Brie (Or Is It Camembert?) - Weird Stuff In A Can #80

[@richdelgado3405]

1920: "We shall have flying cars and live on the moon." 2020: I'm watching a 10-minute video of someone eating cheese in a can.

[@peanutnerd]

*Yes.*

[@Zkkr429]

*whilst the government says you can’t go out because there’s a nasty cold going round.

[@steernaught]

Camembert, more like CANembert

[@AtomicShrimp]

CAN'T embert

[@devyl8156]

i really want cheese now......

[@tommylakindasorta3068]

I think you're forgetting that the apocalypse makes everything taste better.

[@GrooveFederation]

during the apocalypse, he who has hot sauce, has keys to kingdom, so you can drown that dead rat that's 4 days past its vomit date in natures anti biotic

[@wanderer7755]

Lol right on!

[@FG-ww8rc]

Canned brie is the kind of thing I'd kill for in the apocalypse

[@gracebm9581]

I know this is an old comment, but the apocalypse is happening now, can confirm that shit really does taste better!

[@tommylakindasorta3068]

@@gracebm9581 Yeah, it's true. It's kind of like camping in that sense.

[@JeghedderThomas]

In order to can it and give it longevity, they must have killed the bacteria that made it cheese - so it's become a simple, milky meal instead. Good for calcium no doubt, but bland on the tastebuds.

[@douglasparkinson4123]

trust on people with an ø in their name to correct you on cheese science

[@LiquidKidtv]

Probably pretty good if it's your first "cheese " in a decade.

[@GrooveFederation]

tbh you might be a bit disappointed if you've fended off like 6 zombie hordes for the one can of brie, but then again it'd taste better than rats and pet goldfish so,,,,

[@sarahstrong7174]

Imagine saving that at the back of your bunker for ten years.

[@Otgel]

@@GrooveFederation it tastes like cheap cheese u can get over here, no taste whatsoever

[@TobyLerone76]

Why would you wait 10 years to eat it? What scenario would that be in

[@chrisester2910]

"Quite edible..." "actually not offensive..." These are exactly the words I look for when shopping for food to put in my bunker!

[@heyarno]

It says "gebackener Weichkäse" which translates to baked soft cheese. I guess the baking makes it durable.

[@karo1234123]

Gebackene weichkäse usually means breaded and fried in Germany so I was very confused when he opened the can and there was no breading 😂

[@jeffwells641]

Spoilage is caused by microbes - fungus, bacteria, yeast, etc. - eating the food and multiplying within the food. They tend to either be able to make you sick themselves or by producing toxic byproducts as they break down the food. That's literally what rot is. So the normal canning process puts the can and its contents at relatively high heat (about 65-70c) for a relatively long period of time (upwards of an hour) to kill off any and all microbes, and sealing the can in that sterilized environment. If you've sealed the can with no living microbes the food lasts an extremely long time, almost indefinitely, because there is nothing in the sealed can to make it spoil. That's almost certainly exactly what they did with this cheese.

[@heyarno]

@@jeffwells641 exactly, that's pasteurisation in a nutshell.

[@heyarno]

@@karo1234123 Where in germany is breaded(paniert) cheese normal?(I'm from the north.) Baking cheese is also not the norm, usually it's cheese toppings, that are baked with the food. (überbacken vs. gebacken)

[@heyarno]

@densch123 yes, that is what I thought. Thanks for writing it so well.

[@Hedgehog-plant]

Canembert

[@allrad4911]

Sounds like "Can 'em, Bert!"

[@Eslar]

Or canembrie?

[@ElloItsSmee]

Is amazing when melted and eaten with breadsticks

[@MrCheesywaffles]

@@Eslar Indeed, but the real question surely isn't canembrie, but whycanembrie?

[@justafrog5641]

1:18 I love how they set up this fancy photo with a spoon full of pomegranate seeds and a cheeseboard and a beautiful glass of white wine and then in the back they just couldn't help but sneak in that canned bread log.

[@Arbiter099]

Feel like I would enjoy some kind of crossover between you and Ashens. Or, if you really want to go wild on the "long term storage food" angle, Steve1989MREInfo

[@billforson3143]

I actually found this guy when he was recommended after watching a SteveMRE video.

[@ollieb9875]

Nice hiss.. let's get this out on to a tray.. mkay..

[@lenalarina59]

Time is up, time is up brothers....

[@missmelissa_xxx2641]

@@ollieb9875 nice!

[@stationcolossus]

Nice!

[@Someguyonline7732]

Just discovered you last night. This stuff fascinates me and you’re such an enthusiastic guy about all this even when it’s bad, I enjoy your content. Also think it’s cool you’re still hearting recent comments on your year plus old vids.

[@RoseBleueDuRosierSec]

I loved hoarding canned food in uni, because when I ran out ot of fresh food, I'd find something nice i could cook in the back of the shelf. Five years ago I would have loved to find this cheese for sale, even if it doesn't really taste like actual Camembert.

[@lsd25records]

I was yelling at my screen "there are 2 wheels in there" .. before you "cut the cheese".

[@BoserPSN]

lsd25records I WANTED TO GRAB INTO THE SCREEN AN PULL THEM APART OMG

[@marshal8817]

Buy another maybe 3. A 2, 5, and 10 year taste follow up is definitely worth, well, following.

[@raoatv]

“Cheese” in the shape of Brie I think would be a more accurate advertisement lol.

[@Ucceah]

"it tastes innert" is the most amusing thing i've heard all day. not the most amusing day, tbh, but this brightened it up a little. ;D weird canned things like that are often not autoclaved (heated), but irradiated, to sterilize them "in vitro". PS: that oddly non-melting camenbert is really, really good when fried or grilled.

[@nate_d376]

Never really thought of canned food as being "in vitro" lol

[@Ackthrice]

@@nate_d376 thats cos in vitro means in glass

[@nate_d376]

@@Ackthrice well, it's really because that term is rarely used outside of fertilization treatment.

[@Ackthrice]

@@nate_d376 well yeah cos it isn't really applicable in many other situations. Like here for example.

[@nate_d376]

@@Ackthrice exactly why I mentioned it...

[@LasTamislane]

It seems like those would do really well if making baked brie. Slather on some ligonberry jam on one side, wrap it in puff pastry and then bake it till the pastry puffs and is golden. It is amazing and makes your chest hurt to eat it because it's fat wrapping fat... with sugar.

[@AtomicShrimp]

Jemalas Plays Games Poorly I think that might be nice, but unless there was some specific reason to go canned, fresh would be better. The product here must be a very 'young' cheese - it just tasted like milk

[@nresiti]

@@AtomicShrimp Maybe its supposed to ripen in the can in 11 years?

[@darthplagueis13]

@@AtomicShrimp Well... The whole point of canned food is to stock up in it just so you have something in case you can't get anything fresh. Fresh being the better choice can be said for basically any food item to be fair.

[@nate_d376]

I'm just here to see if this video will last 11 years... be back in 10 years, see ya then!

[@RyllenKriel]

That brie would likely taste better with some ant eggs on it!

[@julierauthshaw8556]

It seems that brie or camembert would be an odd thing to eat during a nuclear holocost or major military takeover, etc. Perhaps at the end of the seige, if the correct forces win, a small bunker celebration with wine, brie and dried fruits might be the thing

[@albawutz]

Be aware that Camamberts or Bries produced in or for Germany are very mild compared to the real French stuff. They are done with pasteurised milk and they are not going through the same kind of maturing process.

[@yokeloeulci8001]

This is true. Living in Germland myself I can say that there is little difference between german 'brie' and 'camembert'. They're just soft and mild with little flavour.

[@emanuellandeholm5657]

Atomic Shrimp: Actually not bad Me: Take my money!

[@harukasatou1359]

Don't you mean "Can-embert"?

[@paccimaster4584]

its writen gebackener brie it means backed brie

[@benjaminreinsch392]

This product comes from Germany (where I was raised) and I can tell you that oddly a tasteless cheese is most common here. Most Germans seem to prefer it this way (which I think is a shame). 90% of the camembert and brie you can buy in Germany is like that.

[@majorfallacy5926]

i was one of those people (still am to an extent)

[@itspoggs6478]

From my 8 years on youtube, I can proudly say this is my favorite video.

[@Niekel10]

In Germany, most ppl prefer this kind of cheese without a strong (or any) taste. Real Camembert is too strong. That's mostlikely the reason why it is not comparable to a real French cheese. The taste is intended.

[@tree-goo9517]

I recently tried a can, sadly I microwaved the can and it exploded.

[@tree-goo9517]

The cheese was intact. I'm short a microwave though

[@strawbtangerine6087]

I truly can't fathom why you would do that

[@BenderTheOffender]

Is there a can of red wine coming with it?? Btw, it is French cheese. It is SUPPOSED to be foul and rotten!

[@deadchannel1745]

That is what Germans think of french cheese. You ALWAYS get strange french cheese in Germany, while it's 'normal' in France

[@brianartillery]

It might taste and smell different if you let it 'breathe' for an hour or so.

[@haramanggapuja]

Man, you are itchin' me toward ordering stuff from Germany! Some of the stuff you've shown is just too weird to pass up. Brie, for cryin' out loud. Cheeseburgers in cans. The hot dogs. The bread. Holy shi'ite! The bread! ;-)

[@barryoconnor721]

The reason it might be good for 11 years and much more is the can is packed with nitrogen. Here in the western United States the Mormons have quite an industry packing large cans of apocalypse food in nitrogen, extending it's shelf life far more than conventionally canned products.

[@ernesto666]

Mmm.. looks like what in Italy we call "tomino". Google it. We usually eat it warmed up on grill melting it on bread

[@itogi]

Mmm, tasty italian post-apocalyptic sandwich

[@devastomondiale2241]

@@itogi un tomino radioattivo di caorso?

[@barryoconnor721]

"To brie or not to brie, that is the question..."

[@gilgosseyn6602]

I can imagine someone during a zombie apocalypse, in their survival bunker, opening their shelf-stable Brie, sniffing it and saying "I get notes of milk, metal, and diesel"

[@donnaryan3162]

I love watching these “reveal” videos. The content of the can is often so strange.

[@yes0r787]

I've been avoiding this video of canned cheese for weeks. Now that I've seen it, I am very impressed by how good that canned semi soft cheese looks. "Not exciting" is better than I expected.

[@daustmann]

the color pattern on this knife will be the camouflage pattern of future wars.

[@stevewebber5966]

You didn’t try the other cheese. Could it possibly be that as there are two cheese’s one could be Brie and the other Camembert?

[@AtomicShrimp]

They were both exactly the same

[@puschelhornchen9484]

We Germans have no clue about camembert or brie. Maybe its just to anger the French.

[@CanMadran]

In 1:25 you can see the can says it's baked brie.

[@teaser6089]

You can't actually smell metal. What you are associating with metal is actualy a chemical produced by your skin oils when they touch certain metals. The reasons why you can't smell metal: 1: Metal(atoms) can't 'randomly' get enough energy to become a gas, yes everything you smell is actualy the gassious form of that object(or atleast certain molucules of that object) 2: our noses aren't sensitive to metal, even if it was somehow able to become a gas. (which would probably result in your nose getting third degree burns, cause gassious metal, like iron is 3000+ degrees hot). Hope you learned something today, if you want a more indept and visualized explanation the youtube channel: Nile Red has a video about this, he is a chemist and does lots of cool experiments and explaining what is happening at the same time!

[@AtomicShrimp]

Point taken, and it's interesting, but ultimately moot - if the interaction between metals and environmental factors produces a consistent, reproducible smell, it's perfectly valid to call that 'the smell of metal'. We can't directly experience *anything* - all of our senses are abstracted by the sensory apparatus of our bodies - it just happens that in the case of metals, there is additional, external abstraction also

[@bfkc111]

Probably have to bake it, they seem to be different from most regular brie, at least the prepared ones.

[@durstwurst]

why would you even want to eat a common bear?

[@Deathly66]

The guy in half life who dreams of cheese would love this

[@rattle_me_bones]

It could be because Brie ferments or... like... curdles into Camembert as it ages more and more? So closer to its expiration date, it becomes more Camemberty?

[@AtomicShrimp]

I don't think it's alive any more - I think this had been sterilised during the canning process, so it would not mature (I can't actually see how it would survive for years any other way)

[@SanjanaRanasingha]

It looks tasty

[@suzz1776]

wait, u can eat the rind of cheeses? I didnt know that. can u do that with all cheeses? I always thought the rinds were meant to b cut off cuz they r made of wax and mold. but idk. just curious I guess. lol

[@AtomicShrimp]

Most natural cheese rinds can be eaten; some (like on Brie and Camembert) are absolutely a feature of the cheese and you would be missing out if you didn't eat them. Some cheeses with a thick rind of mould (say, Stilton) are edible, but not always eaten, and probably an acquired taste. I don't know of any _natural_ rind on a cheese that explicitly must not be eaten. Wax coatings on cheese should not be eaten (they are not toxic, but not really edible)

[@suzz1776]

@@AtomicShrimp ok thx u. I never knew any of that. :)

[@demosearies7591]

When I used to sell and cut brie, we would know if it was good or not if the wrapped brie smelled like pee.. it as you unwrapped the paper around it, you would get a hint of stale pee.

[@rolfs2165]

That's the thing I don't like about brie (and similar cheeses) - that pee smell. Oh well, enough other cheeses around to enjoy.

[@jocax188723]

That’s because of the ammonia the microorganisms emit as they slowly liquify the cheese. I believe you’re supposed to let the cheese breathe at room temperature for some time to let the ammonia dissipate.

[@demosearies7591]

@@jocax188723 yep, we would unwrap in a temp co trolled room.. about 60° and let sit for 15 to 20 min. Then cut and wrap for portioned sale.

[@Journey_to_who_knows]

I wonder who was the first to get the idea to eat that

[@violetmoon717]

I thought the “cracker” was going to be a soft roll. I was not expecting such a crunch out of something looking like a roll. though I was not disappointed.

[@brianartillery]

That was a 'Dorset Knob'. A very old fashioned English regional foodstuff. They are really good, if you can get them.

[@EngelinZivilBO]

Brie isn't really know in Germany, so I guess they used the ( [Camembert] ) as a reference for the customer, because of the similarities, and you aren't allowed to call it Camembert if it's not a original Camembert :D

[@AtomicShrimp]

I think it's only the variety named specifically Camembert de Normandie that has protection. There are quite a lot of cheeses carrying just the name Camembert, like this one: www.longmancheese.co.uk/product/somerset-camembert/

[@EngelinZivilBO]

@@AtomicShrimp yeah that might be true, but here in Germany it's always a big "Camembert" Titel at the front with a star mostly also hidden and small at the bottom stands "like Camembert, or soft cheese in Camembert style" whatever! Nevermind! love your content, and keep going mate:)

[@EggBastion]

"Softly thumping about" Now who has the best words.

[@darkdoescosplays]

Plus points for bringing the Dorset Knob back

[@JulieHiltbrunner]

What’s the deal with survivalism going so mainstream? Who will the weirdos be now? I think someone should start a charity “Save the weirdos!” I mean really, who’s looking out for the freaks?

[@sarahstrong7174]

I'm pretty weird but what would you do to do to save us? Wrap us in cotton wool? Send us to a special 'home'? Put us in cans? Personally I think sending us on long holidays would help to preserve our special qualities. (But only post covid.)

[@Torahboy1]

Cheesy comestibles ??!!

[@donnaryan3162]

Here I am again in 2023 binge watching WSIAC videos. Have them on auto play while I putter around in my home. Started at #175 and working my way back. Congratulations on you channels success. BTW, some of this food made me gag just watching it. No offense to any culture that loves it. 😁

[@martynweigh4541]

What will brie will brie...

[@Shebvanbio]

I wonder how that Brie would ripen further once out of the can, since it's sterilized.

[@AtomicShrimp]

I don't think it would, since the ripening process in a fresh one happens throughout the cheese, not just on the surface

[@stapuft]

i get why it has a "baked texture", to be shelf stable, for THAT long, it 100% has to be pasturized, and seeing as the inside of the can is dry, and kept that way by the sillica,that would BASICALLY "bake" the cheese.

[@brianartillery]

I love cheese, but without getting too graphic,hard cheese has a long life - when it's at it's ripest, that's the most rotten it's going to get. Soft cheese will start to dry out and then crumble away, in a slimily gritty fashion, resembling matter from a boil ("Sebaceous", as steve1989 would say), and smell rank. Kept under the right conditions, cheese will last an extremely long time. If I don't get to it, of course.

[@Dreaded-Flower]

0:33 its actually more than 11 years. MHD means mindesthaltbarkeitsdatum/minimum storage life and they take this really serious so the regulations are tough. in 99% of the time you can eat the items way beyond the MHD

[@SweetKingTanner]

Thanks Ashens

[@just_watching_you_tube]

I wonder if the preparation process used by the company is more like a sous vide to kill bacteria during canning- a much lower temperature for a much longer time.

[@tomblake189]

Can you buy 2 of an item and open 1 on day 1 and open the other just before expiry just to see if its the same?

[@manchagojohnsonmanchago6367]

canned bree and camembert have been around for about 65 years or more. camembert and bree are indeed exactly the same cheese. it is just regional marketing in france. thereis no demonstratable difference. these canned chese are exceptionally good and can be eaten for a logn time they are common products in germany and france aldi and spa always has them in a box inside is a tin on tha tis a sealed plastic package

[@simonhopkins3867]

I can imagine it being much nicer as a treet in a post apocalyptic would. On a rabbit burger with homegrown tomato.

[@adobedoug2564]

Late to the party. You can NOT make a Camembert with pasteurized milk.

[@dbabs1558]

Probably better if left out the tin for a few hours to breath (if that’s the word) maybe the chemical smell will dissipate.

[@JessicaFEREM]

Atomic shrimp, you have 666k subs now, how do you feel

[@AtomicShrimp]

Devilishly good

[@Christopher.E.Souter]

@@AtomicShrimp 6 months later, you have gained 141k more! 👍🏻

[@ChrisD4335]

if a canned good has a 15 year expiration date and its 16 years old you're a coward if you wont eat it one years not gonna make a difference

[@777anarchist]

In 10 years time this may well be the world standard for Brie (Camembert).

[@sarahstrong7174]

It wasn't ripe enough. You should have left it for another ten years!

[@alhill975]

some parts of Europe they are allowed to irradiate foods to extend shelf life, most likely the process used here

[@darthplagueis13]

Well... It's a german product and (I can't believe I genuinely looked that one up) at least according to german regulations Brie and Camembert are the same thing. The only difference listed is that Camembert is usually sold in amounts of 100 to 400 gramms whereas Brie is sold from 1000 to 3000 gramms. But on a very general cheesie definition brie is in fact the same thing as Camembert, they share the fat ratio, the cultures and the mold used.

[@kevinmartin7760]

The paper wrap was caught in the lid crimp, but clearly not enough to prevent sealing.

[@benjyharris1244]

smells fingers, smells the Brie, smells own foot.. Wow summit stinks!

[@alumlovescake]

Must feel really weird if someone watches this video in 2030

[@krzbrew]

Me, as a man of French culture: Sacrilège! Also: subscribed.

[@sarahstrong7174]

Sacre bleu!

[@FiveFourOne87l1]

Once it expires for 10 years it tastes like cheese again! Or not.

[@stephentutton3298]

Made in China. Surprise Cheese.

[@ZombieLogic101]

........I dun think they cooked that......I think that's a very young dry brie style cheese? Might become better as it ages? Very interesting bit of bunker stuffing me thinks either way!

[@AtomicShrimp]

If it wasn't cooked/sterilised, it would rot in the can

[@lg6707]

add some salt might bring back a bit of flavour

[@bittehiereinfugen7723]

I'd be interested to know what your thoughts are on this company's butter powder - any chance you'll try it sometime? We've tested it - well... in the hypothetical case of a catastrophe, I'll be happy without butter.

[@AtomicShrimp]

I might give it a go yeah

[@rbrown6476]

I wonder what would happen if you left it out for a couple of days, just wrapped in waxed paper? Maybe the cheese would improve and develop some flavour - but what flavour, I wonder?

[@AtomicShrimp]

It would just go off. There is no live culture infused in the mass of the cheese

[@danielsweeney6742]

Wonder what it would look like or taste like at the end date?

[@madeleineoiseau4676]

penicillium camemberti is used to create both Brie and Camembert, so it's not a big deal that non-cheesemakers used both terms

[@madeleineoiseau4676]

also, you should have pulled it out of the can and left it for a day or two before eating, it'd bring it a lot closer to the smell, taste, consistency you'd expect

[@AtomicShrimp]

I don't think that would have revived it - the ripening process for soft cheese is something that happens throughout the whole thing - but this had been sterilised, so it's most likely that leaving it out would just allow the surface to be colonised by wild moulds and bacteria from my kitchen

[@madeleineoiseau4676]

Atomic Shrimp I mean ok. I’m a cheesemonger, but I’m not someone who prepares apocalypse cans so I won’t pretend to know

[@AtomicShrimp]

I mean, I'm making assumptions here. but my understanding of the cheese ripening process is that it's driven by the bacteria that are inoculated into the milk before the curds are formed

[@madeleineoiseau4676]

Atomic Shrimp kind of! Yes, until it leaves the cave, basically. Uncaved cheese is exposed to everything, there’s no way to control it’s exposure, and it’s that environment that you want with soft cheeses. It’s why the French will leave their bloomy rind cheeses for ten days or more before buying them

[@tedarcher9120]

Imagine the smell of real camambert sealed of in a can for 10 years!

[@brianartillery]

You'd get out of that bunker PDQ! Imagine if they did a whole range of cheese, and you had a tin of Limburger and a tin of an English cheese called 'Stinking Bishop', and opened them after a few years... That ABC protective gear would be on, pronto! 😆😆😆

[@bletheringfool]

Did you manage to get any nearly out of date stuff?

[@oliverbeggs208]

What is this website.. Google fails me.

[@AlisonBryen]

Cheese is a can? What is this new devilry? Having said that I'm all for it if it means I can have a post apocalyptic cheeseboard.

[@Lurkley]

PostApocalypticCheeseBoard is the name of my prog rock band actually

[@Eis_Bear]

7:17 I know a girl that had her fair share of those.

[@CliffordHubert]

I know it says baked but a lot of these long shelf life products are, in fact, irradiated. That would definitely kill the active cultures. No, it doesn't make the food radioactive.

[@daveoxley1846]

you can see it`s two when you take it out the can :P

[@juliawitt3813]

I wonder if you opened it and left it out a day or two ????? Also remember apocalypse food .... Need to make allowances.

[@AtomicShrimp]

I think it would just spoil. Cheese ripens because it is permeated by the bacteria culture that makes it what it is. Leaving it out, the surface would get colonised only.

[@skyem5250]

It's not camembert it's CANembert

[@PandemoniumMeltDown]

French army had camembert for years; duck cassoulet... gourmet dishes. BuI don't really know what to think of the old saying: the worst the food, the stronger the army...

[@GrooveFederation]

the food wont smell properly for a good few hours because of it being in the can with silica crystals because the oxygen is absorbed and therefore there won't be much of a smell to it until it airs a bit and reacts with the air, similar thing happens to orange juice when they store it in those silos, all the oxygen is removed and no smell or taste particles get released, that's why they install 'flavour packs' in those 'not from concentrate' silos, everybody thinks its fresh orange juice but in reality its been stored for anything up to 2-3 years so technically the frozen oj would probably have a nutritional edge because of the freezing process. i mean another way to look at this is, goto your fridge chop up say 4 oranges and have a piece from each one, i bet you £1,000 that they'll each taste subtly different, yet tropicana remains the exact same taste for years at a time, until they periodically re-tweak the flavour for altering palettes, sorry for digressing over to orange juice but im sure you get what i mean

[@sugarsnap1578]

I would heat it and use with crackers

[@johnkean6852]

Need a grape or piece of apple with the cheese 🤔