The Big Lies You've Been Believing About Cheese
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- Опубліковано 12 тра 2024
- The cheese landscape is punctuated by myths and legends, only some of which hold any water. Want to know which stories have as many holes in them as Swiss cheese? These are some of the top contenders for cheesiest myth.
#Cheese #Myths #Lies
Myth: Some cheeses are naturally orange | 0:00
Myth: Soft cheeses are higher in fat than hard cheeses | 1:47
Myth: Parmesan and Parmigiano Reggiano are the same | 2:44
Myth: Cheddar is flecked with salt crystals | 4:05
Myth: You should cut the rind off your Brie | 5:41
Myth: You can't eat moldy cheese | 7:05
Myth: Cheese gives you nightmares | 8:36
Myth: Cheese is vegetarian | 9:46
Myth: Raw milk cheeses are dangerous | 10:56
Myth: American cheese isn't real cheese | 12:12
Read Full Article: www.mashed.com/1521955/false-... - Розваги
What's your favorite kind of cheese?
Gouda
Brie, especially baked en croute.
Parmesan
all of them. muahahaaa! @gavinWebber
Gruyere, by a mile.
They do not use cellulose to "bulk out" grated Parmesan. They use it to prevent the cheese from clumping.
Just don't buy it and grate it yourself. It's thousand times better.
Right, but who really wants sawdust in their parm???
Apparently according to testers it works better in recipes to make cheese bites in fryer, fresh doesn't crisp or hold its shape they say.
@@lancekirkwood7922 apparently dried plant is cellulose.
@@hoboonwheels9289Cheese bites are typically made from mozzarella or cheddar, not Parmesan. What kind of dumb test was that?
Blessed are the cheesemakers...
I was under the impression that it covered any manufacturers of dairy products.
Venezuelan beaver cheese?
Merci beaucoup
Blessed are the cheesemakers? What the bloody hell did they ever do? Shhhhhhhhhhhhhh......we cant hear what he is saying. Ohhh blessed are the big noses.......shut up!!
literal animal abusers
What you are saying about "Parmesan", is true for the United States. In European Union, selling cheese which is not Parmigiano Reggiano as Parmesan is illegal.
It's called Parmesan Style, which is allowed by the Italian trade union for production. That said, California, Wisconsin and Pennsylvania all rank in the top 20 for illicit Reggiano, a billion USD industry. This has led to the use of microchips to track the true Parmesans, as the micro-print was easily broken.
@@persnikitty3570 Not really, because Ireland and Malta are the only EU nations having English as an official language. That said, all kinds of names, such as Parmissimo, are used for these products. The use of the word Parmesan for a non-Parmigianio Reggiano is although banned in the EU.
Yea, they are a bunch of food fascists in the EU.🤔😏
You can buy the real stuff in the American Grocery Store, in the cheese section of the deli, where you can buy it freshly grated or a chunk, along with other real authentic cheeses, the big difference is be ready to pay because, it will cost you a lot more!
@@sonyafox3271 I buy my Parmigiano Reggiano from Costco. You get a way better deal on it there.
If your old cheese has green mould on it, do not throw it away. Just cut the green off. The rest is still totally edible.
That green is what made the cheese in the beginning ( and gives 'old' its stronger flavor).
It’s mold not mould!
@@sonyafox3271 Either way. Look it up.
@sonyafox3271 There is a whole world outside the USA. A world where we spell it "mould".
@@sonyafox3271In the US, we don’t spell mold with a “u”. In other countries such as Canada and the UK, they do spell mould with a “u”. There are other words that also differ between the US and other countries in spelling (harbor/harbour, color/colour, etc.).
I live in the US and love books written by Canadian author L. M. Montgomery, who wrote Anne of Green Gables, Emily of New Moon, and many other novels. Being from Canada, she spells the above words appropriately with a “u” in them. Neither spellings are the only correct ones. For awhile I started adding “u” to them myself. A handful of words do have alternate spellings.
Never mind the spelling.
Unless we're talking blue cheeses (Stilton, Gorgonzola, etc.), the green or blue has nothing to do with the making of the cheese; the microbes in question are rather the colorless Lactobacilli and other dairy bacteria. If your cheddar is going blue-green moldy, it came from imperfect packaging, your kitchen, or your hands.
cheesemaker: "hehe...i'll make more money by coloring my cheese orange with saffron! i'll be rich!" 🙂
Ended up making as much sense as a silver dollar.
Saffron is expensive , use Annatto seed much cheaper and used widely! 😂
@@PhantomFilmAustraliaNot sure what you are saying here. When silver dollars came out, they were close to a dollar of silver at the time.
@@originaldcjensen Yepp,wehn they came out!Not anymore!
NO artificial coloring is allowed in New Zealand cheese. At least that was the way it was when I was living there.
Still is.
@@georgetteparsons4474 Delighted to hear that. I lived there for nearly 30 years.
@@thaisstone5192You should come back.cheers.
None of the coloring she mentioned is "artificial".
@@mikemondano3624 It will still change the way the cheese looks.
Lucky to live in the UK as we have great cheeses. butter, cream and dairy.
I recollect from my life there in the '80s that Brits are very proud of their cheeses. By far the best ice cream I ever tasted was at a dairy festival there.
Try Australia. We got the Best
Organics. 😊
Courtesy of abo land... 😂@@sobizzr
Luckily we can get UK cheeses at Costco in Canada
Orange cheddar is not a thing in the land where Cheddar Gorge is. I think its because our American friends can't say Leicester. Which I admit is an acquired knowledge, almost as bad as Cholmondeley (which is, of course, chumley).
Aged in the caves there is only one true Cheddar Cheese in my book, and that is from just down the road, coming from Somerset you can call me bias but it's the genuine stuff just like the true Stilton Cheese.
As a shepherd with a flock of Leicester Longwools, I can attest that some Americans do in fact know how to pronounce the word. Brits just don't know how to spell Lester.
@@aj9675 Stilton cheese isn't even from Stilton.
@@rosameryrojas-delcerro1059 I know it isn't it just uses the name and can only be called so if made in one of the 3 bordering counties.
I know how to pronounce "Leicester". I was living in Luton at the time, and one night at St. Pancras I saw a train on my usual track and hopped aboard just as it was about to leave. It pulled out instantly, at which point I discovered it was the non-stop to Leicester. I caught a mail train back to Luton, arriving around 5 a.m.
Background music is so distracting and annoying
True
after 40+ years... for some reason I'm still surprised that people think that orange cheese is normal
orange oranges aren't real either. The supermarket ones are painted with eye pleasing dye
@@e.gadd.1--C'mon man !!!
@@jtrujillo866 tis troo!
They are really green they dye them orange. Which is kind of crazy if you think about it.
How do we even know what color orange is lol
K, yeah, no. I used a block of cheese with white stuff on it to make a casserole once and I ended up in the ER with horrible food poisoning that night. I'll stick to only eating the mold that's *supposed* to be on/in the cheese from now on, thx.
Very wise.
Shaker cheeses are not "bulked out" by cellulose. It is added (around 2%) to prevent the grated cheese from reforming into one, solid block.
This video has a lot of misinformation.
I was a cheesemaker back in the day. We produced Colby and Colby Jack.
Ingredients: Milk....the culture(turns the milk)....#7dye....salt....(peppers if Colby Jack)
It wasnt until I started working there did I even realize all cheese is actually white...lol
No added preservatives or any other BS.
Hmm.. without pasteurisation, tuberculosis bacteria can remain in the milk. Unfortunately, vaccinations don't cover all forms of TB these days... and the effects of non pulmonary tuberculosis in kids is horrific.
The infIux of over TEN MILLI0n peopie iIIegaIIy has brought a resurgence of MANY diseases incIuding TB, measIes and many other chiIdhood diseases. One of the best things for kids is raw miIk, rich in probiotics for heaIthy immune systems.
In the section on Raw & Pasteurized Cheeses, In Europe They (?) Pasteurize by Electrification ( i.e. electric shock ).
In the United States they " Unfortunately " use " heat " !
" Heat Kills around 75% of the Beneficial Nutrients " While " High Voltage " ruins little if any.
High voltage works through the heat it delivers to the mixture.
Nutrients are not alive and cannot therefore be "killed".
There is no such thing as a non-beneficial nutrient.
I think you meant to reference Probiotics and not nutrients. Probiotics are microorganisms that line your gut and support nutrient absorption. They also help protect you from foreign invaders like E. coli and parasites. The best way to include probiotics in your diet is to get them in their most natural state, which includes raw milk products, such as cheese, kefir and yogurt.
@@truthmatters8241 Most probiotics die almost immediately after swallowing. That is what the extreme acidity of the stomach is for. And even if they didn't, bacteria requiring milk don't do well in intestines.
And FYI: Around 80% of the dry weight of human feces is E. Coli, They are found naturally in the intestines of almost all animals.
They just call it "electric current" because it sounds safe, and when no one is looking they irradiate it. :)
@@truthmatters8241 The extreme acidity of the stomach kills the vast majority of microbes that enter it. E. Coli, found naturally in the intestines of most animals, make up 80% of the dry weight of human feces. Life would be quite difficult without them. Many yogurts and cheeses are made from pasteurized milk and organisms are no longer alive. The Ig-A system in the intestines is the main defense against parasites. Bacteria found in dairy products are not suited to living in human guts and cannot survive there for long, if at all.
lack of cheese gives me nightmares
rip cows
The tyramine in cheese kills some people.
Cheese is wonderfuI. So is nutrient dense raw miIk, the probiotics are very heaIthy.
Thank you for all the information about the cheese we love to eat. Interesting facts!
Not all facts, unfortunately.
It doesn't matter how much cheaper "American cheese" is. It's far far inferior and arguably not even cheese.
True. Legally, American cheese must be sold as "processed cheese food." Which is just a clever way to hide it's artificially. Yay marketing 😒
That is not cheese 100 percent agree and will not eat this ..
Chemically closer to plastic than cheese
Ya it’s cheese food. It is what people feed their pet cheese. But ya know it’s fricken awesome on a burger.
It's not that bad, it's basically just cheese sauce that was allowed to cool.
You can make your own by making a typical cheese sauce (butter, flour, milk, cheese) and pouring it into a shallow dish so it's basically one "slice" thick, then let it cool. Afterwards you can cut it into squares.
Cutting the cheese doesn’t mean what you think it does.
When I was working on other countries, some of my fellow Americans would directly translate "cutting the cheese" into the local language and continue to use the phrase....and commonly see puzzled looks from the locals.
@@jfess1911 I do that all the time with idiomatic expressions. 😄
As a Brit, we dont eat much "orange" cheese. - mostly white natural for me.
In the US, some brands make both orange and natural-colored cheese, to cover their bases. There is even "white" American cheese. Apparently the practice in the US was initially mainly to hide the seasonal variation in the color of many cheeses. In the summer, cows often eat more fresh grass and the cheese would have more color. In the winter, it looked different and that apparently bothered some people.
The possible exception being Red Leicester? Red Fox and Sparkenhoe are both made in the UK.
Thanks for sharing
Since Mashed gets it wrong many times, I still enjoy this video!
Yeah they don't care about facts, they just want the views
Although convenient to have the sliced cheese, I’m thinking it’s one molecule away from being plastic. It doesn’t even taste of cheese.
That’s margarine, not cheese
maybe less cows had to suffer for it then
@@jackporter2334 That was just ONE of the g0v scams!! So is viIifying raw miIk.
The US Parmesan which won the “2016 global cheese award.”
Is that the usual American interpretation of “global/ world”, meaning only the US, or was it actually a global competition?
International competition, in Frome, England.
To anyone still buying canned 'parmesan': Get yourself a microplane grater and a wedge of Parmesan Reggiano. You will NE-VAR go back.
Also, a basic Food Processer and a block of cheddar is cheaper AND more effective than pre-shredded bags. Just remember the 4:1 shred to whole ratio.
This so much reminds me of the classic Monty Python sketch ‘Cheese Shop’. It’s how I learned about the different kinds of available cheeses in the world.
The mould that grows on the cheese is actually the most important part of the cheese. It is high in B vitamins. I certainly will eat it if you do not want to.
To stop your cheese from running away from U....😅. Just rub a little butter all over it It will help the spread of mould Or lift your cheese up from the bottom of the cheese dish.With bottle caps. Which also should also have a lid on the dish... Viola. Problemo solved..😅...
as a young man i made cheese for two seasons here in new zealand. hardest work i have ever done, converting 3000 gallons of milk into 3000lbs of cheddar by hand. all dairy is grass fed and the quality of our cheese and butter is matchless. but as much a s i love a good strong cheddar, my all time favourite is a good stilton.
Temperatures below zero degree are automatically a food preservatives. So food products specially meat and cheese can be consumed for many years continuously but similar temperature facilities aren't there In Bharat and warmer nation. So probabilities of contamination are maximum.
The current form of Craft Singles is different from the original American Cheese, a Cheddar that had added Whey. It has too much whey to curd to accurately be described as cheese, which is called a milk product.
Don't F with cheese! My simple cheese tip. When making a pizza at home add a bit of Muenster cheese, about a 1/4 to 1/3 the amount of mozzarella, depending on preference. It adds a flavor and the awesome "cheese stretch " cheese effect we see in commercials.
If you buy a pizza and the "cheese" doesn't stretch, they used a soy substitute for cheese.
I love it when gorgonzola is so moldy that a cloud of spores is coming out of my nose as I chew it
I once cut off the mold that was on a bit of cheddar after it had been in a fridge for a while. I suffered no I'll effects other that a bit of constipation.
It depends somewhat to a person's tolerance to different molds. I can eat many cheeses, but bleu cheese, for example, will make me very ill. I know that I didn't trim far enough pretty quickly because my hands will swell and I feel unwell. I am too cheap to throw away a large chunk of cheese with a little mold, though. "Live life dangerously: Eat Cheese" is my motto. (Well, ...not really).
I just can't look at bleu cheese without thinking it must have been awesomely tasty before it went bad.
Actually, before the blue mould grows it is pretty bland, as are most baby cheeses. They need the maturation time to develop their flavour. Unfortunately I have yet to find a blue cheese that I like.
I hate bleu cheese. My mom hates it too. My dad likes it.
I also don’t like brie (I occasionally eat it in the Barber brie and Apple stuffed chicken where it’s melted and mixed with at least one other type of cheese, I think. I think it’s the rind that tastes gross to me.
Sometimes I cut off the moldy part if I don't identify it. Cheese is food, sometimes beneficial cultures grow on it because of that fact. Love me that cheese!
Epoisses is my absolute favorite. It has a massive stink to it but man..soo smooth and creamy. Absolutely delicious.
Never heard that cheese gives you nightmares!
I love cheeses.
My favorites are Brie, Camembert and other soft white rind cheeses. Chaumes, St Albray, 🤤
But I like others too, hard cheeses like Emmentaler, Leerdamer, Maasdamer, Bergkaese, smoked cheese, cream cheeses with herbs.
I’m not that fond of Italian cheeses, though a good Provolone every once in a while …
Parmigiano Reggiano I mostly grind & put on top of spaghetti or linguine with my homemade tomato sauce or just some good olive oil on the pasta.
Some Swiss, Dutch and Danish cheeses round up my selection every once in a while.
I use cheddar (English cheddar, sometimes white, sometimes orange coloured) mostly in ham & cheese omelettes, or sometimes cubed as snacks.
I don’t like the sliced processed cheeses (American cheese) which some people put on US style bread (Toastbrot), but it does make an edible grilled cheese toast. Every once in a while.
What I missed most during nearly 12 years in the USA was real cheeses and real bread.
I’m sooo happy living in Germany again, with a good selection of various cheeses pre-packaged in every supermarket, in discounters like Lidl and Aldi and on the “cheese counters” of upscale supermarkets.
it gives cows horrible nightmares, well, more like a horrible life
@@BenjoCovers
I try to buy organic cheeses as much as possible, in Germany organic is called „Bio“ and those cows lead a much better life, spending a lot of time outside grazing, being able to roam and eating mostly grass and hay.
Of course their milk output is less than that from the cows in conventional milkfarms, which makes the cheeses more expensive, but it’s worth it.
Or cheese from smaller, local “Käsereien” like Bergader in Bavaria.
On their website you can find links to the milkfarmers who supply the milk to Bergader, with details on each farm, how many or how few cows they have, if they’re mostly inside or allowed to roam, if the particular farm offers “farm vacations” etc.
Being a smaller “Kaeserei” they offer less variety than the big companies, but then I can choose a different cheese from a different “Kaeserei”.
My favorite cheese, I eat about 1 wedge every week, is the 200 grams Bio Camembert from Edeka.
Maybe I gave the wrong impression, I don’t eat lots of cheeses all the time, it’s the variety I like.
@@christinehorsley Hi, im from Austria so ik what it is. It still involves a cow getting artificially inseminated against her will and then her child gets taken away after birth. This happens every year, until the cow is "used up" and then she get send to the slaughter house at a fraction of her life time. Thats Bio and small farms for you. Not that nice after all, isnt it?
I eat cheese thats made from cashew nuts, it tastes great, is healthier and also ethical. You vote with your money, make sure to align that with your morals my friend.
Uh, James Kraft was a Canadian-American entrepreneur and inventor and the founder of Kraft Foods Inc. Kraft immigrated to the United States from Canada in 1902. He developed a patented pasteurization process for cheese, allowing it to be shipped long distances, making him the first to patent processed cheese.
Been damaging cheese ever since
I believe he also made it a legal requirement for macaroni & cheese to be called "Kraft dinner" and be served with ketchup in Canada.
Also dandelion color has been used. I have a tin from the 1800‘s from Vermont saying dandelion color on it for butter and cheese.
“The power of cheese.”
I hate brie and bleu cheese. It’s partly because of the mold in them.
I love cheddar, swiss, provolone, goat (usually crandberry and/or blueberry varieties), mozzarella, ricotta, cream cheese, cottage cheese, etc. I also love the port wine cheese spread (only the version in the jars; not the ball with nuts).
Why? Brie, Blue and Feta are my favorites. Moldafobic. LOL. I hear ya, you are not alone. My sister is disgusted that me and my mom will cut off the mold and eat the rest. 😂 Been on the planet 65 years and it hasn't killed me yet.
I eat moldy cheddar cheese, it has never made me sick. My dad used to eat it too. I love cheese but can't eat the over-salty, yuk plastic cheese slices.
Talks about moldy cheese...
Shows pic of moldy squash 8:24
Used to eat English Stilton before bed.
Never gave me nightmares but did give me very vivided dreams in a god way.
Stilton: the veritable King of cheeses.
You got your first fact wrong. They use annatto and beta-carotene to color orange cheeses for the last 200 years, and they do impart a small flavor to the cheese over its ageing process similar to the grass-rich milk (not as intense obviously).
_Swallow it down (what a unpasturized cheese)_
_It feels so good (swimming in your stomach)_
_Wait until the dust settles_
_You eat you learn, you love you learn_
_You cry you learn, you lose you learn_
_You bleed you learn, you puke you lean..._
Alrighty there, calm down, Adonis...
As for processed cheese if eating hard cheese like cheddar all the way to pecorino gives you migraines but you still need a non medicated way of getting calcium, processed cheese maybe the way to go for you ( although as I found out recently when I had to go on an elimination diet, cheese wasn’t a trigger for what’s going on with me). And as for the flavour in processed cheese it’s improved slightly in recent years ( It’s not as plastic flavoured as I once remembered it)…🧀…… ⚛️☮️🌏
can anything be done about the voice....thank you
You could grate orange cheese on that voice. 😖Turn on subtitles, turn off sound.
Yup plug your ears Karen
Love this video!❤❤❤❤🎉🎉🎉
the episode about unpasuterized Stilton is THE best episdoe of the BBC comedy "CHEF!"
Do people really remove the outside of Camembert?
I could only take 10 seconds of that voice!
Me either
The cheese that you're talking about the people buy and sometimes put on sandwiches the Kraft cheese it has been proven to have plastic particles on it.
These days, you can find plastic particles everywhere.
You seem to be unaware that Kosher cheese does not contain rennet - milk+meat products are a big no no in a Kosher diet - much easier to fine than non-rennet cheeses and usually taste better too.
NZ Chedder is not coloured , the yellow is from lycopene and carotene from the pasture .
True. There are cheeses that are naturally yellow due to the diet of the cows.
I get real Parmesan and grate it myself...now THAT is healthy. Anything by Kraft like their fake cheeses are very salty snd does not taste good at all.
Colbyjack and blue cheese
3:09 I have a grater like that one.
You say the rind of brie is delicious I beg to differ,the first time I tasted brie I found the rind tasted strongly of Ammonia,put me right off the cheese and I have never eaten it since.
If it tasted/smelled of ammonia, it was old. It should have been thrown out.
I think the rind of brie is disgusting. I also hate bleu cheese.
@@SkyeBjS The actual cheese itself inside the rind was creamy and quite nice,too mild to my way of thinking I like a strong cheese myself,but as I say the rind tasted weird.
So sodium in cheddar is measured in milligrams per ounce? That is a mashup worthy of British measurements :))
Grams per ounce?
Seriously??
Imperial has grams too, 28 grams to the ounce
@@toker6664Grams are metric only.
I spotted that too! Highlighting the bizarre relationship that the US has with the metric system 😅
@@davecoop9579 psst, don't tell them, but fundamentally US is 100% metric. All thier weights and measures reference standards are metric. Shhhh!
@dougaltolan3017 Yes it's obvious from all the 6 footers talking about the miles-per-gallon figures of their 350 cubic inch Chevies 🙄
How come bric and other cheeses get softer as they age ?😊
Make your own cheese.🧀 It’s so easy and you just need 2-3 ingredients. Milk, salt, and an acid base like vinegar/lemons/citric acid to curdle the milk and separate the cheese and whey.
main ingredient: Animal cruelty
constitutionaI repubIic....love your name!!! And I've been Iooking into making homemade cheese, I didn't reaIize how easy it was.
@@truthmatters8241 is it really that easy to cause harm to animals for your taste pleasure? Damn, the disconnect
I love the brie rind.
Blessed are the cheese makers
At 12:12 ..American cheese slices are NOT cheese...it is a mockery of cheese!!!!!
Much imported Parmesan is imported from Argentina.
No wonder why I ate a wheelworth of cheese in a year at my job lol
Changing practices and equipment in cowsheds have made milk less likely to have unwanted pathogens. This was not the case on my dairy farm when I was little milk would have many extras in it for some of its joinery to the non-refrigerated holding vat the milk was exposed to the atmosphere I would see cow hair as well as other cow by-products cobwebs and other little bits and pieces. That said I don't think I was made sick using milk. I never liked milk but what I had I was fine. Now days might have dairy sensitivities. Today the milk from cows never is exposed and vats are temperature-controlled There is now lots of paperwork to maintain hygiene health etc standards
Raw miIk is so beneficiaI, aII of the HAT3 comes from g0vernment disinformation.
False the quality chesse was orange originally but to make more money they skimmed it then added carrot juice
If the Americans believe that orange cheese is natural, it says a lot about the state of American cheese
And American "food." Do Americans eat real food?
@@RootlessNZ😂😂😂😂😂True!
They also think that cows dont suffer in the milk industries
Love my cheese, by Canadian from Quebec….love cheese, yeah🎉
So I pay more for white cheddar despite it being cheaper to produce?
Oh man. I’ve been thinking my whole life that cows have colored milk.
Milligrams per ounce? Only in Amurica.
Saffron?? Isn't that a bit expensive for something like American cheese, lol??
Some ingredients are more or less accessible depending on the decade or century. Salt used to be outrageously expensive, now it is on every kitchen table.
You have absolutely no idea what I have or do believe.
I once read the ingredients on a well known grated Parmesan brand. The first two were dehydrated whey and the second was CELLULOSE!!!!!!!!
THAT’s WOOD. Read the labels.
Its contains animal abuse, read the supply chain
I did not know orange cheese was artificially colored.
did you know the cow is artificially inseminated every year and then separated from their child so humans can steal it.
And after a few years the cow is used up and will be slaughtered at a fraction if their life span
Yep, and aged white cheddar is GREAT !! The MORE CHEESE the merrier!! NaturaI food is nutritious.
‘190mg per ounce’. Seriously? 3/16 of a kilometre, 1/4 lb per kilogram, 0,3 decilitres per hogshead. Whatever goes
4:32 is that m-m-m-m-m-old?? 😬
I prefer white chedder
One can make cheese with vinegar, too...
Used to get this stuff from England, "old nippy" the name says it all . Amazing for Mac and cheese
10:12 and kids? 😳
milligrams per ounce??
Pick consistent units and stick to them!!
8:24 Cheese? Looks like spoiled roasted butternut squash to me.
Did you know that we designed runic that you're talking about is a pharmaceutical runic it was made by a pharmaceutical company and it's a pharmaceutical compound it's not suitable for eating by anyone I hate to tell you that, it's a pharmaceutical product it's not meant to be eaten.
I do love the way Americans pronounce Parmesan
American robot voices. Ugh!
For Gods sake, please find a less annoying AI voice to read your script...
My car directions have better options!
I don't like the cheap commercial voice (it's so over the top, it sounds like an SNL commercial mockery), but the facts were really interesting.
Fomuga cheese 🧀
Brie and Camembert are the same thing.
Change my mind
*sips on coffee mug
I suppose it'd be hard to discern much difference between these cheeses while drinking coffee ;-) But I'd suggest there is quite a difference, more than that between coke and Pepsi, which seems to get an awful lot of non-foodie types worked up. Ultimately it's down to your palette and what you enjoy, so if your distinction relies on taste alone, that's on you :-)
Don't be so snarky about other people's taste. I find brie to be as slimy and tasteless as Velveeta so I go for the Manchega. Each to their own.
Is Velveeta even cheese?
The biggest lie is that mice love cheese.
Really?
Chocolate is more their style
You are right, if I'm baiting a mouse trap I always use peanut butter.
I wonder if that started as a joke or myth because swiss cheese has holes in it.
Mice love Anything they can access, even paper packaging!
Awww, you didn't do a spot on maggot-cheese, _casu martzu_ .
You couldn't even make me eat that shiite at ghunpoint.
I think it’s been outlawed.
@@looloo4029 It definitely has been outlawed, but they still make it on their own regardless. (Why oh why oh why??)
So much perkiness...
i alwayts cu the rind off !!right ot wrong: brie is great,but cannot stomach that nasty rind.
It's edible, but made from wax..
@@gerryboudreaultboudreault2608 what you say is true for Gouda and other semi-hard cheeses like swiss (Emmenthaler), but brie rind actually grows on the cheese loaf from special edible mould
Why would anyone care about the fat content of cheese. It's phocking CHEESE! It's not good for you! Eat more cheddar.
Absofuckinglutely with raw onion and cider.
0:53 🗣️🎙️i prefer white cheese 🥴