Meeee, toooo !!! I love cheese except bleu cheese and feta. I haven't tried a lot the different types but I do love cheddar ( sharp - medium sharp - extra sharp) Monterey Jack Colby Mozzarella cream cheese ricotta.
@@SauceyFredo I know and like Babish but he kinda already ran through all the fun stuff. This series is about stuff that most of us have never seen before and wouldn't seen usually.
Find you a man who speaks about you as passionately as Giovanni explains the process behind cheese-making. I really like how informative this series is.
Giovanni really knew his stuff and answered Claudia’s questions very thoroughly. Great episode. Too bad we couldn’t see the end product and see it being eaten :/
"Giovanni really knew his stuff," except that he ridiculously said ricotta is not a cheese ( 1:10 mark). Cheese is coagulated milk protein which, unshockingly, is the very basis of ricotta. Since the early bronze age (at least if not before) the peoples of the Italic peninsula have used the basic principle of acidifying milk to coagulate milk proteins and form curds. All ricotta does is remove some of the leftover proteins from rennet cheesemaking by recooking (being the root of ricotta) an already acidic milk product to cause some of the remaining proteins to coagulate and form curds.
@@nerofl89 In some contexts, "cheese" is used specifically to refer only to products made out of casein, which ricotta is not, as all the casein is removed in the primary cheese making stage with the rennet.
@@FakeGuthix01 You mean "highly specific contexts" and not "some." Either way, ricotta does have casein, just not as much as typical cheeses. The rennet does not remove all the casein, and most traditional recipes for ricotta include adding a portion of milk to aid in the process of removing the remaining protein in the whey.
The final product is the ricotta at the end. Just a little more dry. When you buy ricotta you will have it in those "packages" unless it's ricotta dura (hard, very dry, used as alternative to grated parmigiano)
With any doubt she's the best insider food host She's genuine, authentic in her reactions, not overreacting like her colleagues, interested in what she's talking about
Just realised how strong the Pugliese accent is. Never really paid attention to it since I used to go there every summer, I thought every Italian spoke like this. Listening to the accent difference between Claudia and Giovanni is striking. Oof, I dearly miss Puglia. Giovanni is impressive by the way. He has this Ricotta Grand Master vibe.
In Sicily we once had a cheese that is still one of my favorites. They called it Primo Sale because it was a ricotta salata served fresh after the first salting. It was amazing. I would love to see how that it’s made as well.
I've set myself a challenge for 2021. I'm going to make a pizza from scratch (or as much as feasibly can). So I'm going to a local farmer to get wheat to be milled, I'm going to grow my own tomatoes and learn to make Mozzarella. Now I know what I can do with the excess whey! Thanks for the great video!
What a beautiful programme. Giovanni has such casual ease about him yet he clearly loves his professional with a passionate calling. Thank you for this brilliant film!
When I lived in Rome, I ate ricotta al forno as often as I could. The basket in which the ricotta was made is a sort of wicker, and when put directly into a raging fire - the burning wicker basket flavours the ricotta, which also bakes and gets something of a rind. By the way, that cheesemaker has the cutest little belly.
This is the first really good description of caciotta I've seen :-) Great questions and great answers!!! I haven't even got to the ricotta part and I'm already excited enough that I had to post something!
Incredible video as always Claudia, but wondering why you cut away and didn't see it through to the end- the final chilled, set product, having a taste of it, showing some typical Pugliese dishes made from it? Next episode?
I liked this one video and now all recommendations I get are how different types of cheeses are made in the world. Great, I really needed them to sleep.
On the other hand, a person can also say that it is definitely a cheese and saying it's not because it comes from whey is only stating part of the facts. Yes there is whey but there are also milk solids which haven't been tapped into due to temperature variable in the process
I could only see half his face and I know Giovanni is so, so handsome. Cheese making and a hot man? I'm in. I mean, what else could anyone ever ask for? 😂
The fact that I’ve gotten so hooked over cheese making is wild
It's so interesting though! I get you!
Right !!!
Meeee, toooo !!! I love cheese except bleu cheese and feta. I haven't tried a lot the different types but I do love cheddar ( sharp - medium sharp - extra sharp) Monterey Jack Colby Mozzarella cream cheese ricotta.
Once you start learning about it you realise it's much more accessible than you would have thought!
@@pattyrosier1854 omg but blue cheese and feta are my favorites
This series is probably the best thing on youtube. Please never stop
what about food wars
Binging with Babish makes amazing material check him out
@@SauceyFredo I know and like Babish but he kinda already ran through all the fun stuff. This series is about stuff that most of us have never seen before and wouldn't seen usually.
Stfu
@@sPIDER-zw4yd what a toxic git
Find you a man who speaks about you as passionately as Giovanni explains the process behind cheese-making. I really like how informative this series is.
What a nice young man. Its nice to see him care about the old ways of making this cheese.
This Young man have 40 years old 😊🤣
@@gare2609 that is still young dude
Giovanni really knew his stuff and answered Claudia’s questions very thoroughly. Great episode. Too bad we couldn’t see the end product and see it being eaten :/
but you saw the endproduct, those little baskets he was filling at the end are ricotta...
"Giovanni really knew his stuff," except that he ridiculously said ricotta is not a cheese ( 1:10 mark). Cheese is coagulated milk protein which, unshockingly, is the very basis of ricotta. Since the early bronze age (at least if not before) the peoples of the Italic peninsula have used the basic principle of acidifying milk to coagulate milk proteins and form curds. All ricotta does is remove some of the leftover proteins from rennet cheesemaking by recooking (being the root of ricotta) an already acidic milk product to cause some of the remaining proteins to coagulate and form curds.
@@nerofl89 In some contexts, "cheese" is used specifically to refer only to products made out of casein, which ricotta is not, as all the casein is removed in the primary cheese making stage with the rennet.
@@FakeGuthix01 You mean "highly specific contexts" and not "some." Either way, ricotta does have casein, just not as much as typical cheeses. The rennet does not remove all the casein, and most traditional recipes for ricotta include adding a portion of milk to aid in the process of removing the remaining protein in the whey.
Do you want his ricotta inside your mouth mackenzie?
Can't believe we didn't get to see. Claudia sample the final product. Extremely upset here.
Same
Agree. What's the point of showing the whole process when you cannot see final product. :(
We expecting "creamy and nutty" stuff
The final product is the ricotta at the end. Just a little more dry.
When you buy ricotta you will have it in those "packages" unless it's ricotta dura (hard, very dry, used as alternative to grated parmigiano)
Minchia! "Extremely" upset??
Dio fa, it's quite overaction
Giovanni: "This is my tool for making cheese"
Claudia: "I've seen bigger"
Giovanni: 👁️👄👁️
🤔
😂😂😂😂
"My name is Giovanni Giorgio but everybody calls me Giorgio"
@@forcehucos2429 “I am Ezio Auditore de Firenze!!!”
@@kawaiionee-chan9557 - Ok.
I love every video that is narrated by Claudia, she is so sweet and achieves to make everything even more interesting
I love this show cuz she's such a good narrator how she does everything displaying everything about it
With any doubt she's the best insider food host
She's genuine, authentic in her reactions, not overreacting like her colleagues, interested in what she's talking about
genuine hahaha.
I think that's because she is Italian.
frankly i only watch claudia's videos, even followed her on ig
@@nishhnishh1088 let they believe xD
Boo
Just realised how strong the Pugliese accent is. Never really paid attention to it since I used to go there every summer, I thought every Italian spoke like this. Listening to the accent difference between Claudia and Giovanni is striking. Oof, I dearly miss Puglia.
Giovanni is impressive by the way. He has this Ricotta Grand Master vibe.
Is it just me or is the cheesemaker also kind of charming?? 😳😂😂
Its just you
@@forcehucos2429 BAAHAHAHA
Not in the slightest, I’d take him out for dinner any day…!
Not just you!
Chemistry between the cheese is great, but look at the chemistry between Claudia and the guy!
First of all, Giovanni...wow! Second....he really loves what he does. I love how he started the description of each step with "It depends...".
In Sicily we once had a cheese that is still one of my favorites. They called it Primo Sale because it was a ricotta salata served fresh after the first salting. It was amazing. I would love to see how that it’s made as well.
Primosale is pecorino, it 's not ricotta .
My grandpa used to buy large suitcases full of Primo Sale when he came back from Sicily.
@@KajiRider1997 So good!
I've set myself a challenge for 2021. I'm going to make a pizza from scratch (or as much as feasibly can). So I'm going to a local farmer to get wheat to be milled, I'm going to grow my own tomatoes and learn to make Mozzarella. Now I know what I can do with the excess whey! Thanks for the great video!
You could even put the ricotta on the pizza too! Did you ever make your 2021 pizza?
What a beautiful programme. Giovanni has such casual ease about him yet he clearly loves his professional with a passionate calling. Thank you for this brilliant film!
The subtle display of Italian Flag Colours in his T-sirt by Giovanni....made me smile✨
Thanks! I hadn't caught that significance.
Title: *How Ricotta Cheese Is Made In Italy*
Video: *Ricotta is not a cheese nor a dairy product*
...but it contains milk anyway 😂
I love the cheese series with this host
Cheese making is actually an art! I didn't know so much went into it.
Me: How much cheese do you want?
Italians: Yes
"Hey Boss, you know that liquid that's left over after we make da cheese?"
"Yes, what of it?"
"I made cheese out of it."
Si
i love the way he speaks Italian language
You like accent, I think
It's pugliese, I dunno which one , you know that every region has different dialects inside of it
@@francescapucciano9205 valle d'itria
She said to be from Bari in the video about the orecchiette, if I'm not mistaken
@@imurt3417 yes but he Isn't from Bari from the accent
It's Like music.
I love the way she presents cheese making
That cheese maker though 😏😏😏
those arms, those eyes.... im under his spell
Mama Mia
I see Claudia, I click right away. Thank you Claudia as always
I see I’m not the only one who thinks the cheesemaker is a doll!
When I lived in Rome, I ate ricotta al forno as often as I could. The basket in which the ricotta was made is a sort of wicker, and when put directly into a raging fire - the burning wicker basket flavours the ricotta, which also bakes and gets something of a rind. By the way, that cheesemaker has the cutest little belly.
Grande Giova. Mi ricorda troppo Checco Zalone il modo in cui parla. Mi fa spaccare
I love Claudia's accent
Same
Everytime I see Claudia,I watched it
Why ?
@@princesofthepower3690 Bcs I love her Style to make this content,Informative yet Interesting,just like Frank
@@princesofthepower3690 cause shes my future wife
@@flash2591 how do u know she is single
@@flash2591 Probably won’t be taking your busted ass . I mean seriously, get with reality .
This is the first really good description of caciotta I've seen :-) Great questions and great answers!!! I haven't even got to the ricotta part and I'm already excited enough that I had to post something!
I love this series! It’s the best thing everrrr
1:11 I’m in love with Giovanni Montanaro ❤️
Everyone around me : 🌍🚓🔫💣🏭⚰☠🔪
Me : 🧀🧀🧀🧀🧀
3:05 Not only is he a pro at making cheese, he's also a magician. From a gloves to no glove and back to gloves!
That man is so proud of his job 😁
omg that cheese maker, he's really packing... after 9 minutes im already in love
When I see a video with Claudia hosting, I immediately know it’s gonna be good!
Thank you...95% of youtuve recipes use milk not whey...this is one of the very few ones doing it right
I stumbled across this channel a few days ago and already watched a ton of videos. These are great.
No one acknowledges the man's shirt resembles the Italian flag. Perfetto!
GREAT Giovanni
Claudia is my favorite food sampler pleas keep eating and sharing cheese journeys!! You’re so beautiful and nice to listen to
Bel video, bravo Giovanni, chiarissimo nelle spiegazioni
This video is awesome and I wish more cheese factory make ricotta from their leftovers to put in dishes! That would reduce so much waste!
claudia i need you to do all the cheeses. im obsessed
An episode on pecorino Romano please ?
Do u like my regional cheese Eh? :D
Welcome to Italy - Benvenuti in Italia🇮🇹
Gosh, Italian really is one of the Romance languages. I was romanced over a technical discussion of cheese making! Hahaha
Loved this comment hahaha
So cool. What a lovely life.
Italians know their shit really well.
YEEEEEEES, FINALLY AN ITALIAN THING IN THIS CHANNEL
I love to see claudia's content.
Please never stop
bravo
Ciao, Claudia. Please make an 'Insider' video for every Italian food product. Please and thank you.
I just watched these videos to listen Italian😍
I hope im Italian in my next life so i can eat more cheese
Why wait for next life(which doesn't exist, btw)? .... Visit Italy at least once and that will be all:)
More cheese making episode! Make it a series!
It's a series, you can watch the other videos on their channel
The cheese poet. Amazing
Yummmmyyy 😍😋😋🤤🤤
🤤🤤🤤🤤🤤Soooo juicyyyyyyy🤤🤤🤤🤤🤤
Lmao the emojis chill
I just loved this show..
Another awesome food video with great ideas to try out. Grazie 🙏
Thank you Food insider teams for such a interesting plus knowledge videos i appreciate that...... 👍👍👍👍👍👍
The best video making in Food Insider is showing the cheese making in different parts of the world 😁
Solid video 🤙 pretty cool that there's a latteria in pretty much every town in Italy. Fresh milk, butter and cheese no more that 15 minutes away
Beautiful!! Great job 👏🏽
Their cheese marathon help me go through the quarantine period
Ricotta and soft honey.. believe in me.. 👍
@MCStutteringBuddha ...mmm... good idea! 👍
Ricotta burrata and mozzarella are amazing
Incredible video as always Claudia, but wondering why you cut away and didn't see it through to the end- the final chilled, set product, having a taste of it, showing some typical Pugliese dishes made from it? Next episode?
She is beautiful, simple and humble. :)
that young man is very knowledgeable. like talking to science prof. he has deep understanding the process of whats hes doing
A wonderfully informative video. Thank you!
what can we use instead of rennet ????
please let me know ....🥲
UA-cam: I noticed you watch alot of cheese videos....want another one?
Me: absolutely.
Props for getting Checco Zalone!
I want to eat it 😍
I've seen how to make cheese on Fun Straurant
This is really interesting
La migliore di food insider 💪💪💪
Very good❤❤❤👍
Great stuff Claudia!
yeah , in italy we trust for best 🧀🧀🧀in the world ❤️❤️❤️
I miss cheese making episodes. Please make a cheese making series!
love you claudia😊💛
Claudia is back!! 🤸🏽♂️🤸🏽♂️
I liked this one video and now all recommendations I get are how different types of cheeses are made in the world. Great, I really needed them to sleep.
On the other hand, a person can also say that it is definitely a cheese and saying it's not because it comes from whey is only stating part of the facts. Yes there is whey but there are also milk solids which haven't been tapped into due to temperature variable in the process
I want Giovanni to turn me into ricotta, too 🥺
Can you do a video on how feta cheese is made in greece?
It's kind of eerie how quiet it is without background music
I actually love it though lol
Super entertaining as always
Claudia is the best narrator
This channel should be called cheese insider
@claudria you really are queen of cheese sweet heart ❤️
Didn't see the final product, but still liked the video.
I've just had my decade's worth fill of the Italian language!😂
The whey is also made in to a protein powder
I love Italian food
Anch'io fra
Claudia = good presenter. More content with her plz.
I could only see half his face and I know Giovanni is so, so handsome. Cheese making and a hot man? I'm in. I mean, what else could anyone ever ask for? 😂
I know that's right hot man delicious cheese throw some wine in and that's all you need💖😅🔥✨✌
I know!!!!