CHEESE INSIDER
Here's how Italian Gorgonzola cheese is made.
CHEESE INSIDER For more, visit: http://www.invernizzisi.it/
I’m just really satisfied that at the very end they put one of the cores BACK IN
I love cheese until I see how its made and remember how its just moldy old dairy. Then I don’t love it Anymore lol.
So the cheese in my fridge is good still right..cause it was careful placed there..carefully forgotten about and carefully molded ..😂😂
I don't think people who put pineapple on pizza are able to appreciate this video
All these fancy words and sayings for mold people. Yuck. Can't get past that. Sorry, not sorry.🤢
This is basically rotting milk but skillfully done
Ma the english persone that commentano a cazzo di dog lo sanno that cucinano di shit da sempre che piuttosto che eat da loro i will mangerei le crocchette del cat?
The creamy stage of gorgonzola is the absolute best. So delicious and not so pungent. Beautiful cheese.
I love me some gorgonzola and some bleu cheese. Delicious.
That doesn’t look good and I love cheese lol
I’m not eating cheese that has mold on the outside
All Cheese are mold... let that sink in for ya
Omg I want to try the soft creamy one 🤤🤤🤤
I could watch that guy wrapping up the cheese up all day.
It’s my FAV cheese soooo creamy, rich, stinky and I love it! I’m intrigued by how scientific cheese is🤓
Gorgonzola is one of my favorite cheeses ever... Hard or soft, I love it all!!
"has to be made between these two cities" like cheese cares about geography
After washing cups my kids leave in their room that has leftover milk resembling this cheese, I cant even imagine how bad that plant smells with that much of it in there.
So many kraft cheese lovers here 🙄
I love Gorgonzola cheese it amazing lucky we can get it in Australia 🇦🇺
When I go to Italy I expect to see cheese wedges hanging from the trees.
I just don't see how people eat rotten cheese 🤢
On all of these shows when it hits commercials im done.
I make this with the cheese I forget that I have sometimes...
Il Prosecco forse diventa patrimonio dell’umanità e snocciola una primavera di eventi
Una primavera ricca di appuntamenti per le Colline del Prosecco. In attesa del responso Unesco, nelle terre del Conegliano Valdobbiadene si moltiplicano gli eventi che valorizzano il vino frizzante più famoso del mondo. 5 idee da mettersi in agenda
gamberorosso.it
Veramente bravi ,e qualità notevole
Buonissimi..la cosa che..mi manca di più..qui in Germania!
che meraviglia.....
Bravi !
Una genialidad!!!
Vanessa D'Aloe prossima volta! 😘
In Cucina con Mamma Agnese Fantastico <3 mille complimenti per l'impegno e la passione in quello che fate ;)
Buono il formaggio e bravo anche il casaro...
Complimenti ragazzi...
Sempre al top complimenti
Meritato 1 posto....
Complimenti 👏👏👏
Bene...ora andiamo ad assaggiarlo
Complimenti 🥂🍾
Complimenti 👏
Complimenti👏👏👏👏👏
🔝
🚀🚀🚀🚀🚀
👏👏👏👏👏
Mattia MazzucatoDavide Breda avete visto i Morandi? Bravissimi
Inconfondibile-Festival dei Vini Rifermentati in Bottiglia
Manca poco al 12 Maggio.
Acquista subito il biglietto per partecipare al Festival nazionale dei vini frizzanti rifermentati in bottiglia.
Cosa aspetti?
"Eat cheese and hope for the best" is the the state motto for Wisconsin, isn't it?
Drink beer on the beach.
EAT CHEESE AND HOPE FOR THE BEST. This is why Pig is my spirit animal!!
If only it were true that hard work and long hours equaled success.
Once again, my spirit animal. ❤️😆🐷
Eat vegan chocolate, drink wine, and hope for the best. 😉
...and I"m all out of cheese.
AWWWWW!!! That is MY life goal!!
The cheese thing makes more sense...
Establish/buy business, hire great management, Make millions, retire happy.
Careful with the cheese
How does that translate into Pig-Latin?
Laughing away at this one from the Highlands of Scotland and a long time follower of your cartoons. Just waiting for one on their opinion of Brexit... Do UK shops stock your books? 😀
That's my plan, too, well it's close. i'm all ":smoke pot and hope everything doesn't just blow up"..
But cheese must be great cheese.
Where were you with this advice when I started my business 33 years ago? 😁 Not only don’t I have cheese, I cannot imagine ever becoming the millionaire I thought I’d be when I was 20 and went into business. Can’t complain though. Life is good 😊
Eat the cheese, cut the cheese, laugh and smile as you share it. Gross economics.
Damn I laughed too hard at this 😂😂😂
Cheese AND prunes! 🙂
The way of the world today...
::::::: sigh:::::::
Simpler is better.
I do love cheese
PER-Percorsi Enogastronomici di Ricerca
ORARI FESTIVITA’ PASQUALI:
Sabato 20 Cheese Bar e Bottega orario continuato dalle 8.00 alle 23.00
Domenica 21 aperto solo il Cheese Bar dalle 8.30 alle 12.30
Lunedì 22 chiuso
