All of us at Epicurious are devastated to hear of the passing of Anne Saxelby, the celebrated American cheesemonger who created this video with us. Anne was a remarkable voice for American cheesemakers in the global community and leaves an enduring impression upon the art, the industry, and us all.
@MYK zoot "Sorry I couldn't hold it" explains why you were watching a video about how to cut the cheese. Hopefully we all learned something about passing with grace. Press "F" to Pull My Finger.
No matter if you like cheese or not, lactose intolerant or allergic to dairies, it's just so pleasant to listen to an expert talking enthusiastically about something they enjoy.
Very sorry to hear about Anne's passing. I enjoyed this segment so much. Not only learning the delicious cheeses, but also listening to such a wonderful expert on the subject. Rest in Peace Ms. Saxelby.
@rah I know many smoking, drinking, fatty meat and salami & deli meats eating fat men in their 60s and 70s. She looks in shape in the video. I am not a doctor but it can be genetics or stress or something we don’t know about. RIP
@nomuchaeyoung🍭✨ Wow .... My aunt's birthday is on march 24th. It was found she had 3 deadly tumors inside her brain, she died after 6 months, on march 25th. We all just felt as if she had waited for her birthday before passing. It was recently out first year without her. It's not very related to the vid, but since march 25th was mentioned, i thought i would share that :-)
This person is super likeable, passionate about her craft and an expert at that too. I'm born and currently living in a country where basically the only cheeses we usually eat are cheddar and mozarella, and I still watched this video through. Can't wait for the day I finally move out and try out all these fancy cheeses. Edit: Just found out she's no longer with us. May her soul rest in peace and she finds tranquility wherever she is right now. Prayers going out to her family and all who are affected.
I find it sad that the only cheese you usually eat are cheddar and mozzarella. I'm from the region of france where we eat a great variety (franche-comté ) and it surprised me a lot to think that in some area , people didn't really know cheese exist. Like i litteraly see a chinese guy when i was at university who vomit is cheese because the idea of a solid block of milk was disgusting for him . Another chinese what skeptical at first , but some weeks ago we saw some goat cheese on his fridge and we where happy to see that he actually enjoy cheese . i'm also sad that we won't see a part 2 of this video , they are a lot of strange cheese who still exist , like cancoillote who is a sort of liquid cheese who can be used like a sauce , generaly used with potatoes and sausage , who is nearly fat free (around 5-8% , very strange for a cheese ) or casu marzu , who is a cheese from sardinia or southern corsica . it's a cheese with a lot of protein because he contain insect larva in here . i could go on and on with these strange cheese ( i'm french) but i love to find some strange cheese around the world too Winnimere and halloumi make me eager to test them , at least i now know one US cheese who seem very nice !
These 42 minutes flew by. I was learning so much from someone who loved what they did. I will definitely think of this lovely lady whenever I enjoy selecting my next fancy cheese. May she be at peace wherever her soul may joyfully be. 💗
I admire that these chef's memorize everything there is about food (name, recipes, how to serve) just like doctors memorize everything about the body(muscles, skeletal system, organs and tissue)
cooking, like medicine, is an applied science. there's a surprising amount of overlap between the skills required to be a good chef and those required to be a good doctor (although there are still many differences)
As a one year widower, I am sorry to hear that this woman, with such a vast knowledge of cheeses, has joined my wife in the afterlife, … Anyone, who has dedicated their time of life to explore the wonders of our planet, be they carpenters, bushmen, astronauts, physicists, or just plain lovers of exploring the food industry, has my thanks, & blessings, …and because of the generous giving of their knowledge to the others we share our planet with, … my condolences fall way short of their genius, but it is all that I have to offer, …
@Jessica Lapp thank you for your kind words, I keep placing one foot in front of the other, or at least, I try to do that, … instead of just succumbing to the path of darkness , I allow Him^^^^^ to guide my path, on this journey of living in/on this world, …
That was beautiful John, my heart goes out to you. I do know that, because the way of the universe, you and yours will receive blessings and blessings to come. I hope you know this.
@Pedro Pinheiro I just sat in my lounger and simply cried for about an hour, grieving over her after I read your kind words, … so appreciative for your expression of kindness to me about me, and my girls, and her sisters loss of a really fine woman, who not only understood me, but the one person who, after thinking about things we shared with each other, could explain some of the craziness I’ve seen over the last 68 years, … I just wish that she could explain the crapola that happened to her, and have extended her time here on earth for at least another 15/20 years instead of the continuous circuitous routing of the path she was forced to follow, … You Sir, are a kindly person and I pray that should we ever meet, that the Old Man upstairs will watch over you, & and yours, too!
This is by far the best video I’ve watched while making my way through the rabbit hole that is Flash-Player. I love how Anne was so down to earth and informative on every single cheese to possibly exist. I pray that she rests in peace and may her soul be ever so blessed 🕊
It saddens me that Anne has passed, her enthusiasm really showed during this segment. I'm not sure if it means anything, but the passion she showed for her craft helped me feel a bit better while I'm worried about my partner, who's going through a lot right now.
I really enjoyed this expertly narrated and demonstrated video as we get more into trying delicious cheese types in our household. I was so sorry to learn of Anne's passing, but I give my thanks for her bright personality that has helped me all the more learn to appreciate these cheeses, and learn how to serve them. We need more teachers like this introducing people to new skills and experiences.
Is anyone gonna talk about how good her speaking skills are? She didn’t stutter, say uhh, or anything of the sort, and that’s surprisingly really rare.
Just finished watching this amazing video and subscribed immediately…. only to be totally devastated learning of Anne’s passing. Her enthusiasm in sharing her “art” is amazing as it has created a newbie like me to have a new perspectives on enjoying & understanding cheese. May her soul rest in peace knowing her contributions has left an indelible mark to the world.
I adore this video, it's so informative and she isn't pretentious about what she's explaining like some other videos out there. She makes it easy to understand, describes the flavors well, and makes it feel more exciting to go out and try new cheeses when possible. R.I.P. Anne, I only got to know you for 42 minutes, but you were a phenomenal teacher.
Thank you so much, Anne. I love how informative this video is. 🧀 I will think of you when I eat cheese from now on. So sad you can't make more of these videos. 😢 My deepest sympathies to the Saxelby family. 🙏
This is beautiful and well presented in a way I can understand n learn more as a budding chef about different types of cheeses and flavors This is undoubtedly art and I would agree that Anne would think so too Rest in paradise Anne Saxelby… She’s cutting and serving plates of cheese to everyone in the skies We will all dearly miss you… 😢💔 Thank you Epicurious for showing us this and honoring her… one final time 💜🧀
Lactose intolerant should be able to eat a good number of cheeses still. Lactose is a sugar, most cheeses, the rennet and/or fungus or bacteria consume the sugar as fuel. If you can't eat any cheese, it's more likely you're casein intolerant. Which is a protein in milk/cheese that is not converted during the cheese making.
Why did I spend 42 minutes of my life watching this when I absolutely despise cheese 😂 Maybe it was her comforting voice and pure passion that actually made me want to love cheese 🧀💜
My philosophy is that you only really dislike certain foods because you haven't had a good, well-made version of it. Of course this doesn't apply to all foods you dislike, but I do implore you to expand your cheese horizons as someone who also didn't really like cheese except for cheese powdered chips. You'll be pleasantly surprised :)
I learned to hate some food due to how the school kitchens habit to absolutely murder some lunch dishes. Then as an adult being served versions not destroyed in mass production kitchen by competent cooks I figured that some of thease dishes can really be good. That and the onset of maturity change the sense of taste in a person. Maybe you just ran into some bad cheese or some not fitting your taste as your yonger self? It could be worth a retrial.
@bees & peas they clearly don't know your worth. I don't know your age but those types of friends will always exist through different periods of your lifetime. You'll realize who's real and who's not eventually
As a basic parmesan and mozzarella cheese eater, I'm grateful to have stumbled upon the wonderful Anne Saxelby who shared her wealth of cheese knowledge in the most entertaining way. Bless her soul 🙏
She sure knew her trade, and was a very beautiful soul. As an Italian I'm glad to see the craftmanship that's required to make good cheese being learned and spread in the US too, but that was the saddest example of mozzarella I've ever seen. Fior di Latte should be wet and juicy in the interior, when you press on it it should ooze milk, that kind of dry mozzarella it's not good to eat if can only be used grated to serve it on pizza. That kind of goes with Gorgonzola too, good one should be creamy and you shouldn't be able to cut it into slices!
Greetings from Switzerland! I'm sorry to read of her passing; my heartfelt condolences to her family, and work colleagues. I enjoyed seeing all of the different cheeses, most of which I know; but I must say that I had to cringe when slices were put onto the raclette shovels draping out and over! We'd never do that - it creates a huge mess, and wastes good cheese. We also put raclette spice or other spices onto the cheese before it's cooked (or after), and often add things like sliced onions, sliced tomatoes, etc. atop the cheese to melt.
Rest in peace Anne. It may not seem like much, but your knowledge and passion for your craft has inspired so many people. Thank you, and I hope your soul finds peace. 🕊️
That's a lot of information within an hour! Love the passionate how she's explaining everything in the video. But sadly she has passed away, rest in peace.
OMG! this is a fantastic video! Anne Saxelby is a very good presenter and such an ability to share so much and still keep it engaging and relevant. Thank you for the video.
alternate title: woman very passionate about her cheese collection it makes you care about it as well. (it worked) Edit, unless you wanna see a vegan spammer don't read the comments. Also Edit, Its so unfortunate to see her go
I was just about to comment about how lovely and entertaining I was finding Anne and I was hoping to see more of her, very saddened to hear about her passing.
At first I was just like “I’m never going to eat moldy cheese” but now.. I’m not really sure anymore because she kind of gave me confidence (I had bad experiences with blue cheese in the past, and before you ask no I’m not lactose intolerant)
Perhaps start with parmesan rind. It's very much like the interior. You could also try eating a brie but cut off the rind, and enjoy your cheese, and maybe nibble a bit of rind to try it out :)
This video makes me crave to eat some cheese. Good thing we had one in our fridge (although it's a processed one lol) but I wish I could eat all those chesses one day. 🥰
Oh thank you, I have been trying to figure out the name of the cheese Labneh for many years now. I ate it with some pita bread, egg omelette, and the soft yogurt type cheese, very delicious and now I can get it once in a blue moon since I know the name. Oh damn rest in peace 😢
Excellent! So much more than just cutting, but savoring and enjoying to the fullest extent! I love cheese. I have "given up" different foods at different times in my life, but never the goodness of cheese❣ Now I've learned more, I can appreciate fully💕
I just saw this for the first time and was thinking how slim and healthy she looked, especially after eating all that cheese, bread etc... So sad to hear she is no more. She really seemed lovely so passionate and knowledgable it showed on her face. RIP Ms Saxelby. Life is very strange.
Your video is a godsend. My confidence in cheese went from zero to eighty! Thanks so much! Edit: just realized she has passed. But she definitely left marks on many people including me! Thanks and rest in peace, Anne.
Honestly this channel is one of the most informative and quality channels out there. Is Frank still milking his own cow for his mozzarella? Edit: Frank has a channel named ProtoCooks with Chef Frank
You learn something new every day! My previous cheese cutting method consisted of eating a meal of boiled eggs, baked beans, kimchi with a garnish of raw garlic and onions and a few beers.
As a french from the Alps passionate about cheese, this woman is legit. I'm really surprised she knew about tête de moine and the way she made raclette was just perfection
@R. C. And even if you are not from the Alps lot of french eat chesse every meal growing up so of course you know more about it 😅 the only objection I have is that I would serve every cheese only with baguette ahah
I feel like TdM is the first 'obscure' thing people would know because it often comes up as a present or "party gag". More so than which rind you really should eat.
@lolman "just cause you're french doesn't mean you know everything about cooking", first it's cheese, not cooking, it isn't what he meant and just by saying what you said "you think you know everything about Frenchies". He precisely said "as an Alps french passionate about cheese..." and that's a key point, raclette is THE specialty in that region, whether French or Swiss, especially swiss where literally dozens and dozens of restaurants are specialized in raclette. So stop hating just because you have premade ideas about people.
So sad to know that she’s no more…. 🙏🙏🙏 RIP. So impressed with her knowledge of cheeses…. Didn’t know there were so many types…she was talking about covering the other types of cheeses in another video… guess that to be…☹️😢
@inkognito spastiko well yeah but not everyone knows every single type of cheese, or how to prepare it, it's like calling a child stupid for not knowing rocket science as soon as it's born
Geeze, I find this wonderful video about delicious cheeses and learn so much from her, then find out she's died?? Poor Anne! She seems incredibly passionate, knowledgeable and kind; the world is poorer without that passion and personality.
They make way more money from ads that you look at and watch than they would from a subscription-based service anyways. For Flash-Player, people giving them their time is what gets them the real $$$.
@wheels 899 I wanted to say that you should be careful when using the lord's name as it should not be said in vain. ♥️ (I understand if you don't believe in God but I just wanted to tell you. I hope this comment didn't offend your beliefs in anyway.)
Wow.. i did not notice it took my 42 minutes until I saw this comment.. i clicked the video right away and just watch because I LOVE cheese.. and salivating all throughout. Ahahaha..
Flash-Player: Do you wanna spend 42 minutes learning how to cut cheese that you probably can't afford nor never get the chance to eat, let alone actually get to cut? Me: Yes, sure
Did I just watch a whole 38 minutes of someone talking about cheese? Yes, yes I did. she made it so interesting I couldn’t stop watching 😂 Now I’m sad hearing this lovely lady passed away 😭
I was coming back to this video cause I wanted to educate myself again on certain things, cheese included, but the comment Epicurious made is when I found out this wonderful woman passed away May her soul rest in peace in the afterlife
The grocery store I usually stop in seldom has unusual cheeses. But this time, it had brie. So I splurged and bought it. Then I remembered this video. It DOES pair well with a mixed berry jam and wheat crackers. YUM!
All of us at Epicurious are devastated to hear of the passing of Anne Saxelby, the celebrated American cheesemonger who created this video with us. Anne was a remarkable voice for American cheesemakers in the global community and leaves an enduring impression upon the art, the industry, and us all.
Omg how have I only just found out that happened
She died teaching us cheese lore.... God rest her soul
May she Rest In Peace 🥺🙏🏻
@MYK zoot "Sorry I couldn't hold it" explains why you were watching a video about how to cut the cheese. Hopefully we all learned something about passing with grace. Press "F" to Pull My Finger.
@Cosmos do you also laugh when your father left you for milk
No matter if you like cheese or not, lactose intolerant or allergic to dairies, it's just so pleasant to listen to an expert talking enthusiastically about something they enjoy.
@giabread what? Any normally made yogurt definitely has lactose in it. Yogurt isn't fermented.
@KerKhent goat and sheep milks have just as much lactose... So that's a nonsensical decision.
Yeah, but the only problem is I love cheese but I'm allergic to it.
I am lactose intolerant but I can eat cheese just fine o_o
Very sorry to hear about Anne's passing. I enjoyed this segment so much. Not only learning the delicious cheeses, but also listening to such a wonderful expert on the subject. Rest in Peace Ms. Saxelby.
@rah I know many smoking, drinking, fatty meat and salami & deli meats eating fat men in their 60s and 70s.
She looks in shape in the video.
I am not a doctor but it can be genetics or stress or something we don’t know about.
RIP
She went to hev hev
Maybe it’s from all the cheese she ate :( rip Ms. Saxelby.
@Flower Sprout that sounds crazy…
@nomuchaeyoung🍭✨ Wow
.... My aunt's birthday is on march 24th. It was found she had 3 deadly tumors inside her brain, she died after 6 months, on march 25th. We all just felt as if she had waited for her birthday before passing. It was recently out first year without her. It's not very related to the vid, but since march 25th was mentioned, i thought i would share that :-)
This person is super likeable, passionate about her craft and an expert at that too. I'm born and currently living in a country where basically the only cheeses we usually eat are cheddar and mozarella, and I still watched this video through. Can't wait for the day I finally move out and try out all these fancy cheeses.
Edit: Just found out she's no longer with us. May her soul rest in peace and she finds tranquility wherever she is right now. Prayers going out to her family and all who are affected.
I find it sad that the only cheese you usually eat are cheddar and mozzarella. I'm from the region of france where we eat a great variety (franche-comté ) and it surprised me a lot to think that in some area , people didn't really know cheese exist. Like i litteraly see a chinese guy when i was at university who vomit is cheese because the idea of a solid block of milk was disgusting for him . Another chinese what skeptical at first , but some weeks ago we saw some goat cheese on his fridge and we where happy to see that he actually enjoy cheese .
i'm also sad that we won't see a part 2 of this video , they are a lot of strange cheese who still exist , like cancoillote who is a sort of liquid cheese who can be used like a sauce , generaly used with potatoes and sausage , who is nearly fat free (around 5-8% , very strange for a cheese ) or casu marzu , who is a cheese from sardinia or southern corsica . it's a cheese with a lot of protein because he contain insect larva in here . i could go on and on with these strange cheese ( i'm french) but i love to find some strange cheese around the world too Winnimere and halloumi make me eager to test them , at least i now know one US cheese who seem very nice !
@Rujuta Shah she passed away a few months ago
@Rujuta Shah Please read the first comment up top pinned by Epicurious
Where did you find out that she passed???
These 42 minutes flew by. I was learning so much from someone who loved what they did. I will definitely think of this lovely lady whenever I enjoy selecting my next fancy cheese. May she be at peace wherever her soul may joyfully be. 💗
She is swimming in cheese paradise
Well said
Rest in Cheese
I admire that these chef's memorize everything there is about food (name, recipes, how to serve) just like doctors memorize everything about the body(muscles, skeletal system, organs and tissue)
cooking, like medicine, is an applied science. there's a surprising amount of overlap between the skills required to be a good chef and those required to be a good doctor (although there are still many differences)
This woman is so well spoken and clearly very passionate about cheese. It’s amazing just to listen to her talk.
Passionate? Nah. Educated like someone who has made a business out of being knowledgeable.
She died sadly.
She rolled her eyes while trying some of the cheese lmao
She died btw
LITERALLY
As a one year widower, I am sorry to hear that this woman, with such a vast knowledge of cheeses, has joined my wife in the afterlife, …
Anyone, who has dedicated their time of life to explore the wonders of our planet, be they carpenters, bushmen, astronauts, physicists, or just plain lovers of exploring the food industry, has my thanks, & blessings, …and because of the generous giving of their knowledge to the others we share our planet with, … my condolences fall way short of their genius, but it is all that I have to offer, …
God Bless and Keep you Sir
Beautifully said
My condolences she’s in a good place now
@Jessica Lapp thank you for your kind words, I keep placing one foot in front of the other, or at least, I try to do that, … instead of just succumbing to the path of darkness , I allow Him^^^^^ to guide my path, on this journey of living in/on this world, …
That was beautiful John, my heart goes out to you. I do know that, because the way of the universe, you and yours will receive blessings and blessings to come. I hope you know this.
@Pedro Pinheiro I just sat in my lounger and simply cried for about an hour, grieving over her after I read your kind words, … so appreciative for your expression of kindness to me about me, and my girls, and her sisters loss of a really fine woman, who not only understood me, but the one person who, after thinking about things we shared with each other, could explain some of the craziness I’ve seen over the last 68 years, … I just wish that she could explain the crapola that happened to her, and have extended her time here on earth for at least another 15/20 years instead of the continuous circuitous routing of the path she was forced to follow, …
You Sir, are a kindly person and I pray that should we ever meet, that the Old Man upstairs will watch over you, & and yours, too!
This is by far the best video I’ve watched while making my way through the rabbit hole that is Flash-Player. I love how Anne was so down to earth and informative on every single cheese to possibly exist. I pray that she rests in peace and may her soul be ever so blessed 🕊
It saddens me that Anne has passed, her enthusiasm really showed during this segment. I'm not sure if it means anything, but the passion she showed for her craft helped me feel a bit better while I'm worried about my partner, who's going through a lot right now.
I really enjoyed this expertly narrated and demonstrated video as we get more into trying delicious cheese types in our household. I was so sorry to learn of Anne's passing, but I give my thanks for her bright personality that has helped me all the more learn to appreciate these cheeses, and learn how to serve them. We need more teachers like this introducing people to new skills and experiences.
Is anyone gonna talk about how good her speaking skills are? She didn’t stutter, say uhh, or anything of the sort, and that’s surprisingly really rare.
People are so easily impressed these days...jk 🤣 she's awesome
She said "guuda", not "howda"... (Gouda)
Facts, her knowledge on cheese only got me hooked. She's like the cheese queen
Editing and practicing lines.
She edited it ever 4 seconds.......I wonder why.
Just finished watching this amazing video and subscribed immediately…. only to be totally devastated learning of Anne’s passing. Her enthusiasm in sharing her “art” is amazing as it has created a newbie like me to have a new perspectives on enjoying & understanding cheese. May her soul rest in peace knowing her contributions has left an indelible mark to the world.
I adore this video, it's so informative and she isn't pretentious about what she's explaining like some other videos out there. She makes it easy to understand, describes the flavors well, and makes it feel more exciting to go out and try new cheeses when possible.
R.I.P. Anne, I only got to know you for 42 minutes, but you were a phenomenal teacher.
I've been looking for an easy to understand guide to all things cheese for EVER!!! Thank you so very much!!
Thank you so much, Anne. I love how informative this video is. 🧀 I will think of you when I eat cheese from now on. So sad you can't make more of these videos. 😢 My deepest sympathies to the Saxelby family. 🙏
This lady is so knowledgeable but like doesn’t seem like she would be pretentious. I wanna be her friend and just eat cheese together
@Carrie like what?
@leo c but I'm a he and she's a she tho
This is beautiful and well presented in a way I can understand n learn more as a budding chef about different types of cheeses and flavors
This is undoubtedly art and I would agree that Anne would think so too
Rest in paradise Anne Saxelby… She’s cutting and serving plates of cheese to everyone in the skies
We will all dearly miss you… 😢💔
Thank you Epicurious for showing us this and honoring her… one final time 💜🧀
I feel like I learn more on Epicurious than I do on Masterclass.
and thank you Anne... You''ll be remembered... :(
*Lactose Intolerant me at 3am*
"I need to know how to cut cheese"
Lactose intolerant should be able to eat a good number of cheeses still.
Lactose is a sugar, most cheeses, the rennet and/or fungus or bacteria consume the sugar as fuel.
If you can't eat any cheese, it's more likely you're casein intolerant. Which is a protein in milk/cheese that is not converted during the cheese making.
Why did I spend 42 minutes of my life watching this when I absolutely despise cheese 😂 Maybe it was her comforting voice and pure passion that actually made me want to love cheese 🧀💜
My philosophy is that you only really dislike certain foods because you haven't had a good, well-made version of it.
Of course this doesn't apply to all foods you dislike, but I do implore you to expand your cheese horizons as someone who also didn't really like cheese except for cheese powdered chips. You'll be pleasantly surprised :)
I just watched someone making sushi, although I despise any form of fish.
Same so sad she's passed away though
I learned to hate some food due to how the school kitchens habit to absolutely murder some lunch dishes. Then as an adult being served versions not destroyed in mass production kitchen by competent cooks I figured that some of thease dishes can really be good. That and the onset of maturity change the sense of taste in a person. Maybe you just ran into some bad cheese or some not fitting your taste as your yonger self? It could be worth a retrial.
I'm no cheese nerd but I do enjoy someone teaching about a thing they love.
@shell thank you, kind stranger. I think your friends are happy to have you in their life. You made my day shine brighter
@bees & peas they clearly don't know your worth. I don't know your age but those types of friends will always exist through different periods of your lifetime. You'll realize who's real and who's not eventually
@shell when i start talking about something i adore, my friends start judging me. I’m glad there are people who would enjoy it :)
It's honestly so heart-warming. My face lights up whenever someone talks about something they love
I would LOVE to be a cheese nerd!
Rest in Peace, Anne Saxelby. Your sheer legacy will forever stay in the hearts of us cheese lovers!
As a basic parmesan and mozzarella cheese eater, I'm grateful to have stumbled upon the wonderful Anne Saxelby who shared her wealth of cheese knowledge in the most entertaining way. Bless her soul 🙏
I adore her passion and excitement to the cheese and it's infectious honestly
This was SO incredibly watchable and informative. Anne Saxelby is a GEM!! 🌹
Me who eats shredded cheese straight out of the bag at 4AM: I'm something of a cheese expert myself
@Engineer Gaming (Formerly Sergeant Dornan) 😨
Shredded cheese is nasty by itself, I prefer to take bites off of a block of cheese.
Me too bro
You what
She sure knew her trade, and was a very beautiful soul. As an Italian I'm glad to see the craftmanship that's required to make good cheese being learned and spread in the US too, but that was the saddest example of mozzarella I've ever seen. Fior di Latte should be wet and juicy in the interior, when you press on it it should ooze milk, that kind of dry mozzarella it's not good to eat if can only be used grated to serve it on pizza. That kind of goes with Gorgonzola too, good one should be creamy and you shouldn't be able to cut it into slices!
Great video. After all these years, I'm finally learning how to cut the cheese. Thank you.
It was a great cheese 101 class! I learnt a lot. Thank you very much!
Greetings from Switzerland! I'm sorry to read of her passing; my heartfelt condolences to her family, and work colleagues.
I enjoyed seeing all of the different cheeses, most of which I know; but I must say that I had to cringe when slices were put onto the raclette shovels draping out and over! We'd never do that - it creates a huge mess, and wastes good cheese. We also put raclette spice or other spices onto the cheese before it's cooked (or after), and often add things like sliced onions, sliced tomatoes, etc. atop the cheese to melt.
I’m impressed at how she didn’t run out of adjectives
@對不起，謝謝。 Getting honey doesn't hurt bees though
true
No raw cheese curds. #Disappoint
At least she had a good life eating all that cheese.
Rest in peace Anne. It may not seem like much, but your knowledge and passion for your craft has inspired so many people. Thank you, and I hope your soul finds peace. 🕊️
I don't eat cheese but I enjoyed this video so much! I like their visuals and how they are served into dishes. Kinda makes me try some of them...🥰
yk you love what you do when you can talk about it for almost a whole hour straight..
this lady’s passion for her craft is like no other.
What a wonderful video. Thank you for this amazing assortment of virtual cheese experiences!
"2 oz of cheese per person" thank you for your recommendation, i'm eating the whole block
@Vegan V I eat meat.
guys now we wait for the troll to take the bait
@Zachary Dragsbaek Can confirm! Used to work for n a deli. The first bits of parm from a new wheel are ambrosia!
That's a lot of information within an hour! Love the passionate how she's explaining everything in the video. But sadly she has passed away, rest in peace.
OMG! this is a fantastic video! Anne Saxelby is a very good presenter and such an ability to share so much and still keep it engaging and relevant. Thank you for the video.
*was
she's such an amazing and intelligent woman. may she rest in peace.
Impressive cheese guide, alongside cutlery (so helpful!). Thank you!!!
alternate title: woman very passionate about her cheese collection it makes you care about it as well. (it worked)
Edit, unless you wanna see a vegan spammer don't read the comments. Also Edit, Its so unfortunate to see her go
@I'mFrenchSilkPieAYYYYYYY! I’m not the only Jew here! (Well, technically I’m only half.)
I was just about to comment about how lovely and entertaining I was finding Anne and I was hoping to see more of her, very saddened to hear about her passing.
At first I was just like “I’m never going to eat moldy cheese” but now.. I’m not really sure anymore because she kind of gave me confidence (I had bad experiences with blue cheese in the past, and before you ask no I’m not lactose intolerant)
Perhaps start with parmesan rind. It's very much like the interior. You could also try eating a brie but cut off the rind, and enjoy your cheese, and maybe nibble a bit of rind to try it out :)
Love love this video! It’s so detailed and brilliant. I am so impressed :) liked video
This video makes me crave to eat some cheese. Good thing we had one in our fridge (although it's a processed one lol) but I wish I could eat all those chesses one day. 🥰
....someone give her an award, seriously.
This is more then i ever wanted to know about cheese and i'm grateful for being given the chance to do so.
@beans well, “houda” you know if his joke was really funny? 🤣🧀
@beans Hah, it was a gouda one for sure. Nothing feta than a good cheese pun.
@Pi Guy I can’t brie-lieve how cheesy that joke was
@Pi Guy Damn it, you wrote the comment before me. I'll have to think of some other cheesy pun. *I just got one.*
Wonderful presentation! I hope I've learned a little--easy to understand, use, and enjoy. . . . . You're missed, Ms Axelby.
Oh thank you, I have been trying to figure out the name of the cheese Labneh for many years now. I ate it with some pita bread, egg omelette, and the soft yogurt type cheese, very delicious and now I can get it once in a blue moon since I know the name.
Oh damn rest in peace 😢
Such an excellent crash course for cheeses! Thank you!
Excellent! So much more than just cutting, but savoring and enjoying to the fullest extent! I love cheese. I have "given up" different foods at different times in my life, but never the goodness of cheese❣ Now I've learned more, I can appreciate fully💕
I just saw this for the first time and was thinking how slim and healthy she looked, especially after eating all that cheese, bread etc... So sad to hear she is no more. She really seemed lovely so passionate and knowledgable it showed on her face. RIP Ms Saxelby. Life is very strange.
Super helpful rundown of different cheeses, types, characteristics and how to serve.
Your video is a godsend. My confidence in cheese went from zero to eighty! Thanks so much!
Edit: just realized she has passed. But she definitely left marks on many people including me! Thanks and rest in peace, Anne.
Wow! Thanks. I have had almost all these cheeses, but never appreciated the subtleties of them as you described.
Honestly this channel is one of the most informative and quality channels out there.
Is Frank still milking his own cow for his mozzarella?
Edit: Frank has a channel named ProtoCooks with Chef Frank
I miss him..lol
except that dumpling video that got dumped
Last time I heard he moved to Italy, bought a farm, and still trying to grow the cow.
He has his own Channel it’s called ProtoCooks
*He is still Breeding his own cow*
You learn something new every day!
My previous cheese cutting method consisted of eating a meal of boiled eggs, baked beans, kimchi with a garnish of raw garlic and onions and a few beers.
Love how you served the lebanah it's just like I would eat it at home (w. Pita bread though) but I love zatar n olive oil on top
Thank you for the informative content, most helpful.
Peace on this lady who was able to make discover through her passion, a part of the French culture and the incredible universe of cheeses in general!
As a french from the Alps passionate about cheese, this woman is legit. I'm really surprised she knew about tête de moine and the way she made raclette was just perfection
@ppppp why are you talking about cheese and baguette? I'm on diet! You're just evil!
@R. C. And even if you are not from the Alps lot of french eat chesse every meal growing up so of course you know more about it 😅 the only objection I have is that I would serve every cheese only with baguette ahah
I feel like TdM is the first 'obscure' thing people would know because it often comes up as a present or "party gag".
More so than which rind you really should eat.
@lolman "just cause you're french doesn't mean you know everything about cooking", first it's cheese, not cooking, it isn't what he meant and just by saying what you said "you think you know everything about Frenchies". He precisely said "as an Alps french passionate about cheese..." and that's a key point, raclette is THE specialty in that region, whether French or Swiss, especially swiss where literally dozens and dozens of restaurants are specialized in raclette. So stop hating just because you have premade ideas about people.
@lolman he doesn’t know everything about cooking, he knows about *_C H E E S E_*
May she rest in peace and joy. She seems so passionate and knowledgeable. I am honored to have learned, thank you.
adored every single second of this video. may anne rest in peace
She is the embodiment of my love for cheese. I feel like she's finding excuses just to eat the cheeses and so would I lol
Rest In Peace Anne I really enjoyed your segment. Thanks for sharing your knowledge you made me laugh many times.
Sleep? Who needs sleep when you can watch a whole 40 minutes of a nice Lady cuting cheese at 3:00 AM
Excellent, video. Thank you.
I think youtube learned to recommend this video at 3 a.m ...
How did you know?! Haha just finished watching and it's 3:20am
3:00 AM and I've just finished the video
legitly watching it now and it's 3.38am.
So sad to know that she’s no more…. 🙏🙏🙏 RIP.
So impressed with her knowledge of cheeses…. Didn’t know there were so many types…she was talking about covering the other types of cheeses in another video… guess that to be…☹️😢
@bharati chitnis source info???
RIP bate, praf 2pac bese...
I absolutely loved this video ! Thank you so much
Very informative to a complete novice of cheese types! All I know is I love cheese!
Thanks!! Очень интересная и полезная информация!!! Обожаю сыры😍
Just wanted to pay my respects to this woman. This video really got me into learning more about food, and I’m glad I got to hear her thoughts.
@inkognito spastiko well yeah but not everyone knows every single type of cheese, or how to prepare it, it's like calling a child stupid for not knowing rocket science as soon as it's born
@Daeneira Boivin You are right, but isn't it normal to know how to handle with food? are you cutting tomatoes with a sharp knife or with an axe?
@inkognito spastiko yes? Cheese is food-
@Noah Masi whatever makes you happy bro 👌
Love the information u put across. As a chef, it's fascinating. I need to watch again.
She can't, she's sadly no longer with us🙏
Very interesting nicely explain and Thanks for educating how to serve right.
I can't believe I watched a 42-minute video all about cheese and enjoyed every minute of it. Thank you Miss Anne Saxelby 💕
Geeze, I find this wonderful video about delicious cheeses and learn so much from her, then find out she's died?? Poor Anne! She seems incredibly passionate, knowledgeable and kind; the world is poorer without that passion and personality.
i can't believe this type of content is free on youtube, i feel like i'm in goddamn culinary school, 10/10
@brooke On one hand, that's still true, on the other hand, they DID turn into a subscription-based service...
@Maureen Medford be careful because why?
They make way more money from ads that you look at and watch than they would from a subscription-based service anyways. For Flash-Player, people giving them their time is what gets them the real $$$.
@wheels 899
I wanted to say that you should be careful when using the lord's name as it should not be said in vain. ♥️
(I understand if you don't believe in God but I just wanted to tell you. I hope this comment didn't offend your beliefs in anyway.)
You telling me you’ve never cut the cheese before?
This video was amazing! Not just bc cheese is awesome, but bc Anne is awesome!
making my sooooo hungry . the yummiest video I've seen in a long time . great job
wow this was wholesome and fueled my love for cooking and eating just a tad more
we need a Part 2! there is so much more cheese out there
i love the little fun facts and introductions to the cheeses while she teaches us how to cut it. very informative
Yes. I love cheese!!!
@Jordan Reeder Under your 4skin? ;oP
I like cheese!!!
Thank you, wonderful! Tasty and educational.
I’ve been distressed lately, and the passion people have for cheese makes me feel oddly comfortable. Keep it up cheeseheads.
Rest in peace, you wonderful lady. Thank you for this endlessly fascinating, fun, and educational video. We are all sad you're not here.
Rest In Peace Anne 🙏🏻😔 Thank you for sharing with us your vast knowledge about cheese ♥️
Flash-Player: Do you wanna spend 42 minutes learning how to cut cheese?
Me: Yes, sure
I thought I was an expert on cutting the cheese, but there's so much I have to learn.
Wow.. i did not notice it took my 42 minutes until I saw this comment.. i clicked the video right away and just watch because I LOVE cheese.. and salivating all throughout. Ahahaha..
Flash-Player: Do you wanna spend 42 minutes learning how to cut cheese that you probably can't afford nor never get the chance to eat, let alone actually get to cut?
Me: Yes, sure
First, pull my finger. 🤙 just my small mind joking
I don’t even like cheese
Some great tips there. Cutting cheese the correct way is such an important part of the degustation process. 👍👏👍
I’m glad this is what I’m watching at 3 in the morning. Never know when you need to slice different cheeses.
I want to be know as a “Cheese master” and have as much knowledge as this woman
as a cheese lover this video made me so hungry 🤤
It was awkwardly satisfying to listen to her voice, also, her love for cheeses really shows. Saddening to hear that she passed away.
Did I just watch a whole 38 minutes of someone talking about cheese? Yes, yes I did. she made it so interesting I couldn’t stop watching 😂
Now I’m sad hearing this lovely lady passed away 😭
Thank you so much for this wonderfull informitive Video , i've really enjoyed it till the end.
I didn't know there is so many types of cheese. You learn something everyday. Thanks.
Knowing that someone pairs a nice cheese with potato chips gives me so much comfort
I've been enjoying cheese with potato chips for over 30 years. Not very regularly because it's one of those snacks you don't feel good about
An expensive snack
I was coming back to this video cause I wanted to educate myself again on certain things, cheese included, but the comment Epicurious made is when I found out this wonderful woman passed away
May her soul rest in peace in the afterlife
I wish that I was there with her to taste all those different cheeses!
The grocery store I usually stop in seldom has unusual cheeses. But this time, it had brie. So I splurged and bought it. Then I remembered this video. It DOES pair well with a mixed berry jam and wheat crackers. YUM!
I don’t like cheese that much, but this video was amazing I learned a lot
Me, seeing the length of the video: I'll just watch 5 or 10 minutes
Me, 42 minutes later: I regret nothing
LITERALLY ME
I'm not even a cheese enthusiast and I have binge watched this video
The cheesetrap
I realised that it was 42min when I saw ur comment 😭😭😭😭😭
I can't believe myself
Exactly, was surprised when I saw your comment, then looked at thought, well there went 42 minutes of my life!! :)