The cheese making process from processing, production to plate. Produced by Bridgwater Media Academy and special thanks to Pier Giorgio Provenzano and Project support by Nicola Elliott.
So first I’m watching Red Dead Redemption videos, now I’m here. This is youtube at its prime, allowing me to indulge in the freedoms of videos I enjoy. Ah yes, now tell me about cheese
Hi, I was just watched your very interesting video on the manufacturing of cheese and I was wondering during the video what were some of the names of equipment you use in this process; especially the big stainless steel cylinders in the pasteurisation of milk.
Cheese is a food derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, the milk is usually acidified, and adding the enzyme rennet causes coagulation. The solids are separated and pressed into final form.[1] Some cheeses have molds on the rind, the outer layer, or throughout. Most cheeses melt at cooking temperature. Hundreds of types of cheese from various countries are produced. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and aging. Herbs, spices, or wood smoke may be used as flavoring agents. The yellow to red color of many cheeses, such as Red Leicester, is produced by adding annatto. Other ingredients may be added to some cheeses, such as black pepper, garlic, chives or cranberries. For a few cheeses, the milk is curdled by adding acids such as vinegar or lemon juice. Most cheeses are acidified to a lesser degree by bacteria, which turn milk sugars into lactic acid, then the addition of rennet completes the curdling. Vegetarian alternatives to rennet are available; most are produced by fermentation of the fungus Mucor miehei, but others have been extracted from various species of the Cynara thistle family. Cheesemakers near a dairy region may benefit from fresher, lower-priced milk, and lower shipping costs. Cheese is valued for its portability, long life, and high content of fat, protein, calcium, and phosphorus. Cheese is more compact and has a longer shelf life than milk, although how long a cheese will keep depends on the type of cheese; labels on packets of cheese often claim that a cheese should be consumed within three to five days of opening. Generally speaking, hard cheeses, such as parmesan last longer than soft cheeses, such as Brie or goat's milk cheese. The long storage life of some cheeses, especially when encased in a protective rind, allows selling when markets are favorable. There is some debate as to the best way to store cheese, but some experts[who?] say that wrapping it in cheese paper provides optimal results. Cheese paper is coated in a porous plastic on the inside, and the outside has a layer of wax. This specific combination of plastic on the inside and wax on the outside protects the cheese by allowing condensation on the cheese to be wicked away while preventing moisture from within the cheese escaping.[2] A specialist seller of cheese is sometimes known as a cheesemonger. Becoming an expert in this field requires some formal education and years of tasting and hands-on experience, much like becoming an expert in wine or cuisine. The cheesemonger is responsible for all aspects of the cheese inventory: selecting the cheese menu, purchasing, receiving, storage, and ripening.[3] The word cheese comes from Latin caseus,[4] from which the modern word casein is also derived. The earliest source is from the proto-Indo-European root *kwat-, which means "to ferment, become sour". The word cheese comes from chese (in Middle English) and cīese or cēse (in Old English). Similar words are shared by other West Germanic languages-West Frisian tsiis, Dutch kaas, German Käse, Old High German chāsi-all from the reconstructed West-Germanic form *kāsī, which in turn is an early borrowing from Latin. The Online Etymological Dictionary states that "cheese" comes from "Old English cyse (West Saxon), cese (Anglian)...from West Germanic *kasjus (source also of Old Saxon kasi, Old High German chasi, German Käse, Middle Dutch case, Dutch kaas), from Latin caseus [for] "cheese" (source of Italian cacio, Spanish queso, Irish caise, Welsh caws)." [5]The Online Etymological Dictionary states that the word is of "...unknown origin; perhaps from a PIE root *kwat- "to ferment, become sour" (source also of Prakrit chasi "buttermilk;" Old Church Slavonic kvasu "leaven; fermented drink," kyselu "sour," -kyseti "to turn sour;" Czech kysati "to turn sour, rot;" Sanskrit kvathati "boils, seethes;" Gothic hwaþjan "foam"). Also compare fromage. Old Norse ostr, Danish ost, Swedish ost are related to Latin ius "broth, sauce, juice.'"[5] When the Romans began to make hard cheeses for their legionaries' supplies, a new word started to be used: formaticum, from caseus formatus, or "molded cheese" (as in "formed", not "moldy"). It is from this word that the French fromage, proper Italian formaggio, Catalan formatge, Breton fourmaj, and Provençal furmo are derived. Of the Romance languages, Spanish, Portuguese, Romanian, Tuscan and Southern Italian dialects use words derived from caseus (queso, queijo, caș and caso for example). The word cheese itself is occasionally employed in a sense that means "molded" or "formed". Head cheese uses the word in this sense. The term "cheese" is also used as a noun, verb and adjective in a number of figurative expressions (e.g., "the big cheese", "to be cheesed off" and "cheesy lyrics"). A required step in cheesemaking is separating the milk into solid curds and liquid whey. Usually this is done by acidifying (souring) the milk and adding rennet. The acidification can be accomplished directly by the addition of an acid, such as vinegar, in a few cases (paneer, queso fresco). More commonly starter bacteria are employed instead which convert milk sugars into lactic acid. The same bacteria (and the enzymes they produce) also play a large role in the eventual flavor of aged cheeses. Most cheeses are made with starter bacteria from the Lactococcus, Lactobacillus, or Streptococcus families. Swiss starter cultures also include Propionibacter shermani, which produces carbon dioxide gas bubbles during aging, giving Swiss cheese or Emmental its holes (called "eyes"). Some fresh cheeses are curdled only by acidity, but most cheeses also use rennet. Rennet sets the cheese into a strong and rubbery gel compared to the fragile curds produced by acidic coagulation alone. It also allows curdling at a lower acidity-important because flavor-making bacteria are inhibited in high-acidity environments. In general, softer, smaller, fresher cheeses are curdled with a greater proportion of acid to rennet than harder, larger, longer-aged varieties. While rennet was traditionally produced via extraction from the inner mucosa of the fourth stomach chamber of slaughtered young, unweaned calves, most rennet used today in cheesemaking is produced recombinantly.[21] The majority of the applied chymosin is retained in the whey and, at most, may be present in cheese in trace quantities. In ripe cheese, the type and provenance of chymosin used in production cannot be determined.[21] Curd processing At this point, the cheese has set into a very moist gel. Some soft cheeses are now essentially complete: they are drained, salted, and packaged. For most of the rest, the curd is cut into small cubes. This allows water to drain from the individual pieces of curd. Some hard cheeses are then heated to temperatures in the range of 35-55 °C (95-131 °F). This forces more whey from the cut curd. It also changes the taste of the finished cheese, affecting both the bacterial culture and the milk chemistry. Cheeses that are heated to the higher temperatures are usually made with thermophilic starter bacteria that survive this step-either Lactobacilli or Streptococci. Salt has roles in cheese besides adding a salty flavor. It preserves cheese from spoiling, draws moisture from the curd, and firms cheese’s texture in an interaction with its proteins. Some cheeses are salted from the outside with dry salt or brine washes. Most cheeses have the salt mixed directly into the curds.
the funniest thing to me about this video is that the tune being played matches up to the song Wagon Wheel perfectly . like I was able to sing the song all the way through with this video
I don't understand why so many people are touching the finish product without out gloves. Yet, when it has been placed into the wrapping to put into the box, those workers have on gloves. Completely backwards!
***** Pretty hard to get salmonella in dairy especially from humans, unless you like to run you're plant with holes in the ceiling like some of these peanut butter plants in the south.
+Tave Santel my pal, you ain't seen nothing yet. Think yhis is really "ewwww"? Go to www.google.co.uk/url?sa=t&rct=j&q=&esrc=s&source=web&cd=10&cad=rja&uact=8&ved=0CE8QFjAJahUKEwiU0bn0v5nIAhWCxRQKHTVUC-U&url=http%3A%2F%2Fwww.irishexaminer.com%2Fworld%2Fquirky-world-cheese-factory-workers-bathe-in-milk-vats-264386.html&usg=AFQjCNEFmdaWnAjdwAi-klw4lykH9-jOUQ&sig2=_WEab83FbZwE4Quk1eXIpA&bvm=bv.103388427,d.d24. There is an article about chhese factory workers bathing in milk vats. Imagine all that toe jam in the milk! Now that is super gross!
Who was the guy who thought to drink what comes out of a cows udders when you squeeze them, and who was the other guy who then said lets add acid to it and eat what floats on top and who was the brightest spark who said lets let the cheese mold and then eat that?
Having a phone interview for a cheese making job later, this wasn't as informative as I had hoped. Also, it got "Wagon Wheel" stuck in my head, which is nice but again... Not quite what I was expecting.
Few corrections please Pasteurization :All unwanted bacteria are not destroyed (as told in your comment).Instead heat treatment with suitable time temperature combination is done to make the most heat heat resistent bacteria along with other less resistent destroyed. Certain Thermophilic bacteria are not destroyed.Most heat resistent bacteria destroyed is Coxilla burnetti which cause Q fever. Starter culture:used to rise the acidity of cheese milk. Rennet:bacterial rennet is used ,in which a powerful enzyme present will clot the milk,making curd &whey. Why your workers are not using face masks.Incertain sections they are not using hand gloves also. regards Manoj Thomas Procesing &CIP supervisor United national Dairy Company Alhassa Kingdom of Saudi Arabia
I was wondering if anyone else that noticed. Haha I don't listen to country music or whatever, but my sister listened to this song a lot so I recognized it.
Oh ya the curd and you bet I remember it when I was in public grade school as there was a cheese factory right across the road and some of us little guys got good friends with the cheese maker and many a days we would go home with the curds in our jacket pockets and Moms couldn't figure why we were not hungry at supper time LOL.
Thank you for showing us the brands you produce. Now I know what NOT to buy after seeing how so many people through out the cheese producing and packing procedure were touching the cheese without gloves on... No thank you...
Because you don’t touch things with your arms except the cheese. They will wear gloves in case of said reason. Your hands have multiple germs on them so wearing gloves to protect would be a way more appropriate action rather than wearing none at all. Plus, they wash their hands and arms before touching anything.
Tht is why Mc donald kill alot cows to made a good burger for u... After cows is runing out of milk.. thn send to Mc donald factory to kill it cut into pcs to made a good burger.... Sadly... human still think meats is a food... tht is why people in the past process chicken process cow..... or seafood.... and thn kill them all..... How u know while u eating them cz is serve cook up and juicy... till u dream abt it.... The most populer food for u guys.. the bacon...... Sad really sad.... cz those food is came animal to become food... after kill and cut into pcs thn we all cook up... Sadly really sadly.. The end is near...
Thank you so much for posting this on CZcams! I used it for a school project, and it was super helpful!
i love watching every second of this process while eating my double cheese burger...perfect!
3:12 I like how the girl is really really excited first and then mildly disappointed after she tastes it. Brilliant!
Yeah You can clearly observe that she is in denial at first, but then she does seem to accept the harsh reality of life and existence at the end...
What a high quality and good video! Hats off to the creator (s)
This helped me with my business journal writing project.
I see
so satisfying to watch for some reason
nvbbvcc c
someone جِ
shove hosted feet
A new found respect for cheese making 🙏🙌
loved the video. say what you all want but it's a hard graft what these workers do to make the cheese. loved it x
It would have been nice if we could have the description for each stage for educational purposes :)
So first I’m watching Red Dead Redemption videos, now I’m here. This is youtube at its prime, allowing me to indulge in the freedoms of videos I enjoy. Ah yes, now tell me about cheese
Thank you upisnotjump!
I thought it was only me
ccccccccccccccccccctttttgtiopppjbbbvcZ807klplkjcxx l gpgeeeet@@BellakiBolla
Same then school brought me here😭
Learned so much about cheese this week
Wonderful systems and very hygiene. And clean processing system must.
Hi,
I was just watched your very interesting video on the manufacturing of cheese and I was wondering during the video what were some of the names of equipment you use in this process; especially the big stainless steel cylinders in the pasteurisation of milk.
I have this in my biology schoolbook, actually very interesting and modernizing! Hello from Ukraine!
Hello from the UK - I hope you're staying safe during this scary time!
when I saw all that cheese my mouth drooled and I am not a big fan of learning but I had to watch it 😍😍😍
Thanks for this information about cheese making process
Just in case
Rennet = curdled milk from the stomach of an unweaned calf, containing rennin and used in curdling milk for cheese!
That girl's lovely eyes are breaking my heart. And the cheese looks great too!
Simp
abe mxlc
wow its so satisfying and I love cheese
wow inspiring! shared with my family!
Ok thanks UpIsNotJump, very informing.
quick question for how long are they left to mature
Cheese is a food derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, the milk is usually acidified, and adding the enzyme rennet causes coagulation. The solids are separated and pressed into final form.[1] Some cheeses have molds on the rind, the outer layer, or throughout. Most cheeses melt at cooking temperature.
Hundreds of types of cheese from various countries are produced. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and aging. Herbs, spices, or wood smoke may be used as flavoring agents. The yellow to red color of many cheeses, such as Red Leicester, is produced by adding annatto. Other ingredients may be added to some cheeses, such as black pepper, garlic, chives or cranberries.
For a few cheeses, the milk is curdled by adding acids such as vinegar or lemon juice. Most cheeses are acidified to a lesser degree by bacteria, which turn milk sugars into lactic acid, then the addition of rennet completes the curdling. Vegetarian alternatives to rennet are available; most are produced by fermentation of the fungus Mucor miehei, but others have been extracted from various species of the Cynara thistle family. Cheesemakers near a dairy region may benefit from fresher, lower-priced milk, and lower shipping costs.
Cheese is valued for its portability, long life, and high content of fat, protein, calcium, and phosphorus.
Cheese is more compact and has a longer shelf life than milk, although
how long a cheese will keep depends on the type of cheese; labels on
packets of cheese often claim that a cheese should be consumed within
three to five days of opening. Generally speaking, hard cheeses, such as
parmesan last longer than soft cheeses, such as Brie
or goat's milk cheese. The long storage life of some cheeses,
especially when encased in a protective rind, allows selling when
markets are favorable.
There is some debate as to the best way to store cheese, but some experts[who?]
say that wrapping it in cheese paper provides optimal results. Cheese
paper is coated in a porous plastic on the inside, and the outside has a
layer of wax. This specific combination of plastic on the inside and
wax on the outside protects the cheese by allowing condensation on the
cheese to be wicked away while preventing moisture from within the
cheese escaping.[2]
A specialist seller of cheese is sometimes known as a cheesemonger.
Becoming an expert in this field requires some formal education and
years of tasting and hands-on experience, much like becoming an expert
in wine or cuisine. The cheesemonger is responsible for all aspects of
the cheese inventory: selecting the cheese menu, purchasing, receiving,
storage, and ripening.[3]
The word cheese comes from Latin caseus,[4] from which the modern word casein is also derived. The earliest source is from the proto-Indo-European root *kwat-, which means "to ferment, become sour". The word cheese comes from chese (in Middle English) and cīese or cēse (in Old English). Similar words are shared by other West Germanic languages-West Frisian tsiis, Dutch kaas, German Käse, Old High German chāsi-all from the reconstructed West-Germanic form *kāsī, which in turn is an early borrowing from Latin.
The Online Etymological Dictionary
states that "cheese" comes from "Old English cyse (West Saxon), cese
(Anglian)...from West Germanic *kasjus (source also of Old Saxon kasi,
Old High German chasi, German Käse, Middle Dutch case, Dutch kaas), from
Latin caseus [for] "cheese" (source of Italian cacio, Spanish queso,
Irish caise, Welsh caws)." [5]The Online Etymological Dictionary
states that the word is of "...unknown origin; perhaps from a PIE root
*kwat- "to ferment, become sour" (source also of Prakrit chasi
"buttermilk;" Old Church Slavonic kvasu "leaven; fermented drink,"
kyselu "sour," -kyseti "to turn sour;" Czech kysati "to turn sour, rot;"
Sanskrit kvathati "boils, seethes;" Gothic hwaþjan "foam"). Also
compare fromage. Old Norse ostr, Danish ost, Swedish ost are related to
Latin ius "broth, sauce, juice.'"[5]
When the Romans began to make hard cheeses for their legionaries' supplies, a new word started to be used: formaticum, from caseus formatus, or "molded cheese" (as in "formed", not "moldy"). It is from this word that the French fromage, proper Italian formaggio, Catalan formatge, Breton fourmaj, and Provençal furmo are derived. Of the Romance languages, Spanish, Portuguese, Romanian, Tuscan and Southern Italian dialects use words derived from caseus (queso, queijo, caș and caso for example). The word cheese itself is occasionally employed in a sense that means "molded" or "formed". Head cheese uses the word in this sense. The term "cheese" is also used as a noun, verb and adjective in a number of figurative expressions (e.g., "the big cheese", "to be cheesed off" and "cheesy lyrics").
A required step in cheesemaking is separating the milk into solid curds and liquid whey. Usually this is done by acidifying (souring) the milk and adding rennet. The acidification can be accomplished directly by the addition of an acid, such as vinegar, in a few cases (paneer, queso fresco). More commonly starter bacteria are employed instead which convert milk sugars into lactic acid. The same bacteria (and the enzymes
they produce) also play a large role in the eventual flavor of aged
cheeses. Most cheeses are made with starter bacteria from the Lactococcus, Lactobacillus, or Streptococcus families. Swiss starter cultures also include Propionibacter shermani, which produces carbon dioxide gas bubbles during aging, giving Swiss cheese or Emmental its holes (called "eyes").
Some fresh cheeses are curdled only by acidity, but most cheeses also
use rennet. Rennet sets the cheese into a strong and rubbery gel
compared to the fragile curds produced by acidic coagulation alone. It
also allows curdling at a lower acidity-important because flavor-making
bacteria are inhibited in high-acidity environments. In general, softer,
smaller, fresher cheeses are curdled with a greater proportion of acid
to rennet than harder, larger, longer-aged varieties.
While rennet was traditionally produced via extraction from the inner
mucosa of the fourth stomach chamber of slaughtered young, unweaned
calves, most rennet used today in cheesemaking is produced recombinantly.[21]
The majority of the applied chymosin is retained in the whey and, at
most, may be present in cheese in trace quantities. In ripe cheese, the
type and provenance of chymosin used in production cannot be determined.[21]
Curd processing
At this point, the cheese has set into a very moist gel. Some soft
cheeses are now essentially complete: they are drained, salted, and
packaged. For most of the rest, the curd is cut into small cubes. This
allows water to drain from the individual pieces of curd.
Some hard cheeses are then heated to temperatures in the range of
35-55 °C (95-131 °F). This forces more whey from the cut curd. It also
changes the taste of the finished cheese, affecting both the bacterial
culture and the milk chemistry. Cheeses that are heated to the higher
temperatures are usually made with thermophilic starter bacteria that survive this step-either Lactobacilli or Streptococci.
Salt has roles in cheese besides adding a salty flavor. It preserves
cheese from spoiling, draws moisture from the curd, and firms cheese’s
texture in an interaction with its proteins.
Some cheeses are salted from the outside with dry salt or brine washes.
Most cheeses have the salt mixed directly into the curds.
the funniest thing to me about this video is that the tune being played matches up to the song Wagon Wheel perfectly . like I was able to sing the song all the way through with this video
I don't understand why so many people are touching the finish product without out gloves. Yet, when it has been placed into the wrapping to put into the box, those workers have on gloves. Completely backwards!
***** Pretty hard to get salmonella in dairy especially from humans, unless you like to run you're plant with holes in the ceiling like some of these peanut butter plants in the south.
I was thinking the same thing
*****
I really wish that they would toughen up on glove regulations
+Tave Santel my pal, you ain't seen nothing yet. Think yhis is really "ewwww"? Go to www.google.co.uk/url?sa=t&rct=j&q=&esrc=s&source=web&cd=10&cad=rja&uact=8&ved=0CE8QFjAJahUKEwiU0bn0v5nIAhWCxRQKHTVUC-U&url=http%3A%2F%2Fwww.irishexaminer.com%2Fworld%2Fquirky-world-cheese-factory-workers-bathe-in-milk-vats-264386.html&usg=AFQjCNEFmdaWnAjdwAi-klw4lykH9-jOUQ&sig2=_WEab83FbZwE4Quk1eXIpA&bvm=bv.103388427,d.d24. There is an article about chhese factory workers bathing in milk vats. Imagine all that toe jam in the milk! Now that is super gross!
+Stephen Harvey These are the glove regulations. They were written by people much smarter than you.
I'm obsessed with cheese.
Make your ovwn cheese
That square shovel he’s using to scoop the cheese is the same shovel they use to clear the snow on the walkway in the winter time
My kids loved watching this :)
So informative!!!
Watch How It's Made
so sweet
Freya
Freya hiii
ww
The Add Music button makes this a whole lot more intense
my mouth watered when I saw these
amazing ,good job!
Blessed are the cheesemakers.
3:13 love her expression.
She is cute
Carefully split cow in half, grab cheese, put cow back together. Enjoy cheese with cow.
You're a genius
Why not just cut the cow up and have dinner for later?
Jalan 2 cari makan.
I wish I can watch full documentary on this full HD quality .
Who was the guy who thought to drink what comes out of a cows udders when you squeeze them, and who was the other guy who then said lets add acid to it and eat what floats on top and who was the brightest spark who said lets let the cheese mold and then eat that?
Like in this video at the beginning it was like light hello or white and then toward the end it was orang
Brilliant vid
I really love cheese!! So this is how it works.
I don't think they provided every details
I felt like I want to cry.. It's very awesome!
favaurite ni
Muhamad Affizat jjg
Dude, it's a cheese factory...
I luvv cheese❤
Hii
awesome video.
Having a phone interview for a cheese making job later, this wasn't as informative as I had hoped. Also, it got "Wagon Wheel" stuck in my head, which is nice but again... Not quite what I was expecting.
How did that go? I have an interview at a cheese factory tomorrow lol
Few corrections please
Pasteurization :All unwanted bacteria are not destroyed (as told in your comment).Instead heat treatment with suitable time temperature combination is done to make the most heat heat resistent bacteria along with other less resistent destroyed. Certain Thermophilic bacteria are not destroyed.Most heat resistent bacteria destroyed is Coxilla burnetti which cause Q fever.
Starter culture:used to rise the acidity of cheese milk.
Rennet:bacterial rennet is used ,in which a powerful enzyme present will clot the milk,making curd &whey.
Why your workers are not using face masks.Incertain sections they are not using hand gloves also.
regards
Manoj Thomas
Procesing &CIP supervisor
United national Dairy Company
Alhassa
Kingdom of Saudi Arabia
Manoj ji ? Please can you tell me what was the man throwing inside at 2:14?
Salt.
Let me go through it once again.
Yeah it is definitly Sodium Chloride,added to increase the keeping quality & taste of cheese.
Thanks for your query.
+Manoj Thomas thanks sir
+Mr.chang cooler r
thanks bro
1:53 guy's middle finger was exposed!!
kusomv haha
Hahahahaha hahahahaha
kusomv 7
Haahahhaha he said fuck you cheese
Because his nose gets itchy, duh!
Love it!Super🤩👏💪😘♥️👍
Our teacher sent this for us to watch and I'm enjoying watching this video bc were on this topic
سبحان الله تعالى وبحمده اللهم صلي على سيد الخلق محمد صلى الله عليه وسلم عليه الصلاة والسلام
^sew
@ minute 3:41 - bare hands in contact with product? May need a retraining. Just FYI.
Great video though!
;hj
Very Amazing process
that place is heaven
The song playing sounds a lot like "Wagon wheel".
Julie-Ann Bell it is!!
I was wondering if anyone else that noticed. Haha
I don't listen to country music or whatever, but my sister listened to this song a lot so I recognized it.
Julie-Ann Bell Python banana
I thought it was Recovery by Frank Turner
I misread the title he thought it said 'Chinese making process'
Oh ya the curd and you bet I remember it when I was in public grade school as there was a cheese factory right across the road and some of us little guys got good friends with the cheese maker and many a days we would go home with the curds in our
jacket pockets and Moms couldn't figure why we were not hungry at supper time LOL.
Thanks for this video
Notice how some of the workers aren't wearing gloves as they handle the cheese.
Thank you for showing us the brands you produce. Now I know what NOT to buy after seeing how so many people through out the cheese producing and packing procedure were touching the cheese without gloves on... No thank you...
Everything gets spit in it`s common knowledge
Excellent video. :D
My 11-year-old cousin asked how to make cheese. And now I'm here. Haha.
3:03 Is it weird I'm getting some asmr off this?
1:35 what's the point of wearing gloves if you forearm touches the curds...?
Athena Morrow they dont give a shit. Yea Wrap your fucking head around that
Pit Bull I know right. People eat so much dirty shit everyday. It’s why your immune system works the way it does now
Because you don’t touch things with your arms except the cheese. They will wear gloves in case of said reason. Your hands have multiple germs on them so wearing gloves to protect would be a way more appropriate action rather than wearing none at all. Plus, they wash their hands and arms before touching anything.
Athenadeep in Morrow
Athena Morrow 😂
Wonderful
so cool!
Yes,,,, Buy now... Kick off and play... Boom bbcode.. Jm.... wow sweet and taste ... woes Mac and cheese.... lovely .....and healthy,,,,
nice video i liked it
but how do you make cheese?
Piya u bitch
the cheese curds that you see before its compress is exactly at that point we use it for Poutine here in quebec ... the process ends there
That's cheeselicious!
What camera you use to shot this vid?
Yaya Raffa Nokia
+TJ the good guy nokia camera? what model
nah just kidding i think its a gopro idk what kind of gopro
+TJ the good guy haha 😅
زنم
3:40 What's the point having all the sterile environment when Production Operative handling cheese with bare hands right after using a toilet?
I thought the same and the funny thing is the guys at the other end using gloves to stack packaged cheese in boxes!
Forreal doe
yummy
Stan SonOfAFather
yeah........they should seal this company
thanks for informing
Muhteşem görünüyor ...It looks great
Cheeeeese gromit
Harry c landan
0:07 they should be eating green grass out on a field
I agree.. I notice they're not getting any green grass
amazing
fantastic.........
I just want to take care of the dairy cows
I am shiva shankar. Everything is fine but some of workers are not wearing glosses
Nice
XXX
It's not glosses it's glouses
2ne1 disband so I need this right now. Take away my sadness CHEESE!
huawei tuazon l LP
Wow I just love cheese
When you have lactose intolerance and you're watching this video.
lack toast intolerant
Lorenzo Ornieta to
I’m lactose intolerant and I’m watching this while eating cheese
Sometimes, i dream about cheeese
كنتمنى يكونو كيصنعوه فحال هكا الفالمغرب
Awesome
I wanna have a mouthful of cheese in mah mouth because of this
same
It's Lau Ali
Ali
Hvfbicsbohf
It's Lau nj.
christy rutkowski ye
Was watching hair tutorials now I'm here
very good process
diseplined and execellent
The girl at 3:14 is too cute
she's an idiot. sniffing cow breast milk that has been solidified.
Remember kids, happy cheese comes from happy cows!
kasey westbrook first
sad cheese comes from sad cows....really?
Or dead cows▪-▪
Tht is why Mc donald kill alot cows to made a good burger for u...
After cows is runing out of milk.. thn send to Mc donald factory to kill it cut into pcs to made a good burger....
Sadly... human still think meats is a food... tht is why people in the past process chicken process cow..... or seafood.... and thn kill them all.....
How u know while u eating them cz is serve cook up and juicy... till u dream abt it....
The most populer food for u guys.. the bacon......
Sad really sad.... cz those food is came animal to become food... after kill and cut into pcs thn we all cook up...
Sadly really sadly..
The end is near...
@@elbertox6162 Shut you you vegan feminist or I'll eat you too when you run out of milk
I love the cows!
nice work
She sniffed that cheese like she was doing a line of coke lmao
... Has Anyone Noticed Some People Weren't Wearing Gloves When Touching The Cheese Before It's Packaged??
😷😷😷😷😷
Rachel Ramirez it's more sanitary to touch food ungloved
It gives it love.
leonard DiCrappyo lmao
Lol
I'd still eat it.
Everything from God's grace must be thanked
This product is beautiful. May God ease your affairs, everyone contributed. in his workmanship
I love it
2:20 it looks like chopped scrambled eggs for some reason 😂
I fail to see the reason behind almost 9k dislikes
because cheese is breast milk from a cow. sorry, that is a bit disgusting.
@@aaronmerkel5216 the only thing disgusting is the way you wish to see it. The real disgusting thing in this world is same gender sex.
satisfying cheesy with extra double cheesy video
A narration would have been better to explain what exactly is going on at most parts of the video.
Yasir Syed Mohd agreed
Yasir Syed Mohd Hein
Emma