Відео

Exactly! Parmigiano Reggiano is made from raw milk, but its strict production process and long aging make it completely safe. People eat it every day without any problems.

You’re absolutely right, and it’s such a strange paradox! While raw, natural cheeses are often misunderstood or restricted in some places, the same system promotes ultra-processed foods that do more harm in the long run. That’s why at CheeseHeavenTV, we celebrate traditional, artisanal cheeses made the way they have been for centuries-wholesome, flavorful, and real. Thanks for pointing that out!

@@Tachnan Good Guess! 🧀👍

You have no idea how much cheese is made with raw milk dude

@@jamescuttler8047 I guarantee I know more than you ever will. Still doesn't make me dumb enough to eat it...

Raw milk cheese is perfectly safe to eat, including Vacherin Fribourgeois aged over 60 days. Aging naturally eliminates harmful bacteria, making it both delicious and safe!

Try it out! 🙌💪🧀

You're absolutely right! So many amazing cheeses are made with raw milk, and that's what gives them such unique flavors. It's incredible, isn’t it? 🧀

Definitely worth a try! 🧀💪

🧀🫶🙌

Thank you for such a detailed and thoughtful comment! You’re absolutely right-cheeses like Casu Marzu, Mimolette, and Milbenkäse owe their unique characteristics to the deliberate introduction of mites or larvae. It’s fascinating how these “infestations” have evolved into a celebrated part of traditional cheese-making. As for the lack of close-up footage in many videos, it’s likely due to the discomfort such imagery might cause some viewers, even though these mites and larvae are a crucial part of the story. This is a point worth addressing in future content, especially to educate viewers about the symbiotic relationship between these microorganisms and cheese production. You’ve also highlighted an important reality: while mites and larvae play a vital role in some traditional cheeses, they can be an issue in modern storage or production facilities if left unchecked. It’s a fine balance between embracing traditional techniques and maintaining modern hygiene standards. Thank you for sharing this comprehensive insight. It’s always great to see cheese enthusiasts bring depth to these discussions. I’ll take this as inspiration to explore these aspects in greater detail in future videos!

Thank you for your comment! Époisses is pronounced like “ay-PWASS.” The “é” sounds like “ay,” and the “sse” is a soft “ss.” I hope this helps, and I appreciate you pointing it out!

Yes, Beaufort cheese is approved for sale in the U.S. It meets FDA regulations as it’s made from unpasteurized milk and aged for over 60 days, ensuring safety and compliance. 🧀🥳

@@AbdullahHusain-h3m 💯

@@gaming_with_olaf Well done!!! 🧀👍

@@PuraVidaTravelling It’s our pleasure! 🧀💪

@@Question2 yes that’s true but with the inflation all the products got quite pricey. 😒

@@CheeseHeavenTV Its not just inflation, cheese in some countries is now considered a luxury product, especially real, non-processed cheese. Real cheese in Singapore starts at about $40/kg, for reference, boneless chicken is $10/kg or less. Sliced, processed cheese is usually $20/kg.

@@blendedcucumber7788 yummm 😋

@@bobk5925 yummmy 🧀

Happy that you’re enjoying the content 🧀👍

@@neonemh Excellent Guess! Yes, Banon is a delicious cheese! Try to guess the other episodes right 🧀👍

@@PuraVidaTravelling Thanks a lot! 🧀👍

I also love this cheese! 🧀

Moldy Cheese 🧀👍

@@CheeseHeavenTV also nice, cheese is the best. All kinds and styles.

@@Krausam Totally agree with you!

Unfortunately, that’s not the right guess. I give you another hint. The cheese comes from the Savoie-Region and weights up to 40 kg. 🧀

@@CheeseHeavenTVI’m afraid to say that I’m at a loss. I give up, what is it?

@@jailbirdthecatyt3390 I will reveal it in the next episode. Want the others still to take their guesses! 🧀

@@CheeseHeavenTV 🧀

Vive la France! 🧀 🇫🇷

Yes, exactly! Well done 🧀👍

Mozzarella Fior di Latte :)

:)

@@sjbtv4331 Can you also guess the others from the episodes before?

Bingo! Well done! 🧀👍

That’s true! I still find the risk of eating raw milk cheese quite moderate! In Europe for example it’s normal 🧀👍

We are quite new here and still creating our Community. Thanks for liking our cheesy content! 🧀😊

Thanks for the support, Bro! Keep it cheesy! 🧀💪

I'd recommend a medium-bodied white wine like a Swiss Chasselas or a French Chardonnay. If you prefer red wine, a lighter red like Pinot Noir can also pair wonderfully.

Thanks a lot, I appreciate!

🧀🥰

Bingo!

It’s not for everyone 🙈

Mine also! I love it if it’s a Gruyère d’Alpage and minimum 18-20 months old 🧀

Exactly!

👍

Thanks Mate! 🧀💪

Thanks Mate! Happy to hear that you’re interested in the World of Cheese 🧀

Bingo! 🧀👍 Try to guess the other episodes as well

Thanks a lot! 🙏🧀