Wow!! Claudia, for anyone who considers themselves a "cheese lover" or even a bit of a cheese connoisseur, this is a must watch episode! It's fascinating to see the method that speeds up the aging processes, and how hanging, sitting effects the end results! Thanks again Claudia!💯👏
Plenty of cows, cheese and clay in my country. We put herbs in our cheeses as well: cloves, cumin, nettle. We even smoke them. But amount, efficiency and price... well, it may be a work of art... we don't do things this way. Something for a museum? 😊
The Pietros (Pietri?) are such a joy to listen to, so passionate and knowledgeable, and so keen to share both. I could listen to them talk for days, even without subtitles - some things, like passion for a craft, supersede language barriers
That last picture of the interior of the cheese literally brought tears to my eyes. I am hald Italian and somehow these foods oierce my heart every time. PS I love your take on evwerything...!
I LOVE these episodes. I bicycled from Martina Franca to Ceglie Messapica last year, but only in search of gelato. :) Next time, I'll bring an insulated bag for cheese!
A cheese that you can further age at home is very interesting. It was nice to see at least a little bit how much the cheese had changed after two more months of aging.
Cara Claudia, cari cugini ❤❤❤ 🧀 🧀 🧀 I am a clay potter and I love cheese making . I fell off my feet 😊 to see this beauty. This tradition, this little miracle. Now my ambition is to taste it . Grazie for this charming fascinating video ❤ Peace and friendship to all you, curd nerds 😅 From somewhere in the Mediterranean 🌊🌊 M.m
My daughter and I on a whim decided to watch a how cheese is made video and came across your videos. We have watched them all because you are our favorite cheese connoisseur. Can’t wait to show her this one.
I love to see different artisans making use of one anothers profession and financially supporting one another. I know thats not very feasible in the modern world, on a global scale, but i still love to see it.
I enjoy the passion expressed by the makers of this cheese. There is a lot of love and care for the end product that makes me want to try it even more. Great video as usual.
another amazing video! i especially appreciate the way in which you ask questions, it’s very natural and very productive in allowing for extra information to be provided. your knowledge and passion shine through not only in the quality of your footage and editing, but also in how you interact with the artisans you interview & how you treat their creations. thank you so much for your hard work!!
Really happy you returned to the old formula. I love your cheese videos, amongst other. Those podcasts type ones just didnt work. Keep up the excelent work!
This is so interesting, thank you so much for sharing! No wonder you Italians once ruled the world. You are extraordinary, and I bet your time will come again ☺️
These series are fabulous! Thank you!! I DO wonder - if there are only 200 cheeses/ year, they must be pretty expensive, esp. with the extra work of making a clay "enrobing"! Real, gorgeous, cheese! Not that "stuff" you find in American stores!!
I'd not heard of caciocavallo cheese before your video Claudia. Unfortunately here in Australia we miss out on a lot of exotic cheeses & other foods because of our import laws. There are so many french & italian cheeses I would love to try. Fascinating video. I will subscribe to your channel now as I just noticed another of your posts about pecorino cheese. Thanks Claudia.
This is so cool! I need to go on more cheese tours, I'm not even that big a fan of cheese but I love the unique processes, queso cabrales is a cheese I'm sure you'd love made in Asturian caves. Thanks for the great video Claudia.
@@claudia-romeo there are a few places you might want to research Quesería Los Picos de Europa, Quesería Maín, Quesería Vega de Tordín. There are more. You will have to try the cachopo and Tortos when you are here!
Thank you for sharing this very unique cheese making process. The whey starter method was discussed when I took a university short course on cheese making, however it was presented as a big no-no for commercial cheese making and something you didn't want to attempt for personal production due to the risk of failure or contamination and wasn't elaborated on. However seeing how they have a very specific way to gather the whey, and that rennet is still used in their production has really got my mind spinning on how to try this approach, and what style to do it. I might try this approach to make a Colby horn soon and give it a good aging.
This is the most fascinating cheesemaking video I've seen in some time. I wonder what the thought process was for the first person who did it. You did a huge amount of work translating this video, and it was all so interesting! Thank you!
Amazing video! Thank you! Your respect for the craft is so refreshing. Very interesting, and I'm looking forward to watching your other videos. I'm subscribing.
Thank you for sharing this aging process in clay. It would be wonderful to taste the cheese after the meticulous preparation and artistry! Very inspiring process. Happy Holidays!
Cheese foods of the gods bless all cheese and makers of it all yummy 😂😂😂❤❤❤❤❤❤im in Niagara Falls ny hear love the cheese video in Italy thanks sharing 😊
Wow! Claudia Romeo makes this video very special and love every bit of it..... Super cool cheese making process in real Italian way! Love your channel, subscribed and looking forward for new episode soon....
It is a tragedy that I live in Idaho, USA and will never have a chance to try this amazing cheese. So I’ll have to live vicariously through others who have had the pleasure of eating this delicious cheese. Jealously is my world, haha.
Buona sera Claudia. Come stai? Another great video. I always feel frustrated that I cannot often get these things in the US. It's difficult enough to mail order the Dutch cheeses my family is used to, and finding Sap Sago anywhere is nearly impossible. But some cheeses are also too fragile to ship long distances. This one looks relatively sturdy, but I cannot imagine a way to get it, especially with the low production numbers.
I love this cheese journalist lady from insider food channel i didnt know she had her own channel, this was a really interesting cheese and video so subbed 😊
Wow! Having seen and tasted so many cheese variants myself I gotta say this one totally sparked my imagination again! What a great way to age the cheese and to also include the pottery as an artisan of the process! That soft and humid inside of the cheese looks absolutely incredible, I would love to try this one day. And I agree on the rind of aged cheese: totally love the complexity of it as well whether you're supposed to eat it or not hahaha.
I was so fascinated by the method too! And the fact that I liked the one I brought home the most… it made me feel like an active part of the making process! So cool
The best cheese! I tasted from Italy.. I had a friend whom was a whine merchant.. once a year a family in the hill gave him Cheese that was buried in the ground for a year.. what a great creamy,earthy flavour.. ❤❤❤
As a fellow cheese-enthusiast, I'd like to recommend Norwegian Jarlsberg cheese. I think it's kind of a mix between Gouda and Emmentaler cheese. It's filled with holes, a bit sour/nutty taste, and can be used for anything, from a slice of bread with some cheese, to pizza, to lasagna ETC. It's my favorite. I managed to "save the soul" of a friend in Australia, and now I think she mostly just eat Jarlsberg too, despite the price. If I'm not mistaken it's also one of the most popular cheeses in America.
![Blox Fruits Dragon Rework Update [Full Stream]](http://i.ytimg.com/vi/EqDAp8udhm0/mqdefault.jpg)
What a beautiful cheese. Thank you Claudia for presenting it.
We need a claudia and gavin episode❤
Claudia has been a consistent delight of great story telling for years now. Amazing journalism.
❤
That's it now Gavin! No choice, ya need to buy a potters wheel 😂
@@shekhinah5985 ya buy cheese by weight lol.
Blessed are the Cheesemakers.
Well, obviously it’s not meant to be taken literally; it refers to any manufacturers of dairy products.
Amen
For they flavour our lives 😊😊
“Blessed are the cheesemakers, for as they bring flavor to the world, they shall also bring flavor to the Kingdom of God.”
-NotARealBibleBook 22 : 17
@@georgewalford7027 See, if you hadn't been going on we'd have heard that, big nose!
Wow!! Claudia, for anyone who considers themselves a "cheese lover" or even a bit of a cheese connoisseur, this is a must watch episode! It's fascinating to see the method that speeds up the aging processes, and how hanging, sitting effects the end results! Thanks again Claudia!💯👏
There can't be cheese enough in the world,
Greetings from Holland
RIP Sir Les Patterson and our fallen fromage connoiseurs.
Plenty of cows, cheese and clay in my country. We put herbs in our cheeses as well: cloves, cumin, nettle. We even smoke them. But amount, efficiency and price... well, it may be a work of art... we don't do things this way. Something for a museum? 😊
You can see how passionate the cheesemakers are about their product. Proud craftsmen make quality stuff.
The Pietros (Pietri?) are such a joy to listen to, so passionate and knowledgeable, and so keen to share both. I could listen to them talk for days, even without subtitles - some things, like passion for a craft, supersede language barriers
That last picture of the interior of the cheese literally brought tears to my eyes. I am hald Italian and somehow these foods oierce my heart every time. PS I love your take on evwerything...!
You must be proud of your Quality Heritage 💗💗👑🏅
It was after long night so spelling not great...
A Very Happy New Year,....all year.....!
I LOVE these episodes. I bicycled from Martina Franca to Ceglie Messapica last year, but only in search of gelato. :) Next time, I'll bring an insulated bag for cheese!
Claudia! Thank you for these insights into Italy. I love the culture, the food, the people...
A cheese that you can further age at home is very interesting. It was nice to see at least a little bit how much the cheese had changed after two more months of aging.
Cara Claudia, cari cugini
❤❤❤ 🧀 🧀 🧀
I am a clay potter and I love cheese making .
I fell off my feet 😊 to see this beauty. This tradition, this little miracle. Now my ambition is to taste it .
Grazie for this charming fascinating video ❤
Peace and friendship to all you, curd nerds 😅
From somewhere in the Mediterranean 🌊🌊
M.m
My daughter and I on a whim decided to watch a how cheese is made video and came across your videos. We have watched them all because you are our favorite cheese connoisseur. Can’t wait to show her this one.
Thank you both for watching!
@@claudia-romeo Please do grana padano
I just linked this video to my daughter. That's a funny looking cheese, looks good too.
I love to see different artisans making use of one anothers profession and financially supporting one another.
I know thats not very feasible in the modern world, on a global scale, but i still love to see it.
the craftsmanship is insane and it shows in the cheese. nothing else like it.
I haven't heard of this cheese style and clay packaging before. What an interesting video! Thank you.
I enjoy the passion expressed by the makers of this cheese. There is a lot of love and care for the end product that makes me want to try it even more. Great video as usual.
another amazing video! i especially appreciate the way in which you ask questions, it’s very natural and very productive in allowing for extra information to be provided. your knowledge and passion shine through not only in the quality of your footage and editing, but also in how you interact with the artisans you interview & how you treat their creations. thank you so much for your hard work!!
Thank you!!
What a fascinating video Claudia, I have never heard of cheese being matured inside of clay, loving the video's!
Really happy you returned to the old formula. I love your cheese videos, amongst other. Those podcasts type ones just didnt work. Keep up the excelent work!
I felt like trying something new. I still like these videos!
This is so interesting, thank you so much for sharing! No wonder you Italians once ruled the world. You are extraordinary, and I bet your time will come again ☺️
Always happy to see a new video from you :) Thanks!!!! Keep at it, we appreciate you!
Questi ragazzi sono bravissimi.
Complimenti ottimo video ben articolato, per far scoprire al mondo le nostre specialità!
Grazie mille!
These series are fabulous! Thank you!!
I DO wonder - if there are only 200 cheeses/ year, they must be pretty expensive, esp. with the extra work of making a clay "enrobing"!
Real, gorgeous, cheese! Not that "stuff" you find in American stores!!
the ingenuity and dedication to the process is astounding. respect to this rich and beautiful culture that produces such a wonderful cheese!
That whole process was very interesting: the final cheese looked AMAZING!
I'd not heard of caciocavallo cheese before your video Claudia. Unfortunately here in Australia we miss out on a lot of exotic cheeses & other foods because of our import laws. There are so many french & italian cheeses I would love to try. Fascinating video. I will subscribe to your channel now as I just noticed another of your posts about pecorino cheese. Thanks Claudia.
Welcome 🥳
The attention to details is just incredible.
That cheese you aged in your house, looked, and sounded absolutely divine! Thank you for sharing your content
Oh I wish there was more commentary about the final cheese that was opened at home. That looked very interesting!
It was sooo spicy! I loved it
They’re all so happy. Thank you for sharing your experience with us, maybe I’ll be able to visit Italy someday!
This looks delicious! I have never heard of cheese making this way and would love to try it! Love these videos!
Wow, that last shot of your home aged cheese looks delicious 🤤 Wish I could taste and smell it 😅
This is my favorite cheese so far. Thank you for sharing this with us!
A new good information on cheese making added to our knowledge, thank your very much Claudia.
I love learning about these beautiful crafts that put humanity in foods we enjoy
What a fascinating video, first time hearing about ripening cheese inside clay, hahha quite interesting!
Thank you for sharing this with us, we’ve so enjoyed your videos over the years.
Thank you!!
Fantastic ! I am learning more about cheese with every episode. Thank you
Very interesting, love seeing the in depth footage as usual. 👍
I truly love all of this content. Makes me wish I'd known all of this when my family visited Puglia!
This is so cool! I need to go on more cheese tours, I'm not even that big a fan of cheese but I love the unique processes, queso cabrales is a cheese I'm sure you'd love made in Asturian caves. Thanks for the great video Claudia.
I would love to visit those caves🧡
@@claudia-romeo there are a few places you might want to research Quesería Los Picos de Europa, Quesería Maín, Quesería Vega de Tordín. There are more. You will have to try the cachopo and Tortos when you are here!
Thank you for sharing this very unique cheese making process. The whey starter method was discussed when I took a university short course on cheese making, however it was presented as a big no-no for commercial cheese making and something you didn't want to attempt for personal production due to the risk of failure or contamination and wasn't elaborated on. However seeing how they have a very specific way to gather the whey, and that rennet is still used in their production has really got my mind spinning on how to try this approach, and what style to do it. I might try this approach to make a Colby horn soon and give it a good aging.
A unique and delicious artisan cheese and an intangible cultural asset of the Puglia region. What a thrill in the mouth and the belly ❤
I am very emotional about the pure artisan way this is created! It is a wonder of the world, thank you for this information ❤
human genius.Beautiful
Never saw anything like this
This is the most fascinating cheesemaking video I've seen in some time. I wonder what the thought process was for the first person who did it.
You did a huge amount of work translating this video, and it was all so interesting! Thank you!
Waa! Caciocavallo and Claudia's facial clay! molto buono! I did Pietro's 'Poirot' moustache.
This is very new to me. Never seen and heard about this type of cheese ... wonderful video...tq❤
From INDIA
You find Claudia on this channel!! 💯❤️
Welcome 🥳
Amazing video! Thank you! Your respect for the craft is so refreshing. Very interesting, and I'm looking forward to watching your other videos. I'm subscribing.
Thank you!
Oh, so beautiful! First time for me to learn about such special cheese! Thank you for sharing a video.
great production Claudia! Ciao!
Thank you for sharing this aging process in clay. It would be wonderful to taste the cheese after the meticulous preparation and artistry! Very inspiring process. Happy Holidays!
Yay!! I watched a few of your shows a while back, and really enjoyed them. I’m so happy to have found you on RUclips!
Subscribed! You are good at presenting Claudia!
Thank you!
Once again Claudia you bring us a little gem. Viva l’italia e I’ll formaggio artigianle!
Very nice! Vado in Puglia a Dicembre e credo proprio che me l'caccattero'. Grazie per il video ottimo come al solito!
Such a fascinating way to make cheese! Thank you so much for sharing.
Cheese foods of the gods bless all cheese and makers of it all yummy 😂😂😂❤❤❤❤❤❤im in Niagara Falls ny hear love the cheese video in Italy thanks sharing 😊
What a gem you are, so happy to witness this.
Wow! Claudia Romeo makes this video very special and love every bit of it..... Super cool cheese making process in real Italian way! Love your channel, subscribed and looking forward for new episode soon....
Love your videos Claudia and thank you for sharing this unique and wonderful cheese!
Vegetable rennet! Very pleasing to hear it being used in an ancient technique!
The cheeses look pretty...and such an interesting process
The "home aged" one inside reminds me of my long fermented bread dough. Looks delicious 😋❤
Yes I am dying to know the qualities of aroma and taste at that stage.
It is a tragedy that I live in Idaho, USA and will never have a chance to try this amazing cheese. So I’ll have to live vicariously through others who have had the pleasure of eating this delicious cheese. Jealously is my world, haha.
What a beautiful and amazing method
Buona sera Claudia. Come stai?
Another great video. I always feel frustrated that I cannot often get these things in the US. It's difficult enough to mail order the Dutch cheeses my family is used to, and finding Sap Sago anywhere is nearly impossible. But some cheeses are also too fragile to ship long distances. This one looks relatively sturdy, but I cannot imagine a way to get it, especially with the low production numbers.
Thank you Claudia!
This is beautiful and very interesting. Thank you so much for sharing these stories.
I love how into the cheeses she is. Makes me want to try all this crazy cheese
Most impressive part was the Potter. Gentleman was absolute master at his trade.
Amazing Claudia 👏
It makes perfect sense. A personal, portable cave. I would love to try it.
Great video! Next time I'm in Puglia I know what I want to try! 😊
I love this cheese journalist lady from insider food channel i didnt know she had her own channel, this was a really interesting cheese and video so subbed 😊
Oh boy. That looks absolutely divine. I can't wait to get back to Europe some day and visit Italy. I want _all_ the cheeses! Even the casu marzu!
It's fascinating to see the method that speeds up the aging processes, and how hanging, sitting effects the end results!
So happy I found your channel!
Oh my word this is so cool!!!!!!❤❤❤
I can only imagine the taste of this wonderful cheese ! Thanks
Everything about this video is great, I will look out for this cheese, it looks delicious!
Wow! Having seen and tasted so many cheese variants myself I gotta say this one totally sparked my imagination again! What a great way to age the cheese and to also include the pottery as an artisan of the process! That soft and humid inside of the cheese looks absolutely incredible, I would love to try this one day. And I agree on the rind of aged cheese: totally love the complexity of it as well whether you're supposed to eat it or not hahaha.
I was so fascinated by the method too! And the fact that I liked the one I brought home the most… it made me feel like an active part of the making process! So cool
No idea why RUclips decided that it's time for me to watch this video but I thoroughly enjoyed it
Same. Glad to be here.
The process is amazing and I would love to have some of the cheese 😊
Thank you so very much!!!❤
the cheese with the orange inside.. 🤩🥰😋
Very fun to watch and learn about. Thanks!
The best cheese! I tasted from Italy.. I had a friend whom was a whine merchant.. once a year a family in the hill gave him Cheese that was buried in the ground for a year.. what a great creamy,earthy flavour.. ❤❤❤
OMG last cheese!!! YUM!!!
7:18 the cheese will also have that subtle hint of Pietro’s hat
As a fellow cheese-enthusiast, I'd like to recommend Norwegian Jarlsberg cheese. I think it's kind of a mix between Gouda and Emmentaler cheese. It's filled with holes, a bit sour/nutty taste, and can be used for anything, from a slice of bread with some cheese, to pizza, to lasagna ETC. It's my favorite. I managed to "save the soul" of a friend in Australia, and now I think she mostly just eat Jarlsberg too, despite the price. If I'm not mistaken it's also one of the most popular cheeses in America.
Wow, Salvatore really does make it look easy
I'm today years old knowing you have your own channel.. always like it when you're presenting the show!
Welcome 🥳
Absolutely charming start to finish.
A beautiful woman presenting beautiful food! Thank you.
Claudia romeo. Game set match this is on my list for any italy trip.
You’re good at this. Keep it up!
I love your videos, Claudia! ❤
Love Italy. Wonderful people. Wonderful food.
Another great video Claudia.