july

A YouTube channel i would start:

“Cheese Please”

I would invite a guest and we would go to the countryside in search of cheese and harass cheesemakers for cheese and their secrets; Comté, reblochon, brie, Toma, beaufort, parmigiano reggiano, emmental, gouda, Gruyère etc you name it. we find it we eat it

creating and destroying; built flying cars & autonomous vehicles, now building /faust, more here: /july, web: july.rocks

Would love to see how traditional Kraft singles are made

you can emulsify almost any cheese into Kraft singles using sodium citrate. it's a cool trick:

you can emulsify almost any cheese into Kraft singles using sodium citrate. it's a cool trick: https://www.saveur.com/article/Recipes/Perfectly-Melting-Cheese-Slice/