1 00:00:07,800 --> 00:00:10,000 Speaker 1: Hello, and welcome to Savor Protection of I Heart Radio. 2 00:00:10,039 --> 00:00:13,119 Speaker 1: I'm Annie Reese and I'm Lauren Vogelbaum, and today we're 3 00:00:13,160 --> 00:00:19,320 Speaker 1: talking about rock for Cheese, Yes, rock for um. So 4 00:00:20,000 --> 00:00:23,640 Speaker 1: during this time of quarantine and coming at you from 5 00:00:23,640 --> 00:00:28,400 Speaker 1: our home studio closets, I have been doing a lot 6 00:00:28,480 --> 00:00:33,320 Speaker 1: of virtual hangouts. And for those that know about my 7 00:00:33,400 --> 00:00:35,480 Speaker 1: cheese gipping and cheese nights, I have been doing those. 8 00:00:35,479 --> 00:00:40,200 Speaker 1: Still you're still doing cheese nights. Oh, cheese night cannot 9 00:00:40,240 --> 00:00:45,640 Speaker 1: be stopped. Visual cheese nights. That is so delightful. Yes, yes, 10 00:00:46,320 --> 00:00:49,160 Speaker 1: and uh we had one recently that was very hilarious 11 00:00:49,280 --> 00:00:52,239 Speaker 1: because I think I actually talked about this briefly on 12 00:00:52,280 --> 00:00:54,240 Speaker 1: the show. But we we do a movie as we 13 00:00:54,280 --> 00:00:56,040 Speaker 1: watch as well, and as we watch, as we eat 14 00:00:56,080 --> 00:01:01,400 Speaker 1: the cheese, and I chose the lighthouse. It's a very 15 00:01:01,440 --> 00:01:03,800 Speaker 1: fun movie to drink a lot of wine and eat 16 00:01:03,800 --> 00:01:05,560 Speaker 1: a lot of cheese when no one but us seen 17 00:01:05,560 --> 00:01:10,760 Speaker 1: it or knows what it is about. I am a 18 00:01:10,880 --> 00:01:15,200 Speaker 1: terrible person when it comes to movie recommendations. Gosh, yeah, 19 00:01:15,600 --> 00:01:18,280 Speaker 1: that's uh if um if you have not seen it 20 00:01:18,400 --> 00:01:20,680 Speaker 1: or have not heard that much about it, it's that 21 00:01:20,720 --> 00:01:24,480 Speaker 1: movie gets gnarly. So yeah, okay, I'm kind of have 22 00:01:24,560 --> 00:01:28,720 Speaker 1: known for it, so so at least they weren't shocked. 23 00:01:28,800 --> 00:01:31,160 Speaker 1: I mean they were, but it's not but they were 24 00:01:31,160 --> 00:01:34,319 Speaker 1: shocked by the movie and not by my choice yet. Right. Yeah, 25 00:01:34,520 --> 00:01:37,440 Speaker 1: They're like, let's just watch Willow next time, and I said, okay, 26 00:01:37,720 --> 00:01:41,960 Speaker 1: I like Willow too. Um, but I've been thinking about 27 00:01:41,959 --> 00:01:44,959 Speaker 1: this and then my long long love of cheese and 28 00:01:45,040 --> 00:01:48,520 Speaker 1: cheese and night I don't I'm sure I've had rock 29 00:01:48,600 --> 00:01:51,560 Speaker 1: for but I couldn't place it. I couldn't tell you. 30 00:01:52,000 --> 00:01:55,640 Speaker 1: Oh really, Oh goodness, I love a rock for I 31 00:01:55,640 --> 00:01:57,760 Speaker 1: I love I mean, I love blue cheeses in general, 32 00:01:57,800 --> 00:01:59,920 Speaker 1: anything with them, I mean, but like, like kind of 33 00:02:00,400 --> 00:02:03,200 Speaker 1: funky flavors are some of my favorites, right up there 34 00:02:03,200 --> 00:02:08,480 Speaker 1: with better. So yeah, I went to back my early 35 00:02:08,560 --> 00:02:11,560 Speaker 1: college days. I went to a French cheese night. It 36 00:02:11,600 --> 00:02:15,560 Speaker 1: was hosted by the school, and um, they got, you know, 37 00:02:15,800 --> 00:02:22,440 Speaker 1: progressively more flavor forward. Uh. And so the last two 38 00:02:22,520 --> 00:02:26,760 Speaker 1: cheeses were blue cheese, and the last one in particular. 39 00:02:26,960 --> 00:02:29,839 Speaker 1: Before we tried it, the person hosting it said, now, 40 00:02:29,919 --> 00:02:32,400 Speaker 1: this is a very strong flavor, and I would recommend 41 00:02:32,440 --> 00:02:34,959 Speaker 1: you have a napkin ready to spit it out. Have 42 00:02:35,040 --> 00:02:37,280 Speaker 1: you ever had a food where they're like, be prepared 43 00:02:37,320 --> 00:02:41,240 Speaker 1: to spit it out? Um? It was. It was very strong. 44 00:02:41,280 --> 00:02:43,960 Speaker 1: It was fine, but my friend definitely like started gagging. 45 00:02:45,560 --> 00:02:50,840 Speaker 1: It was a blue cheese for sure. Uh. I was 46 00:02:50,919 --> 00:02:55,799 Speaker 1: kind of impressed. Yeah, I gosh, I've never I've never 47 00:02:55,840 --> 00:02:58,720 Speaker 1: been to like a tasting situation where someone was like, 48 00:02:58,840 --> 00:03:02,240 Speaker 1: you might you might want to be prepared. Um. But 49 00:03:02,360 --> 00:03:06,400 Speaker 1: certainly when Ben Balin and I were doing snack stuff 50 00:03:06,440 --> 00:03:10,000 Speaker 1: on Facebook Live, which was where we would subject ourselves 51 00:03:10,000 --> 00:03:14,080 Speaker 1: in each other and Facebook audiences to um, to whatever 52 00:03:14,200 --> 00:03:18,400 Speaker 1: weird food items we had gathered from our recent journeys 53 00:03:18,480 --> 00:03:21,280 Speaker 1: or that humans had sent into us, uh, which in 54 00:03:21,280 --> 00:03:27,480 Speaker 1: which Annie filmed very often just quietly laughing her butt 55 00:03:27,520 --> 00:03:30,840 Speaker 1: off at us from behind the camera and and to 56 00:03:30,919 --> 00:03:34,600 Speaker 1: be fair, usually trying some of whatever it was afterwards. Yes, 57 00:03:34,680 --> 00:03:40,160 Speaker 1: not on camera, not on camera, but later. Uh. Yeah, 58 00:03:40,200 --> 00:03:42,400 Speaker 1: there were a few times that we had stuff on 59 00:03:42,440 --> 00:03:44,840 Speaker 1: there like like like not though and stuff like that 60 00:03:44,840 --> 00:03:47,360 Speaker 1: that are known for being quite strong. We were like, 61 00:03:47,400 --> 00:03:49,120 Speaker 1: oh man, this is one that we're going to prepare 62 00:03:49,160 --> 00:03:53,160 Speaker 1: some extra paper towels just in case. Yeah, nothing was 63 00:03:53,200 --> 00:03:55,640 Speaker 1: ever that bad. I'm really hard to gross out food 64 00:03:55,640 --> 00:03:59,560 Speaker 1: wise though, so um, yeah, I I am as well. 65 00:04:00,000 --> 00:04:01,760 Speaker 1: It's it's definitely happened, but I think it's I can 66 00:04:01,800 --> 00:04:06,640 Speaker 1: count on one hand as I've been an adult when 67 00:04:06,640 --> 00:04:12,760 Speaker 1: it's happened. But blue cheese can be quite strong, and 68 00:04:12,800 --> 00:04:15,320 Speaker 1: from what we've done in this research, it sounds like 69 00:04:15,960 --> 00:04:18,880 Speaker 1: rock for which we had to look up the pronunciation for, 70 00:04:19,880 --> 00:04:23,120 Speaker 1: just in case a French is tricky and or it's 71 00:04:23,160 --> 00:04:25,600 Speaker 1: just specific and I have not learned it. There you go. 72 00:04:25,760 --> 00:04:28,240 Speaker 1: That's some more I have and I still have questions. 73 00:04:30,520 --> 00:04:32,800 Speaker 1: So I'm gonna try. Next time I venture out to 74 00:04:32,839 --> 00:04:34,400 Speaker 1: the grocery store, I'm going to see if I can 75 00:04:34,440 --> 00:04:39,320 Speaker 1: find some. Yeah, give it a go. And as you 76 00:04:39,360 --> 00:04:41,720 Speaker 1: listen to this, we have done past episodes on cheese. 77 00:04:41,720 --> 00:04:45,000 Speaker 1: We've done pre greer cheddar and actually I would recommend 78 00:04:45,160 --> 00:04:47,840 Speaker 1: it's an oldie, but the yogurt one. We talk about 79 00:04:47,839 --> 00:04:50,240 Speaker 1: some of the stuff we do. We do um and 80 00:04:50,400 --> 00:04:55,599 Speaker 1: we also did that interview with m the cheesemakers in Asheville, 81 00:04:55,600 --> 00:04:59,880 Speaker 1: North Carolina. UM looking Glass looking Glass Creamery. Yeah, oh yes, 82 00:05:00,320 --> 00:05:03,839 Speaker 1: um and oh it was well, certainly it was delicious. 83 00:05:03,880 --> 00:05:06,279 Speaker 1: It was also a really fun interview. We got to 84 00:05:06,480 --> 00:05:08,720 Speaker 1: watch some of the process of these cheeses being made 85 00:05:08,720 --> 00:05:13,839 Speaker 1: and visit their little cellaring unit, refrigeration unit and cool 86 00:05:13,880 --> 00:05:18,080 Speaker 1: off from from being in the room where the cheeses 87 00:05:18,080 --> 00:05:23,799 Speaker 1: were made. Yes, and we looked quite dashing. Oh my gosh, chaps. 88 00:05:23,800 --> 00:05:27,200 Speaker 1: Which is Lauren's skill that she is the best at 89 00:05:27,279 --> 00:05:32,159 Speaker 1: is putting on a hair Yeah. That actually I've never 90 00:05:32,800 --> 00:05:35,320 Speaker 1: You're you're known for having some cooking mishaps, Annie, I 91 00:05:35,360 --> 00:05:41,160 Speaker 1: have some really good hairnet mishaps. Bangs are complicated, Okay, 92 00:05:41,360 --> 00:05:45,359 Speaker 1: I learned, indeed, that's true. Oh and also we have 93 00:05:45,400 --> 00:05:47,680 Speaker 1: a yogurt video in which you can see some of 94 00:05:47,960 --> 00:05:49,960 Speaker 1: the footage of Lauren trying to put on a hairnet. 95 00:05:50,279 --> 00:05:54,880 Speaker 1: And also it's super meta and fun. So oh gosh, 96 00:05:55,040 --> 00:05:57,640 Speaker 1: I had entirely I don't know, I just forgot that 97 00:05:57,680 --> 00:06:00,640 Speaker 1: we did that. And yeah, I liked that episode. Cool. Yeah, yeah, 98 00:06:00,720 --> 00:06:03,080 Speaker 1: check check out our yogurt video. Yeah, we used to 99 00:06:03,120 --> 00:06:06,360 Speaker 1: do videos, yea, and they were pretty good. You can 100 00:06:06,400 --> 00:06:12,080 Speaker 1: find him on YouTube. But anyway, yeah, right, we we digress, 101 00:06:12,600 --> 00:06:15,839 Speaker 1: we do, we often do. But let's get to our question. 102 00:06:17,040 --> 00:06:24,240 Speaker 1: Rock four. What is it? Well? Rock four is a 103 00:06:24,480 --> 00:06:28,920 Speaker 1: type of sunni soft, crumbly cheese made primarily from sheep's 104 00:06:28,960 --> 00:06:36,200 Speaker 1: milk and mold. And it's a friendly, delicious mold or 105 00:06:36,760 --> 00:06:39,240 Speaker 1: see above re like. Some people find it delicious. Some 106 00:06:39,240 --> 00:06:43,640 Speaker 1: people say that it must be an acquired taste UM. 107 00:06:43,680 --> 00:06:48,920 Speaker 1: But yes, um, because between between the between the sheep's milk, 108 00:06:48,920 --> 00:06:50,840 Speaker 1: which is a little bit you know, like funkier barney 109 00:06:50,920 --> 00:06:54,280 Speaker 1: er tasting maybe than cow's milk and uh and that 110 00:06:54,760 --> 00:06:59,960 Speaker 1: blue green mold Um, you get some seriously savory, tangy, 111 00:07:00,080 --> 00:07:04,400 Speaker 1: funky flavors going on in rock four. And there are 112 00:07:04,440 --> 00:07:07,279 Speaker 1: plenty of blue style cheeses made around the world with 113 00:07:07,480 --> 00:07:11,280 Speaker 1: perhaps similar textures and flavors and appearances. But if something 114 00:07:11,440 --> 00:07:14,000 Speaker 1: is labeled rock four UM, that is a that is 115 00:07:14,040 --> 00:07:18,000 Speaker 1: a legally protected designation. So it means that that sheese 116 00:07:18,080 --> 00:07:21,560 Speaker 1: was made in a specific part of southern France um 117 00:07:21,560 --> 00:07:25,320 Speaker 1: with milk from a specific breed of sheep um. And 118 00:07:25,320 --> 00:07:29,520 Speaker 1: and these parts of France have limestone underground, which is 119 00:07:29,600 --> 00:07:33,080 Speaker 1: important for two reasons. Um. First, as we talked about 120 00:07:33,120 --> 00:07:36,920 Speaker 1: in our Bourbon episodes of all Things um Uh, limestone 121 00:07:37,120 --> 00:07:41,920 Speaker 1: creates this excellent um earth and water system for grass 122 00:07:42,120 --> 00:07:45,760 Speaker 1: and wild flowers and herbs to grow um fortified with 123 00:07:45,760 --> 00:07:48,200 Speaker 1: a with a lot of minerals that help grazing animals 124 00:07:48,240 --> 00:07:52,520 Speaker 1: like sheep or in our ribbon episode, horses thrive. And 125 00:07:52,920 --> 00:07:57,440 Speaker 1: second that that limestone over like the geological history of 126 00:07:57,640 --> 00:08:01,760 Speaker 1: the planet Earth, um for in this area, all of 127 00:08:01,760 --> 00:08:06,000 Speaker 1: these caves that just happened to be the perfect environment 128 00:08:06,280 --> 00:08:11,760 Speaker 1: for a species of mold to thrive, Penicillium rocketforty. Yes 129 00:08:12,120 --> 00:08:18,240 Speaker 1: it was named after this cheese um and rocketfort Cheesemakers 130 00:08:18,440 --> 00:08:22,320 Speaker 1: age their cheeses in these caves and encourage that mold 131 00:08:22,440 --> 00:08:27,240 Speaker 1: to grow through the cheese. But before we can really 132 00:08:27,240 --> 00:08:29,520 Speaker 1: talk about the mold, we have to talk about other 133 00:08:29,560 --> 00:08:40,360 Speaker 1: micro organisms bacteria, and yes, about bacteria. Mm hmm okay, 134 00:08:40,960 --> 00:08:43,840 Speaker 1: So so as we've talked about in our prior cheese episodes, 135 00:08:43,880 --> 00:08:46,840 Speaker 1: and do see those for a little bit more detail here. Um, 136 00:08:46,880 --> 00:08:51,440 Speaker 1: when you're making cheese, you take milk and introduce something 137 00:08:51,760 --> 00:08:55,440 Speaker 1: that will make that milk curdle um, which means that 138 00:08:55,480 --> 00:08:57,920 Speaker 1: the fats and the proteins and stuff that hang out 139 00:08:57,920 --> 00:09:01,199 Speaker 1: with the fats um separate out from the water and 140 00:09:01,280 --> 00:09:04,760 Speaker 1: the proteins and stuff that hangs out with the water. UM. 141 00:09:04,920 --> 00:09:08,560 Speaker 1: And to get that process started, you encourage friendly lactic 142 00:09:08,600 --> 00:09:11,520 Speaker 1: acid bacteria to grow in the milk um. And these 143 00:09:11,520 --> 00:09:13,640 Speaker 1: are a category of bacteria that eats some of the 144 00:09:13,640 --> 00:09:18,439 Speaker 1: sugars and milk and excrete acid which causes that separation 145 00:09:19,280 --> 00:09:22,360 Speaker 1: in the case of rock four um and many other cheeses. 146 00:09:22,720 --> 00:09:26,200 Speaker 1: You curdle the milk further using rennet, which is an 147 00:09:26,200 --> 00:09:30,000 Speaker 1: animal protein that helps some baby grazing mammals better digest 148 00:09:30,040 --> 00:09:34,600 Speaker 1: their mother's milk by by making it separate in their stomachs. Um. 149 00:09:34,640 --> 00:09:37,840 Speaker 1: But don't worry no, like baby lambs were harmed in 150 00:09:37,880 --> 00:09:39,959 Speaker 1: the making of this rennet, like most of it is 151 00:09:40,000 --> 00:09:42,600 Speaker 1: grown in a lab these days, or is a byproduct 152 00:09:42,640 --> 00:09:45,880 Speaker 1: of the meat industry. But anyway, so you get the 153 00:09:45,920 --> 00:09:49,559 Speaker 1: milk to separate out, and you you drain the watery 154 00:09:49,600 --> 00:09:53,000 Speaker 1: part called whey away um and then you take the 155 00:09:53,040 --> 00:09:58,280 Speaker 1: solids the curds, and that's cheese uh. And you can 156 00:09:58,320 --> 00:10:01,400 Speaker 1: then process these cheese cards any number of ways to 157 00:10:01,440 --> 00:10:04,760 Speaker 1: create all kinds of different cheeses. But again talking about 158 00:10:04,800 --> 00:10:07,720 Speaker 1: rock four um. You cut the cards up fine and 159 00:10:07,760 --> 00:10:11,160 Speaker 1: then press them um get some getting some more of 160 00:10:11,200 --> 00:10:13,280 Speaker 1: the liquid stuff out. You press them into these tall 161 00:10:13,280 --> 00:10:16,200 Speaker 1: wheels about eight inches across and four inches high, which 162 00:10:16,240 --> 00:10:20,200 Speaker 1: is like twenty times. And um, you salt the wheels 163 00:10:20,200 --> 00:10:22,960 Speaker 1: which helps stop the growth of those lactic acid bacteria. 164 00:10:23,040 --> 00:10:25,080 Speaker 1: You don't need them anymore. And then you poke the 165 00:10:25,080 --> 00:10:28,880 Speaker 1: wheels full of holes from the sides so that there 166 00:10:28,880 --> 00:10:31,840 Speaker 1: are just lots of air pockets in uh in with 167 00:10:31,880 --> 00:10:36,200 Speaker 1: the curds. And at some point or possibly multiple points, um, 168 00:10:36,240 --> 00:10:39,240 Speaker 1: during this process, you spray down the cards or the 169 00:10:39,400 --> 00:10:44,040 Speaker 1: or the wheel with cultured mold. With with cultures of mold. Um. 170 00:10:44,080 --> 00:10:47,360 Speaker 1: The mold is also sometimes lab grown these days, but 171 00:10:47,400 --> 00:10:50,720 Speaker 1: the traditional way to get this mold is to take 172 00:10:50,720 --> 00:10:53,040 Speaker 1: a loaf of rye bread. First, you make rye bread, 173 00:10:53,480 --> 00:10:55,959 Speaker 1: and then you put it in this cave and then 174 00:10:55,960 --> 00:11:00,200 Speaker 1: you let the naturally occurring mold in the cave wave 175 00:11:00,760 --> 00:11:03,800 Speaker 1: eat the rye bread until it's basically a loaf of mold, 176 00:11:04,240 --> 00:11:06,520 Speaker 1: and then you grind it up and you put it 177 00:11:06,800 --> 00:11:11,120 Speaker 1: in layers into the cheese. And I love this. That 178 00:11:11,320 --> 00:11:18,719 Speaker 1: is so wonderful and also some very well fed get right, 179 00:11:20,480 --> 00:11:26,160 Speaker 1: I M yes, yes, okay, So however you get the 180 00:11:26,200 --> 00:11:29,360 Speaker 1: mold in there, um, you you do that, and then 181 00:11:29,360 --> 00:11:31,120 Speaker 1: you wrap the wheels up and just let him hang 182 00:11:31,160 --> 00:11:34,960 Speaker 1: out in the caves, so that the the mold grows 183 00:11:35,160 --> 00:11:37,200 Speaker 1: all up through the cheese. Um. You know, you've given 184 00:11:37,240 --> 00:11:39,800 Speaker 1: it the perfect temperatures and some oxygen and all this 185 00:11:39,880 --> 00:11:42,520 Speaker 1: tasty cheese curd to eat and to and to build 186 00:11:42,520 --> 00:11:45,400 Speaker 1: itself through. Um. So the mold breaks down some of 187 00:11:45,440 --> 00:11:48,679 Speaker 1: the parts of the cheese as it grows, creating, uh, 188 00:11:48,720 --> 00:11:52,200 Speaker 1: these these soft and creamy textures. And the mold also 189 00:11:52,559 --> 00:11:56,280 Speaker 1: excretes a bunch of compounds that we humans happened to 190 00:11:56,520 --> 00:12:03,040 Speaker 1: interpret as a funky tangy scents and flavors. So mold 191 00:12:04,080 --> 00:12:08,600 Speaker 1: mold poop. The lesser you don't get to talk about 192 00:12:08,640 --> 00:12:11,680 Speaker 1: that as much, not as often, I know, right. Yeah, 193 00:12:12,080 --> 00:12:14,680 Speaker 1: And if the idea of like mold really kind of 194 00:12:14,960 --> 00:12:17,600 Speaker 1: like ekes you out, um, you can think of it 195 00:12:17,679 --> 00:12:20,720 Speaker 1: as as a type of mushroom. It's just like tan 196 00:12:20,840 --> 00:12:25,360 Speaker 1: and mushrooms. Yeah, if the thought of mushrooms also ekes 197 00:12:25,360 --> 00:12:28,280 Speaker 1: you out, then I can't help. Yeah, that's beyond us. 198 00:12:28,440 --> 00:12:33,880 Speaker 1: That's but anyway, So when once this once this cheese 199 00:12:33,880 --> 00:12:37,680 Speaker 1: has developed, this this mold and these flavors um, after 200 00:12:37,800 --> 00:12:41,200 Speaker 1: like two to five months, the result is a semisoft 201 00:12:41,520 --> 00:12:44,760 Speaker 1: crumbly but but still creamy white cheese shot through with 202 00:12:44,880 --> 00:12:49,199 Speaker 1: these veins of like bold musky blue um that smells 203 00:12:49,440 --> 00:12:53,720 Speaker 1: very strong and and tastes sweet and salty and creamy 204 00:12:53,880 --> 00:12:59,880 Speaker 1: and funky, and oh, I really love it. Can't we 205 00:13:00,200 --> 00:13:02,439 Speaker 1: try it? I was looking at pictures of it and 206 00:13:02,440 --> 00:13:06,440 Speaker 1: I thought it looks it looks very beautiful and alien 207 00:13:07,280 --> 00:13:13,600 Speaker 1: like at the same time, and I'm into that. Yeah, yeah, 208 00:13:13,720 --> 00:13:15,840 Speaker 1: I guess. I guess it does right, because it's just 209 00:13:15,920 --> 00:13:20,560 Speaker 1: like this, very very white with very very deep blue 210 00:13:20,880 --> 00:13:27,640 Speaker 1: pockets all through it. It's interesting, it's fascinating. Else is fascinating. 211 00:13:28,000 --> 00:13:32,160 Speaker 1: Apparently the name rock for comes from an old folk 212 00:13:32,320 --> 00:13:36,640 Speaker 1: remedy from the area that called for putting cheese over 213 00:13:36,640 --> 00:13:41,240 Speaker 1: a round. And I desperately need a listener to write 214 00:13:41,280 --> 00:13:46,920 Speaker 1: in that's true. I hope that it's true. Huh. I 215 00:13:48,679 --> 00:13:52,000 Speaker 1: don't know. Yeah, I mean it is named after the 216 00:13:52,360 --> 00:13:55,440 Speaker 1: after one town in the region where it's from, or 217 00:13:55,440 --> 00:13:58,839 Speaker 1: one region of the region that it's from. And the 218 00:13:58,880 --> 00:14:00,800 Speaker 1: two words that make it up are are are what 219 00:14:01,000 --> 00:14:05,960 Speaker 1: in French? Well four is definitely strong. Um. I think 220 00:14:06,600 --> 00:14:12,640 Speaker 1: rock it's like a cast I looked it up. This 221 00:14:12,679 --> 00:14:15,480 Speaker 1: isn't just me speculating, because I knew four already. I 222 00:14:15,520 --> 00:14:17,960 Speaker 1: knew that one, but Rock I didn't know, and the 223 00:14:18,080 --> 00:14:22,240 Speaker 1: Internet told me it was a cast or castling. Um, 224 00:14:22,240 --> 00:14:24,400 Speaker 1: but I don't know. I don't know why a town 225 00:14:24,440 --> 00:14:27,440 Speaker 1: would be named that. So I feel like there might 226 00:14:27,480 --> 00:14:31,880 Speaker 1: be something in Austin translation. Um, so this is why 227 00:14:31,920 --> 00:14:37,320 Speaker 1: we need your listeners. You can m hmm okay, but 228 00:14:37,400 --> 00:14:40,200 Speaker 1: there is something that can't really be helped, and that 229 00:14:40,400 --> 00:14:46,200 Speaker 1: is the nutrition. Uh yeah, yeah. Cheese is a cheese 230 00:14:46,200 --> 00:14:48,880 Speaker 1: is a nutrient dense food. You know, Like that's kind 231 00:14:48,880 --> 00:14:51,520 Speaker 1: of the purpose of cheese, right, like to condense and 232 00:14:51,520 --> 00:14:53,960 Speaker 1: and preserve the nutrients and milk so that you can 233 00:14:54,120 --> 00:14:57,720 Speaker 1: eat it later. Um. So, a single ounce of rock 234 00:14:57,800 --> 00:15:00,640 Speaker 1: for which is the serving, which is a irving size 235 00:15:00,680 --> 00:15:03,160 Speaker 1: of cheese, which is like twenty eight Graham's Um has 236 00:15:03,200 --> 00:15:06,480 Speaker 1: like a quarter of your daily recommended intake of saturated fat. 237 00:15:06,960 --> 00:15:11,400 Speaker 1: It's also a good source of protein of your recommended intake. Um. 238 00:15:11,400 --> 00:15:14,400 Speaker 1: It's got a great smattering of minerals and a few vitamins. Um, 239 00:15:14,480 --> 00:15:17,760 Speaker 1: kind of high insalt. You know, it'll fill you up 240 00:15:17,760 --> 00:15:20,120 Speaker 1: and it will keep you going. Um. But you don't 241 00:15:20,120 --> 00:15:23,920 Speaker 1: watch your portion sizes. Yes, if you are prone to 242 00:15:24,240 --> 00:15:31,320 Speaker 1: cheese nights, yes, yeah, or you know, like it's a 243 00:15:31,400 --> 00:15:36,040 Speaker 1: nice treat. Also, you know, eat a vegetable sometimes always 244 00:15:36,440 --> 00:15:41,840 Speaker 1: upon a vegetable. We do have some numbers for you. 245 00:15:42,280 --> 00:15:48,320 Speaker 1: Only seven factories produce rock for the company papillon Um, 246 00:15:48,360 --> 00:15:52,120 Speaker 1: which is the only one to produce penicillam rocketfort naturally 247 00:15:52,840 --> 00:15:57,840 Speaker 1: they make infirm It sevent ribreds a year. That is 248 00:15:58,360 --> 00:16:02,320 Speaker 1: so cool. I know, it's wild. I would be like, oh, wow, 249 00:16:02,400 --> 00:16:07,160 Speaker 1: you're a break comody. No, we make the largest producers. 250 00:16:07,200 --> 00:16:13,320 Speaker 1: Society accounts for about sixty of rock for wow Um. 251 00:16:13,360 --> 00:16:16,400 Speaker 1: But yeah, p rockefort i Um is used to make 252 00:16:16,440 --> 00:16:21,960 Speaker 1: a bunch of other blue style cheeses, Blue Gorgonzola, Stilton, Wensleydale, 253 00:16:22,160 --> 00:16:26,920 Speaker 1: lots of stuff. Yeah mm hmmmm. About eighty thou ewes 254 00:16:27,040 --> 00:16:30,600 Speaker 1: a munch on grass and herbs on Mount Kambalu, and 255 00:16:31,400 --> 00:16:34,520 Speaker 1: about two thou two d dairy farms work on making 256 00:16:35,160 --> 00:16:37,800 Speaker 1: this cheese and getting the milk from those ewes. Yeah, 257 00:16:37,880 --> 00:16:44,160 Speaker 1: so I love that so region specific statific. Yeah, this 258 00:16:44,320 --> 00:16:49,080 Speaker 1: is the Rockfall region. That's it. That's what it does. Yes, yes, yes, 259 00:16:49,640 --> 00:16:52,560 Speaker 1: And the history of how that happened is very uh 260 00:16:52,920 --> 00:16:57,960 Speaker 1: murky as often is, but also fascinating fast talk about 261 00:16:58,360 --> 00:17:00,200 Speaker 1: m and we will get into that at do we 262 00:17:00,200 --> 00:17:01,640 Speaker 1: get back from a quick break for a word from 263 00:17:01,640 --> 00:17:13,200 Speaker 1: our sponsor and we're back, Thank you sponsor, Yes, thank you. 264 00:17:14,520 --> 00:17:19,960 Speaker 1: So Um. In terms of cheesemaking period, uh, it goes 265 00:17:20,040 --> 00:17:24,040 Speaker 1: back seven to eight thousand years. Uh, there is evidence 266 00:17:24,080 --> 00:17:28,320 Speaker 1: of people using specialized pottery to process milk. Um from 267 00:17:28,359 --> 00:17:32,119 Speaker 1: about that long ago. Researchers found residues of milk fats 268 00:17:32,160 --> 00:17:35,600 Speaker 1: in strainers that line up with what would get left 269 00:17:35,640 --> 00:17:38,200 Speaker 1: behind from separating curds from way and these and these 270 00:17:38,240 --> 00:17:41,119 Speaker 1: strainers are basically the same kind of thing that we 271 00:17:41,240 --> 00:17:45,200 Speaker 1: use to this day in cheesemaking. So uh yeah, yeah, 272 00:17:45,240 --> 00:17:49,040 Speaker 1: it's it's people found out pretty early on cheese is 273 00:17:49,359 --> 00:17:53,720 Speaker 1: less perishable and more transportable. It has reduced lactose, which 274 00:17:53,720 --> 00:17:57,119 Speaker 1: means that more people can can access those nutrients without 275 00:17:57,119 --> 00:18:01,280 Speaker 1: getting sick. So yeah, good stuff, good stuff. Um. Speaking 276 00:18:01,320 --> 00:18:06,959 Speaker 1: of videos on YouTube, before Lauren and I did food stuff, 277 00:18:07,600 --> 00:18:13,200 Speaker 1: Bim Bowling and previous creator host of Stuff I've Never 278 00:18:13,240 --> 00:18:16,240 Speaker 1: Told You, Chris and Conquer, did a food stuff video 279 00:18:16,240 --> 00:18:20,159 Speaker 1: series that I produced, and they did a very short 280 00:18:20,760 --> 00:18:23,199 Speaker 1: history of cheese and which Ben Bowling is on like 281 00:18:23,240 --> 00:18:25,840 Speaker 1: one of those toy horses. It's like a broomstick with 282 00:18:25,840 --> 00:18:28,800 Speaker 1: a horsehead on it, and music is very dramatic and 283 00:18:28,800 --> 00:18:31,159 Speaker 1: it's in black and white. It's very fun. So you 284 00:18:31,160 --> 00:18:34,240 Speaker 1: can look that up as well. It is very fun. 285 00:18:34,280 --> 00:18:38,760 Speaker 1: I highly recommend that video. I had fun when we 286 00:18:38,760 --> 00:18:42,600 Speaker 1: first started doing food stuff, which is what became savor. 287 00:18:43,400 --> 00:18:46,320 Speaker 1: I had this moment where I was like, but how 288 00:18:46,800 --> 00:18:49,960 Speaker 1: how dare I even attempt when nothing that I could 289 00:18:49,960 --> 00:18:53,800 Speaker 1: possibly do could ever be as charming and funny as 290 00:18:53,840 --> 00:18:57,600 Speaker 1: what Ben and Kristen put together. I should I had 291 00:18:57,640 --> 00:19:03,760 Speaker 1: the same thing. Yeah, okay, they were very gracious, they were, 292 00:19:04,160 --> 00:19:06,360 Speaker 1: they were. We have our own brand of I call 293 00:19:06,440 --> 00:19:11,840 Speaker 1: it awkward charm slash love of honey. Uh and that's 294 00:19:11,880 --> 00:19:16,560 Speaker 1: that accompasses maybe nerdy in there? Yeah yeah, I think 295 00:19:16,600 --> 00:19:19,360 Speaker 1: that we are probably a little bit nerdier than either 296 00:19:19,440 --> 00:19:26,439 Speaker 1: of those humans. Um. I would stand by that statement absolutely. Yes. So, 297 00:19:27,960 --> 00:19:30,280 Speaker 1: as you might imagine about the so called King of 298 00:19:30,359 --> 00:19:33,720 Speaker 1: cheese is was rock four is called, or sometimes the 299 00:19:33,840 --> 00:19:40,760 Speaker 1: cheese of kings and popes? So of a royal cheese? Yes, yes, yes, 300 00:19:41,920 --> 00:19:45,000 Speaker 1: And so there are a lot, a lot, a lot 301 00:19:45,040 --> 00:19:49,240 Speaker 1: of legends about the origin story of rock floor. Most 302 00:19:49,280 --> 00:19:51,720 Speaker 1: of them have almost zero evidence behind them, but they're 303 00:19:51,720 --> 00:19:55,919 Speaker 1: fun to share, so we will share them. One of 304 00:19:55,960 --> 00:19:59,280 Speaker 1: the most popular stories that tells of a shepherd on 305 00:19:59,440 --> 00:20:02,200 Speaker 1: the Comeba Lou plateau, which, by the way, I looked 306 00:20:02,240 --> 00:20:03,919 Speaker 1: up how to pronounce this. I also looked up how 307 00:20:03,920 --> 00:20:06,360 Speaker 1: to pronounce the sheep, which I'm gonna say laka own, 308 00:20:06,440 --> 00:20:09,080 Speaker 1: which is where the milk comes from. And all I 309 00:20:09,119 --> 00:20:14,639 Speaker 1: got was very beautifully edited tourist videos with a soundtrack 310 00:20:14,720 --> 00:20:18,000 Speaker 1: behind them and no pronunciation in there, no vocal track. 311 00:20:18,200 --> 00:20:22,800 Speaker 1: Yeah I did, um, I just want to try, Oh 312 00:20:22,880 --> 00:20:26,720 Speaker 1: yeah finding pronunciations. No, no, that is not a skilled 313 00:20:26,760 --> 00:20:28,760 Speaker 1: mine at all. No, I can. I can tell you 314 00:20:28,800 --> 00:20:33,280 Speaker 1: what a font is. I can tell you what where 315 00:20:33,320 --> 00:20:36,240 Speaker 1: the music the person like the stock music is from 316 00:20:36,760 --> 00:20:42,560 Speaker 1: the stock photos. Yeah, that's pretty much it. L And transitions. 317 00:20:42,560 --> 00:20:45,160 Speaker 1: I'm very annoying about trances. I'm like, that's a wife transition. 318 00:20:45,400 --> 00:20:51,200 Speaker 1: There's a rocket transition. Um, so it is a it's 319 00:20:51,200 --> 00:20:53,880 Speaker 1: a particular skill set that this job has built for 320 00:20:54,119 --> 00:20:57,199 Speaker 1: all of us. The take in parity of me my 321 00:20:57,240 --> 00:21:00,359 Speaker 1: particular set of skills. That would be such a dull movie. 322 00:21:00,400 --> 00:21:02,120 Speaker 1: But I think it would. There's a lot of room 323 00:21:02,160 --> 00:21:06,720 Speaker 1: for humor in there where I'm just like, futura is 324 00:21:06,720 --> 00:21:14,960 Speaker 1: a beautiful thought, but it's overused anyway. Anyway, back to 325 00:21:15,040 --> 00:21:19,679 Speaker 1: the shepherd on this plateau. Yes, okay, so in the 326 00:21:19,760 --> 00:21:23,879 Speaker 1: seventh century c are The date varies wildly, but seventh 327 00:21:23,880 --> 00:21:29,040 Speaker 1: century city. He saw a beautiful lady shepherd across the way, 328 00:21:29,200 --> 00:21:32,560 Speaker 1: and he was determined to meet her. But he wanted 329 00:21:32,600 --> 00:21:35,640 Speaker 1: to keep his lunch of rye bread top with us 330 00:21:35,720 --> 00:21:39,600 Speaker 1: milk curds nice and cool, so he placed it in 331 00:21:39,640 --> 00:21:44,720 Speaker 1: a dark, cool cave, and he spent days searching, but 332 00:21:44,840 --> 00:21:47,879 Speaker 1: to no avail. Yes, yes, this this woman just just 333 00:21:47,960 --> 00:21:51,639 Speaker 1: completely evaded him. Whether on purnos or not, who knows. 334 00:21:51,880 --> 00:21:56,679 Speaker 1: Perhaps she was a mirage. In either case, he returned 335 00:21:56,720 --> 00:22:01,840 Speaker 1: for his lunch disheartened and very very green. But alas 336 00:22:01,880 --> 00:22:07,040 Speaker 1: again the bread was covered with molde veined with green, 337 00:22:07,840 --> 00:22:11,320 Speaker 1: but the shepherd was too hungry to be choosy. Into 338 00:22:11,400 --> 00:22:17,760 Speaker 1: his surprise, the cheese was delicious rock for okay, So 339 00:22:17,800 --> 00:22:20,639 Speaker 1: that is told in very a variety of ways. The 340 00:22:20,760 --> 00:22:24,320 Speaker 1: date changes, how long he was gone, changes whether or 341 00:22:24,320 --> 00:22:27,600 Speaker 1: not the lady was like you know, and was siding 342 00:22:27,760 --> 00:22:31,639 Speaker 1: hiding from him on purpose changes Yes, yes, but that 343 00:22:31,840 --> 00:22:36,400 Speaker 1: is in a nutshell very popularly told story. Um. Other 344 00:22:36,440 --> 00:22:39,919 Speaker 1: stories claim that famous historical figures like Plenty, who wrote 345 00:22:40,200 --> 00:22:42,280 Speaker 1: the cheese of this kind which is made at Rome 346 00:22:42,480 --> 00:22:45,119 Speaker 1: is considered preferable to any other, for that which is 347 00:22:45,160 --> 00:22:48,960 Speaker 1: made in Gaul. Modern day France has a strong taste 348 00:22:49,160 --> 00:22:54,200 Speaker 1: like that of medicine. M hmm. Maybe maybe, Some people 349 00:22:54,320 --> 00:22:58,119 Speaker 1: argue referred to rock for um. Emperor shaw Remaine was 350 00:22:58,119 --> 00:23:01,439 Speaker 1: a big fan, some people say, But the first written 351 00:23:01,440 --> 00:23:04,879 Speaker 1: record of Rockford didn't appear until fourteen eleven CE a 352 00:23:04,960 --> 00:23:08,760 Speaker 1: decree issued by Charles the sixth to provide protections against 353 00:23:08,840 --> 00:23:14,199 Speaker 1: imitation of that cheese while simultaneously helping that region that 354 00:23:14,280 --> 00:23:17,440 Speaker 1: produced it economically. Since it wasn't friendly to other French 355 00:23:17,480 --> 00:23:19,600 Speaker 1: crops like grapes and grain, they could make this cheese, 356 00:23:19,960 --> 00:23:24,280 Speaker 1: they had trouble with other French products that were pretty common. 357 00:23:24,680 --> 00:23:30,520 Speaker 1: According to this decree, only Rockforce Village could produce Rockford cheese. Later, 358 00:23:30,680 --> 00:23:33,959 Speaker 1: in sixteen sixty six, Charles the seventh went even further, 359 00:23:34,119 --> 00:23:37,320 Speaker 1: allowing for sanctions for those that didn't heat the decree. 360 00:23:38,040 --> 00:23:44,960 Speaker 1: Uh yeah, some serious cheese business perhaps, less of a 361 00:23:45,119 --> 00:23:48,760 Speaker 1: good story but more realistic is that shepherds were making 362 00:23:48,800 --> 00:23:51,000 Speaker 1: sheep smoke cheese for a long long time and we 363 00:23:51,040 --> 00:23:53,720 Speaker 1: just don't really have a date. Uh. And over time 364 00:23:53,880 --> 00:23:58,400 Speaker 1: they improved their technique, including for an unpasteurized sheeps cheese, 365 00:23:58,960 --> 00:24:01,040 Speaker 1: but still it was quite a difficult cheese to produce 366 00:24:01,160 --> 00:24:05,280 Speaker 1: and produce consistently. Yeah, because because as as you can imagine, 367 00:24:05,320 --> 00:24:09,119 Speaker 1: just like relying on ground up molded bread, it doesn't 368 00:24:09,119 --> 00:24:12,919 Speaker 1: always work the same way twice um. And you know, 369 00:24:13,000 --> 00:24:15,560 Speaker 1: like like all kinds of things, like supposedly, the sheep 370 00:24:15,640 --> 00:24:18,359 Speaker 1: were encouraged to only graze in areas with just as 371 00:24:18,440 --> 00:24:21,399 Speaker 1: much wild thyme and lavender and rosemary and sage and 372 00:24:21,440 --> 00:24:25,560 Speaker 1: mint as possible to help with the flavor. And at 373 00:24:25,600 --> 00:24:28,560 Speaker 1: any rate, an entire trade developed in the area. You know, 374 00:24:28,640 --> 00:24:30,879 Speaker 1: it went from from a business of just the local 375 00:24:30,920 --> 00:24:33,960 Speaker 1: shepherds whose flocks grazed like right on top of the 376 00:24:34,000 --> 00:24:38,719 Speaker 1: caves making this cheese, to nearby farmers paying to ripen 377 00:24:39,080 --> 00:24:42,760 Speaker 1: their cheeses in the caves, to farmers selling their milk 378 00:24:42,800 --> 00:24:46,480 Speaker 1: to the cheesemakers who set up shop there. By the 379 00:24:46,520 --> 00:24:49,159 Speaker 1: end of the seventeen hundreds, UM, three rival companies had 380 00:24:49,200 --> 00:24:52,399 Speaker 1: emerged that were supposedly producing two and fifty tons of 381 00:24:52,480 --> 00:24:56,720 Speaker 1: cheese per year, and that would double over the next 382 00:24:57,280 --> 00:24:59,919 Speaker 1: like fifteen or twenty years and the economic boom of 383 00:25:00,040 --> 00:25:04,440 Speaker 1: the early eighteen hundreds. But everything crashed after Napoleon's fall. 384 00:25:04,640 --> 00:25:08,280 Speaker 1: Um in those three bin companies were disbanded and Rockeflors 385 00:25:08,400 --> 00:25:12,440 Speaker 1: production was distributed a little bit um, which turned out 386 00:25:12,480 --> 00:25:14,560 Speaker 1: to be a good thing for the cheese in the end, 387 00:25:14,600 --> 00:25:18,480 Speaker 1: because farmers wound up experimenting more um uh with supplementing 388 00:25:18,560 --> 00:25:20,760 Speaker 1: the sheep's milk with cow and goat milk. I think 389 00:25:20,800 --> 00:25:24,360 Speaker 1: to make it cheaper or tastier or both. I'm gonna 390 00:25:24,400 --> 00:25:28,240 Speaker 1: go with both. All right, I'm with you, but um 391 00:25:28,240 --> 00:25:31,440 Speaker 1: but it didn't. It didn't wind up working out too well. 392 00:25:32,800 --> 00:25:36,800 Speaker 1: Is this so, listeners? Right before we started recording Laurence 393 00:25:36,800 --> 00:25:40,040 Speaker 1: City Massage and said can we postpone ten minutes? I 394 00:25:40,160 --> 00:25:47,680 Speaker 1: found a fascinating article. Yes. Yes, These two paragraphs are 395 00:25:47,800 --> 00:25:52,040 Speaker 1: from an article in the Smithsonian in Smithsonian magazine um 396 00:25:52,240 --> 00:25:58,880 Speaker 1: dated from eighteen sixty eight. Oh wow. Um, So, if 397 00:25:58,920 --> 00:26:04,960 Speaker 1: if any of that is in correct, blame They're always 398 00:26:05,640 --> 00:26:12,160 Speaker 1: trying to mess with those planning false information. Out there. Ago, Yes, 399 00:26:13,520 --> 00:26:17,560 Speaker 1: we are onto it is. It is a great it 400 00:26:17,640 --> 00:26:19,639 Speaker 1: is a great article. I'll try to remember to tweet 401 00:26:19,680 --> 00:26:23,240 Speaker 1: it out um when when this publishes, because it is 402 00:26:23,320 --> 00:26:28,399 Speaker 1: just incredibly descriptive, very long, very detailed, um a little 403 00:26:28,400 --> 00:26:32,280 Speaker 1: bit florid, and it's in its writing style and uh 404 00:26:32,480 --> 00:26:38,440 Speaker 1: it's yeah, but okay at any rate, all right, by 405 00:26:38,480 --> 00:26:41,399 Speaker 1: the middle of the eighteen hundreds, um, a few things 406 00:26:41,760 --> 00:26:45,199 Speaker 1: of a few um farming technologies or concepts would come 407 00:26:45,200 --> 00:26:47,199 Speaker 1: along that would help the development of this cheese into 408 00:26:47,240 --> 00:26:51,080 Speaker 1: what it is today. Right, So farmers started cross beating 409 00:26:51,320 --> 00:26:53,960 Speaker 1: older families of Laca owned sheep, which is the sheep 410 00:26:54,000 --> 00:26:56,280 Speaker 1: in question when we're talking about this cheese, with other 411 00:26:56,400 --> 00:26:59,119 Speaker 1: regional varieties of sheep in the mid nineteenth century. But 412 00:26:59,280 --> 00:27:02,679 Speaker 1: perhaps the biggest advancement in rock Fort production was the 413 00:27:02,760 --> 00:27:05,720 Speaker 1: nineteenth century discovery of penicillin, which I feel like we've 414 00:27:05,720 --> 00:27:10,080 Speaker 1: talked about handful of times on this show. This allowed 415 00:27:10,160 --> 00:27:12,840 Speaker 1: the non past ried cheese to still produce all those 416 00:27:12,840 --> 00:27:17,879 Speaker 1: delicious microbiomes but also be safe for consumption, and this 417 00:27:17,920 --> 00:27:20,240 Speaker 1: in turn allowed farmers and shepherds to come together to 418 00:27:20,320 --> 00:27:25,359 Speaker 1: create factories for production of rock for In nineteen O two, 419 00:27:25,560 --> 00:27:29,120 Speaker 1: the French government drafted official definitions and traits of lack 420 00:27:29,440 --> 00:27:33,280 Speaker 1: n use, which is very fun to say, um as 421 00:27:33,320 --> 00:27:37,000 Speaker 1: the French are want to do, and these traits included 422 00:27:37,040 --> 00:27:40,560 Speaker 1: things like a fragrant, full flat milk um free of horns, 423 00:27:40,600 --> 00:27:45,040 Speaker 1: resistant to temperature changes, and the that use weighing in 424 00:27:45,119 --> 00:27:49,119 Speaker 1: between one and twenty pounds. Sheep that fell under this 425 00:27:49,160 --> 00:27:52,560 Speaker 1: criteria only produced about sixteen gallons of milk each season, 426 00:27:52,600 --> 00:27:56,520 Speaker 1: which for reference, cows produce about thirty times that in 427 00:27:56,560 --> 00:28:01,800 Speaker 1: the same amount of time, So it's not no, no, no, 428 00:28:01,800 --> 00:28:04,359 Speaker 1: no no. Rock four became the first cheese in the 429 00:28:04,359 --> 00:28:08,159 Speaker 1: world to receive a Protected Origins designation in aoc UH 430 00:28:08,200 --> 00:28:12,080 Speaker 1: in NINETI. The seven rules they outlined then are still 431 00:28:12,119 --> 00:28:18,280 Speaker 1: in place today. Very important cheese, it is. In nineteen 432 00:28:18,480 --> 00:28:21,640 Speaker 1: fifty one this was all recognized internationally after eight other 433 00:28:21,760 --> 00:28:25,040 Speaker 1: European countries signed an agreement to regulate the names of cheeses, 434 00:28:25,119 --> 00:28:29,119 Speaker 1: including Rock four, and in the AOC extended to the 435 00:28:29,280 --> 00:28:33,880 Speaker 1: rhindless foil wrapped wheels. The U S Patent and Trademark 436 00:28:33,880 --> 00:28:37,680 Speaker 1: Office went on to grant the Rock for geographic certification 437 00:28:38,840 --> 00:28:43,000 Speaker 1: oh and then the American Secretary of Trade threatened to 438 00:28:43,120 --> 00:28:48,160 Speaker 1: hefty three tariff on rock for cheese in response to 439 00:28:48,280 --> 00:28:51,960 Speaker 1: the e used refusal to import hormone fed beef in 440 00:28:52,080 --> 00:28:58,400 Speaker 1: January two thousand nine. WHOA is such a specific snipe. 441 00:28:58,920 --> 00:29:05,800 Speaker 1: I know. They singled out the cheese because it's symbolize France. 442 00:29:07,360 --> 00:29:10,720 Speaker 1: It is the only AOC raw milk cheese commercially available 443 00:29:10,840 --> 00:29:14,920 Speaker 1: in the United States. Just news to me. They didn't 444 00:29:14,920 --> 00:29:17,760 Speaker 1: go forward with the tariff, but they did extend the 445 00:29:18,520 --> 00:29:23,720 Speaker 1: tariff that had already been enacted until two thousand twelve. 446 00:29:24,640 --> 00:29:32,400 Speaker 1: So some cheese tariff shade. Yeah mm hmmm. Scientists jug 447 00:29:32,440 --> 00:29:36,760 Speaker 1: into the genes of rock four in the According to them, 448 00:29:37,000 --> 00:29:40,320 Speaker 1: the results they found debunk the legend of the shepherd 449 00:29:40,600 --> 00:29:42,800 Speaker 1: that we told you about in the beginning, because the 450 00:29:42,840 --> 00:29:46,960 Speaker 1: mold is not genetically a food spoiling mold. Caves in 451 00:29:46,960 --> 00:29:50,200 Speaker 1: the area generally do not contain p rock of forty, 452 00:29:50,520 --> 00:29:53,400 Speaker 1: meaning that blue cheese mold probably comes from a plant 453 00:29:53,520 --> 00:29:56,360 Speaker 1: pathogen of rye that ended up in the flower and 454 00:29:56,400 --> 00:30:01,760 Speaker 1: then was baked in the bread. Ah. Yeah, and um 455 00:30:01,800 --> 00:30:04,000 Speaker 1: and a whole bunch of research right as it has 456 00:30:04,040 --> 00:30:06,560 Speaker 1: been done over the past decade or so. UM into 457 00:30:06,560 --> 00:30:13,480 Speaker 1: procafort um. Like, basically, we domesticated this mold using our foods. 458 00:30:13,680 --> 00:30:18,320 Speaker 1: Wild species of Penicillum eat decaying plant matter, not milk. UM. 459 00:30:18,480 --> 00:30:23,400 Speaker 1: So even without realizing it, cheesemakers helped pracafort evolved to 460 00:30:23,440 --> 00:30:27,200 Speaker 1: do this very specific job for us, and and it 461 00:30:27,320 --> 00:30:30,360 Speaker 1: is still evolving. UM. Researchers think that this and other 462 00:30:30,440 --> 00:30:33,920 Speaker 1: molds have like honed themselves for culinary use, or rather 463 00:30:33,960 --> 00:30:36,840 Speaker 1: that you know, like we've accidentally honed them over just 464 00:30:36,920 --> 00:30:39,600 Speaker 1: the past few hundred years UM, picking up chunks of 465 00:30:39,640 --> 00:30:44,360 Speaker 1: DNA from related species that help pracaforty break down the 466 00:30:44,360 --> 00:30:47,680 Speaker 1: sugars and milk, but like also prevented from growing too 467 00:30:47,720 --> 00:30:50,640 Speaker 1: fast on on a diet of just simple sugars. These 468 00:30:50,680 --> 00:30:53,560 Speaker 1: traits would not be good for molds in the wild, 469 00:30:53,720 --> 00:30:58,280 Speaker 1: but they are really great for making cheese. Ah. I 470 00:30:58,320 --> 00:31:06,960 Speaker 1: love that. I've never really thought about as domesticating. Yeah, 471 00:31:07,360 --> 00:31:11,640 Speaker 1: how interesting. We do love cheese. Yep, yep, we do. 472 00:31:12,520 --> 00:31:17,400 Speaker 1: Mm hmm. Well, I certainly hope that I am able 473 00:31:17,440 --> 00:31:21,080 Speaker 1: to get some rock for for my next cheese night. 474 00:31:22,760 --> 00:31:24,320 Speaker 1: I'll have to be on the lookout for it too. 475 00:31:24,440 --> 00:31:29,880 Speaker 1: That's I the cravings, the cravings, Yeah, I mean the 476 00:31:29,880 --> 00:31:32,960 Speaker 1: way you describe it sounds delicious and I do love 477 00:31:32,960 --> 00:31:36,680 Speaker 1: blue cheese, so I think I dig it. M hmm, 478 00:31:37,360 --> 00:31:42,000 Speaker 1: I think you will too. Yeah, something to look forward to. M. 479 00:31:42,040 --> 00:31:44,440 Speaker 1: It's apparently really good with um with with kind of 480 00:31:44,520 --> 00:31:48,800 Speaker 1: sweet flavors, um, dessert, wines, chocolates, fruit stuff like that. 481 00:31:49,000 --> 00:31:57,000 Speaker 1: So so just if you need encouragement to eat chocolate, yes, 482 00:31:57,520 --> 00:32:00,120 Speaker 1: it was so difficult to find that encouragement, Laura, And 483 00:32:00,200 --> 00:32:03,800 Speaker 1: thank you. I will endeavor to eat more chocolate from now. 484 00:32:04,640 --> 00:32:07,360 Speaker 1: With your health, I think I can do it. I'm 485 00:32:07,400 --> 00:32:10,720 Speaker 1: here for you, you always are. That's why I love you. 486 00:32:10,800 --> 00:32:17,840 Speaker 1: You're a great friend. You're a great friend too. Oh um. 487 00:32:17,880 --> 00:32:21,800 Speaker 1: And we have some great listeners and you always send 488 00:32:22,080 --> 00:32:25,760 Speaker 1: such wonderful listener mail, which we have for you. We do. 489 00:32:25,920 --> 00:32:28,040 Speaker 1: But first we've got one more quick break for a 490 00:32:28,080 --> 00:32:40,720 Speaker 1: word from our sponsor. And we're back. Thank you sponsor, Yes, 491 00:32:40,800 --> 00:32:44,040 Speaker 1: thank you. And we are back with actually one more 492 00:32:44,400 --> 00:32:47,160 Speaker 1: rock floor fact um that I forgot to put into 493 00:32:47,200 --> 00:32:50,520 Speaker 1: the outline. I was on the phone with um Stephaneist 494 00:32:50,520 --> 00:32:53,600 Speaker 1: in history class and among other things host Holly Fry 495 00:32:53,720 --> 00:32:56,560 Speaker 1: earlier today and I said at the end of our call, 496 00:32:56,680 --> 00:32:58,840 Speaker 1: like welco, I've got to go read a whole lot 497 00:32:58,880 --> 00:33:02,680 Speaker 1: about rock Floor and she was like one of my 498 00:33:02,720 --> 00:33:05,480 Speaker 1: favorite Disney characters. And I was like, is this is 499 00:33:05,520 --> 00:33:08,480 Speaker 1: this one of those ratatui things that I don't get 500 00:33:08,560 --> 00:33:11,960 Speaker 1: because I haven't seen that movie yet. And after she 501 00:33:12,080 --> 00:33:17,360 Speaker 1: got over her shock and and disappointment in me for 502 00:33:17,480 --> 00:33:21,120 Speaker 1: not having watched that film, um, she explained that, yeah, 503 00:33:21,240 --> 00:33:24,240 Speaker 1: Rockfort is a character I think a mouse or rat 504 00:33:24,360 --> 00:33:29,760 Speaker 1: character in Theoristic Cats. Um. And she said that he's 505 00:33:29,920 --> 00:33:32,560 Speaker 1: he's a great friend to the cats and that, um, 506 00:33:32,600 --> 00:33:34,480 Speaker 1: I should go back and watch that film as well. 507 00:33:35,480 --> 00:33:37,880 Speaker 1: I've been meaning to. It's one of the ones that 508 00:33:38,360 --> 00:33:43,200 Speaker 1: I haven't one of the old Disney movies. I haven't 509 00:33:43,200 --> 00:33:45,760 Speaker 1: Watchington who knows how long, because you know, there's they 510 00:33:45,960 --> 00:33:47,880 Speaker 1: kind of have those phases, and I the ones that 511 00:33:47,960 --> 00:33:52,200 Speaker 1: I grew up with for Blanking and Mulan that was 512 00:33:52,240 --> 00:33:55,080 Speaker 1: sort of my area, and I've seen those a bunch 513 00:33:55,080 --> 00:33:58,200 Speaker 1: and I do have Disney Plus, so it's not there. 514 00:33:58,680 --> 00:34:02,280 Speaker 1: It is, Yeah, I am. I haven't seen anything except 515 00:34:02,400 --> 00:34:07,640 Speaker 1: the Lizo dub the scene where they're playing piano in 516 00:34:08,480 --> 00:34:11,240 Speaker 1: at least two decades. So yeah, that's where I stand. 517 00:34:11,320 --> 00:34:15,000 Speaker 1: On the Aristocat. Well, you know, we can add it 518 00:34:15,040 --> 00:34:20,040 Speaker 1: to our list. We do have to watch by the way, Okay, 519 00:34:20,200 --> 00:34:24,720 Speaker 1: I know several several listeners have written in and said 520 00:34:25,120 --> 00:34:27,080 Speaker 1: that they backed me that we should watch Kung Fu 521 00:34:27,200 --> 00:34:31,120 Speaker 1: Panda Laurence. All right, I wasn't saying that we shouldn't. 522 00:34:31,200 --> 00:34:40,160 Speaker 1: I approve of this plan. Well good, well good okay, 523 00:34:41,719 --> 00:34:45,719 Speaker 1: but but but now um that that aside aside, this 524 00:34:45,800 --> 00:34:59,600 Speaker 1: brings us to It's like mold in a cave in France. Okay, Yeah, 525 00:35:00,080 --> 00:35:02,279 Speaker 1: there's a lot going on. There's a little bit of 526 00:35:02,320 --> 00:35:05,440 Speaker 1: like a like a sound in the back. They're so sure. Yeah, 527 00:35:05,640 --> 00:35:09,000 Speaker 1: I feel like the Smithsonian, this is what you need 528 00:35:09,040 --> 00:35:12,960 Speaker 1: to collect these listener mail segments we do and just 529 00:35:13,040 --> 00:35:20,960 Speaker 1: make a tapestry the complexities of savers listener mail bit 530 00:35:21,040 --> 00:35:23,200 Speaker 1: that really just started because they didn't have a sound 531 00:35:23,239 --> 00:35:31,080 Speaker 1: effect and yet continues. Smithsonian get in touch. Yeah, yeah, 532 00:35:31,120 --> 00:35:36,799 Speaker 1: we're here any day. Let us know. Frequent writer and 533 00:35:36,840 --> 00:35:41,720 Speaker 1: also a center of pizza, Bob wrote, use the forks, Homer, 534 00:35:42,200 --> 00:35:47,000 Speaker 1: use the foks. Mark Hamill on The Simpsons, a line 535 00:35:47,000 --> 00:35:49,799 Speaker 1: that had me rolling from lap there. Spent some time 536 00:35:49,920 --> 00:35:51,719 Speaker 1: may landing all your episodes you two have put out 537 00:35:51,719 --> 00:35:54,200 Speaker 1: since February, trying to cheer myself out of isolation blues 538 00:35:54,239 --> 00:35:56,359 Speaker 1: and listening to your Simpsons Foods episode just a few 539 00:35:56,360 --> 00:35:58,920 Speaker 1: minutes ago, I heard you mentioned that he watched the 540 00:35:59,040 --> 00:36:02,480 Speaker 1: Mark Hamil episode. Made me think of that line and smile. 541 00:36:03,200 --> 00:36:05,840 Speaker 1: And yes, thanks for reminding me of that, because I 542 00:36:05,880 --> 00:36:07,360 Speaker 1: had seen an episode, but I kind of forgot what 543 00:36:07,400 --> 00:36:10,680 Speaker 1: it was about. And yeah, update on my attempt to 544 00:36:10,680 --> 00:36:14,759 Speaker 1: get Mark Cample to tweet me, No update. Uh, I'm 545 00:36:14,800 --> 00:36:18,040 Speaker 1: still too shy to do anything. But I think something 546 00:36:18,080 --> 00:36:21,879 Speaker 1: will happen one day. Maybe it will, No, I think 547 00:36:21,880 --> 00:36:25,320 Speaker 1: it will. I mean, Lauren knows I'm casting my silly 548 00:36:25,320 --> 00:36:28,520 Speaker 1: Star Wars play. She you gonna be in it, right, Lauren? 549 00:36:28,719 --> 00:36:33,200 Speaker 1: And of course, of course, of course I can't remember 550 00:36:33,200 --> 00:36:34,600 Speaker 1: who we said you were going to be, but you know, 551 00:36:34,760 --> 00:36:39,319 Speaker 1: I have no idea. It was somebody very off the 552 00:36:39,360 --> 00:36:42,480 Speaker 1: beaten path. It was a very obscure character. If I've 553 00:36:42,520 --> 00:36:47,440 Speaker 1: ever it's like, okay, yeah, totally, all parts are up 554 00:36:47,440 --> 00:36:51,640 Speaker 1: for grabs. Yeah I'm I. I also do not remember 555 00:36:51,800 --> 00:36:54,920 Speaker 1: who I said, but but yeah, I I commit to 556 00:36:55,080 --> 00:36:59,279 Speaker 1: whatever that was. It might have been Yoda. Actually that's 557 00:36:59,320 --> 00:37:01,799 Speaker 1: not a very obscure. Care No, it's not. It's not, 558 00:37:02,000 --> 00:37:04,160 Speaker 1: but it might have been Yoda. It was somebody with 559 00:37:04,160 --> 00:37:09,000 Speaker 1: a voice. I think. Um, Dylan agreed to do Emperor Palpatine, 560 00:37:09,239 --> 00:37:13,160 Speaker 1: which I think because that's going to be but he 561 00:37:13,200 --> 00:37:15,920 Speaker 1: can do a solid in for a Palpatine that's going 562 00:37:15,960 --> 00:37:18,920 Speaker 1: to be solid, that is going to be indeed the 563 00:37:18,960 --> 00:37:26,120 Speaker 1: most solid um anyway. Uh, Mark wrote, not Hamil, a 564 00:37:26,120 --> 00:37:30,560 Speaker 1: different Mark, but also thank you Mark, also an excellent Mark. Yes, 565 00:37:32,360 --> 00:37:35,000 Speaker 1: wrote Um, I just finished listening to your Tica Masala 566 00:37:35,080 --> 00:37:38,400 Speaker 1: episode where your second listener mail led to a discussion 567 00:37:38,400 --> 00:37:41,320 Speaker 1: about the cuteness of buying cookies from a fourth grade 568 00:37:41,320 --> 00:37:44,040 Speaker 1: girl in uniform and the hesitation of doing the same 569 00:37:44,160 --> 00:37:47,720 Speaker 1: from a seventh grade girl. Now, just imagine that instead 570 00:37:47,719 --> 00:37:50,200 Speaker 1: of a seventh grade girl, it's pubisn't boy, And instead 571 00:37:50,239 --> 00:37:52,279 Speaker 1: of trying to sell you cookies, he's trying to sell 572 00:37:52,360 --> 00:37:56,279 Speaker 1: you an individual microwave popcorn bag. And not even an 573 00:37:56,320 --> 00:38:01,399 Speaker 1: actual recognizable brand of popcorn either, So as far as 574 00:38:01,400 --> 00:38:04,680 Speaker 1: I know, trails and only exists to be sold as 575 00:38:04,719 --> 00:38:08,920 Speaker 1: a fundraiser for Scout organizations. This was the sad existence 576 00:38:09,200 --> 00:38:11,000 Speaker 1: for me and my friends in the boy Scouts in 577 00:38:11,000 --> 00:38:14,040 Speaker 1: the nineties, many a weekend day was spent outside of 578 00:38:14,080 --> 00:38:16,839 Speaker 1: local supermarkets trying to sell popcorn to people who had 579 00:38:16,880 --> 00:38:20,279 Speaker 1: just finished their grocery shopping. I can't even begin to 580 00:38:20,320 --> 00:38:23,719 Speaker 1: describe how difficult those days were, and yet I still 581 00:38:23,760 --> 00:38:26,279 Speaker 1: have an appreciation for those kind souls who didn't just 582 00:38:26,360 --> 00:38:29,480 Speaker 1: buy a bag, but instead bought a whole box of popcorn. 583 00:38:30,040 --> 00:38:32,520 Speaker 1: The moral of the story is, even if you won't 584 00:38:32,600 --> 00:38:35,920 Speaker 1: eat the cookies or popcorn, considered just making a donation 585 00:38:35,960 --> 00:38:41,840 Speaker 1: to those kids, because you will brighten their day. I 586 00:38:42,000 --> 00:38:45,200 Speaker 1: did not know this was a thing. Me neither. I 587 00:38:45,239 --> 00:38:48,040 Speaker 1: don't think I ever saw that. But that is all 588 00:38:48,200 --> 00:38:54,239 Speaker 1: the That is tough times mark for sure. Oh gosh. 589 00:38:54,280 --> 00:38:58,360 Speaker 1: I mean, I love popcorn, but I feel if someone 590 00:38:58,600 --> 00:39:01,799 Speaker 1: a kid is standing outside the grocery store trying to 591 00:39:01,840 --> 00:39:05,040 Speaker 1: sell me individual bags of popcorn, I might be a 592 00:39:05,080 --> 00:39:13,680 Speaker 1: little weary. Yeah I was, uh, you know, I guess 593 00:39:13,680 --> 00:39:16,000 Speaker 1: it was during like the rental video days, so like 594 00:39:16,080 --> 00:39:19,759 Speaker 1: maybe you know, maybe you know something. Your brain would 595 00:39:19,800 --> 00:39:21,880 Speaker 1: go like, oh yeah, I meant to stop by the 596 00:39:22,480 --> 00:39:26,440 Speaker 1: Hollywood video on the way home. So that's a good point. 597 00:39:26,520 --> 00:39:29,840 Speaker 1: Those were the days when you know, at least my 598 00:39:29,920 --> 00:39:32,600 Speaker 1: family on Fridays, we got to rent a movie from 599 00:39:32,640 --> 00:39:37,320 Speaker 1: Blockbuster and we got to usually eat Chinese food or pizza, 600 00:39:37,320 --> 00:39:42,040 Speaker 1: and it was the best. Oh yeah, that is the best. 601 00:39:42,480 --> 00:39:46,640 Speaker 1: Oh I can. I'm imagining how the movie selection went 602 00:39:46,719 --> 00:39:51,400 Speaker 1: down in your household, and I it was probably epic. 603 00:39:52,280 --> 00:39:59,120 Speaker 1: It was. It was I have many many memories. And 604 00:39:59,160 --> 00:40:01,680 Speaker 1: it got to the point where me and my my 605 00:40:01,719 --> 00:40:06,440 Speaker 1: brothers we had a very prank antagonistic relationship. And it 606 00:40:06,480 --> 00:40:09,320 Speaker 1: got to the point where not only where you purposefully 607 00:40:09,760 --> 00:40:12,880 Speaker 1: like trying to choose a movie you know they didn't 608 00:40:13,080 --> 00:40:15,920 Speaker 1: like or wouldn't like, you were trying to choose a 609 00:40:15,960 --> 00:40:20,319 Speaker 1: movie that would mess them up. So I had a 610 00:40:20,360 --> 00:40:23,960 Speaker 1: big fear of aliens, and my older brother he would 611 00:40:24,000 --> 00:40:26,840 Speaker 1: always choose like he chose Starship Troopers, which to this 612 00:40:26,920 --> 00:40:31,279 Speaker 1: day I've not rewatched. Um he chose like that Star Trek, 613 00:40:31,320 --> 00:40:35,279 Speaker 1: is it Nemesis? Oh my gosh. Like he would just 614 00:40:35,320 --> 00:40:38,600 Speaker 1: go out of his way and and it was a 615 00:40:38,640 --> 00:40:40,799 Speaker 1: family time. So I would try to be like, well, 616 00:40:41,000 --> 00:40:43,279 Speaker 1: it's so scared, and they would say, no, this is 617 00:40:43,280 --> 00:40:52,320 Speaker 1: our time as family if you want the terror. Meanwhile, 618 00:40:52,400 --> 00:40:55,280 Speaker 1: I'm just like, let's get hocus Pocus every time. Until 619 00:40:55,280 --> 00:41:04,280 Speaker 1: my parents banned that movie from uh, that's that's legit 620 00:41:04,480 --> 00:41:09,000 Speaker 1: on both your and their parts, I can perfectly see 621 00:41:09,000 --> 00:41:11,400 Speaker 1: how that would work out that way. It's funny because 622 00:41:11,400 --> 00:41:14,000 Speaker 1: the Blockbuster guy said you can just keep it because 623 00:41:14,040 --> 00:41:17,080 Speaker 1: I had rented it enough, and my parents said, no, 624 00:41:18,080 --> 00:41:24,360 Speaker 1: she can't have it. But it's I like that our 625 00:41:24,440 --> 00:41:29,200 Speaker 1: two opposing strategies. They're mine was just constant this one movie. 626 00:41:29,200 --> 00:41:31,640 Speaker 1: I know you don't like my older brother was, I 627 00:41:31,680 --> 00:41:34,759 Speaker 1: know you're afraid of this thing. Let's try. Let's try 628 00:41:34,800 --> 00:41:38,560 Speaker 1: all the different iterations of it. Yeah, that is that 629 00:41:38,680 --> 00:41:41,080 Speaker 1: is that's a that's a little window into into both 630 00:41:41,080 --> 00:41:44,800 Speaker 1: of y'alls. Yeah, yeah, yeah. And for the people listening 631 00:41:44,840 --> 00:41:46,560 Speaker 1: who are like, oh boy, I don't really know what 632 00:41:46,600 --> 00:41:52,680 Speaker 1: this is about, You're welcome, You're welcome. They were fun times. 633 00:41:54,719 --> 00:41:59,759 Speaker 1: But anyway, thanks to both of those listeners. Are for 634 00:42:00,080 --> 00:42:02,560 Speaker 1: writing in. If you would like to write to us, 635 00:42:02,600 --> 00:42:05,879 Speaker 1: that you can. Our email is hello at savor pod 636 00:42:05,960 --> 00:42:09,000 Speaker 1: dot com. We're also on social media. You can find 637 00:42:09,080 --> 00:42:13,080 Speaker 1: us on Twitter and Facebook and Instagram at savor pod 638 00:42:13,160 --> 00:42:15,360 Speaker 1: and we do hope to hear from you. Savor is 639 00:42:15,400 --> 00:42:17,600 Speaker 1: production of I Heart Radio. For more podcasts to my 640 00:42:17,600 --> 00:42:19,560 Speaker 1: Heart Radio. You can visit the I Heart Radio app, 641 00:42:19,760 --> 00:42:22,520 Speaker 1: Apple Podcasts, or wherever you listen to your favorite shows. 642 00:42:22,880 --> 00:42:25,400 Speaker 1: Thanks as always to our super producers Dylan Fagan and 643 00:42:25,400 --> 00:42:27,600 Speaker 1: Andrew Howard. Thanks to you for listening, and we hope 644 00:42:27,600 --> 00:42:36,560 Speaker 1: that lots more good things are coming your way.