1 00:00:08,760 --> 00:00:10,800 Speaker 1: Hello, and welcome to Sabor production of I Heart Radio. 2 00:00:10,800 --> 00:00:13,480 Speaker 1: I'm Annie Reese and I'm Moine Mogelbaum. And today we 3 00:00:13,520 --> 00:00:17,560 Speaker 1: have an episode for you about Limburger cheese. Yes, and 4 00:00:17,600 --> 00:00:20,640 Speaker 1: you know we love cheese around here. Oh yeah, oh yeah, 5 00:00:21,160 --> 00:00:24,200 Speaker 1: we love talking about it. Uh And we have done 6 00:00:24,400 --> 00:00:28,040 Speaker 1: several cheese episodes, uh and bass that you should check out. 7 00:00:29,080 --> 00:00:33,080 Speaker 1: But I really didn't know much about this one, and 8 00:00:33,120 --> 00:00:37,519 Speaker 1: it was a really fun to learn about. Oh you 9 00:00:37,560 --> 00:00:40,320 Speaker 1: don't think you've ever had it? It sounds like I 10 00:00:40,400 --> 00:00:43,519 Speaker 1: would remember if I had it. Um. I did go 11 00:00:43,640 --> 00:00:49,280 Speaker 1: to a cheese event once where I mean spoiler, not 12 00:00:49,360 --> 00:00:54,320 Speaker 1: spoil alert, a Limburger has a strong smell, a strong event. Yeah. 13 00:00:54,600 --> 00:00:57,520 Speaker 1: I did go to a cheese event once where there 14 00:00:57,720 --> 00:01:03,240 Speaker 1: was a cheese that they, uh like really prefaced and 15 00:01:03,360 --> 00:01:05,680 Speaker 1: disclaimed and they're like people, A lot of people can't 16 00:01:06,000 --> 00:01:08,679 Speaker 1: handle the smell and it when they brought it out, 17 00:01:08,680 --> 00:01:12,480 Speaker 1: I made several people gag and I ate it and 18 00:01:12,560 --> 00:01:14,600 Speaker 1: it was fine. But that's the only thing. I'm like, 19 00:01:14,680 --> 00:01:19,240 Speaker 1: maybe that was it, but I don't know. Yeah, Um, 20 00:01:19,840 --> 00:01:23,880 Speaker 1: I remember my my grandmother, my grandma Gloria. I used 21 00:01:23,880 --> 00:01:27,240 Speaker 1: to buy Limburger. I think was a more mild version 22 00:01:27,520 --> 00:01:30,840 Speaker 1: um that yeah. Like I mean like I like like 23 00:01:31,360 --> 00:01:33,360 Speaker 1: I ate it as a kid, like on like as 24 00:01:33,400 --> 00:01:38,600 Speaker 1: a as a sandwich filling um. And I remember I 25 00:01:38,640 --> 00:01:42,320 Speaker 1: remember it having a strong scent but a mild flavor. 26 00:01:42,520 --> 00:01:45,160 Speaker 1: I I just don't remember it being that strong or 27 00:01:45,200 --> 00:01:47,760 Speaker 1: like that off putting. But also like I've always been 28 00:01:48,360 --> 00:01:51,240 Speaker 1: like like I grew up in a household where I 29 00:01:51,320 --> 00:01:55,720 Speaker 1: was really encouraged and allowed to um to eat weird 30 00:01:55,760 --> 00:01:58,400 Speaker 1: foods from a young age, and so like, I never 31 00:01:58,720 --> 00:02:00,880 Speaker 1: I was never the kid who it's like Na, there 32 00:02:00,920 --> 00:02:02,720 Speaker 1: was like one year where I was like, I want 33 00:02:02,760 --> 00:02:04,800 Speaker 1: a plane hamburger and I'm going to eat the bun 34 00:02:04,800 --> 00:02:09,400 Speaker 1: and the burger separately, um for like a year. But 35 00:02:09,400 --> 00:02:10,960 Speaker 1: but right, but but oither than that, Like I've never 36 00:02:11,000 --> 00:02:13,160 Speaker 1: been that kid. So um. So I I don't know. 37 00:02:13,320 --> 00:02:16,600 Speaker 1: It's I think it's good, good, nice, nice good memories 38 00:02:16,600 --> 00:02:20,520 Speaker 1: of it. Okay, I'm wanna try it's just reading this. 39 00:02:20,720 --> 00:02:22,560 Speaker 1: It was one of those things that kind of tickled 40 00:02:22,560 --> 00:02:27,200 Speaker 1: me when we just we talked about humanity and how 41 00:02:27,280 --> 00:02:29,600 Speaker 1: will eat things that nature kind of evolved for us 42 00:02:29,680 --> 00:02:31,480 Speaker 1: not to eat, or was like trying to warn I 43 00:02:31,600 --> 00:02:34,520 Speaker 1: was like why are you doing things? Yeah? Yeah, it 44 00:02:34,639 --> 00:02:36,840 Speaker 1: kind of gave me that vibe and it really brought 45 00:02:36,880 --> 00:02:41,040 Speaker 1: George in my heart that I gotta smell this, right, 46 00:02:42,080 --> 00:02:46,359 Speaker 1: You're like, oh, that sounds so fascinating, Like yeah, no, no, 47 00:02:46,360 --> 00:02:49,080 Speaker 1: that and that urged Like I I there's there's a 48 00:02:49,120 --> 00:02:53,280 Speaker 1: certain almost like a morbid curiosity I suppose, but where 49 00:02:53,320 --> 00:02:55,600 Speaker 1: you're just like, oh man, that's terrible. You try it, 50 00:02:56,080 --> 00:02:59,919 Speaker 1: like you want to share it? Yeah, just the experience 51 00:03:00,320 --> 00:03:02,600 Speaker 1: it is, it is. I'm excited. I'm excited to check 52 00:03:02,639 --> 00:03:05,520 Speaker 1: it out. As I said, we have done several past 53 00:03:05,560 --> 00:03:08,040 Speaker 1: cheese episodes that you can listen to if you have not, 54 00:03:08,480 --> 00:03:11,240 Speaker 1: or we listen to. I guess, you know, whatever you want. 55 00:03:12,520 --> 00:03:14,680 Speaker 1: I would also say yogurt because I feel like yogurt 56 00:03:15,600 --> 00:03:18,400 Speaker 1: it's pretty involved in a lot of our cheese. Absolutely, 57 00:03:18,480 --> 00:03:20,320 Speaker 1: that's a and that's a really good. That one and 58 00:03:20,840 --> 00:03:23,880 Speaker 1: kind of sort of butter um are both really good 59 00:03:23,960 --> 00:03:28,880 Speaker 1: basis seas of um. Uh just the the process of 60 00:03:28,919 --> 00:03:38,840 Speaker 1: like milk coagulation, which features heavily milk coagulation. It is delicious. Okay, 61 00:03:39,200 --> 00:03:41,960 Speaker 1: So I guess that makes us to our question. I 62 00:03:41,960 --> 00:03:51,440 Speaker 1: guess it does Limburger cheese what is it? Well, Limburger 63 00:03:51,640 --> 00:03:54,680 Speaker 1: is a type of washed rind cow milk cheese that 64 00:03:54,760 --> 00:03:59,320 Speaker 1: smells real weird and tastes real normal. Um. It's it's 65 00:03:59,320 --> 00:04:02,720 Speaker 1: made in a small squarich blocks and not usually aged 66 00:04:02,800 --> 00:04:06,120 Speaker 1: very long. It'll have a springy soft to a creamy 67 00:04:06,160 --> 00:04:11,200 Speaker 1: soft texture and in a distinctive red orange, rusty colored 68 00:04:11,200 --> 00:04:15,440 Speaker 1: exterior that that smells like the inside of your gym 69 00:04:15,480 --> 00:04:17,640 Speaker 1: shoes after you just took a walk through a barnyard. 70 00:04:19,800 --> 00:04:27,760 Speaker 1: Yeah huh, But that interior is creamy yellowish white um, 71 00:04:27,880 --> 00:04:30,880 Speaker 1: maybe laced with some small holes and just sort of 72 00:04:30,880 --> 00:04:34,480 Speaker 1: sweet and buttery and flavor. It is often eaten, sliced 73 00:04:34,480 --> 00:04:37,680 Speaker 1: in sandwiches or incorporated in recipes. I guess, however, you 74 00:04:37,720 --> 00:04:40,680 Speaker 1: want to use a semmy soft cheese. Um, it's like 75 00:04:40,720 --> 00:04:47,360 Speaker 1: a it's like a very mild soft cheddar like with opinions, 76 00:04:47,800 --> 00:04:49,279 Speaker 1: kind of like the texture of like a like an 77 00:04:49,279 --> 00:04:52,400 Speaker 1: American monster or like a like a jack cheese or 78 00:04:52,440 --> 00:04:57,640 Speaker 1: something just just nice and yeah, but with anius um, 79 00:04:57,680 --> 00:05:02,400 Speaker 1: it's like it's like if you're walking around in Dungeons 80 00:05:02,400 --> 00:05:05,200 Speaker 1: and Dragons and you spot what appears to be a 81 00:05:05,240 --> 00:05:09,839 Speaker 1: totally normal brick, but you get closer and you're like, oh, no, 82 00:05:09,960 --> 00:05:13,560 Speaker 1: it's a mimic. Um, but it's cheese and it's actually delightful. 83 00:05:14,240 --> 00:05:18,919 Speaker 1: Oh that sounds fun. I mean a mimic would be scary, 84 00:05:19,000 --> 00:05:22,320 Speaker 1: I guess. But in general I like this vibe of 85 00:05:22,440 --> 00:05:25,120 Speaker 1: you know, this cheese has got a lot going on. 86 00:05:25,720 --> 00:05:27,719 Speaker 1: It's kind a lot going on for it. It does, 87 00:05:27,920 --> 00:05:30,600 Speaker 1: it does, and it's it's a little bit surprising. Um, 88 00:05:30,640 --> 00:05:37,599 Speaker 1: it's in a way I find fascinating. Yeah, yeah, uh 89 00:05:37,680 --> 00:05:41,200 Speaker 1: And okay, we get to talk about washed rind cheese 90 00:05:41,240 --> 00:05:44,839 Speaker 1: is yeah, um, but first, but first cheese, one oh one, 91 00:05:46,080 --> 00:05:48,680 Speaker 1: all right. Cheese is a way of preserving milk by 92 00:05:48,680 --> 00:05:51,280 Speaker 1: getting some of the water out because harmful microbes need 93 00:05:51,360 --> 00:05:55,560 Speaker 1: water to grow, and also of condensing the nutritious and 94 00:05:55,720 --> 00:05:59,719 Speaker 1: tasty fats and proteins and stuff, which also happens to 95 00:05:59,760 --> 00:06:02,400 Speaker 1: make cheese a little bit more portable than like liquid milk. 96 00:06:02,600 --> 00:06:05,680 Speaker 1: All of these are good things. So you take some 97 00:06:05,720 --> 00:06:08,679 Speaker 1: milk from cow in this case, and convinced that milk 98 00:06:08,839 --> 00:06:11,719 Speaker 1: to coagulate and push some of the water that's in 99 00:06:11,760 --> 00:06:15,200 Speaker 1: it out, in this case by adding a rennet, which 100 00:06:15,240 --> 00:06:18,040 Speaker 1: is a protein that does that. A rennet originally comes 101 00:06:18,080 --> 00:06:21,080 Speaker 1: from the stomachs of young cows or other milk producing animals, 102 00:06:21,080 --> 00:06:23,440 Speaker 1: where it helps them digest their mother's milk, but these 103 00:06:23,480 --> 00:06:26,720 Speaker 1: days it's more likely to be produced in a lab anyway. Um, 104 00:06:26,839 --> 00:06:30,039 Speaker 1: the water and stuff that has been released is called whey, 105 00:06:30,080 --> 00:06:33,800 Speaker 1: and the solids are the kurds. For limburger, you collect 106 00:06:33,880 --> 00:06:37,560 Speaker 1: the kurds and squish them into a rectangular mold forming blocks, 107 00:06:37,920 --> 00:06:40,240 Speaker 1: and at that point you keep them in a warmer 108 00:06:40,279 --> 00:06:44,279 Speaker 1: and more humid environment than you generally want to with cheese, 109 00:06:44,720 --> 00:06:47,800 Speaker 1: like like up around sixty fahrenheit, which is fifteen five 110 00:06:48,000 --> 00:06:53,640 Speaker 1: celsius like up over humidity, because what you are trying 111 00:06:53,680 --> 00:06:57,560 Speaker 1: to do here is create a space that first some 112 00:06:57,680 --> 00:07:02,160 Speaker 1: yeasts and then this very picular bacterium like to hang 113 00:07:02,200 --> 00:07:07,039 Speaker 1: out in. And that bacterium is breavy Bacterium linens. All right, 114 00:07:08,040 --> 00:07:11,880 Speaker 1: So most cheeses you want to keep fairly dry. You're 115 00:07:11,960 --> 00:07:14,320 Speaker 1: usually looking to let the surface dry out and let 116 00:07:14,480 --> 00:07:18,920 Speaker 1: moisture so slowly evaporate out of the cheese. But this 117 00:07:19,000 --> 00:07:22,000 Speaker 1: is what sets washed rind cheese is apart. You're you're 118 00:07:22,520 --> 00:07:27,600 Speaker 1: purposefully keeping the surface moist by frequently gently washing it 119 00:07:27,640 --> 00:07:31,160 Speaker 1: down with a solution of brine and maybe with some 120 00:07:31,560 --> 00:07:37,880 Speaker 1: alcoholic beer, and the warmth plus moisture plus salt is 121 00:07:37,920 --> 00:07:42,320 Speaker 1: what lets these bacteria thrive. Um. And you'll notice that 122 00:07:42,480 --> 00:07:46,880 Speaker 1: warmth plus moisture plus salt is also the environment of 123 00:07:46,920 --> 00:07:52,480 Speaker 1: the inside of your shoe. It wasn't particularly notice noticing that, 124 00:07:52,520 --> 00:07:56,680 Speaker 1: but yeah, you're right, yeah, yeah, like if you're sweating, 125 00:07:56,960 --> 00:08:00,880 Speaker 1: that's what the inside of your shoe is like. Um. Anyway, 126 00:08:01,520 --> 00:08:04,960 Speaker 1: the the yeast meanwhile, prepare the surface of the cheese 127 00:08:05,160 --> 00:08:08,680 Speaker 1: by de acidifying it a bit. Um and also that 128 00:08:08,680 --> 00:08:11,720 Speaker 1: that serves to make it a little bit slimy um Uh. 129 00:08:12,120 --> 00:08:16,320 Speaker 1: The east colony will die off as the bacteria take hold. Originally, 130 00:08:16,920 --> 00:08:19,200 Speaker 1: these bacteria would have been added to the surface of 131 00:08:19,240 --> 00:08:22,480 Speaker 1: the cheese naturally from from the hands of the workers 132 00:08:22,520 --> 00:08:25,120 Speaker 1: washing it, because these bacteria do often live on our 133 00:08:25,160 --> 00:08:27,680 Speaker 1: skin and would have just hitched a ride. Um. These days, 134 00:08:27,720 --> 00:08:30,440 Speaker 1: you've probably add a culture of the bacteria like on purpose. 135 00:08:30,560 --> 00:08:33,280 Speaker 1: But yes, so so the next step in making this 136 00:08:33,360 --> 00:08:37,640 Speaker 1: cheese is too physically rub down each block daily um 137 00:08:37,679 --> 00:08:40,080 Speaker 1: with your brine solution, removing some of the salime as 138 00:08:40,080 --> 00:08:44,160 Speaker 1: you go, until the surface becomes moist tacky. And this 139 00:08:44,240 --> 00:08:49,320 Speaker 1: reddish smear develops and that's your b linen's colony. And 140 00:08:49,360 --> 00:08:53,240 Speaker 1: these bacteria will will start eating the fats and proteins 141 00:08:53,280 --> 00:08:56,319 Speaker 1: on the surface of the cheese. UM only the surface. 142 00:08:56,360 --> 00:08:58,920 Speaker 1: They do need oxygen so they can't dive too far 143 00:08:58,960 --> 00:09:02,120 Speaker 1: into the body of the cheese. And and as they 144 00:09:02,160 --> 00:09:10,959 Speaker 1: go they'll be excreting stuff like alcohols and flavors bacteria. Uh. 145 00:09:11,000 --> 00:09:15,400 Speaker 1: And those flavors includes stuff like um acetic acid, which 146 00:09:15,480 --> 00:09:21,679 Speaker 1: is vinegar, uh isovlaric acid, which is basically body odor um, 147 00:09:21,760 --> 00:09:29,440 Speaker 1: and uh coporic acid, which is like barnyard Wow, yeah, yeah, 148 00:09:29,480 --> 00:09:34,760 Speaker 1: okay um. The blocks are then individually wrapped in paper 149 00:09:34,760 --> 00:09:37,760 Speaker 1: lined foil and moved into a cooler environment where the 150 00:09:37,760 --> 00:09:41,079 Speaker 1: bacteria can no longer thrive. But but the compounds they 151 00:09:41,120 --> 00:09:44,600 Speaker 1: created on the surface will continue developing and the body 152 00:09:44,920 --> 00:09:50,560 Speaker 1: of the cheese will set. So if it's aged for 153 00:09:50,600 --> 00:09:53,319 Speaker 1: a couple of months, limburger will be kind of soft, 154 00:09:53,400 --> 00:09:57,560 Speaker 1: springy in texture, and fairly mild. Incent aged another couple 155 00:09:57,559 --> 00:10:00,720 Speaker 1: of months, it starts going soft and spreadable. UM, not 156 00:10:00,840 --> 00:10:04,360 Speaker 1: quite like a bree but like approaching a brie, and 157 00:10:04,520 --> 00:10:08,439 Speaker 1: uh in a really intense scent will develop the interior, 158 00:10:08,480 --> 00:10:11,560 Speaker 1: though stays a sweet and earthy. It will start to 159 00:10:11,600 --> 00:10:14,280 Speaker 1: gain a better hint the longer that it ages, and 160 00:10:14,320 --> 00:10:16,440 Speaker 1: the blocks will have rounded corners thanks to all of 161 00:10:16,440 --> 00:10:23,120 Speaker 1: that man handling. Okay, yeah, yeah makes sense. Yeah. One 162 00:10:23,120 --> 00:10:25,280 Speaker 1: of the traditional ways to serve it is sliced on 163 00:10:25,320 --> 00:10:28,040 Speaker 1: a cold sandwich made with some kind of dark flavorful 164 00:10:28,080 --> 00:10:30,840 Speaker 1: bread like a like a rye or a pumpernickel. Um, 165 00:10:30,840 --> 00:10:33,840 Speaker 1: maybe with some some raw shaped onions and some brown 166 00:10:33,920 --> 00:10:37,520 Speaker 1: mustard on there. So good. Uh. It's also frequently served 167 00:10:37,520 --> 00:10:41,160 Speaker 1: with bright jams like raspberry or strawberry, or with dark 168 00:10:41,240 --> 00:10:45,559 Speaker 1: beers or dark coffee. All of these pairings are meant 169 00:10:45,559 --> 00:10:48,960 Speaker 1: to play up the bitter sweet flavors and kind of 170 00:10:49,000 --> 00:10:52,800 Speaker 1: mitigate the strong scent of the cheese. Yeah, and serving 171 00:10:52,800 --> 00:10:58,199 Speaker 1: it serving it cool does help. Um. Heating limburger definitely 172 00:10:58,400 --> 00:11:02,040 Speaker 1: intensifies the scent. Uh. If you're into that sort of thing, 173 00:11:02,120 --> 00:11:04,480 Speaker 1: you want to let it warm up to room temperature. Generally, 174 00:11:04,480 --> 00:11:06,600 Speaker 1: it's recommended to let cheese is warm up to room 175 00:11:06,600 --> 00:11:10,400 Speaker 1: temperature for their best expression of flavor and texture. But 176 00:11:10,679 --> 00:11:12,920 Speaker 1: if you aren't going for that thing, you might want 177 00:11:12,920 --> 00:11:16,320 Speaker 1: to keep it chilled. Uh. There there is a story 178 00:11:16,640 --> 00:11:20,199 Speaker 1: that a deli in Wisconsin, um, which is the place 179 00:11:20,240 --> 00:11:23,400 Speaker 1: in America where this cheese is made. Uh, they tried 180 00:11:23,559 --> 00:11:27,679 Speaker 1: melting a limburger in a microwave once and wound up 181 00:11:27,679 --> 00:11:30,480 Speaker 1: having to throw out the microwave because end I quote, 182 00:11:30,559 --> 00:11:33,240 Speaker 1: everything coming out of it after that tasted like limburger. 183 00:11:39,000 --> 00:11:48,640 Speaker 1: O great love that. Yeah. Yeah, another another tip from 184 00:11:48,840 --> 00:11:51,160 Speaker 1: from the internet, like if you if you're looking to 185 00:11:51,240 --> 00:11:55,440 Speaker 1: minimize that that odor, you can um rinse or or 186 00:11:55,559 --> 00:11:58,200 Speaker 1: remove the rind once you get the cheese home. But 187 00:11:58,240 --> 00:12:00,080 Speaker 1: I feel like at that point, like what do you like? 188 00:12:00,120 --> 00:12:01,600 Speaker 1: What do you do? And come on, like lean into 189 00:12:01,640 --> 00:12:05,240 Speaker 1: it right right, Yes, it's by Colby Jack if you 190 00:12:05,280 --> 00:12:10,040 Speaker 1: want to do that, Like, oh it sounds like a challenge. 191 00:12:10,200 --> 00:12:14,839 Speaker 1: Now again, I just love this whole thing where it's 192 00:12:14,880 --> 00:12:17,520 Speaker 1: like all the smell is so strong and it's for 193 00:12:17,559 --> 00:12:20,240 Speaker 1: a lot of people perhaps off putting, are bad. Let's 194 00:12:20,280 --> 00:12:24,640 Speaker 1: eat it, let's do it. Yeah, the sandwich does sound 195 00:12:24,640 --> 00:12:26,600 Speaker 1: really good to me. When I was doing the research, 196 00:12:26,640 --> 00:12:33,080 Speaker 1: I was like okay, yeah, yeah, well what about the nutrition. 197 00:12:33,880 --> 00:12:38,520 Speaker 1: Cheese is a calorically dense food. Uh yeah what what 198 00:12:38,520 --> 00:12:41,960 Speaker 1: watch your watch your portion sizes? Um? Uh? It does it? 199 00:12:41,960 --> 00:12:44,160 Speaker 1: Does have some good you know, proteins and fats in there, 200 00:12:44,160 --> 00:12:46,679 Speaker 1: so it'll it'll help keep you going to you know, 201 00:12:46,840 --> 00:12:51,760 Speaker 1: I eat vegetable, drink of water. Yeah yeah, uh, we 202 00:12:51,880 --> 00:12:54,920 Speaker 1: have some numbers for you A couple A couple. Um 203 00:12:55,000 --> 00:13:00,760 Speaker 1: so as often the one Limburger factory in United States 204 00:13:00,960 --> 00:13:05,560 Speaker 1: was producing about six hundred thousand pounds a year. Wow 205 00:13:06,080 --> 00:13:12,599 Speaker 1: yeah yeah. Um. However, in one survey, um it was 206 00:13:12,600 --> 00:13:14,839 Speaker 1: a relatively small survey thing, was only like seven and 207 00:13:14,880 --> 00:13:16,680 Speaker 1: fifty people, but it was but it was a pretty good, 208 00:13:17,000 --> 00:13:21,000 Speaker 1: pretty good cohort um. It was taken in the Northeast 209 00:13:21,120 --> 00:13:27,320 Speaker 1: United States circuit. Only fourteen percent of respondents said that 210 00:13:27,320 --> 00:13:34,760 Speaker 1: they enjoyed washed around cheeses like Limburger. Wow. Huh okay. 211 00:13:34,840 --> 00:13:38,760 Speaker 1: Well I wonder mm hmmm. I wonder if it's that 212 00:13:38,880 --> 00:13:41,600 Speaker 1: they've never had it or that they haven't had it 213 00:13:41,720 --> 00:13:47,280 Speaker 1: well right, sure, you know, I don't know and research 214 00:13:47,600 --> 00:13:49,320 Speaker 1: and like, like you know, just just just what your 215 00:13:49,360 --> 00:13:52,080 Speaker 1: culturally used to in different areas. I wonder if you 216 00:13:52,240 --> 00:13:55,840 Speaker 1: like went to parts of Germany or Belgium and asked them, 217 00:13:55,880 --> 00:13:57,440 Speaker 1: they would be like, oh yeah, heck yeah we do 218 00:13:57,480 --> 00:13:59,920 Speaker 1: that every day. Like what are you talking about exactly. 219 00:14:00,800 --> 00:14:05,920 Speaker 1: M hmmm, well, listeners, let us know, yes, but in 220 00:14:05,960 --> 00:14:09,520 Speaker 1: the meantime, we do have some history for you. We 221 00:14:09,600 --> 00:14:11,120 Speaker 1: do when we're going to get into that as soon 222 00:14:11,160 --> 00:14:12,520 Speaker 1: as we get back from a quick break for a 223 00:14:12,559 --> 00:14:23,800 Speaker 1: word from our sponsors, we're back. Thank you sponsoring, Yes, 224 00:14:23,880 --> 00:14:27,200 Speaker 1: thank you so yes. You can see our past cheese 225 00:14:27,280 --> 00:14:30,720 Speaker 1: episodes and our yogurt episode for more about cheese. Is 226 00:14:31,120 --> 00:14:34,400 Speaker 1: more about this conversation. I was also thinking about uh 227 00:14:35,200 --> 00:14:37,200 Speaker 1: way back and the way way back when we were 228 00:14:37,200 --> 00:14:42,720 Speaker 1: doing YouTube videos m Kristen Conger of Unladylike and formerly 229 00:14:42,720 --> 00:14:45,040 Speaker 1: stuff I Never told you and Bim Bowling of stuff 230 00:14:45,080 --> 00:14:48,239 Speaker 1: they don't want you to know. Tons of other things. Uma. 231 00:14:48,560 --> 00:14:50,880 Speaker 1: There was a brief there's a short lived food stuff 232 00:14:51,520 --> 00:14:55,320 Speaker 1: uh YouTube series, and there's a very funny there's one 233 00:14:55,360 --> 00:14:58,600 Speaker 1: about cheese, and there's kind of a funny the origin 234 00:14:58,680 --> 00:15:04,640 Speaker 1: of cheese. Oh yeah, hid in a cheese in black 235 00:15:04,680 --> 00:15:10,280 Speaker 1: and white. It's pretty good anyway, but yes, okay. So basically, 236 00:15:10,400 --> 00:15:15,760 Speaker 1: cheese originated in different forms all over, largely by accident, 237 00:15:16,120 --> 00:15:20,560 Speaker 1: and then was refined in specific regions based on ingredients, taste, cultures, 238 00:15:20,640 --> 00:15:26,040 Speaker 1: and conditions. Mm hmm. Uh. Most of the sources I 239 00:15:26,040 --> 00:15:28,800 Speaker 1: I found about this, but the origination of Limburger cheese 240 00:15:28,840 --> 00:15:32,400 Speaker 1: in the Middle Ages, in the region that is now Belgium, 241 00:15:32,440 --> 00:15:35,760 Speaker 1: Germany and the Netherlands, and often specifically the Limber region 242 00:15:35,800 --> 00:15:38,560 Speaker 1: of Belgium, where Trappist monks were some of the early 243 00:15:38,560 --> 00:15:42,520 Speaker 1: producers of washed rind cheeses. Yeah, these may have been 244 00:15:42,560 --> 00:15:46,280 Speaker 1: being produced by like the twelve hundreds or so. Yes, 245 00:15:46,360 --> 00:15:51,400 Speaker 1: And of course there is a specific story I couldn't verify, 246 00:15:51,480 --> 00:15:55,240 Speaker 1: but there is a specific story about washing down cheese 247 00:15:55,320 --> 00:15:59,960 Speaker 1: Rhymes and it goes that a monk was on cheese 248 00:16:00,040 --> 00:16:02,880 Speaker 1: duty during the Middle Ages and he saw this mold 249 00:16:03,040 --> 00:16:05,720 Speaker 1: growing on the cheese, and he scrubbed down the cheese 250 00:16:05,720 --> 00:16:08,280 Speaker 1: with a mixture of brine and alcohol. A couple of 251 00:16:08,360 --> 00:16:12,880 Speaker 1: days passed and the mold was back, so yes, so 252 00:16:13,480 --> 00:16:17,480 Speaker 1: the monk did it again. The process resulted in a 253 00:16:17,600 --> 00:16:22,080 Speaker 1: stinky and sticky cheese, which was not at all what 254 00:16:22,120 --> 00:16:25,320 Speaker 1: they were going for. Um. But of course somebody tried 255 00:16:25,360 --> 00:16:28,320 Speaker 1: it before somebody did um, and it had this kind 256 00:16:28,320 --> 00:16:32,160 Speaker 1: of meaty flavor. So the monks started using it as 257 00:16:32,160 --> 00:16:35,360 Speaker 1: a meat replacement during times of fasting. That's how the 258 00:16:35,400 --> 00:16:37,920 Speaker 1: story goes, Like I said, I couldn't really verify it, 259 00:16:38,000 --> 00:16:43,400 Speaker 1: but yeah, yeah. By the nineteenth century, this process was 260 00:16:43,480 --> 00:16:55,800 Speaker 1: called putrefactive fermentation, which I adore. Oh that's the name 261 00:16:55,840 --> 00:17:00,480 Speaker 1: of something I mean, Oh my gosh. Yeah, that paints 262 00:17:00,480 --> 00:17:04,760 Speaker 1: a picture. It does, it does. Um. The timeline is 263 00:17:04,760 --> 00:17:08,280 Speaker 1: a bit foggy with the cheese, but it didn't take 264 00:17:08,440 --> 00:17:13,480 Speaker 1: long for cheeses like this to become popular in Europe. Yeah, 265 00:17:13,560 --> 00:17:17,080 Speaker 1: I I couldn't find an authoritative source. But what I 266 00:17:17,080 --> 00:17:20,359 Speaker 1: think happened is this. Okay, So this, this corner of 267 00:17:20,359 --> 00:17:22,639 Speaker 1: Europe that we're talking about is like smack on the 268 00:17:22,680 --> 00:17:26,480 Speaker 1: border of what's now Belgium, Germany and the Netherlands. And 269 00:17:26,760 --> 00:17:31,480 Speaker 1: historically it's been called Heaven uh for nicknamed after a 270 00:17:31,480 --> 00:17:34,520 Speaker 1: town there, and it was also part of the Roman 271 00:17:34,720 --> 00:17:38,240 Speaker 1: duchy of Limburg. And so these monks in the region 272 00:17:38,320 --> 00:17:42,959 Speaker 1: we're creating and refining these washed rind cheeses. In the area, 273 00:17:43,119 --> 00:17:48,359 Speaker 1: the product became known as Heaven, but as the cheese 274 00:17:48,400 --> 00:17:52,639 Speaker 1: moved around, it was sometimes called Limburger cheese or cheese 275 00:17:52,680 --> 00:17:57,639 Speaker 1: from Limburg. She's called Heava. Is still produced in the area. 276 00:17:57,800 --> 00:18:00,320 Speaker 1: Like it has a p d O protected as nation 277 00:18:00,359 --> 00:18:02,600 Speaker 1: of origin, like a set of rules about what can 278 00:18:02,640 --> 00:18:05,440 Speaker 1: be called hella and how it can be made to 279 00:18:05,440 --> 00:18:09,560 Speaker 1: to ensure quality and tradition are upheld. But in other areas, 280 00:18:09,640 --> 00:18:13,400 Speaker 1: similar cheeses became known as Limburger um and and the 281 00:18:13,520 --> 00:18:21,560 Speaker 1: term Limburger cheese appears in print in English by eighteen seventeen. UH. 282 00:18:21,600 --> 00:18:25,240 Speaker 1: With European colonists making their way to America and improvements 283 00:18:25,400 --> 00:18:28,440 Speaker 1: that came with the Industrial Revolution, UM cheesemakers in the 284 00:18:28,520 --> 00:18:32,720 Speaker 1: US started producing Limburger in the nineteenth century. Records show 285 00:18:32,720 --> 00:18:36,400 Speaker 1: it was first produced here in eighteen sixty seven, if 286 00:18:36,400 --> 00:18:41,040 Speaker 1: not earlier, but around that time. Um And Yes, Wisconsin 287 00:18:41,080 --> 00:18:42,720 Speaker 1: has long been the home for a lot of this. 288 00:18:43,720 --> 00:18:48,760 Speaker 1: At one point Monroe, Wisconsin alone hosted over one factories 289 00:18:48,920 --> 00:18:52,920 Speaker 1: making Limburger and other cheeses. She's making really got going 290 00:18:53,280 --> 00:18:56,399 Speaker 1: in the area in the eighteen forties, and Swiss immigrants 291 00:18:56,400 --> 00:18:59,680 Speaker 1: who settled there bought their cheeses and taste with them. 292 00:19:00,160 --> 00:19:03,760 Speaker 1: Rudolph Bankerts specifically gets credit for being the first to 293 00:19:03,800 --> 00:19:06,720 Speaker 1: make Limburger in Wisconsin in the cellar of his home. 294 00:19:07,680 --> 00:19:10,200 Speaker 1: Who knows what that's the popular story that it gets 295 00:19:10,240 --> 00:19:13,360 Speaker 1: told UM Within a couple of decades, over twenty five 296 00:19:13,440 --> 00:19:17,440 Speaker 1: cheesemakers were producing limburger in the area, and over one 297 00:19:17,840 --> 00:19:22,320 Speaker 1: companies were producing it by nineteen thirty. I read it 298 00:19:22,400 --> 00:19:28,000 Speaker 1: was a practical cheese during harsh winters like those in Wisconsin. Um, 299 00:19:28,040 --> 00:19:30,399 Speaker 1: and people add all kinds of ways on toast, on 300 00:19:30,480 --> 00:19:34,119 Speaker 1: sandwiches and as an accompaniment to beer. Um. It was 301 00:19:34,160 --> 00:19:39,480 Speaker 1: affordable and everywhere. Oh yeah. In eighteen eighty five, five 302 00:19:39,520 --> 00:19:43,919 Speaker 1: Wisconsin dairy farmers came together to form the Chalet Cheese Cooperative. UM, 303 00:19:44,000 --> 00:19:46,680 Speaker 1: though that name wasn't adopted until nineteen forty seven. That 304 00:19:46,720 --> 00:19:49,000 Speaker 1: trips me up all the time. UM, but anyway, oh 305 00:19:49,040 --> 00:19:53,560 Speaker 1: yeah yeah. Over time, demand for limburger grew, and the 306 00:19:53,560 --> 00:19:57,480 Speaker 1: cooperative pushed to meet it. As of nineteen six, Monroe 307 00:19:57,480 --> 00:20:03,080 Speaker 1: accounted for nine percent of Wisconsin's limburger. UM. Seven million 308 00:20:03,080 --> 00:20:06,240 Speaker 1: pounds was being produced in Wisconsin by nineteen thirty six. 309 00:20:06,680 --> 00:20:08,520 Speaker 1: And I love this. It was a local train line 310 00:20:08,640 --> 00:20:11,920 Speaker 1: that was established. It was called the Milwaukee five oh eight, 311 00:20:11,960 --> 00:20:15,399 Speaker 1: but it was nicknamed the Limburger Special because it was 312 00:20:15,440 --> 00:20:21,360 Speaker 1: specifically for transporting limburger. UM. And earlier in the nineteen twenties, 313 00:20:21,400 --> 00:20:24,679 Speaker 1: the Craft Brothers and yes, those Craft Brothers joined up 314 00:20:24,680 --> 00:20:27,520 Speaker 1: with chile A cheese to distribute limburger, and that fueld 315 00:20:27,560 --> 00:20:32,080 Speaker 1: even more growth. Yeah. Skipping ahead of nine seven, Craft 316 00:20:32,119 --> 00:20:35,960 Speaker 1: and CHILEI built a limburger plant in Monroe like like 317 00:20:35,960 --> 00:20:38,480 Speaker 1: like all like, all new and shiny and modern, uh 318 00:20:38,560 --> 00:20:42,440 Speaker 1: an expanded version of which is still where Chilli produces 319 00:20:42,520 --> 00:20:46,240 Speaker 1: that their product today. There's a story that at some 320 00:20:46,320 --> 00:20:51,800 Speaker 1: point in the plant's history, Craft management wanted to replace 321 00:20:52,119 --> 00:20:54,679 Speaker 1: the pine boards that were that were being used to 322 00:20:54,760 --> 00:20:59,280 Speaker 1: store limburger while it was curing with something more sanitary. Um, 323 00:20:59,320 --> 00:21:01,679 Speaker 1: So they took him out replaced him with something The 324 00:21:01,760 --> 00:21:06,399 Speaker 1: resulting batches of cheese were ruined, but not all was lost. 325 00:21:06,520 --> 00:21:09,440 Speaker 1: They had not thrown away the old boards yet, and 326 00:21:09,520 --> 00:21:12,840 Speaker 1: so once they were restored, they were back in business. Um. 327 00:21:12,880 --> 00:21:16,159 Speaker 1: Supposedly those same boards are in use today with the 328 00:21:16,160 --> 00:21:25,080 Speaker 1: culture first developed in nineteen eleven. Fascinating. Yeah. During the 329 00:21:25,080 --> 00:21:30,680 Speaker 1: seventies was turning an annual two million pounds of limburger. Yeah. 330 00:21:30,800 --> 00:21:35,800 Speaker 1: But things have not always been great for limburger in 331 00:21:35,960 --> 00:21:42,879 Speaker 1: with Wisconsin. In Monroe based politician described the limburger producing 332 00:21:43,000 --> 00:21:46,720 Speaker 1: plants in the area as quote, a premeditated outrage upon 333 00:21:46,800 --> 00:21:50,359 Speaker 1: the Organs of smell, which we have to admit is 334 00:21:50,400 --> 00:21:56,639 Speaker 1: pretty solid slam whether we Yeah, that's pretty good. Um. 335 00:21:56,760 --> 00:22:01,080 Speaker 1: Mark Twain called the older quote most evil around the 336 00:22:01,119 --> 00:22:04,359 Speaker 1: same time. Yeah, there was a there was a joke 337 00:22:04,520 --> 00:22:09,560 Speaker 1: printed in Uh. Some frauds a few years ago started 338 00:22:09,560 --> 00:22:12,720 Speaker 1: a Limburger cheese factory down in Keyport, New Jersey, but 339 00:22:12,760 --> 00:22:15,480 Speaker 1: the imposition was soon exposed. A man could come within 340 00:22:15,520 --> 00:22:18,720 Speaker 1: three yards of the spurious article without being knocked down. 341 00:22:21,400 --> 00:22:26,439 Speaker 1: I love it, oh um and yeah. According to one 342 00:22:26,480 --> 00:22:29,159 Speaker 1: story I read, a doctor in Kentucky said that the 343 00:22:29,240 --> 00:22:31,639 Speaker 1: cheese was the same as quote animal life and that 344 00:22:31,720 --> 00:22:35,639 Speaker 1: it was quote unwholesome and full of microbes. And apparently 345 00:22:35,680 --> 00:22:38,640 Speaker 1: this got it banned in Kentucky. Two. Something I read 346 00:22:38,680 --> 00:22:41,320 Speaker 1: made it sound like it was more of a train. 347 00:22:41,600 --> 00:22:44,119 Speaker 1: The train just smelled so badly, and it did the 348 00:22:44,160 --> 00:22:51,399 Speaker 1: smell got into other things. Yeah yeah um. A local 349 00:22:51,440 --> 00:22:57,639 Speaker 1: group of Germans protested this. This man related. Another story 350 00:22:57,680 --> 00:23:01,760 Speaker 1: goes that an Iowan post office worker who was overwhelmed 351 00:23:01,880 --> 00:23:05,120 Speaker 1: by the smell of a Limburger package they were delivering, 352 00:23:05,160 --> 00:23:08,720 Speaker 1: went to the postmaster, who then went on to ban 353 00:23:09,000 --> 00:23:16,440 Speaker 1: shipping and delivering of this cheese for quote objectionable smells. Um. Yeah, yeah, 354 00:23:16,440 --> 00:23:19,480 Speaker 1: and the odor was primarily blamed, but there was an air, 355 00:23:19,600 --> 00:23:24,080 Speaker 1: certainly an Arab skepticism and racism against arriving immigrants and 356 00:23:24,119 --> 00:23:27,600 Speaker 1: their foods they brought with them. In the nineteen forties, 357 00:23:27,640 --> 00:23:31,959 Speaker 1: American companies started coming out hard against germs and smell. 358 00:23:32,359 --> 00:23:35,240 Speaker 1: Like I read a again, if we were a different podcast, 359 00:23:35,240 --> 00:23:36,480 Speaker 1: I was like, who, I want to learn more about this, 360 00:23:36,560 --> 00:23:39,159 Speaker 1: but kind of like being really clean, being sanitized, that 361 00:23:39,240 --> 00:23:42,919 Speaker 1: kind of thing. Limburger was a casualty of that, and 362 00:23:42,960 --> 00:23:48,160 Speaker 1: the cheese saw pretty steady decline. By the nineteen eighties, 363 00:23:48,200 --> 00:23:51,679 Speaker 1: there was only one plant producing Limburger left in Wisconsin, 364 00:23:51,960 --> 00:23:55,439 Speaker 1: the che Cheese Cooperative. Um. They managed to make it 365 00:23:55,480 --> 00:24:00,600 Speaker 1: through by making other cheeses and cornering the US limburger market. Yeah, 366 00:24:01,119 --> 00:24:04,080 Speaker 1: they're right. The their production would never would never be 367 00:24:04,680 --> 00:24:07,520 Speaker 1: the same as it wasn't their heyday, and Kraft ended 368 00:24:07,560 --> 00:24:15,240 Speaker 1: their distribution deal in Yeah. Um, However, it sounds like 369 00:24:15,680 --> 00:24:20,600 Speaker 1: Monroe from what I've wrote Wisconsin. Yes, it was very 370 00:24:20,800 --> 00:24:25,199 Speaker 1: very they they have embraces cheese. They have gone on 371 00:24:25,359 --> 00:24:31,200 Speaker 1: and been like no Limburger, It's part of part of us. Um. 372 00:24:31,240 --> 00:24:35,119 Speaker 1: From a culture cheese mag article. Limburger, a name steeped 373 00:24:35,119 --> 00:24:38,280 Speaker 1: in memory and meaning, a word that elicits a visceral response. 374 00:24:38,680 --> 00:24:40,919 Speaker 1: Sitting incognito at the far end of the bar, I 375 00:24:40,960 --> 00:24:44,560 Speaker 1: watched the drama unfold. Three women visiting from Milwaukee dare 376 00:24:44,640 --> 00:24:47,719 Speaker 1: one another to try the famous menu item, thick pieces 377 00:24:47,760 --> 00:24:50,679 Speaker 1: of Limburger cheese and raw red onion between slices of 378 00:24:50,800 --> 00:24:55,400 Speaker 1: rye bread. The bravest one volunteers. She pinches her nose 379 00:24:55,440 --> 00:24:59,280 Speaker 1: shut in preparation. Her friends look on, eyes wide with 380 00:24:59,400 --> 00:25:03,800 Speaker 1: cringe and curiosity. Surely they've heard the stories, the rumors 381 00:25:03,800 --> 00:25:06,960 Speaker 1: of wedding pranksters who smear Limburger cheese atop of honeymoon 382 00:25:06,960 --> 00:25:09,800 Speaker 1: car's engine, sending an assaulting aroma through the vehicle. That's 383 00:25:09,800 --> 00:25:14,240 Speaker 1: the newly last drive away. Maybe they read the Invalid 384 00:25:14,280 --> 00:25:16,960 Speaker 1: story by Mark Twain in which two men mistake a 385 00:25:17,000 --> 00:25:21,800 Speaker 1: box of Limburger for decaying corpse. Perhaps they remember seeing 386 00:25:21,840 --> 00:25:24,720 Speaker 1: the Three Stooges faint over a whiff of the cheese. 387 00:25:25,080 --> 00:25:28,040 Speaker 1: Or they watched Charlie Chaplin toss it into enemy trenches 388 00:25:28,119 --> 00:25:33,119 Speaker 1: and shoulder arms. It's stink, compelling surrender. Whatever they've heard, 389 00:25:33,640 --> 00:25:38,000 Speaker 1: Limburger's reputation precedes it. The brave tourist closes her eyes 390 00:25:38,440 --> 00:25:46,920 Speaker 1: and takes a bite. Gosh, that's so funny. Oh, that's 391 00:25:46,920 --> 00:25:58,000 Speaker 1: so funny again, kind of going back to this human nature. Yeah, wonderful. 392 00:25:58,480 --> 00:26:01,440 Speaker 1: And and and Limburger was I I didn't like write 393 00:26:01,440 --> 00:26:04,040 Speaker 1: out all the cultural notes because because that one, because 394 00:26:04,080 --> 00:26:06,600 Speaker 1: that quote encompassed a bunch of them, but there are 395 00:26:07,040 --> 00:26:09,320 Speaker 1: I think Limburger was really used as like the stinky 396 00:26:09,400 --> 00:26:14,200 Speaker 1: cheese and American pop culture very very heavily in like 397 00:26:14,560 --> 00:26:16,919 Speaker 1: the middle of the nineteen hundreds, Like it shows up 398 00:26:16,920 --> 00:26:21,720 Speaker 1: in looney tunes and stuff like that. Um oh yeah, 399 00:26:21,800 --> 00:26:30,280 Speaker 1: all over the place. Uh but um about that smell? 400 00:26:31,240 --> 00:26:34,880 Speaker 1: Uh okay. And I want to preface this this history 401 00:26:34,920 --> 00:26:39,360 Speaker 1: note with um with the fact that originally Annie had 402 00:26:39,400 --> 00:26:43,240 Speaker 1: put a note about about this I think just as 403 00:26:43,320 --> 00:26:47,600 Speaker 1: just as a holder under the nutrition section, and and 404 00:26:47,680 --> 00:26:49,960 Speaker 1: she put in the link to one of these stories 405 00:26:50,000 --> 00:26:53,080 Speaker 1: about it, and and and just wrote I don't know, 406 00:26:57,400 --> 00:27:00,480 Speaker 1: I know, sometimes I feel like the worst mose because 407 00:27:00,480 --> 00:27:02,760 Speaker 1: I'm like, Lord, do you deal with this? Oh? Yeah, no, no, 408 00:27:02,920 --> 00:27:04,720 Speaker 1: I always I always look at that and I go, yes, 409 00:27:04,760 --> 00:27:08,399 Speaker 1: I shall step in. I've got this one. Don't worry, 410 00:27:09,480 --> 00:27:15,960 Speaker 1: thank you. Okay. So, so, in two thousand six, a 411 00:27:16,040 --> 00:27:20,639 Speaker 1: team of researchers published their findings that the female mosquitoes 412 00:27:20,680 --> 00:27:25,560 Speaker 1: that transmit malaria are attracted to the stinky feet odor 413 00:27:26,000 --> 00:27:31,879 Speaker 1: that's created by the bacteria b len ends makes sense. 414 00:27:31,960 --> 00:27:33,840 Speaker 1: I mean, it's a bacteria that lives in our skin. 415 00:27:34,600 --> 00:27:36,479 Speaker 1: Mosquitoes want to find our skins so that they can 416 00:27:36,480 --> 00:27:38,800 Speaker 1: suck our blood, so you know, it makes sense that 417 00:27:38,840 --> 00:27:41,439 Speaker 1: they would be attracted to it. It also makes me 418 00:27:41,480 --> 00:27:47,119 Speaker 1: wonder about vampires. I had the same thok. And of 419 00:27:47,200 --> 00:27:52,560 Speaker 1: course you would wonder about vampires. M hmmm, I don't 420 00:27:52,640 --> 00:28:04,400 Speaker 1: think we don't see you. We aren't mirrors. Oh no, okay, alright, alright. 421 00:28:04,440 --> 00:28:10,400 Speaker 1: So so anyway, your research research into using uh this 422 00:28:10,720 --> 00:28:16,879 Speaker 1: this scent to to create mosquito traps in malaria infested 423 00:28:16,920 --> 00:28:21,600 Speaker 1: areas UH was suggested by this research and went on 424 00:28:21,680 --> 00:28:24,920 Speaker 1: to be funded by the Gates Foundation. UM and the 425 00:28:24,960 --> 00:28:34,439 Speaker 1: team won an Ignoble prize for their work that year. Wow, stinky, 426 00:28:34,640 --> 00:28:40,600 Speaker 1: stinky odors changed in the world. Love it, love it, 427 00:28:40,000 --> 00:28:44,920 Speaker 1: love it. Thank you for clarifying that. Yeah anytime. It 428 00:28:44,960 --> 00:28:48,880 Speaker 1: did not go under the nutrition section. But yeah, fair enough. 429 00:28:48,920 --> 00:28:51,440 Speaker 1: Fair enough. I was just kind of like a, oh boy, 430 00:28:53,280 --> 00:28:55,800 Speaker 1: I don't know what this means. I need Lauren help 431 00:28:57,840 --> 00:29:05,480 Speaker 1: you did anytime I feel like you the stinky oder 432 00:29:05,960 --> 00:29:09,320 Speaker 1: odors in general? I'm like, yeah, we'll talk about this. Yeah, 433 00:29:09,480 --> 00:29:12,000 Speaker 1: we need like a bacterial odor signal that you can 434 00:29:12,080 --> 00:29:17,320 Speaker 1: just like like put up. And yeah, yeah, I agreed, agreed. Well, 435 00:29:18,040 --> 00:29:24,080 Speaker 1: I have very much enjoyed learning about this, honestly. Oh 436 00:29:24,160 --> 00:29:26,720 Speaker 1: yeah me too, me too. What fun um? And yeah, 437 00:29:26,800 --> 00:29:28,600 Speaker 1: we would love to hear from any of you who 438 00:29:28,600 --> 00:29:33,640 Speaker 1: have personal experience. Yes, yes, for sure, but we have 439 00:29:33,800 --> 00:29:36,960 Speaker 1: heard from some listeners already. Uh and we will share 440 00:29:37,560 --> 00:29:40,400 Speaker 1: their messages after we get back from one more break 441 00:29:40,440 --> 00:29:51,680 Speaker 1: for word from our sponsor, and we're back. Thank you, sponsor, Yes, 442 00:29:51,760 --> 00:30:03,520 Speaker 1: thank you, we're back with I am very sensitive to smell. 443 00:30:03,560 --> 00:30:06,720 Speaker 1: Actually that's probably my biggest I'm not sensitive to like 444 00:30:07,760 --> 00:30:10,520 Speaker 1: that's so much to taste, but smell can't get me. 445 00:30:10,560 --> 00:30:12,240 Speaker 1: So I do want to try this, but I'm kind 446 00:30:12,240 --> 00:30:17,440 Speaker 1: of curious. Yeah, play out. I'm I'm the guy who 447 00:30:17,560 --> 00:30:20,960 Speaker 1: doesn't mind like not though and stuff like that. So yeah, 448 00:30:21,160 --> 00:30:25,880 Speaker 1: it's well, it will be a fun experiment. Another thing 449 00:30:25,920 --> 00:30:30,360 Speaker 1: to add to our wilder and wilder feast that we 450 00:30:30,360 --> 00:30:33,960 Speaker 1: were planning. Oh dear, okay, yeah, I mean we already 451 00:30:34,000 --> 00:30:38,880 Speaker 1: got the dury in, so we do all right, um. 452 00:30:38,960 --> 00:30:41,480 Speaker 1: Melita wrote, what a delight to find your episode on 453 00:30:41,480 --> 00:30:44,720 Speaker 1: panatone in my downloads, right after sharing one with a friend. 454 00:30:45,120 --> 00:30:47,440 Speaker 1: I shouldn't be surprised, though, I think, as we cut 455 00:30:47,480 --> 00:30:51,520 Speaker 1: into my third for this holiday season. Panatone has been 456 00:30:51,520 --> 00:30:53,600 Speaker 1: a tradition in my family, brought to us by my aunt, 457 00:30:53,640 --> 00:30:56,320 Speaker 1: who taught math and Peru for many years before returning 458 00:30:56,360 --> 00:30:59,280 Speaker 1: to the States. She had her favorite breakery in Lima 459 00:30:59,400 --> 00:31:02,440 Speaker 1: for panata tony, but as far as the mass produced 460 00:31:02,440 --> 00:31:05,480 Speaker 1: ones are concerned, Didna frio is the best in our opinion. 461 00:31:06,160 --> 00:31:08,479 Speaker 1: Insidebar I tried to find that pronunciation and that's all 462 00:31:08,520 --> 00:31:13,640 Speaker 1: I could find. So hopefully yes, Melita continues. This year, 463 00:31:13,760 --> 00:31:16,240 Speaker 1: my aunt had to buy our panatone at Sam's Club, 464 00:31:16,280 --> 00:31:18,160 Speaker 1: but since we do not have access to any Latin 465 00:31:18,200 --> 00:31:21,200 Speaker 1: American grocery stores in the area. To our surprise, the 466 00:31:21,240 --> 00:31:24,160 Speaker 1: second one we ate had mold growing on top. This 467 00:31:24,240 --> 00:31:28,280 Speaker 1: has never happened to us before. My sister had a 468 00:31:28,280 --> 00:31:30,960 Speaker 1: panatone from my aunt from her favorite local bakery and 469 00:31:31,040 --> 00:31:33,640 Speaker 1: Peru for months before being able to deliver it, and 470 00:31:33,720 --> 00:31:37,160 Speaker 1: all it did was shrink a bit over time. My 471 00:31:37,200 --> 00:31:39,880 Speaker 1: parents held onto a dinofrio for a year before eating it, 472 00:31:39,920 --> 00:31:43,560 Speaker 1: and it was perfectly fine. But it was okay. We 473 00:31:43,680 --> 00:31:46,200 Speaker 1: just had to sacrifice the delicious dome of bread to 474 00:31:46,240 --> 00:31:50,200 Speaker 1: the mold and cut it off. Anyway, Thank you for 475 00:31:50,280 --> 00:31:53,360 Speaker 1: the episode. Knowing about the production process makes me appreciate 476 00:31:53,440 --> 00:31:55,800 Speaker 1: the unique flavors of the different brands and the high 477 00:31:55,920 --> 00:31:58,360 Speaker 1: price point. Now I need to go make some hot 478 00:31:58,440 --> 00:32:03,560 Speaker 1: chocolate to dunk my pen the tony. Oh I bet 479 00:32:03,640 --> 00:32:08,880 Speaker 1: that is good? Yeah right, yes, because I'm not I'm 480 00:32:08,920 --> 00:32:11,320 Speaker 1: not actually like in particular about chocolate. I sort of 481 00:32:11,360 --> 00:32:15,720 Speaker 1: want like I don't really like chocolate flavored breads, but 482 00:32:15,880 --> 00:32:22,040 Speaker 1: I bet dipping that and hot chocolate would be great. Um. 483 00:32:22,120 --> 00:32:25,160 Speaker 1: And Melia was also here using a different a different 484 00:32:25,280 --> 00:32:31,240 Speaker 1: spelling um, so it might be like like panoton Spanish, 485 00:32:31,320 --> 00:32:37,120 Speaker 1: but um, yeah, yes. And I do love, as you know, 486 00:32:37,200 --> 00:32:40,479 Speaker 1: we love these stronging opinions about food brands. And I 487 00:32:40,480 --> 00:32:42,560 Speaker 1: love that you have a line in here where it's 488 00:32:42,640 --> 00:32:47,040 Speaker 1: like held onto a dignafrio for a year. It's just 489 00:32:47,160 --> 00:32:52,440 Speaker 1: that's it. That's that's what it is I love that beautiful? Yes, 490 00:32:53,160 --> 00:32:57,760 Speaker 1: I want to foreign Pentatoni opinions. Okay, alright, more work 491 00:32:57,840 --> 00:33:02,880 Speaker 1: is to be done. Um uh, Paul wrote, I just 492 00:33:02,960 --> 00:33:05,440 Speaker 1: finished listening to your last listener mail. This is in 493 00:33:05,520 --> 00:33:09,800 Speaker 1: response to the ask about Scandinavian cream wafer cookies. They 494 00:33:09,840 --> 00:33:12,960 Speaker 1: sound like I could not found a pronunciation for this, 495 00:33:13,120 --> 00:33:19,840 Speaker 1: um pariser wafiers. Sure, let's go with that, um, he continues. 496 00:33:19,880 --> 00:33:23,080 Speaker 1: Attached is my family's recipe for them. This isn't a 497 00:33:23,160 --> 00:33:25,640 Speaker 1: long past down recipe, but likely came from a newspaper 498 00:33:25,720 --> 00:33:28,480 Speaker 1: or magazine decades ago or from a friend of the 499 00:33:28,480 --> 00:33:31,360 Speaker 1: family and tweaked by my dad. You need to work 500 00:33:31,360 --> 00:33:33,840 Speaker 1: in small batches, and even then it's tricky to work 501 00:33:33,880 --> 00:33:37,160 Speaker 1: fast enough because the dough is mainly just butter. Dropping 502 00:33:37,160 --> 00:33:39,360 Speaker 1: the temp in the house, and if you can have 503 00:33:39,480 --> 00:33:41,600 Speaker 1: a cold counter to work on it can help, but 504 00:33:41,680 --> 00:33:44,320 Speaker 1: it's still challenging. You may also be tempted to make 505 00:33:44,320 --> 00:33:46,920 Speaker 1: them bigger, since it's more of a good thing. This 506 00:33:47,000 --> 00:33:50,080 Speaker 1: makes the cookies too big to be structurally sound, and 507 00:33:50,120 --> 00:33:52,920 Speaker 1: if they do hold up, it's too rich. You need 508 00:33:53,000 --> 00:33:56,400 Speaker 1: a small break between small cookies, as you're just eating 509 00:33:56,480 --> 00:33:59,280 Speaker 1: butter and sugar. If you have ever been tempted to 510 00:33:59,440 --> 00:34:01,920 Speaker 1: eat the butter sugar mixed when creaming them together for 511 00:34:01,960 --> 00:34:07,760 Speaker 1: other recipes, you'll understand I definitely do that all the time. Agreed. 512 00:34:09,080 --> 00:34:12,520 Speaker 1: I'm sorry, I'm not sorry. Um okay. So the recipe 513 00:34:12,560 --> 00:34:16,719 Speaker 1: goes as follows. Um one cup soft butter, a third 514 00:34:16,719 --> 00:34:20,760 Speaker 1: cup of cream butter fat uh, and two cups sifted 515 00:34:20,880 --> 00:34:25,120 Speaker 1: Gold Medal flour. Mix well the butter, cream and flour. Chill, 516 00:34:25,880 --> 00:34:29,200 Speaker 1: heat your oven to three. Rollout dough one eighth of 517 00:34:29,239 --> 00:34:32,719 Speaker 1: an inch thick on a flowered board. Cut rounds out 518 00:34:32,760 --> 00:34:35,239 Speaker 1: with a one and a half inch cutter. Roll only 519 00:34:35,280 --> 00:34:37,239 Speaker 1: a third of the dough at a time, keep the 520 00:34:37,280 --> 00:34:40,880 Speaker 1: rest refrigerated. Transfer rounds to waxed paper heavily covered with 521 00:34:40,880 --> 00:34:44,440 Speaker 1: granulated sugar. Turn each round so the both sides are 522 00:34:44,440 --> 00:34:48,160 Speaker 1: coated with sugar. Place on an ungreased baking sheet. Prick 523 00:34:48,200 --> 00:34:51,120 Speaker 1: with a fork about four times, and then bake seven 524 00:34:51,160 --> 00:34:55,000 Speaker 1: to nine minutes. Cool and put two cookies together with filling. 525 00:34:55,400 --> 00:34:58,680 Speaker 1: Makes about five dozen double cookies. And then the filling 526 00:34:59,160 --> 00:35:02,399 Speaker 1: is as follows. You blend a quarter cup soft butter 527 00:35:02,680 --> 00:35:05,160 Speaker 1: three fourths of a cup of sifted confection or sugar 528 00:35:05,520 --> 00:35:08,880 Speaker 1: and egg yolk, a teaspoon of vanilla and uh and tint, 529 00:35:09,160 --> 00:35:13,640 Speaker 1: half of it pink and half of it green. Oh, 530 00:35:13,640 --> 00:35:17,080 Speaker 1: oh my gosh, wow, that is that is a recipe. 531 00:35:17,719 --> 00:35:21,920 Speaker 1: Those those those those would just melt. Yes, And I love. 532 00:35:22,560 --> 00:35:25,359 Speaker 1: One of my very favorite things about reading recipes, which 533 00:35:25,400 --> 00:35:28,759 Speaker 1: is something I sometimes just do for fun, even make something. Yeah, 534 00:35:28,760 --> 00:35:33,760 Speaker 1: I was saying, um is when terms like constructurally sound 535 00:35:33,840 --> 00:35:38,960 Speaker 1: or use like these engineering terms. I enjoyed that so much. Yeah, 536 00:35:39,680 --> 00:35:44,080 Speaker 1: just the specificity here is great. And also, as we've 537 00:35:44,080 --> 00:35:46,239 Speaker 1: said a million times, we love so much. We had 538 00:35:46,239 --> 00:35:50,880 Speaker 1: a listener right in requested some aid about this recipe. 539 00:35:50,960 --> 00:35:54,080 Speaker 1: What what could these cookies be? And paul I answered 540 00:35:54,120 --> 00:35:57,360 Speaker 1: the call. Yeah. Yeah, and the and the spelling on 541 00:35:57,440 --> 00:36:00,160 Speaker 1: that in case I butchered, the pronunciation is m p 542 00:36:00,320 --> 00:36:03,560 Speaker 1: A r I s e er w a f I 543 00:36:03,800 --> 00:36:07,680 Speaker 1: e r s. Yeah. So that's if you're trying to 544 00:36:07,680 --> 00:36:10,439 Speaker 1: google it, I don't know, slow slow my voice down 545 00:36:10,480 --> 00:36:14,080 Speaker 1: to one half speed and type that in um or 546 00:36:14,320 --> 00:36:17,040 Speaker 1: or just or just google like Swedish cream cream wafers 547 00:36:17,040 --> 00:36:20,319 Speaker 1: and they'll probably come up. Yeah. Yeah, well, I'm I'm 548 00:36:20,400 --> 00:36:22,839 Speaker 1: very excited to hear to hear more about this. If 549 00:36:22,840 --> 00:36:24,759 Speaker 1: this is the correct thing, have we gotten to the 550 00:36:24,760 --> 00:36:28,919 Speaker 1: bottom of it? Yeah? And they do sound so good. 551 00:36:28,960 --> 00:36:33,200 Speaker 1: I'm like, that sounds so finicky. I dislike cutting I 552 00:36:33,320 --> 00:36:37,800 Speaker 1: dislike cutting out cookies, and I also dislike I mean like, 553 00:36:37,960 --> 00:36:40,399 Speaker 1: I'll do it for special occasions, but working with any 554 00:36:40,440 --> 00:36:43,520 Speaker 1: dough that that's that's that finicky because it's so much. 555 00:36:43,560 --> 00:36:45,520 Speaker 1: Butter is always like, oh what am I doing with 556 00:36:45,560 --> 00:36:48,880 Speaker 1: my life? Yeah, but it's so good. But it sounds 557 00:36:48,880 --> 00:36:53,440 Speaker 1: so good. It does well. We'll see, Lauren. Maybe the 558 00:36:53,440 --> 00:36:56,359 Speaker 1: feast continue to get bigger and bigger. Our dreams are 559 00:36:56,400 --> 00:37:03,560 Speaker 1: getting huge. I'm very excited to see what happens when 560 00:37:03,560 --> 00:37:07,680 Speaker 1: we finally do this. Um, but I'm also excited to 561 00:37:07,719 --> 00:37:11,600 Speaker 1: always hear from you listeners. Thanks to both of these 562 00:37:11,640 --> 00:37:13,440 Speaker 1: listeners for writing. If you would like to write to us, 563 00:37:13,440 --> 00:37:16,000 Speaker 1: that you can. Our email is hello at favorite pod 564 00:37:16,040 --> 00:37:18,520 Speaker 1: dot com. We're also on social media. You can find 565 00:37:18,600 --> 00:37:21,600 Speaker 1: us on Twitter, Facebook, and Instagram at saver pod, and 566 00:37:21,640 --> 00:37:23,920 Speaker 1: we do hope to hear from you. Savor is production 567 00:37:23,960 --> 00:37:26,400 Speaker 1: of I Heart Radio. For more podcasts from my Heart Radio, 568 00:37:26,520 --> 00:37:29,040 Speaker 1: you can visit the I Heart Radio app, Apple Podcasts, 569 00:37:29,120 --> 00:37:31,480 Speaker 1: or wherever you listen to your favorite shows. Thanks as 570 00:37:31,480 --> 00:37:34,160 Speaker 1: always to our super producers Dylan Fagan and Andrew Howard. 571 00:37:34,360 --> 00:37:36,040 Speaker 1: Thanks to you for listening, and we hope that lots 572 00:37:36,080 --> 00:37:38,040 Speaker 1: more good things are coming your way.