Tasting Artisan Cheese--What Can We Learn? скачать в хорошем качестве

Tasting Artisan Cheese--What Can We Learn?

What do homemade artisnal cheeses look & taste like? Are they better than store-bought cheeses? Why do some cheesemakers prefer raw milk? Smeared rind? Bacteria? Mold? Beta carotene? What are those? These are some topics discussed as Mary Anne (host of "Give Cheese a Chance") tries samples of Merryl Winstein's homemade artisan cheeses. They discuss the cheeses' aromas, flavours, rinds, colours, textures and bacteria, & the importance of milk quality, as they enjoy gouda, cheddar, tomme, blue and goat milk cheeses. Learn about how to make various cheeses at home by watching Mary Anne's videos on cheddar, camembert, brie, ricotta, mascarpone, crottin, colby, Belper Knolle, cream cheese, Nabulsi, yogurt, labneh, feta, quick mozzarella and more. (Go to    / givecheeseachance  ) To order Merryl Winstein's "Successful Cheesemaking" book, visit: https://www.successfulcheesemaking.com To become a patron & support this channel, please consider a donation through Patreon:   / givecheeseachance   The music in this video "Jazz Mango" is royalty free, offered by Youtube.