Every Cheese Explained

Every Cheese Explained 🧀 This video walks fifteen sides of the world's most varied food — Parmigiano-Reggiano, the wheel Italian banks lock in vaults and accept as loan collateral; Mozzarella di Bufala, hand-stretched from water-buffalo milk and the cheese that topped the first Margherita pizza in 1889; Roquefort, blue-veined in limestone caves and the first French cheese ever protected by law; Cheddar, the world's most-bought cheese, dyed orange with annatto and never legally protected; Brie, crowned the king of cheeses at the 1815 Congress of Vienna; Emmental, whose famous holes are carbon-dioxide bubbles blown by bacteria; Feta, the brined Greek cheese the EU ruled only Greece may name; Casu Marzu, the illegal Sardinian cheese eaten with its maggots still alive; Gouda, named for a market town and grown crunchy with crystals as it ages; Halloumi, the Cypriot grilling cheese that refuses to melt; Manchego, the La Mancha sheep cheese with its esparto-basket rind; Paneer, the rennet-free Indian cheese that stays vegetarian and never melts; Stilton, the blue that legally cannot be made in the village of Stilton; Époisses, the washed-rind Burgundy cheese reputedly banned on public transport; and processed cheese, James L. Kraft's 1916 emulsified invention built for the perfect melt. Milk preserved by salt, mold, bacteria, and time. Subscribe for more food explained.