Скачать с ютуб 🧀 5 Cheese Dishes From 5 Countries в хорошем качестве

🧀 5 Cheese Dishes From 5 Countries

Thank you to Murray's Cheese for sponsoring and working with me on this video! Check out their site with links to all the cheeses we used today and don't forget my code Beryl10 will get you 10% off your order! https://bit.ly/3GpGpVR Thank you so much to Giulianna, Pia, Carlotta, Aude, and Ashley for sharing your stories with us! Artist today is Maxine McCrann Website: maxinemccrann.com Instagram:   / hi_there_its_max   RECIPES: Keso Sorbetes: https://www.angsarap.net/2012/11/02/c... Zuppa ala Valpellinentze Ingredients: - 12 slices of bread - 30 grams of butter - 250 grams of Fontina - 1 liter of beef broth - 1 savoy cabbage - Cinnamon - Pepper Directions: Boil the cabbage with broth for 5-10 minutes, you want it to become soft but not mushy. Take a casserole dish and you do a first layer of bread, then a layer of cabbage, then some cinnamon, then of cheese and you repeat for at least 2 times (nonna does for 2-3 or sometimes 4). Be sure to end with cheese. Then you take the broth from earlier and you pour it all over this. With a fork, try to spread it really well so that everything is wet by the broth. Doesn't have to be submerged, just softened and wet with the broth! Bake at 375 for about 40 minutes and cheese is bubbling and melt y on top. Mbeju Ingredients: 3 cups (366g) cassava flour 1 1/2 cups (169.5g) shredded mozzarella cheese 3/4 cup (170g) unsalted butter 1 tsp salt 5 Tbsp (74ml) milk Directions: Using a big bowl, add cassava flour, cheese, butter and salt. Mix with the tip of your finger until it resembles crumbs. Add 2 tablespoons of milk, mix until it resembles small pebbles. Adding more milk if needed. Heat a small frying pan on low to medium-low heat. Add ¾ cup of mbejú mixture, and with the help of a spatula, bring the little pieces around the pan together, pressing them with the rest of the mbejú mixture. Cover the pan and let it cook for a minute, until lightly golden in spots and easy to flip. Flip the mbejú and cook for an additional minute and a half without the lid. Gerupfter Ingredients: 8 oz Camembert 8 oz spreadable cheese, (such as cream cheese in the US) 1/3 cup butter 2 1/2 tsp sweet paprika, (Hungarian works best) 2 tsp caraway seed, ground salt and pepper to taste (start with a pinch of each)\ 1/4 cup Dunkel lager, Weissbier or Schwarzbier, (most likely will use a bit less) 1/3 cup onion, (sweet onion recommended, diced) 1 small bunch chives, (finely chopped, 2 tbsp for dip and the rest for garnish) Directions: 1. Bring the Camembert (cut in small pieces), spreadable cheese and butter (cut in small pieces) to room temperature. 2. In a mixing bowl add the Camembert, spreadable cheese, butter, paprika, caraway seeds, salt and pepper and beer and press using a fork until well mixed together. 3. Start by adding only 2 tbsp of the beer and keep adding until you reach the desired consistency (should be spread like but not runny). 4. Cover with a lid or plastic wrap and refrigerate for 3 hours to firm up. 5. Just before you are ready to serve take the dip out of the refrigerator and finely dice the onion. Run the diced onion under water (use a strainer) and dry off with paper towel before using. Finely chop the chives. 6. Add the diced onion and chopped chives to the dip and fold until they are well incorporated. 7. Garnish with chives. Serve with pretzels or thinly sliced onions and radishes or sliced rye bread. Tartiflette Ingredients: - 1 block Taleggio or other soft cow's cheese - Thick Pancetta (to replace lardons) - Onions - Potatoes - Butter Directions: Sautée the potatoes in butter, with the onions and the pancetta, and once they are nicely cooked and browned, put them in an oven-safe dish. Add slices of Reblochon on top of the potato mixture; you need to be generous! Bake at 375 for 40 minutes or until the cheese is melting and begins to crisp a little. Enjoy with a green salad! CHAPTERS: 00:00 Intro 01:18 Italian Zuppa ala Valpellinentze (Cheese & Cabbage “Soup”) 03:14 Trying Zuppa ala Valpellinentze 05:55 Today’s artist, Maxine McCrann! 06:22 French Tartiflette (Baked Potato Cheese Dish) 08:00 Trying Tartiflette 09:45 Paraguayan Mbeju (Cheese Flatbread) 11:17 Trying Mbeju 13:43 German Gerupfter (Cheese Spread) 15:41 Trying Gerupfter 17:35 Filipino Keso Sorbetes (Cheese Ice Cream) 19:38 Trying Keso Sorbetes _________________ Wanna mail something? Beryl Shereshewsky 115 East 34th Street FRNT 1 PO Box 1742 New York, NY 10156 Follow me on Instagram:   / shereshe   Support me on Patreon:   / beryl   #cheese #cheesepull #cheesedip #foodhistory #aroundtheworld