1 00:00:07,800 --> 00:00:10,080 Speaker 1: Hello, and welcome to Savor Protection of I Heart Radio. 2 00:00:10,160 --> 00:00:12,719 Speaker 1: I'm Annie Reef and I'm Lauren Fogelbaum. And today we're 3 00:00:12,760 --> 00:00:18,720 Speaker 1: talking about cream cheese. Yes, cream cheese, which came up 4 00:00:19,320 --> 00:00:22,760 Speaker 1: in our episode WEDEO on Invitation crab right, because we 5 00:00:22,760 --> 00:00:26,680 Speaker 1: were talking about crab Rangoon. Yeah, and I really got 6 00:00:26,720 --> 00:00:28,680 Speaker 1: into the history of it, and I mentioned that in 7 00:00:28,760 --> 00:00:32,400 Speaker 1: passing uh in that episode, and a lot of you 8 00:00:32,440 --> 00:00:35,600 Speaker 1: wrote in and said, please cream cheese, ask and you 9 00:00:35,680 --> 00:00:40,440 Speaker 1: shall receive. Actually, as we always say, but well, you 10 00:00:40,640 --> 00:00:45,440 Speaker 1: have a running list. It is a long list, um, 11 00:00:45,479 --> 00:00:49,879 Speaker 1: a long disorganized list, but it is quite disorganized. It 12 00:00:49,960 --> 00:00:53,080 Speaker 1: is a list, and it's interspersed with things like five 13 00:00:53,159 --> 00:00:58,320 Speaker 1: nights at Freddie's which aren't food things because I really 14 00:00:58,360 --> 00:01:00,680 Speaker 1: wanted to record you playing that, and I now have 15 00:01:00,800 --> 00:01:05,640 Speaker 1: that on VR and it's no okay. I'm also I'm 16 00:01:05,680 --> 00:01:08,399 Speaker 1: like low key already terrified by VR all the time, 17 00:01:08,560 --> 00:01:13,480 Speaker 1: so for like five minutes at a time, and I 18 00:01:13,520 --> 00:01:18,920 Speaker 1: have to stop. Um, but about cream cheese. I on 19 00:01:19,000 --> 00:01:23,280 Speaker 1: cream cheese. It can be great sometimes, like sometimes I 20 00:01:23,360 --> 00:01:25,560 Speaker 1: really really want it, I'm really craving it, and I 21 00:01:25,560 --> 00:01:28,720 Speaker 1: know sometimes I've had it and been just so surprised 22 00:01:28,720 --> 00:01:30,440 Speaker 1: by how good it is. So maybe I'm just not 23 00:01:30,480 --> 00:01:33,080 Speaker 1: getting great cream cheese a lot. I don't know, But yeah, 24 00:01:33,080 --> 00:01:37,320 Speaker 1: most of the time, I'm just kind of like me, huh, yeah. 25 00:01:37,560 --> 00:01:40,480 Speaker 1: Cream cheese is the sort of thing that I always 26 00:01:40,720 --> 00:01:43,880 Speaker 1: I I struggle with because I understand what a serving 27 00:01:43,959 --> 00:01:47,480 Speaker 1: size is, but I also that is less than the 28 00:01:47,520 --> 00:01:51,520 Speaker 1: amount that I want to consume. Um. But but it's 29 00:01:51,520 --> 00:01:53,160 Speaker 1: always it's always so strange if you if you go 30 00:01:53,200 --> 00:01:56,680 Speaker 1: out and you get a bagel someplace that does like 31 00:01:57,000 --> 00:02:00,440 Speaker 1: pretty proper bagels or even improper bagels, like the amount 32 00:02:00,480 --> 00:02:02,840 Speaker 1: of cream cheese that I want is more than an 33 00:02:02,880 --> 00:02:07,160 Speaker 1: actual serving says, but way less then they will put 34 00:02:07,240 --> 00:02:09,400 Speaker 1: on a bagel for you if they give you a 35 00:02:09,400 --> 00:02:11,840 Speaker 1: schmere of cream cheese with your bagel. Um, And I 36 00:02:11,880 --> 00:02:14,480 Speaker 1: don't know, it's some kind of like Strodinger's amount of 37 00:02:14,480 --> 00:02:18,280 Speaker 1: cream cheese. I like don't understand. Like I I saw 38 00:02:18,360 --> 00:02:21,120 Speaker 1: I found a whole article about the very thing you're 39 00:02:21,120 --> 00:02:23,560 Speaker 1: talking about. Why do they put so much cream cheese 40 00:02:23,560 --> 00:02:26,799 Speaker 1: on bagels? So that's really funny to me that you 41 00:02:26,880 --> 00:02:30,440 Speaker 1: bring that up. Yeah, it's I'm always I'm always like, 42 00:02:30,880 --> 00:02:33,920 Speaker 1: how what do they think I am like, what am 43 00:02:33,960 --> 00:02:40,320 Speaker 1: I supposed to consume this? Yeah? Yeah, Um, I do 44 00:02:40,480 --> 00:02:44,160 Speaker 1: have many fond memories of Uh. There was an Einstein 45 00:02:44,840 --> 00:02:50,359 Speaker 1: Einstein Bagels at a Georgia tech school, and I think 46 00:02:50,360 --> 00:02:52,040 Speaker 1: I probably only went there two or three times the 47 00:02:52,080 --> 00:02:53,600 Speaker 1: whole time I was there, but I've never been to 48 00:02:53,639 --> 00:02:57,360 Speaker 1: one before. Yeah, I remember when I got up to 49 00:02:57,440 --> 00:02:59,000 Speaker 1: the front night, they were like what do you want? 50 00:02:59,160 --> 00:03:00,799 Speaker 1: And I was like what you mean? And they're like, well, 51 00:03:00,840 --> 00:03:02,520 Speaker 1: you got to choose your bagel. And then I was 52 00:03:02,560 --> 00:03:05,000 Speaker 1: overwhelmed by that. And then they're like, now you gotta 53 00:03:05,080 --> 00:03:07,560 Speaker 1: choose your cream cheese, and they were like twenty four 54 00:03:07,600 --> 00:03:11,639 Speaker 1: options and I've never seen anything like that before. Lord, 55 00:03:11,720 --> 00:03:14,160 Speaker 1: and I was like marveling at it, Like, tell me 56 00:03:14,200 --> 00:03:17,519 Speaker 1: what that was? That one? Everyone behind me and I 57 00:03:17,600 --> 00:03:22,000 Speaker 1: was like in the morning, They're like, oh, but I 58 00:03:22,040 --> 00:03:26,200 Speaker 1: didn't know this world existed. Sure, that's that's very sweet. 59 00:03:26,200 --> 00:03:29,920 Speaker 1: There was. Yeah, there's either in Einstein's or or another 60 00:03:30,080 --> 00:03:33,880 Speaker 1: bagel chain, probably in Einstein's, like right at the corner 61 00:03:34,000 --> 00:03:38,880 Speaker 1: in between my, uh my dorm situation and my classes. 62 00:03:39,120 --> 00:03:41,400 Speaker 1: And so that was a pretty frequent stop for me 63 00:03:41,880 --> 00:03:46,320 Speaker 1: when I was in college, and pretty frequent, relatively sad 64 00:03:46,400 --> 00:03:50,080 Speaker 1: stop because I was used to like a much better 65 00:03:50,240 --> 00:03:54,360 Speaker 1: version of a big collechmre. Yeah. I mean I suppose 66 00:03:54,440 --> 00:04:00,440 Speaker 1: speaking of cr bagel, Yeah yeah, from this and other opinions. Yeah, 67 00:04:00,560 --> 00:04:04,720 Speaker 1: Lauren has very very very strong opinions on bagels, and 68 00:04:05,760 --> 00:04:09,240 Speaker 1: she laid them out wonderfully. And I think it was 69 00:04:09,240 --> 00:04:11,400 Speaker 1: one of the only times that we've gotten like like 70 00:04:11,520 --> 00:04:16,599 Speaker 1: low key hate mail. Um someone someone wrote in UM 71 00:04:17,040 --> 00:04:19,920 Speaker 1: and and was and was like, was like, how dare 72 00:04:19,960 --> 00:04:25,040 Speaker 1: you be this opinionated about your bagels? Because you are 73 00:04:24,880 --> 00:04:30,279 Speaker 1: You are giving like people from Jersey a bad name 74 00:04:31,080 --> 00:04:35,440 Speaker 1: by being this strongly opinionated. It's you. It's your fault. 75 00:04:35,480 --> 00:04:38,640 Speaker 1: And I was like, wow, you got a lot of power, Lauren. 76 00:04:42,680 --> 00:04:46,080 Speaker 1: You know I like to think, So there you go, 77 00:04:46,320 --> 00:04:53,320 Speaker 1: there you go. Um. Also, I discovered, uh, there's a 78 00:04:53,360 --> 00:05:02,000 Speaker 1: wicked cheese oh fandom for cheese, and I'm outraged that 79 00:05:02,040 --> 00:05:06,160 Speaker 1: I didn't know that existed until now. Well, you know, 80 00:05:06,240 --> 00:05:10,600 Speaker 1: it's never too late to get into the cheese fandom. 81 00:05:10,640 --> 00:05:12,840 Speaker 1: This is remember when you went down that cheese hole 82 00:05:12,880 --> 00:05:14,880 Speaker 1: and you almost didn't come out. That's gonna happen to me. 83 00:05:15,560 --> 00:05:19,560 Speaker 1: How did you escape the cheese hoole? Um, I guess 84 00:05:19,640 --> 00:05:24,520 Speaker 1: eventually I started a food show where we just get 85 00:05:24,560 --> 00:05:27,599 Speaker 1: to talk about cheese sometimes. But it doesn't have to 86 00:05:27,680 --> 00:05:31,280 Speaker 1: be all the time. I can I can go off 87 00:05:31,320 --> 00:05:34,479 Speaker 1: and talk about I don't know, pastry lamination for a 88 00:05:34,480 --> 00:05:38,200 Speaker 1: while if I need to. All right, Well, if you 89 00:05:38,240 --> 00:05:41,440 Speaker 1: get a frantic text later about the cheese hole, just 90 00:05:41,560 --> 00:05:45,320 Speaker 1: be ready to send me on a different uh rabbit hole. No, 91 00:05:45,320 --> 00:05:49,360 Speaker 1: no problem, I'm here for you. Um perfect, Yeah, we can. 92 00:05:49,520 --> 00:05:57,000 Speaker 1: We can always find something else, probably fermentation related, yes, yes, 93 00:05:57,480 --> 00:06:01,080 Speaker 1: as we've discovered. Um, but I post today we are 94 00:06:01,080 --> 00:06:11,200 Speaker 1: talking about cheese. Are question? Cream cheese? What is it? Well? 95 00:06:11,880 --> 00:06:14,920 Speaker 1: Cream cheese is a type of fresh cheese that's made 96 00:06:15,000 --> 00:06:17,760 Speaker 1: usually from cow's milk with a high percentage of fat, 97 00:06:18,200 --> 00:06:20,960 Speaker 1: you know cream. Um, it's sort of like a like 98 00:06:21,000 --> 00:06:25,640 Speaker 1: a buttery cheese or like a cheesy butter maybe. Um. 99 00:06:25,640 --> 00:06:28,640 Speaker 1: It's it's a very thick, opaque white, sort of creamy, 100 00:06:28,680 --> 00:06:32,200 Speaker 1: sticky and just a little bit tart and a little buttery. Um. 101 00:06:32,240 --> 00:06:34,680 Speaker 1: It's not aged, or if it is, it's aged very 102 00:06:34,760 --> 00:06:36,960 Speaker 1: very little, so it doesn't have any kind of rind. 103 00:06:37,279 --> 00:06:41,040 Speaker 1: And it's sold in tubs or in little foil packets 104 00:06:41,080 --> 00:06:45,040 Speaker 1: in boxes, which got me thinking, is this technically a 105 00:06:45,640 --> 00:06:52,919 Speaker 1: goon situation? Is? Oh? Is cream cheese a goon product 106 00:06:54,600 --> 00:07:02,240 Speaker 1: Australia right in I thought you were talking about like 107 00:07:02,240 --> 00:07:08,880 Speaker 1: like a hit man or so like bagoon like yes, like, oh, 108 00:07:09,160 --> 00:07:12,000 Speaker 1: I don't understand this reference. No no, no, no no, 109 00:07:12,040 --> 00:07:14,360 Speaker 1: because it's a bag in a box. It's a little 110 00:07:14,480 --> 00:07:17,680 Speaker 1: under bag in a box anyway, it's not quite a 111 00:07:17,680 --> 00:07:19,920 Speaker 1: bag and you're not like squeezing it out through a 112 00:07:20,320 --> 00:07:25,760 Speaker 1: through a faucet. Probably you can make that happen, and 113 00:07:25,800 --> 00:07:28,360 Speaker 1: you can certainly open the foil in such a way, 114 00:07:28,720 --> 00:07:31,840 Speaker 1: yeah that you could squeeze it out. Yeah, you could, 115 00:07:32,800 --> 00:07:35,920 Speaker 1: you could anyway. Um, I don't know if they actually 116 00:07:35,960 --> 00:07:40,200 Speaker 1: have cream cheese in that packaging in Australia. I'm pretty 117 00:07:40,200 --> 00:07:43,880 Speaker 1: sure in the UK it's only in tubs. So yeah, 118 00:07:43,960 --> 00:07:48,640 Speaker 1: yeah again yeah, let usn't know. Gosh anyway, here in 119 00:07:48,680 --> 00:07:51,760 Speaker 1: the US, um the finished product must consist of at 120 00:07:51,840 --> 00:07:58,480 Speaker 1: least fat and a maximum moisture um and it's made 121 00:07:58,560 --> 00:08:01,320 Speaker 1: cream cheese by by standard zing a mixture of milk 122 00:08:01,320 --> 00:08:03,480 Speaker 1: and cream to the to the correct percentage of fat 123 00:08:03,520 --> 00:08:05,880 Speaker 1: that you want to work with, then pasteurizing that to 124 00:08:05,960 --> 00:08:08,200 Speaker 1: kill off any microbes that might be floating around, and 125 00:08:08,200 --> 00:08:11,960 Speaker 1: they're giving you a nice blank slate because then you're 126 00:08:11,960 --> 00:08:16,040 Speaker 1: going to introduce a starter culture of lactic acid bacteria. 127 00:08:16,240 --> 00:08:26,240 Speaker 1: And that's right, that means bacteria. M hmm. Yeah. So 128 00:08:26,240 --> 00:08:28,880 Speaker 1: so we we've talked about this process in previous cheese 129 00:08:28,920 --> 00:08:31,440 Speaker 1: episodes and in our better episodes a little bit. But um, 130 00:08:31,640 --> 00:08:36,040 Speaker 1: But basically, in order to solidify milk into cheese of 131 00:08:36,080 --> 00:08:39,240 Speaker 1: any sort, you've got to convince the milk solids and 132 00:08:39,320 --> 00:08:42,520 Speaker 1: liquids to separate out from each other. And under normal 133 00:08:42,600 --> 00:08:47,160 Speaker 1: milk circumstances, um, those solids are are distributed evenly throughout 134 00:08:47,480 --> 00:08:51,160 Speaker 1: those liquids, and what's called an emulsion because because the 135 00:08:51,200 --> 00:08:55,120 Speaker 1: solids are all negatively charged particles and the liquid is 136 00:08:55,200 --> 00:08:58,760 Speaker 1: neutral ly charged, So so like two same ends of 137 00:08:58,800 --> 00:09:02,800 Speaker 1: a magnet in the air, Um, the particles push off 138 00:09:02,800 --> 00:09:05,439 Speaker 1: of each other and space themselves out in the liquid 139 00:09:05,640 --> 00:09:09,200 Speaker 1: in an emulsion. Um. But if you add an acid 140 00:09:09,520 --> 00:09:12,680 Speaker 1: to the mix, it will neutralize the solids charge, and 141 00:09:12,679 --> 00:09:14,920 Speaker 1: then the solids will stop repelling each other and start 142 00:09:15,160 --> 00:09:18,719 Speaker 1: clumping together. Um. And it just so happens that there 143 00:09:18,760 --> 00:09:21,720 Speaker 1: are a whole bunch of friendly bacteria called lactic acid 144 00:09:21,720 --> 00:09:25,400 Speaker 1: bacteria that love to eat the sugars and milk. And 145 00:09:25,440 --> 00:09:30,080 Speaker 1: it also happens that they excrete acids um. So you 146 00:09:30,080 --> 00:09:31,960 Speaker 1: add a culture of those to your milk and they 147 00:09:32,120 --> 00:09:36,600 Speaker 1: do this work for you. Um. They also excrete flavor um. 148 00:09:36,640 --> 00:09:39,240 Speaker 1: In addition to the to the bright flavor of the 149 00:09:39,240 --> 00:09:41,200 Speaker 1: acid um, there's probably going to be a little bit 150 00:09:41,200 --> 00:09:44,360 Speaker 1: of a butter flavor in there as well. So to 151 00:09:44,440 --> 00:09:46,480 Speaker 1: make cream cheese from milk, you get your you get 152 00:09:46,480 --> 00:09:49,160 Speaker 1: your creamy milk. You you let the bacteria grow the 153 00:09:49,200 --> 00:09:51,600 Speaker 1: solids clumped together for a little while, maybe like five 154 00:09:51,600 --> 00:09:54,600 Speaker 1: to fifteen hours, then kill off the bacteria by heating 155 00:09:54,600 --> 00:09:57,200 Speaker 1: the product up, break up the clumps a little bit 156 00:09:57,240 --> 00:09:59,720 Speaker 1: so that the texture of the stuff is smooth, and 157 00:09:59,720 --> 00:10:02,960 Speaker 1: then strain out as much of the liquid called way 158 00:10:03,000 --> 00:10:05,959 Speaker 1: as you want by by by either draining it or 159 00:10:06,120 --> 00:10:10,040 Speaker 1: um centrifuging it. Yeah. Then you can either cold pack 160 00:10:10,080 --> 00:10:11,800 Speaker 1: your cream cheese if it's going to be eaten like 161 00:10:12,000 --> 00:10:14,840 Speaker 1: very soon, very fresh, or you can a hot pack 162 00:10:14,880 --> 00:10:17,800 Speaker 1: it and homogenize it using some kind of stabilizer like 163 00:10:17,800 --> 00:10:20,560 Speaker 1: like locust bean gum if you want it to be 164 00:10:20,679 --> 00:10:23,640 Speaker 1: be shelf or not shelf stable like refrigerator stable for 165 00:10:23,679 --> 00:10:27,960 Speaker 1: a couple of months. U uh huh uh huh. That's 166 00:10:27,960 --> 00:10:31,760 Speaker 1: why many many grocery store brands of cream cheese will 167 00:10:31,800 --> 00:10:33,800 Speaker 1: have some locust bean gun or something like that in there, 168 00:10:33,920 --> 00:10:36,120 Speaker 1: just as a stabilizer, just to keep it, keep it 169 00:10:36,120 --> 00:10:41,040 Speaker 1: fresher longer and text textury longer. Yeah. Um. And there 170 00:10:41,080 --> 00:10:44,000 Speaker 1: are lower fat cream cheese products on the market often 171 00:10:44,040 --> 00:10:47,400 Speaker 1: buffed up with even more stabilizers for texture. Um. You 172 00:10:47,679 --> 00:10:50,360 Speaker 1: can make similar products with plant based milks for for 173 00:10:50,400 --> 00:10:52,720 Speaker 1: people who are avoiding dairy. You can even make it 174 00:10:52,720 --> 00:10:54,400 Speaker 1: at home. It is a little bit tricky to get 175 00:10:54,400 --> 00:10:57,760 Speaker 1: the texture right um, but it's totally possible and the 176 00:10:58,120 --> 00:11:01,640 Speaker 1: result is um smooth spread herble um. It's used as 177 00:11:01,640 --> 00:11:04,400 Speaker 1: a topping for baked goods like bagels, UM, and as 178 00:11:04,400 --> 00:11:07,960 Speaker 1: a creamy ingredient in both savory and sweet dishes. UM 179 00:11:08,040 --> 00:11:11,000 Speaker 1: from a filling in like more other baked goods, to 180 00:11:11,320 --> 00:11:14,680 Speaker 1: kind of like a sauce binder in casse roles, to 181 00:11:14,920 --> 00:11:19,079 Speaker 1: a creamy element in dips, to a texturizer and flavorizer 182 00:11:19,080 --> 00:11:23,880 Speaker 1: and ice creams in cheesecakes, in frostings. UM. As a topping, 183 00:11:24,240 --> 00:11:26,680 Speaker 1: it is often blended, as Annie was saying with them, 184 00:11:26,800 --> 00:11:32,000 Speaker 1: various flavorings and addends both sweet and savory. Yes, it's 185 00:11:32,000 --> 00:11:33,640 Speaker 1: in all kinds of things. When I was thinking about 186 00:11:33,679 --> 00:11:39,079 Speaker 1: it earlier, I guess sometimes I don't. I don't realize 187 00:11:39,080 --> 00:11:44,520 Speaker 1: how much cream cheese is in our cuisine. Yeah here here, 188 00:11:44,720 --> 00:11:47,280 Speaker 1: especially once you get into the like the like hot 189 00:11:47,320 --> 00:11:53,120 Speaker 1: dips and casseroles categories. It is just everywhere because it's delicious, 190 00:11:53,320 --> 00:11:57,280 Speaker 1: it's fatty, it's it's gonna make everything just creamy and great. 191 00:12:00,600 --> 00:12:05,120 Speaker 1: But okay, but about the nutrition though, yeah, yeah, I 192 00:12:05,160 --> 00:12:08,200 Speaker 1: mean you know, cream cheese gets its name from cream 193 00:12:08,280 --> 00:12:10,800 Speaker 1: being added to the milk during production. It's a it's 194 00:12:10,800 --> 00:12:13,520 Speaker 1: a calorie dense food. Um, a lot, lot lots of 195 00:12:13,559 --> 00:12:15,640 Speaker 1: fats in there. Um. It also does have a bit 196 00:12:15,640 --> 00:12:19,120 Speaker 1: of protein though, um, you know it'll it'll certainly helpfully up. 197 00:12:19,400 --> 00:12:21,319 Speaker 1: But in order to keep you going, I would recommend 198 00:12:21,440 --> 00:12:24,200 Speaker 1: pairing it with more protein and some and some veg 199 00:12:24,880 --> 00:12:28,800 Speaker 1: Always always eat a vegetable. That's one of our many 200 00:12:28,880 --> 00:12:34,720 Speaker 1: mottos here, Always eat a vegetable. Um. For numbers, we 201 00:12:34,760 --> 00:12:38,839 Speaker 1: do have some numbers. So the brand of Philadelphia cream 202 00:12:38,960 --> 00:12:44,600 Speaker 1: Cheese accounts for about sixty of the cream cheese market Philadelphia. 203 00:12:44,640 --> 00:12:51,360 Speaker 1: Cream cheese is available in over eighty countries. Yeah. As 204 00:12:51,440 --> 00:12:55,520 Speaker 1: of two thousand seven, production of cream cheese and the 205 00:12:56,080 --> 00:13:00,480 Speaker 1: related American version of neuchatel in the US US was 206 00:13:00,559 --> 00:13:04,800 Speaker 1: at around UM three hundred and fifty thousand metric tons 207 00:13:05,320 --> 00:13:11,040 Speaker 1: per year. As of nine seven, Americans were consuming about 208 00:13:11,040 --> 00:13:14,080 Speaker 1: two point seven pounds of cream cheese per person per year, 209 00:13:14,360 --> 00:13:21,040 Speaker 1: which is about one point two kilos, which I'm impressed by. Yeah, 210 00:13:21,360 --> 00:13:23,880 Speaker 1: I'm I'm teetering between I can't tell if that's way 211 00:13:23,880 --> 00:13:27,720 Speaker 1: more than I thought or right right, I'm kind of 212 00:13:28,360 --> 00:13:33,400 Speaker 1: I'm kind of like, ah, yep, yep. The I will 213 00:13:33,400 --> 00:13:35,760 Speaker 1: say that the bagel boom in the United States right 214 00:13:35,800 --> 00:13:40,880 Speaker 1: around the the mid to late nineties like significantly upped 215 00:13:41,240 --> 00:13:48,400 Speaker 1: our national per capita consumption. M but yeah, yeah, And 216 00:13:48,400 --> 00:13:52,800 Speaker 1: and speaking of UM, cheese consumption overall has been going 217 00:13:52,880 --> 00:13:55,160 Speaker 1: down a little bit in the United States the past 218 00:13:55,160 --> 00:13:57,480 Speaker 1: couple of years. Um. I think just as people are 219 00:13:57,520 --> 00:14:01,400 Speaker 1: a little bit more aware of how calorie dunce those 220 00:14:01,440 --> 00:14:04,760 Speaker 1: foods can be. UM. But but the cream cheese seems 221 00:14:04,800 --> 00:14:08,880 Speaker 1: to be a staple that is not going anywhere. Cream 222 00:14:08,920 --> 00:14:12,920 Speaker 1: cheese is here to stay. Yeah, but but how did 223 00:14:13,000 --> 00:14:19,440 Speaker 1: we get out of here? Yes, Lauren, even even virtually 224 00:14:19,600 --> 00:14:25,600 Speaker 1: we are on the same page. Yeah we are. Um. 225 00:14:25,600 --> 00:14:29,040 Speaker 1: But yes, we will get into that history. But first 226 00:14:29,080 --> 00:14:30,720 Speaker 1: we're going to take a quick break for a word 227 00:14:30,760 --> 00:14:42,520 Speaker 1: from our sponsor, and we're back. Thank you sponsored, Yes, 228 00:14:42,520 --> 00:14:49,200 Speaker 1: thank you. So. Cream cheese predecessor, the European neu Chatel cheese, 229 00:14:49,760 --> 00:14:52,600 Speaker 1: goes all the way back to ten five, though the 230 00:14:52,640 --> 00:14:56,400 Speaker 1: first record of it doesn't appear until Free. It originated 231 00:14:56,440 --> 00:14:59,800 Speaker 1: in Normandy, France, in a small village called Neuchatel Opre. 232 00:15:00,640 --> 00:15:03,080 Speaker 1: Here's the name. Um. And it was a cow cheese 233 00:15:03,080 --> 00:15:06,400 Speaker 1: that was a bit harder than cream cheese, a bit grainier. Um. 234 00:15:06,400 --> 00:15:09,960 Speaker 1: It was eaten fresh or slightly aged. It had these 235 00:15:10,000 --> 00:15:14,400 Speaker 1: notes of like mushrooms and nuts, um, salty, savory cheese. 236 00:15:14,760 --> 00:15:17,240 Speaker 1: This is all what I got from reading articles about it. 237 00:15:17,440 --> 00:15:20,520 Speaker 1: I am notoriously bad at describing how things taste. But 238 00:15:20,640 --> 00:15:24,040 Speaker 1: also I've never had it. Um uh. And yeah that's 239 00:15:24,320 --> 00:15:27,880 Speaker 1: that could probably be its own episode, but probably yeah 240 00:15:28,000 --> 00:15:30,200 Speaker 1: yeah um. And if you jump all the way into 241 00:15:30,320 --> 00:15:33,040 Speaker 1: ninety nine, the cheese was given the AOC in France, 242 00:15:33,040 --> 00:15:35,880 Speaker 1: which again is sort of that like France, we have 243 00:15:35,960 --> 00:15:38,600 Speaker 1: saying it's only this and it has to be from here, 244 00:15:38,640 --> 00:15:41,000 Speaker 1: and it has to have these ingredients at this percentage, 245 00:15:41,040 --> 00:15:45,960 Speaker 1: and a national designation of what that is. Yeah yeah, 246 00:15:46,600 --> 00:15:50,920 Speaker 1: and uh, French neuchatel is is still a whole kind 247 00:15:51,000 --> 00:15:54,280 Speaker 1: of separate category. Um. It's made with whole rock, how's milk. 248 00:15:54,320 --> 00:15:57,000 Speaker 1: It's got a soft bloomed rind, like like a brie 249 00:15:57,080 --> 00:15:59,960 Speaker 1: or a camembert. Um. Sometimes it comes in a heart 250 00:16:00,160 --> 00:16:04,520 Speaker 1: shape us supposedly first made by French dairymaids who are 251 00:16:04,520 --> 00:16:07,280 Speaker 1: trying to woo English soldiers during the Hundred Years War. 252 00:16:08,080 --> 00:16:13,440 Speaker 1: Oh yeah, yeah, um traditionally made um that that savory, 253 00:16:13,440 --> 00:16:17,480 Speaker 1: earthy rhyne should encase this creamy and yeah, just slightly 254 00:16:17,480 --> 00:16:21,200 Speaker 1: grainy interior that's got a little bright papalactic acid to it. 255 00:16:21,560 --> 00:16:24,560 Speaker 1: Um and and yeah here in the US, I think 256 00:16:24,560 --> 00:16:28,680 Speaker 1: I've only ever seen nou chatel like package the same 257 00:16:28,720 --> 00:16:32,200 Speaker 1: way that our cream cheese is and sometimes sold as 258 00:16:32,800 --> 00:16:36,240 Speaker 1: like low fat cream cheese because it's um supposed to 259 00:16:36,240 --> 00:16:41,240 Speaker 1: have between fat as opposed to the over thirty three 260 00:16:41,680 --> 00:16:44,960 Speaker 1: that cream cheese is supposed to have. So uh yeah, 261 00:16:45,080 --> 00:16:47,200 Speaker 1: there you go, just Americans mucking about with stuff again. 262 00:16:49,440 --> 00:16:52,360 Speaker 1: As we want to do. Yeah, And also I do 263 00:16:52,440 --> 00:16:54,840 Speaker 1: love that that we looked up how to say that 264 00:16:54,880 --> 00:16:58,000 Speaker 1: word because nouch chatel, Because I'm pretty sure that every 265 00:16:58,000 --> 00:17:00,320 Speaker 1: time I saw it on packaging before now I've just 266 00:17:00,400 --> 00:17:03,240 Speaker 1: been like confused and just my brain went, I don't know, 267 00:17:03,320 --> 00:17:08,360 Speaker 1: acts a lottle what sure, let's move on? Um yeah, yeah, 268 00:17:08,440 --> 00:17:12,960 Speaker 1: your brain was just like nat Nope, unimportant. I will 269 00:17:13,000 --> 00:17:16,080 Speaker 1: say what I know. We did look it up and 270 00:17:16,600 --> 00:17:22,240 Speaker 1: the version we're saying is the English pronunciation, So just 271 00:17:22,280 --> 00:17:28,000 Speaker 1: put that out there. Cool cool, cool cool cool. So 272 00:17:28,560 --> 00:17:33,359 Speaker 1: the earliest documentation of cream cheese goes back to England 273 00:17:33,359 --> 00:17:40,000 Speaker 1: and three um, but I couldn't find any other documentation 274 00:17:40,040 --> 00:17:43,840 Speaker 1: of that other than this phrase appeared in England at 275 00:17:43,880 --> 00:17:48,840 Speaker 1: that time from the Marion Webster Dictionary, so I it 276 00:17:48,920 --> 00:17:52,160 Speaker 1: probably wasn't the same thing at all. Yeah, that there 277 00:17:52,200 --> 00:17:55,399 Speaker 1: are a few, um a few descriptors of these types 278 00:17:55,440 --> 00:17:59,600 Speaker 1: of soft um soft cheeses, soft fresh cheeses that run 279 00:17:59,640 --> 00:18:03,280 Speaker 1: around various parts of Europe that had cows, and we're 280 00:18:03,359 --> 00:18:07,040 Speaker 1: making cheese um for for all of this intervening time 281 00:18:07,119 --> 00:18:11,000 Speaker 1: from from like the eleventh century up through the mid 282 00:18:11,040 --> 00:18:13,480 Speaker 1: sixteenth century, mid to late sixteenth century. And it's a 283 00:18:13,480 --> 00:18:16,040 Speaker 1: little bit hard to to suss out whether they were 284 00:18:16,040 --> 00:18:21,920 Speaker 1: just talking about like any old soft rind cheese like this, 285 00:18:22,119 --> 00:18:24,439 Speaker 1: or if it was like a specific product that we 286 00:18:24,480 --> 00:18:28,520 Speaker 1: would recognize as being that today. I think it's the former. Um. 287 00:18:28,560 --> 00:18:32,040 Speaker 1: But yeah, at any rate, yes, at any rate. The 288 00:18:32,200 --> 00:18:36,640 Speaker 1: history of cream cheese in the United States begins sometime 289 00:18:36,680 --> 00:18:38,720 Speaker 1: in the eighteen seventies with a farmer in New York 290 00:18:38,800 --> 00:18:42,359 Speaker 1: named William Lawrence. Lawrence grew up working as a farm 291 00:18:42,440 --> 00:18:45,840 Speaker 1: hand for his improverished family, eventually going on to marry 292 00:18:45,880 --> 00:18:49,000 Speaker 1: a farmer's daughter, and he and many of the farmers 293 00:18:49,040 --> 00:18:53,800 Speaker 1: around him made nou chatel cheese, UM, sending these wrapped 294 00:18:53,840 --> 00:18:57,800 Speaker 1: up rolls of it to the city. UM. One day, UM, 295 00:18:57,920 --> 00:19:01,879 Speaker 1: this fancy grocer a pre coach Lawrence and requested that 296 00:19:01,920 --> 00:19:06,959 Speaker 1: he make a pricier de luxe version. So what did 297 00:19:07,000 --> 00:19:10,520 Speaker 1: you do? What did Lawrence do? Essentially, he added more fat, 298 00:19:11,680 --> 00:19:13,879 Speaker 1: He took curdled milk and pressed as much of the 299 00:19:13,920 --> 00:19:18,040 Speaker 1: liquid out as he could and replaced that liquid with cream, 300 00:19:18,119 --> 00:19:21,040 Speaker 1: and he went with the obvious name cream cheese. There 301 00:19:21,040 --> 00:19:24,600 Speaker 1: you go, there you go. And cream cheese did start 302 00:19:24,680 --> 00:19:27,439 Speaker 1: as a high price luxury item well to do diners 303 00:19:27,520 --> 00:19:30,920 Speaker 1: might request. In New York City, more and more farmers 304 00:19:30,920 --> 00:19:34,639 Speaker 1: started making their own cream cheeses, which impacted the price. 305 00:19:34,680 --> 00:19:38,240 Speaker 1: A pound of cream cheese cost thirty cents in eighty nine. 306 00:19:38,640 --> 00:19:42,640 Speaker 1: In nineteen o nine it rose to forty cents a pound. Um. 307 00:19:42,680 --> 00:19:45,840 Speaker 1: And it was wrapped in foil from these early days. 308 00:19:45,880 --> 00:19:48,520 Speaker 1: If you've ever bought it in that type of packaging 309 00:19:48,560 --> 00:19:53,240 Speaker 1: and wondered why such a weird, fussy, kind of difficult 310 00:19:53,280 --> 00:19:56,800 Speaker 1: piece of packaging exists in these are modern times, you 311 00:19:56,800 --> 00:20:00,119 Speaker 1: can you can thank the late eighteen hundreds. Yes, I 312 00:20:00,200 --> 00:20:05,760 Speaker 1: have wondered that, Why am I struggling with this? Um? 313 00:20:05,960 --> 00:20:10,240 Speaker 1: Enter Alva Reynolds, the cheese broker, not to fix the packaging, 314 00:20:10,359 --> 00:20:14,920 Speaker 1: but to you know, yeah, yes, he's just entering, Yes, 315 00:20:15,000 --> 00:20:19,480 Speaker 1: this outline. Um. He came to Lawrence with an offer 316 00:20:19,520 --> 00:20:24,960 Speaker 1: to distribute Lawrence's product under the name Philadelphia Cream Cheese. 317 00:20:26,480 --> 00:20:33,159 Speaker 1: Not because the cheese came from Philadelphia, Nope, because it doesn't. Didn't, 318 00:20:33,840 --> 00:20:37,800 Speaker 1: but Pennsylvania and particularly Philadelphia, was well known. They were 319 00:20:37,800 --> 00:20:42,560 Speaker 1: both well known for producing the best cheeses at the times. Jesus, 320 00:20:43,640 --> 00:20:46,160 Speaker 1: So it seems like there's a lot of fraudulent marketing 321 00:20:46,560 --> 00:20:48,840 Speaker 1: in cheese. I feel like every cheese episode we've done, 322 00:20:49,040 --> 00:20:52,200 Speaker 1: I've been like what, yeah, it's like and then they 323 00:20:52,400 --> 00:20:56,120 Speaker 1: lied to us to get us to buy more cheese, 324 00:20:56,160 --> 00:20:58,560 Speaker 1: when really they just had to say it's cheese and 325 00:20:58,600 --> 00:21:06,399 Speaker 1: it would have been like cool, I'm into cheese. Uh yeah. 326 00:21:07,000 --> 00:21:11,160 Speaker 1: Lawrence had begun his cream cheese work in eighteen seventy two, 327 00:21:11,240 --> 00:21:17,000 Speaker 1: which is why Philadelphia brand cream Cheese still bears that date. Um. Really, 328 00:21:17,200 --> 00:21:21,159 Speaker 1: the brand name itself wasn't used until eighty, which I 329 00:21:21,200 --> 00:21:28,280 Speaker 1: guess is more like cheese marketing lies. But that's cool anyway. 330 00:21:28,480 --> 00:21:33,720 Speaker 1: Cheese marketing lies is the spinoff show we need. That's 331 00:21:33,720 --> 00:21:37,360 Speaker 1: our true crime. That's our true crime show. Yes, Oh, 332 00:21:37,400 --> 00:21:44,240 Speaker 1: I would be so into it. Alright, alright, Um. Soon enough, 333 00:21:44,320 --> 00:21:47,720 Speaker 1: Lawrence couldn't keep up with the man, so Reynolds went 334 00:21:47,760 --> 00:21:51,080 Speaker 1: to other dairy farmers and brought them in to the 335 00:21:51,080 --> 00:21:54,640 Speaker 1: Philadelphia Cream Cheese fold, selling all of their products under 336 00:21:54,680 --> 00:21:58,719 Speaker 1: the same name. Um. Still not quite enough, and Reynolds 337 00:21:58,760 --> 00:22:03,520 Speaker 1: started his own farm. He called it the Phoenix Cheese Company, 338 00:22:03,600 --> 00:22:06,640 Speaker 1: and by nineteen o five he was already heavily marketing 339 00:22:07,160 --> 00:22:11,240 Speaker 1: his products and Lawrence by the way, was elected mayor 340 00:22:11,280 --> 00:22:17,240 Speaker 1: of Chester, New York in eight Yeah. Good for him, Yeah, 341 00:22:18,119 --> 00:22:21,359 Speaker 1: getting involved in local politics. Love it. Yeah yeah. I 342 00:22:22,000 --> 00:22:24,439 Speaker 1: read his obituary. It sounded like he also invented some 343 00:22:24,480 --> 00:22:30,840 Speaker 1: other things interesting guy um in Enix cream cheese became 344 00:22:30,880 --> 00:22:34,720 Speaker 1: a part of the fairly newly established Craft Cheese company, 345 00:22:35,480 --> 00:22:38,119 Speaker 1: which I know. We've touched on that in several episodes. 346 00:22:38,840 --> 00:22:42,680 Speaker 1: James L. Craft invention of cheese pastoration became integral to 347 00:22:42,920 --> 00:22:46,960 Speaker 1: the process of making Philadelphia cream cheese. This is also 348 00:22:47,000 --> 00:22:49,040 Speaker 1: around the time that cream cheese is price dropped in 349 00:22:49,040 --> 00:22:52,800 Speaker 1: the first round of ads for Yankee cream cheese ran 350 00:22:53,080 --> 00:22:55,879 Speaker 1: and the Yiddish press. And also around this time, a 351 00:22:55,920 --> 00:22:59,720 Speaker 1: New York cheese distributor and manufacturer named break Stones started 352 00:22:59,720 --> 00:23:03,679 Speaker 1: average I higher fat cream cheese to the Jewish community. 353 00:23:04,080 --> 00:23:07,280 Speaker 1: Your Blintzes will taste much better with Breakstones cream cheese. 354 00:23:07,440 --> 00:23:11,359 Speaker 1: The copy read things like that. Yeah yeah. Breakstones now 355 00:23:11,400 --> 00:23:15,400 Speaker 1: known mostly for for their sour cream um and their 356 00:23:15,440 --> 00:23:20,440 Speaker 1: cottage cheese products. But um, but but yeah interestingly brief 357 00:23:20,680 --> 00:23:25,600 Speaker 1: Breakstones side note um one of the uh foremost experts 358 00:23:25,640 --> 00:23:29,680 Speaker 1: on cream cheese out there, um is this uh this 359 00:23:29,840 --> 00:23:34,040 Speaker 1: Rabbi Oh my goodness by the name of Jeffrey Marks, 360 00:23:34,080 --> 00:23:38,320 Speaker 1: and yeah, he's he's a distant relative of the Breakstones 361 00:23:38,640 --> 00:23:43,600 Speaker 1: and learned that and so started researching stuff about cream cheese, 362 00:23:43,640 --> 00:23:46,400 Speaker 1: thinking like having heard a rumor that the Breakstones were 363 00:23:46,760 --> 00:23:49,880 Speaker 1: the originators of cream cheese as we know it, um, 364 00:23:49,920 --> 00:23:52,680 Speaker 1: which was untrue. But then he just got so into 365 00:23:53,280 --> 00:23:55,919 Speaker 1: learning about cream cheese that now he's like invited to 366 00:23:55,920 --> 00:23:59,160 Speaker 1: come lecture on cream cheese and he's written all these 367 00:23:59,240 --> 00:24:03,359 Speaker 1: articles about cream cheese. He's he's pretty great anyway. Yeah. 368 00:24:03,600 --> 00:24:07,439 Speaker 1: I I do love when we're researching a topic and 369 00:24:07,560 --> 00:24:11,679 Speaker 1: one name comes up over now the experts, and like, 370 00:24:11,840 --> 00:24:15,280 Speaker 1: just how do you become that expert? Where like everybody's like, 371 00:24:15,600 --> 00:24:18,480 Speaker 1: he's the cream cheese guy. Get him on the line. 372 00:24:18,600 --> 00:24:20,960 Speaker 1: That's we we got to talk about cream cheese, so 373 00:24:21,000 --> 00:24:24,199 Speaker 1: we need him. Yep. Yeah, I mean here we are 374 00:24:24,280 --> 00:24:29,840 Speaker 1: mentioning him. I love it. Yeah. Yeah. Uh. The end 375 00:24:29,840 --> 00:24:32,119 Speaker 1: of the nineteen twenties and beginning of the nineteen thirties 376 00:24:32,160 --> 00:24:35,600 Speaker 1: is also when the relationship between bagels and cream cheese 377 00:24:35,640 --> 00:24:39,920 Speaker 1: blossomed and cemented in the United States. Prior to that, 378 00:24:40,200 --> 00:24:42,800 Speaker 1: like we discussed in our Bagel episode Bagels were tougher 379 00:24:42,840 --> 00:24:46,639 Speaker 1: and thinner in the hole in the center was huge. Um, 380 00:24:46,640 --> 00:24:51,080 Speaker 1: not really ideal for spreading cream cheese. But with wheat 381 00:24:51,080 --> 00:24:55,720 Speaker 1: flour bagels, that all changed. I'll tell you that this 382 00:24:55,760 --> 00:25:02,040 Speaker 1: relationship is so just cemented here. I found, like researching 383 00:25:02,119 --> 00:25:06,040 Speaker 1: cream cheese, I found more articles on bagelsh Like absolutely, 384 00:25:06,960 --> 00:25:09,280 Speaker 1: they just popped up and I wasn't looking for them, 385 00:25:09,280 --> 00:25:11,080 Speaker 1: And it would be like the history of the bagel 386 00:25:11,280 --> 00:25:13,879 Speaker 1: with a little bit about about cream cheese. Yeah, yeah, 387 00:25:14,560 --> 00:25:17,080 Speaker 1: it's definitely. It's definitely a like like peanut butter and 388 00:25:17,160 --> 00:25:22,320 Speaker 1: jelly level association here. And uh yeah, as I think 389 00:25:22,320 --> 00:25:25,479 Speaker 1: we did talk about in that bagel episode, um, wheat 390 00:25:25,480 --> 00:25:30,800 Speaker 1: flour was more an American thing than it had been 391 00:25:30,880 --> 00:25:34,440 Speaker 1: in some of the countries um where bagels originated in 392 00:25:34,440 --> 00:25:37,760 Speaker 1: in Europe, um where uh rye flower would have been 393 00:25:37,760 --> 00:25:41,040 Speaker 1: a little bit more likely to have been used. So yeah, 394 00:25:41,040 --> 00:25:44,240 Speaker 1: we's it's a little bit fluffier. So yeah, well for 395 00:25:44,280 --> 00:25:47,600 Speaker 1: your bagel. Um, well, let's step back a bit to 396 00:25:47,680 --> 00:25:50,719 Speaker 1: the nine hundreds when we see the first recipes for 397 00:25:51,200 --> 00:25:56,200 Speaker 1: cream cheese pie and cream cheese cakes in American recipe books. 398 00:25:56,760 --> 00:26:02,880 Speaker 1: Um in cheesecake so curreal forward after a cheesecake made 399 00:26:02,880 --> 00:26:06,080 Speaker 1: from cream cheese from New York, from a New York 400 00:26:06,119 --> 00:26:10,680 Speaker 1: deli one at that year's World Fare New York Cheesecake. 401 00:26:11,560 --> 00:26:14,439 Speaker 1: Oh yeah, and this I definitely want to do a 402 00:26:14,480 --> 00:26:18,280 Speaker 1: whole episode about. I. I have just a little bit 403 00:26:18,280 --> 00:26:22,120 Speaker 1: of an aside I couldn't help myself. Um, cheesecake might 404 00:26:22,160 --> 00:26:25,040 Speaker 1: be one of my favorite It's it's way up there 405 00:26:25,080 --> 00:26:26,919 Speaker 1: in terms of favorite desserts. Like, it's one of the 406 00:26:26,960 --> 00:26:30,399 Speaker 1: few things that I crave really hard. Um. But yeah, 407 00:26:30,680 --> 00:26:34,639 Speaker 1: so so brief aside um. The idea of making cakes 408 00:26:34,800 --> 00:26:37,920 Speaker 1: from fresh cheeses had been around for a long heck 409 00:26:37,920 --> 00:26:41,320 Speaker 1: in time, it probably came over to America with Italian immigrants. Um. 410 00:26:41,400 --> 00:26:43,000 Speaker 1: And those sorts of things go all the way back 411 00:26:43,040 --> 00:26:46,960 Speaker 1: to like the second century BC in Rome, possibly even 412 00:26:47,000 --> 00:26:49,960 Speaker 1: further than that in Greek cuisine. Um. But yeah, New 413 00:26:50,040 --> 00:26:54,320 Speaker 1: York cheesecake happened thanks to cream cheese. Um. And over 414 00:26:54,359 --> 00:26:58,600 Speaker 1: the next couple of decades, from from into the nine 415 00:26:58,880 --> 00:27:01,800 Speaker 1: thirties and forties, it would become this very popular New 416 00:27:01,880 --> 00:27:05,040 Speaker 1: York City delhi and diner dessert, made famous by places 417 00:27:05,080 --> 00:27:09,200 Speaker 1: like Lyndy's in the Theater District and Rubens and one 418 00:27:09,359 --> 00:27:13,440 Speaker 1: Duncan Hines, who was a real person, which I did 419 00:27:13,480 --> 00:27:16,600 Speaker 1: not know that thing. Um, but cooler if I did know, 420 00:27:16,640 --> 00:27:20,879 Speaker 1: I've completely forgotten it and got to be pleasantly surprised again. Um. 421 00:27:21,520 --> 00:27:28,359 Speaker 1: He published a recipe for Lyndy's version in three So cute, uh, 422 00:27:28,560 --> 00:27:31,560 Speaker 1: He wrote, as I write this, gold is worth somewhere 423 00:27:31,560 --> 00:27:35,200 Speaker 1: around thirty two dollar announce Lindy's cheesecake at forty cents 424 00:27:35,200 --> 00:27:38,000 Speaker 1: a slice is somewhat less expensive, yet a good Many 425 00:27:38,040 --> 00:27:41,000 Speaker 1: people who have eaten at Lynda's famous Broadway restaurant consider 426 00:27:41,040 --> 00:27:48,640 Speaker 1: it pure gold. Oh, I love it. I think we 427 00:27:48,640 --> 00:27:52,600 Speaker 1: were when we were going to Lexington one of our 428 00:27:52,640 --> 00:27:54,680 Speaker 1: field trips, and I was like planning out the road 429 00:27:54,680 --> 00:27:58,359 Speaker 1: trip we tried to go to there's a Duncan museum. Yeah, 430 00:27:58,440 --> 00:28:05,960 Speaker 1: now I remember totally. Yeah. One day A sort of 431 00:28:06,000 --> 00:28:08,359 Speaker 1: related to all of this, In the nineteen hundreds, Craft 432 00:28:08,680 --> 00:28:13,199 Speaker 1: started publishing recipes utilizing Philadelphia cream cheese after they purchased 433 00:28:13,240 --> 00:28:17,760 Speaker 1: it in magazines, further popularizing it across the United States. 434 00:28:18,320 --> 00:28:21,439 Speaker 1: These recipes ranged from all kinds of things. Yes, the dips, 435 00:28:21,480 --> 00:28:24,879 Speaker 1: the cast roles, the cheesecakes, the stuffings. Um, and I 436 00:28:24,880 --> 00:28:26,639 Speaker 1: feel like that comes up a lot in these two 437 00:28:26,720 --> 00:28:30,320 Speaker 1: where I've just never appreciated the impact these sort of 438 00:28:30,359 --> 00:28:38,680 Speaker 1: companies sponsored magazines had, Yeah, like cultural on our entire dietary, 439 00:28:38,920 --> 00:28:44,880 Speaker 1: like preference that it's really wild. Yeah yeah, Um, I 440 00:28:44,920 --> 00:28:51,640 Speaker 1: still have that banana one you you let me borrow? Yeah? Yeah? Um. Bagels, 441 00:28:51,640 --> 00:28:54,600 Speaker 1: cream cheese and locks seems to have been associated seems 442 00:28:54,600 --> 00:28:56,360 Speaker 1: to have become associated with the Jewish community in the 443 00:28:56,400 --> 00:29:01,720 Speaker 1: nineteen forties. Um, as we mentioned in our what episode 444 00:29:01,800 --> 00:29:03,320 Speaker 1: was it? It's one of my favorite quotes, And I 445 00:29:03,360 --> 00:29:06,400 Speaker 1: was racking my brains trying to remember the history of 446 00:29:06,440 --> 00:29:10,280 Speaker 1: the carrot cake. It must have been episode Yeah is 447 00:29:10,440 --> 00:29:13,160 Speaker 1: really murky, And I found this quote from a cake 448 00:29:13,200 --> 00:29:16,240 Speaker 1: expert that said, like, basically it was her Moby Day. 449 00:29:16,480 --> 00:29:20,800 Speaker 1: Like I love like the mystery of the curroate cake. 450 00:29:22,520 --> 00:29:25,760 Speaker 1: But the first known recorded instance of using cream cheese 451 00:29:25,840 --> 00:29:29,200 Speaker 1: frosting to cover curate cake comes from an American recipe 452 00:29:29,240 --> 00:29:34,000 Speaker 1: book dating back to the nineteen sixties. Yes, um, but 453 00:29:34,120 --> 00:29:38,840 Speaker 1: American recipes had been calling for serving um like sweet 454 00:29:38,840 --> 00:29:42,040 Speaker 1: breakfast breads like banana nutbread with spreads of cream cheese 455 00:29:42,080 --> 00:29:44,640 Speaker 1: as early as the nineteen thirties, So I think that 456 00:29:44,680 --> 00:29:47,480 Speaker 1: there was probably just some kind of like slow evolution 457 00:29:48,040 --> 00:29:52,200 Speaker 1: of that type of cake and those type of quick breads, um, 458 00:29:52,240 --> 00:29:58,160 Speaker 1: and and that type of frosting getting just sweeter and sweeter. Yes, 459 00:29:58,920 --> 00:30:02,600 Speaker 1: oh yeah. UM. Philadelphia cream cheese was introduced to the 460 00:30:02,720 --> 00:30:07,000 Speaker 1: UK in the nineteen sixties as well. UM tubs of 461 00:30:07,000 --> 00:30:10,840 Speaker 1: Philadelphia cream cheese became available in nineteen seventy and those 462 00:30:10,880 --> 00:30:13,440 Speaker 1: foil wrappers most of us are familiar with the come 463 00:30:13,480 --> 00:30:16,280 Speaker 1: in those. UM. In nineteen seventy seven, the company debuted 464 00:30:16,640 --> 00:30:22,520 Speaker 1: Philadelphia Light. As we mentioned in our Imitation Crab episode. UM, 465 00:30:22,560 --> 00:30:26,640 Speaker 1: this whole thing of making sushi palatable to Americans, this 466 00:30:26,800 --> 00:30:28,800 Speaker 1: was just a big push in the nineteen eighties. UM 467 00:30:28,960 --> 00:30:34,920 Speaker 1: involved a lot of cream cheese. Oh yes, that's still man. 468 00:30:35,120 --> 00:30:38,240 Speaker 1: Are you ever like reading a sushi menu and and 469 00:30:38,240 --> 00:30:40,840 Speaker 1: and like the description of a role and you get 470 00:30:40,880 --> 00:30:45,240 Speaker 1: to that one ingredient that just makes you go whoah oh? No, 471 00:30:46,160 --> 00:30:49,479 Speaker 1: cream cheese is that for me? That's I used to 472 00:30:49,520 --> 00:30:53,040 Speaker 1: really love it. I do find it very funny that 473 00:30:53,360 --> 00:30:58,840 Speaker 1: the Philadelphia role, which almost always has cream cheese, does 474 00:30:58,920 --> 00:31:04,479 Speaker 1: not Philadelphia cream cheese doesn't come from Philadelphia. UM, but 475 00:31:04,520 --> 00:31:07,080 Speaker 1: I suppose the name is still Philadelphia, so I guess 476 00:31:07,080 --> 00:31:09,040 Speaker 1: that's legit. It's still it's still Yeah, it's like a 477 00:31:09,080 --> 00:31:11,800 Speaker 1: pun I guess kind of yeah, because it's probably that 478 00:31:11,840 --> 00:31:16,440 Speaker 1: brand like, yeah, I don't know, makes six out of ten. Um, 479 00:31:17,840 --> 00:31:20,520 Speaker 1: I will and no shade on anyone who likes cream 480 00:31:20,560 --> 00:31:23,480 Speaker 1: cheese in their sushi. You do what makes you happy. Um. 481 00:31:23,880 --> 00:31:25,480 Speaker 1: I used to be very fond of it when I 482 00:31:25,520 --> 00:31:29,800 Speaker 1: was younger, so I don't know, Yeah, yeah, it is. 483 00:31:29,920 --> 00:31:34,000 Speaker 1: It was interesting to read um sort of this like 484 00:31:34,080 --> 00:31:39,080 Speaker 1: nostalgic brand loyalty to Philadelphia cream cheese. And I read 485 00:31:39,200 --> 00:31:42,800 Speaker 1: several articles where people were the writer was trying to 486 00:31:42,800 --> 00:31:45,120 Speaker 1: get to the bottom of why that is. And it 487 00:31:45,160 --> 00:31:47,560 Speaker 1: was interesting to hear chefs say, you know, it might 488 00:31:47,600 --> 00:31:49,520 Speaker 1: not be my favorite, but it's just consistent, and I 489 00:31:49,560 --> 00:31:52,959 Speaker 1: know most people use it um and so they'll use 490 00:31:52,960 --> 00:31:55,600 Speaker 1: it to test recipes or whatever. And I just thought 491 00:31:55,640 --> 00:32:00,520 Speaker 1: that was interesting. I never really thought about that aspect 492 00:32:00,520 --> 00:32:02,960 Speaker 1: of it before. When a brand is so, you know, 493 00:32:03,000 --> 00:32:04,400 Speaker 1: that's probably what people are going to use when you 494 00:32:04,400 --> 00:32:06,920 Speaker 1: say cream cheese, So you're going to test your recipes 495 00:32:06,960 --> 00:32:11,320 Speaker 1: with that? Yeah, oh yeah, I never thought about that before. 496 00:32:11,440 --> 00:32:16,840 Speaker 1: I guess, Um, gosh, there there there was this this 497 00:32:16,960 --> 00:32:20,200 Speaker 1: amazing and when I if I'm in a grocery store, 498 00:32:20,240 --> 00:32:23,920 Speaker 1: I'm probably going to go for Philadelphia Brown cream cheese. Um. 499 00:32:23,920 --> 00:32:27,320 Speaker 1: This is not sponsored by them. I'm just making a statement. UM, 500 00:32:27,360 --> 00:32:30,040 Speaker 1: but my preference if I if I can, is to 501 00:32:30,080 --> 00:32:33,680 Speaker 1: go to a deli or a bagel place and get 502 00:32:33,880 --> 00:32:37,480 Speaker 1: their cream cheese that is probably sourced from some awesome 503 00:32:37,560 --> 00:32:44,720 Speaker 1: dairy somewhere. Mm hmm yeah yeah stuff. Uh wow. Speaking 504 00:32:44,720 --> 00:32:48,720 Speaker 1: of Philadelphia cream cheese, that line introduced several new products 505 00:32:48,760 --> 00:32:51,560 Speaker 1: in the first decade of the two thousand's, like mini tubs, 506 00:32:51,760 --> 00:32:58,160 Speaker 1: Philadelphia Extra Light, new flavors like garden Vegetables, basil our basil. 507 00:32:59,320 --> 00:33:03,680 Speaker 1: The packaging went through a redesign just always involved evolving 508 00:33:04,960 --> 00:33:08,640 Speaker 1: always um. And then um there was that whole um 509 00:33:08,880 --> 00:33:12,440 Speaker 1: uh cream cheese tea thing that happened over the past 510 00:33:12,480 --> 00:33:16,160 Speaker 1: couple of years. Um that uh that like like like 511 00:33:16,240 --> 00:33:20,960 Speaker 1: Asian cafe um, like like Japanese and Korean cafe trend 512 00:33:21,160 --> 00:33:24,640 Speaker 1: of um using cream cheese to make like a sort 513 00:33:24,680 --> 00:33:28,400 Speaker 1: of like a like a foamy thick whipped topping. UM. 514 00:33:28,560 --> 00:33:31,760 Speaker 1: For I've mostly seen it on hot teas. I think 515 00:33:31,760 --> 00:33:34,320 Speaker 1: that I suppose I'm not sure. I'm not sure if 516 00:33:34,360 --> 00:33:38,080 Speaker 1: it goes on cold beverages as well. Um, I I know, 517 00:33:38,160 --> 00:33:40,760 Speaker 1: I know, like I'm sweet hut here in Atlanta has 518 00:33:40,840 --> 00:33:44,200 Speaker 1: some cream cheese teas. I don't think I've ever had 519 00:33:44,240 --> 00:33:46,840 Speaker 1: it because I was always like, I don't know if 520 00:33:46,840 --> 00:33:49,000 Speaker 1: I want that, And now that I think about it, 521 00:33:49,000 --> 00:33:52,440 Speaker 1: it's probably delicious. Like I love the flavor of cream cheese. 522 00:33:52,600 --> 00:33:56,760 Speaker 1: I like like a good like hot milk tea. So man, 523 00:33:57,440 --> 00:34:00,680 Speaker 1: I've been I've been missing out the craving of the episode. 524 00:34:00,720 --> 00:34:02,280 Speaker 1: I didn't know that's what it was going to be here. 525 00:34:02,280 --> 00:34:07,239 Speaker 1: You go, all right, well, listeners right in let us 526 00:34:07,240 --> 00:34:11,440 Speaker 1: know about your experiences with that and speaking of that's 527 00:34:11,440 --> 00:34:13,759 Speaker 1: about what we have on cream cheese for today. But 528 00:34:13,800 --> 00:34:16,759 Speaker 1: we do have listener mail, we do. But first we've 529 00:34:16,760 --> 00:34:19,000 Speaker 1: got one more quick break for a word from our sponsor. 530 00:34:28,360 --> 00:34:31,640 Speaker 1: And we're back. Thank you, sponsor, Yes, thank you, and 531 00:34:31,680 --> 00:34:39,279 Speaker 1: we're back with me. I'm you know, smooth. It is 532 00:34:39,280 --> 00:34:42,839 Speaker 1: not necessarily my thing. I did appreciate when you said 533 00:34:42,840 --> 00:34:45,840 Speaker 1: I was smoothed. Uh, but you know, I gave it 534 00:34:45,880 --> 00:34:51,640 Speaker 1: a dry That's how I see it. No, I liked it, 535 00:34:51,680 --> 00:34:53,440 Speaker 1: and it was kind of you. You were making a 536 00:34:53,520 --> 00:34:55,560 Speaker 1: gesture that's sort of sort of like a like a schmear, 537 00:34:55,840 --> 00:34:59,719 Speaker 1: like a yeah, I was putting the cream cheese on 538 00:34:59,760 --> 00:35:06,520 Speaker 1: the yeah. Yeah. Okay. So we have a letter from Alicia, 539 00:35:06,600 --> 00:35:11,120 Speaker 1: who has been embarking on a journey of binging all 540 00:35:11,160 --> 00:35:14,560 Speaker 1: of our episodes, has been just sending us. I know 541 00:35:14,600 --> 00:35:16,399 Speaker 1: we've read some of our letters before, but I love 542 00:35:16,440 --> 00:35:20,480 Speaker 1: it updating on what episodes she's seen and her thoughts 543 00:35:20,520 --> 00:35:24,680 Speaker 1: on them. So Alicia wrote about our our recent re 544 00:35:24,680 --> 00:35:28,279 Speaker 1: release of the Mocktail episode. This episode reminded me of 545 00:35:28,320 --> 00:35:31,040 Speaker 1: the mocktail that is featured in the sixth book of 546 00:35:31,080 --> 00:35:36,440 Speaker 1: the series of Unfortunate Events, The Rats Elevator, the Aqueous Martini. 547 00:35:36,800 --> 00:35:39,480 Speaker 1: This drink was essentially cold water within all of it. 548 00:35:40,360 --> 00:35:44,040 Speaker 1: Within the bottle are children were with Esme and Jerome Squalor. 549 00:35:44,600 --> 00:35:49,840 Speaker 1: This was considered the very in drink in a fashionable society. 550 00:35:50,320 --> 00:35:54,840 Speaker 1: No surprise that the kids didn't like it, which side note, 551 00:35:55,280 --> 00:35:57,600 Speaker 1: I love that and that is so funny. It's a 552 00:35:57,760 --> 00:36:03,680 Speaker 1: very good commentary on like what yes, yes, uh. Then 553 00:36:03,719 --> 00:36:06,239 Speaker 1: she wrote about Thousand Islands dressing. I live in the 554 00:36:06,280 --> 00:36:08,839 Speaker 1: Thousand Islands. This was created to be served with fish 555 00:36:08,840 --> 00:36:10,720 Speaker 1: when fishing was a large part of the area. However, 556 00:36:10,760 --> 00:36:15,400 Speaker 1: the town that it belongs to is wildly disputed up here. Okay, 557 00:36:17,200 --> 00:36:20,239 Speaker 1: m hmmm. In a barbecue episode, there was talk of 558 00:36:20,280 --> 00:36:22,879 Speaker 1: eating alligator. The New York State Fair has a booth 559 00:36:22,880 --> 00:36:24,960 Speaker 1: every year where you can eat alligator on a stick. 560 00:36:25,320 --> 00:36:29,000 Speaker 1: Along with that, they offer wild board and kangaroo. Once 561 00:36:29,040 --> 00:36:30,719 Speaker 1: I got over the fear that kangaroo Jack and his 562 00:36:30,719 --> 00:36:32,680 Speaker 1: friends weren't going to drop kick me for eating at 563 00:36:32,840 --> 00:36:35,440 Speaker 1: I decided is the best thing I have ever eaten. 564 00:36:37,360 --> 00:36:41,120 Speaker 1: Coffee commercial because I enjoy your silly funds and jokes. 565 00:36:41,120 --> 00:36:43,399 Speaker 1: I was a bit disappointed that the phrase wasn't if 566 00:36:43,400 --> 00:36:46,839 Speaker 1: my coffee is weak, then I am weak. But don't matter. 567 00:36:47,680 --> 00:36:50,040 Speaker 1: I have a new silly coffee model for you. I 568 00:36:50,080 --> 00:36:52,400 Speaker 1: grind my coffee fresh daily And with that being said, 569 00:36:52,880 --> 00:36:55,120 Speaker 1: you gotta grind those beans if you want to grind 570 00:36:55,120 --> 00:37:02,360 Speaker 1: those dreams. I love it. I'm in Yeah. It makes 571 00:37:02,360 --> 00:37:05,719 Speaker 1: me feel like my morning cup of coffees like so badass, 572 00:37:05,800 --> 00:37:07,520 Speaker 1: as opposed to what it is right now, which is 573 00:37:07,600 --> 00:37:16,000 Speaker 1: kind of just like, oh God, get me caffeine. Yeah yeah, please, 574 00:37:16,040 --> 00:37:20,080 Speaker 1: as soon as possible, pour it into my eyeballs. How 575 00:37:20,080 --> 00:37:24,640 Speaker 1: does it get in faster? Yeah, yeah, that's how I feel. 576 00:37:25,480 --> 00:37:31,520 Speaker 1: Um um, Hayward wrote, as a key West resident, I 577 00:37:31,560 --> 00:37:33,920 Speaker 1: was amazed how many times you mentioned key West without 578 00:37:34,000 --> 00:37:37,400 Speaker 1: giving it any credit. This Miami or Tampa thing is 579 00:37:37,480 --> 00:37:41,000 Speaker 1: utter bs. Miami did not even exist and the Tampa 580 00:37:41,040 --> 00:37:45,160 Speaker 1: cigar makers moved there from Key West. As far as 581 00:37:45,200 --> 00:37:48,080 Speaker 1: the US goes, the Cuban sandwich was made for key 582 00:37:48,120 --> 00:37:52,120 Speaker 1: West cigar makers lunch long before either Tampa or Miami 583 00:37:52,480 --> 00:37:56,600 Speaker 1: didn't even exist. And there is no salami in an 584 00:37:56,640 --> 00:38:00,920 Speaker 1: authentic Cuban sandwich. Again, that is just newbie b s 585 00:38:02,480 --> 00:38:08,080 Speaker 1: dang another city in the phrase, Oh I love this, 586 00:38:08,400 --> 00:38:11,560 Speaker 1: I love this so much. Oh my heck. Um. Also, 587 00:38:11,600 --> 00:38:15,080 Speaker 1: I will say that my friend Cody, who is from 588 00:38:15,120 --> 00:38:20,000 Speaker 1: Central Florida, um uh, told me very firmly that that 589 00:38:20,280 --> 00:38:24,160 Speaker 1: um that salami is an unauthentic human sandwich and that 590 00:38:24,280 --> 00:38:30,160 Speaker 1: anything else this is awesome. I love how many people 591 00:38:30,360 --> 00:38:34,120 Speaker 1: are so like, no, this is sort of the Cuban town. 592 00:38:34,120 --> 00:38:37,440 Speaker 1: I just had it. This is what it is. And 593 00:38:37,760 --> 00:38:41,080 Speaker 1: I actually responded to Hayward, and he responded back with 594 00:38:41,200 --> 00:38:47,640 Speaker 1: more points. Yeah, oh that's great, yep, please keep those coming. 595 00:38:47,680 --> 00:38:50,840 Speaker 1: We love it. Oh yeah, well, we adore a strong opinion. 596 00:38:50,960 --> 00:38:53,800 Speaker 1: If you did not know that about us, Yes, yes, 597 00:38:53,960 --> 00:38:56,680 Speaker 1: and you can send those two us. We would love 598 00:38:56,719 --> 00:38:58,640 Speaker 1: to get them. Thanks to both of these listeners for 599 00:38:58,760 --> 00:39:01,359 Speaker 1: already doing so. If you'd like to email us, our 600 00:39:01,440 --> 00:39:04,520 Speaker 1: email is Hello at savor pod dot com. We are 601 00:39:04,560 --> 00:39:07,560 Speaker 1: also on social media. You can find us on Facebook, Twitter, 602 00:39:07,680 --> 00:39:10,680 Speaker 1: and Instagram at savor pod, and we do hope to 603 00:39:10,760 --> 00:39:13,360 Speaker 1: hear from you. Savor is a production of I Heart Radio. 604 00:39:13,480 --> 00:39:15,680 Speaker 1: For more podcasts my heart Radio, you can visit the 605 00:39:15,680 --> 00:39:18,600 Speaker 1: i heart Radio app, Apple Podcasts, or wherever you listen 606 00:39:18,640 --> 00:39:21,080 Speaker 1: to your favorite shows. Thanks as always to your super 607 00:39:21,080 --> 00:39:24,040 Speaker 1: producers Dylan Fagin and Andrew Howard. Thanks to you for listening, 608 00:39:24,080 --> 00:39:25,719 Speaker 1: and we hope that lots more good things are coming 609 00:39:25,760 --> 00:39:33,920 Speaker 1: your way.