1 00:00:08,960 --> 00:00:10,960 Speaker 1: Hello, and welcome to save your production of iHeartRadio. 2 00:00:10,960 --> 00:00:13,320 Speaker 2: I'm Annie Reese and I'm Lauren vogel Bum and today 3 00:00:13,360 --> 00:00:17,240 Speaker 2: we have an episode for you about Yarlsburg cheese. 4 00:00:17,560 --> 00:00:19,800 Speaker 1: Yes, and it is a fun one in a lot 5 00:00:19,880 --> 00:00:20,360 Speaker 1: of ways. 6 00:00:20,680 --> 00:00:23,799 Speaker 2: Oh yeah, yeah, I mean, cheese episodes are always pretty cool. 7 00:00:24,600 --> 00:00:27,680 Speaker 1: Yeah. So was there a particular reasons was on your mind, Lauren? 8 00:00:27,760 --> 00:00:29,920 Speaker 1: Or was it just a cheese? It was just a cheese. 9 00:00:30,000 --> 00:00:32,559 Speaker 2: It was a cheese. It was cheese o'clock and we 10 00:00:32,600 --> 00:00:34,519 Speaker 2: had not done this one yet, and here we are. 11 00:00:35,479 --> 00:00:39,400 Speaker 1: Here we are, and we are going to do our best. 12 00:00:39,640 --> 00:00:41,839 Speaker 1: But there's going to be some fun with pronunciation in here. 13 00:00:43,280 --> 00:00:49,800 Speaker 2: I am not proficient in Norwegian, so yeah, nope. Side 14 00:00:49,840 --> 00:00:53,600 Speaker 2: note though, two side notes. Actually, First of all, we 15 00:00:53,960 --> 00:00:57,000 Speaker 2: did a couple of guest spots over on stuff to 16 00:00:57,000 --> 00:00:59,840 Speaker 2: blow your mind over the past couple of weeks, both 17 00:01:00,080 --> 00:01:06,360 Speaker 2: about weird food storage happenings and the science behind them. 18 00:01:06,480 --> 00:01:13,000 Speaker 2: So we've got some surprise combustion happening in things like 19 00:01:13,080 --> 00:01:19,800 Speaker 2: tempuraflakes and then yeah, like exploding watermelons and cans and 20 00:01:20,520 --> 00:01:30,680 Speaker 2: accidental creation of galvanic lasagna batteries. So yeah, yeah, it's fun. 21 00:01:31,480 --> 00:01:35,000 Speaker 1: It is fun, and we did mention some of your 22 00:01:35,080 --> 00:01:38,360 Speaker 1: you listeners and some of your stories in there, so 23 00:01:39,480 --> 00:01:40,280 Speaker 1: go check it out. 24 00:01:40,840 --> 00:01:45,679 Speaker 2: Yeah yeah, Also, Atlanta area folks, come on out next 25 00:01:45,760 --> 00:01:48,760 Speaker 2: Wednesday if you would like to see us on a 26 00:01:49,160 --> 00:01:54,040 Speaker 2: food podcasting panel at the PRX Podcast Creator Summit. That's 27 00:01:54,080 --> 00:01:56,960 Speaker 2: happening at the Plywood in the West End. It's seven 28 00:01:57,000 --> 00:02:01,160 Speaker 2: to nine pm on Wednesday, July thirtieth. Yeah. Yeah, we're 29 00:02:01,160 --> 00:02:04,800 Speaker 2: doing a panel called Feeding the Culture, telling Atlanta's food 30 00:02:04,840 --> 00:02:08,120 Speaker 2: stories along with a couple other fabulous human people. It's free, 31 00:02:08,160 --> 00:02:11,200 Speaker 2: it's open to the public, so coming out if you're interested. 32 00:02:11,480 --> 00:02:14,200 Speaker 2: They've got a bunch of other podcast related content as 33 00:02:14,240 --> 00:02:18,240 Speaker 2: well Wednesday to Friday. And yeah, after our panel, there's 34 00:02:18,280 --> 00:02:22,800 Speaker 2: also a little reception at Monday Night Brewing, which is free. 35 00:02:23,040 --> 00:02:25,280 Speaker 2: You can have some snacks and drinks and chat with 36 00:02:25,360 --> 00:02:28,040 Speaker 2: us if you would like to. We're only slightly terrified, 37 00:02:28,240 --> 00:02:30,040 Speaker 2: so yeah, we'd love to see you. 38 00:02:30,120 --> 00:02:34,040 Speaker 1: Yeah, we're terrified. You're in control here, you have the 39 00:02:34,040 --> 00:02:37,240 Speaker 1: power here, and there's going to be some strong food opinions, 40 00:02:37,280 --> 00:02:39,200 Speaker 1: I believe, so oh. 41 00:02:38,720 --> 00:02:42,959 Speaker 2: Yes, yeah, we're I'm preparing myself. 42 00:02:43,440 --> 00:02:47,720 Speaker 1: Yeah, we're going to poke some hornets nests over here. Oh, 43 00:02:47,760 --> 00:02:52,840 Speaker 1: but okay for Nowrlsburg. Yes, ye can see our past 44 00:02:52,919 --> 00:02:56,600 Speaker 1: cheese episodes, of which we've done plenty in this case, 45 00:02:56,600 --> 00:02:58,520 Speaker 1: perhaps specifically Guda and im and. 46 00:02:58,560 --> 00:03:03,960 Speaker 2: Tall Brunost Brunost. I don't remember how to say it. 47 00:03:04,240 --> 00:03:10,920 Speaker 1: Wow, yeah, and I didn't look it up. A good start, 48 00:03:11,000 --> 00:03:15,400 Speaker 1: we're off too, Yes, all right, I guess that brings 49 00:03:15,440 --> 00:03:16,280 Speaker 1: us to our question. 50 00:03:16,440 --> 00:03:18,600 Speaker 2: It brings me to a number of questions. But sure, 51 00:03:20,000 --> 00:03:27,359 Speaker 2: let's start with this one. Okay, Yarlsburg, what is well? 52 00:03:27,800 --> 00:03:31,519 Speaker 2: Yarlsburg is a brand of Ferm cheeses made from cow 53 00:03:31,600 --> 00:03:36,120 Speaker 2: milk with a buttery golden color and characteristically large holes 54 00:03:36,360 --> 00:03:40,800 Speaker 2: or eyes throughout. The flavor is nutty and slightly sweet 55 00:03:40,840 --> 00:03:42,760 Speaker 2: and milky with just a little bit of funk, and 56 00:03:42,800 --> 00:03:45,560 Speaker 2: the texture is like toothsome like a little buttery and 57 00:03:45,600 --> 00:03:48,800 Speaker 2: a little bit springy. It melts like a dream into 58 00:03:48,840 --> 00:03:53,560 Speaker 2: this like pliable, pullable mass. It's made in mediumish wheels, 59 00:03:53,600 --> 00:03:56,320 Speaker 2: but often comes packaged in wedges or slices, and it 60 00:03:56,360 --> 00:03:58,840 Speaker 2: comes in a low fat and extra aged versions too. 61 00:03:59,360 --> 00:04:01,520 Speaker 2: It can be eaten as a snack or part of 62 00:04:01,640 --> 00:04:04,320 Speaker 2: like a cheese plate situation, but it's perhaps more often 63 00:04:04,400 --> 00:04:07,360 Speaker 2: used in hot dishes because it melts so well, like 64 00:04:07,720 --> 00:04:12,840 Speaker 2: grilled sandwiches, pasta bakes, dips. It's just really pleasant and 65 00:04:13,280 --> 00:04:17,240 Speaker 2: like easy and pretty, like a cartoon wedge of cheese. 66 00:04:17,800 --> 00:04:21,839 Speaker 2: It's like it's like if adult you got to eat 67 00:04:21,960 --> 00:04:26,600 Speaker 2: that cartoon wedge of cheese, and it's just as nostalgic, 68 00:04:26,839 --> 00:04:30,160 Speaker 2: or maybe like retroactively nostalgic, as you would think. 69 00:04:32,200 --> 00:04:35,240 Speaker 1: That sounds really nice, that sounds lovely. I'm just trying 70 00:04:35,279 --> 00:04:36,480 Speaker 1: to remember if I've ever had it. 71 00:04:36,520 --> 00:04:40,600 Speaker 2: I must have, but it's another one that I kind 72 00:04:40,600 --> 00:04:42,840 Speaker 2: of grew up with, and so I do. I do 73 00:04:42,880 --> 00:04:45,280 Speaker 2: personally have nostalgia for it, but I'm like, oh, yeah, 74 00:04:45,320 --> 00:04:47,400 Speaker 2: I need to go seek some this out. 75 00:04:48,000 --> 00:04:49,800 Speaker 1: I tried to find it and the only things I 76 00:04:49,800 --> 00:04:51,840 Speaker 1: could find near me were very expensive. 77 00:04:52,120 --> 00:04:53,800 Speaker 2: Oh but you. 78 00:04:53,760 --> 00:04:54,839 Speaker 1: Know, maybe I was splurred. 79 00:04:55,040 --> 00:05:00,000 Speaker 2: Cheese splurges nice sometimes, my goodness, yeah, uh huh, yeah, 80 00:05:00,040 --> 00:05:04,080 Speaker 2: treats are nice. But okay, yes, so I said at 81 00:05:04,080 --> 00:05:06,679 Speaker 2: the top. There a brand of cheese, not a type 82 00:05:06,680 --> 00:05:09,520 Speaker 2: of cheese, and Yarlsberg is in fact a brand owned 83 00:05:09,600 --> 00:05:12,520 Speaker 2: by the Tina co Op, which is Norway's kind of 84 00:05:12,560 --> 00:05:18,200 Speaker 2: monopolistic dairy co op but yes, cheese. Cheese. In general, 85 00:05:18,480 --> 00:05:21,840 Speaker 2: cheese is a way of preserving milk, and to do 86 00:05:21,880 --> 00:05:23,600 Speaker 2: this you want to get a bunch of the water out. 87 00:05:24,200 --> 00:05:26,960 Speaker 2: In the case of Yarlsburg, you start with cow milk 88 00:05:27,000 --> 00:05:31,240 Speaker 2: that's semi skimmed, pasteurized, and microfiltered. You add two ingredients 89 00:05:31,279 --> 00:05:34,000 Speaker 2: that will help curdle the milk into fats and stuff 90 00:05:34,240 --> 00:05:39,040 Speaker 2: your curds and water and stuff your way. First, there's rennet, 91 00:05:39,120 --> 00:05:41,840 Speaker 2: which is an enzyme that was originally isolated from the 92 00:05:41,880 --> 00:05:44,920 Speaker 2: stomachs of young cows, where it curdles milk to help 93 00:05:44,960 --> 00:05:49,080 Speaker 2: them digest that milk. The rennets used in Yarlsberg, though, 94 00:05:49,160 --> 00:05:53,720 Speaker 2: are either derived from plants or factory produced bacteria colonies, 95 00:05:54,120 --> 00:05:58,279 Speaker 2: as lots of rennets are these days. The second ingredient 96 00:05:58,400 --> 00:06:01,640 Speaker 2: is lactic acid bacteria, which eat the sugars in milk, 97 00:06:01,720 --> 00:06:08,360 Speaker 2: and poop acids Bacteria. Poop acids will curdle the milk 98 00:06:08,400 --> 00:06:11,560 Speaker 2: by changing its electrical charge and making the fats and 99 00:06:11,600 --> 00:06:16,599 Speaker 2: stuff clump together. So yeah, some cheese will get tart 100 00:06:16,600 --> 00:06:20,240 Speaker 2: and tangy from those lactic acids, But Yarlsberg is a 101 00:06:20,279 --> 00:06:24,200 Speaker 2: little bit sweeter, partially because you then add another bacterial 102 00:06:24,200 --> 00:06:30,320 Speaker 2: culture propiani Bacterium a schermannii sure, which eats lactic acid 103 00:06:30,560 --> 00:06:33,800 Speaker 2: and poops a couple different acids with like milder and 104 00:06:33,839 --> 00:06:38,680 Speaker 2: funkier flavors, plus carbon dioxide gas. We'll come back to 105 00:06:38,760 --> 00:06:42,720 Speaker 2: that one in just a minute, but okay, So you 106 00:06:42,760 --> 00:06:45,039 Speaker 2: get your curds in your way. You drain the way 107 00:06:45,040 --> 00:06:47,360 Speaker 2: from the curds until you've got a sort of wiggly, 108 00:06:47,440 --> 00:06:50,600 Speaker 2: firm mass, and then cut those curds into pieces and 109 00:06:50,640 --> 00:06:53,799 Speaker 2: press them into cheese molds where they will drain even 110 00:06:53,839 --> 00:06:57,360 Speaker 2: more under a little bit of pressure. Once it's dried 111 00:06:57,360 --> 00:06:59,360 Speaker 2: out enough that it's kind of formed up into a wheel, 112 00:06:59,560 --> 00:07:01,600 Speaker 2: you dip that in salt water, then move it into 113 00:07:01,640 --> 00:07:04,280 Speaker 2: a maturing room to sit for like eight to ten weeks. 114 00:07:05,560 --> 00:07:09,760 Speaker 2: During that time, those propionic acid bacteria will get to 115 00:07:09,840 --> 00:07:13,680 Speaker 2: work eating the lactic acid and pooping carbon dioxide gas. 116 00:07:14,400 --> 00:07:18,320 Speaker 2: These bubbles of gas expand within the body of the cheese, 117 00:07:18,640 --> 00:07:21,480 Speaker 2: forming its eyes, which are typically like one to two 118 00:07:21,560 --> 00:07:24,160 Speaker 2: centimeters in diameter. That's like up to a little less 119 00:07:24,160 --> 00:07:27,680 Speaker 2: than an inch. Temperatures have to be really carefully regulated 120 00:07:27,760 --> 00:07:31,200 Speaker 2: during aging because those bacteria could overproduce gases and like 121 00:07:31,280 --> 00:07:33,760 Speaker 2: actually crack the wheels open if you let them get 122 00:07:33,800 --> 00:07:38,320 Speaker 2: too warm and excited. The cheese makers will also move 123 00:07:38,360 --> 00:07:42,640 Speaker 2: and flip the wheels to make sure that they ripen evenly. Furthermore, 124 00:07:42,720 --> 00:07:46,040 Speaker 2: I am given to understand that they know when each 125 00:07:46,120 --> 00:07:49,840 Speaker 2: particular wheel is ready by tapping on it. They're looking 126 00:07:49,840 --> 00:07:55,520 Speaker 2: for like a particular sound and feel. Yeah, yeah, of 127 00:07:55,640 --> 00:08:01,400 Speaker 2: the most Yerlsberg is sold after that like twoish months 128 00:08:01,400 --> 00:08:04,720 Speaker 2: of development, but there's also a special reserve that's matured 129 00:08:04,760 --> 00:08:07,840 Speaker 2: for twelve months. It develops like a firmer texture and 130 00:08:07,880 --> 00:08:11,320 Speaker 2: a sort of richer taste. The company also has a 131 00:08:11,360 --> 00:08:16,280 Speaker 2: couple of cheese banks around Norway, like small ones, think 132 00:08:16,360 --> 00:08:19,239 Speaker 2: like a walking closet instead of like a vaulted layer. 133 00:08:20,200 --> 00:08:22,880 Speaker 2: But yeah, they keep some three year and five year 134 00:08:22,920 --> 00:08:27,680 Speaker 2: wheels in those cheese banks. So those finished wheels are 135 00:08:27,720 --> 00:08:30,920 Speaker 2: fifteen inches across and four inches high, weighing in at 136 00:08:30,960 --> 00:08:34,440 Speaker 2: twenty two pounds in metric. That's about forty x ten 137 00:08:34,520 --> 00:08:39,560 Speaker 2: centimeters and ten kilos right around there. Y'allsberg is available 138 00:08:39,559 --> 00:08:43,160 Speaker 2: in both original and light versions, though the light won't 139 00:08:43,200 --> 00:08:46,839 Speaker 2: melt as well because you know, less fat here you are? 140 00:08:48,080 --> 00:08:52,679 Speaker 1: Makes sense? Makes sense? Well, what about the nutrition. 141 00:08:53,360 --> 00:08:56,600 Speaker 2: You know, cheese is a nutrient dense food on purpose, 142 00:08:57,160 --> 00:09:01,040 Speaker 2: lots of proteins, fats, and micronutrients in there. Like watch 143 00:09:01,080 --> 00:09:03,960 Speaker 2: your portion sizes. The light version does have around forty 144 00:09:03,960 --> 00:09:08,200 Speaker 2: percent less fat, if that's the thing that you're concerned about. Also, 145 00:09:08,360 --> 00:09:13,480 Speaker 2: apparently the production process gets rid of like basically all 146 00:09:13,520 --> 00:09:16,040 Speaker 2: of the lactose and the cheese. So this is one 147 00:09:16,480 --> 00:09:18,360 Speaker 2: that might be okay for you if you're if you're 148 00:09:18,360 --> 00:09:19,360 Speaker 2: a lactose intolerant. 149 00:09:20,679 --> 00:09:24,600 Speaker 1: Interesting, all right, well we do have some numbers for you. 150 00:09:24,960 --> 00:09:29,000 Speaker 2: Yeah, yeah, uh okay. So Norway has right around five 151 00:09:29,080 --> 00:09:33,880 Speaker 2: million inhabitants and they consume about nine million kilos of 152 00:09:33,960 --> 00:09:36,120 Speaker 2: yarlsberg a year. That's it. 153 00:09:36,320 --> 00:09:36,960 Speaker 1: You know what's up. 154 00:09:37,040 --> 00:09:41,200 Speaker 2: They know what's up. Nine million kilos is like nineteen 155 00:09:41,200 --> 00:09:46,640 Speaker 2: million pounds. Americans consume about twelve million kilos or twenty 156 00:09:46,640 --> 00:09:50,000 Speaker 2: six million pounds, though we do have like three hundred 157 00:09:50,040 --> 00:09:53,920 Speaker 2: and thirty five million more people here. So yeah, Norwegians 158 00:09:53,920 --> 00:09:56,840 Speaker 2: consume like one and a half more kilos of yarlsburg 159 00:09:56,920 --> 00:10:00,160 Speaker 2: per capita than we do. They know what's up up, 160 00:10:00,679 --> 00:10:06,040 Speaker 2: They know what's Yarlsberg makes up some eighty percent of 161 00:10:06,120 --> 00:10:12,400 Speaker 2: Norway's cheese exports I've read numbers slightly higher than that too, 162 00:10:12,480 --> 00:10:17,120 Speaker 2: so like yep, apparently you can find it in ninety 163 00:10:17,160 --> 00:10:23,160 Speaker 2: percent of American grocery stores. Tina has three cheese factories 164 00:10:23,200 --> 00:10:26,080 Speaker 2: that produce Yarlsburg in Norway, plus one each in the 165 00:10:26,160 --> 00:10:28,640 Speaker 2: US and Ireland. They all use the same equipment, but 166 00:10:28,720 --> 00:10:32,440 Speaker 2: have tweaked their processes to account for specifications in the 167 00:10:32,480 --> 00:10:37,040 Speaker 2: local milk supply. Tina also has a factory just for 168 00:10:37,360 --> 00:10:42,440 Speaker 2: their Yarlsberg bacterial culture where they can produce up to 169 00:10:42,760 --> 00:10:45,240 Speaker 2: I don't think it's usually running at capacity, but they 170 00:10:45,240 --> 00:10:48,240 Speaker 2: can produce up to two thousand milli liters per hour, 171 00:10:48,640 --> 00:10:51,360 Speaker 2: which sounds like I mean, millileaters aren't a whole bunch, 172 00:10:51,400 --> 00:10:55,600 Speaker 2: but that's like a trillion bacteria, which is enough to 173 00:10:55,679 --> 00:10:58,439 Speaker 2: make twenty thousand kilos of Yarlsberg. 174 00:11:00,880 --> 00:11:03,280 Speaker 1: They are ready, they are prepared. 175 00:11:07,280 --> 00:11:12,040 Speaker 2: That factory also does supply the entire world's Yarlsburg productions. 176 00:11:12,120 --> 00:11:16,320 Speaker 2: So yeah, and the Tina co Op consists of about 177 00:11:16,320 --> 00:11:18,360 Speaker 2: ten thousand farmers in Norway. 178 00:11:19,960 --> 00:11:21,640 Speaker 1: It's a serious business, this cheese. 179 00:11:21,960 --> 00:11:26,000 Speaker 2: It is, Oh, oh my goodness, it is. And we 180 00:11:26,040 --> 00:11:28,840 Speaker 2: do have quite a history for you and We are 181 00:11:28,880 --> 00:11:30,439 Speaker 2: going to get into that as soon as we get 182 00:11:30,440 --> 00:11:35,840 Speaker 2: back from a quick break for a word from our sponsors, 183 00:11:42,160 --> 00:11:42,679 Speaker 2: and we're back. 184 00:11:42,679 --> 00:11:47,480 Speaker 1: Thank you sponsors, Yes, thank you. Okay, so again see 185 00:11:47,520 --> 00:11:52,320 Speaker 1: the mental episode. But early mental, a precursor to Yarlsburg, 186 00:11:52,520 --> 00:11:55,880 Speaker 1: dates back to the thirteenth century in Switzerland. 187 00:11:55,960 --> 00:11:58,560 Speaker 2: Yes, it's what we in America typically call Swiss cheese 188 00:11:59,440 --> 00:12:03,440 Speaker 2: Guda from right around the same time from the Netherlands. 189 00:12:04,000 --> 00:12:06,840 Speaker 1: Yes, and if you've listened to this show, you know 190 00:12:07,280 --> 00:12:11,360 Speaker 1: our usual cheese history spiel. It was an accident due 191 00:12:11,400 --> 00:12:15,400 Speaker 1: to a variety of environmental circumstances and oftentimes coupled with 192 00:12:15,440 --> 00:12:18,800 Speaker 1: a not at all verified story about lost love or 193 00:12:19,000 --> 00:12:22,720 Speaker 1: royalty or not wanting to waste ingredients. That's more probably true. 194 00:12:24,240 --> 00:12:27,360 Speaker 1: But this one is interesting because it was quite deliberate, 195 00:12:28,200 --> 00:12:30,640 Speaker 1: and in fact, I was talking to my friends about 196 00:12:30,640 --> 00:12:32,680 Speaker 1: this when I was starting to do my research, and 197 00:12:32,720 --> 00:12:34,440 Speaker 1: I was being very confident. I was like, I'm pretty 198 00:12:34,480 --> 00:12:36,920 Speaker 1: sure I know how the story goes down, because we've 199 00:12:36,920 --> 00:12:40,319 Speaker 1: done a lot of these cheese episodes. Nope, I'm wrong. 200 00:12:40,559 --> 00:12:45,120 Speaker 2: Yeah, not a single shepherd's daughter is involved. 201 00:12:46,120 --> 00:12:53,200 Speaker 1: Weirdly, even I had to reevaluate some things all right. 202 00:12:53,320 --> 00:12:57,440 Speaker 1: So modern day Yarlsburg was developed in nineteen fifty six 203 00:12:57,880 --> 00:13:00,320 Speaker 1: as part of a long term research project by a 204 00:13:00,320 --> 00:13:04,400 Speaker 1: Norwegian team under the supervision a professor Ole Martin east 205 00:13:04,440 --> 00:13:09,120 Speaker 1: Guard at the Dairy Institute at the Agricultural University of Norway. 206 00:13:10,360 --> 00:13:15,720 Speaker 2: Yes, and fun fact here, east is a Norwegian word 207 00:13:15,760 --> 00:13:19,560 Speaker 2: for cheese or like a dairy where you make cheese, 208 00:13:19,640 --> 00:13:24,240 Speaker 2: So this professor's name is essentially cheese land or like 209 00:13:24,440 --> 00:13:27,240 Speaker 2: cheese farm, depending on how you want to translate Guard. 210 00:13:28,080 --> 00:13:29,360 Speaker 1: That's fantastic. 211 00:13:29,600 --> 00:13:32,200 Speaker 2: Yeah, best fact of the episode. Possibly, there's a lot 212 00:13:32,200 --> 00:13:34,120 Speaker 2: of good facts, but that's what that one's high quality. 213 00:13:34,640 --> 00:13:36,720 Speaker 1: That's fun. That's fun. You can only hope. 214 00:13:36,720 --> 00:13:42,720 Speaker 2: But someone inspired him to pursue this, this dream of cheese. Yeah, yeah, 215 00:13:42,760 --> 00:13:45,560 Speaker 2: And he was inspired by a thesis of a student 216 00:13:45,640 --> 00:13:51,240 Speaker 2: named per Sockshogs and he he wanted to recreate a 217 00:13:51,320 --> 00:13:54,920 Speaker 2: lost Norwegian cheese from the eighteen hundreds that they'd heard 218 00:13:54,960 --> 00:13:58,440 Speaker 2: tale about but had disappeared. So for about a decade 219 00:13:58,440 --> 00:14:01,679 Speaker 2: this team tinkered with the recipe, relying largely on a 220 00:14:01,800 --> 00:14:05,959 Speaker 2: combination of the traditional recipes for Guda and imental. Yeah. 221 00:14:06,000 --> 00:14:08,440 Speaker 2: They were working on the flavors and textures that they 222 00:14:08,440 --> 00:14:12,239 Speaker 2: could get from like temperatures and brine levels and cultures, 223 00:14:12,760 --> 00:14:17,000 Speaker 2: and right arrived at this process like stacking Gudha's lacked 224 00:14:17,080 --> 00:14:22,000 Speaker 2: acid bacteria and Emental's eye producing a propionic acid bacteria. 225 00:14:22,640 --> 00:14:25,600 Speaker 2: They wanted something with like more controlled eyes and a 226 00:14:25,680 --> 00:14:29,200 Speaker 2: less dry texture than Swiss, so right, like kind of 227 00:14:29,240 --> 00:14:32,800 Speaker 2: like the texture of Guda with the eyes of Swiss. 228 00:14:33,440 --> 00:14:37,200 Speaker 1: Yes, And once the recipe was perfected, the cheese was 229 00:14:37,280 --> 00:14:39,280 Speaker 1: ready for commercial production. 230 00:14:39,800 --> 00:14:43,400 Speaker 2: Yeah. Just a year later after like debuting it in 231 00:14:43,480 --> 00:14:46,160 Speaker 2: nineteen fifty seven, the cheese was being produced at an 232 00:14:46,160 --> 00:14:51,600 Speaker 2: industrial scale and they called it a Gutuler after Gudha 233 00:14:51,960 --> 00:14:55,800 Speaker 2: and Ementaler because there's an earth that's added to the 234 00:14:55,880 --> 00:14:57,560 Speaker 2: end of emmental sometimes. 235 00:14:58,160 --> 00:15:02,640 Speaker 1: Yes, yeah, that's all one, Yeah, optional earth. I love that. 236 00:15:03,320 --> 00:15:06,480 Speaker 1: I also love this. At first it was sold as 237 00:15:06,600 --> 00:15:12,920 Speaker 1: a research cheese or extra cheese until the Norwegian Ministry 238 00:15:12,960 --> 00:15:15,000 Speaker 1: of Agriculture gave the go ahead for the use of 239 00:15:15,040 --> 00:15:21,040 Speaker 1: the term Yarlsberg. So the name comes from Yarlsburg Manor, 240 00:15:21,240 --> 00:15:28,280 Speaker 1: located in Vestfold, Norway, or perhaps count Videl Yarlsberg, its owner. 241 00:15:28,760 --> 00:15:33,520 Speaker 1: Yarl means earl in Norwegian, and there was a historical 242 00:15:33,560 --> 00:15:35,880 Speaker 1: reason that they chose it. The area was well known 243 00:15:36,280 --> 00:15:39,000 Speaker 1: for its dairy in cheeses in the eighteen hundreds, and 244 00:15:39,000 --> 00:15:41,640 Speaker 1: it's thought to be the home of Norway's first dairy 245 00:15:41,960 --> 00:15:46,640 Speaker 1: circa eighteen fifteen. The cheese they produced didn't resemble modern 246 00:15:46,680 --> 00:15:49,640 Speaker 1: day Yarlsburg, however, but they weren't making something similar to 247 00:15:50,280 --> 00:15:52,360 Speaker 1: Swiss imental by eighteen twenty five. 248 00:15:53,120 --> 00:15:57,280 Speaker 2: Yeah, that was when Norway's first agricultural college was founded. 249 00:15:57,560 --> 00:16:01,600 Speaker 2: The college was producing menttal until it closed its dairy 250 00:16:01,720 --> 00:16:05,680 Speaker 2: in eighteen thirty two. A few different dairies, as some 251 00:16:05,920 --> 00:16:08,720 Speaker 2: run by co ops, popped up in the area in 252 00:16:08,760 --> 00:16:12,600 Speaker 2: the eighteen sixties, and a bunch of those hired Swiss 253 00:16:12,680 --> 00:16:15,640 Speaker 2: cheesemakers to help them figure things out. So they were 254 00:16:15,720 --> 00:16:19,320 Speaker 2: making Swiss style cheeses, but the co ops weren't doing 255 00:16:19,400 --> 00:16:22,600 Speaker 2: great at managing logistics like marketing and transportation. 256 00:16:23,640 --> 00:16:26,520 Speaker 1: Yes, and this meant that the quality could vary significantly, 257 00:16:26,920 --> 00:16:29,480 Speaker 1: and eventually cheese production in this area pretty much shut 258 00:16:29,520 --> 00:16:32,960 Speaker 1: down by nineteen oh four. But because of this history, 259 00:16:33,040 --> 00:16:35,920 Speaker 1: Yarlsburg Manner granted permission for use of the name for 260 00:16:35,960 --> 00:16:41,280 Speaker 1: this cheese. Norway's largest dairy co op, Tina, took over 261 00:16:41,320 --> 00:16:44,240 Speaker 1: production of Yarlsburg soon after it was developed to make 262 00:16:44,280 --> 00:16:46,960 Speaker 1: the cheese. They transported milk from the co Ops dairies 263 00:16:47,080 --> 00:16:48,920 Speaker 1: to Tina's cheese plant. 264 00:16:49,240 --> 00:16:53,360 Speaker 2: And they had gotten their start. Okay, so again, co 265 00:16:53,440 --> 00:16:58,080 Speaker 2: Ops had been running dairies in Norway for a long time, 266 00:16:58,600 --> 00:17:02,520 Speaker 2: but really got their start in the nineteen twenties to 267 00:17:02,680 --> 00:17:07,119 Speaker 2: help Norway's dairies export their products, though they were operating 268 00:17:07,160 --> 00:17:09,680 Speaker 2: under different names until they launched the Tina brand in 269 00:17:09,720 --> 00:17:15,080 Speaker 2: the nineteen seventies. Anyway, they were exporting Yarlsberg to the UK, 270 00:17:15,359 --> 00:17:18,880 Speaker 2: the US, Canada, and Australia by nineteen sixty two, plus 271 00:17:18,920 --> 00:17:21,280 Speaker 2: a couple places in Europe like Germany and Sweden right 272 00:17:21,320 --> 00:17:22,159 Speaker 2: around the same time. 273 00:17:23,640 --> 00:17:27,679 Speaker 1: Tina first registered the patent for Yarlsberg in nineteen seventy two, 274 00:17:28,160 --> 00:17:31,719 Speaker 1: and ownership of the secret behind the cheese was transferred 275 00:17:31,800 --> 00:17:34,160 Speaker 1: from the dairy Institute to them in nineteen ninety four. 276 00:17:34,800 --> 00:17:38,120 Speaker 1: Over the years, they have released several different varieties, lower fat, 277 00:17:38,160 --> 00:17:44,560 Speaker 1: aged and rhymeless. For example, when American demand surpassed Tina's 278 00:17:44,640 --> 00:17:48,080 Speaker 1: production capabilities and export quotas in the nineteen nineties, they 279 00:17:48,119 --> 00:17:51,800 Speaker 1: contracted with an Ohio cheese factory called Alpine cheese to 280 00:17:51,880 --> 00:17:56,600 Speaker 1: aid in production. So Tina ships the Ohio Dairy frozen 281 00:17:56,640 --> 00:18:01,560 Speaker 1: cultures in order to make Yarlsburg. But yes, due to 282 00:18:01,640 --> 00:18:05,680 Speaker 1: milk differences between cows from Norway versus cows from the US, 283 00:18:06,240 --> 00:18:08,200 Speaker 1: it allegedly took out Pine about a year and a 284 00:18:08,200 --> 00:18:10,719 Speaker 1: half to nailed down the process of making Yarlsberg so 285 00:18:10,760 --> 00:18:13,320 Speaker 1: that it matched Yarlsburg from Norway. 286 00:18:13,920 --> 00:18:16,040 Speaker 2: Yeah. Yeah, they were working on it for a minute. 287 00:18:16,480 --> 00:18:19,640 Speaker 2: I think they officially opened in two thousand and one, 288 00:18:20,320 --> 00:18:24,119 Speaker 2: and we're producing some five five hundred metric tons of 289 00:18:24,200 --> 00:18:27,800 Speaker 2: Yarlsberg a year within about a decade. 290 00:18:28,160 --> 00:18:33,200 Speaker 1: Yes. Meanwhile, contract production of Yarlsberg with Ireland got going 291 00:18:33,240 --> 00:18:35,040 Speaker 1: in two thousand and one. Yep. 292 00:18:35,440 --> 00:18:38,560 Speaker 2: They opened in two thousand and four and started producing 293 00:18:38,600 --> 00:18:44,240 Speaker 2: about three thousand metric tons of cheese. Wow, uh huh yep. 294 00:18:45,000 --> 00:18:48,600 Speaker 2: Yarlsberg got name dropped in American media like The Sopranos 295 00:18:48,640 --> 00:18:51,359 Speaker 2: in nineteen ninety nine and The Devil Wears Prada in 296 00:18:51,400 --> 00:18:54,159 Speaker 2: two thousand and six, in both cases as like a 297 00:18:54,640 --> 00:18:57,680 Speaker 2: kind of pricey and like fancy or fussy sort of cheese. 298 00:19:00,040 --> 00:19:05,240 Speaker 1: M and I found this, I love this In a 299 00:19:05,280 --> 00:19:08,320 Speaker 1: twenty thirteen article for The Guardian, Felicity Cloak tried to 300 00:19:08,320 --> 00:19:10,479 Speaker 1: get to the bottom of where the holes or eyes 301 00:19:11,000 --> 00:19:14,439 Speaker 1: and Arlsburg came from, because she thought there might be 302 00:19:14,720 --> 00:19:20,399 Speaker 1: a marketing gimmick targeted towards Americans who associated Holy Cheese 303 00:19:20,400 --> 00:19:24,880 Speaker 1: with cartoons. The recipe is top secret, but as far 304 00:19:24,920 --> 00:19:27,640 Speaker 1: as she could tell after learning about similar cheeses, they 305 00:19:27,680 --> 00:19:31,760 Speaker 1: are formed by those pro pionic acid bacteria, which also 306 00:19:31,840 --> 00:19:34,040 Speaker 1: gives the cheese some of those signature nutty flavors. She 307 00:19:34,160 --> 00:19:37,000 Speaker 1: left it kind of feeling like, well, that makes sense, 308 00:19:37,040 --> 00:19:39,680 Speaker 1: but I could sense she wanted us, she wanted more, 309 00:19:40,359 --> 00:19:44,800 Speaker 1: she wanted a conspiracy or something. But it was funny, 310 00:19:44,840 --> 00:19:48,720 Speaker 1: and you know that is potentially probably not the whole reason, 311 00:19:48,760 --> 00:19:50,399 Speaker 1: but it is potentially part of the reason where they 312 00:19:50,400 --> 00:19:53,280 Speaker 1: were like these holes people. 313 00:19:53,119 --> 00:19:56,119 Speaker 2: People like them, Yeah, people like them, They're pretty sure. 314 00:19:59,560 --> 00:20:04,800 Speaker 1: When Norway's government eliminated agricultural export subsidies that impacted Yarlsberg 315 00:20:04,840 --> 00:20:07,879 Speaker 1: in twenty fifteen, Tina moved all of the production for 316 00:20:08,000 --> 00:20:11,840 Speaker 1: Yarlsburg exports outside the country, largely to a factory in Ireland. 317 00:20:12,520 --> 00:20:16,520 Speaker 2: Yeah, there were a couple other like trade agreement laws involved. 318 00:20:17,080 --> 00:20:20,680 Speaker 2: Tina's Norwegian branch was bumping up against their export limits 319 00:20:20,720 --> 00:20:25,399 Speaker 2: in general and their import limits in the US in particular. 320 00:20:26,160 --> 00:20:30,680 Speaker 2: So yeah, So they started work on a revamped factory 321 00:20:30,720 --> 00:20:34,639 Speaker 2: in Ireland in twenty sixteen, looking to increase production capacity 322 00:20:34,720 --> 00:20:37,359 Speaker 2: from that three thousand metric tons a year to like 323 00:20:37,480 --> 00:20:43,639 Speaker 2: fourteen thousand metric tons. And I need to emphasize that 324 00:20:43,680 --> 00:20:47,240 Speaker 2: this was a major situation for Tina, Like they were 325 00:20:47,480 --> 00:20:51,840 Speaker 2: already producing about seventy five percent of their Yarlsburg meant 326 00:20:51,880 --> 00:20:57,199 Speaker 2: for non Norwegian markets outside of Norway, but at their scale, 327 00:20:58,200 --> 00:21:00,399 Speaker 2: like what they were producing in nor our Way for 328 00:21:00,480 --> 00:21:04,480 Speaker 2: export was a lot like ten five hundred metric tons 329 00:21:04,480 --> 00:21:09,720 Speaker 2: of Yarlsberg a year for export, So it meant redirecting 330 00:21:09,920 --> 00:21:14,440 Speaker 2: some like ninety million leaders of Norwegian milk that had 331 00:21:14,480 --> 00:21:19,160 Speaker 2: previously been earmarked for y'allsburg production for export. 332 00:21:21,240 --> 00:21:25,399 Speaker 1: Wow, people really get their mindes put their minds to 333 00:21:25,440 --> 00:21:26,720 Speaker 1: it when cheese is involved. 334 00:21:26,880 --> 00:21:31,199 Speaker 2: Yeah yeah yeah. Also trade agreevance can muck things up 335 00:21:31,200 --> 00:21:32,359 Speaker 2: in really interesting. 336 00:21:32,000 --> 00:21:41,000 Speaker 1: Ways, interesting and confusing ways. Well, speaking of in twenty sixteen, 337 00:21:41,080 --> 00:21:44,159 Speaker 1: another Norwegian dairy company started producing what they labeled a 338 00:21:44,280 --> 00:21:48,760 Speaker 1: Yarlsberg type cheese and Tina sued them and the court 339 00:21:48,800 --> 00:21:51,399 Speaker 1: sided with Tina, but the other companies. They had an 340 00:21:51,440 --> 00:21:55,640 Speaker 1: interesting argument, which was, well, you're saying it was made 341 00:21:55,680 --> 00:21:59,600 Speaker 1: back in the eighteen hundreds, right, these types of cheese, 342 00:22:00,080 --> 00:22:03,960 Speaker 1: And the judge was like, now, allion effort. They took 343 00:22:03,960 --> 00:22:04,840 Speaker 1: it off their packaging. 344 00:22:06,920 --> 00:22:09,359 Speaker 2: Yeah yeah, I'm I feel like they could use like 345 00:22:09,480 --> 00:22:16,040 Speaker 2: gutlure if they wanted to. Yea, but yeah, y'arlsburg is copyrighted, 346 00:22:16,119 --> 00:22:16,800 Speaker 2: so here we go. 347 00:22:17,320 --> 00:22:22,040 Speaker 1: Yep, it's all trademarked. It's always interesting on their website 348 00:22:22,040 --> 00:22:24,480 Speaker 1: because it writes reserved after everything. 349 00:22:24,680 --> 00:22:26,920 Speaker 2: Yeah, yeah, I think it's an R. I think it's 350 00:22:26,960 --> 00:22:29,760 Speaker 2: the rights reserved sign. But anyway, yeah, no, there's a 351 00:22:29,760 --> 00:22:32,480 Speaker 2: lot of rights reserved signs on that website. Heck yes, 352 00:22:33,720 --> 00:22:39,040 Speaker 2: but yeah no. They it worked, their their their production 353 00:22:40,200 --> 00:22:43,520 Speaker 2: and marketing worked, and since the cheese's invention in the 354 00:22:43,560 --> 00:22:48,400 Speaker 2: nineteen fifties, some eight hundred thousand tons have been produced. 355 00:22:49,200 --> 00:22:49,840 Speaker 1: That's wild. 356 00:22:50,400 --> 00:22:59,000 Speaker 2: Yeah, science cheesem yeah, of which we do have multiple types. 357 00:22:59,040 --> 00:23:00,800 Speaker 1: But this is a real sick seth story. I have 358 00:23:00,840 --> 00:23:06,920 Speaker 1: to say for it is mm hm, Well until next time, 359 00:23:07,640 --> 00:23:10,600 Speaker 1: another cheese episode. I think that's what we have to 360 00:23:10,640 --> 00:23:12,120 Speaker 1: say about your Alsberg for now. 361 00:23:12,520 --> 00:23:15,680 Speaker 2: I believe it is. Uh. We would love to hear 362 00:23:15,880 --> 00:23:18,200 Speaker 2: from y'all though, if you have any if you have 363 00:23:18,800 --> 00:23:22,600 Speaker 2: been to Norway and want to share those experiences, if 364 00:23:22,600 --> 00:23:27,040 Speaker 2: you're from Norway, heck, if if you have a favorite 365 00:23:27,280 --> 00:23:33,199 Speaker 2: melty cheese purpose recipe situation, Yeah yeah, let us know. 366 00:23:33,600 --> 00:23:35,639 Speaker 2: But we do already have some listener mail for you, 367 00:23:35,680 --> 00:23:36,960 Speaker 2: and we are going to get into that as soon 368 00:23:37,000 --> 00:23:38,639 Speaker 2: as we get back from one more quick break for 369 00:23:38,680 --> 00:23:49,400 Speaker 2: a word from our sponsors, and we're back. 370 00:23:49,440 --> 00:23:52,639 Speaker 1: Thank you, sponsor, Yes, thank you, and we're back with 371 00:24:00,920 --> 00:24:09,439 Speaker 1: It's Tom and Jerry Madness. Oh okay, yeah, yeah, oh okay. 372 00:24:10,280 --> 00:24:12,760 Speaker 1: Jade wrote, I just listened to your May Night a 373 00:24:12,880 --> 00:24:16,440 Speaker 1: Cherascaria episode and had to write in but not about Cherrascaria. 374 00:24:18,240 --> 00:24:20,359 Speaker 1: A few years ago, my husband and I made a 375 00:24:20,359 --> 00:24:23,080 Speaker 1: cake for our friend's birthday. The cake depicted the scene 376 00:24:23,080 --> 00:24:26,160 Speaker 1: and Revenge of the Sith where Anakin and Obi Wan 377 00:24:26,200 --> 00:24:30,320 Speaker 1: fight on Moustafhar. He had the birth birthday party in 378 00:24:30,359 --> 00:24:32,880 Speaker 1: her backyard and when it was time for a cake, 379 00:24:33,200 --> 00:24:35,920 Speaker 1: my husband and another friend walked outside with flight sabers 380 00:24:35,960 --> 00:24:40,239 Speaker 1: and I followed them with the cake. Obviously, we were 381 00:24:40,280 --> 00:24:44,400 Speaker 1: playing Battle of the Heroes on someone's phone. We were 382 00:24:44,400 --> 00:24:47,959 Speaker 1: all kids slash teens when the prequilogy came out, and 383 00:24:48,000 --> 00:24:50,880 Speaker 1: have continued to love Star Wars into our mid late thirties, 384 00:24:51,200 --> 00:24:53,800 Speaker 1: so the cake and its presentation were a big hit. 385 00:24:55,119 --> 00:24:57,480 Speaker 1: Making the cake was a labor of love and was 386 00:24:57,520 --> 00:24:59,480 Speaker 1: pretty silly at the time, but it's now a really 387 00:24:59,480 --> 00:25:03,159 Speaker 1: special man for me. My husband died almost eight months 388 00:25:03,160 --> 00:25:06,160 Speaker 1: ago the age of thirty seven, and I miss him 389 00:25:06,160 --> 00:25:09,280 Speaker 1: all the time. Thanks for bringing up a fun memory 390 00:25:09,280 --> 00:25:12,600 Speaker 1: of a happier, simpler time in my life. Since this 391 00:25:12,680 --> 00:25:15,600 Speaker 1: is ostensibly a food podcast, I'll tell you a little 392 00:25:15,640 --> 00:25:18,560 Speaker 1: more about the cake itself. We use my mom's chocolate 393 00:25:18,560 --> 00:25:21,040 Speaker 1: cake recipe for the cake. Her secret is using many 394 00:25:21,119 --> 00:25:24,320 Speaker 1: chocolate chips because they suspend in the batter and add 395 00:25:24,359 --> 00:25:28,800 Speaker 1: extra chocolate flavor and texture. We use peanut butter icing 396 00:25:28,960 --> 00:25:32,280 Speaker 1: and cookies and cream Swissmerang butter cream for the filling. 397 00:25:32,960 --> 00:25:36,520 Speaker 1: For decorating, we used red Swissmerang butter cream for the 398 00:25:36,600 --> 00:25:41,280 Speaker 1: lava and yellow highlights, and chocolate Swissmerang butter cream covered 399 00:25:41,280 --> 00:25:44,600 Speaker 1: with broken oreos for the rocky parts. It was one 400 00:25:44,600 --> 00:25:47,359 Speaker 1: of the most delicious cakes I've ever made, and I 401 00:25:47,400 --> 00:25:51,359 Speaker 1: wish I had a piece. Right now, I've attached some 402 00:25:51,400 --> 00:25:53,919 Speaker 1: photos of the cake, as well as photos of my 403 00:25:54,080 --> 00:25:57,560 Speaker 1: dog as a pet. Tex Duke is the Brindle one 404 00:25:57,640 --> 00:26:00,800 Speaker 1: and Bella is the Tricolor one in five and are 405 00:26:00,800 --> 00:26:03,359 Speaker 1: taking really good care of me. In my grief, I 406 00:26:03,400 --> 00:26:05,800 Speaker 1: also included a photo of my husband Jared and I 407 00:26:05,960 --> 00:26:08,960 Speaker 1: last fall with the rise of the Resistant Stormtroopers at 408 00:26:08,960 --> 00:26:13,359 Speaker 1: Disney World because it makes me smile. Oh well, sorry 409 00:26:13,440 --> 00:26:14,200 Speaker 1: for your lost Oh. 410 00:26:14,240 --> 00:26:21,440 Speaker 2: I'm so sorry. Yeah, and this is a gorgeous cake cake. 411 00:26:22,760 --> 00:26:24,040 Speaker 1: It is amagazing. 412 00:26:24,280 --> 00:26:29,000 Speaker 2: It's it's multi leveled. So so you've got Anakin down 413 00:26:29,200 --> 00:26:32,199 Speaker 2: in the lava and and obi one up on the 414 00:26:32,240 --> 00:26:38,240 Speaker 2: precipice and yeah, I mean it's I've never I've never 415 00:26:38,240 --> 00:26:41,720 Speaker 2: seen oreos look so much like lava rocks. This is great. 416 00:26:42,119 --> 00:26:46,040 Speaker 1: It they do. And okay, so there are these figurines 417 00:26:46,080 --> 00:26:48,439 Speaker 1: of Obi Wan and Anakin on the cake, right, But 418 00:26:48,520 --> 00:26:51,240 Speaker 1: there's also a little popsicle stick with a text bubble 419 00:26:51,560 --> 00:26:54,720 Speaker 1: for Obi Wan that says it's over Anakin, I have 420 00:26:54,840 --> 00:26:59,560 Speaker 1: the high ground. It's just perfect. This is that's the scene. 421 00:26:59,640 --> 00:27:00,159 Speaker 1: That's that. 422 00:27:00,240 --> 00:27:01,919 Speaker 2: It's the scene. 423 00:27:02,240 --> 00:27:06,439 Speaker 1: Me man, the scene, and I'm so this makes me 424 00:27:06,520 --> 00:27:10,200 Speaker 1: so happy. It looks so beautiful. I'm sure it sounds delicious. 425 00:27:10,920 --> 00:27:14,040 Speaker 1: It's very creative. And also, yes, you have to play 426 00:27:14,080 --> 00:27:16,800 Speaker 1: Battle of the Heroes when you're bringing it out. 427 00:27:17,440 --> 00:27:21,320 Speaker 2: Yes, that question is obvious. That's I mean really, and 428 00:27:21,480 --> 00:27:22,960 Speaker 2: I mean a Battle of the Heroes is a great 429 00:27:23,080 --> 00:27:24,240 Speaker 2: is a great track, let's go. 430 00:27:24,520 --> 00:27:28,679 Speaker 1: Oh yeah, if you need to get yourself motivated Battle 431 00:27:28,720 --> 00:27:30,320 Speaker 1: of the Heroes, you'll be ready to go. 432 00:27:32,320 --> 00:27:34,840 Speaker 2: Say what you want about the prequilogy. But the music 433 00:27:34,880 --> 00:27:37,480 Speaker 2: was still banging. Oh John Williams was there. 434 00:27:39,160 --> 00:27:42,080 Speaker 1: Did you know that the like happy celebration song and 435 00:27:42,200 --> 00:27:46,520 Speaker 1: a phantom menace is like the Infer's kind of creepy 436 00:27:46,600 --> 00:27:49,560 Speaker 1: theme but in like off key or something like the same. 437 00:27:50,280 --> 00:27:52,240 Speaker 1: It blew my learned this fact. 438 00:27:52,760 --> 00:27:53,400 Speaker 2: Huh. 439 00:27:53,440 --> 00:27:55,440 Speaker 1: Anyway, he was working on a whole different level. 440 00:27:55,440 --> 00:27:59,840 Speaker 2: Oh yes, he was all the time. Yeah. Or yeah, 441 00:28:00,040 --> 00:28:02,280 Speaker 2: he's done. Sorry he's not done. Yeah, yeah, no, it's 442 00:28:02,359 --> 00:28:05,080 Speaker 2: past tense because the movies came out in anyway, there 443 00:28:05,119 --> 00:28:08,960 Speaker 2: we go. Also, the dogs are so sweet. Oh, just 444 00:28:09,000 --> 00:28:13,160 Speaker 2: those buddies little I love a little brindle baby. Oh 445 00:28:13,200 --> 00:28:13,959 Speaker 2: my gosh. 446 00:28:14,160 --> 00:28:16,760 Speaker 1: Yeah, that's a great picture. They look like buds. 447 00:28:17,040 --> 00:28:20,280 Speaker 2: I'm sure they get up to mischief, but yeah, they 448 00:28:20,280 --> 00:28:26,280 Speaker 2: look like buds. Justin wrote, I hope you're doing well 449 00:28:26,320 --> 00:28:29,120 Speaker 2: and get to enjoy lovely things, not just through research, 450 00:28:29,200 --> 00:28:32,320 Speaker 2: but in real life. This summer, I wanted to share 451 00:28:32,440 --> 00:28:36,399 Speaker 2: some of my soccer Torte Vienna coffeehouse experiences with you, 452 00:28:36,600 --> 00:28:39,600 Speaker 2: even though I'm sure I'll have no original thought whatsoever, 453 00:28:39,840 --> 00:28:41,560 Speaker 2: and plenty of other people will have written in with 454 00:28:41,560 --> 00:28:45,000 Speaker 2: similar stories. I'm German and have been lucky enough to 455 00:28:45,040 --> 00:28:47,800 Speaker 2: visit Vienna many times, even half living there for a while. 456 00:28:48,200 --> 00:28:50,200 Speaker 2: On my first visit as a teenager more than a 457 00:28:50,240 --> 00:28:53,160 Speaker 2: decade ago, my dad took me to Hotel Soccer, right 458 00:28:53,200 --> 00:28:55,320 Speaker 2: across from the Opera to enjoy a slice of their 459 00:28:55,640 --> 00:29:00,280 Speaker 2: iconic tort. As you said, it's an understated, humble piece 460 00:29:00,280 --> 00:29:03,160 Speaker 2: of cake and that's actually pretty Austrian, and I remember 461 00:29:03,320 --> 00:29:06,880 Speaker 2: enjoying it very much. However, the cafe itself is not 462 00:29:07,080 --> 00:29:10,280 Speaker 2: very enjoyable. Thanks to its popularity. There's often a waiting 463 00:29:10,320 --> 00:29:12,680 Speaker 2: line to get in. The tables are set very close 464 00:29:12,720 --> 00:29:15,000 Speaker 2: to each other, and the waiters start eyeing you to 465 00:29:15,160 --> 00:29:17,280 Speaker 2: get up and leave as soon as the last bite 466 00:29:17,280 --> 00:29:21,200 Speaker 2: has disappeared off the plate. And this is not Austrian 467 00:29:21,240 --> 00:29:24,720 Speaker 2: at all. Of course, the crowd mainly consists of tourists, 468 00:29:24,800 --> 00:29:27,360 Speaker 2: so you'll hear lots of different languages. Many cultures are 469 00:29:27,400 --> 00:29:30,440 Speaker 2: used to speaking at high volumes, and there's huge backpacks 470 00:29:30,440 --> 00:29:33,880 Speaker 2: and functional clothing everywhere. It's the same as with all 471 00:29:33,920 --> 00:29:37,040 Speaker 2: the popular spots. Everyone wants to experience the authentic thing, 472 00:29:37,200 --> 00:29:39,600 Speaker 2: and we kind of end up ruining it for each other. 473 00:29:40,800 --> 00:29:43,000 Speaker 2: Since that first visit, I've found places that I enjoy 474 00:29:43,120 --> 00:29:46,960 Speaker 2: much more. The fanciest one for sure is Cafe Gerstener, 475 00:29:47,480 --> 00:29:50,120 Speaker 2: which is also located next to the opera. You even 476 00:29:50,120 --> 00:29:53,080 Speaker 2: get a view of the magnificent building. They have soccer 477 00:29:53,120 --> 00:29:55,959 Speaker 2: tourt of course, and other classics and their own creations. 478 00:29:56,760 --> 00:30:03,000 Speaker 2: Cafe Dmel has now chosen a kaiser I think sure, 479 00:30:03,480 --> 00:30:05,760 Speaker 2: a kind of thick pancake that has been chopped up 480 00:30:05,800 --> 00:30:09,080 Speaker 2: covered in powdered sugar as their stand out promotional product. 481 00:30:09,280 --> 00:30:11,760 Speaker 2: There's a big sign right outside the original cafe that 482 00:30:11,800 --> 00:30:16,240 Speaker 2: points to their special Kaiserschmarn window. I've seen carts with 483 00:30:16,320 --> 00:30:18,960 Speaker 2: it at several tourist attractions throughout the whole city. During 484 00:30:19,000 --> 00:30:22,280 Speaker 2: my last visit in June, and while going to these 485 00:30:22,320 --> 00:30:25,320 Speaker 2: places for cake and coffee in the afternoon is absolutely lovely. 486 00:30:25,600 --> 00:30:28,360 Speaker 2: The lovely waiters, addressed in tailcoats like down to Abbey, 487 00:30:28,400 --> 00:30:30,959 Speaker 2: treat you like royalty and no one will look at 488 00:30:30,960 --> 00:30:33,400 Speaker 2: you weird for sipping on a single black coffee for 489 00:30:33,440 --> 00:30:36,080 Speaker 2: three hours. I have discovered that you can have a 490 00:30:36,080 --> 00:30:39,040 Speaker 2: great breakfast in many of these places too. They often 491 00:30:39,080 --> 00:30:41,400 Speaker 2: open as early as eight or nine am, which is 492 00:30:41,560 --> 00:30:44,880 Speaker 2: early in Europe for a cafe and an offer a 493 00:30:44,960 --> 00:30:48,280 Speaker 2: variety of sweet and savory breakfasts, and at reasonable prices 494 00:30:48,600 --> 00:30:50,920 Speaker 2: and no need to reserve a table to boot. This 495 00:30:50,960 --> 00:30:53,959 Speaker 2: discovery was definitely the highlight of my last trip. I 496 00:30:54,040 --> 00:30:57,840 Speaker 2: enjoyed perfect eggs bededict while watching those elderly Viennese people 497 00:30:57,840 --> 00:31:01,360 Speaker 2: reading their newspaper like every morning since nineteen sixty three. 498 00:31:01,400 --> 00:31:05,920 Speaker 2: Probably just like you imagine, it does sound lovely. It 499 00:31:05,960 --> 00:31:10,400 Speaker 2: does sound lovely. Oh all of it sounds so. I mean, 500 00:31:10,440 --> 00:31:12,960 Speaker 2: the tourist thing not so much, but oh, the rest 501 00:31:13,040 --> 00:31:13,280 Speaker 2: of it. 502 00:31:14,320 --> 00:31:18,480 Speaker 1: I think you make an excellent point about the wanting 503 00:31:18,520 --> 00:31:22,000 Speaker 1: to experience the authentic thing and ruining it for everybody accidentally. 504 00:31:22,440 --> 00:31:25,640 Speaker 2: Yeah, yeah, that's kind of what happens a lot of times. Yeah, 505 00:31:25,640 --> 00:31:28,520 Speaker 2: there's such a thing as too big yeah. 506 00:31:29,480 --> 00:31:32,080 Speaker 1: Yeah, but you know, you got to go and you 507 00:31:32,160 --> 00:31:34,040 Speaker 1: got to try it, and now you have all these 508 00:31:34,040 --> 00:31:38,680 Speaker 1: other experiences. Yeah, yeah, and you know what you like. Yeah, 509 00:31:39,040 --> 00:31:42,600 Speaker 1: it does sound I'd like that kind of relaxing cafe vibe. 510 00:31:42,800 --> 00:31:46,880 Speaker 2: Right nice. Oh yeah, and most of them are most 511 00:31:46,920 --> 00:31:50,720 Speaker 2: of the photos that I saw anyway, Like they look 512 00:31:50,840 --> 00:31:53,400 Speaker 2: like gorgeous places like these are in like these like 513 00:31:53,520 --> 00:31:57,560 Speaker 2: gorgeous old buildings and they are so beautifully appointed. And yeah, 514 00:31:57,640 --> 00:31:59,040 Speaker 2: and they take it seriously. 515 00:31:59,320 --> 00:32:03,560 Speaker 1: I love this. Yeah, I love it too. They take 516 00:32:03,640 --> 00:32:09,600 Speaker 1: your kind of relaxation coffee pastry time very seriously. 517 00:32:09,960 --> 00:32:12,000 Speaker 2: Yeah, right as well it should be. 518 00:32:12,960 --> 00:32:19,200 Speaker 1: Yes, that time is precious. Well. Thank you so much 519 00:32:19,600 --> 00:32:21,840 Speaker 1: to both of those listeners for writing in. If you 520 00:32:21,840 --> 00:32:23,880 Speaker 1: would like to write to as, you can our emails 521 00:32:23,880 --> 00:32:25,320 Speaker 1: Hello at savorpod dot com. 522 00:32:25,440 --> 00:32:28,240 Speaker 2: We're also on social media. You can find us on 523 00:32:28,360 --> 00:32:31,200 Speaker 2: blue Sky and Instagram at saver pod and we do 524 00:32:31,240 --> 00:32:34,120 Speaker 2: hope to hear from you. Savor is production of iHeartRadio. 525 00:32:34,280 --> 00:32:36,360 Speaker 2: For more podcasts from my Heart Radio, you can visit 526 00:32:36,360 --> 00:32:39,240 Speaker 2: the iHeartRadio app, Apple Podcasts, or wherever you listen to 527 00:32:39,320 --> 00:32:42,360 Speaker 2: your favorite shows. Thanks as always to our super producers 528 00:32:42,440 --> 00:32:45,280 Speaker 2: Dylan Fagan and Andrew Howard. Thanks to you for listening, 529 00:32:45,360 --> 00:32:47,080 Speaker 2: and we hope that lots more good things are coming 530 00:32:47,160 --> 00:32:55,320 Speaker 2: your way.