Cheese Types Introduction | RadaCutlery.com

Learn about the different types of cheese and their classifications from Chef Blake.

Video Transcript:

Hello and welcome back to Rada's Test Kitchen. My name is Blake Landeau and I'm here to teach you some basics of the culinary, and today we're working with cheeses. I'm going to show you the classifications of cheeses, the types of animals they come from and then we're going to put together a cheese plate.

Under the category of fresh cheese, you're going to have goat cheese, fresh mozzarella, feta, ricotta, and cream cheese. Mostly soft, easy to work with, good tasting. My favorite is the goat cheese. I love that tang, the sharpness of it.

Next we have the semi-soft. Gouda, port salute, fontina, and provolone. Provolone will probably be the hardest of these. It's considered a little bit firmer than a soft cheese. Amongst those, gouda is really good. The smoked gouda is really good. Fontina is nice and milky. These are the types of cheeses that melt down good for fondue.

In the semi-hard/firm, we have cheddar that reigns supreme. We also have the Swiss and the greer.

We have a washed rind amongst these here. They are brined in a salt water. Tellegio, Limberger, and Munster. The Tellegio is my favorite. It's got a horrid raunchy smell to it, but it's got a flavor like milk and butter. They are soft on the inside, you can consider them a soft cheese.

Then we've got a bloomy rind. What that is is a mold that grows on the outside to preserve it. Bree and Camaber are the two cheeses under that classification.

Then there's blue. Blue vein cheeses are injected with a mold and aged, and it creates the molding process. Maytag out of Iowa here is one of my favorite. The Penicillin mold is created by the Iowa State University and they keep them in the hills of Newton, Iowa. An amazing blue cheese. Gorgonzola out of Italy, Stilton out of England, and Roquefort out of France. Stilton, a close second for favorite.

What specific milk they use to make the cheese is what helps to define the characteristics. Cow, sheep, goat, water buffalo, yak and camel. The Water Buffalo makes really good fresh mozzarella. The Italians use that a lot. They also make a really good buffalo blue with great flavor.

Each of these cheeses, there's millions of makers out there, and the best of them come right out of Wisconsin. The French are incredible, the monks who have been doing it for thousands of years. But we're going to go over and create a cheese plate to show how you can put together a plate for your friends and family for the next get-together.

Here we have the cheeses we just went over. I have fresh mozzarella, blue which is Danish blue, a five-year aged yellow cheddar, parmesan cheese, and some goat's cheese. What we're going to do is put it on a nice piece of slate which makes a really good cheese plate. You could use cutting boards too. We're also going to put grapes and dates with it, some dried apricots, and some crackers. And some walnuts too. So you can use candied nuts, you can use pecans, but walnuts have really good flavor and crunch.

Using the Rada Cheese Knife, we'll go ahead and slice some of these cheeses up. Cut these dates in half. I love the flavor of dates and actual sugar. It goes well with certain cheeses. So we've got the parmesan on there, some aged cheddar. The cool thing about cheddar is that as it ages, it becomes more pungent. And it starts to crumble a little more. We've got some fresh mozzarella here. Fresh mozzarella melts really nice. You can see how milky and smooth that is.

Blue Cheese crumbles. You can see the color of this blue vein. I like it. Sometimes it gets this antique-ish color to it. I grew up eating blue cheese. I owe that to my father. And for the last cheese here for our cheese plate, we'll use this chevret. Take just a little bit and what we'll do is mold it, rolling it in some pepper. Just one more way of presentation. Put a little pepper down on our cutting board. You only want it on the outside. You don't want to roll it, fold it, roll it, fold it. You just want to put a little on top there. That makes it a little easier to handle once you get a little on there. There you go. We have our cheese plate here, we've got some aged cheddar, some parmesan cheese, walnuts, some fresh mozzarella. We have our fresh soft cheese, blue vein cheese, some aged cheddar under the semi-firm, parmesan under firm. So it gives you a nice assortment.

Finish the plate off with some crackers, maybe some salad or balsamic. Hope you learned something about the different kind of cheeses. Leave some comments and stay tuned for more videos.

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[khursheedtuli]

Thk u!needed this introduction to various types of cheeses!And the little tutorial on assembling a cheese platter was v helpful!

[izziehargreaves]

what a great video! i ate a lot of cheese when i had a swollen ankle and couldn't walk properly and it made me happy. i love cheese

[Cynthia]

This was a really well put together video on a proper Cheese Plate. The Fine young man did an Excellent job explaining the different cheese types, and variations. I liked the addition of the grapes, dates, and walnuts. I thought adding Balsamic Vinegar and a salad were just the right touch for the cheese plate. Although I would like to ad a fruit flavored water. All in all, Great Video!  (-:

[flipytrick]

Sorry I didn't see this sooner. I enjoyed watching your video. Good editing, you're very likable, and more importantly you made me hungry. oh yea and there was no obnoxious music in the background . Would love to see more assorted cheeses and tastings, reviews with friends perhaps. Thank you!

[amalgamated]

Ahhhh... the lovely timbre of Mylar heads.

Thanks for the info, great recommendations🍻

[pedrogorilla]

0:12 and today we're working with... Jesus!

[zyxnix]

Awesome! Totally awesome! All right, Hamilton!

[thomasbutler]

Just started the video, the layout of the writing on the board is fucking on point

[cmister]

You better brielieve i thought it was a Gouda video. Though a little chessy it ended up being a Muenster chesse video. And I've goat to give it to ya it looks amazing.

[fernwood]

I love it whenever I hear "Mozz." I get a weird look pronouncing it that way outside the New Haven area.

[pleasedont-die]

yum! can't wait to make it my self

[sensafhardstuck-radiant]

cheesing in videogames is yet another type

[jeromebland]

how do you melt feta cheese or any hard cheese please

[coop_cap]

🧀 I’m not dabbing, I’m looking at the floor for cheese. 🧀

[shaer]

Excuse me sir. Nice video but you forgot the king of cheese, parmigiano reggiano. How?

[AlainBradette]

are there different types of soups you can make with various types of cheese. I know the answer is most likely yes. but do you have any views or opinions on this?

[fo-efqo]

cheese and weed I think are a but similar. both smell dank but are good for your soul.

[zyxnix]

All I need are some tasty waves, a cool buzz, and I'm fine.

[zyxnix]

That was my skull! I'm so wasted!

[trinityemergencytraumacent]

5:14 Did you cut off the nose? Chef....