Holiday Cheese Board - Food Wishes

[@matlit1859]

This is why I love Chef John. I’m watching a 9 minute long video about slicing cheese and fruit and I’m not only entertained but also learning something. What a pro

[@ItsMikeArre]

“Lay moth ass sir fleehey” lol

[@ReallyWemja]

The best thing is that the practiced speech sound like a bad text to speech app. He has been practicing, just the wrong pronunciation.

[@miket7772]

Mike Arredondo b

[@hurdurr7466]

im fucking dead.

[@EllieBs]

When he said "moth ass" I literally cried 😂

[@mugenjin205]

I actually was more impressed by the different knife selection

[@arthas640]

thats an easy way to tell how good a cook someone is and how rich they are: crappy cooks and broke people usually have like 3 cheap knives whereas chefs and rich people have knives you've never even heard of like cheese knives, oyster knives, mincing knives, de-mincing knives, and cobbler knives. At some Michelin star rated reasturants you'll be provided with up to 57 different knives for your meal but the maitre d' will judge you if you choose the wrong knife and if you make a serious faux pa like using a cheese knife to spread butter they will of course be forced to throw you in a stock pot to make demi glace.

[@Prince_Sharming]

@@arthas640 I love this comment so much

[@arthas640]

@@Prince_Sharming thanks, I tryv

[@Prince_Sharming]

@@arthas640 It's a shame what Blizz did to your character. They should have put what was left of your soul in one of Chef John's knives instead.

[@arthas640]

@@Prince_Sharming nah, swords like that absorb parts of what they kill, absorbing parts of their souls to increase their power, unleashing that power on other targets. With knives you want something non absorbent and non reactive like stainless steel. That's why I never use frostmourne on my food: last thing you want is a cake imbued with the essence of the French cheese you cut a week ago

[@courtneykholousi]

Thank you Chef John! My fiancé and I adoringly refer to you as “The Food God.” If ever we need dinner inspiration, or a solid recipe for basically anything, we always check Chef John’s library first :) Also, as the default Cheese Board Ambassador for every family gathering, these tips are a wonderful inspiration for the upcoming holiday. THANK you so much!

[@glamazon6172]

Christmas is when we come together and celebrate the baby cheeses.

[@mattthomas4026]

that's a dad joke

[@Banana-lk7tf]

Matt Thomas And a super cheesy one!!😂😂😂 See what I did there?

[@kentsmith1507]

Bahahahahahaha!!!!

[@MsKK909]

🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣

[@davidoickle1778]

It took me a moment . . . . . Top marks!

[@08Stella]

"You're the one who gets to decide how best to savior these.. I mean savor these." Haha, Chef John, you are our poet! It is such a lovely presentation... Love it! I would put frozen grapes and chocolate on a different platter next to it, for afterwards. Oke, oke, just one more, one more video from Food Wishes!!! x

[@mimoochodom2684]

I'd eat that all on my own.

[@Banana-lk7tf]

mimoocho dom Same here, minus the blue cheese.

[@TheJeanean]

Same

[@aishwaryamaiti4249]

yeah, I almost thought that board was for single person..

[@TheRabidPosum]

Me too, I'd make a meal out of that.

[@rlamacraft]

Love this kind of video; feel like I’m learning actual techniques rather than just a recipe.

[@asmithasandra]

Watching these videos high has opened up a whole new avenue for me AND IM SO GLAD

[@nipnipnip7508]

Manchego is my favourite cheese. Aren't we lucky to live in a world where you can have a favourite cheese. X x

[@BoffinGrusky]

I don't like my in-laws. So this year, my cheese board will consist of a half bottle of Cheez Whiz I found at the back of the fridge, and the crumbs at the bottom of an empty chips bag. Is that green fuzz on the surface of the Cheez Whiz toxic? (I hope so).

[@R3VISION3]

No this is sign that the Whiz has aged well ;)

[@dikerharry]

hahahahahahaha wtf man, you made me spit my drink.

[@BoffinGrusky]

R3VISION Live and learn! Thanks! :)

[@TheDefeatest]

you sir have stumbled upon Blue cheese whiz.

[@BoffinGrusky]

TheDefeatest Brilliant idea!! Just think of how many bottles have been forgotten at the back of 125 million refrigerators....just waiting to be harvested!!! We'll be rich!!!!!!!!!! Now I can buy that new electric can opener I've wanted for years!!!

[@starphaser]

Loved this episode. Getting a cheese board together is so much fun because the options are pretty much endless! Yours looks great, chef John! Thanks!

[@ilznidiotic]

Truly one of your most technically challenging recipes, Chef.

[@CaitlinCooks]

PS - 10 yrs later, you still inspire me! Your videos are the reason I started my channel as a frustrated college student 😂

[@-.._.-_...-_.._-..__..._.-.-.-]

Chef John, thank you for another year of recipes, humor and general culinary education. Before running into your hangover pizza video years ago, I never made anything from scratch. Now I can make meals on the fly, and people automatically rely on me to bring a dish or two to a party. Having control over the foods I eat and being depended on by others has been life altering. Thank you, truly, and happy holidays.

[@foodwishes]

Thank you!

[@NinaAngelix]

Oh man! That membrillo again! So good with manchego! Best combo there, since I've never had persimmons. I'm drooling

[@davids.5083]

Dulce de membrillo (quince paste) is really popular in Argentina and south America. Growing up I always had it with white cheese. Delightful.

[@mistyblue2684]

"I'm gonna need the caption for this one. Oh boy". That was so epic. What a gr8 way 2 make me smile. Chef John u rock

[@zs1917]

much classier than my cheez whiz, velveeta, and kraft single board paired with pizza hut bread sticks and corn nuts

[@benderrodriguez142]

I know this will sound crazy but kraft singles should really be eaten with the rind intact. Don't listen to the naysayers about choking hazard blah blah blah...

[@denisl2760]

the plastic wrap has more nutritional value and less toxic chemicals

[@BigMamaDaveX]

👍😂 You're all great!❗❕

[@billywilliam1118]

Corn nuts is acceptable actually as long as you put it in a little cup or ramekin and don’t be tacky and leave it in the bag lol

[@Litzbitz]

MERRY CHRISTMAS CHEF JOHN. THANK YOU FOR THE CHEESES THAT PLEASES. YOU ARE THE BEST.

[@rockoob]

i can't remember a time where i felt less sophisticated while watching a food wish. but i'm also extremely glad to have gathered this info.

[@TheBIGP6]

"A very old saying that I made up this week." 😂😂😂👏🏽👏🏽👏🏽

[@mariamercedes6374]

Thank you for this video, it gave me a lot more confidence going to the cheesemonger this year for my pre-Christmas dinner cheese board! It was a huge hit!

[@11thWonderCinema]

That Le Mothaif sur Feuille looks incredible. I've never had anything like it, but just looking at it I can imagine the texture.

[@vaylonkenadell]

Yes! Thank you for including Manchego! It is the greatest cheese ever made. *thumbs up*

[@13c11a]

This was so helpful and beautifully presented. Most of us just buy the cheeses that we like and some grapes. But you presented a beautiful selection of wonderful cheeses with perfect complements. Thanks so much.

[@MithrilMagic]

Red pears with Stilton is my favorite!!!

[@MiamiChicken]

I love the way you say freshly! I am totally making a cheese board for New Years Eve now!

[@maggieonsecurity]

Manchego is my all time favorite! What a beautiful spread! Thank you for including my favorite cheese in the entire world 😍😍😍

[@leecast1721]

Le Moth Ass

[@nightnimu]

One of my favorite things. Memebrillo is a very common snack in Argentina and it made me think you should include more Argentine dishes in your channel! We have amazing food!

[@WrathOfNolla]

"There's a very old saying that I just made up this week." NEVER change, Chef John.

[@JoseOrtega1123]

Thanks for getting a laugh out of me every time I watch your videos; warm regards from Mexico!

[@beautynspice84]

This video was so soothing to watch! Thank you for sharing your knowledge and expertise with us always, Chef John!! Happiest of holidays to you!! 😄💗🙌🏼

[@ptosky]

Oh Chef John how I love your style and voice and dad jokes! Also eat all the cheeses!!! Lots of love to all the subscribers and Happy holidays.

[@JeffGloverArts]

Because … and only because … of you, Chef John, I'm a God at my house. OK, maybe only in the kitchen, and mostly just around the stove, but still … Sorry, though, yours is The Name That Shall Not Be Mentioned. I don't need ANY competition. After all, I am the Chef John of being a Don. In the fairly current vernacular, "Ima do this thing." Thank you.

[@WhatATypicalTime]

Manchego is my favourite cheese. Eating it just plain paired with a floral (indian) pale ale is the best.

[@PADADDIE]

The wife and I sometimes make up a fruit and cheese board for a light lunch. I make baguettes from slices of Portuguese rolls, YUMM!!!

[@TealCheetah]

So... is this like for 2 people?

[@SamuraiPie8111]

i think you underestimate the stinkiness of this cheese

[@wpelfeta]

I think I'll put String Cheese, American Cheese, and Nacho Cheese on my board. It's nice mix of textures and flavors.

[@stormbob]

Don't eat American cheese. If the federal government requires you to put the word "food" on the label (pasteurized processed cheese food) so people will know it's edible, it's not food.

[@hardcastle522]

It actually is food though

[@ingeborg-anne]

Not going to lie, I was so relieved when you pronounced the goat cheese's name properly xD

[@MrGregorychant]

I work in a cheese department at a large supermarket. This cheese board is on point!

[@daesungscurlyhair]

Ive always loved eating membrillo when i go to Mexico but i could never English properly to explain to my friends what it was 😂 but now i can! Thanks chef John!

[@peddaz55]

Hey ho, at first I thought "a cheese board... dont need any help with this".... But your ideas for food which goes well with the cheese is awesome! Thanx!

[@mekylieme]

Love this and thank you! Nothing better than a good cheese board. I like to add jalapeno jelly as well as dried apricots. Oh, and peppered water crackers. Also, I add Irish cheese as well. I LOVE your addition of Stilton. Perfect on a baguette.

[@jaimegz]

As someone from Spain I couldn’t agree more with manchego and membrillo. You need to try that combo

[@ashvafia]

I was hoping that was guava paste haha It’s my absolute favorite along with some manchego and maybe some jamón serrano on the side. So good.

[@Species710]

There are cheese shops? I really need to visit a city someday.

[@jeanettewaverly2590]

There are, but they don't have any cheese. Just ask John Cleese.

[@Bilboswaggins2077]

Jeanette Waverly John Cleese’s original surname was Cheese

[@jeanettewaverly2590]

Bilbo, that's perfect!

[@billlaut608]

Yes, indeed! In fact, here in Michigan (USA) there's a franchise of them called "The Cheese Lady." And if you live near Grand Rapids, Michigan, be sure to check out G.B. Russo and Son. Ooo-la-la!

[@cschneer]

AYYYY Chef John serving his personality.

[@WhiteDragonShiro]

I'm so curious about persimmons. I hope you can do a future food wish on recipes using them! Thanks for the tips on how to set up a cheese board Chef John.

[@jhats3257]

Thanks, Chef John! I never knew what was arranged by the cheese is that accompanied it. I’ve been eating cheese boards all wrong.

[@MildredCady]

My contribution to the big Thanksgiving day I go to is the cheese plate for the appetizers round. Sine we have about 15-20 people, I tend to go with slightly smaller portions of 5 cheeses to widen the selection and accommodate palate variations (like those who dislike a particular type of cheese, like the blue/bleu varieties).

[@titalinda9093]

When my husband and I went to Mexico, they had in the menu a “paila” of melted hot manchego cheese, and they served it with apple pieces, salsa, and lots of little tortillas. Yummy, we had it every night for dinner. I love dulce de membrillo. When I was little, mothers would send as a snack for our morning recess, a membrillo fruit, if you have seen it, it looks like an apple, but it is almost iimpossible to eat, because it is very sour and VERY hard, so to eat it we would hit it against the pavement or the school wall. That was the only way to make it a little soft for us to take a bite. How crazy!!,🍇🍏

[@thedivineenergy]

🧀 Because you are the Jesus of your Cheese's! 😹 *And to You reading this Now: Happy Holidays to You and Everyone You Love.😻*

[@Mortifier21]

And your the one that gets to best decide how to savior these, I mean savor these.

[@cinnamonseahorse]

divineenergy Likewise! Happy holidays!

[@fsyeah]

I wanna try a reverse food wishes pun, can somebody help me with this: You are after all the Norm Macdonald of your...............

[@MithrilMagic]

divineenergy What Would Cheeses Fondue?

[@thedivineenergy]

*You are after all the Norm Macdonald of* *your Charcuterie Board you have modeled.😸*

[@PinkLlamaGrl]

Chef John, you make me so happy!

[@killianbarrans8188]

Chef John, the man, the myth, the legend.

[@TheRabidPosum]

Cheese, fruit, nuts, and crackers. I'd eat that as a meal. So good!

[@batistavsmary]

Manchego is just sooo insanely delicious! My favourite cheese by far

[@dianadelamer2847]

No one: Not a soul: Chef John: le moth ass Love him dearly

[@Nightblade87]

wow chef John. its 10pm here (germany) im sitting at home and now i totally want such a delicious Cheese Board.

[@Lovingdrums]

Ooh we call that quince jam "cotognata" since in Italy those fruits are called "mele cotogne", "quince apples". It's delicious! A bit out of fashion maybe, but I love the ruby red color quinces turn into when they're cooked and caramelized :)

[@Nosceteipsum166]

Here in Brazil we usually eat cheese with guava paste and we call it ROMEO AND JULIET (Romeu e Julieta). Its sooooo good.

[@waugsqueke]

That was your best 'boss of your sauce' line ever.

[@ellmister]

Those puns were appropriately cheesy.

[@525Lines]

Cleese of your cheeses is the better pun.

[@TheWizeTim]

I kinda thought that 'Jesus of your Cheeses' worked better thanks to both words having a pair of syllables each, though that may be just me.

[@jeanettewaverly2590]

I was wondering when Monty Python would rear its insidious head!

[@525Lines]

Oh, the cat's eaten it.

[@johmayo7042]

Dairy say it? He did!

[@marvinko6610]

The "how to savior these"-joke made my day. I'm so gonna steal that one for the holidays

[@elizabethseiden8386]

Lovely cheese plate. I'm going to try the Manchego and fig.😎🌲🌹

[@suz7110]

You, Mr Wishes, are wonderful. Mothass cheese is so Christmasy. Merry Christmas

[@philhartmann6502]

I thought the paste was gonna be guava, I always dissolve some guava paste in iced tea before it's iced, I didn't know until a Brazilian friend told me that it's eaten with cheese

[@elliotclassic5308]

Thank you, chef John for great ideas and informative video. Happy Holidays! Lucilia, Somerville, Massachusetts.

[@konalily]

This looks delightful!!! Can you do one on charcuterie or salumi?

[@666todd666]

"And two is just a couple cheeses" Lol'd at work at my desk, thanks Chef!

[@gremlin181]

2 new cheeses to add to my Cheese list thank you for that. I will have Stilton of course, also a good traditional Wensleydale and this year I will be trying Cornish Kern if I can get it.

[@snsfabricating]

Very good selections. I would have tried the prunes. Love them.

[@jamesdooling4139]

I thought those persimmon slices were Mimolette in the thumbnail. I was so excited to hear your take it; it's my favorite cheese. Bah humbug.

[@TheCatFan21]

Wild Persimmons can also work, they just contain massive seeds and can't be enjoyed until after a solid frost or couple nights of deeper cold in the season (unless you enjoy the sensation of eating glass shards).

[@PeterTMT]

I recently made Crostini with Goat cheese, caramelized pear, prosciutto and finished with a drizzle balsamic vinegar. It was amazing. I took it to a party and everyone who was willing to try it loved it.... but Goat cheese freaked out way to many people. Even when assured it was very mild and creamy. I'd have to lie about this cheese board...

[@julesgainey9677]

Unexpected, but truly excellent, Chef John

[@platoquemado]

personally love hot pepper or onion jelly with brie, membrillo OR guava paste is great a great pairing as well, and I adore olive tapenade or olives on a cheese plate. Yum!

[@brassmonkey84]

Chef John you amazing man! I've been trying to find out the name of this cheese for years! Le mothais sur feuille! It always gets served in buffets but nobody ever knew what this creamy cheese is,

[@gayleralan]

Nice selection chef John. I would've thrown in a Comte for an additional season feeling :)

[@amandaurquidez]

Thank you Chef John and Happy Holidays!! I’m going to use this for Christmas Eve!

[@eyechubcunt3322]

Port goes well with Stilton, and I will be popping into one of the few creameries. That makes Stilton this week.

[@SARS81462]

Chef John, I would stop being vegan for a day just to have a seat at your table for the holidays!

[@Seishae]

I love your tiny Final Fantasy swords, Chef John.

[@josephgorospe444]

What I want for Christmas is a Chef John and Babish collab.

[@MrSneakySunday]

Manchego and quice is such a classic paring, If you haven't tried it, pick some up next time you go to the grocery store.

[@thedarkknightrises1]

Please make Kohuke!! It is a European Cheese-curd Snack covered in Chocolate. Couldnt find any in USA

[@Timbalo0]

Oh i love Manchego. Especially the more mature ones. Yummi.

[@jmiquelmb]

As a Spaniard, I have to say that Stilton is an amazing cheese. Haven't tried that French cheese yet

[@TanyaJohnson1988]

This is so beautiful, chef John!

[@fireplaceloop1111111]

Beautiful cheese board. Had a good belly laugh at, "how to best savior these cheeses"

[@alisont.6940]

What a friend we have in cheeses.

[@mugensamurai]

Soak the optional apple or pear in citrus juice (e.g. lemon or lime). Thank me later.

[@AvalancheOfFire]

To elaborate on your suggestion for everyone: it prevents the fruit from browning when it gets exposed to air.

[@nicolle2126]

I find adding just a dash of salt and pepper to the lightly soaked apples a magical combination

[@bluesb1158]

Very well Chef ill be making this just because you featured my fav cheese manchego cheese 👍🏻 a big wedge for my hips then cry and eat the prunes later

[@watzittoya437501]

This is actually super helpful.

[@rmwolfe_]

i appreciate you pronouncing pecan correctly

[@Kureiji-Desu]

Great tutorial, just wanted to ask if you plan to upload in 4k anytime soon, thanks.

[@alloutofthyme]

I love his vocal inflections.

[@ChefRafi]

Chess boards are the best. Have you tried sambal cheese from Holland? I just got it as a gift. It’s addicting.

[@Regolith86]

What cheese do you pair with a rook?

[@iflanzy]

I prefer checker boards over chess boards.

[@freshFerdinand]

I´ve always been partial to shogi boards.

[@xxiao5156]

GO big or GO home. Okay I will show myself out.

[@PiousMoltar]

Skateboards

[@fahdchoudry7763]

I made a cheeseboard of: 1. Valveeta, 2. Cheese Whiz and 3. Kraft cheese singles. I garnished them with oreos and Lays potato chips. I used sliced bread, Ritz crackers and Cheese-it crackers