All of us at Epicurious are devastated to hear of the passing of Anne Saxelby, the celebrated American cheesemonger who created this video with us. Anne was a remarkable voice for American cheesemakers in the global community and leaves an enduring impression upon the art, the industry, and us all.
No matter if you like cheese or not, lactose intolerant or allergic to dairies, it's just so pleasant to listen to an expert talking enthusiastically about something they enjoy.
@@GingerHoliday fresh usually is in refrence to something being put out in the moment. "Fresh by the slice" is one of the phrases although I doubt you'll hear it past 1970.
@@artdecotimes2942 well in the case of cheese it’s almost the same thing. It’s cheese you will eat right away because it’s not aged very long. Also “fresh by the slice” is still used, what about pizza?
Rest in peace Anne! You were clearly living your best life doing what you love. No joke, this video has actually got me really excited about eating cheese and I’m definitely going to be trying something new next time I’m grocery shopping. I hope her colleagues and loved ones take some comfort in her knowledge living on through the millions of people who’ve watched this video.
Is anyone gonna talk about how good her speaking skills are? She didn’t stutter, say uhh, or anything of the sort, and that’s surprisingly really rare.
Reading from the comments, Anne had passed?! Anne, I saw your video a year ago and you MADE CHEESE FUN! May you continue your foodie adventures with the angels above
What I’ve learned today 1. How to slice and serve cheese that is probably too expensive for me to afford 2. How entertaining cheese is 3. This woman is amazing and I love her RIP you will forever live on in our hearts
Very sorry to hear about Anne's passing. I enjoyed this segment so much. Not only learning the delicious cheeses, but also listening to such a wonderful expert on the subject. Rest in Peace Ms. Saxelby.
That's so upsetting. It's said she passed due to a heart condition. Not to sound rude, but I wonder if a higher than average cheese consumption had anything to do with it. 40 is a young age, but at least she got to pursue what she loved!
@@awesomeray100 That was my first thought too, but if you watch the video she really only samples a little bit. Yes I know, it’s sampling more than the average person would on a given day but working in the cheese industry, having your own company, I’m sure you understand how important it is to keep your health about you. This could have been a myriad of things how she passed. Ie it could’ve been undetected Marfan syndrome
As a french from the Alps passionate about cheese, this woman is legit. I'm really surprised she knew about tête de moine and the way she made raclette was just perfection
Oh my goodness… how very sad to hear of her passing. I came on to rewatch this episode because last time I watched it, I went out the next day and bought 1/2 dozen cheeses. She made everyone of them sound amazing. And they were! What a loss.
This channel deserves an award for five star archive quality posts. Every single one is timeless and valuable. I watch each 4 level cooks and How-to-every with my partner and we learn so much, even though we're both pretty confident in the kitchen. The personalities they choose to present are all fun and engaging and real.
Six months after the posting of this tremendously enjoyable and educational video, in October 2021, Anne Saxelby, the host of this video, passed away from a heart concussion in Brooklyn New York. She was 40. May she rest in peace.
Wow! Very well spoken, beautifully explained with so much passion, Anne is simply amazing! Saddened to hear she is no longer but her spirit will always live along with cheese lovers and experts.
Honestly this channel is one of the most informative and quality channels out there. Is Frank still milking his own cow for his mozzarella? Edit: Frank has a channel named ProtoCooks with Chef Frank
i initially planned to just watch a few minutes of this video but i couldn't stop because something about this friendly woman talking about cheese and the satisfying way she cuts them was so compelling to watch, and before i knew it i already finished the whole thing
I bought brie for the first time yesterday and the mold on the outside had me concerned because I'm almost entirely ignorant when it comes to cheese so I figured I'd watch a video and see what's up... I think I'm in a bit of trouble because I'm definitely hooked.. I never knew my local grocery store had soo many cool different kinds of cheese but I'm fixing to try them all lol.
If you're near a big city there's bound to be a dedicated cheese store. They are really fun to go to and usually let you sample. I went as a kid because I got a gift card and the lady was probably pissed that I asked to try EVERY cheese they had, but I spent like $70 so I guess it was okay.
@Camroc37 lol I'm that guy through and through. If free samples are available yah boy is trying every single one that seems even remotely interesting to me.. unfortunately I live in the middle of nowhere but I'm a t4uck d4iver so I'm sure if I look hard enough on my travels I can find one. Do places do cheese tastings the same as they do wine? I never understood wine but I'm down to try pretty much any cheese you can find atleast once. Even the gross ones lol.. triple creme brie took some getting used to but I kill3d a 3-4lb square in like 2 days a cpl weeks ago. I was slightly ashamed but it was soooooo good lol
@@asphalt-cowboy9479 There's one about 45 minutes from me and I'm fairly in the middle of nowhere, not like North Dakota nowhere, but Midwest nowhere. There's definitely cheese AND wine tasting places, but I think for cheese you're likely to just eat a sample in front of a store counter.
This is the first time I’ve watched a video with Anne and after viewing it I wanted to comment about how passionate she was about her craft. Her smile when she described every single kind was amazing to watch. Not pretentious in the least, very informative with a dash of humble humour. I hope she’s eating her favourite cheeses wherever she is. Thanks Anne!
Never watched a better video on cheese in my life! The host is so gracious & welcoming. I could feel Her positive vibes through the screen of my TV! Absolutely wonderful !
These 42 minutes flew by. I was learning so much from someone who loved what they did. I will definitely think of this lovely lady whenever I enjoy selecting my next fancy cheese. May she be at peace wherever her soul may joyfully be. 💗
something about a cheese expert wearing yellow makes perfect sense. like seeing a frog on a lilypad edit: guys stop arguing about what color it is i was just trying to make a nice comment :(
Same! I love cheese and want to try almost everything she mentioned (except for one thing), and then reality hit me. There is no way I can even afford to try some of these cheeses
It's less expensive than you'd think. If you dine out, you probably already spend more than it would cost to experience a cheese and its pairing. And the cheese experience would make a good meal replacement. With the 30 cheeses in the video, you should be able to buy a pound of each of these cheeses and their pairings for under $1,000 total. Spread it out (pun intended) over a year.
@@sparksgaming1955 i likes the showing me how to cut the fruit but there was a few things like what i just mentioned that really killed the vibe for me. like the part with the hammer.
I never “got” how crazy some people are about cheeses but this video really explained everything very well. The next time I visit my local cheese shop, I’ll know exactly what to look for and what to do with the cheeses.
It is a journey - to find the perfect cheese for you. I am lactose intolerant and I have found that cheddar types and goat cheese works for me. Cheese and add-ons can be a meal in itself. Love cheese!
I enjoyed watching this whole thing, knowing very well that I won’t try all these cheeses anytime soon. Watching her and listening to her knowledge was fun! Thank you :)
Saturday night before pandemic: Going out with friends. Saturday night 2021: Watching 42 minutes of cheese cutting and imagining a time in two years when I can invite guests again to serve cheese.
@@TwistedMarksman 2wwwwww2www22 we w2 wwe 2Aawa aww wheeeeww aww AAAA aww 2w we was a www wwww22ww22w2222w2wwww we w aww awww aww awww aaa AA we was wa 2
I am so sorry to hear of the passing of Anne Saxelby! My partner and I are both amateur cheese aficionados, and we referred to this video numerous times when buying cheese. I find myself asking "What would Anne say?" about the cheeses that I find at the supermarket. My heart is with Anne's family and friends. Anne made life better and just a little bit more delicious and more exciting for us cheese newbies. Wishing you all comfort and peace during this time. Anne was a joy.
I'm not even a cheese enthusiastic, but I enjoyed every second of this video. It's great to hear an expert talking about something they like, especially if it's done in such a humble way.
It’s like she’s a grandma introducing you to all her children and grandchildren, each with a different personality and unique talents, but which she also all loves the same
I was watching this video last night, while eating a chunk of cheese. Today I woke up to the terrible news of Anne's passing, life is extremely weird... thanks for teaching us a thing or two about cheese, may Anne rest in peace. 🧀🕊
Labneh, zaatar and olive oil is a winning combo for sure. Perfect for any time of the day either in a sandwich or just served on the table to scoop with bread. Plus it pairs nicely with lots of vegetables such as olives, cucumber and tomatoes. A bit of fresh mint to top it off and you have the perfect meal!
This person is super likeable, passionate about her craft and an expert at that too. I'm born and currently living in a country where basically the only cheeses we usually eat are cheddar and mozarella, and I still watched this video through. Can't wait for the day I finally move out and try out all these fancy cheeses. Edit: Just found out she's no longer with us. May her soul rest in peace and she finds tranquility wherever she is right now. Prayers going out to her family and all who are affected.
I find it sad that the only cheese you usually eat are cheddar and mozzarella. I'm from the region of france where we eat a great variety (franche-comté ) and it surprised me a lot to think that in some area , people didn't really know cheese exist. Like i litteraly see a chinese guy when i was at university who vomit is cheese because the idea of a solid block of milk was disgusting for him . Another chinese what skeptical at first , but some weeks ago we saw some goat cheese on his fridge and we where happy to see that he actually enjoy cheese . i'm also sad that we won't see a part 2 of this video , they are a lot of strange cheese who still exist , like cancoillote who is a sort of liquid cheese who can be used like a sauce , generaly used with potatoes and sausage , who is nearly fat free (around 5-8% , very strange for a cheese ) or casu marzu , who is a cheese from sardinia or southern corsica . it's a cheese with a lot of protein because he contain insect larva in here . i could go on and on with these strange cheese ( i'm french) but i love to find some strange cheese around the world too Winnimere and halloumi make me eager to test them , at least i now know one US cheese who seem very nice !
@@Eldiran1 I am Italian, so I totally get your point. Regarding your experience with those Chinese students, it's not only something cultural, but biological. Only around 30% of the world's population has lactose tolerance; in East Asia, the portion of lactose intolerant people is very close to 100%. The spreading of the persistence of the Lactase enzyme has roots in the Neolithic period. It's truly a fascinating subject ;)
One of the purest , most passionate souls . Watching her for the first time and the passion she brings to her craft is heartwarming . Hope she is following her passion for cheese wherever she is , RIP Anne and thank you for the 40mins of love .
I think it's so fascinating and wild that basically all countries on earth at some point decided to ferment milk to make it tastier. there may be 100 different ways of doing it, but cheese as a concept exists all around the world.
Definitely my favorite video on youtube. I want to be as passionate as this person with my chosen career. She just exudes excitement and happiness in every second of this video
Me in a tropical country with no tradition of cheese making, poor af and a little bit lactose intolerant: "if it grows together, it goes together, if it grows together, it goes together"
@@acarroll6842 many asians are lactose intolerant. And many asian dishes are appropriated in the west to attract more western cheese-loving customers to exotic cafes.
@@acarroll6842 they didn’t cover Asian cheeses. There was no mention of paneer which is very common in India, and I don’t know if tofu counts but it wasn’t mentioned. Other than Asia, There’s also ayibe from ethiopia and nabulsi from the middle east. Ofc as she said they can’t cover all the different cheese, there are just too many, but paneer is quite famous. I think the reason these cheeses weren’t included is because they are homemade and rarely found in stores.
Its was really nice watching her teach us how to slice cheese and cheese in general with love and enjoyment. I may be late but thanks for the tips Anne, Rest in Peace❤️
alternate title: woman very passionate about her cheese collection it makes you care about it as well. (it worked) Edit, unless you wanna see a vegan spammer don't read the comments. Also Edit, Its so unfortunate to see her go
@@jupiteralm5593 I had my first stinky cheese at dinner in Paris once and it ruined everything else I ate that night. It was like a stinky feet in my mouth lol
@@GP-qi1ve also just hacking the tip off like half of the cheese wedges. good way to get people mad at you at cheese tasting parties since the tip of the wedge will have a different flavor than the cheese up near the rind. most people consider it the best part so just cutting that off and eating it yourself is a big no no.
As a supertaster with mild synesthesia, that's almost exactly what it's like. Not LITERALLY, but it is hard to explain in words, so the visualization helps to show you.
this is why epicurious can win me over 10 more times. i just wonder why other food content channels are more popular than this one. also, why no one is talking about how straight forward this "lecture" was; completely applicable/easy to follow AND how down to earth Anne Saxelby is.
People are always like, "Big Tech knows everything about you and always knows what to recommend to you," but I just actually did a double take seeing a cheese cutting video despite never expressing any interest in food preparation to Google through their search or what I watch on UA-cam. Honestly this is fascinating stuff though, I'm very glad I got recommended this out of nowhere.
Cheese rinds can be cut to bite size pieces and mixed into pasta sauce or soups(long simmer, home made). The rind softens to a gummy like texture which breaks up into a creamy rich parmigiana burst of flavour.
I'll try it thanks. Another pro tip for if you don't want to eat the brie rind with the cheese, is to freeze the brie overnight. Let it thaw. Because of the temperature change and the condensation during the freeze and thaw, the rind peels off in several nice big pieces SO easily!!!!! It doesn't cling to a scrap of cheese, so you have 100% of the two 100%seperated.
@@teekotrain6845 Sorry, but I like my brie whole, as is. I like Costco's Kirkland double cream brie. Though I do switch to a French brand once in awhile.
@@DickOswald why would I or Mr and Mrs R, possibly know that or think that. Clearly you would be thanking the lady in this video for the knowing and idea of it that they now have, not Merd of which the blind/bland audience of likers would know.
I've watched this video twice, non-stop! Anne is just so entertaining and very detailed, and the video just didn't disappoint! And when I saw the pinned in the comment section, I was just so sad that she passed away. Anne, thank you for this video and your contribution to the community. Much love!
To be honest I kinda want to make cheese. If you become the head cheesemaker in the factory you're called the cheesemaster. And I want that on my resume.
I'm 77 yrs old and love cheese but have hardly ventured to try all of them for the exact reason you did this video...I didn't know how to serve them. Thank you so much for doing this. I can't wait to go to the store to try a few of those.
Serve? Here in Sweden we cut almost everything with a cheese grater and use as toppings on sandwiches. I found that the softer stuff tend to get stuck in the grater but then a plastic one usually solves that problem. Yes you can go ahead and call me a barbarian now... 😄
You just solved the conflict that plagued my parents marriage: how to cut the Gouda. Dad said from the top, mom said from the sides and they both bitterly argued about who ruined the form of the cheese block. Now the verdict is out: both. Also my brother found out that Gouda with chocolate sprinkles on top tasted quite well on a slice of bread, which always felt a bit like blasphemy.
@@stilton946 I know, I am dutch. I live abroad now. We bought a big car. Guess for what purpose 😏. That said with the Corona situation, our stock has been depleted.
In the Netherlands most people with take off the side and actually slice it from the FRONT and work towards the thicker side to create rectangles with a slicer
@d b If you are Dutch Gouda isn't that expensive, it is the default cheese you practically see in each supermarket. It is like visiting the Italian white marble mining town, only to find out they have lined their sidewalks with white marble. That said, we were not poor.
as someone who lives a few miles outside of the city of Gouda and actually works in the city of Gouda both is just the wrong answer. You go from the top on daily use, from the long end of the wedge just for tastings. It hurt my eyes when she had a nice flat end on the top end of the gruyere and she still went from the side
Anne Saxelby first discovered her love of cheesemaking in my state, she brought a personal advocacy to the lives of small food producers and a joy to everyone around her. She will be dearly missed.
I absolutely adored this video and the very plain spoken lady who narrated and demonstrated all the uses and information about the cheese As a lifelong cheese, lover, this video has answered so many questions for me.
I was so hoping the end would be "this is a kraft single. We're going to open it with this plastic here, and melt it in the microwave on some old McDonald's fries. "
I adore this video, it's so informative and she isn't pretentious about what she's explaining like some other videos out there. She makes it easy to understand, describes the flavors well, and makes it feel more exciting to go out and try new cheeses when possible. R.I.P. Anne, I only got to know you for 42 minutes, but you were a phenomenal teacher.
So sad to hear that she passed… This is still my favorite video to watch when I’m eating. It really helped me with my eating disorder because she made the whole video so fun and interesting, and the cheeses looked super delicious. RIP :(
For Gouda, you use the cheese slicer (kaasschaaf) on the top (that would be the middle of the wheel) and not on the sides to get some even slices. You then pair those nice even slices with some brown bread and butter to get a typical Dutch sandwich. You can also dice the Gouda, stick some toothpicks in the cubes, and serve them with whole grain mustard for a typical Dutch snack when you're having some drinks.
I’m from Mexico and I’m glad you showed some of our cheeses, they’re used in many of our dishes and there are many other kinds like oaxaca cheese, panela, canasto, requesón, they’re all unique and delicious!
@@crazymexican3826 I don’t know, I’m speaking from what I know from Puebla and Michoacán. We use it on picaditas, black beans, soups, and sometimes just alone with tortillas
Nothing more inspiring than a person who has so clearly achieved a mastery over their field; I have so much respect for this woman, may she rest in peace
As a one year widower, I am sorry to hear that this woman, with such a vast knowledge of cheeses, has joined my wife in the afterlife, … Anyone, who has dedicated their time of life to explore the wonders of our planet, be they carpenters, bushmen, astronauts, physicists, or just plain lovers of exploring the food industry, has my thanks, & blessings, …and because of the generous giving of their knowledge to the others we share our planet with, … my condolences fall way short of their genius, but it is all that I have to offer, …
Clearly a giving man. Your condolences sounded to me as such a loving tribute. I too felt so sad to learn this gifted lady, who inspired me to explore more my limited knowledge of her craft has left us at such young age. May you never fall short of kindred hearts to help you in your grieving. Hugs to you.
My condolences. No man or woman should ever have to live with the pain of having their spouse, their other half, torn away from them… however, in my opinion, they live on through your life.
@@ExpectMiracles55 I just sat in my lounger and simply cried for about an hour, grieving over her after I read your kind words, … so appreciative for your expression of kindness to me about me, and my girls, and her sisters loss of a really fine woman, who not only understood me, but the one person who, after thinking about things we shared with each other, could explain some of the craziness I’ve seen over the last 68 years, … I just wish that she could explain the crapola that happened to her, and have extended her time here on earth for at least another 15/20 years instead of the continuous circuitous routing of the path she was forced to follow, … You Sir, are a kindly person and I pray that should we ever meet, that the Old Man upstairs will watch over you, & and yours, too!
That was beautiful John, my heart goes out to you. I do know that, because the way of the universe, you and yours will receive blessings and blessings to come. I hope you know this.
@@jessicalapp4903 thank you for your kind words, I keep placing one foot in front of the other, or at least, I try to do that, … instead of just succumbing to the path of darkness , I allow Him^^^^^ to guide my path, on this journey of living in/on this world, …
i would LOVE to go to a sort of cheese tasting where someone is standing at the front doing this and everyone has their lil cheese samples and pairings
All of us at Epicurious are devastated to hear of the passing of Anne Saxelby, the celebrated American cheesemonger who created this video with us. Anne was a remarkable voice for American cheesemakers in the global community and leaves an enduring impression upon the art, the industry, and us all.
Omg. RIP 🥺❤️
RIP
Rest in Peace
Came here as soon as i heard the news. RIP, Anne
Rest in peace Anne.
No matter if you like cheese or not, lactose intolerant or allergic to dairies, it's just so pleasant to listen to an expert talking enthusiastically about something they enjoy.
Just take lactaid
Fun fact: almost all cheeses that have been aged are free of lactose. So most anything that’s not a “fresh” cheese
Agreed I don't eat half the stuff on this channel but love the experts take on everything
@@GingerHoliday fresh usually is in refrence to something being put out in the moment. "Fresh by the slice" is one of the phrases although I doubt you'll hear it past 1970.
@@artdecotimes2942 well in the case of cheese it’s almost the same thing. It’s cheese you will eat right away because it’s not aged very long. Also “fresh by the slice” is still used, what about pizza?
Hearing her talk about what to pair with the cheeses gives me vibes from Ratatouille when Remy educated his brother about eating cheese with a grape
I thought the sameee
Say cheese 🧀
Especially when she said sparks in your brain or whatever the wording what 🤣😂
Lol calling her a rat woman
Wasn't it a strawberry?
....someone give her an award, seriously.
This is more then i ever wanted to know about cheese and i'm grateful for being given the chance to do so.
What we wanted: cheese
What we got: hungry. And some really cool cheese history!
Very grate-ful indeed
@@piguy3945 Damn it, you wrote the comment before me. I'll have to think of some other cheesy pun. *I just got one.*
@@piguy3945 I can’t brie-lieve how cheesy that joke was
@@beans6238 Hah, it was a gouda one for sure. Nothing feta than a good cheese pun.
Rest in peace Anne! You were clearly living your best life doing what you love. No joke, this video has actually got me really excited about eating cheese and I’m definitely going to be trying something new next time I’m grocery shopping. I hope her colleagues and loved ones take some comfort in her knowledge living on through the millions of people who’ve watched this video.
I'm no cheese nerd but I do enjoy someone teaching about a thing they love.
Saaaame
"Cheese Nerd" lmao. I'm gonna start using that
U are the friend everyone needs.
@@kikiriki9088 for real
@@kikiriki9088 srsly
Is anyone gonna talk about how good her speaking skills are? She didn’t stutter, say uhh, or anything of the sort, and that’s surprisingly really rare.
Literally. Lol
She's the Vin Scully of cheese experts? ⚾️🧀
Editing does that
1:45 👀
edits man
I’m impressed at how she didn’t run out of adjectives
Fr
ikr
Righhtt like she needs to Take my AP Lang Test
Sheepy
Ikr...lol
Reading from the comments, Anne had passed?! Anne, I saw your video a year ago and you MADE CHEESE FUN! May you continue your foodie adventures with the angels above
I was shocked!!!
The arab in me screamed when she put cheese in a date
@@Randomguy-lt2wf did you scream when they put an arab in you? 🤣
what?? NOOO
@@Randomguy-lt2wf Thats your reply to the information that she died? Shame on you.
What I’ve learned today
1. How to slice and serve cheese that is probably too expensive for me to afford
2. How entertaining cheese is
3. This woman is amazing and I love her
RIP you will forever live on in our hearts
Did she die?
@@jamalo4177 Yep, she died a month ago sadly
oh noooo!! how did she die? :((
@@benzoniteclay heart problems
@@jamalo4177 that’s sad :(
Very sorry to hear about Anne's passing. I enjoyed this segment so much. Not only learning the delicious cheeses, but also listening to such a wonderful expert on the subject. Rest in Peace Ms. Saxelby.
this news ruined my day
SHE DIED !!!
I just learned she passed today and I'm saddened by the news, I wish her family all the best.
That's so upsetting. It's said she passed due to a heart condition. Not to sound rude, but I wonder if a higher than average cheese consumption had anything to do with it. 40 is a young age, but at least she got to pursue what she loved!
@@awesomeray100 That was my first thought too, but if you watch the video she really only samples a little bit. Yes I know, it’s sampling more than the average person would on a given day but working in the cheese industry, having your own company, I’m sure you understand how important it is to keep your health about you. This could have been a myriad of things how she passed. Ie it could’ve been undetected Marfan syndrome
As a french from the Alps passionate about cheese, this woman is legit. I'm really surprised she knew about tête de moine and the way she made raclette was just perfection
Cheese is awesome
Just cause you're french doesn't mean you'll know everything about cooking 🤦♂️
Burn lol
@@lolman-kj7nd bUt tHe fReNcH aRe mOre sOphIsTiCaTeD
Btw das here said she loves cheese so she kinda knows a thing or two about cheese
@@lolman-kj7nd y’know, he could actually know about the cheese. Lmao
Oh my goodness… how very sad to hear of her passing. I came on to rewatch this episode because last time I watched it, I went out the next day and bought 1/2 dozen cheeses. She made everyone of them sound amazing. And they were! What a loss.
Knowing that someone pairs a nice cheese with potato chips gives me so much comfort
An expensive snack
I slap the cheese on crackers. Ritz work best
I've been enjoying cheese with potato chips for over 30 years. Not very regularly because it's one of those snacks you don't feel good about
Me, seeing the length of the video: I'll just watch 5 or 10 minutes
Me, 42 minutes later: I regret nothing
Man of culture
I watched the whole thing and didn't even realize it was 42 minutes until this comment wtf
Until i saw ur comment i didn't evn see hw long the video was😂
Haha...me with the EXACT same intention! So worth it!
samee
This channel deserves an award for five star archive quality posts. Every single one is timeless and valuable. I watch each 4 level cooks and How-to-every with my partner and we learn so much, even though we're both pretty confident in the kitchen. The personalities they choose to present are all fun and engaging and real.
Wow, thank you!
Also they even do extra things like putting chapters for each cheese
@@epicurious You guys need to have 20M subs
I think they do the captions themselves too! I love this channel so much. I appreciate the extra effort on the captions
@@epicurious Can you do a tea steeping video? That would be amazing
Six months after the posting of this tremendously enjoyable and educational video, in October 2021, Anne Saxelby, the host of this video, passed away from a heart concussion in Brooklyn New York. She was 40. May she rest in peace.
No way brother! She was só full of Life!
... was it the cheese?
Oh, so sad. But all that cheese ... Could it have contributed to her heart condition?
:(
RIP
Rest in parmesan ✊😔
Just wanted to pay my respects to this woman. This video really got me into learning more about food, and I’m glad I got to hear her thoughts.
F
The American dream, learning more about food
what the hell? cutting cheese is learning about food? you must be american
@@inkognitospastiko6857 It was more about learning how to pair them with things. Plus I didn’t know much about a lot of these cheeses and now I do.
@@noahmasi9368 whatever makes you happy bro 👌
This woman is so well spoken and clearly very passionate about cheese. It’s amazing just to listen to her talk.
Passionate about cheese😂 whatever gets you out of bed in the morning I suppose
@@Joshtell0013 damn hope she sees this
Something something editing something something
I literally dont care about cheese but I was intrigued when I saw the gooey one on the thumb nail lol
Indeed
The late Anne Saxelby's video is by far the best I have seen in years ! I wish, other cheese experts would have her class, precision and knowledge!
Sleep? Who needs sleep when you can watch a whole 40 minutes of a nice Lady cuting cheese at 3:00 AM
Exactly. Thank you. Now I feel less bad about doing just that
@@SkitAWulf242 My ex-wife used to cut cheese at 4AM too, but not for so long and I was never really interested in watching her do it. ;-)
I say the same thing, but with my fetish I think I mean something very different.
@@JZjzred You get hard by watching creamy cheese? I can't really blame you.
That's what I'm doing right know lol
"2 oz of cheese per person" thank you for your recommendation, i'm eating the whole block
HAHAHA same!
Don't have to follow the rule if you don't know what oz are!
@@salimelmouaffaq1351 no one can tell you you're doing wrong if no one knows what you're doing
Chaotic good
my lactose untalented a$s can’t relate
Appreciation post to whoever took the time to source raisins and dates on the vine like a true master of aesthetic
Wow! Very well spoken, beautifully explained with so much passion, Anne is simply amazing! Saddened to hear she is no longer but her spirit will always live along with cheese lovers and experts.
i can't believe this type of content is free on youtube, i feel like i'm in goddamn culinary school, 10/10
What a time to be alive
shh don’t give youtube any ideas
SHHHHHH
I agree. Its beautifully made
It’s better than culinary schools, I know from experience
Honestly this channel is one of the most informative and quality channels out there.
Is Frank still milking his own cow for his mozzarella?
Edit: Frank has a channel named ProtoCooks with Chef Frank
No he’s busy creating the perfect planet for the cow to develop the most flavor.
Not a mozzarella technically 😂😂
He's breeding only the finest buffalo for his mozarella farm
I just got this in my recomended honestly, random vids lol.
Cf
i initially planned to just watch a few minutes of this video but i couldn't stop because something about this friendly woman talking about cheese and the satisfying way she cuts them was so compelling to watch, and before i knew it i already finished the whole thing
You should absolutely watch the video from this channel about how to shell everything in the ocean. The enthusiasm is the same
yes me too
I bought brie for the first time yesterday and the mold on the outside had me concerned because I'm almost entirely ignorant when it comes to cheese so I figured I'd watch a video and see what's up... I think I'm in a bit of trouble because I'm definitely hooked.. I never knew my local grocery store had soo many cool different kinds of cheese but I'm fixing to try them all lol.
That's really cool. Enjoy all of them!
If you're near a big city there's bound to be a dedicated cheese store. They are really fun to go to and usually let you sample. I went as a kid because I got a gift card and the lady was probably pissed that I asked to try EVERY cheese they had, but I spent like $70 so I guess it was okay.
@Camroc37 lol I'm that guy through and through. If free samples are available yah boy is trying every single one that seems even remotely interesting to me.. unfortunately I live in the middle of nowhere but I'm a t4uck d4iver so I'm sure if I look hard enough on my travels I can find one. Do places do cheese tastings the same as they do wine? I never understood wine but I'm down to try pretty much any cheese you can find atleast once. Even the gross ones lol.. triple creme brie took some getting used to but I kill3d a 3-4lb square in like 2 days a cpl weeks ago. I was slightly ashamed but it was soooooo good lol
@@asphalt-cowboy9479 There's one about 45 minutes from me and I'm fairly in the middle of nowhere, not like North Dakota nowhere, but Midwest nowhere. There's definitely cheese AND wine tasting places, but I think for cheese you're likely to just eat a sample in front of a store counter.
Next try Camembert. It’s little more complex but indubitably more rewarding.
Teacher: You have 12 assignments due tomorrow!
Me: *C h e e s e*
Catboo
James May, is that you?
I have 14 🥲👌
Ha! I got a test tomorrow
Why did you remind me I have homework
This is the first time I’ve watched a video with Anne and after viewing it I wanted to comment about how passionate she was about her craft. Her smile when she described every single kind was amazing to watch. Not pretentious in the least, very informative with a dash of humble humour. I hope she’s eating her favourite cheeses wherever she is. Thanks Anne!
So sad she's passed away
@@tahiya450 I thought you were joking until I looked it up. :(
No one:
Me at 3 a.m. with 150 missing assignments: "This is very important information I'll be needing in the near future."
I have 75 can i join the club of lazy?
@@kimyona9746 This is the club of ADHD not lazy. I believe that is in another place my fellow cheese traveler.
@@chilldogs5444 im adhd too bruh lol
I also dont know why am i watching cheese doing homework
@@kimyona9746 Welcome! Clubs meets are every Tuesday but uh y'know it's attendance is optional.
Never watched a better video on cheese in my life!
The host is so gracious & welcoming.
I could feel Her positive vibes through the screen of my TV!
Absolutely wonderful !
These 42 minutes flew by. I was learning so much from someone who loved what they did. I will definitely think of this lovely lady whenever I enjoy selecting my next fancy cheese. May she be at peace wherever her soul may joyfully be. 💗
Rest in Cheese
Well said
She is swimming in cheese paradise
something about a cheese expert wearing yellow makes perfect sense. like seeing a frog on a lilypad
edit: guys stop arguing about what color it is i was just trying to make a nice comment :(
This right here is the truest statement I have heard in a very long time
that is orange tho
The way you speak sounds like what a cloud would feel like
@@Not-A-Content-Creator lmao yesss
Oml that's why my brain was happy with this video. I like cheese, yes, but something was making me smile and you just told me what it was.
I wanna be the level of rich it takes to experience all of these cheeses properly and with the correct pairings
Same! I love cheese and want to try almost everything she mentioned (except for one thing), and then reality hit me. There is no way I can even afford to try some of these cheeses
yes! this. this is exactly what I aspire to become
We should make a group. Count me in😂
I'm in too 😂
It's less expensive than you'd think. If you dine out, you probably already spend more than it would cost to experience a cheese and its pairing. And the cheese experience would make a good meal replacement. With the 30 cheeses in the video, you should be able to buy a pound of each of these cheeses and their pairings for under $1,000 total. Spread it out (pun intended) over a year.
I never thought I would watch a 40min types of cheese video but here I am and I must the expert explained very well. RIP Ms Saxelby
these guys are pretty cool, especially with showing everyone tricks like, “how to fillet every fish,” or “how to cut every fruit.” it truly amazes me.
that one witht the fruit was a bit uhh how do i say it, felt very forced and just wasnt great with the scripted audience interjections
ah i see
@@sparksgaming1955 i likes the showing me how to cut the fruit but there was a few things like what i just mentioned that really killed the vibe for me. like the part with the hammer.
oh.
i love the little fun facts and introductions to the cheeses while she teaches us how to cut it. very informative
but i love that she isn’t snobby about it either. her presence is very inviting and it really seems like she enjoys her job!
We know HOW to from birth!
Uu j
@@tskk03firstbob In Engrish?
Today i learned you can milk water buffalos.
I never “got” how crazy some people are about cheeses but this video really explained everything very well. The next time I visit my local cheese shop, I’ll know exactly what to look for and what to do with the cheeses.
It is a journey - to find the perfect cheese for you. I am lactose intolerant and I have found that cheddar types and goat cheese works for me. Cheese and add-ons can be a meal in itself. Love cheese!
A lot of higher cooking and food seems to be about knowing flavors and pairing them and creating an "experience"
I am not crazy about cheese, either. But I care about serving them well to people who care, so I love learning about them.
I enjoyed watching this whole thing, knowing very well that I won’t try all these cheeses anytime soon. Watching her and listening to her knowledge was fun! Thank you :)
Saturday night before pandemic: Going out with friends.
Saturday night 2021: Watching 42 minutes of cheese cutting and imagining a time in two years when I can invite guests again to serve cheese.
I now have the confidence to walk around whole foods with my head held high.
Bro word
*the whole foods
@@TwistedMarksman 2wwwwww2www22 we w2 wwe 2Aawa aww wheeeeww aww AAAA aww 2w we was a www wwww22ww22w2222w2wwww we w aww awww aww awww aaa AA we was wa 2
😂😂
And your scarlet lies,
I am so sorry to hear of the passing of Anne Saxelby! My partner and I are both amateur cheese aficionados, and we referred to this video numerous times when buying cheese. I find myself asking "What would Anne say?" about the cheeses that I find at the supermarket. My heart is with Anne's family and friends. Anne made life better and just a little bit more delicious and more exciting for us cheese newbies. Wishing you all comfort and peace during this time. Anne was a joy.
I'm not even a cheese enthusiastic, but I enjoyed every second of this video. It's great to hear an expert talking about something they like, especially if it's done in such a humble way.
The fact that I watched this 42 minute video without skipping instead of studying physics shows me that this is wayyy more interesting than physics.
We have got our priorities sorted out 😂
Time to combine the two and study cheese physics
@@janhavishigwan1347 Yea lol, physics ain’t important.
@@EtamirTheDemiDeer that seems like a good idea. *starts studying for English and watching cheese*
Lmao im supposed to be doing economics, but C H E E S E
It’s like she’s a grandma introducing you to all her children and grandchildren, each with a different personality and unique talents, but which she also all loves the same
She also cuts them up and eat them with vegetables?!
I mean sometimes you gotta let natural selection take its course
@@waterunderthebridge7950 that's not natural selection bud.
@@xebec.1569 but she selected which ones to eat Naturally.
@@anthonywinters7603that's not the same natural selection buster
I was watching this video last night, while eating a chunk of cheese. Today I woke up to the terrible news of Anne's passing, life is extremely weird... thanks for teaching us a thing or two about cheese, may Anne rest in peace. 🧀🕊
What??? She passed away?? 😢
Man. I feel sorry about you
@@lakaynemar ok Mr reborned
Really?
Now i'm sad. Hope her family is doing alright.
Labneh, zaatar and olive oil is a winning combo for sure. Perfect for any time of the day either in a sandwich or just served on the table to scoop with bread. Plus it pairs nicely with lots of vegetables such as olives, cucumber and tomatoes. A bit of fresh mint to top it off and you have the perfect meal!
This person is super likeable, passionate about her craft and an expert at that too. I'm born and currently living in a country where basically the only cheeses we usually eat are cheddar and mozarella, and I still watched this video through. Can't wait for the day I finally move out and try out all these fancy cheeses.
Edit: Just found out she's no longer with us. May her soul rest in peace and she finds tranquility wherever she is right now. Prayers going out to her family and all who are affected.
Where did you find out that she passed???
@@rujutashah4423 Please read the first comment up top pinned by Epicurious
I find it sad that the only cheese you usually eat are cheddar and mozzarella. I'm from the region of france where we eat a great variety (franche-comté ) and it surprised me a lot to think that in some area , people didn't really know cheese exist. Like i litteraly see a chinese guy when i was at university who vomit is cheese because the idea of a solid block of milk was disgusting for him . Another chinese what skeptical at first , but some weeks ago we saw some goat cheese on his fridge and we where happy to see that he actually enjoy cheese .
i'm also sad that we won't see a part 2 of this video , they are a lot of strange cheese who still exist , like cancoillote who is a sort of liquid cheese who can be used like a sauce , generaly used with potatoes and sausage , who is nearly fat free (around 5-8% , very strange for a cheese ) or casu marzu , who is a cheese from sardinia or southern corsica . it's a cheese with a lot of protein because he contain insect larva in here . i could go on and on with these strange cheese ( i'm french) but i love to find some strange cheese around the world too Winnimere and halloumi make me eager to test them , at least i now know one US cheese who seem very nice !
What shithole do you live in that there's only Cheddar and Mozz?
@@Eldiran1 I am Italian, so I totally get your point.
Regarding your experience with those Chinese students, it's not only something cultural, but biological. Only around 30% of the world's population has lactose tolerance; in East Asia, the portion of lactose intolerant people is very close to 100%. The spreading of the persistence of the Lactase enzyme has roots in the Neolithic period. It's truly a fascinating subject ;)
One of the purest , most passionate souls . Watching her for the first time and the passion she brings to her craft is heartwarming . Hope she is following her passion for cheese wherever she is , RIP Anne and thank you for the 40mins of love .
What a lovely video and I’m saddened to hear she had passed 😢 RIP Anne, sending love, light and prayers to her family.
I think it's so fascinating and wild that basically all countries on earth at some point decided to ferment milk to make it tastier. there may be 100 different ways of doing it, but cheese as a concept exists all around the world.
and then there's the usa and raw milk cheses are forbidden so they can't develop a cheese culture
@@prabinabhattarai8282 i guess you're Indian, What about paneer?
@@prabinabhattarai8282 Cottage cheese bruh.
@@prabinabhattarai8282 I mean paneer.
Goat cheese?
May her rest in peace, it is extraordinary how this woman speaked with so much passion and logic and funnyness, and was so much smart.
She died?
@@dootdoot5617 Yeah, recently she did😢😓😓
@@danielperdigones2185 yup..
@@dootdoot5617 Yeah, of a heart condition at 40. So sad.
Is there a video on this? I want to see how you knew. I also just want to know... She had such a nice persona😭😭😭
UA-cam: Do you wanna spend 42 minutes learning how to cut cheese?
Me: Yes, sure
Same here!!! Was totally random vídeo while I'm playing games.... I ended watching this instead of gaming... Lol
Wait this video was 42 minutes I didn't realize I just watched it and realized it was very late
I was playing roblox then i crashed and accidentally clicked youtube, then i watched this
@@LUCAS420BLZ same lol, thought it was one of those 5-10 min vid.. i just watched a cheese expert slice cheese for 42 minutes😂😂😂
wtff i didnt even realize this was a 42 minutes vid until i saw ur comment
Definitely my favorite video on youtube. I want to be as passionate as this person with my chosen career. She just exudes excitement and happiness in every second of this video
Me in a tropical country with no tradition of cheese making, poor af and a little bit lactose intolerant: "if it grows together, it goes together, if it grows together, it goes together"
I'm now wondering why there aren't really any Asian cheeses. Come to think of it, not a lot of traditional asian dishes come with cheese. Wonder why?
@@acarroll6842 the typography of many Asian countries dont really work well with large herd of cattle
@@acarroll6842 many asians are lactose intolerant. And many asian dishes are appropriated in the west to attract more western cheese-loving customers to exotic cafes.
@@acarroll6842 Google the article "Why There's Barely Any Cheese in East Asian Food"
@@acarroll6842 they didn’t cover Asian cheeses. There was no mention of paneer which is very common in India, and I don’t know if tofu counts but it wasn’t mentioned. Other than Asia, There’s also ayibe from ethiopia and nabulsi from the middle east. Ofc as she said they can’t cover all the different cheese, there are just too many, but paneer is quite famous. I think the reason these cheeses weren’t included is because they are homemade and rarely found in stores.
"Uncooked pressed cheeses are cooked..."
Now I'm no scientist.
This made me laugh out loud!
“At a lower temperature” got me a lil confused
@jaspal Saraon what are the chances that they are your friend and happen to also be looking at cheese
they're just warmed but not cooked through which changes the bacterial cultures in the milk and effects the later fermentation
@@junweihe8229 wow how observant, someone should make a joke about that!
Cheese expert: “Drizzle a little bit of olive oil”
Me: Two shots of vodka flashbacks
Yess facts hahaha i had the same thougt hahah
Just a bit of oleevo
What is this referencing?
@@janknoblich4129 ua-cam.com/video/d7bo-aeznzY/v-deo.html roughly at second 35
@@flymarcelus11 lmao thank you
Its was really nice watching her teach us how to slice cheese and cheese in general with love and enjoyment.
I may be late but thanks for the tips Anne, Rest in Peace❤️
tried to find something boring to fall asleep to
ended up being fascinated by cheese instead 😭🤚🏻
Same 🤣
You'll be surprised how interesting cheese is, in terms of it as a food and a meme
😂🌹
Same
Same
alternate title: woman very passionate about her cheese collection it makes you care about it as well. (it worked)
Edit, unless you wanna see a vegan spammer don't read the comments. Also Edit, Its so unfortunate to see her go
ua-cam.com/video/y16y4eWzcw8/v-deo.html
I don’t mean to be rude, but I think you mean ‘alternate title’.
Again, not trying to be mean, please don’t hate on me
@@caseynolastnamegiven7375 Sis I would just say "Lmao that would be a good alternate title." 😭💛
ua-cam.com/video/yQXy4dp1yrQ/v-deo.html
Agree!!!
I ended posting it!
So passionate and knowledgeable!!!
TuT I love more cheese now!!
The most important thing :
"Online classes" ❌
"How to cut different
types of cheese"✔️
Sameee
If only you could post that in that Drake meme
I just finished online classes for good
Me RN... I rather listen to her then my teacher
ua-cam.com/video/yQXy4dp1yrQ/v-deo.html
RIP Anne. You did such a beautiful job with this video and it is clear you were a wonderful lady. I know you will be missed. 😪💔
I love how she knows that people don’t know how to handle or eat cheese because it’s so true.
@@GP-qi1ve why is that bad?
Cheese in france an generally in Europe is no joke 🧀😂 i just think twice before digging in
@@jupiteralm5593 I had my first stinky cheese at dinner in Paris once and it ruined everything else I ate that night. It was like a stinky feet in my mouth lol
@@GP-qi1ve also just hacking the tip off like half of the cheese wedges. good way to get people mad at you at cheese tasting parties since the tip of the wedge will have a different flavor than the cheese up near the rind. most people consider it the best part so just cutting that off and eating it yourself is a big no no.
why haggle with all the work of preparing cheese when you can get kraft singles 🥴
Pairing cheese with fruit just reminds of when remy did it in ratatouille n fireworks went off in his mind
As a supertaster with mild synesthesia, that's almost exactly what it's like. Not LITERALLY, but it is hard to explain in words, so the visualization helps to show you.
@@ChargeQM tf is a super taster?
@@ChargeQM lol. super taster
I got the colorful scene in my head now.. 🤩
DUDE SAMEEEE
this is why epicurious can win me over 10 more times. i just wonder why other food content channels are more popular than this one.
also, why no one is talking about how straight forward this "lecture" was; completely applicable/easy to follow AND how down to earth Anne Saxelby is.
her pairing suggestions and recipes were also absolutely lovely, some of them very unusual and I'm looking forward to trying them
Yes, she just showed she is very down with earthiness.
@@Ohne_Silikone oh I so agree, just very direct and sincere
Because most people want entertainment more than actual information. We're fine here in our food loving corner. :)
People are always like, "Big Tech knows everything about you and always knows what to recommend to you," but I just actually did a double take seeing a cheese cutting video despite never expressing any interest in food preparation to Google through their search or what I watch on UA-cam. Honestly this is fascinating stuff though, I'm very glad I got recommended this out of nowhere.
Cheese rinds can be cut to bite size pieces and mixed into pasta sauce or soups(long simmer, home made).
The rind softens to a gummy like texture which breaks up into a creamy rich parmigiana burst of flavour.
You have my dad's first and middle name
Yessssss.
Keeping the rinds of Parmigiano Reggiano to put in sauces just takes them to a whole other level. 100% worth keeping them around.
I'll try it thanks. Another pro tip for if you don't want to eat the brie rind with the cheese, is to freeze the brie overnight. Let it thaw. Because of the temperature change and the condensation during the freeze and thaw, the rind peels off in several nice big pieces SO easily!!!!! It doesn't cling to a scrap of cheese, so you have 100% of the two 100%seperated.
@@teekotrain6845 Sorry, but I like my brie whole, as is. I like Costco's Kirkland double cream brie. Though I do switch to a French brand once in awhile.
@@teekotrain6845 The rind is so good, though.
That cheese knife will likely now come in handy. Thanks Merd
Yeah probably
Her name is Anne lol why'd you call her merd
@@aneeka5269 are u serious? This person prolly said thx to a friend he got the knife from.😅
Hope you didn't wait for some silly cheese knife to cut the cheese? I'm not trying to raise a stink here.
@@DickOswald why would I or Mr and Mrs R, possibly know that or think that. Clearly you would be thanking the lady in this video for the knowing and idea of it that they now have, not Merd of which the blind/bland audience of likers would know.
I love how generous this woman is with cutting all the cheese. They all looks tasty with her cutting and mixing with other food.
I've watched this video twice, non-stop! Anne is just so entertaining and very detailed, and the video just didn't disappoint! And when I saw the pinned in the comment section, I was just so sad that she passed away. Anne, thank you for this video and your contribution to the community. Much love!
To be honest I kinda want to make cheese. If you become the head cheesemaker in the factory you're called the cheesemaster. And I want that on my resume.
become the cheesemaster! follow your dreams!
They call me the cheesemaster!
Oh good, this will make my adult lunchables look even nicer
When you become an adult, we call those 'charcuterie'.
Probably. I wouldn't know.
Adult lunchables lol I'm dead
I'm 77 yrs old and love cheese but have hardly ventured to try all of them for the exact reason you did this video...I didn't know how to serve them. Thank you so much for doing this. I can't wait to go to the store to try a few of those.
Serve? Here in Sweden we cut almost everything with a cheese grater and use as toppings on sandwiches. I found that the softer stuff tend to get stuck in the grater but then a plastic one usually solves that problem. Yes you can go ahead and call me a barbarian now... 😄
A wonderful and informative video. I'm glad Anne got to share her passion and expertise with us in such a fun and educational way. Rest in peace.
You just solved the conflict that plagued my parents marriage: how to cut the Gouda. Dad said from the top, mom said from the sides and they both bitterly argued about who ruined the form of the cheese block. Now the verdict is out: both. Also my brother found out that Gouda with chocolate sprinkles on top tasted quite well on a slice of bread, which always felt a bit like blasphemy.
When I went to the Netherlands they literally serve and eat that for breakfast. It is wonderful
@@stilton946 I know, I am dutch. I live abroad now. We bought a big car. Guess for what purpose 😏. That said with the Corona situation, our stock has been depleted.
In the Netherlands most people with take off the side and actually slice it from the FRONT and work towards the thicker side to create rectangles with a slicer
@d b If you are Dutch Gouda isn't that expensive, it is the default cheese you practically see in each supermarket. It is like visiting the Italian white marble mining town, only to find out they have lined their sidewalks with white marble. That said, we were not poor.
as someone who lives a few miles outside of the city of Gouda and actually works in the city of Gouda both is just the wrong answer. You go from the top on daily use, from the long end of the wedge just for tastings. It hurt my eyes when she had a nice flat end on the top end of the gruyere and she still went from the side
Anne Saxelby first discovered her love of cheesemaking in my state, she brought a personal advocacy to the lives of small food producers and a joy to everyone around her. She will be dearly missed.
wait what happened?
@@slowmentally heart condition
@@sofvillamor oh
this is so sad to hear. R.I.P. Anne-
Her: “You can smear a dollop on this pecan here.” *Proceeds to wipe a big ole slice on there.*
Me: You have my attention *and* my interest.
Its like the 2 shots of vodka again
@@PauaP *the distant glug of a vodka bottle can be heard*
And my highest respect. 🙏
I absolutely adored this video and the very plain spoken lady who narrated and demonstrated all the uses and information about the cheese
As a lifelong cheese, lover, this video has answered so many questions for me.
I was so hoping the end would be "this is a kraft single. We're going to open it with this plastic here, and melt it in the microwave on some old McDonald's fries. "
OMG, so funny!!!!
Best comment I've read. Thanks for making me laugh.
👍 you deserve it.
This was one of the few times I laughed audibly
Burn it*
Just finished watching a 40+ min video about different cheeses from around the world and I feel cultured AF
be careful with that, you might get mouldy
I've come across comments of yours elsewhere, it'll take more than this one video to get you cultured 😉
Please take this as the joke it was meant as 😬
🤣🤣🤣
lmao
I adore this video, it's so informative and she isn't pretentious about what she's explaining like some other videos out there. She makes it easy to understand, describes the flavors well, and makes it feel more exciting to go out and try new cheeses when possible.
R.I.P. Anne, I only got to know you for 42 minutes, but you were a phenomenal teacher.
So sad to hear that she passed…
This is still my favorite video to watch when I’m eating. It really helped me with my eating disorder because she made the whole video so fun and interesting, and the cheeses looked super delicious. RIP :(
This lady is so knowledgeable but like doesn’t seem like she would be pretentious. I wanna be her friend and just eat cheese together
Omg same she seem so nice
Hurray for cheese!
Maybe the real cheese is the friends we made along the way
@@VolkColopatrion that was cheesy 😏
shes also pretty hot
Finally, a comprehensive list on all the wonderful ways to cut the cheese.
[Frank smiles at the camera]
😂
I enjoy the silent and deadly method personally.
Disappointment with this comment section is redeemed thanks to you.
For Gouda, you use the cheese slicer (kaasschaaf) on the top (that would be the middle of the wheel) and not on the sides to get some even slices. You then pair those nice even slices with some brown bread and butter to get a typical Dutch sandwich. You can also dice the Gouda, stick some toothpicks in the cubes, and serve them with whole grain mustard for a typical Dutch snack when you're having some drinks.
Komkommerschijfje erbovenop 😍
Laat me denken aan die ene reclame
@@hennah3105 Vergeet de rode peper of sambal niet.
Rest in peace. Her explanations were amazing and passionate. Thank you.
Am I about to watch a 42 minute video on cheese at 1 AM? Absolutely!
Same here
I’m glad I looked at the comments cuz I didn’t realize it was 42 minutes!
😂😂😂😂😂😂😂
I’m from Mexico and I’m glad you showed some of our cheeses, they’re used in many of our dishes and there are many other kinds like oaxaca cheese, panela, canasto, requesón, they’re all unique and delicious!
but the way she served it was comical
@@BT-hx7kx when I saw the watermelon next to the cheese I started to get worried
Okay but do other mexicans actually eat queso fresco like or is she just crazy
@@crazymexican3826 I don’t know, I’m speaking from what I know from Puebla and Michoacán. We use it on picaditas, black beans, soups, and sometimes just alone with tortillas
@@crazymexican3826 VVSupremo has a recipe for that watermelon mint with queso fresco on their website
There’s just something so comfortable about watching an expert in something talk excitedly about something they’re passionate about.
true dat
God ur dumb lol
@@misshiss4040 How so? It's nice to hear people be happy about their passion. Don't really see how that's dumb?
@@misshiss4040 ok snek lol
i like to get high and watch this at 1/2 speed. Very Bob Ross.
Nothing more inspiring than a person who has so clearly achieved a mastery over their field; I have so much respect for this woman, may she rest in peace
Beautiful and underrated comment
We all miss you anne. Thanks for teaching us about my favorite food
It's always fascinating to see a person talk about something they're passionate about. There's a different shine on their eyes.
As a one year widower, I am sorry to hear that this woman, with such a vast knowledge of cheeses, has joined my wife in the afterlife, …
Anyone, who has dedicated their time of life to explore the wonders of our planet, be they carpenters, bushmen, astronauts, physicists, or just plain lovers of exploring the food industry, has my thanks, & blessings, …and because of the generous giving of their knowledge to the others we share our planet with, … my condolences fall way short of their genius, but it is all that I have to offer, …
Clearly a giving man. Your condolences sounded to me as such a loving tribute. I too felt so sad to learn this gifted lady, who inspired me to explore more my limited knowledge of her craft has left us at such young age. May you never fall short of kindred hearts to help you in your grieving. Hugs to you.
My condolences. No man or woman should ever have to live with the pain of having their spouse, their other half, torn away from them… however, in my opinion, they live on through your life.
@@ExpectMiracles55 I just sat in my lounger and simply cried for about an hour, grieving over her after I read your kind words, … so appreciative for your expression of kindness to me about me, and my girls, and her sisters loss of a really fine woman, who not only understood me, but the one person who, after thinking about things we shared with each other, could explain some of the craziness I’ve seen over the last 68 years, … I just wish that she could explain the crapola that happened to her, and have extended her time here on earth for at least another 15/20 years instead of the continuous circuitous routing of the path she was forced to follow, …
You Sir, are a kindly person and I pray that should we ever meet, that the Old Man upstairs will watch over you, & and yours, too!
That was beautiful John, my heart goes out to you. I do know that, because the way of the universe, you and yours will receive blessings and blessings to come. I hope you know this.
@@jessicalapp4903 thank you for your kind words, I keep placing one foot in front of the other, or at least, I try to do that, … instead of just succumbing to the path of darkness , I allow Him^^^^^ to guide my path, on this journey of living in/on this world, …
If it grows together, it goes together
Childhood friend: LIES
My brain: "SWEET HOME ALABAMA"
:(
@ExDeeXD Music (Astronaut In The Ocean starts playing in the backround)
@ExDeeXD Music (Rick roll Plays in the background)
@@sleepwho5968 😳what🤌you💁know🙄 about🤸rolling⬇️down👏in✋the🔽deep⏬
So informative, I'm super glad she got to share her passion with the world, and got to leave a legacy! 40 is much too young, RIP.
i would LOVE to go to a sort of cheese tasting where someone is standing at the front doing this and everyone has their lil cheese samples and pairings
There are places that do this, I had it in Wisconsin:)
Her ability to explain textures and characters of each cheese almost brings the taste to the tip of your tongue. True expert!!
Youll drink whatever you want here
So I shouldn’t just grab the cheese with my grubby hands and just chomp chomp like a cavewoman?
i eat my muenster in grilled cheese
Ikr
Hey! Give cheese some respect lady!
If you bought it, you do as you damn well please with it, I say! :D
You should absolutely do that
This is one if not THE one of my all time favourite videos and will continue to be that. Just watching it sometimes can make me a bit happier ^^