1
00:00:25,080 --> 00:00:27,280
Good morning, my name is Chris Wood, I'm

2
00:00:28,320 --> 00:00:31,360
a tutor for hospitality,
but my previous life

3
00:00:31,360 --> 00:00:35,840
I've been the Fromagerie for Winteringham
Fields two star Michelin restaurant

4
00:00:36,280 --> 00:00:40,920
and part of my role there was to look
after and develop the cheese board.

5
00:00:41,000 --> 00:00:43,320
So today
we're going to talk about lots of cheeses,

6
00:00:43,960 --> 00:00:47,040
so we're going to look at color
and texture and taste.

7
00:00:47,600 --> 00:00:49,760
And we'll start with a variety of milk.

8
00:00:49,760 --> 00:00:55,680
So this is a board
with a selection of cheeses

9
00:00:56,040 --> 00:00:58,240
from both the UK and the continent.

10
00:00:58,520 --> 00:01:01,720
The most traditional cheese we have in
this country is the traditional cheddar,

11
00:01:01,720 --> 00:01:05,680
this has been made since
about twelth century originally,

12
00:01:06,680 --> 00:01:10,760
the farmers would put milk
that was produced

13
00:01:10,760 --> 00:01:14,280
from the cows into the caves in cheddar
to keep them nice and cool.

14
00:01:14,680 --> 00:01:18,600
And it's believed that at some point
a pail of milk

15
00:01:18,600 --> 00:01:22,160
rather was left in the cave
and turned to cheese.

16
00:01:22,520 --> 00:01:23,640
And that's how it started.

17
00:01:23,640 --> 00:01:27,160
Really, we have something
like 700 cheeses in the UK.

18
00:01:28,080 --> 00:01:31,320
This is cows milk,
but we also have lots of other varieties.

19
00:01:31,600 --> 00:01:32,720
This is Berkswell.

20
00:01:32,720 --> 00:01:36,240
Berkswell is produced
more in the Midlands.

21
00:01:36,720 --> 00:01:38,280
It's made with a yews milk.

22
00:01:38,280 --> 00:01:41,040
Has a lovely,
nutty, slightly granular texture to it.

23
00:01:41,600 --> 00:01:43,840
And it has a higher lactose content.

24
00:01:43,840 --> 00:01:46,320
So this means that it will have a sweeter
flavor to it.

25
00:01:46,440 --> 00:01:49,560
Similarly,
these are sort of truckle cheeses.

26
00:01:49,560 --> 00:01:53,880
These are clothbound or wax bound cheeses.

27
00:01:53,880 --> 00:01:58,520
So, these are two beautiful
goat's milk cheeses.

28
00:01:58,760 --> 00:02:01,480
This is from the UK.
This is called a Kidderton ash.

29
00:02:02,480 --> 00:02:03,600
Small Goats Log, which is

30
00:02:03,600 --> 00:02:09,560
produced by a young lady,
Kate up in, Butlers dairy in Cheshire,

31
00:02:09,800 --> 00:02:15,400
it's what we call a soft goat's cheese
with a natural mold around.

32
00:02:15,400 --> 00:02:21,240
It probably lasts for about six
to eight weeks at its maximum.

33
00:02:21,560 --> 00:02:24,680
It really wants a couple of weeks
to start to develop the mold

34
00:02:25,160 --> 00:02:28,040
and then another sort of six weeks

35
00:02:28,040 --> 00:02:30,800
at the most to really be enjoyed.

36
00:02:31,040 --> 00:02:34,080
And as it matures,
it will go from being a light crumbly

37
00:02:34,080 --> 00:02:37,200
texture
to being this slightly sort of softer,

38
00:02:38,880 --> 00:02:40,880
more intense flavor.

39
00:02:40,880 --> 00:02:46,800
In front of that is a very well
known Spanish cheese won lots of awards.

40
00:02:46,800 --> 00:02:53,320
Montenebro and Montenebro
is actually coated with roqueforti,

41
00:02:53,320 --> 00:02:57,600
so the same penicillin
that they would use for

42
00:02:58,440 --> 00:03:02,200
the making of Roquefort cheese,
the blue cheese of France again

43
00:03:02,520 --> 00:03:05,280
light, slightly sort of lemony

44
00:03:05,280 --> 00:03:07,880
citrusy flavor to it
when it's initially produced.

45
00:03:08,280 --> 00:03:11,160
But as it matures again,
this will become a little bit softer

46
00:03:11,440 --> 00:03:14,080
and has a more intense
sort of mushroom flavor to it.

47
00:03:14,520 --> 00:03:19,160
Thirdly, we've got some mozzarella here,
so this is buffalo milk,

48
00:03:20,560 --> 00:03:22,760
beautiful soft, fresh cheese here,

49
00:03:23,160 --> 00:03:26,800
and this is very, very young, really.

50
00:03:27,160 --> 00:03:30,280
Whereas behind it
slightly more mature and smoked,

51
00:03:30,640 --> 00:03:32,640
this is a much firmer texture to it.

52
00:03:32,640 --> 00:03:34,440
So this will be very, very light.

53
00:03:34,440 --> 00:03:36,160
All cheeses made in much the same way.

54
00:03:36,160 --> 00:03:39,600
It's all about
the art of heating the cheese

55
00:03:39,600 --> 00:03:42,720
and developing the Kurds
and removing the way.

56
00:03:43,120 --> 00:03:46,520
And the younger the cheese,
the softer the lighter the flavor,

57
00:03:46,720 --> 00:03:49,600
the more mature the cheese,
the more intense the flavor will become.

58
00:03:50,160 --> 00:03:52,200
But there are other milks as well,
and there are other cheeses

59
00:03:52,440 --> 00:03:55,440
and we've got something here
which is extremely unusual.

60
00:03:55,720 --> 00:03:59,480
This is called Gjetost, a Norwegian cheese
with a very light

61
00:03:59,480 --> 00:04:02,000
sort of caramel flavor,
and this has been developed

62
00:04:02,040 --> 00:04:04,680
by heating the milk
and then cooling the milk.

63
00:04:04,680 --> 00:04:07,680
And then as those
curd set develops this cold

64
00:04:08,840 --> 00:04:09,320
block

65
00:04:09,320 --> 00:04:12,360
like cheese, which
they would use traditionally in Norway

66
00:04:12,640 --> 00:04:15,520
for spreading on their toast
in the morning.

67
00:04:15,840 --> 00:04:18,080
So a really unique cheese, that one.

68
00:04:18,600 --> 00:04:24,320
OK, so just to summarize, we've looked
at a variety of milk in this first video.

69
00:04:24,320 --> 00:04:28,240
So we've got the traditional cows
milk, such as the cheddar, the yews milk

70
00:04:28,240 --> 00:04:31,360
that we've got in Berkswell,
the goat's milk, the lovely

71
00:04:32,160 --> 00:04:35,560
goat's milk from both Spain and the UK.

72
00:04:35,760 --> 00:04:37,560
And then we've got the buffalo
milk as well.

73
00:04:37,560 --> 00:04:41,000
We can buy buffalo milk
produced in different forms.

74
00:04:41,720 --> 00:04:44,160
Inglewood is a lovely English

75
00:04:44,160 --> 00:04:46,800
buffalo cheese,
but not on the board today.

76
00:04:46,800 --> 00:04:49,400
And then this rather unusual Gjetost.

77
00:04:49,400 --> 00:04:51,320
So let's move on to the next video.