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Speaker 1: Hi, folks, this is Chuck here. Welcome to the Saturday

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Speaker 1: Selects edition of Stuff You Should Know. Uh. This week

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Speaker 1: I am picking out the cheesiest s Y s K

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Speaker 1: episode ever from August. This is not a show about

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Speaker 1: um bad music, but this is a show about cheese. Um.

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Speaker 1: I love cheese, Josh loves cheese. A lot of people

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Speaker 1: love cheese. And this ended up being a very dense

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Speaker 1: probably could have been a two parter, but a really

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Speaker 1: cool episode about the history of cheese and how it's

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Speaker 1: made in just the varieties of cheese. Like you could

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Speaker 1: have an entire fourteen part series on cheese, but um,

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Speaker 1: as we do, we decided to cram as much as

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Speaker 1: we could into one episode. So Corps and Wine cut

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Speaker 1: some cheese metaphorically, actually not metaphorically, and enjoyed this episode.

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Speaker 1: Welcome to Stuff you Should Know from House Stuff Works

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Speaker 1: dot com. Hey, and welcome to the podcast. I'm Josh

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Speaker 1: Clark with me as always is Charles w So funny, Chuck,

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Speaker 1: Brian is that a new nickname? So funny? Chuck? My

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Speaker 1: wife would beg to differ. She might say, I'm not

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Speaker 1: so funny sometimes? No, okay, so Chuck, Yes, how you

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Speaker 1: doing I'm great. Um, I've got an intro this time? Awesome.

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Speaker 1: How long has it been? Uh? I don't know. It's

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Speaker 1: been a while really since we've had a proper intro. Yes, okay,

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Speaker 1: if you ask me so, Um, let me paint the

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Speaker 1: picture for you, all right. Uh. In May of two

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Speaker 1: thou little newspaper called the Telegraph I believe out of

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Speaker 1: London published an article about a recent survey of four

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Speaker 1: thousand consumers, British consumers, um, of what were the top

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Speaker 1: most important inventions ever created by man? Okay, so some

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Speaker 1: of them were not surprising. The wheel came in first place.

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Speaker 1: Beer is on there and it came in Was it

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Speaker 1: on there? I don't know. I can tell you painkillers

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Speaker 1: were on there in place place? Um, but no, man,

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Speaker 1: I didn't see beer on here, and surely it is.

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Speaker 1: Maybe that was just they don't consider that an invention.

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Speaker 1: Sliced bread um came in in seventy place. Um. The

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Speaker 1: iPhone came in eighth place, ahead of the combustion engine.

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Speaker 1: That's ridiculous. In place came calendars okay, but then right

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Speaker 1: after that place came the cheese creater. M. Yeah, the greater,

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Speaker 1: the cheese greater. That makes me think. So, first of all,

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Speaker 1: this is clearly one of the dumbest assemblages of four

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Speaker 1: thousand people ever put together. Calendar and then cheese creator,

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Speaker 1: and then ihe, um, yeah, so I think that possibly

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Speaker 1: when you give him the benf of the doubt, and

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Speaker 1: that they didn't assume that cheese was invented by humans,

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Speaker 1: that she's greater. It was clearly invented by humans. You

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Speaker 1: don't find them growing on trees. Cheese apparently you find

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Speaker 1: growing on trees. It's a gift from God. But I

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Speaker 1: think had had the Polsters said, you know, I just

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Speaker 1: want to remind you here that cheese is an invention,

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Speaker 1: then it would it would have scored higher. At least

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Speaker 1: it would have at least replaced the cheese greater. Oh yeah,

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Speaker 1: I would. No. England, I don't know how they are

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Speaker 1: in cheese, but the EU is real big on cheese.

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Speaker 1: It is as a whole. So it's Wisconsin, so is um,

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Speaker 1: well yeah, the EU? Yeah, yeah, New York, I think

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Speaker 1: a Germany and uh it's in the France, Grease, Denmark, Belgium,

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Speaker 1: they're all like in the top ten. Grease's way ahead,

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Speaker 1: and well Greece comes up in some stats that are

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Speaker 1: coming fright after this butt chuck Um cheese is an invention,

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Speaker 1: and as legend goes, an accidental invention, right yeah, I

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Speaker 1: mean they have seen it dated back to prehistory, so

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Speaker 1: they can't obviously trace it back to six BC and

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Speaker 1: say how it happened, Right, well, they can say that

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Speaker 1: it was it was around at least as late as

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Speaker 1: um BC, because it was found in the tomb of

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Speaker 1: one of the Egyptian pharaoh's cheese five thousand year old cheese,

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Speaker 1: which wow um, And the idea goes. The legend goes

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Speaker 1: that there was some um shepherd, some goat herder, some

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Speaker 1: cow herder, which I guess you'd call a rancher um

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Speaker 1: went to I guess go tend to his flock, and

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Speaker 1: he had his daily milk, and he used a cowskin

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Speaker 1: um or a cow stomach a calf st specifically to

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Speaker 1: store the milk. And when he went to go drink it,

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Speaker 1: it came out all curdled and smacked his face and

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Speaker 1: he said, what is going on here? He told some

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Speaker 1: people about it and it took root. Now see I

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Speaker 1: read that roc effort was invented by accident by a shepherd. Yes,

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Speaker 1: I read that too, and he was he stashed his

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Speaker 1: lunch in a cave because he saw a young maiden

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Speaker 1: that he wanted to go get down with, and he

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Speaker 1: forgot about his lunch and came back like a couple

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Speaker 1: of weeks later. It was moldy and he ate it anyway,

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Speaker 1: And I was like, hey, this is pretty tasty. Yeah,

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Speaker 1: He's like I like this a lot. So that makes

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Speaker 1: me think these tales might be just intermingling something. Well,

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Speaker 1: they are tales. There's nothing you know, specific, nothing documented.

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Speaker 1: But Rokee fort Um also supposedly is from the dates

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Speaker 1: to about the time of Christ. So if cheese was

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Speaker 1: known to the Egyptians and c and it would have

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Speaker 1: come before that. But it's possible they were invented independently accidentally. Right,

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Speaker 1: that's true. A lot of shepherds run around at that time,

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Speaker 1: a lot more than these days. That's true. And rockefort

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Speaker 1: is also a p d O, which is a protected

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Speaker 1: designation of origin cheese. That's Truman, which means uh, it's

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Speaker 1: got to be made in uh rocofort. Right. And the

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Speaker 1: specifically this mountain range is small area of mountain top.

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Speaker 1: You got to get the sheep from there in France,

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Speaker 1: the agent the caves there, yep, or you're not eating rot.

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Speaker 1: And still to this day speaking of how Rockefer has

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Speaker 1: produced these these shepherds that's still kind of dressed like

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Speaker 1: they used to um during medieval kind of uh. It's

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Speaker 1: but they all have beards. It's really kind of disturbing

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Speaker 1: to go to go to this area. Um. They the

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Speaker 1: families make the cheese from their own flox milk and

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Speaker 1: then take it to um the caves where there where

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Speaker 1: it's purchased by often yours, which are expert finishers of

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Speaker 1: cheese and France, which means they just sit around and

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Speaker 1: look at it. Yeah, they're like, come on, yeah, the

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Speaker 1: cheese is done. So that's that's just a brief sketch

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Speaker 1: of cheese history, right yeah, and that's the most interesting

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Speaker 1: stuff I would think. All right, well that's the podcast.

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Speaker 1: All right, well let's talk let's talk cheese man. You know,

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Speaker 1: these stats are interesting. Yeah. In two thousand nine, the

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Speaker 1: average American consumed or the Americans consumed an average depend

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Speaker 1: on which way you want to look at it, of

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Speaker 1: thirty two point nine pounds a couple of years ago

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Speaker 1: per person per year. To say, let's say that on

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Speaker 1: more thirty two point nine pounds. Let's just call it

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Speaker 1: thirty three pounds of cheese per person per year. I

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Speaker 1: love cheese, but I don't think I eat that much.

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Speaker 1: I had no idea I was eating that much cheese.

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Speaker 1: I might be. I love cheese. I'm gonna start paying attention.

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Speaker 1: I'm gonna do a yearly cheese count. Also this, um,

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Speaker 1: what was it, like, thirty three pounds per American per

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Speaker 1: year of cheese. Take a few ounces. That's part of

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Speaker 1: eighty two billion pounds of cheese that America alone produces

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Speaker 1: or produced I should say in two thousand and eight,

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Speaker 1: and get this eighty two billion, two billions like eight

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Speaker 1: to frinch stats on that. Yeah, there's a lot of

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Speaker 1: different stats other it's true. I got from nine billion

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Speaker 1: down to ten point one million, eighty two billion. We're

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Speaker 1: all over the place with that one. I suddenly like, really,

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Speaker 1: huh uh, well, okay, this is from like a cheeseboard,

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Speaker 1: probably Wisconsin. I probably would have been like the Delaware cheeseboard.

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Speaker 1: I'm not listening to this, um, but uh, in nineteen

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Speaker 1: seventy five, we ate fourteen pounds of cheese a person,

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Speaker 1: So we've doubled our cheese and take Yeah, since seventy

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Speaker 1: that's really something. What you were you born seventy six?

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Speaker 1: I might have something to do with it. I knew

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Speaker 1: I was destined for something, but they were. The Greeks

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Speaker 1: are up close to sixty pounds a year. Yeah. The

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Speaker 1: Greeks in the French apparently score between fifty three to

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Speaker 1: seventy three pounds on average per person. The Greeks in

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Speaker 1: the French are tied as the world's greatest consumers of cheese.

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Speaker 1: It's a lot of feta, that is and feed is

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Speaker 1: probably the oldest cheese, by the way, speaking of cheese history,

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Speaker 1: it's also one of the simplest. Yeah, I love crumbly

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Speaker 1: delicious feta. Right feta. If you went to Grease and

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Speaker 1: made and grab some feta that some Greek shepherd farmer

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Speaker 1: had just made, and you brought it back to the US,

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Speaker 1: they would slap the cuffs on you. That d a wood. Oh,

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Speaker 1: because it's the aging laws we have here are different. Yeah,

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Speaker 1: it's a raw milk cheese, and which means it's made

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Speaker 1: from it's a fresh kind of cheese, made from unpasteurized

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Speaker 1: milk and um. In the US, if you make that

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Speaker 1: kind of cheese. If you make cheese using pasteurized milk, um,

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Speaker 1: you have to age it sixty days at least unpasteurized milk,

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Speaker 1: unpasteurized milk. So this is just this, like we just

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Speaker 1: stepped into this fascinating world if you ask me, Yeah,

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Speaker 1: pasteurization just quickly is uh most people know is when

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Speaker 1: you take food, usually a liquid though, you heat it

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Speaker 1: up really hot for a specific amount of time at

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Speaker 1: a specific temperature. Then you cool it down real quickly.

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Speaker 1: And the gold there is to slow down microbial growth,

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Speaker 1: but not stop it, right, because that would be sterilization. Uh,

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Speaker 1: they're not pasteurization right, named after the Great Louis past two. Yeah,

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Speaker 1: and if you you don't want to sterilize it because

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Speaker 1: that that ruins the flavor. So that would imagine sterilized milk,

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Speaker 1: sterilized cheese. Yeah, it's not good stuff. But um, not

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Speaker 1: only is pasteurization good for your health. Most would say

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Speaker 1: while cheese kind of storys like the hardcore kind that

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Speaker 1: have like mohawks with like Elmer's glue, right, sure, they

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Speaker 1: will tell you, um that the only good cheese comes

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Speaker 1: from cheese made from unpasteurized milk. Raw milk cheese. Yeah,

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Speaker 1: but other people will tell you you're not really right.

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Speaker 1: We can make really good cheese with pasteurized milk, and

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Speaker 1: pasteurized milk makes for a an easier cheese making process.

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Speaker 1: It's more reliable, it's more predictable. Yeah, and when you're

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Speaker 1: making tons of metric tons of cheese, you want there's

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Speaker 1: something consistent like that. Alright, what a wham bang start.

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Speaker 1: Why do you talk about milk all the time with cheese, Josh, Well,

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Speaker 1: because cheese is really just a portable form of milk. Yeah,

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Speaker 1: you know, it's it's basically it's like um grain represents

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Speaker 1: um virtual water. Sure, you shipped grain from one place

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Speaker 1: to another, you're really shipping the water that was used

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Speaker 1: to produce the grain in addition to it. Yeah. I

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Speaker 1: remember seeing those commercials, like I think it was Kraft,

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Speaker 1: like there are two cups of milk and every slice

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Speaker 1: of craft American cheese, and I always thought that's impossible. Yeah,

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Speaker 1: look at it, that little slice of cheese and look

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Speaker 1: at two cups of milk. There's no way. You're probably right, though, No,

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Speaker 1: they can't say that. There's like the second biggest food

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Speaker 1: company on the planet. I think, yeah, I think yeah.

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Speaker 1: So You're right, milk cheese is nothing, but milk milk

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Speaker 1: is about eight water. If you remove this water, you

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Speaker 1: got cheese. Basically, Yeah, it's a little more complicated than that,

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Speaker 1: but it's not that much more complicated. Was really surprised,

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Speaker 1: like both of us apparently went our own way and

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Speaker 1: um learned how to make cheese. And I have to say, like,

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Speaker 1: I am strongly considering getting me and you me into cheesemaking.

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Speaker 1: You can make mozzarell pretty easily. Yeah, but I'm not big.

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Speaker 1: I'm okay, I'm mozzarella. I like a good mozzarella, but

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Speaker 1: more I'm into like the slightly stinkier cheeses you can

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Speaker 1: pull off. Making like a limburger. Well, I wouldn't make that,

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Speaker 1: but I could make like a Gouda um or a chevra. Yeah,

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Speaker 1: I like that too. Speaking of limburger quickly, I don't

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Speaker 1: remember the name of the bacteria, but the bacteria used

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Speaker 1: in making limburgers the same one on our body that

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Speaker 1: creates body odor, which is why stinks. I read that

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Speaker 1: as well. Yeah, that's why people say it somes like

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Speaker 1: feet Because yes, and scientifically speaking, you're absolutely right. Types

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Speaker 1: of cheese. Shall we break that down real quick. Yes

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Speaker 1: we should, because there's a big contentious debate about how

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Speaker 1: you classify cheese, and uh, this guy, Stephen Jenkins for

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Speaker 1: this article, seems to have a pretty good handle on

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Speaker 1: how cheese should be classified. Josh. He is a member

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Speaker 1: of the Confrairie des Chevalier. Dude test roma. Very nice,

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Speaker 1: you very nice. I was just looking at say, like,

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Speaker 1: I wonder if I'm gonna have to handle down it's

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Speaker 1: cheese connoisseurs. And he's an expert, and he says you

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Speaker 1: can break him down into fresh, soft, ripened, wash, rind, natural, rind, blue, veined, uncooked, pressed, cooked, pressed,

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Speaker 1: and processed, and chuck um like like we were talking

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Speaker 1: about already. Um, the fresh cheeses. Those are the easy,

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Speaker 1: is the most basic, the most ancient kind. You've got

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Speaker 1: your fed. You have a Caeso fresco masca pone right,

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Speaker 1: not marscapone, And the argoes after the sis it's muscari.

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Speaker 1: It is always mispronounced. I have no idea because I

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Speaker 1: thought it was Marscapone until I read it and I

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Speaker 1: was like, Uh, that rolls off the tongue though more

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Speaker 1: than the RS rolls off the tongue more than the

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Speaker 1: This is your mascara, which isn't even cheese technically, right, No,

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Speaker 1: it isn't. It's um. You you skim the cream off

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Speaker 1: of the top of the parmesan making process and add

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Speaker 1: a culture to it, and you've got mascarponegult also known

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Speaker 1: as ricotta, but if you're from New Jersey you might

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Speaker 1: say regult. Okay, and cream cheese obviously. Yeah, and I

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Speaker 1: think you mentioned Caso fresco, right, Yes, those are fresh cheeses. Yeah,

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Speaker 1: those are the ones where you just basically go through

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Speaker 1: step one through three of cheesemaking and then you just

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Speaker 1: start eating it. Yeah. And some of them still contain

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Speaker 1: the liquid part the way, right, and they don't keep

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Speaker 1: very long. And that is fresh cheeses is what you

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Speaker 1: gotta eat them right away, That's right. It's a it's

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Speaker 1: a portable way of preserving milk, but it's only preserving

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Speaker 1: milk for like an extra day or two. It's very

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Speaker 1: mild taste, pretty milky, Okay, Soft driping cheese is josh,

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Speaker 1: they are semisoft. A lot of times they have a white,

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Speaker 1: bloomy rind. And we're talking brie a little more flavorful

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Speaker 1: and buttery but still pretty mild. Yeah. So the rind

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Speaker 1: on breeze specifically, or any kind of bloomy rind cheese

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Speaker 1: is made from bacteria. Right, There's a lot of bacteria

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Speaker 1: going on with cheese, right. Well, they they just rub

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Speaker 1: bacteria on the outside of the cheese, um, maybe some salt,

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Speaker 1: and the bacteria starts to rot the cheese effectively from

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Speaker 1: the outside in. So that's what the that's what the

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Speaker 1: rind is. Some people say you should eat the rind

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Speaker 1: because it is cheese, but it's bacteria laden cheese. I

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Speaker 1: eat the rind, do you. I actually don't really, Yeah,

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Speaker 1: I dive right into that. That Brie and um Brie,

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Speaker 1: as far as smell goes, is one of the milder

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Speaker 1: um bloomy rind cheeses. Most bloomy rind cheeses and most

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Speaker 1: um soft ripe and cheeses are the stinky ones, like stilton,

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Speaker 1: which is the king of English cheeses, Stilton, Limburger, rogue

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Speaker 1: fort um. Yeah. All right, so now we are at

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Speaker 1: wash rind. Those are the stinkiest of cheese is Limburger.

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Speaker 1: And if we mentioned some of these is because they

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Speaker 1: overlap into different categories. Wash rind means they usually have

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Speaker 1: as a reddish orange rind, and the stink comes from

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Speaker 1: washing it most times in liquid like brine or wine

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Speaker 1: or beer. Yeah, makes it stinky. You might make a

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Speaker 1: wheel of cheese, if it's a soft ripened cheese, and

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Speaker 1: just throw it in like a brine bath and leave

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Speaker 1: it for maybe six days per side. It's gonna float

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Speaker 1: on top, and then you flip it, leave it for

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Speaker 1: another six days and you've got it washed, and that's

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Speaker 1: it stinks because of the molden bacteria that grows because

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Speaker 1: of that wash. Yeah, and the beer and wine bath.

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Speaker 1: Um also came from the introductions of cheese to monks.

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Speaker 1: He said, Hey, we make beer, we make wine. It's

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Speaker 1: kind of what we contribute to the world. Plus you've

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Speaker 1: got these caves, so um, you know that you can

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Speaker 1: have a cocktailed party without cheese exactly, So there you go.

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Speaker 1: It comes from natural rind moving on is uh heavier

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Speaker 1: than most of other types of cheeses. It's aged usually

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Speaker 1: because not all cheese is aged. A lot of them

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Speaker 1: are made from raw milk. And again English stilton and

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Speaker 1: chevroy our natural rind cheesus that's when the rind forms naturally. Yes, correct. Yes, okay,

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Speaker 1: so rind, I guess I should correct myself. The stinky

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Speaker 1: ones almost always have some sort of bacterial induced rind,

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Speaker 1: whether it's hastened along by washing or it just happens naturally.

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Speaker 1: If you got a rind usually going. If you have

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Speaker 1: a moldy rind, you're gonna have a stinkier cheese. Okay, okay, yes, um?

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Speaker 1: And then where are we chuck? Blue vein? Blue vein,

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00:18:10,040 --> 00:18:14,600
Speaker 1: that's rope for it. Gorgon zola maytag blue. It's um.

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Speaker 1: By the way, do you like these? I love blue cheese.

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Speaker 1: Love love blue vein cheese. Yeah, don't eat it all

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Speaker 1: day long. It's exactly what it sounds like. Everybody's seen it.

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Speaker 1: You know. You get a hunk of this and it's

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Speaker 1: just like crumbling and it looks deteriorated. But that that

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Speaker 1: blue or the green, the veins in it, it's mold. Yeah,

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Speaker 1: pretty pretty healthy active live mold too, very tart like

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Speaker 1: that's that's one of the cheeses that makes my jaw

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Speaker 1: just go. Do you eat it as a dessert cheese?

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Speaker 1: Uh No. I don't do a ton of dessert cheeses.

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Speaker 1: Sometimes if I'm at you know, a restaurant that has

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Speaker 1: a nice dessert cheese menu. But I just you know,

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Speaker 1: I like the cheese and wine thing. We'll get to

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Speaker 1: that though, okay. Um. And then lastly, well it's third

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Speaker 1: to lastly, we've got um. The pressed cheese is cooked

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Speaker 1: and uncooked, right, So uncooked cheese is cheddar cheese, good

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Speaker 1: old cheddar, just that orange block of cheese, Um is

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Speaker 1: uncooked And cheddar is actually the name of a process

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Speaker 1: of making cheese. Cheddaring is taking the curds and just

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Speaker 1: pressing them down on top of one another until you

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Speaker 1: squeeze all the way out. Yeah, and these all all

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Speaker 1: these pressed cheeses are really dry because you're just getting

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Speaker 1: you're pressing the way out, like you said, and that's

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Speaker 1: the liquid. So it's gonna be much dryer like your

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Speaker 1: hard parmesano reggiano cheddar. And and also um, as a

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Speaker 1: side note, cheese orange cheese like orange cheddar. You know

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Speaker 1: how it's like brilliantly orange. Sometimes you're like that can't

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Speaker 1: possibly be a real orange? What's going on there? Apparently

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Speaker 1: back in the day, uh, in the spring and summer.

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Speaker 1: This is the fact of the show for me, is it?

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Speaker 1: I think? So? I would say the thirty three pounds

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Speaker 1: per person. That's the gross fact to the show. But

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Speaker 1: if you want to it's elebrate cheese at a cocktail party.

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Speaker 1: Just say what Josh is about to say, I think

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Speaker 1: you should take this now, I think you should okay. Um.

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Speaker 1: Back in the day, if you had your flock out

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Speaker 1: of sheep or goats or cows, and it was spring

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00:20:12,119 --> 00:20:15,159
Speaker 1: or summer, they were chewing grass. When they ate grass,

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00:20:15,200 --> 00:20:19,000
Speaker 1: they were ingesting a lot of beta carotene, right, okay,

335
00:20:19,119 --> 00:20:21,720
Speaker 1: which lent a lot of that stuff to the milk,

336
00:20:21,760 --> 00:20:23,919
Speaker 1: which ultimately lent a lot of it to the cheese,

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00:20:23,920 --> 00:20:26,960
Speaker 1: which ultimately died at orange. And in the in the

338
00:20:27,000 --> 00:20:29,679
Speaker 1: winter months, they were eating hay, which made kind of

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00:20:29,720 --> 00:20:33,160
Speaker 1: for paler wand looking cheese. It might have tasted as good,

340
00:20:33,160 --> 00:20:37,000
Speaker 1: but people tended to prefer orange cheese. Uh. It just

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00:20:37,080 --> 00:20:40,320
Speaker 1: they just thought it was better. So over time people say, well,

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Speaker 1: we're just gonna start dyeing all of our cheese orange.

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Speaker 1: And that's where it came from. And to this day,

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00:20:44,840 --> 00:20:48,720
Speaker 1: apparently it's just an open secret that among cheesemakers you

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00:20:48,920 --> 00:20:51,760
Speaker 1: dye your cheese orange if you're making an orange cheese.

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Speaker 1: Fact of the show yes, beta carotene, grass, summer spring history. So,

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00:21:00,320 --> 00:21:02,720
Speaker 1: like we said, those are the press. Cheese is green

348
00:21:02,760 --> 00:21:07,880
Speaker 1: air regiano. They're all pressed. It can be cooked or uncooked.

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00:21:08,000 --> 00:21:11,679
Speaker 1: Cheddar is uncooked, right, yes, yeah, But so if you

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00:21:11,720 --> 00:21:14,159
Speaker 1: take the curds and you you just press them and

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00:21:14,240 --> 00:21:17,680
Speaker 1: that's uncooked pressed obviously enough. If you cook the curds

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00:21:17,680 --> 00:21:19,919
Speaker 1: and then press them, that's cooked press and that's like

353
00:21:19,960 --> 00:21:25,919
Speaker 1: grey air, Gouda yeah, Parmesan, yeah, parmegian, provolone, the pasta

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00:21:25,920 --> 00:21:32,439
Speaker 1: filada alright um. And then processed cheese we have to mention.

355
00:21:32,640 --> 00:21:35,440
Speaker 1: So yeah, we're going down the cheese chain. Yeah. Yeah.

356
00:21:35,480 --> 00:21:38,520
Speaker 1: Processed cheese technically again is not a cheese. It's a

357
00:21:38,560 --> 00:21:42,480
Speaker 1: byproduct of the process that can have cheese scraps, can

358
00:21:42,600 --> 00:21:47,399
Speaker 1: have whey and cream and water, gums, dies, other ingredients.

359
00:21:47,840 --> 00:21:51,280
Speaker 1: You can work your way further down to easy cheese. Yeah,

360
00:21:51,600 --> 00:21:55,639
Speaker 1: cheese whiz velvita. You know when a cheese doesn't need

361
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Speaker 1: to be refrigerated that it's like and it comes out

362
00:21:58,160 --> 00:22:00,480
Speaker 1: of a propellant. Yeah. I was gonna say if if

363
00:22:00,480 --> 00:22:03,560
Speaker 1: you have cheese and a can, that's a big giveaway.

364
00:22:03,640 --> 00:22:11,000
Speaker 1: Using sodium citrate, sodium phosphate, calcium phosphate, sorbic acid, sodium alginate, apple,

365
00:22:11,119 --> 00:22:13,480
Speaker 1: I don't even know how to pronounce us apple, carrotinal,

366
00:22:14,160 --> 00:22:18,000
Speaker 1: and auto. These are all things in easy Cheese. Cheese

367
00:22:18,080 --> 00:22:20,600
Speaker 1: isn't easy though, so I think that should be your

368
00:22:20,640 --> 00:22:25,000
Speaker 1: other giveaway. Cheese takes time. Yes, it's not easy, although

369
00:22:25,080 --> 00:22:27,399
Speaker 1: you think it's easy. Although there is such a product

370
00:22:27,560 --> 00:22:30,400
Speaker 1: is easy cheese, I believe. No, that's what I'm saying.

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Speaker 1: That's the stuff in they can that you scored out

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00:22:32,680 --> 00:22:36,320
Speaker 1: onto a cracker. So that's easy Cheese. That's I mean,

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00:22:36,359 --> 00:22:38,720
Speaker 1: that is the brand name. Well, what's the one where

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Speaker 1: the cheese is. It's like a little plastic train. The

375
00:22:40,880 --> 00:22:42,720
Speaker 1: cheese is on one, other crackers around the other, and

376
00:22:42,720 --> 00:22:47,159
Speaker 1: there's like that little red plastic spreader spreader. Yeah, that's uh,

377
00:22:47,920 --> 00:22:50,879
Speaker 1: I mean that's some sort of process cheese, which is

378
00:22:50,920 --> 00:22:54,879
Speaker 1: technically not cheese. Um, So there you go. And also,

379
00:22:55,080 --> 00:22:57,200
Speaker 1: so you can make cheese from pretty much any kind

380
00:22:57,200 --> 00:23:02,480
Speaker 1: of milk, like traditionally you've got cow, goat, sheep, buffalo, buffalo,

381
00:23:02,640 --> 00:23:05,119
Speaker 1: but you can also make camel cheese and horse cheese

382
00:23:05,119 --> 00:23:08,400
Speaker 1: and moose cheese. And I haven't had any of those

383
00:23:08,520 --> 00:23:12,159
Speaker 1: anything with nipples. That's lactating. You can go ahead and

384
00:23:12,200 --> 00:23:16,040
Speaker 1: milk and make cheese come even just the little cat

385
00:23:16,480 --> 00:23:21,080
Speaker 1: you know, yeah, camel cheese. I'm interested to try that,

386
00:23:22,080 --> 00:23:25,359
Speaker 1: so maybe some day. So I don't know if anybody

387
00:23:25,400 --> 00:23:27,880
Speaker 1: should try to mail that to us though, camel cheese

388
00:23:27,880 --> 00:23:32,400
Speaker 1: and the mail I don't think so. Um So, speaking

389
00:23:32,520 --> 00:23:37,800
Speaker 1: of lactating, right, yeah, let's talk about how cheese is made, Chuck, well, Josh,

390
00:23:37,880 --> 00:23:41,440
Speaker 1: it's there's a lot of different ways to make cheese,

391
00:23:42,240 --> 00:23:44,760
Speaker 1: depending on what kind of cheese like. It gets very specific.

392
00:23:44,800 --> 00:23:46,680
Speaker 1: Obviously we can't say that you do this for two

393
00:23:46,680 --> 00:23:49,520
Speaker 1: hours in Agia for this long. But there are four

394
00:23:49,560 --> 00:23:54,280
Speaker 1: main stages, uh, just curdling or coagulating of the milk,

395
00:23:54,920 --> 00:24:00,080
Speaker 1: shaping of the kurds, draining of the kurds, salting, washing

396
00:24:00,119 --> 00:24:02,520
Speaker 1: and seeding and then maturing and then we can get

397
00:24:02,560 --> 00:24:05,280
Speaker 1: more detailed right now, and somewhere in there is the

398
00:24:05,359 --> 00:24:09,800
Speaker 1: running of the bulls. So cheese, I'm sorry. The milk

399
00:24:09,840 --> 00:24:12,880
Speaker 1: comes in, it's got to be heated to a specific temperature, yes,

400
00:24:12,920 --> 00:24:17,040
Speaker 1: because again milk is nothing but curds and whey, right,

401
00:24:17,080 --> 00:24:19,120
Speaker 1: you want to separate these. That's the first step. Yeah,

402
00:24:19,160 --> 00:24:21,760
Speaker 1: and the way to separate them is to create lactic acid.

403
00:24:22,000 --> 00:24:26,320
Speaker 1: Milk is chuck full of lactose. Yes, but for it

404
00:24:26,400 --> 00:24:29,120
Speaker 1: to lose it stability. It's a type of sugar, it's

405
00:24:29,119 --> 00:24:31,840
Speaker 1: a milk sugar. But for that for milk to lose

406
00:24:31,920 --> 00:24:36,040
Speaker 1: its its stability and break into curds, which are globby,

407
00:24:36,440 --> 00:24:40,439
Speaker 1: semi solid masses and way, which is like basically like

408
00:24:40,520 --> 00:24:44,879
Speaker 1: milky water, you need to convert the lactose to lactic acid.

409
00:24:44,920 --> 00:24:48,199
Speaker 1: So apparently lactose of milk sugar holds everything together and

410
00:24:48,240 --> 00:24:51,840
Speaker 1: it converted to lactic acid. You introduce bacteria. Yeah, there's

411
00:24:51,840 --> 00:24:55,119
Speaker 1: a few different ways you can do it. Uh, it

412
00:24:55,119 --> 00:24:57,399
Speaker 1: could be lemon juice or vinegar, or it can be

413
00:24:57,440 --> 00:25:00,480
Speaker 1: an actual bacterial culture and it doesn't take much of this.

414
00:25:00,560 --> 00:25:04,920
Speaker 1: I saw the dirty Jobs micro I mean they had

415
00:25:05,160 --> 00:25:07,119
Speaker 1: I think it was a five thousand pound batch of

416
00:25:07,200 --> 00:25:09,440
Speaker 1: cheese that they were making this huge vat of milk

417
00:25:10,119 --> 00:25:13,480
Speaker 1: and he added what looked like about the size of

418
00:25:13,520 --> 00:25:17,199
Speaker 1: this mug of bacteria culture to it. Yeah, so it

419
00:25:17,240 --> 00:25:19,200
Speaker 1: goes a long way. Well, there's a lot to them.

420
00:25:19,280 --> 00:25:22,240
Speaker 1: There's a whole lot going on there. Yeah. So um,

421
00:25:22,280 --> 00:25:24,720
Speaker 1: if you do use bacteria You're probably going to use

422
00:25:25,400 --> 00:25:29,359
Speaker 1: either a thermophilic, which is a heat loving bacteria, or

423
00:25:29,400 --> 00:25:32,080
Speaker 1: a mesophilic, which is like a kind of a warm

424
00:25:32,280 --> 00:25:36,880
Speaker 1: tepid um temperature bacteria. Right, But either way, they're going

425
00:25:36,920 --> 00:25:38,680
Speaker 1: to go in there and they're going to go to

426
00:25:38,680 --> 00:25:42,840
Speaker 1: town on the lactose and convert as a byproduct lactic acid. Right.

427
00:25:43,160 --> 00:25:45,000
Speaker 1: So then all of a sudden you have curdled milk.

428
00:25:45,720 --> 00:25:49,479
Speaker 1: That's step one done. Step two is where that legend

429
00:25:49,480 --> 00:25:54,920
Speaker 1: about that shepherd comes in. Yeah, with rennet, Yes, yes, rennitation.

430
00:25:55,520 --> 00:25:58,280
Speaker 1: I don't know if that's what is rent rennet is.

431
00:25:58,880 --> 00:26:01,760
Speaker 1: Enzymes are enzymes from the stomach lining of the cow

432
00:26:02,040 --> 00:26:04,040
Speaker 1: or a sheep, or a goat, well, a young one,

433
00:26:04,760 --> 00:26:07,639
Speaker 1: a kid, if you will, or a calf. Well, you

434
00:26:07,680 --> 00:26:10,440
Speaker 1: wouldn't want to some old cow's stomach lining any well,

435
00:26:10,480 --> 00:26:13,159
Speaker 1: it's not, it's not, it's not necessarily there anyway. The

436
00:26:13,200 --> 00:26:15,199
Speaker 1: whole reason that this enzyme is in there is so

437
00:26:15,280 --> 00:26:18,720
Speaker 1: a young cow can break down mother's milk and um

438
00:26:19,000 --> 00:26:21,640
Speaker 1: digest it. Exactly so when you add it to milk, Josh,

439
00:26:21,840 --> 00:26:25,199
Speaker 1: it makes the caseine into kurds. And caseine is one

440
00:26:25,240 --> 00:26:29,400
Speaker 1: of the proteins of milk and way is the other one. Gotcha, gotcha? Okay,

441
00:26:29,880 --> 00:26:31,840
Speaker 1: and it is casing, so look that up. Well, there's

442
00:26:31,880 --> 00:26:35,080
Speaker 1: other types of rennet to. Actually there's vegetable rennet everything

443
00:26:35,119 --> 00:26:41,720
Speaker 1: from like sunflowers and ivy too, papaya and mallow. But

444
00:26:41,800 --> 00:26:43,639
Speaker 1: I don't know if the taste is the same. I

445
00:26:43,640 --> 00:26:45,560
Speaker 1: guess it is. I'm sure it's not the same. And

446
00:26:45,600 --> 00:26:50,200
Speaker 1: I've also seen that papaia and pineapple doesn't work as well. Yeah. Um,

447
00:26:50,240 --> 00:26:52,920
Speaker 1: And then if you use one like stinging nettle, stinging

448
00:26:52,920 --> 00:26:55,960
Speaker 1: nettle works really well, but you have to basically create

449
00:26:56,040 --> 00:26:59,359
Speaker 1: like a brine that you introduce into the cheese, so

450
00:26:59,400 --> 00:27:01,159
Speaker 1: it affects the flavor. So you can only use it

451
00:27:01,200 --> 00:27:03,800
Speaker 1: for certain kinds of cheese. But yes, if you are

452
00:27:03,840 --> 00:27:07,280
Speaker 1: a vegetarian, there is such thing as vegetarian cheese out there.

453
00:27:07,480 --> 00:27:12,480
Speaker 1: And if you're not a vegetarian, there is calf's stomach

454
00:27:12,520 --> 00:27:16,480
Speaker 1: in your cheese. Yeah, but just a tiny bit. Apparently

455
00:27:16,640 --> 00:27:21,360
Speaker 1: a thumbnail full is like the rule of thumb. Excuse

456
00:27:21,480 --> 00:27:26,119
Speaker 1: the pine. So they kept coagulation period. It depends on

457
00:27:26,200 --> 00:27:28,919
Speaker 1: what kind of cheese you're making, but sometimes it's as

458
00:27:28,960 --> 00:27:31,120
Speaker 1: little as thirty minutes. Sometimes it's as much as thirty

459
00:27:31,160 --> 00:27:35,840
Speaker 1: six hours. But it's sets. It's like chocolate mouse, you know,

460
00:27:37,119 --> 00:27:39,840
Speaker 1: it's it looks set, but it's sort of separate underneath,

461
00:27:39,880 --> 00:27:42,280
Speaker 1: like the top is solid, and then you've got the

462
00:27:42,280 --> 00:27:45,359
Speaker 1: way underneath. But if you apparently, well, there's plenty of

463
00:27:45,400 --> 00:27:47,960
Speaker 1: way still left in the stuff that's set to. But

464
00:27:48,200 --> 00:27:49,720
Speaker 1: I guess if you stick your finger in there, this

465
00:27:49,760 --> 00:27:51,240
Speaker 1: is what I've read. If you stick your finger in

466
00:27:51,240 --> 00:27:54,600
Speaker 1: there and it comes out clean, then it's set. It's

467
00:27:54,600 --> 00:27:59,720
Speaker 1: like a pumpkin pie exactly, except you don't eat your finger. Um.

468
00:27:59,760 --> 00:28:02,359
Speaker 1: So when you've got this thing set, you cut it

469
00:28:02,440 --> 00:28:04,879
Speaker 1: with a thing called the harp, which is with a

470
00:28:04,960 --> 00:28:07,800
Speaker 1: curb cutting knife. Yeah, it looks sort of like, uh,

471
00:28:07,840 --> 00:28:10,040
Speaker 1: I guess there's different ones, but it's I think that

472
00:28:10,160 --> 00:28:12,840
Speaker 1: a lot of them may mayde had a fishing line. Yeah,

473
00:28:12,920 --> 00:28:15,439
Speaker 1: and so you're just, yeah, like a harper guitar strings,

474
00:28:15,480 --> 00:28:18,159
Speaker 1: you're just kind of gently passing it through, breaking it up,

475
00:28:18,200 --> 00:28:20,840
Speaker 1: and you're cutting it usually into like little cubes, half

476
00:28:20,840 --> 00:28:23,360
Speaker 1: inch cubes, that kind of thing, and that alone releases

477
00:28:23,400 --> 00:28:26,440
Speaker 1: the way, right, so you drain the way off until

478
00:28:26,480 --> 00:28:29,639
Speaker 1: you have just the curds and then you cut you

479
00:28:29,720 --> 00:28:32,919
Speaker 1: either use large curds, smaller curds. You may cut the

480
00:28:32,920 --> 00:28:34,720
Speaker 1: curds up some more, you may use them as they are.

481
00:28:34,800 --> 00:28:37,240
Speaker 1: Right then I think form mazzarella. That's about it. Yeah,

482
00:28:37,280 --> 00:28:39,600
Speaker 1: you want to keep the curds separate, though, like kurds

483
00:28:39,640 --> 00:28:44,040
Speaker 1: want to join back together. And so it's a I

484
00:28:44,040 --> 00:28:46,960
Speaker 1: mean maybe the machines, but it's smaller dairies. You have

485
00:28:47,160 --> 00:28:49,400
Speaker 1: like six or eight people in there just turning the

486
00:28:49,440 --> 00:28:53,040
Speaker 1: stuff up with their hands between their fingers. Yeah, constantly. Yeah,

487
00:28:53,280 --> 00:28:56,720
Speaker 1: and that's the hardest part. I think. Yeah, so, um,

488
00:28:56,880 --> 00:29:00,240
Speaker 1: you got that, you got the curds, separated them the

489
00:29:00,240 --> 00:29:03,840
Speaker 1: way um, you're getting more and more way out. And

490
00:29:03,880 --> 00:29:07,200
Speaker 1: then you might cook the curds. If it's a cooked

491
00:29:08,200 --> 00:29:12,720
Speaker 1: um type of cheese, like cooked pressed like gouda, um,

492
00:29:12,760 --> 00:29:16,760
Speaker 1: you might just start mashing them together. If it's cheddar um,

493
00:29:16,840 --> 00:29:19,719
Speaker 1: and then that stuff the bacteria for cheese is like

494
00:29:19,800 --> 00:29:23,280
Speaker 1: stilton or rope ford or whatever. The bacteria that you

495
00:29:23,360 --> 00:29:26,400
Speaker 1: used as a starter starts to come into play because

496
00:29:26,440 --> 00:29:29,280
Speaker 1: now it's done being cooked, it's some being heated or warmed,

497
00:29:29,280 --> 00:29:32,280
Speaker 1: and the bacteria is going to start to thrive because

498
00:29:32,280 --> 00:29:35,800
Speaker 1: you're you're giving it a temperature um. You're putting in

499
00:29:35,800 --> 00:29:39,520
Speaker 1: a climate I should say where bacteria loves like cheese

500
00:29:39,560 --> 00:29:42,640
Speaker 1: is like when you first make cheese, it's not very tasty,

501
00:29:42,800 --> 00:29:45,320
Speaker 1: it's kind of rubbery. You need to if it is

502
00:29:45,360 --> 00:29:47,240
Speaker 1: a rip and cheese, you need to let it ripen.

503
00:29:47,520 --> 00:29:52,240
Speaker 1: And ripening is basically the further conversion of um lactosetalactic

504
00:29:52,320 --> 00:29:55,320
Speaker 1: acid by this bacteria over a period of like weeks

505
00:29:55,400 --> 00:29:59,200
Speaker 1: or months or years um, and that gives the cheese

506
00:29:59,200 --> 00:30:03,440
Speaker 1: its flavor. It's stink too, but that's what that's what

507
00:30:03,560 --> 00:30:07,160
Speaker 1: gives cheese its flavor, is that the activation of this bacteria.

508
00:30:07,240 --> 00:30:09,320
Speaker 1: That's right. Another thing that helps with the flavor, and

509
00:30:09,400 --> 00:30:12,400
Speaker 1: all cheese will have a salt, and salt does a

510
00:30:12,480 --> 00:30:16,040
Speaker 1: few things. It speeds up the drying process, It enhances

511
00:30:16,040 --> 00:30:18,720
Speaker 1: the flavor, It helps the rind to form if if

512
00:30:18,720 --> 00:30:22,840
Speaker 1: you need a rind, and it slows down the microbial growth,

513
00:30:23,840 --> 00:30:28,160
Speaker 1: which is good. But all all cheese has salt, and

514
00:30:28,240 --> 00:30:30,440
Speaker 1: it's at a different times too from what I've seen,

515
00:30:30,840 --> 00:30:32,680
Speaker 1: depending on what kind of cheese you're making. And sometimes

516
00:30:32,720 --> 00:30:36,960
Speaker 1: it's straight up salt. Sometimes it's a brine brinye wash.

517
00:30:37,160 --> 00:30:39,600
Speaker 1: So it all depends on what you're doing. Yeah, when

518
00:30:39,600 --> 00:30:42,640
Speaker 1: they make a rope for it again. Um, they just

519
00:30:42,680 --> 00:30:46,560
Speaker 1: take the wheel of cheese and rub salt on it

520
00:30:46,640 --> 00:30:50,000
Speaker 1: on the outside of it until all the pores are closed,

521
00:30:50,040 --> 00:30:54,240
Speaker 1: and then that creates the rhynd in the beginning of it. Um.

522
00:30:54,320 --> 00:30:56,320
Speaker 1: So you've got your cheese ripe, and you've got it

523
00:30:56,360 --> 00:31:00,400
Speaker 1: sitting in a cave like cave like environment, right, Yeah,

524
00:31:00,480 --> 00:31:03,840
Speaker 1: temperature and humidity are very important down to the degree

525
00:31:03,920 --> 00:31:08,680
Speaker 1: in percentage, very controlled. Yes, So before you stick it

526
00:31:08,680 --> 00:31:10,920
Speaker 1: in the cave, chuck, you might want to needle it,

527
00:31:11,520 --> 00:31:13,560
Speaker 1: depending on what kind of cheese you're making. Right. Is

528
00:31:13,600 --> 00:31:17,440
Speaker 1: it in the mold yet? Yeah? Okay, yes, it's in

529
00:31:17,480 --> 00:31:21,000
Speaker 1: the mold. It's pressed. Uh. If you're needling it, you

530
00:31:21,200 --> 00:31:23,880
Speaker 1: probably I don't know if you started to create the

531
00:31:23,920 --> 00:31:27,080
Speaker 1: rind or not yet, maybe you probably would with needling

532
00:31:27,120 --> 00:31:31,000
Speaker 1: in particular. Um, blue vein cheese is your favorite. They

533
00:31:31,040 --> 00:31:34,960
Speaker 1: really get their kickstart from this mold. This bacteria that

534
00:31:35,160 --> 00:31:37,920
Speaker 1: um loves oxygen. So you have to poke holes in

535
00:31:37,960 --> 00:31:41,320
Speaker 1: the cheese, little tiny holes. This is needling, and the

536
00:31:41,800 --> 00:31:44,479
Speaker 1: bring the oxygen to the to the bacteria so they

537
00:31:44,520 --> 00:31:47,360
Speaker 1: can create the mold. Needling is not a nice thing

538
00:31:47,400 --> 00:31:50,440
Speaker 1: to do, unless you're making cheese, that's true, or sewing.

539
00:31:51,680 --> 00:31:54,560
Speaker 1: So what you're doing is actually bringing the oxygen to

540
00:31:55,200 --> 00:31:59,400
Speaker 1: the mold so it can turn into that great um

541
00:31:59,600 --> 00:32:05,479
Speaker 1: blue pin cheese, which is really you realize it's rotted dairy.

542
00:32:05,880 --> 00:32:07,760
Speaker 1: Is what a blue vein cheese is? I know exactly

543
00:32:07,800 --> 00:32:11,640
Speaker 1: what it is. You don't like it, No, I do, Okay.

544
00:32:11,680 --> 00:32:13,040
Speaker 1: I just wanted to make sure you knew you were

545
00:32:13,040 --> 00:32:17,000
Speaker 1: getting into. So that's uh, some of them, I mean

546
00:32:17,120 --> 00:32:35,840
Speaker 1: some of the cheese. You can get our hairy moldy.

547
00:32:40,960 --> 00:32:45,120
Speaker 1: Have you heard of casu marzo? Okay, prepare for this man.

548
00:32:46,000 --> 00:32:53,240
Speaker 1: Casu marzoo is made and illegal in Sardinia, Italy. Okay.

549
00:32:53,760 --> 00:32:57,440
Speaker 1: And it's this type of cheese. It's a sheep's milk cheese,

550
00:32:57,440 --> 00:33:00,000
Speaker 1: which makes it a pecorina because it's in Italy. It's

551
00:33:00,000 --> 00:33:04,440
Speaker 1: what they call sheep's milk cheeses um. And during the

552
00:33:04,520 --> 00:33:11,000
Speaker 1: cheesemaking process, the cheesemakers, the underground cheesemakers, allow this type

553
00:33:11,000 --> 00:33:15,200
Speaker 1: of fly called the cheese skipper, to lay eggs which

554
00:33:15,240 --> 00:33:20,000
Speaker 1: become maggots in the cheese. The maggots crawled through the cheese,

555
00:33:20,040 --> 00:33:24,880
Speaker 1: eating the milk fat and um, creating an enzyme that

556
00:33:25,200 --> 00:33:31,200
Speaker 1: putrefies the cheese, not just not just stinking it up molding,

557
00:33:31,800 --> 00:33:36,320
Speaker 1: but putrefying it. Now, if you and apparently it's absolutely delicious,

558
00:33:36,560 --> 00:33:39,360
Speaker 1: you can't necessarily compare it to a taste of I've

559
00:33:39,400 --> 00:33:41,040
Speaker 1: read a couple of things on it, and everybody says

560
00:33:41,040 --> 00:33:44,560
Speaker 1: it's a sensation. It can burn the tongue, right, it's

561
00:33:44,600 --> 00:33:47,960
Speaker 1: so acidic. Um. But if you are really to eat

562
00:33:48,360 --> 00:33:52,080
Speaker 1: Kasu marzoo the right way, you eat it with the

563
00:33:52,120 --> 00:33:55,440
Speaker 1: live maggots on it. And these maggots can jump six

564
00:33:55,440 --> 00:33:58,520
Speaker 1: inches off of the cheese. So if you can't stomach

565
00:33:58,560 --> 00:34:01,040
Speaker 1: the idea of eating live mag gets or don't want

566
00:34:01,080 --> 00:34:04,320
Speaker 1: like digestive problems for the rest of your life, um,

567
00:34:04,480 --> 00:34:06,320
Speaker 1: you will put a little bit of the cheese that

568
00:34:06,320 --> 00:34:08,560
Speaker 1: you're gonna eat in a paper bag, hold it up tight,

569
00:34:08,880 --> 00:34:11,560
Speaker 1: and wait for the popping sound of the maggots jumping

570
00:34:11,560 --> 00:34:14,720
Speaker 1: off the cheese to stop, which means they're all dead. Awesome,

571
00:34:14,760 --> 00:34:17,360
Speaker 1: then you can eat the cheese. Would you eat that totally?

572
00:34:18,200 --> 00:34:20,160
Speaker 1: I would eat it with the dead maggots. I don't.

573
00:34:20,200 --> 00:34:22,680
Speaker 1: I wouldn't try it. Um. I mean, it's got to

574
00:34:22,719 --> 00:34:25,200
Speaker 1: taste good. It's not like they're eating something disgusting. I mean,

575
00:34:25,239 --> 00:34:28,319
Speaker 1: it sounds disgusting, but the tastes disgusting. No, I would.

576
00:34:28,520 --> 00:34:31,400
Speaker 1: I would definitely eat it without the maggots if I

577
00:34:31,480 --> 00:34:33,440
Speaker 1: had to. If the only way to try it was

578
00:34:33,480 --> 00:34:36,400
Speaker 1: with the live magots, I would. I would not be

579
00:34:36,520 --> 00:34:40,960
Speaker 1: happy about it. I would strongly prefer eating it without

580
00:34:40,960 --> 00:34:43,279
Speaker 1: the maggots. Okay, yeah, I just want to know. So

581
00:34:43,360 --> 00:34:46,720
Speaker 1: it's Kazu marsy Man, in my opinion, the coolest cheese

582
00:34:46,719 --> 00:34:50,920
Speaker 1: ever created. And now that's just like cool cheese stuff.

583
00:34:50,960 --> 00:34:53,600
Speaker 1: How to make it what it is? Types? But if

584
00:34:53,640 --> 00:34:58,040
Speaker 1: you're asking practicality, guys, where's my practicality in my daily

585
00:34:58,120 --> 00:35:01,680
Speaker 1: cheese life, my cheesy live life, which, by the way,

586
00:35:01,680 --> 00:35:05,280
Speaker 1: the etymology of that, I look that up. They think

587
00:35:05,600 --> 00:35:11,160
Speaker 1: that it's ironic reversal from nineteenth century British slang when

588
00:35:11,239 --> 00:35:15,440
Speaker 1: cheesey meant fine and showy, So they think that's an

589
00:35:15,440 --> 00:35:17,880
Speaker 1: ironic rehearsal. I don't know about that. I think some

590
00:35:17,920 --> 00:35:20,960
Speaker 1: sorority girls just said it and it caught wildfire. Yeah,

591
00:35:21,160 --> 00:35:23,960
Speaker 1: it seems like one of those kind of yeah words

592
00:35:23,960 --> 00:35:26,640
Speaker 1: like cheesy. It was just it was sitting there waiting

593
00:35:26,680 --> 00:35:29,080
Speaker 1: for it to be picked up and used. Although it

594
00:35:29,120 --> 00:35:33,480
Speaker 1: did in in the UH apparently in the late eighteen hundreds,

595
00:35:33,480 --> 00:35:38,000
Speaker 1: that meant cheap and inferior as slang in the United States,

596
00:35:38,360 --> 00:35:41,240
Speaker 1: something was cheesy and then it died for a little while.

597
00:35:42,560 --> 00:35:46,760
Speaker 1: Who knows, anyway, I was curious about that. So cutting

598
00:35:46,760 --> 00:35:50,120
Speaker 1: the cheese, josh, there are ways you should cut the cheese,

599
00:35:50,719 --> 00:35:53,640
Speaker 1: and you would laugh at that depends on the shape

600
00:35:53,640 --> 00:35:56,080
Speaker 1: and size. And this is all from cheese dot com.

601
00:35:56,239 --> 00:36:01,480
Speaker 1: By the way, your cheese resource on the web. Um,

602
00:36:01,600 --> 00:36:05,000
Speaker 1: you divide the cheese, uh, so that you get an

603
00:36:05,000 --> 00:36:07,239
Speaker 1: equal share of the inside and the outside, if you

604
00:36:07,239 --> 00:36:10,640
Speaker 1: want to do it properly. Makes sense. Round cheeses are

605
00:36:10,640 --> 00:36:14,480
Speaker 1: cutting wedges like a cake cheese bought, and slices should

606
00:36:14,480 --> 00:36:19,200
Speaker 1: be cut lengthwise, not across, and tall truckles are easier

607
00:36:19,239 --> 00:36:23,560
Speaker 1: if sliced horizontally. Truckles, Yeah, it's like like a tall

608
00:36:23,600 --> 00:36:27,719
Speaker 1: barrel cheese. It's like taller than it is wide, not

609
00:36:27,800 --> 00:36:30,680
Speaker 1: like a big wheel. So it's a cylindrical cheese. Yes,

610
00:36:31,000 --> 00:36:34,440
Speaker 1: that's a truckle. Matching cheese and wine. There are no

611
00:36:34,560 --> 00:36:38,360
Speaker 1: hard and fast rules, but generally wider and fresher cheeses

612
00:36:39,640 --> 00:36:43,759
Speaker 1: go with crisper and fruitier wines. You're not a big

613
00:36:43,800 --> 00:36:46,880
Speaker 1: wine guy, no I am. I I enjoy wine with cheese. Okay,

614
00:36:47,239 --> 00:36:52,320
Speaker 1: I'm into h ross that's right right now. Uh, smooth,

615
00:36:52,360 --> 00:36:57,520
Speaker 1: fatty cheese goes well with smooth, oily wine wine with

616
00:36:57,600 --> 00:37:01,560
Speaker 1: like gloves of fat floating on the wine. Though it's

617
00:37:01,560 --> 00:37:03,839
Speaker 1: an oily wine. Well, I can't think I went off

618
00:37:03,840 --> 00:37:07,440
Speaker 1: the top of my head. But an oily wine, yeah, huh,

619
00:37:08,320 --> 00:37:12,760
Speaker 1: I've never heard of it. Sweet wine Josh James laughing.

620
00:37:13,920 --> 00:37:19,160
Speaker 1: Contrast with highly acidic cheese, white wines usually go better

621
00:37:19,360 --> 00:37:21,479
Speaker 1: than red wines, even though I love my red wine

622
00:37:21,480 --> 00:37:25,600
Speaker 1: with the cheese. Um, dry fresh wines are ideally suited

623
00:37:25,640 --> 00:37:32,000
Speaker 1: to soft cheese. Goat cheese, dry white, dry fresh red okay,

624
00:37:32,040 --> 00:37:35,319
Speaker 1: ideally suited to soft cheeses. You can also match cheese

625
00:37:35,360 --> 00:37:38,160
Speaker 1: with beer insider obviously, and they say to try regional

626
00:37:39,160 --> 00:37:42,360
Speaker 1: uh combinations, Like, if the wine is from a region

627
00:37:42,400 --> 00:37:44,360
Speaker 1: and cheese is from a region, chances are they probably

628
00:37:44,360 --> 00:37:46,320
Speaker 1: go well together. That's a good idea. Yeah, it's a

629
00:37:46,320 --> 00:37:48,480
Speaker 1: good rule to follow. So I have a piece of

630
00:37:48,520 --> 00:37:52,640
Speaker 1: advice based on my own experience. There is nothing better

631
00:37:52,719 --> 00:37:55,480
Speaker 1: you can do for like an hour or a half hour,

632
00:37:55,600 --> 00:37:58,120
Speaker 1: whatever you can get away with on like a Saturday

633
00:37:58,120 --> 00:38:00,880
Speaker 1: afternoon when you have the time, than to go to

634
00:38:01,040 --> 00:38:05,560
Speaker 1: a place that has like a real live cheese monger

635
00:38:06,600 --> 00:38:09,360
Speaker 1: who knows what they're talking about and going up to

636
00:38:09,440 --> 00:38:13,319
Speaker 1: them and saying, Hey, I really like this, um, this

637
00:38:13,440 --> 00:38:16,560
Speaker 1: kind of block cheese. I've been eating for a while,

638
00:38:16,840 --> 00:38:19,719
Speaker 1: but I'm ready to expand my horizon. So can you

639
00:38:19,920 --> 00:38:22,600
Speaker 1: introduce me to some and watch their eyes light up? Yeah,

640
00:38:22,640 --> 00:38:25,040
Speaker 1: they'll they'll be uh, they'll be very happy. They usually,

641
00:38:25,040 --> 00:38:26,960
Speaker 1: you know, they'll cut you some samples, they'll kind of

642
00:38:27,000 --> 00:38:30,520
Speaker 1: walk you through, and um, it's not ridiculously expensive. I

643
00:38:30,560 --> 00:38:32,399
Speaker 1: mean when when you look at the per pound price,

644
00:38:32,440 --> 00:38:35,160
Speaker 1: you're like thirty five bucks, but you're not buying a pound,

645
00:38:35,200 --> 00:38:36,680
Speaker 1: and you just buy like a quarter of a pound.

646
00:38:36,760 --> 00:38:40,439
Speaker 1: Usually it's about the least you can get, but you're

647
00:38:40,520 --> 00:38:44,520
Speaker 1: you still lasts quite a while. Um. So I strongly

648
00:38:44,600 --> 00:38:47,760
Speaker 1: recommend if you're sitting there eating a block of orange

649
00:38:47,840 --> 00:38:51,640
Speaker 1: cheese right now, go out and like introduce yourself to

650
00:38:51,680 --> 00:38:54,600
Speaker 1: the world of cheese, because there are some really awesome

651
00:38:54,680 --> 00:38:57,399
Speaker 1: cheeses out there. There are many good ones, and when

652
00:38:57,400 --> 00:39:00,040
Speaker 1: you buy these cheeses. You might bring them home and

653
00:39:00,120 --> 00:39:02,440
Speaker 1: the next day you found that they're all hard or

654
00:39:02,440 --> 00:39:05,080
Speaker 1: they're not uh like they were when you bought it,

655
00:39:05,080 --> 00:39:07,840
Speaker 1: And that's because you didn't store it properly. And uh.

656
00:39:07,960 --> 00:39:10,240
Speaker 1: There are some tips here Josh for storage from cheese

657
00:39:10,239 --> 00:39:16,000
Speaker 1: dot com. Unpasteurized cheese should be not sliced until it's purchased.

658
00:39:16,480 --> 00:39:18,200
Speaker 1: So if you see it in a place and it's

659
00:39:18,360 --> 00:39:22,759
Speaker 1: like sliced up, don't get it because that's wrong. Keep

660
00:39:22,800 --> 00:39:25,960
Speaker 1: the cheese in the condition in which it matures so hard,

661
00:39:26,120 --> 00:39:28,920
Speaker 1: semi hard and semi soft cheeses should be stored in

662
00:39:28,920 --> 00:39:32,520
Speaker 1: temperatures from about eight to thirteen degrees celsius. What is

663
00:39:32,520 --> 00:39:36,200
Speaker 1: that Fairrenheigh, I don't know. There's conversion tables on the web.

664
00:39:38,160 --> 00:39:40,520
Speaker 1: Keep the cheese in wax paper and put it in

665
00:39:40,560 --> 00:39:42,880
Speaker 1: a loose fitting food bag because you don't want it

666
00:39:42,960 --> 00:39:45,399
Speaker 1: to loose humidity, but you still want to have air.

667
00:39:45,480 --> 00:39:47,680
Speaker 1: You don't want to dry out, so you gotta keep

668
00:39:47,680 --> 00:39:51,239
Speaker 1: that balance. Blue cheeses, you should wrap really all over

669
00:39:51,400 --> 00:39:55,440
Speaker 1: because it'll jump onto other foods in your refrigerator, which

670
00:39:55,440 --> 00:39:57,800
Speaker 1: you don't want the mold well, and it will also

671
00:39:58,760 --> 00:40:01,200
Speaker 1: uh in fact, the other foods with flavors that you

672
00:40:01,280 --> 00:40:03,799
Speaker 1: might not want. You don't want blue cheese eggs and

673
00:40:03,880 --> 00:40:06,839
Speaker 1: you don't want your eggs to smell like your blue cheese,

674
00:40:07,080 --> 00:40:11,200
Speaker 1: which makes sense. You should take the chilled cheeses out

675
00:40:11,200 --> 00:40:14,280
Speaker 1: of the fridge about an hour to two hours before

676
00:40:14,320 --> 00:40:19,960
Speaker 1: serving it. And uh wrap soft cheese is loosely. You

677
00:40:19,960 --> 00:40:23,480
Speaker 1: don't want to wrap it in like plastic wrap really tight. Again,

678
00:40:23,600 --> 00:40:26,319
Speaker 1: they recommend wax paper and like a loose zip block

679
00:40:26,360 --> 00:40:28,560
Speaker 1: type thing. Did you anything else? Um, you know, I've

680
00:40:28,600 --> 00:40:33,000
Speaker 1: got random facts. Monterey Jack comes from David Jack who

681
00:40:33,040 --> 00:40:38,120
Speaker 1: lived in Monterey, California. Pretty easy, and it's one of

682
00:40:38,160 --> 00:40:42,040
Speaker 1: only four American Native American cheeses. I think it's Colby

683
00:40:42,120 --> 00:40:46,640
Speaker 1: Jack Brick and the native American cheese well native like

684
00:40:46,680 --> 00:40:51,920
Speaker 1: from Oklahoma, it's not from Europe or wherever. Colby Jack,

685
00:40:54,280 --> 00:40:57,239
Speaker 1: Jack Brick and Cheddar. Yeah. I think of the four

686
00:40:57,239 --> 00:41:01,000
Speaker 1: American cheese and the US US. The number one cheese

687
00:41:01,040 --> 00:41:05,120
Speaker 1: that we produced in the US American cheese Toto cheese.

688
00:41:05,280 --> 00:41:10,520
Speaker 1: That's number two mozzarella. Probably because of all the pizza.

689
00:41:11,400 --> 00:41:14,759
Speaker 1: That would definitely explain all the cheese consumption too. In

690
00:41:14,800 --> 00:41:18,560
Speaker 1: Wisconsin besides, they're awesome dairy land. They had a bunch

691
00:41:18,600 --> 00:41:22,279
Speaker 1: of immigrants from uh, Switzerland and Germany and Belgium and

692
00:41:22,320 --> 00:41:24,560
Speaker 1: France that settled there, So that's kind of why it's.

693
00:41:24,600 --> 00:41:30,720
Speaker 1: The Swiss in particular created the heart of the cheese

694
00:41:30,760 --> 00:41:33,840
Speaker 1: trade in Wisconsin. They were doing it for themselves starting

695
00:41:33,880 --> 00:41:37,160
Speaker 1: in like the eighteen thirties and or the eighteen forties,

696
00:41:37,200 --> 00:41:39,840
Speaker 1: and by the eighteen seventies they had they were selling

697
00:41:39,880 --> 00:41:42,160
Speaker 1: outside of the state, So it happened pretty quick. The

698
00:41:42,200 --> 00:41:46,520
Speaker 1: industrious Swiss. They are industrious with their knives and cheese.

699
00:41:46,640 --> 00:41:50,440
Speaker 1: They go well together, I know. Uh. And finally, Josh,

700
00:41:50,760 --> 00:41:53,000
Speaker 1: I would invest some money if you have any left

701
00:41:53,040 --> 00:41:56,759
Speaker 1: over into craft, if you've got some despair chains laying around.

702
00:41:56,840 --> 00:41:59,880
Speaker 1: Because Asia is loving their cheese all of a sudden.

703
00:42:01,200 --> 00:42:05,400
Speaker 1: Oh yeah, yeah, a continent typically not very cheesy, not

704
00:42:05,520 --> 00:42:08,719
Speaker 1: much Asian food has cheese. It's probably due to the

705
00:42:08,880 --> 00:42:12,719
Speaker 1: rise of the moneyed class in China. Well, it's due

706
00:42:12,760 --> 00:42:16,439
Speaker 1: to a rise in pizza and cheeseburgers specifically. Yeah, they're

707
00:42:16,440 --> 00:42:19,040
Speaker 1: loving pizza now and apparently South Korea is the biggest

708
00:42:19,080 --> 00:42:23,000
Speaker 1: buyer and they're like they've literally doubled and tripled their

709
00:42:23,160 --> 00:42:28,560
Speaker 1: cheese imports in the past couple of years, so big

710
00:42:28,680 --> 00:42:31,360
Speaker 1: cheese eating going on over there now. So that's it

711
00:42:31,440 --> 00:42:33,759
Speaker 1: for cheese. I guess if you want to know more

712
00:42:33,800 --> 00:42:37,400
Speaker 1: about cheese, there's a really good article on the site.

713
00:42:37,680 --> 00:42:41,040
Speaker 1: Um really, honestly, it's a good initial primer to get

714
00:42:41,040 --> 00:42:43,600
Speaker 1: you ready to go to you know, really learn how

715
00:42:43,640 --> 00:42:46,200
Speaker 1: to make it yourself. You can just type plain old

716
00:42:46,320 --> 00:42:49,640
Speaker 1: cheese ch E s E in the search bar at

717
00:42:49,640 --> 00:42:52,799
Speaker 1: how stuff works dot com, which means now it's time

718
00:42:52,840 --> 00:42:58,320
Speaker 1: for listener mail. Spammy listener mail. That's what I'm calling

719
00:42:58,360 --> 00:43:01,680
Speaker 1: this just heard your space podcast. I worked at the

720
00:43:01,680 --> 00:43:06,120
Speaker 1: Hormel Institute for six months after my PhD. You made

721
00:43:06,120 --> 00:43:08,480
Speaker 1: a brief aside about the smell. Let me tell you something.

722
00:43:09,040 --> 00:43:11,800
Speaker 1: There's like nothing on earth. On days that I followed

723
00:43:11,800 --> 00:43:14,120
Speaker 1: the pigs to work, I would anticipate smelling a very

724
00:43:14,160 --> 00:43:18,080
Speaker 1: pungent version of newly dead flesh. Then the next day

725
00:43:18,120 --> 00:43:20,120
Speaker 1: I would be overwhelmed by the smell at half cooked meat.

726
00:43:20,320 --> 00:43:22,520
Speaker 1: It's most powerful smell, and two years on I can

727
00:43:22,520 --> 00:43:24,960
Speaker 1: still smell it. You could not escape it anywhere in

728
00:43:25,000 --> 00:43:26,840
Speaker 1: the building, even in the back room of the lab.

729
00:43:27,640 --> 00:43:30,160
Speaker 1: You mentioned the recession boosting sales. I can attest that

730
00:43:30,239 --> 00:43:33,200
Speaker 1: was the case. Thankfully. I was living upstream from the

731
00:43:33,239 --> 00:43:36,319
Speaker 1: factory though, so my house didn't smell of spam, but

732
00:43:36,440 --> 00:43:40,000
Speaker 1: large portions of the town do actually smell of spam,

733
00:43:40,080 --> 00:43:44,840
Speaker 1: particularly on certain production days. All joking aside, I was

734
00:43:44,840 --> 00:43:47,759
Speaker 1: in love with Minnesota. I loved living in Austin and

735
00:43:47,800 --> 00:43:49,759
Speaker 1: it's people, and would love to live there again in

736
00:43:49,800 --> 00:43:52,359
Speaker 1: the future. I never made it to the museum they

737
00:43:52,400 --> 00:43:57,960
Speaker 1: give away spamples, but local restaurants had uh, spam burgers,

738
00:43:58,000 --> 00:44:01,120
Speaker 1: even though she didn't eat any. So it does think

739
00:44:01,160 --> 00:44:03,080
Speaker 1: as bad as you think, Josh, I can't imagine it.

740
00:44:03,080 --> 00:44:05,960
Speaker 1: What did you see? Um? The other person who's who's

741
00:44:06,160 --> 00:44:09,440
Speaker 1: moved to Hawaiian has been documenting. Yeah, spam displays. One

742
00:44:09,480 --> 00:44:13,439
Speaker 1: of the things was macadamia nuts, but spam flavored macadamia nuts.

743
00:44:13,680 --> 00:44:16,080
Speaker 1: Like to try that. I want to as well. Yeah,

744
00:44:16,120 --> 00:44:18,520
Speaker 1: whoever that is or anyone in Hawaii, if you could

745
00:44:18,520 --> 00:44:23,040
Speaker 1: send us some spam and macadamia nuts, that would be good.

746
00:44:23,480 --> 00:44:25,640
Speaker 1: So that's from Elizabeth, and she has a post doctorial

747
00:44:25,680 --> 00:44:31,080
Speaker 1: research associate in the bio department at New Mass Amherst,

748
00:44:31,760 --> 00:44:37,880
Speaker 1: New mass Smart lady. That's a Pixies song, right it is? Yeah. Um.

749
00:44:37,920 --> 00:44:41,200
Speaker 1: If you want to send Chuck and I a sample

750
00:44:41,239 --> 00:44:45,000
Speaker 1: of your cheese, especially camel cheese, we want it. Email

751
00:44:45,080 --> 00:44:46,960
Speaker 1: us and ask us where to send it to. Right,

752
00:44:47,520 --> 00:44:49,120
Speaker 1: Or if you have a cheese story, we want to

753
00:44:49,160 --> 00:44:50,880
Speaker 1: hear it. This is so wide open, there's got to

754
00:44:50,920 --> 00:44:53,640
Speaker 1: be something good in there. Send us an email to

755
00:44:53,880 --> 00:45:02,319
Speaker 1: Stuff podcast at how stuff works dot com. For more

756
00:45:02,400 --> 00:45:05,000
Speaker 1: on this and thousands of other topics, visit how stuff

757
00:45:05,000 --> 00:45:11,520
Speaker 1: works dot com. Mhm