A cheesemonger guides a customer through a cheese selection process, starting with a request for Gouda. He offers samples of both a cow's milk (Beemster) and a sheep's milk (Ewephoria) Gouda, explaining the differences in taste and aging, before the customer purchases the sheep's milk variety. The interaction continues as the customer asks for a Parmesan recommendation, leading the cheesemonger to introduce and sample a 'Red Cow' Parmigiano Reggiano, detailing its history and flavor profile before cutting and wrapping a piece for the customer.
Post caption
Gouda is great! Here we’ve have some beemster xo, ewephoria, and of course some parmigiana Reggiano! #cheesestoreofbeverlyhills #cheesestore #beverlyhills #cheesemonger #cheeselover
Transcript
Try this. This is Bamster. This is from North Holland. It is a thing. I have one. Yeah. Yeah. So I always get off of sheep's milk worse cow's milk when it's when it's the same recipe and everything. I get a little more sweetness off of the sheep's milk. This one is a little less aged as well. This is about a twelve month, whereas the other one was twenty worse. So it's gonna have a smoother texture. But it still has that, like, light, like, caramelly character. Yeah. I know. Sweet. Absolutely. This no is the red cow. So it's from Amelia Romagna, like, all parmigiano reggiano. And this is using the the original breed of cattle that they made parmigiana with in the November, December. For the parmigiana, would you say this is, like, okay to put it in the Oh, total. Yeah. Yeah. It's it's 30 months old. Like, it's nice and strong. Wanna get a little sliver? Yeah. Yeah. You'd be like the quarter five. This is probably gonna be, like, maybe a little more than a quarter. Let's see. A third? Right up here, you can see it right there.