Why This Buttery Cheese Is Made With Cold Water | Regional Eats
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- čas přidán 12. 04. 2021
- Colby cheese is known for being a buttery, mild cheese that's mildly sweet and salty. The curds are washed with cold water during the making process, making the cheese less acidic than a cheddar. The cheese was first made in the late 1800s in Colby, Wisconsin.
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#Wisconsin #Cheese #RegionalEats
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Why This Buttery Cheese Is Made With Cold Water | Regional Eats
Bro, Food Insider has enough cheese videos to fill up multiple seasons on Netflix 🧀🧀🧀
They should make one
A series all about cheese on Netflix is a brilliant idea!
@@angelamarie4137 I'd love to be on that show!
@@angelamarie4137 haha I'm drooling over cheese 😋
@@owencornell 😝🤣
I’ve never been more disappointed than when I saw them add coloring
It's not that bad though, the natural coloring is annatto which is derived from seeds of a tropical tree
@@dickjohnson4447 It's more the principle. "Yeah, our product doesn't look like it should anymore because of how factorized our production has become, so we just throw in a bunch dye to make it look less manufactured than it actually is"
totally unnecessary
@@BurnBird1 well put.
@@BurnBird1 its not how factorized its become. Its giving the cows a better and more balanced diet to make the cheese taste better. There are plenty of things that you probably eat all the time that are dyed because they don't look like people would expect.
Am I the only one impressed by the dudes hairdo and mustache combo?
Good to see Haggrid involved in dairy
I expected Claudia to do the cheese series 🥺
She probably has issues travelling from Europe to the US at the moment. She did do the ones in her native Italy.
@@CloningIsTooGoodForSheep Claudia does the cheeses of the EU from her native Italy to France, UK and more.
@@ferrjuan Yes she does and does a great job of it too. I was just trying to make that point. Some countries in europe have introduced quarentines which makes travel very difficult and expensive at the moment. Hopefully the world will get back to normal soon.
Well aren’t you racist
@@jigglypuff4347 how so??
I literally live 2 farms north of Springside cheese. Cant beat the fresh curds!
Thanks for your address, I'm currently outside ur door
@@danohaffey4205 😂 Just stay outside there. Stepping inside may cost you. Come visit!
Meh I make my own cheese I've made Cheddar Mozzarella and a few other but to me it's just cheese it's not that special
I sell springside cheese in trinidad colorado. At a liquor store called the tire shop "where nothing goes flat"
We sell the ghost jack, habanero jack, pueblo chile infused, garlic and dill curds white and yellow curds, aged cheddars
Pro tip for visiting Wisconsin:
When there is a package of unrefrigerated cheese curds on the counter next to the cash register at the KwikTrip, do not be alarmed. Just buy it.
And yes, the good fresh cheese will squeak as you chew.
I recently visited North Dakota and passed through Wisconsin, and I was absolutely amazed that literally some random Shell gas station off of I-90 was advertising "YES WE HAVE CHEESE" on their LED sign. I love that state lmao.
Pro tip for visiting Wisconsin: Do not buy the cheese curds at Kwik Trip, find a local dairy and buy them their! Kwik Trip is good but at a local dairy, fresh made, before they are ever refrigerated is the way to go!!!! You want them to squeak when you eat them.
YES! Squeaky cheese! Also, if you go to the Mars Cheese Castle on a good day, you can find fresh squeaky cheese!
loved how detailed this is, most cheese videos are like yeah boil milk add rennet cut curds press BOOM ITS CHEESE and they hardly explain what makes that particular cheese that particular way.
i also loved the host pls keep her!!
one of the things that i like of usa is that people is not afraid of sharing knowledge
once a wise guy said that americans eat with their eyes and now i see the point. in my country local made cheese be it cheddar,slices or any other kind is white or pale never ever i have seen proper dark yellow.
bro they literally throw food that isnt appealing
Shut up mate:)
And here you are judging food based on its appearance...
the tradition of coloring cheese, especially cheddar, dates back to the American Revolution. Back in the day, beet or carrot juice was added to the cheese so a buyer could tell the difference between American and British cheese. Nowaday, annatto is used instead. That's why American Cheddar has that color.
I lived in Colby in the 90s worked at the Abby Cafe great small town 😀
Medha is such a cutie and YES FOOD INSIDER THANK YOUR FOR THESE CHEESE CONTENT I LIVE FOR IT
She also has a very beautiful voice.
as a cheese lover, the artifical coloring killed me
edit; yall i was dumb i didnt know what i know now back then okay now i know
‘Mericuh
@@TheDude92111 they do it everywhere buddy. Annatto is a cheese colorant.
@@jeffklaubo3168 not everywhere. Small farms tend to have grass fed cows, so no need for food coloring. Also, some larger companies require dairy cows to graze on grass for a certain number of days out of the year so they can get grass fed certification, which brings a higher price at market. Just buy grass fed organic, and for the most part, the dairy will have a naturally darker more yellow color.
@@Drspoe you missed the point its not just "'mericuh" that does it is my point. It's a common practice throughout the world to use annatto colorant in cheese
@Egon Pax oh its artificial. It's not natural. Now, it's not synthetic, it's made from plants, in that sense it is natural. It is not however naturally occurring.
It's important to distinguish here, because a cow that has been grass fed and pasture raised will give you a yellow/orange colored cheese without adding annatto which in the cheese world is considered natural and why we use the annatto in the first place. Before the commercialization of cheese (really all dairy) cows were pasture raised and when you went to the store to buy Colby cheese, it was orange. Post commercialization and feeding cows hay, corn, etc they noticed the cheese was coming out white and people stopped buying the cheese believing something was wrong with it. Thus they created annatto out of these green plants to dye the cheese orange after the fact.
So no its not "natural" but it's also not synthetic.
Watch the whole process makes me more appreciate foods
Her voice is totally ASMR
Legally, only cheese made in the Colby region of Wisconsin can be officially called Colby. /s
Lmao nice
Care to back that up? I actually live about six miles from Colby, WI, and I have never heard that. What makes Colby cheese Colby cheese is washing/rinsing the curds, as well as some minor differences in how the curds are cheddared compared to Cheddar cheese.
I love your posts. You are involved and expressive. Your content informs!
Surely they didn't need to add the artificial colour
Well, they don't NEED to, but since the cows are obviously not grass-fed, the milk (and therefore, the resulting cheese) is far too pale (white), and people apparently have an expectation when it comes to the color of the finished product... the exact same reason why many Scotch whisky producers add E150a artificial coloring to otherwise fine whiskies... people apparently expect a 12-year old blended Scotch to look as if it has been aged for 40+ years in European ex-Sherry barrels :) it's all about appearances nowadays, it would seem.
@@tojge they should stop using it imo. Saves money, but less people will get it I guess.
not artificial. It is a natural food dye made from plant extract.
@@michaelbcohen they are using E160b to imitate higher quality milk, wouldn't call it it's "natural color".
Annatto makes it taste like Colby Cheese, it's important for the taste
It's what makes Yellow Cheddar different than White Cheddar
Who agrees that Food Insider are doing a great job? Very enlightening videos every week.
Great report. I love cheese and can't wait to get back to Wisconsin and pick up a good load.
medha’s reporting is soooo comforting
think how good the final cheese would be if they fed the cows cheese
No wayyyy 🤣
“Like most cheeses, Colby cheese starts off with milk”
W h a t e l s e d o y a w a n t I t t o s t a r t o u t a s
Whey, i remember a cheese actually using whey
@@Nathan-ys9vk whey also comes from milk. I think there's no type of cheese that can ever exist without originating from some kind of milk
@@vivosmartphone2280 oh ye, forgot bout that
This this channel, this is awesome CZcams content here!! Wishing you the vest of the very best..
Living in NZ I cannot get my head around cows in barns. As for adding colour, why not add flavouring and . . .
Omg I'm a Kiwi too and came here to say the same thing. Those cow factories are just sad.
The whole US cheese game is just sad
Weather in Wisconsin can be brutal on livestock. Safer to keep them in barns during the winter or other bad weather. Most do let them out to graze in nice weather though.
That looks good.
those curds look perfect for poutine !
Wisconsin is very much near Canada, so they probably do use them in poutine
Wow..love it
He said it’s color yellow because it’s grass fed cow milk. After 5sec.. Now I’m mixing orange color to make yellow because the color is appealing🐸
He said he used the dye because the cows they got the milk from were not grass fed
Awesome!!!Big Like
Colby sounds so delicious.
Not saying that the American cheeses are bad, but after watching plenty of the European cheeses, you’d realize there’s a difference to their passion. This guy clearly knows what he’s doing to produce good cheese. But with the guys from Europe, especially from Italy and France, cheese is literally their life. They describe the cheese with poetry and impart it with so much love, you’d think they were children.
That's extremely fair. I see most Euros on the internet go into an epileptic fit anytime they see anything remotely American so this is a refreshing take. To be fair to us, while factory made cheese is of course the most common we can get dairy products made by local farmers (including the Amish) where they do have the same love and passion for what they make. More natural as well, using grass fed milk to make cheese so they don't need to use coloring for it. One of the sad consequences of industrialization, especially in this country where profits come before passion and love.
I've started buying honey from South America and Spain and the difference is phenomenal. Real honey rather than the corn syrup slop they pass off as honey here. Dunno why I felt the need to throw that in here but hell with it
We're here in Wisconsin, the birthplace of Cobly cheese.
Watching all these cheese videos, it seems like cheese factories all look the same anywhere in the world.
And I enjoyed Medha at least as much as Claudia.
I would hope it's made with love
GO GO !!!
Happy ramadhan
Ramadan Kareem
Good
I'm not from Wisconsin, but I'd vote for Colby to be our national cheese!
If you want can you go to bairu in florida doral i heard it food were good
You should pay Tillamook Oregon a visit . Tillamook Cheese . One of the finest Cheeses made in America .
I grew up down the road from Springside. Their cheese curds are second to none. However, I am not a fan of their Longhorn Colby. I think Dupont Cheese in Marion, WI makes an amazing Longhorn Colby and is my favorite.
Satisfaction
I enjoyed the video and found it enlightening. Is it liable to make me buy Colby? Of course not.
That said, I’d love to get my hands on some of the cheddar this guy was talking that’s aged for 30+ years! It’s probably not edible as cheese; I’d imagine that by that point it’d form one giant protein crystal, but it’d be a pretty baller condiment to bring out at a dinner party and grind over pretty much anything.
one of the longest-running factories in northeast Wisconsin,
❤❤❤
medha is a really good host :O, the brittish lady is the only one lacking xD
Y'all do realize milk used for cheese is white/cream color so how do you think most orange cheeses are made? Really. As the guy said "Its kind of an appeal." Meaning (Idk about elsewhere but American) consumers prefer buying yellow/orange cheese.
And this is me thinking I clicked on a buttery popcorn video!
We're headed to Springside Cheese,
Nice ji
i love how they start with a lie.
Wisconsin being the birthplace of Colby cheese?
❤️
I know a scrambled egg factory when I see one 😂
For a factory like that there isn’t many workers
Why in the world didnt they go to one of the MANY dairies near Colby, Wisconsin, home of colby cheese? Why hours away in a different part of Wisconsin?
Close, but oh, so far!
They know where the best is
7:55 it was so sudden i got scared lol
Some people don't know how much work they're making cheese at all
mmm cheese
It's one of the fastest-growing varieties
"a cow is like a factory"
:'(
Close to home
so... if the cows are not given a grass diet what do they eat?
The host is so cute, I love her
simp alert
Wheres claudia :((
The host's accent is very funny.
of cobly city-tram it's red of the slowest
those cows are fed junk food lmao
Most cows are. If you aren’t buying grass fed grass finished dairy or beef/lamb/bison then you’re eating an animal that was fed corn and/or soy that was genetically modified to be pest resistant without having to spray pesticides. Basically the corn has roundup built into it so bugs die when they eat it so farmers don’t have to spray anything, thus saving them money.
**Slaps table**
*Cheese*
Man of culture right there
"Cow is like a factory"
Sorry, Food Insider, but nothing beats Claudia and a French Guy who’s overly enthusiastic about cheese.
Where is Claudia? ;-;
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Is Hydraulic i j for had tree-fan
The natural orange color of the cheese is the result of the action of sunlight on the cow and on the grass she eats.
If the cow doesn't eat grass, you need an orange tree from South Africa:)
The nuttiness is due to the annatto I believe
I wonder if this video was made before or after they changed how Colby cheese was made. Nowadays, it doesn't have the same salty buttery taste, plus the marbling is non-existent. It more or less resembles a young cheddar, unless you find the Colby from the right dairy farm!
A cheese video without Claudia is any other food vlog... 😜😜
The commentary seems like a television documentary or a college professor lecture without personal touch...
I think Jesse is Bame1, omfg
You love to see it
a starter culture, and rennet.
Did he say you can age cheddar for 30 years??
omg same thing...i was like ummmm you do NOT age cheddar 30years...maybe months not years. They didnt seem knowledgeable tbh like they were just kinda saying stuff
@@Simpleplanqueen5 Basic cheddar from Cheddar is matured for two years at least. A pretty good one nearer five. After that you're into the real deal of big money and flavour.
Where I work we sell a 6 year aged cheddar. It's delicious.
her voice is out of my frequency range
What about Food Wars
He said this come from a green tree in south america, bru thats food coloring 😂
Claudia Romeo is the best host in Cheese and meat
e a r l y
Here early😁
Wisconsin and Quebec : North American Capitals of 🧀
Dammit... Canada.. Stop. Tryna be like us...yall. Suck...
You almost ruined this for me... Thanks God I had some good Ole American beef to drown out your Canadian misery
As a french: you call this cheese ?
I’m Italian and I think this is the first time that I agree with a French
Don't be so ethnocentric, guys. A cheese from an another culture is still cheese, even if it's different from the cheese you know.
@@ilgufo1146 exactly
it looks like rubber
@@justasbrb6357 British make better cheese than Italians. Stop being a snob.
Like most cheeses, Colby starts with a giant vat of milk,
But after that, things get a bit more unique.
This was kinda cute
*gags in European at the sight of orange cheese cylinders*
They would be naturally orange if they were grass fed but they weren't.
@@Cat-mn9zh but would still look like plastic.
If it’s not the right colour. Just add a dye 🤔
we're headed to soap city-tram red of
FOOD
6:20 don't be ashamed of your process
growing varieties cm the germany
They don't want yellow milk but they want yellow cheese? Why?
Subtitle Indonesia plisss
Title- cheese around the world