Where Did Cheese Really Come From?
Vložit
- čas přidán 30. 04. 2022
- Let's talk Cheese History. Weird History is taking you on an epic food journey as we reveal the History of Cheese. We're going from the very beginning and seeing where cheese began and what it is today. We'll make stops through various points in history and see some of the surprising origins of your favorite cheeses.
Sit back and enjoy this cheesy history.
Written By: Rich Kuras (on IG @come_to_cheesus)
Cheese Styling: Kurt Gurdal (on IG @kurtandwhey)
Special Thanks: Josh Windsor (IG @theaffineur)
Editing: Kenny Chen
#Cheese #foodhistory #WeirdHistory - Zábava
What is your favorite cheese?
Gouda
@@peinek Try Noord Hollander, OG Kristal or Old Amsterdam for some nice Goudas!
Cheddar
@@doreensika837 Try Prairie Breeze or Hooks for good American Cheddars
@@peinek smoked gouda
As a professional Dutch cheese salesman, I was impressed by how informative and thorough this video is. I might also be a tiny bit biased. To me, the best cheese in the world is a large model farmhouse Gouda, aged to the point where it has a great savory flavor that lingers. The cheese tingles your tongue, while still feeling smooth in the mouth. I'd invite you all to visit the Netherlands just to get a sample of this supreme type of Gouda. You can return home with as many kilos of it as your luggage limit allows, vacuum sealed in convenient pieces ;)
is gouda the best cheese? no. is gouda better than whatever the americans think is good? almost certainly.
I'll be there in September, ready to eat and drink.
🤤🤤🤤 yummm!
@@Ass_of_Amalek if that's the case then why have American cheese been winning international competitions? Rouge River Blue for instance. I'd take that over any Gouda.
@@Ass_of_Amalek it’s always funny to me how people from foreign countries always feel the need to take cheap shots at America to up themselves it’s kinda like how white people obsess about blacks lol
As Eurythmices (🐁🐁) once sang:
"Sweet dreams are made of cheese,
Who am I to diss a brie?"
I travel the world for some feta cheese
I cheddar the world and a Feta cheese
Everybody's looking for Stilton
Some cheese wants to be Bleu, too
Some cheese wants to be Buchette d'Anjou
Some cheese wants to be cubed
Some cheese will be braided by you
Sweet dreams are made of cheese
Colby or Chevre, if you please
I ferment the milk and then I squeeze
Everybody needs penicillium
Mold is better, on the rind
Mold is better, leaves taste behind
Mold is better, cheese is confined
Mold is better, use my enzymes
Some cheese ought to be grated
No cheese should be ammoniated
Some cheese will always be hated
No cheese wants to be called rancid
Sweet dreams are made of cheese
Casein and rennet curdle it with ease
Whey from the curds it eventually frees
😂👍👍
@@MB-jg4tr Beautiful, poetic. That is a masterpiece right there.
As a Belgian with French roots i remembered how we went to visit our grandmother in Normandy a few times a year for the holidays. She always prepared us a complete french dinner and after the main course and before the dessert there was always a cheese platter served on one of these round wooden boards with a cheese knife. She always took the time of explaining to us kids which were the 3-5 cheeses she served that day and also instruct us the proper way to cut cheese. Cause yeah for each form a cheese has there is a right and a wrong way to cut them and all hell broke loose if we happened to cut it the wrong way in her presence.
Hmmm what kind of seafood dishes she make?
My grandma always got mad when I cut the cheese, too, regardless of how I was doing it.
The French are very particular in cutting the cheese.
I really do wonder how half the foods we eat were even discovered in the first place, like making chocolate for example. It's crazy how some of these foods come about
We'll be doing lots of these videos, we have a History of Wonder Bread on our Weird History Food Channel that just went live today
I want to know more about chocolate too!
@@alicerivierre It's such a complicated process that takes a week!!
@@WeirdHistory Do one about chocolate!!
@@alicerivierre
Yes! I want to know why chocolate is a go-to food for us ladies!
There's a reason, but I've forgotten it.
Many years ago, I was depressed, so I tried homeopathy. They prescribed "chocolate".
Considering what tiny amounts of it was actually IN the tiny white pills, I was vastly improved. My friends said that I "glowed"!
Due to the expense, I stopped taking it. Usually many remedies can be found at specialty shops, but not homeopathic chocolate 😩.
We were on a camping site in Italy when a German lady asked me from which Dutch town we were from. I answered Gouda which made her look puzzled and after about half a minute, she said: "You are living in a cheese?!!"
I'm sorry that you had to deal with this incredibly stupid person.
😛😄😂
yo wtf i wanna live in some cheese
Brah
frankfurter, berliner, hamburger, wiener etc
Interesting linguistic note here. The Latin name for Cheese is 'Caseus'. From this word, among others, the English 'Cheese', the Spanish 'Queso', the German Kase, and the Romanian 'Cascaval' names are derived.
While, as correctly mentioned in the video, techniques for making hard cheese existed at least since the time of ancient Greece, they were not perfected and widely used until the Roman times. Until then, most cheese types were made of curds, mostly preserved in salt or brine (similar to Feta).
During Roman times, hard cheese (in wheels or similar forms) became popular, and was called 'caseus formatus' i.e. 'formed cheese' (from the Greek morfi, meaning form / shape), and later 'formaticum'.
From this word the French Fromage and the Italian Formaggio derive.
Caseus gives us the word Casein which is what the protein of milk is called.
I wonder where the Swedish word for cheese,- "ost" and Finnish "juustoa" comes from. It is one of the very few times that the word is so similar in both languages. Greetings from a Swedish Finn.
German word for cheese is NOT Kase, it is Käse........ ä = ae thus in English it would be Kaese. (The two dots are called UMLAUTS, and are the letter E).
@@jennymossa9492 They both seem to derive from Proto-Indo-European *yûs-. Another descant would be latin «jus» for soup or sauce.
Legend has it that fROmage was a spelling mistake... Like the Italian word, it would originally have been called 'fORmage'.
THAT was fascinating! I love the little models that were used to illustrate points as well, and (as usual) the irreverent delivery from your excellent narrator. Thanks, Weird History!
I got back in touch with my long lost father today. I thank you for posting this video. Makes my day much better ❤
He was hiding in one of the Swiss holes
As a Vermont dairy farmer and professional cheesemaker, I really appreciated this video. I particularly enjoyed seeing the illustrations from the past, documenting our craft. It is really nice to see the resurgence of micro-dairies in our state that not only make traditional cheeses, but also those of their own creation. On our state licensed farm and creamery, we specialize in a variety of artisan goat cheeses ranging from creamy Chevre, to bloomy rind semi-soft varieties like Brie and Petit Bucheron (my own creation), as well as traditional Feta and Romano. My only pet peeve with some cheesemakers is their incorrect use of the term Farmstead Cheese. By law you can only label a cheese as "farmstead" if at least 50% of the milk comes from your own herd located on the same premises as the creamery. With our cheeses, 100% of the milk is from our goat herd.
As for my favorite cheeses: Our own Petit Bucheron, Gorgonzola Dolce and Bleu d'Auvergne, Tomme, and Raclette. Unfortunately, we cannot make any blue cheese varieties, as Pencillium Roqueforti is notorius for "infecting" an entire cheese cave and make-room.
I live in Maine. Gonna need you to send me some.
@@nothingforyouhere418 I would love to, but each creamery is licensed state by state. Ours is with the Vermont Agency of Agriculture which limits our commerce to within Vermont. To engage in commerce with Maine, I would have to purchase a separate license from them and submit an additional tax return. Also, we sell only wholesale to fine restaurants and specialty markets. However, you can come to southern Vermont to the towns of Wilmington, Dover, Brattleboro, Townsend, Newfane and Manchester, where our cheeses are readily available under the name "Dover Hill Creamery". If you want specific information on store names, please let me know.
Oh oh!:- misplaced modifier:- s/b "By law you can label a cheese as "farmstead" ONLY if at least 50% of the milk comes from your own herd located on the same premises as the creamery." Sorry, no gold star for you today.
Isn't it illegal for you to make Feta since it's supposed to only be allowed to be made in Greece?
@@Cr3zant You are partially correct. The use of some cheese names is legally controlled (much like in the wine industry). However, the use of "Feta" in the United States is not, while in Europe it is. In fact, just last week there was an EU court ruling against cheesemakers in Denmark. Before we label any of our products, we do the legal research to make sure we are not infringing on any reserved names. If the US laws change, we can always add an extra "T" and call it "Fetta" instead, just like the reserved name "Munster" is called "Muenster" in the US.
I knew of a Wisconsin couple who went on vacation to Switzerland and bought a round of Swiss Cheese. On their return home they notified their friends that they brought back a "round of true swiss cheese." When they and their friends got together to taste real Swiss Cheese and opened their new round of cheese, it stated inside the wrapper, "Made in Wisconsin."
Hilarious
Impossible. Swiss don’t eat what Americans call “Swiss”…
@@flyinglowerthanmost It is true, this happened around 1980. What you say is true for some Swiss, but not all.
@@flyinglowerthanmost the Swiss don't eat Emmentaler?
@@lookoutforchris notthe same cheese, bud.
Cheese is literally my favorite thing in this world. This video had been an absolute joy! Weird History always gets deep into the history of it's topic and there's nothing i love more than learning, aside from cheese that is lol
❤ A very tasty and informative video I will share and guard, going back to look at from time to time! Having lived in France for eleven years (being a Swede married to a French woman), cheese is (almost) my religion! Already as a boy in Sweden, I loved cheese, beginning with Swedish cheeses, then cheeses from different countries, not least France. One of my cousins were married to a man who, with his father ran the first company importing French specialities to Sweden, among them, cheese. Almost every holiday he came visiting my mother and me, bringing a plate with French cheeses, with the map of France on it, showing where they were made! Vive le fromage!
Cheese is one of the greatest innovations in human history.
Agreed!
And one of the most delicious.
Praise Be Cheesus!
Yes I concur
I'm recently going through dialysis and I can't eat cheese anymore and its killing me :(
As a Dutchman, I can say that your Dutch pronunciation of the word Gouda was quite impressive!
I was impressed by the pronunciation as well and appreciate it was pointed out. My friends think I'm being pretentious when I pronounce it that way.😄
So you are saying his diction was Gouda nough?
Im truly impressed, usually when English speakers attempt it they destroy my eardrums with their pronunciation of the “G” 😂
@@sollyfan
imagine what you sound like to us when you speak English.
The drawing you see at 0:21 is the cheese market at my home town Alkmaar In the Netherlands, So nice to see our beloved Waag and market included! And im very impressed that you pronounced Gouda right, Wel done!
Favorite cheese is probably Smoked Gouda. Although I do also love Muenster. Hard to choose.
Hard to cheese.
@@amysantee It's very hard to cheese between the two.
Stick with me here. I was in the Army for 12 years and recently got out and got a job with a well known dairy co-op making cheese. Having also recently found this channel, I'm not sure if you're following me or this is just fate. Either way I'm here for it. LOVE what you do. Thank you for the great content!
Military have a good cheese training program?
@@Ottophil go in the field for 3 weeks straight, and you will grow cheese in places you shouldn’t.
@@Ottophil haha no I was in the infantry but it prepared me for production management
Weird history. Does make videos at weird moments
@@James-mm8gc That pungant fumunda cheese XD
Fun fact: Gouda cheese was incredibly well-known because at the time (14th-18th centuries), it was one of the only cheeses around that wouldn't spoil for longer stretches of time (especially the longer matured Gouda cheeses), which made them perfect for long sea voyages.
If you watch the video, this exact thing is highlighted.
Awesome 👌. Love your send of humor that spicing up the stories! The best way to get people to enjoy history
your humor is awesome...i laughed myself into a headache and a cheese craving...
Thank you for a great video! Just one teensy weensy correction: rennet enzymes (chymosin and pepsin) do not convert lactose into lactic acid. That's done by the lactic acid bacteria in the starter culture (hence their name!). It's a bit confusing because milk coagulates in two ways: either from lactic acid, or from the rennet enzymes. But the curd obtained from lactic acid coagulation is very different from the curd obtained from enzymatic coagulation. The lactic acid curd is crumbly and soft, like yogurt (indeed, that's how yogurt is made). The rennet curd is smooth and shiny and springy, like jell-o. Acid-coagulated milk makes soft cheese, rennet-coagulated milk makes harder cheese. The reason we add a starter culture to milk when making cheese is that rennet enzymes work better in an acidic environment so they set milk faster and stronger in the presence of lactic acid. Another reason is taste, of course, since the lactic acid adds a tanginess that is very pleasant in cheese and they also produce complex aromas as cheese ages.
And with that I show myself out booed as a huge cheese nerd by the bored crowd :P
"NEERRRDDD". Just kidding real good info here
@@thundermolloy :P
I suppose that’s why cheeses easily made at home (farmers, pot, cottage, ricotta) are made with acid. Much easier to reach for the vinegar at the back of the pantry than to slaughter a calf.
Nothing bad about being nerdy. Usually nerds have a truckload of info to share, so thanks!
@@erldagerl9826 That's right! Although nowadays most rennet is made by fungi and bacteria genetically engineered to prodcue rennet enzymes (mainly chymosin). But still, acid-coagulated cheeses are much easier to make than rennet-coagulaed ones.
This dude has voiced so many topics, his knowledge must be legendary! He should go on jeopardy and win a fortune.
Well, he has a crew of researchers and script writers to do the heavy lifting for him so he can spend more time perfecting his delivery of the script, but I'm sure he himself also does a lot of the background work that goes into these videos.
@@nessamillikan6247 love his voice and how he uses the different variations to deliver the topics!
Where? Cheese comes from abuse and murder! 👉 Dominion (2018)
@@VeganSemihCyprus33 Spoil Alert!!!
@@VeganSemihCyprus33 No thank you
I work in an artisanal cheese factory, very fun informative video
That's fantastic. Is it a good long term career choice ?
Thank you for this great video, love how you presented it!👍🏽
This new series is fantastic.Really liking the new editing style.
I know I'll be outspoken but if it ain't broken don't fix it
And it's a 24-minute video about *cheese*!
@@weibherrman IN THE UK & EU, THE SOMATIC (PUS🥛🦠💩💊🔴🐮🤮) CELL LIMIT IS A MAXIMUM OF 400 MILLION CELLS PER LITRE -DAIRY PRODUCTS (HYGIENE) REGULATIONS 1995~ czcams.com/video/eu6zcdcwYUY/video.html .
Milk is pus 🤮 400 million PUS Litre !!!! Scientific fact !!!!! czcams.com/video/UcN7SGGoCNI/video.html ..
Where? Cheese comes from abuse and murder! 👉 Dominion (2018)
@@VeganSemihCyprus33 This has got nothing to do with what you just said, also your name and profile picture says it all.
Weird History: Some people may have actually believed the Moon was made of cheese
Wallace and Gromit: *BECAUSE IT IS!*
Loved cheese ever since I moved to Switzerland. Cheese is a gift from the gods, and humans are unworthy of tasting its greatness
Did you actually make that profile just to say that 😉
I work for Boar's Head. The amount of artisanal cheese we sell around Nashville, TN is astounding.
Thank you !! To learn about a subject and be grinning the whole way through is a delight. You are brilliant. hugs, S.
Excellent content 👌 Would love to see the history of lobster and how it went from being a peasant food to paying market price. I do love the crustaceans but the history of how we began eating them is something I would love to see an episode of. That's just me though. Anyway, cheers mates 👍
I agree
Lobster Thermador was invented in France, and the rest is (Weird) History.
I believe this channel already done that. I remember watching it months ago
@@mod0411 I remember watching that too. I think it was the History Guy.
@@neindanke3420 I recall seeing it, too, could it have been Nutty History?
But how did all this amazing cheese history never makes it's way to Asia?? There's basically no cheese in traditional Asian cuisine and many Asians are lactose intolerant because there's basically no dairy in their diet.
Blue and green cheeses are my favorite. I like the flavor and the crunch. But I enjoy all cheeses, from the dryness hard ones to the soft, stinky ones and everything in between.
This was very informative. Thank you!
I really appreciate the fine artisanal cheeses , their complexity in flavors and textures just are something to behold , but there is something about a slice of processed American cheese on a burger that just can’t be replicated for me
Or in the version of grilled cheese… something about the melt point, taste, and texture make it the best grilled cheese (dipped in tomato soup of course)
I only use American Cheese on a Cheese Burger or even more cheese on a Patty Melt.
@@megorex630 Yeah it's good flavor, however I like a Sharp or Extra Sharp Cheddar for Grilling a Tomato Soup Dunk Sandwich.
had to get and grab a chunk as soon as this finished 🤣🤣
This channel doesn't disappoint.
Where? Cheese comes from abuse and murder! 👉 Dominion (2018)
@@VeganSemihCyprus33 Who said?
The mild kind I thought came from Ireland until today. Thanks! They say you learn a new thing every day!
22:26 there was no history about cheese in my hometown so I was exposed to it by a book I randomly picked up in elementary school library, which was an introduction of French cheese 🧀
Initially I chose it for less words but fell in love with the imagination of those beautiful cheese 😂
Most of the cheese were available in my hometown and it was impossible to travel abroad. So I was finally able to give it a try a decade later and surprisingly found I, unlike other people in my country, do like the flavor of cheese, even blue cheese!
Hope I can try all kinds of the cheese on the book one day !
Ive watched so long some video ideas get repeated, but the mix of great writting, voice acting, and animations is what keeps me coming back. Excellent channel
Thanks to this video not mentioning paneer or chhena, I went down a rabbit hole of cheese in India. TIL there was a taboo on deliberately curdling milk in Hinduism (not the same as culturing like for dahi/yogurt). Apparently the Portuguese influence on the west coast is what brought about cheese made via acid coagulation (not rennet), and eventually the taboo was lifted. Now we have a whole bunch of sweets based on chhena and when you press and drain chhena you get paneer.
I have cooked with paneer, it's 😋.
@@julianaylor4351 I think paneer pakoras are my favorite but I like it in saag, in muttar, in anything really.
Where? Cheese comes from abuse and murder! 👉 Dominion (2018)
@@VeganSemihCyprus33 .Factory farming in the US is brutal and cruel it's true. Cheese is usually one of the last things people trying to go vegan give up.
@@julieneff9408 Eat artisan cheese from organic free range farms. The kind of factory farming you have in the US, isn't found in the UK and most of western Europe, plus we have many small free range organic farms and artisan cheese makers. You should avoid all factory farming products if you can anyway, due to poor quality and food safety concerns.
The internet has vegan food suppliers including vegan cheese.
I’m one of the adults who can digest lactose. I even became vegan for a year and reintroduced dairy products without any stomach problems
I've never had any problems with cheese or any dairy
I like history and I like food. It doesn’t get much better than cheese, wine, beer, whiskey, for people who like food and history!
Fantastic video! I’ve been wanting to learn more about cheese for a while and this video was very palatable!
I suppose I should include bread but I take it for granted I suppose. My wife can’t eat gluten, and good bread isn’t so easy to acquire where I live, but I do like some good bread!
Been having a rough few months, and when I say, inwatch every video you guys make within an hour I mean it. I really look forward to weird History! Thanks so much for the quality content, and for making me feel good about myself.
Where? Cheese comes from abuse and murder! 👉 Dominion (2018)
Life goes on bro 😎
@@VeganSemihCyprus33 You must think that all farms do that🤣
These guys help me through my Sundays
❤️❤️❤️
Weird History pumping out the good stuff.
Your comment is a bit... cheesy..
Where? Cheese comes from abuse and murder! 👉 Dominion (2018)
This was an excellent video. It was thoroughly researched, very informative and well presented in an unbiased way. Happy you mentioned De Gaulle's saying how difficult it is to govern a people with so many cheeses, and that you informed us all about how our Dutch friends pronounce Gouda (like how-da) - a delicious cheese too!
Very interesting! I make my own Russian style cheese at home, or сыр, and it is really interesting to note the flavour profile difference between raw, organic, and pasteurized milk. One cannot use ultra-pasteurized milk because the protein chains are essentially destroyed or inhibited. the process of making cheese at home is very interesting, and fun, given you understand such processes, and how to essentially fix a mistake. A common mistake in making cheese, I have found, is using tapwater, of which is usually chlorinated, and this water can inhibit the formation of curds. A really easy fix to a non-curding solution, is to add an acid, such as lemon juice or vinegar, but not too much, and raise the temperature, and generally the curd will separate out of the whey.
Плиа ты реально воду из-под крана льёшь
Oh, buckle up for this culinary catastrophe. I just tried the Mac 'n Cheese, and it's like they took a promising dish and banished it to flavor purgatory. The noodles were overcooked, drowning in a sea of bland cheese sauce that tasted like it had an identity crisis. I've had more excitement from a plain rice cake. Save yourself the disappointment and make your own Mac 'n Cheese at home. Trust me, your taste buds will thank you. #MacNCheeseMishap #FlavorFlop
A history of ice cream would be cool, if that hasn't been done already.
Where? Cheese comes from abuse and murder! 👉 Dominion (2018)
@@VeganSemihCyprus33 They could rename the documentary *"A History of I Scream!"* to suit your tastes then, where it is all about abuse, murder, bloodshed and (most importantly) Ice Cream and cheese.
Ice Cream has an Italian origin, sharing with France in 19° century. Habit to mixture snow or ice with honey or fruit comes from Persian civilization, Roman, Chines and many others. That`s so called "sorbet".
@@VeganSemihCyprus33 We're talking about ice scream here mind you.
My favorite memory of cheese ia a literary one.
Treasure Island, when they find the old man who was castaway on a remote island, the first thing he begs them for is, "Do you have any cheese? I dream of cheddars, sir!"
Paraphrased, probably.
Man, I'm hungry.
This is probably my favorite video of yours since the 1980s and 90s series.
One of the cheesiest program I have ever seen. Thankyou for your enthusiasm and effort to bring this program to me.
Also, this may be when of the best videos you all have ever produced. The complexity, detail, and creativity is just amazing. You really went above and beyond here.
For all of us who were mice in our previous lives and would die for a chunk of Brie, this video is of an utmost and tastiest interest. Thank you for posting it. I love the script and narration as well.
Have you guys done a history of Chocolate/cacao beans? I love chocolate and would love to see a history video on it
Love this new format
Finally!!! The "On Food" series is here! I love cheese.
I'm so happy artisanal cheese has made a come back! So freaking tasty.
Yes, so glad that processed cheese was generally just an early 20th century fad that went out of style and that healthier food is more in demand and accessible.
Never went out in Eastern Canada
Never went out in France
Where? Cheese comes from abuse and murder! 👉 Dominion (2018)
@@VeganSemihCyprus33 you're like a walking stereotype with your username being Vegan. Is rhat your personality type too?
Fascinating! Well done.
I've made my own camembert a few times at home. Lengthy process but highly worthwhile and fascinating watching the milk turn to cheese! Soooo good homemade as well!
I really love your channel ❤️ Please keep making more humorous yet informative mini documentaries!
Love the new series!! Very informative, can't wait for more!
Bravo! This was fabulous! Years ago I had a cave~aged Gruyere, and I wish I could recall where it was from. It tasted like Guys and Dolls was going off in my mouth 🎆🎇
Kraft had a cheese making plant in our city. The original Kraft family was local. In the 1980s, it was the #1most requested parmesan by high ranking French Chefs. Kraft sold the factory to the employees who ran it as long as they could without big business backing. They were forced to sell to Satori Foods who had plans to gain the recipes and shut it down but if they ship the local milk any farther than our cheese plant, the flavor of the milk changes so they had to keep our plant open. Now the plant is known world wide for its artisan cheeses. Yeah, to the local soil, cows and natural vegetation! Our soil also produces high quality potatoes. Our trees once made shoe soles; then later that company switched to making world renown bowling pins.
I LOVE cheese! You made me so hungry talking about brie, cheddars, Parmesan, etc... I was raised in Wisconsin so cheese was a way of life. Where would I be without mozzarella or swiss? I can't imagine... Cheese brings so much joy to my life!
Ah Wisconsin. Isn’t the state motto “Eat cheese or die”?
czcams.com/video/U5hGQDLprA8/video.html
@@johnloncar7785 Technically our motto is "Eat cheese, drink beer, or we'll drive you out of town," but you got it right. 😉
Could you do a segment about mustard? People get as crazy over mustard as olive oil and cheese. I had a Sri Lankan curry with mustard that blew my mind. I love how Weird History includes culture, science and history! Thank you for being the opposite of Dumbing down! BTW the caveman with the cargo pants is hot. Saw him at the beach the other day.
Where? Cheese comes from abuse and murder! 👉 Dominion (2018)
H hi
Please include all mustards. Dijon for favor
@@nadas9395 mustards are actually pretty complicated..you can look it up online how to make it.
Also mustard (wild) was introduced up into what's now the US by a Spanish expedition which planted mustard sees as a trail marker 🙂
Edit..easy to make but chemically complex 😉
@@VeganSemihCyprus33 most of the plants you eat have been bred with the same techniques over many many generations as cows have. Often to a degree where they can no longer self pollinate(bananas come to mind), which makes their future entirely reliant on our continued custodianship.
So unless you're of the kind of mindset that requires humans to remove themselves entirely from the natural world, then all you're doing here is putting one kind of interference on a pedestal while condemning the other, despite both being born of the same process for the same ultimate purpose.
I totally loved watching this! I wasn't trying to proofread or anything, but I want you to know two things that I happened to notice. One, at about 9:20, the captioning used "manners" when the context indicated "manors". Two, at about 14:10, the narration was "laying around", when it should have been "lying around". It's not an affectation or a choice, as in either/either, neither/neither, it's really. grammatically correct. I look forward to watching more of your videos! Thanks for your ingenuity!
this video was entertaining and interesting!! and showed a lot of the art and the perfession that is cheese making
As a chef in rl, I'm so happy to listen to my favorite history topic about food in general
More FULL Weird History videos, please! This was wonderful!
My favorite cheese is aged cheddar, personally. What makes that even better is that there's a cheesemaker in Seattle (with its main shop right in Pike Place Market, which I work only a short walk away from) called Beecher's, which makes a very lovely aged cheddar. They have other cheeses as well, including variations of their Flagship cheese (the actual name of the cheese), which have things like peppercorns or jerk seasoning laced through it. However, I do also very much like their cheese curds, which they even offer packed in olive oil, rosemary, garlic, and thyme. Sometimes, I'll take those curds, dice them up finely, and then sprinkle them into the pan before adding in eggs to make an omelet. Not only do you get lovely, crispy cheese on the outside of the omelet, but the oils from the curds do an amazing job of ensuring that the omelet never sticks to the pan!
Great video! Loved it!
I'm thoroughly enjoying this channel now. Such lovely, accessible documentaries. I now have a short list of cheeses to to pick up at the specialty counter at the grocery. Can't wait!
I'm really learning a lot about cheese CHEESE thanks weird history you did say that I was going to enjoy this and you definitely didn't disappoint great job my friend
I'm with you
Where? Cheese comes from abuse and murder! 👉 Dominion (2018)
Cheese is literally coming from an industry that needlessly exploits animals. Wtf is cool about that
@@VeganSemihCyprus33 L comment
It’s Sunday, I have a couple of beers and I am settling down to watch the history of cheese.
I so much enjoy watching this vid, it's fun and acknowledged, ❤
Parmesannnnnooo 😂😂
I literally love this channel. Liked it before I watched cause I know it's gonna be quality content. I love the entire team who works on this channel 👏
Literally?
@@jr2904 yes like genuine love lol. Sorry definitely dramatic on my end
@@Thaligamathor I *literally* love this channel too 📺🤗💜
This team is awesome and hardworking.
Where? Cheese comes from abuse and murder! 👉 Dominion (2018)
The production of this video is just amazinggg
It's magical watching both cheese and butter get made
I want more deep dives on various cheeses!
Potatoes. I would love a full history of potatoes and the ways to prepare them.
The Peruvian delight
@@greenmachine5600 . Baby maIes get kiiilled at birth so you can have milk and cheese for 5 minutes czcams.com/video/8KMhb-qHedI/video.html 🤦🏼♂️🙄
I saw a great video about how Mr. Simplot got started, a self made American potato king! 👍
Where? Cheese comes from abuse and murder! 👉 Dominion (2018)
It would be an intresting video,thats for sure.
I also would be intrested in how the imported plants to Europe influenced todays food culture. Like potato,corn,tomato and paprika.
Unpasteurized, aged cheeses are the best source of bioavailable vitamin K2. The longer they're aged, the better.
Is unpasteurized = raw ? Like from Raw Milk
For a silly channel that usually covers topics superficially and humorously, I found this video to be surprisingly thourough and well researched.
That was awesome! Thanks.
I am lactose intolerant and I still eat cheese. Damn the consequences!
Amen
I pity your toilet 🤣🤣😐
Many aged cheeses are lactose-free, as the aging gives time for lactase enzymes to convert lactose to other sugars. Thus, aged cheddar is lactose free - my lactose-intolerant wife eats a lot of it. Not sure which cheeses besides cheddar are also in this category.
This was incredible!! Can’t wait for the next episode of your food series
Great production ❤
I know this is going to be a wonderful story ❤️. I am learning some nice history thank you, having a wonderful night.
I'm no certified cheese professional, but I do sell cheese as part of my job. Some of my favorites are Capricho de Cabra, Cypress Grove's Midnight Moon, Quadrello di Bufala, Petit Basque, Saint Angel, Kaltbach Le Crémeux, and Shropshire Blue cheese. I always have parmigiano reggiano and feta in brine in the fridge. Capricho de Cabra is super easy for me to snack on alone, with honey or jams, or use on salads, pastas, or eggs. I use Cooper's Hill whenever I make shrimp and grits. And La Tur is a true treat, being a blend of cow's, goat's, and sheep's milk. It's super buttery and rich, and a little stinky. It's Italian, but I love pairing it with Spanish membrillo. There's tons I love, and great local cheeses I would list off too, but aren't as widely available. I actually used to eat little to no cheese - I was even vegan for a couple years in my teens. But I have grown to have a love for the history, science, and passion of it. So this video was fun to see.
Now I want to eat a ton of cheese.🧀🧀🧀
Now you be careful, eating a ton of cheese!!! There was a church official many years ago who ate too much cheese and died from constipation.
My fave cheese is Stolwijker, it's a Dutch cheese. Its matured but not dry and the taste is a bit more salty.
Who narrates these? I've always been curious. I love your voice and the personality in your delivery, man!
I am Egyptian, I really love your subject and mild sarcastic tone,
Mentioning "mild", there is a cily called Damitta, they produce a specific type of cheese which is being exported and consumed locally, done with a couple of corns of mild hot 🌶
Also, we inherited a way of producing a cheese we call it OLD CHEESE as it is aged in a clay jar for months or years!
It is vey salty, strong, and full of 🪱, so you have to remove the worms first and then consume it 😁, very delicious and intense!
Greatest invention of humanity.
That’d be plumbing
I thought it was Music.
@@MB-jg4tr modern medicine is good too, it’s a tough argument.
@@ViburaBlanca The Q-tip has gotta be up there somewhere lol. Seriously though. You ever gone a long time without one? Boy is it good to have, an orgasm in your ear. .. And so we find ourselves at... Generalized fields of invention vs. singular creations.
@@MB-jg4tr Musical instruments. Music I think is inate.
This is a really fine video on the subject of cheese - history, diversity, manufacture. My personal favorite cheese is a well aged cheddar, what is called a mature cheddar and may be aged 2-3 years. The kind of cheddars I knew in America (colby, mostly) are mild but tasty. It took a trip to England and a visit to an English Midlands supermarket to see the true array of "chedars" - a whole aisle of them, from Lancaster to Yorkshire to Wensleydale to cheddar from Cheddar, Irish cheddar, Scottish chedar....I t hought I died and had gone to heaven, and scooped up a good dozen differnt kinds for my suitcase to take home. Later, in the Lake District, I got introduced to artisanal Cheddars.....there is a whole world of cheddars out there!
Strong cheddar is definitely the best
Its 3 am and im here watching the history of cheese and i dont regret it
I am happy to see that the images with the statue of the mother wolf feeding Romulus and Remus, are from the Roma Square in Bucharest, Romania. The statue is a tribute to the Latin origins of the Romanians. Bucharest is a beautiful city, with great people. It should be visited. :D
Oh, buckle up for this culinary catastrophe. I just tried the Mac 'n Cheese, and it's like they took a promising dish and banished it to flavor purgatory. The noodles were overcooked, drowning in a sea of bland cheese sauce that tasted like it had an identity crisis. I've had more excitement from a plain rice cake. Save yourself the disappointment and make your own Mac 'n Cheese at home. Trust me, your taste buds will thank you. #MacNCheeseMishap #FlavorFlop
This maybe one of my favorite videoes on this app ❤
LOVED THIS!
I'm a dairy scientist and this is very well done.
Credentials and your sources. There is no reason to believe you simply because you say "I'm A sCiEnTiSt".
@@ciscornBIG he does look like a nerd
what did you major in?
@@sidkapoor9085 before I trained as a dietitian I worked as a food scientist in a dairy factory.
I had a major in food chemistry with various minors in microbiology and processing technology. I probably should have stayed doing it!
Suggestion: The history of tacos. Also, the most unusual taco ingredients. Like cow eyes (taco de ojo).
Cow eyes? What?! No way!
Awesome
WOW! So glad you made this vid. Who knew?
In the Netherlands farmers cheese are popular right now. It's non pasturized cheese locally made. They are in many varieties from regular to all kinds of additives that you would not expect in cheese. I love them so much.
I love to cook so I use Parmezano reggiano a lot too, brie, etc.
Bon appetit.