Always thought claudia was great at the food insider videos. This format/way of editing is way better, it is calmer or something. Keep it up, great stuff!
Your cheesemaking videos are essential viewing. In the final scene as you show the cheese served with flatbreads my mouth began to water. Definitely one I'll be trying to source.
I’ve realized I really only cared to watch the insider videos you were narrating. Keep it up! You are exactly the same as I’ve always seen, which shows how authentic you really are. Much appreciated 🤗
The small business all over the world should prosper, because they make a quality stuff and support the community. Shoutout to these Italian cheese makers 👍
other vegetable rennet, Vegetable coagulant (also often incorrectly called “vegetable rennet”) is the latex produced by the green parts of the fig tree or by the wild thistle. In Virgil's works, we discover that pecorino was also the basis of the diet of Roman legionaries. A daily ration of 27 grams, ( one ounce circa) to be added to bread and spelt soup, guaranteed the right caloric intake to recover energy in view of battle.This "legionary" cheese ^^ was salty and very hard to facilitate transport and conservation , There are many degrees of maturing of pecorino , tuma, primo sale, secondo sale , seasoned (< more than 60 days)
I watched the Insider videos many nights where I was bored out of my mind.. Very happy to see you're still highlighting the regional culinary artisans of Europe, and showing the process involved in their goods. You've got decades of content ahead with the variety in Europe alone, I'm eager to see what's next. I'll also mention your format is great, definitely keep at it.
I now understand what the term 'food porn' is all about. Cannot wait for the ricotta episode. Thank you Claudia for a great introduction into Caciofiore. Thank you Luigi for sharing and teaching us about the processes and time it takes to make your cheese.
I didn't know you were making your own episodes on your own channel!!! So glad UA-cam recommended your video! Your love of traditional foods and wonderfully curious personality are great to watch! Thank you for your videos. I wish I still lived in Europe and could visit many of the same places you feature.
Thank you so so much for interviewing all of these wonderful people all over Italy, working hard to keep traditions alive. Theres so much love and care and manual labor that goes into the foods you show, I bet they taste fantastic haha
Claudia prego. Your programs are wonderful. Always introducing something new for us to feast our senses. I would love to make this cheese. Thistle rennet is available - I just need to contact my farmer friend to source some fine sheep's milk. Thankyou again.
I love the cheese making video's Claudia, especially this such traditional method, it inspires me to have a try at making some on a small scale, keep the videos coming!
Just FYI I thought this was your only new video in a while because UA-cam didn't show me your longer ones that you made since announcing the change in channel direction but I am definitely going to go back and watch the others! Also I'm excited to see the ricotta video that they make from the whey of this cheese next week. I'm very excited about products made from sheep and goats because those animals are less picky than cattle and require less land and water as a result. ❤
Yep the algorithm hasn’t been kind! I hope we can make it change its mind with some cheese content. You can press the bell button not to miss any new content. Thank you for your support 🙏🏼
I noticed that cardoons and artichokes are synonyms in this instance. And I was actually confused, because my sicilian great aunts and grandmother would always take us kids into the hills to pick what we knew as cardoons in western new york. So, I looked online and sure enough there are webpages that synonymze artichokes with cardoons, but there are also references that cardoons are burdock, which is another bitter root. What is absolutely remember is boiling what I know as cardoons to then eat them and the broth that came off the boiling was bitter, but fantastic for vitamins, cold remedies, if your body was generally sore. And fried cardoons are a holiday treat for us still. Neat new understanding how cardoons are different in other places. I love seeing how this pecorino was made. Great show.
Fantastic! I cooked cacio e pepe at Hadrian's Wall, because I believe there's a chance some version of the dish may have existed in the time of ancient Rome - it seems at least the cheese definitely did! I made a video of it in case anyone is interested - probably not the most expert / authentic version of cacio e pepe but I was cooking on a camping stove! You can probably find it by searching "cacio e pepe hadrian's wall". Incidentally I managed to find a pecorino made with vegetable rennet (I'm a vegetarian) in Eataly in London. It was the first time I had seen one, but it sounds like that might actually be the traditional way of making it in the Roman era!
Just watched your video, it's really awesome and interesting, we subscribed to your channel too. Thanks to Claudia and her wonderful cheese video we found you!
@@Lufu2 Thank you - that's great to hear! There is obviously a big gap in production quality between my amateur videos and Claudia's very professional documentaries but hopefully it was still interesting!
That's remarkably a lot like the Lighvan cheese that we eat here in Iran (Persia)! Could this be a remnant of the extensive (and often overlooked) cultural exchange between Iran/Persia and Rome during the ancient times? One could only guess! It's certainly not impossible.
Brava Claudia! Thank you so much for making these videos. Much respect for the makers who show such care in what they do. My only question do they take students?
Wow! What a treat that was! Wonderful, dedicated craftsmanship and charming people. The style and presentation of the video is so enjoyable...natural, informative and beautifully shot. Top-quality, Claudia!
I don't think i've ever tried traditional cheese made with vegetable rennet, i wonder how bitter it is, i'd really like to try it. Can't wait to see next week episode as well, the pepper ricotta at 14:36 looks delicious :)
Excellent video Claudia. Thanks for showing us this wonderful family of cheesemakers of a product with such heritage. They look fantastic inside and out.
I have loved your content for soooo long. I can't wait for my wife and I to travel through some of these amazing places you have featured and, of course, have phenomenal cheeses!
I love cheese, particularly artisan cheeses like the ones you profile Claudia. And your beauty is always such a fine complement to the wonderful cheeses.
great video again! Your styleand the vibe in the videos is so unique. very honest and very familiar. it's obvious that these people liked to show you around, and that transforms to the viewer of the videos too. it's so cool what you do! thank you
Another great video! Love your content and showing us how these great artisans make their products. Luigi is adorable! I think he was flirting with you 😍. He sure always had a big smile talking with you!
Cara Claudia, Caro Luigi e babbo ❤❤❤🧀 How wonderful, che meraviglioso formaggio 🧀 This video is so exciting and beautiful. The nature, the pastures. The cardoon artichokes (i ate some today, by the way) the respect for raw milk and its seasonal changes. The tradition!! Amazing old tradition. It is not only resulting in a beautiful mouthwatering cheese, but inspiration to other food makers and foodies ❤ Of course, i watched it to the end Mile grazie per questo vid. Peace and friendship from a different side of the Mediterranean sea 🙋♂️ M.m.
In 2014, my wife and I spent a few hours watching a cheese maker outside Arezzo. The process was fascinating and the product was simply amazing. It was one of the high points of our trip.
Claudia, thanks so much for another amazing video! Being a cheese lover (who even makes my own mozzarella cheese at home), I found this ancient recipe fascinating! It was especially interesting to me the use of vegetable rennet made from artichokes to create a unique flavor. Also, some of my favorites of your past vids were on cheeses too! 💯
I elevate those that have the skill of making cheese . I have tried but can't get mine to taste right so I will leave it to the professionals and be the taste tester lol Thank you for that lovely presentation Claudia ❣❣
As an Italian American who's severely lactose intolerant, I'm always on the lookout for new sheep's milk cheese. Thanks for a new one to bug my local Italian butcher to find for me!
Such hard-working people, may they prosper always!
👆👆
These are the people who deserve all the success.
They’re employing illegal african migrants and got in trouble with the Italian government….to hell with them
Love that Luigi is so into it. Great to see young people continue traditions like this.
She wanted to churn his butter
@@el5495 💀💀
The videos that involve the making of cheese are some of my favorites. The skill, artistry, and passion that goes into creating this cheese amazes me.
Thank you for watching!
Always thought claudia was great at the food insider videos. This format/way of editing is way better, it is calmer or something. Keep it up, great stuff!
Thank you! This means a lot to me as back then I had a cinematographer and editor and now I’m doing everything myself 💪🏼
@@claudia-romeo I agreed with him. Your current pacing is better and the contents are more in-depth yet still concise in the same length.
Mamma mia, what a precious product 😍 must be delicious 😋 thanks Claudia for bringing us with you 💙
Thank you for watching! I really loved this cheese 💛
Your cheesemaking videos are essential viewing. In the final scene as you show the cheese served with flatbreads my mouth began to water. Definitely one I'll be trying to source.
The flatbread combo was incredible! Thank you for watching
Claudia, I love the depth your videos are now including! Explore all of the artisans! You are filling a gap in real local artistry! Keep going!
Especially focusing on the modernization of process....
Thank you! This means a lot to me. I hope to feature many more wholesome artisans
I’ve realized I really only cared to watch the insider videos you were narrating. Keep it up! You are exactly the same as I’ve always seen, which shows how authentic you really are. Much appreciated 🤗
Thank you 🥺🥺
Same, i realized that all the insider videos I had been watching and saving were literally just Claudia videos. She’s a pro
@@mochaleeseo thank you❤
The small business all over the world should prosper, because they make a quality stuff and support the community. Shoutout to these Italian cheese makers 👍
This is developing into such a nice channel.
🥺🥺🥺
The beauty of Artisanal, local and natural product, passion, and love.
💛
So many delicacies in Italy is just amazing!
Love the production value and how you have filmed this episode!
Excellent video! I love seeing the traditional produce being made and hearing from the makers
They were so kind and knowledgable!
other vegetable rennet, Vegetable coagulant (also often incorrectly called “vegetable rennet”) is the latex produced by the green parts of the fig tree or by the wild thistle. In Virgil's works, we discover that pecorino was also the basis of the diet of Roman legionaries. A daily ration of 27 grams, ( one ounce circa) to be added to bread and spelt soup, guaranteed the right caloric intake to recover energy in view of battle.This "legionary" cheese ^^ was salty and very hard to facilitate transport and conservation , There are many degrees of maturing of pecorino , tuma, primo sale, secondo sale , seasoned (< more than 60 days)
You are talking about Ficin!!!
Thank you Claudia. Your videos bring so much understanding, knowledge, appreciation, and joy. Keep doing what you are doing!
I watched the Insider videos many nights where I was bored out of my mind.. Very happy to see you're still highlighting the regional culinary artisans of Europe, and showing the process involved in their goods. You've got decades of content ahead with the variety in Europe alone, I'm eager to see what's next. I'll also mention your format is great, definitely keep at it.
I'm so glad to see you having your own channel! I wish we could get these in the US.
Another amazing cheese to wish for. Can't wait to see next week's video! Cheers! 🍻
Grazie mille! E' veramente bello sapere l'esistenza di questo formaggio storico!!
I now understand what the term 'food porn' is all about. Cannot wait for the ricotta episode. Thank you Claudia for a great introduction into Caciofiore. Thank you Luigi for sharing and teaching us about the processes and time it takes to make your cheese.
Aloha. Had an ex roommate who used to make it at home. You can do it, not very difficult.
Aloha. Had an ex roommate who used to make it at home. You can do it, not very difficult.
Aloha. Had an ex roommate who used to make it at home. You can do it, not very difficult.
Aloha. Had an ex roommate who used to make it at home. You can do it, not very difficult.
Aloha. Had an ex roommate who used to make it at home. You can do it, not very difficult.
This is pure quality content. Thank you.
cheese is one of the very few foods that have the ability to make mold look appetising
Nothing shy of ecstasy, when you're having fresh(aged) formaggio. While showing us the roots and process. Grazzie mille, Cladia.
Caciofiore has become one of my favourites!!
I didn't know you were making your own episodes on your own channel!!! So glad UA-cam recommended your video! Your love of traditional foods and wonderfully curious personality are great to watch! Thank you for your videos. I wish I still lived in Europe and could visit many of the same places you feature.
Welcome 🥳🥳
Ma che meraviglia, bravissimi. Ciao dagli USA
That cheese just LOOKS Gorgeous!!!!
Thanks for this video!
Loved it! Thanks so much for showing us the whole process and telling the story of these wonderful people!
Thank you for watching 🙏🏼
Thank you so so much for interviewing all of these wonderful people all over Italy, working hard to keep traditions alive. Theres so much love and care and manual labor that goes into the foods you show, I bet they taste fantastic haha
I can't wait to watch this after work tonight. Thank you for continuing to present these detailed documentaries, especially about cheese.
Thank you for making the time to watch them!
@@claudia-romeo I always have time for your work, its honestly the benchmark for Italian cuisine, in my opinion.
Claudia prego. Your programs are wonderful. Always introducing something new for us to feast our senses. I would love to make this cheese. Thistle rennet is available - I just need to contact my farmer friend to source some fine sheep's milk. Thankyou again.
Amazing! Let us know what it tastes like when you make it!
such a great channel, keep going strong!
Thank you🙏🏼
I love the cheese making video's Claudia, especially this such traditional method, it inspires me to have a try at making some on a small scale, keep the videos coming!
Thank you for watching!
Cheese is one of the most wonderful food the mankind discovered. Nice to meet pecorino and the family that make it !!. Thank you
Wow. Looks absolutely fantastic! Great filming and composition!
Thank you!
Would love to know how the first person figured out that this plant based rennet works.
Maybe they first used it to keep fresh milk longer
There's a lovely Portuguese cheese made with thistle. Must be similar... Bloody delicious too
Like always it was probably by pure accident.
Just FYI I thought this was your only new video in a while because UA-cam didn't show me your longer ones that you made since announcing the change in channel direction but I am definitely going to go back and watch the others! Also I'm excited to see the ricotta video that they make from the whey of this cheese next week. I'm very excited about products made from sheep and goats because those animals are less picky than cattle and require less land and water as a result. ❤
Yep the algorithm hasn’t been kind! I hope we can make it change its mind with some cheese content. You can press the bell button not to miss any new content. Thank you for your support 🙏🏼
I noticed that cardoons and artichokes are synonyms in this instance. And I was actually confused, because my sicilian great aunts and grandmother would always take us kids into the hills to pick what we knew as cardoons in western new york. So, I looked online and sure enough there are webpages that synonymze artichokes with cardoons, but there are also references that cardoons are burdock, which is another bitter root. What is absolutely remember is boiling what I know as cardoons to then eat them and the broth that came off the boiling was bitter, but fantastic for vitamins, cold remedies, if your body was generally sore. And fried cardoons are a holiday treat for us still. Neat new understanding how cardoons are different in other places. I love seeing how this pecorino was made. Great show.
Very nice video! I can almost smell and taste the caciofiore cheese! Now I have to go out and find some here in LA and report back! Brilliant!
Thank you! Please let us know if you find some!! I can’t get hold of it in London 🥲
Fantastic! I cooked cacio e pepe at Hadrian's Wall, because I believe there's a chance some version of the dish may have existed in the time of ancient Rome - it seems at least the cheese definitely did!
I made a video of it in case anyone is interested - probably not the most expert / authentic version of cacio e pepe but I was cooking on a camping stove! You can probably find it by searching "cacio e pepe hadrian's wall".
Incidentally I managed to find a pecorino made with vegetable rennet (I'm a vegetarian) in Eataly in London. It was the first time I had seen one, but it sounds like that might actually be the traditional way of making it in the Roman era!
Just watched your video, it's really awesome and interesting, we subscribed to your channel too. Thanks to Claudia and her wonderful cheese video we found you!
@@Lufu2 Thank you - that's great to hear!
There is obviously a big gap in production quality between my amateur videos and Claudia's very professional documentaries but hopefully it was still interesting!
I’m loving this cheese networking we’ve got going on here 🥳🥳🥳
That's remarkably a lot like the Lighvan cheese that we eat here in Iran (Persia)! Could this be a remnant of the extensive (and often overlooked) cultural exchange between Iran/Persia and Rome during the ancient times? One could only guess! It's certainly not impossible.
Byzantine
Brava Claudia! Thank you so much for making these videos. Much respect for the makers who show such care in what they do. My only question do they take students?
Wow! What a treat that was! Wonderful, dedicated craftsmanship and charming people. The style and presentation of the video is so enjoyable...natural, informative and beautifully shot. Top-quality, Claudia!
This is such a cool art. These cheese must taste amazing. I used to love your videos on that other youtube channel! I thinnk you do great reviews.
Love to see all these unique cheeses and Claudia beautiful smile in each video.
Beautiful video , good cheese 🙌
I don't think i've ever tried traditional cheese made with vegetable rennet, i wonder how bitter it is, i'd really like to try it. Can't wait to see next week episode as well, the pepper ricotta at 14:36 looks delicious :)
It was delicious! I am a big fan of anything bitter and the subtle hint here was truly incredible. See you next week!
@@claudia-romeo One thing i love most about Italian culture is the embracing of bitterness in food and drink
Excellent video Claudia. Thanks for showing us this wonderful family of cheesemakers of a product with such heritage. They look fantastic inside and out.
I have tears in my eyes and my heart is brimming with emotions. OMG!
I have loved your content for soooo long. I can't wait for my wife and I to travel through some of these amazing places you have featured and, of course, have phenomenal cheeses!
Thank you for your support! 🧡
Legends! this is awesome Claudia, thank you.
I love cheese, particularly artisan cheeses like the ones you profile Claudia. And your beauty is always such a fine complement to the wonderful cheeses.
Absolutely fascinating! I never knew. Thank you so much!
@ 3:30 The Raw Milk is Kept at a Temperature of, " 37 to 38 Celcius " which Converts to / 98.6 to 100.4 degrees Fahrenheit ,
- Respectively .
Thanks for sharing these traditions with us. The cheese looks so delicate and delicious :)
great video again! Your styleand the vibe in the videos is so unique. very honest and very familiar. it's obvious that these people liked to show you around, and that transforms to the viewer of the videos too. it's so cool what you do! thank you
Thank you so much! Only good vibes here ✨
I’ve been needing a cheese channel my whole life.
I can’t even eat cheese and I love watching these! Thank you! Seattle, WA, United States
Another great video! Love your content and showing us how these great artisans make their products. Luigi is adorable! I think he was flirting with you 😍. He sure always had a big smile talking with you!
Cara Claudia,
Caro Luigi e babbo
❤❤❤🧀
How wonderful, che meraviglioso formaggio 🧀
This video is so exciting and beautiful. The nature, the pastures. The cardoon artichokes (i ate some today, by the way) the respect for raw milk and its seasonal changes.
The tradition!! Amazing old tradition. It is not only resulting in a beautiful mouthwatering cheese, but inspiration to other food makers and foodies ❤
Of course, i watched it to the end
Mile grazie per questo vid.
Peace and friendship from a different side of the Mediterranean sea 🙋♂️
M.m.
I worked with dairy processing for many years, but this has passed me. I will come over and try the cheese. This looks like real cheese.
Wonderful.
il mio bisnonno era di Roma! Sono stata felice di vedere un po' della campagna vicino Roma e la lavorazione di questo formaggio! Saluti dal Brasile!🎉
I am insanely hungry for cheese now. Great video!
In 2014, my wife and I spent a few hours watching a cheese maker outside Arezzo. The process was fascinating and the product was simply amazing. It was one of the high points of our trip.
Thank you for the incredible video 🇨🇦❤️🥂
These cheese-making videos are fantastic 🧀
I always like to learn about the Romans. Thank you talented Claudia😊
Bravo Luigi! Perfect Video! Blessed be the cheesemakers 😊!
Claudia, thanks so much for another amazing video! Being a cheese lover (who even makes my own mozzarella cheese at home), I found this ancient recipe fascinating! It was especially interesting to me the use of vegetable rennet made from artichokes to create a unique flavor.
Also, some of my favorites of your past vids were on cheeses too! 💯
Thank you for watching!
What a great way to get exercise! I need this job to stay healthy!
So glad you have your own channel, you are a great host.
Thank you for following along 🥳
That looked so yummy! If it was here in the states I would definitely buy it!
what a beautiful cheese ! need to try it soon !
This was a nice little history lesson.
I learned something today, i need some of this Roman Pecorino!!!
Great stuff Claudia!!
I hope someday soon to try these delicious cheeses you show us. Grazie !
Cute cheese maker, beautiful host.
La passione che i sardi hanno per i prodotti della natura è incredibile!
Fantastico!🖤
thank you for wiping all that whey off my face, Claudia..... These glorious artisans and the Papa's passion!
Thank you for watching!
You’re absolutely correct, I AM looking for some! It looks so good 😭 Subscribed!
Welcome!! I hope you find some 🤞
Great video 👍
Keep it up, great stuff!
Thank you very much!!!❤
What a fantastic video!! Thank you!
I love cheese! I love ancient food! I love this cheese! Hurray!
Although i love Italian and French food. I have to say Italian food is the best ever.
Bravo. Excellent video.
I elevate those that have the skill of making cheese . I have tried but can't get mine to taste right so I will leave it to the professionals and be the taste tester lol Thank you for that lovely presentation Claudia ❣❣
Great! experience deserves the best.
THank you, love your work.
As an Italian American who's severely lactose intolerant, I'm always on the lookout for new sheep's milk cheese. Thanks for a new one to bug my local Italian butcher to find for me!
Very interesting. I have made pecorino with my Italina wife's uncle but this is another level. And the ricotta that is a byproduct. Just great.
Boy that looks good!
A huge amount of work goes into it though.
I've got to go to Italy!
Outstanding great job 👏 Italians are the best thank you 😊 very much
Would love to find this cheese just to taste it. Looks absolutely delicious.
Wonderful work 👏 😊❤❤❤
Thank you so much!!
Nice video Claudia. Thank you for sharing. Well Whole Foods but I dought they will have that. I will get back to you !!