1 00:00:08,240 --> 00:00:10,200 Speaker 1: Hello, and welcome to Savor production of I Heart Radio. 2 00:00:10,240 --> 00:00:13,400 Speaker 1: I'm Any Ries and I'm Lauren Vogelbaum, and today we 3 00:00:13,440 --> 00:00:20,600 Speaker 1: have a classic episode for you about cheddar cheese. Yes. Yes, Actually, 4 00:00:21,160 --> 00:00:26,400 Speaker 1: one of um our listeners who writes in pretty frequently, Cecilia. Hello. 5 00:00:26,440 --> 00:00:31,840 Speaker 1: Cecilia just wrote and was like, you love cheese, right, well, 6 00:00:31,840 --> 00:00:35,239 Speaker 1: where are the cheese episodes? You need to do more 7 00:00:35,280 --> 00:00:39,159 Speaker 1: cheese episodes? Like, you're correct, I've been letting down my 8 00:00:39,320 --> 00:00:44,479 Speaker 1: cheese inner self and also cheese lovers of the world. 9 00:00:44,720 --> 00:00:52,159 Speaker 1: So sorry, yes, no, oh gosh, we always need to 10 00:00:52,159 --> 00:00:55,240 Speaker 1: do more cheese episodes. I feel like I feel like, 11 00:00:55,240 --> 00:00:57,240 Speaker 1: for for reasons that we'll get into a little bit 12 00:00:57,480 --> 00:00:59,600 Speaker 1: um or that we got into a little bit in 13 00:00:59,640 --> 00:01:02,520 Speaker 1: this episo, So I I like, try not to do 14 00:01:02,600 --> 00:01:06,120 Speaker 1: too many because I feel like, if you let me 15 00:01:06,200 --> 00:01:09,160 Speaker 1: start doing cheese episodes, I'll just do nothing but cheese 16 00:01:09,160 --> 00:01:12,760 Speaker 1: episodes and then we'll be a cheese shows the legitimate 17 00:01:12,760 --> 00:01:16,080 Speaker 1: fear yeah, which would be fine, right, but you know, 18 00:01:18,000 --> 00:01:22,720 Speaker 1: moderation always it, which is key with cheese and hard 19 00:01:22,760 --> 00:01:28,480 Speaker 1: to do. And actually, at the beginning of this pandemic, 20 00:01:29,120 --> 00:01:32,480 Speaker 1: like shut down here, UM, I had a friend who 21 00:01:32,560 --> 00:01:35,000 Speaker 1: happened to be with me, and she bought it. She 22 00:01:35,080 --> 00:01:37,800 Speaker 1: always brings a lot of cheese because we both love cheese, 23 00:01:38,280 --> 00:01:41,759 Speaker 1: and one of them was a you know, classic Craft 24 00:01:41,840 --> 00:01:47,120 Speaker 1: cheddar block and um, I, as you know, I've been 25 00:01:47,160 --> 00:01:49,760 Speaker 1: avoiding like going to the grocery store and like getting 26 00:01:49,800 --> 00:01:53,320 Speaker 1: really interesting with some food experiments, shall we say, And 27 00:01:53,360 --> 00:01:56,360 Speaker 1: so I finally, like a couple of months ago, it's like, okay, 28 00:01:56,360 --> 00:01:59,800 Speaker 1: it's time the cheddar cheese. It's time it was folded. 29 00:02:00,360 --> 00:02:10,640 Speaker 1: It was so upsetting, man, it was molded. There was 30 00:02:10,680 --> 00:02:16,360 Speaker 1: no Yeah, well, well you you learned. You learned an 31 00:02:16,360 --> 00:02:19,359 Speaker 1: important lesson that day. I did, but I also think 32 00:02:19,360 --> 00:02:23,120 Speaker 1: I probably will make the same mistake. But that same 33 00:02:23,160 --> 00:02:26,359 Speaker 1: friend likes to say about me any reese she never 34 00:02:26,480 --> 00:02:35,760 Speaker 1: learned through lessons. Yep. We love each other, but there's 35 00:02:35,800 --> 00:02:43,440 Speaker 1: some snark for sure, for sure. And I feel like 36 00:02:43,440 --> 00:02:47,400 Speaker 1: there's been a lot of big It's food stunts in 37 00:02:47,520 --> 00:02:51,200 Speaker 1: the news recently. Um and one of them is the 38 00:02:51,320 --> 00:02:53,560 Speaker 1: Craft and Cheese, the Craft Macaroni and Cheese ice cream, 39 00:02:53,800 --> 00:03:00,440 Speaker 1: which sold out. Yeah. Yeah, I don't know if there's 40 00:03:00,480 --> 00:03:02,480 Speaker 1: more than the normal, or if it's just because I'm 41 00:03:02,560 --> 00:03:04,840 Speaker 1: home and I'm like noticing it, but I feel like 42 00:03:04,840 --> 00:03:06,720 Speaker 1: there's been a lot of them lately. Where made me 43 00:03:06,800 --> 00:03:10,560 Speaker 1: raise my eyebrow? Yeah, yeah, I'm not. I'm not sure 44 00:03:10,560 --> 00:03:13,000 Speaker 1: either because I it's it's like, it's like, are are 45 00:03:13,160 --> 00:03:16,400 Speaker 1: these companies doing more of these stunts because they're like, well, 46 00:03:17,040 --> 00:03:22,000 Speaker 1: now's the time? Why not? H Yeah, Like we all 47 00:03:22,040 --> 00:03:25,639 Speaker 1: need we all need a distraction, So craft back and cheese, 48 00:03:25,680 --> 00:03:29,200 Speaker 1: ice cream? Go um? Or or right? Or are we 49 00:03:29,280 --> 00:03:33,160 Speaker 1: just paying more attention because we do need a distraction. 50 00:03:34,120 --> 00:03:39,440 Speaker 1: This is the chicken or the egg, but it's what's 51 00:03:39,440 --> 00:03:46,760 Speaker 1: that other one? Mountain dew or hard alcohol. These are 52 00:03:46,760 --> 00:03:53,520 Speaker 1: the deep questions we must answer yes, yes, yes, but 53 00:03:54,360 --> 00:03:57,800 Speaker 1: today will We're not going to get into that um, 54 00:03:57,800 --> 00:04:01,040 Speaker 1: although I would love to in the future. Today we're 55 00:04:01,040 --> 00:04:07,600 Speaker 1: gonna bring back this classic on cheddar um. So let's 56 00:04:07,680 --> 00:04:21,520 Speaker 1: let pass. Annie and Lauren take it away. Hello, and 57 00:04:21,600 --> 00:04:24,320 Speaker 1: welcome to food Stuff. I'm Lauren vogel Bump and I'm 58 00:04:24,360 --> 00:04:28,440 Speaker 1: Annie Reese, and today we're finally talking about cheese, yes, 59 00:04:28,680 --> 00:04:33,080 Speaker 1: specifically cheddar cheese, because cheese is a massive topic that's 60 00:04:33,080 --> 00:04:37,000 Speaker 1: way too much. Lauren knows all about that, Oh I do. 61 00:04:37,080 --> 00:04:40,360 Speaker 1: She wanted infamous cheese hole. We'll be talking about that later. 62 00:04:41,400 --> 00:04:44,000 Speaker 1: And this one involves fraud, just to get you excited. 63 00:04:44,120 --> 00:04:47,120 Speaker 1: Cheese fraud. Yeah, that's the best kind of course. So 64 00:04:47,200 --> 00:04:50,440 Speaker 1: what is cheddar cheese? Lauren? Well, cheddar is a type 65 00:04:50,440 --> 00:04:53,480 Speaker 1: of aged cheese. It's medium hard, a chunk that will 66 00:04:53,520 --> 00:04:55,880 Speaker 1: stand up without melting or running all of her plate 67 00:04:55,960 --> 00:04:58,440 Speaker 1: and it will crumble, but in like creamy chunks rather 68 00:04:58,480 --> 00:05:01,320 Speaker 1: than fine grains. It usually has a nattiness to it 69 00:05:01,400 --> 00:05:03,560 Speaker 1: and a bit of a tang. How much tang it 70 00:05:03,600 --> 00:05:07,640 Speaker 1: can be discerned by a few labels sort of. Yeah, 71 00:05:08,080 --> 00:05:09,800 Speaker 1: as with the types of cheddar you'll probably find in 72 00:05:09,800 --> 00:05:12,839 Speaker 1: the grocery store, you've got mild, medium, sharp, and extra sharp, 73 00:05:13,440 --> 00:05:17,599 Speaker 1: and yeah, that's kind of at the manufacturer's discretion. There 74 00:05:17,600 --> 00:05:21,480 Speaker 1: are kind of loose guidelines. Mild has aged about three months, 75 00:05:21,720 --> 00:05:25,000 Speaker 1: Medium is twice that at six months, sharp or mature 76 00:05:25,560 --> 00:05:28,239 Speaker 1: nine months, and extra sharp or extra mature at twelve months. 77 00:05:28,279 --> 00:05:32,520 Speaker 1: Anything over that is vintage cheese. As cheese ages, it 78 00:05:32,560 --> 00:05:37,599 Speaker 1: becomes sharper or stronger and more complex and flavorful. And also, 79 00:05:38,200 --> 00:05:41,640 Speaker 1: chedder cheese is one of my favorite cheeses. I think 80 00:05:41,640 --> 00:05:43,240 Speaker 1: it's fine too, I mean, I think I go through 81 00:05:43,240 --> 00:05:46,360 Speaker 1: a different favorite cheese about once a day. I've got 82 00:05:46,400 --> 00:05:49,480 Speaker 1: three favorites, and this is one. If we ever come 83 00:05:49,560 --> 00:05:53,000 Speaker 1: to the other ones, and I'll reveal what they are, goodness, Okay, 84 00:05:53,040 --> 00:05:57,360 Speaker 1: all right. Cheddar cheese made in this place of origin 85 00:05:57,600 --> 00:06:01,000 Speaker 1: in and around Sumrset, is covered by the EU Protected 86 00:06:01,200 --> 00:06:05,680 Speaker 1: Designation of Origin West Country Farmhouse Cheddar, similar to the 87 00:06:05,680 --> 00:06:09,160 Speaker 1: AOC protections we talked about in our Champagne episode. To 88 00:06:09,240 --> 00:06:11,520 Speaker 1: qualify for this protection, the cheddar has been made with 89 00:06:11,600 --> 00:06:15,440 Speaker 1: local milk with traditional buy hand techniques and aged for 90 00:06:15,480 --> 00:06:19,520 Speaker 1: a minimum of nine months. Non West Country Farmhouse scheddar, however, 91 00:06:19,720 --> 00:06:23,320 Speaker 1: is made all over. Cheddar is the most bought and 92 00:06:23,520 --> 00:06:27,320 Speaker 1: eaten cheese around the world, behind mozzarella. It's the second 93 00:06:27,360 --> 00:06:29,640 Speaker 1: most popular cheese in the US. Mozzarella, by the way, 94 00:06:29,720 --> 00:06:33,040 Speaker 1: is because of pizza and string cheese. Yeah. Wisconsin is 95 00:06:33,040 --> 00:06:35,279 Speaker 1: the largest producer of cheddar here in the States, and 96 00:06:35,360 --> 00:06:37,920 Speaker 1: the average American eats thirty two point five pounds of 97 00:06:38,000 --> 00:06:41,520 Speaker 1: cheese a year cheddar or otherwise, and Greece it's reportedly 98 00:06:41,560 --> 00:06:44,280 Speaker 1: twice that number, though it's also the most popular cheese 99 00:06:44,279 --> 00:06:48,960 Speaker 1: when it comes to scientific studies. Yeah, and speaking of science. 100 00:06:49,360 --> 00:06:52,480 Speaker 1: Let's talk about the science of how cheddar cheese is made. 101 00:06:52,920 --> 00:06:56,920 Speaker 1: Cheese science. Yeah, yeah, cheese was the topic that got 102 00:06:56,960 --> 00:06:59,919 Speaker 1: me um started off on My love Affair with bacteria. 103 00:07:00,000 --> 00:07:02,400 Speaker 1: Poop's where it all became it is and and we 104 00:07:02,520 --> 00:07:04,760 Speaker 1: mentioned it on the show like literally today and also 105 00:07:04,839 --> 00:07:07,360 Speaker 1: other times. But yeah, I went through this whole cheese 106 00:07:07,520 --> 00:07:11,400 Speaker 1: obsession month a couple of years ago where every project 107 00:07:11,440 --> 00:07:14,720 Speaker 1: I worked on it was about cheese. Whether that made 108 00:07:14,720 --> 00:07:18,560 Speaker 1: me more or less fun at parties is highly subjective. Fun. 109 00:07:18,800 --> 00:07:22,480 Speaker 1: There's also this like white board drawing like a cheese 110 00:07:22,480 --> 00:07:26,920 Speaker 1: family tree that Laura it was there forever, forever. Yeah, 111 00:07:26,960 --> 00:07:29,640 Speaker 1: the etymology of the word cheese was this whole project 112 00:07:29,680 --> 00:07:31,880 Speaker 1: I was really trying to get an anomalogy show started 113 00:07:31,960 --> 00:07:35,000 Speaker 1: up with with Caroline and never never quit got off 114 00:07:35,040 --> 00:07:39,880 Speaker 1: the ground. But okay, so cheddar cheese starts the same 115 00:07:39,920 --> 00:07:44,520 Speaker 1: way all cheese does with milk. Yeah, so let's talk 116 00:07:44,560 --> 00:07:49,400 Speaker 1: about how you turn liquid milk into solid cheese. Those 117 00:07:49,440 --> 00:07:51,920 Speaker 1: of you who listened to our episode on yogurt will 118 00:07:51,960 --> 00:07:55,240 Speaker 1: remember the first part of the process. A milk contains 119 00:07:55,280 --> 00:07:57,960 Speaker 1: a lot of solid molecules, but they all massed together 120 00:07:58,000 --> 00:08:02,560 Speaker 1: as a liquid because milk as an emulsion. Emulsion is 121 00:08:02,640 --> 00:08:04,840 Speaker 1: just the science word for a mixture of things that 122 00:08:04,880 --> 00:08:08,560 Speaker 1: don't usually mix, like oil and water, but emulsions such 123 00:08:08,560 --> 00:08:12,400 Speaker 1: as milk or mayonnaise are bottled salad dressing. Emulsions contain 124 00:08:12,440 --> 00:08:17,360 Speaker 1: both fats and water evenly dispersed throughout the other. In milk, 125 00:08:17,640 --> 00:08:21,520 Speaker 1: this happens because of the structure of milks protein molecules. 126 00:08:21,600 --> 00:08:25,080 Speaker 1: Milk has these complex proteins called casins that have both 127 00:08:25,160 --> 00:08:29,200 Speaker 1: hydrophilic that means water loving and lipophilic that means fat 128 00:08:29,320 --> 00:08:33,400 Speaker 1: loving parts. When presented with both water and fats, casin's 129 00:08:33,559 --> 00:08:36,400 Speaker 1: grab bits of fat and cluster up into globules called 130 00:08:36,440 --> 00:08:39,160 Speaker 1: my cells, with the fat hoarded on the inside and 131 00:08:39,240 --> 00:08:42,840 Speaker 1: those water loving, hydrophilic bits on the outside. These my 132 00:08:42,920 --> 00:08:46,720 Speaker 1: cells are all negatively charged particles, which means they repel 133 00:08:46,760 --> 00:08:49,600 Speaker 1: each other like you know magnets. Yeah. Um, so if 134 00:08:49,679 --> 00:08:52,120 Speaker 1: you give them a neutral base of water to float 135 00:08:52,160 --> 00:08:58,840 Speaker 1: around in, they'll disperse themselves evenly throughout it, creating an emulsion. Yes, 136 00:08:59,400 --> 00:09:02,800 Speaker 1: So to make this liquid milk and solid cheese, you 137 00:09:02,840 --> 00:09:05,960 Speaker 1: need to de emulsify it a k a coagulate it 138 00:09:06,160 --> 00:09:09,320 Speaker 1: by mucking around with those my cells You want to 139 00:09:09,360 --> 00:09:12,120 Speaker 1: neutralize their charge so that they stopped repelling each other, 140 00:09:12,240 --> 00:09:17,640 Speaker 1: so you add some syblactic acid bacteria. Bacteria poop. These 141 00:09:17,679 --> 00:09:19,880 Speaker 1: are friendly germs that eat the sugars and milk and 142 00:09:20,000 --> 00:09:24,120 Speaker 1: excrete acids. Acid neutralizes them my cells and they start 143 00:09:24,120 --> 00:09:28,520 Speaker 1: clumping together. The bacteria also excrete flavor molecules, so particular 144 00:09:28,640 --> 00:09:32,720 Speaker 1: strains are used for different cheeses. Lactobac silus case s 145 00:09:32,840 --> 00:09:38,240 Speaker 1: I k c I case caussee and Lactobac silous planetarum 146 00:09:38,280 --> 00:09:42,000 Speaker 1: are common for cheddar. M hmm, what happens if you 147 00:09:42,000 --> 00:09:45,200 Speaker 1: stopped there? If you stop there, you have yogurt, and 148 00:09:45,240 --> 00:09:49,360 Speaker 1: that's delicious. But if you continue the coagulation process via 149 00:09:49,440 --> 00:09:53,120 Speaker 1: either heat or chemical stuff or both, that's when you 150 00:09:53,160 --> 00:09:56,559 Speaker 1: get cheese. I accidentally made cottage cheese the first time 151 00:09:56,559 --> 00:10:00,160 Speaker 1: I tried making yogurt because I overheated it. The eat 152 00:10:00,200 --> 00:10:03,040 Speaker 1: agitates more water out of the clumping my cells, and 153 00:10:03,320 --> 00:10:06,600 Speaker 1: you get solid curds that are mostly proteins and fats, 154 00:10:06,800 --> 00:10:10,200 Speaker 1: and liquid whey that's mostly water and a few water 155 00:10:10,280 --> 00:10:13,120 Speaker 1: soluble things. The curds are the cheese, and the way 156 00:10:13,320 --> 00:10:17,240 Speaker 1: is discarded or usually in you know industry, used for 157 00:10:17,280 --> 00:10:20,000 Speaker 1: something else because it's nutritious and delicious tastes just like 158 00:10:20,280 --> 00:10:24,880 Speaker 1: way exactly. Yeah. In the case of cheddar, like many cheeses, 159 00:10:25,600 --> 00:10:29,719 Speaker 1: part of this coagulation process is adding renet, which is 160 00:10:29,760 --> 00:10:34,160 Speaker 1: a product made up of proteolytic enzymes, meaning enzymes that 161 00:10:34,200 --> 00:10:37,760 Speaker 1: break stuff down, which, in renette's case, helps the solids 162 00:10:37,760 --> 00:10:43,200 Speaker 1: and milk clot together. Natural renett comes from the fourth 163 00:10:43,200 --> 00:10:47,400 Speaker 1: stomach lining of young cows, goats, and sheep. When it's 164 00:10:47,400 --> 00:10:50,560 Speaker 1: in there, it helps the animal digest its mother's milk 165 00:10:50,679 --> 00:10:55,520 Speaker 1: by separating out the way from the curds. Traditionally, rennet 166 00:10:55,800 --> 00:10:58,720 Speaker 1: is added to cheese by soaking pieces of dried stomach 167 00:10:58,720 --> 00:11:02,240 Speaker 1: and water and then straining and adding the water to 168 00:11:02,360 --> 00:11:06,120 Speaker 1: the curdling milk. But in case that just totally grossed 169 00:11:06,120 --> 00:11:08,559 Speaker 1: you out, don't don't worry. For first off. First off, 170 00:11:08,600 --> 00:11:11,720 Speaker 1: animals are not killed just to make rennette. It is 171 00:11:11,720 --> 00:11:15,560 Speaker 1: a byproduct of the meat industry, and most renette these 172 00:11:15,640 --> 00:11:18,400 Speaker 1: days doesn't actually come from stomach linings at all, but 173 00:11:18,559 --> 00:11:23,040 Speaker 1: from lab farmed bacteria or fungi that either naturally produce 174 00:11:23,160 --> 00:11:26,680 Speaker 1: similar enzymes or have been genetically modified to do so, 175 00:11:27,160 --> 00:11:30,280 Speaker 1: and some plants like fig leaves and thistle make rennette 176 00:11:30,320 --> 00:11:35,719 Speaker 1: like enzymes as well. Interesting. Okay, so you've done, You've 177 00:11:35,720 --> 00:11:40,920 Speaker 1: done your your bacteria coagulation, you've done your rennet coagulation, 178 00:11:41,200 --> 00:11:44,200 Speaker 1: and at this point you've got your cheese curds, which 179 00:11:44,200 --> 00:11:47,800 Speaker 1: are themselves delightful. If you've never had cheese curds, go 180 00:11:48,040 --> 00:11:50,679 Speaker 1: find some. You might need to go to Wisconsin. They 181 00:11:50,720 --> 00:11:53,360 Speaker 1: make your teeth squeak. There there's I know, it's oh, 182 00:11:53,440 --> 00:11:56,160 Speaker 1: it's great, okay, But to get to cheddar, you've got 183 00:11:56,200 --> 00:12:00,520 Speaker 1: to press and age these kurds. Pressing helps even more 184 00:12:00,520 --> 00:12:03,400 Speaker 1: of the moisture out, which uh, you need to do 185 00:12:03,480 --> 00:12:06,920 Speaker 1: in order to create cheddars firm texture. The specific method 186 00:12:07,000 --> 00:12:09,839 Speaker 1: that was developed for pressing cheddar curds is used for 187 00:12:09,880 --> 00:12:14,000 Speaker 1: other cheeses. It's called cheddar ing, which is the best word, 188 00:12:14,040 --> 00:12:15,959 Speaker 1: and we've got a note on it later on. Um 189 00:12:16,160 --> 00:12:19,360 Speaker 1: cheesemakers do also add salt to draw water out of 190 00:12:19,400 --> 00:12:22,040 Speaker 1: the cheese and add a bit of flavor and stop 191 00:12:22,080 --> 00:12:24,920 Speaker 1: the action of those lactic acid bacteria which have been 192 00:12:25,160 --> 00:12:29,000 Speaker 1: continuing to do their fermentation thing this whole time. The 193 00:12:29,040 --> 00:12:32,079 Speaker 1: reduction and water content lowers the pH of the cheese. 194 00:12:32,200 --> 00:12:35,640 Speaker 1: Making it more acidic, which helps make the final cheese 195 00:12:35,760 --> 00:12:40,640 Speaker 1: both tangy and firm MHM. The kurds are then pressed 196 00:12:40,640 --> 00:12:44,080 Speaker 1: into hoops or other molds, and then they're ready for storage. 197 00:12:44,360 --> 00:12:48,640 Speaker 1: During aging, molecules in the cheese slowly break down, releasing 198 00:12:48,720 --> 00:12:52,560 Speaker 1: compounds that affect the cheese is flavor and texture, making 199 00:12:52,559 --> 00:12:56,920 Speaker 1: it more and more delicious all the time. Sometimes dyes 200 00:12:57,000 --> 00:12:59,720 Speaker 1: are added to the milk during the early stages of 201 00:12:59,760 --> 00:13:04,199 Speaker 1: the hurtling process. Though Craft Cheese, some of you have 202 00:13:04,280 --> 00:13:07,319 Speaker 1: probably heard of that, they announced that it was going 203 00:13:07,400 --> 00:13:09,360 Speaker 1: to be doing away with the artificial eyes and some 204 00:13:09,480 --> 00:13:12,720 Speaker 1: of their macaroni and cheese products. I mean that bright 205 00:13:12,880 --> 00:13:18,240 Speaker 1: neon orange isn't cheese is natural color. But why were 206 00:13:18,280 --> 00:13:21,320 Speaker 1: they using dies in the first place? Why is cheddar 207 00:13:21,360 --> 00:13:25,800 Speaker 1: orange YEA deep questions. We'll get to that and so 208 00:13:25,960 --> 00:13:28,000 Speaker 1: much more history stuff after a quick break for a 209 00:13:28,040 --> 00:13:40,920 Speaker 1: word from our sponsor, and we're back. Thank you sponsor, Yes, 210 00:13:41,000 --> 00:13:45,240 Speaker 1: thank you. So the first cheese probably originated in a 211 00:13:45,440 --> 00:13:48,600 Speaker 1: way that's similar to yogurt. That is, dairy being transported 212 00:13:48,600 --> 00:13:51,959 Speaker 1: into animal skins, animal bladders getting agitated, getting supposed to 213 00:13:51,960 --> 00:13:55,640 Speaker 1: electic acid bacteria and renette and This all dates back 214 00:13:55,679 --> 00:13:59,320 Speaker 1: to when we first started domesticating milk producing herd animals 215 00:13:59,360 --> 00:14:03,240 Speaker 1: like goats and cows and sheep, maybe around ten thousand BC. 216 00:14:04,840 --> 00:14:07,440 Speaker 1: Once the process was nailed down a bit more, it 217 00:14:07,520 --> 00:14:09,520 Speaker 1: was seen as a great way for farmers to use 218 00:14:09,559 --> 00:14:12,680 Speaker 1: up surplus milk before we had refrigeration are a good 219 00:14:12,720 --> 00:14:16,000 Speaker 1: way of transporting it. There's evidence of cheesemaking and farming 220 00:14:16,000 --> 00:14:18,960 Speaker 1: settlements going back as far as five thousand, five hundred 221 00:14:19,000 --> 00:14:22,000 Speaker 1: b C. Traces of dairy fat have been found in 222 00:14:22,080 --> 00:14:26,520 Speaker 1: ceramic fragments stating from around that time. And if you're 223 00:14:26,560 --> 00:14:29,720 Speaker 1: looking for some more homework, the butter episode was kind 224 00:14:29,720 --> 00:14:32,240 Speaker 1: of tied to this, and there's that whole pool between 225 00:14:32,280 --> 00:14:36,120 Speaker 1: like should we use this surplus milk for butter or cheese? Yeah, 226 00:14:36,440 --> 00:14:38,960 Speaker 1: so the yougurt one in the butter one closely related, definitely. 227 00:14:39,120 --> 00:14:42,320 Speaker 1: Um Cheddar itself is named after the district it comes from, 228 00:14:42,360 --> 00:14:47,720 Speaker 1: located in the southwestern county of Somerset, England, or possibly 229 00:14:47,760 --> 00:14:50,920 Speaker 1: from the Cheddar Gorge are the caves nearby. The constant 230 00:14:50,920 --> 00:14:53,560 Speaker 1: cool temperature and humidity of these caves made it ideal 231 00:14:54,040 --> 00:14:58,600 Speaker 1: for cheddar storage and maturation. The best alternative pre refrigerator. 232 00:15:00,520 --> 00:15:03,440 Speaker 1: Folklora out of Cheddar tells the tale of a milkmaid 233 00:15:03,520 --> 00:15:05,360 Speaker 1: who left a pail of milk in the nearby caves 234 00:15:05,360 --> 00:15:07,920 Speaker 1: and forgot it there. When she stumbled upon it some 235 00:15:08,000 --> 00:15:10,120 Speaker 1: time later, she found that instead of milk, she had 236 00:15:10,200 --> 00:15:14,840 Speaker 1: this delicious tasting cheese thing. From there, others set out 237 00:15:14,880 --> 00:15:18,120 Speaker 1: to recreate this accident and get more of that cheese stuff. 238 00:15:18,960 --> 00:15:22,240 Speaker 1: In nineteen o three, by the way, nineteen o three CE, 239 00:15:22,480 --> 00:15:26,640 Speaker 1: some workers discovered the oldest intact human skeleton in these caves. 240 00:15:27,000 --> 00:15:32,160 Speaker 1: What it was dated to seven thousand and now is 241 00:15:32,200 --> 00:15:34,160 Speaker 1: known as the Cheddar Man, and you can see him. 242 00:15:34,320 --> 00:15:37,480 Speaker 1: I can't recall it what museum, but some museum in Britain. 243 00:15:38,240 --> 00:15:41,320 Speaker 1: It's also a relatively new Ish cheese. As far back 244 00:15:41,360 --> 00:15:44,720 Speaker 1: as the eleventh century see farmers in Cheddar, England were 245 00:15:44,720 --> 00:15:47,400 Speaker 1: making Cheddar cheese. We know that because the first written 246 00:15:47,440 --> 00:15:50,000 Speaker 1: record of it is dated at eleven seventy c E. 247 00:15:50,200 --> 00:15:54,320 Speaker 1: When King Henry the Second purchased ten thousand, two forty 248 00:15:54,360 --> 00:15:57,000 Speaker 1: pounds of Cheddar cheese at the rate of a farthing 249 00:15:57,040 --> 00:16:02,160 Speaker 1: per pound, he espoused its superiority to all other cheeses. 250 00:16:02,400 --> 00:16:06,040 Speaker 1: His son followed his example on that too. Cheesemakers they're 251 00:16:06,080 --> 00:16:09,240 Speaker 1: discovered that the more moisture you could remove, the longer 252 00:16:09,280 --> 00:16:12,800 Speaker 1: the cheese lasted. And they did this by piling slabs 253 00:16:12,840 --> 00:16:15,160 Speaker 1: of curds on top of each other to press out 254 00:16:15,200 --> 00:16:18,160 Speaker 1: the liquid way, and this was called cheddar ing and 255 00:16:18,400 --> 00:16:20,640 Speaker 1: um it also stretched out these slabs of curds and 256 00:16:20,720 --> 00:16:24,760 Speaker 1: made a harder cheese. Another monarch, Charles the First, who 257 00:16:24,760 --> 00:16:28,320 Speaker 1: reigned during the sixteen hundreds, was an enormous cheddar cheese fan. 258 00:16:28,680 --> 00:16:31,920 Speaker 1: He was enormously fond of cheddar cheese. Not necessarily, I 259 00:16:31,920 --> 00:16:34,440 Speaker 1: don't know. I actually don't was he was chubby? Where's 260 00:16:34,440 --> 00:16:36,000 Speaker 1: the first Jonathan when you need him? I don't think 261 00:16:36,000 --> 00:16:39,240 Speaker 1: he was chubby. He was. He loved cheddar cheese, is 262 00:16:39,280 --> 00:16:44,800 Speaker 1: what we're trying to say. But the his demand exceeded supply, 263 00:16:44,880 --> 00:16:47,600 Speaker 1: which meant that it was being purchased by him even 264 00:16:47,640 --> 00:16:50,520 Speaker 1: before it was made. It was only available to members 265 00:16:50,560 --> 00:16:53,720 Speaker 1: of the court, like an early example of pre ordering. 266 00:16:55,440 --> 00:16:58,360 Speaker 1: Around this time in the seventeenth century, we arrived at 267 00:16:58,520 --> 00:17:03,840 Speaker 1: the color thing and fraud. Yes, if you think about it, 268 00:17:04,400 --> 00:17:10,480 Speaker 1: she should probably be white, right right or not? Necessarily 269 00:17:11,119 --> 00:17:13,640 Speaker 1: a lot of cheeses in England had a yellowish orange tent, 270 00:17:13,800 --> 00:17:16,800 Speaker 1: particularly if the milk used to make the cheese came 271 00:17:16,840 --> 00:17:20,080 Speaker 1: from two breeds of cows, the Jersey and the Guernsey. 272 00:17:20,640 --> 00:17:23,320 Speaker 1: That's because the grass where they were located contained a 273 00:17:23,359 --> 00:17:26,480 Speaker 1: lot of beta carotene, which gave the milk color. We 274 00:17:26,560 --> 00:17:28,879 Speaker 1: touched on this a bit in our butter episode and 275 00:17:29,119 --> 00:17:31,520 Speaker 1: uh we talked about how the diet of the cow 276 00:17:31,560 --> 00:17:34,359 Speaker 1: when the season changes the color of their milk, or 277 00:17:34,440 --> 00:17:36,520 Speaker 1: rather not the not the color of the milk, because 278 00:17:36,560 --> 00:17:40,240 Speaker 1: milk is always white, but the content of the milk. 279 00:17:40,680 --> 00:17:43,399 Speaker 1: Butter and cheese can be yellow despite milk being white, 280 00:17:43,520 --> 00:17:47,040 Speaker 1: because that beta carotene is fat soluble, which means it's 281 00:17:47,119 --> 00:17:49,920 Speaker 1: locked away in the fat ballcules and milk, which you'll 282 00:17:49,960 --> 00:17:52,800 Speaker 1: remember from the beginning of the episode, are themselves locked 283 00:17:52,840 --> 00:17:56,280 Speaker 1: away inside of my cells, or they are, at least 284 00:17:56,800 --> 00:17:59,000 Speaker 1: until you start messing around with the my cells, and 285 00:17:59,040 --> 00:18:02,000 Speaker 1: the process of making butter and cheese causes some of 286 00:18:02,080 --> 00:18:05,320 Speaker 1: milks fats to get released, and the beta carotene can 287 00:18:05,359 --> 00:18:09,639 Speaker 1: come blinking into the sunshine and color the cheese or 288 00:18:09,680 --> 00:18:12,560 Speaker 1: the or the butter. At times when cows eat more 289 00:18:12,600 --> 00:18:16,119 Speaker 1: fresh grass than dried hay or other feed uh A, 290 00:18:16,560 --> 00:18:19,000 Speaker 1: The grass itself is more nutritious, and so they're better 291 00:18:19,040 --> 00:18:23,000 Speaker 1: able to produce extra fatty, nutritious milk and b It's 292 00:18:23,119 --> 00:18:26,399 Speaker 1: usually during warm seasons when cows bodies are working to 293 00:18:26,440 --> 00:18:29,400 Speaker 1: produce more high quality milk due to the natural swing 294 00:18:29,440 --> 00:18:32,040 Speaker 1: of their hormones, and all that good stuff in milk 295 00:18:32,320 --> 00:18:36,960 Speaker 1: adds flavor to the finished cheese, and aging cheese longer 296 00:18:37,040 --> 00:18:42,080 Speaker 1: brings out more of those color molecules and more flavor molecules. Thus, 297 00:18:42,080 --> 00:18:47,160 Speaker 1: in Cheddar, that orange yellowy hue was seen as an 298 00:18:47,160 --> 00:18:51,479 Speaker 1: indicator of quality. You know where this is going, I 299 00:18:51,600 --> 00:18:54,920 Speaker 1: bet you do. Cheesemakers in England new they could make 300 00:18:54,960 --> 00:18:58,720 Speaker 1: more money they skimmed off the cream to make butter, 301 00:18:59,359 --> 00:19:01,919 Speaker 1: or if they sold the cream separately. The problem was 302 00:19:01,960 --> 00:19:03,920 Speaker 1: that during so got rid of the color, that mark 303 00:19:03,920 --> 00:19:06,240 Speaker 1: of quality that let you sell it at a higher price, 304 00:19:06,359 --> 00:19:09,159 Speaker 1: which was mostly the byproduct of that fatty cream you't 305 00:19:09,200 --> 00:19:13,360 Speaker 1: skimmed off. But these enterprising cheesemakers and fraudsters didn't let 306 00:19:13,359 --> 00:19:15,840 Speaker 1: that stop them. They got the idea to fake it, 307 00:19:16,119 --> 00:19:19,440 Speaker 1: essentially to dye the cheese. At first, they added things 308 00:19:19,480 --> 00:19:23,520 Speaker 1: like marigold, saffron, and carrot juice. Then they started using 309 00:19:23,560 --> 00:19:27,080 Speaker 1: something called a nato derived from the seeds of chocolate plants, 310 00:19:27,320 --> 00:19:29,840 Speaker 1: and this is what Craft plans to replace the artificial 311 00:19:29,960 --> 00:19:34,240 Speaker 1: dyes with. By the way um, their scheme succeeded and 312 00:19:34,480 --> 00:19:38,399 Speaker 1: unsuspecting Londoner, Londoners purchased dye cheese thinking they were getting 313 00:19:38,480 --> 00:19:42,280 Speaker 1: high quality, full fat cheddar. The help of marketing and 314 00:19:42,440 --> 00:19:47,160 Speaker 1: as cheddar spread further away from England, the color cemented 315 00:19:47,160 --> 00:19:50,400 Speaker 1: itself in the minds of consumers. If it wasn't bright orange, 316 00:19:50,400 --> 00:19:54,639 Speaker 1: it wasn't cheddar. It became the standard the traditions of 317 00:19:54,720 --> 00:19:58,960 Speaker 1: dyeing cheese. The traditions of dyeing cheese spread as the 318 00:19:59,040 --> 00:20:01,119 Speaker 1: cheese itself to it, but it didn't really catch on 319 00:20:01,160 --> 00:20:04,560 Speaker 1: in New England. Theories now that the use of dyes 320 00:20:04,600 --> 00:20:08,480 Speaker 1: and cheddar really cemented during the industrialization of the cheese 321 00:20:08,480 --> 00:20:13,280 Speaker 1: industry in the nineteen hundreds, when consumers started associating brand 322 00:20:13,320 --> 00:20:18,400 Speaker 1: consistency with quality. But but we're getting ahead of ourselves. Yes, 323 00:20:19,280 --> 00:20:23,680 Speaker 1: we will talk more about cheddar's past and future after 324 00:20:23,720 --> 00:20:26,080 Speaker 1: one more quick break for a word from our sponsor, 325 00:20:37,200 --> 00:20:42,840 Speaker 1: and we're back. Thank you sponsor. Daniel Dafoe's book, A 326 00:20:42,920 --> 00:20:45,480 Speaker 1: Tour of the Islands of Great Britain, dedicated a whole 327 00:20:45,640 --> 00:20:48,640 Speaker 1: chapter to cheddar, both place and cheese. This is how 328 00:20:48,720 --> 00:20:52,240 Speaker 1: big like cheddar was becoming. At first cheddar could only 329 00:20:52,280 --> 00:20:54,960 Speaker 1: be made locally, and then that kind of made it 330 00:20:55,000 --> 00:20:57,760 Speaker 1: a local product and a luxury product a bit. But 331 00:20:57,880 --> 00:21:01,440 Speaker 1: when pilgrims started making the journey to America, Puritan dairy 332 00:21:01,480 --> 00:21:04,119 Speaker 1: farmers brought with them the methods of making cheddar cheese. 333 00:21:04,720 --> 00:21:08,200 Speaker 1: By seventeen ninety, American made cheddar was being exported back 334 00:21:08,280 --> 00:21:12,800 Speaker 1: to Europe. At first, cheese in the US was based 335 00:21:12,840 --> 00:21:15,640 Speaker 1: in New England, but gradually it spread west. For half 336 00:21:15,680 --> 00:21:17,760 Speaker 1: a century and the eighteen hundreds, the western region of 337 00:21:17,800 --> 00:21:23,640 Speaker 1: Ohio was known as Cheesedom. As colonists and immigrants from 338 00:21:23,640 --> 00:21:27,720 Speaker 1: places like Switzerland, Germany, and Norway settled in Wisconsin, they 339 00:21:27,760 --> 00:21:30,639 Speaker 1: bought with them the tradition of farm made cheese. The U. 340 00:21:30,680 --> 00:21:34,520 Speaker 1: S Census from eighteen fifty reports four hundred thousand, two 341 00:21:34,680 --> 00:21:37,520 Speaker 1: d three pounds of cheese made on Wisconsin farms for 342 00:21:37,560 --> 00:21:40,760 Speaker 1: the year of eighteen forty nine. In the summer of 343 00:21:40,760 --> 00:21:43,320 Speaker 1: eighteen forty five saw the arrival of the first immigrants 344 00:21:43,320 --> 00:21:49,240 Speaker 1: from Glaris, Switzerland, settling in Greene County, Wisconsin. They set 345 00:21:49,280 --> 00:21:53,360 Speaker 1: up a community they called New Glaris. Yes, that New 346 00:21:53,400 --> 00:21:57,159 Speaker 1: Glaris for people in Wisconsin. You know what I'm talking about. 347 00:21:57,320 --> 00:22:00,880 Speaker 1: I've got no idea. Oh oh no, oh, we gotta 348 00:22:00,920 --> 00:22:07,400 Speaker 1: fix that, like immediately. Goodbye. Wait um uh. Anyway, it's 349 00:22:07,520 --> 00:22:10,080 Speaker 1: it's like a they make beer and cheese. It's very good, 350 00:22:10,560 --> 00:22:13,119 Speaker 1: and Wisconsin's role in the cheese production is topic for 351 00:22:13,160 --> 00:22:17,240 Speaker 1: a whole another episode. During Queen Victoria's rule in the 352 00:22:17,240 --> 00:22:21,280 Speaker 1: eighteen hundreds, she was gifted with a pound chunk of cheddar. 353 00:22:21,760 --> 00:22:26,359 Speaker 1: Oh yeah, it was an offering at her wedding. It 354 00:22:26,440 --> 00:22:29,440 Speaker 1: took the milk from seven fifty cows. The farmers who 355 00:22:29,440 --> 00:22:31,840 Speaker 1: gave it to her asked her to put it on display, 356 00:22:31,880 --> 00:22:34,719 Speaker 1: which she did, but then declined to take it back 357 00:22:34,760 --> 00:22:37,280 Speaker 1: after the exhibition was over, perhaps not knowing to do 358 00:22:37,320 --> 00:22:40,120 Speaker 1: with twelve hundred pounds of cheese that was on exhibition 359 00:22:40,160 --> 00:22:42,439 Speaker 1: for who knows how long. We're not quite sure what 360 00:22:42,480 --> 00:22:45,480 Speaker 1: happened to it after that. Actually, the current record for 361 00:22:45,520 --> 00:22:50,280 Speaker 1: largest cheddar goes to the ninety nine fifties six thousand, 362 00:22:50,400 --> 00:22:52,679 Speaker 1: eight hundred fifty pounds chunk of cheese made by the 363 00:22:52,720 --> 00:22:56,480 Speaker 1: Federation of American Cheesemakers in organ that I can't even 364 00:22:56,480 --> 00:23:00,080 Speaker 1: imagine that mom cheese. A couple of important developments the 365 00:23:00,119 --> 00:23:03,000 Speaker 1: nineteenth century made it possible for the mass production of cheddar. 366 00:23:03,520 --> 00:23:06,960 Speaker 1: The first was when Joseph Harding, dairy farmer in Somerset, 367 00:23:07,080 --> 00:23:10,120 Speaker 1: invented a cheese mill capable of cutting up the cheese 368 00:23:10,200 --> 00:23:12,600 Speaker 1: curds and came up with the method for scalding the 369 00:23:12,640 --> 00:23:16,320 Speaker 1: curds to get the texture, which way spread up the 370 00:23:16,359 --> 00:23:18,920 Speaker 1: process as compared to the previous method of just weighing 371 00:23:18,960 --> 00:23:23,240 Speaker 1: down the curds and waiting. Yeah. He also went around 372 00:23:23,280 --> 00:23:26,080 Speaker 1: teaching dairy farmers this method in Scotland and North America. 373 00:23:26,600 --> 00:23:29,600 Speaker 1: For his efforts, history often remembers him as the father 374 00:23:29,680 --> 00:23:33,680 Speaker 1: of cheddar cheese. It's quite the title. Soon after, in 375 00:23:33,760 --> 00:23:36,600 Speaker 1: eighteen fifty one, the first cheese factory opened in New York, 376 00:23:36,760 --> 00:23:39,040 Speaker 1: and New York was the state that produced the most 377 00:23:39,119 --> 00:23:42,760 Speaker 1: cheddar cheese before cheese making spread west, their specialty was cheddar. 378 00:23:43,119 --> 00:23:45,680 Speaker 1: A lot of the cheddar ended up getting exported back 379 00:23:45,680 --> 00:23:52,159 Speaker 1: to Britain. When James Craft yep that Craft moved to 380 00:23:52,240 --> 00:23:55,680 Speaker 1: Chicago three he wanted to find a way to recycle 381 00:23:55,840 --> 00:23:58,679 Speaker 1: and sell on used bits of cheddar, since it was 382 00:23:58,720 --> 00:24:02,760 Speaker 1: the first and most factory produced cheese. By adding some 383 00:24:02,800 --> 00:24:06,720 Speaker 1: sodium phosphate to repasteurized cheddar, he came up with the 384 00:24:06,800 --> 00:24:11,320 Speaker 1: Craft single a k A. American cheese in nineteen six 385 00:24:12,160 --> 00:24:14,720 Speaker 1: During World War Two, this was a staple for soldiers, 386 00:24:14,800 --> 00:24:17,800 Speaker 1: and I am hyper pumped to do a future episode 387 00:24:17,840 --> 00:24:21,600 Speaker 1: about this type of cheese, also sometimes called processed cheese. 388 00:24:21,880 --> 00:24:25,880 Speaker 1: It is fascinating all of the regulations about how much 389 00:24:25,960 --> 00:24:29,440 Speaker 1: cheese can be in your cheese product. All, yeah, it's great. 390 00:24:30,960 --> 00:24:34,320 Speaker 1: When Captain Robert Scott embarked on his nineteen o one 391 00:24:34,359 --> 00:24:36,840 Speaker 1: journey to Antarctica, he took with him three thousand, five 392 00:24:36,920 --> 00:24:43,080 Speaker 1: hundred pounds about six of cheddar. Made cheddar cheese interesting 393 00:24:43,520 --> 00:24:49,960 Speaker 1: choice and great excuse to go down failed Antarctic exhibition 394 00:24:50,720 --> 00:24:55,080 Speaker 1: or have a whole researching cheddar cheese. If you've ever 395 00:24:55,119 --> 00:24:58,800 Speaker 1: wondered why cheddar or cheese is slang for money, it 396 00:24:58,880 --> 00:25:01,680 Speaker 1: goes back to the eighteen sixties when recipients of food 397 00:25:01,720 --> 00:25:03,800 Speaker 1: stamps and welfare in the U s Were treated to 398 00:25:04,359 --> 00:25:07,320 Speaker 1: government cheese, but that consisted of was a mixture of 399 00:25:07,400 --> 00:25:10,440 Speaker 1: cheese is blended together with a multifiers and any surplus milk. 400 00:25:10,840 --> 00:25:12,960 Speaker 1: At the time, people might ask you if you'd gotten 401 00:25:12,960 --> 00:25:17,520 Speaker 1: your cheese yet, meaning your government supplement. Or it could 402 00:25:17,560 --> 00:25:19,600 Speaker 1: go back even further to World War two and the 403 00:25:19,680 --> 00:25:24,720 Speaker 1: British government banned all types of cheese except cheddar. It 404 00:25:24,800 --> 00:25:28,000 Speaker 1: was given the nickname Government Cheddar. This band remained for 405 00:25:28,160 --> 00:25:30,800 Speaker 1: nine years after the war ended, and before World War 406 00:25:30,840 --> 00:25:34,359 Speaker 1: One Britain had three thousand, five hundred cheesemakers in business, 407 00:25:34,400 --> 00:25:37,320 Speaker 1: but there were less than one hundred after World War Two. 408 00:25:38,200 --> 00:25:42,240 Speaker 1: They're in the process of bouncing back and dads with 409 00:25:42,280 --> 00:25:44,960 Speaker 1: a lot of things. Cheddar is undergoing a bit of 410 00:25:45,320 --> 00:25:47,920 Speaker 1: a renaissance, a cheese revolution, I read in a couple 411 00:25:47,960 --> 00:25:51,119 Speaker 1: of places, with more and more small farms and cheesemakers 412 00:25:51,240 --> 00:25:56,320 Speaker 1: entering the business and giving us many many products to try. 413 00:25:56,400 --> 00:26:00,479 Speaker 1: And speaking of trying, oh yeah, speaking of so okay, 414 00:26:00,640 --> 00:26:02,080 Speaker 1: you know we we we talked a little bit about 415 00:26:02,119 --> 00:26:05,560 Speaker 1: how cheddar tastes. But how do you turn that into 416 00:26:05,600 --> 00:26:08,480 Speaker 1: an amazing meal for all of your senses? How do 417 00:26:08,480 --> 00:26:12,200 Speaker 1: you pair it with stuff? I mean, I like to 418 00:26:12,280 --> 00:26:16,240 Speaker 1: chest eat it straight, but there's there's things um experts 419 00:26:16,280 --> 00:26:17,800 Speaker 1: have a list of words, by the way for describing 420 00:26:17,840 --> 00:26:27,720 Speaker 1: the flavor of cheddar, including brothy, caddy, calie, fecal, moldy, nutty, scorched, sulfur, 421 00:26:28,280 --> 00:26:30,800 Speaker 1: and waxy. They have a lot more than that. Those 422 00:26:30,800 --> 00:26:33,280 Speaker 1: were just some of my favorites. Cheddar cheese is used 423 00:26:33,280 --> 00:26:36,520 Speaker 1: in all kinds of things, mac and cheese, real cheese, cheddar, biscuits, cheddar, soup, 424 00:26:36,600 --> 00:26:39,760 Speaker 1: waffle skirts, apple pie. But I like it with apple 425 00:26:39,760 --> 00:26:44,080 Speaker 1: slices straight. Yeah, it's my favorite. If you're looking to 426 00:26:44,119 --> 00:26:46,439 Speaker 1: pair your cheddar cheese with a beverage, it's good with 427 00:26:46,520 --> 00:26:48,520 Speaker 1: ale and England. You can get this thing called a 428 00:26:48,560 --> 00:26:50,439 Speaker 1: plow and s lunch, which is sort of a platter 429 00:26:50,480 --> 00:26:53,720 Speaker 1: with cheddar, pickles, apple slices, bread and ale. Or a 430 00:26:53,800 --> 00:26:58,040 Speaker 1: good dry cabinet sagna would go well, also a dry slider. 431 00:26:58,480 --> 00:27:02,600 Speaker 1: There's lots of things cheese. It's cheese, I mean, and 432 00:27:02,680 --> 00:27:06,320 Speaker 1: she's scientifically has been proven to improve the taste of 433 00:27:06,400 --> 00:27:12,440 Speaker 1: so so wine. So so try any parent you like. Yeah, yeah, 434 00:27:12,840 --> 00:27:15,879 Speaker 1: and that is our first for cheese. There will be 435 00:27:15,960 --> 00:27:19,200 Speaker 1: many anymore. Oh yes, Oh, I'm so oh, I'm still 436 00:27:19,200 --> 00:27:22,880 Speaker 1: really really I'm real excited about it. Yeah, it's gonna 437 00:27:22,880 --> 00:27:28,239 Speaker 1: be great. That brings us to the end on this 438 00:27:28,280 --> 00:27:32,000 Speaker 1: classic episode on Cheddar Cheese. Uh. We hope that you 439 00:27:32,119 --> 00:27:35,240 Speaker 1: enjoyed it as much as we clearly loved talking about 440 00:27:35,280 --> 00:27:38,200 Speaker 1: it and researching it. If you like cheese, I hope 441 00:27:38,200 --> 00:27:43,760 Speaker 1: that you have some cheese in your future. Always, always, always, 442 00:27:45,640 --> 00:27:47,840 Speaker 1: And if you would like to email us, you can, 443 00:27:47,880 --> 00:27:49,879 Speaker 1: and we would love to hear from you. Our email 444 00:27:49,960 --> 00:27:52,719 Speaker 1: is hello at savor pod dot com. We're also on 445 00:27:52,760 --> 00:27:55,679 Speaker 1: social media. You can find us on Twitter, Facebook, and 446 00:27:55,800 --> 00:27:59,160 Speaker 1: Instagram at savor pod um. And yes, we do hope 447 00:27:59,160 --> 00:28:01,680 Speaker 1: to hear from you. Um. Uh. We always hope that 448 00:28:01,720 --> 00:28:03,760 Speaker 1: there's cheese in your future, and we always hope to 449 00:28:03,760 --> 00:28:06,680 Speaker 1: hear from you. Uh. Savor is a production of I 450 00:28:06,840 --> 00:28:09,359 Speaker 1: Heart Radio. For more podcasts in my Heart Radio, you 451 00:28:09,359 --> 00:28:12,159 Speaker 1: can visit the I Heart Radio app, Apple Podcasts, or 452 00:28:12,160 --> 00:28:15,440 Speaker 1: wherever you listen to your favorite shows. Thanks as always 453 00:28:15,480 --> 00:28:18,680 Speaker 1: to our superproducers Dylan Fagan and Andrew Howard. Thanks to 454 00:28:18,720 --> 00:28:20,480 Speaker 1: you for listening, and we hope that lots more good 455 00:28:20,480 --> 00:28:21,560 Speaker 1: things are coming your way.