As a professional Dutch cheese salesman, I was impressed by how informative and thorough this video is. I might also be a tiny bit biased. To me, the best cheese in the world is a large model farmhouse Gouda, aged to the point where it has a great savory flavor that lingers. The cheese tingles your tongue, while still feeling smooth in the mouth. I'd invite you all to visit the Netherlands just to get a sample of this supreme type of Gouda. You can return home with as many kilos of it as your luggage limit allows, vacuum sealed in convenient pieces ;)
@@Ass_of_Amalek if that's the case then why have American cheese been winning international competitions? Rouge River Blue for instance. I'd take that over any Gouda.
@@Ass_of_Amalek it’s always funny to me how people from foreign countries always feel the need to take cheap shots at America to up themselves it’s kinda like how white people obsess about blacks lol
As a Vermont dairy farmer and professional cheesemaker, I really appreciated this video. I particularly enjoyed seeing the illustrations from the past, documenting our craft. It is really nice to see the resurgence of micro-dairies in our state that not only make traditional cheeses, but also those of their own creation. On our state licensed farm and creamery, we specialize in a variety of artisan goat cheeses ranging from creamy Chevre, to bloomy rind semi-soft varieties like Brie and Petit Bucheron (my own creation), as well as traditional Feta and Romano. My only pet peeve with some cheesemakers is their incorrect use of the term Farmstead Cheese. By law you can only label a cheese as "farmstead" if at least 50% of the milk comes from your own herd located on the same premises as the creamery. With our cheeses, 100% of the milk is from our goat herd. As for my favorite cheeses: Our own Petit Bucheron, Gorgonzola Dolce and Bleu d'Auvergne, Tomme, and Raclette. Unfortunately, we cannot make any blue cheese varieties, as Pencillium Roqueforti is notorius for "infecting" an entire cheese cave and make-room.
@@nothingforyouhere418 I would love to, but each creamery is licensed state by state. Ours is with the Vermont Agency of Agriculture which limits our commerce to within Vermont. To engage in commerce with Maine, I would have to purchase a separate license from them and submit an additional tax return. Also, we sell only wholesale to fine restaurants and specialty markets. However, you can come to southern Vermont to the towns of Wilmington, Dover, Brattleboro, Townsend, Newfane and Manchester, where our cheeses are readily available under the name "Dover Hill Creamery". If you want specific information on store names, please let me know.
Oh oh!:- misplaced modifier:- s/b "By law you can label a cheese as "farmstead" ONLY if at least 50% of the milk comes from your own herd located on the same premises as the creamery." Sorry, no gold star for you today.
@@Cr3zant You are partially correct. The use of some cheese names is legally controlled (much like in the wine industry). However, the use of "Feta" in the United States is not, while in Europe it is. In fact, just last week there was an EU court ruling against cheesemakers in Denmark. Before we label any of our products, we do the legal research to make sure we are not infringing on any reserved names. If the US laws change, we can always add an extra "T" and call it "Fetta" instead, just like the reserved name "Munster" is called "Muenster" in the US.
We were on a camping site in Italy when a German lady asked me from which Dutch town we were from. I answered Gouda which made her look puzzled and after about half a minute, she said: "You are living in a cheese?!!"
As a Belgian with French roots i remembered how we went to visit our grandmother in Normandy a few times a year for the holidays. She always prepared us a complete french dinner and after the main course and before the dessert there was always a cheese platter served on one of these round wooden boards with a cheese knife. She always took the time of explaining to us kids which were the 3-5 cheeses she served that day and also instruct us the proper way to cut cheese. Cause yeah for each form a cheese has there is a right and a wrong way to cut them and all hell broke loose if we happened to cut it the wrong way in her presence.
THAT was fascinating! I love the little models that were used to illustrate points as well, and (as usual) the irreverent delivery from your excellent narrator. Thanks, Weird History!
Interesting linguistic note here. The Latin name for Cheese is 'Caseus'. From this word, among others, the English 'Cheese', the Spanish 'Queso', the German Kase, and the Romanian 'Cascaval' names are derived. While, as correctly mentioned in the video, techniques for making hard cheese existed at least since the time of ancient Greece, they were not perfected and widely used until the Roman times. Until then, most cheese types were made of curds, mostly preserved in salt or brine (similar to Feta). During Roman times, hard cheese (in wheels or similar forms) became popular, and was called 'caseus formatus' i.e. 'formed cheese' (from the Greek morfi, meaning form / shape), and later 'formaticum'. From this word the French Fromage and the Italian Formaggio derive.
I wonder where the Swedish word for cheese,- "ost" and Finnish "juustoa" comes from. It is one of the very few times that the word is so similar in both languages. Greetings from a Swedish Finn.
German word for cheese is NOT Kase, it is Käse........ ä = ae thus in English it would be Kaese. (The two dots are called UMLAUTS, and are the letter E).
Thank you for a great video! Just one teensy weensy correction: rennet enzymes (chymosin and pepsin) do not convert lactose into lactic acid. That's done by the lactic acid bacteria in the starter culture (hence their name!). It's a bit confusing because milk coagulates in two ways: either from lactic acid, or from the rennet enzymes. But the curd obtained from lactic acid coagulation is very different from the curd obtained from enzymatic coagulation. The lactic acid curd is crumbly and soft, like yogurt (indeed, that's how yogurt is made). The rennet curd is smooth and shiny and springy, like jell-o. Acid-coagulated milk makes soft cheese, rennet-coagulated milk makes harder cheese. The reason we add a starter culture to milk when making cheese is that rennet enzymes work better in an acidic environment so they set milk faster and stronger in the presence of lactic acid. Another reason is taste, of course, since the lactic acid adds a tanginess that is very pleasant in cheese and they also produce complex aromas as cheese ages. And with that I show myself out booed as a huge cheese nerd by the bored crowd :P
I suppose that’s why cheeses easily made at home (farmers, pot, cottage, ricotta) are made with acid. Much easier to reach for the vinegar at the back of the pantry than to slaughter a calf.
@@erldagerl9826 That's right! Although nowadays most rennet is made by fungi and bacteria genetically engineered to prodcue rennet enzymes (mainly chymosin). But still, acid-coagulated cheeses are much easier to make than rennet-coagulaed ones.
Stick with me here. I was in the Army for 12 years and recently got out and got a job with a well known dairy co-op making cheese. Having also recently found this channel, I'm not sure if you're following me or this is just fate. Either way I'm here for it. LOVE what you do. Thank you for the great content!
❤ A very tasty and informative video I will share and guard, going back to look at from time to time! Having lived in France for eleven years (being a Swede married to a French woman), cheese is (almost) my religion! Already as a boy in Sweden, I loved cheese, beginning with Swedish cheeses, then cheeses from different countries, not least France. One of my cousins were married to a man who, with his father ran the first company importing French specialities to Sweden, among them, cheese. Almost every holiday he came visiting my mother and me, bringing a plate with French cheeses, with the map of France on it, showing where they were made! Vive le fromage!
For all of us who were mice in our previous lives and would die for a chunk of Brie, this video is of an utmost and tastiest interest. Thank you for posting it. I love the script and narration as well.
Cheese is literally my favorite thing in this world. This video had been an absolute joy! Weird History always gets deep into the history of it's topic and there's nothing i love more than learning, aside from cheese that is lol
Fun fact: Gouda cheese was incredibly well-known because at the time (14th-18th centuries), it was one of the only cheeses around that wouldn't spoil for longer stretches of time (especially the longer matured Gouda cheeses), which made them perfect for long sea voyages.
The drawing you see at 0:21 is the cheese market at my home town Alkmaar In the Netherlands, So nice to see our beloved Waag and market included! And im very impressed that you pronounced Gouda right, Wel done!
@@weibherrman IN THE UK & EU, THE SOMATIC (PUS🥛🦠💩💊🔴🐮🤮) CELL LIMIT IS A MAXIMUM OF 400 MILLION CELLS PER LITRE -DAIRY PRODUCTS (HYGIENE) REGULATIONS 1995~ ua-cam.com/video/eu6zcdcwYUY/v-deo.html . Milk is pus 🤮 400 million PUS Litre !!!! Scientific fact !!!!! ua-cam.com/video/UcN7SGGoCNI/v-deo.html ..
Well, he has a crew of researchers and script writers to do the heavy lifting for him so he can spend more time perfecting his delivery of the script, but I'm sure he himself also does a lot of the background work that goes into these videos.
I cheddar the world and a Feta cheese Everybody's looking for Stilton Some cheese wants to be Bleu, too Some cheese wants to be Buchette d'Anjou Some cheese wants to be cubed Some cheese will be braided by you Sweet dreams are made of cheese Colby or Chevre, if you please I ferment the milk and then I squeeze Everybody needs penicillium Mold is better, on the rind Mold is better, leaves taste behind Mold is better, cheese is confined Mold is better, use my enzymes Some cheese ought to be grated No cheese should be ammoniated Some cheese will always be hated No cheese wants to be called rancid Sweet dreams are made of cheese Casein and rennet curdle it with ease Whey from the curds it eventually frees
Been having a rough few months, and when I say, inwatch every video you guys make within an hour I mean it. I really look forward to weird History! Thanks so much for the quality content, and for making me feel good about myself.
Blue and green cheeses are my favorite. I like the flavor and the crunch. But I enjoy all cheeses, from the dryness hard ones to the soft, stinky ones and everything in between. This was very informative. Thank you!
I knew of a Wisconsin couple who went on vacation to Switzerland and bought a round of Swiss Cheese. On their return home they notified their friends that they brought back a "round of true swiss cheese." When they and their friends got together to taste real Swiss Cheese and opened their new round of cheese, it stated inside the wrapper, "Made in Wisconsin."
Thanks to this video not mentioning paneer or chhena, I went down a rabbit hole of cheese in India. TIL there was a taboo on deliberately curdling milk in Hinduism (not the same as culturing like for dahi/yogurt). Apparently the Portuguese influence on the west coast is what brought about cheese made via acid coagulation (not rennet), and eventually the taboo was lifted. Now we have a whole bunch of sweets based on chhena and when you press and drain chhena you get paneer.
@@VeganSemihCyprus33 .Factory farming in the US is brutal and cruel it's true. Cheese is usually one of the last things people trying to go vegan give up.
@@julieneff9408 Eat artisan cheese from organic free range farms. The kind of factory farming you have in the US, isn't found in the UK and most of western Europe, plus we have many small free range organic farms and artisan cheese makers. You should avoid all factory farming products if you can anyway, due to poor quality and food safety concerns. The internet has vegan food suppliers including vegan cheese.
Very interesting! I make my own Russian style cheese at home, or сыр, and it is really interesting to note the flavour profile difference between raw, organic, and pasteurized milk. One cannot use ultra-pasteurized milk because the protein chains are essentially destroyed or inhibited. the process of making cheese at home is very interesting, and fun, given you understand such processes, and how to essentially fix a mistake. A common mistake in making cheese, I have found, is using tapwater, of which is usually chlorinated, and this water can inhibit the formation of curds. A really easy fix to a non-curding solution, is to add an acid, such as lemon juice or vinegar, but not too much, and raise the temperature, and generally the curd will separate out of the whey.
Oh, buckle up for this culinary catastrophe. I just tried the Mac 'n Cheese, and it's like they took a promising dish and banished it to flavor purgatory. The noodles were overcooked, drowning in a sea of bland cheese sauce that tasted like it had an identity crisis. I've had more excitement from a plain rice cake. Save yourself the disappointment and make your own Mac 'n Cheese at home. Trust me, your taste buds will thank you. #MacNCheeseMishap #FlavorFlop
I LOVE cheese! You made me so hungry talking about brie, cheddars, Parmesan, etc... I was raised in Wisconsin so cheese was a way of life. Where would I be without mozzarella or swiss? I can't imagine... Cheese brings so much joy to my life!
Excellent content 👌 Would love to see the history of lobster and how it went from being a peasant food to paying market price. I do love the crustaceans but the history of how we began eating them is something I would love to see an episode of. That's just me though. Anyway, cheers mates 👍
Ive watched so long some video ideas get repeated, but the mix of great writting, voice acting, and animations is what keeps me coming back. Excellent channel
Could you do a segment about mustard? People get as crazy over mustard as olive oil and cheese. I had a Sri Lankan curry with mustard that blew my mind. I love how Weird History includes culture, science and history! Thank you for being the opposite of Dumbing down! BTW the caveman with the cargo pants is hot. Saw him at the beach the other day.
@@nadas9395 mustards are actually pretty complicated..you can look it up online how to make it. Also mustard (wild) was introduced up into what's now the US by a Spanish expedition which planted mustard sees as a trail marker 🙂 Edit..easy to make but chemically complex 😉
@@VeganSemihCyprus33 most of the plants you eat have been bred with the same techniques over many many generations as cows have. Often to a degree where they can no longer self pollinate(bananas come to mind), which makes their future entirely reliant on our continued custodianship. So unless you're of the kind of mindset that requires humans to remove themselves entirely from the natural world, then all you're doing here is putting one kind of interference on a pedestal while condemning the other, despite both being born of the same process for the same ultimate purpose.
I am happy to see that the images with the statue of the mother wolf feeding Romulus and Remus, are from the Roma Square in Bucharest, Romania. The statue is a tribute to the Latin origins of the Romanians. Bucharest is a beautiful city, with great people. It should be visited. :D
Oh, buckle up for this culinary catastrophe. I just tried the Mac 'n Cheese, and it's like they took a promising dish and banished it to flavor purgatory. The noodles were overcooked, drowning in a sea of bland cheese sauce that tasted like it had an identity crisis. I've had more excitement from a plain rice cake. Save yourself the disappointment and make your own Mac 'n Cheese at home. Trust me, your taste buds will thank you. #MacNCheeseMishap #FlavorFlop
22:26 there was no history about cheese in my hometown so I was exposed to it by a book I randomly picked up in elementary school library, which was an introduction of French cheese 🧀 Initially I chose it for less words but fell in love with the imagination of those beautiful cheese 😂 Most of the cheese were available in my hometown and it was impossible to travel abroad. So I was finally able to give it a try a decade later and surprisingly found I, unlike other people in my country, do like the flavor of cheese, even blue cheese! Hope I can try all kinds of the cheese on the book one day !
Also, this may be when of the best videos you all have ever produced. The complexity, detail, and creativity is just amazing. You really went above and beyond here.
Kraft had a cheese making plant in our city. The original Kraft family was local. In the 1980s, it was the #1most requested parmesan by high ranking French Chefs. Kraft sold the factory to the employees who ran it as long as they could without big business backing. They were forced to sell to Satori Foods who had plans to gain the recipes and shut it down but if they ship the local milk any farther than our cheese plant, the flavor of the milk changes so they had to keep our plant open. Now the plant is known world wide for its artisan cheeses. Yeah, to the local soil, cows and natural vegetation! Our soil also produces high quality potatoes. Our trees once made shoe soles; then later that company switched to making world renown bowling pins.
Weird History: Some people may have actually believed the Moon was made of cheese Wallace and Gromit: *BECAUSE IT IS!* Loved cheese ever since I moved to Switzerland. Cheese is a gift from the gods, and humans are unworthy of tasting its greatness
I'm no certified cheese professional, but I do sell cheese as part of my job. Some of my favorites are Capricho de Cabra, Cypress Grove's Midnight Moon, Quadrello di Bufala, Petit Basque, Saint Angel, Kaltbach Le Crémeux, and Shropshire Blue cheese. I always have parmigiano reggiano and feta in brine in the fridge. Capricho de Cabra is super easy for me to snack on alone, with honey or jams, or use on salads, pastas, or eggs. I use Cooper's Hill whenever I make shrimp and grits. And La Tur is a true treat, being a blend of cow's, goat's, and sheep's milk. It's super buttery and rich, and a little stinky. It's Italian, but I love pairing it with Spanish membrillo. There's tons I love, and great local cheeses I would list off too, but aren't as widely available. I actually used to eat little to no cheese - I was even vegan for a couple years in my teens. But I have grown to have a love for the history, science, and passion of it. So this video was fun to see.
I'd like to see a video about the domestication of cattle. Aurochs were huge, dangerous, scary beasts yet humans turned them into friendly cows! Whatta story!
I really appreciate the fine artisanal cheeses , their complexity in flavors and textures just are something to behold , but there is something about a slice of processed American cheese on a burger that just can’t be replicated for me
Or in the version of grilled cheese… something about the melt point, taste, and texture make it the best grilled cheese (dipped in tomato soup of course)
I'm really learning a lot about cheese CHEESE thanks weird history you did say that I was going to enjoy this and you definitely didn't disappoint great job my friend
Yes, so glad that processed cheese was generally just an early 20th century fad that went out of style and that healthier food is more in demand and accessible.
I literally love this channel. Liked it before I watched cause I know it's gonna be quality content. I love the entire team who works on this channel 👏
This is a really fine video on the subject of cheese - history, diversity, manufacture. My personal favorite cheese is a well aged cheddar, what is called a mature cheddar and may be aged 2-3 years. The kind of cheddars I knew in America (colby, mostly) are mild but tasty. It took a trip to England and a visit to an English Midlands supermarket to see the true array of "chedars" - a whole aisle of them, from Lancaster to Yorkshire to Wensleydale to cheddar from Cheddar, Irish cheddar, Scottish chedar....I t hought I died and had gone to heaven, and scooped up a good dozen differnt kinds for my suitcase to take home. Later, in the Lake District, I got introduced to artisanal Cheddars.....there is a whole world of cheddars out there!
Yeah I totally admit that half way through this video I made some cheese on toast and the bread burnt a bit because I carried on watching. I freaking love cheese!! Brilliant video!
I totally loved watching this! I wasn't trying to proofread or anything, but I want you to know two things that I happened to notice. One, at about 9:20, the captioning used "manners" when the context indicated "manors". Two, at about 14:10, the narration was "laying around", when it should have been "lying around". It's not an affectation or a choice, as in either/either, neither/neither, it's really. grammatically correct. I look forward to watching more of your videos! Thanks for your ingenuity!
Wow, Weird History dropped the ball this time!! How do you talk about the weird history of cheese without talking about Government Cheese? Killing Me Smalls!
Here in México there are places where artisanal cheese is still produced. Mexican Cotija cheese is one of my favorites, it tastes like the italian parmesan.
Soooo many fantastic cheeses in Mexico, sadly we can't get them here in Canada, like queso de hebra...I think the cheese tastes better in Mexico because they use unpasteurized milk and here you're not allowed to.
@@VeganSemihCyprus33 They could rename the documentary *"A History of I Scream!"* to suit your tastes then, where it is all about abuse, murder, bloodshed and (most importantly) Ice Cream and cheese.
Ice Cream has an Italian origin, sharing with France in 19° century. Habit to mixture snow or ice with honey or fruit comes from Persian civilization, Roman, Chines and many others. That`s so called "sorbet".
I am Egyptian, I really love your subject and mild sarcastic tone, Mentioning "mild", there is a cily called Damitta, they produce a specific type of cheese which is being exported and consumed locally, done with a couple of corns of mild hot 🌶 Also, we inherited a way of producing a cheese we call it OLD CHEESE as it is aged in a clay jar for months or years! It is vey salty, strong, and full of 🪱, so you have to remove the worms first and then consume it 😁, very delicious and intense!
My favorite memory of cheese ia a literary one. Treasure Island, when they find the old man who was castaway on a remote island, the first thing he begs them for is, "Do you have any cheese? I dream of cheddars, sir!" Paraphrased, probably. Man, I'm hungry.
Dang!!! I was actually eating cheese when he said, "you're probably eating cheese in this moment." 🤭 I love cheese and will probably die from eating cheese (I don't care)... You guys Rock!!! 🤘🏼
@@sidkapoor9085 before I trained as a dietitian I worked as a food scientist in a dairy factory. I had a major in food chemistry with various minors in microbiology and processing technology. I probably should have stayed doing it!
We’ve have it so easy these days growing up as a millennial, just going to the store and being able to buy it like it’s nothing is crazy ! Gotta appreciate the rise and the come up of human beings and the cheese game 🧀 💯💯💯
I stopped buying packaged shredded cheese years ago when I found out about the anti clumping agents. I spend more and spend more time grating it but damn it tastes and melts better!
I just buy ones that only use potato starch or some similar simple and natural ingredient (other than cellulose). it adds basically 0 detectable texture or taste in typical shredded cheese applications like tacos or salads so there's no detriment to the convenience. however if you try to use it to make like macaroni or a sauce it can give it a gritty texture, so it is best to shred a block for those applications. you should also look into getting an electric shredder those things are fantastic when you need to shred a lot of cheese at once and don't feel like cranking against the cowbell shredder for 30 minutes straight.
Knowing how to melt cheese to pour over food, or get a good cheese sauce base, is a cooking technique. You don't just melt cheese and throw it in food,, hoping it remains stable. You stabilize it by blending with a little fat, a little starch, and steady whisking over slow heat. You make a "roux."
Thank you, very well informed video! I especially appreciate that you mention the proper pronunciation for gouda, and go through a variety of cheeses. I’m frankly tired of hearing people mention brie as if it’s the only cheese out there. As the sister of a fromagier, I’ve learned to appreciate a variety of cheeses.
I would kindly include a correction: at the minute 4:30 it has been said that rennet acts by degrading lactose into lactic acid. The latter is not true. Lactic acid is formed by fermentation of the lactose (or galactose/fructose, more precisely). The fermentation step is mandatory in many bacterial species and can also occur in the human body, in cases of low oxygen saturation (such as muscles fatigues). So, rennet basically acts upon the casein micelle, specifically in the 105 - 106 aminoacids chain from the kapa-casein structure, causing the milk to coagulate.
I realized that during watching this video, I ate one little ball pf wet Mozzarella, one Camembert and one President Aromatique. We often travel to Austria or Italian Süd Tirol and always bring some cheese with us. The way they make cheese there is very unique, but something tells you it is the only way to keep producing authentic cheeses.
But how did all this amazing cheese history never makes it's way to Asia?? There's basically no cheese in traditional Asian cuisine and many Asians are lactose intolerant because there's basically no dairy in their diet.
For most it is died to a better availability of other foods. in Asia you do see milk/cheese being used in areas where food can be very scares like yak milk in the Himalaya or horse milk in Mongolia. It might even be tied to the availability of safe drinking water. in parts of Asia water got boiled so became safe to drink in Europe we turned the water in to beer and wine. the places milk became the most abounded used food is there where both where water in it self was less available in parts of the year. The milk became the alternative.
Coming from Netherlands, we have toooo much water and toooo much dairy? So its not that simple, no water use dairy? I think cattle drinks more than humans so you are actually depleting your own scarce water....
They’re lactose intolerant because of genetics, not their diet. Lactase persistence comes from the LCT gene, which is do most exclusively Northern European.
Did you hear about the cheese factory that exploded? All that was left was _de-Brie_ Much inventory was lost, it caused a _sharp_ increase in prices. The insurance company had to fork over a lot of _Cheddar._ At first, investigators didn't know _Jack_ but with some _Gouda_ detective work they traced the perpetrator to _Philadelphia._ They knew a Swiss had something to do with it. Their alibi was full of _holes_ I know it's cheesy, but I thought this was _grate_
Being from Amsterdam , I love both Dutch and French cheese , I ? Truly enjoy Weird History , but your food history ? Brings your channel to the next level , We love the narraor , Greetings from Amsterdam , . I love swiss cheese ,.
Very interesting! Thanks Weird History for not only educating but entertaining as well! I ♥️your channel & Havarti cheese! Much ♥️& all the best! Have a wonderful day all!
In the Netherlands farmers cheese are popular right now. It's non pasturized cheese locally made. They are in many varieties from regular to all kinds of additives that you would not expect in cheese. I love them so much. I love to cook so I use Parmezano reggiano a lot too, brie, etc. Bon appetit.
I think it would be interesting to see the evolution of food, fx how certain vegetables and fruits changed during the ages. Also, I loved the video, great content 😄
@@ViburaBlanca The Q-tip has gotta be up there somewhere lol. Seriously though. You ever gone a long time without one? Boy is it good to have, an orgasm in your ear. .. And so we find ourselves at... Generalized fields of invention vs. singular creations.
Bravo! This was fabulous! Years ago I had a cave~aged Gruyere, and I wish I could recall where it was from. It tasted like Guys and Dolls was going off in my mouth 🎆🎇
I've made my own camembert a few times at home. Lengthy process but highly worthwhile and fascinating watching the milk turn to cheese! Soooo good homemade as well!
I was in Saudi, and they used to hang milk in dried goat stomachs. It was pretty intense but good. I used to carry goat whey with oatmeal powder when I would be overseas. I learned that from studying Mongolians, who destroyed the empires of the world that were dependent on grains.
I wondered if you were going to cover the "Parmigiano Reggiano" and "Parmesan" Cheese name requirements. Most people aren't aware of it. Not to mention Stilton. Although I could not imagine that anyone would eat a cheese with mites and maggots.
What is your favorite cheese?
Gouda
@@peinek Try Noord Hollander, OG Kristal or Old Amsterdam for some nice Goudas!
Cheddar
@@doreensika837 Try Prairie Breeze or Hooks for good American Cheddars
@@peinek smoked gouda
As a professional Dutch cheese salesman, I was impressed by how informative and thorough this video is. I might also be a tiny bit biased. To me, the best cheese in the world is a large model farmhouse Gouda, aged to the point where it has a great savory flavor that lingers. The cheese tingles your tongue, while still feeling smooth in the mouth. I'd invite you all to visit the Netherlands just to get a sample of this supreme type of Gouda. You can return home with as many kilos of it as your luggage limit allows, vacuum sealed in convenient pieces ;)
is gouda the best cheese? no. is gouda better than whatever the americans think is good? almost certainly.
I'll be there in September, ready to eat and drink.
🤤🤤🤤 yummm!
@@Ass_of_Amalek if that's the case then why have American cheese been winning international competitions? Rouge River Blue for instance. I'd take that over any Gouda.
@@Ass_of_Amalek it’s always funny to me how people from foreign countries always feel the need to take cheap shots at America to up themselves it’s kinda like how white people obsess about blacks lol
As a Vermont dairy farmer and professional cheesemaker, I really appreciated this video. I particularly enjoyed seeing the illustrations from the past, documenting our craft. It is really nice to see the resurgence of micro-dairies in our state that not only make traditional cheeses, but also those of their own creation. On our state licensed farm and creamery, we specialize in a variety of artisan goat cheeses ranging from creamy Chevre, to bloomy rind semi-soft varieties like Brie and Petit Bucheron (my own creation), as well as traditional Feta and Romano. My only pet peeve with some cheesemakers is their incorrect use of the term Farmstead Cheese. By law you can only label a cheese as "farmstead" if at least 50% of the milk comes from your own herd located on the same premises as the creamery. With our cheeses, 100% of the milk is from our goat herd.
As for my favorite cheeses: Our own Petit Bucheron, Gorgonzola Dolce and Bleu d'Auvergne, Tomme, and Raclette. Unfortunately, we cannot make any blue cheese varieties, as Pencillium Roqueforti is notorius for "infecting" an entire cheese cave and make-room.
I live in Maine. Gonna need you to send me some.
@@nothingforyouhere418 I would love to, but each creamery is licensed state by state. Ours is with the Vermont Agency of Agriculture which limits our commerce to within Vermont. To engage in commerce with Maine, I would have to purchase a separate license from them and submit an additional tax return. Also, we sell only wholesale to fine restaurants and specialty markets. However, you can come to southern Vermont to the towns of Wilmington, Dover, Brattleboro, Townsend, Newfane and Manchester, where our cheeses are readily available under the name "Dover Hill Creamery". If you want specific information on store names, please let me know.
Oh oh!:- misplaced modifier:- s/b "By law you can label a cheese as "farmstead" ONLY if at least 50% of the milk comes from your own herd located on the same premises as the creamery." Sorry, no gold star for you today.
Isn't it illegal for you to make Feta since it's supposed to only be allowed to be made in Greece?
@@Cr3zant You are partially correct. The use of some cheese names is legally controlled (much like in the wine industry). However, the use of "Feta" in the United States is not, while in Europe it is. In fact, just last week there was an EU court ruling against cheesemakers in Denmark. Before we label any of our products, we do the legal research to make sure we are not infringing on any reserved names. If the US laws change, we can always add an extra "T" and call it "Fetta" instead, just like the reserved name "Munster" is called "Muenster" in the US.
We were on a camping site in Italy when a German lady asked me from which Dutch town we were from. I answered Gouda which made her look puzzled and after about half a minute, she said: "You are living in a cheese?!!"
I'm sorry that you had to deal with this incredibly stupid person.
😛😄😂
yo wtf i wanna live in some cheese
Brah
frankfurter, berliner, hamburger, wiener etc
As a Belgian with French roots i remembered how we went to visit our grandmother in Normandy a few times a year for the holidays. She always prepared us a complete french dinner and after the main course and before the dessert there was always a cheese platter served on one of these round wooden boards with a cheese knife. She always took the time of explaining to us kids which were the 3-5 cheeses she served that day and also instruct us the proper way to cut cheese. Cause yeah for each form a cheese has there is a right and a wrong way to cut them and all hell broke loose if we happened to cut it the wrong way in her presence.
Hmmm what kind of seafood dishes she make?
My grandma always got mad when I cut the cheese, too, regardless of how I was doing it.
The French are very particular in cutting the cheese.
Talk about cutting the cheese. Lady time I cut the cheese I was asked to take my nasty ass elsewhere
Belgian does not exist... You're either French or Dutch.. Belgium is fake
THAT was fascinating! I love the little models that were used to illustrate points as well, and (as usual) the irreverent delivery from your excellent narrator. Thanks, Weird History!
Interesting linguistic note here. The Latin name for Cheese is 'Caseus'. From this word, among others, the English 'Cheese', the Spanish 'Queso', the German Kase, and the Romanian 'Cascaval' names are derived.
While, as correctly mentioned in the video, techniques for making hard cheese existed at least since the time of ancient Greece, they were not perfected and widely used until the Roman times. Until then, most cheese types were made of curds, mostly preserved in salt or brine (similar to Feta).
During Roman times, hard cheese (in wheels or similar forms) became popular, and was called 'caseus formatus' i.e. 'formed cheese' (from the Greek morfi, meaning form / shape), and later 'formaticum'.
From this word the French Fromage and the Italian Formaggio derive.
Caseus gives us the word Casein which is what the protein of milk is called.
I wonder where the Swedish word for cheese,- "ost" and Finnish "juustoa" comes from. It is one of the very few times that the word is so similar in both languages. Greetings from a Swedish Finn.
German word for cheese is NOT Kase, it is Käse........ ä = ae thus in English it would be Kaese. (The two dots are called UMLAUTS, and are the letter E).
@@jennymossa9492 They both seem to derive from Proto-Indo-European *yûs-. Another descant would be latin «jus» for soup or sauce.
Legend has it that fROmage was a spelling mistake... Like the Italian word, it would originally have been called 'fORmage'.
Thank you for a great video! Just one teensy weensy correction: rennet enzymes (chymosin and pepsin) do not convert lactose into lactic acid. That's done by the lactic acid bacteria in the starter culture (hence their name!). It's a bit confusing because milk coagulates in two ways: either from lactic acid, or from the rennet enzymes. But the curd obtained from lactic acid coagulation is very different from the curd obtained from enzymatic coagulation. The lactic acid curd is crumbly and soft, like yogurt (indeed, that's how yogurt is made). The rennet curd is smooth and shiny and springy, like jell-o. Acid-coagulated milk makes soft cheese, rennet-coagulated milk makes harder cheese. The reason we add a starter culture to milk when making cheese is that rennet enzymes work better in an acidic environment so they set milk faster and stronger in the presence of lactic acid. Another reason is taste, of course, since the lactic acid adds a tanginess that is very pleasant in cheese and they also produce complex aromas as cheese ages.
And with that I show myself out booed as a huge cheese nerd by the bored crowd :P
"NEERRRDDD". Just kidding real good info here
@@thundermolloy :P
I suppose that’s why cheeses easily made at home (farmers, pot, cottage, ricotta) are made with acid. Much easier to reach for the vinegar at the back of the pantry than to slaughter a calf.
Nothing bad about being nerdy. Usually nerds have a truckload of info to share, so thanks!
@@erldagerl9826 That's right! Although nowadays most rennet is made by fungi and bacteria genetically engineered to prodcue rennet enzymes (mainly chymosin). But still, acid-coagulated cheeses are much easier to make than rennet-coagulaed ones.
Stick with me here. I was in the Army for 12 years and recently got out and got a job with a well known dairy co-op making cheese. Having also recently found this channel, I'm not sure if you're following me or this is just fate. Either way I'm here for it. LOVE what you do. Thank you for the great content!
Military have a good cheese training program?
@@Ottophil go in the field for 3 weeks straight, and you will grow cheese in places you shouldn’t.
@@Ottophil haha no I was in the infantry but it prepared me for production management
Weird history. Does make videos at weird moments
@@James-mm8gc That pungant fumunda cheese XD
❤ A very tasty and informative video I will share and guard, going back to look at from time to time! Having lived in France for eleven years (being a Swede married to a French woman), cheese is (almost) my religion! Already as a boy in Sweden, I loved cheese, beginning with Swedish cheeses, then cheeses from different countries, not least France. One of my cousins were married to a man who, with his father ran the first company importing French specialities to Sweden, among them, cheese. Almost every holiday he came visiting my mother and me, bringing a plate with French cheeses, with the map of France on it, showing where they were made! Vive le fromage!
As a Dutchman, I can say that your Dutch pronunciation of the word Gouda was quite impressive!
I was impressed by the pronunciation as well and appreciate it was pointed out. My friends think I'm being pretentious when I pronounce it that way.😄
So you are saying his diction was Gouda nough?
Im truly impressed, usually when English speakers attempt it they destroy my eardrums with their pronunciation of the “G” 😂
@@sollyfan
imagine what you sound like to us when you speak English.
For all of us who were mice in our previous lives and would die for a chunk of Brie, this video is of an utmost and tastiest interest. Thank you for posting it. I love the script and narration as well.
Cheese is literally my favorite thing in this world. This video had been an absolute joy! Weird History always gets deep into the history of it's topic and there's nothing i love more than learning, aside from cheese that is lol
Cheese is one of the greatest innovations in human history.
Agreed!
And one of the most delicious.
Praise Be Cheesus!
Yes I concur
I'm recently going through dialysis and I can't eat cheese anymore and its killing me :(
Fun fact: Gouda cheese was incredibly well-known because at the time (14th-18th centuries), it was one of the only cheeses around that wouldn't spoil for longer stretches of time (especially the longer matured Gouda cheeses), which made them perfect for long sea voyages.
If you watch the video, this exact thing is highlighted.
The drawing you see at 0:21 is the cheese market at my home town Alkmaar In the Netherlands, So nice to see our beloved Waag and market included! And im very impressed that you pronounced Gouda right, Wel done!
This new series is fantastic.Really liking the new editing style.
I know I'll be outspoken but if it ain't broken don't fix it
And it's a 24-minute video about *cheese*!
@@weibherrman IN THE UK & EU, THE SOMATIC (PUS🥛🦠💩💊🔴🐮🤮) CELL LIMIT IS A MAXIMUM OF 400 MILLION CELLS PER LITRE -DAIRY PRODUCTS (HYGIENE) REGULATIONS 1995~ ua-cam.com/video/eu6zcdcwYUY/v-deo.html .
Milk is pus 🤮 400 million PUS Litre !!!! Scientific fact !!!!! ua-cam.com/video/UcN7SGGoCNI/v-deo.html ..
Where? Cheese comes from abuse and murder! 👉 Dominion (2018)
@@VeganSemihCyprus33 This has got nothing to do with what you just said, also your name and profile picture says it all.
This dude has voiced so many topics, his knowledge must be legendary! He should go on jeopardy and win a fortune.
Well, he has a crew of researchers and script writers to do the heavy lifting for him so he can spend more time perfecting his delivery of the script, but I'm sure he himself also does a lot of the background work that goes into these videos.
@@nessamillikan6247 love his voice and how he uses the different variations to deliver the topics!
Where? Cheese comes from abuse and murder! 👉 Dominion (2018)
@@VeganSemihCyprus33 Spoil Alert!!!
@@VeganSemihCyprus33 No thank you
Favorite cheese is probably Smoked Gouda. Although I do also love Muenster. Hard to choose.
Hard to cheese.
@@amysantee It's very hard to cheese between the two.
As Eurythmices (🐁🐁) once sang:
"Sweet dreams are made of cheese,
Who am I to diss a brie?"
I travel the world for some feta cheese
I cheddar the world and a Feta cheese
Everybody's looking for Stilton
Some cheese wants to be Bleu, too
Some cheese wants to be Buchette d'Anjou
Some cheese wants to be cubed
Some cheese will be braided by you
Sweet dreams are made of cheese
Colby or Chevre, if you please
I ferment the milk and then I squeeze
Everybody needs penicillium
Mold is better, on the rind
Mold is better, leaves taste behind
Mold is better, cheese is confined
Mold is better, use my enzymes
Some cheese ought to be grated
No cheese should be ammoniated
Some cheese will always be hated
No cheese wants to be called rancid
Sweet dreams are made of cheese
Casein and rennet curdle it with ease
Whey from the curds it eventually frees
😂👍👍
@@MB-jg4tr Beautiful, poetic. That is a masterpiece right there.
Been having a rough few months, and when I say, inwatch every video you guys make within an hour I mean it. I really look forward to weird History! Thanks so much for the quality content, and for making me feel good about myself.
Where? Cheese comes from abuse and murder! 👉 Dominion (2018)
Life goes on bro 😎
@@VeganSemihCyprus33 You must think that all farms do that🤣
These guys help me through my Sundays
❤️❤️❤️
Blue and green cheeses are my favorite. I like the flavor and the crunch. But I enjoy all cheeses, from the dryness hard ones to the soft, stinky ones and everything in between.
This was very informative. Thank you!
I knew of a Wisconsin couple who went on vacation to Switzerland and bought a round of Swiss Cheese. On their return home they notified their friends that they brought back a "round of true swiss cheese." When they and their friends got together to taste real Swiss Cheese and opened their new round of cheese, it stated inside the wrapper, "Made in Wisconsin."
Hilarious
Impossible. Swiss don’t eat what Americans call “Swiss”…
@@flyinglowerthanmost It is true, this happened around 1980. What you say is true for some Swiss, but not all.
@@flyinglowerthanmost the Swiss don't eat Emmentaler?
@@lookoutforchris notthe same cheese, bud.
Thanks to this video not mentioning paneer or chhena, I went down a rabbit hole of cheese in India. TIL there was a taboo on deliberately curdling milk in Hinduism (not the same as culturing like for dahi/yogurt). Apparently the Portuguese influence on the west coast is what brought about cheese made via acid coagulation (not rennet), and eventually the taboo was lifted. Now we have a whole bunch of sweets based on chhena and when you press and drain chhena you get paneer.
I have cooked with paneer, it's 😋.
@@julianaylor4351 I think paneer pakoras are my favorite but I like it in saag, in muttar, in anything really.
Where? Cheese comes from abuse and murder! 👉 Dominion (2018)
@@VeganSemihCyprus33 .Factory farming in the US is brutal and cruel it's true. Cheese is usually one of the last things people trying to go vegan give up.
@@julieneff9408 Eat artisan cheese from organic free range farms. The kind of factory farming you have in the US, isn't found in the UK and most of western Europe, plus we have many small free range organic farms and artisan cheese makers. You should avoid all factory farming products if you can anyway, due to poor quality and food safety concerns.
The internet has vegan food suppliers including vegan cheese.
Very interesting! I make my own Russian style cheese at home, or сыр, and it is really interesting to note the flavour profile difference between raw, organic, and pasteurized milk. One cannot use ultra-pasteurized milk because the protein chains are essentially destroyed or inhibited. the process of making cheese at home is very interesting, and fun, given you understand such processes, and how to essentially fix a mistake. A common mistake in making cheese, I have found, is using tapwater, of which is usually chlorinated, and this water can inhibit the formation of curds. A really easy fix to a non-curding solution, is to add an acid, such as lemon juice or vinegar, but not too much, and raise the temperature, and generally the curd will separate out of the whey.
Плиа ты реально воду из-под крана льёшь
Oh, buckle up for this culinary catastrophe. I just tried the Mac 'n Cheese, and it's like they took a promising dish and banished it to flavor purgatory. The noodles were overcooked, drowning in a sea of bland cheese sauce that tasted like it had an identity crisis. I've had more excitement from a plain rice cake. Save yourself the disappointment and make your own Mac 'n Cheese at home. Trust me, your taste buds will thank you. #MacNCheeseMishap #FlavorFlop
I LOVE cheese! You made me so hungry talking about brie, cheddars, Parmesan, etc... I was raised in Wisconsin so cheese was a way of life. Where would I be without mozzarella or swiss? I can't imagine... Cheese brings so much joy to my life!
Ah Wisconsin. Isn’t the state motto “Eat cheese or die”?
ua-cam.com/video/U5hGQDLprA8/v-deo.html
@@johnloncar7785 Technically our motto is "Eat cheese, drink beer, or we'll drive you out of town," but you got it right. 😉
Excellent content 👌 Would love to see the history of lobster and how it went from being a peasant food to paying market price. I do love the crustaceans but the history of how we began eating them is something I would love to see an episode of. That's just me though. Anyway, cheers mates 👍
I agree
Lobster Thermador was invented in France, and the rest is (Weird) History.
I believe this channel already done that. I remember watching it months ago
@@mod0411 I remember watching that too. I think it was the History Guy.
@@neindanke3420 I recall seeing it, too, could it have been Nutty History?
I work in an artisanal cheese factory, very fun informative video
That's fantastic. Is it a good long term career choice ?
Ive watched so long some video ideas get repeated, but the mix of great writting, voice acting, and animations is what keeps me coming back. Excellent channel
Could you do a segment about mustard? People get as crazy over mustard as olive oil and cheese. I had a Sri Lankan curry with mustard that blew my mind. I love how Weird History includes culture, science and history! Thank you for being the opposite of Dumbing down! BTW the caveman with the cargo pants is hot. Saw him at the beach the other day.
Where? Cheese comes from abuse and murder! 👉 Dominion (2018)
H hi
Please include all mustards. Dijon for favor
@@nadas9395 mustards are actually pretty complicated..you can look it up online how to make it.
Also mustard (wild) was introduced up into what's now the US by a Spanish expedition which planted mustard sees as a trail marker 🙂
Edit..easy to make but chemically complex 😉
@@VeganSemihCyprus33 most of the plants you eat have been bred with the same techniques over many many generations as cows have. Often to a degree where they can no longer self pollinate(bananas come to mind), which makes their future entirely reliant on our continued custodianship.
So unless you're of the kind of mindset that requires humans to remove themselves entirely from the natural world, then all you're doing here is putting one kind of interference on a pedestal while condemning the other, despite both being born of the same process for the same ultimate purpose.
Have you guys done a history of Chocolate/cacao beans? I love chocolate and would love to see a history video on it
I am happy to see that the images with the statue of the mother wolf feeding Romulus and Remus, are from the Roma Square in Bucharest, Romania. The statue is a tribute to the Latin origins of the Romanians. Bucharest is a beautiful city, with great people. It should be visited. :D
Oh, buckle up for this culinary catastrophe. I just tried the Mac 'n Cheese, and it's like they took a promising dish and banished it to flavor purgatory. The noodles were overcooked, drowning in a sea of bland cheese sauce that tasted like it had an identity crisis. I've had more excitement from a plain rice cake. Save yourself the disappointment and make your own Mac 'n Cheese at home. Trust me, your taste buds will thank you. #MacNCheeseMishap #FlavorFlop
This channel doesn't disappoint.
Where? Cheese comes from abuse and murder! 👉 Dominion (2018)
@@VeganSemihCyprus33 Who said?
22:26 there was no history about cheese in my hometown so I was exposed to it by a book I randomly picked up in elementary school library, which was an introduction of French cheese 🧀
Initially I chose it for less words but fell in love with the imagination of those beautiful cheese 😂
Most of the cheese were available in my hometown and it was impossible to travel abroad. So I was finally able to give it a try a decade later and surprisingly found I, unlike other people in my country, do like the flavor of cheese, even blue cheese!
Hope I can try all kinds of the cheese on the book one day !
Also, this may be when of the best videos you all have ever produced. The complexity, detail, and creativity is just amazing. You really went above and beyond here.
Weird History pumping out the good stuff.
Your comment is a bit... cheesy..
Where? Cheese comes from abuse and murder! 👉 Dominion (2018)
I got back in touch with my long lost father today. I thank you for posting this video. Makes my day much better ❤
He was hiding in one of the Swiss holes
Finally!!! The "On Food" series is here! I love cheese.
As a chef in rl, I'm so happy to listen to my favorite history topic about food in general
Kraft had a cheese making plant in our city. The original Kraft family was local. In the 1980s, it was the #1most requested parmesan by high ranking French Chefs. Kraft sold the factory to the employees who ran it as long as they could without big business backing. They were forced to sell to Satori Foods who had plans to gain the recipes and shut it down but if they ship the local milk any farther than our cheese plant, the flavor of the milk changes so they had to keep our plant open. Now the plant is known world wide for its artisan cheeses. Yeah, to the local soil, cows and natural vegetation! Our soil also produces high quality potatoes. Our trees once made shoe soles; then later that company switched to making world renown bowling pins.
Weird History: Some people may have actually believed the Moon was made of cheese
Wallace and Gromit: *BECAUSE IT IS!*
Loved cheese ever since I moved to Switzerland. Cheese is a gift from the gods, and humans are unworthy of tasting its greatness
Did you actually make that profile just to say that 😉
I'm no certified cheese professional, but I do sell cheese as part of my job. Some of my favorites are Capricho de Cabra, Cypress Grove's Midnight Moon, Quadrello di Bufala, Petit Basque, Saint Angel, Kaltbach Le Crémeux, and Shropshire Blue cheese. I always have parmigiano reggiano and feta in brine in the fridge. Capricho de Cabra is super easy for me to snack on alone, with honey or jams, or use on salads, pastas, or eggs. I use Cooper's Hill whenever I make shrimp and grits. And La Tur is a true treat, being a blend of cow's, goat's, and sheep's milk. It's super buttery and rich, and a little stinky. It's Italian, but I love pairing it with Spanish membrillo. There's tons I love, and great local cheeses I would list off too, but aren't as widely available. I actually used to eat little to no cheese - I was even vegan for a couple years in my teens. But I have grown to have a love for the history, science, and passion of it. So this video was fun to see.
The mild kind I thought came from Ireland until today. Thanks! They say you learn a new thing every day!
I love this channel It's great to learn how things were made, discovered, how people lived, what they wore, etc.
00:10 Okay but were you eating cheese, Mary?
Yea we see you Mary.
Where? Cheese comes from abuse and murder! 👉 Dominion (2018)
@@VeganSemihCyprus33 Listen, nobody cares
I'd like to see a video about the domestication of cattle. Aurochs were huge, dangerous, scary beasts yet humans turned them into friendly cows! Whatta story!
Yes, there is such a wide variety of cows / cattle. What's the difference from an Angus cow and others? Good topic.
I really appreciate the fine artisanal cheeses , their complexity in flavors and textures just are something to behold , but there is something about a slice of processed American cheese on a burger that just can’t be replicated for me
Or in the version of grilled cheese… something about the melt point, taste, and texture make it the best grilled cheese (dipped in tomato soup of course)
I only use American Cheese on a Cheese Burger or even more cheese on a Patty Melt.
@@megorex630 Yeah it's good flavor, however I like a Sharp or Extra Sharp Cheddar for Grilling a Tomato Soup Dunk Sandwich.
I'm really learning a lot about cheese CHEESE thanks weird history you did say that I was going to enjoy this and you definitely didn't disappoint great job my friend
I'm with you
Where? Cheese comes from abuse and murder! 👉 Dominion (2018)
Cheese is literally coming from an industry that needlessly exploits animals. Wtf is cool about that
@@VeganSemihCyprus33 L comment
I'm so happy artisanal cheese has made a come back! So freaking tasty.
Yes, so glad that processed cheese was generally just an early 20th century fad that went out of style and that healthier food is more in demand and accessible.
Never went out in Eastern Canada
Never went out in France
Where? Cheese comes from abuse and murder! 👉 Dominion (2018)
@@VeganSemihCyprus33 you're like a walking stereotype with your username being Vegan. Is rhat your personality type too?
Who narrates these? I've always been curious. I love your voice and the personality in your delivery, man!
I literally love this channel. Liked it before I watched cause I know it's gonna be quality content. I love the entire team who works on this channel 👏
Literally?
@@jr2904 yes like genuine love lol. Sorry definitely dramatic on my end
@@Thaligamathor I *literally* love this channel too 📺🤗💜
This team is awesome and hardworking.
Where? Cheese comes from abuse and murder! 👉 Dominion (2018)
Love the new series!! Very informative, can't wait for more!
This is a really fine video on the subject of cheese - history, diversity, manufacture. My personal favorite cheese is a well aged cheddar, what is called a mature cheddar and may be aged 2-3 years. The kind of cheddars I knew in America (colby, mostly) are mild but tasty. It took a trip to England and a visit to an English Midlands supermarket to see the true array of "chedars" - a whole aisle of them, from Lancaster to Yorkshire to Wensleydale to cheddar from Cheddar, Irish cheddar, Scottish chedar....I t hought I died and had gone to heaven, and scooped up a good dozen differnt kinds for my suitcase to take home. Later, in the Lake District, I got introduced to artisanal Cheddars.....there is a whole world of cheddars out there!
Strong cheddar is definitely the best
Yeah I totally admit that half way through this video I made some cheese on toast and the bread burnt a bit because I carried on watching.
I freaking love cheese!! Brilliant video!
The production of this video is just amazinggg
I totally loved watching this! I wasn't trying to proofread or anything, but I want you to know two things that I happened to notice. One, at about 9:20, the captioning used "manners" when the context indicated "manors". Two, at about 14:10, the narration was "laying around", when it should have been "lying around". It's not an affectation or a choice, as in either/either, neither/neither, it's really. grammatically correct. I look forward to watching more of your videos! Thanks for your ingenuity!
Wow, Weird History dropped the ball this time!! How do you talk about the weird history of cheese without talking about Government Cheese? Killing Me Smalls!
The rainmakers version?
Suggestion: The history of tacos. Also, the most unusual taco ingredients. Like cow eyes (taco de ojo).
Awesome
Here in México there are places where artisanal cheese is still produced. Mexican Cotija cheese is one of my favorites, it tastes like the italian parmesan.
Soooo many fantastic cheeses in Mexico, sadly we can't get them here in Canada, like queso de hebra...I think the cheese tastes better in Mexico because they use unpasteurized milk and here you're not allowed to.
@@plousia Yes, it's a shame...
A history of ice cream would be cool, if that hasn't been done already.
Where? Cheese comes from abuse and murder! 👉 Dominion (2018)
@@VeganSemihCyprus33 They could rename the documentary *"A History of I Scream!"* to suit your tastes then, where it is all about abuse, murder, bloodshed and (most importantly) Ice Cream and cheese.
Ice Cream has an Italian origin, sharing with France in 19° century. Habit to mixture snow or ice with honey or fruit comes from Persian civilization, Roman, Chines and many others. That`s so called "sorbet".
@@VeganSemihCyprus33 We're talking about ice scream here mind you.
Awesome 👌. Love your send of humor that spicing up the stories! The best way to get people to enjoy history
I am Egyptian, I really love your subject and mild sarcastic tone,
Mentioning "mild", there is a cily called Damitta, they produce a specific type of cheese which is being exported and consumed locally, done with a couple of corns of mild hot 🌶
Also, we inherited a way of producing a cheese we call it OLD CHEESE as it is aged in a clay jar for months or years!
It is vey salty, strong, and full of 🪱, so you have to remove the worms first and then consume it 😁, very delicious and intense!
My favorite memory of cheese ia a literary one.
Treasure Island, when they find the old man who was castaway on a remote island, the first thing he begs them for is, "Do you have any cheese? I dream of cheddars, sir!"
Paraphrased, probably.
Man, I'm hungry.
Thank you !! To learn about a subject and be grinning the whole way through is a delight. You are brilliant. hugs, S.
Dang!!! I was actually eating cheese when he said, "you're probably eating cheese in this moment." 🤭 I love cheese and will probably die from eating cheese (I don't care)... You guys Rock!!! 🤘🏼
I'm a dairy scientist and this is very well done.
Credentials and your sources. There is no reason to believe you simply because you say "I'm A sCiEnTiSt".
@@ciscornBIG he does look like a nerd
what did you major in?
@@sidkapoor9085 before I trained as a dietitian I worked as a food scientist in a dairy factory.
I had a major in food chemistry with various minors in microbiology and processing technology. I probably should have stayed doing it!
We’ve have it so easy these days growing up as a millennial, just going to the store and being able to buy it like it’s nothing is crazy ! Gotta appreciate the rise and the come up of human beings and the cheese game 🧀 💯💯💯
I stopped buying packaged shredded cheese years ago when I found out about the anti clumping agents. I spend more and spend more time grating it but damn it tastes and melts better!
And if you want to make a cheese sauce, definitely shred your own! The packaged stuff will make less smooth sauce.
@@katherineheasley6196 word!
Where? Cheese comes from abuse and murder! 👉 Dominion (2018)
I just buy ones that only use potato starch or some similar simple and natural ingredient (other than cellulose). it adds basically 0 detectable texture or taste in typical shredded cheese applications like tacos or salads so there's no detriment to the convenience. however if you try to use it to make like macaroni or a sauce it can give it a gritty texture, so it is best to shred a block for those applications. you should also look into getting an electric shredder those things are fantastic when you need to shred a lot of cheese at once and don't feel like cranking against the cowbell shredder for 30 minutes straight.
Knowing how to melt cheese to pour over food, or get a good cheese sauce base, is a cooking technique. You don't just melt cheese and throw it in food,, hoping it remains stable. You stabilize it by blending with a little fat, a little starch, and steady whisking over slow heat. You make a "roux."
Thank you, very well informed video! I especially appreciate that you mention the proper pronunciation for gouda, and go through a variety of cheeses. I’m frankly tired of hearing people mention brie as if it’s the only cheese out there. As the sister of a fromagier, I’ve learned to appreciate a variety of cheeses.
your humor is awesome...i laughed myself into a headache and a cheese craving...
This was awesome - I thought those quotes were really cute as well ^-^ you guys killed it as usual 👍🏼
I really love your channel ❤️ Please keep making more humorous yet informative mini documentaries!
I would kindly include a correction: at the minute 4:30 it has been said that rennet acts by degrading lactose into lactic acid. The latter is not true. Lactic acid is formed by fermentation of the lactose (or galactose/fructose, more precisely). The fermentation step is mandatory in many bacterial species and can also occur in the human body, in cases of low oxygen saturation (such as muscles fatigues). So, rennet basically acts upon the casein micelle, specifically in the 105 - 106 aminoacids chain from the kapa-casein structure, causing the milk to coagulate.
I realized that during watching this video, I ate one little ball pf wet Mozzarella, one Camembert and one President Aromatique. We often travel to Austria or Italian Süd Tirol and always bring some cheese with us. The way they make cheese there is very unique, but something tells you it is the only way to keep producing authentic cheeses.
Get OUT! I literally just made fresh cheese, and AM eating some now 😂! Thank you for this channel, and all of the great information you give us all!
@Weird History Do you have any videos on how perfumes and colognes were made in the past????
But how did all this amazing cheese history never makes it's way to Asia?? There's basically no cheese in traditional Asian cuisine and many Asians are lactose intolerant because there's basically no dairy in their diet.
For most it is died to a better availability of other foods.
in Asia you do see milk/cheese being used in areas where food can be very scares like yak milk in the Himalaya or horse milk in Mongolia.
It might even be tied to the availability of safe drinking water. in parts of Asia water got boiled so became safe to drink
in Europe we turned the water in to beer and wine.
the places milk became the most abounded used food is there where both where water in it self was less available in parts of the year. The milk became the alternative.
Coming from Netherlands, we have toooo much water and toooo much dairy? So its not that simple, no water use dairy? I think cattle drinks more than humans so you are actually depleting your own scarce water....
They’re lactose intolerant because of genetics, not their diet. Lactase persistence comes from the LCT gene, which is do most exclusively Northern European.
This was very informative.. I hope you pair with tasting history in the future. And make simple cheeses.
Where? Cheese comes from abuse and murder! 👉 Dominion (2018)
@@VeganSemihCyprus33 Sorry, I don't want to eat like a cow🤣
Cheese is why I could never ever be vegan.
Did you hear about the cheese factory that exploded? All that was left was _de-Brie_
Much inventory was lost, it caused a _sharp_ increase in prices. The insurance company had to fork over a lot of _Cheddar._ At first, investigators didn't know _Jack_ but with some _Gouda_ detective work they traced the perpetrator to _Philadelphia._ They knew a Swiss had something to do with it. Their alibi was full of _holes_
I know it's cheesy, but I thought this was _grate_
Is that you dad?
@@alexanderbrambila8274 lmao this is golden
Hey daddy, im just up studying, i promise ill be in bed soon
This show is better than some of the cable produced shows!
One of the cheesiest program I have ever seen. Thankyou for your enthusiasm and effort to bring this program to me.
Favorite cheese? Colbyjack, also do more long episodes like this, this was educational and entertaining to watch.
Colbyjack is great and an American cheese too.
Being from Amsterdam , I love both Dutch and French cheese , I ? Truly enjoy Weird History , but your food history ? Brings your channel to the next level , We love the narraor , Greetings from Amsterdam , . I love swiss cheese ,.
I prefer my cheese to bite me back.😃
@@iriscollins7583 Iris ? I Love my cheese so sharp ? It cuts it self . Love from Amsterdam .
For a silly channel that usually covers topics superficially and humorously, I found this video to be surprisingly thourough and well researched.
Very interesting! Thanks Weird History for not only educating but entertaining as well! I ♥️your channel & Havarti cheese! Much ♥️& all the best! Have a wonderful day all!
My wish has come true!
I've always been fascinated by the history of food! 💖
In the Netherlands farmers cheese are popular right now. It's non pasturized cheese locally made. They are in many varieties from regular to all kinds of additives that you would not expect in cheese. I love them so much.
I love to cook so I use Parmezano reggiano a lot too, brie, etc.
Bon appetit.
I think it would be interesting to see the evolution of food, fx how certain vegetables and fruits changed during the ages. Also, I loved the video, great content 😄
check out the history of strawberries...you´ll be surprised
Greatest invention of humanity.
That’d be plumbing
I thought it was Music.
@@MB-jg4tr modern medicine is good too, it’s a tough argument.
@@ViburaBlanca The Q-tip has gotta be up there somewhere lol. Seriously though. You ever gone a long time without one? Boy is it good to have, an orgasm in your ear. .. And so we find ourselves at... Generalized fields of invention vs. singular creations.
@@MB-jg4tr Musical instruments. Music I think is inate.
Bravo! This was fabulous! Years ago I had a cave~aged Gruyere, and I wish I could recall where it was from. It tasted like Guys and Dolls was going off in my mouth 🎆🎇
Unpasteurized, aged cheeses are the best source of bioavailable vitamin K2. The longer they're aged, the better.
Is unpasteurized = raw ? Like from Raw Milk
Excellent video all the way around!
21:26 There is a 1000-piece puzzle which has the picture on it, the same picture as Requefort-sur-Soulzon at the 21:26 mark on this video!
I love cheese. Straight from the mom and pop shop deli too not these big grocery stores
I read that as straight from mom
I enjoy mummy cheese, it's a real delicacy.
Now I want to eat a ton of cheese.🧀🧀🧀
Now you be careful, eating a ton of cheese!!! There was a church official many years ago who ate too much cheese and died from constipation.
I've made my own camembert a few times at home. Lengthy process but highly worthwhile and fascinating watching the milk turn to cheese! Soooo good homemade as well!
I was in Saudi, and they used to hang milk in dried goat stomachs. It was pretty intense but good. I used to carry goat whey with oatmeal powder when I would be overseas. I learned that from studying Mongolians, who destroyed the empires of the world that were dependent on grains.
I wondered if you were going to cover the "Parmigiano Reggiano" and "Parmesan" Cheese name requirements. Most people aren't aware of it. Not to mention Stilton. Although I could not imagine that anyone would eat a cheese with mites and maggots.
Mimolette is pretty good though
Parmigiano Reggiano and Feta are the best cheese 🧀 inventions ever seriously if all other cheeses could disappear but those two would save lives
@@PomegranatesWeather and cheddar and gjetost and.....
This is probably my favorite video of yours since the 1980s and 90s series.
Soft goat cheese with herbs or Feta is my favorite! I think it was all discovered by accident. Someone tasted it and liked it.