Meet The King Of Italian Alpine Cheeses (Castelmagno) | Claudia Romeo

[@ChrisM186]

Claudia is like a good wine, her documentaries are next level.

[@JorgeHernandez-d2z]

I thought you were going to say she gets better with age

[@ChrisM186]

@@JorgeHernandez-d2z She does

[@tipitii7388]

Cheesy, not in a good way..

[@woodreauxwoodreaux6298]

Every time I watch a Claudia video, by the time it's over I'm starving.

[@gigabrother458]

Truly.

[@suziesteube1332]

I totally agree!

[@Erydanus]

I've learned to eat first.

[@biendereviere]

Same, that’s why I get a snack before I start watching 😅❤

[@johnnygeorgopoulos4072]

In more ways than one, right? 😉😅

[@mrkiplingreallywasanexceed8311]

Claudia utterly effortless and charming again! He is obviously quite the enthusiast and it shows!!

[@notapplicable430]

Another inspiring video. I made a gorgonzola recently that was covered in blue mold, but the cheese didn't form the blue veins. I was disappointed until I tried the cheese...a taste of heaven on earth. Thank you for showing us another great cheese and the people who make it.

[@sonodiventataunalbero5576]

Wow, well done for trying making gorgonzola and achieving a good product! Must have being rewarding 👏👍😊

[@claudia-romeo]

Congratulations! It’s so fascinating with cheese that even if it doesn’t quite turn out how we want it, it’s still unique

[@marktn9851]

Every thing looks great here… the mountains, the cheese n its production process, those caves, ofc, and Claudia!

[@jjforcebreaker]

Another great episode. Thanks, Claudia! Very interesting and unusual process. Pretty amusing that nobody knows how the product will turn out in the end. These small, focused documentaries are a pleasure to watch and you're a great host and are a perfect fit for this format.

[@claudia-romeo]

Thank you so much for watching!

[@sonsofkojimarip]

I am so very happy to see that Claudia was able to start her own channel, she is the most charming polylingual host and her passion for the foods and attention to detail and the fact she is not shy to ask questions make her coverage such a joy to watch! She also has a very talented team of videographers and editors that I am glad to see came with her!! Congratulations, Claudia🎉🎉😃

[@claudia-romeo]

Thank you very much for your support! Welcome to the channel 🥳 I am filming and editing everything myself for now💪🏼

[@winter3559]

Happy Claudia started her own channel, good luck ahead!🎉

[@claudia-romeo]

Thank you🙏🏼

[@chardelraconner7324]

skyping is the format of not churning CORRECT

[@AbbeyRoad69147]

I bought your english cheese from your other episode. It was a nightmare getting it to Dallas, Texas!! LOL🤣 IT IS MINDBLOWING!!! WOW!!! THIS IS THE MOST AMAZING CHEESE I EVER TASTED!

[@claudia-romeo]

On wow! I’m glad you got your hands on some! Castelmagno next?😎

[@alexanderdavis7749]

You're reminding me of how dope Italy is! I gotta go back sometime. Thank you and I wish you the best as always!

[@Shaun.Stephens]

Great video, thanks Claudia, you never fail to brighten my day.

[@Roddy1965]

Thank you for all the great documentaries on cheese making. Very well done and very interesting!

[@1Clearwords]

Thank you Claudia for creating quality food-related content. Your passion for food and how it's made shines through in every video.

[@claudia-romeo]

Thank you for following my journey 🙏🏼

[@petergregory7199]

The blue veins are like the mist in the mountains that arrives when the time is ripe. Both the cheese and this video are beautifully made. Thank you Claudia.

[@claudia-romeo]

You said it perfectly! Than you for watching

[@kilroywashere809]

Claudia, I've watched your videos for years. You do an amazing job, I can almost taste the cheeses from your description and your quest's description as well. I must say my favorite video you have done is the Drunken Cheese video you did a few years ago. Great work, keep it up, and thank you.

[@claudia-romeo]

Thank you for your support 🙏🏼

[@asdrubalanibal6853]

Gnocchi al Castelmqagno. Magic words to my ears

[@jan-toreegge9252]

I love Castelmagno - as well as Bleu de Termignon from "the other side" - but sadly, we don't get it too often over here.

[@Jartisann]

I have learnt so much from your previous cheese documentaries throughout the last few years, that now I have established the first proper artisan cheese caseificio in Thailand. It's called Jartisann. Thanks Claudia, you have been so charming and so talented at creating such wonderful entertaining, insightful, inspiring videos. Your videos have been big inspirations to my company's existence. Bless you and your team.

[@claudia-romeo]

This is wonderful, I wish you all the best of luck with your business 🧀❤

[@Jartisann]

@@claudia-romeo Wow. Thanks so much! You would be warmly welcomed here at our Cheeserie if you ever wish to travel to Thailand for holidays or any other reasons.

[@psylurian]

It is fascinating to see small production of this cheese. Love to you Claudia. X

[@butterfliesandtape]

Claudia, thank you again for another wonderfuly educational and perfectly produced video, free from jump cuts, brash music and recaps. This guy's passion for his product is next level, what a life they must elad in the mountains, how can they NOT produce a truly spectacular cheese?! I really want to eat this cheese and that gnocchi dish, bonnissim!! Really looking forward to the next episode on your culinary journey, your passion and curiosity really come through and it's a delight to be part of it, if only as a viewer. Salut, des de Catalunya!

[@claudia-romeo]

Thank you so much 🙏🏼 The dairy was such a magical place and the gnocchi were indeed a delight. See you in the next video!

[@MrChristopherMolloy]

I'm in Brooklyn and I've never seen the delicious-looking cheese before, but I'm on the hunt for it now! 👍

[@sonodiventataunalbero5576]

It's probably not gonna make it to Brooklyn, though. It's a very small local production. You'd better make yourself on the way to the Italian alps 😊 the location is gorgeous

[@cydrych]

Just stumbled across your channel and am glad that I did. I am just starting to make cheese as a hobby and the depth of knowledge these people share is helpful. Most people tend to be very secretive about their process. Thank you for the great content. I’m looking forward to seeing what you get into next. Subscribed.

[@claudia-romeo]

Thank you 🙏🏼 welcome!

[@sonodiventataunalbero5576]

Claudia does a great job of bringing out great products and their producers. She is well prepared, thus she can ask good questions and she is authentically interested, that's why her videos are so informative. And I appreciate her bringing out niche know-how and traditions. And what a great quality content. Just a pleasure. I'd love to visit the region and try Castelmagno cheese. Complimenti e grazie 😊🙋🏻‍♀️affezionata e iscritta al canale Edit: of course I commented half way through the video and when watching further I discovered that Enzo is a badass 😅 well done to him and all the people involved 👍👏😊🙋🏻‍♀️

[@claudia-romeo]

Ciao! Mi fa davvero tanto piacere. Grazie mille per il sostegno 🙏🏼 Enzo è stato gentilissimo, un vero esperto che mi ha fatto davvero sentire a casa!

[@sonodiventataunalbero5576]

@@claudia-romeo è un vero piacere. I tuoi contenuti sono fatti bene e sono belli 😍 hai provato a contattare Italia Squisita? So che hanno collaborato con Alex French guy cooking.

[@claudia-romeo]

@@sonodiventataunalbero5576 spero un giorno di collaborare con loro 🤞

[@sonodiventataunalbero5576]

@@claudia-romeo Sì! Ti tengo i pugni. Il tuo contenuto va valorizzato e merita 👍👏🙋🏻‍♀️

[@frisodenijs]

I would love a video just collecting all the places in Italy you've been and what to get there. Like Claudia's travel itinerary. All the food you show looks amazing and I would love to do a food tour one day

[@claudia-romeo]

Thank you for the suggestion! A personalised food tour sounds like a great idea to work on!

[@deez.knurtz925]

This guy is a treasure to Stumble upon such historic Lands only to bring back the Roots! Amazing 🇺🇸💪🏻

[@lindamitchell-fox1926]

He was a very good interview. Knowledgeable, shared his history, and when he smiles or laughed it was contagious. I’d love to visit a place like that and more so that particular place. Great job Claudia.

[@claudia-romeo]

Thank you for watching! 🧀

[@murphychris9811]

you can tell me about rubbish id listen you got a amazing way of saying words

[@Javaman92]

I just happened to stumble onto your channel. I found this fascinating. I love cheese and all things Italian! I've even started learning the language so I get an extra bonus watching.

[@claudia-romeo]

Welcome!

[@naturligfunktion4232]

I came to see about cheese but when Enzo started to tell his story, it took it to another level. What a beautiful life, bringing back the old community in the Alps!

[@claudia-romeo]

His story was so inspiring! Thank you for watching

[@sebigrell]

Claudio Romeo ❤ thanks for making amazing videos

[@claudia-romeo]

Thank you for sticking around!

[@boathousejoed1126]

Claudia! Good to see you.

[@chardelraconner7324]

geometric accuracy ✔️✅

[@adsal100]

Claudia your programs are fabulous. I loved this episode. The cheese maker is so relaxed and gracious. What a cheese- and that gnocchi! Bellissimo

[@claudia-romeo]

Thank you so much!

[@adsal100]

@claudia-romeo my latest cheese is Taleggio. It's maturing nicely. Everytime I open the cheese fridge to wash it..mmm the aroma.

[@ilikegaia]

I am learning Italian and I love your food documentaries so I get to follow real Italian conversations about food! So cool

[@claudia-romeo]

Thank you for watching! Nowhere else you’ll find all these specific cheese making terms 😆🧀

[@frankmorgan2772]

Fantastico Claudia, great video !!

[@redshirt256]

Now I want to seek out this cheese and try it, it looks unlike other blue cheese I have had. If you had included some b-roll of the village or the road leading up there when Enzo mentioned it would have made this video even better since I was not able to remember the opening shots in detail.

[@claudia-romeo]

I was quite terrified driving up the mountain so the thought of filming didn’t even occur to me ahah 😅 but I will try to get some other shots for other videos. The cheese was amazing, I hope you can find some!

[@ccgm_harpy]

Wonderful video, you did a lovely job.

[@MelodicMethod]

You do such a good job of showing us how it's made. I really enjoy your videos. And I wish I could try some, too! 😆

[@kendebusk2540]

I enjoy these videos so much! Thank you, Claudia :)

[@richardmullins1883]

I like your videos. I'm glad you have your own channel.

[@axdambient]

yay cheese amazing work as always friend!

[@serenity9633]

Placing the slightly aged cheese wheel in a chamber vacuum will make the cheese swell from the pressure and basically fracture the interior and perforate the rind. I found this out accidently while trying to seal up some of my cheeses. It horrified me at first, but I've gotten accustomed to dealing with it. But in this video, this could be a real addition to the culturing of the mold into the interior of the cheese. Don't put the wheel in a bag, just expose it to the pressure. The cheese will collapse back on itself, but the interior fracturing will be accomplished.

[@jerrycratsenberg989]

Wow! Thank you for sharing this marvelous video adventure. I am from Wisconsin, the Dairy State, in the United States. I had an uncle who was a cheese maker and dairy farmer.

[@claudia-romeo]

Thank you! Wisconsin’s squeaky cheese curds are definitely on my list 🧀

[@Ben01tM]

Thank you again for bringing us amazing content! I use your videos as a language learning resource as well as entertainment.

[@claudia-romeo]

🙏🏼

[@discountinn]

I really loved your series in Food Insider! I didn't know you opened a channel. I subscribed immediately

[@claudia-romeo]

Thank you! Welcome 🥂

[@12cm32]

Not sure I'll get to try any as excursions are limited. Castelmagno is on my list. Love blue cheese. Any aged cheese actually...

[@sonodiventataunalbero5576]

The region is surely worth visiting as well

[@spaaggetii]

This is the blue cheese I love. When it is aged but not blue cheese. I know alot of people love blue veined cheese, but I couldn't get into it. I like a aged bitey tasty cheese. Brie, and Mercey Valley cheese which is very matured and crumbly. I will try any cheese though. This one looks good 24:40 that he cut open. I am not a hater of Blue cheese, I just find it is very overwhelming, But I guess I grew up without in my part of the world. What would be the mildest blue cheese you can buy in Australian supermarkets. I would like to build an infinity with this Blue Cheese.

[@ALehrer-s8f]

3 loves. mountains, cheese, and your super cool videos!!! thank you 🎉

[@claudia-romeo]

thank you🙏🏼

[@shirleydelehanty3466]

Love blue cheese. Have to try this one.

[@croissantfromage7289]

I want to try gnocchi al Castelmagno now it looks so good :o As always, very nice video Claudia ! Thank you for the work you put into it

[@claudia-romeo]

Thank you 🙏🏼 the gnocchi were amazing!

[@gregchann9703]

Wonderful video! Grazie!

[@markmool1]

Tana, me encanta ese queso y tu canal, te ganaste un suscriptor

[@claudia-romeo]

Welcome🥳

[@benjamindejonge3624]

Most adorable and logical cheese, better than the other ones, compliments for the documentary

[@thomasdecarlo8543]

I love pieces like this. Always learning. I never knew any of this. Thank you from an Italian American

[@MiaScott-jz7lj]

Oh this is baking, I really liked the video, the splash screen is clickable but the video was great

[@kjh23gk]

Thank you for such a well-made video! I was just researching Alpine cheeses so this is perfect. I hope to try it someday. I will suggest it to my local cheese shop. edit: what wine would you pair with this cheese?

[@claudia-romeo]

Enzo paired it with a local sweet wine, Caluso Passito🍷

[@MrSunlander]

Just gorgeous! Wonder if I'll find something like that here in LA. Hey, what happened to the formaggia regazza who got them started?

[@claudia-romeo]

I hope so! I can find some in London in a couple of cheese shops. Enzo said she left. I'm glad she was able to help him launch the dairy though. Thank you watching!

[@MrSunlander]

@@claudia-romeo Thanks for getting back. I'll ask at my cheese monger in Eagle Rock, Milkfarm. She went to Italy, and maybe she'll be going back. It looks marvelous. Ciao!

[@giama7618]

Thank god for Italy and Italian food🥰

[@Martin_Priesthood]

😂😅 " challenging flavors". If you diy keep the evening milk in the fridge would the cheese be "bitter" or tastier? Great video. 👍🙏

[@Aphasiesc2]

cool to see you're branching out on your own. Good luck!

[@claudia-romeo]

Thank you🙏🏼

[@Megadebt]

Woke up to a video about blue cheese. It's going to be a good day.

[@kathrynsmigel4530]

Miss,I would kill for a taste of this cheese.i LOVE blue cheese and this looks incredible. I am in the states so alas it probably won't happen. Arg. As always ks

[@troeteimarsch]

I need to get some of it

[@boo-ix]

Thank you!

[@LadyJayeGhoul]

Amazing video thank you 💜

[@robjus1601]

Wonderful! Have you visited Trentino for the cheese there?

[@claudia-romeo]

On my list!

[@robertswietochowski6452]

Are there any bacterial cultures/strains used/added in Castelmagno prduction?

[@jtduarte6829]

Damn, only now noticed Claudiahas her own channel. Subscribed! I used to watch her videos on an otherwise awful channel (cant even remember its name) . Claudia is one the few women my wife is jealous of (openly😅)

[@claudia-romeo]

Thank you! Welcome 🎉

[@en31337]

Such a nice folk… Very “true”

[@SandBoy408]

Il miglior formaggio al mondo

[@davidlynn5170]

The cheese looked so wonderful! I wish there was “taste vision”

[@lemagreengreen]

Given I am on a life long quest to try every blue cheese on earth I must try this

[@sonodiventataunalbero5576]

Oh wow, great quest! What did you achieve so far? Sounds yummy and interesting 😊 if you can understand French I allow myself to recommend Luisier Affineur. He's a Swiss refiner specialised in French and obviously Swiss cheese. Not so much Italian ones as far as I know. He has a YT channel as well with fantastic content 🙋🏻‍♀️

[@cognitivedissonancecamp6326]

That gnocchi had me salivating at the end. Someone post the recipe.

[@Erydanus]

So interesting. I watch a video like this and I think to myself how did we ever invent making cheese. I can a little bit better understand We figured out how to cure and dry meats but making cheese I would never have done it.

[@Afgrundsvisioner]

Reminds me of an other Savoyard cheese, bleu de Termignon.

[@ahmadalanazy5551]

Thank you, very nice video,,I visited there website its onley in italian, hope they make a translation option,,

[@sonodiventataunalbero5576]

Or you can start learning Italian. It's such a beautiful language 😊

[@ahmadalanazy5551]

@@sonodiventataunalbero5576 ciao, mi fa davvero piacere😁🇸🇦

[@saintg4fun829]

How do they clear all the curd out of that corrugated hose? D:

[@77Matt]

The fungus likes humidity - sure. Why not increase the surface area of the cheese wheels?

[@alhachlibou3lam94]

شرح جميل وامفصل

[@thomasjpuleo8112]

Some channels you subscribe to within the first minute of the first video you watch - like this one.

[@claudia-romeo]

Welcome 🥳🙏🏼

[@adeadcrab]

looks good

[@Mariob1990.]

Lo hai assaggiato alla dok di la verità. Io lo trovo solo lì.😊

[@kriskemp4952]

Wonderful channel

[@claudia-romeo]

Thank you 🙏🏼

[@marialorenavillanueva5342]

Yummmm

[@dgale1023]

I refuse to believe Claudia left beautiful Italy for England

[@ditackett]

Now this is a man who loves him some cheese please

[@iacobogallus2110]

This cheese looks like french cantal also that one gets bit blue. 😮

[@gianfrancodallago5501]

Capolavoro Caseario ITALIANO..

[@void8421]

Wish it shipped to here too :(

[@JIndigo]

I need this cheese

[@JamieBainbridge]

Italian fire department hose. They turn up and spray curds and whey 😅

[@nelsonllenaresas5201]

Your beautiful @claudia And great video as well. ❤

[@michaelandersson2856]

👍

[@DiarioCarnivoro]

6:30 Mais in inglese si dice corn, non kernel 😜 Kernel significa seme, chicco..

[@claudia-romeo]

"Chicco di riso" si dice rice kernel. Probabilmente ero un po' stanca dopo aver montato 30 min di video e mi è sfuggito un typo

[@panterone1769]

Il Castelmagno è il più buon formaggio del mondo

[@vsznry]

Ansel. So hot right now. lol. You should go to Norway & talk to the gouda farmers there. Good story opportunity.

[@pitotopuk]

Sbagliato: The King is Bagòss!!!

[@HextorBane]

Toma Maccagno cheese is FAR superior to Castelmagno. Maccagno is the noble version of Toma and is the true king of alpine cheese.

[@chardelraconner7324]

yheu skyping ; my ass