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.

The music in this video "Jazz Mango" is royalty free, offered by Youtube.

[fungi-gal]

The best cheese channel on YouTube! GREAT job!

[christineestelle]

What fabulous content! Thank you so much.

[RosieGoat]

I loved this video. When I started making cheese - I was throwing away my cheese when it was moldy. I like you did Goat milk cheese!!

[paulanderson]

Even shop bought blues here in Britain need to be kept a month or so beyond "Use By" date before eating them. We've done this for years. The flavour grows exponentially.

[elianasmith]

Your videos are incredibly helpful. Please keep sharing such valuable content. Thank you!

[najwahusseini]

Thank you for the delicious cheeses you serve💟

[wynegg]

Hi Mari Anne i i love tour educational videos
can you pls show how to make Reblochon cheese thank you

[passionflower]

What an excellent video!! Thank you so much. This is so informative!! Great job!!

[PeterBallW]

I’m working my way through all your videos - really great!

Is it “better” to use raw milk rather than pasteurized or non-homogenized?

When you call a cheese “artisanal” what do you mean?