Professional Chefs Blindly Taste Test Cheese | Test Kitchen Talks | Bon Appétit

We're going to

test

your sense of

taste

, but having you know that I'm lactose intolerant and a chain smoker, this is really making my heart flutter, yeah perv, bring on the

cheese

. scared in the dark, okay, it's a very firm semi-firm

cheese

, vaguely chatty, a little salty on the nose, it's got those little crystals, I think they're like proteins that give you that, those deposits like some kind of crystals, you know , that happened when you age the cheese has its age, it has a little of that crystalline texture, it

taste

s like parmesan or pecorino, it's my taste, but it's still resolved, it doesn't have the same salty taste as a parma. or grunt now or like a pecorino, they give a melt-in-your-mouth kind of quality, it's got a little bit of crunch at the end, which is something I love about parm and pecorino.

I hope you are one of those who miss parm. just warm no, I want to hit the parmesan cheese, this is a Gouda, I'm just going to call it, I'm going to say it's aged cheddar, cheddar cheese, I guess success might like it or what Jesus might choose as a high cheddar quality is cheddar cheese. that's it, except that, ooh, the palate cleansing is like the hardest part, a little kookier, everything has the same European flavor, you know, kind of like a banana, very smooth, a little softer, definitely , firmer, quite firm, completely lost. Piave Greer Career Greer oh okay this is my Greer he's got a little bit of comte type notes in him he sings sings it's a Greer style Sam comte yeah Sam I can tell what it is God soft boy am I holding What's mild?, okay, this is the mildest so far, I literally can't detect any scent, it doesn't smell much.

I'm not Chris maraca or anything, but I don't smell anything, there's no aroma, it's not dry enough to be paneer, but the flavor is very dull and flat, it tastes more like string cheese, like a provolone meets Sorella after the last one, it's so wild, how incredibly soft this one is, it has a very high moisture content, more like melted cheese, low moisture mozzarella, no. mozzarella is not Monterey Jack part skim mozzarella Lew mozzarella maybe like a really bad Monterey Jack because I'm going to go with Monterey Jack on that and not like a pepper jack like a totally standard cheese Jack.

I wanted to say cheap mozzarella, yes, but I'm just going to say that this is like stray dogs like fake string mozzarella cheese Mexican Mexican cheese some kind of Mexican cheese What do I understand? That's not fair, they're big, they're just cheeses made very similarly, softer, ooh, she's bouncy, okay? it's oh very soft what the heck very soft mm-hmm wow cool this also tastes very artificial it could be a processed cheese maybe wait a minute hmm wow it's so sweet sweet kind of sweet vaguely lactic hard to digest I can't tell if it was just too warm or very processed, it reminds me of something scary, this to me is like the cow that laughed, like what is that brand, you know, yeah, this tastes like a craft single.

I'm going to choose like an American cheese. The texture is so uniform that it doesn't taste like one of those types of ripe, soft, ripe cheese, it tastes very much like industrialized cheese. I mean, I've had American cheese, but I don't know, I haven't tried them. it had Velveeta or not, I remember it's like American or like Velveeta or provel or something like that. I think it's Velveeta Ondina, so I go like a laughing cow and you know what if Molly thought that too, then you know what I'm like. in good company there is an American process this is like Velveeta or just American Velveeta I'm going to say Balbina I'm not sure what that is what it is oh wow I don't know bellavita oh I didn't know we were going to make processed cheese, but I said they would be better though really I do not remember.

Not even, oh, that's good, it's very difficult to understand the taste. Nuts and apples will come out of your mouth, oh. You know, dry, I'm going to start with a nutty herb type character. I'm getting those little tingles that happen here with an older cheddar or a Grafton, but it's creamy, this one melts a little easier in your mouth it has a metallic e taste this is the cheap flavor I don't think be a cow's milk cheese I think this is like for you yeah, that's goat like something someone would put like macaroni and cheese or something like, but not fancy, Gaudi, I hate goat cheese, get that out of my life , it's giving me a little bit of goat or a little bit of sheep, I mean what's that thing that comes like the big block, you can buy it. in supermarkets and Velveeta or something like that, which I don't know, without eyes, don't go down, it's too difficult, this is doing that, it's too crazy, too salty to be Swiss.

I'm going to choose maybe a Gruyere, no gasps, is it from La Mancha? I'm going with Bobby goat gouda, let's say POA, why not? It's good Gouda, come on, that's her, beans, Dee, that's pretty close, it smells really good, it's definitely a mature, hard cheese, crystal clear AG, guys, oh, it's a hat like a super hard aged one. give me the piece closest to the crust or what because it's a little bit harder, it's definitely not a pecorino, it doesn't have that funk at all. I'm going to go with maybe pecorino, it's not any kind of pecorino for that. mind later Gouda maybe what's your parm you'd better be wise I suicide has the salty taste of a peahi but I feel like the list of views isn't so crumbly Piave let's go to Padano I feel like I'll probably go ahead and say parm , I call it parmesan, this has to be made with amis rind, no, that's P ah BAM, I don't think so, grass, it's parmesan, I'm going to say Grana Padano, oh my god, oh idiot, that's hard, I feel like I keep thinking and then I doubt myself oh my god Comte um and that was cheddar cheese okay not bad Oaxaca um that was real bodywork no I'm actually terrible at this so this was very stressful for me because I have a difficult problem. time connecting flavors to their real stuff, like I can taste the flavors, but I can't always connect them, so I'm glad I got some of them.

Randall is what I would do for next time, it's like Jesus, how will he go? home and read about Jesus, so remember young man, for you no one knows what is terrible, but if you have not eaten the cheese and you have a specific flavor memory for the cheese, as happened to me with the goat Gouda, because you may like it smell it something like that goat taste, you know Kant's food becomes terrible, absolutely terrible, I'm bad with names, you know who's locked up, that would be great, this is not lactate sponsored than it should be.