WEBVTT - SYSK Selects: The Cheesiest SYSK Episode Ever 0:00:00.320 --> 0:00:03.640 Hi, folks, this is Chuck here. Welcome to the Saturday 0:00:03.680 --> 0:00:07.480 Selects edition of Stuff You Should Know. Uh. This week 0:00:07.560 --> 0:00:09.920 I am picking out the cheesiest s Y s K 0:00:10.080 --> 0:00:15.240 episode ever from August. This is not a show about 0:00:16.000 --> 0:00:21.040 um bad music, but this is a show about cheese. Um. 0:00:21.079 --> 0:00:24.400 I love cheese, Josh loves cheese. A lot of people 0:00:24.480 --> 0:00:27.800 love cheese. And this ended up being a very dense 0:00:27.920 --> 0:00:30.120 probably could have been a two parter, but a really 0:00:30.160 --> 0:00:33.240 cool episode about the history of cheese and how it's 0:00:33.280 --> 0:00:35.519 made in just the varieties of cheese. Like you could 0:00:35.560 --> 0:00:39.440 have an entire fourteen part series on cheese, but um, 0:00:39.479 --> 0:00:41.320 as we do, we decided to cram as much as 0:00:41.320 --> 0:00:45.680 we could into one episode. So Corps and Wine cut 0:00:45.760 --> 0:00:52.360 some cheese metaphorically, actually not metaphorically, and enjoyed this episode. 0:00:58.360 --> 0:01:01.800 Welcome to Stuff you Should Know from House Stuff Works 0:01:01.840 --> 0:01:10.240 dot com. Hey, and welcome to the podcast. I'm Josh 0:01:10.319 --> 0:01:14.640 Clark with me as always is Charles w So funny, Chuck, 0:01:15.000 --> 0:01:20.080 Brian is that a new nickname? So funny? Chuck? My 0:01:20.080 --> 0:01:23.720 wife would beg to differ. She might say, I'm not 0:01:23.760 --> 0:01:29.840 so funny sometimes? No, okay, so Chuck, Yes, how you 0:01:29.880 --> 0:01:33.920 doing I'm great. Um, I've got an intro this time? Awesome. 0:01:34.040 --> 0:01:37.360 How long has it been? Uh? I don't know. It's 0:01:37.360 --> 0:01:40.560 been a while really since we've had a proper intro. Yes, okay, 0:01:40.560 --> 0:01:42.399 if you ask me so, Um, let me paint the 0:01:42.400 --> 0:01:45.399 picture for you, all right. Uh. In May of two 0:01:45.480 --> 0:01:49.760 thou little newspaper called the Telegraph I believe out of 0:01:49.840 --> 0:01:54.840 London published an article about a recent survey of four 0:01:54.920 --> 0:01:59.360 thousand consumers, British consumers, um, of what were the top 0:02:00.320 --> 0:02:05.280 most important inventions ever created by man? Okay, so some 0:02:05.360 --> 0:02:07.840 of them were not surprising. The wheel came in first place. 0:02:09.120 --> 0:02:13.880 Beer is on there and it came in Was it 0:02:13.960 --> 0:02:16.639 on there? I don't know. I can tell you painkillers 0:02:16.639 --> 0:02:20.799 were on there in place place? Um, but no, man, 0:02:20.840 --> 0:02:23.000 I didn't see beer on here, and surely it is. 0:02:23.360 --> 0:02:25.440 Maybe that was just they don't consider that an invention. 0:02:25.760 --> 0:02:30.920 Sliced bread um came in in seventy place. Um. The 0:02:31.000 --> 0:02:37.000 iPhone came in eighth place, ahead of the combustion engine. 0:02:37.800 --> 0:02:43.640 That's ridiculous. In place came calendars okay, but then right 0:02:43.720 --> 0:02:50.840 after that place came the cheese creater. M. Yeah, the greater, 0:02:51.280 --> 0:02:54.959 the cheese greater. That makes me think. So, first of all, 0:02:55.040 --> 0:02:58.480 this is clearly one of the dumbest assemblages of four 0:02:58.480 --> 0:03:01.440 thousand people ever put together. Calendar and then cheese creator, 0:03:01.520 --> 0:03:08.440 and then ihe, um, yeah, so I think that possibly 0:03:08.600 --> 0:03:10.040 when you give him the benf of the doubt, and 0:03:10.040 --> 0:03:13.480 that they didn't assume that cheese was invented by humans, 0:03:13.760 --> 0:03:16.720 that she's greater. It was clearly invented by humans. You 0:03:16.760 --> 0:03:20.360 don't find them growing on trees. Cheese apparently you find 0:03:20.400 --> 0:03:23.200 growing on trees. It's a gift from God. But I 0:03:23.240 --> 0:03:27.080 think had had the Polsters said, you know, I just 0:03:27.120 --> 0:03:30.360 want to remind you here that cheese is an invention, 0:03:31.280 --> 0:03:34.079 then it would it would have scored higher. At least 0:03:35.120 --> 0:03:37.840 it would have at least replaced the cheese greater. Oh yeah, 0:03:37.920 --> 0:03:40.440 I would. No. England, I don't know how they are 0:03:40.440 --> 0:03:43.440 in cheese, but the EU is real big on cheese. 0:03:44.080 --> 0:03:48.040 It is as a whole. So it's Wisconsin, so is um, 0:03:48.160 --> 0:03:51.760 well yeah, the EU? Yeah, yeah, New York, I think 0:03:51.760 --> 0:03:56.440 a Germany and uh it's in the France, Grease, Denmark, Belgium, 0:03:56.440 --> 0:04:00.000 they're all like in the top ten. Grease's way ahead, 0:04:00.280 --> 0:04:02.960 and well Greece comes up in some stats that are 0:04:03.000 --> 0:04:07.080 coming fright after this butt chuck Um cheese is an invention, 0:04:07.280 --> 0:04:12.760 and as legend goes, an accidental invention, right yeah, I 0:04:12.800 --> 0:04:15.960 mean they have seen it dated back to prehistory, so 0:04:16.080 --> 0:04:20.240 they can't obviously trace it back to six BC and 0:04:20.279 --> 0:04:22.359 say how it happened, Right, well, they can say that 0:04:22.440 --> 0:04:26.600 it was it was around at least as late as 0:04:26.760 --> 0:04:32.039 um BC, because it was found in the tomb of 0:04:32.080 --> 0:04:36.640 one of the Egyptian pharaoh's cheese five thousand year old cheese, 0:04:36.920 --> 0:04:41.599 which wow um, And the idea goes. The legend goes 0:04:41.640 --> 0:04:45.640 that there was some um shepherd, some goat herder, some 0:04:46.480 --> 0:04:50.040 cow herder, which I guess you'd call a rancher um 0:04:51.000 --> 0:04:54.039 went to I guess go tend to his flock, and 0:04:54.120 --> 0:04:56.880 he had his daily milk, and he used a cowskin 0:04:57.560 --> 0:05:01.520 um or a cow stomach a calf st specifically to 0:05:01.640 --> 0:05:04.360 store the milk. And when he went to go drink it, 0:05:04.360 --> 0:05:06.640 it came out all curdled and smacked his face and 0:05:06.680 --> 0:05:08.919 he said, what is going on here? He told some 0:05:09.000 --> 0:05:11.320 people about it and it took root. Now see I 0:05:11.440 --> 0:05:15.360 read that roc effort was invented by accident by a shepherd. Yes, 0:05:15.800 --> 0:05:17.960 I read that too, and he was he stashed his 0:05:18.080 --> 0:05:20.359 lunch in a cave because he saw a young maiden 0:05:20.440 --> 0:05:23.200 that he wanted to go get down with, and he 0:05:23.360 --> 0:05:25.800 forgot about his lunch and came back like a couple 0:05:25.760 --> 0:05:28.320 of weeks later. It was moldy and he ate it anyway, 0:05:28.360 --> 0:05:30.039 And I was like, hey, this is pretty tasty. Yeah, 0:05:30.080 --> 0:05:32.240 He's like I like this a lot. So that makes 0:05:32.240 --> 0:05:34.760 me think these tales might be just intermingling something. Well, 0:05:34.839 --> 0:05:38.320 they are tales. There's nothing you know, specific, nothing documented. 0:05:38.680 --> 0:05:43.119 But Rokee fort Um also supposedly is from the dates 0:05:43.160 --> 0:05:46.360 to about the time of Christ. So if cheese was 0:05:46.400 --> 0:05:50.920 known to the Egyptians and c and it would have 0:05:50.960 --> 0:05:55.640 come before that. But it's possible they were invented independently accidentally. Right, 0:05:56.000 --> 0:05:58.240 that's true. A lot of shepherds run around at that time, 0:05:58.279 --> 0:06:00.840 a lot more than these days. That's true. And rockefort 0:06:00.920 --> 0:06:03.320 is also a p d O, which is a protected 0:06:03.400 --> 0:06:07.560 designation of origin cheese. That's Truman, which means uh, it's 0:06:07.600 --> 0:06:12.600 got to be made in uh rocofort. Right. And the 0:06:12.839 --> 0:06:17.880 specifically this mountain range is small area of mountain top. 0:06:17.960 --> 0:06:19.599 You got to get the sheep from there in France, 0:06:20.160 --> 0:06:22.800 the agent the caves there, yep, or you're not eating rot. 0:06:22.920 --> 0:06:25.880 And still to this day speaking of how Rockefer has 0:06:25.920 --> 0:06:29.520 produced these these shepherds that's still kind of dressed like 0:06:29.560 --> 0:06:34.440 they used to um during medieval kind of uh. It's 0:06:35.040 --> 0:06:37.160 but they all have beards. It's really kind of disturbing 0:06:37.200 --> 0:06:40.760 to go to go to this area. Um. They the 0:06:40.920 --> 0:06:43.880 families make the cheese from their own flox milk and 0:06:43.920 --> 0:06:48.120 then take it to um the caves where there where 0:06:48.120 --> 0:06:51.760 it's purchased by often yours, which are expert finishers of 0:06:51.839 --> 0:06:53.880 cheese and France, which means they just sit around and 0:06:53.880 --> 0:06:56.360 look at it. Yeah, they're like, come on, yeah, the 0:06:56.440 --> 0:06:59.919 cheese is done. So that's that's just a brief sketch 0:07:00.000 --> 0:07:02.880 of cheese history, right yeah, and that's the most interesting 0:07:02.920 --> 0:07:05.599 stuff I would think. All right, well that's the podcast. 0:07:05.680 --> 0:07:08.599 All right, well let's talk let's talk cheese man. You know, 0:07:08.680 --> 0:07:12.480 these stats are interesting. Yeah. In two thousand nine, the 0:07:12.520 --> 0:07:17.880 average American consumed or the Americans consumed an average depend 0:07:17.920 --> 0:07:19.480 on which way you want to look at it, of 0:07:19.600 --> 0:07:23.040 thirty two point nine pounds a couple of years ago 0:07:23.080 --> 0:07:24.880 per person per year. To say, let's say that on 0:07:25.000 --> 0:07:27.040 more thirty two point nine pounds. Let's just call it 0:07:27.080 --> 0:07:29.960 thirty three pounds of cheese per person per year. I 0:07:30.000 --> 0:07:31.680 love cheese, but I don't think I eat that much. 0:07:31.760 --> 0:07:34.200 I had no idea I was eating that much cheese. 0:07:34.240 --> 0:07:36.920 I might be. I love cheese. I'm gonna start paying attention. 0:07:36.960 --> 0:07:40.840 I'm gonna do a yearly cheese count. Also this, um, 0:07:41.080 --> 0:07:44.440 what was it, like, thirty three pounds per American per 0:07:44.520 --> 0:07:47.160 year of cheese. Take a few ounces. That's part of 0:07:47.640 --> 0:07:52.720 eighty two billion pounds of cheese that America alone produces 0:07:52.960 --> 0:07:54.720 or produced I should say in two thousand and eight, 0:07:55.240 --> 0:07:59.760 and get this eighty two billion, two billions like eight 0:07:59.800 --> 0:08:01.560 to frinch stats on that. Yeah, there's a lot of 0:08:01.560 --> 0:08:03.800 different stats other it's true. I got from nine billion 0:08:03.840 --> 0:08:08.360 down to ten point one million, eighty two billion. We're 0:08:08.400 --> 0:08:11.000 all over the place with that one. I suddenly like, really, 0:08:12.240 --> 0:08:16.360 huh uh, well, okay, this is from like a cheeseboard, 0:08:16.840 --> 0:08:20.360 probably Wisconsin. I probably would have been like the Delaware cheeseboard. 0:08:20.400 --> 0:08:24.200 I'm not listening to this, um, but uh, in nineteen 0:08:24.240 --> 0:08:28.720 seventy five, we ate fourteen pounds of cheese a person, 0:08:28.880 --> 0:08:31.680 So we've doubled our cheese and take Yeah, since seventy 0:08:32.200 --> 0:08:35.199 that's really something. What you were you born seventy six? 0:08:36.120 --> 0:08:39.320 I might have something to do with it. I knew 0:08:39.360 --> 0:08:41.960 I was destined for something, but they were. The Greeks 0:08:41.960 --> 0:08:44.360 are up close to sixty pounds a year. Yeah. The 0:08:44.360 --> 0:08:48.200 Greeks in the French apparently score between fifty three to 0:08:48.280 --> 0:08:52.000 seventy three pounds on average per person. The Greeks in 0:08:52.040 --> 0:08:56.280 the French are tied as the world's greatest consumers of cheese. 0:08:56.440 --> 0:08:59.000 It's a lot of feta, that is and feed is 0:08:59.000 --> 0:09:01.880 probably the oldest cheese, by the way, speaking of cheese history, 0:09:01.960 --> 0:09:05.920 it's also one of the simplest. Yeah, I love crumbly 0:09:05.920 --> 0:09:10.400 delicious feta. Right feta. If you went to Grease and 0:09:10.440 --> 0:09:14.400 made and grab some feta that some Greek shepherd farmer 0:09:14.480 --> 0:09:17.000 had just made, and you brought it back to the US, 0:09:17.480 --> 0:09:21.200 they would slap the cuffs on you. That d a wood. Oh, 0:09:21.280 --> 0:09:24.080 because it's the aging laws we have here are different. Yeah, 0:09:24.120 --> 0:09:27.480 it's a raw milk cheese, and which means it's made 0:09:27.600 --> 0:09:30.360 from it's a fresh kind of cheese, made from unpasteurized 0:09:30.360 --> 0:09:34.000 milk and um. In the US, if you make that 0:09:34.080 --> 0:09:37.400 kind of cheese. If you make cheese using pasteurized milk, um, 0:09:37.600 --> 0:09:40.440 you have to age it sixty days at least unpasteurized milk, 0:09:40.600 --> 0:09:44.000 unpasteurized milk. So this is just this, like we just 0:09:44.040 --> 0:09:47.600 stepped into this fascinating world if you ask me, Yeah, 0:09:47.600 --> 0:09:51.040 pasteurization just quickly is uh most people know is when 0:09:51.080 --> 0:09:53.680 you take food, usually a liquid though, you heat it 0:09:53.760 --> 0:09:57.200 up really hot for a specific amount of time at 0:09:57.200 --> 0:09:59.440 a specific temperature. Then you cool it down real quickly. 0:10:00.080 --> 0:10:02.760 And the gold there is to slow down microbial growth, 0:10:03.120 --> 0:10:07.360 but not stop it, right, because that would be sterilization. Uh, 0:10:07.760 --> 0:10:11.600 they're not pasteurization right, named after the Great Louis past two. Yeah, 0:10:11.640 --> 0:10:13.840 and if you you don't want to sterilize it because 0:10:13.840 --> 0:10:17.880 that that ruins the flavor. So that would imagine sterilized milk, 0:10:18.120 --> 0:10:22.120 sterilized cheese. Yeah, it's not good stuff. But um, not 0:10:22.200 --> 0:10:27.040 only is pasteurization good for your health. Most would say 0:10:27.480 --> 0:10:30.559 while cheese kind of storys like the hardcore kind that 0:10:30.640 --> 0:10:34.319 have like mohawks with like Elmer's glue, right, sure, they 0:10:34.400 --> 0:10:38.240 will tell you, um that the only good cheese comes 0:10:38.280 --> 0:10:42.360 from cheese made from unpasteurized milk. Raw milk cheese. Yeah, 0:10:43.000 --> 0:10:46.640 but other people will tell you you're not really right. 0:10:46.679 --> 0:10:49.160 We can make really good cheese with pasteurized milk, and 0:10:49.360 --> 0:10:53.760 pasteurized milk makes for a an easier cheese making process. 0:10:53.800 --> 0:10:56.840 It's more reliable, it's more predictable. Yeah, and when you're 0:10:56.880 --> 0:11:00.280 making tons of metric tons of cheese, you want there's 0:11:00.280 --> 0:11:04.880 something consistent like that. Alright, what a wham bang start. 0:11:04.880 --> 0:11:08.720 Why do you talk about milk all the time with cheese, Josh, Well, 0:11:08.800 --> 0:11:12.559 because cheese is really just a portable form of milk. Yeah, 0:11:12.760 --> 0:11:16.880 you know, it's it's basically it's like um grain represents 0:11:17.080 --> 0:11:21.400 um virtual water. Sure, you shipped grain from one place 0:11:21.400 --> 0:11:23.719 to another, you're really shipping the water that was used 0:11:23.720 --> 0:11:26.160 to produce the grain in addition to it. Yeah. I 0:11:26.160 --> 0:11:28.560 remember seeing those commercials, like I think it was Kraft, 0:11:28.600 --> 0:11:30.439 like there are two cups of milk and every slice 0:11:30.480 --> 0:11:33.760 of craft American cheese, and I always thought that's impossible. Yeah, 0:11:34.080 --> 0:11:35.840 look at it, that little slice of cheese and look 0:11:35.880 --> 0:11:39.160 at two cups of milk. There's no way. You're probably right, though, No, 0:11:39.320 --> 0:11:42.240 they can't say that. There's like the second biggest food 0:11:42.240 --> 0:11:46.080 company on the planet. I think, yeah, I think yeah. 0:11:46.280 --> 0:11:50.720 So You're right, milk cheese is nothing, but milk milk 0:11:51.240 --> 0:11:54.360 is about eight water. If you remove this water, you 0:11:54.480 --> 0:11:57.760 got cheese. Basically, Yeah, it's a little more complicated than that, 0:11:57.800 --> 0:12:01.040 but it's not that much more complicated. Was really surprised, 0:12:01.080 --> 0:12:03.000 like both of us apparently went our own way and 0:12:03.120 --> 0:12:05.960 um learned how to make cheese. And I have to say, like, 0:12:06.559 --> 0:12:12.800 I am strongly considering getting me and you me into cheesemaking. 0:12:13.040 --> 0:12:16.679 You can make mozzarell pretty easily. Yeah, but I'm not big. 0:12:16.720 --> 0:12:19.960 I'm okay, I'm mozzarella. I like a good mozzarella, but 0:12:20.080 --> 0:12:24.439 more I'm into like the slightly stinkier cheeses you can 0:12:24.440 --> 0:12:27.240 pull off. Making like a limburger. Well, I wouldn't make that, 0:12:27.280 --> 0:12:32.720 but I could make like a Gouda um or a chevra. Yeah, 0:12:33.440 --> 0:12:36.280 I like that too. Speaking of limburger quickly, I don't 0:12:36.280 --> 0:12:39.520 remember the name of the bacteria, but the bacteria used 0:12:39.520 --> 0:12:41.840 in making limburgers the same one on our body that 0:12:41.880 --> 0:12:44.160 creates body odor, which is why stinks. I read that 0:12:44.240 --> 0:12:47.280 as well. Yeah, that's why people say it somes like 0:12:47.320 --> 0:13:14.360 feet Because yes, and scientifically speaking, you're absolutely right. Types 0:13:14.400 --> 0:13:17.000 of cheese. Shall we break that down real quick. Yes 0:13:17.320 --> 0:13:22.040 we should, because there's a big contentious debate about how 0:13:22.120 --> 0:13:26.560 you classify cheese, and uh, this guy, Stephen Jenkins for 0:13:26.559 --> 0:13:28.920 this article, seems to have a pretty good handle on 0:13:29.040 --> 0:13:31.760 how cheese should be classified. Josh. He is a member 0:13:31.800 --> 0:13:37.040 of the Confrairie des Chevalier. Dude test roma. Very nice, 0:13:37.240 --> 0:13:39.160 you very nice. I was just looking at say, like, 0:13:39.160 --> 0:13:41.360 I wonder if I'm gonna have to handle down it's 0:13:41.559 --> 0:13:44.560 cheese connoisseurs. And he's an expert, and he says you 0:13:44.559 --> 0:13:53.360 can break him down into fresh, soft, ripened, wash, rind, natural, rind, blue, veined, uncooked, pressed, cooked, pressed, 0:13:53.400 --> 0:13:57.520 and processed, and chuck um like like we were talking 0:13:57.520 --> 0:13:59.920 about already. Um, the fresh cheeses. Those are the easy, 0:14:00.080 --> 0:14:02.720 is the most basic, the most ancient kind. You've got 0:14:02.720 --> 0:14:08.000 your fed. You have a Caeso fresco masca pone right, 0:14:08.240 --> 0:14:12.400 not marscapone, And the argoes after the sis it's muscari. 0:14:12.480 --> 0:14:14.960 It is always mispronounced. I have no idea because I 0:14:14.960 --> 0:14:16.680 thought it was Marscapone until I read it and I 0:14:16.720 --> 0:14:18.800 was like, Uh, that rolls off the tongue though more 0:14:18.840 --> 0:14:22.520 than the RS rolls off the tongue more than the 0:14:22.640 --> 0:14:27.840 This is your mascara, which isn't even cheese technically, right, No, 0:14:28.000 --> 0:14:31.280 it isn't. It's um. You you skim the cream off 0:14:31.360 --> 0:14:35.480 of the top of the parmesan making process and add 0:14:35.560 --> 0:14:41.000 a culture to it, and you've got mascarponegult also known 0:14:41.040 --> 0:14:43.400 as ricotta, but if you're from New Jersey you might 0:14:43.400 --> 0:14:48.120 say regult. Okay, and cream cheese obviously. Yeah, and I 0:14:48.120 --> 0:14:52.360 think you mentioned Caso fresco, right, Yes, those are fresh cheeses. Yeah, 0:14:52.400 --> 0:14:54.280 those are the ones where you just basically go through 0:14:54.520 --> 0:14:56.640 step one through three of cheesemaking and then you just 0:14:56.680 --> 0:14:58.840 start eating it. Yeah. And some of them still contain 0:14:58.880 --> 0:15:01.960 the liquid part the way, right, and they don't keep 0:15:02.080 --> 0:15:06.200 very long. And that is fresh cheeses is what you 0:15:06.240 --> 0:15:08.040 gotta eat them right away, That's right. It's a it's 0:15:08.040 --> 0:15:12.400 a portable way of preserving milk, but it's only preserving 0:15:12.440 --> 0:15:14.240 milk for like an extra day or two. It's very 0:15:14.280 --> 0:15:19.280 mild taste, pretty milky, Okay, Soft driping cheese is josh, 0:15:19.280 --> 0:15:21.720 they are semisoft. A lot of times they have a white, 0:15:21.920 --> 0:15:26.160 bloomy rind. And we're talking brie a little more flavorful 0:15:26.200 --> 0:15:29.720 and buttery but still pretty mild. Yeah. So the rind 0:15:29.800 --> 0:15:33.560 on breeze specifically, or any kind of bloomy rind cheese 0:15:33.560 --> 0:15:36.920 is made from bacteria. Right, There's a lot of bacteria 0:15:36.960 --> 0:15:39.360 going on with cheese, right. Well, they they just rub 0:15:39.400 --> 0:15:43.080 bacteria on the outside of the cheese, um, maybe some salt, 0:15:43.360 --> 0:15:48.040 and the bacteria starts to rot the cheese effectively from 0:15:48.040 --> 0:15:50.800 the outside in. So that's what the that's what the 0:15:50.880 --> 0:15:53.840 rind is. Some people say you should eat the rind 0:15:53.840 --> 0:15:56.840 because it is cheese, but it's bacteria laden cheese. I 0:15:56.880 --> 0:16:00.000 eat the rind, do you. I actually don't really, Yeah, 0:16:00.040 --> 0:16:04.000 I dive right into that. That Brie and um Brie, 0:16:04.160 --> 0:16:07.000 as far as smell goes, is one of the milder 0:16:07.600 --> 0:16:12.360 um bloomy rind cheeses. Most bloomy rind cheeses and most 0:16:12.480 --> 0:16:16.400 um soft ripe and cheeses are the stinky ones, like stilton, 0:16:16.600 --> 0:16:21.240 which is the king of English cheeses, Stilton, Limburger, rogue 0:16:21.280 --> 0:16:25.440 fort um. Yeah. All right, so now we are at 0:16:25.440 --> 0:16:29.200 wash rind. Those are the stinkiest of cheese is Limburger. 0:16:29.280 --> 0:16:30.880 And if we mentioned some of these is because they 0:16:30.880 --> 0:16:35.360 overlap into different categories. Wash rind means they usually have 0:16:35.520 --> 0:16:39.040 as a reddish orange rind, and the stink comes from 0:16:39.080 --> 0:16:43.840 washing it most times in liquid like brine or wine 0:16:43.920 --> 0:16:46.200 or beer. Yeah, makes it stinky. You might make a 0:16:46.200 --> 0:16:49.320 wheel of cheese, if it's a soft ripened cheese, and 0:16:49.400 --> 0:16:51.400 just throw it in like a brine bath and leave 0:16:51.440 --> 0:16:54.600 it for maybe six days per side. It's gonna float 0:16:54.720 --> 0:16:56.960 on top, and then you flip it, leave it for 0:16:57.000 --> 0:16:59.760 another six days and you've got it washed, and that's 0:16:59.840 --> 0:17:02.400 it stinks because of the molden bacteria that grows because 0:17:02.400 --> 0:17:04.920 of that wash. Yeah, and the beer and wine bath. 0:17:05.200 --> 0:17:09.440 Um also came from the introductions of cheese to monks. 0:17:09.960 --> 0:17:12.440 He said, Hey, we make beer, we make wine. It's 0:17:12.480 --> 0:17:14.160 kind of what we contribute to the world. Plus you've 0:17:14.160 --> 0:17:17.160 got these caves, so um, you know that you can 0:17:17.240 --> 0:17:20.800 have a cocktailed party without cheese exactly, So there you go. 0:17:21.880 --> 0:17:27.200 It comes from natural rind moving on is uh heavier 0:17:27.240 --> 0:17:31.119 than most of other types of cheeses. It's aged usually 0:17:31.119 --> 0:17:34.239 because not all cheese is aged. A lot of them 0:17:34.240 --> 0:17:37.080 are made from raw milk. And again English stilton and 0:17:37.240 --> 0:17:43.639 chevroy our natural rind cheesus that's when the rind forms naturally. Yes, correct. Yes, okay, 0:17:44.800 --> 0:17:47.640 so rind, I guess I should correct myself. The stinky 0:17:47.680 --> 0:17:52.640 ones almost always have some sort of bacterial induced rind, 0:17:52.680 --> 0:17:58.080 whether it's hastened along by washing or it just happens naturally. 0:17:58.800 --> 0:18:01.520 If you got a rind usually going. If you have 0:18:01.520 --> 0:18:06.919 a moldy rind, you're gonna have a stinkier cheese. Okay, okay, yes, um? 0:18:06.960 --> 0:18:09.880 And then where are we chuck? Blue vein? Blue vein, 0:18:10.040 --> 0:18:14.600 that's rope for it. Gorgon zola maytag blue. It's um. 0:18:15.640 --> 0:18:18.359 By the way, do you like these? I love blue cheese. 0:18:18.359 --> 0:18:21.320 Love love blue vein cheese. Yeah, don't eat it all 0:18:21.400 --> 0:18:24.199 day long. It's exactly what it sounds like. Everybody's seen it. 0:18:24.240 --> 0:18:25.680 You know. You get a hunk of this and it's 0:18:25.680 --> 0:18:29.960 just like crumbling and it looks deteriorated. But that that 0:18:30.040 --> 0:18:34.560 blue or the green, the veins in it, it's mold. Yeah, 0:18:35.040 --> 0:18:39.000 pretty pretty healthy active live mold too, very tart like 0:18:39.160 --> 0:18:40.960 that's that's one of the cheeses that makes my jaw 0:18:41.040 --> 0:18:45.359 just go. Do you eat it as a dessert cheese? 0:18:45.680 --> 0:18:48.080 Uh No. I don't do a ton of dessert cheeses. 0:18:48.200 --> 0:18:50.359 Sometimes if I'm at you know, a restaurant that has 0:18:50.359 --> 0:18:54.240 a nice dessert cheese menu. But I just you know, 0:18:54.280 --> 0:18:55.720 I like the cheese and wine thing. We'll get to 0:18:55.760 --> 0:19:00.359 that though, okay. Um. And then lastly, well it's third 0:19:00.359 --> 0:19:03.679 to lastly, we've got um. The pressed cheese is cooked 0:19:03.720 --> 0:19:06.960 and uncooked, right, So uncooked cheese is cheddar cheese, good 0:19:06.960 --> 0:19:10.560 old cheddar, just that orange block of cheese, Um is 0:19:10.680 --> 0:19:13.640 uncooked And cheddar is actually the name of a process 0:19:13.640 --> 0:19:17.919 of making cheese. Cheddaring is taking the curds and just 0:19:18.000 --> 0:19:20.480 pressing them down on top of one another until you 0:19:20.520 --> 0:19:23.159 squeeze all the way out. Yeah, and these all all 0:19:23.200 --> 0:19:25.800 these pressed cheeses are really dry because you're just getting 0:19:26.280 --> 0:19:27.880 you're pressing the way out, like you said, and that's 0:19:27.880 --> 0:19:30.560 the liquid. So it's gonna be much dryer like your 0:19:30.960 --> 0:19:36.840 hard parmesano reggiano cheddar. And and also um, as a 0:19:36.880 --> 0:19:40.800 side note, cheese orange cheese like orange cheddar. You know 0:19:40.840 --> 0:19:43.920 how it's like brilliantly orange. Sometimes you're like that can't 0:19:44.000 --> 0:19:47.520 possibly be a real orange? What's going on there? Apparently 0:19:47.560 --> 0:19:50.119 back in the day, uh, in the spring and summer. 0:19:50.240 --> 0:19:52.320 This is the fact of the show for me, is it? 0:19:52.480 --> 0:19:55.480 I think? So? I would say the thirty three pounds 0:19:55.720 --> 0:19:58.520 per person. That's the gross fact to the show. But 0:19:58.560 --> 0:20:01.640 if you want to it's elebrate cheese at a cocktail party. 0:20:01.720 --> 0:20:03.280 Just say what Josh is about to say, I think 0:20:03.320 --> 0:20:05.959 you should take this now, I think you should okay. Um. 0:20:06.080 --> 0:20:09.240 Back in the day, if you had your flock out 0:20:09.359 --> 0:20:12.040 of sheep or goats or cows, and it was spring 0:20:12.119 --> 0:20:15.159 or summer, they were chewing grass. When they ate grass, 0:20:15.200 --> 0:20:19.000 they were ingesting a lot of beta carotene, right, okay, 0:20:19.119 --> 0:20:21.720 which lent a lot of that stuff to the milk, 0:20:21.760 --> 0:20:23.919 which ultimately lent a lot of it to the cheese, 0:20:23.920 --> 0:20:26.960 which ultimately died at orange. And in the in the 0:20:27.000 --> 0:20:29.679 winter months, they were eating hay, which made kind of 0:20:29.720 --> 0:20:33.160 for paler wand looking cheese. It might have tasted as good, 0:20:33.160 --> 0:20:37.000 but people tended to prefer orange cheese. Uh. It just 0:20:37.080 --> 0:20:40.320 they just thought it was better. So over time people say, well, 0:20:40.359 --> 0:20:42.639 we're just gonna start dyeing all of our cheese orange. 0:20:43.119 --> 0:20:44.800 And that's where it came from. And to this day, 0:20:44.840 --> 0:20:48.720 apparently it's just an open secret that among cheesemakers you 0:20:48.920 --> 0:20:51.760 dye your cheese orange if you're making an orange cheese. 0:20:52.160 --> 0:20:59.760 Fact of the show yes, beta carotene, grass, summer spring history. So, 0:21:00.320 --> 0:21:02.720 like we said, those are the press. Cheese is green 0:21:02.760 --> 0:21:07.880 air regiano. They're all pressed. It can be cooked or uncooked. 0:21:08.000 --> 0:21:11.679 Cheddar is uncooked, right, yes, yeah, But so if you 0:21:11.720 --> 0:21:14.159 take the curds and you you just press them and 0:21:14.240 --> 0:21:17.680 that's uncooked pressed obviously enough. If you cook the curds 0:21:17.680 --> 0:21:19.919 and then press them, that's cooked press and that's like 0:21:19.960 --> 0:21:25.919 grey air, Gouda yeah, Parmesan, yeah, parmegian, provolone, the pasta 0:21:25.920 --> 0:21:32.439 filada alright um. And then processed cheese we have to mention. 0:21:32.640 --> 0:21:35.440 So yeah, we're going down the cheese chain. Yeah. Yeah. 0:21:35.480 --> 0:21:38.520 Processed cheese technically again is not a cheese. It's a 0:21:38.560 --> 0:21:42.480 byproduct of the process that can have cheese scraps, can 0:21:42.600 --> 0:21:47.399 have whey and cream and water, gums, dies, other ingredients. 0:21:47.840 --> 0:21:51.280 You can work your way further down to easy cheese. Yeah, 0:21:51.600 --> 0:21:55.639 cheese whiz velvita. You know when a cheese doesn't need 0:21:55.680 --> 0:21:58.160 to be refrigerated that it's like and it comes out 0:21:58.160 --> 0:22:00.480 of a propellant. Yeah. I was gonna say if if 0:22:00.480 --> 0:22:03.560 you have cheese and a can, that's a big giveaway. 0:22:03.640 --> 0:22:11.000 Using sodium citrate, sodium phosphate, calcium phosphate, sorbic acid, sodium alginate, apple, 0:22:11.119 --> 0:22:13.480 I don't even know how to pronounce us apple, carrotinal, 0:22:14.160 --> 0:22:18.000 and auto. These are all things in easy Cheese. Cheese 0:22:18.080 --> 0:22:20.600 isn't easy though, so I think that should be your 0:22:20.640 --> 0:22:25.000 other giveaway. Cheese takes time. Yes, it's not easy, although 0:22:25.080 --> 0:22:27.399 you think it's easy. Although there is such a product 0:22:27.560 --> 0:22:30.400 is easy cheese, I believe. No, that's what I'm saying. 0:22:30.400 --> 0:22:32.680 That's the stuff in they can that you scored out 0:22:32.680 --> 0:22:36.320 onto a cracker. So that's easy Cheese. That's I mean, 0:22:36.359 --> 0:22:38.720 that is the brand name. Well, what's the one where 0:22:38.760 --> 0:22:40.800 the cheese is. It's like a little plastic train. The 0:22:40.880 --> 0:22:42.720 cheese is on one, other crackers around the other, and 0:22:42.720 --> 0:22:47.159 there's like that little red plastic spreader spreader. Yeah, that's uh, 0:22:47.920 --> 0:22:50.879 I mean that's some sort of process cheese, which is 0:22:50.920 --> 0:22:54.879 technically not cheese. Um, So there you go. And also, 0:22:55.080 --> 0:22:57.200 so you can make cheese from pretty much any kind 0:22:57.200 --> 0:23:02.480 of milk, like traditionally you've got cow, goat, sheep, buffalo, buffalo, 0:23:02.640 --> 0:23:05.119 but you can also make camel cheese and horse cheese 0:23:05.119 --> 0:23:08.400 and moose cheese. And I haven't had any of those 0:23:08.520 --> 0:23:12.159 anything with nipples. That's lactating. You can go ahead and 0:23:12.200 --> 0:23:16.040 milk and make cheese come even just the little cat 0:23:16.480 --> 0:23:21.080 you know, yeah, camel cheese. I'm interested to try that, 0:23:22.080 --> 0:23:25.359 so maybe some day. So I don't know if anybody 0:23:25.400 --> 0:23:27.880 should try to mail that to us though, camel cheese 0:23:27.880 --> 0:23:32.400 and the mail I don't think so. Um So, speaking 0:23:32.520 --> 0:23:37.800 of lactating, right, yeah, let's talk about how cheese is made, Chuck, well, Josh, 0:23:37.880 --> 0:23:41.440 it's there's a lot of different ways to make cheese, 0:23:42.240 --> 0:23:44.760 depending on what kind of cheese like. It gets very specific. 0:23:44.800 --> 0:23:46.680 Obviously we can't say that you do this for two 0:23:46.680 --> 0:23:49.520 hours in Agia for this long. But there are four 0:23:49.560 --> 0:23:54.280 main stages, uh, just curdling or coagulating of the milk, 0:23:54.920 --> 0:24:00.080 shaping of the kurds, draining of the kurds, salting, washing 0:24:00.119 --> 0:24:02.520 and seeding and then maturing and then we can get 0:24:02.560 --> 0:24:05.280 more detailed right now, and somewhere in there is the 0:24:05.359 --> 0:24:09.800 running of the bulls. So cheese, I'm sorry. The milk 0:24:09.840 --> 0:24:12.880 comes in, it's got to be heated to a specific temperature, yes, 0:24:12.920 --> 0:24:17.040 because again milk is nothing but curds and whey, right, 0:24:17.080 --> 0:24:19.120