Not me a Trinidadian who found out we eat New zealand cheese a few years ago because pricesmart had it labels and now I wanna know what I've been eating all my life😂😂😂
Great video Julia! Your research is extensive and detailed. I love your passion for all things cheese history. I would love to learn about the history of Australian cheese, but I expect it is very similar to the NZ experience, dominated by the British market.
I'm in the UK & found your channel via Gavin W. I buy basic extra mature cheddar as a rectangular block, mostly for cooking. Eating cheese is an indulgence I splurge on, buying locally made cheese cut from a wheel. I'm researching heavily before taking the plunge into making my own cheese!
Thanks for watching. I also got into cheese making via Gavin. It's lots of fun, but has its challenges as everything does 😁 Do you have a favourite eating cheese?
@@cheesehistory My favourite oooooo that's tricky. Probably a locally made cheese called Doddington which is unpasteurised and somewhere between a Leicester style and a cheddar. That dairy does several stunning cheeses & I like to support them. In terms of something less niche, a good Wensleydale!
The reason Cheddar was adopted initially was familiarity. The reason it retains a leading place in the market is its relative low cost. Cheddar Cheese is a dry salted cheese, the construction of manufacturing plants for dry salted cheese is on the order of half what it costs to build a brine salted equivalent. In a world where value/low cost rules of gastronomy cheddar will continue to grow in importance. Not bad history, worked at the NZ Cooperative Rennet Co Ltd, for 10 years.
Another great video, thanks! When I grew up in the sixties and seventies in the UK, our cheese options were very limited. Closer trading ties with Europe vastly increased the cheese (and wine!) options and eventually our artisan cheese began to thrive. I do buy blocks of cheese which I think of as basic "cooking" cheese but I make most of my own "eating" cheeses, largely inspired by Gavin W the Cheese Wizard of Aus!
Thank you. We eat too much cheese for me to make it all, but I always try to have some homemade cheese on hand. It is great to be able to make something not available locally. The rest is a mix of artisan cheeses and blocks of cheese.
This is so true! Here in NZ cheese is bland BUT!! Paired with the right accompanying flavours and you have a delicious meal. The four blocks of cheese available are what I call the standard for households. We do have artesian cheeses too but majority of people don't bother trying to make something out of it because in a lot of kiwi homes, cheese is used to make simple meals such as toasties, Mac and cheese, Shepard's pie topping etc. Nothing fancy. I think that of kiwis were more diverse with their palates we would probably have had a wider range of cheeses.
NZ has heaps of artisan cheeses... Wheels of brie, camambert, and wedges of many cheeses such as blue vein, gorgonzola, parmesan, feta, and even shredded mozzarella/string cheese... There's heaps of types
Thank you! In Australia we have Tasty too and I’ve never been certain whether it was a cheddar or not. I buy rectangular blocks. I was buying pre-grated for a while too but have stopped doing that now and grate it when I need it.
I live near the Edendale cheese factory.When I was a child in the 80's it was called Pioneer Cheese.It was a very tasty cheese back then.As the factory got bigger and became absorbed by the larger dairy companies the flavour was lost
@@cheesehistory It was a very large plant back in the 80's.We were told it was the largest cheese plant in the world back then.It would win international prizes for mass produced cheese but that disappeared when it was absorbed by different companies
Hi Julia, thank you for this new video, always very interesting! Here in France, many people consume industrial cheddar in slices, without any taste. Cheese lovers turn instead to Snowdonia, from Wales, but it is only available from cheese makers. My favorite is still the whiskey flavored one.
Very interesting video and great history of New Zealand cheese. As an American I mostly buy block cheese though I keep a bag of shredded Parmesan on hand. It does seem that most cheese in the US come in blocks at least the ones that I use for cooking.
I live in the Caribbean Island of Trinidad and Tobago. Our main cheeze is the New Zeland Cheddar cheeze. we buy them in 44 pound blocks
Wow, I didn't know that. Thanks
Not me a Trinidadian who found out we eat New zealand cheese a few years ago because pricesmart had it labels and now I wanna know what I've been eating all my life😂😂😂
Great video Julia! Your research is extensive and detailed. I love your passion for all things cheese history. I would love to learn about the history of Australian cheese, but I expect it is very similar to the NZ experience, dominated by the British market.
Thanks Gavin. I will look into Australian cheese history. There are bound to be some good stories there too.
I'm in the UK & found your channel via Gavin W.
I buy basic extra mature cheddar as a rectangular block, mostly for cooking. Eating cheese is an indulgence I splurge on, buying locally made cheese cut from a wheel. I'm researching heavily before taking the plunge into making my own cheese!
Thanks for watching.
I also got into cheese making via Gavin. It's lots of fun, but has its challenges as everything does 😁
Do you have a favourite eating cheese?
@@cheesehistory My favourite oooooo that's tricky. Probably a locally made cheese called Doddington which is unpasteurised and somewhere between a Leicester style and a cheddar. That dairy does several stunning cheeses & I like to support them. In terms of something less niche, a good Wensleydale!
That sounds really nice. I do like those type of cheeses that are unique to a specific dairy. So much variety
The reason Cheddar was adopted initially was familiarity. The reason it retains a leading place in the market is its relative low cost. Cheddar Cheese is a dry salted cheese, the construction of manufacturing plants for dry salted cheese is on the order of half what it costs to build a brine salted equivalent. In a world where value/low cost rules of gastronomy cheddar will continue to grow in importance. Not bad history, worked at the NZ Cooperative Rennet Co Ltd, for 10 years.
Another great video, thanks!
When I grew up in the sixties and seventies in the UK, our cheese options were very limited. Closer trading ties with Europe vastly increased the cheese (and wine!) options and eventually our artisan cheese began to thrive.
I do buy blocks of cheese which I think of as basic "cooking" cheese but I make most of my own "eating" cheeses, largely inspired by Gavin W the Cheese Wizard of Aus!
Thank you. We eat too much cheese for me to make it all, but I always try to have some homemade cheese on hand. It is great to be able to make something not available locally. The rest is a mix of artisan cheeses and blocks of cheese.
This is so true! Here in NZ cheese is bland BUT!! Paired with the right accompanying flavours and you have a delicious meal. The four blocks of cheese available are what I call the standard for households. We do have artesian cheeses too but majority of people don't bother trying to make something out of it because in a lot of kiwi homes, cheese is used to make simple meals such as toasties, Mac and cheese, Shepard's pie topping etc. Nothing fancy. I think that of kiwis were more diverse with their palates we would probably have had a wider range of cheeses.
So true. I think we are slowly getting more diverse. Time will tell 😁
Great video, I learned so much!
Thank you!
NZ has heaps of artisan cheeses... Wheels of brie, camambert, and wedges of many cheeses such as blue vein, gorgonzola, parmesan, feta, and even shredded mozzarella/string cheese... There's heaps of types
Love your channel
Thank you! In Australia we have Tasty too and I’ve never been certain whether it was a cheddar or not. I buy rectangular blocks. I was buying pre-grated for a while too but have stopped doing that now and grate it when I need it.
I live near the Edendale cheese factory.When I was a child in the 80's it was called Pioneer Cheese.It was a very tasty cheese back then.As the factory got bigger and became absorbed by the larger dairy companies the flavour was lost
It seems to happen a lot that small cheese companies loose their distinctiveness when taken over by bigger ones. It is a shame
@@cheesehistory It was a very large plant back in the 80's.We were told it was the largest cheese plant in the world back then.It would win international prizes for mass produced cheese but that disappeared when it was absorbed by different companies
Julia you’re so pretty and I love learning about cheese! It’s a fascinating history for sure!!
Hi Julia, thank you for this new video, always very interesting! Here in France, many people consume industrial cheddar in slices, without any taste. Cheese lovers turn instead to Snowdonia, from Wales, but it is only available from cheese makers. My favorite is still the whiskey flavored one.
Industrial cheese has taken over in most of the world I think. I have never tried whiskey cheese. I will keep an eye out for it.
Here in southern Ontario its usually in rectangular blocks of 400g - 800g but marble cheddar is very popular and we have medium, mild and old as well.
Marble cheddar sounds interesting and must look cool too.
Do you buy cheese in blocks or segments cut of a wheel (or even by the wheel)?
Imagine being offered “mild” or “tasty” cheddar and choosing mild….
New zealand cheese is basically all we eat in Trinidad😂❤
Very interesting video and great history of New Zealand cheese. As an American I mostly buy block cheese though I keep a bag of shredded Parmesan on hand. It does seem that most cheese in the US come in blocks at least the ones that I use for cooking.
Thank you
so basically you are saying its britains fault new zealand has four cheese types 😀
Partially. It seems we really liked cheddar for a long time too 😁
how about a video on where limburger came from & the rise & fall of its popularity ???? 😁👌🖖✌👍😎
Great idea. I will add it to my list of cheeses 😁
@@cheesehistory thank-you
#1 cheese in 🇬🇾 Guyana
New Zealand Anchor Cheddar Cheese
We Have 44lb blocks here
Wow
😁👌🖖✌👍😎