Professional Chefs Blindly Taste Test Cheese | Test Kitchen Talks | Bon Appétit

we're gonna test your sense of taste but having you so you you know that I am both lactose-intolerant and a heavy smoker this is really getting my heart mouthing yeah kinky bring on the cheese this feels like a difficult Saturday night I'm scared in the dark all right it's very firm semi-firm cheese vaguely chattery whoa a little briny on the nose it has those little crystals in it I think it's like proteins that kind of give you that like those those deposits like sort of form of like crystals you know that happened when you age the cheese's its age it's got like a little bit of that crystalline texture kind of tastes like a Parmesan or pecorino it's my like barm but he's still solved it doesn't quite have the same saltiness with a parma or growl now or like a pecorino they yielding quality like the kind of like that melt in your mouth it's got like a little bit of crunch on the end which is something I love about parm and pecorino I hope it's one of those to miss parm it's just warm no I wanna stick the parm this is a Gouda I'm just gonna call it I'm gonna say it's aged cheddar cheddar my supposes hit might like it or what Jesus I might go with like a high-quality cheddar thing is cheddar that's it here bar up that one ooh the palate-cleansing is like the toughest part nutty little nuttier everything does the same taste European you know sort of like a banana II very mild a little milder definitely firmer pretty firm completely lost Piave career Greer Greer oh okay this is my Greer it like kind of has like a little bit of comte type of notes in it canta canta is a styled Greer Sam comte yeah Sam I can tell what it is is jeez squishy boy am i holding to is soft okay this is the softest so far I literally can detect no aroma it doesn't smell like all that much I'm not Chris maraca or anything but I don't smell anything no aroma it's not dry enough to be paneer but the flavor is so dull and flat it sort of tastes more like a string cheese like a provolone meets about Sorella after that last one it's so wild how like unbelievably bland this one is this is like a very high moisture content like kind of like more like melting cheese low moisture mozzarella not mozzarella it's not Monterey Jack Lew's part-skim mozzarella mozzarella maybe it's like really crappy Monterey Jack cuz I'm gonna go with like Monterey Jack on that and not like a pepper jack just like totally standard Jack cheese I wanted to say cheap mozzarella yeah but I'm just gonna say this is like mutts like fake mozzarella string cheese Mexican Mexican cheese some sort of Mexican cheese what do I get it that's really not fair they're big they're just cheeses made very similarly softer ooh she's bouncy okay this is oh very soft what the hell very soft mm-hmm whoa cool this also tastes really artificial could be a processed cheese maybe wait a minute hmm Wow it's so sweet sweet kind of sweet vaguely lactic hard to digest I can't tell if it was just really warm or like very processed it kind of reminds me of a scary this to me is like the like the cow that laughed like what's that brand you know yeah this tastes like a craft single I'm gonna go with like an American cheese like the texture is so uniform it doesn't taste like one of those like kind of you know ripened soft ripened cheese is it tastes like very like industrialized I mean I've had them American cheese but I don't know they I haven't had Velveeta or or not that I remember it's like American or like Velveeta or provel or something like that I think it's Velveeta Ondina so I'm going like laughing cow and you know what if Molly thought it too then you know what like I'm in good company there's either like there's like American process this is like Velveeta or just American Velveeta I'm gonna say Balbina I'm not sure what that is what is it oh wow I don't know bellavita oh I didn't know we were gonna do processed cheese's but I said they'll beat up even though I really don't remember I don't even oh that's good it's so hard to get the taste of they'll be out of your mouth nuts and apples oh I know dry I'm gonna start nutty grassy sort of character I'm getting those like little tingly things that happen to me up here with a more of an aged cheddar or a Grafton but it's creamy this one melts a little bit melts easier in your mouth it's got kind of like a metallic e taste this is this taste cheap I don't think this is a cow's milk cheese I think this is kind of go to you yes that's the goat like something someone would put in like macaroni and cheese or something like but not fancy Gaudi I hate goat cheese get that out of my life it's giving me a little bit of goat or like a little bit of like sheep I want to say like what's that that comes in like the big block you can buy it in like supermarkets and Velveeta or something who that I don't know no eyes no go down it's too hard this is doing that it's like too nutty too salty to be a Swiss I'm gonna go with maybe a Gruyere no gasps is it manchego I'm going with goat Gouda Bobby let's say POA why not it's good at go Gouda come on that's she beans go Dee that's pretty close smells really good it's definitely a mature age cheese hard AG crystalline guys oh it's a little hat like super hard aged give me the piece like closest to the rind or what cuz it's kind of on the harder side it's it's definitely not a pecorino it doesn't have that funk at all I'm gonna go with maybe pecorino it's not any kind of pecorino for that matter later Gouda maybe what is his parm it better be wise I kill myself it has the saltiness of a peahi but I feel like POVs list is not as crumbly Piave we're gonna Padano I feel like it's probably I'm gonna go ahead and say parm I'm calling this as parmesan this has to be done amis bark no that's P ah BAM I don't believe it herb it's a parm I'm gonna say Grana Padano oh my god oh you jerk that's hard I feel like I keep thinking and then I doubt myself oh my god Comte um and that was cheddar all right not bad Oaxaca um that was a real car bodies [Music] no I'm actually terrible at this so this was very nerve-racking for me because I have a hard time connecting flavors to their actual things like I can taste the tastes but I can't always connect so I'm pleased I got a few of them Randall is what I would do that for the next time it is like Jesus how will it go home and read about Jesus so kind of remember young for you nobody knows it terrible but if you haven't had the cheese and have a specific taste memory for the cheese like I just happened to with like the goat Gouda cuz you can like smell that kind of like that goat flavor in it you know your your Kant's food get terrible absolutely terrible I'm bad with the names you know who locked in would be great this is not sponsored by lactate than it should be

Channel: Bon Appétit

Views: 2,951,248

Rating: 4.9566469 out of 5

Keywords: test kitchen talks, brad leone, carla music, andy baraghani, cooking advice, priya krishna, chris morocco, gaby melian, amiel stanek, cheese, identify cheese, cooking tips, test kitchen talk, brad bon appetit, chris bon appetit, priya bon appetit, kitchen mistakes, kitchen mistake, andy bon appetit, gaby bon appetit, carla bon appetit, amiel bon appetit, molly bon appetit, how to cheese, how to identify cheese, different cheese, types of cheese, food, bon appetit

Id: rE4KHYrWEXY

Length: 10min 11sec (611 seconds)

Published: Thu Jul 18 2019

Reddit Comments

[u/TheMstar55]

I’m a simple man. I see Brad Leone, I upvote.

[u/BlackstrapJack]

This was a dumb test. Why would they use goats milk gouda? It was stupid of them to expect the chefs to blind taste the difference between comté and gruyere or oxaca and mozz.