How 20 Cheeses Are Made Around The World | Regional Eats | Insider Food

We have traveled all over the globe to see how 20 famous regional cheeses are made.
From Mozzarella to Stilton - Emmentaler to Brie. Sit back and enjoy as we meet the artisans, learn the processes, and eat some of the best cheeses in the world.
Our first stop is the Netherlands to see how Gouda is made.
0:00 Intro
0:32 Gouda
9:52 Mozzarella
19:08 Swiss Emmentaler
26:54 Brie
38:20 Stilton
47:13 Cheese curds
56:10 Italian Gorgonzola cheese
1:04:58 Manchego cheese
1:13:47 Parmigiano Reggiano
1:23:35 Cornish Yarg cheese
1:31:33 Feta cheese
1:37:25 Gruyère cheese
1:43:59 Camembert cheese
1:51:45 Ricotta cheese
2:00:41 Caciocavallo
2:10:58 Stinking Bishop
2:19:43 Burrata cheese
2:31:25 Cheddar cheese
2:39:15 São Jorge cheese
2:45:50 Red Leicester
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How English Black Ham Is Made Using A 200-Year-Old Recipe | Regional Eats | Food Insider
• How English Black Ham ...
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#Cheese #RegionalEats #InsiderFood
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How 20 Cheeses Are Made Around The World | Regional Eats | Insider Food

[@camdenlane5627]

The first lady was so excited about being one of the few in holland still using wooden moulds. Absolutely love the enthusiasm.

[@tbrowniscool]

I love these people who have so much passion for cheese. I couldn't live without it

[@Tralfazz74]

She was very serious about the process, but whenever she dunked on other farmers, she was smiling

[@tonypasma1707]

Nice

[@hhorror]

Agree! Her smile was entirely infectious.

[@Lauretta.Lauretta]

Yeah she was very special!

[@comethound]

No idea why KZbin recommended this to me but 3 hours later I hope my family likes cheese facts because they're about to have to listen to a lot of them.

[@Shodapopp]

so real

[@jamesmansfield9276]

same😅😅😅😅😅

[@jamesmansfield9276]

like i should be asleep it’s 3am but i’m in too deep

[@camillec1541]

😂

[@Nirrrina]

I've made farmer's cheese. It's really easy & regular non ultra pasteurized milk works. I've done it with about to expire milk so it wouldn't be wasted. It is a very bland white cheese though. My favorite but if not then figure out how to make it flavored.

[@poppysdaddi]

love the gouda lady so much! you can tell she’s so proud of her work. as she should be!!

[@doomtho42]

I love her accent too

[@mottopanukeiku7406]

Yeah, she’s great! Luckily I have some aged Gouda in the house today.

[@SourBlueOG]

I love how I went from learning how to cook chicken tenders in my air fryer to over 2+hours of cheese docuseries

[@erenyayger3840]

Thats internet for ya 😂

[@daizyrendon]

Filming these segments was a true blessing. Forever grateful to the artisans who opened their workshops’ doors to us and shared their stories!

[@ajohny8954]

So there will be no new segments in the future? :/

[@Donpentecost031]

Que Teq e

[@RichardFriedler]

Do you have a list of the different artisans that were in the video? I would love to try some of their cheeses after seeing how each one was made.

[@tomdavisny]

Take the mask off weirdo obviously the farmers don’t give AF

[@synakenna377]

eeee😮y😅 😅😅😅😅😅😅😅😅

[@Hyperion_100]

Ngl at a first glance of the thumbnail it looked like a giant egg

[@kirstenperez4265]

I'm so glad I wasn't the only one who first saw a big egg. I figured it was time to dig my glasses out.

[@rileymenzer8205]

What cheese was that one

[@lizacrochets98]

​@@rileymenzer8205 mozzarella

[@Someone-vc7yt]

Fr fr

[@giuseppelogiurato5718]

I saw the same thing; you're not crazy 🤣

[@StigPrice]

That first lady making rhe guada was so awesome. And the fact its pretty much just she and her husband who keep this tradition alive is crazy!

[@hhorror]

Mariah's smile and enthusiasm are so infectious! What a beautiful human. So much respect to people still practicing their traditional ways with such love and enthusiasm like this.

[@hokkkiro3579]

0:32 Gouda cheese (Netherlands) 10:12 Mozzarella cheese (Italy) 19:12 Swiss Emmentaler cheese (Switzerland) 26:55 Brie cheese (France) 38:20 English Stilton cheese (England) 47:13 Cheese curds (USA) 56:10 Italian Gorgonzola cheese (Italy) 1:05:00 Manchego cheese (Spain) 1:13:47 Parmigiano Reggiano (Italy) 1:23:32 Cornish Yarg cheese (England) 1:31:33 Feta cheese (Greece) 1:37:25 Gruyère cheese (Switzerland) 1:43:59 Camembert cheese (France) 1:51:45 Ricotta cheese (Italy) 2:00:41 Caciocavallo (Italy) 2:10:58 Stinking Bishop (England) 2:19:43 Burrata cheese (Italy) 2:31:25 Cheddar cheese (England) 2:39:15 São Jorge cheese (Portugal) 2:45:50 Red Leicester (England)

[@seraphimsforge-master5433]

Brilliant 👍 This comment should be 📍 pinned

[@TeslectrikGames]

thanks

[@santiago19995]

you are a kind man or woman. Thank you

[@edenanimates1465]

There’s a distint lack of Wensleydale

[@janhurst544]

It's frankly so eurocentric how every single one of these countries is European. Mozzarella is the most replayed clip on this video, everyone's all horny for the original plain disgusting cheese from Italy when Quesillo from Oaxaca is the far superior (better taste AND texture) updated version of the cheese. Being the original doesn't mean it's the best, Mozzarella has had its time in the sun and now it's time to step to the side and allow everyone to see the beauty of Quesillo

[@cheriemoskowitz1300]

I’ve now watched this and somehow feel a bit smarter than I was before. So much respect to those who take the process slowly and carefully. Thank you. I love it

[@dannygreen5477]

Yea, that's how learning information and new things works.

[@trainticketboy]

Love all the cheesemakers that are looking proud at their cheeses ❤

[@walterrogers1776]

It is amazing how these cheese are made. Thank you showing us farmers all over the world are great ❤

[@DeathMetalDerf]

I'm almost positive I've seen every single one of these at least five times now, and I don't surmise that I'll ever get tired of so many BEAUTIFUL cheeses on display!!!

[@davidlynn5170]

Claudia is such a great host and very educated in all foods. Keep up the good work and now I’ll try to find some Gaouda Cheese from Holland

[@avacadoosoup8283]

it's Gouda not Gaouda

[@CalimeroDu64]

I've never wished that I could taste something through the screen so much!

[@Zinnia1234]

Family tradition, skillful technique, pride in a job well done, and the joy of a hard days work that honors your ancestors. Lovely!

[@billhart9832]

Starting in the Netherlands with Gouda... I'm so glad you told us the Dutch pronunciation as I will be going there for work in a couple weeks and staying for 18 months. As a cheese lover residing in Thailand this is like a dream come true for me and the timing of this wonderful video couldn't be more perfect. I'll be going to Alkmaar which also has a famous cheese market and museum. Thank you!

[@shadowbl4zer]

Not how you actually pronounce it, but close enough.

[@billhart9832]

@@shadowbl4zer, as I'm wiating on my ticket I'd welcome any corrections and tips.

[@deetgeluid]

Make sure to try the four types of aging. Jong, jong belegen, belegen and oud.

[@user-or9oc9pw9q]

It's amazing how these cheeses are made. Thank you for showing us that farmers around the world are amazing ❤

[@Dapperbugbear]

I am so thankful I randomly stumbled upon this. Thank you for making a masterpiece of cheese loving information

[@Footballguy_editz]

An amazing document, I was craving cheese all along the video ! Its really nice to see that some cheeses are still made respecting the traditions, and that their names are also protected. Thank you for producing and sharing this document.

[@bundan1554]

​@@cbnz2929 iniii jiji iiiiiijiiiiiii it iiiiiiiiiiijjiiiiiiiii it iiiiiijiiiiiii you have any guess we should I do for patient and 😊😊😊

[@gomahklawm4446]

Method matters. Location....zero....

[@fatbongripz4207]

i ate mozzarella while i watched the mozzarella part. lol.

[@TheEmbrio]

Location is important because it keeps local farms and local small medium businesses lively. Plus the breed and feed of cattle, climate, thus plant they eat, matter. If only the recipe and technique mattered, there would be delocalised farms and it would be harder to support local diversified artisanal activities

[@DR-sv8ke]

​@@gomahklawm4446location matters as well.

[@i_fuze_hostages6]

I love cheese so much and seeing the people and processes behind cheese has definitely given me an even greater appreciation for it

[@theunschooledgirl]

me: ooh cheese *clicks* video: is not 20 minutes like i originally thought but 2.5 hours me: ... it appears this is how i will be spending my evening. cool.

[@fuzzywuzzy5749]

My thoughts too. It's now 1:30 am in my part of Canada and I'm only halfway through. Good thing it's Friday night. 🙂

[@s.inbakumaran9287]

What's more satisfying than seeing 20 different types of cheese being made 😍

[@wybuchowyukomendant]

...seeing Claudia ( ͡° ͜ʖ ͡°)

[@babecat2000]

Eating them. 😊

[@jasonpaulbaker1]

20 more cheeses 🧀 😊 so many favourites left out, Edam, Wensleydale, Halloumi, Mascarpone, Grana Padano just to name a few ❤

[@clearz3600]

@@babecat2000 You stole my answer 🙂

[@ElveeKaye]

I want to try all of them!

[@karl-erlendmikalsen5159]

Giovanni, the Ricotta guy was so calm, well spoken and educational. I hope he's doing courses in cheesemaking, or I think he has missed his calling.

[@ichi_san]

thanks for putting these segments into one mega video. I've almost completed the collection myself, so this is so cool to use as a reminder video

[@nerd26373]

Cheese sure is the best. It's mesmerizing to see the different processes behind making these.

[@MichaelAussie05]

Thanks to everyone involved for their time and efforts in producing this informative and entertaining video. Cheers.

[@tygonmaster]

You can really appreciate how much she loves what she does when the Gouda artisan gets all hyped up about things like the wooden molds. It's great.

[@jameszahn1517]

Love it ❤ and explained very throughly, definitely learned something new

[@KarelSeeuwen]

Thank you. Thank you. Thank you. Watched this slowly over a couple of evenings + wine, beer and three cheeses.

[@SirSomnolent]

There were some lovely families in this series and it was very interesting. Thank you for sharing.

[@ecvfamilytube]

Why did I watch this late at night with not a single piece of cheese in my house? 😢🤦‍♂️

[@helloraie]

Claudia is a joy to watch 💗

[@alphabetisgay8703]

Amazing video, cant wait to eventually get through it, thanks for making!!

[@MrSunlander]

Blessed are the cheesemakers!

[@bellachatelaine]

Thank you for the high quality video. This is so interesting to watch!

[@atendimento24hsplantao90]

Para os bons apreciadores de bons queijos esse é um bom curta para poder vê a produção e suas regiões. Parabéns pelo excelente curta sobre o sabor e qualidade dos queijos!

[@Nako3]

Cheese is the best food creation ever. Nothing beats it

[@raynehill6533]

This is my first time watching your channel I am so excited to create trays and I’m subscribed to your channel to learn more cool crafting techniques! You explain everything throughly step by step and that’s exactly how you teach someone. Thank you for sharing ❤

[@MimiYouyu]

Blessed are the cheesemakers.❤

[@cathyhouseholder3729]

An awesome show of how so many cheeses are made. Excellent and so informative.

[@morrisonscott702]

Hey there! I came across your comment and I just had to reach out and say hi. Your perspective really caught my attention and I would love to get to know you better. Would you be interested in chatting sometime? Looking forward to hearing back from you!

[@DR-sv8ke]

This thread has hard-core Forensic Files vibes.

[@godisgreaterthanourworries24]

Thank you for doing this video. Learned a lot as a cheese fan. ❤

[@renukristin1976]

Thank you for this great dokumentary.❤

[@gabrielleaisya1848]

Would never realize id love a documentary about cheese hahahaha

[@user-sd4nb1go1v]

I work in a cheese shop, and this video was amazing! I am always looking to learn more about cheese. Excellent content!!

[@ElselchoGaming]

Oh yeah? Name every cheese.

[@DJB10T1C]

@@ElselchoGaming why don't you name them? smart ass.

[@FoxSqueeArt]

@@ElselchoGaming got em

[@FoxSqueeArt]

sus that you used a throwaway. you a liar

[@DR-sv8ke]

​@ElselchoGaming does working in a cheese shop sound implausible to you?

[@urwholefamilydied]

Just finished episode one on Gouda.... and yes, I will be watching all 3 hours of this thing. One per day. Great job!! Love it.

[@pippa3150]

What an excellent video! Thank you! I am only 40 minutes in and just subscribed. Addicted!!!

[@WindRipples-]

I've slept to this video at night at least 5 times

[@maxhall4063]

Haha I love how in the beginning, the dutch cheesemaker comments to Claudia about the "the eyes in the cheese" and we finish this segment with her saying it to the Leicester Red cheesemaker at the end.

[@aldiergreen]

Nice catch, very nice catch. The time stamps: 8:31 and 2:51:33

[@claudia-romeo]

Filming these cheese videos was a true journey! I feel so lucky having been able to meet these incredible artisans

[@maxhall4063]

@@claudia-romeo 😲😳 Claudia! 💕

[@buttliquor]

I was going to watch a movie before this popped up in my thread, 3 hours of great content. Thank you.

[@PaulNurse1]

I really like Claudis's critique on food. It would be great to see her come to the UK and tour our regional offerings, kinda like a Rick Stein tour of the UK.

[@medievalsim]

three hours of pure cheese. now this is the content i crave.

[@robotica6089]

I'm happy to see how the Gouda cheese maker's family calls the cows in from the fields for milking. I would consume dairy/cheese regularly if this was the norm in my area. The factory farming of dairy cows in the USA is a deterrent for me because of known inhumane practices. Not all, but most! ❤

[@gmaureen]

The USA is terrible in the treatment of dairy cows but we're not the only country doing it. Online info says Australia is just as bad. Horrible things are done to these animals, both cow and calf, and should be stopped everywhere.

[@kwaaaa]

@@gmaureen USA treatment of industrialized slaughterhouse is a shame. The poor treatment is on an unbelievable scale.

[@inotaarto8719]

Only way to end this is for you to become farmers, it can be scaled. It doesn't need to consume your whole life but it is life. I keep 30 sheep, and just started milking them to make cheese. I work a full time job on the side. I dont do husbadry for profit. I do husbandry because it is the right thing to do, for me, for my family, for my animals and for my surroundings. Think about it. God bless you and i hope your spark ignites.

[@lizettehernandez-haught6129]

@@inotaarto8719lmao no way to afford that these days. Good for you tho

[@lizettehernandez-haught6129]

@@inotaarto8719”I work a ft job on the side” 30 sheep is also a ft job. So basically you have 2 full time jobs and probably have very little personal time. Or you have kids who take care of the “farm” You’re not caring, cleaning, milking, 30 sheep + a full time job + a full personal life. It’s not sustainable in this day and age. Especially for the average man who can’t even pay rent on an apartment (where farm animals aren’t allowed)

[@BooBuKittyPhuk]

I love cheeses, but watching it get made usually makes me wish I hadn't. Watching that Mozzarella get made actually made my mouth water though... I'd love that 66lb ball of cheese 🤤

[@leannfry8330]

Girl your killing it with the upload I'm so Freckenham proud of you

[@jasonpaulbaker1]

3 hours of cheese? Umm yes please ❤

[@michaelreed7881]

Happy pride fellow Pan!

[@jasonpaulbaker1]

@@michaelreed7881 happy pride 😊🏳️‍🌈

[@Just_Another_Hollow_Knight]

Happy pride!

[@LooseOrangeJuice]

This video is something else. Well done to the all the people involved in putting it together.

[@StayPrimal]

I love it when people are passionate about the things they do. When you are very passionate you produce very high quality products.

[@jogorg2210]

This is exactly what I needed today. I love a good cheese!

[@jimalbruzzess2445]

This is a freakin very well done documentary!!!!! Cheers from Canada 🇨🇦🥂🥂

[@clairelevasseur9434]

Taking about Canada they are welcome !!! ❤😊❤

[@moriven]

I would love to see more of the old longer form videos. I miss seeing Claudia and some of the old producers. Food wars does not replace the good content this channel used to produce.

[@peterkoinzell7983]

WHOOOOOOOW I LOVE CHEESE!!! 🤩SO CLEAN!!

[@doctorpc4x4]

WOW WOW WOW this was so interesting. Thanks to everyone who allowed you into the making facilities

[@danielpedigo72]

I had authentic Parmigiano Reggiano for the 1st time last year & it also had crystals in it. I learned rhe crystals are actually desirable & show it's been aged for a pretty decent time. With that said, we have a bad problem with "fake parmesan" in the states. I never realised it until I learned that real parmesan is branded & specific to those few regions in Italy. We have unbranded parmesan sold in the USA & im sure they're fake.

[@fave525]

real parmigiano reggiano is SO good. vert specfic flavor, but it's amazing.

[@ArnoldVroomans]

The Italian one is a hard cheese. Originally it was a soft cheese. In America there is up to this day Parmesan being made that is a soft cheese. Italian imigrants kept making Parmesan as they learned by their mothers. In Italy the Parmesan evolved to a hard cheese. So you might say that the american one is actualy a more original one.

[@ominith1]

it's all about branding and money. someone else can make just as good of a cheese. just can't use the name brand.

[@peruggo]

​@@ArnoldVroomans Yeah...but no, respectfully. Parmigiano Reggiano has always been a hard cheese and the process of making it hasn't changed for more than 9 centuries. Benedictine and Cistercian monks were looking for a way to preserve the large amounts of milk at their disposal and used salt from nearby mines to develop a long-lasting cheese that's relatively easy to preserve. Soft cheese wouldn't last very long. Also, US only allows cheese made with pasteurized milk. No pasteurized milk ever gets close to a Parmigiano Reggiano. This is just another one of those anecdotes that spread around but are ultimately false, like Carbonara. We already have plenty of fake stuff around, keep what little we have left intact, please.

[@bnffvhjfmf]

good awesome

[@luciapalhinha1302]

About Parmigiano Reggiano: in the 70's, in Mozambik, my grand mother was writing down her recipes for me. She wrote "don't use any grated Parmesan cheese, it tastes like soap". She was warning me. Since then, I always double check.

[@jjwqxh6513]

Wow! Wow! Wow!!!! What else can I say, I don’t know where I’ve been but I was born on a cheese cloth in northern Quebec at least so they said and breathing cheese all my life I still missed this episode, well, you live and learn, I guess. Thank you so much for this episode. And that Italian Chica are so cheesy and speaks the language, thanks again

[@jetpaq]

How beauty and charisma is palpable! What a godess!?

[@walkertongdee]

Wow, so much great teaching! Raw milk IS permitted in the US for commercial purposes, but sometimes not to the general public, and in some states it's legal to sell to anyone.

[@georgechristodoulou6495]

You should have added the cypriot halloumi which is very different since you can easily grill it and it doesn' t melt but it also has a very special taste.

[@jellybeanvinkler4878]

Perhaps a Part II will follow?! I could watch cheese making all day long!

[@angeltorres99]

Wonderful Video, Fascinating!!

[@PurringWonderland]

They didn't start to use orange coloring to try and make the cheese stand out. They started to color it orange because yellowish / orange cheeses were a sign of cows that were eating more nutritious fresh grasses instead of things like hay. Just earlier in this series, she was even told why a cheese was more naturally yellow orange. It's because of the more nutritious fresh grass those cows were eating. It became a sign of a good cheese, healthy cows, something that people desired. Wanting to fake that their cows were also eating the same fresh grasses, places started to add things to fake the coloring to make their cheeses look as if that was the case.

[@darkweb9876]

जो!

[@cassieoz1702]

The colour of the milk/cheese has more to do with the breed of cow than the feed. My Guernsey and Jersey cows produce yellow cheese. The growing popularity of cows bred for volume production (not milk fat quality) meant white milk. Holstein/Fresian cattle are commercially expedient but cheese makers took to putting dye in the cheese to maintain the illusion of quality milk

[@anti-ethniccleansing465]

@@cassieoz1702 You’re one of the animal abuser dairy cow farmers that is part of this process, eh? Craptacular.

[@etorepugatti9196]

@@cassieoz1702 Jersey cows produce one of the most creamy and soft milk, if you're lucky enough to have this raw milk, prepare a hot chocolate with.

[@cassieoz1702]

@@etorepugatti9196 i don't breed and milk my girls any more (because one gets near-fatal milk fever) so no raw dairy and homemade cheese any more 😥

[@nancyreid8729]

With all the amazing raw milk cheeses, I was a little disappointed that they missed the one cheese maker IN Stilton, who still makes cheese from raw milk. Of course legally he can’t call it Stilton, both because he is slightly outside the designated area, and because legal Stilton is pasteurized, but his story surely fits with these others. Aside from that though, VERY enjoyable and informative!

[@flspacebear]

A 3 hour doc on cheese? Ok, I'm sold.

[@godisgreaterthanourworries24]

Let's support the ORIGINAL cheeses to support the workers as well.

[@mrnowak2835]

I still can’t believe that with all those episodes they didn’t go to Poland and make and episode about oscypek cheese, I really hope it’s a future episode it’s so different from other cheeses.

[@elenabarskaya7127]

Excellent information! Thank you very much for sharing.

[@jaimenaylor7513]

When I worked at a cheese shop I was able to try an 18 year aged Parm... it was way too strong and just fell apart, but definitely a cool experience!

[@sanseiryu]

My favorites...Manchego, Stilton, Brie, Gorgonzola...Cheese curds, never heard of them.

[@TheOmildlyOinformed]

sad for you.

[@berganera125]

11:40 i like how happy this guy explains the mozarella's origin and meaning

[@hauddubius3706]

I prefer stichelton over stilton. Stichelton is the original name of Stilton and is made with raw milk, giving it a creamier and fuller taste. Unfortunately the DPO of stilton specifies pasteurised milk so using raw milk stops it being called stilton. But this is a great list from Insider Food, I'd not heard of Cornish Yarg before so will be sure to give it a taste! I do agree though, that this list is pretty Eurocentric so would like to see another list with non-European cheeses being represented.

[@AG-ux5kg]

Europeans are king when it comes to making cheese!

[@clairelevasseur9434]

Il est bon le stilton, mais je n' ai pas encore goûter l' autre "stichelton" mais je le mets sur ma liste ! Par contre je dois admettre que je préfère le Roquefort 🧡🧡🧡🧡🧡

[@meiraloraduncan8953]

This was fascinating to watch and learn how the different cheeses are made. I appreciate the regulations about what is used and how the different types are made so that you know that you're getting the authentic cheese that has been made for hundreds of years. One question when you are eating Brie cheese do you eat the outer crust/coating? I've only had it once and it was in a prepared dish so I don't know if you eat that part of it too. I was blessed to have been raised by parents who introduced my siblings and I to a large variety of cheeses which formed a love for good quality cheeses. I currently live in a rural county in North Carolina and we have a grocery store that carries an unbelievable amount of different cheeses and some that I had never heard of. Over the 33 years that I have been with my husband and then our daughter, I have been able to introduce them to the various kinds of cheeses and helped to educate and expand their knowledge and taste for cheese.

[@WillsonT]

For Brie cheese you eat the rind as well, it's a really big part of the flavour!

[@shadowstar5111]

Something comforting for my Brain and Stomach watching these Cheese videos idk some anxiety thing and watching Cheese videos help

[@twintasticboys3499]

Every single cheesemaker of the twenty cheeses shown here are all very passionate about the art and skill that is involved, and rightly so, in making such wonderful and high quality products. My aim now is to track down each of the twenty cheeses to try / sample, resulting me looking like a cheesy blob after I have tried all twenty - yumm 🤣 I never knew cheese production was so fascinating and after watching this video I might have a go at making my own mozzerella to start with !! Thank you for such a wonderful show 🙂

[@FourthMatrix]

A wonderful documentary about one of my all time favorite foods. I usually enjoy it with a nice cup of tea! It's really too bad the North American governments stick their noses in old dairy traditions and outlaw the use of raw milk.

[@arsenmirakhoryan1075]

There is so many different cheese varieties in the world , but you show only west-european ones , Brynza (Bulgaria) Georgian Suluguni cheese , Armenian Lori , Chanakh, Tel panir , and many many others ....

[@artanddesign8561]

So who cares, there are plenty of other cheesemaking videos that show these other regions. Stop complaining about nothing.

[@fersupralegista]

Excellent production. ABSOLUTELY fascinating video. Delicious. Provocative to the point of "being impossible". I love cheese. 😋😋😋🤤😋🤤😋🧀🧀🧀

[@HackerCooking]

Absolutely love the enthusiasm.

[@TOEFL63]

Really nice to see how those cheeses are made properly. would also be nice to see a comparison with how they make it in the industry.

[@Hawk7886]

This is the industry

[@TOEFL63]

@@Hawk7886 Maybe i phrased that wrong. I meant the Big Cheese Companies that produce the knock off, cheaper version of those cheeses. The Cheese shown in that documentary is the Highest Standard there is. And obviously they are not supplying the whole world with their amazing product otherwise cheese aisles in supermarkets would look a lot different.

[@wirasenjaya3219]

Yeah finally Claudia 😍

[@pearlsaminger9544]

I absolutely enjoyed this, it was so interesting

[@KeifusMathews3]

Don't know how I ended up here but boy am I glad i did. This was a treat. People that make cheese are way cool.

[@godisgreaterthanourworries24]

It's really my dream to travel around the world and try the famous cheese where it is originated. 🥺🥰🙏🏻

[@coffeeguyd]

The mozzarella and burrata from Puglia is really something special. Noticeably creamier (and I think better) than from anywhere else, even the "famous" buffalo mozzarella from around Naples (which I find kinda "meh" by comparison). I'm so craving some right now! 🤤

[@weiweiwang2638]

Italy makes them best

[@jeanculmavie9225]

No taste...

[@keyos1955]

@@jeanculmavie9225 Lol you mean the fake ones you bought in your country? Because in Italy they are super tasty

[@keyos1955]

@@ily492 Dude you are either a kiar or a tasteless person. It's not a matter of opinions or something 2 random people on youtube can demonstrate

[@jeanculmavie9225]

@@keyos1955 even in Italia they have no taste. That's why they are popular...

[@TheLoyalOfficer]

It's good that you eat all of the cheeses at the end. That keeps it real.

[@thatsmessedupmydude]

"we don't wear gloves because cheese is art"

[@Lipstickandchampagne]

I’m a cheese 🧀 connoisseur !! I love ALL cheeses! Even being lactose intolerant, I will never stop eating it. 😂

[@KingfisherMC]

@René Schmidt a general rule I go by is "soft" cheeses are bad for me. Hard cheeses are normally fine as long as I don't overdo it. Pretty much all cheeses have some level of lactose in them even if its really low, so it kind of depends on the individuals tolerance levels.

[@fusadiluna]

​@@1982Asathor buffalo mozzarella like the one in the video only has 0.4% lactose

[@sgtscribbles]

You can buy lactase pills which will give your stomach the bacterial enzymes required to digest lactose. You're welcome.

[@katarinastene9069]

P.S. Manchego suppose to be eaten with quince marmelade! They call this marmelade "Membrillo".

[@morrisonscott702]

Hello 👋 Katarina...

[@user-zm1zp8tv4i]

Greetings from Lagos Nigeria Netherlands ❤

[@Bibagodiva55]

I need to THANK you for this lovely Documentation and I agree 100 % to the other Comments! I'm a "Natural Born Cheese Lover" 😂😂 from the German-Netherlands Border, and I love "Our" old Gouda so much - also the May-Cheese, which comes every year fresh and creamy from the Green Gras outside after Wintertime. But I love all Cheese' and especially the Italian and Greece Feta and Sheepsmilk Cheeses, too. This was so interesting, and a learned a bit more, so : thanks a lot ❣️🤗

[@Kamishi845]

You should do it one on Sweden's Västerbottenost. It's so special it can only be done in one area in Sweden.