How to Make Mozzarella Cheese 2 Ingredients Without Rennet Homemade Cheese Recipe

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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 • • Still haven’t subscribed to Epicurious on YouTube? ►► http://bit.ly/epiyoutubesub • • ABOUT EPICURIOUS • Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive. • How To Cut Every Cheese | Method Mastery | Epicurious

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