How Dutch Gouda Is Made At A 100-Year-Old Family Farm | Regional Eats | Insider Food
Every year, 650 million kilos of Gouda cheese is produced in the Netherlands. Most of it is produced industrially, using pasteurized milk, but there are 280 farmers across the country still making raw-milk boerenkaas, or farmer's cheese. And there are only two farms that take their cheese to the next level, making Boeren Goudse Oplegkaas, or aged artisanal Gouda, a special type of raw-milk farmhouse cheese that must weigh at least 20 kilograms, must age at least two years, and can be made only in the summer with cattle grazing in the Green Heart region, between the cities of Amsterdam, Rotterdam, and Utrecht.
We met with cheesemaker Marije Van der Poel, who lives on an island in the village of Rijpwetering in South Holland with her husband, Hugo, and their three children and makes 15 wheels of aged artisanal Gouda every day at the back of their house.
MORE REGIONAL EATS VIDEOS:
How 50 Legendary Foods Are Made Around The World | Every Claudia Episode | Regional Eats
How 10 Breads And Baked Goods Are Made Around The World | Regional Eats | Insider Food
How 16 Traditional British Foods Are Made | Regional Eats | Insider Food
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How Dutch Gouda Is Made At A 100-Year-Old Family Farm | Regional Eats | Insider Food
Day in the Life of a Japanese Ramen Chef
This is Tokyo life working in Japan at a Japanese Ramen Shop as a Ramen Chef. Japanese workers are often portrayed as Salarymen but in this video we focus on Japanese food services industry and what it is like to work in a Japanese restaurant. This is a day in the life of a Japanese Chef, Tetsuya, 41 years old, working in Japan at a ramen store, karashibi miso ramen Kinkanbo. It's a popular spicy ramen shop in Tokyo Japan serving a devil ramen. We see Japanese working hours as well as Japanese workers in a Tokyo ramen restaurant, a peek into Japanese life. Tetsuya starts the day in his apartment and as an average Japanese worker, he commutes to work in Tokyo via train. It only takes him 20 minutes to get to work, but soon after arriving, he's busy working at the Japanese food restaurant and preparing Japanese ramen noodles for customers. His main duty is the manager of the ramen shop, but he also creates new gentei limited time menu items as a Japanese ramen chef. Life in Tokyo is amazing and part of this is because we have dedicated workers in Japan that keep the city running. To be a Japanese chef you must really have a passion for what you do. If you are ever looking for a spicy food challenge or spicy ramen challenge in Tokyo, then the Kikanbo ramen shop should be you first destination. But don't worry, if you can't eat spicy ramen, the ramen shop also prepares non-spicy version of the ramen bowl. Customers can choose their level of spiciness from low all the way to Oni level, aka Devil ramen. Enjoy this Japanese food tour of a Japanese ramen shop.
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Karashibi Miso Ramen Kikanbo
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