What Type Of Cheddar Should I Use?
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- čas přidán 9. 06. 2024
- Andrew seeks advice on what cheese to use in different dishes.
Thank you to Vanessa and Agnes Restaurant & Cheesery: www.agnesla.com/
Recipes and videos Andrew referenced:
Welsh Rarebit
The Book of St. John
Fergus Henderson & Trevor Gulliver
“How to Make 2 Famous College-Town Burgers | Burger Scholar Sessions”
First We Feast
• How to Make 2 Famous C...
Extra-Flaky Pie Crust
Smitten Kitchen
smittenkitchen.com/2019/03/ex...
Classic Apple Pie
Salt Fat Acid Heat
Samin Nosrat
The Hanky Panky
The Book Of St. John
Fergus Henderson & Trevor Gulliver
0:00 Which cheese for this recipe?
0:52 The Cheesery
1:49 Prairie Breeze
3:12 Red Leicester
7:05 Seahive
9:45 Narrowing it down to two
10:14 Testing the cheeses
12:58 The decision
14:05 Bonus cocktail
14:44 Final thoughts
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Honestly, cheese is such an interesting and HUGE topic.
And "how it melts" is one of the things that varies wildly and might be the reason for the second sauce breaking. Of course there's the heat issue, but that might be connected to how well the first one melted and how the second one would've needed more time on gentle heat to incorporate.
And it's extra annoying, because cheddar is kinda one of the best melty cheeses (mozz aside), so it's great for a cheese sauce adjacent-thing as in the vid, so it breaking is extra sad.
It might've been salvageable by adding a splash more liquid and gently heating to coax it back into a smooth sauce.
Proper cheddar (crumbly-texture/slightly-funky-taste) pretty much always splits when you cook it - and that's normally fine (say protein on the bread, the tasty grease soaks into the bread). You can stabilize it in a roux, or cheat and add a cheese slice (or a pinch of sodium citrate, which is what gives processed cheese that perfect emulsified "gloopiness"/"silky-texture").
The "just stick in a processed cheese slice" approach is great, as it tastes of f'all - so doesn't mess with the headliner-cheese(s) in the dish.
I tried out 6 different gorgonzola before I found one that melted without getting greasy, so even same types of cheese can have a very different outcome
Or as the elite call him.. Adjective Andrew
Andrew has an immaculate way of describing flavor and food textures. he gives tiny little details that makes your brain go "oh so it tastes like that?" lol. it gives me so much joy just listening to him describe the the things he makes and how it tasted to him!
🎵Adjective Andrew🎵
Love it how he really learned and mastered his vocabulary…compared to his first Worth It videos.
He called the pie crust “mature but not savory” and I nodded like I knew exactly what he meant
Do you know what immaculate means??
ATE is single-handedly (re)defining true “comfort food”. This episode: perfect case in point.
Girlfriend finally became wife. Yay!!!
Were so happy for where this channel and all its presenters are going. Keep up with the good work guys!!
I was shocked too when he casually said "wife"! But then when I went to his Instagram, there was a wedding photo from way back in September! I swear I thought he called her his "girlfriend" in recent videos.
OMG! When he said wife, I was like "wait, what??? He's married?"😂 What a lucky gal
Yeah he shared the photos on IG it was really pretty
@@hazirahdaud8870 ikr
the way he casually dropped "MY WIFE"!!! we love you andrew and the care you put into EVERYTHING you do. happy to have watched you "grow up" thru the years~
Something we love eating as Syrians is Halloumi and Watermelon, the contrast of salty cheese with light sweet watermelon is just exquisite. Highly recommended everyone to look into it and try it one day.
Just add some salt to the watermelon and get much the same effect.
@@nanoflower1 bruh you're not only eating it for the saltiness, the cheese also adds flavour and texture. My man said just salt the watermelon 💀
In South Korea the women who dive for seafood(해녀) sometimes have a snack of watermelon with rice and a seasoned soybean paste (쌈장). I tried it once and it was interesting. I think watermelon works well with salty flavors.
I also love watermelon with cottage cheese a bit of honey walnuts and some almonds. I ate this all the time as a child. This type of mixture is a popular street food snack/fruit salad in Mexico except that people usually have it with a fruit mix but I was a picky child who only liked watermelon and sometimes bananas. Lol
same in greece, a lot of people really enjoy eating feta cheese with watermelon
How about a show using different types of sugars, like using palm, dark brown, maple sugar, regular cane sugar, et al?
Love the series!
I grew up quite near Cheddar (in the U.K.), I’m not sure any of the cheeses in the video were really what we would call mature. I tend to expect a mature Cheddar to be almost crumbly like a good Parmesan and to have lots of amino acid crystals so it’s a bit crunchy, also it’s never got an orange colour. I hope you can come to the U.K. with Worth It to try the original 🧀
Kiwi here and I had the same thoughts. These cheeses don't even seem close. My favourite cheddar is aged 18 months or more and has those yummy crystals.
The Worth It series ended when Steve Lim left Buzzfeed. As for your commentary re: mature cheddar, the orange color is typically added in the form of annatto, though I couldn't begin to say why anyone would bother. I do have to agree that the cheese he used wasn't aged nearly enough, though. I'd say a minimum of 2 years of aging is needed before I'd call it mature.
@@alaras they kept the worth it concept. If you check this channels videos you’ll find some episodes they did some months back
As far as I know it's because American cheddar isn't made in the same way as our English cheddar, something to do with the aging. That makes their cheese go sharp and ours strong.
The cheddar I love the most - old croc grand reserve, out of australia - is like this. Large crystals, quite crumbly, uncolored. It has a marvelous flavor and texture that very much distinguishes it from other younger cheddars (like my local beecher's flagship)
At this point give Andrew any ingredient, he will use it wisely and present beautiful food.
gush much?
@@Marcel_Audubon is that a problem?
@@Dctctx thanks for taking time out from making videos of yourself playing video games in your parents' basement to respond
@@Marcel_Audubon no problem, anytime.
I'm Welsh, so I think I'm qualified. A good aged cheddar. If you can get cave aged from Cheddar Gorge. I would recommend for rarebit itself, then 2 year aged cheddar. It is crumbly, delicious and melts amazingly.
Or go full Welsh, get Welsh cheddar from the snowdonia cheese company. Their smoked cheddar is beautiful
Will also recommend the Black Bomber from Snowdonia, Caerfilli cheese works well in a rarebit too! Sincerely - A Welshman
@@shogun2215 agreed there, any Welsh cheese would work really. Doesn't need to just be chedder
The one thing for me is Welsh rarebit typically contains mustard and beer in the cheese sauce as well. It helps with the consistency when spreading it on the bread
Black Bomber is my all time favourite cheese. Sadly it’s not quite as good as it used to be now they’ve started producing it in much higher quantities but it’s still incredibly delicious. All of Snowdonia’s cheeses are great though
There's good cheese up in Preseli too, Pant Mawr
the biggest surprise of this video is andrew saying "my wife"... no idea he was married!
He mentioned it in one or two previous videos. I'm happy for him, and can definitely appreciate how he does these videos, but also keeps his personal life mostly private. Some internet people don't do that balance very well.
red leiceter is actually super common in supermarkets in Britain - its like next to the (many) types of cheddar we get even in smaller supermarkets!
Also, it's never considered "good cheese". It's "cheese that has a funny colour"
(Now not saying somebody isn't making a good version of it - but when the defining characteristic is the dye, it doesn't tend to get much admiration)
For the apple pie, instead of melting the cheese, it is meant to have a couple slices cold on the side/on top. Its not only the sweet and savory, but also the hot/cold and texture contrasts that makes Apple Pie and cheese so good!
As a brit this baffles me... I'm a cheese freak and you can never go wrong with getting the cheddar that is so mature it makes your mouth bleed
Same! Not a brit, but if my mouth doesn't pucker immediately it's not good
Indeed - I want it to be cracking apart and to have salt crystals forming.
I really love how these About to Eat videos are methodical and detailed without being over-the-top. Food CZcams sometimes gets far too excited about fancy produce and exotic techniques, this channel is always more considered and I appreciate that.
Going to get a bit proud welshman here. Love cheese, and these look great. But to make this properly you need either Caerphilly Cheese or Caws Teifi. I think the best relatively easy to find alternative is a really strong British Cheddar - Red Leicester is top but is not quite the same thing. A good Cheddar should have all the sourness, saltiness, nutty earthiness that just marries well with the ale, brown bread, mustard, and acidity of the Worcestershire sauce. Have also done rarebit with an aged Compté and parmesan that worked well.
However, let's be honest, a welsh rarebit is more or less glorified cheese on toast so if the cheese melts and you like the vibe then go with it. Also worth taking a look at is "Les Welshs" which is the same thing but made in Lille in France. My mate is from there, and he said they often use Maroille cheese which is super strong.
As I learnt when attempting to create an authentic Welsh Rarebit for a local Anglo-Irish themed brew pub's menu, real English Cheddar is strikingly different from what is fobbed in the US as "Cheddar". What is labelled "Cheddar" in grocery stores and even with restaurant purveyors can vary wildly, so much so, that it can result in amazing, sometimes horrifying, disgusting, inconsistency of results.
Another consideration with any cheese sauce is to wait for the proteins to unwind of their own accord. Like making a fondue, you can't hurry it. It's done when it's done.
'Welsh' Rarebit for an 'Anglo-Irish' themed pub menu...interesting
All great points. Even using the same milk and the same techniques my cheddars have varied widely. They're all interesting and delicious, but not all the same 😁
yeah I would also avoid the pre-shredded cheeses if you're trying to cook with it.
andrew is the only type of guy who would make several dishes to analyze cheese and taste them all before making the actual dish he set out to make from the beginning
In England we have neither SHARP or COLOURED cheddar. Cheddar is always light yellow and comes only in mild, mature, strong mature and extra strong mature. Double Gloucester is a sort of orange colour and red Leister is a little more of a dark orange colour.
You can get orange chedder in most supermarkets, it's usually the cheap value stuff.
@@fragiledog Indeed. If the notable thing is the dye that was added..
Cornish cheddar is bright yellow because of our grass
I can't believe you highlighted Prairie Breeze. I love introducing people to that cheese. The crystals are fantastic.
I'm 2 mins in and losing my mind seeing Andrew (the man, the myth, the legend) talking about the qualities of an Iowa cheese!!! Never thought I'd hear Iowa mentioned in a video about cheeses!
I'm most impressed with how Andrew managed to not have a soggy bottom on his pie crust without blind baking it first!
Andrew excited about cheese and asking his wife to taste some is just so wholesome!
The thing about sharp and extra sharp cheddar, is that when it's cooked, that astringent bite of the very aged cheese mellows out to a nice depth of flavor. If you're not a fan of extra sharp cheddar from tasting a slice off the block, you'll want to try it melted/cooked which brings out the depth of flavor.
This is the kind of info I wish there was in the video too, tbh.
Watching ATE is like experiencing the bliss you get from an awesome coffee shop, tea house where you're just living and enjoying it with great company. Easily one of the most consistently great things about any Saturday is watching an ATE video.
Canada also has great cheddar. Though here it is often eaten young, where it has a mozzarella sort of taste and texture. Though we also have great aged cheddar.
And of course the curds of cheddar are used in poutine.
i love her expertise. thank you for this format! and research!
Andrew please continue this series. This is easily my favorite series and can't get enough!
Can you explore eggs? I've heard that eggs have a distinct flavor depending on how the chicken is raised and what it eats. I want to learn more about that and which egg would be great for different dishes like a simple boiled egg, eggs benedict, scotch egg, or other egg recipes.
Shwmae pawb. As a proud Welshman, I recommend Caws Teifi, it's a gouda type cheddar that is always beautiful for Rarebit. Mixed in with Rev James beer for a truely authentic Welsh dish
Sutmae! Seconded, caws teifi is fantastic and it's great to use local produce. Caws Cenarth is also great (I think they do a cheddar? But I always get Perl Las or Wen!)
My father knew Lloyd George.
The way he measures the bacon to the size of the bun 5:25 blew my mind🤯
What I find to be the most frequent mistakes in rux-making are, one: adding the cheese too quickly, and two: not whisking hard enough. If u add the cheese too quickly it'll melt unevenly and if u don't scrape the bottom and sides of the pan with the whisk while whisking the texture of ur sauce is gonna be almost chewy and you're gonna have some curds that make the texture of the sauce just not ideal. Hope that helps!
Still waiting for a "Tell us what you made" with Alvin, Inga, Andrew, Rie again!
watching ATE just makes me hungrier and hungrier ;-;
I love how you share the highs as well as the lows because it helps us learn from the lows as well. Thank you. :-)
Okay I'm definitely sold on having unmelted cheddar on my handburgers I was planning on making tonight. I've been wondering what has been missing for me and I think that is exactly what I needed! It makes so much sense!
It's sweet, you can tell Vanessa prepared for this. She's probably really nervous.
I've been visting Brighton market for 30 years, for 25 of those years, the same guy used to just sell cheese on toast. His recipe and by far the best was the following. 1. A hand cut slice of white bread, around 2/3rds of an inch thick, lightly toasted on both sides. 2. A mix of shredded white mild cheddar and red leicester piled high with pleanty of worcestershire sauce, 3. then place it under the grille. 4. Top with chunky black pepper. 5 Enjoy.
I love watching your videos when I sit down in the morning for breakfast lol. It's something I look forward to
Try butter on freshly toasted bread, smear edge to edge- raspberry jam/preserve (seeded of course) and place thin slices of sharp cheddar on top. You’re welcome
Yeeeeeessss 😍
just tried this cause I don't know what to do with my remaining cheddar and it was a BOMB, I planned to only do 1 slice of toast but I ended up having 4, thank you for this wonderful combination.
@@benedictflores so glad you tried it!
I ABSOLUTELY adore Andrew's single ingredient videos. Thank you for making great content!
Really really loving this deep dive look in to food - it's a new take with a great focus on the food !!!
i just love how articulate andrew is!
I swear Andrew can use the most basic and the most common ingredient to make a wonderful, enjoyable meal
Lol exquisite/special cheeses is not basic and common!!
Different kinds of miso might be cool to explore! I always go to my local nijiya market and default to the white miso, but I haven't experimented with red or other types.
this video style is the future of food on youtube!
it just flows
Andrew is so gifted at describing flavors!!
Man this was such a detailed yet easy video to watch, keep it up sir!
The most satisfying part of this is Andrew’s pronunciation of Worcestershire Sauce! ❤️
I describe a extra mature cheddar as itchy cheese as it should give off the sharp notes which makes a tingle to your tongue. If you make a crumble topping with grated cheese for your apples 🍎 it is truly delicious
Wow this is so delicious Recipe 🤤 Must try this one, your creativity is phenomenal and it never fails to amaze us.
I know there are only a number of cutaway shots they can put while they talk about cheese but every time it came across andrew thoughtfully eating cheese i giggled a bit
This is a great channel, with great videos. Thanks
That Smitten Kitchen crust recipe is excellent. A+
If I were guessing what caused the prairie breeze to break based on what happened, I'd say the problem is that the prairie breeze had a much higher water content(it was younger and described as melting well which normally indicates higher water content). Because it had a higher water content, you needed to spend a bit more time letting the water evaporate out. The way the cheese sauce broke looked exactly like what happens when you get a little too much water in a really fatty sauce
When she was describing the baked potato dumplings and they were shown on screen, I was salivating so much that I'm actually a bit embarrassed. I think 'fever dream' was the perfection description, because it feels like something that came from a delicious dream and I can't believe I never thought of that combination before. I don't even live in the same country as this place, but if I ever find myself there, I need to try it!
The color grading is so beautiful in this video
i love andrew's episodes so much. what an amazing character!
exploring Oils I think can be a fun episode. That's an interesting rabbit hole for sure, really fats in general
Im happy to see you using Fernet Branca. Its one of my faves and needs more recognition!
Love this series. Always interesting. How about nut butters? I’m curious which tastes best and how to cook with them.
This is a good idea
Great show! Thank you.
As a cheese-lover, the name of that restaurant makes me very happy 😌
Cheddar on a fruitcake is kind of a traditional thing around Christmas in my family- it's super good
I always tend to goof my cheese sauces and get that weird grainy consistency, but I feel like the rarebit coming out so nice from something akin to that is a good lesson in adaptability and acceptance
Something to explore or ask a cheese expert: how much does cheese flavour differ seasonally? Like cows have a very different diet in winter and summer, and that must affect the flavour of their cheese too. I got the idea because I ate some medium cheddar from the same brand a couple of months apart, and the flavour was completely different. Would love to see you tackle that subject, Andrew!
Many cheeses are made from sheep/goat milk as well!!
St. John! I *LOVE* that restaurant. Had my best meal EVER (so far) when I was fortunate enough to be in London a few years ago...
I love Prairie Breeze! Not from Iowa, but my Mass cheese and wine shop stocks it and it is the best cheese I've ever had. It has a bit of crystals in the cheddar, which is probably why it seemed grainy in the Guinness roux.
This episode was ✨
Would love to see this format with something like… chocolate, or coffee, or a specific spice.
loved this episode
so glad u went back to the red and made it spreadable, wouldve loved to see a cheshire cheese but i love the choices made anyways
Keep it up with the cheese adventures. So much to unpack there. Also would love some bread episodes
Amazing piece!
OH this was such a cool video, and now I will crave cheeses I for sure will never get to have. Very informative!
My first response to what I would do if I won a million dollars is "I would buy every cheese I ever wanted to try!"
I like this fellow and his videos. Keep up the good work.
I'd love a "what type of wine should I use?" video!
Great video as always. I am really glad you experienced the un-melted cheddar on a burger. It is something that I have done for a while now. There can be some fairly significant taste difference in a un-melted cheese vs a melted one. While I still love some melted cheese on my burgers, I go for the un-melted option myself. I also wish I had a cheese place like Anges near me, that looks wonderful.
I appreciate that your sheet pan is as gnarly looking as mine.
If you live in 🇨🇦, you can find BALDERSON aged cheddar cheeses (1 to 5 years) in most grocery stores
Cheap and delicious
Cheers from San Diego California
I would love a follow-up video looking at different mozzarellas!!
I'm from the UK and our cheddar isn't orange, it's pale yellow which explains why it looked different than than one you had at St John when you used the Red Leicestershire. This is also a British cheese but has a different flavour, is less crumbly and is known for the brighter colour
Cheddar cheese is my favourite food, thanks for sharing
I’m freaking out why is nobody talking about how good he looks in this video 😭 great vid I learned so much but I know I’m not the only one
I love making Welsh Rarebit. So tasty.
Living in the cheese desert that is the United States as you are, I guess this was a pretty good effort. 👍
This video is a perfect example of why you should shop locally and probably skip the grocery store for a lot of your produce and products. Going to an expert with a wide variety of options and the knowledge to help you pick something is such a wonderful thing. I love going to my local cheesemonger, and have them surprise me with whatever they brought to town.
Andrew, your skills as a presenter are just wonderful.
Utahn here, the sea hive cheddar is also incredible in funeral potatoes.
super informative.. thanks:)
check out actual cheddar made in the town of cheddar in the south west of england. it is aged in caves and is mind blowing. I usually get wookey hole cave aged cheddar, wookey hole is really close to cheddar and the cheese is phenomenal. i highly reccomend.
Sharp is what Americans call mature. Cheddar is in Somerset, UK. It is a specific region and specific type of cheese. None of yours resemble cheddar imo.
I have a good friend who is well travelled and now lives in Canada, she like me grew up near Cheddar. She explained every time she has gone to the US she has never found anything close, whereas luckily in Canada its a better midway in regards to real cheese access haha.
This video has really cleared up for me what US "cheddar" is.
I love this video idea
It’s quite funny because the books just referring to how cheddar is sold in the UK. Mild, mature, extra mature or vintage
Iowans represent! I promise we're not just a fly-over state. There's so many hidden jems here in the middle of the country.
Prairie Breeze is Delicious!!!!! It’s one of my favorite cheeses as an Iowan
Can any American please describe what the cheese section looks like in their supermarkets ? Here in England I am very used to seeing Red Leicester - so this threw me a bit !
It depends! We usually have a cheese section that’s packaged cheese- slices, shreds, blocks, generally types of cheese with no real defining characteristics (cheddars, goudas, Swiss, provolone, American, etc). This is the more adorable section. Then many stores will have like a cheese monger section. This is where you find cheese that’s cut and priced by the pound. It’ll say where the cheese is from and the notes in the cheese. Red Leicester would be found there.
Around here, the main stuff I see is Cheddar, Swiss, Colby, Monterey Jack, Muenster, and maybe Limburger or Gouda. If they have a separate section, there might be some fancier stuff there.
kinda insane how no one is doing it like ATE. the vision! i love this team sm (pls bring in some BIPOC)
Welsh rare bit (rabbit, in some Welsh recipes I've devoured) is one of my top 20 favorite foods of all time! Heston is a mad genius
Well done on the Seamaster 300.
Literally just had an ad for Sargento Cheddar while watching this. Cheeseption