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  • Hello.

  • Your mansion for magical liver, missy.

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  • Jana Silverman.

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  • Shelagh Carney missile.

  • Formaggio.

  • My name is Barrel.

  • I'm a senior producer at Great Big Story.

  • And over the years, I have made a lot of videos about food.

  • And that is for one simple reason.

  • I love it all kinds, even the food they don't know about yet.

  • Yeah, So I'm making a whole video about one of my favorite foods.

  • Cheese.

  • Thank you.

  • There are so many wonderful types of cheeses in this world, and they're all different depending on where you are.

  • So for this video, I spoke to seven cheese makers in seven countries to see what cheese was like around the world.

  • I'm making a cheese board, by the way.

  • So this is is my cheese episode.

  • In making this, I decided a few things.

  • Number one, The cheese should be surprising ideally something that you might not have heard about yet.

  • And to know two cheeses should come from the same country.

  • This is an around the world theme.

  • Okay, let's begin.

  • E E My name is late.

  • Moyle way Make a range of cheeses.

  • Our newest Cornish term has won several awards, including the world's best cheese in 2017.

  • Uh huh.

  • Way.

  • I'm Bob Wills.

  • I live in Wisconsin.

  • I make cheese Kurds.

  • They have, Ah, squeaky noises Bite through him, Alex E October normal Hillary effort to Cluny.

  • I myself was inspired.

  • So I'm also going to attempt cheesemaking in this video.

  • My husband is Indian and I have always wanted to make paneer.

  • My mother in law gave me a recipe, so we're gonna try.

  • Okay.

  • I need two things.

  • Lemons and whole milk.

  • That's it, E Yeah.

  • Great guy Cross.

  • Very good.

  • So very good, because it should be one of okay.

  • Meeting to national study.

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  • McGary Margarita.

  • Not for the first time around.

  • The motive behind the keyboard which is on the line, Nigel.

  • Surgeon Khartoum around Still at the very beginning, the process of making cheese is pretty standard.

  • You start by heating milk, so stove on God is my second cup of milk.

  • Please don't burn.

  • Okay, wait.

  • Since it's a genetic and recent brilliant, then we put in an enzyme to make the milk thickened.

  • Traditionally, it had been rented from the stomach of a coward calf.

  • But all of our products are vegetarian, so we use microbial enzyme.

  • The milk is then allowed to coagulate and set again.

  • Smooshy Ajinca, Christian on sweet On the show off Yes, Second season degree on the saw In the chattering process we let all those small pieces of curd stick together and we create mats which is coming Zoric treat a dream uniform kiss a condom A We're DNC for macho element in any form.

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  • The process of making donkey's milk cheese was a little more complicated and a little bit more vague.

  • Also, the milk is looking pretty good, says a Pito Pashto name.

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  • Wait.

  • Okay.

  • Lemon juice in Is it?

  • Is it curdling Rajan?

  • More lemon juice, I guess.

  • Yeah.

  • Way Ah ha.

  • Okay, wait.

  • It's definitely working.

  • See this?

  • Whoa.

  • Yeah, I think I do that.

  • Now.

  • I need to press this onder all the other cheeses as well.

  • From this point forward, this is where the processes begin to differ.

  • Yeah.

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  • Okay.

  • Upheld on Donovan Catron put on street at Armenia Lacob laughter cameras.

  • She's Kurds are the best in there straight I'll of that.

  • Yeah, that's good.

  • But, um, she got bit younger.

  • She says chicken stable, poquito After Brian process, we apply a breathable wax coating to the cheese.

  • It allows for limited moisture loss.

  • It's then turned daily in the maturation store for around 16 months until it is ready to be hand wrapped and sent to the customer.

  • I'm pressing the paneer and it needs maybe like 30 minutes and then you can cook with it and eat it with all these other cheeses.

  • We're finally at the big question that I want to know.

  • Which is what do they taste like?

  • Former Gianmarco support remaining Can't DO Starting Paula Lingua diverse Gustav passed.

  • Oh, so so Cornish can taste very sweet.

  • Very savory, Fruity.

  • So I would say pineapples with nutty notes.

  • She's Kurds are kind of warm and fuzzy.

  • There, there they have, ah, richness to them.

  • And then as you bite through them, you get into the creamy interior and it has a real nice buttery flavor.

  • You Nilda Guerra liberty.

  • Should I?

  • You Tony, my question.

  • You're talking smack washing those cars.

  • You can use your attention, you know?

  • Yeah, here it is.

  • My paneer paneer is a really light cheese.

  • It doesn't melt on.

  • It doesn't have much flavor on its own.

  • It's meant to go with the heavy spice of Indian cuisine.

  • So it picks up a lot of those flavors.

  • Really, really Well, um, that was my question with all these other cheeses to How do you eat them?

  • E mean, how do you eat cheese with maggots in it.

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  • What'd I miss?

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  • Very good.

  • E think this project was cool?

  • Because while cheese could be a lot of different things, seeing them all together like this makes you realize that the culture and the tradition behind cheesemaking that is pretty universal.

  • What's the don't come?

  • Rio of a battle?

  • Ebola, Chicago Bola.

  • I'm ready.

  • Chicago.

  • Wisconsin makes the best cheese.

  • There's no question about it.

  • She's making.

  • Has that instant gratification e feel good about what it does for the people who are eating it.

  • 31 years, I'm still eating all the cheese currency.

  • E Cornish Koerner is very much unique to our country.

  • In our culture, we think it's important that we share Cornish come with us.

  • Many people around the world, it's possible.

  • So in some ways, cheese is a great equalizer.

  • Mm.

Hello.

Subtitles and keywords

B1 INT cheese milk cornish paneer process carney

How Cheese Is Made Around the World

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    林宜悉   posted on 2020/10/23
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