It needs to be highlighted that this episode focuses more on processed cheese rather than natural cheese, because processed cheese are generally preferred by masses due to its flavor and texture being generally accepted by most people. There is nothing wrong in incorporating processed cheese in our daily meal, as long as it is done in moderation. While all that is said, I always advocate to people that fresh / natural cheese is so much better than processed cheese when eaten in moderation, despite having "funky" smell to it for most of the time. The funky smell is due to many factors, e.g. type of milk use (sheep, goat or cow milk), type of rennet and bacteria used, etc. There are several advantages of fresh cheese: For most of the time, fresh cheese, if kept at correct environment and temperature, can age well and does not have real expiry date. The longer a cheese age, the stronger the flavor profile will be. Fresh cheese only uses anything less than 10 ingredients, with main ingredient are milk, salt, rennet, and fermenting bacteria (they are good bacteria!), and some fruits or other natural ingredients flavoring (e.g. brie with cranberries or truffles). Some exception are Cazu Marzu (maggot cheese) which you won't be able to find it elsewhere and yes it's a real thing in Italy. Some fresh cheeses have health benefits, like Penicillium Roqueforti (bacteria used in fermenting blue cheeses like roquefort and gorgonzola ) has anti-inflammatory and regenerative benefits! Fresh cheese has way more variety of flavor profile compared to processed cheese. All these flavor profiles makes a great pairing with wine! Cheese generally has high salt content. It is not only in processed cheese, but also in certain types of fresh cheese (due to the process of making the cheese, and salt being a natural preservative). Reason why most fresh cheese are expensive is because.. 1) a lot of fresh cheese we see are domain protected by EU-- hence these cheeses are protected and only available to be manufactured in certain region. It takes artistry, technique and tradition to make these cheeses, and 2) logistic arrangement for these imported fresh cheeses are made to ensure that these cheese can last in transit, hence making it more expensive. I said my piece from what I know and experienced, but yes, do know the difference and make an informed decision before indulging in both type of cheese!
“There’s nothing wrong in incorporating processed cheese… as long as it’s in moderation.” How about no? Bruh, you dunno what’s “moderately”. That’s like “smoking moderately” and “having bubble tea moderately”. You don’t take something that’s obviously harmful to health moderately. All the additives & added sugar may not harmful to health immediately but they have a negative impact in the long run. Every unhealthy food taken moderately is equal to a lot of unhealthy food. As a nutritionist, I would say “sparingly”, if not avoid it altogether. How sparingly am I taking about? I take one piece of bacon once a year only when I go on vacations and indulge myself in a buffet. I avoid luncheon meat at all costs. I don’t drink soft drinks or bubble tea at all. I do take fried food once in a while(that’s what I call moderately), but they’re usually whole food, i.e. fried chicken wing instead of fried nugget(highly processed).
@@ABC-ed8cgbabe here's the thing thats ur level of tolerance but for most of us, or at least me, i'd willingly trade a few years of my life rather than eat a slice of bacon once a tear. also, equating cigarettes with eating sliced cheese is hella misleading
@@dennisp8520 Not true. For the same amount of cheese for example, the protein content of natural cheese easily double or even triple that of processed cheese.
@@dennisp8520 Yeah like jonathanya154 said, definitely not the same. The ingredients going into it aside, I'm doing a quick comparison of cheddar vs a brand of sliced processed cheese and fat is doubled (32g vs 14g), carbs much less (1g vs 8.4g), processed has some fibre (?? I presume 0 vs 2.6g), protein almost doubled (26g vs 15g), sodium a fifth (300mg vs 1.45g), and Calcium just slightly more (740mg vs 540mg). Will vary depending on the cheese.
You can make your own cheese just from milk. In our temperature here its best to consume within a week even in the fridge cos there is no preservative, sugar, salt but you may want to add herb or spices. I love french butter & cheese. Go youtube to find out the sought after french cheese.
I lived in Malaysia and Singapore, and as a Mediterranean, I'm sad to tell you what you have there is not cheese at all, call it something else, maybe plastic.
It's just not very viable to have proper cheese in this country. No big deal though, because the Singaporean diet doesn't really consist of much cheese, anyway.
I'd say stick with the good old hard aged cheeses. They taste way better, and they're far more likely to be just milk, salt, rennet, and cultures since the aging process means they don't need preservatives to last. Yeah, aged cheeses cost more, but by this point, I'm far more willing to pay that bit more for higher quality foods.
True, it's for ppl who can afford it . I once know someone who had organic foods only.. organic soy milk, organic ketchup even.. I am sure it does her good, but her pay is also very very high to afford such a lifestyle . Since organic soy milk can be 3 to 5 times more than regular soy milk. Same as organic free range eggs vs Malaysian eggs. I do indulge myself in Mature cheese once in a while but I admit I cannot have them weekly or monthly and still have to buy sliced processed cheese.
Do ppl not love cheese enough to tell what is processed and what is not? Or am I too obsessed with cheeses? I spent $80 on a cheese tasting experience and I don't regret it. Ok maybe i do, a tiny bit 😂
When it is made in Switzerland like the Gruyere they showed in the comparison with the burger (it's the normal Emmi Gruyere, you get here in every supermarket and everyone is throwing on the pasta) it is normal cheese. If it is made IN Switzerland, then it is cheese. We do have such slices as well, but everyone knows that this is not cheese, and you don't do cheese fondue with it xD But Gruyere is a completly normal cheese. It's a good cheese, but I think we have better cheese here xD I love Luzerner Rahmkäse very much, it's not a hard cheese. In hardcheese I really love Sprinz. It's so salty, but that's so great for a snack in between ❤ I was so confused while watching it, because THIS is not real cheese... This is something else ^^
It is so cheesy that i love eating and trying different types of cheese to know how it taste like and adding them to different dishes. If you don't like it, it's nacho (not your ~ not choyoour) cheese. 😂 haha me and my dry humour 🤣
Hey, I'd like to ask if anyone knows if people making cheap supermarket cheese's are putting something dodgy in cheeses nowadays to bulk them up and make more profit? I used to make pasta in the UK with various cheeses and they all had different flavours. Nowadays they all seem to taste exactly the same, just have a different colour. I've noticed that when the cheese hardens on the plate its almost like concrete and very difficult to remove. Another thing I've noticed recently from my cheap Aldi Supermarket cheese is: I use half a block to make 3 days worth of pasta. The cheese seems normal the first day when I recently cooked it, but by day 2 and especially with reheating it in the microwave, I now notice all the cheese IS GONE. It just vanished without a trace. I have to add even more cheese to it each day. I feel like they are secretly putting something in the cheese now which makes it flavourless and bulks it up to save money. Like Palm oil? It doesn't state it on the ingredients. I feel like companies are doing something dodgy and illegal. Have you heard anything about this?
Quite possible . As it says in the video FDA stipulates only 50% cheese content is required to be called cheese - the remaining is additives which could include bulking agents which is a common practice.
So simply put less is more la, pick cheese that contains lesser ingredients which are more organic and healthier than other which contains more process ingredients that not healthy one lol.
Who makes CNA insider? Mediacorp News Pte Ltd It is run by Mediacorp News Pte Ltd, a subsidiary of Singapore's media conglomerate Mediacorp Pte Ltd.@@jessicaregina1956
Best cheese is Gruyère!! Here in Singapore is like 3x the price you get in Europe.. even Tesco branded cheese sold at “Fairprice” is 3.5x the uk prices… absolutely bullshxt
In Singapore everything is imported. So everything is 'processed'. No such thing as 'fresh'. Farm grown- processed to market. Fruits- processed so life span is longer.
Not exactly. it may be american products but made in China or elsewhere there is no such thing as Made in USA with that sort of price tag. Majority of the imported brands in Singapore are also from Europe and the UK as well. But in recent years we are getting a surge in imported goods from Australia instead of US (Factory in China).
Jokes on you if you choose to eat processed cheese. Ascorbic acid/ citric acid in processed food is not from citrus fruit, it’s created by black mold fermentation. If you want to eat black mold by all means be my guest and eat ascorbic acid🤡
Minister Edwin Tong said a fraction of PRs assumes leadership roles as grassroots leaders but withheld current figures. The shift to vague descriptions raises curiosity, given previous reports openly disclosed the count.
Mr Giam's question about whether the ministry realizes that the exclusive deal may be perceived by some of Singapore's neighbours as being mean, Mr Tong completely skipped the question.
Given that Singapore is such an attractive destination for marquee events, why is there even a need to give taxpayer-funded grants to attract them?" Gerald Giam WP
It's not just to attract them to SG. Govt grant was only used for Taylor Swift's tour and it was for an exclusive arrangement such that she will not perform in any other Southeast Asian countries. To ensure that all the tourist dollars will come to only Singapore, and not any of the other SEA countries.
@martinbrock713 Have WP Gerald Giam ever heard of the word ""competition"". I suppose he's wet behind the ears as a politican and still have a lot to learn. It's better for him to be seen and not heard.
2:28 "I just see that it's not expired, then that means I can eat it"
Best recommention of the video.
she got her priorities straight 😂
It needs to be highlighted that this episode focuses more on processed cheese rather than natural cheese, because processed cheese are generally preferred by masses due to its flavor and texture being generally accepted by most people. There is nothing wrong in incorporating processed cheese in our daily meal, as long as it is done in moderation.
While all that is said, I always advocate to people that fresh / natural cheese is so much better than processed cheese when eaten in moderation, despite having "funky" smell to it for most of the time. The funky smell is due to many factors, e.g. type of milk use (sheep, goat or cow milk), type of rennet and bacteria used, etc. There are several advantages of fresh cheese:
For most of the time, fresh cheese, if kept at correct environment and temperature, can age well and does not have real expiry date. The longer a cheese age, the stronger the flavor profile will be.
Fresh cheese only uses anything less than 10 ingredients, with main ingredient are milk, salt, rennet, and fermenting bacteria (they are good bacteria!), and some fruits or other natural ingredients flavoring (e.g. brie with cranberries or truffles). Some exception are Cazu Marzu (maggot cheese) which you won't be able to find it elsewhere and yes it's a real thing in Italy.
Some fresh cheeses have health benefits, like Penicillium Roqueforti (bacteria used in fermenting blue cheeses like roquefort and gorgonzola ) has anti-inflammatory and regenerative benefits!
Fresh cheese has way more variety of flavor profile compared to processed cheese. All these flavor profiles makes a great pairing with wine!
Cheese generally has high salt content. It is not only in processed cheese, but also in certain types of fresh cheese (due to the process of making the cheese, and salt being a natural preservative).
Reason why most fresh cheese are expensive is because.. 1) a lot of fresh cheese we see are domain protected by EU-- hence these cheeses are protected and only available to be manufactured in certain region. It takes artistry, technique and tradition to make these cheeses, and 2) logistic arrangement for these imported fresh cheeses are made to ensure that these cheese can last in transit, hence making it more expensive.
I said my piece from what I know and experienced, but yes, do know the difference and make an informed decision before indulging in both type of cheese!
🤓🤓🤓
Thanks for sharing
“There’s nothing wrong in incorporating processed cheese… as long as it’s in moderation.”
How about no? Bruh, you dunno what’s “moderately”. That’s like “smoking moderately” and “having bubble tea moderately”. You don’t take something that’s obviously harmful to health moderately. All the additives & added sugar may not harmful to health immediately but they have a negative impact in the long run.
Every unhealthy food taken moderately is equal to a lot of unhealthy food.
As a nutritionist, I would say “sparingly”, if not avoid it altogether. How sparingly am I taking about? I take one piece of bacon once a year only when I go on vacations and indulge myself in a buffet. I avoid luncheon meat at all costs.
I don’t drink soft drinks or bubble tea at all. I do take fried food once in a while(that’s what I call moderately), but they’re usually whole food, i.e. fried chicken wing instead of fried nugget(highly processed).
@@ABC-ed8cgbabe here's the thing thats ur level of tolerance but for most of us, or at least me, i'd willingly trade a few years of my life rather than eat a slice of bacon once a tear. also, equating cigarettes with eating sliced cheese is hella misleading
please do an episode on honey as well!
second this!
yes especially those with UMF numbers
so basically having cheese in Singapore is like having bak chor mee in Amsterdam
Would have been interesting to see how the processed cheeses compare against natural cheeses in terms of nutritional content!
It varies by the cheese widely but generally speaking its similar nutritional values.
@@dennisp8520
Not true. For the same amount of cheese for example, the protein content of natural cheese easily double or even triple that of processed cheese.
@@dennisp8520 Yeah like jonathanya154 said, definitely not the same. The ingredients going into it aside, I'm doing a quick comparison of cheddar vs a brand of sliced processed cheese and fat is doubled (32g vs 14g), carbs much less (1g vs 8.4g), processed has some fibre (?? I presume 0 vs 2.6g), protein almost doubled (26g vs 15g), sodium a fifth (300mg vs 1.45g), and Calcium just slightly more (740mg vs 540mg). Will vary depending on the cheese.
You can search for Talon Fitness on UA-cam, he has made a ranking of different cheeses in terms of nutrition, both natural and processed!
Very good content 👍👍👍
You can make your own cheese just from milk.
In our temperature here its best to consume within a week even in the fridge cos there is no preservative, sugar, salt but you may want to add herb or spices.
I love french butter & cheese.
Go youtube to find out the sought after french cheese.
Didn't think you can make your own natural cheeses unless the milk hasn't been homogenized. What cheese are you able to make? Presumably soft cheese?
I lived in Malaysia and Singapore, and as a Mediterranean, I'm sad to tell you what you have there is not cheese at all, call it something else, maybe plastic.
It's just not very viable to have proper cheese in this country. No big deal though, because the Singaporean diet doesn't really consist of much cheese, anyway.
I make cheese.
Milk, calcium chloride, pink salt, rennet, cultures, (sometimes herbs).
I'd say stick with the good old hard aged cheeses. They taste way better, and they're far more likely to be just milk, salt, rennet, and cultures since the aging process means they don't need preservatives to last. Yeah, aged cheeses cost more, but by this point, I'm far more willing to pay that bit more for higher quality foods.
True, it's for ppl who can afford it . I once know someone who had organic foods only.. organic soy milk, organic ketchup even.. I am sure it does her good, but her pay is also very very high to afford such a lifestyle . Since organic soy milk can be 3 to 5 times more than regular soy milk.
Same as organic free range eggs vs Malaysian eggs.
I do indulge myself in Mature cheese once in a while but I admit I cannot have them weekly or monthly and still have to buy sliced processed cheese.
Please do yoghurt.
all types of cheese are processed. unprocessed cheese is literally milk
Well i learn something 😮
the vomiting merlion sign at 8:06 😂
Nacho cheese and
Mozzarella 👍😋
Generally preferred Feta (sheep milk) and Cottage Cheese
Can you do abt vitamins?
Steven,im a big fan
Thats why nowadays i try to avoid eating the cheese as most of it either processed or ultra processing cheese.
please do an episode on organic vegetables & fruits
In Vietnam all of the laughing cow cheeses r on display on the shelf of the bahn mi stale whereas they r in the fridge here in our supermarkets 😅
Do ppl not love cheese enough to tell what is processed and what is not? Or am I too obsessed with cheeses? I spent $80 on a cheese tasting experience and I don't regret it. Ok maybe i do, a tiny bit 😂
They have a cheese in Norway which tasted like peanut butter, to me.
I watched this 2x and still don't know what is natural cheese. Can someone tell me the brand and type?
All you need to is read the label truthfully
When it is made in Switzerland like the Gruyere they showed in the comparison with the burger (it's the normal Emmi Gruyere, you get here in every supermarket and everyone is throwing on the pasta) it is normal cheese. If it is made IN Switzerland, then it is cheese. We do have such slices as well, but everyone knows that this is not cheese, and you don't do cheese fondue with it xD
But Gruyere is a completly normal cheese. It's a good cheese, but I think we have better cheese here xD I love Luzerner Rahmkäse very much, it's not a hard cheese. In hardcheese I really love Sprinz. It's so salty, but that's so great for a snack in between ❤
I was so confused while watching it, because THIS is not real cheese... This is something else ^^
triangles.. popular among kids 😅 my favourite though and i'm 32 this year lol
These cheeses (those selected) are processed
Experiencing an existential crisis when I heard the list of food being pronounced in the intro
Was this filmed on an iphone..?
Water buffalo haloumi and mozzarella :)
It is so cheesy that i love eating and trying different types of cheese to know how it taste like and adding them to different dishes.
If you don't like it, it's nacho (not your ~ not choyoour) cheese. 😂 haha me and my dry humour 🤣
Hey, I'd like to ask if anyone knows if people making cheap supermarket cheese's are putting something dodgy in cheeses nowadays to bulk them up and make more profit?
I used to make pasta in the UK with various cheeses and they all had different flavours. Nowadays they all seem to taste exactly the same, just have a different colour. I've noticed
that when the cheese hardens on the plate its almost like concrete and very difficult to remove. Another thing I've noticed recently from my cheap Aldi Supermarket cheese is: I
use half a block to make 3 days worth of pasta. The cheese seems normal the first day when I recently cooked it, but by day 2 and especially with reheating it in the microwave,
I now notice all the cheese IS GONE. It just vanished without a trace. I have to add even more cheese to it each day. I feel like they are secretly putting something in the cheese now
which makes it flavourless and bulks it up to save money. Like Palm oil? It doesn't state it on the ingredients. I feel like companies are doing something dodgy and illegal. Have you
heard anything about this?
Quite possible . As it says in the video FDA stipulates only 50% cheese content is required to be called cheese - the remaining is additives which could include bulking agents which is a common practice.
So simply put less is more la, pick cheese that contains lesser ingredients which are more organic and healthier than other which contains more process ingredients that not healthy one lol.
are you in Singapore?
No he is in Thailand
@@jessicaregina1956 really? CNA is not based in Singapore?
Nope its bases in Korea
Who makes CNA insider?
Mediacorp News Pte Ltd
It is run by Mediacorp News Pte Ltd, a subsidiary of Singapore's media conglomerate Mediacorp Pte Ltd.@@jessicaregina1956
@@FCocomilano2019yes, CNA is a Singapore news outlet and this story says it is in Singapore 6:55 . The other person is trying to mislead you.
Best cheese is Gruyère!! Here in Singapore is like 3x the price you get in Europe.. even Tesco branded cheese sold at “Fairprice” is 3.5x the uk prices… absolutely bullshxt
How about lunchly cheese
oh i know the guy who said nacho cheese goas well with a lot of things
In Singapore everything is imported. So everything is 'processed'. No such thing as 'fresh'. Farm grown- processed to market. Fruits- processed so life span is longer.
Pretty sure I've purchased scoby from bonnie before
I hate nachos cheese. The most salty cheese is blue cheese.
Why do companies always have to pack up food with loads of chemicals.
20:20 1300g of sodium
I suppose all cheese is processed food, as it is not milk anymore...
Chances are the more expensive the cheese the less additives..lol
How bout butter ?
Wait. Cheese in prata? How come I don't know???
How come you don't know??? They're so good!
@@Hope12Grace90 I have to try it one day! 😆
I need two wingmen and anduril lasers swarms drones and mavs!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
I am surprised how many American products are featured in your supermarkets.
Not exactly. it may be american products but made in China or elsewhere there is no such thing as Made in USA with that sort of price tag.
Majority of the imported brands in Singapore are also from Europe and the UK as well. But in recent years we are getting a surge in imported goods from Australia instead of US (Factory in China).
Can I said all cheese have bacteria grow inside???
🤔🤔🤔
I got sleepy at the end of the
The five food groups:
Fats
Carbs
Salt
Sugar, and
Flavour.
Jokes on you if you choose to eat processed cheese. Ascorbic acid/ citric acid in processed food is not from citrus fruit, it’s created by black mold fermentation. If you want to eat black mold by all means be my guest and eat ascorbic acid🤡
Get the fact right. Saturated fat is not unhealthy.
Things to eat also complain. Eat grass and leaves.
😂😂😂😂😂😂
The best cheese is cheese with no dairy ingredient.
Mozzarella and cheddar are gross. Why do people keep copying each other and using them when there are such better alternatives?
These are plastic cheeses.
Edwin Tong’s silence on current number of PRs as grassroots leaders sparks curiosity
Minister Edwin Tong said a fraction of PRs assumes leadership roles as grassroots leaders but withheld current figures. The shift to vague descriptions raises curiosity, given previous reports openly disclosed the count.
Mr Giam's question about whether the ministry realizes that the exclusive deal may be perceived by some of Singapore's neighbours as being mean, Mr Tong completely skipped the question.
Perhaps the government’s prerogative is to consider Singapore’s needs first before those of its neighbours.
Given that Singapore is such an attractive destination for marquee events, why is there even a need to give taxpayer-funded grants to attract them?" Gerald Giam WP
It's not just to attract them to SG. Govt grant was only used for Taylor Swift's tour and it was for an exclusive arrangement such that she will not perform in any other Southeast Asian countries. To ensure that all the tourist dollars will come to only Singapore, and not any of the other SEA countries.
@martinbrock713 Have WP Gerald Giam ever heard of the word ""competition"". I suppose he's wet behind the ears as a politican and still have a lot to learn. It's better for him to be seen and not heard.