I refuse to watch more than a single frame from this video. That frame being the very end list, cheeze wizz s tier? blue cheese f? This might be one of the rarest L from Charlie. Absolutely room temperature take. Disappointing
Can confirm, cheese is addictive. My mom works at a meat and cheese counter and got to take 2 big pieces of cheese home every day. The amount of different cheeses I've tried in my life is unfathomable. After I moved out, I almost cried because couldn't eat as much (good)cheese anymore.
11:30 there was actually a Phineas and Ferb episode where Dr. Doofenshmirtz had a wheel of authentic, long-aged Druselsteinian cheese, which Perry the Platypus rudly swallowed whole after Doof gave him a single slice out of kindness. He did it when Doof's back was turned, and had a suspiciously cheese-wheel shaped lump in his gut.
I will never forget one day in college we ate a cheese that smelled like farts and tasted like grass/earth only to then take a sip of champagne and the smell of the cheese was gone and the taste was more like butter with hints of nuttiness to it. mind was blown
Bro he put Babybel in A in France it's considered a low industrial cheese with no taste and americans gives it A 😂 At least Brie is in S but where is raclette bro we are in December it's literally the best time.
As an Italian, it pained me to see them grab off the shelf canned Parmesan and not Parmesan cut from a wheel. There's such a drastic difference between good quality parm and the canned stuff. Easily an S tier cheese even eating it by itself.
Italian here too and the main reason I clicked this video was to see where Parmesan lands. Was eating it right if the block last night. It’s literally like cocaine, i can’t stop with the parm
As someone who bases all of my life choices, likes and dislikes, and personality around Charlie’s tier lists.. I’m glad I can finally have cheese in my life again.
I once had to buy a three pound wedge of gargonzola for a party and ate the whole thing in the kitchen while the party was being prepared and didn't feel bad about disappointing the host because it was an amazing experience that I think fondly about every so often.
My dad was a cheesemonger growing up. Couple things. The Havarti comes alive when you melt it. Try a Roquefort or Danish bleu, the gorgonzola is way sharper. Also, some cheeses are better in chunks, some in really thin slices. Depends on how it spreads across the palate. And Stella Fontinella is the best cheese ever. It's creamy and salty with just a touch of foot funk.
After working at a deli for 7 years, I'm intimately familiar with every cheese presented here. The _one_ instance in which my otherwise totally worthless in-depth knowledge of international cheeses becomes relevant. Finally, it was all worth it.
@@ThatTURK1 They didn't actually taste my favourite cheese here, but they did mention it: Parmigiano-Reggiano. I was one of only three people in the deli I worked at that was allowed to crack the wheels (including my manager and the owner), due to the intensive labour handling a full wheel can be. They were real Italian imports that cost nearly two thousand dollars, so every crumb was treated like gold and nothing went to waste. Otherwise, the 1057 is an incredibly good cheddar; one of the best if you like strong, aged cheeses. Another favourite cheddar of mine (that they didn't have here either) is from a Canadian company called Balderson: the 5-Year Aged Cheddar. The 1057 is musky and slightly sweet, while the Balderson is much sweeter and a bit tangy. Both are very strong and taste amazing. I just really like strong cheeses.
@@crackerjaq9974 I mean, call me a bit of a snob I guess, but the way they so highly-ranked cheeses like the Kraft Singles and the Easy Cheese kinda makes my soul want to die a little. On one hand, Matt at least graded the 1057 as an S (which it totally is), but then he _also_ said the Singles were an S (which they absolutely are _not),_ so I can't help but feel like they're probably going off nostalgia for cheeses they grew up with or something. Not a fan of those ones.
Spray cheese is gas dude. If you haven't gotten so high that you don't wanna put in the work for cheese squares with your crackers, you haven't ACTUALLY gotten high
you know how creative or how entertaining a person is when he can make you watch almost 47 minutes of him rating cheese, truly one of the greatest youtubers out there, love you charles
havarti is very mild when cold, but if you melt it like with making a quesadilla it brings out a lot more flavor. usually my go to cheese for quesadillas.
For Jarlsberg, you need to get the original Norwegian version and not the American one. The taste difference is insane (and it has less weird stuff in it)
afaik norway isn’t exporting jarlsberg currently. the govt subsidy for it ended. i had irish jarlsberg several years ago and it was good but not the jarlsberg i know and love.
The difference is negligible, as someone who has eaten both types, you can make the same cheese in different regions of the world and have it taste the same. That’s why counterfeit Parmigiano Reggiano is hard to distinguish
@@Nodnarb69 i see it more as the waitress coming out of the kitchen to tell us that our GTA VI will be ready in a moment and her setting down a platter with The Cheese Tierlist on it as an appetizer
Imagine eating rotten proteins and pretending like it's tasty. Cheese eaters are absolutely insane. Every single delusional person that I know likes eating cheese.
@@vanjaarsic1616Blue cheeses are a potent flavour, thats why theyre delicous, but it does often take getting used to first. And they dont seem to even understand what blue cheese is, loads of the types of cheese that they ate were blues, blue cheese is just cheese with veins of mold in it, a type of pennecilin.
I’m glad the cheese tier list is a hearty 46 minutes you DO NOT want to mess something this important, great to see the depth they took to assess these cheeses
@@thatsthespirit3523 Yeah, I imagine the different paints race to see who dries fastest. I imagine Matt, Danny, Charlie all making debates over why and what is best. Charlie, failing on speed of his preferred paint color, says his is the coooolest to watch. And I'd be watching right there with him.
I’ve been a fan of charlie for so long and I work at a cheese shop, a tier list of cheese is one the best things I’ve got the opportunity of being around to see
It's pretty clear that Charlie has the tastebuds of a kid. And if you look at him buttering a slice of bread and trying to make a grilled cheese sandwich it's pretty clear he has the cooking skills of one, too. Him and Asmongold are really lucky they got rich doing nothing, I don't see how else they'd survive without delivery.@@emeralddiscordian3116
When y’all mentioned having gouda in mac n’ cheese, it reminded me of my dad’s grilled cheese recipe. It’s… interesting, to say the least. It used sourdough bread, gouda, and either provolone or cheddar (I can’t remember which), along with apple slices, and for the grilling agent he used mayo. As I said, it was interesting, but it was surprisingly good.
@@nuuuuuuuutI use both mayo and butter (one on both sides of each slice) if I’m using anything but sourdough bread. If I’m using sourdough bread I just use butter bc mayo simply adds a bit of tang which you already get with sourdough bread.
@@nuuuuuuuutI have no idea what you are talking about since mayo has a higher smoke point, making it harder to burn the bread even at higher heats. If you’re talking about the flavor, I can’t say much since it’s a matter of personal opinion.
As a cheese lover, it hurt me. Also some of their descriptions weren't accurate for what the cheese should ACTUALLY taste like. Which obviously it's all cheaper cheese.
Sonic uses Kraft singles on their burgers too. I ran the kitchen for a few years and had some amazing breakfasts and lunches for free every shift. I learned my favorite burger is just straight up plain meat and cheese with a little garlic butter. Warm meat, untoasted buns, take the garlic butter and put it on the burger patty to melt it and slap a cold Kraft single on top of the butter. That shit is a rare treat but man it’s so good.
On a side note we got random shit in all the time. We got sent a sauce for our loaded Tater tots that taste like barbecue lays chips. I’ve tried to find it online and never found anything similar. It was literally called barbecue chip sauce and everyone their smoked weed, when the sauce came in we’d get people to try it right after they smoked. It’s like that scene in ratatouille where the fireworks are going off in his head.
I don't know why, but Sonic is unexplainably the best fast food burger chain. It shouldn't be as good as it is, but it goes absolutely insane for some reason.
@@SmokeyjoedamanedamythdalegendI can only assume the BBQ tots were significantly better fresh. I only had them one time, but it was because an order got made extra by mistake, so when I went on break they let me take them, but they were like 5-10 minutes old by that point, so I'm sure that affected my opinion; but the sauce had a grittiness to it that I didn't like. Also, I always found the 2oz patties tasted better than the 4oz patties, so I always had a jr double, or quarter pounder, or whatever it's called now.
@@lordpumpkinhead265pro tip always ask them to make your food fresh. Atleast at the sonic I worked at, and we were ghetto. My boss still made us cook food fresh if someone asked. We would cook a fresh batch of fries or cook a single burger on the grill because someone asked. Edit: If you don’t ask for it fresh I’m sending your food out half ass. You can order $20 worth of stuff, hopefully it’s atleast warm. I always tried to half ass it the first time, I’d rather rush to get an order out and worry about doing a remake later than cooking a whole new batch of whatever. I’ll send some cold fries out without hesitation and only got complaints half the time. It wasn’t no ill intent, it’s FAST food, not hot and fast and fresh food it’s about being fast as humanly possible then going faster
Havarti cheese is a cheese that is best enjoyed in something. Personally it’s awesome in cheese empanadas, I highly recommend making cheese empanadas since they’re so easy to make & so tasty with havarti. I’d even give my Abuelita’s recipe.
My Abuelita’s recipe: *empanadas de queso (cheese empanadas)* My mother, in her native Chile, used to cook these pasties which were a treat for the whole family. I have continued the tradition since moving to Australia to the delight of my family, my son's school friends and now to the delight of my granddaughter and to all those who have at some stage shared meals in our household. Recipe submitted by [REDACTED] Serves 15 140g water, lukewarm 1/2 tsp. salt 300g plain flour 30g margarine 350g cheese cut into small cubes (mozzarella or any other melting cheese) vegetable oil for frying Mix the water and salt. In a separate bowl, mix the flour and margarine. Add the water slowly to form a dough. If it's too crumbly add a bit more water, if it's too wet add a bit more flour. Transfer the dough to a bench and knead for a 6-8 minutes until the dough is soft but not sticky. Wrap the dough in glad wrap and let stand at room temperature for 30 minutes, covered with a cloth. Divide the dough into 5 pieces. Work with one piece of dough at a time and keep the rest wrapped in glad wrap and covered with tea towel. Using a rolling pin roll the dough to approximately 2mm thick. Cut 12.5 cm circles with a dough cutter. Fill each circle of dough with a few cubes of cheese (approximately 20g). Fold the dough over to form a semicircle and press the edges together. Make imprints along the edge using the tines of a fork. Continue until all the dough is used. Place the empanadas on a flour dusted surface and cover with tea towel. In a frying pan, heat 5cm (2 inch) of oil. Just before frying, pierce the top of each empanada with the tip of a knife to avoid bursting. Fry over medium heat, turning once, until golden in colour. Transfer to a platter with absorbent paper to absorb excess oil. Empanadas are served warm as an appetizer at any time. They can be warmed in the oven but are not suitable for microwaving. Can be frozen and then re-heated in the oven at 150°C. Hazels addition: you can store them in the fridge & microwave them for 30 seconds. They’re definitely better fresh/heated in the oven but still taste really good microwaved. :) Enjoy!
I feel like a lot of cheese's flavor can come alive when you warm or melt them, especially havarti which is one of my favorites, a havarti and muenster grilled cheese is fire lunch meat optional :)
I wonder what they would think of Aged Gouda, and Maple Bourbon Gouda. Some of the best cheese IMO. Also, cut the cheese quite a bit thinner, otherwise it is way too much if it has a huge flavor profile like that esspresso parm. The cheese wheel cheese should be paper thin, like almost translucent. Helps it melt in your mouth, and eases you into the flavor profile.
Putting those Kraft singles into a Cheese tier list, and even putting it at S is something I will never understand. It's like putting strawberry milk into a milk tier list or cake into an bread tier list. Nvm. i just saw that bottled and spray cheese....
42:40 as a swiss guy I am a bit confused. So what exactly is "swiss" cheese, when Gruyère is its own thing (coming right after the "swiss" cheese)? Gruyère is also swiss and there are obviously many other famous swiss cheeses like Emmentaler or Appenzeller.
In america, we call literally any cheese that resembles Emmental cheese, swiss cheese. I imagine there's a good chunk who think just having eyes(holes) means swiss cheese, when that's also not even the case lol.(without the eyes, it's considered 'blind swiss cheese')
It's because it's not Swiss cheese, just a marketing gimmick. Also even if you find something called Gruyère/Emmentaler/Appenzeller abroad, since the names are not protected internationally, it might not be from Switzerland but just a rip off to inflate retail price. If you want the real cheese you have to come to Switzerland. You can't even trust importers since it's so easy to just stick a "Swiss" label on anything and lie for profit... Wake up Alice !
Burrata is amazing. It's supposed to be enjoyed room temperature with olive oil and cracked sea salt and pepper; I speak from experience. For a side dish, put it on top of a bed of tomatoes, arugula and any other veggies you like, garnish with fresh or dry basil and you have a fun salad.
@@serae6184 disagree. They're eating it with crackers, which removes most of the taste of the cheeses they are trying. Also, most cheeses are made specifically for different things and occasions, so it would be fair to try it with just SnP if they are eating it with crackers (while cold too, which decreases the intensity & flavor of most cheeses).
I dreamt moist was in a glue commercial and as an example to show how great the glue was he glued a bird to a seals flipper, dolphin to a board (on its side), and some other animal on top of dogs head. He then put dolphin and a dog in front of each other saying if they're so smart they'll know how to set each over free, and they did. The dolphin magically jumped back into the pool and the dog and other animals just hang around him like he was some Disney princess. And then I woke up. It's so bizarre I couldn't not share
Parmigiano Reggiano is much better than just regular grated Parmesan. That is easy S tier, it’s considered the “King of cheese”. Most of the grated stuff you find in stores is imitation Parmesan. However real Parmigiano Reggiano is EXTREMELY expensive when compared to the imitation and it’s only made in particular regions of Italy. Can’t usually just find it on the shelf at Walmart unfortunately.
@@raidenzxo9328 Did the restaurant really imported it from Europe? Because local made products are protected here. I know for a fact as a Dutch person. Most "Gouda" cheeses sold in America ar American made and therefore not deemed authentic. And will not be sold on the European markets as Gouda Cheese.
My mom used to make me a cinnamon raisin bagel with jam on it and then cottage cheese on top of that for breakfast, most sensational thing on a warm summer morning, cottage cheese definitely deserves S
The fact that Matt made it through the fucking cheese episode WITHOUT mentioning Remi the rat mixing a strawberry with cheese is insane
Genuinely blew my mind, we need to make him aware of this by the next tier list vid lol
it almost feels spiteful
Immeasurable disappointment
@@AceThugday ruined
If Ethan Nestor was there with them it woulda happened lol
No other man on the planet could make me spend 46 minutes watching him rate cheese on a tier list
I could, just not legally tho
moist critikal can, maybe even charlie both of them can do the job for ya
The video isn’t even that old
I refuse to watch more than a single frame from this video. That frame being the very end list, cheeze wizz s tier? blue cheese f? This might be one of the rarest L from Charlie. Absolutely room temperature take. Disappointing
@@user-nw1wc1jo4lcould u tho?
Can confirm, cheese is addictive. My mom works at a meat and cheese counter and got to take 2 big pieces of cheese home every day. The amount of different cheeses I've tried in my life is unfathomable. After I moved out, I almost cried because couldn't eat as much (good)cheese anymore.
Wow I felt a small amount of second hand sadness reading this lol. May more cheese find its' way into your life.
the cheese withdrawal
i used to live in france so my good cheese exposure was immense, in UK now and still have cheese withdrawals :(
Time to hit up your cheese plug
I am known not to be trusted in a room alone with cheese
I love the fact that Matt cut almost all the cheese on the table instead of one of the two cutting boards in front of them lol
Also he always cut it from the bottom end where it’s all dry and musty
11:30 there was actually a Phineas and Ferb episode where Dr. Doofenshmirtz had a wheel of authentic, long-aged Druselsteinian cheese, which Perry the Platypus rudly swallowed whole after Doof gave him a single slice out of kindness. He did it when Doof's back was turned, and had a suspiciously cheese-wheel shaped lump in his gut.
This is the type of real word knowledge that college won’t teach you
Dr. Doof had a right to be the villain at that point
perry exactly the type of guy to do sum like this and thats why nobody trusts him
@@rmz9737don’t forget bro peed on his couch in two dimensions
Maturing is realizing dr doof wasn't the bad guy
I will never forget one day in college we ate a cheese that smelled like farts and tasted like grass/earth only to then take a sip of champagne and the smell of the cheese was gone and the taste was more like butter with hints of nuttiness to it. mind was blown
The most cultural college experience ever lol. Love it!
I can’t even imagine that. Crazy.
When the frat boys become civilized gentlemen who sip wine and eat cheese 😂😅 lol
Was it tete de moine?
Sounds more like a vacherin
As a genetically engineered cheese from Wisconsin I see this as an absolute win
I also see this as a win for unknown reasons
boob cheese
m
Bro he put Babybel in A in France it's considered a low industrial cheese with no taste and americans gives it A 😂 At least Brie is in S but where is raclette bro we are in December it's literally the best time.
I am in agreement
As an Italian, it pained me to see them grab off the shelf canned Parmesan and not Parmesan cut from a wheel. There's such a drastic difference between good quality parm and the canned stuff. Easily an S tier cheese even eating it by itself.
Parmesean / parmigiano is my fav cheese. I’ll eat it as a snack or melted on noodles. Best cheese and and really sad they didn’t use it
They gave Babybel an A tier and called it a mozzarella. What did you expect?
These men have no culture. Charlie prefers cheese wiz to almost any cheese.
Italian here too and the main reason I clicked this video was to see where Parmesan lands. Was eating it right if the block last night. It’s literally like cocaine, i can’t stop with the parm
when are we playing wow Decayz?
Charlie describing the cheese as "too outgoing and quirky" is so quirky of him
Scoop dee doop
@@Ug1ipoopy dee scoop
N kinda outgoing too!!
As someone who bases all of my life choices, likes and dislikes, and personality around Charlie’s tier lists.. I’m glad I can finally have cheese in my life again.
sniffed outwards when i read that
He's had cheese in many livestreams, long time ago. Now you'll have to catch up, good luck soldier
the glazing is wild
@@alinaclarkit’s a joke goofball
@@alinaclarkyou're just dense
I once had to buy a three pound wedge of gargonzola for a party and ate the whole thing in the kitchen while the party was being prepared and didn't feel bad about disappointing the host because it was an amazing experience that I think fondly about every so often.
His ranking of gorg in F and Kraft singles in A said alot
@@jrobytKraft was an S lol, also them rating blue as an F hurts lol
@@jrobyt peak florida man
Are you a rat?
You ate what
My dad was a cheesemonger growing up. Couple things. The Havarti comes alive when you melt it. Try a Roquefort or Danish bleu, the gorgonzola is way sharper. Also, some cheeses are better in chunks, some in really thin slices. Depends on how it spreads across the palate. And Stella Fontinella is the best cheese ever. It's creamy and salty with just a touch of foot funk.
Fontinella? In Dutch fontanel is the soft part of a baby skull :')
cheesemonger
@@peixeboi0212 Formally known as The Cheese Man
it literally tastes like my shit smells on occasion@BIGBigBoiNICK
Also, buying grated Parmesan in a container to taste test alone instead of in a solid wheel is psychotic
*GTA 6 trailer drops*
Charlie: “let’s tier list cheese”
truly one of the RUclipsrs of all time.
Fr 😂
GTA 6 Cheese teaser?
Why is he avoiding it ?
@@DrRAZI99 he isnt, its just every youtuber on the planet made a video on it so he doesnt really need to
@@DrRAZI99that is a good question
After working at a deli for 7 years, I'm intimately familiar with every cheese presented here. The _one_ instance in which my otherwise totally worthless in-depth knowledge of international cheeses becomes relevant. Finally, it was all worth it.
Which cheese is your favorite and what did they rank the cheese you like?
Do you have any thoughts on how they ranked the cheeses?
@@ThatTURK1 They didn't actually taste my favourite cheese here, but they did mention it: Parmigiano-Reggiano. I was one of only three people in the deli I worked at that was allowed to crack the wheels (including my manager and the owner), due to the intensive labour handling a full wheel can be. They were real Italian imports that cost nearly two thousand dollars, so every crumb was treated like gold and nothing went to waste.
Otherwise, the 1057 is an incredibly good cheddar; one of the best if you like strong, aged cheeses. Another favourite cheddar of mine (that they didn't have here either) is from a Canadian company called Balderson: the 5-Year Aged Cheddar. The 1057 is musky and slightly sweet, while the Balderson is much sweeter and a bit tangy. Both are very strong and taste amazing.
I just really like strong cheeses.
@@crackerjaq9974 I mean, call me a bit of a snob I guess, but the way they so highly-ranked cheeses like the Kraft Singles and the Easy Cheese kinda makes my soul want to die a little. On one hand, Matt at least graded the 1057 as an S (which it totally is), but then he _also_ said the Singles were an S (which they absolutely are _not),_ so I can't help but feel like they're probably going off nostalgia for cheeses they grew up with or something. Not a fan of those ones.
Damn your cheese knowledge is actually awesome !! What do you think of blue cheeses?
I love how Charlie's reaction to blue cheese is the same reaction we have when a car is flying towards us at 60 mph on a highway. It's accurate too.
Most highway speed limits are above 60 mph
That went from 0 to 100 real quick
putting spray "cheese" into S tier is a damn war crime.
You're not American enough spray cheese is awesome till you eat too much and get sick
When they basically grade all the flavorless cheese at the top, you know these two are not cheese eaters.
@@OldVikingSchool What you don't like 60-70% whey and canola oil? At least the 4th ingredient on the list is cheddar cheese
Spray cheese is gas dude. If you haven't gotten so high that you don't wanna put in the work for cheese squares with your crackers, you haven't ACTUALLY gotten high
Basically all their high rating is basically not cheese.
as a lactose intolerant person, this tier list is inspiring and truly gives me a newfound appreciation for the stuff that messes up my stomach
many cheeses are lactose free tho ^^
I’d invest in hard cheeses, something abt them being aged for so long can significantly reduce lactose in cheese 😩
so what is your fav cheese
What a semi-funny comment. I almost laughed.
literally NO ONE aksed. please learn to live without thinking that you're the center of this universe u bih
the espresso cheese being described as "mean parmesan" really paints a picture for the senses
Instead of talking about GTA 6, Charlie gives us a cheese tier list. I love this man.
It’s recorded before obviously
He just uploaded gta6 vid lol
think again
He really does it all.
"Wanna smell mine" when referring to a piece of cheese and you dont even bat an eye. Thats how you know thats a best friend
this is one of the funniest tier lists for sure. they really personified every single cheese 💀
lol nice. what is your favourite one?. I have only tried the normal ones and the margarita cheese.
@@rogue_carlisle6167honestly muenster is pretty good in my opinion
@@nicoleparker4317 ohh nice, it looks tasty lol. never tasted before. nice in us, i'm in india
handing food to camera man adds such immersion
U gave money?
@@PeaceMastah ur broke?
@@PeaceMastah gifted
@@teratsukielizabeth543 Na
@@teratsukielizabeth543 No Myna cookies in their household😆
you know how creative or how entertaining a person is when he can make you watch almost 47 minutes of him rating cheese, truly one of the greatest youtubers out there, love you charles
You find this exact same comment every other video ☠️
@@phantomfangzthose fake internet likes are really important when you’re a disgrace in real life
Don’t forget to come up for air buddy
HOGRIDAAAAAAAA
@@Theeswaglordwhat is this referring to. Genuinely
Kraft Singles in S tells me all I need to know about these men's palates.
Yall never had a grilled cheese with kraft singles before?
@@yelhsasokolova8561beyond mid bro I will fight you over it
Yea they little incels bro especially that leech matt
yep, couple hyperderps
As soon as cottage cheese hit S, I hated them and no longer want to watch this video.
"This used to come with Yu-Gi-Oh cards before the liberals got into cheese" has to be Matt's best quote
@@aaaaaaaa-gu1md One of my favorite bands
Coming back home to a 46 minutes Charlie and Matt tier list never felt so good
Since it's that time of year, would love to see you guys do a Hot Chocolate tier list
So a chocolate tier list?
@@ReallyNoAlex Hot...Chocolate...I....Need...it..
A liquid chocolate tier list actually @@ReallyNoAlex
havarti is very mild when cold, but if you melt it like with making a quesadilla it brings out a lot more flavor. usually my go to cheese for quesadillas.
Also great on a Rueben!
As somebody who loves cheese I just want to say that I really appreciate this type of content.
He gave Feta a C tier you clearly are a fake cheese fan
@@swadey3793 Feta is good but honestly not that great, C tier is fine depending on the person
feta overrated @@swadey3793
@@swadey3793 Feta is C tier, I take issue with them not liking bleu cheese
Bro half this shit ain’t even real cheese, they put spray and kraft singles in s tier, completely invalidates their opinion
For Jarlsberg, you need to get the original Norwegian version and not the American one. The taste difference is insane (and it has less weird stuff in it)
afaik norway isn’t exporting jarlsberg currently. the govt subsidy for it ended. i had irish jarlsberg several years ago and it was good but not the jarlsberg i know and love.
@@ropeswing05shipping food from norway is a hassle isn’t it? I tried to get a snack from there once online and had zero luck finding it
The difference is negligible, as someone who has eaten both types, you can make the same cheese in different regions of the world and have it taste the same. That’s why counterfeit Parmigiano Reggiano is hard to distinguish
Jarlsberg is nutty and magnificent. I've only had the non American version
The chaps also had fake Parmesan and fake Swiss cheese, so it is not the only case.
This tier list is what humanity needed right now. Thank you Charlie.
I disagree. What we needed was a gta 6 trailer and that’s what delayed the impending doom.
@@Nodnarb69 i see it more as the waitress coming out of the kitchen to tell us that our GTA VI will be ready in a moment and her setting down a platter with The Cheese Tierlist on it as an appetizer
Charlie likes his cheese drippy bruh
The tier lists are some of the best content ever made on RUclips
zip it up when ur done lil bro
@@gumgumgumgumgumgumyour username is ATROCIOUS
@@zelot4213 no it isn’t it is gumgumgumgumgumgum
7:40 As one of the four hockey fans in the audience, I consider this an absolute win (but definitely not an absolute win for Bedard and his family).
As another member of the 4 hockey fans i too consider this as a win
@@klondikewhite2680 Well we are missing the other one cause that joke was fire
may the fourth be with you.
Dub city
Guys, I believe there may be 5
These boys have the tastebuds of toddlers. I disagree with almost all of their rating but love watching them make them.
Haha, can't believe they reacted that way when eating blue cheese. It can't be that potent
Imagine eating rotten proteins and pretending like it's tasty. Cheese eaters are absolutely insane. Every single delusional person that I know likes eating cheese.
Well everybody has there own tastes
Well, at least Charlie's body stays predictable
@@vanjaarsic1616Blue cheeses are a potent flavour, thats why theyre delicous, but it does often take getting used to first. And they dont seem to even understand what blue cheese is, loads of the types of cheese that they ate were blues, blue cheese is just cheese with veins of mold in it, a type of pennecilin.
39:50 I love how they’re in unison with each other.
I’m glad the cheese tier list is a hearty 46 minutes you DO NOT want to mess something this important, great to see the depth they took to assess these cheeses
Watching 2 grown men gag on bleu cheese and wash it down with kraft singles is the saddest thing ive seen all day 😂
I knoow, I like american on burgers but on their own they're so pungent.
@@jeanttbs watching this made me realize I have never tried it by itself in my entire life.
*blue
@@Nomommiesway.nope. It’s bleu cheese
@@Nomommiesway.bleu is the proper spelling
17:00 I love how he is just so blown away by the fact that the cheese is precut as if he didn't just eat literal slices American Cheese😂😂😂😂😂
what cheese is it?
I'm convinced at this point that neither of them have actual human taatebuds.
I’d watch Charlie tier list paint drying on walls and be genuinely entertained.
I could see him actually do that and also me actually watching
@@thatsthespirit3523 Yeah, I imagine the different paints race to see who dries fastest. I imagine Matt, Danny, Charlie all making debates over why and what is best.
Charlie, failing on speed of his preferred paint color, says his is the coooolest to watch.
And I'd be watching right there with him.
I’ve been a fan of charlie for so long and I work at a cheese shop, a tier list of cheese is one the best things I’ve got the opportunity of being around to see
As a massive Hockey fan I really appreciated that one
You guys should do a tier list of Gordon ramsay's new frozen meals with other similar frozen meal counterparts
You did it dude
it was a long journey but we got there @@MarcosDuesu
They either listened or you made a very well-timed comment
This video is prime form, prime editing, prime laughs, everyone is happy and chilling, loved it
Man, I kinda want a cheese tier list 2 with the real unique flavors. Like smoky pepper fontina, mimolette, and gjetost/ski queen
they should have melted all the cheese together into the ultimate cheese sauce
I had a cheese party as a child and consider myself an expert, if sharp cheddar isn't in S tier I'm gonna scream
Nope. Cottage cheese in S and sharp in B? You're right, you can't HANDLE IT
@@ModernMedusa i know?
Cottage is B tier at best, sharp cheddar is S tier and blue cheese is A tier at least.
As a cheese eating Englishman whom lives on my home cheeses Cheddar and Stilton, I commend this opinion.
You cant take someones cheese opinion seriously if they cant handle blue cheese
It's pretty clear that Charlie has the tastebuds of a kid. And if you look at him buttering a slice of bread and trying to make a grilled cheese sandwich it's pretty clear he has the cooking skills of one, too. Him and Asmongold are really lucky they got rich doing nothing, I don't see how else they'd survive without delivery.@@emeralddiscordian3116
They shouldve had a blowtorch to toast/melt some of them to enhance the experience.
Not all cheese are their best out of the cooler.
spitting 🧀 facts my dude
When y’all mentioned having gouda in mac n’ cheese, it reminded me of my dad’s grilled cheese recipe. It’s… interesting, to say the least.
It used sourdough bread, gouda, and either provolone or cheddar (I can’t remember which), along with apple slices, and for the grilling agent he used mayo.
As I said, it was interesting, but it was surprisingly good.
Sounds good if not slightly Polish
Mayo is great inside of the grilled cheese. I have no idea why people use it instead of butter to grill though. It is simply inferior.
@@nuuuuuuuutI use both mayo and butter (one on both sides of each slice) if I’m using anything but sourdough bread. If I’m using sourdough bread I just use butter bc mayo simply adds a bit of tang which you already get with sourdough bread.
@@nuuuuuuuutI have no idea what you are talking about since mayo has a higher smoke point, making it harder to burn the bread even at higher heats. If you’re talking about the flavor, I can’t say much since it’s a matter of personal opinion.
What kind of apples? I’d imagine like a sweet red delicious, but maybe I’m wrong
Saw them pull out the Blueberry Vanilla Goat Cheese and audibly cheered because I felt represented, I buy that specific one for my fancy sandwiches.
Smoked gouda is what makes it good imo. Unsmoked gouda has its purposes, but smoked gouda has an iconic taste that I'd never get sick of.
Agreed gouda is really good in pasta sauce
I’m glad Charlie spent over $20,000 on cheese just to give us content like this. What a guy
I would be surprised if it cost more than $300
When did he spend 20k?
@@Madmagic on the cheese
@@6killam he didn't
@@yustforfun One of the biggest symptoms of autism is failing to understand sarcasm. You just got diagnosed.
Every time they say "All cheese is mold" my brain melts like a Kraft Single.
A bunch of fancy cheese and you guys rate the worst of the bunch as the best, I'm dying!
As a cheese lover, it hurt me. Also some of their descriptions weren't accurate for what the cheese should ACTUALLY taste like. Which obviously it's all cheaper cheese.
@@videogamecoversscheese is cheese
@@SinisterBlitzo9 The spray cheeses and kraft singles and all aren't cheese enough to be legally called cheese in a lot of places, brother
I think thats called someone having a different opinion than you lmao, taste is subjective
I hope we get these more often, not asking for them to be a dairy occurrence, but monthly would be gouda.
😂 clever you!
👎
dairy occurdance
I agruyère
I was going to scroll past this comment, until I saw the joke… props to you buddy
Wow, Matt has his own list now. They said it couldn't be done.
hes had one for awhile now
He actually had one before. But it was removed in some of the Tier Lists after that, for some reason. Matt deserves his list.
Exam season?
Yes, the perfect time to watch a 46 minute long cheese tier list video.
Sonic uses Kraft singles on their burgers too. I ran the kitchen for a few years and had some amazing breakfasts and lunches for free every shift. I learned my favorite burger is just straight up plain meat and cheese with a little garlic butter.
Warm meat, untoasted buns, take the garlic butter and put it on the burger patty to melt it and slap a cold Kraft single on top of the butter. That shit is a rare treat but man it’s so good.
On a side note we got random shit in all the time. We got sent a sauce for our loaded Tater tots that taste like barbecue lays chips. I’ve tried to find it online and never found anything similar. It was literally called barbecue chip sauce and everyone their smoked weed, when the sauce came in we’d get people to try it right after they smoked. It’s like that scene in ratatouille where the fireworks are going off in his head.
I don't know why, but Sonic is unexplainably the best fast food burger chain. It shouldn't be as good as it is, but it goes absolutely insane for some reason.
@@SmokeyjoedamanedamythdalegendI can only assume the BBQ tots were significantly better fresh. I only had them one time, but it was because an order got made extra by mistake, so when I went on break they let me take them, but they were like 5-10 minutes old by that point, so I'm sure that affected my opinion; but the sauce had a grittiness to it that I didn't like. Also, I always found the 2oz patties tasted better than the 4oz patties, so I always had a jr double, or quarter pounder, or whatever it's called now.
I really thought you were spitting sonic the hedgehog lore XD
@@lordpumpkinhead265pro tip always ask them to make your food fresh. Atleast at the sonic I worked at, and we were ghetto. My boss still made us cook food fresh if someone asked. We would cook a fresh batch of fries or cook a single burger on the grill because someone asked.
Edit: If you don’t ask for it fresh I’m sending your food out half ass. You can order $20 worth of stuff, hopefully it’s atleast warm. I always tried to half ass it the first time, I’d rather rush to get an order out and worry about doing a remake later than cooking a whole new batch of whatever. I’ll send some cold fries out without hesitation and only got complaints half the time. It wasn’t no ill intent, it’s FAST food, not hot and fast and fresh food it’s about being fast as humanly possible then going faster
Charlie the only fella who could keep me entertained for 46 minutes straight rating cheese
Havarti cheese is a cheese that is best enjoyed in something. Personally it’s awesome in cheese empanadas, I highly recommend making cheese empanadas since they’re so easy to make & so tasty with havarti. I’d even give my Abuelita’s recipe.
I used to use Trader Joe’s havarti cheese slices on all my breakfast sandwiches
When it comes to Havarti cheese, I can understand what they were talking about cheese having an addictive quality to it, holy damn
It's a very melty cheese that easily replaces American. I especially like it for grilled cheese sandwiches.
I'm here for abuelas recipe 😂
My Abuelita’s recipe:
*empanadas de queso (cheese empanadas)*
My mother, in her native Chile, used to cook these pasties which were a treat for the whole family.
I have continued the tradition since moving to Australia to the delight of my family, my son's school friends and now to the delight of my granddaughter and to all those who have at some stage shared meals in our household.
Recipe submitted by [REDACTED]
Serves 15
140g water, lukewarm
1/2 tsp. salt
300g plain flour
30g margarine
350g cheese cut into small cubes (mozzarella or any other melting cheese)
vegetable oil for frying
Mix the water and salt.
In a separate bowl, mix the flour and margarine.
Add the water slowly to form a dough. If it's too crumbly add a bit more water, if it's too wet add a bit more flour.
Transfer the dough to a bench and knead for a 6-8 minutes until the dough is soft but not sticky.
Wrap the dough in glad wrap and let stand at room temperature for 30 minutes, covered with a cloth.
Divide the dough into 5 pieces.
Work with one piece of dough at a time and keep the rest wrapped in glad wrap and covered with tea towel.
Using a rolling pin roll the dough to approximately 2mm thick.
Cut 12.5 cm circles with a dough cutter.
Fill each circle of dough with a few cubes of cheese (approximately 20g).
Fold the dough over to form a semicircle and press the edges together.
Make imprints along the edge using the tines of a fork. Continue until all the dough is used.
Place the empanadas on a flour dusted surface and cover with tea towel. In a frying pan, heat 5cm (2 inch) of oil.
Just before frying, pierce the top of each empanada with the tip of a knife to avoid bursting.
Fry over medium heat, turning once, until golden in colour.
Transfer to a platter with absorbent paper to absorb excess oil.
Empanadas are served warm as an appetizer at any time. They can be warmed in the oven but are not suitable for microwaving.
Can be frozen and then re-heated in the oven at 150°C.
Hazels addition: you can store them in the fridge & microwave them for 30 seconds. They’re definitely better fresh/heated in the oven but still taste really good microwaved. :)
Enjoy!
As one of your 4 hockey fans that joke was greatly appreciated, hopefully more to come
19:20 matts face reminds me of the movie snow dogs when dude tried it and makes the same face 😂
I feel like a lot of cheese's flavor can come alive when you warm or melt them, especially havarti which is one of my favorites, a havarti and muenster grilled cheese is fire lunch meat optional :)
I wonder what they would think of Aged Gouda, and Maple Bourbon Gouda.
Some of the best cheese IMO.
Also, cut the cheese quite a bit thinner, otherwise it is way too much if it has a huge flavor profile like that esspresso parm.
The cheese wheel cheese should be paper thin, like almost translucent. Helps it melt in your mouth, and eases you into the flavor profile.
smoked gouda and aged gouda are my jam
30:31 they are perfectly in sync. truly wholesome guys
Check 39:52
@@raijugames5282was looking for this comment, i laughed way harder than i should
this has taught me not to trust Americans with any cheese tier list
Putting those Kraft singles into a Cheese tier list, and even putting it at S is something I will never understand. It's like putting strawberry milk into a milk tier list or cake into an bread tier list.
Nvm. i just saw that bottled and spray cheese....
I knew they were gonna simp for Kraft singles but regular American from the deli is superior
@off6848 If you can find it Cooper white cheese is one of my favorites
Grilled cheese or burgers is the only time its acceptable
strawberry milk > chocolate milk
@@off6848craft singles are one of the most vile things that has touched my tongue. I like em on burgers tho.
Cheese is like cocaine. There is a huge difference in the cheap stuff and the expensive stuff
The Chiodos reference at 31:53 from Charlie was unexpected but very welcome, I fucking love that band.
Saw them at when we were young this year, it was so fucking sick
42:40 as a swiss guy I am a bit confused. So what exactly is "swiss" cheese, when Gruyère is its own thing (coming right after the "swiss" cheese)? Gruyère is also swiss and there are obviously many other famous swiss cheeses like Emmentaler or Appenzeller.
In america, we call literally any cheese that resembles Emmental cheese, swiss cheese.
I imagine there's a good chunk who think just having eyes(holes) means swiss cheese, when that's also not even the case lol.(without the eyes, it's considered 'blind swiss cheese')
It's because it's not Swiss cheese, just a marketing gimmick. Also even if you find something called Gruyère/Emmentaler/Appenzeller abroad, since the names are not protected internationally, it might not be from Switzerland but just a rip off to inflate retail price. If you want the real cheese you have to come to Switzerland. You can't even trust importers since it's so easy to just stick a "Swiss" label on anything and lie for profit... Wake up Alice !
Red dütsch du michi!!!
@@JoeMama-np5ut Und du suech dir Mal was zum abecho, du Globi
Burrata is amazing. It's supposed to be enjoyed room temperature with olive oil and cracked sea salt and pepper; I speak from experience. For a side dish, put it on top of a bed of tomatoes, arugula and any other veggies you like, garnish with fresh or dry basil and you have a fun salad.
Yeah, its not like cheddar where you can just eat it on its own
It’s fair game if they try just the cheese. Giving it olive oil, salt & pepper will give it an unfair advantage over the others. Burrata is mid af
@@serae6184 disagree. They're eating it with crackers, which removes most of the taste of the cheeses they are trying. Also, most cheeses are made specifically for different things and occasions, so it would be fair to try it with just SnP if they are eating it with crackers (while cold too, which decreases the intensity & flavor of most cheeses).
Charlie should do a tierlist about exotic meats like goat, snake, crocodile etc
Objectively. OBJECTIVELY cottage cheese F tier. American cheese F tier. These are for a lower class of human.
That "parmesan" is about to trigger a mob of angry italians
I'm a sucker for Charlie's tier list videos. I can't help watching just like my own cheese addiction.
love matt radiating that gas leak energy
Fun fact, these guys can then Wallace And Gromit for allowing them to try the final cheese this video
Havarti melted on toasted rye is AMAZING.
I dreamt moist was in a glue commercial and as an example to show how great the glue was he glued a bird to a seals flipper, dolphin to a board (on its side), and some other animal on top of dogs head. He then put dolphin and a dog in front of each other saying if they're so smart they'll know how to set each over free, and they did. The dolphin magically jumped back into the pool and the dog and other animals just hang around him like he was some Disney princess. And then I woke up.
It's so bizarre I couldn't not share
i want what u smoked
Very cool dream
@@cf1925 honestly I was full on sober, just hella exhausted
Never thought in my life I would hear a grown man rank cheese on a tier list.
Cheesus Christ
🧀
Grown?
🧀
You mean Jesus rank cheese on a tier list
Parmigiano Reggiano is much better than just regular grated Parmesan. That is easy S tier, it’s considered the “King of cheese”. Most of the grated stuff you find in stores is imitation Parmesan. However real Parmigiano Reggiano is EXTREMELY expensive when compared to the imitation and it’s only made in particular regions of Italy. Can’t usually just find it on the shelf at Walmart unfortunately.
costco
It's overrated. The taste is way to subtle it almost tastes like nothing...
@@raidenzxo9328 you're trippin. Parmigiano has a stronger flavour than most cheeses. Sounds to me like youve never had the real thing
@@LazyDoers I worked in a restaurant specialising in cheese shit, we had full on wheels of Parm and it's just not good
@@raidenzxo9328 Did the restaurant really imported it from Europe? Because local made products are protected here. I know for a fact as a Dutch person. Most "Gouda" cheeses sold in America ar American made and therefore not deemed authentic. And will not be sold on the European markets as Gouda Cheese.
Glad Charlie and Matt respect the cottage cheese, stuff literally keeps me alive thru college
Finally, the one tier list we all wanted, C H E E S E 🧀
I purposefully eat the sharpest cheddar I can find. I *LOVE* the stuff, man.
An exquisite array of moldy milk on display today. Truly a treat for the eyes and an adventure for the taste buds.
@______Pomni______holy shit i’ll personally exorcise you
Do you have a cheese tier list? No? well your content sucks then@______Pomni______
on god these bots out of hand@______Pomni______
this comment sounds like it was made by an ai
all of them are 😭😭 npc ass comments the video just came out@@alegsb3943
My boy gouda was not properly represented
3:25 Something about Matt getting exposed for his cheese-eating habits is so funny to me
This whole video had me dying 😭 I swear Charlie always says some funny shit I’ve never heard before
Never thought I would be so excited to watch a little man eat various cheeses
As a Publix deli worker, it's so awesome to see you reviewing things in my department here in Tampa, FL.
Note to the editor. At 12:40 after those bad buzzers you gotta put a good buzzer when they get it.
My mom used to make me a cinnamon raisin bagel with jam on it and then cottage cheese on top of that for breakfast, most sensational thing on a warm summer morning, cottage cheese definitely deserves S
Great tier list. Any chance we can get a backline camera so we can see the others as they comment from the couches?
Love these!
I'm going into this totally expecting a lot of contradictions to my preferences. But I understand that, and am genuinely excited to compare.
The way cheese prices are going I would be scared to know how much this cost
a small loan of a million dollars
Best line ever “it’s not easy being cheesy”
As a genetically engineered hockey fan I appreciated the Corey Perry joke
I like my cheese moldy bruh
I like the idea of a wine taste test. Also do one for bread