1 00:00:08,960 --> 00:00:11,719 Speaker 1: Hello, and welcome to save our protection of iHeartRadio. I'm 2 00:00:11,720 --> 00:00:12,680 Speaker 1: Annie Reese. 3 00:00:12,440 --> 00:00:14,280 Speaker 2: And I'm more in vogel Baum, and today we have 4 00:00:14,320 --> 00:00:18,600 Speaker 2: an episode for you about Gorgonzola, Yes. 5 00:00:18,520 --> 00:00:21,919 Speaker 1: Which you picked for a very funny reason. 6 00:00:22,280 --> 00:00:27,080 Speaker 2: Yes, yes, so okay, So it's Valentine's Day. Hopefully as 7 00:00:27,080 --> 00:00:29,800 Speaker 2: this episode comes out. I don't know when you're listening 8 00:00:29,840 --> 00:00:34,040 Speaker 2: to it, because I'm not omniscient. But so I was 9 00:00:34,200 --> 00:00:38,840 Speaker 2: searching in vain for some kind of Valentine's themed episode 10 00:00:38,840 --> 00:00:42,560 Speaker 2: that we have not already covered, and I just didn't 11 00:00:42,680 --> 00:00:47,640 Speaker 2: like any of my options. And and I was like, 12 00:00:47,840 --> 00:00:58,120 Speaker 2: you know, what is heck and romantic? A stinky cheese Yeah? 13 00:00:58,200 --> 00:00:59,080 Speaker 1: Yeah, it can be. 14 00:01:00,080 --> 00:01:04,120 Speaker 2: Certainly I would be smitten if someone made me a cheeseplate. 15 00:01:06,920 --> 00:01:09,800 Speaker 1: Yeah. I mean, that's the way to win our hearts. 16 00:01:09,959 --> 00:01:16,360 Speaker 1: But I know that that doesn't work for everybody. And 17 00:01:16,440 --> 00:01:19,200 Speaker 1: that's the beauty of relationships. 18 00:01:19,440 --> 00:01:23,199 Speaker 2: Oh yeah, yeah. Each one is it is its own 19 00:01:23,360 --> 00:01:25,440 Speaker 2: What has Ben Bowland say? Each one is its own nation? 20 00:01:25,720 --> 00:01:25,959 Speaker 1: Yeah? 21 00:01:26,160 --> 00:01:29,200 Speaker 2: I don't know anyway. Each one is its own cheese plate, 22 00:01:29,400 --> 00:01:30,240 Speaker 2: its own cheese plate. 23 00:01:30,319 --> 00:01:37,000 Speaker 1: There you go. Yes, I did recently have a cheese 24 00:01:37,120 --> 00:01:43,800 Speaker 1: night with some of my favorite gallantines. It's Galentine's Day, yes, 25 00:01:44,800 --> 00:01:51,120 Speaker 1: and I brought rocket for and look, I don't know, 26 00:01:53,400 --> 00:01:57,240 Speaker 1: I bought it and they were all kind of hesitant 27 00:01:57,280 --> 00:02:01,200 Speaker 1: about it. Okay, then it got eaten, that's all allesome. Well, 28 00:02:01,240 --> 00:02:02,880 Speaker 1: I didn't really hear much about it. 29 00:02:02,800 --> 00:02:05,200 Speaker 2: All right, if I mean, but if they didn't leave 30 00:02:05,240 --> 00:02:09,040 Speaker 2: it on the plate. Yeah, but I either they were 31 00:02:09,320 --> 00:02:12,720 Speaker 2: trying to get rid of it or they were happy 32 00:02:12,720 --> 00:02:13,120 Speaker 2: about it. 33 00:02:14,639 --> 00:02:18,560 Speaker 1: Yeah, I think they were happy about it. But you know, 34 00:02:19,720 --> 00:02:24,239 Speaker 1: these are how cheese nights go. They have to determine 35 00:02:24,240 --> 00:02:28,040 Speaker 1: what people, what cheeses they'll go they'll go for. And 36 00:02:28,080 --> 00:02:31,400 Speaker 1: this is why a cheese knight is so it can 37 00:02:31,520 --> 00:02:36,920 Speaker 1: be so romantic, are personal because you have to guess 38 00:02:37,480 --> 00:02:39,440 Speaker 1: what cheesus will be a hit. 39 00:02:40,080 --> 00:02:47,640 Speaker 2: Absolutely, yeah, yes, not on the subject of cheeses, but 40 00:02:47,760 --> 00:02:51,000 Speaker 2: on the subject of what you'll tolerate. I'm working without 41 00:02:51,040 --> 00:02:54,200 Speaker 2: a pop screen, without a pop filter on my microphone 42 00:02:54,240 --> 00:02:57,280 Speaker 2: right now because mine spectacularly died at the end of 43 00:02:57,360 --> 00:02:57,880 Speaker 2: last week. 44 00:02:58,000 --> 00:02:59,799 Speaker 1: It just sort of exploded. 45 00:03:00,840 --> 00:03:03,920 Speaker 2: Don't worry, and a new one is arriving hypothetically tomorrow. 46 00:03:04,400 --> 00:03:08,320 Speaker 2: But I just really hope that my peas and other 47 00:03:08,600 --> 00:03:14,120 Speaker 2: noises are not extra grading on your ears today, good friends. 48 00:03:14,240 --> 00:03:17,400 Speaker 2: I'm glad that I chose a day when we're recording 49 00:03:17,400 --> 00:03:22,240 Speaker 2: two episodes to have this catastrophic pop filter failure. 50 00:03:24,520 --> 00:03:27,760 Speaker 1: Yeah, well, Corgan's all of us have any peas in it? 51 00:03:29,840 --> 00:03:33,600 Speaker 1: Not that you know of, Oh no, I can't wait 52 00:03:33,639 --> 00:03:38,600 Speaker 1: to find out. Yeah, so a pop filter for the 53 00:03:38,720 --> 00:03:43,920 Speaker 1: uninitiated is like a for your plosives, your hard sounds. Yeah, 54 00:03:43,920 --> 00:03:47,000 Speaker 1: I supposed to make them not so hard against your 55 00:03:47,240 --> 00:03:49,600 Speaker 1: your deer our dear listeners ears. 56 00:03:51,960 --> 00:03:55,640 Speaker 2: Yeah, apologies to y'all, and apologies to super producer Andrew 57 00:03:56,000 --> 00:03:58,240 Speaker 2: who has to deal as all the time because my 58 00:03:58,360 --> 00:04:00,920 Speaker 2: face is so gross on the inside. 59 00:04:01,480 --> 00:04:08,160 Speaker 1: Always. Well with that note, you can see our past 60 00:04:08,520 --> 00:04:18,919 Speaker 1: episodes on cheeses, perhaps Rocifer specifically. But yeah, it's a 61 00:04:18,960 --> 00:04:19,839 Speaker 1: stinky cheese. 62 00:04:20,200 --> 00:04:23,520 Speaker 2: It's a stinky cheese, yeah, which I. 63 00:04:23,440 --> 00:04:26,520 Speaker 1: Guess brings us to our question. I guess it does. Yeah, sure, 64 00:04:27,680 --> 00:04:34,599 Speaker 1: all right. Gorgonzola what is it? Well? 65 00:04:35,080 --> 00:04:39,080 Speaker 2: Gorgonzola is a type of variably aged cow milk cheese 66 00:04:39,120 --> 00:04:42,200 Speaker 2: with green blue veins running through it. Depending on how 67 00:04:42,240 --> 00:04:45,240 Speaker 2: it's made, it can range from off white in color 68 00:04:45,520 --> 00:04:49,960 Speaker 2: and buttery soft in texture, with a sweet tangy, mildly 69 00:04:50,000 --> 00:04:56,000 Speaker 2: funky flavor to kind of straw yellow and crumbly, softish 70 00:04:56,279 --> 00:05:00,520 Speaker 2: and very earthy and salty and sharp and strong, like 71 00:05:00,560 --> 00:05:03,880 Speaker 2: sort of eye watering. It can be eaten on its 72 00:05:03,920 --> 00:05:07,239 Speaker 2: own with a crackers or bread and like fruits and honey, 73 00:05:07,360 --> 00:05:09,560 Speaker 2: as part of a cheese plate, or used as a 74 00:05:09,560 --> 00:05:13,120 Speaker 2: topping on savory dishes, or melted into sauces for a 75 00:05:13,320 --> 00:05:16,680 Speaker 2: pastas or meats or vege, or cooked into any kind 76 00:05:16,720 --> 00:05:20,240 Speaker 2: of savory baked good or casserole. It's a little bit 77 00:05:20,440 --> 00:05:25,120 Speaker 2: like if if like mid level hot peppers were creamy 78 00:05:25,160 --> 00:05:29,359 Speaker 2: and spreadable. It's like when you have to sneeze, you know, 79 00:05:29,440 --> 00:05:31,960 Speaker 2: like that feeling that's like right up in your eyeballs, 80 00:05:32,560 --> 00:05:33,599 Speaker 2: but in a tasty way. 81 00:05:34,040 --> 00:05:34,160 Speaker 1: It. 82 00:05:34,760 --> 00:05:37,839 Speaker 2: I love I love this cheese. Let me okay, let me, 83 00:05:37,920 --> 00:05:42,040 Speaker 2: let me do the poetic thing, okay. Gorgan sola is 84 00:05:42,120 --> 00:05:45,360 Speaker 2: like when you visit a stable, follow with me here, 85 00:05:46,720 --> 00:05:50,600 Speaker 2: and then you walk out into an open pasture and 86 00:05:50,640 --> 00:05:54,320 Speaker 2: the sun is so hot, but the breeze is so 87 00:05:54,400 --> 00:05:59,000 Speaker 2: smooth on your skin. It's it's like eating that slightly 88 00:05:59,080 --> 00:06:00,200 Speaker 2: funky breeze. 89 00:06:01,680 --> 00:06:13,240 Speaker 1: Oh yeah, yeah, yeah, I definitely purchase some. My Valentine's 90 00:06:13,279 --> 00:06:14,080 Speaker 1: Day celebration. 91 00:06:15,000 --> 00:06:19,560 Speaker 2: Oh my goodness, yeah, yeah, oh, I have a page 92 00:06:19,760 --> 00:06:24,760 Speaker 2: of recipes for you. The Gorgonzola Consortium has a really 93 00:06:24,760 --> 00:06:29,560 Speaker 2: great recipe page up. More on them later, all right. So, 94 00:06:29,560 --> 00:06:33,800 Speaker 2: so the term gorgonzola is in fact a protected designation 95 00:06:33,880 --> 00:06:36,440 Speaker 2: of origin in the European Union. In order to be 96 00:06:36,520 --> 00:06:39,599 Speaker 2: labeled gorgonzola, a cheese must be made from milk that 97 00:06:39,720 --> 00:06:43,719 Speaker 2: comes from and is processed in specific areas of Piedmont 98 00:06:43,760 --> 00:06:48,200 Speaker 2: and Lombardi, Italy using specific guidelines. About thirty to forty 99 00:06:48,240 --> 00:06:53,520 Speaker 2: factories currently make gorgonzola. But let's back up a second 100 00:06:53,560 --> 00:06:57,039 Speaker 2: and do cheese one on one. Yeah, all right, So 101 00:06:57,279 --> 00:06:59,680 Speaker 2: cheese is a way of preserving milk so that you 102 00:06:59,680 --> 00:07:02,599 Speaker 2: can eat it later. You do that by getting out 103 00:07:02,600 --> 00:07:05,960 Speaker 2: a bunch of the water in the milk, because microorganisms 104 00:07:05,960 --> 00:07:08,279 Speaker 2: that make things go bad need water just like us. 105 00:07:09,279 --> 00:07:12,880 Speaker 2: And then furthermore, by encouraging helpful microorganisms to grow that 106 00:07:12,920 --> 00:07:16,320 Speaker 2: will prevent illness causing organisms from growing. 107 00:07:16,640 --> 00:07:17,080 Speaker 1: All right. 108 00:07:17,600 --> 00:07:20,880 Speaker 2: As a bonus, a lot of those helpful microbes contribute 109 00:07:20,920 --> 00:07:25,040 Speaker 2: flavors that at least some of us humans enjoy. Okay, 110 00:07:25,600 --> 00:07:27,880 Speaker 2: to get a bunch of water out of milk. You 111 00:07:27,920 --> 00:07:30,600 Speaker 2: take milk and introduce something that will make the milk curdle, 112 00:07:31,040 --> 00:07:34,320 Speaker 2: which means that the fats and the proteins and stuff 113 00:07:34,360 --> 00:07:37,000 Speaker 2: that hang out with fats will separate out from the 114 00:07:37,040 --> 00:07:41,200 Speaker 2: water and the stuff that hangs out with water. To 115 00:07:41,200 --> 00:07:44,720 Speaker 2: get that started, you encourage friendly lactic acid bacteria to 116 00:07:44,840 --> 00:07:47,280 Speaker 2: grow in the milk. These are a category of bacteria 117 00:07:47,280 --> 00:07:48,960 Speaker 2: that eat some of the sugars in the milk and 118 00:07:49,000 --> 00:07:53,200 Speaker 2: excrete acid, which causes that separation. In the case of 119 00:07:53,200 --> 00:07:57,640 Speaker 2: gorgonzola and many cheeses, you further curdle the milk using rennet, 120 00:07:57,680 --> 00:08:01,679 Speaker 2: which is this animal protein that helps some baby grazing 121 00:08:01,720 --> 00:08:04,560 Speaker 2: mammals better digest their mother's milk by making it separate 122 00:08:04,600 --> 00:08:08,080 Speaker 2: in their stomachs. But anyway, so you drain the watery 123 00:08:08,120 --> 00:08:10,760 Speaker 2: part called the whay away, and then you take the 124 00:08:10,800 --> 00:08:14,720 Speaker 2: solids the curds, and that's cheese. You can further process 125 00:08:14,760 --> 00:08:17,760 Speaker 2: the cheese curds any number of ways to create all 126 00:08:17,880 --> 00:08:21,840 Speaker 2: kinds of different cheeses. Again, in the case of gorgonzola, 127 00:08:21,880 --> 00:08:23,960 Speaker 2: as that is our topic of the day, you take 128 00:08:24,000 --> 00:08:27,400 Speaker 2: whole milk from cows and pasteurize it, then add rennet, 129 00:08:27,760 --> 00:08:31,320 Speaker 2: some milk enzymes which help with coagulation, and some. 130 00:08:31,400 --> 00:08:33,040 Speaker 1: Helpful mold spores. 131 00:08:33,880 --> 00:08:36,640 Speaker 2: More on those in a sec Once the curds form, 132 00:08:36,760 --> 00:08:39,880 Speaker 2: you break them up and place them in first draining tables. 133 00:08:40,040 --> 00:08:43,480 Speaker 2: Then these big wheel shaped molds to let a whole 134 00:08:43,480 --> 00:08:46,880 Speaker 2: lot of the whey drain off. You don't press them, though, 135 00:08:46,920 --> 00:08:49,439 Speaker 2: as you do with many cheeses that wind up being firmer. 136 00:08:51,160 --> 00:08:51,920 Speaker 1: For a few days. 137 00:08:52,120 --> 00:08:54,800 Speaker 2: These wheels are kept fairly warm and are salted on 138 00:08:54,840 --> 00:08:59,760 Speaker 2: all sides. This process is called purgatory or this stage. 139 00:09:00,160 --> 00:09:03,920 Speaker 2: This is the purgatory stage. I love that heck and Italy, 140 00:09:04,320 --> 00:09:07,760 Speaker 2: y'all are so cool. And then the wheels are moved 141 00:09:07,800 --> 00:09:11,360 Speaker 2: into deep refrigeration after about a month or so. There's 142 00:09:11,400 --> 00:09:14,440 Speaker 2: a period of a few days, sometimes a few times 143 00:09:14,440 --> 00:09:18,120 Speaker 2: over where the wheel will be struck through one side 144 00:09:18,120 --> 00:09:21,840 Speaker 2: at a time with these big hollow metal needles that 145 00:09:21,960 --> 00:09:25,760 Speaker 2: basically pull out like like core samples of cheese. And 146 00:09:25,800 --> 00:09:28,360 Speaker 2: this will allow for airflow through the wheel as it 147 00:09:28,400 --> 00:09:31,800 Speaker 2: continues to age, which helps those mold spores that we 148 00:09:31,840 --> 00:09:36,600 Speaker 2: added earlier to bloom and grow into the characteristic green 149 00:09:36,640 --> 00:09:40,680 Speaker 2: blue veins throughout the wheel. The specific type of mold 150 00:09:40,800 --> 00:09:45,360 Speaker 2: used is Penicillium glalcum, which helps prevent bacterial growth. 151 00:09:45,679 --> 00:09:46,560 Speaker 1: It also eats. 152 00:09:46,320 --> 00:09:49,720 Speaker 2: Compounds in the cheese and thus changes the texture and 153 00:09:49,760 --> 00:09:58,480 Speaker 2: flavor of the final product mold pool. Yeah. There are 154 00:09:58,520 --> 00:10:03,440 Speaker 2: two primary category of gorgonzola dulce meaning sweet or mild, 155 00:10:03,720 --> 00:10:06,319 Speaker 2: which is aged between fifty and one hundred and fifty days, 156 00:10:06,679 --> 00:10:10,840 Speaker 2: and then pecante meaning spicy or pikeant, which is aged 157 00:10:10,880 --> 00:10:14,640 Speaker 2: between eighty and two hundred and seventy days. The longer 158 00:10:14,640 --> 00:10:17,880 Speaker 2: it goes, the further it develops its mold veining and 159 00:10:18,040 --> 00:10:21,360 Speaker 2: firmness and yellowish coloration and all of those kind of 160 00:10:21,360 --> 00:10:25,720 Speaker 2: funky sharp notes. The wheels are finally taken from their molds, 161 00:10:25,880 --> 00:10:29,400 Speaker 2: sometimes sliced in half and or into wedges, and then 162 00:10:29,400 --> 00:10:32,520 Speaker 2: wrapped in aluminum foil and stamped with the PDO, which 163 00:10:32,559 --> 00:10:36,360 Speaker 2: is a big old letter G. Though other dairies in 164 00:10:36,400 --> 00:10:41,560 Speaker 2: other places do make gorgonzola type cheeses. Yes, and yeah, 165 00:10:41,600 --> 00:10:44,160 Speaker 2: it can be used however you like to use cheese. 166 00:10:44,480 --> 00:10:47,600 Speaker 2: From what I understand, it's mostly considered a cooking cheese 167 00:10:47,640 --> 00:10:50,880 Speaker 2: in Italy. Right in, let me know, I feel like 168 00:10:50,920 --> 00:10:55,040 Speaker 2: I've mostly seen it in more straightforward applications in the 169 00:10:55,160 --> 00:10:58,240 Speaker 2: United States, like crumbled onto salads or pizzas, or as 170 00:10:58,240 --> 00:10:59,160 Speaker 2: part of a cheese board. 171 00:11:00,080 --> 00:11:05,319 Speaker 1: Yeah yeah, same write in I've got some ready to go. 172 00:11:05,840 --> 00:11:12,480 Speaker 1: Yeah yeah, yes, Well what about the nutrition. 173 00:11:14,360 --> 00:11:18,600 Speaker 2: High in proteins and fats. Gorgonzola, like most cheeses, is 174 00:11:18,640 --> 00:11:21,439 Speaker 2: a nutrient dense food, which is sort of the whole point. 175 00:11:22,120 --> 00:11:24,120 Speaker 2: It can also be heavy on sodium that does have 176 00:11:24,120 --> 00:11:27,160 Speaker 2: a good smattering of various other macronutrients. You know, watch 177 00:11:27,200 --> 00:11:30,080 Speaker 2: your portion sizes, drink water, eat a vegetable. 178 00:11:32,320 --> 00:11:38,320 Speaker 1: Indeed, we doo have some numbers for you. 179 00:11:38,720 --> 00:11:42,920 Speaker 2: We do, okay, So Gorgonzola is Italy's third most produced 180 00:11:43,120 --> 00:11:51,520 Speaker 2: pedo cheese by volume, after grana padano and Parmagano reggiano. Also, 181 00:11:52,000 --> 00:11:55,880 Speaker 2: one study that was looking into the palatability of different 182 00:11:55,960 --> 00:12:02,320 Speaker 2: varieties of gorgonzola identified fifty three voletile organic compounds coming 183 00:12:02,360 --> 00:12:07,160 Speaker 2: off of their cheeses. Volatile organic compounds being things what 184 00:12:07,320 --> 00:12:11,720 Speaker 2: smell yeah. An earlier study from the year two thousand, 185 00:12:11,800 --> 00:12:17,640 Speaker 2: I think, found that a specific alcohol called octanol or 186 00:12:17,720 --> 00:12:22,880 Speaker 2: mushroom alcohol, is a major marker of gorgonzola flavor. It's 187 00:12:22,920 --> 00:12:25,640 Speaker 2: also a main flavor component in mushrooms, hence its name. 188 00:12:27,200 --> 00:12:28,439 Speaker 1: Thanks yep. 189 00:12:29,400 --> 00:12:33,120 Speaker 2: Today, a certified Gorgonzola makers produce about fifty five and 190 00:12:33,120 --> 00:12:34,680 Speaker 2: a half metric tons. 191 00:12:34,360 --> 00:12:36,120 Speaker 1: Of cheese every year. 192 00:12:36,400 --> 00:12:39,960 Speaker 2: That's a little bit over five million wheels of cheese, 193 00:12:40,640 --> 00:12:44,600 Speaker 2: about thirty six percent of which is exported. Of that 194 00:12:44,679 --> 00:12:48,680 Speaker 2: Germany and France by the most about half together. And 195 00:12:49,480 --> 00:12:53,360 Speaker 2: the sweet or mild dulce type is much more widely 196 00:12:53,400 --> 00:12:57,760 Speaker 2: produced and has been scientifically found to be preferred by 197 00:12:57,760 --> 00:13:02,360 Speaker 2: more consumers. Only into twelve percent of all gorgonzola is 198 00:13:02,400 --> 00:13:07,640 Speaker 2: the is the pecante pike it spicy type. 199 00:13:06,880 --> 00:13:09,520 Speaker 1: Huh yeah yeah. 200 00:13:08,720 --> 00:13:11,720 Speaker 2: But the cheese is exported to some eighty seven countries. 201 00:13:11,880 --> 00:13:19,760 Speaker 1: So wow. I love a good stinky cheese with a 202 00:13:19,760 --> 00:13:25,800 Speaker 1: fun name, right, Yes, and it does have quite the history. 203 00:13:26,320 --> 00:13:28,200 Speaker 2: It does, and we are going to get into that 204 00:13:28,200 --> 00:13:29,920 Speaker 2: as soon as we get back from a quick break 205 00:13:29,960 --> 00:13:41,960 Speaker 2: forward from our sponsors. Ay, we're back, thanky sponsor, Yes, 206 00:13:42,080 --> 00:13:42,520 Speaker 2: thank you. 207 00:13:44,280 --> 00:13:48,160 Speaker 1: So again. As with our other cheese episodes, a lot 208 00:13:48,160 --> 00:13:54,160 Speaker 1: of cheeses probably were discovered somewhat accidentally and concurrently in 209 00:13:54,200 --> 00:13:58,920 Speaker 1: different places. There's a lot of stories you could find 210 00:13:59,280 --> 00:14:03,160 Speaker 1: about the cheese compared to this cheese and they sound 211 00:14:03,280 --> 00:14:07,400 Speaker 1: very similar, but they're happening in different places, so just 212 00:14:07,440 --> 00:14:12,679 Speaker 1: put that out there. That being said, Lombardi, Italy frequently 213 00:14:12,720 --> 00:14:17,080 Speaker 1: claims to be the home of Gorgonzola. Historically, Lombardi has 214 00:14:17,120 --> 00:14:21,120 Speaker 1: been a very fertile area for cows to graze, so 215 00:14:21,400 --> 00:14:24,840 Speaker 1: the cows would spend the summer up in the alpine 216 00:14:24,880 --> 00:14:27,800 Speaker 1: region and then during the winter they would migrate down south, 217 00:14:28,000 --> 00:14:34,040 Speaker 1: and during their migratory journeys, farmers milked the tired cows, 218 00:14:34,240 --> 00:14:37,520 Speaker 1: and this milk had a higher butterfat content and it 219 00:14:37,600 --> 00:14:38,600 Speaker 1: made it tastier. 220 00:14:39,320 --> 00:14:42,400 Speaker 2: Yeah, the cows were not making better milk because they 221 00:14:42,440 --> 00:14:45,960 Speaker 2: were tired, but rather because of that good grass and 222 00:14:46,040 --> 00:14:49,960 Speaker 2: you know, seasonal hormone fluctuations, et cetera. The cheese was 223 00:14:50,040 --> 00:14:54,760 Speaker 2: probably at the time called Strecino verde or perhaps astricino Gorgonzola. 224 00:14:55,360 --> 00:15:00,800 Speaker 2: Strecino comes from a word for tired and a more 225 00:15:00,840 --> 00:15:06,200 Speaker 2: generic term around Italy for young, aged, soft white cheeses. 226 00:15:07,000 --> 00:15:10,320 Speaker 2: Verde means green, referring to the veins. And of course, 227 00:15:10,320 --> 00:15:13,680 Speaker 2: Gorgonzola is a town outside of Milan, which is the 228 00:15:13,800 --> 00:15:15,360 Speaker 2: capital of the Lombardi region. 229 00:15:16,920 --> 00:15:20,160 Speaker 1: Yes, oh, can't wait to look at my cheese after 230 00:15:20,240 --> 00:15:21,400 Speaker 1: this and see. 231 00:15:21,160 --> 00:15:25,360 Speaker 2: What kind of oh oh I wanted it all about it? 232 00:15:25,480 --> 00:15:30,160 Speaker 1: Yeah? Oh, absolutely well. As you know if you've listened 233 00:15:30,160 --> 00:15:31,760 Speaker 1: to the show, a lot of these cheeses have a 234 00:15:31,880 --> 00:15:36,760 Speaker 1: very fun but not at all verified, accidental discovery story, 235 00:15:37,760 --> 00:15:41,440 Speaker 1: some kind of mythology of the cheese. Yeah, exactly. The 236 00:15:41,520 --> 00:15:44,080 Speaker 1: mythology of the cheese is a good way to put it. 237 00:15:44,760 --> 00:15:49,040 Speaker 1: Gorgonzola is no different. One of the most popular stories 238 00:15:49,640 --> 00:15:53,080 Speaker 1: takes place in eight hundred and seventy nine CE in Lombardi, 239 00:15:53,120 --> 00:15:55,680 Speaker 1: Italy and goes zesely and I swear we have heard 240 00:15:55,680 --> 00:16:01,240 Speaker 1: this exact story before, yep, in another cheese. But as 241 00:16:01,240 --> 00:16:06,200 Speaker 1: it goes, a young man in love he chases the 242 00:16:06,240 --> 00:16:09,640 Speaker 1: woman of his dreams and therefore leaves behind his cheese 243 00:16:09,760 --> 00:16:15,000 Speaker 1: curds and a cave o dear, or perhaps was dumped 244 00:16:15,040 --> 00:16:20,560 Speaker 1: by her and was wallowing in Greece. Either way, he 245 00:16:20,680 --> 00:16:25,040 Speaker 1: forgot the kurds in the cave, so to cover up 246 00:16:25,040 --> 00:16:28,000 Speaker 1: his laps, he mixed in the fresh curds of the 247 00:16:28,000 --> 00:16:31,080 Speaker 1: morning with those that he had left behind, and a 248 00:16:31,120 --> 00:16:36,160 Speaker 1: few weeks later he noticed blue green veins running through 249 00:16:36,200 --> 00:16:40,480 Speaker 1: this cheese, and he and or his boss took a taste, 250 00:16:40,960 --> 00:16:45,360 Speaker 1: loved it, and there you go, Gorgan's old cheese. And 251 00:16:45,400 --> 00:16:53,160 Speaker 1: they started trying to replicate this tasty mistake. Yes, again, 252 00:16:53,480 --> 00:16:59,080 Speaker 1: a fun story for Valentine's Day. Oh absolutely, heartbreak and 253 00:16:59,320 --> 00:17:09,399 Speaker 1: or love. Not sure steaky cheese came out. So again, 254 00:17:09,840 --> 00:17:13,560 Speaker 1: with all of these cheese stories, this is not very 255 00:17:13,720 --> 00:17:16,800 Speaker 1: verified and there's a lot of other stories behind it. 256 00:17:17,359 --> 00:17:20,280 Speaker 1: So for a long time, most sources have put Gorgonzola's 257 00:17:20,320 --> 00:17:23,400 Speaker 1: origins in the ninth century in Italy, but some more 258 00:17:23,480 --> 00:17:26,159 Speaker 1: recent sources suggest that it may go back to southern 259 00:17:26,240 --> 00:17:30,119 Speaker 1: France when it was ruled by the Roman Empire. But 260 00:17:30,200 --> 00:17:32,320 Speaker 1: when I was reading through this, it seemed to be 261 00:17:32,400 --> 00:17:36,760 Speaker 1: more of an argument about Rockfort being essentially the same 262 00:17:36,760 --> 00:17:39,600 Speaker 1: as Gorganzola's. So don't yell at me. That just seems 263 00:17:39,840 --> 00:17:41,960 Speaker 1: to be what the argument is, where people are like, 264 00:17:43,400 --> 00:17:47,399 Speaker 1: they're kind of the same thing. So it originated. I 265 00:17:47,480 --> 00:17:49,840 Speaker 1: have put my hands up the back away. 266 00:17:51,840 --> 00:17:57,040 Speaker 2: I will say that that Rockefort is produced. I mean 267 00:17:57,080 --> 00:18:00,840 Speaker 2: certainly now that we have you know, isolated genetic strains 268 00:18:00,880 --> 00:18:03,679 Speaker 2: of these different mold species with a different species of 269 00:18:03,800 --> 00:18:09,760 Speaker 2: penicillium than Gorgonzola is. But I also put up my hands. 270 00:18:09,920 --> 00:18:13,879 Speaker 2: I don't I wasn't there, or at least not that 271 00:18:13,960 --> 00:18:14,720 Speaker 2: you can prove. 272 00:18:16,240 --> 00:18:24,679 Speaker 1: Ooh, Lauren comes in with the mold strains and then 273 00:18:24,880 --> 00:18:27,800 Speaker 1: some kind of teas that she might have been there. 274 00:18:31,280 --> 00:18:42,720 Speaker 1: I love it. Whoa. Other sources suggest that Gorgonzola was 275 00:18:42,760 --> 00:18:45,679 Speaker 1: a version of a cheese that was mentioned in the 276 00:18:45,720 --> 00:18:49,600 Speaker 1: will of Milan's archbishop from eighteen sixty eight to eighteen 277 00:18:49,640 --> 00:18:52,560 Speaker 1: eighty one, En Sperto de Bizano. 278 00:18:54,040 --> 00:18:56,280 Speaker 2: And I tried to look into this because I am 279 00:18:56,520 --> 00:19:00,879 Speaker 2: fascinated by the idea of an archbishop of and like 280 00:19:00,920 --> 00:19:04,320 Speaker 2: specifically this guy who's really well known for helping build 281 00:19:04,359 --> 00:19:08,719 Speaker 2: out some of the cool old architecture in Milan having 282 00:19:09,640 --> 00:19:13,680 Speaker 2: cheese in his will alas a lac. 283 00:19:13,760 --> 00:19:18,840 Speaker 1: I could not find anything, I mean, cheese in the will. 284 00:19:19,000 --> 00:19:19,760 Speaker 1: That's pretty good. 285 00:19:21,240 --> 00:19:24,520 Speaker 2: He was also known for being like a pretty wild personality, 286 00:19:24,680 --> 00:19:27,600 Speaker 2: so I'm like, I don't know, maybe he did have 287 00:19:27,680 --> 00:19:31,120 Speaker 2: cheese in his will, More power to him. 288 00:19:31,240 --> 00:19:34,160 Speaker 1: There's a lot of puns to be had cheese will, 289 00:19:34,520 --> 00:19:39,800 Speaker 1: I have to say. Well. Yet, others say that the 290 00:19:39,880 --> 00:19:45,320 Speaker 1: cheese originated in the dairy producing region of Valsassina in Italy, 291 00:19:45,440 --> 00:19:48,680 Speaker 1: and I apologize if I'm butchering that a big part 292 00:19:48,680 --> 00:19:50,920 Speaker 1: of this theory has to do with the natural caves 293 00:19:50,960 --> 00:19:54,399 Speaker 1: in that area that would be ideal for making gorgon sola, 294 00:19:56,320 --> 00:20:02,040 Speaker 1: and even other theories suggest that the cheese goes back 295 00:20:02,119 --> 00:20:06,280 Speaker 1: to an innkeeper in Gorgonzola who was trying to deter 296 00:20:06,480 --> 00:20:10,000 Speaker 1: heavy drinkers in his establishments and save money by giving 297 00:20:10,000 --> 00:20:13,199 Speaker 1: them cheese with these veins and them presumably cheese that 298 00:20:13,280 --> 00:20:17,480 Speaker 1: had gone bad. However, the cheese went well with the 299 00:20:17,520 --> 00:20:25,800 Speaker 1: wine that the drinkers were drinking and the plant backfired. Yeah, 300 00:20:25,840 --> 00:20:30,240 Speaker 1: so a lot of stories behind this cheese, but whatever 301 00:20:30,280 --> 00:20:34,440 Speaker 1: the case, it gradually spread throughout the Lombardi and Piedmont 302 00:20:34,440 --> 00:20:38,520 Speaker 1: regions of Italy. Eventually European aristocracy fell in love with 303 00:20:38,560 --> 00:20:44,280 Speaker 1: Gorgonzola during medieval times. By the nineteenth century, Gorgonzola was 304 00:20:44,320 --> 00:20:50,080 Speaker 1: sometimes mentioned along other beloved industrially produced cheeses. Some of 305 00:20:50,119 --> 00:20:54,879 Speaker 1: the first industrial, commercial gorgonzola factories started up towards the 306 00:20:55,000 --> 00:20:56,520 Speaker 1: end of the eighteen hundreds. 307 00:20:56,760 --> 00:20:59,480 Speaker 2: Yeah, and this was around the time that the name 308 00:21:00,000 --> 00:21:03,920 Speaker 2: Gorganzola started taking off. Because as this cheese spread pun 309 00:21:03,960 --> 00:21:07,919 Speaker 2: intended after the fact, folks started identifying it by you 310 00:21:07,960 --> 00:21:09,560 Speaker 2: know that specific production area. 311 00:21:10,880 --> 00:21:16,160 Speaker 1: Yes, And by the twentieth century Gorgonzola went global. 312 00:21:17,119 --> 00:21:20,840 Speaker 2: YEP, for example, was the only Italian cheese on the 313 00:21:20,880 --> 00:21:26,240 Speaker 2: menu on the Titanic in nineteen twelve. Peak Gorgonzola production 314 00:21:26,680 --> 00:21:31,920 Speaker 2: as a percentage of total Italian cheese production happened in 315 00:21:31,960 --> 00:21:35,359 Speaker 2: the nineteen thirties. It then accounted for some thirteen point 316 00:21:35,400 --> 00:21:39,000 Speaker 2: five percent of all Italian cheeses being made. By that point, 317 00:21:39,040 --> 00:21:45,240 Speaker 2: about sixty percent was being exported. Supposedly, Winston Churchill was 318 00:21:45,280 --> 00:21:49,280 Speaker 2: a fan, to the point that he specifically requested that 319 00:21:49,320 --> 00:21:53,800 Speaker 2: the Allies not bomb the town of Gorgonzola during their 320 00:21:53,840 --> 00:21:54,960 Speaker 2: attacks on the Axis. 321 00:21:57,280 --> 00:21:59,840 Speaker 1: Wow. Yeah. 322 00:22:00,080 --> 00:22:02,760 Speaker 2: After World War Two ended and everyone was kind of 323 00:22:02,800 --> 00:22:05,919 Speaker 2: getting back on their feet again, there was in nineteen 324 00:22:05,960 --> 00:22:11,120 Speaker 2: fifty one this European Dairy Conference during which everyone kind 325 00:22:11,119 --> 00:22:13,760 Speaker 2: of agreed that it was a good idea to protect 326 00:22:13,840 --> 00:22:19,320 Speaker 2: the names and methods of making these economically important products. 327 00:22:20,000 --> 00:22:23,840 Speaker 2: Following that, in nineteen fifty five, Italy officially recognized the 328 00:22:23,840 --> 00:22:31,200 Speaker 2: traditional local creation of gorgonzola, along with Fontina Grana, Padano, Pecorino, Romano, Pecorino, 329 00:22:31,240 --> 00:22:37,760 Speaker 2: Siciliano and Parmigano reggiano. They also imposed more strict regulations 330 00:22:37,840 --> 00:22:42,600 Speaker 2: about production around these products. This actually seriously thinned the 331 00:22:42,600 --> 00:22:45,679 Speaker 2: field of gorgonzola producers. Within about ten years, the one 332 00:22:45,720 --> 00:22:48,679 Speaker 2: hundred sum dairies that had been making the cheese shranked 333 00:22:48,680 --> 00:22:52,680 Speaker 2: to about thirty. Further codifying this cheese. In nineteen seventy 334 00:22:53,000 --> 00:22:57,240 Speaker 2: a group of producers and other interested industry parties formed 335 00:22:57,359 --> 00:23:01,840 Speaker 2: the Consortium for the Protection of Gorgonzola CHI, which, with 336 00:23:02,000 --> 00:23:05,560 Speaker 2: authorization and supervision by the Italian government granted the following year, 337 00:23:06,080 --> 00:23:10,560 Speaker 2: still oversees the regulations for the making of gorgonzola. I 338 00:23:10,640 --> 00:23:14,280 Speaker 2: think that this consortium was the coming together of two 339 00:23:14,320 --> 00:23:18,760 Speaker 2: separate voluntary groups, one run by mostly small producers and 340 00:23:18,760 --> 00:23:22,399 Speaker 2: one by industrial producers with the Italian Dairy Association. 341 00:23:22,680 --> 00:23:23,280 Speaker 1: So yeah. 342 00:23:24,280 --> 00:23:28,560 Speaker 2: In nineteen ninety six, Gorgonzola was granted that pedio status 343 00:23:28,640 --> 00:23:34,359 Speaker 2: by the European Commission. And in more recent years there's 344 00:23:34,640 --> 00:23:39,040 Speaker 2: been concern about climate change affecting milk production for gorgonzola, 345 00:23:39,840 --> 00:23:42,520 Speaker 2: and also about things like like conflicts around the globe 346 00:23:43,160 --> 00:23:47,520 Speaker 2: and American politics affecting trade routes and exports. 347 00:23:48,160 --> 00:23:52,320 Speaker 1: Again food. I feel like sometimes we forget it, but 348 00:23:52,960 --> 00:23:56,920 Speaker 1: it is so connected to all of these things, including 349 00:23:56,960 --> 00:23:58,479 Speaker 1: politics and climate change. 350 00:23:58,720 --> 00:24:05,160 Speaker 2: Oh yeah, yeah, I mean when trade agreements go different 351 00:24:05,320 --> 00:24:09,080 Speaker 2: for different reasons, it can become very worrisome for people 352 00:24:09,080 --> 00:24:10,760 Speaker 2: who are just trying to sell cheese, you know. 353 00:24:11,880 --> 00:24:19,720 Speaker 1: Yes, yeah, yeah, Well again, listeners, please let us know 354 00:24:20,240 --> 00:24:23,800 Speaker 1: if you have thoughts about this or I have some 355 00:24:24,800 --> 00:24:29,440 Speaker 1: how should I use it? Yeah, but I think that's 356 00:24:29,440 --> 00:24:33,320 Speaker 1: what we have to say about Gorgon Sola for now. 357 00:24:32,840 --> 00:24:35,600 Speaker 2: I think it is. We do already have some listener 358 00:24:35,640 --> 00:24:37,200 Speaker 2: mail for you, though, and we are going to get 359 00:24:37,240 --> 00:24:38,719 Speaker 2: into that as soon as we get back from one 360 00:24:38,800 --> 00:24:49,480 Speaker 2: more quick break for a word from our sponsors, and 361 00:24:49,560 --> 00:24:50,000 Speaker 2: we're back. 362 00:24:50,040 --> 00:25:04,040 Speaker 1: Thank you, sponsor, Yes, thank you, and we're back with so. So, 363 00:25:04,080 --> 00:25:09,000 Speaker 1: there's this episode of SpongeBob where he has like horrible 364 00:25:09,119 --> 00:25:12,760 Speaker 1: breath and he doesn't realize why everybody is running away 365 00:25:12,800 --> 00:25:17,919 Speaker 1: from him. So that was the inspiration for this listener 366 00:25:17,920 --> 00:25:24,439 Speaker 1: mail schime. Thank you, it's a good episode. I believe you. 367 00:25:28,760 --> 00:25:32,280 Speaker 1: Kenna wrote, Hi, Annie and Lauren, just wrapping up your 368 00:25:32,320 --> 00:25:35,760 Speaker 1: sea urchin episode. Although I have never eaten a sea 369 00:25:35,920 --> 00:25:39,239 Speaker 1: urchin or given one a hat, I have worn a 370 00:25:39,320 --> 00:25:43,439 Speaker 1: live sea urchin as a hat. It was bestowed on 371 00:25:43,640 --> 00:25:48,280 Speaker 1: me by our tour guide while snorkeling in Hawaii. Finding 372 00:25:48,280 --> 00:25:50,959 Speaker 1: that we were all reasonably able to both float and 373 00:25:51,040 --> 00:25:54,440 Speaker 1: breathe at the same time, our guide decided we needed 374 00:25:54,480 --> 00:25:58,880 Speaker 1: to be impressed, spotted an urchin trundling along the seafloor 375 00:25:58,960 --> 00:26:02,560 Speaker 1: and dove down. The urchin was deposited on top of 376 00:26:02,600 --> 00:26:05,399 Speaker 1: my head, and I'm not sure which of us found 377 00:26:05,440 --> 00:26:10,720 Speaker 1: the experienced stranger. I had a spiny thing wandering my scalp, 378 00:26:11,000 --> 00:26:14,200 Speaker 1: and the sea urchin discovered the joys of becoming tangled 379 00:26:14,240 --> 00:26:18,960 Speaker 1: and human hair. We took the necessary photos and then 380 00:26:19,000 --> 00:26:22,280 Speaker 1: returned it to the brine. Glad. Nobody told me at 381 00:26:22,280 --> 00:26:31,760 Speaker 1: the time that they could be feminist. Wow, well that's amazing. Yes, 382 00:26:33,520 --> 00:26:39,360 Speaker 1: wow that sea urchin, I mean he flipped the expectations. 383 00:26:40,160 --> 00:26:44,040 Speaker 2: Yeah, instead of looking for a hat, it became a hat. 384 00:26:46,240 --> 00:26:48,920 Speaker 2: I mean, really full circle for that guy, I think. 385 00:26:49,640 --> 00:26:55,000 Speaker 1: Yeah, yeah, probably tell all his friends, he wouldn't believe it. 386 00:26:59,040 --> 00:27:01,920 Speaker 1: I've been telling everybody I can about this search and 387 00:27:02,000 --> 00:27:05,280 Speaker 1: hat thing. So thank you again, Lauren for. 388 00:27:05,240 --> 00:27:08,240 Speaker 2: Giving me that facts anytime, anytime. 389 00:27:09,320 --> 00:27:15,880 Speaker 1: This also sounds love oh so good, a good time. Oh. 390 00:27:16,680 --> 00:27:20,000 Speaker 2: Matt wrote a longtime listener, first time caller here and 391 00:27:20,080 --> 00:27:22,960 Speaker 2: regrets if I'm overdue writing in. I have a tendency 392 00:27:23,000 --> 00:27:25,600 Speaker 2: to let your episodes pile up so I can savor 393 00:27:25,720 --> 00:27:29,880 Speaker 2: your wonderful banter in larger doses. Your mold Wine episode 394 00:27:29,880 --> 00:27:33,600 Speaker 2: was amazing, but was missing a very important fiery variation. 395 00:27:34,280 --> 00:27:35,920 Speaker 2: Oh I'm gonna I'm gonna give it a try, y'all 396 00:27:36,480 --> 00:27:41,359 Speaker 2: you yours zengen bowl fire tongs punch is a translation. 397 00:27:41,760 --> 00:27:44,720 Speaker 2: It's basically your garden variety mold wine as described in 398 00:27:44,720 --> 00:27:48,560 Speaker 2: the episode, but with the drippings from a zucker hut, 399 00:27:49,400 --> 00:27:53,040 Speaker 2: a totally not dangerous burning cone of sugar saturated in 400 00:27:53,080 --> 00:27:57,240 Speaker 2: one fifty one providing the requisite sweetness. My dearest German 401 00:27:57,280 --> 00:28:00,240 Speaker 2: friend introduced me to it while living in Boston. Of course, 402 00:28:00,280 --> 00:28:02,680 Speaker 2: it's ripe for variations, so when we celebrated the Game 403 00:28:02,720 --> 00:28:05,000 Speaker 2: of Thrones finale a few years ago, we fashioned a 404 00:28:05,119 --> 00:28:07,840 Speaker 2: zucker hut wall out of a pile of sugar cubes, 405 00:28:08,359 --> 00:28:11,160 Speaker 2: and spoiler alert, we said it on fire with Casper, 406 00:28:11,320 --> 00:28:17,520 Speaker 2: my roomy's chihuahua mix dressed as a dragon. Attached our 407 00:28:17,560 --> 00:28:21,480 Speaker 2: pictures of Casper, the zucker hut wall and a more typical. 408 00:28:21,960 --> 00:28:26,360 Speaker 2: Uh that word? Yeah, sure, drink of this kind. Aside, 409 00:28:26,760 --> 00:28:28,879 Speaker 2: I found Casper on the side of the road fifteen 410 00:28:28,920 --> 00:28:31,879 Speaker 2: years ago and he is still the same fire breathing 411 00:28:32,040 --> 00:28:34,160 Speaker 2: terror as the day we found him. 412 00:28:34,800 --> 00:28:35,200 Speaker 1: Ps. 413 00:28:35,400 --> 00:28:37,800 Speaker 2: Coincidentally, this was also the episode where you read the 414 00:28:37,800 --> 00:28:41,000 Speaker 2: listener mail for Pizzeles. The Italian side of my family 415 00:28:41,080 --> 00:28:44,200 Speaker 2: hails from northeastern Ohio as well, and we pronounce it 416 00:28:44,400 --> 00:28:48,200 Speaker 2: pete Zeale's. My parents got pizzele iron for their wedding 417 00:28:48,280 --> 00:28:54,640 Speaker 2: and I still crave them every year. Oh Casper, Oh Casper, 418 00:28:54,680 --> 00:28:55,480 Speaker 2: what a good dragon. 419 00:28:57,640 --> 00:29:01,960 Speaker 1: Yeah, it was very cute. And this is like game 420 00:29:02,000 --> 00:29:05,560 Speaker 1: recognized game. Because I've tried to do this, like setting 421 00:29:05,680 --> 00:29:10,840 Speaker 1: fire of cocktails at most before, I've had varying levels 422 00:29:10,840 --> 00:29:17,560 Speaker 1: of success. Oh yeah, sometimes those fireproof glasses are not 423 00:29:17,880 --> 00:29:20,040 Speaker 1: so fireproof, is what I'll say. 424 00:29:20,240 --> 00:29:23,160 Speaker 2: Oh my goodness, heck yes. 425 00:29:24,040 --> 00:29:27,280 Speaker 1: But I love this. This is definitely something I would 426 00:29:27,320 --> 00:29:29,240 Speaker 1: try to do. It looks like you had a great 427 00:29:29,320 --> 00:29:38,520 Speaker 1: time and you got some great mold wine out of it. Yeah. Yeah, 428 00:29:38,640 --> 00:29:41,800 Speaker 1: you didn't have any explosions. 429 00:29:42,480 --> 00:29:47,960 Speaker 2: Not that you mentioned anyway. So yeah, perfect, Oh gosh, 430 00:29:48,160 --> 00:29:48,840 Speaker 2: that's wonderful. 431 00:29:48,960 --> 00:29:50,760 Speaker 1: I do I do love. I do love live fire 432 00:29:50,800 --> 00:29:54,880 Speaker 1: in a cocktail. That's that's great. Mm hmmm, I had, 433 00:29:55,000 --> 00:29:58,400 Speaker 1: I bought a whole bottle of one, and I did 434 00:29:58,440 --> 00:30:01,000 Speaker 1: a lot of experiments somewhere since us. So we're not 435 00:30:03,200 --> 00:30:06,240 Speaker 1: but this sounds like you had a great time. And yes, 436 00:30:06,360 --> 00:30:13,560 Speaker 1: Casper was very adorable, so thank you. Yes, I'm glad 437 00:30:13,600 --> 00:30:17,680 Speaker 1: it worked out of Also, I continue to love these 438 00:30:19,360 --> 00:30:27,960 Speaker 1: Pete Sellers Betzellers notes conversations. They're great, so thank you. 439 00:30:28,400 --> 00:30:33,600 Speaker 1: Mm hmm oh my goodness. Absolutely yes, and thanks to 440 00:30:33,760 --> 00:30:36,400 Speaker 1: both of these listeners for taking the time to write in. 441 00:30:36,960 --> 00:30:39,080 Speaker 1: If you would like to write to us, you can. 442 00:30:39,240 --> 00:30:42,280 Speaker 1: Our email is hello at savorpod dot com. 443 00:30:42,360 --> 00:30:44,640 Speaker 2: Oh, we're also on social media. You can find us 444 00:30:44,640 --> 00:30:47,800 Speaker 2: on Twitter, Facebook, and Instagram at save pod and we 445 00:30:47,800 --> 00:30:48,680 Speaker 2: do have to hear from you. 446 00:30:49,160 --> 00:30:50,800 Speaker 1: Savor is production of iHeartRadio. 447 00:30:50,920 --> 00:30:53,000 Speaker 2: For more podcasts from my Heart Radio, you can visit 448 00:30:53,040 --> 00:30:56,160 Speaker 2: the iHeartRadio app, Apple Podcasts, or wherever you listen to 449 00:30:56,240 --> 00:30:59,040 Speaker 2: your favorite shows. Thanks as always to our super producers 450 00:30:59,120 --> 00:31:01,920 Speaker 2: Dylan Fagan and Howard. Thanks to you for listening, and 451 00:31:02,000 --> 00:31:04,840 Speaker 2: we hope that lots more good things are coming your way.