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SYSK Selects: The Cheesiest SYSK Episode Ever · Stuff You Should Know

• 0:00
  Speaker 1: Hi, folks, this is Chuck here. Welcome to the Saturday
• 0:03
  Speaker 1: Selects edition of Stuff You Should Know. Uh. This week
• 0:07
  Speaker 1: I am picking out the cheesiest s Y s K
• 0:10
  Speaker 1: episode ever from August. This is not a show about
• 0:16
  Speaker 1: um bad music, but this is a show about cheese. Um.
• 0:21
  Speaker 1: I love cheese, Josh loves cheese. A lot of people
• 0:24
  Speaker 1: love cheese. And this ended up being a very dense
• 0:27
  Speaker 1: probably could have been a two parter, but a really
• 0:30
  Speaker 1: cool episode about the history of cheese and how it's
• 0:33
  Speaker 1: made in just the varieties of cheese. Like you could
• 0:35
  Speaker 1: have an entire fourteen part series on cheese, but um,
• 0:39
  Speaker 1: as we do, we decided to cram as much as
• 0:41
  Speaker 1: we could into one episode. So Corps and Wine cut
• 0:45
  Speaker 1: some cheese metaphorically, actually not metaphorically, and enjoyed this episode.
• 0:58
  Speaker 1: Welcome to Stuff you Should Know from House Stuff Works
• 1:01
  Speaker 1: dot com. Hey, and welcome to the podcast. I'm Josh
• 1:10
  Speaker 1: Clark with me as always is Charles w So funny, Chuck,
• 1:15
  Speaker 1: Brian is that a new nickname? So funny? Chuck? My
• 1:20
  Speaker 1: wife would beg to differ. She might say, I'm not
• 1:23
  Speaker 1: so funny sometimes? No, okay, so Chuck, Yes, how you
• 1:29
  Speaker 1: doing I'm great. Um, I've got an intro this time? Awesome.
• 1:34
  Speaker 1: How long has it been? Uh? I don't know. It's
• 1:37
  Speaker 1: been a while really since we've had a proper intro. Yes, okay,
• 1:40
  Speaker 1: if you ask me so, Um, let me paint the
• 1:42
  Speaker 1: picture for you, all right. Uh. In May of two
• 1:45
  Speaker 1: thou little newspaper called the Telegraph I believe out of
• 1:49
  Speaker 1: London published an article about a recent survey of four
• 1:54
  Speaker 1: thousand consumers, British consumers, um, of what were the top
• 2:00
  Speaker 1: most important inventions ever created by man? Okay, so some
• 2:05
  Speaker 1: of them were not surprising. The wheel came in first place.
• 2:09
  Speaker 1: Beer is on there and it came in Was it
• 2:13
  Speaker 1: on there? I don't know. I can tell you painkillers
• 2:16
  Speaker 1: were on there in place place? Um, but no, man,
• 2:20
  Speaker 1: I didn't see beer on here, and surely it is.
• 2:23
  Speaker 1: Maybe that was just they don't consider that an invention.
• 2:25
  Speaker 1: Sliced bread um came in in seventy place. Um. The
• 2:31
  Speaker 1: iPhone came in eighth place, ahead of the combustion engine.
• 2:37
  Speaker 1: That's ridiculous. In place came calendars okay, but then right
• 2:43
  Speaker 1: after that place came the cheese creater. M. Yeah, the greater,
• 2:51
  Speaker 1: the cheese greater. That makes me think. So, first of all,
• 2:55
  Speaker 1: this is clearly one of the dumbest assemblages of four
• 2:58
  Speaker 1: thousand people ever put together. Calendar and then cheese creator,
• 3:01
  Speaker 1: and then ihe, um, yeah, so I think that possibly
• 3:08
  Speaker 1: when you give him the benf of the doubt, and
• 3:10
  Speaker 1: that they didn't assume that cheese was invented by humans,
• 3:13
  Speaker 1: that she's greater. It was clearly invented by humans. You
• 3:16
  Speaker 1: don't find them growing on trees. Cheese apparently you find
• 3:20
  Speaker 1: growing on trees. It's a gift from God. But I
• 3:23
  Speaker 1: think had had the Polsters said, you know, I just
• 3:27
  Speaker 1: want to remind you here that cheese is an invention,
• 3:31
  Speaker 1: then it would it would have scored higher. At least
• 3:35
  Speaker 1: it would have at least replaced the cheese greater. Oh yeah,
• 3:37
  Speaker 1: I would. No. England, I don't know how they are
• 3:40
  Speaker 1: in cheese, but the EU is real big on cheese.
• 3:44
  Speaker 1: It is as a whole. So it's Wisconsin, so is um,
• 3:48
  Speaker 1: well yeah, the EU? Yeah, yeah, New York, I think
• 3:51
  Speaker 1: a Germany and uh it's in the France, Grease, Denmark, Belgium,
• 3:56
  Speaker 1: they're all like in the top ten. Grease's way ahead,
• 4:00
  Speaker 1: and well Greece comes up in some stats that are
• 4:03
  Speaker 1: coming fright after this butt chuck Um cheese is an invention,
• 4:07
  Speaker 1: and as legend goes, an accidental invention, right yeah, I
• 4:12
  Speaker 1: mean they have seen it dated back to prehistory, so
• 4:16
  Speaker 1: they can't obviously trace it back to six BC and
• 4:20
  Speaker 1: say how it happened, Right, well, they can say that
• 4:22
  Speaker 1: it was it was around at least as late as
• 4:26
  Speaker 1: um BC, because it was found in the tomb of
• 4:32
  Speaker 1: one of the Egyptian pharaoh's cheese five thousand year old cheese,
• 4:36
  Speaker 1: which wow um, And the idea goes. The legend goes
• 4:41
  Speaker 1: that there was some um shepherd, some goat herder, some
• 4:46
  Speaker 1: cow herder, which I guess you'd call a rancher um
• 4:51
  Speaker 1: went to I guess go tend to his flock, and
• 4:54
  Speaker 1: he had his daily milk, and he used a cowskin
• 4:57
  Speaker 1: um or a cow stomach a calf st specifically to
• 5:01
  Speaker 1: store the milk. And when he went to go drink it,
• 5:04
  Speaker 1: it came out all curdled and smacked his face and
• 5:06
  Speaker 1: he said, what is going on here? He told some
• 5:09
  Speaker 1: people about it and it took root. Now see I
• 5:11
  Speaker 1: read that roc effort was invented by accident by a shepherd. Yes,
• 5:15
  Speaker 1: I read that too, and he was he stashed his
• 5:18
  Speaker 1: lunch in a cave because he saw a young maiden
• 5:20
  Speaker 1: that he wanted to go get down with, and he
• 5:23
  Speaker 1: forgot about his lunch and came back like a couple
• 5:25
  Speaker 1: of weeks later. It was moldy and he ate it anyway,
• 5:28
  Speaker 1: And I was like, hey, this is pretty tasty. Yeah,
• 5:30
  Speaker 1: He's like I like this a lot. So that makes
• 5:32
  Speaker 1: me think these tales might be just intermingling something. Well,
• 5:34
  Speaker 1: they are tales. There's nothing you know, specific, nothing documented.
• 5:38
  Speaker 1: But Rokee fort Um also supposedly is from the dates
• 5:43
  Speaker 1: to about the time of Christ. So if cheese was
• 5:46
  Speaker 1: known to the Egyptians and c and it would have
• 5:50
  Speaker 1: come before that. But it's possible they were invented independently accidentally. Right,
• 5:56
  Speaker 1: that's true. A lot of shepherds run around at that time,
• 5:58
  Speaker 1: a lot more than these days. That's true. And rockefort
• 6:00
  Speaker 1: is also a p d O, which is a protected
• 6:03
  Speaker 1: designation of origin cheese. That's Truman, which means uh, it's
• 6:07
  Speaker 1: got to be made in uh rocofort. Right. And the
• 6:12
  Speaker 1: specifically this mountain range is small area of mountain top.
• 6:17
  Speaker 1: You got to get the sheep from there in France,
• 6:20
  Speaker 1: the agent the caves there, yep, or you're not eating rot.
• 6:22
  Speaker 1: And still to this day speaking of how Rockefer has
• 6:25
  Speaker 1: produced these these shepherds that's still kind of dressed like
• 6:29
  Speaker 1: they used to um during medieval kind of uh. It's
• 6:35
  Speaker 1: but they all have beards. It's really kind of disturbing
• 6:37
  Speaker 1: to go to go to this area. Um. They the
• 6:40
  Speaker 1: families make the cheese from their own flox milk and
• 6:43
  Speaker 1: then take it to um the caves where there where
• 6:48
  Speaker 1: it's purchased by often yours, which are expert finishers of
• 6:51
  Speaker 1: cheese and France, which means they just sit around and
• 6:53
  Speaker 1: look at it. Yeah, they're like, come on, yeah, the
• 6:56
  Speaker 1: cheese is done. So that's that's just a brief sketch
• 7:00
  Speaker 1: of cheese history, right yeah, and that's the most interesting
• 7:02
  Speaker 1: stuff I would think. All right, well that's the podcast.
• 7:05
  Speaker 1: All right, well let's talk let's talk cheese man. You know,
• 7:08
  Speaker 1: these stats are interesting. Yeah. In two thousand nine, the
• 7:12
  Speaker 1: average American consumed or the Americans consumed an average depend
• 7:17
  Speaker 1: on which way you want to look at it, of
• 7:19
  Speaker 1: thirty two point nine pounds a couple of years ago
• 7:23
  Speaker 1: per person per year. To say, let's say that on
• 7:25
  Speaker 1: more thirty two point nine pounds. Let's just call it
• 7:27
  Speaker 1: thirty three pounds of cheese per person per year. I
• 7:30
  Speaker 1: love cheese, but I don't think I eat that much.
• 7:31
  Speaker 1: I had no idea I was eating that much cheese.
• 7:34
  Speaker 1: I might be. I love cheese. I'm gonna start paying attention.
• 7:36
  Speaker 1: I'm gonna do a yearly cheese count. Also this, um,
• 7:41
  Speaker 1: what was it, like, thirty three pounds per American per
• 7:44
  Speaker 1: year of cheese. Take a few ounces. That's part of
• 7:47
  Speaker 1: eighty two billion pounds of cheese that America alone produces
• 7:52
  Speaker 1: or produced I should say in two thousand and eight,
• 7:55
  Speaker 1: and get this eighty two billion, two billions like eight
• 7:59
  Speaker 1: to frinch stats on that. Yeah, there's a lot of
• 8:01
  Speaker 1: different stats other it's true. I got from nine billion
• 8:03
  Speaker 1: down to ten point one million, eighty two billion. We're
• 8:08
  Speaker 1: all over the place with that one. I suddenly like, really,
• 8:12
  Speaker 1: huh uh, well, okay, this is from like a cheeseboard,
• 8:16
  Speaker 1: probably Wisconsin. I probably would have been like the Delaware cheeseboard.
• 8:20
  Speaker 1: I'm not listening to this, um, but uh, in nineteen
• 8:24
  Speaker 1: seventy five, we ate fourteen pounds of cheese a person,
• 8:28
  Speaker 1: So we've doubled our cheese and take Yeah, since seventy
• 8:32
  Speaker 1: that's really something. What you were you born seventy six?
• 8:36
  Speaker 1: I might have something to do with it. I knew
• 8:39
  Speaker 1: I was destined for something, but they were. The Greeks
• 8:41
  Speaker 1: are up close to sixty pounds a year. Yeah. The
• 8:44
  Speaker 1: Greeks in the French apparently score between fifty three to
• 8:48
  Speaker 1: seventy three pounds on average per person. The Greeks in
• 8:52
  Speaker 1: the French are tied as the world's greatest consumers of cheese.
• 8:56
  Speaker 1: It's a lot of feta, that is and feed is
• 8:59
  Speaker 1: probably the oldest cheese, by the way, speaking of cheese history,
• 9:01
  Speaker 1: it's also one of the simplest. Yeah, I love crumbly
• 9:05
  Speaker 1: delicious feta. Right feta. If you went to Grease and
• 9:10
  Speaker 1: made and grab some feta that some Greek shepherd farmer
• 9:14
  Speaker 1: had just made, and you brought it back to the US,
• 9:17
  Speaker 1: they would slap the cuffs on you. That d a wood. Oh,
• 9:21
  Speaker 1: because it's the aging laws we have here are different. Yeah,
• 9:24
  Speaker 1: it's a raw milk cheese, and which means it's made
• 9:27
  Speaker 1: from it's a fresh kind of cheese, made from unpasteurized
• 9:30
  Speaker 1: milk and um. In the US, if you make that
• 9:34
  Speaker 1: kind of cheese. If you make cheese using pasteurized milk, um,
• 9:37
  Speaker 1: you have to age it sixty days at least unpasteurized milk,
• 9:40
  Speaker 1: unpasteurized milk. So this is just this, like we just
• 9:44
  Speaker 1: stepped into this fascinating world if you ask me, Yeah,
• 9:47
  Speaker 1: pasteurization just quickly is uh most people know is when
• 9:51
  Speaker 1: you take food, usually a liquid though, you heat it
• 9:53
  Speaker 1: up really hot for a specific amount of time at
• 9:57
  Speaker 1: a specific temperature. Then you cool it down real quickly.
• 10:00
  Speaker 1: And the gold there is to slow down microbial growth,
• 10:03
  Speaker 1: but not stop it, right, because that would be sterilization. Uh,
• 10:07
  Speaker 1: they're not pasteurization right, named after the Great Louis past two. Yeah,
• 10:11
  Speaker 1: and if you you don't want to sterilize it because
• 10:13
  Speaker 1: that that ruins the flavor. So that would imagine sterilized milk,
• 10:18
  Speaker 1: sterilized cheese. Yeah, it's not good stuff. But um, not
• 10:22
  Speaker 1: only is pasteurization good for your health. Most would say
• 10:27
  Speaker 1: while cheese kind of storys like the hardcore kind that
• 10:30
  Speaker 1: have like mohawks with like Elmer's glue, right, sure, they
• 10:34
  Speaker 1: will tell you, um that the only good cheese comes
• 10:38
  Speaker 1: from cheese made from unpasteurized milk. Raw milk cheese. Yeah,
• 10:43
  Speaker 1: but other people will tell you you're not really right.
• 10:46
  Speaker 1: We can make really good cheese with pasteurized milk, and
• 10:49
  Speaker 1: pasteurized milk makes for a an easier cheese making process.
• 10:53
  Speaker 1: It's more reliable, it's more predictable. Yeah, and when you're
• 10:56
  Speaker 1: making tons of metric tons of cheese, you want there's
• 11:00
  Speaker 1: something consistent like that. Alright, what a wham bang start.
• 11:04
  Speaker 1: Why do you talk about milk all the time with cheese, Josh, Well,
• 11:08
  Speaker 1: because cheese is really just a portable form of milk. Yeah,
• 11:12
  Speaker 1: you know, it's it's basically it's like um grain represents
• 11:17
  Speaker 1: um virtual water. Sure, you shipped grain from one place
• 11:21
  Speaker 1: to another, you're really shipping the water that was used
• 11:23
  Speaker 1: to produce the grain in addition to it. Yeah. I
• 11:26
  Speaker 1: remember seeing those commercials, like I think it was Kraft,
• 11:28
  Speaker 1: like there are two cups of milk and every slice
• 11:30
  Speaker 1: of craft American cheese, and I always thought that's impossible. Yeah,
• 11:34
  Speaker 1: look at it, that little slice of cheese and look
• 11:35
  Speaker 1: at two cups of milk. There's no way. You're probably right, though, No,
• 11:39
  Speaker 1: they can't say that. There's like the second biggest food
• 11:42
  Speaker 1: company on the planet. I think, yeah, I think yeah.
• 11:46
  Speaker 1: So You're right, milk cheese is nothing, but milk milk
• 11:51
  Speaker 1: is about eight water. If you remove this water, you
• 11:54
  Speaker 1: got cheese. Basically, Yeah, it's a little more complicated than that,
• 11:57
  Speaker 1: but it's not that much more complicated. Was really surprised,
• 12:01
  Speaker 1: like both of us apparently went our own way and
• 12:03
  Speaker 1: um learned how to make cheese. And I have to say, like,
• 12:06
  Speaker 1: I am strongly considering getting me and you me into cheesemaking.
• 12:13
  Speaker 1: You can make mozzarell pretty easily. Yeah, but I'm not big.
• 12:16
  Speaker 1: I'm okay, I'm mozzarella. I like a good mozzarella, but
• 12:20
  Speaker 1: more I'm into like the slightly stinkier cheeses you can
• 12:24
  Speaker 1: pull off. Making like a limburger. Well, I wouldn't make that,
• 12:27
  Speaker 1: but I could make like a Gouda um or a chevra. Yeah,
• 12:33
  Speaker 1: I like that too. Speaking of limburger quickly, I don't
• 12:36
  Speaker 1: remember the name of the bacteria, but the bacteria used
• 12:39
  Speaker 1: in making limburgers the same one on our body that
• 12:41
  Speaker 1: creates body odor, which is why stinks. I read that
• 12:44
  Speaker 1: as well. Yeah, that's why people say it somes like
• 12:47
  Speaker 1: feet Because yes, and scientifically speaking, you're absolutely right. Types
• 13:14
  Speaker 1: of cheese. Shall we break that down real quick. Yes
• 13:17
  Speaker 1: we should, because there's a big contentious debate about how
• 13:22
  Speaker 1: you classify cheese, and uh, this guy, Stephen Jenkins for
• 13:26
  Speaker 1: this article, seems to have a pretty good handle on
• 13:29
  Speaker 1: how cheese should be classified. Josh. He is a member
• 13:31
  Speaker 1: of the Confrairie des Chevalier. Dude test roma. Very nice,
• 13:37
  Speaker 1: you very nice. I was just looking at say, like,
• 13:39
  Speaker 1: I wonder if I'm gonna have to handle down it's
• 13:41
  Speaker 1: cheese connoisseurs. And he's an expert, and he says you
• 13:44
  Speaker 1: can break him down into fresh, soft, ripened, wash, rind, natural, rind, blue, veined, uncooked, pressed, cooked, pressed,
• 13:53
  Speaker 1: and processed, and chuck um like like we were talking
• 13:57
  Speaker 1: about already. Um, the fresh cheeses. Those are the easy,
• 14:00
  Speaker 1: is the most basic, the most ancient kind. You've got
• 14:02
  Speaker 1: your fed. You have a Caeso fresco masca pone right,
• 14:08
  Speaker 1: not marscapone, And the argoes after the sis it's muscari.
• 14:12
  Speaker 1: It is always mispronounced. I have no idea because I
• 14:14
  Speaker 1: thought it was Marscapone until I read it and I
• 14:16
  Speaker 1: was like, Uh, that rolls off the tongue though more
• 14:18
  Speaker 1: than the RS rolls off the tongue more than the
• 14:22
  Speaker 1: This is your mascara, which isn't even cheese technically, right, No,
• 14:28
  Speaker 1: it isn't. It's um. You you skim the cream off
• 14:31
  Speaker 1: of the top of the parmesan making process and add
• 14:35
  Speaker 1: a culture to it, and you've got mascarponegult also known
• 14:41
  Speaker 1: as ricotta, but if you're from New Jersey you might
• 14:43
  Speaker 1: say regult. Okay, and cream cheese obviously. Yeah, and I
• 14:48
  Speaker 1: think you mentioned Caso fresco, right, Yes, those are fresh cheeses. Yeah,
• 14:52
  Speaker 1: those are the ones where you just basically go through
• 14:54
  Speaker 1: step one through three of cheesemaking and then you just
• 14:56
  Speaker 1: start eating it. Yeah. And some of them still contain
• 14:58
  Speaker 1: the liquid part the way, right, and they don't keep
• 15:02
  Speaker 1: very long. And that is fresh cheeses is what you
• 15:06
  Speaker 1: gotta eat them right away, That's right. It's a it's
• 15:08
  Speaker 1: a portable way of preserving milk, but it's only preserving
• 15:12
  Speaker 1: milk for like an extra day or two. It's very
• 15:14
  Speaker 1: mild taste, pretty milky, Okay, Soft driping cheese is josh,
• 15:19
  Speaker 1: they are semisoft. A lot of times they have a white,
• 15:21
  Speaker 1: bloomy rind. And we're talking brie a little more flavorful
• 15:26
  Speaker 1: and buttery but still pretty mild. Yeah. So the rind
• 15:29
  Speaker 1: on breeze specifically, or any kind of bloomy rind cheese
• 15:33
  Speaker 1: is made from bacteria. Right, There's a lot of bacteria
• 15:36
  Speaker 1: going on with cheese, right. Well, they they just rub
• 15:39
  Speaker 1: bacteria on the outside of the cheese, um, maybe some salt,
• 15:43
  Speaker 1: and the bacteria starts to rot the cheese effectively from
• 15:48
  Speaker 1: the outside in. So that's what the that's what the
• 15:50
  Speaker 1: rind is. Some people say you should eat the rind
• 15:53
  Speaker 1: because it is cheese, but it's bacteria laden cheese. I
• 15:56
  Speaker 1: eat the rind, do you. I actually don't really, Yeah,
• 16:00
  Speaker 1: I dive right into that. That Brie and um Brie,
• 16:04
  Speaker 1: as far as smell goes, is one of the milder
• 16:07
  Speaker 1: um bloomy rind cheeses. Most bloomy rind cheeses and most
• 16:12
  Speaker 1: um soft ripe and cheeses are the stinky ones, like stilton,
• 16:16
  Speaker 1: which is the king of English cheeses, Stilton, Limburger, rogue
• 16:21
  Speaker 1: fort um. Yeah. All right, so now we are at
• 16:25
  Speaker 1: wash rind. Those are the stinkiest of cheese is Limburger.
• 16:29
  Speaker 1: And if we mentioned some of these is because they
• 16:30
  Speaker 1: overlap into different categories. Wash rind means they usually have
• 16:35
  Speaker 1: as a reddish orange rind, and the stink comes from
• 16:39
  Speaker 1: washing it most times in liquid like brine or wine
• 16:43
  Speaker 1: or beer. Yeah, makes it stinky. You might make a
• 16:46
  Speaker 1: wheel of cheese, if it's a soft ripened cheese, and
• 16:49
  Speaker 1: just throw it in like a brine bath and leave
• 16:51
  Speaker 1: it for maybe six days per side. It's gonna float
• 16:54
  Speaker 1: on top, and then you flip it, leave it for
• 16:57
  Speaker 1: another six days and you've got it washed, and that's
• 16:59
  Speaker 1: it stinks because of the molden bacteria that grows because
• 17:02
  Speaker 1: of that wash. Yeah, and the beer and wine bath.
• 17:05
  Speaker 1: Um also came from the introductions of cheese to monks.
• 17:09
  Speaker 1: He said, Hey, we make beer, we make wine. It's
• 17:12
  Speaker 1: kind of what we contribute to the world. Plus you've
• 17:14
  Speaker 1: got these caves, so um, you know that you can
• 17:17
  Speaker 1: have a cocktailed party without cheese exactly, So there you go.
• 17:21
  Speaker 1: It comes from natural rind moving on is uh heavier
• 17:27
  Speaker 1: than most of other types of cheeses. It's aged usually
• 17:31
  Speaker 1: because not all cheese is aged. A lot of them
• 17:34
  Speaker 1: are made from raw milk. And again English stilton and
• 17:37
  Speaker 1: chevroy our natural rind cheesus that's when the rind forms naturally. Yes, correct. Yes, okay,
• 17:44
  Speaker 1: so rind, I guess I should correct myself. The stinky
• 17:47
  Speaker 1: ones almost always have some sort of bacterial induced rind,
• 17:52
  Speaker 1: whether it's hastened along by washing or it just happens naturally.
• 17:58
  Speaker 1: If you got a rind usually going. If you have
• 18:01
  Speaker 1: a moldy rind, you're gonna have a stinkier cheese. Okay, okay, yes, um?
• 18:06
  Speaker 1: And then where are we chuck? Blue vein? Blue vein,
• 18:10
  Speaker 1: that's rope for it. Gorgon zola maytag blue. It's um.
• 18:15
  Speaker 1: By the way, do you like these? I love blue cheese.
• 18:18
  Speaker 1: Love love blue vein cheese. Yeah, don't eat it all
• 18:21
  Speaker 1: day long. It's exactly what it sounds like. Everybody's seen it.
• 18:24
  Speaker 1: You know. You get a hunk of this and it's
• 18:25
  Speaker 1: just like crumbling and it looks deteriorated. But that that
• 18:30
  Speaker 1: blue or the green, the veins in it, it's mold. Yeah,
• 18:35
  Speaker 1: pretty pretty healthy active live mold too, very tart like
• 18:39
  Speaker 1: that's that's one of the cheeses that makes my jaw
• 18:41
  Speaker 1: just go. Do you eat it as a dessert cheese?
• 18:45
  Speaker 1: Uh No. I don't do a ton of dessert cheeses.
• 18:48
  Speaker 1: Sometimes if I'm at you know, a restaurant that has
• 18:50
  Speaker 1: a nice dessert cheese menu. But I just you know,
• 18:54
  Speaker 1: I like the cheese and wine thing. We'll get to
• 18:55
  Speaker 1: that though, okay. Um. And then lastly, well it's third
• 19:00
  Speaker 1: to lastly, we've got um. The pressed cheese is cooked
• 19:03
  Speaker 1: and uncooked, right, So uncooked cheese is cheddar cheese, good
• 19:06
  Speaker 1: old cheddar, just that orange block of cheese, Um is
• 19:10
  Speaker 1: uncooked And cheddar is actually the name of a process
• 19:13
  Speaker 1: of making cheese. Cheddaring is taking the curds and just
• 19:18
  Speaker 1: pressing them down on top of one another until you
• 19:20
  Speaker 1: squeeze all the way out. Yeah, and these all all
• 19:23
  Speaker 1: these pressed cheeses are really dry because you're just getting
• 19:26
  Speaker 1: you're pressing the way out, like you said, and that's
• 19:27
  Speaker 1: the liquid. So it's gonna be much dryer like your
• 19:30
  Speaker 1: hard parmesano reggiano cheddar. And and also um, as a
• 19:36
  Speaker 1: side note, cheese orange cheese like orange cheddar. You know
• 19:40
  Speaker 1: how it's like brilliantly orange. Sometimes you're like that can't
• 19:44
  Speaker 1: possibly be a real orange? What's going on there? Apparently
• 19:47
  Speaker 1: back in the day, uh, in the spring and summer.
• 19:50
  Speaker 1: This is the fact of the show for me, is it?
• 19:52
  Speaker 1: I think? So? I would say the thirty three pounds
• 19:55
  Speaker 1: per person. That's the gross fact to the show. But
• 19:58
  Speaker 1: if you want to it's elebrate cheese at a cocktail party.
• 20:01
  Speaker 1: Just say what Josh is about to say, I think
• 20:03
  Speaker 1: you should take this now, I think you should okay. Um.
• 20:06
  Speaker 1: Back in the day, if you had your flock out
• 20:09
  Speaker 1: of sheep or goats or cows, and it was spring
• 20:12
  Speaker 1: or summer, they were chewing grass. When they ate grass,
• 20:15
  Speaker 1: they were ingesting a lot of beta carotene, right, okay,
• 20:19
  Speaker 1: which lent a lot of that stuff to the milk,
• 20:21
  Speaker 1: which ultimately lent a lot of it to the cheese,
• 20:23
  Speaker 1: which ultimately died at orange. And in the in the
• 20:27
  Speaker 1: winter months, they were eating hay, which made kind of
• 20:29
  Speaker 1: for paler wand looking cheese. It might have tasted as good,
• 20:33
  Speaker 1: but people tended to prefer orange cheese. Uh. It just
• 20:37
  Speaker 1: they just thought it was better. So over time people say, well,
• 20:40
  Speaker 1: we're just gonna start dyeing all of our cheese orange.
• 20:43
  Speaker 1: And that's where it came from. And to this day,
• 20:44
  Speaker 1: apparently it's just an open secret that among cheesemakers you
• 20:48
  Speaker 1: dye your cheese orange if you're making an orange cheese.
• 20:52
  Speaker 1: Fact of the show yes, beta carotene, grass, summer spring history. So,
• 21:00
  Speaker 1: like we said, those are the press. Cheese is green
• 21:02
  Speaker 1: air regiano. They're all pressed. It can be cooked or uncooked.
• 21:08
  Speaker 1: Cheddar is uncooked, right, yes, yeah, But so if you
• 21:11
  Speaker 1: take the curds and you you just press them and
• 21:14
  Speaker 1: that's uncooked pressed obviously enough. If you cook the curds
• 21:17
  Speaker 1: and then press them, that's cooked press and that's like
• 21:19
  Speaker 1: grey air, Gouda yeah, Parmesan, yeah, parmegian, provolone, the pasta
• 21:25
  Speaker 1: filada alright um. And then processed cheese we have to mention.
• 21:32
  Speaker 1: So yeah, we're going down the cheese chain. Yeah. Yeah.
• 21:35
  Speaker 1: Processed cheese technically again is not a cheese. It's a
• 21:38
  Speaker 1: byproduct of the process that can have cheese scraps, can
• 21:42
  Speaker 1: have whey and cream and water, gums, dies, other ingredients.
• 21:47
  Speaker 1: You can work your way further down to easy cheese. Yeah,
• 21:51
  Speaker 1: cheese whiz velvita. You know when a cheese doesn't need
• 21:55
  Speaker 1: to be refrigerated that it's like and it comes out
• 21:58
  Speaker 1: of a propellant. Yeah. I was gonna say if if
• 22:00
  Speaker 1: you have cheese and a can, that's a big giveaway.
• 22:03
  Speaker 1: Using sodium citrate, sodium phosphate, calcium phosphate, sorbic acid, sodium alginate, apple,
• 22:11
  Speaker 1: I don't even know how to pronounce us apple, carrotinal,
• 22:14
  Speaker 1: and auto. These are all things in easy Cheese. Cheese
• 22:18
  Speaker 1: isn't easy though, so I think that should be your
• 22:20
  Speaker 1: other giveaway. Cheese takes time. Yes, it's not easy, although
• 22:25
  Speaker 1: you think it's easy. Although there is such a product
• 22:27
  Speaker 1: is easy cheese, I believe. No, that's what I'm saying.
• 22:30
  Speaker 1: That's the stuff in they can that you scored out
• 22:32
  Speaker 1: onto a cracker. So that's easy Cheese. That's I mean,
• 22:36
  Speaker 1: that is the brand name. Well, what's the one where
• 22:38
  Speaker 1: the cheese is. It's like a little plastic train. The
• 22:40
  Speaker 1: cheese is on one, other crackers around the other, and
• 22:42
  Speaker 1: there's like that little red plastic spreader spreader. Yeah, that's uh,
• 22:47
  Speaker 1: I mean that's some sort of process cheese, which is
• 22:50
  Speaker 1: technically not cheese. Um, So there you go. And also,
• 22:55
  Speaker 1: so you can make cheese from pretty much any kind
• 22:57
  Speaker 1: of milk, like traditionally you've got cow, goat, sheep, buffalo, buffalo,
• 23:02
  Speaker 1: but you can also make camel cheese and horse cheese
• 23:05
  Speaker 1: and moose cheese. And I haven't had any of those
• 23:08
  Speaker 1: anything with nipples. That's lactating. You can go ahead and
• 23:12
  Speaker 1: milk and make cheese come even just the little cat
• 23:16
  Speaker 1: you know, yeah, camel cheese. I'm interested to try that,
• 23:22
  Speaker 1: so maybe some day. So I don't know if anybody
• 23:25
  Speaker 1: should try to mail that to us though, camel cheese
• 23:27
  Speaker 1: and the mail I don't think so. Um So, speaking
• 23:32
  Speaker 1: of lactating, right, yeah, let's talk about how cheese is made, Chuck, well, Josh,
• 23:37
  Speaker 1: it's there's a lot of different ways to make cheese,
• 23:42
  Speaker 1: depending on what kind of cheese like. It gets very specific.
• 23:44
  Speaker 1: Obviously we can't say that you do this for two
• 23:46
  Speaker 1: hours in Agia for this long. But there are four
• 23:49
  Speaker 1: main stages, uh, just curdling or coagulating of the milk,
• 23:54
  Speaker 1: shaping of the kurds, draining of the kurds, salting, washing
• 24:00
  Speaker 1: and seeding and then maturing and then we can get
• 24:02
  Speaker 1: more detailed right now, and somewhere in there is the
• 24:05
  Speaker 1: running of the bulls. So cheese, I'm sorry. The milk
• 24:09
  Speaker 1: comes in, it's got to be heated to a specific temperature, yes,
• 24:12
  Speaker 1: because again milk is nothing but curds and whey, right,
• 24:17
  Speaker 1: you want to separate these. That's the first step. Yeah,
• 24:19
  Speaker 1: and the way to separate them is to create lactic acid.
• 24:22
  Speaker 1: Milk is chuck full of lactose. Yes, but for it
• 24:26
  Speaker 1: to lose it stability. It's a type of sugar, it's
• 24:29
  Speaker 1: a milk sugar. But for that for milk to lose
• 24:31
  Speaker 1: its its stability and break into curds, which are globby,
• 24:36
  Speaker 1: semi solid masses and way, which is like basically like
• 24:40
  Speaker 1: milky water, you need to convert the lactose to lactic acid.
• 24:44
  Speaker 1: So apparently lactose of milk sugar holds everything together and
• 24:48
  Speaker 1: it converted to lactic acid. You introduce bacteria. Yeah, there's
• 24:51
  Speaker 1: a few different ways you can do it. Uh, it
• 24:55
  Speaker 1: could be lemon juice or vinegar, or it can be
• 24:57
  Speaker 1: an actual bacterial culture and it doesn't take much of this.
• 25:00
  Speaker 1: I saw the dirty Jobs micro I mean they had
• 25:05
  Speaker 1: I think it was a five thousand pound batch of
• 25:07
  Speaker 1: cheese that they were making this huge vat of milk
• 25:10
  Speaker 1: and he added what looked like about the size of
• 25:13
  Speaker 1: this mug of bacteria culture to it. Yeah, so it
• 25:17
  Speaker 1: goes a long way. Well, there's a lot to them.
• 25:19
  Speaker 1: There's a whole lot going on there. Yeah. So um,
• 25:22
  Speaker 1: if you do use bacteria You're probably going to use
• 25:25
  Speaker 1: either a thermophilic, which is a heat loving bacteria, or
• 25:29
  Speaker 1: a mesophilic, which is like a kind of a warm
• 25:32
  Speaker 1: tepid um temperature bacteria. Right, But either way, they're going
• 25:36
  Speaker 1: to go in there and they're going to go to
• 25:38
  Speaker 1: town on the lactose and convert as a byproduct lactic acid. Right.
• 25:43
  Speaker 1: So then all of a sudden you have curdled milk.
• 25:45
  Speaker 1: That's step one done. Step two is where that legend
• 25:49
  Speaker 1: about that shepherd comes in. Yeah, with rennet, Yes, yes, rennitation.
• 25:55
  Speaker 1: I don't know if that's what is rent rennet is.
• 25:58
  Speaker 1: Enzymes are enzymes from the stomach lining of the cow
• 26:02
  Speaker 1: or a sheep, or a goat, well, a young one,
• 26:04
  Speaker 1: a kid, if you will, or a calf. Well, you
• 26:07
  Speaker 1: wouldn't want to some old cow's stomach lining any well,
• 26:10
  Speaker 1: it's not, it's not, it's not necessarily there anyway. The
• 26:13
  Speaker 1: whole reason that this enzyme is in there is so
• 26:15
  Speaker 1: a young cow can break down mother's milk and um
• 26:19
  Speaker 1: digest it. Exactly so when you add it to milk, Josh,
• 26:21
  Speaker 1: it makes the caseine into kurds. And caseine is one
• 26:25
  Speaker 1: of the proteins of milk and way is the other one. Gotcha, gotcha? Okay,
• 26:29
  Speaker 1: and it is casing, so look that up. Well, there's
• 26:31
  Speaker 1: other types of rennet to. Actually there's vegetable rennet everything
• 26:35
  Speaker 1: from like sunflowers and ivy too, papaya and mallow. But
• 26:41
  Speaker 1: I don't know if the taste is the same. I
• 26:43
  Speaker 1: guess it is. I'm sure it's not the same. And
• 26:45
  Speaker 1: I've also seen that papaia and pineapple doesn't work as well. Yeah. Um,
• 26:50
  Speaker 1: And then if you use one like stinging nettle, stinging
• 26:52
  Speaker 1: nettle works really well, but you have to basically create
• 26:56
  Speaker 1: like a brine that you introduce into the cheese, so
• 26:59
  Speaker 1: it affects the flavor. So you can only use it
• 27:01
  Speaker 1: for certain kinds of cheese. But yes, if you are
• 27:03
  Speaker 1: a vegetarian, there is such thing as vegetarian cheese out there.
• 27:07
  Speaker 1: And if you're not a vegetarian, there is calf's stomach
• 27:12
  Speaker 1: in your cheese. Yeah, but just a tiny bit. Apparently
• 27:16
  Speaker 1: a thumbnail full is like the rule of thumb. Excuse
• 27:21
  Speaker 1: the pine. So they kept coagulation period. It depends on
• 27:26
  Speaker 1: what kind of cheese you're making, but sometimes it's as
• 27:28
  Speaker 1: little as thirty minutes. Sometimes it's as much as thirty
• 27:31
  Speaker 1: six hours. But it's sets. It's like chocolate mouse, you know,
• 27:37
  Speaker 1: it's it looks set, but it's sort of separate underneath,
• 27:39
  Speaker 1: like the top is solid, and then you've got the
• 27:42
  Speaker 1: way underneath. But if you apparently, well, there's plenty of
• 27:45
  Speaker 1: way still left in the stuff that's set to. But
• 27:48
  Speaker 1: I guess if you stick your finger in there, this
• 27:49
  Speaker 1: is what I've read. If you stick your finger in
• 27:51
  Speaker 1: there and it comes out clean, then it's set. It's
• 27:54
  Speaker 1: like a pumpkin pie exactly, except you don't eat your finger. Um.
• 27:59
  Speaker 1: So when you've got this thing set, you cut it
• 28:02
  Speaker 1: with a thing called the harp, which is with a
• 28:04
  Speaker 1: curb cutting knife. Yeah, it looks sort of like, uh,
• 28:07
  Speaker 1: I guess there's different ones, but it's I think that
• 28:10
  Speaker 1: a lot of them may mayde had a fishing line. Yeah,
• 28:12
  Speaker 1: and so you're just, yeah, like a harper guitar strings,
• 28:15
  Speaker 1: you're just kind of gently passing it through, breaking it up,
• 28:18
  Speaker 1: and you're cutting it usually into like little cubes, half
• 28:20
  Speaker 1: inch cubes, that kind of thing, and that alone releases
• 28:23
  Speaker 1: the way, right, so you drain the way off until
• 28:26
  Speaker 1: you have just the curds and then you cut you
• 28:29
  Speaker 1: either use large curds, smaller curds. You may cut the
• 28:32
  Speaker 1: curds up some more, you may use them as they are.
• 28:34
  Speaker 1: Right then I think form mazzarella. That's about it. Yeah,
• 28:37
  Speaker 1: you want to keep the curds separate, though, like kurds
• 28:39
  Speaker 1: want to join back together. And so it's a I
• 28:44
  Speaker 1: mean maybe the machines, but it's smaller dairies. You have
• 28:47
  Speaker 1: like six or eight people in there just turning the
• 28:49
  Speaker 1: stuff up with their hands between their fingers. Yeah, constantly. Yeah,
• 28:53
  Speaker 1: and that's the hardest part. I think. Yeah, so, um,
• 28:56
  Speaker 1: you got that, you got the curds, separated them the
• 29:00
  Speaker 1: way um, you're getting more and more way out. And
• 29:03
  Speaker 1: then you might cook the curds. If it's a cooked
• 29:08
  Speaker 1: um type of cheese, like cooked pressed like gouda, um,
• 29:12
  Speaker 1: you might just start mashing them together. If it's cheddar um,
• 29:16
  Speaker 1: and then that stuff the bacteria for cheese is like
• 29:19
  Speaker 1: stilton or rope ford or whatever. The bacteria that you
• 29:23
  Speaker 1: used as a starter starts to come into play because
• 29:26
  Speaker 1: now it's done being cooked, it's some being heated or warmed,
• 29:29
  Speaker 1: and the bacteria is going to start to thrive because
• 29:32
  Speaker 1: you're you're giving it a temperature um. You're putting in
• 29:35
  Speaker 1: a climate I should say where bacteria loves like cheese
• 29:39
  Speaker 1: is like when you first make cheese, it's not very tasty,
• 29:42
  Speaker 1: it's kind of rubbery. You need to if it is
• 29:45
  Speaker 1: a rip and cheese, you need to let it ripen.
• 29:47
  Speaker 1: And ripening is basically the further conversion of um lactosetalactic
• 29:52
  Speaker 1: acid by this bacteria over a period of like weeks
• 29:55
  Speaker 1: or months or years um, and that gives the cheese
• 29:59
  Speaker 1: its flavor. It's stink too, but that's what that's what
• 30:03
  Speaker 1: gives cheese its flavor, is that the activation of this bacteria.
• 30:07
  Speaker 1: That's right. Another thing that helps with the flavor, and
• 30:09
  Speaker 1: all cheese will have a salt, and salt does a
• 30:12
  Speaker 1: few things. It speeds up the drying process, It enhances
• 30:16
  Speaker 1: the flavor, It helps the rind to form if if
• 30:18
  Speaker 1: you need a rind, and it slows down the microbial growth,
• 30:23
  Speaker 1: which is good. But all all cheese has salt, and
• 30:28
  Speaker 1: it's at a different times too from what I've seen,
• 30:30
  Speaker 1: depending on what kind of cheese you're making. And sometimes
• 30:32
  Speaker 1: it's straight up salt. Sometimes it's a brine brinye wash.
• 30:37
  Speaker 1: So it all depends on what you're doing. Yeah, when
• 30:39
  Speaker 1: they make a rope for it again. Um, they just
• 30:42
  Speaker 1: take the wheel of cheese and rub salt on it
• 30:46
  Speaker 1: on the outside of it until all the pores are closed,
• 30:50
  Speaker 1: and then that creates the rhynd in the beginning of it. Um.
• 30:54
  Speaker 1: So you've got your cheese ripe, and you've got it
• 30:56
  Speaker 1: sitting in a cave like cave like environment, right, Yeah,
• 31:00
  Speaker 1: temperature and humidity are very important down to the degree
• 31:03
  Speaker 1: in percentage, very controlled. Yes, So before you stick it
• 31:08
  Speaker 1: in the cave, chuck, you might want to needle it,
• 31:11
  Speaker 1: depending on what kind of cheese you're making. Right. Is
• 31:13
  Speaker 1: it in the mold yet? Yeah? Okay, yes, it's in
• 31:17
  Speaker 1: the mold. It's pressed. Uh. If you're needling it, you
• 31:21
  Speaker 1: probably I don't know if you started to create the
• 31:23
  Speaker 1: rind or not yet, maybe you probably would with needling
• 31:27
  Speaker 1: in particular. Um, blue vein cheese is your favorite. They
• 31:31
  Speaker 1: really get their kickstart from this mold. This bacteria that
• 31:35
  Speaker 1: um loves oxygen. So you have to poke holes in
• 31:37
  Speaker 1: the cheese, little tiny holes. This is needling, and the
• 31:41
  Speaker 1: bring the oxygen to the to the bacteria so they
• 31:44
  Speaker 1: can create the mold. Needling is not a nice thing
• 31:47
  Speaker 1: to do, unless you're making cheese, that's true, or sewing.
• 31:51
  Speaker 1: So what you're doing is actually bringing the oxygen to
• 31:55
  Speaker 1: the mold so it can turn into that great um
• 31:59
  Speaker 1: blue pin cheese, which is really you realize it's rotted dairy.
• 32:05
  Speaker 1: Is what a blue vein cheese is? I know exactly
• 32:07
  Speaker 1: what it is. You don't like it, No, I do, Okay.
• 32:11
  Speaker 1: I just wanted to make sure you knew you were
• 32:13
  Speaker 1: getting into. So that's uh, some of them, I mean
• 32:17
  Speaker 1: some of the cheese. You can get our hairy moldy.
• 32:40
  Speaker 1: Have you heard of casu marzo? Okay, prepare for this man.
• 32:46
  Speaker 1: Casu marzoo is made and illegal in Sardinia, Italy. Okay.
• 32:53
  Speaker 1: And it's this type of cheese. It's a sheep's milk cheese,
• 32:57
  Speaker 1: which makes it a pecorina because it's in Italy. It's
• 33:00
  Speaker 1: what they call sheep's milk cheeses um. And during the
• 33:04
  Speaker 1: cheesemaking process, the cheesemakers, the underground cheesemakers, allow this type
• 33:11
  Speaker 1: of fly called the cheese skipper, to lay eggs which
• 33:15
  Speaker 1: become maggots in the cheese. The maggots crawled through the cheese,
• 33:20
  Speaker 1: eating the milk fat and um, creating an enzyme that
• 33:25
  Speaker 1: putrefies the cheese, not just not just stinking it up molding,
• 33:31
  Speaker 1: but putrefying it. Now, if you and apparently it's absolutely delicious,
• 33:36
  Speaker 1: you can't necessarily compare it to a taste of I've
• 33:39
  Speaker 1: read a couple of things on it, and everybody says
• 33:41
  Speaker 1: it's a sensation. It can burn the tongue, right, it's
• 33:44
  Speaker 1: so acidic. Um. But if you are really to eat
• 33:48
  Speaker 1: Kasu marzoo the right way, you eat it with the
• 33:52
  Speaker 1: live maggots on it. And these maggots can jump six
• 33:55
  Speaker 1: inches off of the cheese. So if you can't stomach
• 33:58
  Speaker 1: the idea of eating live mag gets or don't want
• 34:01
  Speaker 1: like digestive problems for the rest of your life, um,
• 34:04
  Speaker 1: you will put a little bit of the cheese that
• 34:06
  Speaker 1: you're gonna eat in a paper bag, hold it up tight,
• 34:08
  Speaker 1: and wait for the popping sound of the maggots jumping
• 34:11
  Speaker 1: off the cheese to stop, which means they're all dead. Awesome,
• 34:14
  Speaker 1: then you can eat the cheese. Would you eat that totally?
• 34:18
  Speaker 1: I would eat it with the dead maggots. I don't.
• 34:20
  Speaker 1: I wouldn't try it. Um. I mean, it's got to
• 34:22
  Speaker 1: taste good. It's not like they're eating something disgusting. I mean,
• 34:25
  Speaker 1: it sounds disgusting, but the tastes disgusting. No, I would.
• 34:28
  Speaker 1: I would definitely eat it without the maggots if I
• 34:31
  Speaker 1: had to. If the only way to try it was
• 34:33
  Speaker 1: with the live magots, I would. I would not be
• 34:36
  Speaker 1: happy about it. I would strongly prefer eating it without
• 34:40
  Speaker 1: the maggots. Okay, yeah, I just want to know. So
• 34:43
  Speaker 1: it's Kazu marsy Man, in my opinion, the coolest cheese
• 34:46
  Speaker 1: ever created. And now that's just like cool cheese stuff.
• 34:50
  Speaker 1: How to make it what it is? Types? But if
• 34:53
  Speaker 1: you're asking practicality, guys, where's my practicality in my daily
• 34:58
  Speaker 1: cheese life, my cheesy live life, which, by the way,
• 35:01
  Speaker 1: the etymology of that, I look that up. They think
• 35:05
  Speaker 1: that it's ironic reversal from nineteenth century British slang when
• 35:11
  Speaker 1: cheesey meant fine and showy, So they think that's an
• 35:15
  Speaker 1: ironic rehearsal. I don't know about that. I think some
• 35:17
  Speaker 1: sorority girls just said it and it caught wildfire. Yeah,
• 35:21
  Speaker 1: it seems like one of those kind of yeah words
• 35:23
  Speaker 1: like cheesy. It was just it was sitting there waiting
• 35:26
  Speaker 1: for it to be picked up and used. Although it
• 35:29
  Speaker 1: did in in the UH apparently in the late eighteen hundreds,
• 35:33
  Speaker 1: that meant cheap and inferior as slang in the United States,
• 35:38
  Speaker 1: something was cheesy and then it died for a little while.
• 35:42
  Speaker 1: Who knows, anyway, I was curious about that. So cutting
• 35:46
  Speaker 1: the cheese, josh, there are ways you should cut the cheese,
• 35:50
  Speaker 1: and you would laugh at that depends on the shape
• 35:53
  Speaker 1: and size. And this is all from cheese dot com.
• 35:56
  Speaker 1: By the way, your cheese resource on the web. Um,
• 36:01
  Speaker 1: you divide the cheese, uh, so that you get an
• 36:05
  Speaker 1: equal share of the inside and the outside, if you
• 36:07
  Speaker 1: want to do it properly. Makes sense. Round cheeses are
• 36:10
  Speaker 1: cutting wedges like a cake cheese bought, and slices should
• 36:14
  Speaker 1: be cut lengthwise, not across, and tall truckles are easier
• 36:19
  Speaker 1: if sliced horizontally. Truckles, Yeah, it's like like a tall
• 36:23
  Speaker 1: barrel cheese. It's like taller than it is wide, not
• 36:27
  Speaker 1: like a big wheel. So it's a cylindrical cheese. Yes,
• 36:31
  Speaker 1: that's a truckle. Matching cheese and wine. There are no
• 36:34
  Speaker 1: hard and fast rules, but generally wider and fresher cheeses
• 36:39
  Speaker 1: go with crisper and fruitier wines. You're not a big
• 36:43
  Speaker 1: wine guy, no I am. I I enjoy wine with cheese. Okay,
• 36:47
  Speaker 1: I'm into h ross that's right right now. Uh, smooth,
• 36:52
  Speaker 1: fatty cheese goes well with smooth, oily wine wine with
• 36:57
  Speaker 1: like gloves of fat floating on the wine. Though it's
• 37:01
  Speaker 1: an oily wine. Well, I can't think I went off
• 37:03
  Speaker 1: the top of my head. But an oily wine, yeah, huh,
• 37:08
  Speaker 1: I've never heard of it. Sweet wine Josh James laughing.
• 37:13
  Speaker 1: Contrast with highly acidic cheese, white wines usually go better
• 37:19
  Speaker 1: than red wines, even though I love my red wine
• 37:21
  Speaker 1: with the cheese. Um, dry fresh wines are ideally suited
• 37:25
  Speaker 1: to soft cheese. Goat cheese, dry white, dry fresh red okay,
• 37:32
  Speaker 1: ideally suited to soft cheeses. You can also match cheese
• 37:35
  Speaker 1: with beer insider obviously, and they say to try regional
• 37:39
  Speaker 1: uh combinations, Like, if the wine is from a region
• 37:42
  Speaker 1: and cheese is from a region, chances are they probably
• 37:44
  Speaker 1: go well together. That's a good idea. Yeah, it's a
• 37:46
  Speaker 1: good rule to follow. So I have a piece of
• 37:48
  Speaker 1: advice based on my own experience. There is nothing better
• 37:52
  Speaker 1: you can do for like an hour or a half hour,
• 37:55
  Speaker 1: whatever you can get away with on like a Saturday
• 37:58
  Speaker 1: afternoon when you have the time, than to go to
• 38:01
  Speaker 1: a place that has like a real live cheese monger
• 38:06
  Speaker 1: who knows what they're talking about and going up to
• 38:09
  Speaker 1: them and saying, Hey, I really like this, um, this
• 38:13
  Speaker 1: kind of block cheese. I've been eating for a while,
• 38:16
  Speaker 1: but I'm ready to expand my horizon. So can you
• 38:19
  Speaker 1: introduce me to some and watch their eyes light up? Yeah,
• 38:22
  Speaker 1: they'll they'll be uh, they'll be very happy. They usually,
• 38:25
  Speaker 1: you know, they'll cut you some samples, they'll kind of
• 38:27
  Speaker 1: walk you through, and um, it's not ridiculously expensive. I
• 38:30
  Speaker 1: mean when when you look at the per pound price,
• 38:32
  Speaker 1: you're like thirty five bucks, but you're not buying a pound,
• 38:35
  Speaker 1: and you just buy like a quarter of a pound.
• 38:36
  Speaker 1: Usually it's about the least you can get, but you're
• 38:40
  Speaker 1: you still lasts quite a while. Um. So I strongly
• 38:44
  Speaker 1: recommend if you're sitting there eating a block of orange
• 38:47
  Speaker 1: cheese right now, go out and like introduce yourself to
• 38:51
  Speaker 1: the world of cheese, because there are some really awesome
• 38:54
  Speaker 1: cheeses out there. There are many good ones, and when
• 38:57
  Speaker 1: you buy these cheeses. You might bring them home and
• 39:00
  Speaker 1: the next day you found that they're all hard or
• 39:02
  Speaker 1: they're not uh like they were when you bought it,
• 39:05
  Speaker 1: And that's because you didn't store it properly. And uh.
• 39:07
  Speaker 1: There are some tips here Josh for storage from cheese
• 39:10
  Speaker 1: dot com. Unpasteurized cheese should be not sliced until it's purchased.
• 39:16
  Speaker 1: So if you see it in a place and it's
• 39:18
  Speaker 1: like sliced up, don't get it because that's wrong. Keep
• 39:22
  Speaker 1: the cheese in the condition in which it matures so hard,
• 39:26
  Speaker 1: semi hard and semi soft cheeses should be stored in
• 39:28
  Speaker 1: temperatures from about eight to thirteen degrees celsius. What is
• 39:32
  Speaker 1: that Fairrenheigh, I don't know. There's conversion tables on the web.
• 39:38
  Speaker 1: Keep the cheese in wax paper and put it in
• 39:40
  Speaker 1: a loose fitting food bag because you don't want it
• 39:42
  Speaker 1: to loose humidity, but you still want to have air.
• 39:45
  Speaker 1: You don't want to dry out, so you gotta keep
• 39:47
  Speaker 1: that balance. Blue cheeses, you should wrap really all over
• 39:51
  Speaker 1: because it'll jump onto other foods in your refrigerator, which
• 39:55
  Speaker 1: you don't want the mold well, and it will also
• 39:58
  Speaker 1: uh in fact, the other foods with flavors that you
• 40:01
  Speaker 1: might not want. You don't want blue cheese eggs and
• 40:03
  Speaker 1: you don't want your eggs to smell like your blue cheese,
• 40:07
  Speaker 1: which makes sense. You should take the chilled cheeses out
• 40:11
  Speaker 1: of the fridge about an hour to two hours before
• 40:14
  Speaker 1: serving it. And uh wrap soft cheese is loosely. You
• 40:19
  Speaker 1: don't want to wrap it in like plastic wrap really tight. Again,
• 40:23
  Speaker 1: they recommend wax paper and like a loose zip block
• 40:26
  Speaker 1: type thing. Did you anything else? Um, you know, I've
• 40:28
  Speaker 1: got random facts. Monterey Jack comes from David Jack who
• 40:33
  Speaker 1: lived in Monterey, California. Pretty easy, and it's one of
• 40:38
  Speaker 1: only four American Native American cheeses. I think it's Colby
• 40:42
  Speaker 1: Jack Brick and the native American cheese well native like
• 40:46
  Speaker 1: from Oklahoma, it's not from Europe or wherever. Colby Jack,
• 40:54
  Speaker 1: Jack Brick and Cheddar. Yeah. I think of the four
• 40:57
  Speaker 1: American cheese and the US US. The number one cheese
• 41:01
  Speaker 1: that we produced in the US American cheese Toto cheese.
• 41:05
  Speaker 1: That's number two mozzarella. Probably because of all the pizza.
• 41:11
  Speaker 1: That would definitely explain all the cheese consumption too. In
• 41:14
  Speaker 1: Wisconsin besides, they're awesome dairy land. They had a bunch
• 41:18
  Speaker 1: of immigrants from uh, Switzerland and Germany and Belgium and
• 41:22
  Speaker 1: France that settled there, So that's kind of why it's.
• 41:24
  Speaker 1: The Swiss in particular created the heart of the cheese
• 41:30
  Speaker 1: trade in Wisconsin. They were doing it for themselves starting
• 41:33
  Speaker 1: in like the eighteen thirties and or the eighteen forties,
• 41:37
  Speaker 1: and by the eighteen seventies they had they were selling
• 41:39
  Speaker 1: outside of the state, So it happened pretty quick. The
• 41:42
  Speaker 1: industrious Swiss. They are industrious with their knives and cheese.
• 41:46
  Speaker 1: They go well together, I know. Uh. And finally, Josh,
• 41:50
  Speaker 1: I would invest some money if you have any left
• 41:53
  Speaker 1: over into craft, if you've got some despair chains laying around.
• 41:56
  Speaker 1: Because Asia is loving their cheese all of a sudden.
• 42:01
  Speaker 1: Oh yeah, yeah, a continent typically not very cheesy, not
• 42:05
  Speaker 1: much Asian food has cheese. It's probably due to the
• 42:08
  Speaker 1: rise of the moneyed class in China. Well, it's due
• 42:12
  Speaker 1: to a rise in pizza and cheeseburgers specifically. Yeah, they're
• 42:16
  Speaker 1: loving pizza now and apparently South Korea is the biggest
• 42:19
  Speaker 1: buyer and they're like they've literally doubled and tripled their
• 42:23
  Speaker 1: cheese imports in the past couple of years, so big
• 42:28
  Speaker 1: cheese eating going on over there now. So that's it
• 42:31
  Speaker 1: for cheese. I guess if you want to know more
• 42:33
  Speaker 1: about cheese, there's a really good article on the site.
• 42:37
  Speaker 1: Um really, honestly, it's a good initial primer to get
• 42:41
  Speaker 1: you ready to go to you know, really learn how
• 42:43
  Speaker 1: to make it yourself. You can just type plain old
• 42:46
  Speaker 1: cheese ch E s E in the search bar at
• 42:49
  Speaker 1: how stuff works dot com, which means now it's time
• 42:52
  Speaker 1: for listener mail. Spammy listener mail. That's what I'm calling
• 42:58
  Speaker 1: this just heard your space podcast. I worked at the
• 43:01
  Speaker 1: Hormel Institute for six months after my PhD. You made
• 43:06
  Speaker 1: a brief aside about the smell. Let me tell you something.
• 43:09
  Speaker 1: There's like nothing on earth. On days that I followed
• 43:11
  Speaker 1: the pigs to work, I would anticipate smelling a very
• 43:14
  Speaker 1: pungent version of newly dead flesh. Then the next day
• 43:18
  Speaker 1: I would be overwhelmed by the smell at half cooked meat.
• 43:20
  Speaker 1: It's most powerful smell, and two years on I can
• 43:22
  Speaker 1: still smell it. You could not escape it anywhere in
• 43:25
  Speaker 1: the building, even in the back room of the lab.
• 43:27
  Speaker 1: You mentioned the recession boosting sales. I can attest that
• 43:30
  Speaker 1: was the case. Thankfully. I was living upstream from the
• 43:33
  Speaker 1: factory though, so my house didn't smell of spam, but
• 43:36
  Speaker 1: large portions of the town do actually smell of spam,
• 43:40
  Speaker 1: particularly on certain production days. All joking aside, I was
• 43:44
  Speaker 1: in love with Minnesota. I loved living in Austin and
• 43:47
  Speaker 1: it's people, and would love to live there again in
• 43:49
  Speaker 1: the future. I never made it to the museum they
• 43:52
  Speaker 1: give away spamples, but local restaurants had uh, spam burgers,
• 43:58
  Speaker 1: even though she didn't eat any. So it does think
• 44:01
  Speaker 1: as bad as you think, Josh, I can't imagine it.
• 44:03
  Speaker 1: What did you see? Um? The other person who's who's
• 44:06
  Speaker 1: moved to Hawaiian has been documenting. Yeah, spam displays. One
• 44:09
  Speaker 1: of the things was macadamia nuts, but spam flavored macadamia nuts.
• 44:13
  Speaker 1: Like to try that. I want to as well. Yeah,
• 44:16
  Speaker 1: whoever that is or anyone in Hawaii, if you could
• 44:18
  Speaker 1: send us some spam and macadamia nuts, that would be good.
• 44:23
  Speaker 1: So that's from Elizabeth, and she has a post doctorial
• 44:25
  Speaker 1: research associate in the bio department at New Mass Amherst,
• 44:31
  Speaker 1: New mass Smart lady. That's a Pixies song, right it is? Yeah. Um.
• 44:37
  Speaker 1: If you want to send Chuck and I a sample
• 44:41
  Speaker 1: of your cheese, especially camel cheese, we want it. Email
• 44:45
  Speaker 1: us and ask us where to send it to. Right,
• 44:47
  Speaker 1: Or if you have a cheese story, we want to
• 44:49
  Speaker 1: hear it. This is so wide open, there's got to
• 44:50
  Speaker 1: be something good in there. Send us an email to
• 44:53
  Speaker 1: Stuff podcast at how stuff works dot com. For more
• 45:02
  Speaker 1: on this and thousands of other topics, visit how stuff
• 45:05
  Speaker 1: works dot com. Mhm