hey guys today's topic is all about Humanity's greatest achievement [Music] and unless you're lactose intolerant through genetic inferiority there's really nothing like a good slice of cheese to brighten up your day it comes in all kinds of flavors and textures too like Smooth salty and absolute garbage but have you ever asked yourself what is cheese as appetizing as it sounds cheese is just curdled milk but which milk any milk really assuming that you have a healthy and legal Supply and once you have your fresh delicious hair free milk just let it outright spoil no way
you say but yes way curds and whey curds are the gross little floating pieces at the top and Whey is the milk sweat that's left behind add in some flavors to your curds and voila you have cheese of course someone will say that the process is a little bit more complicated than that and they'd be right but this is a history video so that begs the question where did cheese even come from cheese is one of those inventions that was made by accident like potato chips Post-its and you according to official historic cheese lore a
merchant in ancient Europe or Asia or some somewhere in this area stored milk for his travels in the best container he had at the time a sheep's stomach after a day of traveling in a hot desert something magical happened Good Golly am I thirsty says the merchant wiping sweat off of his brow I can't wait to tear to this hot delicious refreshing milk foreign found that in addition to drinking his milk which was now suspiciously salty there were also some chunks to chew on as a snack ruining the need for his provisions of Oreos it
turns out that the Sheep's stomach contained rennet an enzyme that delicately convinced the milk to change from a liquid to a solid word of this marvelous chewy milk spread far and wide making cheese more popular than Jesus who wouldn't exist for thousands of years earliest known evidence of cheese making dates back over 8 000 years in what is now Switzerland and now the swiss-making cheese big shocker right but more evidence has been found all across the world from the country of Africa to the continents of Italy since food preservation techniques back then were nothing more
than just salting and drying cheeses were often salty and dry it would be a long while before cheeses that we know would start popping up cheddar was invented around the 1100s parmesan in 1597 and gouda a century later in today's world there are over 2 000 types of cheese ranging from White American cheese to edible some countries even formed cheese boards which provides a sort of patent on their cheeses basically saying hey this is my cheese go make your own just like how champagne can't really be called champagne unless it's from the Champagne region in
France parmesan or parmigiano reggiano can't be called as such unless it's from that particular region in Italy lucky for me I can just pick it up at my local grocery store Checkmate Italy all cheese types can be categorized into a basic system organizing them based on their moisture content like some kind of moist meter first up you have your fresh cheeses these are your sloppiest mega wet cheeses like Ricotta and mozzarella really good for making a nice calzone or some fresh Italian boba tea next up are the soft cheeses like Brie and cam remember these
cheeses are generally smooth and creamy and are good as spreads on like bread and stuff third are the semi-soft cheeses like provolone and monster which aren't as soft as the soft cheeses otherwise they would be classified as soft cheeses these are good for some good ass sandwich-making fourth we have the semi-firm cheese or as I like to call them here you can find cheddar gouda or gruyere great for charcuterie parties and Lunchables for the kiddos finally we have the fully erect hard cheeses like parmesan and Asiago perfect for harassing your local Italian restaurant waitress this
grade is great for grading and are typically your most flavorful cheeses as well as the most pungent just like Gamers the smellier it is the better it is it should be said that there is also a category of blue cheeses for distinguished people who love the complex bold and sour flavors of actual mold no matter the type of cheese you choose culinary nerds will always tell you that you're not pairing it with the right complimentary food or drink in order to earn your first class ticket to flavor Town look if I want to shove a
handful of shredded mozzarella down my throat at two in the morning then let me don't recommend to me that I wash it down with a 2012 seven year block because I did that but it was a beer nowadays cheeses still enjoyed as a staple of modern Cuisine all across the world but mainly in France where it is typically serve slice with fruit of bread after a main course and the cultural Hub that is the United States we serve it as an appetizer sliced in a sort of stick shape where it is then breaded and fried
providing key nutrients for us to grow big and strong remember that no matter how you slice it cheese is a delicious addition to any meal so feel free to eat it to your heart's content until it fails from all of the excess sodium [Music]
