Our Taste Test of Supermarket Gruyère
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- Опубліковано 27 вер 2024
- Jack challenges Bridget to a taste test of Gruyère cheese.
Read the full Gruyère taste test: cooks.io/2IIb6az
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I really love that they give you the good and the bad, so rare in a review in general, but so valuable.
SUGGESTION: Create a playlist for All Taste Tests
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Thanks
These taste test definitely influence what I purchase. Thanks
Agreed!
Ditto
Gruyere is by far my favorite cheese. It's a real treat for me, so I don't think twice about spending the big bucks on the AOP stuff when I want a really good block of cheese.
I absolutely love boar's Head smoked gruyere. It's a strong cheese, so a little goes a long way, but it is absolutely delicious. In fairness, I have not tried or even seen the winning brands in my store. Maybe I would like them even better.
That's what I buy due to the Hickory smoke infysed flavor. I recently made potato soufflé's and I used aged cheddar & Parmigiano Reggiano grated cheeses and the next potato soufflé's I make will be with the Hickory Smoked Gruyere & maybe a quarter cup of another hard grated cheese (with a bit of a bite to it) & a pinch of cayenne ot hot Oaoruka. I used smoked paprika & hubby gave nmne 5 platinum stars 🌟 for my first potato soufflé's❣ 🙆♀️😁
Jack''s taste test videos are wonderful. They are so informative. Even more interesting is when there is disagreement with the experts. Some popular opinion is useful, after all we know what we like.
I love the taste tests with Jack and Bridget! Great history lesson!
As a Swiss I can recommend the Gruyère you get at Costco. Very good and great price!
I love that one too-it’s an Emmi Gruyere AOP, aged 8 months
I was wondering about that one. Costco has so many top-notch cheeses at great prices, I'll be sure to get that one too :)
Hello, I love each of you. I am thrilled to be able to watch you and learn from you. Thank you. God bless you all.👍🏻❤️
“I’ve been giving you a lot of Swiss history.”
You mean Swisstory.
Thank you and goodnight
Emmi 12 month Kaltbach Le Gruyère is my favorite. It's cave aged and has a nice funk to it.
I'm now a true believer in real, Swiss made Gruyere cheese - it absolutely makes your recipe delicious, whatever the application may be. I've tried the 1655 brand and it's a game changer - don't short yourself - spend a little extra to get the real thing - you won't be disappointed!
I am wondering if any companies who own a product that perform poorly in these taste testings decide to start doing better. Anyone have any ideas?
I had smoked Gruyère and it was fantastic
I then also discovered smoked Gouda
thus combined both in my home mac & cheese
smoked cheeses just end up tasting like... smoke. not cheese. it's a good way to cover up a really marginal cheese.
Agree.
Bridget just chowing down the whole time he is talking.
Because I am vision impaired, and reading the text while it’s held up for a very short time is beyond my ability at this point in my life. Don’t mean to cause any negative feedback for this site. I appreciate all that you do it’s just hard to see something when it’s held up briefly. Thanks so much for all you do.
Yvonne Charneskey Try slowing down the speed of the video. It also slows down the captions!
Please do a smoked Gouda taste test
Trader Joe's has a delicious cheddar/gruyere combo that is amazing in a quiche.
The holes in cheese are not from the action of washing the rind. That action helps to keep mould off the cheese, imparts flavor into the cheese, and assists in the breaking down of the paste (interior of the cheese). Holes are from certain cultures (good bacteria) that are used during the cheesemaking process. Mix that with techniques used during the making process and aging process results in holes forming.
I agree with Holly M. my fave cheese as well.
More cheese videos
Hello I will look for this.
Haha. If you're going to showcase Emmi Roth's 4 month old and 9 month old Grand Cru Surchoix cheeses, at least mention that their 14 month old was designated World's Best Cheese in 2016 beating out ~3000 cheeses. Easily available and kind of worth a taste due to the rare victory. Love cheese. 🧀♥️
HAHAHA Jack said, Swiss-tory!!!!
Gruyere is a protected domain of origin: you can't call those cheese Gruyere because they are not from Gruyere.
Please rate fondue pots.
This is first time I've seen this woman
Gruyere is the best cheese in all the land!
Comparing genuine Swiss Gruyère with US made stuff is like comparing apples with chocolate. No comparison.
The one (1) year I took of French in 1985 didn't help me much. Anyway, I'm cheesy and now my Gruyere cheese knowledge is cheesier.
Gruyère is not only a cheese but a whole region, my region ! A little heaven on earth :)
A real gruyère doesn't have cheese
There is no such thing as domestic gruyere, just like there is no such thing as domestic champagne or domestic cognac. That Boars Head company has blatantly mislabelled their cheese.
I get your point but actually the label says "Traditional Old World Style Cheese..." Style being the operative "wiggle room" word.
@@AirrowRocket One of the American labels clearly calls the cheese Gruyere though. And it's not. Gruyere doesn't just denote a type of cheese, it denotes a specific region that has a specific regional cheesemaking tradition. Imagine if a Swiss distillery started making whisky and labelling it as Kentucky Bourbon. Because that is basically equivalent to.what this cheesemaker is doing.
North American supermarkets are full of products that are falsely labelled like.this.
They won the lawsuit. Now it is.
Hello!
I thought they just demonstrated how hay particles making their way into the milk causes the holes. It's probably both?
Please take the time to age,as an old guy ,I csn wait,give me your best.
We need to better in the U.S and make our mark in the cheese world
Thanks for not calling it "Swiss cheese"
$20 a lb is too much to pay for cheese.
Then you haven't had Humboldt Fog...
Good cheese is like good chocolate. The good stuff is pricey. BUT I would rather savor a little bit of really good cheese or chocolate than suffer through a great big glob of marginal table waste.
I don't remember making this comment, but, Damn, I was brilliant.
Gosh, it would be so helpful if you added links to the product that you are saying is so wonderful! I love this channel but is anyone monitoring the comments at all? I left several comments but no response. Unless of course you get tons and tons and tons and tons and tons of comments. Please consider adding a link to the winter at least.
Just Google it. Why do you have to have a link?
Please consider rereading the title of the video.
There’s no “hole” / air bubble in a real Gruyere!
Good stuff but wow 20 bucks for a pound of cheese.
Y
I don’t know why I watch these tests. I live in Wisconsin and ATK always uses brands we don’t have. In the case of cheese, we make a LOT of cheese and some of the best cheese in the world here. Wisconsin cheese is available everywhere, but not on ATK.
The only trouble is, it's very, very unaffordable for most. Cheese here in the US is trash for the most part because of how paranoid we've become about people getting sick from food.
But there are many good cheeses made here these days. Unfortunately it's not easy for everyone to access them. For Gruyere though the real Swiss one will always be far above all the others.
@@janepoultney5207 It's just sad that our country has made it impossible to get most good cheeses because the FDA is in the business of causing mass paranoia.
@@meversace.....I can buy really good cheeses but bec of their high price I question the turnover frequency of those sitting in the display---whether cut to order or as prepacked wedges. (Not only unaffordable for some here in the US, but much of the world is just too poor to even contemplate ever purchasing such pricey cheeses. I'm stating a fact, not making a judgment.)
As a in Fribourg living person, the emmi taste fucking horrible. Don't know about the others
It is no contest, swiss gruyere is much better than french or any other countries gruyere.
US CHEESE IS DEAD CHEESE!!!
You cant call cheese from America, gruyere. Gruyere is a Town name in switzerland and can only be produced in Switzerland. The amerinc cheese cant be called Gruyere!!!
Sorry, a cheese not from raw milk but pastereuzd milk is no LeGruyére, it can not taste. And you need the genetically right starter cultures, otherwise you get a different cheese, called something else but not LeGruyére.
Yes Hi lady can you please make vegan food for us vegans 😂
Thank you 😊
We have a vegan cookbook "Vegan for Everybody" with lots of vegan recipes!
@@AmericasTestKitchen thank you 😊
Gruyere is one of the best cheeses!
I disagree what makes cheese great is the endless diversity. It makes no sense to put gruyère over mozzarella, roquefort or rocamadour as long as it’s well done and well used cheese is amazing. My guilty pleasure is an all cheese meal: French baguette, a small simple salad (as an excuse), to much red wine (a strong one) and at least 5 very different and well chosen cheeses. Not cheap, even in France but worth it.
Charly G00R1 Gruyere is pretty damn good, but what would you recommend? I’m trying to get more into cheeses because I only know the basic stuff like cheddar, swiss, and just the common things you’ll find being served at restaurants.
@@1sa45 brie, camembert, emmenthal (swiss), tomme...
Yum! I will be on the look-out for the 1655 Gruyere! Many thanks.
I like the french version called comte.
I don't know about American cheese but if you have good cheese like the one from my home Switzerland it is very important that you eat them at room temperature. So let it sweat a little bit and the taste will be amazing.
Yes, I've noticed that cheese benefits from sitting out a bit, taking the chill off it reawakens its flavor.
Thanks for the education even more than the recommendation.
20$ a pound!!!!!?????
thats about as much as it is in the Netherlands
You unfortunately get what you pay for. Best cheeses are expensive.
Sadly that price barely covers the cost of production from the raw milk producer to the cheesemaker. In order for a farm to be sustainable, financially, the price on the counter needs to be closer to $25/lb.
It is quite a shock but that's what it costs. In that price range, you buy maybe 100g every so often and truly enjoy it.
Love you guys! ❤️❤️❤️
Just saw your video about 5 ingenious uses of a food processor and was wondering if a food processor could not only be used for pizza dough, but for extremely elastic dough for hand-pulled Chinese noodles (which normally takes 40 minutes of kneading to achieve)
Help please!
I have always bought hard block cheese's; is there a difference between shredded cheese and sliced?
plus what are the best quality vegan or vegetarian cheeses ?
Thank you kindly
Shredded cheese is sprayed with a vegetable protein to keep it from clumping. Beware, that spray is soy based.
pre-shredded cheeses are dusted with anti-caking agents (starch) in order to prevent the cheese from becoming a single mass again on store shelves/your fridge. You end up paying a lot more comparatively, and this also negatively affects flavor and the ability for cheese to melt while it's being used in cooking.
Block cheese + slicing / shredding it yourself is always the best route. Pre-shredded/sliced cheese is purely a convenience.
@@colinstu
Always read the label. Whole Foods (and others may too) sells pre-shredded cheeses with no starch or cellulose added.
I love the videos! Pls keep them coming
Thanks for the data :)
Do you really need a straw for a glass of water ?
Who cares?
It keeps you from having to wipe your mouth on TV.