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? 😊
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...!
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
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.
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 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!
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!!
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
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 ☺️
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!
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.
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!
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.
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....
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.
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.
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!
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 had to look up _caciocavallo_ to understand why it's called horse cheese, and it appears to be a calque from Sicilian. There doesn't seem to be any clear attestation for the exact origin of the Sicilian word, probably because Sicilian doesn't exactly have the same literary cache as Florentine and thus isn't nearly as well documented, but it's believed to be because it's hung in pairs like it's astride a horse. Which is delightful, rather than faintly nightmarish like casu martzu, which literally means "rotten cheese" in Sardinian (although it's frequently reanalyzed as "walking cheese", which is in turn assumed to refer to the maggots moving around on it).
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! 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.. ❤❤❤
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.
Holy shit i remember seeing you on another challenge on a really cool video about seaweed butter! Davvero bello vedere che hai molti video al di fuori di quello, grande lavoro!
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 😊
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 😊
What exactly do you mean when you say "spicy" in English? Piquant? Or do you mean that you taste the herbs? Generally we only use the word spicy in English to denote something that is piquant or hot, like like black pepper, chili peppers or something like a strong cinnamon flavor. So when you use it to describe a cheese, I am both confused and fascinated.
Awesome content! It's really neat to see such a perfect merge of two completely different art forms (cheese making and ceramics). Will you give an update on the experimental orange one? 🙏❤️
Wow this made me so hungry😋🤣 I wanna try this caciocavallo, absolutely! P. S. Your english is so good! There's just a slight and nice hint of Italian charm into it! We Italians are notoriously not that good at it on the average... even my pretty poor English received compliments from taxi drivers last summer in Malaysia, when I mentioned being Italian 😅
![BLACK BAG - Official Trailer [HD] - Only in Theaters March 14](http://i.ytimg.com/vi/Du0Xp8WX_7I/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.
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...!
Claudia! Thank you for these insights into Italy. I love the culture, the food, the people...
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
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.
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 haven't heard of this cheese style and clay packaging before. What an interesting video! Thank you.
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!
the craftsmanship is insane and it shows in the cheese. nothing else like it.
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!!
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.
Most impressive part was the Potter. Gentleman was absolute master at his trade.
What a fascinating video Claudia, I have never heard of cheese being matured inside of clay, loving the video's!
great production Claudia! Ciao!
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
Always happy to see a new video from you :) Thanks!!!! Keep at it, we appreciate you!
Very interesting, love seeing the in depth footage as usual. 👍
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 ☺️
The attention to details is just incredible.
Waa! Caciocavallo and Claudia's facial clay! molto buono! I did Pietro's 'Poirot' moustache.
human genius.Beautiful
Never saw anything like this
A new good information on cheese making added to our knowledge, thank your very much Claudia.
Fantastic ! I am learning more about cheese with every episode. Thank you
This looks delicious! I have never heard of cheese making this way and would love to try it! Love these videos!
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!
Questi ragazzi sono bravissimi.
Complimenti ottimo video ben articolato, per far scoprire al mondo le nostre specialità!
Grazie mille!
I love learning about these beautiful crafts that put humanity in foods we enjoy
Subscribed! You are good at presenting Claudia!
Thank you!
Wow, that last shot of your home aged cheese looks delicious 🤤 Wish I could taste and smell it 😅
Once again Claudia you bring us a little gem. Viva l’italia e I’ll formaggio artigianle!
I truly love all of this content. Makes me wish I'd known all of this when my family visited Puglia!
This is very new to me. Never seen and heard about this type of cheese ... wonderful video...tq❤
From INDIA
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!
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!
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!
Oh, so beautiful! First time for me to learn about such special cheese! Thank you for sharing a video.
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 🥳
Very nice! Vado in Puglia a Dicembre e credo proprio che me l'caccattero'. Grazie per il video ottimo come al solito!
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
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....
Caciocavalli are so cute😍
Such a fascinating way to make cheese! Thank you so much for sharing.
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.
Love your videos Claudia and thank you for sharing this unique and wonderful cheese!
7:18 the cheese will also have that subtle hint of Pietro’s hat
Amazing Claudia 👏
Thank you for sharing this with us, we’ve so enjoyed your videos over the years.
Thank you!!
More Cheese!
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.
OMG last cheese!!! YUM!!!
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 beautiful and very interesting. Thank you so much for sharing these stories.
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.
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!
I am very emotional about the pure artisan way this is created! It is a wonder of the world, thank you for this information ❤
Thank you Claudia!
Great video! Next time I'm in Puglia I know what I want to try! 😊
Jesus, the pottery workshop ceramic is just beautiful!
I love how into the cheeses she is. Makes me want to try all this crazy cheese
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 can only imagine the taste of this wonderful cheese ! Thanks
Absolutely charming start to finish.
Oh my word this is so cool!!!!!!❤❤❤
A beautiful woman presenting beautiful food! Thank you.
What a gem you are, so happy to witness this.
Che bel video! Una bellissima scoperta! More power to your channel ❤
Thank you 🥳
I love your videos, Claudia! ❤
Vegetable rennet! Very pleasing to hear it being used in an ancient technique!
Everything about this video is great, I will look out for this cheese, it looks delicious!
Another great video Claudia.
You find Claudia on this channel!! 💯❤️
Welcome 🥳
You are the ultimate cheese expert
It makes perfect sense. A personal, portable cave. I would love to try it.
You’re good at this. Keep it up!
I had to look up _caciocavallo_ to understand why it's called horse cheese, and it appears to be a calque from Sicilian. There doesn't seem to be any clear attestation for the exact origin of the Sicilian word, probably because Sicilian doesn't exactly have the same literary cache as Florentine and thus isn't nearly as well documented, but it's believed to be because it's hung in pairs like it's astride a horse.
Which is delightful, rather than faintly nightmarish like casu martzu, which literally means "rotten cheese" in Sardinian (although it's frequently reanalyzed as "walking cheese", which is in turn assumed to refer to the maggots moving around on it).
I love the slow and easy lifestyle of Italian Country Cheese making - beats the corporate grind in the US.
Claudia romeo. Game set match this is on my list for any italy trip.
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! 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.. ❤❤❤
Wow, Salvatore really does make it look easy
So happy I found your channel!
It's fascinating to see the method that speeds up the aging processes, and how hanging, sitting effects the end results!
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.
Holy shit i remember seeing you on another challenge on a really cool video about seaweed butter!
Davvero bello vedere che hai molti video al di fuori di quello, grande lavoro!
How do I just now learn you have your own channel!!! Bravo!
Welcome 🥳
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 😊
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 😊
I'm now hungry watching this. Looks so very delicious. Subbed here
What exactly do you mean when you say "spicy" in English? Piquant? Or do you mean that you taste the herbs? Generally we only use the word spicy in English to denote something that is piquant or hot, like like black pepper, chili peppers or something like a strong cinnamon flavor. So when you use it to describe a cheese, I am both confused and fascinated.
I mean exactly that! In Italian we also distinguish between “speziato” (with spices) and “piccante”. The cheese was piquant, with notes of olive oil!
@@claudia-romeo Very cool!
I want this so bad! On a cracker, solo, or on a ridiculous item if only to taste the cheese.
Love it. Saludos desde Panamá
High quality content as always. I felt that shhhhh at 3:30 😆
Love Italy. Wonderful people. Wonderful food.
Oh wow, something i knew nothing of. Very knteresting thank you!
Awesome content! It's really neat to see such a perfect merge of two completely different art forms (cheese making and ceramics). Will you give an update on the experimental orange one? 🙏❤️
Thank you! Sadly I didn’t get to try that one. I need to go back!
Wow this made me so hungry😋🤣 I wanna try this caciocavallo, absolutely!
P. S. Your english is so good! There's just a slight and nice hint of Italian charm into it!
We Italians are notoriously not that good at it on the average... even my pretty poor English received compliments from taxi drivers last summer in Malaysia, when I mentioned being Italian 😅
My wife and I were in Puglia couple years ago, our favorite part of Italy!