Posted by: bluesyemre | September 22, 2021

How to cut and serve every #Cheese

Alright, alright, settle down – I see you two laughing back there. Let’s come to attention, sharpen our knives, and act like adults because today we’re learning how to cut every cheese. Join Anne Saxelby, founder and co-owner of Saxelby Cheesemongers, for a crash course on how to impress your entourage with any fromage. From the firm and tangy to the creamy and salty, Anne lays out the best tools and techniques for serving nearly any cheese you could think of. — 0:00 Introduction 0:33 Parmigiano-Reggiano 2:45 Gruyère 4:26 Havarti 5:22 Raclette 7:21 Tête de Moine 9:36 Swallow Tail Tomme 11:31 Goat Tomme 12:27 Bismark Clothbound Cheddar 13:54 Shelburne Farms Cheddar 14:56 Manchego 16:40 Gouda 18:30 Brie 20:32 Camembert 22:26 Coupole 23:46 Gorgonzola 25:25 Roquefort 27:32 Époisses 29:10 Winnimere 30:59 Mozzarella 32:30 Ricotta 33:23 Chèvre 33:51 Burrata 35:12 Provola 36:19 Queso Fresco 37:10 Feta 38:01 Labneh 38:38 Farmer Cheese 39:20 Mascarpone 40:02 Halloumi 41:16 Cotija


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Categories

%d bloggers like this: