What Type Of Cheddar Should I Use?

Andrew seeks advice on what cheese to use in different dishes.

Recipes and videos Andrew referenced:

Welsh Rarebit
The Book of St. John
Fergus Henderson & Trevor Gulliver

“How to Make 2 Famous College-Town Burgers | Burger Scholar Sessions”
First We Feast

Extra-Flaky Pie Crust
Smitten Kitchen

Classic Apple Pie
Salt Fat Acid Heat
Samin Nosrat

The Hanky Panky
The Book Of St. John
Fergus Henderson & Trevor Gulliver

0:00 Which cheese for this recipe?
0:52 The Cheesery
1:49 Prairie Breeze
3:12 Red Leicester
7:05 Seahive
9:45 Narrowing it down to two
10:14 Testing the cheeses
12:58 The decision
14:05 Bonus cocktail
14:44 Final thoughts

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MUSIC

Licensed via Audio Network

[dowfreak]

Honestly, cheese is such an interesting and HUGE topic.

And "how it melts" is one of the things that varies wildly and might be the reason for the second sauce breaking. Of course there's the heat issue, but that might be connected to how well the first one melted and how the second one would've needed more time on gentle heat to incorporate.

And it's extra annoying, because cheddar is kinda one of the best melty cheeses (mozz aside), so it's great for a cheese sauce adjacent-thing as in the vid, so it breaking is extra sad.

It might've been salvageable by adding a splash more liquid and gently heating to coax it back into a smooth sauce.

[mahafrommars]

Andrew has an immaculate way of describing flavor and food textures. he gives tiny little details that makes your brain go "oh so it tastes like that?" lol. it gives me so much joy just listening to him describe the the things he makes and how it tasted to him!

[orton_re]

ATE is single-handedly (re)defining true “comfort food”. This episode: perfect case in point.

[chiragnk]

Girlfriend finally became wife. Yay!!!
Were so happy for where this channel and all its presenters are going. Keep up with the good work guys!!

[kellychung]

the way he casually dropped "MY WIFE"!!! we love you andrew and the care you put into EVERYTHING you do. happy to have watched you "grow up" thru the years~

[okamimemos]

Something we love eating as Syrians is Halloumi and Watermelon, the contrast of salty cheese with light sweet watermelon is just exquisite. Highly recommended everyone to look into it and try it one day.

[karenamanda]

How about a show using different types of sugars, like using palm, dark brown, maple sugar, regular cane sugar, et al?
Love the series!

[claudialowe]

I grew up quite near Cheddar (in the U.K.), I’m not sure any of the cheeses in the video were really what we would call mature. I tend to expect a mature Cheddar to be almost crumbly like a good Parmesan and to have lots of amino acid crystals so it’s a bit crunchy, also it’s never got an orange colour. I hope you can come to the U.K. with Worth It to try the original 🧀

[sadpotato]

At this point give Andrew any ingredient, he will use it wisely and present beautiful food.

[lilkitten]

I'm Welsh, so I think I'm qualified. A good aged cheddar. If you can get cave aged from Cheddar Gorge. I would recommend for rarebit itself, then 2 year aged cheddar. It is crumbly, delicious and melts amazingly.

Or go full Welsh, get Welsh cheddar from the snowdonia cheese company. Their smoked cheddar is beautiful

[catharinapang]

the biggest surprise of this video is andrew saying "my wife"... no idea he was married!

[kwellerfolds]

For the apple pie, instead of melting the cheese, it is meant to have a couple slices cold on the side/on top. Its not only the sweet and savory, but also the hot/cold and texture contrasts that makes Apple Pie and cheese so good!

[georgepenn]

Going to get a bit proud welshman here. Love cheese, and these look great. But to make this properly you need either Caerphilly Cheese or Caws Teifi. I think the best relatively easy to find alternative is a really strong British Cheddar - Red Leicester is top but is not quite the same thing. A good Cheddar should have all the sourness, saltiness, nutty earthiness that just marries well with the ale, brown bread, mustard, and acidity of the Worcestershire sauce. Have also done rarebit with an aged Compté and parmesan that worked well.

However, let's be honest, a welsh rarebit is more or less glorified cheese on toast so if the cheese melts and you like the vibe then go with it. Also worth taking a look at is "Les Welshs" which is the same thing but made in Lille in France. My mate is from there, and he said they often use Maroille cheese which is super strong.

[archiebiltcliffe]

As a brit this baffles me... I'm a cheese freak and you can never go wrong with getting the cheddar that is so mature it makes your mouth bleed

[astrangefool]

I really love how these About to Eat videos are methodical and detailed without being over-the-top. Food Youtube sometimes gets far too excited about fancy produce and exotic techniques, this channel is always more considered and I appreciate that.

[parliament-of-owls]

andrew is the only type of guy who would make several dishes to analyze cheese and taste them all before making the actual dish he set out to make from the beginning

[chloelau]

red leiceter is actually super common in supermarkets in Britain - its like next to the (many) types of cheddar we get even in smaller supermarkets!

[simoneblake]

In England we have neither SHARP or COLOURED cheddar. Cheddar is always light yellow and comes only in mild, mature, strong mature and extra strong mature. Double Gloucester is a sort of orange colour and red Leister is a little more of a dark orange colour.

[mattbell]

I'm most impressed with how Andrew managed to not have a soggy bottom on his pie crust without blind baking it first!

[justmaleigh]

I'm 2 mins in and losing my mind seeing Andrew (the man, the myth, the legend) talking about the qualities of an Iowa cheese!!! Never thought I'd hear Iowa mentioned in a video about cheeses!