How To Cut Every Cheese Method Mastery Epicurious
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Date: 2021-04-16
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Comments and reviews: 9
ptrinch
What you poured on at 2: 20 is not the traditional balsamic vinegar. The real stuff, which pairs amazingly with parmigiano, is very syrupy and sweet in taste. You have to look for the DOP label. Most of the vinegars you find today are IGP that are mass produced. Not saying that it's bad. but if you're going to pay 20+ per pound for the cheese, splurge on some great vinegar as well. Otherwise, may as well save some more and just use parmesan. ;-)
And lastly. thanks for the informative video. Your knowledge of cheeses is amazing.
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What you poured on at 2: 20 is not the traditional balsamic vinegar. The real stuff, which pairs amazingly with parmigiano, is very syrupy and sweet in taste. You have to look for the DOP label. Most of the vinegars you find today are IGP that are mass produced. Not saying that it's bad. but if you're going to pay 20+ per pound for the cheese, splurge on some great vinegar as well. Otherwise, may as well save some more and just use parmesan. ;-)
And lastly. thanks for the informative video. Your knowledge of cheeses is amazing.
reply
Elyoslayer
Feta is not made in many places across the world, it is POP much like Roquefort. The rest are just White Cheese much like Roquefort clones are Blue Cheese. This is recognised across the European Union and Canada but has yet to have widespread legal representation in the US.
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Feta is not made in many places across the world, it is POP much like Roquefort. The rest are just White Cheese much like Roquefort clones are Blue Cheese. This is recognised across the European Union and Canada but has yet to have widespread legal representation in the US.
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Snowy
That Gouda does not look anything like the one I get in the Netherlands and the taste she described does not match the taste I'm familiar with (I'll let the Holland thing slide because Gouda is in Zuid-Holland)
But that might just be me (although I do doubt that a bit)
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That Gouda does not look anything like the one I get in the Netherlands and the taste she described does not match the taste I'm familiar with (I'll let the Holland thing slide because Gouda is in Zuid-Holland)
But that might just be me (although I do doubt that a bit)
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SparkJoy
I never got how crazy some people are about cheeses but this video really explained everything very well. The next time I visit my local cheese shop, I ll know exactly what to look for and what to do with the cheeses.
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I never got how crazy some people are about cheeses but this video really explained everything very well. The next time I visit my local cheese shop, I ll know exactly what to look for and what to do with the cheeses.
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StinkyDinky
Cool video, very informative.
maar serieus, wie eet er gouda met chocolade. gaan we nu een plak kaas over de hagelslag leggen? mafklapper. nog gekker dan die pindakaas en jam malloten.
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Cool video, very informative.
maar serieus, wie eet er gouda met chocolade. gaan we nu een plak kaas over de hagelslag leggen? mafklapper. nog gekker dan die pindakaas en jam malloten.
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Elena
Im so sorry, but that's NOT mozzarella. I wish to everyone to eat a true mozzarella. Even me living in the north of Italy had not tasted a real one until I went to Campania.
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Im so sorry, but that's NOT mozzarella. I wish to everyone to eat a true mozzarella. Even me living in the north of Italy had not tasted a real one until I went to Campania.
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Margret
Love this video! Have to make note of new types to try. Iceland does not allow import of certain types, so the next time I travel. can try a few new ones!
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Love this video! Have to make note of new types to try. Iceland does not allow import of certain types, so the next time I travel. can try a few new ones!
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PhaTs00p
I'm from Switzerland and I've never seen gruyere cut paper thin. Also raclette isn't served with salami. Just potatoes, pearl onions and cornichons.
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I'm from Switzerland and I've never seen gruyere cut paper thin. Also raclette isn't served with salami. Just potatoes, pearl onions and cornichons.
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Markmer
BLUE CHEESE AND HONEYCOMB ON BREAD! GOD, NOW WE ARE TALKING!
Boy, i can not be the only one that feels hungry right now.
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BLUE CHEESE AND HONEYCOMB ON BREAD! GOD, NOW WE ARE TALKING!
Boy, i can not be the only one that feels hungry right now.
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