Відео

Hey, enjoyed the video! Your content is amazing. May I suggest growing your UA-cam channel? Sometimes I want from you. It's a free consultation

Can't wait to give this recipe a go

I love making savoury versions of this for my cheeseboards...the sky is truly the limit here

Polenta and grits are made from different corn varieties

can you kindly share the PDF for me to study and print?

Hi There, I would like to open a cheese shop. I would like to reach out to you.

I know of at least one more way to cut cheese, though I understand why you may not have included it in this video.

Are people still able to sign up for your study sessions? The information sounds wonderful.

Just finding you. Very helpful info. Thanks so much! U r great!

Ty!

what is a coosh ball? sorry not american...

Incredible presentation. Thanks so much 😊

So helpful - THANK YOU!

Questions, are the cows vaccinated? What kind of cows are they? Is it A2/A2 milk or A1?

What the heck? Like I have that utensil...🤦‍♀️

I love them omg

Parmigiano-Reggiano with Polenta for me.

No sound?

I've cracked hundreds of wheels during my time at Wholefoods market Whiteplains. Vinegar is what you use to clean parm mold. You did an excellent job 👏 👍🏼

Respected sir,here we have organic cheese.have you market for it?

honestly i feel like kraft singles are better than any of these

Is there any way to tell me what brand cheese knives you are using?

I am an Artician cheese maker kindly add me in your webinar.

Can you use a Camembert like cheese ?

I appreciate this video. I am only now viewing it on 7/1/23. Will there be any more study sessions for the 2023 TASTE test that I can either participate in or view in archive?

Thanks Liz. You are helpful with this pairing.

Hello what is the make and model if your cheese slicer. Thank you

Thank you, a couple years since this was made, but now that I'm out of the restaurant industry and in the cheese mongering industry, I decided to take the CCP test once I'm eligible. I still have a long time before I am, but studying early will make the test easier as well as making me a better specialty cheese manager. Following along and highlighting the key topics I think is going to be very useful.

thank u this is great

Will there be anything different during the Facebook live event on 24 Feb? Thank you.

Thank you!

Thank you!

I love everything about Humboldt Fog. The whiteness of the cheese and the ash layer through the middle is so on point of a foggy day at the rugged North Californian coast. The ash being the horizon line that you can barely see in the distance.

When I was younger I also enjoyed visiting the farm of a family from my church. I loved the animals, the land, and even the smells, A Big THANK YOU to our farmers. I am always amazed at what you are able to accomplish. Our hungry world is well cared for by you. Thank you and may God bless you with good health to continue your wonderful caring work..!

As a new cheesemonger/ Murray's Cheese master, your videos have really been helping me. Thank you!

【ｐｒｏｍｏｓｍ】

I'm in charge of the cheese counter since a couple of weeks now and u're video's are helping a lot thx 😊

A Dutch woman schooled me on how to correctly pair Limburger (since it is from the Limburg region of the Netherlands I presumed she would know). In America, we overpower the cheese with other strong flavors which actually does a great disservice. Strong cheeses should be loved not bludgeoned! As Liz said, dark bread, raw onions, mustard, etc. are often used to go with Limburger. But the Dutch woman said, go sweet. And it works marvelously well! Liz and Nathan talking about the meatiness of washed rind cheeses, a balsamic bacon onion jam would work nicely for the Limburger and the intense washed rind.

Your videos are fun, they inject suspense and caprlce tempered with your own experience and practicality and the dialog helps further the possibilities, well done and thank you! Nicely done and so helpful. We are having an opening of a new cheese shop in a few weeks, if we can't get you to help, I'll have to impersonate you.

I have a problem where the cheese ends up being cutted with wonky lines. How can I avoid that?

Love these cheeses. I'm a new cheesemonger and I have been enjoying your videos

🍇🍈🍓🍌🍊

Basically yellow grits 🤦🏾

Damn I got heart problem

I love these videos, by the way, they are so helpful and generous!!! Thank you!!!

Where can we get your booklet? Professional educational series!

37:05 Yoav Perry, owner and head cheesemaker of Philadelphia's Perrystead Dairy makes a lovely geotrichum rinded cheese called Intergalactic that uses a thistle rennet.

Cheese

Only series on UA-cam that actually provides recommendations for cheese pairings across categories!

I'm emotionally invested in this cheese, i will follow your career with great interest.