Roquefort cheese is so good I could put myself into a coma eating the stuff. Just got done with your dolce video, cool stuff I enjoy how you articulate descriptions of cheeses. Subscribed!
I love everything about this video! 😂 I love how clear and obvious the name is - Rufus Eats Cheese! You definitley know what to expect. 😂 At first I saw a thumbnail and was like, "who the heck would watch a 20 minute video about a guy eating cheese!?!?" Well...apparently I would! 😂 In all seriousness, he does a great job of explaining clearly and simply (not snobbish or uppity) the different experiences from each type of cheese. Bravo!
I had Danish Blue cheese in Italy 2 years ago and fell in love with it. I finally found it in my country, I'll go buy some tomorrow! I'm beyond excited, it's such a great cheese. Gotta visit Denmark!
A massive THANK YOU 🙏🏻 to my subscribers and those who’ve watched my Blue Cheese video. I never imagined it would reach 10,000 views, all thanks to your love of cheese 💕
Blue cheese is definitely an acquired taste and I totally understand why people don't like it. I learned to enjoy it back when I was a kid and I think Gorgonzola was the first one I realy liked. I kinda love them all now. 😊
My God, that's quite an amount of Roquefort to be shoveling into one's mouth in one go. Gorgonzola and Danish Blue are the best. So glad I found this channel!!
Roquefort, Stilton and mature cheddar have me covered for all my cheese needs. From a character filled blue with soda bread and butter when i'm off my head on gin to a lovely melted Cheddar on a hamburger, these three fulfill all that I want from a cheese. Thank Christ for cheese and thank you for a great video.
Thanks, John C! You have some very fine go-to cheeses there. I especially like your blue / soda bread / butter combo. That takes some beating. You’re not tempted by any of the bloom cheeses like Brie or Camembert?
I've been adding more cheese to my diet for the vitamin K2 contents. Stilton so far is my favorite in term of flavor and vitamin K2 quantity (494ng/g). It has slightly higher K2 amount than Roquefort, which are higher than Gorgonzola. The other cheeses with very high amount of K2 (~700ng/g) are Camembert, Gouda, and Munster. In comparison, beef liver only have about 100ng/g.
Hi Max, this is really interesting! I’m always stunned by nutritional info (like pumpkin seeds having 50% more protein than steak!) Can I ask what K2 helps with?
Hi Max, this is really interesting! I’m always stunned by nutritional info (like pumpkin seeds having 50% more protein than steak!) Can I ask what K2 helps with?
@@RufusEatsCheese You can search for the study "Menaquinone Content of Cheese" on PubMed, which lists the amounts of different forms of K2 in cheeses. One of the major function of K2 is putting calcium where it needs to be in the body. Everyone gets too much calcium in the modern day due to how foods are made (fortifications, emulsifiers, stabilizers), environmental stressors, and being deficient in nutrients that help regulate calcium. There's lots of noncontroversial research on the harms of excess calcium so I won't have to list them here. K2 have other benefits like maintaining insulin sensitivity, regulating hormones, and suppressing genes that make cell cancerous. K2 have different forms. MK4 is found more in cheeses and animals foods, MK7 is found mostly in natto. I'll not sure how much MK7 is in (organic) miso paste, which is also fermented soy, but it taste way better than natto. Chris Masterjohn PhD: *MK-7* is much more effective than K1 (which is from plants) at reaching bone. This doesn’t just make it good for bones: our bones use vitamin K to produce a hormone known as osteocalcin, which improves metabolic and hormonal health and increases exercise performance. Thus, MK-7 better supports these health benefits than K1 . The portion of MK-7 that reaches the liver, moreover, stays active in the liver much longer than K1 before being broken down; as a result, MK-7 is even better than K1 at supporting blood clotting. *MK-4* is taken up by our tissues very rapidly after we consume it. While it hasn’t been studied as carefully as MK-7, it may be less effective than MK-7 at reaching liver and bone but more effective at reaching most other tissues. This would make it better at protecting those tissues from calcium deposits and cancer development and supporting sex hormone production through its direct actions within our sex organs. There is a synergistic relationship between vitamin D3, K2, and magnesium. All three of these nutrients help with calcium metabolism. They all have effects on each other. Magnesium is required for D3 absorption, but D3 and vitamin A (retinol) have an antagonistic relationship and too much of one depletes the other. Good thing is you don't have to worry about all this if you just eat nutrient dense foods, particularly from grassfed and pasture raised animals. You do have to worry about supplementing them on a plant based diet however, where your body simply cannot convert the adequate amounts of vitamin A, D and K from plants into bioavailable form. I do supplement with magnesium and methylfolate, which are two crucial nutrients usually found higher in amounts in plants.
@@RufusEatsCheese As for pumpkin seeds. Nutrients is a subject that's very context dependent. While seeds does have protein, the protein bioavailability is less, from what I read maybe 50-60%. But there's another problem with seeds is that it have higher amount of lectin and phytic acids. The lectin is high in seeds (particularly grain, beans and legumes) to protect itself from insects eating it. Lectin can give issues for people with gut issues causing immune response (meaning most Americans presently). Phytic acid binds to minerals like magnesium, iron and zinc which reduces their availability for the body. This can be a problem for people on a vegetarian diet. Inversely, the carnivore diet people tend to have a tunnel vision so they are against everything that is made from plants, without addressing the root cause (gut health). Phytic acid is actually a well researched substance, and have potentials in cancer treatment. It have other benefits and is sold as a supplement (IP6). I postulate in the context of a nutrient dense diet some phytic acids might not be a problem. I eat foods with phytic acid because it binds to iron, but outside of my main meal. Lots of carnivore eaters have high iron levels which have serious health implications (increased risk of dementia & cancer).
Only one of these cheeses has you going back for seconds and thirds...the KING, ROQUEFORT. It's the only cheese where the most apt description is "beautiful". Great video, sir!
Thanks for this video. I like the Danish blue cheese a lot. Growing up in Denmark it was the only alternative to breast milk. We have many different blue cheeses but I prefer the strong ones with a lot of blue vein. 300 g of salted crackers, 200 g of strong Danish Blue, a knife and Netflix is all you need.
My favorite is the Gorgonzola dolce, it has the most complex and deep flavor, a combination of sweet, bitter, tart, salty and sour creamy. After it the Roquefort, I like the wet texture and the saltiness.
I’m afraid I’ve come too late to your cheese tasting! Blame UA-cam for not offering it to me until now. My heart will always be in the English countryside, so Stilton & Shropshire Blue are at the top of my list. Add to that a raw milk blue called Stichelton, after the Medieval name of the town of Stilton. Well aged, it shares Stilton’s saltiness though not as bitter. Thanks for the lovely presentation of some of my favourite cheeses!
Hey Rufus. I enjoyed your opinion off 🧀 please make some more videos. Have you tried the Valdeon blue cheese which one off the more heavy tasting cheeses ? An here in Denmark we have plenty off blue cheese and some of them are 60+ so they are much more creamy er.
This is my first descriptive introduction to the Stilton, and I am intrigued and very interested. Perhaps I'll order some. But I still would like to defend the Roquefort. Yet I still haven't tried Stilton blue. Thank you for your video
Roquefort is a wonderful cheese and it’s so subjective which is “better”. Stilton varies a little as it can be made in a few different dairies within the area. In the video, I’m eating Long Clawson Stilton. I have a Stilton vs Stilton video out very soon where I also taste Cropwell Bishop Stilton. It’s really quite different. Thanks for the like and the sub 🙏🏻
I Subscribed yesterday. Also I wanted to say that Limburger smells like my feet. But tastes Devine. Also I live in the United States and I simply can't get some cheeses that I want to try due to F.D.A. regulations. I was wondering if you have done a video about that? I tried researching it myself in my spare time. Mostly from what I gather it seems stupid not well thought out and Archaic. I wonder what your thoughts are?
Brilliant video, I do have a question though, so I love cheese and want to start trying blue cheese since I have never had it before but out of the selections yyou had which one is the mildest and best for a newbie?
@@RufusEatsCheese Usually I prefer Dolce, alone or spread on bread. Piccante match very well with honey or figs. In Italy we also make pasta topped with gorgonzola and walnuts
Oh, that sounds so good 🇮🇹 I visited Firenze a long time ago but I remember the food was just outstanding. I have to try Gorgonzola with pasta and walnuts 🤤
@@RufusEatsCheese It's a very soft blue cheese with a great mold content. It really does melt in your mouth. It has a distinct salty flavour with a round buttery taste. The cheese is also known as Cabrales. Please try it! I think you'll enjoy it!
Thanks for sharing..now i would like to try the shropshire..I never heard of it till I saw u eat it….in Japan where I am, the Japanese Blue Cheese are very mild as compared to the International blue Cheese’s…I hope they sell Shropshire…it looks yummy!!!
Thank you so much 🙏🏻 Yes, Shropshire Blue is a great cheese. If you can find it, the book “A Cheesemonger's History of The British Isles” is excellent. So much about how and why cheeses are made, fashions in taste, and economic pressures on production and delivery.
I've been eating more Danblu lately as an everyday cheese as it seems to be a bit more affordable than the rest of the bunch... there are others I've yet to try, just because I usually go for that or Stilton. Also discovered cambozola recently... essentially a blue brie... who knew?
Beauvale, from Cropwell Bishop Creamery, is known as the British Gorgonzola so you may wish to compare. But my favourite blue is the Barkham Blue from Hampshire - wonderful in all respects!
Soft garganzola is a fan favorite but I recommend all of your to try the piquant Mature version , it has spice and is harder then the sweet Gorgonzola Both are truly amazing , if you’re in Italy you should get and try those
I just bought some Danish blue and oddly the mold inside has more of a green colour than a blue. I was a bit worried but it tastes like a blue cheese so I think it's all good. I have two other blue cheeses in my fridge but I removed their labels and don't remember what types they were. I'm new to blue cheese so now I'm really curious after seeing this. I will have to hunt down a good store to buy those 3 cheeses on the right. I really like mashing the blue cheese up with some cream cheese and using it as a spread for sandwiches. yum.
That’s really interesting - I’d love to know what mould it actually is growing in there. St Agur (another favourite of mine!) do a blue cheese spread just like the one you make. An excellent idea by the sound of it. Might have to give that a try.
It's a really lovely cheese! My uncle used to live in Ludlow in Shropshire and they have an amazing cheese shop there. Luckily, you can also buy it in the supermarket in Devon :-)
there's a third version of Gorgonzola. I'm not sure it's exactly a third version, since it's still sweet, but it's way creamier than that slice in the video. It's truly a cream to eat with a spoon, and it's aptly called (or at least that's how I've always seen it) Gorgonzola al cucchiaio (cucchiaio meaning spoon obviously). It's just absolutely glorious and it's my favorite cheese. Heaven for the tongue.
Yes there is! I've never heard it referred to by that name as in the UK it's Dolce Latte but thank you for pointing that out and for giving me the name Gorgonzola al Cucchiaio. I'll see if I can find some with that name and do another comparison. It's so delicious!
Not a fan of Danish Blue, but love the rest. A good Stilton is the king of cheeses for my tastes, with the Shropshire coming in next. The surprising sweetness of the Gorgonzola Dolce is delightful.
Have you ever had Maytag Blue from America? It is a wonderful cheese made in the Midwest USA. Probably most similar to the Danish. Try it if you have the chance!
I purchased my first wedge of Stilton today. I've only eaten Danish Blue and I rather enjoy it. I would say, I am getting used to the texture of the Stilton more so than the flavor. I would probably pair the Stilton with something sweet and the Danish with some savory or tart. My next purchase will be the Roquefort.
Ah, that's brilliant! Stilton goes very well with broccoli in a tarte or soup. It's also great with beef in a pie or pasty. Come to think of it, Stilton is also great with sweet things like chutney, figs, plums. I sometimes find it a little salty on it's own. Enjoy the Roquefort and please let me know what you thought of it :-P
"Well, there's many the long night I've dreamed of cheese...toasted, mostly...and woke up again, and here I were." Ben Gunn, after three years marooned on Treasure Island. I think we can almost all relate to his misery.
Man I gotta say I love the video, and I've tried all except the Stilton and the Shropshire there on your table. Your description of the of the roquefort was awful lol and I mean that kindly, but your face didn't lie when you tasted it! I want to know the answer to your question: is Roquefort Blue the king of cheeses?! I have to say Roquefort is hands-down my favorite cheese and I would gladly give it the title of King. Interesting thing about the Danish blue; because it's not protected you can get some really different takes on the cheese. One of the best cheeses I've ever tasted was a Danish blue on par with and similar to Roquefort (and way less expensive!), but the absolute worst cheese I've ever had was also a Danish blue (purchased from Walmart in the states, it was sour--not a dairy sour but sour like lemons. Absolutely awful).
Anyone ever try the blue cheese from Costco? I think it is called American Blue. Very nice indeed. Moist and firm. I think I ate the whole wedge in one day.
St Agur is a gorgeous cheese but there are so many amazing cheeses that it was hard to cut the list down 😂 Would you like to see an alternative taste off between St Agur and some other blues?
One of the best afternoons I spent with a good buddy was sampling some Roquefort, Stilton, and then Gorgonzola over a few cold Sam Adams Boston and Winter Lagers. Blue Cheese goes fantastically with a nice craft beer by the way! Also a big fan of the Danish Blue!
Sounds like the perfect way for friends to enjoy each other’s company. Stilton was originally enjoyed with porter or stout (like Guinness) but as Port was fashionable at the same time as Stilton, they were consumed together.
@@RufusEatsCheese You should tast 1. Brunost (brown cheese) sweet and caramelized. 2.Nøkkelost (key cheese) it contains cumin & carnation spice. 3 Pultost (f*ckt cheese) it contains caraway and is ether dry(mild) or soft(strong) & last 4. Gamalost (Old Cheese) this is the most powerfull cheese I ever tasted!!! Maybe we can make a collab video on Norwegian cheese!!
The first time I tried it was nearly 25 years ago (in Moravia) and I couldn't stand it. Ten years later I tried it again and though I didn't especially like it, there was no gag response. I'm definitely willing to give it another chance since I know that with age my palate has changed.
Is the ROQUEFORTE the only one that is from sheep's milk, & all these others are from cow's milk?? ALSO, do all these cheeses have K2 in them?* i've got a few miles on me now, but when i was a girl, i LOVED ROQUEFORTE DRESSING on my salad. don't realize how or why I got away from it, but I'm ready to make my own dressing at home, with a quality ROQUEFORTE. This was a very enjoyable video!* Thank You. ( P.S.: one of my Grandmothers LOVED what she called the 'stinky' cheeses from France , etc.* HAHAHAHA!) as my Grandfather took her & a group of loyal employees every few years on trips to Europe, PAID IN FULL BY HIM. I was always too young, tho...)
Wow! What a awesome thing for your grandfather to do 🙌🏻 Yes, the Roquefort is the only sheep’s milk cheese in the selection of blues here. I have a video on other sheep’s milk cheeses if you’re interested. Roquefort Dressing sounds delicious and I can totally see why you’d want it on salad! See Max’s comment about the K2 content. Something I’ll dig in to!
@@RufusEatsCheese In France too with roquefort, we like to eat a steak frites with a roquefort sauce. Its a very common meal in the french restaurant and bar menus. But isn't very cheap either...
@@RufusEatsCheese Since 1996 traditional Stilton is made with Pasturised milk. In 2006 a small artisan cheese maker wanted to use unpasturised milk in the stilton tradition, but was not allowed too, as Stilton has a POA Certificate ( made in Nottinghamshire, Leicestershire and Derbyshire ). Stichelton is the old english name for the village of Stilton. Stichelton Dairy, Collingthwaite Farm Cottage, Cuckney, Mansfield NG20 9NP. (Wiki)
Great. Roquefort, Gorgonzola AND Stilton Yummy! I am from Sweden and the danish chees us not my cup of tea really. Not the one i have tasted anyway?. We have an amazing blue chees from Sweden named "Bolstjärns blå". Try to get your hands on that! I would go so far and say that Bolstjärns blå is the finest of them.all! Well maybe not finest, but it is defenatly as godd as the others. I also like spannish blue cheeses like "Queso de hoya"
Thanks! Finest of them all is certainly high praise - I HAVE to try it now 😋 I’ll add them both to the list and see what I can do to get them. Thanks again for the feedback 🙏🏻 🧀
@@RufusEatsCheese Yes, Boltjärns blå you def must try if you like blue cheese. Queso de hoja is wrapped in sone sort of leafs, maple leafs if i remember correctly? The name of the swedish blue cheese is Boltjärn blå. You may be able to get it shipped from Sweden. I know Möllans ost ( Möllans cheese) sells it, or maybe you can order it directly from the dairy? I think it is located in the county of Jämtland or Ångermanland. I am not sure. I have bought it in shops here where i live
Just watching your face when you taste. Another cheesaholic? Danish Blue is not very predictable. It can be horrible and it can be wonderful. You can always heat it a little to improve it, if it disappoints. And to be fair - you don't commit sacriledge or anything by being brutal to it. My experience with Stilton is not the same. A good stilton is above all of the rest. But if it's bad - it's bad, and I have no cure for it. But my favourite all in all. The Roquefort is still my goto cheese for the sure good experience. It never disappoints. The Gorgonzola I mostly use in cooking, but have recently used it on bread - because I could. The Shropshire Blue is not a common guest around here (Denmark), so not in my usual repertoire. I need to correct that error.
Tak! Wonderful to hear from other curd nerds. I have a bit of a weird relationship with Stilton. Again, I love a good piece but have had some “not so tasty” offerings. When I was a child, my parents were relief managers in a pub with a good restaurant. The chef used to scoop out the Stilton for the dinner guests and then melt down the rind and reconstitute it to grate for cooking. It was very sharp with all that rind and good for cutting through other flavours but at 4 years old, I didn’t appreciate that too much 😬 I’ve always found Danish Blue very consistent here but perhaps I’ve just been lucky 🍀
@@RufusEatsCheese - such a great story from your childhood. When I was around 15 I heard about 'Pot Käse' - scraps of old cheese put in a jar with rum and kept for a long time. I tried it. It was not what I had expected. Something probably went wrong. But from that story, I know, that I was a cheese lover already. Right now I'm planning to make my own cheese at some time. And it's definitely going to be blue cheese. I just found this link for Pot Käse: rationalwiki.org/wiki/Recipe:Potk%C3%A4se
@@RufusEatsCheese - also: I guess the danes get the lesser qualities of both cheese and bacon. It's only the Carlsberg Beer in Britain, which is probably not the best ... ;)
I’ve spent a little time with Danish friends in Århus and wasn’t looking forward to Carlsberg I have the admit having drunk it at University. I was amazed at the difference of Hof in Denmark and all the beer in general. I didn’t get to try any other cheeses while I was there. What other Danish cheeses should I try? What will your own blue cheese be like do you think?
Really weird comments about Shropshire blue, as if it’s a different cheese to blue Stilton. In theory, it could be made anywhere, including Shropshire, because it doesn’t have a PDO. In practice, the main suppliers are the same five dairies making blue Stilton - same milk, same process, just the addition of annatto natural colouring, giving it its orange hue. Rufus misleadingly thought Shropshire was less salty than “quite salty” Stilton. Both have identical nutritional data, from Long Clawson or from the other Stilton dairies, all around 2g salt per 100g. Roquefort and Danish blue have between 50% and 100% more salt than all Stilton/Shropshire but didn’t believe that from his commentary. The strange thing is the pricing policy of supermarkets. Some sell it at a discount to blue Stilton, while others sell it at a premium of up to £3 more a kilo - even though it’s the same cheese! Traditional Stilton used to be made like Roquefort cheese with (unpasteurised) raw milk, Since about 1990, it has been made with pasteurised milk. Only available in the UK in the best cheese shops, is a raw milk version, made in north Nottinghamshire, called Stichilton - the ancient name of the town of Stilton!
Dear mate, I feel like you tasted them at the wrong temperature. They look like very too cold… my suggestion to taste it as a French way… taste it after at least 3 hour at ambient temperature ( I mean in French summer)
15k views??? 🤯 You guys are blowing my mind! Thank you all so much for the views, like, comments and shares 🙏🏻
happy to help out :)
And people are still watching today! My 5 year old daughter LOVES Stilton, but we just done Roquefort and she even gobbled that down with pleasure!
Bayley hazen blue by jasper hill phenomenal it is
Roquefort cheese is so good I could put myself into a coma eating the stuff. Just got done with your dolce video, cool stuff I enjoy how you articulate descriptions of cheeses. Subscribed!
Wow! Thank you so much for subscribing! Yes, Roquefort is excellent. You stop eating when it runs out 😂
Stilton. Best cheese on the planet. Smells like dead body, tastes Devine.
Perhaps dead bodies that from those that drowned in milk?
Gorgonzola is better
@@fililbiondo1911 they’re both good
I don’t know about better as they’re quite different. Love them both.
Stilton is my favorite, for years now, but I just had Dansk and it now has a place in my heart.
I love everything about this video! 😂 I love how clear and obvious the name is - Rufus Eats Cheese! You definitley know what to expect. 😂
At first I saw a thumbnail and was like, "who the heck would watch a 20 minute video about a guy eating cheese!?!?" Well...apparently I would! 😂
In all seriousness, he does a great job of explaining clearly and simply (not snobbish or uppity) the different experiences from each type of cheese. Bravo!
😂 thank you so much 🙏🏻 I’m really glad you enjoyed the video. What’s your go to cheese?
My first video with 1k views! Thank you all so very much 🙏 Perhaps I should celebrate with a little cheese...?
I love cheese can u give me a little slice of it ?
😂 sure! I’ll pop some in the post 🚚
I had Danish Blue cheese in Italy 2 years ago and fell in love with it. I finally found it in my country, I'll go buy some tomorrow! I'm beyond excited, it's such a great cheese. Gotta visit Denmark!
Denmark is also pretty great for beer, but the cheese is fantastic!
I'm a big fan of stinky BLUE cheese!!!💙😁
Oh yeah! I’ve got a cheeky blue cheese I’ve not tried before. Video coming soon!
A massive THANK YOU 🙏🏻 to my subscribers and those who’ve watched my Blue Cheese video. I never imagined it would reach 10,000 views, all thanks to your love of cheese 💕
Blue cheese is definitely an acquired taste and I totally understand why people don't like it. I learned to enjoy it back when I was a kid and I think Gorgonzola was the first one I realy liked. I kinda love them all now. 😊
I like how these cheeses jump up and kick me in the face. the taste is also enjoyable, but I also like how they're strong in the flavor.
I know, right! It’s part of the joy 💕
My God, that's quite an amount of Roquefort to be shoveling into one's mouth in one go.
Gorgonzola and Danish Blue are the best.
So glad I found this channel!!
It is, but I love Roquefort! 😂 I do find it hard to choose a favourite, it’s like choosing between your children 🧀
Remember he’s eating for all of us😂 nice video.
Thanks 😂
really well done , thank you
Thank you so much! Glad you liked it 😊
Fantastic video and very informative!
Roquefort, Stilton and mature cheddar have me covered for all my cheese needs. From a character filled blue with soda bread and butter when i'm off my head on gin to a lovely melted Cheddar on a hamburger, these three fulfill all that I want from a cheese. Thank Christ for cheese and thank you for a great video.
Thanks, John C! You have some very fine go-to cheeses there. I especially like your blue / soda bread / butter combo. That takes some beating. You’re not tempted by any of the bloom cheeses like Brie or Camembert?
Stilton, king of cheeses
I've been adding more cheese to my diet for the vitamin K2 contents. Stilton so far is my favorite in term of flavor and vitamin K2 quantity (494ng/g). It has slightly higher K2 amount than Roquefort, which are higher than Gorgonzola. The other cheeses with very high amount of K2 (~700ng/g) are Camembert, Gouda, and Munster.
In comparison, beef liver only have about 100ng/g.
Hi Max, this is really interesting! I’m always stunned by nutritional info (like pumpkin seeds having 50% more protein than steak!) Can I ask what K2 helps with?
Hi Max, this is really interesting! I’m always stunned by nutritional info (like pumpkin seeds having 50% more protein than steak!) Can I ask what K2 helps with?
@@RufusEatsCheese You can search for the study "Menaquinone Content of Cheese" on PubMed, which lists the amounts of different forms of K2 in cheeses.
One of the major function of K2 is putting calcium where it needs to be in the body. Everyone gets too much calcium in the modern day due to how foods are made (fortifications, emulsifiers, stabilizers), environmental stressors, and being deficient in nutrients that help regulate calcium. There's lots of noncontroversial research on the harms of excess calcium so I won't have to list them here. K2 have other benefits like maintaining insulin sensitivity, regulating hormones, and suppressing genes that make cell cancerous.
K2 have different forms. MK4 is found more in cheeses and animals foods, MK7 is found mostly in natto. I'll not sure how much MK7 is in (organic) miso paste, which is also fermented soy, but it taste way better than natto.
Chris Masterjohn PhD:
*MK-7* is much more effective than K1 (which is from plants) at reaching bone. This doesn’t just make it good for bones: our bones use vitamin K to produce a hormone known as osteocalcin, which improves metabolic and hormonal health and increases exercise performance. Thus, MK-7 better supports these health benefits than K1 . The portion of MK-7 that reaches the liver, moreover, stays active in the liver much longer than K1 before being broken down; as a result, MK-7 is even better than K1 at supporting blood clotting.
*MK-4* is taken up by our tissues very rapidly after we consume it. While it hasn’t been studied as carefully as MK-7, it may be less effective than MK-7 at reaching liver and bone but more effective at reaching most other tissues. This would make it better at protecting those tissues from calcium deposits and cancer development and supporting sex hormone production through its direct actions within our sex organs.
There is a synergistic relationship between vitamin D3, K2, and magnesium. All three of these nutrients help with calcium metabolism. They all have effects on each other. Magnesium is required for D3 absorption, but D3 and vitamin A (retinol) have an antagonistic relationship and too much of one depletes the other. Good thing is you don't have to worry about all this if you just eat nutrient dense foods, particularly from grassfed and pasture raised animals. You do have to worry about supplementing them on a plant based diet however, where your body simply cannot convert the adequate amounts of vitamin A, D and K from plants into bioavailable form. I do supplement with magnesium and methylfolate, which are two crucial nutrients usually found higher in amounts in plants.
@@RufusEatsCheese As for pumpkin seeds. Nutrients is a subject that's very context dependent. While seeds does have protein, the protein bioavailability is less, from what I read maybe 50-60%. But there's another problem with seeds is that it have higher amount of lectin and phytic acids. The lectin is high in seeds (particularly grain, beans and legumes) to protect itself from insects eating it. Lectin can give issues for people with gut issues causing immune response (meaning most Americans presently). Phytic acid binds to minerals like magnesium, iron and zinc which reduces their availability for the body. This can be a problem for people on a vegetarian diet. Inversely, the carnivore diet people tend to have a tunnel vision so they are against everything that is made from plants, without addressing the root cause (gut health).
Phytic acid is actually a well researched substance, and have potentials in cancer treatment. It have other benefits and is sold as a supplement (IP6). I postulate in the context of a nutrient dense diet some phytic acids might not be a problem. I eat foods with phytic acid because it binds to iron, but outside of my main meal. Lots of carnivore eaters have high iron levels which have serious health implications (increased risk of dementia & cancer).
@@someguy43210 u have contact info to discuss gut biome and food absorption
Very well done! I've just subscribed, thank you.
Thank you so much! Really glad you enjoyed it cheesei
"let me try another piece just to make sure" hahaha.
just keep going... "nope, still not sure. better try another piece"
Bane BlackGuard 🤣
Hahahaha!
I'm eating Gorgonzola while I'm watching this. Cheers : )
That’s so good to know! 😋
Absolutely love blue cheese,thank you 👊
So good 😋
Love me some funky Blue Cheese!!!
Only one of these cheeses has you going back for seconds and thirds...the KING, ROQUEFORT. It's the only cheese where the most apt description is "beautiful". Great video, sir!
Thanks very much! Yes, it’s a mighty cheese alright. What are your favourites?
@@RufusEatsCheese Roquefort and Stilton, for sure. Though I am keen on trying the Shropshire Blue sometime. Have not seen it here in the US.
Thank you
I love learning from you so cool thanks so much 😎🧀
That's really kind of you! Enjoy 😋
Thanks for this video. I like the Danish blue cheese a lot. Growing up in Denmark it was the only alternative to breast milk. We have many different blue cheeses but I prefer the strong ones with a lot of blue vein. 300 g of salted crackers, 200 g of strong Danish Blue, a knife and Netflix is all you need.
Sounds like the perfect recipe for a great night in 🧀
Watching you eat blue cheese is a delightful experience..
Thank you so much 😂 Are you a fan of blue cheese? What’s your favourite?
You sir can have your full face in cheese for 20 minutes but still be a gentleman. Well done and very useful video
I watched this while eating a Saint Agur (modern French blue), which is also lovely.
Yeah, it a real favourite of mine, too 😋
A hot smoked ham and gorgonzola sandwich, fried up in butter. So good!
That sounds incredible 😋 🤤
My favorite is the Gorgonzola dolce, it has the most complex and deep flavor, a combination of sweet, bitter, tart, salty and sour creamy. After it the Roquefort, I like the wet texture and the saltiness.
I agree with your comments but I find it sooooo difficult to put them in preference order 😀
Love how much he enjoys cheese 🧀
Thanks! That I do 😋
I’m afraid I’ve come too late to your cheese tasting! Blame UA-cam for not offering it to me until now. My heart will always be in the English countryside, so Stilton & Shropshire Blue are at the top of my list. Add to that a raw milk blue called Stichelton, after the Medieval name of the town of Stilton. Well aged, it shares Stilton’s saltiness though not as bitter. Thanks for the lovely presentation of some of my favourite cheeses!
What a great selection, well done! I would add 2 Spanish blue. Cabrales, by far my favorite blue cheese, and his younger brother Valdeon.
I would eat all of that cheese
I love blue cheeses too bro.
Awesome 😋 Do you have a favourite?
Despite consuming within my fifth decade of cheese gluttony - this video has been an education.
Excellent! Never a man to shy from Roquefort or Stilton!
Hey Rufus. I enjoyed your opinion off 🧀 please make some more videos. Have you tried the Valdeon blue cheese which one off the more heavy tasting cheeses ? An here in Denmark we have plenty off blue cheese and some of them are 60+ so they are much more creamy er.
Thank you so much, Claus! I have been to Denmark but sadly didn’t get to try any cheeses. I will look out for Valdeon Blue and see if I can get some.
Great job dude on getting great views on it. 10k views going be there soon
Thanks, Bartie! Yeah, that’s really exciting.
We have some beautiful cheeses made in Australia. The ones from King Island and Tasmania especially
Thanks, Richard! If you could name a few, I’d love to see if I can find them here.
@@RufusEatsCheese if you can find King Island (Tasmania )brand or Harvey Cheese (Western Australia )in UK, they are the best
Thanks, Richard 👍🏻 I’ll see what I can do. I did once try a Brie when I was in the Yarra Valley. It was really good 😋
Thanks for you
🙏🏻 😊
It was really helpful. I would to see other comparisons, for example, Gruyere cheese, Cheddar and Gouda please?!...🙂
I will see what I can do!
Thanks
You’re welcome!
Love Roquefort cheese, Gorgonzola ! Yum
This is my first descriptive introduction to the Stilton, and I am intrigued and very interested. Perhaps I'll order some. But I still would like to defend the Roquefort. Yet I still haven't tried Stilton blue. Thank you for your video
Roquefort is a wonderful cheese and it’s so subjective which is “better”. Stilton varies a little as it can be made in a few different dairies within the area. In the video, I’m eating Long Clawson Stilton. I have a Stilton vs Stilton video out very soon where I also taste Cropwell Bishop Stilton. It’s really quite different. Thanks for the like and the sub 🙏🏻
And there's also Stichelton, right? Hope it gets included because I am thinking of ordering some because I never tasted it.
I Subscribed yesterday. Also I wanted to say that Limburger smells like my feet. But tastes Devine. Also I live in the United States and I simply can't get some cheeses that I want to try due to F.D.A. regulations. I was wondering if you have done a video about that? I tried researching it myself in my spare time. Mostly from what I gather it seems stupid not well thought out and Archaic. I wonder what your thoughts are?
Brilliant video, I do have a question though, so I love cheese and want to start trying blue cheese since I have never had it before but out of the selections yyou had which one is the mildest and best for a newbie?
I would probably recommend the Gorgonzola though everyone’s taste is different. Let me know if you try it.
9k views guys??? 🤯 That’s so incredible! Thanks you one and all so very much 🧀
Im intermittent fasting and watching this im salivating...
Oh wow! 🤣 Hope you enjoy some cheese 🧀 after your fast ends finger 🤞🏻
I might be biased living in the east midlands for 14 yrs but Stilton every time, especially if you can get a local one from a farmer's market
Thanks for your comment! Very true - I love farmer’s markets - I do find it hard to exclude cheeses, though.
Wow 😮 2k views - thank you all so much 🙏
Gorgonzola is so amazing
Totally agree 🤤 😋 Do you prefer Dolce or Picante?
@@RufusEatsCheese Usually I prefer Dolce, alone or spread on bread. Piccante match very well with honey or figs. In Italy we also make pasta topped with gorgonzola and walnuts
Oh, that sounds so good 🇮🇹 I visited Firenze a long time ago but I remember the food was just outstanding. I have to try Gorgonzola with pasta and walnuts 🤤
Roquefort and Cabraliego. My two favourites!
Ooh, I’ve not tried Cabraliego before! What’s it like?
@@RufusEatsCheese It's a very soft blue cheese with a great mold content. It really does melt in your mouth. It has a distinct salty flavour with a round buttery taste. The cheese is also known as Cabrales. Please try it! I think you'll enjoy it!
Thank you 🙏🏻 I’m going to have to find that somewhere 😋
Thanks for sharing..now i would like to try the shropshire..I never heard of it till I saw u eat it….in Japan where I am, the Japanese Blue Cheese are very mild as compared to the International blue Cheese’s…I hope they sell Shropshire…it looks yummy!!!
Thank you so much 🙏🏻 Yes, Shropshire Blue is a great cheese. If you can find it, the book “A Cheesemonger's History of The British Isles” is excellent. So much about how and why cheeses are made, fashions in taste, and economic pressures on production and delivery.
A bit of a late reply but if you live in Tokyo the National Azabu supermarket sells Shropshire Blue. I bought some for Xmas.
I've been eating more Danblu lately as an everyday cheese as it seems to be a bit more affordable than the rest of the bunch... there are others I've yet to try, just because I usually go for that or Stilton.
Also discovered cambozola recently... essentially a blue brie... who knew?
I love Danblu - it ticks a LOT of boxes for me - amazing in an omelette 😋
Beauvale, from Cropwell Bishop Creamery, is known as the British Gorgonzola so you may wish to compare. But my favourite blue is the Barkham Blue from Hampshire - wonderful in all respects!
Cheers, David 🙏🏻 Always looking for recommendations. I’ll see if I can find it.
Soft garganzola is a fan favorite but I recommend all of your to try the piquant Mature version , it has spice and is harder then the sweet Gorgonzola
Both are truly amazing , if you’re in Italy you should get and try those
Both excellent and quite different to one another 👍🏻
I just bought some Danish blue and oddly the mold inside has more of a green colour than a blue. I was a bit worried but it tastes like a blue cheese so I think it's all good. I have two other blue cheeses in my fridge but I removed their labels and don't remember what types they were. I'm new to blue cheese so now I'm really curious after seeing this. I will have to hunt down a good store to buy those 3 cheeses on the right.
I really like mashing the blue cheese up with some cream cheese and using it as a spread for sandwiches. yum.
That’s really interesting - I’d love to know what mould it actually is growing in there. St Agur (another favourite of mine!) do a blue cheese spread just like the one you make. An excellent idea by the sound of it. Might have to give that a try.
I had a viking blue today, and it had also green mold, im new into blue cheese im going to try gorgonzola dolce
Nice! I’ve not tried Viking Blue. Can I ask what country you’re in?
@@RufusEatsCheese im in the netherlands
Awesome, thanks. I’ll see if I can find it. Is it similar to any other blues you’ve tried? Gorgonzola, Stilton….
Want to try some Shropshire Blue after seeing this!
It's a really lovely cheese! My uncle used to live in Ludlow in Shropshire and they have an amazing cheese shop there. Luckily, you can also buy it in the supermarket in Devon :-)
there's a third version of Gorgonzola. I'm not sure it's exactly a third version, since it's still sweet, but it's way creamier than that slice in the video. It's truly a cream to eat with a spoon, and it's aptly called (or at least that's how I've always seen it) Gorgonzola al cucchiaio (cucchiaio meaning spoon obviously). It's just absolutely glorious and it's my favorite cheese. Heaven for the tongue.
Yes there is! I've never heard it referred to by that name as in the UK it's Dolce Latte but thank you for pointing that out and for giving me the name Gorgonzola al Cucchiaio. I'll see if I can find some with that name and do another comparison. It's so delicious!
Great podcast, but wish you had included Stilcheton, which I had for the first time the other day!
Not a fan of Danish Blue, but love the rest. A good Stilton is the king of cheeses for my tastes, with the Shropshire coming in next. The surprising sweetness of the Gorgonzola Dolce is delightful.
Have you ever had Maytag Blue from America? It is a wonderful cheese made in the Midwest USA. Probably most similar to the Danish. Try it if you have the chance!
I purchased my first wedge of Stilton today. I've only eaten Danish Blue and I rather enjoy it. I would say, I am getting used to the texture of the Stilton more so than the flavor. I would probably pair the Stilton with something sweet and the Danish with some savory or tart. My next purchase will be the Roquefort.
Ah, that's brilliant! Stilton goes very well with broccoli in a tarte or soup. It's also great with beef in a pie or pasty. Come to think of it, Stilton is also great with sweet things like chutney, figs, plums. I sometimes find it a little salty on it's own. Enjoy the Roquefort and please let me know what you thought of it :-P
"Well, there's many the long night I've dreamed of cheese...toasted, mostly...and woke up again, and here I were." Ben Gunn, after three years marooned on Treasure Island. I think we can almost all relate to his misery.
🏝 😢
When your search engine is spitting out horses and no cheese when searching for
"blue roan", you probably use a snob search engine...
gorgonzolla on a peanut butter and jelly sandwich will blow your mind. also shropshire is the best.
That actually sounds like really good 😋
May I ask..Saint Agur, is that a Gorgonzola dolce or piccante, or neither?
It’s neither but a very nice blue in its own right.
It’s neither but a very nice blue in its own right.
With sauternes they re perfect!
Thanks for your comment! Can you tell me what sauternes are?
@@RufusEatsCheese - Sauternes is a dessert wine from France. It goes well with Roquefort, just like Stilton does with Port.
Saint Agur is my favourite blue cheesecheese.
I LOVE Saint Agur 😋 It has a wonderful balance of bitterness, sweetness, creaminess... great choice 🧀
I like that too.
Congratulations dude on reaching 2k views that's so awesome
Thanks man!
Man I gotta say I love the video, and I've tried all except the Stilton and the Shropshire there on your table. Your description of the of the roquefort was awful lol and I mean that kindly, but your face didn't lie when you tasted it!
I want to know the answer to your question: is Roquefort Blue the king of cheeses?!
I have to say Roquefort is hands-down my favorite cheese and I would gladly give it the title of King. Interesting thing about the Danish blue; because it's not protected you can get some really different takes on the cheese. One of the best cheeses I've ever tasted was a Danish blue on par with and similar to Roquefort (and way less expensive!), but the absolute worst cheese I've ever had was also a Danish blue (purchased from Walmart in the states, it was sour--not a dairy sour but sour like lemons. Absolutely awful).
😂 Thanks - I think. Glad you enjoyed it.
Shropshire blue is my favorite. Unfortunately, here in Australia, it's $120 per kilo so I have it as a very special treat.
Anyone ever try the blue cheese from Costco? I think it is called American Blue. Very nice indeed. Moist and firm. I think I ate the whole wedge in one day.
Sounds good! I’m not sure we can get it across the pond but I’ll see what I can find out and give it a go if I get the chance. 👍🏻
You should try getting your hands on some "Fourme d'Ambert"
port or copper?
This guy can enjoy cheese 🧀 like it’s nobody’s business! Love it!!
Sure do 😋
Saint Augur?
St Agur is a gorgeous cheese but there are so many amazing cheeses that it was hard to cut the list down 😂 Would you like to see an alternative taste off between St Agur and some other blues?
One of the best afternoons I spent with a good buddy was sampling some Roquefort, Stilton, and then Gorgonzola over a few cold Sam Adams Boston and Winter Lagers. Blue Cheese goes fantastically with a nice craft beer by the way! Also a big fan of the Danish Blue!
Sounds like the perfect way for friends to enjoy each other’s company. Stilton was originally enjoyed with porter or stout (like Guinness) but as Port was fashionable at the same time as Stilton, they were consumed together.
You should try Garstang Blue
Thanks, Lesley 🙏🏻 I’ve not tried it but I will definitely look out for it! 🧀
@@RufusEatsCheese I think Waitrose have it. It is a tasty blue cheese but with smoother and less metallic aftertaste.
Oh, that’s awesome! We can get there during lockdown so I’ll check if they have it.
I'm a big fan of blue moldy cheeses
Why thank you @Free2see ! Can I ask about cheeses in Norway? I love Jarlsberg but don’t know any others.
@@RufusEatsCheese You should tast 1. Brunost (brown cheese) sweet and caramelized. 2.Nøkkelost (key cheese) it contains cumin & carnation spice. 3 Pultost (f*ckt cheese) it contains caraway and is ether dry(mild) or soft(strong) & last 4. Gamalost (Old Cheese) this is the most powerfull cheese I ever tasted!!! Maybe we can make a collab video on Norwegian cheese!!
That’s brilliant! Thank you - I’ll see if I can find them in the UK.....
Pair the blue cheeses with a fine sweet oloroso sherry, Vin Santo or other fine dessert wines and you are as close to heaven as you can get...IMO.
Haven't checked your channel, but have you tried Czech tvaruzky? Not for the weak.
I haven’t - which is weird as I lived in Prague for 4 years! Is it good?
@@RufusEatsCheese Um, "good" is a relative term. I can't say that I'm a fan but my Czech friends, most of them, love it.
The first time I tried it was nearly 25 years ago (in Moravia) and I couldn't stand it. Ten years later I tried it again and though I didn't especially like it, there was no gag response. I'm definitely willing to give it another chance since I know that with age my palate has changed.
Sounds really good! I’ll have to look it up when I’m in CZ next. Thanks for the info 🙏
Is the ROQUEFORTE the only one that is from sheep's milk, & all these others are from cow's milk?? ALSO, do all these cheeses have K2 in them?* i've got a few miles on me now, but when i was a girl, i LOVED ROQUEFORTE DRESSING on my salad. don't realize how or why I got away from it, but I'm ready to make my own dressing at home, with a quality ROQUEFORTE. This was a very enjoyable video!* Thank You. ( P.S.: one of my Grandmothers LOVED what she called the 'stinky' cheeses from France , etc.* HAHAHAHA!) as my Grandfather took her & a group of loyal employees every few years on trips to Europe, PAID IN FULL BY HIM. I was always too young, tho...)
Wow! What a awesome thing for your grandfather to do 🙌🏻 Yes, the Roquefort is the only sheep’s milk cheese in the selection of blues here. I have a video on other sheep’s milk cheeses if you’re interested. Roquefort Dressing sounds delicious and I can totally see why you’d want it on salad! See Max’s comment about the K2 content. Something I’ll dig in to!
Bleu cheese addiction 🫣🧀😋
Yall gotta try jasper hill bayley hazen blue
There is a raw milk Stilton copy that is very good. Stichelton
Skip to 6:20
As a french, i prefer Stilton than Roquefort !!!!!!!!!
Wow! That’s amazing to hear. Actually, I prefer Roquefort to Stilton (as an Englishman) 🤣
@@RufusEatsCheese Stilton cheese is delicious in burger.
Agreed! 😋 We have lots of recipes of beef and Stilton together. It’s amazing in a Cornish Pasty 🤤
@@RufusEatsCheese In France too with roquefort, we like to eat a steak frites with a roquefort sauce. Its a very common meal in the french restaurant and bar menus. But isn't very cheap either...
🤤 I really need to have that when we can visit on holiday again.
Gorgonzola piccante top 1 best blue cheese LETS GOOOOOOOOO
Hi rufus, you must try Castelmagno cheese, trust me man...
Thanks for the recommendation. I don’t know it but I’ll definitely look out for it now. What’s it like?
@@RufusEatsCheese like parmigiano reggiano, same texture, but more seasoned, granular and Rich. In Genoa it is served with chestnut honey
@@giorgiomoneta5368 Oh wow! That sounds incredible! I need to find a video of that now :-P
Gorgonzola creamy smashes every single cheese on the planet for me. Anything crumbly tastes like cheap imitation
Have a taster of Stichilton
Thanks, David! What is Stichiton and where’s it from? 😋
@@RufusEatsCheese Since 1996 traditional Stilton is made with Pasturised milk. In 2006 a small artisan cheese maker wanted to use unpasturised milk in the stilton tradition, but was not allowed too, as Stilton has a POA Certificate ( made in Nottinghamshire, Leicestershire and Derbyshire ). Stichelton is the old english name for the village of Stilton. Stichelton Dairy, Collingthwaite Farm Cottage, Cuckney, Mansfield NG20 9NP. (Wiki)
have a look at "The Courtyard Dairy" website for other independant cheese makers
How awesome! Thanks for the info 🙏🏻
We’re really lucky to have some excellent ones near us but I’ll take a look.
so... whats the answer? aren't you supposed to answer whether Roquefort is the king or not?
It’s so much down to preference… and really tough choice. I ADORE Roquefort, but also the others. What would you choose?
Great. Roquefort, Gorgonzola AND Stilton Yummy! I am from Sweden and the danish chees us not my cup of tea really. Not the one i have tasted anyway?. We have an amazing blue chees from Sweden named "Bolstjärns blå". Try to get your hands on that! I would go so far and say that Bolstjärns blå is the finest of them.all! Well maybe not finest, but it is defenatly as godd as the others. I also like spannish blue cheeses like "Queso de hoya"
Thanks! Finest of them all is certainly high praise - I HAVE to try it now 😋 I’ll add them both to the list and see what I can do to get them. Thanks again for the feedback 🙏🏻 🧀
@@RufusEatsCheese Yes, Boltjärns blå you def must try if you like blue cheese. Queso de hoja is wrapped in sone sort of leafs, maple leafs if i remember correctly?
The name of the swedish blue cheese is Boltjärn blå. You may be able to get it shipped from Sweden. I know Möllans ost ( Möllans cheese) sells it, or maybe you can order it directly from the dairy? I think it is located in the county of Jämtland or Ångermanland. I am not sure. I have bought it in shops here where i live
Hope I can find some on the web, if not locally. We are blessed with a few excellent cheese shops who may be able to order it.
@@RufusEatsCheese You will not be dissipointed!
Just watching your face when you taste. Another cheesaholic?
Danish Blue is not very predictable. It can be horrible and it can be wonderful. You can always heat it a little to improve it, if it disappoints. And to be fair - you don't commit sacriledge or anything by being brutal to it.
My experience with Stilton is not the same. A good stilton is above all of the rest. But if it's bad - it's bad, and I have no cure for it. But my favourite all in all.
The Roquefort is still my goto cheese for the sure good experience. It never disappoints.
The Gorgonzola I mostly use in cooking, but have recently used it on bread - because I could.
The Shropshire Blue is not a common guest around here (Denmark), so not in my usual repertoire.
I need to correct that error.
Tak! Wonderful to hear from other curd nerds. I have a bit of a weird relationship with Stilton. Again, I love a good piece but have had some “not so tasty” offerings. When I was a child, my parents were relief managers in a pub with a good restaurant. The chef used to scoop out the Stilton for the dinner guests and then melt down the rind and reconstitute it to grate for cooking. It was very sharp with all that rind and good for cutting through other flavours but at 4 years old, I didn’t appreciate that too much 😬
I’ve always found Danish Blue very consistent here but perhaps I’ve just been lucky 🍀
@@RufusEatsCheese - such a great story from your childhood.
When I was around 15 I heard about 'Pot Käse' - scraps of old cheese put in a jar with rum and kept for a long time. I tried it. It was not what I had expected. Something probably went wrong. But from that story, I know, that I was a cheese lover already.
Right now I'm planning to make my own cheese at some time. And it's definitely going to be blue cheese.
I just found this link for Pot Käse: rationalwiki.org/wiki/Recipe:Potk%C3%A4se
@@RufusEatsCheese - also: I guess the danes get the lesser qualities of both cheese and bacon. It's only the Carlsberg Beer in Britain, which is probably not the best ... ;)
Thanks! I’ll have to check that out (and maybe do a video for it!)
I’ve spent a little time with Danish friends in Århus and wasn’t looking forward to Carlsberg I have the admit having drunk it at University. I was amazed at the difference of Hof in Denmark and all the beer in general. I didn’t get to try any other cheeses while I was there. What other Danish cheeses should I try? What will your own blue cheese be like do you think?
Please don’t stand so close to my cheese.
Really weird comments about Shropshire blue, as if it’s a different cheese to blue Stilton. In theory, it could be made anywhere, including Shropshire, because it doesn’t have a PDO. In practice, the main suppliers are the same five dairies making blue Stilton - same milk, same process, just the addition of annatto natural colouring, giving it its orange hue. Rufus misleadingly thought Shropshire was less salty than “quite salty” Stilton. Both have identical nutritional data, from Long Clawson or from the other Stilton dairies, all around 2g salt per 100g. Roquefort and Danish blue have between 50% and 100% more salt than all Stilton/Shropshire but didn’t believe that from his commentary.
The strange thing is the pricing policy of supermarkets. Some sell it at a discount to blue Stilton, while others sell it at a premium of up to £3 more a kilo - even though it’s the same cheese! Traditional Stilton used to be made like Roquefort cheese with (unpasteurised) raw milk, Since about 1990, it has been made with pasteurised milk. Only available in the UK in the best cheese shops, is a raw milk version, made in north Nottinghamshire, called Stichilton - the ancient name of the town of Stilton!
Dear mate, I feel like you tasted them at the wrong temperature. They look like very too cold… my suggestion to taste it as a French way… taste it after at least 3 hour at ambient temperature ( I mean in French summer)
Yep, always let them warm up properly before tasting. Great point. Lots of people eat and mild cheeses fridge cold. I guess they don’t taste too much…
My favourite cheese is “Pie D'Angloys👌🏼🧀
And if you want to try something smelly check out “Stinking Bishop” 😷😂
Looks gorgeous, Jules. I’ll pick some up and give it a try 😋
Yep, I’ve had Stinking Bishop. Did you see my video on stinky cheese?
ua-cam.com/video/VKufoGiYGG4/v-deo.html
Oh Subbed, but you don't do anything anymore, Oh Dammit! Thanks tho!
Steve urkle : do i smell cheese
You sure do!
I just got some Stilchton, very bad smell, very good taste