The Big Lies You've Been Believing About Cheese

[@MashedFood]

What's your favorite kind of cheese?

[@kaitlyncampbell1472]

Gouda

[@cmtippens9209]

Brie, especially baked en croute.

[@sotecluxan4221]

Parmesan

[@HBrooks]

all of them. muahahaaa! @gavinWebber

[@Playzabach7]

Roquefort and Locatelli…

[@steveg4334]

The FDA has been completely hijacked by big business, and no longer fit for purpose. In fact if they recommend a product, I'd be reluctant to use it.

[@dinadee9837]

Background music is so distracting and annoying

[@EdodeRoo]

True

[@Richard-me2pq]

All I kept hearing was someone cutting the 🧀 cheese in the background! It sounded like this: FFFRVVVFFFFFZVRRRFVRRRRFZZVRT!

[@SeeDaRipper...]

Not as annoying as her bastard voice.

[@pattiannepascual]

💯 I comment this on just about every video I see but everyone still does ît.i have unsubscribed from some channels over it. Music is a very personal choice. Better to leave it out than annoy or repel viewers.

[@Functmal]

The voice is pretty awful as well.

[@TaylerMade]

as a young man i made cheese for two seasons here in new zealand. hardest work i have ever done, converting 3000 gallons of milk into 3000lbs of cheddar by hand. all dairy is grass fed and the quality of our cheese and butter is matchless. but as much a s i love a good strong cheddar, my all time favourite is a good stilton.

[@AniMerDol]

Oh yeah, me too. Love a good stilton

[@dkeith45]

Ditto, on Stilton, though I rarely buy it. More commonly I have blue cheese dressing with salads. But a good Stilton is one of those food oddities where it stinks terribly, but tastes wonderful. I even think a good cheese cake could likely be made using Stilton.

[@b6983832]

What you are saying about "Parmesan", is true for the United States. In European Union, selling cheese which is not Parmigiano Reggiano as Parmesan is illegal.

[@persnikitty3570]

It's called Parmesan Style, which is allowed by the Italian trade union for production. That said, California, Wisconsin and Pennsylvania all rank in the top 20 for illicit Reggiano, a billion USD industry. This has led to the use of microchips to track the true Parmesans, as the micro-print was easily broken.

[@b6983832]

@@persnikitty3570 Not really, because Ireland and Malta are the only EU nations having English as an official language. That said, all kinds of names, such as Parmissimo, are used for these products. The use of the word Parmesan for a non-Parmigianio Reggiano is although banned in the EU.

[@Dano12345100]

Yea, they are a bunch of food fascists in the EU.🤔😏

[@sonyafox3271]

You can buy the real stuff in the American Grocery Store, in the cheese section of the deli, where you can buy it freshly grated or a chunk, along with other real authentic cheeses, the big difference is be ready to pay because, it will cost you a lot more!

[@MorpheousXO]

@@sonyafox3271 I buy my Parmigiano Reggiano from Costco. You get a way better deal on it there.

[@snowysnowyriver]

@00:16. Please don't add Brits to your orange cheese myth!! The only orange cheese we have is Red Leicester which is a speciality cheese. Our cheese is not full of the additives that American cheese is because our extremely strict food laws do not allow it.

[@davidrandall4001]

Lets hear it for Cheese Purity laws.

[@mothmagic1]

And Double Gloucester

[@snowysnowyriver]

@@mothmagic1 . Very true! Forgot that one!

[@lynnehood2198]

Don't be such a snob... and ignorant. NOT all American cheese has additives. Most artesan cheeses are organic, and very pure. American processed cheese in fact is not cheese. The better brands don't need laws to encourage them to do the right thing.

[@moorediane7831]

I don’t think any other country allows their food to be tainted & toxic like American food except China.

[@utGort]

They do not use cellulose to "bulk out" grated Parmesan. They use it to prevent the cheese from clumping.

[@telebubba5527]

Just don't buy it and grate it yourself. It's thousand times better.

[@lancekirkwood7922]

Right, but who really wants sawdust in their parm???

[@hoboonwheels9289]

Apparently according to testers it works better in recipes to make cheese bites in fryer, fresh doesn't crisp or hold its shape they say.

[@hoboonwheels9289]

@@lancekirkwood7922 apparently dried plant is cellulose.

[@ALX112358]

​@@hoboonwheels9289Cheese bites are typically made from mozzarella or cheddar, not Parmesan. What kind of dumb test was that?

[@SFNightOwl]

Blessed are the cheesemakers...

[@jfess1911]

I was under the impression that it covered any manufacturers of dairy products.

[@vorpalblades]

Venezuelan beaver cheese?

[@rithikuja7299]

Merci beaucoup

[@BlazinRiver1]

Blessed are the cheesemakers? What the bloody hell did they ever do? Shhhhhhhhhhhhhh......we cant hear what he is saying. Ohhh blessed are the big noses.......shut up!!

[@BenjoCovers]

literal animal abusers

[@thaisstone5192]

NO artificial coloring is allowed in New Zealand cheese. At least that was the way it was when I was living there.

[@georgetteparsons4474]

Still is.

[@thaisstone5192]

@@georgetteparsons4474 Delighted to hear that. I lived there for nearly 30 years.

[@georgetteparsons4474]

​@@thaisstone5192You should come back.cheers.

[@mikemondano3624]

None of the coloring she mentioned is "artificial".

[@thaisstone5192]

@@mikemondano3624 It will still change the way the cheese looks.

[@gerryboudreaultboudreault2608]

If your old cheese has green mould on it, do not throw it away. Just cut the green off. The rest is still totally edible. That green is what made the cheese in the beginning ( and gives 'old' its stronger flavor).

[@sonyafox3271]

It’s mold not mould!

[@jfess1911]

@@sonyafox3271 Either way. Look it up.

[@davecoop9579]

​@sonyafox3271 There is a whole world outside the USA. A world where we spell it "mould".

[@wintersprite]

@@sonyafox3271In the US, we don’t spell mold with a “u”. In other countries such as Canada and the UK, they do spell mould with a “u”. There are other words that also differ between the US and other countries in spelling (harbor/harbour, color/colour, etc.). I live in the US and love books written by Canadian author L. M. Montgomery, who wrote Anne of Green Gables, Emily of New Moon, and many other novels. Being from Canada, she spells the above words appropriately with a “u” in them. Neither spellings are the only correct ones. For awhile I started adding “u” to them myself. A handful of words do have alternate spellings.

[@-danR]

Never mind the spelling. Unless we're talking blue cheeses (Stilton, Gorgonzola, etc.), the green or blue has nothing to do with the making of the cheese; the microbes in question are rather the colorless Lactobacilli and other dairy bacteria. If your cheddar is going blue-green moldy, it came from imperfect packaging, your kitchen, or your hands.

[@CarolanneTitmus-Greene]

Lucky to live in the UK as we have great cheeses. butter, cream and dairy.

[@GeraldM_inNC]

I recollect from my life there in the '80s that Brits are very proud of their cheeses. By far the best ice cream I ever tasted was at a dairy festival there.

[@sobizzr]

Try Australia. We got the Best Organics. 😊

[@rhohonggi2577]

Courtesy of abo land... 😂​@@sobizzr

[@donaldallison]

Luckily we can get UK cheeses at Costco in Canada

[@johnkean6852]

​@@GeraldM_inNCmmm devon and cornwall ice creams mmm l live abroad now so miss them

[@mikemondano3624]

Shaker cheeses are not "bulked out" by cellulose. It is added (around 2%) to prevent the grated cheese from reforming into one, solid block. This video has a lot of misinformation.

[@artcook1976]

So bottom line according to you is 2 percent , the reason it is added is debatable , good or bad it added and is plain fact saw dust which in no way should be in our food , you should up your education

[@mikemondano3624]

@@artcook1976 Sawdust and cellulose are quite different things. Cellulose has been used for anticaking a long time. It is in every plant you eat.

[@artcook1976]

@@mikemondano3624 sir you are very uneducated ,the cellulose used in the processed food industry is straight sawdust , they buy it from the paper plants , I worked on many of them ,if you learn to meditate u may learn the truth , read the book food forensic by Mike Adams , Education your self and their are hundreds of more out their saying the same they lie and you are not getting what you think you are getting u are eating toxin and not smart enough to know it , all your soft puffy bread has it

[@joedirt3563]

​@@mikemondano3624That's because it is made from plants.

[@1truthseeking8]

Trees are plants, sawdust is cellulose...and a very very cheap source ​@@mikemondano3624

[@sueelliott4793]

I eat moldy cheddar cheese, it has never made me sick. My dad used to eat it too. I love cheese but can't eat the over-salty, yuk plastic cheese slices.

[@christophercleary6780]

Depends on the cheese and what the mould actually is

[@janvangorp6918]

I'f it is a natural cheese, the mold is very healthy for your digestive system! Don't forget peniceline is extracted from mold.

[@mothmagic1]

There's a very good chance it's actually good for us.

[@sueelliott4793]

@@mothmagic1 Believe me, it has got penicillin in it, I think that that is how they discovered the antibiotic.

[@davinasquirrel7672]

Raw milk (and raw milk cheeses). As a kid, I grew up on raw milk, no issues. People seem so skittish of anything natural these days. Over-processing kills everything. Country people, back in the day, lived far healthier lives than today's city folk. I love cheese!

[@vaxed2402]

I worked on a ranch, and we milked the one cow and drank the un-pasteurized milk and here I am. Think of the millions of settlers in the 1800's. Did they pasteurize their milk?

[@catherinewilliams3850]

Exactly, ours was delivered every morning from the farm at the entrance to the village. I used to get a lift down to the main road to catch the schol bus, sitting on the tailgate of their estate car with their two daughters.

[@housepianist]

This so much reminds me of the classic Monty Python sketch ‘Cheese Shop’. It’s how I learned about the different kinds of available cheeses in the world.

[@morqthana]

Regarding eating rind (of any cheese). Assuming it is rind, and not wax, I don't think there are any which are actually _inedible_ . Some may be so strong/musty/"farmyardy"/etc that they are pretty unpleasant, or with some old cheeses so hard that you can't chew them, but as in "no, you mustn't", none that I know of. But do be aware of how the cheese you buy has been packaged for transport, display, and sale, how handled, and so on, as it might be that the rind has become unhygienic.

[@BlazinRiver1]

I was a cheesemaker back in the day. We produced Colby and Colby Jack. Ingredients: Milk....the culture(turns the milk)....#7dye....salt....(peppers if Colby Jack) It wasnt until I started working there did I even realize all cheese is actually white...lol No added preservatives or any other BS.

[@redfields5070]

Colby cheese is the best!

[@christophercleary6780]

This is just lower American standards. For example, in England, where cheddar is from, isn't orange. US food "standards" favour the companies, not the American people

[@rogerkenyon6209]

Absolutely

[@mm-yt8sf]

cheesemaker: "hehe...i'll make more money by coloring my cheese orange with saffron! i'll be rich!" 🙂

[@PhantomFilmAustralia]

Ended up making as much sense as a silver dollar.

[@Somebody509-ot4kk]

Saffron is expensive , use Annatto seed much cheaper and used widely! 😂

[@originaldcjensen]

@@PhantomFilmAustraliaNot sure what you are saying here. When silver dollars came out, they were close to a dollar of silver at the time.

[@williwass6837]

@@originaldcjensen Yepp,wehn they came out!Not anymore!

[@johnkean6852]

Red cheese made with carrot ene eg Red Leicester did have a unique tang not as pronounced as Mature Cheddar but made with red dye ie annoto is just ludicrous

[@GeraldM_inNC]

It doesn't matter how much cheaper "American cheese" is. It's far far inferior and arguably not even cheese.

[@wisecoconut5]

True. Legally, American cheese must be sold as "processed cheese food." Which is just a clever way to hide it's artificially. Yay marketing 😒

[@aaronjade3972]

That is not cheese 100 percent agree and will not eat this ..

[@faiththrower7951]

Chemically closer to plastic than cheese

[@Somebody509-ot4kk]

Ya it’s cheese food. It is what people feed their pet cheese. But ya know it’s fricken awesome on a burger.

[@jeaniebird999]

It's not that bad, it's basically just cheese sauce that was allowed to cool. You can make your own by making a typical cheese sauce (butter, flour, milk, cheese) and pouring it into a shallow dish so it's basically one "slice" thick, then let it cool. Afterwards you can cut it into squares.

[@jamesmansion2572]

Orange cheddar is not a thing in the land where Cheddar Gorge is. I think its because our American friends can't say Leicester. Which I admit is an acquired knowledge, almost as bad as Cholmondeley (which is, of course, chumley).

[@aj9675]

Aged in the caves there is only one true Cheddar Cheese in my book, and that is from just down the road, coming from Somerset you can call me bias but it's the genuine stuff just like the true Stilton Cheese.

[@justmyopinion3450]

As a shepherd with a flock of Leicester Longwools, I can attest that some Americans do in fact know how to pronounce the word. Brits just don't know how to spell Lester.

[@rosameryrojas-delcerro1059]

@@aj9675 Stilton cheese isn't even from Stilton.

[@aj9675]

@@rosameryrojas-delcerro1059 I know it isn't it just uses the name and can only be called so if made in one of the 3 bordering counties.

[@GeraldM_inNC]

I know how to pronounce "Leicester". I was living in Luton at the time, and one night at St. Pancras I saw a train on my usual track and hopped aboard just as it was about to leave. It pulled out instantly, at which point I discovered it was the non-stop to Leicester. I caught a mail train back to Luton, arriving around 5 a.m.

[@hifinsword]

Who cares whether or not some cheeses are 30% or 35% fat? I don't. I care about the taste. If my favorite cheeses is 5% higher in fat, so be it. That's what I will eat.

[@moorediane7831]

Fat’s good for you despite what the medical people have tried to tell us.

[@nodiggity9472]

Fatty

[@sylviabriggs4087]

What tastes nice is not always good for the body, which comes first ?

[@hifinsword]

@@nodiggity9472 Everything in moderation. I'm 5' 7" and weigh 135 lbs. People tell me I'm too skinny.

[@hifinsword]

@@sylviabriggs4087 I'm well into my 8th decade of life. I'm in fairly good health, walk 30 mins every day and am on only 1 daily med. If I croak today, I will have enjoyed my life to the fullest. I believe at this point I am living on borrowed time. I have cheese and crackers maybe twice a month. My most recent health kick is walnuts a few times a week with some pecans and hazel nuts thrown in. I have to be careful I don't break a tooth, my biggest health worry.

[@gjclark2478]

I'm from the West country of England, nearby to Cheddar. All cheddar is white not orange. The only orange cheese I know of is red Leicester. Orange cheddar must be an American thing, I will add, cheddar aged in cheddar caves is lush. I get my fix from Glastonbury cheese co, from our local farmers market. As a cheese snob, stilton, vintage cheddar, Cheshire blue, Shropshire blue, jahlsberg, goats cheese, manchego, wensleydale, brie and parmesan are the best imho. American cheese (my wife bought by accident) had 46 ingredients.......... and tasted like plastic 😵🤒

[@debsmarie9729]

Thank you - I have been scratching my head, wondering what the hell 'orange' cheddar is!!! Not something that I have ever come across in the UK

[@SusanBell-dl5gr]

You forgot "Stinking Bishop" one of the best with port and crackers

[@judyjackson2260]

Gouda best cheese in the world. Great shredded on top of potato leek soup. Gourmet.

[@catherinewilliams3850]

Exactly, I;ve been wondering what they are calling orange cheddar!

[@Kendallian132]

Cheese is the force which binds the Universe together. I love cheese.

[@cathygould]

Thank you for this informative video ❣️ I love cheeses, and now I'm better informed about ingredients, processes, flavour and safety❣️ I'm in a nursing home, and cant eat most of what comes from the kitchen. I nibble on cheese throughout the day for protein, mostly cheddar and Swiss for price. Now I've learned more about other kinds, i will splurge on small portions of other varieties for their flavour ❣️🧀

[@goodbarbenie5477]

To stop your cheese from running away from U....😅. Just rub a little butter all over it It will help the spread of mould Or lift your cheese up from the bottom of the cheese dish.With bottle caps. Which also should also have a lid on the dish... Viola. Problemo solved..😅...

[@AniMerDol]

Or you can tightly wrap it in plastic wrap so it's air tight.

[@gerald-gs2vh]

I don't understand why people would think cheese is yellow. It comes from milk. Milk is white, ergo, cheese is white. Only additives change the color of the cheese. Velveeta cheese is such an example. It isn't cheese but an amalgamation of many cheeses.

[@lynnevoyle]

Ditto butter. Although butter gets a creamy colour.

[@marymoor9293]

I grew up on a farm, and the best milk I ever had is straight from the cow, pasteurised milk is gross, but I have no choice but to drink it, unpasteurised cheese is the best, especially Stilton. We need to drink more raw milk, it helps the immune system, never got ill growing up on the farm.

[@truthmatters8241]

When g0v grift gets invoIved the outcome is generaIIy Iess heaIthy.

[@tusker4954]

As a Brit, we dont eat much "orange" cheese. - mostly white natural for me.

[@jfess1911]

In the US, some brands make both orange and natural-colored cheese, to cover their bases. There is even "white" American cheese. Apparently the practice in the US was initially mainly to hide the seasonal variation in the color of many cheeses. In the summer, cows often eat more fresh grass and the cheese would have more color. In the winter, it looked different and that apparently bothered some people.

[@SkyeBjS]

The possible exception being Red Leicester? Red Fox and Sparkenhoe are both made in the UK.

[@lucylane7397]

Orange cheese is more common in Scotland than England for some reason

[@veronica_._._._]

I don't eat it, but others do, Red Leicester (anatto) But she meant plastic cheese slices for burgers wrapped in plastic.

[@Jagermonsta]

after 40+ years... for some reason I'm still surprised that people think that orange cheese is normal

[@e.gadd.1]

orange oranges aren't real either. The supermarket ones are painted with eye pleasing dye

[@jtrujillo866]

​@@e.gadd.1--C'mon man !!!

[@e.gadd.1]

@@jtrujillo866 tis troo! They are really green they dye them orange. Which is kind of crazy if you think about it. How do we even know what color orange is lol

[@Viralskeptic-d3z]

​@@jtrujillo866 yes,it does seem that oranges can be green, and that one way to turn them orange is by ethylene gas.

[@RobMacKendrick]

@@e.gadd.1 One of the first things I learned when I lived in Costa Rica. Friends with orange trees brought me a bucketful, saying, "Now that you're here, you gotta have a real orange." Bucket was full of green things, with a little orange blush under the green. Fabulous eating. Nothing here in the North compares. (Of course, aside from not being dyed orange, they also weren't supermarket varieties. Like all fruit, the varieties that are made to ship aren't fit to eat.) Next was tree-ripened bananas. Holy crap. Now I know why somebody thought we needed to import those in the North. Sadly, the shippable varieties we get here are also not the same.

[@icarusunited]

Fun Fact as well, really good Parmesan is indistinguishable from Parmigiano Reggiano. It's because they are made the exact same way, typically.

[@rumpoh8039]

BLESSED ARE THE CHEESEMAKERS..... ''RIGHT...... WHO THREW THAT STONE??''

[@evasitton8352]

Thank you for all the information about the cheese we love to eat. Interesting facts!

[@mikemondano3624]

Not all facts, unfortunately.

[@Kolobok725]

Ignorant facts

[@keithnaylor1981]

I could only take 10 seconds of that voice!

[@mikeherr8427]

Me either

[@Richard-me2pq]

The chirpy voice is phony, pollyannish, plastic, hyperactive, irritating. "As long as I sound like a little princess, I will get whatever I want in the whole wide world!"

[@Richard-me2pq]

That voice sounds chirpy, pollyannish, phony and hyperactive. "As long as I sound like a little princess I can get anything I want in the whole wide world!"

[@pcb462]

Guess we don’t have to worry about you being back. We believe in your dreams.

[@PhatChin]

Fking annoying

[@appledoreman]

Even if there's nothing else in my fridge, there will ALWAYS be cheese. Keeps well, delicious & never upsets my dodgy stomach. Favourite? Gouda, but also Leerdammer, Edam, plus, of course, the humble Cheddar.

[@Dingdong3696oyvey]

Cutting the cheese doesn’t mean what you think it does.

[@jfess1911]

When I was working on other countries, some of my fellow Americans would directly translate "cutting the cheese" into the local language and continue to use the phrase....and commonly see puzzled looks from the locals.

[@Dingdong3696oyvey]

@@jfess1911 I do that all the time with idiomatic expressions. 😄

[@Richard-me2pq]

Pull my finger and I'll make you think it does! FFFRVVVFFFFFzVRRRFVRRRRFZZvrt!

[@Richard-me2pq]

Pull my finger and I'll make you think it does! FFFRVVVFFFFFZVRRRFVRRRRFZZVRT!

[@Richard-me2pq]

Pull my finger and I'll make you think it does! FFFRVVVFFFFFZVRRRFVRRRRFZZVRT!

[@Crayfish-]

In the section on Raw & Pasteurized Cheeses, In Europe They (?) Pasteurize by Electrification ( i.e. electric shock ). In the United States they " Unfortunately " use " heat " ! " Heat Kills around 75% of the Beneficial Nutrients " While " High Voltage " ruins little if any.

[@mikemondano3624]

High voltage works through the heat it delivers to the mixture. Nutrients are not alive and cannot therefore be "killed". There is no such thing as a non-beneficial nutrient.

[@truthmatters8241]

I think you meant to reference Probiotics and not nutrients. Probiotics are microorganisms that line your gut and support nutrient absorption. They also help protect you from foreign invaders like E. coli and parasites. The best way to include probiotics in your diet is to get them in their most natural state, which includes raw milk products, such as cheese, kefir and yogurt.

[@mikemondano3624]

@@truthmatters8241 Most probiotics die almost immediately after swallowing. That is what the extreme acidity of the stomach is for. And even if they didn't, bacteria requiring milk don't do well in intestines. And FYI: Around 80% of the dry weight of human feces is E. Coli, They are found naturally in the intestines of almost all animals.

[@Bob_Adkins]

They just call it "electric current" because it sounds safe, and when no one is looking they irradiate it. :)

[@mikemondano3624]

@@truthmatters8241 The extreme acidity of the stomach kills the vast majority of microbes that enter it. E. Coli, found naturally in the intestines of most animals, make up 80% of the dry weight of human feces. Life would be quite difficult without them. Many yogurts and cheeses are made from pasteurized milk and organisms are no longer alive. The Ig-A system in the intestines is the main defense against parasites. Bacteria found in dairy products are not suited to living in human guts and cannot survive there for long, if at all.

[@tonycamplin8607]

Orange cheddar never heard of it here in the UK where that cheese originated. American food standards must be virtually non-existent to allow something like that to be sold.

[@tenniabrown9865]

Thanks for sharing

[@deecooper1567]

Very interesting 👍👵🏻❣️

[@karinavandamme804]

can anything be done about the voice....thank you

[@johnpowell5433]

You could grate orange cheese on that voice. 😖Turn on subtitles, turn off sound.

[@chrisricker8036]

Yup plug your ears Karen

[@Richard-me2pq]

That voice is chirpy, pollyannish, phony, hyperactive and irritating! " As long as I sound like a little princess I will get whatever I want in the whole wide world!"

[@markdeffebach8112]

Voice sounds fine too me. At least I'm not hearing poor pronunciations.

[@PhatChin]

Super annoying. Some people just keep their 12 year old voice for life.

[@deanronson6331]

If you want to experience a superior flavor of spreadable cheese, get a box of Boursin with green herbs at your local supermarket. It's only 4-5 bucks, and it's a definition of French umami flavor. I understand almost every French household will have some in their pantry or fridge. One thing I don't understand is that, like everyone else, I don't like the scent of smelly feet, but that's exactly how moldy cheeses smell, and yet, I love them.

[@farmfarmdorrie]

Thankful for raw milk cheese in a world obsessed with “safety” over actual biological, comprehensive, individualized health.

[@bucc5207]

I just can't look at bleu cheese without thinking it must have been awesomely tasty before it went bad.

[@rithikuja7299]

Actually, before the blue mould grows it is pretty bland, as are most baby cheeses. They need the maturation time to develop their flavour. Unfortunately I have yet to find a blue cheese that I like.

[@wintersprite]

I hate bleu cheese. My mom hates it too. My dad likes it. I also don’t like brie (I occasionally eat it in the Barber brie and Apple stuffed chicken where it’s melted and mixed with at least one other type of cheese, I think. I think it’s the rind that tastes gross to me.

[@svenmagnus3326]

Don't F with cheese! My simple cheese tip. When making a pizza at home add a bit of Muenster cheese, about a 1/4 to 1/3 the amount of mozzarella, depending on preference. It adds a flavor and the awesome "cheese stretch " cheese effect we see in commercials.

[@GeraldM_inNC]

If you buy a pizza and the "cheese" doesn't stretch, they used a soy substitute for cheese.

[@808bigisland]

Muenster is an industrial and poor tasting industrial cheese product.

[@hexenex]

Pizza with Munster....?????????????? That's simply NO pizza. Hence, you are allowed to swallow that s....tuff with pineapple 😝

[@kowalski3769]

Epoisses is my absolute favorite. It has a massive stink to it but man..soo smooth and creamy. Absolutely delicious.

[@DeepblueskyDeepbluesky]

The mould that grows on the cheese is actually the most important part of the cheese. It is high in B vitamins. I certainly will eat it if you do not want to.

[@DSAK55]

Blessed are the cheese makers

[@Richard-me2pq]

Blessed too are the cheese cutters!

[@Unknown17]

Oh, QUIET, Bignose, I can't 'ear what 'es sayin',

[@chuxtuff]

My main gripe about cheese is about the everchanging definition of "Extra sharp Cheddar cheese". I don't care about what color it is as long as it's a "sharp cheesy" color white or orange. Brand A's sharp cheddar cheese is for wimps!! And is nothing like Brand B's which is nothing like Brand C's and on and on. Usually these days I go in looking after asking about the sharpest cheddar cheese in the market. And so far I haven't been disappointed with those recos, it's REAL sharp Cheddar cheese!! I remember being in the USAF stationed in Germany and being warned in the military newspaper against consuming some of the non pasturized cheese that was made and available offpost there. It was my father that told me that if one was worried about something that would be classified as "contaminated" it would be in the rind. So cut that off if it bothers you. If it doesn't, just enjoy it were his recos. Anyway the sharper Cheddar the better and any recos welcome!! Thanks...

[@antimatterserpent]

I love it when gorgonzola is so moldy that a cloud of spores is coming out of my nose as I chew it

[@Unknown17]

Barf-O-Rama, dude! You'd probably love my used tube socks.

[@tarnishedknight730]

The narrator's voice has the melodic qualities of fingernails on a chalkboard.

[@maryhairy1]

Although convenient to have the sliced cheese, I’m thinking it’s one molecule away from being plastic. It doesn’t even taste of cheese.

[@jackporter2334]

That’s margarine, not cheese

[@BenjoCovers]

maybe less cows had to suffer for it then

[@truthmatters8241]

@@jackporter2334 That was just ONE of the g0v scams!! So is viIifying raw miIk.

[@Richard-me2pq]

Her voice is one molecule away from being plastic.

[@RobMacKendrick]

I've always just assumed it was a petroleum product. Tastes like it is.

[@nancie66612]

The part about pasteurisation was sold to people to prevent tuberculosis, even though the TB outbreak had passed before pasteurisation, the real reason was to increase shelf life.

[@Paul-hl8yg]

Being English & living in England, i stick to the ORIGINAL Cheddar cheese, from the town of Cheddar in England. 🏴󠁧󠁢󠁥󠁮󠁧󠁿🇬🇧

[@KittyNinjas]

Love this video!❤❤❤❤🎉🎉🎉

[@patrickdegenaar9495]

Hmm.. without pasteurisation, tuberculosis bacteria can remain in the milk. Unfortunately, vaccinations don't cover all forms of TB these days... and the effects of non pulmonary tuberculosis in kids is horrific.

[@truthmatters8241]

The infIux of over TEN MILLI0n peopie iIIegaIIy has brought a resurgence of MANY diseases incIuding TB, measIes and many other chiIdhood diseases. One of the best things for kids is raw miIk, rich in probiotics for heaIthy immune systems.

[@nirfz]

Non pasteurized milk products are not recommended for pregnant women and for smaller children. (at least in the EU that's what every woman gets told at least at their first pregnancy visit at a doctor.)

[@asian_raisin]

I finished a pack of individually wrapped processed cheese last week. It was 3 years expired and tasted great.

[@chrisbiz2]

Uh, James Kraft was a Canadian-American entrepreneur and inventor and the founder of Kraft Foods Inc. Kraft immigrated to the United States from Canada in 1902. He developed a patented pasteurization process for cheese, allowing it to be shipped long distances, making him the first to patent processed cheese.

[@Dilbert-o5k]

Been damaging cheese ever since

[@antimatterserpent]

I believe he also made it a legal requirement for macaroni & cheese to be called "Kraft dinner" and be served with ketchup in Canada.

[@Goabnb94]

Don't try to scrape unwanted mold from soft cheese, discard it all. Not only will it likely be visibly (or rather, smelly) off, the mycelium of the mold can have easily penetrated the cheese throughout. Hard cheeses they can't spread as easy so its contained to where the mold is, but its a sign you hadn't stored it correctly or have just had it too long, likely spores are already building on another part so consume quickly.

[@kristideeley]

K, yeah, no. I used a block of cheese with white stuff on it to make a casserole once and I ended up in the ER with horrible food poisoning that night. I'll stick to only eating the mold that's *supposed* to be on/in the cheese from now on, thx.

[@mikemondano3624]

Very wise.

[@Richard-me2pq]

I think some other ingredient in that casserole gave you the Jericho shit trots!

[@Richard-me2pq]

You got the Jericho shit trots from some other ingredient in that casserole.

[@kristideeley]

@@Richard-me2pq Canned tuna and milk, dude. It was the moldy cheese.

[@mikemondano3624]

@@Richard-me2pq Probably. Thye wrong saprophyte, or bacterium.

[@christinehorsley]

Never heard that cheese gives you nightmares! I love cheeses. My favorites are Brie, Camembert and other soft white rind cheeses. Chaumes, St Albray, 🤤 But I like others too, hard cheeses like Emmentaler, Leerdamer, Maasdamer, Bergkaese, smoked cheese, cream cheeses with herbs. I’m not that fond of Italian cheeses, though a good Provolone every once in a while … Parmigiano Reggiano I mostly grind & put on top of spaghetti or linguine with my homemade tomato sauce or just some good olive oil on the pasta. Some Swiss, Dutch and Danish cheeses round up my selection every once in a while. I use cheddar (English cheddar, sometimes white, sometimes orange coloured) mostly in ham & cheese omelettes, or sometimes cubed as snacks. I don’t like the sliced processed cheeses (American cheese) which some people put on US style bread (Toastbrot), but it does make an edible grilled cheese toast. Every once in a while. What I missed most during nearly 12 years in the USA was real cheeses and real bread. I’m sooo happy living in Germany again, with a good selection of various cheeses pre-packaged in every supermarket, in discounters like Lidl and Aldi and on the “cheese counters” of upscale supermarkets.

[@BenjoCovers]

it gives cows horrible nightmares, well, more like a horrible life

[@christinehorsley]

@@BenjoCovers I try to buy organic cheeses as much as possible, in Germany organic is called „Bio“ and those cows lead a much better life, spending a lot of time outside grazing, being able to roam and eating mostly grass and hay. Of course their milk output is less than that from the cows in conventional milkfarms, which makes the cheeses more expensive, but it’s worth it. Or cheese from smaller, local “Käsereien” like Bergader in Bavaria. On their website you can find links to the milkfarmers who supply the milk to Bergader, with details on each farm, how many or how few cows they have, if they’re mostly inside or allowed to roam, if the particular farm offers “farm vacations” etc. Being a smaller “Kaeserei” they offer less variety than the big companies, but then I can choose a different cheese from a different “Kaeserei”. My favorite cheese, I eat about 1 wedge every week, is the 200 grams Bio Camembert from Edeka. Maybe I gave the wrong impression, I don’t eat lots of cheeses all the time, it’s the variety I like.

[@BenjoCovers]

​@@christinehorsley Hi, im from Austria so ik what it is. It still involves a cow getting artificially inseminated against her will and then her child gets taken away after birth. This happens every year, until the cow is "used up" and then she get send to the slaughter house at a fraction of her life time. Thats Bio and small farms for you. Not that nice after all, isnt it? I eat cheese thats made from cashew nuts, it tastes great, is healthier and also ethical. You vote with your money, make sure to align that with your morals my friend.

[@nirfz]

The nightmare thing has less (but not nothing) to do with what someone eats but way more with eating too much too late before going to sleep. When people eat too much before going to bed, most people have worse sleep than when the have at least 2-3 hours between the last meal and going to bed, or when their last meal was not overfilling them. But what someone eats also has a little influence: if it's too heavy a meal, sleep is often worse than when it's a lighter meal. What's heavy and what's light: things the body breaks down fast and easy are light, things the body needs more time and effort are heavy. Mac&cheese and in a big portion means a lot of carbohydrates+a significant amount of fat. That's a "heavy" combination. It's not to be confused with the food coma after a heavy meal: the first short period of sleep with a full stomach isn't the problem. And a short nap doesn't reach the time where people then get their "full stomach" sleeping problems. That happens later in teh sleep cycle. And also, it doesn't affect everybody the same amount. There's always someone who's not affected too.

[@christinehorsley]

@@BenjoCovers Yes, when morals come into play, it gets bad. However I am NOT a vegan, not even a vegetarian !!! I just try to keep my meat (and fish) consumption limited, and I think buying „Bio“ or from smaller cheese makers rather than from the big corporations is the lesser of 2 evils. However I am, for health reasons, against all those vegan „meat“ replacing products, fake cheeses, milklike drinks made from oats and such - there are simply too many chemicals and processes needed to make such look- and taste-alike products. Then in my opinion it would be better (and more honest) to just keep to “natural” vegetables, raw or processed only by cooking, steaming, baking. And grains, which must be milled first, of course. Nuts and seeds. Fruits. MOST of my food is vegetables and grains. (A lot of whole grains with mostly germ & bran left on, especially when it comes to bread.) I do ❤️ cashews, but not processed other then shelled, no salting, no roasting. And organically grown (Bio) and if possible a Fairtrade product. I’d never “pervert” such a wonderful, tasty food like cashews to make cheese or whatever out of it. And for the bit of cheese I eat every week, I want the real stuff. (Just because I listed a large variety of cheeses I like, does not mean I eat those all the time and in large quantities.) @nirfz I do not consider “Mac & Cheese” a dish containing cheese … Maybe it’s the chemicals in it, that give some people nightmares 😉 And yes, stuffing oneself shortly before retiring is never good for a refreshing good nights sleep. But then, looking at the meal sizes some Americans gorge on, that should give everyone nightmares. And no, I’m not a very slim person, but I keep my extra 30 pounds in check. (I’m nearly 70 and for various reasons can’t exercise and walk like I used to do.)

[@Duurti]

The issue with raw milk isn't about disease or cows, it's about profit. If they can profit more by bypassing safety standards every other country follows during the production and feeding and housing of the animals, and simply pasteurize the milk instead, they'll do it. This is why the US and Canada pasteurizes almost every ounce of milk and makes it illegal in most cases to sell raw milk. Similar issue with eggs. Profit is king. It's disgusting.

[@cbbohn8107]

You are uneducated

[@SkyeBjS]

Artisan cheesemakers have very stringent safety standards. The prevalence of pasteurization has more to do with liability and the US FDA seeming to think all food must be completely inert than it does straight profit.

[@Duurti]

@@SkyeBjS Respectfully disagree. Pasteurization allows corners to be cut in other areas of hygiene that would be more costly to farmers. It's always about money first in North America.

[@helgabruin2261]

I've never had pasteurized eggs. How does this occur?

[@erikschiegg68]

_Swallow it down (what a unpasturized cheese)_ _It feels so good (swimming in your stomach)_ _Wait until the dust settles_ _You eat you learn, you love you learn_ _You cry you learn, you lose you learn_ _You bleed you learn, you puke you lean..._

[@steffurness]

Alrighty there, calm down, Adonis...

[@hifinsword]

None of the added colorings mentioned here are artificial. They all come from natural sources. The implication of the narrator is they are artificial.

[@sagemckeand3716]

Weird that at 8:35 while talking about moldy and spoiled cheese, the picture shows a moldy butternut squash.

[@robinburn4974]

If the Americans believe that orange cheese is natural, it says a lot about the state of American cheese

[@RootlessNZ]

And American "food." Do Americans eat real food?

[@luga718]

​@@RootlessNZ😂😂😂😂😂True!

[@BenjoCovers]

They also think that cows dont suffer in the milk industries

[@Unknown17]

@@BenjoCovers We also think we are better than you.

[@constitutionalrepublic1966]

Make your own cheese.🧀 It’s so easy and you just need 2-3 ingredients. Milk, salt, and an acid base like vinegar/lemons/citric acid to curdle the milk and separate the cheese and whey.

[@BenjoCovers]

main ingredient: Animal cruelty

[@truthmatters8241]

constitutionaI repubIic....love your name!!! And I've been Iooking into making homemade cheese, I didn't reaIize how easy it was.

[@BenjoCovers]

@@truthmatters8241 is it really that easy to cause harm to animals for your taste pleasure? Damn, the disconnect

[@WhiteFlowers12]

@@BenjoCoversIf you make your own I think you can make it without rennet in it

[@BenjoCovers]

@@WhiteFlowers12 What is rennet? I eat cheese that is made from fermented nuts, no cows have to suffer for that and its also delicious

[@anikettripathi7991]

Temperatures below zero degree are automatically a food preservatives. So food products specially meat and cheese can be consumed for many years continuously but similar temperature facilities aren't there In Bharat and warmer nation. So probabilities of contamination are maximum.

[@dougaltolan3017]

Grams per ounce? Seriously??

[@toker6664]

Imperial has grams too, 28 grams to the ounce

[@oo0Spyder0oo]

@@toker6664Grams are metric only.

[@davecoop9579]

I spotted that too! Highlighting the bizarre relationship that the US has with the metric system 😅

[@dougaltolan3017]

@@davecoop9579 psst, don't tell them, but fundamentally US is 100% metric. All thier weights and measures reference standards are metric. Shhhh!

[@davecoop9579]

@dougaltolan3017 Yes it's obvious from all the 6 footers talking about the miles-per-gallon figures of their 350 cubic inch Chevies 🙄

[@My2up2downCastle]

Where i live, in England, the locals aren't partial to foriegn cheeses, so the Supermarkets quite often have brie etc reduced in price re the 'sell by' date as they can't sell it but managent has to order a certain amount....... it's actually perfectly mature at that stage!! Bingo!....same with double (heavy) cream.....when it's yellow stickered, due to the sellby date,i buy it all and make butter.

[@MrJerichoPumpkin]

so, American Cheese not only is not cheese, it also isn't american...

[@Unknown17]

Which is s-o-o-o-o classic American.

[@HotelPapa100]

Runny cheeses don't run with water. They are pre-digested by the camemebert mold on the rind, which modifies the proteins to a runny form.

[@sjkr141]

For Gods sake, please find a less annoying AI voice to read your script...

[@SophieBird07]

My car directions have better options!

[@happymonk4206]

I once cut off the mold that was on a bit of cheddar after it had been in a fridge for a while. I suffered no I'll effects other that a bit of constipation.

[@jfess1911]

It depends somewhat to a person's tolerance to different molds. I can eat many cheeses, but bleu cheese, for example, will make me very ill. I know that I didn't trim far enough pretty quickly because my hands will swell and I feel unwell. I am too cheap to throw away a large chunk of cheese with a little mold, though. "Live life dangerously: Eat Cheese" is my motto. (Well, ...not really).

[@michaelotto8696]

8:24 Cheese? Looks like spoiled roasted butternut squash to me.

[@Richard-me2pq]

The narrator sounds like a spoiled roasted butternut squash to me

[@denniseijs]

Yes,blue cheeses give me nightmares, but only at the moment when I eat them. 🤣

[@robotparadise]

As a immunocompromised individual It makes me feel good to know unpasteurized cheese is cleanly and responsibly produced (because marketing never lies and the government really cares), so I can cleanly and responsibly die from infection.

[@SkyeBjS]

It is, but raw cheese is also discouraged for pregnant people, very young children, and immuno-comprimised people. Choose a pasteurized variety, there are many.

[@dwc0]

The "emulsifying agent" used in processed cheese and glossed over in this video is *aluminum.* Processed cheese is by far the highest source of aluminum in food. Eat it to your peril.

[@Just_Johnnie]

The biggest lie is that mice love cheese.

[@GeraldM_inNC]

Really?

[@toker6664]

Chocolate is more their style

[@craigthir6578]

You are right, if I'm baiting a mouse trap I always use peanut butter.

[@valvenator]

I wonder if that started as a joke or myth because swiss cheese has holes in it.

[@gerryboudreaultboudreault2608]

Mice love Anything they can access, even paper packaging!

[@markhaseley3304]

Sometimes I cut off the moldy part if I don't identify it. Cheese is food, sometimes beneficial cultures grow on it because of that fact. Love me that cheese!

[@matthewwilson9749]

I haven't cringed so hard when she pronounced 'chèvre". Hoo Boy!

[@davidbartrand7231]

I have never been hurt by moldy cheese. Was given a 17# wheel of cheddar made 17 years earlier and been wounded in history. Lots of good cheese, rainbow of colors to black at wound. That black goo was the best cheese I ever ate. Ate on it for months. No competition either.

[@Unknown17]

Don't worry, your third and forth eyes will probably wither away with time.

[@helencheung2537]

There's American "cheese" and real cheese. End of.

[@Unknown17]

Absolutely wrong! American cheese IS REAL cheese. But you can ALSO buy oil-based, imitation cheese, marketed as "cheese product," and labeled as such, because it contains so little milk. Everyone who eats it KNOWS it's not "real" cheese. (If you want to disparage American food, try chocolate. Anyone who has been to Europe KNOWS FOR A FACT that American chocolate is comparatively waxy and stiff, rather than creamy.) But lay off the ridiculous notion that our cheese is fake. We have states bigger than European countries that make cheese comparable to those of Europe.

[@wintersprite]

“The power of cheese.” I hate brie and bleu cheese. It’s partly because of the mold in them. I love cheddar, swiss, provolone, goat (usually crandberry and/or blueberry varieties), mozzarella, ricotta, cream cheese, cottage cheese, etc. I also love the port wine cheese spread (only the version in the jars; not the ball with nuts).

[@CP-od7tr]

Why? Brie, Blue and Feta are my favorites. Moldafobic. LOL. I hear ya, you are not alone. My sister is disgusted that me and my mom will cut off the mold and eat the rest. 😂 Been on the planet 65 years and it hasn't killed me yet.

[@carlbeeblebronx9061]

NZ Chedder is not coloured , the yellow is from lycopene and carotene from the pasture .

[@user-zk8ed4kd2b]

True. There are cheeses that are naturally yellow due to the diet of the cows.

[@GandaMelgao]

I'm not a cheese lover, but I do love one cheese from Portugal. Dont know what type it is. We just called Serra da Estrela 😊

[@ziziroberts8041]

Orange cheese no good. Orange traitor no good.

[@ravenmeyer3740]

🤣🍸

[@GeraldM_inNC]

Get used to it, because you're going to have to live with it.

[@ziziroberts8041]

@@GeraldM_inNC Snorefest in Botland

[@GeraldM_inNC]

@@ziziroberts8041 So, did you have a good week shoplifting from the stores?

[@truthmatters8241]

@@GeraldM_inNC You've got that RlGHT!!! WE REJECT the current fashy regime!! God bless!!

[@ianhobbs4984]

As an Englishman I have never in 79 years ever seen Orange Cheddar for Sale in England.

[@harrybarrow6222]

So, basically, American cheese is a mixture of left-over pieces, plus various synthetic chemicals to enhance profits. 🤣

[@komocka]

The sodium salt of citric acid is no synthetic chemical

[@PhilLesh69]

Almost every brand of bleu cheese and blue cheese dressing has Natamycin added "to prevent mold." Natamycin is the antibiotic they give to kids with ear infections.

[@lucylane7397]

Not in the uk

[@btbd2785]

This Is a huge issue in the food industry! Why can call a product a ",parmesean cheese: when it really isn't, I'd a crime! I wish they would force these companies to follow strict guidelines. issue is these companies have their politicians and lawyers in their.pockets. that's a crime in itself Thrtow these people in jail!!!

[@macrumpton]

The warning about rennet is not applicable to anything except some high end cheeses. Almost all rennet is cultured from mesophilic bacteria instead of calves stomach since the culturing costs about 1/50th of the traditional source.

[@PreachingTruth]

I appreciate your honesty about raw milk. Raw wasn't the problem, but nasty and greedy producers.

[@KS1145-v4u]

I am surprised why people eat expired cheese having mould.

[@paulveenings6861]

Cheese is milks attempt at immortality.

[@eva-mariacoughlin9456]

Also dandelion color has been used. I have a tin from the 1800‘s from Vermont saying dandelion color on it for butter and cheese.

[@Unknown17]

Wow, cool!

[@BlueSky-n2q]

Love blue cheese love white uncoloured cheese and proper parmessan. And yes we as a family used to cut off the moldy bits and stiĺl ate the cheese never made us sick. And we also used to cook down the rind of cheese made nice tasting sauce. If you know how to cook you can come up with nice recipes, to use cheese even the bits that some will throw away.

[@Bad_Wolf788]

Used to eat English Stilton before bed. Never gave me nightmares but did give me very vivided dreams in a god way.

[@smkh2890]

Stilton: the veritable King of cheeses.

[@NightmareRex6]

the "theos" brand feta cheese seems to be SO INCONSISTANCE in the salt and cant find ANYTHING on net about it. same lot number, same date number, but one will be WAY TOO SALTY one just right and another be under salted. why?

[@lizdavies264]

Crunchy bits in cheddar? What sort is that? Plastic cheddar made in the US probably!

[@SusanDaschner]

No, it's actually a sign of a very good cheese. Google it.

[@jeannieheard1465]

Have you tried the cheese containing crunchy frog?