We have traveled all over the globe to see how 20 famous regional cheeses are made. From Mozzarella to Stilton — Emmentaler to Brie. Sit back and enjoy as we meet the artisans, learn the processes, and eat some of the best cheeses in the world. Our first stop is the Netherlands to see how Gouda is made.

Video Sections:

0:00 Intro

0:32 Gouda

9:52 Mozzarella

19:08 Swiss Emmentaler

26:54 Brie

38:20 Stilton

47:13 Cheese curds

56:10 Italian Gorgonzola cheese

1:04:58 Manchego cheese

1:13:47 Parmigiano Reggiano

1:23:35 Cornish Yarg cheese

1:31:33 Feta cheese

1:37:25 Gruyère cheese

1:43:59 Camembert cheese

1:51:45 Ricotta cheese

2:00:41 Caciocavallo

2:10:58 Stinking Bishop

2:19:43 Burrata cheese

2:31:25 Cheddar cheese

2:39:15 São Jorge cheese

2:45:50 Red Leicester

 

How it is made and the country famous for it:

1. Gouda: Gouda is a yellow cheese originating from the Netherlands. It is made from cow’s milk and has a semi-hard texture. Gouda is produced by heating and curdling the milk, draining the whey, and pressing the curds into molds. It is then aged for varying periods, resulting in different flavor profiles.
2. Mozzarella: Mozzarella is a soft and fresh cheese traditionally made from Italian buffalo milk or cow’s milk. It is famous for its stretchy texture and mild flavor. Mozzarella is made by heating the milk, adding a coagulant to form curds, and then stretching and kneading the curds to create the characteristic stringy texture.
3. Swiss Emmentaler: Swiss Emmentaler, often referred to as Emmental cheese, is a renowned Swiss cheese with distinctive large holes. It is made from cow’s milk and has a nutty flavor. Emmentaler is produced by heating and curdling the milk, removing the whey, and aging the cheese for several months, during which time the holes develop.
4. Brie: Brie is a soft and creamy cheese originating from France. It is made from cow’s milk and has a mild and buttery flavor. Brie is produced by adding rennet to the milk to form curds, which are then cut, drained, and placed in molds. The cheese is aged for a few weeks until it develops a soft, edible rind.
5. Stilton: Stilton is a crumbly and blue-veined cheese that hails from England. It is made from cow’s milk and has a rich and tangy flavor. Stilton cheese is produced by introducing Penicillium roqueforti spores to the milk, which creates the blue veins. The curds are then cut, drained, and aged for several months.
6. Cheese curds: Cheese curds are small, moist, and squeaky chunks of curdled milk. They are popular in Canada and the northern United States. Cheese curds are made by coagulating milk with rennet or an acidic substance, cutting the resulting curds, and then separating them from the whey. They are often enjoyed fresh without aging.
7. Italian Gorgonzola cheese: Gorgonzola is a blue-veined cheese originating from Italy. It is made from cow’s milk and has a creamy texture with a sharp and tangy flavor. Gorgonzola cheese is produced by adding spores of Penicillium glaucum to the milk to create the blue veins. The curds are then cut, drained, and aged for several months.
8. Manchego cheese: Manchego is a Spanish cheese made from the milk of Manchega sheep. It has a firm and compact texture with a nutty and slightly tangy flavor. Manchego cheese is made by curdling the sheep’s milk with rennet, draining the whey, and pressing the curds into molds. It is then aged for a minimum of two months.
9. Parmigiano Reggiano: Parmigiano Reggiano, commonly known as Parmesan cheese, is an Italian hard cheese. It is made from cow’s milk and has a granular texture and a nutty and savory taste. Parmigiano Reggiano is produced by heating the milk, adding rennet to form curds, cutting the curds, and then aging the cheese for a minimum of 12 months.
10. Cornish Yarg cheese: Cornish Yarg is a semi-hard cheese originating from Cornwall, England. It has a crumbly texture and a delicate, slightly tangy flavor. Cornish Yarg is made from cow’s milk, and its unique characteristic is the nettle leaves that are wrapped around the cheese during the aging process, resulting in a distinctive edible rind.
11. Feta cheese: Feta is a brined cheese commonly associated with Greece. It is made from sheep’s milk or a combination of sheep’s and goat’s milk. Feta has a crumbly texture and a salty and tangy taste. It is produced by curdling the milk, cutting the curds, and then allowing them to drain in a brine solution.
12. Gruyère cheese: Gruyère is a Swiss cheese known for its nutty and slightly sweet flavor. It is made from cow’s milk and has a firm and dense texture. Gruyère cheese is produced by heating and curdling the milk, removing the whey, pressing the curds into molds, and aging the cheese for several months.
13. Camembert cheese: Camembert is a soft and creamy cheese from France. It is made from cow’s milk and has a rich, buttery flavor. Camembert is produced by adding rennet to the milk to form curds, which are then cut, drained, and placed in molds. The cheese is aged for a few weeks until it develops a soft, bloomy rind.
14. Ricotta cheese: Ricotta is an Italian cheese made from the whey leftover from the production of other cheeses, such as mozzarella or provolone. It has a creamy and slightly grainy texture with a mild, sweet flavor. Ricotta is produced by reheating the whey and collecting the curds that form.
15. Caciocavallo: Caciocavallo is an Italian stretched curd cheese made from cow’s milk. It has a smooth and elastic texture and a mild, slightly tangy flavor. Caciocavallo is produced by heating the milk, adding a coagulant to form curds, and then stretching and shaping the curds into distinctive teardrop or gourd shapes before aging.
16. Stinking Bishop: Stinking Bishop is an English cheese with a strong and pungent aroma. It is made from cow’s milk and has a soft and creamy texture. Stinking Bishop cheese is produced by washing the curds with a fermented pear juice called perry, which contributes to its unique smell. The cheese is then aged until it becomes soft and runny.
17. Burrata cheese: Burrata is an Italian cheese made from cow’s milk. It has a creamy and buttery texture with a rich and delicate flavor. Burrata is produced by forming a pouch of stretched curds and filling it with a mixture of cream and cheese scraps. The pouch is then sealed, creating a luscious center.
18. Cheddar cheese: Cheddar is a popular cheese originating from the village of Cheddar in England. It is made from cow’s milk and has a firm and crumbly texture with a sharp and tangy flavor. Cheddar cheese is produced by heating and curdling the milk, cutting the curds, stacking and turning them, and then aging the cheese for several months.
19. São Jorge cheese: São Jorge is a semi-hard cheese from the Azores, Portugal. It is made from cow’s milk and has a firm and slightly crumbly texture with a rich and full-bodied flavor. São Jorge cheese is produced by heating and curdling the milk, cutting the curds, and pressing them into molds. It is then aged for a minimum of three months.
20. Red Leicester: Red Leicester is an English cheese known for its orange color and slightly nutty flavor. It is made from cow’s milk and has a firm and crumbly texture. Red Leicester cheese is produced by heating and curdling the milk, draining the whey, adding annatto for color, and aging the cheese for several months.
Each of these cheeses has its unique characteristics, production methods, and countries of origin, contributing to the diverse and wonderful world of cheese.

 

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