Cheesemonger Tries 21 of the World's Most Expensive Cheeses | Epicurious

[@t3cchan]

This guy's enthusiasm is infectious. It's so great seeing someone get to share something they're so passionate about. Really brightened up my day

[@thebeatpoet]

thank you

[@JayB-bq7hh]

A passion is a must in the food services..............cooking cheese , meat , seafood , wine and more !!!

[@EmergencyTaco2]

This video made me seriously consider quitting my job and going to apprentice as a cheese monger.

[@pskarnaq73]

For sure.

[@Kristiekins2]

I have never seen someone so into cheese before.

[@Kellan__they-them]

Clearly, you have never met my mother. 😆

[@JoNDOe-x9r]

Rats really like cheese

[@snowysnowyriver]

Come to Europe! There are millions of us. 😊

[@theolamason7612]

Have you never met a lactose intolerant person lol

[@setonixI]

Ollie's dad

[@jaredrogers7863]

"its got a tempered funk-note, of a horse, kind of like, dancing, not like galloping. Then that subtle petrol note, which I love. Sometimes it feels like when im eating cheese im huffing gas, and I like it."

[@Bleep5980]

bro on that galaxy gas

[@vexinglex4996]

I gotta say, ever since the passing of Anne Saxelby (who also made a wonderful video of how to enjoy cheeses with you guys), Adam's enthusiasm is a welcome reintroduction to my love of cheeses. My partner and I are watching this now and are thinking... "Should we become cheesemongers????"

[@BonnieSansClydeGames]

DO IT! you won’t regret it. i better see you at cmi once you do

[@thebeatpoet]

Anne is a Saint.

[@mothbazooka]

These videos make eating regular food feel like a culinary event. Ah yes my PBJ has notes of fig and a bit of earthiness

[@udasai]

It's all about the terroir of the peanuts, providing a velvety base, balanced by the bold, fruity acidity of the jelly. Hand crafted by an artisan in your own kitchen!

[@bodyofhope]

We have sourdough, ladies and gentlemen!

[@AuroraMeansDawn27]

😂😂😂😂😂

[@TheIronTank]

andre and adam should get togther to make a spread of wines and cheeses!

[@i_fuze_hostages6]

And the charcuterie guy

[@maryaswell9943]

Totally just said the same thing! I’m in

[@Dazulolwarrior]

Andre, Adam, and Elijah the perfect trio

[@Fisklina]

As a Swede, I'm so happy to see Wrångebäcksost on this list. One of my favourite cheeses.

[@thebeatpoet]

yay. i love Tegel too.

[@Fisklina]

@thebeatpoet Yeah, that's a lovely one as well

[@Fisklina]

@thebeatpoet Yeah, that's a lovely one as well

[@mrfrankdog1234]

Men hans uttal fick mig att vilja gråta

[@IELTSix]

2:45 Thank you for clearing that up.

[@IELTSix]

Cheesemonger has to be one of the best titles ever, almost rivaling Harbinger of Doom.

[@yonathansamuelson9577]

There's also Fishmonger lol

[@aisback1990]

He sure does love cheese and I’m all for it.

[@krohnicentropy8073]

"Supporting farmstead cheesemaking is the central part of loving cheese, and for that reason, I like this cheese." Interesting way of saying it was bad lol.

[@kookingpot]

haha, I was going to make this exact same comment, you beat me to it

[@AuroraMeansDawn27]

Lol my mother used to say "I don't dislike it" lol

[@kevinmcluvin517]

The guitarist for my last band would say something like "I admire their enthusiasm" or "they're a great guy" about the skill level of other guitarists.

[@shaggorama]

Also note how heavily edited that immediate part of the video was. They practically put the words in his mouth.

[@davidacuff4685]

A correction regarding the copper vats used L'Etivaz production. They don't use them for retaining heat--precisely the opposite. Copper conducts heat extremely well and very evenly so they can very precisely track and control the temperature of the milk. It's the same reason, historically, copper was used for high-end cookware prior to modern metal laminations and non-stick coatings.

[@urgay63]

One very important fact on l'Etivaz that you missed is that it is one of the only cheeses where by law, they need to cook the milk by using an open wood fire to heat the vats. Some say that it gives the cheese a note of smoke as the milk infuses with it as it heats up.

[@patodirt04]

My great grandfather was a cheesemonger in Wisconsin back in the early 1900s. Beyond awesome seeing people keeping this beautiful job alive

[@DarkModulator]

He is extremely enthusiastic and I adore it when it comes to food videos. As a Greek I can ensure you Feta (nowdays) can range for 10-20 dollars per kilo, some limited local productions and organic my be more expensive. We eat it a lot. Feta it just the most known named pdo cheese here. But there are so many way better ones than feta, matured and interesting, Graviere is an example that can be infused with many stuff inside, black pepper, truffle, chilli, thime, winter and summer savory, aged in caves, with with wine in the brine, smoked and much more.

[@ashleychua2023]

Lambs being born to mariachi music is reason alone I will hunt for that Manchego. Just so I can feel like a part of a process that cute & precious 🥰

[@migueldelmazo5244]

Unfortunately, other than Mexican tribute bands, there isn't a lot of mariachi music in Spain. It's a decidedly Mexican cultural tradition.

[@paninaro-zq9hx]

He is so excited about cheese. He makes me excited about cheese. I think I will go grab the block of cheese in my fridge and run around the house with it.

[@fallenrobinchase420]

This guy talking about 100$ cheeses and I am eating leftover Halloween candy 😂 I want to try all of these!

[@overcash6270]

I wanna sit down with this dude and just hear him talk about cheese.

[@jonathanjones770]

Cheese professional tastes cheese: "I'm getting notes of yogurt, sour cream...." Yogurt expert tastes yogurt: "i"m getting notes of sour cream, cheese....." Sour cream expert tastes sour cream: "I'm getting notes of cheese, yogurt...."

[@SynthhInHD]

"Sometimes when I'm eating cheese, it's like I'm huffing gas... and I like it" I've never agreed with someone more. Not because it tastes like petrol, but because cheese is a godsend.

[@eithe5059]

I loved hearing him talk but the amount of editing here is unbearable; I've counted 6 camera jumps for one sentence - what's up with that?

[@R0FLC4T5]

My guy just watch the video 💀 welcome to modern editing styles

[@ScoutJordan-i5z]

How about you keep your OCD to yourself? Useless comment.

[@akoyash9964]

​@@R0FLC4T5brain damaged

[@fernie51296]

I agree. This type of editing is kind of nauseating for a longer video such as this one

[@twistedgaming291]

That guy saying it’s normal is insane, this is nutty editing

[@BonnieSansClydeGames]

a clarification for robiola bosina: while he is correct by saying bloomy rind cheeses use pennicilium candidum in his definition, but his example in that moment uses only geotrichum candidum, it’s softer, more wrinkly cousin.

[@kozmobluemusic]

_what's your dream job?_ *this video:*

[@internalreality]

i love this guys enthusiasm, what an amazin person

[@thisistheskinofakillerbella3]

"It lives where most people vacation" - this cheese is better than me in every way

[@michaelp303]

Give this guy his own show!

[@russelljackman1413]

Mr. Moskowitz is amazing!!!! He loves cheese like I do! This was a GREAT episode! Thank you, Epicurious, thank you, Adam!

[@krschulman]

Loved this video - Adam is so knowledgeable!

[@tedostrem3907]

(4:00) "It's an homage to how cheese was made way back in the day, with dairy maids, meaning by hand." Or, more simply, an homage to fromage." Touche'.

[@mufasaiam7794]

Listening to all these cheese names is like poetry. Belper knolle, Eidolon, Selles-Sur-Cher. Then we have AfterGlow. A cheese named after skin cream

[@MsNatiBug]

It’s also weird that you think place names sound poetic but then a poetic euphemistic term doesn’t lol.

[@bodyofhope]

AfterGlow isn't just skincare. It has another meaning.

[@thelaughingeyes6686]

Don’t forget about the Lesbos

[@lemonbike8593]

Love this guy’s energy!! Please do a collab with Josh, Ollie, and the cheese loving dad!

[@kilianhzh]

Mont d‘Or is the best. Eating it cold with some cured meat and some great sourdough bread is nice, but popping it into the oven is next level.

[@N0bleOffical]

I am lactose intolerant and watching this guy makes me depressed I can’t digest lactose. His energy and description makes it sound so delicious 💀🥲

[@StevenBHorrorFan]

There’s lactose free dairy products

[@drewmclaughlin3709]

Most cheese (aged cheese) has no lactose. It's broken down in the the cheese making process as it ages.

[@N0bleOffical]

@ dang, alr i guess ill try it out

[@openmythirdeye]

Never had anyone be so convincing that tasting cheese with notes of petrol could be pleasant😂

[@owen9510]

I, too, have a deep love for cheese.

[@fieryweasel]

I can't wait for the second season of "So You Think You Can Cheese"

[@Anidoesstuff]

I hope to see more video of this guy... as a cheese lover im going to buy all these cheese's when I can.. i only have tried 3 of all the cheese mentioned. Cannot wait to try thr rest

[@nicholasrappa]

This guy has the exact energy of what I’d want my cheese guy to have.

[@audreyooro7040]

You can see how super passionate and knowledgable he is when it comes to cheese!

[@ScottADunn]

“Sometimes when I am eating cheese it feels like I’m huffing gas and I like it!” 😂😂😂😂

[@AuroraMeansDawn27]

I NEVER thought i would feel joy about watching a cheese review. Lol

[@scottmattern482]

2:41 makes that video i was watching last night make so much more sense. Thanks.

[@Mor_timer]

Guys,I think he loves cheese

[@ToxicSpork]

I'm not sure I want "damp note" and "like if you're riding a horse" to describe anything I'm about to eat

[@Phaios95]

But that‘s the fun in it!

[@jeffreychandler8418]

"antihistamine"

[@kabalan20]

One of the other cheeses he described as smelling of Petroleum

[@NeiZaMo]

Nail polish remover 😋

[@bodyofhope]

Horse is just barnyard, like in a goat cheese. Nail Polish Remover smell is in most strong blue cheeses. Like ammonia or acetone. But I was VERY thrown off by the Antihistamine comment. Does anyone know what that means? Is that like a numbing sensation? I've heard of histamine reaction to cheese, but not an Antihistamine taste 🤔

[@gobglob2201]

this guy is so funny i love when people are passionate

[@dr.whippersnatch7200]

Some of the flavors he can pick up are insane. Cotton candy, petrol, antihistamine...

[@sandstorm7755]

This guy is my favorite I have been hoping to see him again on KZbin! Thanks!!

[@JohnReavesLive]

If you ever need a guest cheese eater, I’d like to offer my musical expertise to compare each cheese to a song

[@emmyzerosevenfifteen1508]

he is so normal about cheese and i love that

[@jwillisbarrie]

Thanks for adding actual captions for the Deaf

[@_Toxicity]

I already love this, and I've only seen the title.

[@spencersmustache2844]

Goat note

[@jasontimmons1568]

Spectacular video. As a self described cheese fanatic this made me want to go out and find all the ones I haven’t yet tried.

[@glitterlich]

every time he eats a piece of cheese it's like he's trying to find his mouth again for the first time

[@TinW00dsmanInOz]

About a decade ago I went to the local Kroger cheese counter. Found a cheese called “welsh cheddar”. It was an extremely sharp white cheddar with salt crystals and a dense but slightly crumbly shred. I’ve not been able to find it or anything comparable since and my burgers/pasta/baked veggies have all suffered ever since.

[@thebeatpoet]

try finding Coastal or Prairie Breeze

[@saint-cetacean]

Try Collier's Powerful Welsh Cheddar, it might be what you're after.

[@TinW00dsmanInOz]

@ I’d have to order 6lbs to get it locally and I can’t justify 130$+ on a cheese I’m not sure matches what im looking for. If I ever strike it rich I’ll try all the cheeses!

[@user-ho1yn6ms7y]

I saw “cheese” in the title and clicked. 😂❤

[@ryanleatigaga7596]

I bet he fought so hard to not bite into the whole wedge of cheese like a sandwich. I know I would.

[@DoctaBelmore]

@00:00 Least suprising statement ever. I love this guy

[@Eileen-lj9qc]

his enthusiasm is contagious!!

[@artful1967]

Blessed are the cheesemakers

[@anncurran4704]

It would be wonderful to have the palette to appreciate these cheeses.

[@aonutsihasnouith]

If there was real balance and honesty in the world, poets would write much more about cheese and much less about love 😂😂😂

[@davidsider6548]

“A poet’s hope: to be, like some valley cheese, local, but prized elsewhere.” W. H. Auden

[@wrash]

I've had Belper Knolle, it really is something special. They also sell a younger version of it, Incredible.

[@Texas_G_Longhorns]

Love this guy‘s energy!

[@josepgomeez]

Mariachi is Mexico not Spain lmao

[@kyleburke5585]

This guy is a full blown cheese addict

[@bootsanator]

one string cheese, 20g, maybe a little

[@ohmydaz3]

love this guy! I adore his rapid-fire flavor/smell descriptions. Need to know if he's on Fragnatica....

[@stuartfew5000]

this guy is great... such enthusiasm... I could listen to him talking about kraft cheese! get him back on regularly!

[@YMH420s]

Cheese Whiz is my favourite cheese. Expensive per pound as well.

[@akmsten8]

I would love to see the cheese used in a recipe or how best to use and serve the cheese. A pairing of sorts.

[@MartinLaplace]

I live in Spain and we consider cheeses here expensive but holy cow's milk! those prices are insane! That 1605 Manchego mentioned is 37 euros (around 40 dollars) per kilo, so around 18 dollars per pound. I know that shipping adds to the cost but this looks like taxes for importing cheeses to the US are also high. But double the value of retail here? What I didn't expect was to see even higher prices on US-made cheeses. I'm sure they're superb, but they also seem overpriced.

[@neotheone5559]

GROMIT HE STOLE OUR CHEESE!

[@Xeroshigaki]

He's definitely not lactose intolerant! Loved this content!

[@thebeatpoet]

i am lactose free

[@avenged277693]

Manchego is one of my favorite cheeses. Finding out that my idea of manchego is actually a lie, that hurts. I want to try that 1605.

[@thebeatpoet]

its not a lie. its just a bit commoditized. 1605 is the best version i have ever tasted.

[@johnbraje7461]

I freaking love this video & this guy's enthusiasm!! I'm gonna see if he had an IG to follow & hopefully so & full of cheese ,lol.

[@kamuymamushi5877]

Mr. Moskowitz really know his cheeses 🧀🧀🧀

[@Terrguu]

watching this while eating a frozen soft pretzel with velveeta cheese sauce feels like a crime

[@joecritch]

Love this guy.

[@danniantagonist]

Oooh, this is a treat 😋😋

[@shimmerofadiamond]

So impressed!!

[@xnflg3074]

also rogue's smoky blue is fantastic too. glad to see them on here with jasper hill. def top cheeses!!

[@luckiswhathappens]

fun video. this guy is the Flea of cheeses!

[@OldVikingSchool]

I love wrangeback due to its salt caramel notes, but the Hushallsost(basically, the most tasteless cheddar on the planet) got a PDO status just a few months earlier.

[@garyhendrick4391]

"Blessed are the cheesemakers" - JC

[@terrodar19]

I absolutely LOVE cheeses, almost all of them tbh.

[@todderschannel4705]

Glad to see He didn't cover Frummunda cheese!

[@laurenconrad1799]

I was looking for cheeses to add to an omelette recently: I literally just went through the list of cheeses this guy put in a grilled cheese and tried a bunch of them. Lol

[@thebeatpoet]

which was the best?

[@laurenconrad1799]

@@thebeatpoetJarlsberg

[@javen9693]

Professional cheese smeller when he smells cheese: "WOOOOOAAAAAAAAHHHHHHHHHH =D O_O"

[@dumorte]

"Sometimes it feels like when I'm eating cheese, I'm huffing gas, and i like it." I've never believed anyone about anything more than you just then.

[@Wild_D]

My husky loves this video

[@gumbygreens8975]

love this guy!!!

[@swingin871]

This guy likes cheese, almost as much as I do. 😊

[@encrypting]

I am now very interested in cheese for some reason

[@austincarter6958]

Cheese monger as a job title goes insanely hard ngl

[@kingkillerwolf]

more passion more passion. more energy

[@henk-3098]

I want a partner that is as enthusiastic about me as this guy is about cheese

[@nsbioy]

Did you try to get covered with mold and have your rind washed? 😂

[@ajlance9536]

i wish adam had his own show

[@jmood88]

I don’t even like cheese, but this is an enjoyable video.

[@ohpotatoesandmolasses]

Robiola spread onto butter-toasted bread is heaven