Nutrition Tier Lists: Cheese
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- Опубліковано 6 чер 2024
- Around the time that I made the main Dairy Nutrition Tier List, I was convinced to make an entire video breaking down the intricacies of different types of cheese. However, what I quickly came to find out is that cheese...is cheese. Everyone knows it. Most people love it. And you should probably not have too much of it. And that could have and probably should have been the whole video. But if I did that, it would have felt like a disservice to not only the people anticipating this list, but also myself.
So, weeks of work later. Here we are. You get to learn about the nutritional details of various cheeses, and I get to learn not to make anymore stupid promises.
All nutrient data is pulled from the USDA's National Nutrient Database for Standard Reference.
Introducing: Cheese - 0:00
American - 2:35
Blue - 4:06
Brie - 5:23
Cheddar - 6:07
Colby - 6:52
Feta - 7:33
Gjetost (Brunost) - 8:27
Goat Cheese - 9:35
Gouda - 10:41
Gruyere - 11:08
Monterey - 11:34
Mozzarella - 12:06
Paneer - 12:37
Parmesan - 13:24
Provolone - 14:12
Ricotta - 14:37
Romano - 15:11
Swiss - 16:11
Conclusion - 17:04
#cheese #dairy #nutrition #diet #milk #tierlist
For those of you looking for cottage and cream cheese, I already covered them in the main Dairy Tier List and personally consider them different from cheese anyway.
cereal tierlist next?
Please do cereals next 🥣🍜
@@Jaxzee0122F tier, F tier, D Tier, F Tier,
I simply can't thank you enough for the work you do. So gratitude 4 eva!
Romano cheese is basically the same as Pecorino Romano but it just cant be called that because of the name protection@@banh__miii
I suggest you do a tier list on sweeteners. Table sugar, honey, stevia, NutraSweet, etc.
Maple syrup, agave, etc. So many to choose from!
would love to watch a video on that. I like to use Monkfruit sweetener but then all the videos calling it bad came out and it is hard to know what is true and what isnt.
I agree but remember - not all honey is created equal! Most people eat a corn syrup laced concoction and think its healthy
REAL maple syrup and REAL honey will easily top the list - given their nutritonal content. Stevia, agave and monk fruit would probably be close in terms of their lower glycemic index but lack of nutrition. White sugar would be in the Z tier
AGREEEE
we need a spices and or herbs tier list. and a master tier list to see how different food groups match up against each other
absolutely
Top tier, pastas and grains 😂
I sincerely hope spices get their own category, the anglosphere idea of various herbs belonging in the same places are spices is just ridiculous
he already did a spices tier list
Spices and herbs seems a bit pointless considering the small amounts you typically consume these in.
i would love to see a mushrooms tierlist
Psilocybin will be alone in S tier
There’s so many species of mushrooms the vid would be hours long
@@BigBrainiacthere’s a lot of fruits and vegetables too. He didn’t include every single one that exists on the planet in those vids, just the most common ones
@@oscarstenberg2745nah I think U-235 would be alone in the S tier
😂😂😂
I want one of these on fermented foods, like kefir, fermented garlic, and others!
Kimchi, kombucha, sauerkraut
Beer top tier finally
Support! Good suggestion.
Tempeh, natto, pickled cucumber, yogurt, Pickled ginger....
It's always a good day when Talon drops a new food tier list
Amen
But wtf is 'goat cheese'? Which one?
God eats cheese in genesis so we know it’s good stuff.
If you do a sweetener tierlist please include monkfruit and the different types of cane sugar (jaggery, white, molasses, brown etc) and a comparison with beet sugar would be nice
i think those are all pretty similar nutritionally, so it might just come down to any differences in how theyre processed and which ones have potential traces of other chemicals or pesticides or something. artificial sweeteners might have more differences but its complicated and there doesnt seem to be much of a consensus on their full effects.
@@user-md3wm7vu1f this. theres so much conflicting information on sweeteners. in a perfect world, we'd have the right information on all of them but unfortunately thats not the case
Carbs bad :(
@@anthonylancer unless you're underweight and you need to gain weight
Great list. Any chance of including price in future list the greatest cheese in the world in terms of nutrition and taste doesn't matter if it's too expensive
As a cheese fan this is the first time i've ever heard of Gjetost!
More general term is brunost (brown cheese), geitost is literally just "goat cheese" and can be brown cheese or typical goat cheese. Brunost is not really cheese, it's made of whey like ricotta that is cooked and reduced so much it caramelizes then milk is added and it's again cooked to reduce and caramelize again. Don't expect cheese when you try it for the first time. It's sweet, caramelly and pretty tart/tangy. I like cheese and I like eating cheese on its own but I dont like brunost on its own but I love it in/on things. Pancakes with brunost, cream/quark/yoghurt and fruit/marmelade, cheesecake with brunost and even meat recipes with brunost sauces are great.
It has a unique taste, but its great!
@@zdenek3010what country eats this
@@zdenek3010 I've never encountered anyone who puts it on pancakes, but it's great on waffles or buns, which might indicate how unlike regular cheese it is, lol
@@user-wp5no6cn2b I am gluten sensitive and I don't own waffle maker so oat pancakes on a cast iron pan are my equivalent of waffles I quess.
I'm waiting for the Mushroom tier list. So many interesting varieties.
Magic ones are best
@@jackg93 Magic mushrooms go in the Æ tier
WE WANT BREAAD
I love your videos and consistency so much! Love it when youtubers dont try hard to be flashy and just keep it simple
Parmesan obviously has one of the most pleasurable and long-lasting flavors. Too bad it's expensive for this reason
yeah here it costs about 30€ per kilo. i only buy it for special occasions
It’s too dry and hard for my taste. I like melted cheeses that ooze. Parmesan belongs on pasta, and other than that, you can take it. I’d leave it.
Grana Padano is essentially the same cheese but coming from other parts of Northern Italy therefore not allowed the name Parmigiano Reggiano, as it is region-protected. It is also usually much cheaper than parmesan, as the production is not restricted to one small area.
Whichever you buy, please buy chunks or flakes, never grated. The pre-grated styles have additives that prevent it from clumping up, so the taste is changed significantly.
@@berlineczkaIndeed, and parmigiano reggiano and parmigiano romano can both be found for just $10 per pound ($22/kg) at Costco!
@@randomoneforstuff3696 I live in Europe, so I have no Costco. But we have a selection of parmigiano reggiano, grana padano, pecorino romano in most supermarkets. Sometimes there is also the similar but more pungent Lithuanian Džiugas.
Amazing. I’m a medical doctor and I find this SO informative. Love how well researched your videos are. Keep up the great work!
as a french, I'd say that's the most important tier list
20grams per serving LOL
As a french, I used to eat about 800 grams per day, 500 grams of emmental and 350 grams of coulommiers. Plus about 1 kilo grams of bread or with a whole brioche vendéenne pur butter.
Result was 5 years with severe asthma until I stopped dairy and gluten products, and then 10 years after, a 20 millimeters surprise kidney stone.
I miss those ""foods"", but I killed myself so many times with them.... hopefully the hospital was close.
Ew french
I would have thought a wine tier list would be the most important in France. But maybe that's just a stereotype.
As a french, this list is too damn small
This is the most gamer concept for a health channel ever and i love it thanks mate
I've never seen your channel before, but I think the algorithm showed this video to me because I'm a former cheesemonger.
So I'm more well versed in cheese facts and knowledge than the average person and have studied just a little food science with the specific intent to learn about how cheeses are made and what makes each cheese special and unique.
I have to say you did an excellent job researching and reporting about each cheese you mentioned, and Im thrilled that you included so many cheeses. Of course, I would have loved to have have seen the full list you showed in the beginning, but as someone who has tried to learn about literally hundreds if not thousands of different cheeses, I understand how hard it can be to find any detailed informatio on the less common cheese types.
So yeah, I just wanted to let you know that you did a great job and I appreciate the thoroughness and accuracy!
_Mmmmmmm..._ *Cheese.*
Cant miss a tier list!!!🎉 Maybe mushrooms someday? They have very interesting nutrition profile
Literally only cellulose
@@enricomiceli8704 We want the mushroom tier
@@enricomiceli8704mushrooms ain't plants bro lol. if they only had cellulose you straight up wouldn't be able to eat them
????@@enricomiceli8704
arent they more or less the same nutritionally?
Love these, glad to see you still have ideas for more of them :D
Just came across your channel and now binge watching. Love your work.
No way did this video just drop the very same day that I happened to want to look for a nutrition tier list on cheese by you
I absolutely LOVE this series, thanks so much for doing this!
I've binged your whole channel in a day and I loved it. I'd love to see how you cook some of the foods you mentioned on your "foods I eat everyday" videos.
Love you content :)
I was gonna say thats a lot to watch in one day but its really only about 6 hours which is much more reasonable but it also just dawned on my that I've spent about a 18 months on 6 hours of content 😂
@@Talon_Fitness it's really amazing the amount of research and info in every video, honestly I loved it. And I watched it at 1.5x so it's more reasonable since I'm in uni lol
FINALLY you did cheese. You are a true gift to your subscribers. I love you.
Thank You for making these tiers. It helps me make better choices and they are interesting.
Appreciate your time spent on these videos!
The thing about American Cheese is, like any other ingredient, its a tool in the toolbox of a chef or home cook.
There are times when it is the right tool. But also times when it is the wrong tool.
Its great if you need a melted cheese. So its great for grilled chedse sandwiches, burgers, etc.
It also usually has enough emusifiers to help emuslify other cheeses, so adding in just a bit of american cheese into a blend to make sure the end product doesnt get too greasey is a great technique.
But its never gonna replace most other true cheeses.
It's also a term used to refer to two very different products. American cheese, which is a blend of colby and chedder, with sodium citrate added in as an emulsifier, and American "cheese" which is made mostly from vegetable oils, not cheese.
No I think it's just disgusting
why even call it cheese when its half not cheese and the other half cheddar which is basically not cheese either
@@trauma._
I agree that its not exactly a cheese.
Let's use Kraft singles in this example: its base is cheddar, and a lot of the other ingredients are still related to cheese.
Things like lactic acid, milk, milkfat, and whey all already exist in cheese or were original to the cheesemaking process. Adding some of those doesnt bother me.
Adding paprika for color doesnt bother me.
And the entire point of american cheese is that there are added emusifiers, so those obviously dont bother me.
These are all things that im completely fine with eating and lead to a product that is great for things like grilled cheese sandwiches and burgers. Just ask any chef.
They might enjoy including the taste or texture of other cheeses, but american cheese absolutely wont break its emulsion and get greasy like almost every other cheese out there.
Its a tool in the toolbox, and its perfectly fine if its a tool you dont want to use.
for everyone as confused as me: apparently "swiss cheese" is an american name for emmenthaler or something that is produced in a kind of similar manner.
murica
@@fargoththemoonsugarmaniac 😂
Swiss cheese is a different cheese made based on ementaler in America. Most likely made by Swiss immigrants, hence the name. The holes are bigger and its a more mild cheese
I’m impressed that you found Gjetost (also called «Brunost»). Its native to my country and is considred a traditional treat which goes nicely along with sweet snacks like pancakes and waffles. Its good in moderation, as many things are.
Loved the rest of the video. Keep up the good work 👍🏻
I'm Norwegian American and eat gjetost regularly
Than k you very much for picking the right colors now. In previous videos there was some red and green and as a colorblind it caused some very intense visual effects lol, felt like on mushrooms. Now its really perfect, and more beautiful too!
I would 100% buy a book or downloadable charts/nutirent breakdowns of these. I'm begging you ❤️❤️
ABSOLUTELY
I like cheese. 🧀
I love cheese.
I mean it’s alright ig
🧀
Prove it bro
@@mhead1117 ua-cam.com/video/UAkx9kcOggw/v-deo.htmlfeature=shared
Always get so hyped when you drop a new video fr fr
this is an amazing channel, i'm obsessed lol. thank you!
I agree with the sweetener tier list, though that might be hard to pull off.
My guess would be honey as S tier, processed syrups in F, essentially the more processed the lower tier.
Most sweeteners just don't have much difference between them nutritionally, they are just sugar plus VOCs for flavor, and maybe water if its a syrup.
Some exceptions exist like honey, but most are like maple syrup which is 44% sugar, 56% water, and some trace flavor molecules and minerals of negligible dietary significance.
After that the most notable difference is just what type of sugar (monosaccharides lile glucose, fructose, and galactose) are they made of and how does consumption of them affect health.
I'm so happy I eat only Feta out of all these cheeses since it's very popular in Greece that I live!
Feta is so tasty. Its amazing. I am Dutch and Feta and cheaper White cheese are 95% of cheese i consume.
@@RK-cj4oc is it normal feta cheese or feta cheese made from cow milk?
@@alexandroslazaridis9318 "feta" cheese from cow milk (by law in Greece) is called white cheese. So if it says "Feta",it is from sheep+goat cheese.
Feta is so good!
yayyyy!!! new upload! always so excitingggg,wow never seen a group with no s tiers
Always good to have another tier list !!!
this is best channel ever. absolutely love how I am exposed to new food.
Greek feta is peak cheese experience
I’m Norwegian and I got so happy when I saw brunost being included. It’s a bit different with the gjetost being made from farmers than the one sold in the store by Tine (a brand company selling dairy products in Norway). It’s very sweet when it’s store bought, and we usually in my family eat it on waffles with jam and rømme(like sourcream but without the sour), on on bread as like a finishing dessert. So it’s not really considered cheese entirely, just like a sweet topping.
Gjetost from the farmers tastes more harsh and less sweet though, but that’s what my dad described it as.
god bless you man. cant tell u how important your videos have been.
Love these videos... Could you do one with herbs? Like parsley, basil, tyme, etc.? That would be awesome!!!
I really appreciate the effort you put into making us more aware of how to eat healthier. I would like to know more about the nutritional value and benefits of “salad greens”, which is a more focused study than simply a rating of vegetables which might include some salad ingredients. So, is croquette more nutritious than cress or endive? Only Talon can tell us. lol
You injections of humor during the video introduction are a nice touch, too. Thanks again.
That should have been roquette, or sometimes called arugula. Darn autocorrect.
Awesome videos as always my guy! Do you have any suggestions for a pasta alternative?
damn I just binge watched this series yesterday and now u post a new one lmao
fun fact: the word gjetost is norwegian for goat cheese. gjet=goat ost=cheese. gjet is more often spelled gjeit in current bokmål. as a norwegian who was looking at the text and not the picture it took me a moment to realise that the cheese after gjetost was a diffrent cheese and not the same cheese but in english this time.
He should have just called it brunost/brown cheese.
Geit is the correct spelling..
Very nice video :) Can you make a video about common meat alternatives like tofu, seitan or other "fake" meats. :)
I’d love it too!
Yes please and vegan dairy
I am a meat eater, but I’ve always been curious about meat alternatives. Some of them aren’t bad tasting. I, too, would like to know how they compare to meat.
You know how some people say cravings is your body dropping hints about what it needs? Well these tier lists prove that the pregnancy cravings I had were foods that were rich in micronutrients that help with DNA, brain, and blood. Keep it up, you’re doing such valuable work.
I LOVE your tier lists!!!
It’s crazy to think someone decided to let milk spoil and eat it, then were like, “What if we did that, but TWICE.” And BOOM blue cheese is created. Humanity is a complex species,
They probably didn't have a choice. Most of the weird foods have most likely been tasted for the first time because people were starving to death and ate all forms of leftovers and old food instead of becoming cannibals.
Rotten milk with rotten grapes and some fresh grapes and baguette. Delicious
Interesting. It would be interesting if you did one on probiotic foods like yogurt, kvass, kefir, kombuca, pickled vegetables etc and also one on prebiotics
Yes, I've been waiting for this!
Your tier lists are DELICIOUS
i expected gouda to be like D tier since it tastes so damn good but im pleasently surprised. easily my favorite cheese by taste
The day I tasted smoked gouda cheese my life was forever changed
@@glassofwater281I felt that
Watching this as I eat some Brie. I understand if some may be disappointed because their favorite cheese isn't on the list, but I'm certainly not because these cheeses include pretty much every main category of cheese other than a soft washed rind. It also took into account some things I recommended in my community post like talking about washed curd cheeses. I think the final list was definitely a good selection.
I like this list, not demonizing fat or salt and just focusing on telling the whole story; vitamin & minerals profile, percentage of micromolecules; taking into the equation possible alergies to milk proteins and milk sugars. This video has everything.
I love cheese as someone who eats mostly a keto Diet I probably eat about a quarter to half a pound of cheese a day. Mainly cheddar mozzarella and Swiss, I'd like to add feta and try that gruyere cheese mow that you've brought it to my attention
defeating the purpose
I would love a mushroom/fungus tier list. They are quite distinct.
I really like the inclusion of the names within the tier list. It would have been especially useful in the meat and fish videos. It would be cool to see this in a website format where you could click each item on the final tier list to see the breakdown slide. It would be a nice way to have all of the information in one place.
Hey! I love what you do first off. This is very informative and extremely helpful. If I may say, up until now have assumed your numbers to be relatively correct. But, for the first time, looked into and compared your numbers, to Kraft Singles as well as other nutrition sites, and some numbers appear really off, while I think more than just the majority are near the mark. I was curious tho as to what your sources are if you don't mind sharing?
Fun tip.... American cheese is best with the plastic left on! That way you get that satisfying POP when you bite through it!
🤨
Ayo 🤨📸
I’d think a tier list for added dyes might be eye-opening
red40 is S TIER
Yayyyy I’ve been waiting for this!!!
Man I love your channel, I was hoping to hear about the Serotonin you can get from blue cheese, and its hallucinogenic properties when consumed in large quantities.
I've read that things that increase serotonin can decrease dopamine production. Idk, seems like dopamine is more important for health, well-being, etc.
The cheese landscape in America is goddawful, damn
It depends where you live and shop at. All of these cheeses are available to me in the U.S.
Wisconsin has entered the chat
BABE WAKE UP!
As a bavarian, we got a lot of local farmers and with that comes a lot of choice in terms of cheese, love that stuff
The tier list we were all waiting for
You're missing a couple, at least Labneh, Mascarpone, Manchego, Torta del Casar, Camembert, Edam, Emmental, Provolone, Gbejna and Halloumi.
Also blue cheese is split in a couple varieties, usually Roquefort, Cabrales and Gorgonzola.
I guess you weren't listening at the start of the video. Also, Provolone is in the fucking video... Guess you're blind AND deaf.
he literally said at the beginning he doesnt talk about many....
In Mexico we have Panela cheese and Oaxaca cheese, not on your list and super tasty.
Also we have cotija and the best cheese i ever eat fresh cheese from ranch of veracruz mexico
You forgot that cheese has a massive psychological effect as well because it is literally food of the gods.
Love the vid as always :)
Yo why are Provolone, Romano, Mozzarella and Ricotta called their name while Parmigiano is “translated” to Parmesan? 💀💀💀
Because thats how English speakers decided to pronounce it. Go cry about it.
@@RK-cj4oc I think I won't do that but, if you really want to, you can show me how it's done
because it’s not parmigiano unless it’s made in italy
@@kyla9262 True, but I guess that because those are technically ripoffs you would want to take the original at face value and evaluate/show that one, then possibly consider the others to be more or less nutritionally close to it.
Idk if this is what he/she meant, but honestly it kind of does look out of place too to only have one translated and not the others if you look at it from a purely aesthetic/orderly standpoint 🤝🏼
@@ricciardisimonethis is such a bad comeback lol
I always thought of Gouda to be the most average cheese on earth. Glad this list confirms it.
Take this from a credible source, that being a Dutchman, as Gouda cheese is Dutch. Gouda is pronounced HOW-da, not GOO-da. Major cringe moment.
@@kenttalsma7906 I'm german, so I know 😆but can't blame someone for not knowing how to pronounce every single food item in the world
@@kenttalsma7906. I’m not Dutch and not really a cheese lover, but
Talon Fitness, I want to thank you for uploading all this informative info for free.
Bro thank you so much for this, I was recently looking into healthy cheeses cause I love them
Oh great he covered paneer❤. As an Indian I love paneer
As a non indian I love ordering paneer dishes
Great video as always. Begging for a spice/herb tier list, I think you said you were doing one. A probiotic list might be cool too.
Already done
I never realized how many different, good and varied cheeses there are!
Hey! Love your videos.
Suggestion: video on different cuts of chicken, eg skinless/skin on chicken thigs and drumstics, chicken breast etc. Maybe nutritional differences depending on the way they are cooked, eg deep fried, boiled, grilled with a little oil, deep fried?
Could even add various chicken derivatives: homemade chicken soup and popular fastfood chicken (KFC etc.)
Is missing a couple popular options from Europe such as Emmantaler, Edam, Manchego, Halloumi, Philadelphia/cream cheese and cottage cheese.
Americans apparently call Emmentaler just Swiss cheese. Wich is silly since many types of cheese originate from Switzerland. Gruyere for example.
didn't know curd was called cottage cheese. It tastes just like curd or sour cream, just a different texture
I think cheese can be a good source of fat when paired with a protein for a satiating meal and to reduce food cravings. Just use it in moderation.
if you find it hard to gain weight cheese is a very good tool, very calorically dense and it goes with a lot of things
I love your videos mate, thank you!
This tier list is wild because looking at the inflated numbers as a chef is crazy. In restaurants, typically 4-5 slices of cheese go on a grilled cheese. So I’m looking at the numbers on screen as if they were a single takeout grilled cheese (without the butter, bread, condiments, and protein mind you)
It would be cool if you made a video explaining what happens to food (like milk and cheese) when it’s changed to “reduced fat” or “fat free.” How does this change affect the overall nutrition of the food?
I depended a lot of skim milk and fat free feta during my weight loss journey. I really like the high protein, low calorie ratio of fat free dairy products, but if lots of micronutrients are lost through the “skimming” process, is it still a good trade off?
I'd love to see a "common meals" tier list
What would the criteria for comparison be
Could you do a nutrition list for cereal please? Or things to put on toast like jam, Nutella, honey etc? Or maybe even types of bread? I’m trying to have healthier breakfasts. Love your videos :)
omg yes please
Happy to see my favorite cheeses parmesan and feta cheese in the top tier, I always keep those at home. Pro tip for parmesan: Keep the rinds and put it into soup or casseroles, either just to let it add flavor and then remove it, or just eat it. Its a bit rubbery but intense flavor, I love it. There is no wax or anything, if anyone is worried about that.
These videos are so helpful.
Can you include more oriental or asian nutrition as well
Wake up fiancé Talon Fitness dropped a god tier cheese tier list
Useful to me. These days I use only distilled water (I have my own water still). I rely on cheese to make up any deficit in calcium. I was going mostly for Parmesan but in light of this information I will switch to Swiss, a little lower in calcium but a lot lower in carbohydrates (I try to avoid carbohydrates). Now subscribed.
Talon: "Romano is the cheese with the highest protein!" The norwegian gammelost: "Am I a joke to you?"
suggestion: other than making tier lists about a certain type of food, you can also make tier lists about food someone can avoid/take more when they face a certain challenge.
some ideas:
Food you should have more if you have low calsium/vitamins
Food you should avoid/substitute if you have high blood sugar/high blood pressure
Imagine Talon randomly dropping a Nutrition Tier List for every flavor of Oreo.
Thanks to this channel for existing
I work in forestry and wildlife so I'm out frolicking in the woods all day. A piece of fruit and a chunk of cheese wrapped in nori is my go-to lunch staple. Manchego is my favorite. It's got sodium, is calorie, macronutrient and micronutrient dense, perfect for my work.
I presume that there was no reliable information on cottage cheese. Interesting. It might have been the only S-tier if that were the case, I am guessing.
Cottage cheese is in his dairy video and I do believe it was in the S tier!
Isn't paneer called as cottage cheese ? That's what Google says
@@Man-ch2etpaneer is very different. It’s honestly not too far off from tofu in texture and taste and is used in Indian food and other places with similar cuisine
I am downright appalled you did not include a cheesecake. On a serious note I found this valuable especially when Swiss was mentioned having low sodium. These variables do matter when you’re trying a particular diet like low sodium diet.
Cheesecake, like bacon is its own food group.
Man I love cheese, and I love your chanel!
One thing i wouldve liked to see included are which cheese are made with rennet. Because, while it doesnt mean the cheese is any less or more healthy, it might change someone's perception of the cheese to the point of wanting to find alternatives.
what about edam cheese