How 20 Cheeses Are Made Around The World | Regional Eats | Insider Food

We've traveled the

world

to see how 20 famous

regional

cheeses

are

made

, from mozzarella to Stilton and mentaler to Brie. Sit back and enjoy as we meet. Artisans learn the processes and eat some of the best

cheeses

in the

world

. Our first stop is the Netherlands to see how gouda is

made

. Thank you every year. 650 million kilos of gouda cheese are produced in the Netherlands. Most of it is produced industrially using pasteurized milk, but there are some exceptions. We are here to visit one of the few farms that still produce traditional raw milk gouda cheese. We make real farm and cheese on this farm and we specialize in aged and aged cheese.

The flavor will be really special when aged. This place is quite remote. We are as if immersed in nature. We are actually on an island, we had to take a small boat and cross the channel to get here. Return? We are heading in the right direction, maybe another coordinated, no, how do you grow? and the woman who is producing the cheese is actually making it in her own house, which is this one behind me, depending on whether you're native, you would pronounce it gouda or Gouda, so since we're talking about authentic Dutch cheese, I we will call houda.

The cheese takes its name from the town of Hauda in the south of Holland, but unlike all cheeses, they are named after towns, cheese was never made in Houdam in the Middle Ages, so it acquired the rights to the cheese market Soul, basically becoming the only city in the country. where farmers could market their cheese how it was so associated with the cheese sold there that it was eventually named after the city how the cheese market began in 1395. today it is one of the most popular attractions in the Countries Low, there are only 280 farmers in the entire country still making borankas or farmer's cheese from raw milk and there are only two farms that take their cheese to the next level, making Buren Gaza high class or aged Artisan on howdam, a special kind of farmhouse cheese with raw milk that you should expect at least. 20 kilograms and can only be produced in summer with a cutter.

Grazing in the green heart region between the cities of Amsterdam, Rotterdam and Utrecht, she lives on an island in the village of Rock Battering on the South Island with her husband Hugo and their three children and makes 15 vintage artisan wheels or howda all the days in the back of his house. The pool family started here in 1932, so my husband is a grandfather and grandmother, they started here and we still make cheese the same way, the authentic way. In 1965, his father and mother came here, they got married and they came and they also started making cheese. We started living here in 1996.

And we got married and my mother-in-law taught me how to make cheese and now I've been doing it for 23 years for myself. account we have 150 cows and we milk them twice a day the cheese is made with cold milk from the day before and warm, fresh milk every morning I get up at 10 to 6 and my husband I wake up at 4 15. call the cows so that they come out of the land and they come and then at five he starts milking them and the previous afternoon he also milks the cows and then when I wake up at 10 to 6 first thing in the morning I make the sour milk and then at seven in point I have about three thousand liters of milk a little more and then I put a little rennet in it and I put a little rennet in it the milk will thicken in 30 minutes, it's real special every morning so when I let the milk sit for 30 minutes After that short time you can cut it very slowly and when you cut it the fresh cheese will go down and the whey will go up, we take it and spread it over our land. and real fresh cheese we keep it in sterling and slowly bring it back to the cows temperature up to 37 degrees, no more because we make raw milk cheese, the process of adding warm water to the cheese called curd washing is used Generally to make the cheese sweeter, washing the curd removes the lactose, which bacteria could transform into acid.

The curd blocks are then pressed into wooden molds with the help of linen cloth. We still use my husband's grandfather and grandmother's moles. Wooden moles are really special. teas, there are only a few cheesemakers in Holland who still use wooden mills. It's because we believe that wooden molds are the best for making aged cheese because wooden molds keep the heat inside and that's the best for the flavor. the taste after two years is really special, you can still make slices after two years and that's really special. There are only two farmers in Holland who make this cheese, so it is really very special.

Each wheel has a unique plate made of milk protein with information about where and when it was produced. The curds are pressed into wooden molds for two hours on each side and transferred overnight to brines. It's a natural way of getting salt into the wheels and water slowly, just a few times out of the wheels and that's it. different from the factories because in the factories where they make cheese they bring salt during the making process and we do it authentically in a salt bath so very slowly the cheese wheels remain for five days in the salt baths and then they are dried for 24 hours The wonderful family keeps them for a week on their farm where they are covered in a strange biological layer everywhere because it is easier to keep them clean and then every week a trader collects about 90 wheels here and stores them in the large warehouses of merchant houses.

I think he stored them for a long time and ate them because we're good at making cheese and he's good at aging cheese. How that has to wait at least 28 days. This specialty, the Aged Craftsman in Howdum, ages for at least two years, but some. The wheels can age longer and no farmers will take the risk. It's okay to keep the cheese as long as we do in the warehouses, so it's really special, it's perfect, it looks perfect, just a few small holes, so the teeth were looking at you like eyes. You and you see the crystals, all people think they are salty crystals, but they are protein crystals.

Mariah's cut is a slice of a three year old cheese and as you can see from the texture, it's actually quite soft and that's something I was. I didn't expect it coming from a cheese that has been aged for three years, like three years is a long time and I would expect it to be hard in there, but here it is, let's try it, it has a milky cheese taste like real milk. without any salt and it's like nutty caramel, like it reminds me a little bit of parmesan in a way, but in the sense that it hits the same taste buds, but the texture is completely different, since this one is softer and melts more in the mouth it is buttery, authentic Dutch powder is protected by the EU protected geographical indication under the name Holland, this certifies that the cheese comes from Holland and has been traditionally made with Dutch milk, yes, a foreign region in southern Italy, where I'm going to see how they make the biggest mozzarella in the world at this dairy.

They have made 20 to 30 kilos of mozzarella, which is much more than average as a southern Italian. My favorite

food

is definitely mozzarella. Forget pasta pizza and all that stuff. It is sold all over the world as typical Italian things, mozzarella is the real deal, so I am very curious to see how these huge ones are made. Let's check it out. Some say the companion region is the birthplace of mozzarella, where the name even comes from. The local dialect matsare, which means hand-cut mozzarella from this Italian region, is made with buffalo milk and this dairy makes it in a variety of shapes and sizes.

Its brightest star, this one called tsitona, was established in 1988 by the family standing in honor of The generational tradition began in 1930. Overall, the dairy produces more than 9 tons of mozzarella a day, four thousand of which are titons of Frisco and now the main event is time to see how the owner of 66 pound tits is made. The sarla production of the dairy starts early around 3 A.M., when the milk arrives from the farm, it is drained to get these blocks of curd which in Italian is called kaliata, it is cut into smaller pieces and placed in this machine which will cook it at approximately 96 degrees Celsius, that is, approximately 204 degrees.

Foreign Fahrenheit, this elastic dough that comes out is now ready to become mozzarella, I'm just going to take a bite, let's go as if it hadn't been salted yet and the truth is that it's very warm, it's not like you know, as you can see, the dough is needed in some smaller formats, but we're not interested in those yes, that's right, that's what we're all here for, so the big stuff, when the curd is ready, it takes two workers to knead it and transfer it to a saltwater pool because of its size , the Sedona giant has to bait in the pool for a while to make sure the curds stay perfectly together, so that when it's ready to be lifted it comes out this strange that it weighs a whopping 66 pounds when a giant Tetsuna is born, the dairy team surely won't keep it a secret, they'll post it next to him for a photo.

I couldn't resist either, damn my friends, if you're worried about

food

waste, fear not, these jumbo-sized mozzarellas are just made. Custom made for big events, big dinners or those types of events where everyone comes hungry for cheese, you may have also noticed that the workers don't wear gloves. Here's why, um contamination, the giant setona is incredibly popular on social media, the dairy has realized this and Lo took full advantage of it's Instagram is full of videos of fresh mozzarella. The platform is also used to run contests and sell products directly to customers. Importantly so far it has been a beautiful day, the sun is shining and there is a giant mozzarella statue behind.

I have seen a kilometer 30 come to life, it was absolutely incredible, I had never seen anything like it in my life, it took two people to lift it and the moment they opened it it released so much milk that I had to just kind of take a step back what? What do you think of the 66 pound mozzarella? how is traditional emmental cheese made, thanks now, I'm actually in the village of Fulton in Emmental, which is in a region east of Bern. 80% of all Emmental production comes from this region with 150 producers and its name comes from here.

The nearby Ma River, which means valley in German in the US, is known as Swiss Emmentala cheese, has iconic holes and is also the largest Emmental cheese in the world. Aop can only be produced in these regions of Switzerland. Abroad, AOP protection against the EU was granted in 2002, which means that these areas are protected designations of origin, but there are some requirements for this: the milk has to come from dairy farms located no less than 20 kilometers from distance and must be produced with raw milk. 17,700 tons of emmentala are produced. each year in this region by 150 family dairies cheese production began in this area more than 200 years ago.

It is a mountainous region so good for cattle grazing that the Emmental kazarai show Dairy was opened in 1989. The cheese process starts at the farmer, so we need a high quality raw milk then we heat the milk to 32 degrees we put it inside from the bacteria the rennet we have to wait because to rent it a relationship is created between the fan and the protein you are cutting the curd to a size of four to six millimeters and then it is heated again to 53 degrees, it is pumped into the forms and then It is pressed for 12 hours, the exterior is pressed under hydraulic pressure for up to 12 hours and then spends eight weeks in the warm fermentation cellar at 22 degrees.

Celsius then enters a storage warehouse for up to two months before the wholesaler picks it up, making the cheese famously sweet in flavor and soft in texture. The world-famous holes are created by a reaction in bacteria after a month of storage. a strain of propionia bacteria Sherman eye bacteria consumes lactic acid and releases carbon dioxide these bubbles become trapped in the rind of the cheese and form holes also known as eyes, but why are cheeses so big? The size of the emmental wheels is very regulated since most have a diameter. 80 to 100 centimeters need a minimum of 75 kilograms for the cheese produced here, a kilogram costs 19 Swiss francs or 19, so a wheel could cost more than nineteen hundred dollars, we also have to pay taxes in Switzerland and 200 years ago They have the regulation that you have to pay taxes per piece and not per kilogram, so they make a large wheel of cheese and have to pay only a few taxes and yet, for 200 years we have been producing this with a minimum of 75 kilograms .

Wheels, the cheese is matured to become a classic of four months, eight months of reserve, 12 months of extra aop and Laura dematol of 24 months. The taste of Yemen Tire aop is unique. I have been compared to a piece of coal and it is compared if you drink a red wine and a good red wine visited the Showcase the right restaurant to try the cheese and we opted for the classic it is four months old what you can see is that elastic texture and rubbery,let's give it a try, it's much smoother than other Elementals I've had, it has a really intense flavor because it's made with raw milk, not pasteurized milk that you can get in the United States, it's just a very, very rich, rich flavor to milk which is very tasty, but how is this different? at 12 months it's a lot less spry and bouncy to the touch, but that rich nutty flavor is really starting to come through in this room downstairs when we enter here in the dairy, it was the room that the moment you walk in This is a beautiful nutty aroma that hits you and that's exactly what you can get in cheese.

Now things range from something like a soft, fruity cheese to something that you know has texture and is very nutty. A real hematologist needs to have the emmentola logo and a custom cheese number on the round. We put our brand on it before press the cheese and this is something like a tea bag and it is growing directly in the rains so if you are cutting the cheese wheel into pieces in each round you should find a part of this emmental or Switzerland logo and you will also find a small number at the top and with this number our customers can go to our website at Point CH and provide this number inside and Google Maps will show you where this product was produced, what day and the dairies need to have this protection.

Emmentala is the most brown cheese in the world, so 95 people sold it as swiss cheese or cheese with holes called emmental are fake and Tyler, so Diamond Tyler Switzerland, the brand is protected by the aop label and we also have a bacteria inside our cheese. We are the only Branch cheese brand that uses this, so not only can we look on the package if it is original inventory we can also analyze this product and these are our activities and the brand itself, we have people who work just to find the origin between the copies, so it's a big job behind you, we are at the cinema in France in the birthplace of rest and we are actually not far from Paris, we are like 12 kilometers from the Disneyland party, but here There is another type of theme park.

We are on the tantarpan farm, which is one of the seven farms that make Breedemo and the only one that does. fermier, which means from the farm, which means that the cows are milked here and the cheese is made 100 meters from here abroad. The farm has 250 cows in total, after collecting the milk it is stored in this bath for 18 hours and part of its cream is taken out while some natural filaments are added, these include Penicillium angiootricun which makes up the most texture and flavor. characteristic, but we'll talk about that later, a day after collecting it, the milk is moved to another room where it will be divided into curds.

This is done thanks. to the addition of rennet which takes about an hour to solidify the milk um in this other room it was so hot that our cameras came together and we had to wait a bit to resume filming again formula um YouTube um foreigner today foreigner thanks to the mold it is made of three layers that are removed little by little as it loses its liquid. From 25 liters of liquid it becomes smaller and smaller until it reaches 5 liters. This will take 3 hours and at the end of the entire process of preparation, the weight of the cheese is calculated.

It will weigh 3 kilos. On the first day, the cheeses and the molds are turned three times with the help of a steel plate to ensure that they maintain their shape, then they are stacked on top of each other and when you see your fat in the recoveries oh okay um foreigner oh wow the cheeses stay in the molds for 24 hours to make sure all their liquid drains out. In total, the farm will produce about 300 breathable ladle wheels from 100 basins the day after the cheeses are removed from the molds and salted. foreign foreigner wow, yes, it smells very different, strong, spicy, yes, you smell like nuts and apples, how do you smell like apples?

Choose wheels and then move to another room where they will remain for five to seven days, within which they will be rotated three times to avoid collapsing. Here they begin to turn whiter and this is where we begin to see the first effects of the ferments added to the milk at the same time. beginning foreign foreign foreign this is the last quarter of the ripening process and it is another cold yes with the grass It is six degrees in this very cold place, this is strange, you can feel the hard bark outside the bark and then inside you can feel that it is very, very, very mild, let's say a sesame definition is fine.

It is so creamy Supreme Battery is Today we are in the village of Kosan Basset in Nottinghamshire England to learn more about how Stilton blue cheese is made Today we are going to learn about its history and origin and I will also get my hands dirty in the process and then by Of course, we will try it abroad, this cheese can only be made in six dairies that are spread across three counties here in England, which are Nottinghamshire, Leicestershire and Derbyshire, and today we are going to visit the ambassadors of the coast, which is one of the six theories about the making of Stilton cheese Stilton cheese takes its name from the town of Stilton in the east of England.

The first reports of cheese making and selling here date back to the 17th century in 1724. The English writer Daniel Defoe referred to the town as being famous. for the cheese, calling the product English Parmesan What contributed to its popularity was that Stilton was relatively close to London, only 70 miles away, the town was on the great Northern Road built by the Romans, this road was the only link between London and Edinburgh before modern motorways. took over the road and passed through villages and market towns full of pigs, one of them was Bell Inn, where a lady called Francis Paulet sold her cheese to travelers and the news of her Stilton cheese quickly began to travel with them and, although he probably didn't. she invented cheese herself, she is responsible for expanding its popularity Beyond the town, that was her route to the market, it was basically a wafer for the carriages, so people would stop during the night and much of the cheese was sold there and travelers took him to London.

It still grew and cheese making began in the surrounding areas. Today, Stilton production has strict geographical boundaries and is limited to three counties in England. Ironically, since the town of Stilton Falls, outside the county borders, any cheese can be made in Stilton called Stilton. Founded in 1913 as a cooperative to prevent excess milk from the town's farms going to waste, today the dairy operates four farms supplying 4 million liters of milk a year for the last hundred and some years, they have passed to produce three months. a year we probably make 50 60 cheeses a day until we make seven days a week and we are making at Peak about 180 Tuesdays the farms send the milk to the dairy where it is pasteurized what we do is take the milk and add a blue moon culture we start a culture to produce acidity and then we add granite that will help us coagulate the milk and turn it into curd once we have curdled it and it looks like a giant jelly, giant white jelly and we will cut the curd, release the moisture and Drain that moisture, something very Specific to us, all of our cheese will be handled from there to the cart and that's just a transfer of product from one large container to another that will allow us to release moisture without losing too much fat protein to weigh down the mechanized processes. large-scale business people who transform into large volumes can and release fat proteins, we do it, but less because we do it by hand, it's almost a truck again.

Billy showed me how to do it and I had a goal so the thing to remember is don't dig keep it pretty flat and just push it okay and okay so you don't need to initially program the same depth either oh so you can have some dives or not, so that it is exactly the same at all times. Same here, so I'm going to try one more for the road. Some cheese is not dead. You can let Craig have it and we'll move on. Thank you so you know when you say that one day. It's going to be a chore if you have to pick it up so once we've ladled it we're going to let it sit and again more will come out and then you'll drain it that way and once you start draining the bacteria that's in the curd.

We'll start to multiply and produce a pretty high level of lactic acid overnight and then the next morning we'll go in and add a specific point of lactic acid. We will break the ropes with melon so that it has a uniform size. We will add salt by hand. mix the products and form a ring of cheese, as you see behind me, the cheese is placed in a warm room to allow some of the mustard to evaporate, the cheese is turned every day and when it is dry enough and can stand on its own, Once the mold is removed, we need to stop the air growth a little bit more at that stage because if you grow it too fast with Stilton it won't taste good because you're changing the pH too quickly, so we'll take a knife and actually we will rub the outside of the cheese and by rubbing the outside of the cheese we create a barrier to keep oxygen out and stop the growth at that particular stage of production, then the wheels are turned.

Every day, every day, they are pierced to allow oxygen in, which will activate the blue mold and produce the characteristic blue veins of stilton, then the cheese matures for another five weeks, we are on the street and then we turn it over right now, bring it gently. So this one is almost ready, yes, almost not quite. I mean the other end may not be very firm because they don't ripen evenly so what we should see is that it will start the flowering process from the center of more auto so we can say look it's not ready yet because it's not completely blue, keep in mind your finger when you take it out again to push it towards the center, start with your finger now use your other hand with your finger usually your thumb and make it open the space and then gently take it out and then just wipe it so that it covers the hole.

We have a slice of freshly cut Stilton, so I'm really excited to try this first thing in the morning. What I want to point out about this is that it doesn't smell that much, you know how blue cheeses have a reputation for being so smelly, it's actually okay, oh it's so good it just disappeared, it just melted like that, the texture is nice and crumbly even though this is a kind of hard cheese so it's not that creamy it's actually on your palate it has some sweet hints at first when you first try it and then you get a bit of a salty aftertaste which is incredible.

I mean you know, you get two different flavors in one bite, it's so good, I'm going to have another one, the sweetness of the blue veins is so good and also if you get a mini piece without the blue, that in itself is wonderful. and again the texture is amazing, so crumbly and something I haven't tried with all blue cheeses, they are kind of chewy, this one is so nice it melts in your mouth, amazing Dilton is a registered trademark of the Cheese Makers Association Stilton, which was founded in 1936 the brand protects the cheese in countries such as the USA, Canada and Japan within the EU.

Cheese was also granted protected origin status in 1996. Carrots with Cheese Can you name one more essential food in Wisconsin? Wisconsin cheese curds have a signature. Orange in color, they have a unique flavor that can vary depending on the batch and, most importantly, when you bite into them they should squeak, which tells you that the curd is good. We're here in Door County and we're about to meet Chris. Renard, a third-generation artisanal cheesemaker who has been making cheese his entire life, will show us how milk becomes the tasty, squeaky foreign snack. The process itself takes four hours and begins with the cheesemakers releasing twenty thousand pounds of pasteurized whole milk into a large open vat all the milk that comes in today we are going to make the cheese tomorrow for every 10 pounds of milk you get about a pound of cheese in Fortunately Wisconsin is the perfect place to get all this milk locally, the state has about 1.3 million cows and with so much milk available, they are serious about cheese production.

It is the only state in the United States that requires a special license to sell any type of cheese, including curds. Chris sources his milk from 24 family farms in the area that work alongside the dairy plant as a cheese ecosystem depending on the milk that arrives that day the temperature outside what the cows have eaten at the time of year each string of cheese will have a flavor slightly different all that pasteurized milk is mixed with just a little bit of annatto seed coloring to give it that orange hue. Wisconsinites prefer their orange curds, while cheese makers on the East Coast stick with white cheddar for a vat containing 20,000 pounds of milk.

Renards adds only 29 ounces of coloring. The seed comes from South Africa. o South America, does not affect the flavor, which doesaffects the flavor is rennet, unlike cheesemakers in Europe, Chris does not use animal rennet to make his cheese curds, which together with starter cultures breaks down the milk into cheese, the Rena we use. it's a microbial rabbit we call it works best with cheese now the rennet does a very good job of setting it up reddit enzymes help with the aging process thanks here just watching in the room it's getting very steamy we steam everything with sea bass , so no matter what time of year it is, it's always hot in the cheese factory, cooking it for a couple of reasons, one will help firm up the cheese and remove some of the moisture, but you also want it. the starter needs to be at the optimal temperature, so what temperature range do you want to be in for this?

We're going to cook this at 100 degrees. Well, what happens when the cheese mixture reaches 100 degrees? We will cut off the steam so that it does not heat up any more, but what we will also do is continue stirring. The reason is that we want to reaffirm this turn. We want the nice, squeaky cheese curds you'll get if you're a starter. cultures don't get to the right temperature, it will have enough flavor, so once the cheese hardens, the milk regulates, it becomes nice and firm, so we take a wire knife and run it through and that's cutting it into curds and using .

Those wire knives are called cheese harps and have been around since the 1960s, once the cheese is cut it takes about two and a half hours until actual curds start to form. Cheesemakers here aim to achieve a nice cut and uniform, the more uniform the cut, the more the whey is expelled and the cheese sticks. We are removing it right now to prevent it from pumping out. One of the reasons we do what we do is Hands-On. we can observe and control all of that we don't have to worry about equipment malfunctioning, we are literally doing it, what we are doing now is checking to make sure the cheese curd is firm, we want the right firmness to move forward. to the next process, if you leave it too soft, the protein, the calcium, some of that will be spelled on your way as soon as cheesemongers like Chris approve the texture and pH level, the whey is removed from the vat and pumped to a cream separator, the cream is sold to Pine River Dairy to make butter while the whey is sold to make whey proteins.

Once it is drained most of the way, cheesemakers scoop out the curds to the sides of the tub and let the whey continue to drain through the center. It's called getting rid of pushing the cheese to the sides and we're firming it up and bringing it together so it's one solid piece, you're doing it right, just push it right there, yeah, too much, you're good, push it to make it appear. There you go, oh, so you don't have to push that big hard mass of cheese. Okay, they will cut you into slabs and those slabs will weigh about 20 pounds, so what are you doing now?

You're cutting the cheese. We'll level it out, okay, and then we'll break all this cheese on top so it's all in one. Oh, I see, what do we do? I just do this, you can break it, oh my God, so we're going to break it. up so it can be layered on top to come back together as we roll and stack it. This is a good hand massage right now, this humidity that you're filling in here, yeah, it's probably between 43 and 45. increase so that it has a higher percentage of humidity too hard and why because you want to keep that squeaky moisture okay rubbery texture hope it's healthy you are and what are you doing now so you're buying what we're doing is we're going to take all the fines, the smaller curds yeah we want to grind them up to get as much of our as possible. performance.

Slide your hand on the cut side like this, yeah, turn it over and then you're going to slide it nice and tight we want to form a mat and join all of these two together into one solid slab, oh gravity, hold it together, yeah, now we're going to turn it over one more time and then we'll cut it and stack it, okay, I'll leave it. you get the first one and I will get the rest, then Chris checks the acidity level of the cheese in the right range, they will start grinding it into cheese curds and if it doesn't take the desired pH level we will leave it.

The set is one of the things about being a small artisanal plant, we can leave the tea set if it is not where we want it, there is no need to force it, the cheese is washed with warm water to expel the extra weight and then it is salted. This is done three times to seal and enhance the flavor and also control the pH of the cheese. We are breaking up all the lumps so that the salt is evenly distributed and the salt is absorbed until all the small pores of the piece. be cheese curds flavored with cheddar cheese curds in a plain fruit one of the differences you will notice is like a young cheddar compared to a young Colby in the first seven to ten days you won't notice much difference in flavor but after that range from 10 to 14 days, when the cultures don't really take hold in the cheese, the flavors will begin to differ quickly (my cheesemakers will probably try one.

I love the texture of your t-shirts, thank you, it's wonderful. In total, a plant like Renard's can sell between 1,500 and 2,000 pounds of cheese curds a day, some of which is sent to restaurants to be breaded and fried, while others are packaged and sold fresh in stores. Chris wouldn't let me return to Chicago without trying Renard's variety of cheese curd flavors, so let's try the different cheese curd flavors that Renard's has in store for us. All of these cheese curds are your cheddar cheese curds, but they have different seasonings on top, okay, let's try it. I don't know if you're going to listen to it, it's so squeaky it feels so fresh and it has a little hint of ranch, as you can see it's the ranch flavor, it's a little moist but it's also somewhere between a soft mozzarella and a hard aged cheddar , it's basically right in the middle where you get the smoothness but it also has a little bit of bite to it, not too much but it's super flavorful and you could tell it was salty and then the seasoning on top is really what I prefer okay I could Prepare them like popcorn.

I have to go back to Door County to try these curds. Hi guys, I'm Claudia and today I'm taking you to see how Gorgonzola cheese is made in Italy. I mean trekate. In the Piedmont region, which is one of the only two Italian regions along with Lombardi where this cheese can be made and this is one of the only 29 in the world that can produce this cheese, the Gorgonzola industry is worth more than 800 million dollars almost Every year 5 million wheels are produced and production is limited to this small area, only Gorgonzola cheese has a centuries-old history and is still made using the same ingredients and techniques as decades ago, even machines like this used to remove the curd.

They are designed to recreate human movements in the smoothest way possible. Their beautiful marbled interior is given by penicillium rockefarti, a fungus that is used to ripen cheese and that is why, in fact, blue cheese is a foreign cow's milk. and it can be smooth and creamy. or hard and spicy depending on how long it is left to age the two types are easily distinguished by the color of their veins blue in the creamy and green in the multiple spicy the mushroom is added to the milk at the beginning of the production process in a large cauldron together with enzymes rennet and this in about 20 minutes the milk turns into curds it can be transferred to molds each wheel is marked with the identification number of the dairy, you can see the number 16 here that is Casey with vernity we visited here between 450 and 500 wheels of Gorgonzola are made every day to help the curd set, the wheels are turned four times then left to sit overnight then salted a couple of times at this stage they weigh around 18 kilos it is say, 40 pounds, but this number will be reduced to 12 kilos, 26 pounds at the end of the aging process as the excess is released.

The salting rooms are warm and humid. This is also to encourage the activity of the yeasts within the cheese. soft Gorgonzola The wheels remain for 3 days and the hargo gonzola for five then they are transferred again to a cold room where they are pierced a hundred times on each side this is to allow oxygen to enter the cheese so that it can grow its characteristic blue veins Olga gonzola It is punched with a machine, but some other emails the cheeses are still punched by hand after this step the cheese is left to age, it takes two months for the creamy blue gorgonzola and three months for the spicy green.

The color difference is pretty obvious, but do they really taste different? The creamery organized a small cheese tasting so we could try both. That's amazing, my God. it almost doesn't feel like you know you bite it into cheese it just smells in your mouth oh wow they're so different it's crazy you know I mean you can see from the texture that this is harder and this is more creamy but this one is much stronger and has a stronger flavor after trying the Gorgonzola alone. Chef Jean Piro Clavero wanted to show me how versatile the cheese is, so I cooked some spaghetti with squid with both foreign cheeses, but I think the combination with the squid ink is great, I mean, color-wise, of course, It's amazing because the black and white are opposites, so you can really see the cheese there and its creamy texture in the pasta.

Gorgonzola cheese is protected by the European Union. The protected designation of origin scheme this means that any cheese labeled as Gorgonzola must meet a particular set of standards and is subject to quality checks. It is also wrapped in a unique aluminum foil. It's territory. Thank you. Manchego cheese is made in a part of Spain called La Mancha, which is just south of Madrid, and today we are in Campo de Montiel, which is a region of La Mancha, we are going to visit La Granja, which is a farm here that has been making cheese for more than 200 years.

You will learn about the accessories and the production process and discover why it is the most popular cheese in Spain and what differentiates it from all the cheeses in the world that combine the same name. The foreign region dates back to the Bronze Age, but the cheese is not the only one. Something that this region is known for in the 17th century, the novelist Miguel de Cervantes brought the region to fame by narrating The Adventures of the Knight Errant Don Quixote de la Mancho, which is the second most translated book in the world after the Bible. within the region.

Manchego cheese is made. In the provinces of Toledo, Cuenzas, the application is a fifth-generation family farm that has been making cheese since the 19th century. The dairy makes about 65 wheels of Manchego cheese a day. The cheese is made with milk from the previous afternoon and fresh milk from the morning It is important because it is what really gives the cheese a characteristic pattern. It's all printed on the inside and then after it's put into molds, the cheese is placed in a foreign press for about four hours and after these four hours it will be moved to Brian's. each wheel is labeled with a unique milk protein plate in the past, manchego cheese used to take shape in these baskets made of asparto, floor of foreign shepherds, after taking out the wheels from The Brines, they are placed in a room as you can .

Look behind me, we have different blocks of cheese, we have here on my right the ones that were made yesterday and then going forward we have two days ago, three days ago, four days ago, up to a month I estimate, matures for at least two. months Tuesday it matures from two to six months it is called semi-cured and it becomes cured when the maturation exceeds six months foreign foreign this is semi-cured semi-heart and they say in Spanish and we have some slices that Gabriella brought us it smells very good Throughout my trip because of cheese I learned to become a fan of raw milk cheese, so I have our expectations for this foreign cheese, it is very good, I like it, it is gone, it has a spicy aftertaste.

I think it's because it's been aged for over a year. two the two months which is the minimum it's very good you taste the raw milk you can taste that this comes from sheep's milk and it's not cow's milk and it has a different texture also in your mouth and um I like it, it's somewhere between crumbly and a little buttery, so you get both depending on when you buy it and when you chew it again. The fact that this one has matured more than the minimum is perhaps better even though the cheese takes its name from the Spanish region where it originated other Spanish speaking countries called their cheeses manchegos so what's the difference when the Spanish conquistadors landed in Mexico, did they bring with them the art of making montaguchi cheese?

Today, the Mexican manchego shares very little with his Spanish. homonymous, as it is made from cow's milk and is generally matured for a shorter period, but Spanish cheesemakers are not happy to share the name of their cheese with others within the market. Spanish Manchego cheese is protected by protected origin destination status that prevents non-La Mancha cheeses from being called Manchego in April 2018, a new trade agreement withMexico granted exclusive rights for 340 products with geographical indication but excluded the Spanish Manchego so at this stage the two cheeses coexist and the role of a Parmesan wheel will surely continue.

Cheese can cost over a thousand dollars, the average wheel weighs 88 pounds, which means it costs over 11 dollars per pound, which may not seem like much, but it is more than double the price of the average cheddar cheese. A wheel of Parmesan cheese requires at least a year. To make it, 131 gallons of milk are needed and it can only be made in a small area in northern Italy. Foreign cheese is big business for Italy. An average of 3.6 million wheels are produced each year and the industry is worth a whopping €2.2 billion. That's around 2.5 billion US dollars, making this cheese one of Italy's largest exports.

The individual cheese wheel is made in a restricted area in northern Italy in the Emilia region of Romania. In fact, its Italian name means Parmigiano-Reggiano from the cities of Parma and the radio media. How does this become this and what makes it so special? We went to a dairy in Parma, Italy, to discover that the first producers of Parmesan cheese were monks over a thousand years ago, then, as now, Parmesan cheese wheels were made with just three ingredients, cow's milk. Sold and rented, there are only 329 dairies in the world that are certified to produce Parmesan cheese and they are all located in the same area where the monks used to make it, in fact it is not even possible to make the exact same product outside. of the production area and why it turns out that these are three good bacteria that only grow in this specific territory. of parmesan it takes 131 gallons of milk to make a wheel of parmesan cheese which is hollow milk, freshly milked whole milk is combined with day milk - old skim milk to make the cheese, two milks are transferred in this copper Watts along with fermented whey, a type of sourdough and then rennet, an enzyme that gives the milk a yogurt-like texture, the master cheesemaker will then split the milk into curds using this. tool called Pinot thank you because in community integrity together we are changing the texture of cheese cooking milk does another essential job, remember the three good bacteria?

Well, they are not alone. Other bacteria may have joined the party. Cooking the milk ensures that only the good bacteria can continue the journey, while the rest are expelled when it is cooked. The curd travels to the end. at the bottom of the tub where it is left to rest 45 minutes later here is a compact mass of current that weighs 220 pounds this mass is the equivalent of two wheels of cheese and is carefully accelerated by workers in foreign linen clothing at 8 pm the cheese will be covered with this stencil which will engrave the Parmigiano-Reggiano logo these thoughts are the origin mark used to tell customers that this is real made in the same restricted area where monks lived in the Middle Ages.

Each whale is also given a It is this plate made of milk protein that contains information about where it was produced and when the template is removed four days later and the wheels are immersed in brines where they remain completely submerged for approximately 19 days, this This process helps form the rinds of the cheese which acts as a barrier for the cheese, this is when the ripening process begins. The wheels remain relatively intact for a year after that, a Master Grade respects and marks them. The average maturation is two years, but some wheels are aged up to 10 years to achieve a stronger flavor.

A longer moderation period drives up the price, which is why very aged Astra Vecchio parmesan that has been matured for three years will be sold in the market for an average of 13 euros, that is, about 15 US dollars per pound at this high price. This means that there is now a black market for counterfeit parmesan products. Italy has been fighting counterfeit products for years. In fact, the problem is so big that counterfeits have become their own industry whose value is estimated at one hundred billion euros, that is, about 113 billion dollars with parmigiano reggiano has been one of the most important brands that They fight against imitators, while the cheese is protected in the European Union under the protected designation of origin scheme, it is still struggling to get the recognition it deserves in the rest of the world.

How do you recognize a real Parmesan cheese? Remember this secondary template that is a solid indication that the cheese is legit? If that's not visible, the packaging must contain the official Parmigiano-Reggiano logo and use protected designation of origin, the defining qualities of cheesy shark cheese. They are dark green rind and a sincere white mold. The rind actually comes from these leaves called nettles that are brushed by hand one by one. The nettles give the cheese a fresh, creamy flavor with hints of herbs, seaweed and lemon. Cornish Ark may not be as popular as other English cheeses like sultan or traditional cheddar, but it's just as rare because it can only be made in one place, we're in the head.

Frozen cornrow and these here are the pecan leaves that are used to wrap the cheesy shark, imagine there are only five people in the whole world know how to properly rub a cheesy shark. So how did this recipe come about? It was actually found randomly in a book about 400 years ago. It's fascinating, isn't it? I'm certainly intrigued, so it's time for us to go and find out more. There is only one dairy in the world that makes this cheese. There is in the heart of Cornwall. Like all cheeses, Ito starts here with fresh milk and in this case, in the cultures you see these beautiful white molds. around the cheese, that is what the cultures will trigger in the aging process, later you must disperse, little by little, carefully.

If you remove the path too quickly, you won't leave enough for the crops to feed. the sugar is in the way your cheese will be very metallic, very cheddar, which you don't want. Laden will test the way up to 20 times per watt between each step it takes to monitor its temperature and the lactic acid levels that will give us a crumbly cheese for a few hours, the day goes like this, test cut, test cut, they are great , the curd itself, it's still quite delicate and you can see under the package, you can see the curd, the individual curves, yes, yes, but they still stick together. together although they always want to join in oh oh I see because they remember where they come from Once drained all that is left is salt in the curd cutting it again into very small pieces placing it in molds and pressing them after spending 24 hours in the press and in brine We have a beautiful white canvas that is ready to become a cheesy shark.

The only people fit for the job are these ladies. The netlers every year between May and July go out to the fields to carefully collect the nettles that are used to wrap the cheese, This large amount of nettles is kept frozen to freeze the little needle-like structures that stink and cause rashes when they touch human skin, so what we have to make sure is make sure this leaf is completely submerged five times, oh, five Sometimes they're actually washing it and then you see there's a hairy side and a shiny side, yeah the shiny side goes against the cheese, so what are you trying?

What you have to do is make that leaf stick to that cheese and then with the brush you remove the moisture and then what you do is you just cover the cheese and do you have a specific pattern in mind? Yes we do, yes we call it. Dragon teeth, but as you can see, it's like up and down, so it's quite therapeutic and fascinating at times. How many years have you been doing this? This is my 15th wow, so what would this Nettles do to real tubes? It gives it a delicious earthy flavor. It completely surrounds the cheese so it gives it like a protective layer.

It's very, very peculiar, it's very unusual, no one else does it to see if I could create a cheesy shark myself. I gave Nataline a chance, okay, pick it up, keep it in your left hand, yeah. spread your fingers out like you're doing and then dip them five times oh okay, so the shiny side I would pick it up with both hands, that's right, yeah, of course, yeah, and I'll put it on that side in that corner, that's right. all. here yeah, okay, it's holding its shape, I thought it was yes, no, no, you're doing very well, that's all and then with that with enough force you can get the water out, that's all, so you're trying to make that leaf stick to the cheese Jenny told me that it's okay to leave small spaces between the leaves when nettle because the cultures we added at the beginning of the making process would form a natural mold once the cheese ages, can you see the pattern?

They are forming, yes, they are not a Cornish shark. Matures for 21 days. It ages in cold ripening rooms with high humidity. The cold temperature preserves the cheese, but also the nettles, which will decompose very easily in a warm environment. The nettles themselves also help the cheese. it ripens giving it stiffness and firmness and creating a crust and the perfect crust is firm but not soft, it's dry but not too dry, it's not crunchy, it's a little moist and then it has this lovely environment for these white molds to develop and so you know , every cheese looks like a Christmas tree, yes it is, so you have nettle meeting nettle here, the white Candida mold is in the cheese, so at 20 days it starts to break through and create this mold that then spreads. this little bit here is where there is a space in the Nettles that the mold can go through and then eventually as the cheese ripens these molds take hold and the flavor starts to permeate through the cheese cutter.

Dairy is the only one in the world that makes this cheese but the idea that nettle leaves allow the cheese to mature dates back at least 400 years to the time when cheese was made at home, then the cheeses were placed on beds of nettles to promote aging, so let's see a little. from ripening under the rind, you can see the shells soften there and then you still have this kind of slightly brittle core. I was expecting the crust to be a little thicker, well it's just a thin nettle leaf, it's very very milky. It breaks down a little bit when you break it and then when you get to the crust it's a little more springy, that's true, yeah, yeah, so, um, I see very milky, slightly acidic, yeah, God, I don't know, I just I'm having a little childhood.

Memories, it really reminds me of something I'll have at home in Italy, like the same kind of milky, slightly lucky texture, it's just all sad, but with something different and you can taste that metal, right? Yes, yes, you can. I don't taste the knuckles so the knuckles give you a textural experience, but also the flavor imparted is almost a little lemony too, yeah, because it's fresh and it has that acidity, maybe not a very sour lemon with something like you know and one monthly. lemon, you know, one of those sweeter ones, so there's something right, yeah, and the other thing, I think you can definitely express our physicality, but the older the cheese gets, the more likely you are to get some of those favors that come through feta cheese. a combination of sheep's milk and goat's milk that gives it that extra creaminess and cakeiness compared to cow's milk cheeses, but depending on where you are in Greece, you will get a feta cheese with a different flavor, from soft and buttery to chewy and spicy. combination of the two milks and how many are used We are here at Perkins to find out what other secrets are behind the making of feta why a combination of the two is used, for example, how does that change the taste of the milk?

What you see here in this box has rested for a day at cool temperatures and has been pasteurized. You are now ready to be made into cheese once each batch has cooled to 35 degrees Celsius. You'll use that athanasium that adds cultures to milk to kick. Its fermentation begins after the cultures rest for 20 minutes. Athanasius proceeds to add rennet. The rennet used also comes from two cans of milk. This time it is a mixture of cows and goats to add extra spices. Each batch rests for 55 minutes and then cut into curds Curd is cut first vertically and then horizontally to achieve perfect cubes.

Yeah, well, you really like to cut things into cubes. After cutting, the cards are transferred to molds which, of course, are shaped like cubes, while other cheeses go in molds. and all its way is pressed outward. The feta cheese mold has a few holes to gently drain the way but without losing everything and we will soon discover why here each cube contains 8 kilos of curd and whey, but eventually you will expect only 6 kilos afterwards. Over a two-hour break, each cube is cut into one-kilo blocks and Salty Athanasius puts salt under and on top of the blocks to evenly cover the cheese.

It will rest for 24 hours. You may have noticed these plastic dividers used to keep draining smoothly. From the feather curd, this liquid whey mixed with the drained salt will, in fact, produce thenatural brine of feta cheese once the packaging is sealed, the feta cheese will release even more liquid when added to that brine, so how many kilos does this 20 20 weigh? Okay, God, big kettlebell feta. aged for 15 days at 18 to 20 degrees Celsius the temperature and aging time contribute to the intensity of the flavor the longer it ages the more acidity it takes on a strange texture yes of course nice I have read that the bars used to add a little . of spices in the rain and giving it that bitterness after the first 15 days Asian at mild temperature, feta cheese is stored at cold temperature for 45 days to reach its maximum flavor and aroma, thank you, you can try goat's milk, there it is . a spicy touch like we had before with an extra crumble and texture, it's a good balance of flavor, you get the aftertaste that accompanies it is strange.

When you think of Swiss cheese, you think of holes, but Emmentala is not. Actually, the most popular cheese in Switzerland, Grier, is the most produced and consumed cheese in the country. We're here to see how it's made and discover why it's the main component of a Swiss fondue. Actually, we are in Grier City. Located in the French-speaking region of Freiburg, near Geneva, Freeborg, is one of five areas, including Bern Jura Fold and Nuschartel, that make up the Grier aop production zone. Korea has a long history of cheese making dating back to the 12th century in this region.

Legend has it that in 161 the Roman Emperor Antoninus Pius died after eating too much Gruyere. Today, 30,000 tons of Gruyere are produced here each year. Maison Degree is responsible for 520 tons of which in 2018 more than 15,000 tons of Gruyere were sold in Switzerland, making it the most consumed cheese in the country, ahead of mozzarella and emmentala. Korea received protection from the EU in 2001, which means that these areas are the protected designation of origin, but there are some conditions for this, it must be made using traditional, it must be aged for at least five months and it must be made with raw milk from cows fed naturally, from dairies located no more than 20 kilometers away.

Milk is supplied twice a day. A vat with 4,800 liters of unpasteurized milk is supplied. It is used to produce 12 Gruyere AOP wheels at a time. 48 wheels are produced daily. The cheesemaker adds starter cultures made from whey to ripen. Milk is also added rennet to curdled milk. This turns the milk into a curd after 40 minutes. Knives called cheese hops. They are used to cut the curd. The bat is gradually heated to 57 degrees Celsius until the curd is the size of wheat grains. The cheesemaker must carefully check the texture and size of these. The contents of the vat are pumped into molds and Each wheel is drained and pressed for 24 hours.

The next day, each wheel is immersed in a concentrated salt bath for 24 hours. It is then taken to the cellars where it is constantly turned and the rind is washed. The cheese is stored at approximately 15 degrees Celsius. It should also be stored on wooden shelves. A vendor like this houses around 7,000 wheels of Gruyere cheese that is aged here for five months, at which point it is ready to eat for a deeper flavor. It can be aged up to 16 months. Give them a try and see what I can differentiate between different ages. The first one I'm going to try is the six-month-old Gruyere.

The rich nutty kind of flavor hasn't come through as much, but it's still a pretty mild cheese. This stage is now the eight-month race. Wow, there is a big difference in taste between the two. Also, the texture can feel a little grainier and a much richer flavor in this one. I know this will be the strongest flavor. Because it is the oldest age, all three are used to make a fondue that we are going to try, we couldn't come here without trying watchimoji fondue, also called Swiss fondue in many Swiss regions, Gruyere cheese is the most popular ingredient in fondue, another important one.

The component of a great fondue here is the vashiran and what it does is give it consistency, so it's not clear what goes into an amazing fondue that is so rich and creamy that you can definitely taste a bit of punch from the more mature flavors of the cheese there is absolutely authentic, it's the most fun offering I've ever had, besides fondue, you can find gruyere in French onion soup, cook the quiche Monsieur Cordon Bleu, the list goes on, it's a versatile and popular cheese to cook because it has a distinctive but not overwhelming flavor a wheel of gruyere is between 55 and 65 centimeters in diameter and weighs between 25 and 40 kilograms have you noticed that the writing on the side of Rind legria aop is inscribed on each authentic wheel that each wheel must have? a casing mark and the number of the cheese factory, it should also have a production date, you might be thinking, wait, why doesn't this Swiss cheese have holes?

The French variety of Gruyere is required to have holes and receives IGP protection. Switzerland Korea receives AOP protection and has a soft texture. Ria is such a popular cheese. How do you protect Maison grade air from copycat products? Create a household name. It is a high quality product and it has like a watch, for example, you make a fake Grier and we find some fake Grier on the market and we can find out who the producer of this bum is. We attack him. The Grier name is protected worldwide in Switzerland, Russia, Europe, South Africa and the USA.

The sweet, creamy Camembert holds a special place. In the hearts of cheese lovers today we are in Normandy, France and we are in the town of Bermanville. We are visiting Le sang Fair which is a local farm to see how the farmers' traditional Camembert cheese is made to call it Camembert. A cheese has to wait. At least 250 grams must be 10 centimeters in diameter and approximately 22 percent fat content and must come from Normandy, this region of northern France is in fact where the cheese was born. Legend has it that it was first brewed in 1791 in the village of Camembert by Maria El, a Normandy farmer after a priest from Brie told her that he was making tips from her, although Marie actually existed, it is likely that The cheese originated a few centuries earlier, in the 12th century, but thanks to Marie and her family, their Camembert began to be produced on a larger scale and gained popularity a few hundred years later, the Normans still take pride in it being a family farm. which grows Rick Barley wheat and other grains.

Produces 400 wheels of Camembert every day and milk to make one. camembert wheel before being transformed into cheese, the milk has to mature for a day, this allows microorganisms to flourish and acidify the milk, so when rennet is added, the curds develop faster and then the milk is served to hand five times every hour um foreigner after serving the cheese it is salted and left to dry for a day um listen closing services ages for four to five weeks this allows the fungus to grow around the cheese and age it is strange traditionally Camembert is packaged in paraffin paper and placed in a wooden box.

Foreigner, you may associate Camembert with a strong smell of stinky cheese. Actually, it is due to the milk used. Foreign. So this is where the Chargers come from for us. Let's try. Oh, it's nice, it's nice. I mean, to be honest, I'm not. Surely you can wait two more weeks. It's really nice. When you bite into the outside of the cheese, you start to feel those typical Camembert flavors. You get the stickiness. You get a slightly bitter aftertaste. You can taste more milk here. and you can taste that it's raw milk, maybe it's not as creamy as what I'm used to using and it's like the supermarket standard, but again the flavors here are stronger, just like the flavors here are more robust. and in fact, if you can see, there's some creaminess here, by far the best I've ever had, regardless of how long it's been on the shelves, the popularity of soft cream cheese.

It has common dip-style cheeses made all over the world. France alone produces 360 million wheels of Camembert each year and the cheese has become a symbol of French culture, being used to feed French soldiers during World War I and even giving it its name. The French pie chart has increasingly begun to pasteurize its milk for health and safety reasons, but only a few farmers in France continue to do it the traditional way using raw milk, which is allowed in Europe but banned in The USA is foreign and today we are going to see how ricotta is made.

Ricotta is a very versatile cheese, we all know that it can be eaten in very different ways and technically speaking it is not even really a cheese because it comes in liquid form. when the milk is curdled So today we are going to visit the small dairy here in the countryside to find out more about how it is made, come on, yes, ricotta is part of a family of fresh cheeses, they are normally eaten on the same day. Fresh dairy products are very popular in southern Italy, where each region makes its own version of ricotta depending on the milk used and its flavor profiles.

Puglia, the region we are in today, prefers a smooth and delicate ricotta made with liquid whey derived from cow's milk. Larger dairies that frequently make cheese. They consider liquid whey just a leftover product and use it to feed livestock or even throw it away, but for smaller local dairies here in Italy it is a great opportunity to optimize their resources and get something great out of them, like their sisters are mozzarella and burrata ricotta. a foreign time and chemistry game today Jovan is going to show us how he makes ricotta from 100 liters of milk, of these 100 liters only 10 will become curd which would then make cheese cheese is not the star of the show for us today in reality up to 90 percent of what's here is liquid whey and all of that will turn into ricotta um foreigner solid classical classical music foreigner the question is okay business IS a Braham is foreigner windy foreigner has reached the desired texture and size Giovanni the will extract and place them in molds that will age and become cheese finally free of its curdled twin the liquid whey is ready to become ricotta now yes, a Kalia is strange arigato conditions then start heating the way to add milk and ferment if Were we to judge a step by how loud it is, I'd say this one is definitely crucial, luckily for our ears it was pretty quick too, as Giovanni carefully removes all the excess foam we can see. little by little the ricotta that we came for today is beginning to surface, okay, foreign, foreign, a foreign tinsel, we are in San Diego, Italy, and today we are going to see how Cacho Cavallo cheese is made.

Katukavalo is one of the most popular cheeses here in southern Italy. and it is famous for its elongated shape. What we are going to see today is a special type of kachu cavallo, the podolic type that is made with raw milk from podolic cattle, a rare breed of cattle that is capable of surviving in the harshest conditions we can find. here that these conditions make their cheese one of the most expensive in Italy, sometimes even more expensive than the best or Parmesan. Let's find out more. What they do is spread cheese everywhere as they wander around, making it hard to tell.

Actually, we are on a farm. Meet Virginia, one of the few producers making the cheese we're here to learn about. She uses a recipe that her grandparents told her, although the most important element of this recipe is its location. Here in San Diego, Garganico, we are only one kilometer from the sea and 100 meters above sea level, this is an important detail and I also know why it produces only three to six liters of milk per day, which is much less than 30 liters per average cow with all my products today that we are working with. 50 liters The environment in which the cows are fed gives this milk a rich, earthy flavor The entire cheese-making process takes 5 hours Virginia h

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the milk to 40 degrees enough to warm it but still keep it raw, which is essential to make this type of Cacho Cavallo if the milk was heated too much it would be wasted and would end the unique flavor that the Podalica cow's milk brings to the special cheese, then add rennet and fermented whey from yesterday's production and after 20 minutes it begins to cut the curd you want. to make that the size of a grain of rice, use this mushroom-like tool called menaturo, a word that as you may have guessed comes from local dialects, okay, um, instead of slowly cutting the curd to vigorously cut it .

This breaks it down into the small pieces you hope to achieve. We're used to seeing the curd being extracted and then sent to the cheese straight away, but here it actually rests more with some of its own warm form to allow a more concentrated flavor to develop while keeping the curd nice and warm and will make it easier to ferment. . Other cheese makersThey could use a steel bath for this process. Here Virginia uses a maple bath to ferment the cheese. This also affects the flavor and notes of acidity that tickle your tongue as you eat Virginia.

She tells us this takes about an hour, but since it's winter we end up waiting three hours, instead the curd is ready to be stretched. Virginia takes out some to save the experiments for tomorrow and then cuts the curd into smaller pieces that will be needed later. in hot water compared to stretched mozzarella curd, this will be harder due to the waiting time and the size of the card when it was cut to support the foreigner into two cheeses weighing 2.5 kilos each. This process will be done completely by hand, so let's get comfortable. She tells me the water is 100 degrees, yes, Celsius, and judging by the color of her hands and the smoke around us, I envy her.

Okay, so each foreign cheese goes through different forms before reaching its final Virginia. It also has its own distinctive shape. When Virginia is happy with the shape of the Cavallo kacho, she places it in cold water to set the shape and stop fermentation, then adds a string around the heads of the cheese to bind the pair together. once paired. two cheeses went to beef and brine the time they were here depends on the weight each kilo needs 24 hours these two new starters weigh 2.5 kilos so they stay here 60 hours and when that time is up their next destination is something unexpected because foreigners like the couple will spend the rest of their Asian days in caves.

The minimum aging is six weeks and the maximum is two years. Today Virginia has prepared a six-month-old Katra Cavallo for us so that we can try a cheese of this age that is worth 40 dollars a kilo and that translates to just over a hundred dollars a piece foreigner wow this is a question in the family of smelly cheeses there are probably only a few that will really make you go oh well no doubt for me the stinky Bishop the Tops them all crowned the smelliest cheese in the UK, stinky Bishop gets this distinctive smell thanks to Perry, which is a pear cider used to wash the rind of the cheese, resulting in a moldy exterior, a soft texture and a pungent smell that never lasts.

We are in the pear orchards of Dimock, Gloucestershire, England. In the house of the stinking Bishop, the infamous pericide is made from the fruits of these trees, but while Perry gives the cheese its distinctive smell, I'm curious to know if the cheese will taste as strong as it smells. We are here to find out. There is only one farm in the world that makes this cheese Charles Martel and son and just like the stinky Bishop it is a semi-soft cheese its recipe is semi-secret we know that it begins with pasteurized cow's milk that is left in a bath for 4 hours with ferments and rennet We also know that the rennet used is a vegetable rennet this helps to coagulate the milk without interfering with the flavor of the cheese which will make an animal rennet the milk comes from local cattle the milk of this breed is particularly suitable for cheese making because During the coagulation process its cream does not rise to the surface and is lost along the way, but rather remains in the milk and will make the final cheese much richer when the curd has reached the size of an application.

It is passed into molds this is the first secret step of the process at the end of the molding this tower of empty molds that you see behind me will be full of curd and after a certain time that is also secret the cheeses will be moved to the ripening room , okay, this is the moment of truth, let's see, smelly, oh foreigner, many people describe it as smelly old socks, oh disgusting, but actually, when you eat the cheese, it's very nice, yes, and you can savor the smell, you can taste the cheese, it's nice and soft, it fills your nostrils and stays there with that smell still very present in my nostrils.

Justina explains to me the most important step in making Stinky Bishop, washing it in a parrot, this is done when the cheese is a day old enough to hold its shape but young enough to absorb the Perry flavors how often do you do this ? How often do you wash it in Perry just once just once just a few oh and that's enough, you know, do it all. that cheese is fine but it's alcohol yeah you can also smell the parrot aroma so you don't want to have it too strong at the same time and this wash is their method to achieve that or just you know.

You caress the cheese, yes, and enjoy the work you are doing, putting my life into today's work, yes, the molds around the cheese are made of prepared food, you may wonder why we don't know, that's another secret that the creators wouldn't share, my assumption. is that this helps the cheese keep its shape, of course, without being too rigid and therefore allows the cheese to retain some moisture like other semi-soft cheeses and we know this for sure thinking that Bishop wheels age for two or three weeks and are turned regularly to ensure both sides ripen equally so this is the finished cheese it still smells even though it is yes it always smells yes so this is the ready cheese oh wow oh that's good oh it's beautiful actually you know it's uh it looks like one of those eyeshadow palettes yeah it's got nice shades of yellow and yellow right yeah a little bit of orange yeah it's a little bit bright no yeah so this is all due to the wash in Perry plus your favorites, you know, yeah, yeah, and I mean, is it a coincidence that the ferry?

It itself is a bit reddish, yes it probably comes from the ferry, so what's the problem with this Perry around the glass? This year there are more than 100 varieties of Perry pears that are smaller than average. I know they're flowers but pears were out of season when we visited anyway turning them into Perry's is pretty common here the pear that stinky Bishop baits is called Thinking Bishop unlike what you might think this pair don't stink Most of Perry's pairs are little, difficult things like that, you know? if you throw someone in and hurt them because they're heavy little dead things, but the stinky Bishop pair is more pear shaped and juicier, it's a good early Parry because it's high in sugar, it ferments very quickly, etc. . has the reputation of being a very strong couple, okay, it is named after Mr.

Bishop. Mr. Bishop was a rather unpleasant character and that's how he earned his name. The stinking name of Bishop. Okay, he's very suspicious. Yes. The bishops love it. Many bishops give each other presence. Stinky Bishop because he comes back, yeah, they think it's funny, you know, jokes, secrets and smells aside. The story of Stinky Bishop isn't really about making a cheese that will make headlines, but about making something that could save its source. Milk from the disappearing Gloucester cattle. Notice that he has a black shin and legs, but his body is brown, okay, and they have this white stripe and a white tail, so all the Gloucester cows have a white tail, white tail, yeah, a little bit. white stripe and a white white belly well, when I started here 50 years ago, there were 68 left in the world and I thought, my God, you know you can't let them go extinct, how can I help them?

I managed to hold on. of three that I melt by hand and I thought I knew they were originally a cheese making race we will make cheese it was my way of helping the race survive by not only raising them but using them and that's how We will survive if we use them oh thank you so do you eat the shell? Yes, that is the most intense part of the flavor. Oh, okay, so let's take it a little cold. I love it, it's very pleasant, yes, no smell. No. no, I mean, it's supposed to say yes, you know, like when you say you can't, you can't taste the smell because the smell can put you off, but I really love this flavor, I don't know, it reminds me of some . cheese that I used to eat when I was a kid, it's just the texture in my mouth, a little creamy, but not too runny, so it's not too messy, the flavor comes from the rind, obviously, because in the rind is the culture. which is where you get the flavor from, yes the building where we taste the cheese is a distillery and yes you guessed it this is where Perry is made.

Charles tells me that his distillery is 400 years old. He even showed me some ownership documents from 1810. Built in 1650, making it the oldest original distillery still operating in the British Isles. Oh yes, we don't know of any other older cider or Perry that is used to wash the cheese rind and then turned into the sweet pear liquor called puero. which is made of Perry and fresh pear juice clap sweet it is sweet but not sweet like sugar that is not sweet we are in Monopoly Italy a beautiful custom town in the region of Puglia which is the region where burata cheese is produced burata is one of those foods that have a very short shelf life should be eaten fresh the same day, so trying a burata here in Pulia is really a culinary experience and believe me, I am from around here but I live abroad and I have tried it countless times. bring them with me in my bags and they have never been as good as the ones I have tried here, so today we will do exactly that, visit the local dairy and have our own burata experience.

We are going to Italy we meet Vincenzo Titrani son grandson and great grandson of cheese makers and owner of mozzabella his dairy produces around 500 kilos of fresh cheese every day Vincenzo and his team start the day long before the sun rises at 4 a.m. the milk has been acidified and is ready to be divided into curds, now it rests in this place at 35 degrees with a starter and runs, addresses the typology in Italy, a protein, okay, foreign, Foreign reform, now they will have to rest in the road for an hour and a half Vincenzo takes advantage of this time to extract part of the liquid whey by adding milk and transform it into ricotta.

Juan is while the curd is still resting on its way to reaching perfect elasticity. A part is taken out to make the inside of the burrata, these are called spelachetti and are small pieces of shredded curd that will be salted and mixed with cream to make strachatella. Vincenzo uses 90 degree water to stretch the curd and another depends on the outside temperatures of each piece of curd. then it frays one by one and here we have our spirituality foreign foreign celebrities now that we have our inside it's finally time to take care of the burata dilution texas restaurants carcass when the carcass is ready all it takes is a quick movement to add in the structure that The prepared above this is the first burata of the day at Vincenzo's Dairy it is foreign foreign foreign foreign foreign foreign thank you foreign cheese is named after a small town in the west of England we are here to observe the traditional method of making it and discover why cheese makers restarted the centuries-old tradition of storing cheese in caves.

The Cheddigorous Cheese Company is the only dairy in this town, so we're about to see the real thing. Around 333,000 tonnes of cheddar cheese are produced in the UK each year to obtain the official protected designation of origin label West Country Farmhouse Cheddar the cheese must be made in one of the four counties Cornwall Devon Somerset Dorset the cheese must be made from milk from herds that graze no more than 30 miles from the farm, it has to be made from a traditional recipe, the curd must be turned by hand and must be aged for a minimum of nine months.

The oldest record of cheddar cheese is found in Cheddar in Somerset in 1170. The land around this village has been at the heart of English cheese making since the 15th century, today, because many cheddar cheese producers They have expanded their scale and required more land, there is only one traditional cheesemaker left in the village, the Cherry Gorge Cheese Company produces 60 tonnes of cheese each year, but certainly down here we have the Somerset levels and then we have the top of Cheddar Gorge and Every year a huge amount of water came down from The Gorge, bringing a lot of sediment that really made the grasses green and very, very nutritious in the morning. 2,000 liters of milk is delivered from a farm four miles away It takes about 10 liters of milk to make one kilogram of cheddar cheese The milk is agitated, which mixes the fat evenly through the milk Some farm producers They use pasteurized milk but here it is raw milk that we use pasteurized, we need to know that the quality of milk and safety is good.

The farm we source it from has Coldstone Friesians frozen in the British regions. A vegetarian replacement for the rennet is then added which places the milk into a curd which is cut to form curds. and whey, curd whey is heated to about 40 degrees Celsius to solidify the curd, this influences the moisture level in the finished product. Ch

eats

like gorgonzola and mozzarella have a lot of moisture, so they fade very quickly, while parmesan has low moisture, so it lasts a long time. Cheddar cheese is somewhere in the middle around 40 percent starter cultures. they develop and multiply the path is drained then the important process of cheese makingcheddar where the curds that now have the texture of chicken breasts are turned and cut, what does the chatter do?

Squeeze the curd and force it out more and gradually it will become drier and drier and the texture changes very quickly. The curd is salted by hand to preserve it and ground into small pieces. It is pressed into a 25 kilogram mold and left overnight. In the morning it is immersed in hot water to soften the edge of the cheese and eliminate the imprint of the fabric, then it is treated with a vegetarian-based substance. Using cheesecloth is a vital way to allow the cheese to gradually dry out and develop a rind. The only thing that identifies it is a label that indicates the production date and the weight of the cheese.

Mature, aged Cheddars are stored on site where they are turned over and the free mold is vacuumed outside, the cave mature variety is brought inside. famous gothic cave in the Mendip Hills the constant temperature and humidity of almost 98ºC provide the perfect conditions for maturing cloth bound cheese. Moisture content is a critical component and ensures that cultures and enzymes advance more quickly producing a more complex flavor. Natural yeast and mold from the cave atmosphere give an earthy flavor. The strength of the cheese is defined by the length of aging of the Bello cheddar cheese, it is matured for four to six months, 10 to 12 months and harvested for 20 to 24 months.

The cave maturation should have less than a bite at 12 months we try some to see if there is a difference in flavor between the maturations. The first one I'm going to take a little bite of is the mature cave cheddar, it's very creamy, almost a pretty good consistency. medium mild cheddar you can tell the difference in the rinds here so I have the H1 Cave which is a very moist and quite dark color on the rind and then I have the Vintage which is just a little bit lighter okay , now let's try some of this incredible flavor that is incredible, it has such an intense kick that immediately when you cut a vintage shutter you want it to be almost flaky and that's exactly what it has.

The company is the first in recent times to reintroduce cheddar cheese into a natural cave environment to mature. The DOP label was created to protect the industry from non-original products, so why did Cheddar Gorge Cheese Company opt out a few years ago? We had DOP status for our cheese, but we deliberately chose not to, so with a DOP you can make it with pasteurized milk. We manufacture all ounces with dryers without paste for the DOP. You can ripen it in plastic. We matured for hours on fabric and we are still there. to do the things that would allow us to qualify for the DOP what we have just done is go a little further, much further, the foreign cheese is one of Portugal's best kept secrets, made on a remote volcanic island under constant humidity, this cheese is packed With moist hints of spiciness and aggressive grit, the art of cheese making came here to South George Island more than 500 years ago and has become an important part of its identity.

Imagine there are more than 10,000 cows on the island, which is more than double that number. the size of the human population here the cows even dictate the start of the day for their keepers it is a small island in the middle of the Atlantic Ocean it is also home to one of the richest and most elaborate cheeses on Earth the saljo cheese the volcanic geology of this island It means that its soil is rich and fertile, the result is abundant vegetation that basically never dies and cows that can graze freely 365 days a year. These conditions make Southern cheese incredibly rich in flavor.

Every bite is reminiscent of the grass where it all began. please Joao is one of the caretakers here in South George he runs one of the only four dairies on the island the smallest of them all and the one that sticks to the way this cheese is made for decades his 40 cows give him around 400 liters of milk per day, 200 in a dome and 200 at sunset, she will combine them to make cheese. When the milk arrives at the dairy, Israel's mother Graza and her father Manuel, who take the initiative, developed the entire cheese-making process to preserve the flavors. of the island. in cheese by not killing the native cultures that are present in the milk, for this there are two crucial steps: the first is to keep the milk raw and not pasteurize it, the second is to use whey from the previous day to ferment the milk.

Instead of adding other fermenting agents in this way, it gives even more flavor to the milk without interfering with its natural composition, as this is a gentler way of acidifying the milk. It takes 4 hours to divide the milk into curds, one hour of standing and 3 hours of cutting, this is more than double the time other cheeses take. Why is it so long? It's like a specific foreign George sour recipe and then your family perfects it, yes, with our Mark's expertise, the cheese is salted and transferred to molds, it will stay in the molds for 48 hours with only a short rest after a day to turn it around quickly.

South George then matures for 3 to 12 months. Unlike all cheeses, they spend their aging days in temperature-controlled rooms. South George rests at room temperature. Why South Georgia Island is a very humid place subject to a constant fog, like a very, very thick fog, over the centuries the humidity fills the cheese with moisture and turns it from sweet and mild to hot and spicy foreign and what is this, it's like the moisture of the cheese, yes, it's inside, okay, from here you can see it's quite wet inside. We can try? Yes, and it's a little spicy. like George's sheets yes and it's nice and soft but without being chewy you can feel the humidity thanks on an island where there are so few people and the only ones competing for space are the cows and hydrangeas you might expect cheese from joao be accessible to the entire human population here, but this is not the case, there are larger and more commercial cheese factories on the island, they are making a less traditional version of the foreign sweet cheese South York Cheese with a citrus finish, but without a doubt What makes it stand out is its bright orange-red color, the cheese is actually also deliberately made vibrant with a natural coloring called annatto, it does not contribute to the flavor of the cheese, so why is it added?

The story goes that Stilton and its blue veins were as popular as other cheeses. including Leicester red, were having a hard time standing out, so the cheesemakers thought what can we do to make it more popular, let's make it red and it worked red. Lester is one of the most popular cheeses now in the UK, so what is annatto specifically? It is a natural dye from a South American plant and has been used since the early 19th century. Farmers' wives would have previously used marigold dye or carotene. It is a very intense color and it adheres. the fat protein to the curd to the fat protein matrix as it goes through the process, so as it comes out it doesn't have much color, but the curd holds up, yeah, yeah, and I usually manage to spill it everywhere to call me natto Dave oh, it's fresh, it's okay, well, you don't need to put on nail polish, you can just put it on there, you got it, should I do it?

What I do? I just pull it, it doesn't make a pattern. your name is like some kind of futuristic paint or something it's a monster yeah it's like a Thai dye yeah oh I'm going to light the paddles and then it'll form a wonderful pattern let's see when the milk has curdled Izzy. and Craig here are in charge of cutting the curd until it reaches the size of a pea the cards still look a little white as the annatto has not yet completely stuck to them and is still swimming in the path an hour later the path It's drained to reveal some very yellow curds, they are cut and cut and cut into blocks and the color gets brighter and brighter each time, oh my gosh, it's so yellow, it's like parsimaya, it's a bit, you need glasses sun well set because you are very close to and you know that when you look at the sun for a long time it needs to highlight the cards are ground and salted David uses this fork to evenly distribute the salt that piece is a garden fork, okay and we ask someone let him put a stainless steel rancid steel could you take a little lump on this one?

I mean, it's pretty good, it just tastes salty now, doesn't it say something squeaky? Saucy and Squishy, ​​yes, I know our American friends will know about this. Eat cheese, then it is molded and pressed. In what would be a 10 kilo wheel when the cheese is two days old, a cloth is attached with lard, a traditional method that had been abandoned until very recently, a muslin cloth is immersed in a memory of hot lard and then wrap it around the cheese butter. It doesn't increase the flavor of the cheese, but it creates a seal around it that prevents it from drying out and preserves its moisture and citrus finish.

It also protects the cheese from molds that eat the lard instead of the cheese itself by keeping it moist. Mold survives with life. over the lard and that's eaten slowly in the larda way and then it starts to dry out as it ripens, there's a lot of larda spread out, yeah, that's not really it, there's a little bit of water dripping out, okay, grab one of the edges . Okay, and this Edge, yeah, okay, you'll be able to grab your hand underneath and turn it over. Wow, because all this lard is so slippery, okay, and then you just split it up, we're perfectly red.

Lester ages in a humid room from six months to 14 months here you can see the mold building up and starting to do what David wants it to do: eat the butter and leave the cheese intact. In fact, despite its moldy appearance, the cheese will have a sweet, nutty flavor with a citrus finish; the butter remains. in the cheese and is only removed when it is ready to be sold, butter and the use of raw milk to give it a red sheen were two traditions that had been lost, like other cheeses in the United Kingdom, Lester red suffered from rationing World War II and farms neither. stop doing it or abandon traditional methods it was David who recovered this traditional recipe after more than 50 years there are incredible colors it is orange yes, you couldn't, you can't do this job if you don't like cheese, yes, I like it, yes. it falls apart a little but still holds its shape, yes, but it is a type of meat, we are looking for a meaty texture, yes, oh, yes, yes, I really like it, I really like this combination of textures, in fact, it has a nice and spicy flavor, yes, it's quite citrusy.

However, when you break off a piece of red glitter, it should break up, there are little white specks that are basically little pockets like eyes and the cheese, yeah, that's where the cheesemakers, oh, he's in the cheese, yeah.