always interesting seeing how larger places than my own undergo lots of the same work that we do, but seeing how they do what we do with our hands, with these giant machines. I'm not knocking it at all, it's just cool to see that, for instance, there's actually a machine to pierce the cheese. We have a tool that's just one long nail, driven by hand, and that's how we pierce our cheese. Another thing, a little different, but notice they have curds in hoops and stir the salt in by hand. That sounds delightful to me; we use this giant table, 400 pounds of curds, and stir the salt in with a huge plastic pitchfork. Every time we do this I have to bend slightly down to shovel these heavy ass curds and it kills my back. I'd love to be able to do it in small batches like that. My employer is old school in a lot of ways and sometimes I see the assembly lines of other places and I'm like...why are we doing this the hard way? lol. But we're so tiny compared to places like this. Everything is in great condition, cleanest place I've ever worked, but it's made for two to three people, not five or more. Anyway, it's just cool to see what other places do.
"Old School" is not always better. When your boss is gone, modernize SOME of the production.
who cares
@@ercanylmaz967 You must, seeing as you took the time to reply to me lmao
I actually prefer the cheese you make or other small companies by hand than by robots . It has the human attention
Your comment must be on Netflix, S1 and S2, probably S3 with 22E
This is the best, most detailed explanation of a commercial cheesemaking process I have seen. None but this video have shown the addition of bacteria and rennet. I have been watching videos made by a home cheese maker making various cheeses or I would not have known the how and why of each step that starts the process. This video showed most of it and it was the first I’ve seen that has done so. There may be others, but I haven’t seen them. I wouldn’t mind a little more detail of the initial steps, but thank you for what you have included.
where are they introducing bacteria? mold you mean?
@@tvviewer4500 it is delicioso though 👌 perfecto
probably the only scenario where you’d be happy to describe milk as ‘gelatinous’
Same question 😅
This was brilliant, a great way to directly see food tech as well as how cheese is made in an objective manner. I really enjoyed this.
"The cheese is old and moldy"- Encino Man
El queso está viejo y podrido
“It’s like a Stilton, dear… Everything has its old aroma“- Mrs. Doubtfire
That’s the point… Yum’s! 😋😋
El queso
Gazongas
Broccoli and Stilton soup is a thing of beauty
Can’t be more right👍
Sounds delicious. I'm going to look for that now!
I would not want to live anywhere near your toilet.
Thank you for the tip! That sounds absolutely delicious.
Cha-Cha-Cheeser...
Stilton the king of cheeses ,unique look ,and taste .!
Blue cheese smells so bad but tastes so good. I love it.
It smells like unwashed, sweaty feet, and clothes that got wet, and were stored in a plastic bag.
The worse it smells, the better it tastes... god, that foul, foul smell males my mouth water
@@dylanmonstrum1538 ok Dylan is fired from being the blue cheese advertising director. We need to trick new customers first.
@@i537 Lmfao yeah, my bad, I didn't do great job there
@@dylanmonstrum1538 bro 😭😂
Try it with a slice of dark, rich fruit cake. One with plenty of vine fruits and some citrus. Preferably a cake soused with port, sherry or whiskey. Accompanied by a glass of desert wine.
One thing I always felt was missing from these shows is what the factories smell like. I can't imagine a blue cheese factory smelling like anything other than death.
I can't stand the taste of the stuff, but It is fun to see how it is made.
aye
😂
Blue cheese smells similar to vomit 🤮
I work for a funeral home, I can assure you, the smell of death is very different
I wonder who forgot their cheese outside, saw it had turned blue, grey, orange and fluffy, and thought, "hm, this looks like it will be delicious"
a hobo.
🎉@@SedriqMiers
Probably an attempt to poison a king or something and turns out they liked the taste then didn't die and boom it took off 🤣
I used to work at the Arla Stilton cheese factory in Melton Mowbray. They actually use antibiotics to get the mold to go faster. The rub up part these guys are doing is the slow way, we would mix a bit of water with some cheese to make a paste and you'd paste it over the Stilton like a plasterer would do a wall. And we weren't allowed to smoke on our breaks because they reckon it could cause the Stilton to taste different lol. The best job I did there was piercing the cheese, you could chill and listen to music, whereas turning the wet Stilton was the worst part of the job.
Ha, back in 2007 I used to deliver fruit and veg to the canteen there.
Instantly thought of it when I started watched. Emphasis should have been made about the smell in that place.
@@112chapters3 I worked there about 2015. I only remember that the canteen was upstairs in the old style building the right of the entrance.
antibiotics or probiotics?
@@chrisgartenn Mate you should do a quick search, before making a comment, pretending to know what your talking about! It's made with Penicillium not yeast. Here is the quote from Wiki: Stilton is an English cheese, produced in two varieties: Blue, which has Penicillium roqueforti added to generate a characteristic smell and taste, and White, which does not.
@@chrisgartenn en.m.wikipedia.org/wiki/Stilton_cheese#:~:text=Stilton%20is%20an%20English%20cheese,and%20White%2C%20which%20does%20not.
I cannot stand blue cheese but it’s interesting to see how it’s made!
Have you tried a little port with some stilton?
I felt weird visiting the channel and picking this to watch also. I felt quite grossed out at least when I was 18 and not remembering if I've actually seen "blue/Bleu cheese" in cut wedges with what had what looked like mold and made me feel strange seeing it as part of my sibling's wedding reception. I don't remember if I had the blue cheese dip/dressing before that, tbh. This also makes me think of a delivery the previous week which was first order I ever placed of a possibly new wing place a few miles from home. My order was for a wing combo and it had not just a missing bottle of Diet Pepsi but the small cups with "B" on top were not ranch dip I chose but yep, blue cheese I'm not so into. I felt strange and I pretty much only tasted some from 1 of the 2 cups at least to confirm for myself I was given the wrong sauce, and sure, I don't really order it on purpose ever but I tasted some anyways I guess to "make sure" I was not into it 😅. I used a bit more than expected, too but hey at least I think the correct wing flavor was used, being whatever "liquid gold" sauce is (the app I used only had sauce flavor or dry rub names with no few ingredient names for at descriptions). I miss the SCI channel I used to binge watch this show on certain mini marathons mostly on weekends a few years back🥲🤭😅
Stilton is nothing like Danish Blue, or Gorgonzola. It's mild and creamy, and perfect on crackers, with a glass of port or a heavy red wine.
I highly recommend you give it a try, but it does need to be fresh. If you haven't eaten it all in four or five days, move it to the freezer and use it for cooking, because by day ten, it will smell and taste like sweaty socks.
I'm sure the feeling is mutual from blue cheese.
@@richsamuel2922 😂
Love blue cheese.
This is great - Stilton is my favourite blue cheese as it tends to be dryer than many of the European blues.
I love blue cheeses the most
I remember the first and only time I’ve ever had blue cheese, I nearly threw up because of the taste and smell. I can’t believe just how many people enjoy it.
You have to start off with softer cheeses.
The first time I tasted it, I too almost threw up. But inslowly worked my way up, and now I cannot get enough of it
Its amazing that in some places its legal to sell food with mold.
You're weak
I enjoyed strong blue cheese since I was 7 years old strangely after 20 years I prefer lighter blue cheese like Gonrgonzola.
It is just delicious.
When I was a student one of my housemates was a French girl who made it clear she didn't think much of British food but one day she tried Stilton and it became her favourite cheese. She bought a big wheel of it back home to her parents over Christmas.
Probably the finest blue cheese ever made & great eaten with an Egremont Russet apple accompanied with a glass of Port.
My favourite cheese. Blue cheese is an acquired taste. So glad that my parents brought us up eating it. Many people are averse due to a lack thereof
This is so labor intensive and so cool to watch! I love Stilton cheese. It is so interesting the way so few cheese makers are authorized to make Stilton cheese.
*laboUr *authoriSed
@@notgadot Mate, don't be a prat.
*Blue cheese, I swear, I'm addicted to blue cheese. -CJ*
I’ve never eaten this
But this is super fun to see, and the workers are so happy-
that's because they're all probably making fun of americans
Hello from Asia (:
Same. I'd love to try it, though. Really like cheese thanks to Wallace and Gromit
Blue cheese is one of those things where either love it or hate it. I'm sure you can find a store somewhere that offers samples so you can try it.
@@uraniummore770 it's great on top of mozarella pizza
@@AhDollar more usa bashing. keep it up skip
Stilton is an acquired taste like Marmite. I love it, but can I recommend another English blue cheese, if you like blue cheese, Capstick Blue, it's blue, but the cheese itself is pale orange. When your Stilton gets old, because you forgot to eat it, cook with it, it's great grilled on toast or in a homemade sauce or cooked into a pizza as extra topping. 🧀😋
Hmmm so the only comparison you got is blue cheese!m??? Anything else? I’d love to try it
Is this the one that stinks?
@@spacejihadist4246 That describes a lot of different cheeses but you might be thinking of parmesan cheese. It smells like feet.
@@spacejihadist4246 Not as strongly as Farmhouse Cheddar, Farmhouse Double Gloucester, Limburg and Munster. 🧀😁
@@kyleallen1858 Go mad in the nearest cheese counter of a big supermarket or good grocers. There are loads of strong as well as blue cheeses. 😁🧀❤️
"Mum there's mould ON my cheese."
"Throw it away it's unhealthy."
"Mum there's mould IN my cheese."
"Eat up it's good for you."
You know, Brie and Camembert also have mould ON the cheese.
@@tuipaopao In that case:
"Mum there's mould IN my cheese."
"Throw it away it's unhealthy."
"Mum there's mould ON my cheese."
"Eat up it's good for you."
:P
Indeed, i rarely toss a piece of cheese that's gone mouldy if I can trim off the mouldy parts ("normal" cheese usually gets mouldy on the outside), but the problem is you never know what's growing on it so it's safer not to eat. HOWEVER, the biggest problem is... how can you tell if a piece of blue cheese has gone off?!
@@tuipaopao🙃😶🤐😅 ohhh (and I've got at least 1 long comment on my reaction to seeing blue cheese in its solid/wedge form for first time I knew of in my teens). I can't recall if I even heard or read that brie has mold; I can only remember ehh kind of a weird mix of "bitter + salt + 'strong'" I'm not so into 🙃 I don't run I've had the other cheeses but I've heard of the names (but I might have heard camembert mispronounced)
The mold they use is actually named after the town Roquefort in France which is also famous for his blue cheese.
No shit
Its crazy to think that hundreds of years ago someone said "yeah lets try this cheese that has blue mold on it"
They won't disclose how much salt because you would have a heart attack if you knew.
Blue cheese
I swear i am addicted to blue cheese
I love your channel. The topics you choose are fascinating and the production quality is outstanding. This 'Stilton' topic video always intrigued me
Lovely when melted on top steak that was cooked in butter with lots of garlic and thyme 😋
Blue cheese and a blacken burger were made for each other. Thank you England for Blue Cheese. Great process shown on how it is done. Shalom
Strange to find out that the preparation added to the process to give the cheese its blue veins is called Penicillium Roquefort.
I am aware that Roquefort is made with sheep’s milk whereas Stilton is made of cow’s milk and that this results in two distinctly different tasting blue veined cheeses.
Does the fact that the blue vein culture has the word Roquefort in it give it ascendancy in the process of making blue veined cheeses?
It's produced in Roquefort, France.
I used to work at the Maytag Dairy Farms in Newton, IA USA, which is also world famous for their Blue Cheese. I miss those days!
Blue cheese mixed with cream cheese is amazing!
Add horseradish and it’s killer on prime rib.
Cream cheese with sour cream is a Serbian specialty called Kajmak.
Have you tried blue cheese salad dressing?
@@papirojo4228 hell yaaaaaaaaaaa
I genuinely feel bad for people who don't like blue cheese or even horseradish
@@BrotherChad That does sound nasty..... I want to try it! 😆
Just an acquired taste that I’m so grateful my deceased Dad helped me acquire.
This part of the process is very important as it ensures the final product is absolutely fucking gross
I love the stuff, and this made me laugh. 🤣
what a fascinating look into the process of making blue stilton cheese! i really appreciate how detailed and informative this video is. however, i can't help but wonder if the strong flavor of blue cheese is really for everyone. some people seem to love it, while others find it off-putting. it definitely sparks a debate about taste preferences!
imagine being the first person to enjoy eating moldy blue cheese
That milk mixing guy looked so happy to mix milk
I like my cheese moldy bruh
I was gonna say that
Stilton is just excellent.
Blue stilton is the best cheese. I love it!
Born and raised in the village of Stilton! We had a cheese rolling festival every May until a few years back, but we’re about to revive it!
I can smell that factory from here.
There's a biscuit factory, that's UK English for a cookie factory, some miles away from where I live, and you can smell them baking, if you live there, like the bread factory in Slough outside of Lonon and the brewery in Romford, Essex, if you go to those towns.
First time I tried a blue cheese I fell in love 😍 Tastes so good
The origin story of this cheese is that someone accidentally let mold grow on their cheese but were too stubborn to admit it.
Used to ABSOLUTELY hate this cheese now I’m in love with this cheese
The best cheese in the world
Blue cheese, especially stilton, is soo good
There is no such thing as a bad British cheese and Stilton is at the top of the pile. It's a very long list.
Many years ago I had some Welsh Caerphilly that was so good, and I haven’t been able to find it again.
It had a moist, very slightly spongy texture to it, and a not overly sharp flavor. Maybe I’ll find one someday.
LOVE BLUE CHEESE!!!
This show is so nostalgic for me ❤️ dirty jobs as well
this stuff gives you INSANE dreams if you eat it before bed, seriously the most vivid and detailed dreams you will ever have
well its the mould you see the brain is tripping on a fungus its a poor man's magic mushroom yet you pay through the nose for it.
Blue Stilton on Jacob's Cream Crackers is phenomenally delicious 😋
Mmmmmm
you can get free blue stilton just ask a hobo to scrape flakes of his bellend knob rot cheese on your cream crackers next time.
hello please upload more videos of how its made series. i will be waiting. thanks in advance.
This is the best blue cheese on the planet!!! It *WILL* make you dream!!!! It's crazy!
this video was really informative and beautifully shot! i had no idea how much work goes into making blue stilton cheese. but honestly, i’ve gotta say, the taste is just not for everyone. some people really love it, but i think it can be a bit overpowering. anyone else feel the same way?
I love blue cheese. Delicious.
I love Stilton!
Love blue cheese.
The old style made with unpasteurised milk tasted much better, but this method is no longer permitted.
_Enjoyed this “How It’s Made” video, I Love🧀Love💕Love🧀Cheese - My new favorite is Gorgonzola crumbles and I want to find a quality, yet affordable Roquefort to excite my tastebuds with_
Love blue cheese and stilton is up there
I'm likely a weirdo for this opinion, but I don't think I could eat anything moldy, even if it is on purpose and perfectly safe.
Why? You'd take antibiotics right?
@@chrisgartenn antibiotics are mould. In fact, that greening in the cheese Penicillium chrysogenum.
@@chrisgartenn so what we can agree on is that some moulds are good and some are bad? That's my takeaway from this and your extremely informative reply which I do appreciate.
You had to be there
Do you eat mushrooms? They are essentially mould on steroids if we boil it down to basics
imagine going home smelling like that.
I love moldy Stilton cheese!
Just had this one Yesterday!
Wooooow😋 New favorite blue cheese!!!
now I know what Little Miss Muffet was eating sitting on her tuffet untill the big spider came and frightened her away
Curds and whey is basically cottage cheese. Seems about right.
My wife and I make our own blue cheese dressing. I need to get some Stilton blue cheese. That shit looks so good.
Stilton makes a surprisingly good cheeseburger.
This should surprise nobody.
Stilton and mushroom burger. Its the umami flavour of the mushroom with the salt and sweet of cheese.
Blue cheese smells delicious and tastes delicious, too!
"after adding salt, the company won't disclose just how much" - that's too funny, any chemist (worth their salt) could figure out the salt content of cheese... 😀
You could figure out how much is in the end product. But can you figure out how much to start with? Remember, some of it will be lost as the liquid drains out during the curing process.
@@jacqdanieles - That wouldn't be an obstacle, just make a couple of batches and measure salt content of the cheese and the liquid. The real secret would be knowing the temperature and humidity of the curing room, things that can't be measured by an analysis of the finished product.
Paired with a lovely port it's hard to beat. Broccoli and stilton soup is pretty damn good too
Stilton really and truly IS the King of cheeses ❤
Used to buy mine straight from the dairy shop, for Xmas.
I love marmite on a crumpet with crumbled stilton on top! Amazing 😋
Go home, you're drunk.
A what on a what with what?
@@seanharris8419 marmite resembles oil and goes nice on toast (sparingly). A crumpet is a circular breakfast item, like an aerated disk of bread.
Stilton.... well you watched the video. Its pure heaven.
I know this is a digression but I love marmite on pork sausages.
Yeahh!!
Wonderful to see how many people are eating Stilton while watching how it’s made 😊
My all time favorite cheese! So good!!❤❤❤❤❤
I agree
I can say that I have tried authentic blue stilton several times and it is everything and more it is said to be. It is heaven in your mouth. I made a Stilton and Leek Gratin recently and wow was that 5 star deliciousness.
I don't understand why anyone eats this stuff but it's interesting to see how it's created
That's fair and you can like what you want, but I wager tons of people hold this opinion without even having tasted it once.
Because it's delicious?
I feel exactly the same way about limburger.
@@CA-ee1et Something one person love to eat others may find find not to their liking. It's called personal taste.
I would say just try it once or twice .. judge it with your tastebuds rather than with your eyes.
I always thought it was weird that people would eat it and was put off by the mouldiness, but once I tried it I was hooked by that unique taste
If it tastes good and doesn't make you ill then it can't be bad
I LOVE, ADORE AND ENJOY STILTON SOOUFFLE.
I tried Blue Stilton Cheese once and I had no end of very scary nightmares. never again lol
The looks of some of those could cause nightmares I think.
That's the best part!
@@jdmjesus6103 Not when I was dreaming that I was dead and I had turned into swamp. 🤪🤓
@@doomsdaytuther5095 I suspect that might reveal something more than a reaction to blue cheese.
@@greggi47 What do you mean?
I think how it’s made is my favorite TV program/Series/show, some episodes often reveal my drawings and my playDough impressions, jump off each one and say its name
Of course, this show is supposed to be older with real-live people for older kids
and you cannot watch shows like that on VHS
You cannot play that on Cd Rom (software) either
Besides, CD rom and VHS only belong to children’s shows, movies and books with characters for kids
Within old childhood
I always find it funny that normally, mold in food is a major NO-NO! But blue cheese? Hey, have at it!
because it's a different kind. That one from blue cheese is not harmfull, the other can be super toxic
@@kattungekerstin8270 That’s there joke…
@@KennethStone ok, for me it's a super normal thing but I know that most of the global population thinks like in this joke because they are not from mold cheese culture
Well you have to be demented to enjoy such a thing or maybe its because they want dementia.
If I'm eating somehwere and get enthusiastically told "that is when you add the starting culture" imma head out ngl.
I saw salt cup. I ain’t blind.
“Ugh, it’s gone blue.” “It’s riddled with mold.” -Dwalin and Balin, The Hobbit
1:33 The guy chucking the chunks into the thing was smiling, nice to see the employees at this factory are happy. I don't get why they intentionally make it moldy though. You can go to the back part of Wal-Mart's and get moldy bread on that rack for like a quarter a loaf.
That dude looked like he was going, "Whee!" Every time he threw curds.
There are loads of different blue cheeses, including French and Italian ones. There are also strong cheeses like Farmhouse Cheddar and Farmhouse Double Gloucester and Munster and Limburg that aren't blue.
Natural penicillin, lol
Not all molds are the same. Different molds have different effects and tastes. Not all of them are safe to eat.
So this is how lunchy is made
I didn't know the English made blue cheese. I remember the French had blue cheese called Roquefort.
There is an Italian blue cheese too.
Spanish blue cheese is called queso Cabrales
@@farticlesofconflatulation 😋 I'll look for it.
There are plenty of US made blues, too. My intro to it was Maytag Blue, made in Iowa.
Love blue cheese and crumbly blue especially in salad 😊
I love blue cheese on salad, sooooo good. The mold adds such a good flavor.
might as well scrape flakes of hobo's knob rot cheese on your salad too.
I love Stilton
i know its human safe but i just can't bring myself to eat moldy cheese
Definitely agree
Eh it's an acquired taste basically not everyone is gonna like it
If you like creamy cheese like Brie you're already eating lots of mold. It's just white mold instead of blue.
1:47 That woman *really* loves her job.
Man I can not see me eating that type of cheese I would eat beets out of the can before I eat that cheese
Mee two
Why turn something down you havent tried?
@@lucky43113 because I know just how tolerable my stomach is
Love Stilton. 😋