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Speaker 1: Hello, and welcome to food stuff. I'm Lauren vogel Bum

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Speaker 1: and I'm Annie Reese. And today we're finally talking about cheese, yes,

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Speaker 1: specifically cheddar cheese, because cheese is a massive topic. Yeah,

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Speaker 1: that's way too much. Lauren knows all about that, Oh

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Speaker 1: I do. She wanted infamous cheese hoole. We'll be talking

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Speaker 1: about that later at And this one involves fraud, just

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Speaker 1: to get you excited. Cheese fraud. Yeah, that's the best

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Speaker 1: kind of course. So what is cheddar cheese? Lauren? Well,

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Speaker 1: cheddar is a type of aged cheese. It's medium hard,

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Speaker 1: a chunk if it will stand up without melting or

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Speaker 1: running all over plate and it will crumble, but in

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Speaker 1: like creamy chunks rather than fine grains. It usually has

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Speaker 1: a nuttiness to it and a bit of a tang.

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Speaker 1: How much tang It can be discerned by a few

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Speaker 1: labels sort of. Yeah, as with the types of cheddar,

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Speaker 1: you'll probably find the grocery storey you've got mild, medium, sharp,

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Speaker 1: and egg just sharp and yeah, that's kind of at

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Speaker 1: the manufacturer's discretion. There are kind of loose guidelines. Mild

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Speaker 1: has aged about three months. Medium is twice that at

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Speaker 1: six months sharp or mature nine months, and extra sharp

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Speaker 1: or extra mature at twelve months. Anything over that is

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Speaker 1: vintage cheese. As cheese ages, it becomes sharper or stronger

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Speaker 1: and more complex and flavorful. And also Cheddar cheese is

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Speaker 1: one of my favorite cheeses. Yes, I think it's fine too.

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Speaker 1: I mean I think I go through different favorite cheese

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Speaker 1: about once a day. I've got three favorites, and this

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Speaker 1: is one. If we ever come to the other ones

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Speaker 1: and I'll reveal what they are, goodness, Okay, all right.

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Speaker 1: Cheddar cheese made in this place of origin in and

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Speaker 1: around Somerset is covered by the EU Protected Designation of

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Speaker 1: Origin West Country Farmhouse Cheddar, similar to the AOC protections

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Speaker 1: we talked about in our Champagne episode. To qualify for

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Speaker 1: this protection, the cheddar has been made with local milk

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Speaker 1: with traditional by hand techniques and aged for a minimum

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Speaker 1: of nine months. Non West Country Farmhouse shueddar, however, is

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Speaker 1: made all over. Cheddar is the most fought and eaten

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Speaker 1: cheese around the world, behind mozzarella. It's the second most

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Speaker 1: popular cheese in the US. Mozzarella, by the way, is

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Speaker 1: because of pizza and string cheese. Yeah, Wisconsin is the

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Speaker 1: largest producer of cheddar here in the States, and the

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Speaker 1: average American eats thirty two point five pounds of cheese

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Speaker 1: a year cheddar or otherwise, and Greece it's reportedly twice

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Speaker 1: that number, though it's also the most popular cheese when

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Speaker 1: it comes to scientific studies. Yeah, and speaking of science,

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Speaker 1: let's talk about the science of how cheddar cheese is made.

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Speaker 1: Cheese science. Yeah, Yeah, cheese was the topic that got

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Speaker 1: me Um started off on My love Affair with bacteria poop.

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Speaker 1: It's where it all became it is, and and we

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Speaker 1: mentioned it on the show like literally today and also

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Speaker 1: other times. But yeah, I went through this whole cheese

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Speaker 1: obsession month a couple of years ago, where every project

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Speaker 1: I worked on it was about cheese. Whether that made

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Speaker 1: me more or less fun at parties is highly subjective.

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Speaker 1: There's also this like white board drawing like a cheese

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Speaker 1: family tree that it was there forever forever. Yeah, the

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Speaker 1: etymology of the word cheese was this whole project I

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Speaker 1: was really trying to get an anomalogy show started up

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Speaker 1: with with Caroline and never never quite got off the ground.

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Speaker 1: But okay, so cheddar cheese starts the same way all

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Speaker 1: cheese does with milk. So let's talk about how you

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Speaker 1: turn liquid milk into solid cheese. Those of you who

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Speaker 1: listened to our episode on yogurt will remember the first

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Speaker 1: part of the process. A milk contains a lot of

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Speaker 1: solid molecules, but they all massed together as a liquid

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Speaker 1: because milk is an emulsion. Emulsion is just the science

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Speaker 1: word for a mixture of things that don't usually mix,

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Speaker 1: like oil and water, but emulsions such as milk or

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Speaker 1: mayonnaise or bottled salad dressing emulsions contain in both fats

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Speaker 1: and water evenly dispersed throughout the other. In milk, this

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Speaker 1: happens because of the structure of milks protein molecules. Milk

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Speaker 1: has these complex proteins called casins that have both hydrophilic

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Speaker 1: that means water loving and lipophilic that means fat loving parts.

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Speaker 1: When presented with both water and fats, casin's grab bits

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Speaker 1: of fat and collister up into globules called my cells,

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Speaker 1: with the fat hoarded on the inside and those water

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Speaker 1: loving hydrophilic bits on the outside. These my cells are

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Speaker 1: all negatively charged particles, which means they repel each other.

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Speaker 1: Like you know magnets. Yeah, um, so if you give

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Speaker 1: them a neutral base of water to float around in,

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Speaker 1: they'll disperse themselves evenly throughout it, creating an emulsion. Yes,

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Speaker 1: So to make this liquid milk into solid cheese, you

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Speaker 1: need to de emulsify it a k A. Coagulate it

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Speaker 1: by mucking around with those my cells. You want to

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Speaker 1: neutralize their charge so that they stop repelling each other.

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Speaker 1: So you add some syblactic acid bacteria bacteria poop. These

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Speaker 1: are friendly germs that eat the sugars and milk and

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Speaker 1: excrete acids. Acid neutralizes them my cells and they start

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Speaker 1: clumping together. The bacteria also excrete flavor molecules, so particular

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Speaker 1: strains are used for different cheeses. Lactobac Silus case s

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Speaker 1: i ca c I case caussee and Lactobac Silus planetarum

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Speaker 1: are common for cheddar. Mm hmm. What happens if you

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Speaker 1: stopped there? If you stop there, you have yogurt, and

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Speaker 1: that's delicious. But if you continue the coagulation process via

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Speaker 1: either heat or chemical stuff or both, that's when you

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Speaker 1: get cheese. I accidentally made cottage cheese the first time

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Speaker 1: I tried making yogurt because I overheated it. The heat

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Speaker 1: agitates more water out of the clumping my cells, and

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Speaker 1: you get solid curds that are mostly proteins and fats,

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Speaker 1: and liquid whey that's mostly water and a few water

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Speaker 1: soluble things. The curds are the cheese, and the way

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Speaker 1: is discarded or usually in you know, industry, used for

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Speaker 1: something else because it's nutritious and delicious tastes just like

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Speaker 1: way exactly. Yeah. In the case of cheddar, like many cheeses,

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Speaker 1: part of this coagulation process is adding renett, which is

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Speaker 1: a product made up of proteolytic enzymes, meaning enzymes that

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Speaker 1: break stuff down, which, in renette's case, helps the solids

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Speaker 1: and milk clot together. Natural renett comes from the fourth

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Speaker 1: stomach lining of young cows, goats, and sheep. When it's

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Speaker 1: in there, it helps the animal digest its mother's milk

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Speaker 1: by separating out the way from the kurds. Traditionally, renet

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Speaker 1: is added to cheese by soaking pieces of dried stomach

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Speaker 1: and water and then straining and adding the water to

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Speaker 1: the curdling milk. But in case that just totally grossed

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Speaker 1: you out, don't don't worry. For First off, First off,

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Speaker 1: animals are not killed just to make rennette. It is

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Speaker 1: a byproduct of the meat industry, and most renette these

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Speaker 1: days doesn't actually come from stomach linings at all, but

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Speaker 1: from lab farmed bacteria or fungi that either naturally produce

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Speaker 1: similar enzymes or have been genetically modified to do so.

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Speaker 1: And some plants like fig leaves and thistle make renet

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Speaker 1: like enzymes as well. Interesting. Okay, so you've done, You've

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Speaker 1: done your your bacteria coagulation, you've done your rennet coagulation,

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Speaker 1: and at this point you've got your cheese curds, which

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Speaker 1: are themselves delightful. If you've never had cheese curds, go

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Speaker 1: find some. You might need to go to Wisconsin. They

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Speaker 1: make your teeth squeak. There there's I know, it's oh,

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Speaker 1: it's great, okay, But to get to cheddar, you've got

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Speaker 1: to press and age these kurds. Pressing helps get even

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Speaker 1: more of the moisture out, which uh, you need to

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Speaker 1: do in order to create cheddars firm texture. The specific

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Speaker 1: method that was developed for pressing cheddar crds is used

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Speaker 1: for other cheeses. It's called cheddaring, which is the best word.

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Speaker 1: And we've got a note on it later on. Um

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Speaker 1: cheesemakers do also add salt to draw water out of

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Speaker 1: the cheese and add a bit of flavor and stop

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Speaker 1: the action of those lactic acid bacteria which have been

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Speaker 1: continuing to do their fermentation thing this whole time. The

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Speaker 1: reduction and water content lowers the pH of the cheese,

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Speaker 1: making it more acidic, which helps make the final cheese

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Speaker 1: both tangy and firm MHM. The kurds are then pressed

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Speaker 1: into hoops or other molds, and then they're ready for storage.

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Speaker 1: During aging, molecules in the cheese slowly break down, releasing

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Speaker 1: compounds that affect the cheese is flavor and texture, making

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Speaker 1: it more and more delicious all the time. Sometimes dyes

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Speaker 1: are added to the milk during the early stages of

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Speaker 1: the curdling process. Though Craft Cheese some of you have

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Speaker 1: probably heard of that. They announced in that it was

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Speaker 1: going to be doing away with the artificial eyes and

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Speaker 1: some of their macaroni and cheese products bright neon oranges

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Speaker 1: and cheese is natural color. But why were they using

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Speaker 1: dies in the first place? Why is cheddar orange? Deep questions.

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Speaker 1: We'll get to that and so much more history stuff

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Speaker 1: after a quick break for a word from our sponsor,

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Speaker 1: and we're back. Thank you sponsor, Yes, thank you. So

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Speaker 1: the first cheese probably originated in a way that's similar

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Speaker 1: to yogurt, that is, dairy being transported into animal skins,

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Speaker 1: animal bladders getting agitated, getting supposed to electic acid bacteria,

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Speaker 1: and renett. And this all dates back to when we

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Speaker 1: first started domesticating milk producing herd animals like goats and

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Speaker 1: cows and sheep, maybe around ten tho BC. Once the

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Speaker 1: process was nailed down a bit more, it was seen

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Speaker 1: as a great way for farmers to use up surplus

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Speaker 1: milk before we had refrigeration or a good way of

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Speaker 1: transporting it. There's evidence of cheesemaking and farming settlements going

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Speaker 1: back as far as five thousand, five hundred b C.

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Speaker 1: Traces of dairy fat have been found in ceramic fragments

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Speaker 1: stating from around that time. And if you're looking for

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Speaker 1: some more homework, the butter episode is kind of tied

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Speaker 1: to this, and there's that whole pool between like should

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Speaker 1: we use this surplus milk for butter or cheese? Yeah? Yeah,

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Speaker 1: So the yougurt one in the butter one closely related.

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Speaker 1: Definitely um cheddar itself is named after the district it

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Speaker 1: comes from, located in the southwestern county of Somerset, England,

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Speaker 1: or possibly from the Cheddar Gorge are the caves nearby.

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Speaker 1: The constant cool temperature and humidity of these caves made

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Speaker 1: it ideal for cheddar storage and maturation. The best alternative

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Speaker 1: pre refrigerator. Folklora at Cheddar tells the tale of a

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Speaker 1: milkmaid who left a pail of milk in the nearby

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Speaker 1: caves and forgot it there. When she stumbled upon it

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Speaker 1: sometime later, she found that instead of milk, she had

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Speaker 1: this delicious tasting cheese thing. From there, others set out

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Speaker 1: to recreate this accident and get more of that cheese stuff.

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Speaker 1: In nineteen o three, by the way, nineteen o three CE,

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Speaker 1: some workers discovered the oldest intact human skeleton in these caves.

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Speaker 1: What it was dated to seven thousand and now is

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Speaker 1: known as the Cheddar Man and you can see him.

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Speaker 1: Can't recall it what museum but some museum in Britain.

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Speaker 1: It's also a relatively new ist cheese. As far back

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Speaker 1: as the eleventh century see farmers in Cheddar, England were

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Speaker 1: making Cheddar cheese. We know that because The first written

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Speaker 1: record of it is dated at eleven seventy c E.

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Speaker 1: When King Henry the Second purchased ten thousand, two forty

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Speaker 1: pounds of cheddar cheese at the rate of a farthing

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Speaker 1: per pound. He espoused its superiority to all other cheeses.

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Speaker 1: His son followed his example on that too. Cheesemakers they're

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Speaker 1: discovered that the more moisture you could remove, the longer

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Speaker 1: the cheese lasted. And they did this by piling slabs

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Speaker 1: of curds on top of each other to press out

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Speaker 1: the liquid way, and this was called cheddar ing and

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Speaker 1: um it also stretched out these slabs of curds and

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Speaker 1: made a harder cheese. Another monarch, Charles the First, who

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Speaker 1: reigned during the six hundreds, was an enormous cheddar cheese fan.

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Speaker 1: He was enormously fond of cheddar cheese. Not necessarily, I

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Speaker 1: don't know. I actually don't was he was he chey?

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Speaker 1: Where first Jonathan, when you need him, I don't think

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Speaker 1: he was chubby. He was. He loved cheddar cheese, is

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Speaker 1: what we're trying to say. But the his demand exceeded supply,

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Speaker 1: which meant that it was being purchased by him even

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Speaker 1: before it was made, it was only available to members

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Speaker 1: of the court, like an early example of pre ordering.

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Speaker 1: Around this time in the seventeenth century, we arrived at

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Speaker 1: the color thing and fraud. Yes, if you think about it,

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Speaker 1: she should probably be white, right right or not? Necessarily

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Speaker 1: A lot of cheese is in England a yellowish ra

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Speaker 1: just tent, particularly if the milk used to make the

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Speaker 1: cheese came from two breeds of cows, the Jersey and

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Speaker 1: the guns. That's because the grass where they were located

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Speaker 1: contained a lot of beta carotene, which gave the milk color.

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Speaker 1: We touched on this a bit in our butter episode,

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Speaker 1: and uh were talked about how the diet of the

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Speaker 1: cow when the season changes the color of their milk,

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Speaker 1: or rather not the not the color of the milk,

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Speaker 1: because milk is always white, but the content of the milk.

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Speaker 1: Butter and cheese can be yellow despite milk being white,

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Speaker 1: because that beta carotene is fat soluble, which means it's

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Speaker 1: locked away in the fat ball. Cules and milk, which

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Speaker 1: you'll remember from the beginning of the episode, are themselves

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Speaker 1: locked away inside of my cells, or they are, at

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Speaker 1: least until you start messing around with the my cells,

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Speaker 1: and the process of making butter and cheese causes some

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Speaker 1: of milks fats to get released, and the beta carotene

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Speaker 1: can come blinking into the sunshine and color the cheese

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Speaker 1: or the or the butter. At times when cows eat

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Speaker 1: more fresh grass than dried hay or other feed uh A,

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Speaker 1: the grass itself is more nutritious and so they're better

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Speaker 1: able to produce extra fatty, nutritious milk and b It's

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Speaker 1: usually during warm seasons when cows bodies are working to

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Speaker 1: produce more high quality milk due to the natural swing

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Speaker 1: of their hormones, and all that good stuff in milk

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Speaker 1: adds flavor to the finished cheese, and aging cheese longer

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Speaker 1: brings out more of those color molecules and more flavor molecules,

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Speaker 1: thus in cheddar. That orangey, yellowy hue was seen as

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Speaker 1: an indicator of quality. You know where this is going,

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Speaker 1: I bet you do. Cheesemakers in England new they could

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Speaker 1: make more money they skimmed off the cream to make butter,

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Speaker 1: or if they sold the cream separately. The problem was

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Speaker 1: that during so got rid of the color, that mark

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Speaker 1: of quality that let you sell it at a higher price,

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Speaker 1: which was mostly the byproduct of that fatty cream you're

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Speaker 1: skimmed off. These enterprising cheesemakers and fraudsters didn't let that

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Speaker 1: stop them. They got the idea to fake it, essentially

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Speaker 1: to dye the cheese. At first they added things like marigold,

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Speaker 1: saffron and carrot juice. Then they started using something called

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Speaker 1: a nato derived from the seeds of chocolate plants, and

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Speaker 1: this is wet craft plans to replace the artificial dyes

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Speaker 1: with By the way um, their scheme succeeded and unsuspecting

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Speaker 1: Londoner Londoners purchased dye cheese thinking they were getting high quality,

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Speaker 1: full fat cheddar. The help of marketing and as cheddar

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Speaker 1: spread further away from England, the color cemented itself in

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Speaker 1: the minds of consumers. If it wasn't bright orange, it

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Speaker 1: wasn't cheddar. It became the standard the traditions of dyeing cheese.

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Speaker 1: The traditions of dyeing cheese spread as the cheese itself did,

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Speaker 1: but it didn't really catch on in New England. Fairies

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Speaker 1: now that the use of dyes and cheddar really cemented

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Speaker 1: during the industrialization of the cheese industry in the nineteen hundreds,

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Speaker 1: when consumers started associated brand consistency with quality. But but

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Speaker 1: we're getting ahead of ourselves. Yes, we will talk more

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Speaker 1: about Cheddar's past and future after one more quick break

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Speaker 1: for word former sponsor, and we're back, Thank you sponsor.

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Speaker 1: Daniel Dafoe's book, A Tour of the Islands of Great

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Speaker 1: Britain dedicated a whole chapter to Cheddar, both place and cheese.

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Speaker 1: This is how big like Cheddar was becoming. At first,

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Speaker 1: cheddar could only be made locally, and that kind of

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Speaker 1: made it a local product and a luxury product a bit.

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Speaker 1: But when Pilgrim started making the journey to America, Pureitan

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Speaker 1: dairy farmers brought with them the methods of making cheddar cheese.

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Speaker 1: By seventeen ninety, American made cheddar was being exported back

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Speaker 1: to Europe. At first, cheese in the US was based

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Speaker 1: in New England, but gradually it spread west. For half

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Speaker 1: a century and the eighteen hundreds, the western region of

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Speaker 1: Ohio was known as Cheesedom. As colonists and immigrants from

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Speaker 1: places like Switzerland, Germany, and Norway settled in Wisconsin, they

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Speaker 1: bought with them the tradition of farm made cheese. The U.

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Speaker 1: S Census from eighteen fifty reports four hundred thousand, two

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Speaker 1: d three pounds of cheese made on Wisconsin farms for

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Speaker 1: the year of eighteen forty nine. In the summer of

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Speaker 1: eighteen forty five saw the arrival of the first immigrants

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Speaker 1: from Glaris, Switzerland, settling in Greene County, Wisconsin. They set

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Speaker 1: up a community they called New Glaris. Yes, that New

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Speaker 1: Glaris for people in Wisconsin. You know what I'm talking about.

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Speaker 1: I've got no idea. Oh oh no, oh, we gotta

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Speaker 1: fix that, like immediately, goodbye both wait um uh. Anyway,

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Speaker 1: it's it's like a they make beer and cheese. It's

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Speaker 1: very good. And Wisconsin's role in the cheese product in

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Speaker 1: this topic for a whole. Another episode, during Queen Victoria's

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Speaker 1: rule in the eighteen hundreds, she was gifted with a

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Speaker 1: pound chunk of cheddar. Yeah, it was an offering at

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Speaker 1: her wedding. It took the milk from seven fifty cows.

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Speaker 1: The farmers who gave it to her asked her to

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Speaker 1: put it on display, which she did, but then declined

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Speaker 1: to take it back after the exhibition was over, perhaps

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Speaker 1: not knowing to do with twelve hundred pounds of cheese

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Speaker 1: that was on exhibition for who knows how long. We're

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Speaker 1: not quite sure what happened to it after that. Actually,

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Speaker 1: the current record for largest cheddar goes to the nine

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Speaker 1: fifties six thousand, eight hundred fifty pounds chunk of cheese

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Speaker 1: made by the Federation of American Cheesemakers in organ that.

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Speaker 1: I can't even imagine that mom cheese. A couple of

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Speaker 1: important developments in the nineteenth century made it possible for

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Speaker 1: the mass production of cheddar. The first was when Joseph Harding,

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Speaker 1: dairy farmer in Somerset, invented a cheese mill capable of

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Speaker 1: cutting up the cheese cards and came up with the

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Speaker 1: method for skull lding the curds to get the texture,

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Speaker 1: which way spread up the process as compared to the

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Speaker 1: previous method of just weighing down the curds and waiting. Yeah.

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Speaker 1: He also went around teaching jerry farmers this method in

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Speaker 1: Scotland and North America. For his efforts, history often remembers

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Speaker 1: him as the father of cheddar cheese. It's quite the title.

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Speaker 1: Soon after, in eighteen fifty one, the first cheese factory

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Speaker 1: opened in New York, and New York was the state

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Speaker 1: that produced the most cheddar cheese. Before cheese making spread west,

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Speaker 1: their specialty was cheddar. A lot of the cheddar ended

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Speaker 1: up getting exported back to Britain. When James Craft yep

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Speaker 1: that Craft, moved to Chicago three he wanted to find

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Speaker 1: a way to recycle and sell on used bits of

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Speaker 1: cheddar since it was the first and most factory produced cheese.

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Speaker 1: By adding some sodium phosphate to repasteurized cheddar, he came

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Speaker 1: up with the Craft Single a k a. American Cheese

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Speaker 1: in nineteen sixt In World War Two, this was a

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Speaker 1: staple for soldiers, and I am hyper pumped to do

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Speaker 1: a future episode about this type of cheese, also sometimes

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Speaker 1: called processed cheese. It is fascinating all of the regulations

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Speaker 1: about how much cheese can be in your cheese product.

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Speaker 1: Oh yeah, it's great. When Captain Robert Scott embarked on

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Speaker 1: his nineteen o one journey to Antarctica, he took with

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Speaker 1: him three thousand, five hundred pounds abouts of cheddar. Made

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Speaker 1: cheddar cheese interesting choice and great excuse to go down

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Speaker 1: failed Antarctic exhibition or habit whole researching cheddar cheese. If

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Speaker 1: you've ever wondered why cheddar or cheese is slaying for money.

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Speaker 1: It goes back to the nineteen sixties when recipients of

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Speaker 1: food stamps and welfare in the US were treated to

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Speaker 1: government cheese. But that consisted of was a mixture of

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Speaker 1: cheese is blended together with a multifiers and any surplus

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Speaker 1: milk at the time, people my ass if you've gotten

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Speaker 1: your cheese yet, meaning your government supplement or it could

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Speaker 1: go back even further to World War two and the

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Speaker 1: British government banned all types of cheese except cheddar. It

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Speaker 1: was given the nickname Government Cheddar. This man remained for

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Speaker 1: nine years after the war ended, and before World War

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Speaker 1: One Britain had three thousand, five hundred cheesemakers in business,

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Speaker 1: but there were less than one hundred after World War Two.

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Speaker 1: They're in the process of bouncing back and dads with

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Speaker 1: a lot of things. Cheddar is undergoing a bit of

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Speaker 1: a renaissance, a cheese revolution. I read in a couple

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Speaker 1: of places with more and more small farms and cheesemakers

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Speaker 1: entering the business and giving us many many products to try.

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Speaker 1: And speaking of trying, oh yeah, speaking of so okay,

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Speaker 1: you know, we we talked a little bit about how

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Speaker 1: cheddar tastes, but how do you turn that into an

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Speaker 1: amazing meal for all of your senses? How do you

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Speaker 1: pair it with stuff? I mean, I liked those suits straight,

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Speaker 1: But there's there's things. Um experts have a list of words,

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Speaker 1: by the way for describing the flavor of cheddar, including brothy, caddy, calie, fecal, moldy, nutty, scorched, sulfur,

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Speaker 1: and waxy. They have a lot more than that. Those

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Speaker 1: were just some of my favorites. Cheddar cheese is used

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Speaker 1: in all kinds of things, mac and cheese, real cheese, cheddar, biscuits,

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Speaker 1: cheddar soup, waffle skirts, apple pie. But I like it

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Speaker 1: with app slices straight. Yeah, it's my favorite. If you're

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Speaker 1: looking to fairy cheddar cheese with a beverage, it's good

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Speaker 1: with ale and England. You can get this thing called

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Speaker 1: a plow and s lunch, which is sort of a

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Speaker 1: platter with cheddar, pickles, apple slices, bread and ale. Or

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Speaker 1: a good dry cabinet sgana would go well. Also a

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Speaker 1: dry cider. There's lots of things cheddar cheese. It's cheese,

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Speaker 1: I mean, and she's scientifically has been proven to improve

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Speaker 1: the taste of so so wine. So m to try

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00:22:57,600 --> 00:23:01,320
Speaker 1: any pairing you like. Yeah, yeah, and that is our

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Speaker 1: first fore and cheese. There will be many anymore. Oh yes, oh,

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Speaker 1: I'm so oh, I'm still really really I'm real excited

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Speaker 1: about it. Yeah, it's gonna be great. It is in

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Speaker 1: the Meantime Listener Males. Yes, Brandon wrote in, and it

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Speaker 1: responds to our chocolate episode. He said, I had to

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Speaker 1: write in to ask if you've heard the recent hypothesis

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Speaker 1: on why chocolate is such a universally loved food. Well,

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Speaker 1: it turns out as an unusual combination of both high

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Speaker 1: fat and sugar, which is really found in nature except

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00:23:38,200 --> 00:23:41,959
Speaker 1: in breast milk. Yep. Apparently the thinking goes that chocolate

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Speaker 1: and other high fat foods like ice cream or cookie

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00:23:44,280 --> 00:23:47,480
Speaker 1: dough are so irresistible as it helps us recapture the

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Speaker 1: taste and sense of closeness we got from the first

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Speaker 1: food we ever sampled, human breast milk. That is a

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Speaker 1: quote from a study. I'm not sure I feel about

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Speaker 1: this because every time I eat chocolate now I can't

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Speaker 1: help but make the association. I'm sorry if I ever

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00:24:00,359 --> 00:24:06,920
Speaker 1: even chocolate for anyone. Well, that's certainly an interesting hypothesis. Yeah.

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00:24:06,960 --> 00:24:10,680
Speaker 1: Helen also wrote in about chocolate. Chocolate is still mostly

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Speaker 1: consumed as a drink here in Guatemala, and it is delicious.

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00:24:14,160 --> 00:24:17,400
Speaker 1: It is bade often in cottage industries of ground cocao

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Speaker 1: and sugar and formed into the hard slabs you mentioned.

400
00:24:20,800 --> 00:24:22,880
Speaker 1: You break off the amount you need. The bars come

401
00:24:22,960 --> 00:24:26,040
Speaker 1: scored into more or less one cup sections and boil

402
00:24:26,119 --> 00:24:28,040
Speaker 1: it in water and beat it with a wooden beater

403
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Speaker 1: to make it frothy. Milk can be added, but I

404
00:24:30,600 --> 00:24:34,200
Speaker 1: prefer it with just water. It's a rich, dense chocolate

405
00:24:34,200 --> 00:24:37,239
Speaker 1: e drink. Similar hot chocolate is served in Mexico, but

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00:24:37,359 --> 00:24:40,840
Speaker 1: the froth is more important there There. Chocolate beaters are different,

407
00:24:41,000 --> 00:24:43,119
Speaker 1: and a proper cup of chocolate has to have a

408
00:24:43,119 --> 00:24:45,320
Speaker 1: good head of froth on it. I'll touch a picture

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Speaker 1: of each kind of beater. But once you have a

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Speaker 1: real hot chocolate, a packet of instant add hot water

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Speaker 1: coco will never do it for you again. Yeah, oh, danger, dangerous. Yeah.

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Speaker 1: There are a couple of places in Atlanta that to

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Speaker 1: quote Mexican hot chocolate, and it's really thick and it's

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00:25:04,200 --> 00:25:06,919
Speaker 1: kind of a bite of spice, and I love it,

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00:25:07,080 --> 00:25:10,160
Speaker 1: but I can only imagine that the real thing, but homemade. Yeah,

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Speaker 1: I had a I had a friend whose family was

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Speaker 1: from Argentina who had one of the frothers and yeah,

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Speaker 1: and he would make it for us sometimes at holidays.

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00:25:18,080 --> 00:25:22,280
Speaker 1: It sounds so good. Yeah it was. She's making a

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Speaker 1: face of like, it's it's pretty, it's pretty, incredible, delicious.

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00:25:29,520 --> 00:25:36,400
Speaker 1: I'm not often at a loss for words, but sometimes chocolates. Yeah. Well, um,

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Speaker 1: thanks to both of them for writing in. If you

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Speaker 1: would like to write to us, you can do so.

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Speaker 1: Our email is food Stuff at how stuff Work dot com.

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Speaker 1: We're also on social media. You can find us on

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Speaker 1: Twitter and Facebook at food Stuff. Hs W stands for

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Speaker 1: how Stuff Works. We're also on Instagram at food Stuff.

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Speaker 1: We hope to hear from you. Thank you so much

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Speaker 1: to Dylan Fagan, our producer who's also very good at

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Speaker 1: jazz hands. He jazzed hand along with us during our

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Speaker 1: listener male intro. It was very nice. Thanks thanks to him.

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Speaker 1: Thanks to you for listening, and we hope that lots

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Speaker 1: more good things are coming your way