1 00:00:08,800 --> 00:00:10,880 Speaker 1: Hello, and I come to save a production of iHeartRadio. 2 00:00:10,880 --> 00:00:12,040 Speaker 1: I'm Anny rec and I'm. 3 00:00:11,920 --> 00:00:14,200 Speaker 2: Lauren vogel Bomb and today we have an episode for 4 00:00:14,280 --> 00:00:18,599 Speaker 2: you about provolone cheese or provolone if you prefer the 5 00:00:18,680 --> 00:00:20,160 Speaker 2: actual Italian pronunciation. 6 00:00:21,320 --> 00:00:28,319 Speaker 1: Yesof what's an episode it is? Is any particular reason 7 00:00:28,360 --> 00:00:29,520 Speaker 1: this was on your mind, Lauren? 8 00:00:31,720 --> 00:00:37,960 Speaker 2: It seemed like an interesting story. I kind of have 9 00:00:38,120 --> 00:00:43,839 Speaker 2: just like a list of cheeses yes, in a spreadsheet somewhere, 10 00:00:44,360 --> 00:00:46,680 Speaker 2: and I was kind of doing like a like a 11 00:00:46,720 --> 00:00:49,599 Speaker 2: brief Google and I was like, oh, yeah, sure, let's 12 00:00:49,640 --> 00:00:54,560 Speaker 2: that sounds cool. Let's talk about that one. Uh, I'm 13 00:00:54,840 --> 00:00:56,600 Speaker 2: that's a head. That's a heavy sigh, because this is 14 00:00:56,640 --> 00:01:00,240 Speaker 2: another one where I severely underestimated the stickiness of the 15 00:01:00,320 --> 00:01:04,240 Speaker 2: reading for it. It's it's a little bit more difficult 16 00:01:04,360 --> 00:01:06,640 Speaker 2: to get to the bottom of than I was thinking 17 00:01:06,720 --> 00:01:10,800 Speaker 2: it was gonna be because most of the information about 18 00:01:10,800 --> 00:01:19,399 Speaker 2: it is in like poorly translated Italian. Yeah, yeah, this 19 00:01:19,520 --> 00:01:22,039 Speaker 2: is one of those episodes. I know we've discussed before, 20 00:01:22,120 --> 00:01:24,640 Speaker 2: but sometimes I feel like I do a lot of reading. 21 00:01:24,360 --> 00:01:29,360 Speaker 1: To get very little. Yeah, and I read so much. 22 00:01:30,040 --> 00:01:32,360 Speaker 1: I was trying really hard to get to the bottom 23 00:01:32,400 --> 00:01:39,000 Speaker 1: of American style problom especially and I just couldn't I 24 00:01:39,040 --> 00:01:43,720 Speaker 1: couldn't find so listeners. If you have any knowledge or 25 00:01:43,760 --> 00:01:47,000 Speaker 1: resources about any of this, please let us go. Oh 26 00:01:47,000 --> 00:01:47,760 Speaker 1: my goodness. Yes. 27 00:01:47,800 --> 00:01:51,160 Speaker 2: And it's also like I I'm starting to wonder, I'm 28 00:01:51,200 --> 00:01:54,480 Speaker 2: just like, is Google just irreparably broken right now? Like, 29 00:01:54,480 --> 00:01:57,160 Speaker 2: like are people mucking with things in a way that 30 00:01:57,320 --> 00:02:00,920 Speaker 2: because like like like we don't get the same quality 31 00:02:00,960 --> 00:02:02,560 Speaker 2: of search results that we used to. 32 00:02:02,760 --> 00:02:08,760 Speaker 1: And I'm like, oh, no, I don't like this, Lauren. 33 00:02:09,520 --> 00:02:12,440 Speaker 1: This has been a concern of mine that I was worried, 34 00:02:12,440 --> 00:02:15,800 Speaker 1: I was being paranoid about for a long time. I 35 00:02:15,840 --> 00:02:21,120 Speaker 1: have looked into it. You're not wrong. And also this 36 00:02:21,240 --> 00:02:24,440 Speaker 1: is something else i've kind of I don't know really 37 00:02:24,480 --> 00:02:26,520 Speaker 1: what to do about, because people need to make money 38 00:02:26,520 --> 00:02:28,680 Speaker 1: to make content. But there's so many paywalls now. 39 00:02:28,919 --> 00:02:29,680 Speaker 2: Yeah, but. 40 00:02:31,440 --> 00:02:34,040 Speaker 1: It's becoming harder I feel like to get to get 41 00:02:34,040 --> 00:02:36,080 Speaker 1: to some sources that I would like to get to. 42 00:02:37,000 --> 00:02:39,920 Speaker 2: But here we are. Yeah, and you know, we are 43 00:02:40,520 --> 00:02:43,760 Speaker 2: only two humble podcasters. We cannot subscribe to literally every 44 00:02:43,840 --> 00:02:46,160 Speaker 2: publication on the planet. 45 00:02:46,639 --> 00:02:50,280 Speaker 1: No, and especially like some things are so specific. Yeah, 46 00:02:50,680 --> 00:02:54,520 Speaker 1: and a lot of this stuff was very very specific. Yeah, 47 00:02:54,520 --> 00:02:57,480 Speaker 1: but we did do our best. We did, we did. 48 00:02:57,560 --> 00:02:59,680 Speaker 2: Sorry that that was just like a solid three minutes 49 00:02:59,680 --> 00:03:02,760 Speaker 2: of us, like low key complaining about our crazy dream jobs. 50 00:03:04,960 --> 00:03:10,080 Speaker 1: Yes, yes, it's just we want the information. Yeah, yes, 51 00:03:10,840 --> 00:03:13,880 Speaker 1: it can be frustrating if you can't find it. But 52 00:03:13,919 --> 00:03:15,880 Speaker 1: we do love talking about cheese, you know, we love 53 00:03:16,720 --> 00:03:17,560 Speaker 1: Oh yeah, we do. 54 00:03:18,320 --> 00:03:22,400 Speaker 2: Yeah, and you can specifically see our episodes on Mozzarella 55 00:03:22,520 --> 00:03:27,920 Speaker 2: and Buffalo Mozzarella. Those are those are related. But yeah, 56 00:03:28,000 --> 00:03:33,200 Speaker 2: any any cheese episode, all of them probably. Oh yes, 57 00:03:33,440 --> 00:03:35,560 Speaker 2: make yourself a little cheese plate of episodes. 58 00:03:35,640 --> 00:03:39,839 Speaker 1: Yeah, cheese plate of episodes. I don't like that. Okay, Well, 59 00:03:39,880 --> 00:03:41,640 Speaker 1: I guess that brings us to our question. 60 00:03:41,760 --> 00:03:43,040 Speaker 2: Oh sure, yeah yeah yeah. 61 00:03:43,680 --> 00:03:49,440 Speaker 1: Provolone what is it? Well? 62 00:03:49,680 --> 00:03:54,160 Speaker 2: Uh, Provolone is a category of stretched cheeses, usually made 63 00:03:54,200 --> 00:03:57,280 Speaker 2: from cow milk, that are aged different amounts of time 64 00:03:57,360 --> 00:04:01,480 Speaker 2: to produce finished cheeses with different textures and flavors, but 65 00:04:01,520 --> 00:04:05,280 Speaker 2: always this kind of like sweet, milky, kind of bouncy base. 66 00:04:06,360 --> 00:04:09,000 Speaker 2: As the cheese ages, it'll go from like tender and 67 00:04:09,120 --> 00:04:14,160 Speaker 2: mellow to firm and kind of buttery nutty to crumbly 68 00:04:14,360 --> 00:04:17,479 Speaker 2: and sort of tangy spiced. They tend to deeper in 69 00:04:17,520 --> 00:04:20,120 Speaker 2: color from a creamy white to gold and yellow as 70 00:04:20,160 --> 00:04:24,400 Speaker 2: they age, and will develop a slightly tougher, drier natural rind. 71 00:04:25,120 --> 00:04:28,039 Speaker 2: Prevalons are sometimes smoked to give them an extra layer 72 00:04:28,080 --> 00:04:32,080 Speaker 2: of flavor and a deeper color. The younger versions especially 73 00:04:32,200 --> 00:04:35,240 Speaker 2: are just real good at melting. They turn into, you know, 74 00:04:35,320 --> 00:04:38,640 Speaker 2: just like a stretchy pully dream when they're heated. So 75 00:04:38,680 --> 00:04:41,240 Speaker 2: they're often used in like hot savory dishes that you 76 00:04:41,279 --> 00:04:45,200 Speaker 2: want some stretchy cheese in, which is like all of 77 00:04:45,279 --> 00:04:48,159 Speaker 2: the dishes probably, I don't know, I can't tell you 78 00:04:48,200 --> 00:04:48,600 Speaker 2: what to do. 79 00:04:49,279 --> 00:04:49,599 Speaker 1: Yeah. 80 00:04:50,839 --> 00:04:53,240 Speaker 2: The older versions are more likely to be used as 81 00:04:53,279 --> 00:04:56,080 Speaker 2: like a table cheese perhaps eaten with other cheeses and 82 00:04:56,240 --> 00:04:59,240 Speaker 2: or meats and acoutremonon like a cheeseplate sort of deal, 83 00:05:00,040 --> 00:05:02,320 Speaker 2: maybe with a glass and nice red wine to play 84 00:05:02,360 --> 00:05:09,320 Speaker 2: off of that spice. Provolone. Provolone is a beautiful spectrum, 85 00:05:09,920 --> 00:05:13,440 Speaker 2: you know, depending on the age, it can be like 86 00:05:13,440 --> 00:05:15,920 Speaker 2: like playing with like a new right out of the box, 87 00:05:16,040 --> 00:05:20,960 Speaker 2: like still has a plastic smell toy, or like finding 88 00:05:21,000 --> 00:05:23,960 Speaker 2: a kind of weird vintage tin and wood toy. You know, 89 00:05:24,120 --> 00:05:26,080 Speaker 2: the experience is anywhere from just like kind of like 90 00:05:26,160 --> 00:05:28,560 Speaker 2: super elastic to a little bit funky. 91 00:05:31,279 --> 00:05:34,080 Speaker 1: I love that, you know. I think I've only had 92 00:05:35,279 --> 00:05:39,120 Speaker 1: provolone on sandwiches, which I suspect of American provolone. 93 00:05:39,279 --> 00:05:44,760 Speaker 2: Yeah, yeah, absolutely, yeah, I don't know what. I've got 94 00:05:44,760 --> 00:05:47,640 Speaker 2: some examples later, so we'll we'll, we'll look in here. 95 00:05:47,680 --> 00:05:50,520 Speaker 2: I think I've only had the very young kind for 96 00:05:50,560 --> 00:05:55,039 Speaker 2: the most part, so but again maybe okay, but so so. 97 00:05:56,680 --> 00:06:01,400 Speaker 2: Provolones are this style of stretched cheese. They originate in Italy, 98 00:06:02,200 --> 00:06:05,480 Speaker 2: where the term for that is pasta fialada or spun 99 00:06:05,600 --> 00:06:10,200 Speaker 2: paste cheese. Mozzarellas are another stretched cheese, though mozzarella is 100 00:06:10,200 --> 00:06:14,240 Speaker 2: sold fresh, like as fresh as possible, so it retains 101 00:06:14,279 --> 00:06:18,200 Speaker 2: a lot of spring and moisture, whereas provolone is aged, 102 00:06:18,400 --> 00:06:21,479 Speaker 2: leading to it sometimes being referred to as Mozzarella's older brother. 103 00:06:23,120 --> 00:06:25,799 Speaker 2: But before we get to the aging, let's go over 104 00:06:26,000 --> 00:06:30,160 Speaker 2: some cheese and stretchy cheese in particular basics. All right, So, 105 00:06:31,160 --> 00:06:33,800 Speaker 2: cheese is, as we say all the time on here, 106 00:06:33,920 --> 00:06:37,600 Speaker 2: a tasty way of preserving milk and condensing its nutrients. 107 00:06:38,360 --> 00:06:42,000 Speaker 2: Milk being an emulsion, a stable blend of little globs 108 00:06:42,040 --> 00:06:45,760 Speaker 2: of fats, and stuff spread throughout water and stuff, so 109 00:06:45,800 --> 00:06:48,760 Speaker 2: to condense it, you convince the fats and stuff to 110 00:06:49,040 --> 00:06:51,920 Speaker 2: clump together into kurds so that you can drain off 111 00:06:52,000 --> 00:06:54,440 Speaker 2: most of the water and stuff, which is the way 112 00:06:55,560 --> 00:06:59,080 Speaker 2: that also works to preserve it because many microbes need 113 00:06:59,279 --> 00:07:03,120 Speaker 2: water to live, so reducing the water reduces the microbes. 114 00:07:04,040 --> 00:07:06,880 Speaker 2: In the case of provolone, you traditionally use a type 115 00:07:06,920 --> 00:07:10,240 Speaker 2: of enzyme called rennet, and rennet is found in the 116 00:07:10,280 --> 00:07:13,200 Speaker 2: stomachs of baby ruminants and there it helps them digest 117 00:07:13,240 --> 00:07:16,880 Speaker 2: milk by separating it into curds and whey. Rennet can 118 00:07:16,920 --> 00:07:19,760 Speaker 2: also be extracted from certain plants or grown in labs 119 00:07:19,840 --> 00:07:24,320 Speaker 2: using microbes. You might also add another animal derived enzyme 120 00:07:24,400 --> 00:07:27,320 Speaker 2: called liepaste to the mix, which will further help break 121 00:07:27,360 --> 00:07:30,000 Speaker 2: down compounds in the milk for our purposes here to 122 00:07:30,040 --> 00:07:33,800 Speaker 2: provide like buttery and sharp flavors in the finished cheese. 123 00:07:34,280 --> 00:07:37,119 Speaker 2: And you might add some whey from a previous batch 124 00:07:37,160 --> 00:07:41,040 Speaker 2: of cheese, which will contain lactic acid bacteria that eat 125 00:07:41,040 --> 00:07:44,480 Speaker 2: the sugars in the milk and poop acids which will 126 00:07:44,680 --> 00:07:52,280 Speaker 2: also coagulate milk bacteria poop. Yeah, so whatever coagulants you're 127 00:07:52,360 --> 00:07:53,880 Speaker 2: using you add them to your milk and it will 128 00:07:53,920 --> 00:07:57,200 Speaker 2: start to separate into the curds. In the way you 129 00:07:57,240 --> 00:07:59,640 Speaker 2: cut the curds, cook them a bit to firm them up, 130 00:07:59,760 --> 00:08:03,360 Speaker 2: then and squeeze them in cloth to drain away. The 131 00:08:03,400 --> 00:08:06,160 Speaker 2: way you might let the curds sit out at room 132 00:08:06,160 --> 00:08:09,320 Speaker 2: temperature for like a whole half a day. And that way, 133 00:08:09,400 --> 00:08:13,520 Speaker 2: even if you haven't added any bacterial starter culture the 134 00:08:13,920 --> 00:08:16,600 Speaker 2: lactic acid bacteria that live all around us, we'll get 135 00:08:16,600 --> 00:08:19,520 Speaker 2: to work eating the sugars in the curds and pooping acids. 136 00:08:20,760 --> 00:08:23,880 Speaker 2: You want a pasta filata cheese to acidify a bunch 137 00:08:24,000 --> 00:08:27,600 Speaker 2: because those acids will will dissolve some of the calcium 138 00:08:27,600 --> 00:08:31,040 Speaker 2: phosphate in the milk proteins, which lets them hydrate more, 139 00:08:31,360 --> 00:08:34,400 Speaker 2: which will keep them flexible during the next step, which 140 00:08:34,480 --> 00:08:39,440 Speaker 2: is stretching. So basically what you're looking to do is 141 00:08:39,480 --> 00:08:43,120 Speaker 2: to muck around with the proteins in the curd, encouraging 142 00:08:43,120 --> 00:08:47,120 Speaker 2: them to form up in these long, flexible parallel chains. 143 00:08:48,000 --> 00:08:50,560 Speaker 2: So you heat the curd in very hot water, like 144 00:08:50,559 --> 00:08:53,560 Speaker 2: like at least eighty degrees celsius or one hundred and 145 00:08:53,679 --> 00:08:57,880 Speaker 2: seventy five fahrenheit, like near to boiling and the curds 146 00:08:57,920 --> 00:09:01,800 Speaker 2: will start to melt and fuse, and you keep taking 147 00:09:02,440 --> 00:09:05,440 Speaker 2: this resulting massive cheese out and stretching it over and 148 00:09:05,480 --> 00:09:08,560 Speaker 2: over again in a single direction, which lines up the 149 00:09:08,559 --> 00:09:12,280 Speaker 2: protein strands and traps fat in water among them in 150 00:09:12,320 --> 00:09:17,200 Speaker 2: these tiny threadlike pockets or channels. And this is going 151 00:09:17,240 --> 00:09:19,560 Speaker 2: to lead to something that's very different from the structure 152 00:09:19,679 --> 00:09:22,400 Speaker 2: of something like say a scheddar, which is more like 153 00:09:22,440 --> 00:09:27,440 Speaker 2: an even web of proteins in fats with less moisture involved. 154 00:09:28,280 --> 00:09:31,680 Speaker 2: So after stretching, you wind up with these big ribbons 155 00:09:31,840 --> 00:09:35,760 Speaker 2: or like ropes of cheese, which you then for provolone 156 00:09:35,880 --> 00:09:39,920 Speaker 2: wind tightly into rounds, pushing out any air bubbles. Afterwards, 157 00:09:39,960 --> 00:09:42,680 Speaker 2: you salt the rounds in brine for at least several hours, 158 00:09:42,840 --> 00:09:46,040 Speaker 2: and then take them out and separate the big rounds 159 00:09:46,080 --> 00:09:49,600 Speaker 2: into however many bits you want and hand form or 160 00:09:49,640 --> 00:09:54,760 Speaker 2: mold them into whatever size and shape, often a cylinder 161 00:09:55,000 --> 00:09:57,880 Speaker 2: or maybe a kind of like parish bulb form. 162 00:09:58,120 --> 00:09:58,360 Speaker 1: Yeah. 163 00:09:59,280 --> 00:10:01,760 Speaker 2: The pieces are then sometimes given a wax or wax 164 00:10:01,800 --> 00:10:04,599 Speaker 2: and paper rind, and each will be tied up with 165 00:10:04,760 --> 00:10:08,640 Speaker 2: twine in like specific traditional patterns so that they can 166 00:10:08,679 --> 00:10:11,680 Speaker 2: be hung up for aging. Because Essentially they're too soft 167 00:10:11,760 --> 00:10:13,440 Speaker 2: to sit on a shelf. They would just sort of 168 00:10:14,480 --> 00:10:22,400 Speaker 2: blob off. Also, parts of this process can be mechanized. 169 00:10:22,520 --> 00:10:25,400 Speaker 2: I've been talking about, like the mostly traditional form of 170 00:10:25,440 --> 00:10:28,480 Speaker 2: the process, you know, like like the stretching spinning process. 171 00:10:28,520 --> 00:10:30,679 Speaker 2: For example. I can't imagine why someone wouldn't want to 172 00:10:30,720 --> 00:10:32,920 Speaker 2: dip their hands in near boiling water and stretch a 173 00:10:33,000 --> 00:10:36,880 Speaker 2: cheese over and over again. But if you do, you 174 00:10:36,920 --> 00:10:41,960 Speaker 2: can probably get a lot of money for them. And 175 00:10:42,040 --> 00:10:44,760 Speaker 2: of course different producers have different specifications, like you know, 176 00:10:45,160 --> 00:10:49,120 Speaker 2: you might brind the formed cheeses instead of the whole rounds. 177 00:10:49,160 --> 00:10:52,520 Speaker 2: I don't know whatever they want to do. Yeah, at 178 00:10:52,600 --> 00:10:56,559 Speaker 2: any rate, this brings us to aging. So how long 179 00:10:56,600 --> 00:11:00,600 Speaker 2: a provlone is aged will determine its category. Younger ones 180 00:11:00,640 --> 00:11:04,480 Speaker 2: are called dulce or mild, versus the older ones, which 181 00:11:04,520 --> 00:11:08,080 Speaker 2: are called pecante or strong. And if you've never had 182 00:11:08,120 --> 00:11:11,000 Speaker 2: an aged provolone, you can think of it a little 183 00:11:11,040 --> 00:11:14,640 Speaker 2: like the differences between again, using cheddar as an example, 184 00:11:14,679 --> 00:11:18,960 Speaker 2: like a mild versus a sharp cheddar. And yeah, for provolone, 185 00:11:19,000 --> 00:11:22,640 Speaker 2: the younger ones are going to melt better. I will 186 00:11:22,679 --> 00:11:26,360 Speaker 2: say that when a deli or cheese shop receives a 187 00:11:26,400 --> 00:11:29,600 Speaker 2: whole provolone, like a whole, big old provolone, they might 188 00:11:29,640 --> 00:11:32,040 Speaker 2: continue to age it in house before ever serving it, 189 00:11:32,280 --> 00:11:36,760 Speaker 2: which I adore. The finished cheeses might be sold whole 190 00:11:36,800 --> 00:11:39,720 Speaker 2: to a consumer or a cut and packaged in smaller units. 191 00:11:39,720 --> 00:11:42,240 Speaker 2: If you don't need an entire few kilos of cheese, 192 00:11:42,320 --> 00:11:43,560 Speaker 2: I don't know. I don't know what you're up to. 193 00:11:44,760 --> 00:11:47,680 Speaker 2: There are a couple of pdos for provolones in Italy. 194 00:11:48,000 --> 00:11:52,000 Speaker 2: A PDO meaning protected designation of origin, which is a 195 00:11:52,040 --> 00:11:54,800 Speaker 2: label that indicates the product was made in a particular 196 00:11:54,880 --> 00:11:58,440 Speaker 2: way in a particular place, you know, like sparkling wine 197 00:11:58,480 --> 00:12:03,320 Speaker 2: versus champagne. So there's a provolone del Monaco or Monks 198 00:12:03,360 --> 00:12:07,400 Speaker 2: Provolone which is made in southern Italy in the Campagna region, 199 00:12:07,800 --> 00:12:12,040 Speaker 2: specifically in the Litari Mountains and Sorrento Peninsula around like 200 00:12:12,120 --> 00:12:16,080 Speaker 2: Naples and Pompeii, that kind of area. At least twenty 201 00:12:16,120 --> 00:12:19,240 Speaker 2: percent of the milk that Del Monaco is made of 202 00:12:19,440 --> 00:12:22,480 Speaker 2: has to come from this local breed of cattle called 203 00:12:22,480 --> 00:12:25,280 Speaker 2: a geralise. The cows have to be fed on at 204 00:12:25,360 --> 00:12:29,240 Speaker 2: least forty percent fresh fodder. The raw milk is coagulated 205 00:12:29,320 --> 00:12:33,360 Speaker 2: using rennet only, no starter culture, and the cheese will 206 00:12:33,360 --> 00:12:37,120 Speaker 2: be ripened for six months to two years. The resulting 207 00:12:37,200 --> 00:12:41,319 Speaker 2: cheese is a rounded pear shape, usually with a creamy 208 00:12:41,320 --> 00:12:45,480 Speaker 2: white interior and a smooth, yellowish rind, sometimes sort of 209 00:12:45,600 --> 00:12:50,200 Speaker 2: lobed with vertical ridges from the twine, making it look 210 00:12:50,280 --> 00:12:54,920 Speaker 2: like a melon or gourd sort of. Typical sizes are 211 00:12:54,960 --> 00:12:59,200 Speaker 2: around three kilos or five kilos. Then there's also the 212 00:12:59,240 --> 00:13:02,960 Speaker 2: Provoloneveldna pedo, a named for the region it's from, which 213 00:13:03,000 --> 00:13:06,040 Speaker 2: is the Po River valley up in northern Italy, stretching 214 00:13:06,080 --> 00:13:08,240 Speaker 2: from like south of Venice in the east up to 215 00:13:08,280 --> 00:13:12,400 Speaker 2: the foothills of the mountains in the west. Volpadana Pedo 216 00:13:12,679 --> 00:13:17,880 Speaker 2: specifies that it's mild or dulce varieties aged from ten 217 00:13:18,000 --> 00:13:20,520 Speaker 2: days to like two or three months should be made 218 00:13:20,760 --> 00:13:25,840 Speaker 2: using mostly calf rennet, whereas the strong or pecante varieties 219 00:13:25,920 --> 00:13:29,000 Speaker 2: aged three months to over a year should be made 220 00:13:29,000 --> 00:13:33,360 Speaker 2: with mostly kid or lamb rennet, and that goador sheet 221 00:13:33,360 --> 00:13:34,880 Speaker 2: product in there will add a little bit of a 222 00:13:34,920 --> 00:13:38,360 Speaker 2: different like gamey, funky spiced flavor to the final product. 223 00:13:39,160 --> 00:13:41,960 Speaker 2: Both ages might be smoked. This style comes in a 224 00:13:42,040 --> 00:13:46,920 Speaker 2: number of different shapes, in like long cylindrical salami shapes, 225 00:13:47,000 --> 00:13:51,400 Speaker 2: in large cone shapes, in those lobed melon shapes, and 226 00:13:51,480 --> 00:13:55,600 Speaker 2: in these smaller bottle or flask shapes, which are like 227 00:13:55,640 --> 00:13:58,640 Speaker 2: a larger bulb on the bottom with a smaller bulb 228 00:13:58,679 --> 00:14:01,840 Speaker 2: on the top, formed with twine tied around the neck 229 00:14:02,040 --> 00:14:02,960 Speaker 2: between the two bulbs. 230 00:14:03,160 --> 00:14:04,600 Speaker 1: Yeah, all the. 231 00:14:04,559 --> 00:14:07,360 Speaker 2: Different shapes can come in all kinds of different sizes, 232 00:14:07,400 --> 00:14:10,160 Speaker 2: from like a fraction of a kilo to over one 233 00:14:10,200 --> 00:14:14,720 Speaker 2: hundred kilos, and there are different aging requirements for each. 234 00:14:15,720 --> 00:14:19,280 Speaker 2: That's like a few ounces to over two hundred pounds. 235 00:14:20,800 --> 00:14:27,120 Speaker 1: Wow, I yes, yes they do. Look it looks kind 236 00:14:27,120 --> 00:14:28,760 Speaker 1: of cool, all the shapes that provolone comes. 237 00:14:28,920 --> 00:14:30,520 Speaker 3: Yeah. 238 00:14:30,560 --> 00:14:34,760 Speaker 2: Yeah, if you've never seen them, look up pictures. But yeah, 239 00:14:34,880 --> 00:14:38,080 Speaker 2: other places do make cheeses more or less of this 240 00:14:38,160 --> 00:14:43,400 Speaker 2: style and call it provolone or provolone if you're American. Yeah, 241 00:14:43,520 --> 00:14:47,320 Speaker 2: different milks like buffalo might be used. American provolone does 242 00:14:47,360 --> 00:14:49,560 Speaker 2: tend to be at the youngest end of aging and 243 00:14:49,720 --> 00:14:53,160 Speaker 2: very mild in flavor. I saw a real spicy opinion 244 00:14:53,200 --> 00:14:56,760 Speaker 2: about this in Culture the Cheese magazine from this Italian 245 00:14:56,800 --> 00:14:59,960 Speaker 2: style deli employee by the name of Jeffrey Demyo who 246 00:15:00,080 --> 00:15:08,000 Speaker 2: called it fauvolone. But you can find American provolones made 247 00:15:08,080 --> 00:15:09,440 Speaker 2: pecante style too. 248 00:15:11,120 --> 00:15:11,920 Speaker 1: Ovalone. 249 00:15:12,800 --> 00:15:18,200 Speaker 2: I know, right, I think I said oh no out 250 00:15:18,240 --> 00:15:19,240 Speaker 2: loud to my computer. 251 00:15:21,080 --> 00:15:25,400 Speaker 1: It's pretty solid burn though. We've gotta acknowledge that absolutely. 252 00:15:26,920 --> 00:15:30,000 Speaker 2: But yeah, a prolone can be used in all kinds 253 00:15:30,160 --> 00:15:34,440 Speaker 2: of savory dishes in the US. You often find younger 254 00:15:34,480 --> 00:15:39,000 Speaker 2: provolones on like a pizza kind of situation, and the 255 00:15:39,040 --> 00:15:41,400 Speaker 2: older ones adding a little bit of a twang to 256 00:15:41,480 --> 00:15:45,840 Speaker 2: like a Philly cheese steak or a muffalata sandwich. So, Annie, 257 00:15:45,880 --> 00:15:48,000 Speaker 2: if you've ever had a good muffalata, and I believe 258 00:15:48,040 --> 00:15:51,200 Speaker 2: you have, there's a deep chance that you had a 259 00:15:51,200 --> 00:15:52,400 Speaker 2: decent problon on that one. 260 00:15:52,880 --> 00:15:54,760 Speaker 1: Okay, I believe I have as well. 261 00:15:55,040 --> 00:15:59,720 Speaker 2: Yeah, New Orleans. Yeah, I've not experienced the full chili 262 00:16:00,200 --> 00:16:04,160 Speaker 2: Philly cheese steak things, so we'll have to come back 263 00:16:04,200 --> 00:16:07,840 Speaker 2: to it anyway. But yeah, you can bake a dulce 264 00:16:08,600 --> 00:16:11,040 Speaker 2: in a dish to make like a little melty, stretchy 265 00:16:11,160 --> 00:16:14,040 Speaker 2: cheese dip, or layer it into a baked pasta or 266 00:16:14,080 --> 00:16:17,360 Speaker 2: other casserole type dish, or maybe shred some on top 267 00:16:17,400 --> 00:16:19,640 Speaker 2: of a risotto, or just make like a real kick 268 00:16:19,680 --> 00:16:24,680 Speaker 2: and grilled cheese sandwich. Yeah oh yeah, oh right, you 269 00:16:24,680 --> 00:16:28,040 Speaker 2: can use a pecante. It's more like a seasoning for 270 00:16:28,920 --> 00:16:32,360 Speaker 2: rich sauce or meat or roasted veg or something like that. 271 00:16:33,080 --> 00:16:35,240 Speaker 2: Or maybe baked into a cheese bread or a soup 272 00:16:35,280 --> 00:16:37,840 Speaker 2: fle or yeah, just on a nice cheeseplate. 273 00:16:41,920 --> 00:16:44,080 Speaker 1: So many options options. 274 00:16:44,200 --> 00:16:45,000 Speaker 2: Yeah, yeah, I. 275 00:16:46,640 --> 00:16:53,080 Speaker 1: Need to buy some cheese. Always never ends, the need 276 00:16:53,080 --> 00:16:57,600 Speaker 1: to buy cheese. Okay, well, what about the nutrition. 277 00:16:59,000 --> 00:17:03,240 Speaker 2: Cheese is a neutrient dense product on purpose. Again, it's 278 00:17:03,440 --> 00:17:06,840 Speaker 2: literally made to be nutrient dents, you know. But but 279 00:17:07,560 --> 00:17:10,040 Speaker 2: if if, if that makes it a treat. Treats are 280 00:17:10,080 --> 00:17:14,359 Speaker 2: so nice and nutrient dents isn't bad. That's just that's productive. 281 00:17:15,840 --> 00:17:23,240 Speaker 2: You're being efficient, that's right, cheese productive. Well, we do 282 00:17:23,359 --> 00:17:28,159 Speaker 2: have some numbers for you, uh, frustratingly few, if you 283 00:17:28,200 --> 00:17:30,879 Speaker 2: can tell based on my sig right there. So, the 284 00:17:30,960 --> 00:17:36,840 Speaker 2: volpadana pedio provolone alone accounts for some one point one 285 00:17:36,960 --> 00:17:42,200 Speaker 2: percent of all cheese consumption by Italians, with a value 286 00:17:42,359 --> 00:17:44,760 Speaker 2: of some seventy seven million euros a year. 287 00:17:46,560 --> 00:17:50,479 Speaker 1: Oh, I'm so curious about all the other cheeses. I 288 00:17:50,520 --> 00:17:51,040 Speaker 1: want to know. 289 00:17:54,520 --> 00:18:00,719 Speaker 2: Uh, one large provolone provolone manufacturer in or Then, Italy 290 00:18:01,080 --> 00:18:09,480 Speaker 2: produces some one point two million kilos of provolone a year. Meanwhile, 291 00:18:09,520 --> 00:18:13,040 Speaker 2: in the United States, as of twenty twenty one, cheesemakers 292 00:18:13,040 --> 00:18:17,160 Speaker 2: were producing over three hundred and seventy six million pounds 293 00:18:17,160 --> 00:18:22,400 Speaker 2: of provolone, which is over one hundred and seventy million kilos. 294 00:18:24,840 --> 00:18:27,920 Speaker 1: Wow, it's a lot of provolone. 295 00:18:28,840 --> 00:18:30,480 Speaker 2: Oh yeah, yep. 296 00:18:33,400 --> 00:18:37,760 Speaker 1: Well, we do have a history for you, as difficult 297 00:18:37,800 --> 00:18:40,240 Speaker 1: as it was to wrangle. Yep, yeah, we do. 298 00:18:40,320 --> 00:18:42,399 Speaker 2: We do, and we are going to get to it 299 00:18:42,440 --> 00:18:44,120 Speaker 2: as soon as we get back from a quick break 300 00:18:44,119 --> 00:18:45,919 Speaker 2: forward from our sponsors. 301 00:18:55,480 --> 00:18:58,399 Speaker 1: And we're back. Thank you sponsoring, Yes, thank you, so 302 00:18:58,560 --> 00:19:04,040 Speaker 1: yes see our previous cheese episode of Mozzarella. Specifically, but basically, 303 00:19:04,119 --> 00:19:07,280 Speaker 1: the history of cheese is often credited to an accident 304 00:19:07,320 --> 00:19:11,080 Speaker 1: related to environmental factors, often with some kind of legend 305 00:19:11,119 --> 00:19:15,399 Speaker 1: around love and or royalty simultaneously in different places. I 306 00:19:15,400 --> 00:19:19,440 Speaker 1: have to say, your Alsburg cheese really did put that 307 00:19:19,600 --> 00:19:22,159 Speaker 1: changed my whole outlook. That was a different one. It 308 00:19:22,200 --> 00:19:25,920 Speaker 1: was an outlier. It was specifically researched, but in general 309 00:19:26,840 --> 00:19:28,399 Speaker 1: that's usually right. 310 00:19:28,600 --> 00:19:32,560 Speaker 2: Right, there's a lovelorn or a love lucky shepherd or 311 00:19:32,600 --> 00:19:33,879 Speaker 2: shepherdess involved. 312 00:19:35,359 --> 00:19:37,800 Speaker 1: It depends on the telling of whether the shepherd lost 313 00:19:37,800 --> 00:19:42,080 Speaker 1: the love or found it. Finally, right, cheese is very 314 00:19:42,160 --> 00:19:46,480 Speaker 1: romantic in that way. I suppose it is very romantic. 315 00:19:46,880 --> 00:19:51,520 Speaker 1: It is good cheese, plate some nice wine. Right, it's 316 00:19:51,520 --> 00:19:54,760 Speaker 1: a good time. That's a good time, all right. But 317 00:19:54,920 --> 00:20:00,360 Speaker 1: specifically about provolomne domestication and farming of dairy cattle got 318 00:20:00,400 --> 00:20:04,240 Speaker 1: underway on the Sorrento Peninsula and what would become Italy 319 00:20:04,280 --> 00:20:07,320 Speaker 1: as far back as two hundred and sixty BCE and 320 00:20:07,400 --> 00:20:10,639 Speaker 1: for centuries. The peoples in this region transformed the landscape 321 00:20:10,680 --> 00:20:14,720 Speaker 1: and created traditions, culture, and economy using these cattle and 322 00:20:14,800 --> 00:20:18,640 Speaker 1: the products that they produced. Over time, the cattle were 323 00:20:18,680 --> 00:20:24,320 Speaker 1: selectively bred for meat and milk production again see our 324 00:20:24,400 --> 00:20:27,880 Speaker 1: mozzarella episode. But by the twelfth century CE, buffalo milk 325 00:20:27,960 --> 00:20:31,800 Speaker 1: cheeses similar to mozzarella existed in parts of Italy. These 326 00:20:31,920 --> 00:20:34,800 Speaker 1: cheeses were made by hand stretching the curds and then 327 00:20:34,840 --> 00:20:39,000 Speaker 1: forming them into balls, and this cheese grew in popularity 328 00:20:39,359 --> 00:20:43,280 Speaker 1: in the eighteenth century. Specifically, and the same method would 329 00:20:43,280 --> 00:20:48,919 Speaker 1: be used to make provolone. Records indicate provolone originated in 330 00:20:48,960 --> 00:20:53,119 Speaker 1: southern Italy in the seventeen hundreds. Cheese producers used cow 331 00:20:53,240 --> 00:20:56,199 Speaker 1: and or buffalo milk to create curds and then stretch 332 00:20:56,280 --> 00:20:56,920 Speaker 1: and spin it. 333 00:20:57,440 --> 00:21:02,600 Speaker 2: And agent afterwards. Think the cheeses were called provola from 334 00:21:02,720 --> 00:21:06,720 Speaker 2: their globe like shape, Prova being a Neapolitan word for globe. 335 00:21:07,480 --> 00:21:14,480 Speaker 2: Provolone means large provola. That's unclear whether provolone sorry was 336 00:21:14,520 --> 00:21:16,840 Speaker 2: being used yet. 337 00:21:17,920 --> 00:21:22,880 Speaker 1: Yes, yes, And the story goes that cheese producers from 338 00:21:22,880 --> 00:21:27,239 Speaker 1: the Sorrento Peninsula and specifically the Litari Mountains, arriving via 339 00:21:27,320 --> 00:21:30,400 Speaker 1: ship in Naples and the cool early mornings, would wear 340 00:21:30,520 --> 00:21:34,200 Speaker 1: these sackcloths as cloaks as they set out to sell 341 00:21:34,240 --> 00:21:37,399 Speaker 1: their wares, including provolone, And because of those people started 342 00:21:37,440 --> 00:21:40,840 Speaker 1: to think that these farmers were monks. 343 00:21:40,600 --> 00:21:43,160 Speaker 2: Or just that they looked like monks, like ah, hey, 344 00:21:43,200 --> 00:21:43,840 Speaker 2: the monks are. 345 00:21:43,760 --> 00:21:49,120 Speaker 1: Back, yeah, yeah, so the cheese the game known as 346 00:21:49,160 --> 00:21:54,800 Speaker 1: provolone del Monaco. During the Italian Unification period of the 347 00:21:54,880 --> 00:21:59,040 Speaker 1: nineteenth century, after the fall of Napoleon Bonaparte, regional travel 348 00:21:59,080 --> 00:22:03,320 Speaker 1: became easier for Italians. Southern Italians migrated into the northern 349 00:22:03,400 --> 00:22:07,560 Speaker 1: part of the country, specifically into Po Valley, and they 350 00:22:07,560 --> 00:22:10,560 Speaker 1: brought their dairy cattle and cheese making traditions with them, 351 00:22:10,600 --> 00:22:13,720 Speaker 1: particularly in this case their tradition of stretching curds to 352 00:22:13,840 --> 00:22:17,159 Speaker 1: make cheeses. And the Po Valley was particularly conducive for 353 00:22:17,240 --> 00:22:20,560 Speaker 1: milk production and the environment was great for aging this 354 00:22:20,680 --> 00:22:24,280 Speaker 1: type of cheese. There are a lot of aromatics for 355 00:22:24,359 --> 00:22:26,520 Speaker 1: the livestock to graize on as well, from what I read, 356 00:22:26,520 --> 00:22:29,800 Speaker 1: which probably helped flavor the cheese. Oh yeah, yeah. 357 00:22:29,840 --> 00:22:32,720 Speaker 2: Po Valley already had a really good dairy industry going 358 00:22:32,760 --> 00:22:35,280 Speaker 2: by that time. It was a really natural place for 359 00:22:35,320 --> 00:22:37,480 Speaker 2: this form of cheesemaking to take root. 360 00:22:38,240 --> 00:22:41,240 Speaker 1: The cheese came to be known as provolone val Padonna, 361 00:22:41,520 --> 00:22:47,240 Speaker 1: after the Po Valley ur Valpadana. The term provolone referring 362 00:22:47,240 --> 00:22:50,600 Speaker 1: to the cheese first appeared in the written record in 363 00:22:50,680 --> 00:22:52,040 Speaker 1: eighteen seventy one. 364 00:22:52,720 --> 00:22:57,199 Speaker 2: Which specifically lines up more with the Po Valley cheesemaking 365 00:22:57,280 --> 00:23:04,920 Speaker 2: timeline or tradition. Also the volpaedana tendency to produce cheeses 366 00:23:05,000 --> 00:23:11,000 Speaker 2: in larger sizes, so not again again the term like 367 00:23:11,160 --> 00:23:15,600 Speaker 2: provola versus provolone yeah, I found it very sticky to 368 00:23:15,640 --> 00:23:21,439 Speaker 2: try to unravel. Yes, but it was around this time 369 00:23:22,119 --> 00:23:26,399 Speaker 2: that one of the popular brands, Ariccio, got its start 370 00:23:26,440 --> 00:23:29,520 Speaker 2: in southern Italy, though they did soon move north. 371 00:23:31,200 --> 00:23:34,240 Speaker 1: Italian immigrants coming to the US in the late nineteenth 372 00:23:34,320 --> 00:23:37,600 Speaker 1: century and early twentieth century brought provolone with them. 373 00:23:38,359 --> 00:23:41,159 Speaker 2: Also, right around the turneth century, a number of dairy 374 00:23:41,240 --> 00:23:44,480 Speaker 2: co ops started setting up in Italy to help manage 375 00:23:44,520 --> 00:23:49,600 Speaker 2: and promote local production, including two that still produce provolone today. 376 00:23:51,000 --> 00:23:53,560 Speaker 1: And the first detailed description of the breed of cow 377 00:23:53,680 --> 00:23:57,800 Speaker 1: quy to production of sub promolone adrialise, appeared in writing 378 00:23:57,800 --> 00:23:59,720 Speaker 1: in nineteen o nine. 379 00:24:00,119 --> 00:24:03,080 Speaker 2: There's this smallish breed that comes from a mix of 380 00:24:03,160 --> 00:24:07,120 Speaker 2: local and imported cattle stocks. They're known for not producing 381 00:24:07,119 --> 00:24:09,040 Speaker 2: a lot of milk, but like milk of really good 382 00:24:09,080 --> 00:24:10,000 Speaker 2: calling m. 383 00:24:11,600 --> 00:24:14,520 Speaker 1: The salami shape of provolone was invented in the early 384 00:24:14,600 --> 00:24:18,080 Speaker 1: nineteen hundreds, which made for easier slicing. And this is 385 00:24:18,119 --> 00:24:23,640 Speaker 1: where I tried so hard to learn about American provolone, which, 386 00:24:23,640 --> 00:24:26,320 Speaker 1: if you're thinking, what does that exactly mean, it's it's 387 00:24:26,440 --> 00:24:29,679 Speaker 1: kind of a different thing in a lot of cases. 388 00:24:29,760 --> 00:24:35,240 Speaker 2: Again, it's usually it's usually very mild and yeah, just 389 00:24:35,640 --> 00:24:39,040 Speaker 2: just a nice mild, good melting cheese. 390 00:24:39,600 --> 00:24:43,520 Speaker 1: And so a lot of the like strong like like the. 391 00:24:43,840 --> 00:24:47,040 Speaker 2: Aging, the aging and the flavor process that I was 392 00:24:47,080 --> 00:24:51,919 Speaker 2: talking about earlier doesn't really apply to most of it. Yeah, 393 00:24:52,040 --> 00:24:55,560 Speaker 2: most of it is pretty strictly a It comes in 394 00:24:55,640 --> 00:25:00,359 Speaker 2: these giant cylinders to be easily sliced in delies, added 395 00:25:00,400 --> 00:25:02,040 Speaker 2: to whatever sandwich you're making. 396 00:25:03,359 --> 00:25:10,240 Speaker 1: Yes, but I did find this. In nineteen forty seven, 397 00:25:10,800 --> 00:25:14,800 Speaker 1: a processed cheese that was a combination of cheddar, Swiss provolone, 398 00:25:14,800 --> 00:25:19,480 Speaker 1: and smoke flavor called Provel was patented in the US. 399 00:25:19,640 --> 00:25:24,600 Speaker 1: And Wow, people are opinionated about this cheese. I found 400 00:25:24,600 --> 00:25:28,960 Speaker 1: a whole podcast series about this cheese. I cannot wait 401 00:25:29,680 --> 00:25:32,199 Speaker 1: to do an episode on it. Listeners, please write in 402 00:25:32,480 --> 00:25:35,960 Speaker 1: if you have opinions. It's really from only this one 403 00:25:36,040 --> 00:25:40,440 Speaker 1: place and people people have thoughts. 404 00:25:40,920 --> 00:25:44,120 Speaker 2: Okay, Yeah, I mean I love talking about a processed 405 00:25:44,200 --> 00:25:50,080 Speaker 2: cheese and yes, I've never heard of it before, so yeah, 406 00:25:50,800 --> 00:25:57,680 Speaker 2: I'm so excited. Heck yeah. Meanwhile, back in Italy, regulations 407 00:25:57,800 --> 00:26:01,080 Speaker 2: around making provolone first went in to law in nineteen 408 00:26:01,119 --> 00:26:04,080 Speaker 2: thirty eight and were updated in the mid fifties, at 409 00:26:04,080 --> 00:26:09,080 Speaker 2: which point products made to these new specifications were given 410 00:26:09,080 --> 00:26:15,800 Speaker 2: the denomination provolone typical. The Consortium for the Protection of 411 00:26:16,000 --> 00:26:22,000 Speaker 2: Valpadana Provolone formed in nineteen seventy five. Then in the 412 00:26:22,040 --> 00:26:27,360 Speaker 2: early nineties in Italy there was this argument about provolone 413 00:26:27,680 --> 00:26:32,960 Speaker 2: typical being too generic a term or not referring specifically 414 00:26:33,080 --> 00:26:37,240 Speaker 2: enough to what these cheesemakers wanted to say was cool, 415 00:26:38,080 --> 00:26:41,680 Speaker 2: and so groups started lobbying for more specific pdos. 416 00:26:43,400 --> 00:26:48,080 Speaker 1: Yes, it wasn't until nineteen ninety six that the PDO 417 00:26:48,440 --> 00:26:52,600 Speaker 1: for Valpadonna provolone was accepted by the EU. 418 00:26:52,680 --> 00:26:58,600 Speaker 2: Delmonico got theirs in twenty ten, and in twenty seventeen 419 00:26:58,720 --> 00:27:03,720 Speaker 2: Italy honored over local products with an illustration on postage stamps, 420 00:27:03,800 --> 00:27:07,760 Speaker 2: and one of them was a melon shaped provolon. 421 00:27:10,200 --> 00:27:14,920 Speaker 1: That's fantastic. Yeah. I was thinking about this the other day, 422 00:27:14,920 --> 00:27:18,920 Speaker 1: about just how many things are so specific and people 423 00:27:18,960 --> 00:27:22,040 Speaker 1: feel so much tradition or pride around it when it 424 00:27:22,040 --> 00:27:26,520 Speaker 1: comes to food, and I love put it on a 425 00:27:26,560 --> 00:27:27,240 Speaker 1: potion stamp. 426 00:27:27,320 --> 00:27:36,280 Speaker 4: Yeah yeah, oh well, listeners, definitely we would love to 427 00:27:36,320 --> 00:27:37,880 Speaker 4: hear from you. 428 00:27:37,880 --> 00:27:43,639 Speaker 1: You've got any thoughts, resources opinions, please let us know. 429 00:27:44,040 --> 00:27:49,720 Speaker 2: Yes, yes, we love all opinions that cheese ones, perhaps especially. 430 00:27:50,040 --> 00:27:52,600 Speaker 1: Indeed, but that is what we have to say about 431 00:27:52,640 --> 00:27:54,399 Speaker 1: provolone for now. It is. 432 00:27:54,880 --> 00:27:57,000 Speaker 2: We do already have some listener mail for you, though, 433 00:27:57,000 --> 00:27:58,399 Speaker 2: and we're going to get into that as soon as 434 00:27:58,400 --> 00:28:00,200 Speaker 2: we get back from one more quick break for word 435 00:28:00,240 --> 00:28:01,080 Speaker 2: from our sponsors. 436 00:28:10,640 --> 00:28:13,760 Speaker 1: We're back, Thank you, sponsor, Yes, thank you, and we're 437 00:28:13,800 --> 00:28:14,240 Speaker 1: back with. 438 00:28:14,520 --> 00:28:24,840 Speaker 3: Listen the old cheese rolling down the hill. 439 00:28:25,240 --> 00:28:26,800 Speaker 1: I know provolone couldn't. 440 00:28:26,440 --> 00:28:29,680 Speaker 2: Really roll, but depends on depends on the shape of 441 00:28:29,720 --> 00:28:32,560 Speaker 2: the problem. Yeah, and also like, if you get enough 442 00:28:32,560 --> 00:28:33,920 Speaker 2: momentum going, I think. 443 00:28:34,400 --> 00:28:42,400 Speaker 1: Yeah, anything can roll. Oh okay, So John wrote about 444 00:28:42,400 --> 00:28:46,240 Speaker 1: our Apricot episode. I blame my old ears. I was 445 00:28:46,280 --> 00:28:49,960 Speaker 1: listening to this episode and y'all said, bring dimension to 446 00:28:50,080 --> 00:28:56,000 Speaker 1: meat dishes. What I heard was bring dementia to meat dishes. WTF. 447 00:28:56,000 --> 00:29:01,760 Speaker 1: That's so rude. Oh now, I understand you would never 448 00:29:01,880 --> 00:29:06,040 Speaker 1: bring dementia to meat dishes if we could help it. Absolutely. 449 00:29:06,280 --> 00:29:12,200 Speaker 2: Yeah, that's that's uh route at best and hazardous at worst. 450 00:29:12,480 --> 00:29:17,760 Speaker 1: So yeah, yeah, it's hard when you hear something though 451 00:29:17,800 --> 00:29:19,719 Speaker 1: you can't canon ripes. 452 00:29:20,120 --> 00:29:25,200 Speaker 2: Yeah, even even when I'm listening to us sometimes I'm like, 453 00:29:25,240 --> 00:29:26,120 Speaker 2: what did we just say? 454 00:29:27,000 --> 00:29:29,800 Speaker 1: Yes, when we listen back, there's several times I'm like, 455 00:29:29,800 --> 00:29:32,720 Speaker 1: what's that that makes sense? Is that? 456 00:29:32,880 --> 00:29:34,760 Speaker 2: Is that understandable to humans? 457 00:29:36,560 --> 00:29:39,960 Speaker 1: Usually it is, but sometimes it's questionable. 458 00:29:40,240 --> 00:29:45,280 Speaker 2: Yeah. Uh, Haley wrote, You've read my mail a couple 459 00:29:45,320 --> 00:29:47,600 Speaker 2: of times on the show, once about my big chili 460 00:29:47,680 --> 00:29:52,280 Speaker 2: opinions trademark, and again about my weird cookies never forget 461 00:29:52,280 --> 00:29:56,280 Speaker 2: the canon bear cookie. Well, both of those topics crossed 462 00:29:56,280 --> 00:29:59,080 Speaker 2: over a few days ago. I had a request for 463 00:29:59,120 --> 00:30:03,360 Speaker 2: a peanut butter and chili cookie as goes the tradition 464 00:30:03,440 --> 00:30:06,240 Speaker 2: of dipping a peanut butter sandwich into your bowl as 465 00:30:06,240 --> 00:30:08,680 Speaker 2: you go. This is one of my favorite meals and 466 00:30:09,120 --> 00:30:12,040 Speaker 2: mentioned in my original letter, so of course I did it. 467 00:30:12,840 --> 00:30:16,040 Speaker 2: No cookie was fine, if not unremarkable, aside from this 468 00:30:16,120 --> 00:30:23,160 Speaker 2: soggy texture and clash of the crunchy vegetables. However, that 469 00:30:23,280 --> 00:30:26,360 Speaker 2: taste test video has been one of the most divisive 470 00:30:26,400 --> 00:30:29,720 Speaker 2: things I've ever posted on the Internet. It turns out 471 00:30:30,160 --> 00:30:34,760 Speaker 2: everyone has big chili opinions trademark. I touched the video 472 00:30:34,800 --> 00:30:37,040 Speaker 2: of me taste testing the cookie and a follow up 473 00:30:37,080 --> 00:30:40,560 Speaker 2: poll with lots of heated arguing in the comments. I 474 00:30:40,680 --> 00:30:43,080 Speaker 2: never expected my life to turn this way, but I'm 475 00:30:43,120 --> 00:30:44,200 Speaker 2: loving every minute of it. 476 00:30:47,480 --> 00:30:51,040 Speaker 1: Okay, this is amazing and it doesn't surprise me at all. 477 00:30:51,360 --> 00:30:52,360 Speaker 2: Oh certainly not. 478 00:30:52,840 --> 00:30:52,959 Speaker 1: Now. 479 00:30:53,080 --> 00:30:56,200 Speaker 2: Chili is certainly something that people have big opinions about, 480 00:30:56,640 --> 00:31:01,800 Speaker 2: and I have to say the sense the cookie was fine, 481 00:31:01,800 --> 00:31:05,400 Speaker 2: if not unremarkable, aside from the soggy texture and clash 482 00:31:05,440 --> 00:31:09,800 Speaker 2: of the crunchy vegetables. I no one has put together 483 00:31:09,880 --> 00:31:14,360 Speaker 2: those words in quite that order before. Congratulations. 484 00:31:15,160 --> 00:31:21,480 Speaker 1: It's an excellent sentence. You should get it, frank, absolutely stunning. 485 00:31:21,880 --> 00:31:22,840 Speaker 1: Oh that's beautiful. 486 00:31:24,840 --> 00:31:29,760 Speaker 2: Yeah, yeah, you know, I again like this kind of 487 00:31:29,920 --> 00:31:37,000 Speaker 2: absolutely groundbreaking cookie boldness is really what we need more 488 00:31:37,040 --> 00:31:37,800 Speaker 2: of in the world. 489 00:31:38,640 --> 00:31:41,760 Speaker 1: It's true, it's true. So we always love hearing more 490 00:31:41,800 --> 00:31:48,240 Speaker 1: about that and keep going. I just that's what I 491 00:31:48,320 --> 00:31:53,000 Speaker 1: gotta say. Yeah, yeah, people will weigh in. Oh yeah, 492 00:31:53,120 --> 00:31:57,840 Speaker 1: I find if you give them something like this, Yeah, 493 00:31:57,840 --> 00:31:59,760 Speaker 1: you're gonna get a lot of opinions and comments. 494 00:32:02,640 --> 00:32:05,680 Speaker 2: So yeah, congratulations or we're sorry. 495 00:32:05,840 --> 00:32:17,479 Speaker 1: I'm sure you're learning a lot o getting some ideas. Oo. 496 00:32:17,800 --> 00:32:23,640 Speaker 1: Yeah yeah, Well, thank you to both of those listeners 497 00:32:23,680 --> 00:32:25,320 Speaker 1: for writing in. If you would like to write to us, 498 00:32:25,360 --> 00:32:28,120 Speaker 1: you can or email us hello at saborpod dot com. 499 00:32:28,480 --> 00:32:30,080 Speaker 1: We are also on social media. 500 00:32:30,160 --> 00:32:33,800 Speaker 2: You can find us on Instagram and Blue Sky at 501 00:32:33,840 --> 00:32:35,840 Speaker 2: saber pod and we do hope to hear from you. 502 00:32:36,320 --> 00:32:39,280 Speaker 2: Savor is a production of iHeartRadio. For more podcasts from 503 00:32:39,280 --> 00:32:42,719 Speaker 2: my Heart Radio, you can visit the iHeartRadio app, Apple Podcasts, 504 00:32:42,800 --> 00:32:45,560 Speaker 2: or wherever you listen to your favorite shows. Thanks as 505 00:32:45,600 --> 00:32:48,520 Speaker 2: always to our super producers Dylan Fagan and Andrew Howard. 506 00:32:48,840 --> 00:32:50,680 Speaker 2: Thanks to you for listening, and we hope that lots 507 00:32:50,720 --> 00:32:59,800 Speaker 2: more good things are coming your way