1 00:00:09,080 --> 00:00:11,240 Speaker 1: Hello, and welcome to Saber Protection of iHeartRadio. 2 00:00:11,280 --> 00:00:13,840 Speaker 2: I'm Annie Reeves and I'm Larned Vocal bumb and today 3 00:00:13,880 --> 00:00:17,880 Speaker 2: we have a classic episode for you about Brim. 4 00:00:20,480 --> 00:00:22,680 Speaker 1: I've had a huge craving for Brie already and then 5 00:00:22,720 --> 00:00:24,000 Speaker 1: you suggested this and I was like. 6 00:00:24,120 --> 00:00:26,960 Speaker 2: Oh yeah, yeah tis the season man. 7 00:00:27,160 --> 00:00:27,720 Speaker 1: That's uh. 8 00:00:28,120 --> 00:00:30,960 Speaker 2: I had a really good baked brie, like like a 9 00:00:31,000 --> 00:00:35,440 Speaker 2: Brian cruit for as an appetizer for Thanksgiving, because that's 10 00:00:35,440 --> 00:00:37,640 Speaker 2: the sane thing to do before you have a whole 11 00:00:37,640 --> 00:00:42,479 Speaker 2: Thanksgiving meal. It's a tradition amongst my friends. So it's 12 00:00:42,520 --> 00:00:44,519 Speaker 2: a lovely tradition. I'm not mad about it. I'm just 13 00:00:44,560 --> 00:00:47,440 Speaker 2: saying like, oh yeah, let's begin this dinner with at 14 00:00:47,520 --> 00:00:49,760 Speaker 2: least three ounces of cheese. 15 00:00:50,640 --> 00:00:51,360 Speaker 1: It's a good. 16 00:00:51,200 --> 00:00:59,040 Speaker 2: Start, you know, wrapped in pastry with jam yeah into it. 17 00:00:57,400 --> 00:01:00,920 Speaker 1: Sounds so good. Is that why I saw on your mind? 18 00:01:02,440 --> 00:01:03,880 Speaker 2: Yeah? Or I mean you know, like I was kind 19 00:01:03,880 --> 00:01:07,880 Speaker 2: of looking through looking through archives and trying to find 20 00:01:07,920 --> 00:01:11,479 Speaker 2: something that was like holiday appropriate, and I landed on Brie. 21 00:01:11,680 --> 00:01:14,920 Speaker 2: We did this episode originally in December of twenty eighteen, 22 00:01:15,520 --> 00:01:18,520 Speaker 2: so clearly it was on our minds then as being 23 00:01:18,520 --> 00:01:21,399 Speaker 2: a holiday kind of thing as well. You talk a 24 00:01:21,400 --> 00:01:25,280 Speaker 2: lot about in the episode about your cheese giving experience. 25 00:01:26,120 --> 00:01:32,880 Speaker 1: So good, I do. Yeah. I love how people adopted that. 26 00:01:33,360 --> 00:01:35,240 Speaker 1: Like listeners wrote in and were like, I heard she's 27 00:01:35,280 --> 00:01:40,160 Speaker 1: giving now yeah, yeah, it's amazing. I know. It's so great, dude, 28 00:01:40,720 --> 00:01:45,000 Speaker 1: spread the love of cheese and she's giving. But Bree 29 00:01:45,240 --> 00:01:50,080 Speaker 1: is definitely key in my cheese giving celebrations. 30 00:01:50,320 --> 00:01:51,160 Speaker 3: You have to have it. 31 00:01:52,200 --> 00:01:55,400 Speaker 1: But I will say the heating up of it and 32 00:01:55,480 --> 00:01:57,480 Speaker 1: making kind of a melty thing that was a newer 33 00:01:57,520 --> 00:02:01,160 Speaker 1: thing for me, and I do associated now with the holidays. 34 00:02:01,320 --> 00:02:05,520 Speaker 2: Oh fabulous. Yeah, just feels so decadent, it does right 35 00:02:05,920 --> 00:02:09,720 Speaker 2: right my heck, have you had a common beer experience 36 00:02:09,800 --> 00:02:10,799 Speaker 2: since this episode? 37 00:02:10,960 --> 00:02:11,800 Speaker 1: I don't think so. 38 00:02:12,080 --> 00:02:15,040 Speaker 2: Oh no, okay, all right, it's I'm slacking. I need 39 00:02:15,080 --> 00:02:19,280 Speaker 2: to get you some common beer, are I believe? 40 00:02:19,760 --> 00:02:26,160 Speaker 1: Recent not recent Frequent writer Eric wrote in Recently that 41 00:02:26,639 --> 00:02:29,600 Speaker 1: our savor Fest feast is now going to be a 42 00:02:29,639 --> 00:02:32,360 Speaker 1: week long thing, and I was like, at least at 43 00:02:32,480 --> 00:02:36,680 Speaker 1: least at a minimum, or we're gonna have to spread 44 00:02:36,680 --> 00:02:38,360 Speaker 1: it out. We're gonna have to take time off work. 45 00:02:38,760 --> 00:02:44,440 Speaker 2: Yeah, we're gonna have to go to Asana yeah we are, 46 00:02:46,400 --> 00:02:50,639 Speaker 2: Yes we are, but yes, I very much will take 47 00:02:50,639 --> 00:02:53,840 Speaker 2: you up on that. Laurn excellent. All right, well, uh 48 00:02:53,880 --> 00:02:57,320 Speaker 2: well we have a whole episode for you about glorious cheese. 49 00:02:57,520 --> 00:03:04,840 Speaker 2: So so let's let former Ay and Lauren take it away. 50 00:03:11,320 --> 00:03:12,440 Speaker 1: Hello, and welcome to Savor. 51 00:03:12,480 --> 00:03:15,160 Speaker 2: I'm any Reas and I'm Lauren Vogel Bam, and today 52 00:03:15,480 --> 00:03:17,240 Speaker 2: we're talking about Bria. 53 00:03:18,000 --> 00:03:18,960 Speaker 1: As in cheese. 54 00:03:19,240 --> 00:03:23,800 Speaker 2: Yes, not my friend Brie or the actress Alison Brie. No, 55 00:03:24,000 --> 00:03:24,680 Speaker 2: neither of those. 56 00:03:25,280 --> 00:03:31,040 Speaker 1: But but yes, it is time. It is about time 57 00:03:31,080 --> 00:03:33,280 Speaker 1: we came back and did another cheese episode because Cheddar 58 00:03:34,160 --> 00:03:35,240 Speaker 1: was forever. 59 00:03:35,520 --> 00:03:37,600 Speaker 2: Yeah, I'd forgotten how long it had been. I think 60 00:03:37,640 --> 00:03:39,440 Speaker 2: I just eat so much cheese. I was like, well 61 00:03:39,960 --> 00:03:40,600 Speaker 2: this is covered. 62 00:03:40,920 --> 00:03:44,600 Speaker 1: Yeah. Yeah, I have a friend who probably every other 63 00:03:44,640 --> 00:03:47,600 Speaker 1: week we have some reason to eat cheese, like a 64 00:03:47,640 --> 00:03:51,120 Speaker 1: big amount, a large amount of cheese. We have apology cheese, 65 00:03:51,960 --> 00:03:56,160 Speaker 1: congratulations cheese. And last the week after Thanksgiving we did 66 00:03:56,280 --> 00:04:01,200 Speaker 1: cheese Giving and Bri. I always make sure there's Bree 67 00:04:01,240 --> 00:04:03,320 Speaker 1: because it's one of my main four cheeses that have 68 00:04:03,400 --> 00:04:06,880 Speaker 1: to be there for me to be happy, otherwise it 69 00:04:06,920 --> 00:04:07,640 Speaker 1: won't be complete. 70 00:04:07,720 --> 00:04:10,160 Speaker 2: I love all of your lists I'm a very. 71 00:04:10,080 --> 00:04:15,080 Speaker 1: List forward person. Everything is part of a list. There's 72 00:04:15,120 --> 00:04:19,080 Speaker 1: a local cheesemaker, the Woodsman and Wife. They make one 73 00:04:19,120 --> 00:04:22,240 Speaker 1: of my favorite breeze. I mean it's bree like I 74 00:04:22,240 --> 00:04:23,720 Speaker 1: don't know if it's technically a breeze. 75 00:04:23,880 --> 00:04:25,080 Speaker 2: Yeah, we'll get into that in a second. 76 00:04:25,440 --> 00:04:27,720 Speaker 1: Yeah, but I'm not even sure it's like technically, oh, 77 00:04:28,000 --> 00:04:33,080 Speaker 1: a brie type a lowercase. It's called out of the ashes. 78 00:04:33,440 --> 00:04:39,000 Speaker 1: I think the the rind was grown ashes. They were 79 00:04:39,000 --> 00:04:43,480 Speaker 1: ashes around it. And it's so good. It's expensive, but 80 00:04:43,520 --> 00:04:44,200 Speaker 1: it's so good. 81 00:04:44,440 --> 00:04:45,920 Speaker 2: Oh, tally noted. I'll have to look for it. 82 00:04:46,040 --> 00:04:50,719 Speaker 1: Yeah, it's downstairs. Oh no, always tempting me. Also, there's 83 00:04:50,720 --> 00:04:53,919 Speaker 1: a wiki cheese. I didn't know that, but there's a 84 00:04:53,920 --> 00:04:55,159 Speaker 1: wiki cheese. 85 00:04:55,240 --> 00:04:58,480 Speaker 2: Things that I didn't know. The word tuophile, it's the 86 00:04:58,520 --> 00:05:01,599 Speaker 2: word of the day. It's a one who loves cheese. Well, 87 00:05:01,640 --> 00:05:04,080 Speaker 2: we're both terrophile, Yes, we certainly are. 88 00:05:05,400 --> 00:05:11,599 Speaker 1: But this brings us to our question bri What is it? 89 00:05:13,240 --> 00:05:17,039 Speaker 2: Well, bri is a category of soft ripened cheeses with 90 00:05:17,200 --> 00:05:20,640 Speaker 2: mold ripened rines, sometimes called bloomy rinds, meaning that their 91 00:05:20,640 --> 00:05:23,040 Speaker 2: texture is a semi ferm on the outside, like a 92 00:05:23,120 --> 00:05:26,080 Speaker 2: cheddar kind of but melty soft on the inside. Even 93 00:05:26,120 --> 00:05:29,360 Speaker 2: at room temperature. They're typically a white to straw yellow 94 00:05:29,440 --> 00:05:32,359 Speaker 2: on the inside and a mate white maybe with a 95 00:05:32,360 --> 00:05:34,840 Speaker 2: little bit of a kind of streaking or striping on 96 00:05:34,880 --> 00:05:39,120 Speaker 2: the outside. And you make bri. Well, there's a lot 97 00:05:39,120 --> 00:05:41,040 Speaker 2: of details that you can change around, but the basics 98 00:05:41,080 --> 00:05:44,400 Speaker 2: are this. You take milk, yeah, and add something to 99 00:05:44,480 --> 00:05:47,640 Speaker 2: help it coagulate to form up into kurds, because milk 100 00:05:47,680 --> 00:05:50,880 Speaker 2: is an emulsion of water and water soluble stuff mixed 101 00:05:50,920 --> 00:05:54,000 Speaker 2: evenly with little globules of fats and fat soluble stuff. 102 00:05:54,360 --> 00:05:57,200 Speaker 2: Because those globules naturally repel each other like a like 103 00:05:57,200 --> 00:06:00,719 Speaker 2: wee magnets in the water. Ah h yeah, you know 104 00:06:00,720 --> 00:06:02,880 Speaker 2: when you try to press two negative or two positive 105 00:06:02,920 --> 00:06:05,840 Speaker 2: vents for magnet together and you can't. It's like that, 106 00:06:05,880 --> 00:06:09,160 Speaker 2: but with these little fat globules. So to get milk 107 00:06:09,200 --> 00:06:12,039 Speaker 2: to stop being milk and start being cheese, you need 108 00:06:12,080 --> 00:06:15,040 Speaker 2: to convince the globules to stop propelling each other and 109 00:06:15,240 --> 00:06:19,839 Speaker 2: cling up a first, by changing the pH of the milk, 110 00:06:20,040 --> 00:06:22,800 Speaker 2: which will change the charge of the globules. You can 111 00:06:22,800 --> 00:06:25,000 Speaker 2: do this by adding an acid or in the case 112 00:06:25,040 --> 00:06:28,640 Speaker 2: of brie and many other cheeses, adding friendly bacteria that 113 00:06:28,680 --> 00:06:34,120 Speaker 2: eat the sugars in milk and poop lacked acid what bacteria, 114 00:06:39,000 --> 00:06:41,280 Speaker 2: or you can break off some of the molecules on 115 00:06:41,320 --> 00:06:43,320 Speaker 2: the edges of the globules that are making them repel. 116 00:06:43,560 --> 00:06:45,880 Speaker 2: And you can do this by adding enzymes that do 117 00:06:46,000 --> 00:06:49,920 Speaker 2: that whole breaking off thing. Rennet is a product made 118 00:06:49,960 --> 00:06:52,960 Speaker 2: up of such enzymes. It occurs naturally in the fourth 119 00:06:52,960 --> 00:06:55,800 Speaker 2: stomachs of young cows, goats, and sheep to help them 120 00:06:55,960 --> 00:06:59,680 Speaker 2: break down and process milk. Makes sense, but don't worry, 121 00:06:59,720 --> 00:07:03,520 Speaker 2: veget Rennet can also be made from lab farmed bacteria 122 00:07:03,560 --> 00:07:06,520 Speaker 2: poop or found in some plants like fake leaves. 123 00:07:06,880 --> 00:07:10,080 Speaker 1: I love the idea of just a farm somewhere growing 124 00:07:10,200 --> 00:07:11,320 Speaker 1: bacteria poop. 125 00:07:12,280 --> 00:07:16,320 Speaker 2: Oh yeah, there's lots of them. Industrially speaking, there's like 126 00:07:16,640 --> 00:07:19,080 Speaker 2: there's like a lot of those around, a lot of 127 00:07:19,080 --> 00:07:23,160 Speaker 2: the natural flavors that eat uh yeah, all sorts of 128 00:07:23,160 --> 00:07:26,680 Speaker 2: things are bacteria farmed. Anyway, back to bree cheese. So 129 00:07:27,480 --> 00:07:30,040 Speaker 2: you get your milk, you add lactic acid bacteria maybe 130 00:07:30,040 --> 00:07:31,680 Speaker 2: also rent it to it. You heat it to a 131 00:07:31,720 --> 00:07:35,000 Speaker 2: temperature at which the bacteria will thrive and the globules 132 00:07:35,040 --> 00:07:39,240 Speaker 2: will form up into these solid fat and protein curds. 133 00:07:39,720 --> 00:07:42,920 Speaker 2: When the curds are curdy enough, they're poured into disc 134 00:07:43,040 --> 00:07:45,880 Speaker 2: shaped molds designed to let the water in whatever water 135 00:07:45,920 --> 00:07:49,360 Speaker 2: soluble stuff is left drain off. That's called the whey 136 00:07:49,680 --> 00:07:53,160 Speaker 2: m Yes. When the discs are firm enough, they're salted 137 00:07:53,280 --> 00:07:55,920 Speaker 2: or washing a brine. Then it's time to age the 138 00:07:56,000 --> 00:07:59,160 Speaker 2: cheese and create that rind that we were talking about. 139 00:07:59,560 --> 00:08:04,200 Speaker 2: And the rind is formed by fungi, usually Penicillium candiatum, 140 00:08:04,280 --> 00:08:08,400 Speaker 2: Penicillium camemberte, or both, but other molds or yeasts can 141 00:08:08,440 --> 00:08:12,200 Speaker 2: be used. You probably add cultures of these fungi right 142 00:08:12,240 --> 00:08:14,440 Speaker 2: to the surface of the cheese, then set the disks 143 00:08:14,440 --> 00:08:16,520 Speaker 2: of cheese in a cool human place to age for 144 00:08:16,560 --> 00:08:19,200 Speaker 2: at least three weeks, during which the cheese dries out 145 00:08:19,240 --> 00:08:23,200 Speaker 2: more and the mold forms a protective rind over the surface. 146 00:08:24,840 --> 00:08:27,800 Speaker 2: All of this creates that texture that's that's velvety, soft 147 00:08:27,800 --> 00:08:30,880 Speaker 2: and oozy on the inside and sort of toothsome soft 148 00:08:30,920 --> 00:08:34,720 Speaker 2: on the outside, like a like like thick fudge sauce 149 00:08:35,000 --> 00:08:36,320 Speaker 2: surrounded by soft wax. 150 00:08:38,760 --> 00:08:40,360 Speaker 1: Hmm, yeah, yeah. 151 00:08:40,160 --> 00:08:43,160 Speaker 2: I'm sorry that sounds really gross. I promise bree is lovely. 152 00:08:43,200 --> 00:08:45,400 Speaker 2: If you've never had it. That's like the worst description 153 00:08:45,640 --> 00:08:46,760 Speaker 2: that I possibly could have. 154 00:08:47,080 --> 00:08:48,240 Speaker 1: She's just trying to keep you away. 155 00:08:49,880 --> 00:08:53,520 Speaker 2: Well, brief for me that the flavor is milky and 156 00:08:53,600 --> 00:08:55,840 Speaker 2: grassy and a little bit savory, with notes like a 157 00:08:55,920 --> 00:08:59,280 Speaker 2: nuts or mushrooms, and cow milk is the most common 158 00:08:59,320 --> 00:09:01,880 Speaker 2: stuff to make out of, but goat milk or blends 159 00:09:02,000 --> 00:09:03,240 Speaker 2: can also be used. 160 00:09:03,880 --> 00:09:06,840 Speaker 1: And it turns out a lot of us may have 161 00:09:07,000 --> 00:09:12,080 Speaker 1: never had legitimate bris. To qualify as the real deal, 162 00:09:12,080 --> 00:09:15,319 Speaker 1: bris has to come from specific areas within ill de France. 163 00:09:15,840 --> 00:09:20,880 Speaker 1: Oh my accent game, I don't know what's going on. 164 00:09:21,679 --> 00:09:23,720 Speaker 1: And this is an area that surrounds Paris. 165 00:09:24,600 --> 00:09:28,160 Speaker 2: Yes, the name comes from the historical region called bri 166 00:09:28,440 --> 00:09:32,960 Speaker 2: within modern day ill Defrance, roughly corresponding with modern day 167 00:09:33,800 --> 00:09:34,120 Speaker 2: help me. 168 00:09:34,120 --> 00:09:35,600 Speaker 1: Out here, stan a moon. 169 00:09:36,240 --> 00:09:40,160 Speaker 2: Oh, I never would have gotten that. The reason that 170 00:09:40,200 --> 00:09:42,160 Speaker 2: many of us have not had legitimate breeze is not 171 00:09:42,240 --> 00:09:44,559 Speaker 2: that the French are like boguarding them or anything like that. 172 00:09:44,600 --> 00:09:48,800 Speaker 2: They're they're produced using unpasteurized milk, sometimes called raw milk, 173 00:09:48,840 --> 00:09:51,240 Speaker 2: and in the United States, a law set down almost 174 00:09:51,280 --> 00:09:54,160 Speaker 2: seventy years ago states that cheese made from raw milk 175 00:09:54,360 --> 00:09:57,199 Speaker 2: has to be aged at least sixty days, and bri 176 00:09:57,520 --> 00:09:58,520 Speaker 2: is aged less than that. 177 00:10:00,160 --> 00:10:04,360 Speaker 1: But a lot of manufacturers from other areas, cheese manufacturers 178 00:10:05,000 --> 00:10:08,840 Speaker 1: and other countries sell a product called briez. It's not 179 00:10:08,920 --> 00:10:11,920 Speaker 1: as strictly controlled as something like champagne. 180 00:10:12,320 --> 00:10:14,679 Speaker 2: Yeah, there are a lot of breeze style cheeses, including 181 00:10:14,720 --> 00:10:15,680 Speaker 2: from that same region. 182 00:10:16,480 --> 00:10:18,400 Speaker 1: Yeah, and when I was looking into this, I believe 183 00:10:19,000 --> 00:10:22,360 Speaker 1: you can even find Well, let's get into some legitimate 184 00:10:22,400 --> 00:10:24,560 Speaker 1: breeze and I'll come back to this point. Okay, okay, So, 185 00:10:24,840 --> 00:10:28,240 Speaker 1: of the so called legitimate breeze, there are a couple 186 00:10:28,280 --> 00:10:29,199 Speaker 1: of types. 187 00:10:28,960 --> 00:10:32,440 Speaker 2: And their fame might be influenced by their production region's 188 00:10:32,480 --> 00:10:34,959 Speaker 2: location in proximated pairs. 189 00:10:35,480 --> 00:10:38,800 Speaker 1: Might be, might be there's Breed de Mall, which is 190 00:10:38,920 --> 00:10:40,920 Speaker 1: the finest of French breeze. 191 00:10:41,360 --> 00:10:44,000 Speaker 2: Wheels of this cheese are made to be fourteen or 192 00:10:44,040 --> 00:10:47,520 Speaker 2: fifteen inches in diameter about two inches high. A combo 193 00:10:47,679 --> 00:10:51,280 Speaker 2: of lactic acid, bacteria and rennet helps curdle the milk, 194 00:10:51,600 --> 00:10:54,400 Speaker 2: and at the curd stage they are drained without adding 195 00:10:54,440 --> 00:10:57,480 Speaker 2: any weights to allow for moisture retention within the curd. 196 00:10:58,160 --> 00:11:01,480 Speaker 2: The wide, shallow shape, though the surface dry out pretty thoroughly. 197 00:11:01,840 --> 00:11:04,440 Speaker 2: The whole process takes about thirty minutes, and then they're 198 00:11:04,480 --> 00:11:07,240 Speaker 2: aged for about three weeks. It's said to feature notes 199 00:11:07,240 --> 00:11:09,720 Speaker 2: of mushrooms and almonds one day. 200 00:11:10,960 --> 00:11:11,400 Speaker 3: Maybe. 201 00:11:11,559 --> 00:11:14,160 Speaker 2: Oh yeah, it's a Paris field trip that we really 202 00:11:14,160 --> 00:11:14,600 Speaker 2: have to take. 203 00:11:14,960 --> 00:11:18,440 Speaker 1: That was like our first field trip and it still 204 00:11:18,480 --> 00:11:23,160 Speaker 1: hasn't happened. I don't know why our boss will not okay. 205 00:11:22,800 --> 00:11:25,040 Speaker 2: It we went to New Orleans. Isn't that close enough? 206 00:11:26,000 --> 00:11:27,520 Speaker 1: Yeah, we're already almost there. 207 00:11:27,640 --> 00:11:28,360 Speaker 3: Just come on. 208 00:11:29,120 --> 00:11:32,920 Speaker 1: But like I was gonna say, you can buy something 209 00:11:32,960 --> 00:11:35,720 Speaker 1: in the United States called breedom all and it actually 210 00:11:35,760 --> 00:11:36,360 Speaker 1: isn't that. 211 00:11:37,320 --> 00:11:41,280 Speaker 2: Right because didn't someone copyright that name did here in 212 00:11:41,320 --> 00:11:42,680 Speaker 2: the States. It's so tricksy. 213 00:11:43,040 --> 00:11:46,679 Speaker 1: I know. We'll touch on that more in our history bit. 214 00:11:47,280 --> 00:11:52,000 Speaker 1: The second type of legitimate breeze is breed' melon, and. 215 00:11:52,080 --> 00:11:55,080 Speaker 2: This uses just lactic acid bacteria to curdle the milk 216 00:11:55,080 --> 00:11:58,520 Speaker 2: from what I understand, which takes longer than a lactic 217 00:11:58,559 --> 00:12:01,840 Speaker 2: acid bacteria plus rennet. It takes about eighteen hours. They're 218 00:12:01,880 --> 00:12:04,920 Speaker 2: also aged for longer, like four to eight weeks, and 219 00:12:05,040 --> 00:12:07,559 Speaker 2: the wheels are made smaller, only ten or eleven inches 220 00:12:07,600 --> 00:12:09,720 Speaker 2: in diameter and like an inch and a half high. 221 00:12:10,160 --> 00:12:12,920 Speaker 2: The result of all of this is a firmer cheese. 222 00:12:13,120 --> 00:12:16,280 Speaker 2: It's less gooey, more gelled all the way through, and 223 00:12:16,360 --> 00:12:19,960 Speaker 2: has a thicker rind. The flavor is also less delicate, 224 00:12:20,040 --> 00:12:23,920 Speaker 2: with notes of salt, sour and barnyard, like your a 225 00:12:23,960 --> 00:12:27,600 Speaker 2: favorite or least favorite sour beer, as the case may. 226 00:12:27,520 --> 00:12:33,920 Speaker 1: Be, notes of barnyard. Then there are the illegitimate breed 227 00:12:35,320 --> 00:12:40,480 Speaker 1: Yeah scandal, I know. There is Brida montro blueberries, which 228 00:12:40,559 --> 00:12:43,200 Speaker 1: gets an injection into the rind to create a hybrid 229 00:12:43,200 --> 00:12:45,160 Speaker 1: between blue cheese and brie. 230 00:12:45,640 --> 00:12:47,920 Speaker 2: Or the discs can be sliced in half and a 231 00:12:48,000 --> 00:12:51,920 Speaker 2: layer of a Penicillium rockaforte or other blue mold can 232 00:12:51,960 --> 00:12:56,560 Speaker 2: be added before sandwiching and aging the discs. Other bree 233 00:12:56,559 --> 00:12:58,400 Speaker 2: types can sandwich other stuff in there by the way, 234 00:12:58,440 --> 00:13:00,559 Speaker 2: like a layer of mustard, which I want to try 235 00:13:00,640 --> 00:13:02,720 Speaker 2: so much now bre and mustard. 236 00:13:02,840 --> 00:13:06,920 Speaker 1: Yeah, there's bri noir, and this is the result of 237 00:13:06,960 --> 00:13:10,360 Speaker 1: a longer aging time. This kind of darker blacker rind 238 00:13:10,559 --> 00:13:12,920 Speaker 1: up to two years, and it produces bre with a 239 00:13:12,960 --> 00:13:16,760 Speaker 1: stronger flavor, a darker, drier cheese, and a darker rind. 240 00:13:17,120 --> 00:13:19,840 Speaker 1: In the area where bri noir is made, folks like 241 00:13:19,880 --> 00:13:24,760 Speaker 1: to dip it in their Cafe La for breakfast. Oh 242 00:13:24,800 --> 00:13:25,480 Speaker 1: that's another thing. 243 00:13:25,600 --> 00:13:28,280 Speaker 2: We're both just shaking our heads, just like we need 244 00:13:28,280 --> 00:13:30,080 Speaker 2: to go eat that immedium. 245 00:13:30,200 --> 00:13:32,400 Speaker 1: I mean, there's no question. Yeah, we have to. 246 00:13:32,679 --> 00:13:35,280 Speaker 2: Although that could be sold in the US, you think, 247 00:13:35,480 --> 00:13:36,880 Speaker 2: Oh yeah, because aged for two. 248 00:13:36,800 --> 00:13:42,720 Speaker 1: Years, I for we were researching this episode the day 249 00:13:43,559 --> 00:13:47,520 Speaker 1: that of cheese giving and I went to a cheese 250 00:13:47,600 --> 00:13:51,520 Speaker 1: place like I've never had real bree my god, and 251 00:13:51,600 --> 00:13:54,200 Speaker 1: I had found all of these breeze that are like 252 00:13:54,240 --> 00:13:56,120 Speaker 1: the closest thing you could get in the US, and 253 00:13:56,160 --> 00:13:59,319 Speaker 1: they didn't have any of them. Oh no, now now 254 00:13:59,320 --> 00:14:02,199 Speaker 1: that I know, bri Noir could be here and it's 255 00:14:02,640 --> 00:14:05,440 Speaker 1: it wasn't at this cheese place and therefore not on 256 00:14:05,520 --> 00:14:06,960 Speaker 1: my cheese giving platter. 257 00:14:07,920 --> 00:14:10,240 Speaker 2: Oh, get a cheesemonger on the horn. 258 00:14:10,559 --> 00:14:14,880 Speaker 1: Yeah, we need a resident cheesemonger, you doo. He or 259 00:14:14,920 --> 00:14:16,640 Speaker 1: she would not be lacking for work. 260 00:14:17,000 --> 00:14:19,680 Speaker 2: No, no, that'd be earning their money. 261 00:14:19,800 --> 00:14:23,440 Speaker 1: That's true. There's also breeze with all kinds of coating, 262 00:14:23,480 --> 00:14:27,160 Speaker 1: of course, and aside from just stuffing it in your 263 00:14:27,160 --> 00:14:29,560 Speaker 1: face as it is, you can bake bree That's a 264 00:14:29,560 --> 00:14:33,040 Speaker 1: popular recipe. Or Brion cruits, which is pre encased in 265 00:14:33,080 --> 00:14:36,000 Speaker 1: pastry and then baked. It's great with fruit and honey. 266 00:14:36,320 --> 00:14:38,280 Speaker 1: And I know this is gonna grow some folks at 267 00:14:38,840 --> 00:14:41,720 Speaker 1: but one of my favorite recipes with brie is a 268 00:14:41,840 --> 00:14:46,200 Speaker 1: grilled sandwich with nutella, pumpkin butter and bri. 269 00:14:46,560 --> 00:14:48,800 Speaker 2: Oh that sounds delicious, It's amazing. 270 00:14:49,040 --> 00:14:49,400 Speaker 3: Yeah. 271 00:14:49,600 --> 00:14:51,800 Speaker 1: I had a friend once and she was so grossed 272 00:14:51,800 --> 00:14:55,160 Speaker 1: out by it, and I convinced her, you gotta try 273 00:14:55,200 --> 00:14:57,720 Speaker 1: this a little bit. And she likes bree enough where 274 00:14:57,720 --> 00:14:59,760 Speaker 1: she came around. She loves it, and now she asked 275 00:14:59,800 --> 00:15:01,200 Speaker 1: me to make it all the time. And I'm like, look, 276 00:15:01,560 --> 00:15:05,880 Speaker 1: that has a special occasion sandwich. And I also don't 277 00:15:05,880 --> 00:15:08,520 Speaker 1: have new tell around because I can't trust myself around it. 278 00:15:08,560 --> 00:15:09,520 Speaker 2: So no, I feel you. 279 00:15:10,000 --> 00:15:13,320 Speaker 1: I'm sorry, you're gonna have to make your own. I've 280 00:15:13,360 --> 00:15:16,600 Speaker 1: given you the tools and knowledge go forth on. 281 00:15:16,920 --> 00:15:19,600 Speaker 2: One of my favorite grilled cheese offshoots is a grilled 282 00:15:19,600 --> 00:15:21,560 Speaker 2: bree and apple sandwich. 283 00:15:21,760 --> 00:15:27,080 Speaker 1: Yeaheah, that's a good one. Apparently, removing the tip from 284 00:15:27,120 --> 00:15:31,000 Speaker 1: brie if you cut it with wise when serving is 285 00:15:31,000 --> 00:15:35,560 Speaker 1: a faux pau called pointing the brieh really, yeah, because 286 00:15:35,640 --> 00:15:38,920 Speaker 1: I guess that's a very desired part. 287 00:15:39,080 --> 00:15:41,080 Speaker 2: Oh okay, So you're supposed to only get a little 288 00:15:41,080 --> 00:15:43,920 Speaker 2: bit of it in like a cross section. So if 289 00:15:43,960 --> 00:15:46,040 Speaker 2: you just take the whole thing, oh yeah. 290 00:15:45,920 --> 00:15:47,760 Speaker 1: It's a big faux pat. And I saw someone do 291 00:15:47,840 --> 00:15:52,280 Speaker 1: it at cheese giving, and I resisted until later. Then 292 00:15:52,360 --> 00:15:56,480 Speaker 1: I was like, you know, I saw what you did 293 00:15:56,520 --> 00:16:00,160 Speaker 1: with the bree and she was very confused. But it's 294 00:16:00,200 --> 00:16:06,440 Speaker 1: the ratio of rind to cheese the best. Yeah. Also, 295 00:16:06,840 --> 00:16:11,440 Speaker 1: there are some super over ripe cheeses and they are 296 00:16:11,480 --> 00:16:14,840 Speaker 1: called dead and they're completely solidified. 297 00:16:15,240 --> 00:16:17,000 Speaker 2: Oh sure, I guess if it's all dried out. Yeah. 298 00:16:17,160 --> 00:16:18,240 Speaker 1: Yeah. 299 00:16:18,760 --> 00:16:21,280 Speaker 2: The rind, by the way, is totally edible and tasty, 300 00:16:21,360 --> 00:16:24,800 Speaker 2: So like, don't cut it away unless you genuinely dislike 301 00:16:25,120 --> 00:16:27,720 Speaker 2: the texture or the taste. And if you think you 302 00:16:27,760 --> 00:16:30,800 Speaker 2: dislike the texture, try it along with some of the 303 00:16:30,840 --> 00:16:34,320 Speaker 2: interior after letting your slice of bree come to room 304 00:16:34,320 --> 00:16:36,640 Speaker 2: temperature for at least half an hour or forty minutes. 305 00:16:37,520 --> 00:16:42,120 Speaker 2: It's a flavor and texture combo sensation that I think 306 00:16:42,200 --> 00:16:44,960 Speaker 2: is very nice too, And I hope you would agree. 307 00:16:45,840 --> 00:16:48,120 Speaker 2: The rind can, by the way, be sort of modeled 308 00:16:48,400 --> 00:16:50,280 Speaker 2: or cracked through with a little bit of brown or red. 309 00:16:50,520 --> 00:16:52,240 Speaker 2: That's also fine and totally safety. 310 00:16:53,080 --> 00:16:57,120 Speaker 1: The first time I had bree it usually here in 311 00:16:57,160 --> 00:17:00,960 Speaker 1: the US it comes in those like real and then 312 00:17:01,000 --> 00:17:06,480 Speaker 1: it comes in the white plasticish wax paper type stock. Yeah, 313 00:17:06,680 --> 00:17:09,679 Speaker 1: and then you peel that away, and it usually kind 314 00:17:09,680 --> 00:17:12,080 Speaker 1: of sticks to the rind, And I thought that the 315 00:17:12,240 --> 00:17:15,280 Speaker 1: rind was like a part of the wrapping. It just 316 00:17:15,359 --> 00:17:19,280 Speaker 1: like attached itself to the so I was trying to 317 00:17:19,320 --> 00:17:22,520 Speaker 1: slice a saw and then I served it. People were like, 318 00:17:22,560 --> 00:17:28,080 Speaker 1: what is it? What happened to the breed? And since 319 00:17:28,840 --> 00:17:33,920 Speaker 1: a lot of us haven't had real brie, many cheesemongers 320 00:17:34,160 --> 00:17:40,160 Speaker 1: expressed disdain for this bland, boring thing that is American 321 00:17:40,680 --> 00:17:44,360 Speaker 1: bri and anger that this has led to a palette 322 00:17:44,359 --> 00:17:50,600 Speaker 1: that favors bland. Take this email from a New York cheesemonger. 323 00:17:51,640 --> 00:17:54,760 Speaker 1: There is real bri one percent, literally, and then there 324 00:17:54,840 --> 00:18:00,000 Speaker 1: is factory brie lowercase B ninety nine percent, day and night. Anyway, 325 00:18:00,000 --> 00:18:03,080 Speaker 1: one who chooses the bree found in the shittiest supermarkets, 326 00:18:03,240 --> 00:18:07,359 Speaker 1: the finest supermarkets, the cheekest food shops is making a 327 00:18:07,400 --> 00:18:14,040 Speaker 1: really bad choice. Dang, yeah, but I love it. My 328 00:18:14,160 --> 00:18:15,320 Speaker 1: Palette's not plannd. 329 00:18:16,240 --> 00:18:22,600 Speaker 2: I just like simple foods as well as complex ones. Yeah, 330 00:18:22,680 --> 00:18:27,160 Speaker 2: I like eating cheese. Okay, goodness, cheese. There's another question 331 00:18:27,240 --> 00:18:36,320 Speaker 2: we must answer here, Bree what it's not, and that 332 00:18:36,560 --> 00:18:39,760 Speaker 2: is canon Bear, because apparently there's a lot of confusion 333 00:18:39,760 --> 00:18:41,560 Speaker 2: around this, and I honestly can't tell you. 334 00:18:42,200 --> 00:18:45,880 Speaker 1: I don't know what Camen bear. I've seen it. 335 00:18:45,880 --> 00:18:48,399 Speaker 2: It looks very similar, it tastes very similar, and in 336 00:18:48,440 --> 00:18:50,320 Speaker 2: my experience it tends to be a little bit more 337 00:18:50,359 --> 00:18:53,720 Speaker 2: flavorful than most American breeze that I found a little 338 00:18:53,720 --> 00:18:54,359 Speaker 2: bit more pungent. 339 00:18:54,600 --> 00:18:56,639 Speaker 1: So I should give canon Bear a shot. 340 00:18:56,720 --> 00:18:57,760 Speaker 2: Absolutely, I would say so. 341 00:18:58,000 --> 00:19:02,480 Speaker 1: I'm sure I've had it. I just can't pinpoint when 342 00:19:03,840 --> 00:19:04,160 Speaker 1: they are. 343 00:19:04,280 --> 00:19:04,359 Speaker 2: So. 344 00:19:04,400 --> 00:19:07,160 Speaker 1: They are very similar, but they are not the same. 345 00:19:07,200 --> 00:19:10,960 Speaker 1: For one, Camembert comes from a different region Normandy. It 346 00:19:11,000 --> 00:19:13,639 Speaker 1: isn't aged in big rines like brie, but small around 347 00:19:13,680 --> 00:19:17,640 Speaker 1: that entail a different ripening process. And this also means 348 00:19:17,640 --> 00:19:20,800 Speaker 1: it is covered in rind, whereas brie, which is slices 349 00:19:20,840 --> 00:19:24,840 Speaker 1: from a wheal, might not be. This impacts the ever 350 00:19:24,880 --> 00:19:28,960 Speaker 1: important rind to cheese ratio, and Bree has more fat. 351 00:19:29,200 --> 00:19:32,399 Speaker 2: Or it can that there are you can have double 352 00:19:32,480 --> 00:19:36,600 Speaker 2: or triple cream breeze which which brings us actually to nutrition. 353 00:19:37,119 --> 00:19:41,119 Speaker 2: Oh yes, nutrition will vary from brand to brand, and 354 00:19:41,160 --> 00:19:44,000 Speaker 2: even a little bit from wheal to wheel. But cheese 355 00:19:44,040 --> 00:19:46,800 Speaker 2: is calorie dense, y'all. It was made to preserve and 356 00:19:46,840 --> 00:19:50,320 Speaker 2: condense the nutrition in milk and breeze fatty. It has 357 00:19:50,359 --> 00:19:53,320 Speaker 2: about a quarter of your daily recommended intake of saturated fat. 358 00:19:53,560 --> 00:19:55,879 Speaker 2: But it also has a good amount of protein like 359 00:19:55,920 --> 00:19:58,280 Speaker 2: over a tenth of year recommended daily intake, plus a 360 00:19:58,280 --> 00:20:01,680 Speaker 2: smattering of vitamins and minerals. Riba flavor be twelve calcium 361 00:20:01,680 --> 00:20:06,040 Speaker 2: and phosphorus. And back to that double versus triple cream thing, Okay, 362 00:20:07,040 --> 00:20:10,560 Speaker 2: bree and kemembert generally both fall into the category of 363 00:20:10,680 --> 00:20:14,000 Speaker 2: double crem cheeses, which means that they're made so that 364 00:20:14,040 --> 00:20:16,679 Speaker 2: the dry matter of the finished product is sixty to 365 00:20:16,720 --> 00:20:20,040 Speaker 2: seventy five percent butter fat. Triple creams are made to 366 00:20:20,080 --> 00:20:23,680 Speaker 2: have over seventy five percent butter fat. And note here 367 00:20:23,680 --> 00:20:26,200 Speaker 2: that the word cream being in the descriptor of these 368 00:20:26,280 --> 00:20:30,159 Speaker 2: cheeses doesn't necessarily mean that they're more fattening than like 369 00:20:30,280 --> 00:20:33,879 Speaker 2: regular old cheddar or whatever. Like, yes, triple cream has 370 00:20:33,920 --> 00:20:37,000 Speaker 2: more fat than double cream, but both have more water 371 00:20:37,119 --> 00:20:41,560 Speaker 2: content than a dry aged cheese, so by weight, the 372 00:20:41,560 --> 00:20:44,760 Speaker 2: fat content is gonna be fairly comparable or maybe even 373 00:20:44,840 --> 00:20:48,440 Speaker 2: lower than dry aged cheeses. Remember that the serving size 374 00:20:48,440 --> 00:20:50,000 Speaker 2: for any cheese is going to top out at about 375 00:20:50,000 --> 00:20:53,800 Speaker 2: an ounce. Red labels your check online for information if 376 00:20:53,840 --> 00:20:56,600 Speaker 2: if this really matters to you, or you know, if 377 00:20:56,600 --> 00:21:00,600 Speaker 2: you can just let go and let God. 378 00:21:00,119 --> 00:21:02,920 Speaker 1: To let cheese come to my mouth. Yes, I mean 379 00:21:03,480 --> 00:21:07,359 Speaker 1: one ounce. I shudder to think. What are cheese giving? 380 00:21:07,359 --> 00:21:09,000 Speaker 1: How many ounces that up to? 381 00:21:09,840 --> 00:21:12,080 Speaker 2: It's a party, it's true. 382 00:21:12,240 --> 00:21:13,920 Speaker 1: It's a giving of the cheeses. 383 00:21:14,240 --> 00:21:18,680 Speaker 2: Yes, it's a celebration. You're allowed to have celebrations. 384 00:21:17,920 --> 00:21:21,000 Speaker 1: That's true. Sometimes it is an offering of an apology. 385 00:21:21,600 --> 00:21:22,680 Speaker 1: It is many things. 386 00:21:25,119 --> 00:21:25,479 Speaker 2: Cheese. 387 00:21:26,640 --> 00:21:30,359 Speaker 1: Cheese is many things, too many of us. And speaking 388 00:21:30,400 --> 00:21:34,399 Speaker 1: of many of us, numbers for pre consumption are not 389 00:21:34,680 --> 00:21:39,760 Speaker 1: easy to come by. I can say for myself it's 390 00:21:39,880 --> 00:21:44,480 Speaker 1: quite high, probably for one person. So if anyone has 391 00:21:44,680 --> 00:21:48,320 Speaker 1: access to pre numbers, let us know. 392 00:21:49,400 --> 00:21:55,280 Speaker 2: Yeah, it's a wide category, it is. But but we 393 00:21:55,359 --> 00:21:57,480 Speaker 2: do have some history for you. 394 00:21:57,720 --> 00:21:59,000 Speaker 3: Yes, but first. 395 00:21:58,880 --> 00:22:01,119 Speaker 2: We have a quick break for premier sponsor. 396 00:22:08,920 --> 00:22:11,880 Speaker 1: And we're back. Thank you sponsor, Yes, thank you. Brie 397 00:22:12,000 --> 00:22:15,399 Speaker 1: has probably been around and kicking for a while. 398 00:22:15,440 --> 00:22:18,680 Speaker 2: At least four hundred years, but its exact invention point 399 00:22:18,800 --> 00:22:20,080 Speaker 2: is difficult to pin. 400 00:22:20,040 --> 00:22:23,879 Speaker 1: Down, very difficult. But this is a cheese that is 401 00:22:24,000 --> 00:22:28,520 Speaker 1: rife with legends. Oh, there's a cheese pond there. There's 402 00:22:28,560 --> 00:22:31,560 Speaker 1: so many cheese punts to be made. Anyway, there's a 403 00:22:31,600 --> 00:22:35,520 Speaker 1: popular legend that tells of French Emperor Charlemagne falling in 404 00:22:35,560 --> 00:22:38,240 Speaker 1: love with a soft cheese while stopping over and roll 405 00:22:38,320 --> 00:22:43,800 Speaker 1: onbri Monastery, and he loved it. As he loved it, 406 00:22:43,880 --> 00:22:46,960 Speaker 1: his love of it spread throughout the land. It came 407 00:22:47,000 --> 00:22:50,119 Speaker 1: to be known as the King's cheese, and after the 408 00:22:50,119 --> 00:22:52,920 Speaker 1: French Revolution, the King of cheeses. 409 00:22:53,440 --> 00:22:56,240 Speaker 2: Ah, yes, I want to. 410 00:22:56,240 --> 00:23:02,800 Speaker 1: Cheese like royalty family trees so badly. Some people argue 411 00:23:03,000 --> 00:23:08,160 Speaker 1: that cheese charlemagne triad was Rockefort, but this is much disputed. 412 00:23:08,560 --> 00:23:11,400 Speaker 1: Heated cheese debates have ensued. 413 00:23:11,760 --> 00:23:16,200 Speaker 2: Oh that's that's my favorite kind of debate. Heated cheese debate. 414 00:23:17,240 --> 00:23:18,320 Speaker 2: I'd attend one of those. 415 00:23:18,640 --> 00:23:22,359 Speaker 1: I would too, I would too, and kind of related. 416 00:23:23,119 --> 00:23:25,440 Speaker 1: Let's set the scene a bit for this next part 417 00:23:26,440 --> 00:23:30,879 Speaker 1: is the nineteenth century eighteen fifteen, to be exact, the 418 00:23:31,000 --> 00:23:36,119 Speaker 1: Congress of Vienna. This is the party to be at 419 00:23:36,400 --> 00:23:42,679 Speaker 1: one of history's Fancius Schmancius Shindigs. Folks are Schmoosien Schmoosion, 420 00:23:43,200 --> 00:23:48,320 Speaker 1: powerful diplomats or dividing up nations. French diplomat and well 421 00:23:48,320 --> 00:23:51,639 Speaker 1: known connoisseur of all things food. Teleyrand gets the attention 422 00:23:51,800 --> 00:23:55,800 Speaker 1: of the room and he calls for a cheese tournament. 423 00:23:56,359 --> 00:23:57,920 Speaker 2: I like the cut of this guy's jib. 424 00:23:59,320 --> 00:24:02,000 Speaker 1: He knew what was up. I guess it was to 425 00:24:02,040 --> 00:24:04,560 Speaker 1: ease the tension, or maybe he just wanted to talk cheese. 426 00:24:05,119 --> 00:24:09,680 Speaker 1: I don't know. The representative from England nominated Stilton, the 427 00:24:09,760 --> 00:24:17,720 Speaker 1: Dutch representative Limburger Switzerland Greare, and then Tallyrand nominates Brie 428 00:24:18,640 --> 00:24:22,760 Speaker 1: and the vote was cast. Sixty cheeses in all were nominated, 429 00:24:23,080 --> 00:24:30,399 Speaker 1: and Brie was declared Laurent de Fromage the key of Cheese. 430 00:24:31,160 --> 00:24:34,680 Speaker 1: Very dramatic. Indeed, I'm sure I hope there was a ceremony, 431 00:24:34,960 --> 00:24:37,880 Speaker 1: a nighting. I don't know. I hope they really did 432 00:24:37,880 --> 00:24:38,159 Speaker 1: it up. 433 00:24:38,200 --> 00:24:39,520 Speaker 2: I'm picturing a little crown. 434 00:24:39,920 --> 00:24:46,480 Speaker 1: Yeah. Yeah, we both were like moved by the acuteness that. 435 00:24:46,240 --> 00:24:49,040 Speaker 2: We're both inappropriately emotionally touched by anyway. 436 00:24:49,160 --> 00:24:49,360 Speaker 3: Yeah. 437 00:24:49,440 --> 00:24:53,280 Speaker 1: Yes, despite its royalty status, Brie was not just reserved 438 00:24:53,359 --> 00:24:58,680 Speaker 1: for nobility. Peasants ate it as well. Another story places 439 00:24:58,680 --> 00:25:02,879 Speaker 1: Breeze origins long before Charlemagne in the Middle East in 440 00:25:02,920 --> 00:25:05,360 Speaker 1: a saddle bag. And that might sound familiar because it's 441 00:25:05,400 --> 00:25:08,320 Speaker 1: the same story we told in the Cheddar episode. It's 442 00:25:08,359 --> 00:25:12,040 Speaker 1: sort of the origin story of cheese at large. Maybe 443 00:25:12,040 --> 00:25:15,359 Speaker 1: it was Brie, probably not, but definitely an ancestor. 444 00:25:15,880 --> 00:25:18,800 Speaker 2: Britomo is said to date to the Roman era. Hmm, 445 00:25:19,880 --> 00:25:21,560 Speaker 2: don't know about that yet. 446 00:25:21,640 --> 00:25:25,200 Speaker 1: Another legend, after King Henry the Fourth of England's wife, 447 00:25:25,280 --> 00:25:28,479 Speaker 1: Queen Margo, introduced him to Brie, he fell so in 448 00:25:28,520 --> 00:25:32,520 Speaker 1: love with it he chose it over dining with his wife, 449 00:25:32,920 --> 00:25:36,359 Speaker 1: the one who introduced him to it when given. 450 00:25:36,080 --> 00:25:40,480 Speaker 2: The choice, harsh diss that is, I. 451 00:25:40,400 --> 00:25:46,320 Speaker 1: Mean, I love Brie. That was like the question they 452 00:25:46,320 --> 00:25:49,040 Speaker 1: asked of like if it's two people your friends. 453 00:25:49,359 --> 00:25:52,639 Speaker 2: Yeah, that's like a trolley problem. That's like the Lady 454 00:25:52,640 --> 00:25:55,400 Speaker 2: and the tiger. Goodness all right. 455 00:25:57,160 --> 00:26:00,760 Speaker 1: However, Bree's history change when the Congress of and much 456 00:26:00,800 --> 00:26:03,520 Speaker 1: of what came out of that was abandoned and the 457 00:26:03,520 --> 00:26:06,920 Speaker 1: Franco Prussian War tore through the region where brie is made, 458 00:26:07,359 --> 00:26:11,560 Speaker 1: doing lasting damage to their dairy industry. On top of that, 459 00:26:11,640 --> 00:26:15,640 Speaker 1: industrialization pushed out the small creamries making bree to make 460 00:26:15,760 --> 00:26:20,040 Speaker 1: way for cheese factories and to add more salt to 461 00:26:20,080 --> 00:26:23,760 Speaker 1: the wound. These factories weren't even making bri. Brie was 462 00:26:23,840 --> 00:26:26,119 Speaker 1: being made in factories in a different region. 463 00:26:26,400 --> 00:26:31,880 Speaker 2: Oh yeah. Then in nineteen forty nine, skipping ahead a little, 464 00:26:31,920 --> 00:26:36,320 Speaker 2: a typhoid outbreak traced back to milk prompted that legislation 465 00:26:36,520 --> 00:26:39,480 Speaker 2: requiring milk and milk products to be pasteurized in the 466 00:26:39,560 --> 00:26:41,560 Speaker 2: United States. 467 00:26:41,720 --> 00:26:45,280 Speaker 1: And this kind of eliminated that the ogbrie of Charlemagne 468 00:26:45,359 --> 00:26:48,240 Speaker 1: that was unpasteurized and eaten before it had aged too long. 469 00:26:48,320 --> 00:26:52,359 Speaker 1: I mean, yep, probably none of us have had whatever 470 00:26:52,480 --> 00:26:57,680 Speaker 1: Charlemagne had and fell in love with ahlas Bree really 471 00:26:57,760 --> 00:27:00,000 Speaker 1: took off from the United States in the seventies and eighties, 472 00:27:00,760 --> 00:27:06,120 Speaker 1: both Brebri and this factory in name only Bri. And 473 00:27:06,160 --> 00:27:09,879 Speaker 1: then in nineteen eighty the French government, the queith Brix 474 00:27:09,920 --> 00:27:13,600 Speaker 1: with the Appalachian dogin controller, putting in place the standards 475 00:27:13,640 --> 00:27:18,720 Speaker 1: for legitimate bris. And then, yeah, concerned about all of 476 00:27:18,720 --> 00:27:22,800 Speaker 1: the potential bacteria in this imported brix. In nineteen eighty seven, 477 00:27:22,840 --> 00:27:25,360 Speaker 1: the FDA in the US re upped to the regulation 478 00:27:25,400 --> 00:27:27,720 Speaker 1: that all Jesus had to either be pasteurized or age 479 00:27:27,720 --> 00:27:33,720 Speaker 1: for sixty days. You can't really get the real thing, 480 00:27:33,800 --> 00:27:36,119 Speaker 1: the real deal in the United States. In fact, in 481 00:27:36,160 --> 00:27:40,199 Speaker 1: the seventies, a US importer trademarked Breedo MO so that 482 00:27:40,280 --> 00:27:42,919 Speaker 1: he could put that label on Jesus in the United 483 00:27:42,920 --> 00:27:46,440 Speaker 1: States that are not technically Breedo mo like we're tying 484 00:27:46,520 --> 00:27:49,959 Speaker 1: out earlier, you know. Tricky but enterprising. 485 00:27:52,960 --> 00:27:55,719 Speaker 2: But as of twenty sixteen, the FDA said that they 486 00:27:55,720 --> 00:27:58,600 Speaker 2: would look into raw milk cheeses again, having heard a 487 00:27:58,600 --> 00:28:02,000 Speaker 2: lot of pushback from our and cheesemakers here in the States. 488 00:28:02,320 --> 00:28:05,160 Speaker 2: There's no word yet though on whether they will loosen 489 00:28:05,359 --> 00:28:06,040 Speaker 2: their standing. 490 00:28:07,280 --> 00:28:13,080 Speaker 1: O FDA, if you listen, please get on that priority 491 00:28:13,160 --> 00:28:13,800 Speaker 1: of her life. 492 00:28:14,040 --> 00:28:15,840 Speaker 2: I mean, put a warning label on it if you 493 00:28:15,920 --> 00:28:19,719 Speaker 2: have to. But goodness, okay, we have research to do. 494 00:28:20,520 --> 00:28:23,520 Speaker 2: We've done a little bit of research already. We have 495 00:28:23,800 --> 00:28:26,919 Speaker 2: we have, and we're going to get into some of that. 496 00:28:27,440 --> 00:28:29,280 Speaker 2: But first we're going to get into one more quick 497 00:28:29,320 --> 00:28:30,480 Speaker 2: ad break for a word from our. 498 00:28:30,440 --> 00:28:41,360 Speaker 3: Sponsor and we're back. 499 00:28:41,400 --> 00:28:42,840 Speaker 1: Thank you, sponsor, Yes. 500 00:28:42,680 --> 00:28:46,040 Speaker 2: Thank you. So I wanted to talk just a tiny 501 00:28:46,040 --> 00:28:49,080 Speaker 2: bit about whether or not that raw milk cheese law 502 00:28:49,400 --> 00:28:53,040 Speaker 2: is too restrictive. Okay, So I started to look into 503 00:28:53,080 --> 00:28:57,440 Speaker 2: this whole raw milk versus pasteurized milk thing, the whole 504 00:28:57,480 --> 00:28:59,640 Speaker 2: safety thing, especially when it comes to cheese and the 505 00:28:59,680 --> 00:29:04,760 Speaker 2: age of cheese is. It's a really big topic. It 506 00:29:04,800 --> 00:29:09,360 Speaker 2: could probably be an entire episode. Unto itself, I will 507 00:29:09,400 --> 00:29:11,840 Speaker 2: say that it's probably better for those of us who 508 00:29:11,880 --> 00:29:15,520 Speaker 2: are you know, compromised, or or have some other kind 509 00:29:15,520 --> 00:29:19,840 Speaker 2: of issue going on to avoid raw milk products that 510 00:29:19,880 --> 00:29:22,760 Speaker 2: have not an agent appropriate amount of time. But I 511 00:29:23,080 --> 00:29:25,960 Speaker 2: do want to say that those bacteria and molds that 512 00:29:26,000 --> 00:29:28,680 Speaker 2: I talked about being part of the making of Bree 513 00:29:28,800 --> 00:29:30,600 Speaker 2: Cheese at the top of the show, they're all non 514 00:29:30,640 --> 00:29:34,120 Speaker 2: toxic to humans. They are perfectly safe to eat. And furthermore, 515 00:29:34,200 --> 00:29:37,040 Speaker 2: they all help inhibit the growth of toxic bacteria and 516 00:29:37,080 --> 00:29:38,960 Speaker 2: molds in cheese. 517 00:29:39,040 --> 00:29:42,200 Speaker 1: They're like superhero mold in bacteria. 518 00:29:42,360 --> 00:29:45,520 Speaker 2: They are not all superheroes wear capes. Some of them 519 00:29:45,760 --> 00:29:50,320 Speaker 2: poop flavors in your cheese, in your cheese and beer, 520 00:29:50,600 --> 00:29:55,320 Speaker 2: remember that, And yogurt m h and sour dough bread, chocolate, 521 00:29:56,080 --> 00:29:58,000 Speaker 2: and pepperoni coffee. 522 00:29:59,240 --> 00:30:02,160 Speaker 1: The show from now on henceforth, we'll just be Laurena 523 00:30:02,160 --> 00:30:05,320 Speaker 1: and I listing, you know, I, like we said at 524 00:30:05,320 --> 00:30:06,480 Speaker 1: the top, I love a good list. 525 00:30:06,920 --> 00:30:07,160 Speaker 3: Yeah. 526 00:30:07,240 --> 00:30:10,040 Speaker 1: I think we found a true calling, which is just 527 00:30:10,160 --> 00:30:11,120 Speaker 1: listing food. 528 00:30:11,680 --> 00:30:17,760 Speaker 2: Just quietly and sadly saying food words into microphones. I'm 529 00:30:17,760 --> 00:30:21,120 Speaker 2: sure that there's an ASMR channel just for that. Y'all 530 00:30:21,160 --> 00:30:22,840 Speaker 2: write it and let us know. If you want that thing, 531 00:30:23,240 --> 00:30:24,400 Speaker 2: we can do it. 532 00:30:24,840 --> 00:30:27,160 Speaker 1: Oh, clearly, clearly we can. 533 00:30:27,960 --> 00:30:30,840 Speaker 2: I have some other science though, about the texture of bri, 534 00:30:31,200 --> 00:30:33,360 Speaker 2: because I found some really cool articles about it and 535 00:30:33,440 --> 00:30:35,680 Speaker 2: I just wanted to share this with y'all. So, all right, 536 00:30:36,400 --> 00:30:38,360 Speaker 2: brie that is at the top of its game is 537 00:30:38,440 --> 00:30:42,080 Speaker 2: gonna bulge out of its rind at cool or room temperatures. 538 00:30:42,640 --> 00:30:47,040 Speaker 2: But it shouldn't actually be runnym hmm. Runny bree indicates 539 00:30:47,080 --> 00:30:50,800 Speaker 2: that it's over ripe and less than top quality. If 540 00:30:50,840 --> 00:30:54,200 Speaker 2: you find that bri you've just bought is runny, check 541 00:30:54,240 --> 00:30:55,840 Speaker 2: the cell by date and if you're within like a 542 00:30:55,840 --> 00:30:58,560 Speaker 2: week or so's window next time, maybe try a different 543 00:30:58,560 --> 00:31:01,480 Speaker 2: brand or buy it from a different store. It's still 544 00:31:01,520 --> 00:31:04,320 Speaker 2: safe to eat. I want you to have the best 545 00:31:04,360 --> 00:31:05,720 Speaker 2: bree experience possible. 546 00:31:05,960 --> 00:31:07,320 Speaker 1: WE care about you. We do. 547 00:31:07,920 --> 00:31:11,360 Speaker 2: And what's happening here that creates this runniness is that 548 00:31:11,920 --> 00:31:15,520 Speaker 2: the lactic acid in the cheese is slowly breaking down 549 00:31:15,640 --> 00:31:19,480 Speaker 2: into water and carbon dioxide, making the cheese less acidic, right, 550 00:31:19,640 --> 00:31:23,360 Speaker 2: less acid less acidic, and that in turn makes the 551 00:31:23,400 --> 00:31:27,080 Speaker 2: calcium that's holding the protein structures of the cheese together 552 00:31:28,000 --> 00:31:31,880 Speaker 2: on hold. The calcium will migrate towards the surface of 553 00:31:31,920 --> 00:31:35,280 Speaker 2: the cheese, making the rind stiffer and the inside runnier. 554 00:31:35,840 --> 00:31:39,600 Speaker 2: That lower acidity can also change how proteins bond with 555 00:31:39,640 --> 00:31:43,360 Speaker 2: each other and trigger enzymes like rennet in the cheese 556 00:31:43,440 --> 00:31:46,040 Speaker 2: to start breaking down proteins again, both of which will 557 00:31:46,040 --> 00:31:50,200 Speaker 2: make the cheese runnier still. Meanwhile, another texture that can 558 00:31:50,240 --> 00:31:52,600 Speaker 2: happen in bri that has cool science behind it is 559 00:31:52,640 --> 00:31:56,000 Speaker 2: having an oozy layer right under the rind with then 560 00:31:56,040 --> 00:31:59,480 Speaker 2: a firmer center. This is called a cream line, and 561 00:31:59,560 --> 00:32:02,880 Speaker 2: it happens when the yeasts and the molds living in 562 00:32:02,920 --> 00:32:05,400 Speaker 2: the rind eat the lactic acid on the surface of 563 00:32:05,440 --> 00:32:10,000 Speaker 2: the cheese, breaking it down and causing increasing ooziness. Again, 564 00:32:10,040 --> 00:32:13,080 Speaker 2: this is totally okay to eat. But also again, if 565 00:32:13,080 --> 00:32:16,000 Speaker 2: the cream line is like super runny, in the inside 566 00:32:16,000 --> 00:32:19,440 Speaker 2: of the cheese is like chalky. Almost again, the cheese 567 00:32:19,480 --> 00:32:23,480 Speaker 2: is probably over ripe, less less than perfect. 568 00:32:23,960 --> 00:32:27,720 Speaker 1: Less than perfect. If that's not a band, it should 569 00:32:27,760 --> 00:32:31,479 Speaker 1: be less than Jake adjacent. 570 00:32:31,240 --> 00:32:35,080 Speaker 2: Ooh, lesson Jake cover band. That's what I never wanted. 571 00:32:37,000 --> 00:32:39,760 Speaker 1: I don't know what you're talking about. That's an instant hit, 572 00:32:40,680 --> 00:32:41,760 Speaker 1: classic music. 573 00:32:42,960 --> 00:32:45,160 Speaker 2: It also translates well into my next point. A little 574 00:32:45,200 --> 00:32:49,400 Speaker 2: bit of ammonia smell is natural. Oh yeah, sorry, less 575 00:32:49,440 --> 00:32:51,440 Speaker 2: than Jake. I didn't mean that about you. I've never 576 00:32:51,480 --> 00:32:54,200 Speaker 2: met you. I'm sure you smell fine. No, inbree cheese, 577 00:32:54,240 --> 00:32:56,360 Speaker 2: a little bit of ammonia smell is natural. It's also 578 00:32:56,440 --> 00:33:00,960 Speaker 2: the result of those surface fungi, although again too much 579 00:33:01,000 --> 00:33:03,960 Speaker 2: probably means the cheese is a little bit old. However, 580 00:33:04,320 --> 00:33:06,920 Speaker 2: there is an important footnote to all of this. Different 581 00:33:06,960 --> 00:33:10,360 Speaker 2: cheesemakers may have different goals in mind for their products. 582 00:33:10,400 --> 00:33:12,920 Speaker 2: If you're in doubt or just curious, talk to the 583 00:33:12,960 --> 00:33:16,200 Speaker 2: cheesemaker or a cheesemonger about how a particular cheese is 584 00:33:16,240 --> 00:33:17,560 Speaker 2: meant to look and feel. 585 00:33:18,800 --> 00:33:21,840 Speaker 1: Yes, we can't recommend enough conversations with cheesemongers. 586 00:33:22,040 --> 00:33:25,720 Speaker 2: Oh yeah, Oh, if any of y'all are a cheese monk, 587 00:33:26,000 --> 00:33:27,880 Speaker 2: let us know, like, let us know if we can 588 00:33:27,920 --> 00:33:30,800 Speaker 2: have you on call, except maybe give us like a 589 00:33:30,800 --> 00:33:32,800 Speaker 2: Google Voice number or something, because you don't want us 590 00:33:32,800 --> 00:33:34,360 Speaker 2: to really have your cell phone number. We would be 591 00:33:34,360 --> 00:33:35,120 Speaker 2: really obnoxious. 592 00:33:35,160 --> 00:33:38,240 Speaker 1: It would be like three p fifty eight am and 593 00:33:38,280 --> 00:33:42,440 Speaker 1: then emergency breed question. That's what it would be. Just 594 00:33:42,480 --> 00:33:47,959 Speaker 1: so you're we're clear on like the job description. Yeah, 595 00:33:47,160 --> 00:33:50,600 Speaker 1: m I love all of this science. Like my next 596 00:33:50,680 --> 00:33:53,200 Speaker 1: cheese giving, I'm just gonna take a minute and be 597 00:33:53,320 --> 00:33:55,200 Speaker 1: grateful for all the science. 598 00:33:55,400 --> 00:33:59,400 Speaker 2: Yeah, for all the microbes, all the lactic acid, the 599 00:33:59,600 --> 00:33:59,920 Speaker 2: real here. 600 00:34:05,040 --> 00:34:08,480 Speaker 1: And that brings us to the end of this classic episode. 601 00:34:08,560 --> 00:34:10,640 Speaker 1: We hope you enjoyed it as much as we enjoyed 602 00:34:10,640 --> 00:34:13,480 Speaker 1: doing it and rerunning it. We hope for that if 603 00:34:13,520 --> 00:34:17,240 Speaker 1: you are having a cheese giving all celebration with cheese 604 00:34:18,120 --> 00:34:23,040 Speaker 1: that it's lovely and happy and we're just very appreciative 605 00:34:23,080 --> 00:34:24,960 Speaker 1: of all of you for listening and being here with 606 00:34:25,040 --> 00:34:30,239 Speaker 1: us for listener over the years. Absolutely yeah, so may 607 00:34:31,719 --> 00:34:35,560 Speaker 1: many good cheese givings or whatever your equivalent is come 608 00:34:35,600 --> 00:34:40,680 Speaker 1: your way. Absolutely yes, and if you have any traditions 609 00:34:40,719 --> 00:34:44,000 Speaker 1: around around food and the holidays, you know we love 610 00:34:44,040 --> 00:34:47,000 Speaker 1: to hear about that. So if you would like to 611 00:34:47,000 --> 00:34:49,239 Speaker 1: write to us you can. Our email is Hello at 612 00:34:49,239 --> 00:34:50,520 Speaker 1: savirpod dot com. 613 00:34:50,680 --> 00:34:53,640 Speaker 2: We're also on social media. You can find us on Twitter, Facebook, 614 00:34:53,680 --> 00:34:56,200 Speaker 2: and Instagram at savor pod and we do hope to 615 00:34:56,239 --> 00:34:59,440 Speaker 2: hear from you. Savor is production of iHeartRadio. For more 616 00:34:59,480 --> 00:35:02,400 Speaker 2: podcasts from my Heart Radio, you can visit the iHeartRadio app, 617 00:35:02,600 --> 00:35:05,360 Speaker 2: Apple Podcasts, or wherever you listen to your favorite shows. 618 00:35:05,760 --> 00:35:09,200 Speaker 2: Thanks as always dour super producers Dylan Fagan and Andrew Howard. 619 00:35:09,480 --> 00:35:11,239 Speaker 2: Thanks to you for listening and we hope that lots 620 00:35:11,280 --> 00:35:21,000 Speaker 2: more good things are coming your way