Скачать с ютуб A Frenchman's Guide to The Perfect Cheese Board ! Stinky Tasting included... в хорошем качестве

A Frenchman's Guide to The Perfect Cheese Board ! Stinky Tasting included...

How to Make the Ultimate Cheese Platter, using 6 iconic French cheeses and many delicious World alternative cheeses. Live Tasting / Smelling session included ! To put together the best cheese plate, you must have diversity in milk types (cow, sheep, goat) also in texture : soft, creamy, crumbly, firm and of course in strength too, mild and gentle to naughty and deliciously stinky. COMTE CHEESE -------------------------- strength : 2 out of 5 Its a pressed and cooked cheese made from Cows’milk Produced in eastern France / moutains of the jura Alternatives : Swiss Gruyère Young british cheddar in the us, i’ve found Pleasant Ridge Reserve cheese, from UPLANDS CHEESE in wisconsin Tarentaise cheese from Spring Brook Farm in Vermont ROQUEFORT CHEESE (don’t spell the T) ---------------------------------- strength : 5 out of 5 It’s an unpressed and uncooked cheese made from SHEEP's milk, Comes from the SOUTH of France, more accurately from the AVEYRON region. ALTERNATIVES Here are a few international alternatives to ROQUEFORT cheese : ITALIAN Gorgonzola British Blue STILTON Danish blue cheese or even the blue Maytag. OSSAU - IRATY ------------------------- strength : 3 out of 5 Its a pressed and uncooked cheese made from Sheep’s milk Coming from south-west France, in the pyrenees mountains. ALTERNATIVES Here are a few international alternatives to OSSAU IRATY cheese : Spanish Manchego is the first that comes to my mind Young Italian Pecorino as well From the us Gran Queso, in wiconsin. MOTHAIS GOAT CHEESE ---------------------------------------- strength : 3 out of 5 SOFT-RIPENED cheese made with Goat’s milk, wrapped in a chestnut leaf, Coming from western France, a region called POITOU ALTERNATIVES Any creamy goat cheese would work, so : Italian robiola di capra Bonne Bouche cheese, in Vermont or in California : Humboldt FOG from CYPRESS grove, EPOISSES CHEESE ------------------------------- strength : 4 out of 5 Washed-rind Cheese made from cow’s milk, coming from Burgundy, in the center of France. ALTERNATIVES so Here are a few international alternatives to EPOISSES cheese : Ardrahan cheese from Ireland German Limburger British stinking bishop Italian taleggio (g-i-o) CHAOURCE CHEESE -------------------------------- strength : 3 out of 5 Soft-ripened cheese made from cow’s milk. Coming northern east France, the CHampagne ardennes region. Even if it has its own personality, in many aspects, it is similar to BRIE cheese, and that’s why I chose it. ALTERNATIVES As BRIE cheese is produced all over the world, it is the perfect alternative to CHAOURCE CHEESE. Example : Brie from King island dairy in Australia Cornish Brie from the UK or really, any Brie cheese in the US. Good tunes by PROLETER Stereosun / By the river   / proleter-beatmaker   proleter.bandcamp.com/ *********************** LOVE & SUPPORT * *********************** Support my work on :   / frenchguycooking   -- Patreon is a cool way for creators to achieve a sustainable income by being financially supported by their lovely community ! You get to do something GOOD and, icing on cake, you also get different types of rewards ! **************** SUBTITLES * **************** You want to Help everyone understand that F* French ?? Submit your own subtitle in any language here : http://www.youtube.com/timedtext_cs_p... *************** MERCH * *************** I have my own BRAND ! Stickers, posters and Pizza Shirt and Power-drill guns in the kitchen :) Buy them and support the French Guy's adventures on : http://www.dftba.com/frenchguycooking *************** FACEBOOK * ***************   / frenchguycooking   for mouth watering photos and good discussions ;) ***************** INSTAGRAM * *****************   / frenchguycooking   ************* TWITTER * *************   / frenchguycookin   ************************** COOKBOOK PROJECT * ************************** I am thinking of making an über cool cookbook, so if you are interested, drop me a line there : http://www.frenchguycooking.com/the-c... Lots of love, Alex