1 00:00:06,920 --> 00:00:09,000 Speaker 1: Hello, and welcome to save a prediction of I Heart 2 00:00:09,080 --> 00:00:12,000 Speaker 1: Radio and Stuff Media. I'm Annies and I'm Lauren Vogelbaum. 3 00:00:12,039 --> 00:00:16,080 Speaker 1: And today we have an interview for you about cheese, 4 00:00:16,360 --> 00:00:21,480 Speaker 1: an interview plus tasting. Oh yes, absolutely so all right. 5 00:00:21,760 --> 00:00:25,120 Speaker 1: When we were in the Asheville area last year, goodness 6 00:00:25,239 --> 00:00:29,200 Speaker 1: was it so long ago? Heck? Um, we visited Looking 7 00:00:29,200 --> 00:00:32,159 Speaker 1: Glass Creamery, which is out in Fairview, North Carolina. It's 8 00:00:32,159 --> 00:00:36,640 Speaker 1: a dairy farm and cheesemaker. Yes, and it was wonderful 9 00:00:37,000 --> 00:00:39,560 Speaker 1: and we got to wear hairnets and these like lab 10 00:00:39,600 --> 00:00:41,960 Speaker 1: coat looking things. It was the coolest hairnet I think 11 00:00:41,960 --> 00:00:45,720 Speaker 1: we've ever We've had some hairnet experience at this point. 12 00:00:46,080 --> 00:00:49,440 Speaker 1: And we took a very goofy picture together. Yeah. Um 13 00:00:49,920 --> 00:00:52,640 Speaker 1: and yeah. We got to see some making of cheese 14 00:00:52,640 --> 00:00:55,080 Speaker 1: and we got to eat some of the cheese that 15 00:00:55,160 --> 00:00:58,400 Speaker 1: we saw the process of making. Yeah it was. It 16 00:00:58,440 --> 00:01:01,959 Speaker 1: was wonderful and loud and very warm. Um it was. 17 00:01:02,040 --> 00:01:04,080 Speaker 1: It was the most up close and personal I have 18 00:01:04,160 --> 00:01:06,840 Speaker 1: been to the making of giant heck and wheels of 19 00:01:06,920 --> 00:01:10,360 Speaker 1: cheese and oh it was. It was wonderful. Um. Yeah. 20 00:01:10,400 --> 00:01:12,679 Speaker 1: We we spoke with Jen Perkins, who is the co 21 00:01:12,840 --> 00:01:19,440 Speaker 1: owner and cheesemaker, they're about the making process. Uh. We 22 00:01:19,560 --> 00:01:23,640 Speaker 1: kind of hit away in this little like cold closets face. 23 00:01:24,200 --> 00:01:27,360 Speaker 1: We were all lying, Yeah, I I got I got 24 00:01:27,400 --> 00:01:29,160 Speaker 1: so warm that she saw like I was. I was 25 00:01:29,280 --> 00:01:32,279 Speaker 1: just sweating buckets. And I think she started to notice 26 00:01:32,319 --> 00:01:34,120 Speaker 1: my eyes kind of glazing over in the middle of 27 00:01:34,200 --> 00:01:35,880 Speaker 1: the interview, and she was like, would you like to 28 00:01:35,920 --> 00:01:39,760 Speaker 1: see our cheese seller where it is several degrees cooler 29 00:01:39,880 --> 00:01:42,160 Speaker 1: than out here, where it is really heck and warm, 30 00:01:42,400 --> 00:01:47,840 Speaker 1: And um, I was so grateful for the opportunity, not faint. Yes, yes, 31 00:01:48,920 --> 00:01:52,040 Speaker 1: Jen was amazing, and then yes afterwards, um Sean Stanley, 32 00:01:52,080 --> 00:01:55,560 Speaker 1: their retail manager, who was also a certified cheese professional, 33 00:01:55,560 --> 00:01:58,400 Speaker 1: which is like a smaller of cheeses. Uh huh, Yeah, 34 00:01:58,400 --> 00:02:02,240 Speaker 1: he guided us through the tasting of of a board 35 00:02:02,480 --> 00:02:06,680 Speaker 1: of their cheeses, and in classic SAB style, we were like, 36 00:02:07,160 --> 00:02:09,840 Speaker 1: we we like them, these taste good, these are all great, 37 00:02:11,080 --> 00:02:15,880 Speaker 1: no further comment. Hopefully we said a couple more interesting 38 00:02:15,880 --> 00:02:18,280 Speaker 1: things than that, but yes, yes, I think we did. 39 00:02:19,000 --> 00:02:22,080 Speaker 1: And one of the things that we found interesting about 40 00:02:22,120 --> 00:02:24,799 Speaker 1: Asheville at large is how many people kind of work 41 00:02:24,880 --> 00:02:27,799 Speaker 1: together and one of the most popular cheeses, um from 42 00:02:27,840 --> 00:02:33,240 Speaker 1: this dairy farm is chocolate lab which they use at well, 43 00:02:33,280 --> 00:02:36,680 Speaker 1: they work together with French Broad Chocolates, who we also 44 00:02:37,000 --> 00:02:38,880 Speaker 1: had an interview with while we were there. Yeah, they 45 00:02:38,919 --> 00:02:41,320 Speaker 1: they use cocoa nibs on the rind of the cheese 46 00:02:41,400 --> 00:02:46,560 Speaker 1: and it is so good, oh goodness. And so without 47 00:02:46,639 --> 00:02:49,919 Speaker 1: further ado, we will get to the interview and the 48 00:02:50,000 --> 00:03:00,560 Speaker 1: cheese tasting. What. Yes, it's gonna get all thought from 49 00:03:00,600 --> 00:03:05,919 Speaker 1: here around the pretty quick or potter, I say, um, 50 00:03:06,120 --> 00:03:07,720 Speaker 1: gonna mean to give you a little orientation what we'll 51 00:03:07,760 --> 00:03:09,720 Speaker 1: make you hear? And yeah, I which So this is 52 00:03:09,720 --> 00:03:13,280 Speaker 1: our very wallow cheese, which is a America Good Food 53 00:03:13,320 --> 00:03:15,679 Speaker 1: Ward winner for two thousand and eighteen. Is an Alpine 54 00:03:15,680 --> 00:03:18,240 Speaker 1: style and sean are sorted by chief professional can tell 55 00:03:18,280 --> 00:03:21,120 Speaker 1: you more about sensory characteristics, but in terms of production, 56 00:03:21,720 --> 00:03:24,519 Speaker 1: part of what makes an Alpine is we cooked the 57 00:03:24,639 --> 00:03:26,680 Speaker 1: herd really warm. You can see on the control it's 58 00:03:26,680 --> 00:03:29,480 Speaker 1: a hundred twenty degrees um. And this is a raw 59 00:03:29,520 --> 00:03:31,400 Speaker 1: milk cheese too. So we started pretty late today at 60 00:03:31,400 --> 00:03:33,240 Speaker 1: ten am. It's two o'clock and we're ready to scoop, 61 00:03:33,280 --> 00:03:35,720 Speaker 1: which is an awesome bonus of rawmup cheese. Is that 62 00:03:35,760 --> 00:03:38,960 Speaker 1: if the process goes a lot faster. But being an 63 00:03:38,960 --> 00:03:40,960 Speaker 1: alpine cheese, we want it sitting in a body of 64 00:03:41,400 --> 00:03:43,560 Speaker 1: warm way so that when we take that curd out 65 00:03:43,560 --> 00:03:46,520 Speaker 1: and scoop it in, it knits together really quickly and 66 00:03:46,880 --> 00:03:50,280 Speaker 1: becomes a soft, pillowy mass. UM. So cooking it as 67 00:03:50,320 --> 00:03:52,160 Speaker 1: fast as we did, and then we'll also press it, 68 00:03:52,520 --> 00:03:55,840 Speaker 1: that's gonna yield a long term like a dryer style cheese. UM. 69 00:03:55,920 --> 00:03:58,000 Speaker 1: But it still has some flexibility in the paste and 70 00:03:58,000 --> 00:04:00,800 Speaker 1: it's uh, but it's really I think a raw milk cheese. 71 00:04:00,840 --> 00:04:03,040 Speaker 1: It gets a lot of where our belk is coming from, 72 00:04:03,400 --> 00:04:06,720 Speaker 1: kind of grassy nuttiness. You get a lot of character. Uh. 73 00:04:07,000 --> 00:04:08,520 Speaker 1: And once we get into our new cage where we 74 00:04:08,520 --> 00:04:10,000 Speaker 1: can really age it out where it needs to be 75 00:04:10,040 --> 00:04:12,480 Speaker 1: at six eight or twelve or even eighteen months. It 76 00:04:12,600 --> 00:04:15,040 Speaker 1: transforms every couple of months every time we try it. 77 00:04:15,160 --> 00:04:18,479 Speaker 1: So we're excited about that. UM. But yeah, so you 78 00:04:18,480 --> 00:04:20,880 Speaker 1: have questions about this. What we're doing right now is 79 00:04:21,240 --> 00:04:23,200 Speaker 1: draining the way to the level of the curd. Since 80 00:04:23,240 --> 00:04:25,880 Speaker 1: it it's pretty warm, then we're going to start pretty 81 00:04:25,880 --> 00:04:28,800 Speaker 1: immediately scooping the curd into these wheels, so it came 82 00:04:28,839 --> 00:04:31,359 Speaker 1: exactly at the right time. Very exciting part of cheese making. 83 00:04:32,080 --> 00:04:35,400 Speaker 1: Um and uh. And we'll fill these up and they'll 84 00:04:35,520 --> 00:04:37,919 Speaker 1: hang out in here, we'll press them in the way 85 00:04:38,320 --> 00:04:40,640 Speaker 1: with a small amount of weight, we'll flip them and 86 00:04:40,680 --> 00:04:42,600 Speaker 1: then we'll press them in our press for a longer 87 00:04:42,640 --> 00:04:47,160 Speaker 1: amount of time overnight. Um. But yeah, So what questions 88 00:04:47,160 --> 00:04:52,440 Speaker 1: can I answer? Um? Is this a traditional process that 89 00:04:52,480 --> 00:04:54,400 Speaker 1: you kind of like? How how did you guys arrive 90 00:04:54,440 --> 00:04:56,800 Speaker 1: at a specific process that you're using. That's part of 91 00:04:56,839 --> 00:05:00,280 Speaker 1: what makes an Alpine cheese is that it is pressed underway, 92 00:05:00,400 --> 00:05:02,240 Speaker 1: is what they say. Um. So a lot of times 93 00:05:02,279 --> 00:05:03,600 Speaker 1: they all sweep the curd and put it back in 94 00:05:03,640 --> 00:05:05,320 Speaker 1: the vat and have more way than we have on 95 00:05:05,360 --> 00:05:07,560 Speaker 1: this table, Like this is what works for us, and 96 00:05:07,560 --> 00:05:10,840 Speaker 1: it yields a really nice cheese. And um, so that's 97 00:05:10,880 --> 00:05:12,440 Speaker 1: kind of the nice thing. Every place you go, they're 98 00:05:12,440 --> 00:05:14,159 Speaker 1: gonna do it a little bit different, maybe tweak the 99 00:05:14,160 --> 00:05:17,080 Speaker 1: traditional part to to come to make something that is 100 00:05:17,440 --> 00:05:19,840 Speaker 1: of their own. So we fill up our draining table 101 00:05:19,920 --> 00:05:22,240 Speaker 1: with whey. So it's probably a third of the way 102 00:05:22,279 --> 00:05:24,359 Speaker 1: up the mold, but it's enough to keep the curd 103 00:05:24,440 --> 00:05:26,720 Speaker 1: super warm and the lids. We have that sitting in 104 00:05:26,760 --> 00:05:29,520 Speaker 1: the way so they stay warm, so it's still retains 105 00:05:29,560 --> 00:05:32,320 Speaker 1: that extra heat which makes that curd really together and 106 00:05:32,360 --> 00:05:36,880 Speaker 1: have a dense paste. So Sean probably had some things. 107 00:05:38,360 --> 00:05:41,039 Speaker 1: So she said Alpine style cheese that's made in the 108 00:05:41,040 --> 00:05:43,920 Speaker 1: same way as those cheeses from like the frenchance with Alps, 109 00:05:43,960 --> 00:05:46,880 Speaker 1: like career compte. So it's and the point they're like, 110 00:05:46,920 --> 00:05:49,479 Speaker 1: why we want to really dense cheese is that we're 111 00:05:49,480 --> 00:05:50,880 Speaker 1: taking the cows up to the top of the mountain 112 00:05:50,920 --> 00:05:53,119 Speaker 1: and then eventually we're gonna bring the cheese back down. 113 00:05:53,360 --> 00:05:57,479 Speaker 1: So they wanted to get this really compact, dense collection 114 00:05:57,520 --> 00:05:59,440 Speaker 1: of nutrients that we're in the milk because they're gonna 115 00:05:59,480 --> 00:06:00,920 Speaker 1: have to eat that at the us the winner, and 116 00:06:00,960 --> 00:06:03,400 Speaker 1: then bring the cows back up to the spring. So 117 00:06:03,440 --> 00:06:05,440 Speaker 1: that's how they came to this process was they wanted 118 00:06:05,480 --> 00:06:08,200 Speaker 1: to like get as much stuff out of there and 119 00:06:08,240 --> 00:06:09,800 Speaker 1: into the cheese as they could because they didn't want 120 00:06:09,839 --> 00:06:11,920 Speaker 1: to carry like, you know, fresh cheese. You would just 121 00:06:11,960 --> 00:06:14,240 Speaker 1: have chuckles of that's take back down. He's taking these 122 00:06:14,279 --> 00:06:17,400 Speaker 1: really dense compact meals a lot less when you always 123 00:06:18,240 --> 00:06:22,039 Speaker 1: sorry you can't see, but to speak to Chan's point 124 00:06:22,120 --> 00:06:25,640 Speaker 1: is this curd is really almost like rice grains even smaller. 125 00:06:25,680 --> 00:06:29,640 Speaker 1: It's really tiny and curd um you know from a 126 00:06:29,680 --> 00:06:32,000 Speaker 1: softer cheese is going to be much bigger. So we've 127 00:06:32,000 --> 00:06:34,640 Speaker 1: cooked this and cut it really small to force that 128 00:06:34,680 --> 00:06:37,239 Speaker 1: way out to help make that dense paste that Shamas 129 00:06:37,320 --> 00:06:39,919 Speaker 1: take talking about. So and you can see too it 130 00:06:39,960 --> 00:06:42,080 Speaker 1: like you just with hand pressure, it's so warm it 131 00:06:42,120 --> 00:06:46,000 Speaker 1: comes together in a mass really easily. So um. So yeah, 132 00:06:46,240 --> 00:06:49,120 Speaker 1: so we're gonna start scooping now and filling up these 133 00:06:49,200 --> 00:06:51,600 Speaker 1: molto do you want I scoop and you can tell 134 00:06:51,600 --> 00:06:53,160 Speaker 1: these guys about harmon dairy and kind of how that 135 00:06:53,200 --> 00:06:57,520 Speaker 1: came to happen. So we used like and I think 136 00:06:57,560 --> 00:06:59,799 Speaker 1: part you're talking about this kind of culture of food 137 00:06:59,839 --> 00:07:03,159 Speaker 1: he or we use French spread chocolate their concountants on 138 00:07:03,160 --> 00:07:05,920 Speaker 1: the outside of our chocolate lab cheese. Um. And so 139 00:07:05,960 --> 00:07:08,719 Speaker 1: I think there's a lot of businesses in town food 140 00:07:08,720 --> 00:07:11,200 Speaker 1: producers who try to work with other food producers, like 141 00:07:11,240 --> 00:07:14,160 Speaker 1: we're making the base for sugar and snow gelatto, which 142 00:07:14,200 --> 00:07:16,880 Speaker 1: is a gelatto company here in town. Um. And then 143 00:07:16,920 --> 00:07:20,320 Speaker 1: I just, um, you know you're going to rub arb tonight, 144 00:07:20,440 --> 00:07:22,760 Speaker 1: John Flaar is one of the premier like supporters of 145 00:07:22,800 --> 00:07:25,520 Speaker 1: local and he buys so much local chiefe not just 146 00:07:25,600 --> 00:07:28,000 Speaker 1: from us, but from other producers and other you know, 147 00:07:28,320 --> 00:07:31,640 Speaker 1: vegetable farmers and meat farmers. And that is the important 148 00:07:31,640 --> 00:07:34,160 Speaker 1: part I think in the link is these people. It's 149 00:07:34,200 --> 00:07:36,040 Speaker 1: more expensive for a chef to do it. It takes 150 00:07:36,040 --> 00:07:38,680 Speaker 1: more of their time UM and takes more energy. And 151 00:07:38,680 --> 00:07:40,520 Speaker 1: for those people like John Flee or who do it 152 00:07:40,560 --> 00:07:43,560 Speaker 1: in such a sincere and committed way consistently all year round, 153 00:07:43,560 --> 00:07:46,679 Speaker 1: makes a huge difference in the culture in our ability 154 00:07:46,680 --> 00:07:49,240 Speaker 1: to survive UM. And there are others in Nashville and 155 00:07:49,240 --> 00:07:51,320 Speaker 1: ashe who just has that passion for it, and lots 156 00:07:51,360 --> 00:07:54,000 Speaker 1: of restaurants are supporting it. But uh, but yeah, a 157 00:07:54,040 --> 00:07:55,720 Speaker 1: little bit on our background out and if you want 158 00:07:55,760 --> 00:07:59,440 Speaker 1: too much of that, absolutely yeah. So, uh, we were 159 00:07:59,480 --> 00:08:02,640 Speaker 1: an artist and cheesemaker, meaning we were working with farms 160 00:08:02,680 --> 00:08:05,000 Speaker 1: and buying milk and bring it here to our creamery. 161 00:08:05,880 --> 00:08:08,559 Speaker 1: We're just so a few miles outside of Asheville. That's 162 00:08:08,840 --> 00:08:10,880 Speaker 1: going on, a few miles out of Asheville, and we 163 00:08:10,880 --> 00:08:12,840 Speaker 1: only have two acres, so we didn't have room for animals. 164 00:08:12,840 --> 00:08:15,920 Speaker 1: But we started working with a dairy down in Polk County. 165 00:08:15,920 --> 00:08:19,600 Speaker 1: It's a second generation, two gentlemen who have been farming 166 00:08:19,600 --> 00:08:21,520 Speaker 1: it all their lives, are born and raised there and 167 00:08:21,560 --> 00:08:23,640 Speaker 1: they wanted to see the farm continue ad A lot 168 00:08:23,640 --> 00:08:26,239 Speaker 1: of dairy farms this time at this at this point 169 00:08:26,320 --> 00:08:28,960 Speaker 1: in time are going out of business and so they 170 00:08:29,000 --> 00:08:32,319 Speaker 1: approached us about the possibility would we consider buying the 171 00:08:32,400 --> 00:08:36,360 Speaker 1: farm UM and it was a They have beautiful, rolling 172 00:08:36,360 --> 00:08:39,800 Speaker 1: green pastures and amazing herd of cows, and we just 173 00:08:39,840 --> 00:08:42,040 Speaker 1: didn't think it was possible, but they had a commitment 174 00:08:42,160 --> 00:08:45,000 Speaker 1: to continuing on as a dairy that they helped make 175 00:08:45,000 --> 00:08:47,240 Speaker 1: it possible. We had some other friends come on board 176 00:08:47,280 --> 00:08:49,880 Speaker 1: with us and UH who helped us buy the farm. 177 00:08:50,120 --> 00:08:54,200 Speaker 1: And now we're transitioning UH into the new space, which 178 00:08:54,240 --> 00:08:57,160 Speaker 1: is underground aging sellers. We have square feet of that 179 00:08:58,160 --> 00:09:00,920 Speaker 1: square feet of production space and it really change. We're 180 00:09:00,960 --> 00:09:03,360 Speaker 1: going to change from a traditional dairy to a seasonal 181 00:09:03,720 --> 00:09:07,640 Speaker 1: so we'll be making cheese and milking cows only seven 182 00:09:07,720 --> 00:09:09,480 Speaker 1: or eight months out of the year and try to 183 00:09:10,000 --> 00:09:11,720 Speaker 1: all the cows will be on the same lactation. You 184 00:09:11,720 --> 00:09:13,360 Speaker 1: can start to work with the milk in a different 185 00:09:13,360 --> 00:09:16,760 Speaker 1: way where different seasonality can come through in a way 186 00:09:16,800 --> 00:09:18,640 Speaker 1: that we haven't been doing. We kind of made the 187 00:09:18,640 --> 00:09:20,880 Speaker 1: same cheese is all year round. So we're really looking 188 00:09:20,880 --> 00:09:22,880 Speaker 1: forward to embracing that. And I think being here in 189 00:09:22,920 --> 00:09:25,960 Speaker 1: Asheville and having those people and restaurants and customers that 190 00:09:26,000 --> 00:09:29,720 Speaker 1: appreciate and can really see the evolution and why that 191 00:09:29,760 --> 00:09:33,439 Speaker 1: matters and what that means beyond you know, the transaction 192 00:09:33,480 --> 00:09:36,520 Speaker 1: at the counter is pretty exciting. And I don't know 193 00:09:36,559 --> 00:09:38,760 Speaker 1: how many places around the country we could be and 194 00:09:38,800 --> 00:09:42,640 Speaker 1: get that kind of support to do what we're doing. So, yeah, 195 00:09:42,760 --> 00:09:45,400 Speaker 1: what kind of flavors do you guys get out of 196 00:09:45,440 --> 00:09:48,199 Speaker 1: here out of your cows that you think are specific 197 00:09:48,280 --> 00:09:50,959 Speaker 1: to to your herds or your dairy And I think 198 00:09:51,160 --> 00:09:53,280 Speaker 1: right now we're making one raw milk cheese and that 199 00:09:53,440 --> 00:09:56,200 Speaker 1: is our bare wallow. And I think, Um, So, the 200 00:09:56,200 --> 00:09:58,760 Speaker 1: Polk County is located and what's called isothermal belt of 201 00:09:58,800 --> 00:10:01,719 Speaker 1: the Apple Achan, So it's between the mountains and kind 202 00:10:01,720 --> 00:10:04,360 Speaker 1: of the Piedmont the flat land, and so it's warmer there, 203 00:10:04,400 --> 00:10:08,520 Speaker 1: there's longer growing season, um and uh, and it's milder, 204 00:10:08,679 --> 00:10:12,679 Speaker 1: so uh, you get you know, really lush, rich pastures 205 00:10:12,720 --> 00:10:14,959 Speaker 1: and grasslands. And I think a lot of that comes 206 00:10:14,960 --> 00:10:18,200 Speaker 1: through the milk and how these animals are managed um, 207 00:10:18,240 --> 00:10:20,719 Speaker 1: and we're going to try and intensify that too with 208 00:10:20,800 --> 00:10:24,480 Speaker 1: the shift of seasonal but also moving the cows um 209 00:10:24,520 --> 00:10:26,280 Speaker 1: and mint because right now they're being turned out on 210 00:10:26,280 --> 00:10:28,439 Speaker 1: a hundred forty four acres pretty much, but we want 211 00:10:28,440 --> 00:10:30,200 Speaker 1: to break that up and try and push them into 212 00:10:30,280 --> 00:10:32,280 Speaker 1: and maybe plant some different grasses. But I think it 213 00:10:32,320 --> 00:10:35,959 Speaker 1: brings this grassiness through that. You can definitely some meatiness 214 00:10:36,000 --> 00:10:39,320 Speaker 1: and some that you just really don't get m from 215 00:10:39,559 --> 00:10:42,000 Speaker 1: pasteurized cheese. And I think it is specific to our 216 00:10:42,080 --> 00:10:46,880 Speaker 1: farm a little bit um, but anyway, maybe not. Yeah. 217 00:10:46,960 --> 00:10:49,240 Speaker 1: So so our current I can show you futility is 218 00:10:49,240 --> 00:10:51,840 Speaker 1: a ten by ten room above ground, um, you know, 219 00:10:51,880 --> 00:10:53,760 Speaker 1: and very lots of cheesemakers do it that way. But 220 00:10:53,840 --> 00:10:55,920 Speaker 1: all of our cheeses are being aged in that space. 221 00:10:56,080 --> 00:10:58,400 Speaker 1: So that means our wash rhyme, which needs a really 222 00:10:58,440 --> 00:11:01,400 Speaker 1: humid environment, and this cheese, which wants a dryer environment, 223 00:11:01,400 --> 00:11:03,440 Speaker 1: in our cheddar, which is closer to the dryer, and 224 00:11:03,640 --> 00:11:05,840 Speaker 1: they're all in one space. And when you try to 225 00:11:05,840 --> 00:11:09,559 Speaker 1: make everybody happy anywhere in life, nobody's really happy. So 226 00:11:09,640 --> 00:11:11,960 Speaker 1: we have four sellers that are dedicated. We'll have a 227 00:11:12,000 --> 00:11:15,000 Speaker 1: cheddar cave just for the cheddar and and this fair wallow. 228 00:11:15,120 --> 00:11:16,719 Speaker 1: Then we'll have a red cave where we do our 229 00:11:16,720 --> 00:11:19,679 Speaker 1: wash rind are kind of stinky cheese with a chocolate 230 00:11:19,679 --> 00:11:22,439 Speaker 1: from French Broad Chocolate Lounge. And we think that having 231 00:11:22,480 --> 00:11:25,240 Speaker 1: that higher humidity, being able to control it specifically for 232 00:11:25,280 --> 00:11:29,160 Speaker 1: that cheese, um, and you know, the temperature, to really 233 00:11:29,160 --> 00:11:31,679 Speaker 1: being able to dial it in exactly. Um, we'll make 234 00:11:31,679 --> 00:11:33,960 Speaker 1: a big difference in kind of our consistency and quality 235 00:11:34,000 --> 00:11:36,760 Speaker 1: of the cheese. And we can really emphasize more of 236 00:11:36,760 --> 00:11:39,880 Speaker 1: what we're going for. Uh, because some of the things 237 00:11:39,880 --> 00:11:41,800 Speaker 1: that you want to come through don't come through as 238 00:11:41,880 --> 00:11:44,120 Speaker 1: much as you'd like because they're in the wrong environment 239 00:11:44,240 --> 00:11:47,160 Speaker 1: for aging. So being able to find that specific situation, 240 00:11:47,200 --> 00:11:49,600 Speaker 1: also having the space to age it out. Right now 241 00:11:49,600 --> 00:11:51,520 Speaker 1: we're aging in the small room and we just can't 242 00:11:51,520 --> 00:11:55,079 Speaker 1: hold onto stuff for very long. Um. So as it 243 00:11:55,400 --> 00:11:58,200 Speaker 1: as we evolve and fill those caves up and hopefully 244 00:11:58,160 --> 00:12:00,800 Speaker 1: it can get things out six or eight or twelve months, 245 00:12:01,200 --> 00:12:04,720 Speaker 1: the just the character will really become much more prominent 246 00:12:04,760 --> 00:12:07,520 Speaker 1: than it is right now. Um. And it's still good cheese, 247 00:12:07,679 --> 00:12:11,800 Speaker 1: but it will be even better. We have some more 248 00:12:11,800 --> 00:12:13,520 Speaker 1: of an interview for you, but first we have a 249 00:12:13,559 --> 00:12:24,640 Speaker 1: quick break for word from our sponsor and we're back. 250 00:12:24,880 --> 00:12:27,480 Speaker 1: Thank you sponsor. Let's get back to it. Like she's 251 00:12:27,480 --> 00:12:30,360 Speaker 1: making us out, this a little bit behind other areas 252 00:12:30,400 --> 00:12:33,000 Speaker 1: like New England and California, and I feel like we're 253 00:12:33,080 --> 00:12:35,320 Speaker 1: kind of about the front edge of these people coming 254 00:12:35,360 --> 00:12:39,439 Speaker 1: forward to do things in a more traditional way beyond 255 00:12:39,640 --> 00:12:42,960 Speaker 1: just making cheese, but really paying attention to the seasonality 256 00:12:42,960 --> 00:12:46,960 Speaker 1: of the milk and the process and really getting into 257 00:12:47,000 --> 00:12:51,240 Speaker 1: the deep science of cheese making to make something really spectacular. 258 00:12:51,360 --> 00:12:55,440 Speaker 1: So we're excited about that. Um But I mean we've 259 00:12:55,480 --> 00:12:56,800 Speaker 1: had a lot of connections with a lot of different 260 00:12:56,800 --> 00:12:59,760 Speaker 1: people who's been fantastic, um, you know, in terms of 261 00:12:59,800 --> 00:13:03,240 Speaker 1: giving as guidance, cow maintenance and cheese help and phone 262 00:13:03,240 --> 00:13:05,280 Speaker 1: calls and help and why how do we do our 263 00:13:05,320 --> 00:13:07,480 Speaker 1: agent cave? And there's been a lot of resources to 264 00:13:07,520 --> 00:13:09,040 Speaker 1: do that reached out. So I feel like there's a 265 00:13:09,040 --> 00:13:13,000 Speaker 1: community behind us locally and wider that that wants to 266 00:13:13,000 --> 00:13:16,920 Speaker 1: see the succeeds. So that's amazing. It's smart. Uh. Yeah, 267 00:13:16,960 --> 00:13:20,680 Speaker 1: everyone keeps talking about how little competition there is. I 268 00:13:20,679 --> 00:13:24,280 Speaker 1: would disagree with that. No, no, no, I don't mean 269 00:13:24,320 --> 00:13:26,320 Speaker 1: it a bad way. I think competition is a good way, 270 00:13:26,600 --> 00:13:29,040 Speaker 1: in a very good way. Um, you're not gonna make 271 00:13:29,080 --> 00:13:31,000 Speaker 1: the best product you can make if you're the only 272 00:13:31,000 --> 00:13:33,240 Speaker 1: one in the marketplace. So I think it's very healthy 273 00:13:33,280 --> 00:13:36,600 Speaker 1: to have that competition. Um. And maybe they mean competition 274 00:13:36,800 --> 00:13:39,920 Speaker 1: and they you know, friendly or yeah whatever, And I 275 00:13:39,960 --> 00:13:42,400 Speaker 1: think people are friendly, and I think that um for 276 00:13:42,440 --> 00:13:44,160 Speaker 1: the most part, you know, you always got a mad apple. 277 00:13:44,280 --> 00:13:48,200 Speaker 1: But um, I think that competition is critical for for 278 00:13:48,200 --> 00:13:50,360 Speaker 1: forcing everybody to do the best job they can and 279 00:13:50,440 --> 00:13:54,160 Speaker 1: be efficient as farmers or cheese producers and try and 280 00:13:54,200 --> 00:13:59,360 Speaker 1: provide good quality, wealth raised and maintain food at a 281 00:13:59,360 --> 00:14:01,800 Speaker 1: fair price. And if there's no competition and you're the 282 00:14:01,840 --> 00:14:04,319 Speaker 1: only one in the marketplace, then that's not gonna happen. 283 00:14:04,440 --> 00:14:06,200 Speaker 1: So I think competition is good and I think there's 284 00:14:06,200 --> 00:14:09,239 Speaker 1: a lot of it in Anashville. Um, you know, there's 285 00:14:09,280 --> 00:14:12,800 Speaker 1: six eight cheesemakers right here around Nashville, which is you know, 286 00:14:12,920 --> 00:14:14,800 Speaker 1: it's not that big of a town. But then again, 287 00:14:14,840 --> 00:14:16,800 Speaker 1: you look at Vermond and there's like forty in the 288 00:14:16,840 --> 00:14:20,119 Speaker 1: same area. So there's lots of room for more competition. 289 00:14:20,200 --> 00:14:23,960 Speaker 1: To just actual competition. But I think it's good and 290 00:14:24,000 --> 00:14:26,000 Speaker 1: I think everybody is kind of we're all in this 291 00:14:26,080 --> 00:14:32,680 Speaker 1: together kind of attitude, so so competition that way good. Yes, definitely, 292 00:14:34,160 --> 00:14:37,080 Speaker 1: Where did you want to keep hanging out? And I 293 00:14:37,120 --> 00:14:46,680 Speaker 1: just try to be yeah, oh, Kody does get warm 294 00:14:46,680 --> 00:14:48,320 Speaker 1: in here, as you guys well know. Thank you so 295 00:14:48,400 --> 00:14:51,800 Speaker 1: much for oh and this this is happening now, so 296 00:14:52,640 --> 00:14:54,880 Speaker 1: thing that lives on and we'll begin to put cutting 297 00:14:54,880 --> 00:14:57,040 Speaker 1: boards on them and press them in that way to 298 00:14:57,160 --> 00:14:59,480 Speaker 1: get that texture. And one thing that you could do 299 00:14:59,560 --> 00:15:00,880 Speaker 1: right now on it's take a lit off and you 300 00:15:00,880 --> 00:15:02,880 Speaker 1: can easily flip one of those to show them like 301 00:15:02,920 --> 00:15:06,080 Speaker 1: how quickly that even though normally we would press it 302 00:15:06,120 --> 00:15:13,600 Speaker 1: some more, but um uh, it should be we'll see 303 00:15:13,600 --> 00:15:16,440 Speaker 1: in another like five minutes after this part has been 304 00:15:16,560 --> 00:15:18,560 Speaker 1: had the chance to sit in the way, it will 305 00:15:18,600 --> 00:15:20,960 Speaker 1: be like you won't even be able to see the 306 00:15:21,360 --> 00:15:24,000 Speaker 1: outlines of the curd. It'll just be a solid, pillowy, 307 00:15:24,040 --> 00:15:29,200 Speaker 1: massive curd, probably five minutes after a little pressure on them, 308 00:15:29,240 --> 00:15:31,640 Speaker 1: just because there's so much heat in here. That's not typical, 309 00:15:31,680 --> 00:15:34,280 Speaker 1: like the cheddar curd is so hard and you solve 310 00:15:34,320 --> 00:15:35,640 Speaker 1: that in the vat you have to put a ton 311 00:15:35,720 --> 00:15:37,720 Speaker 1: of pressure, Like it takes two hours to get to 312 00:15:37,720 --> 00:15:40,240 Speaker 1: that point where it's just a solid mass. But this 313 00:15:40,560 --> 00:15:43,560 Speaker 1: because of the process, takes a very short time to 314 00:15:43,600 --> 00:15:46,520 Speaker 1: reach that same point in the process. But that's the 315 00:15:46,560 --> 00:15:48,560 Speaker 1: other thing too about she's making you know, most of 316 00:15:48,600 --> 00:15:52,080 Speaker 1: the recipes are relatively similar, but you have little tweaks 317 00:15:52,120 --> 00:15:56,120 Speaker 1: here and there, temperature changes, hold times, introducing water or 318 00:15:56,120 --> 00:15:58,800 Speaker 1: not washing the curd, and all of that can make 319 00:15:58,800 --> 00:16:02,800 Speaker 1: a drastic difference and the outcome, you know, so pretty amazing. 320 00:16:03,920 --> 00:16:05,640 Speaker 1: You are talking a little bit about the about the 321 00:16:05,680 --> 00:16:09,320 Speaker 1: science of cheese and how everyone is getting kind of 322 00:16:09,320 --> 00:16:11,240 Speaker 1: into into the knitting grity of that. Is that a 323 00:16:11,240 --> 00:16:14,000 Speaker 1: thing that you're starting to geek out about personally? Definitely? 324 00:16:14,200 --> 00:16:16,720 Speaker 1: I think, um, you know, in this environment where we 325 00:16:16,720 --> 00:16:18,960 Speaker 1: are as a small cheese mayb, we've been here for 326 00:16:19,000 --> 00:16:22,720 Speaker 1: ten years and we kind of didn't have the luxury 327 00:16:23,080 --> 00:16:26,760 Speaker 1: in the facilities and the opportunity to really do it 328 00:16:26,800 --> 00:16:28,760 Speaker 1: in a way that you could really break it down 329 00:16:28,760 --> 00:16:31,440 Speaker 1: and get down to those finer points and be you know, 330 00:16:31,760 --> 00:16:35,240 Speaker 1: really testing each batch to the point where you know 331 00:16:35,360 --> 00:16:37,640 Speaker 1: you can detect notes and having your whole staff do 332 00:16:37,720 --> 00:16:40,080 Speaker 1: it and really understand where your cheese is and how 333 00:16:40,080 --> 00:16:42,880 Speaker 1: it's changing. All of that is just where we're getting 334 00:16:42,880 --> 00:16:45,560 Speaker 1: to the point of being able to do that, um 335 00:16:45,640 --> 00:16:49,160 Speaker 1: and really get acquainted with it as it changes and 336 00:16:49,240 --> 00:16:52,440 Speaker 1: understand what's happening when it does change. Um. At this point, 337 00:16:52,440 --> 00:16:54,720 Speaker 1: we're just happy to make cheese and not lose our 338 00:16:54,720 --> 00:17:02,240 Speaker 1: minds and get it out the door. Uh. So more space, 339 00:17:02,360 --> 00:17:04,960 Speaker 1: the right kind of space um uh, the staff, and 340 00:17:05,000 --> 00:17:07,240 Speaker 1: the opportunity to sit down and evaluate what you're doing 341 00:17:07,280 --> 00:17:09,080 Speaker 1: and reflect on it in a way. We just haven't 342 00:17:09,080 --> 00:17:10,920 Speaker 1: had the time for the opportunity. It's going to be 343 00:17:10,920 --> 00:17:12,800 Speaker 1: a huge lead forward for us. So we are excited 344 00:17:13,240 --> 00:17:15,760 Speaker 1: about seeking out more about the science of it. And 345 00:17:15,800 --> 00:17:19,159 Speaker 1: it's kind of developing making a decision on a cheese 346 00:17:19,200 --> 00:17:21,719 Speaker 1: like we really like this, but we'd really like to 347 00:17:21,760 --> 00:17:23,600 Speaker 1: dial up some element of it. And how do we 348 00:17:23,640 --> 00:17:26,040 Speaker 1: do that? Is that a process or a you know, 349 00:17:26,119 --> 00:17:29,360 Speaker 1: different culture or you know, at a point at eight 350 00:17:29,440 --> 00:17:31,639 Speaker 1: of aging and making sure it gets to that point. 351 00:17:32,000 --> 00:17:34,360 Speaker 1: So that's where I think our cheesemaking goes from really 352 00:17:34,359 --> 00:17:37,280 Speaker 1: good to great. Um. But and we try to do 353 00:17:37,359 --> 00:17:39,920 Speaker 1: you can hear people out there laughing. Um. We try 354 00:17:39,960 --> 00:17:41,840 Speaker 1: to make people have that experience when they come here, 355 00:17:41,960 --> 00:17:44,040 Speaker 1: is that you know, you can buy good chees all around, 356 00:17:44,560 --> 00:17:46,119 Speaker 1: but to be able to come here talk to somebody 357 00:17:46,119 --> 00:17:48,320 Speaker 1: who maybe makes the cheese, and they can ask these 358 00:17:48,400 --> 00:17:50,760 Speaker 1: kind of questions about what's the process and how does 359 00:17:50,800 --> 00:17:53,280 Speaker 1: it happen, how does it work, where's your milk come from? 360 00:17:53,320 --> 00:17:55,919 Speaker 1: I think that's the whole story. I think of local 361 00:17:55,920 --> 00:17:59,399 Speaker 1: food is that in this interconnected world of you know, 362 00:18:00,119 --> 00:18:02,280 Speaker 1: your cell phone and being plugged in all the time, 363 00:18:02,680 --> 00:18:04,640 Speaker 1: there's all the kind of a lack of real connection 364 00:18:04,680 --> 00:18:07,480 Speaker 1: between people, and I think this is a framework where 365 00:18:07,520 --> 00:18:09,879 Speaker 1: people can be a part of a community and be 366 00:18:10,359 --> 00:18:12,840 Speaker 1: see that what they're doing and buying makes a difference. 367 00:18:12,880 --> 00:18:15,520 Speaker 1: It's not just something that ordered off the internet. Um. 368 00:18:15,560 --> 00:18:18,040 Speaker 1: And that that you're connected to a person who who 369 00:18:18,119 --> 00:18:20,720 Speaker 1: did this thing from cows so you can go look 370 00:18:20,720 --> 00:18:22,800 Speaker 1: at them in the field and there's no mystery and 371 00:18:22,920 --> 00:18:25,840 Speaker 1: what we're doing. So that's the cool thing I think 372 00:18:25,840 --> 00:18:29,200 Speaker 1: about local food is that it's as much about community 373 00:18:29,480 --> 00:18:32,119 Speaker 1: and building community and connections between people as it is 374 00:18:32,160 --> 00:18:38,560 Speaker 1: about actual food. Um. So anyway, anything else we we've 375 00:18:38,560 --> 00:18:40,000 Speaker 1: been We've been talking to a lot of people about 376 00:18:40,000 --> 00:18:42,320 Speaker 1: how Asheville has been changing over the past few years. 377 00:18:42,560 --> 00:18:47,280 Speaker 1: Um and and specifically in connection to like the beer scene. 378 00:18:47,720 --> 00:18:49,600 Speaker 1: I mean you said that you guys, you guys sore 379 00:18:49,760 --> 00:18:53,119 Speaker 1: nibs from French Broad Chocolates to to rind one of 380 00:18:53,160 --> 00:18:55,040 Speaker 1: your one of your cheeses. Do you have any other 381 00:18:55,359 --> 00:18:58,320 Speaker 1: kind of interplay between other places that are going on, 382 00:18:58,480 --> 00:19:00,680 Speaker 1: other things are going on in town, like draw inspiration 383 00:19:00,720 --> 00:19:04,280 Speaker 1: from them today, draw inspiration from you. I think definitely. 384 00:19:04,600 --> 00:19:07,080 Speaker 1: We've had, you know, different chefs say hey, could you 385 00:19:07,200 --> 00:19:10,040 Speaker 1: work on something like this? Um. You know, we do 386 00:19:10,119 --> 00:19:13,200 Speaker 1: try to incorporate other local products in when we can 387 00:19:13,520 --> 00:19:15,920 Speaker 1: into the cheesemaking, like the nibs um you know, working 388 00:19:15,920 --> 00:19:17,840 Speaker 1: with sugar and snowge alatta where we're making their base. 389 00:19:18,160 --> 00:19:21,520 Speaker 1: I think there's a lot of that um evolution. Uh, 390 00:19:21,960 --> 00:19:25,159 Speaker 1: that's an interplay that can definitely happen. And it's both. 391 00:19:25,520 --> 00:19:27,480 Speaker 1: I think the explosion of the beer stein and Asheville 392 00:19:27,520 --> 00:19:29,480 Speaker 1: is in some way it's definitely a blessing, but it's 393 00:19:29,480 --> 00:19:32,000 Speaker 1: also occurs. I mean, it's broad eye, ton of people here, 394 00:19:32,320 --> 00:19:35,080 Speaker 1: it's a great place to live, so I understand that, 395 00:19:35,400 --> 00:19:37,679 Speaker 1: um And it means more customers for us, But it 396 00:19:37,760 --> 00:19:41,480 Speaker 1: also means that this you know, world, little world of 397 00:19:41,520 --> 00:19:44,359 Speaker 1: Asheville is changing, um, and it's a lot more traffic, 398 00:19:44,400 --> 00:19:46,840 Speaker 1: it's a lot more people. Um. Housing is an issue. 399 00:19:47,440 --> 00:19:50,000 Speaker 1: A lot of things are happening around that that make 400 00:19:50,040 --> 00:19:52,000 Speaker 1: it kind of difficult. And it also makes it hard 401 00:19:52,000 --> 00:19:55,199 Speaker 1: to farm because it makes land very expensive. So that 402 00:19:55,359 --> 00:19:58,159 Speaker 1: thing that brought people here, this local food connection and 403 00:19:58,320 --> 00:20:00,400 Speaker 1: beer scen and whatnot, not so much the you're seen, 404 00:20:00,480 --> 00:20:02,560 Speaker 1: but some of that may go away because they can't 405 00:20:02,560 --> 00:20:06,520 Speaker 1: afford to be here anymore. So that's kind of the downside, um, 406 00:20:06,560 --> 00:20:08,800 Speaker 1: some of the downsides of that development. But it is 407 00:20:08,800 --> 00:20:10,560 Speaker 1: a focus on a great area where it's a great 408 00:20:10,560 --> 00:20:12,720 Speaker 1: place to live. But back to your original question, Yes, 409 00:20:12,760 --> 00:20:14,720 Speaker 1: I think it does open up the door for so 410 00:20:14,760 --> 00:20:17,760 Speaker 1: many inner connections between different businesses and for people to 411 00:20:17,800 --> 00:20:20,200 Speaker 1: really get creative with food and hey, how can I 412 00:20:20,200 --> 00:20:21,960 Speaker 1: I love this brewery? How can I use their beer 413 00:20:22,040 --> 00:20:24,440 Speaker 1: my product? And I know people are making like shampoo 414 00:20:24,440 --> 00:20:28,880 Speaker 1: out of beer and kinds of stuff. So so yeah, 415 00:20:29,080 --> 00:20:32,320 Speaker 1: and beer also brings with it money, so that's nice. 416 00:20:33,640 --> 00:20:41,080 Speaker 1: You'll you'll like money. Yes, how did Carmulita happen? Well, Um, 417 00:20:41,160 --> 00:20:43,479 Speaker 1: we had a lot of people coming to farmers markets, tourists, 418 00:20:43,480 --> 00:20:45,000 Speaker 1: and they're saying, oh my god, I want to bring 419 00:20:45,000 --> 00:20:47,600 Speaker 1: some of this home. But and we all had we 420 00:20:47,640 --> 00:20:49,240 Speaker 1: only had cheese for them to take, and they're like that, 421 00:20:49,400 --> 00:20:50,840 Speaker 1: I'm gonna be on a plane. I don't want to 422 00:20:50,840 --> 00:20:52,600 Speaker 1: deal with that. So I started to think about what 423 00:20:52,680 --> 00:20:54,720 Speaker 1: would be a product of a dairy based product that 424 00:20:54,760 --> 00:20:57,240 Speaker 1: could be shelf stable that I could get them say okay, 425 00:20:57,240 --> 00:20:59,960 Speaker 1: well this take this home with you. And that's how 426 00:21:00,160 --> 00:21:02,320 Speaker 1: a little bit I had heard of. Um, you know 427 00:21:02,359 --> 00:21:05,000 Speaker 1: the traditional cates of the goat smoke caramel sauce. Now 428 00:21:05,000 --> 00:21:08,040 Speaker 1: we make also the l out of the cow. But 429 00:21:09,000 --> 00:21:11,640 Speaker 1: it's it's just really it's a nice, rich, savory kind 430 00:21:11,640 --> 00:21:14,679 Speaker 1: of caramel. It's thick um and it and it just 431 00:21:14,720 --> 00:21:17,479 Speaker 1: doesn't have when you go to taste that and then 432 00:21:17,480 --> 00:21:20,240 Speaker 1: you go back to doing like something off the shelf 433 00:21:20,240 --> 00:21:22,879 Speaker 1: at the grocery store. Um, there's just no comparison in 434 00:21:22,960 --> 00:21:25,120 Speaker 1: terms of just the simplicity and the purity of what's 435 00:21:25,119 --> 00:21:26,800 Speaker 1: in there because it's sugar and milk and we cook 436 00:21:26,840 --> 00:21:29,560 Speaker 1: it for ten hours off over a flame. Um. But 437 00:21:29,600 --> 00:21:31,560 Speaker 1: we we came to it as a means of being 438 00:21:31,600 --> 00:21:34,119 Speaker 1: able to sell something to somebody who couldn't travel with 439 00:21:34,160 --> 00:21:36,760 Speaker 1: a perishable and but it became such a popular product 440 00:21:36,760 --> 00:21:39,040 Speaker 1: we just kept making in so and I love it. 441 00:21:39,040 --> 00:21:42,480 Speaker 1: It's great, good in your coffee, good as a dessert, 442 00:21:42,640 --> 00:21:47,919 Speaker 1: good Dishaunestman, So can you guys switched from like? How 443 00:21:48,000 --> 00:21:51,320 Speaker 1: and why? I suppose from goats to cows. We started 444 00:21:51,320 --> 00:21:53,720 Speaker 1: out as a goat producer. Only we were buying milk 445 00:21:54,119 --> 00:21:56,560 Speaker 1: fifty gallons one time a week from the goat dairy 446 00:21:56,680 --> 00:21:59,240 Speaker 1: in Statesville. We were able to source a little closer 447 00:21:59,280 --> 00:22:01,760 Speaker 1: as we got people realize we were here and we 448 00:22:01,760 --> 00:22:05,280 Speaker 1: were looking to buy goat milk. Um and are the 449 00:22:05,280 --> 00:22:07,160 Speaker 1: goat milks, and then we started also buying cow milks, 450 00:22:07,160 --> 00:22:10,760 Speaker 1: so pretty early we were doing both. Um U goat's 451 00:22:10,760 --> 00:22:12,880 Speaker 1: milk for production is about twice the price are more 452 00:22:12,920 --> 00:22:15,680 Speaker 1: than cow's milk. So there's the cost issue. Um, there's 453 00:22:15,720 --> 00:22:17,920 Speaker 1: availability issue. There's not very many most of the people 454 00:22:17,920 --> 00:22:19,680 Speaker 1: who are goat dairies are using all their own milks. 455 00:22:19,680 --> 00:22:21,560 Speaker 1: That they're not very many people selling it. There's only 456 00:22:21,560 --> 00:22:24,240 Speaker 1: one in the area that was and they were kind 457 00:22:24,240 --> 00:22:27,040 Speaker 1: of deciding to phase out. There are some consistency issues, 458 00:22:27,080 --> 00:22:29,160 Speaker 1: and we just said and at that very same time, 459 00:22:29,200 --> 00:22:30,960 Speaker 1: I think it's kind of the universe talking to us. 460 00:22:31,560 --> 00:22:34,159 Speaker 1: The harmon said, hey, have you ever thought about, you know, 461 00:22:34,359 --> 00:22:37,679 Speaker 1: buying We were looking at expanding anyway, but buying this dairy. 462 00:22:38,080 --> 00:22:40,280 Speaker 1: And that's when we when we decided that this just 463 00:22:40,560 --> 00:22:42,240 Speaker 1: looks like this is going to happen. We made that 464 00:22:42,320 --> 00:22:47,480 Speaker 1: switch fully and committed to cows, which I really like. Um, 465 00:22:47,520 --> 00:22:49,879 Speaker 1: I would like nabe as we developed in the farm 466 00:22:49,920 --> 00:22:52,359 Speaker 1: as a destination develops that we may add back a 467 00:22:52,400 --> 00:22:55,040 Speaker 1: small herd and just make small amounts just to sell 468 00:22:55,200 --> 00:22:57,880 Speaker 1: from our stores. Um. But and we'll have a store 469 00:22:57,960 --> 00:22:59,320 Speaker 1: up here which will stay, and they will also have 470 00:22:59,359 --> 00:23:01,359 Speaker 1: a store down the arm. But both of those we 471 00:23:01,400 --> 00:23:03,760 Speaker 1: want to try and emphasize kind of the experience and whatnot. 472 00:23:03,840 --> 00:23:08,000 Speaker 1: But yeah, um, it was both both. We have to change. 473 00:23:08,200 --> 00:23:11,119 Speaker 1: The cost was a factor, and um, we had this 474 00:23:11,160 --> 00:23:13,720 Speaker 1: opportunity to switch over to cow and so we did so. 475 00:23:14,560 --> 00:23:17,720 Speaker 1: Um and were you only recently able to start doing 476 00:23:18,359 --> 00:23:22,640 Speaker 1: a raw milk cheese a raw milk cheese for four 477 00:23:22,720 --> 00:23:26,080 Speaker 1: or five years? So what was there a legal issue? 478 00:23:26,119 --> 00:23:29,000 Speaker 1: I know that in some places there's been legal quandary 479 00:23:29,040 --> 00:23:32,639 Speaker 1: about pasteurization. There's a lot of issues surrounding that, and 480 00:23:32,680 --> 00:23:34,359 Speaker 1: a lot of controversy in the cheese world. There's a 481 00:23:34,400 --> 00:23:38,840 Speaker 1: lot of debate from the regulators down about what raw 482 00:23:38,880 --> 00:23:42,440 Speaker 1: milk should be pasteurized. UM. Now, this one of the 483 00:23:42,440 --> 00:23:44,800 Speaker 1: reasons I'm comfortable making this and we chose to make 484 00:23:44,800 --> 00:23:46,600 Speaker 1: this a raw milk cheese because it is a hard 485 00:23:46,600 --> 00:23:49,639 Speaker 1: aged cheese with a low moisture content. You know, it 486 00:23:49,680 --> 00:23:52,240 Speaker 1: can happen anywhere. Um, but if you have a pathogen, 487 00:23:52,680 --> 00:23:54,960 Speaker 1: it really likes a moist environment, and some of those 488 00:23:55,000 --> 00:23:59,159 Speaker 1: higher moisture cheeses. UM. Right now, until we were really 489 00:23:59,240 --> 00:24:01,800 Speaker 1: like dialed in and then know everything about our milk, 490 00:24:02,200 --> 00:24:04,480 Speaker 1: I wouldn't even attempt to make a raw milk cheese 491 00:24:04,560 --> 00:24:07,560 Speaker 1: of that style. UM. Like a like a gooey washed 492 00:24:07,640 --> 00:24:10,960 Speaker 1: rind that I love. Um, that's just barely get into 493 00:24:10,960 --> 00:24:15,040 Speaker 1: sixty days before it's almost aging out. You know, with 494 00:24:15,359 --> 00:24:18,119 Speaker 1: less sugar and less moisture in these harder age cheeses, 495 00:24:18,240 --> 00:24:20,800 Speaker 1: it's a lot less of a risk. UM. So there 496 00:24:20,880 --> 00:24:23,200 Speaker 1: is a lot of debate. You've always in the past 497 00:24:23,200 --> 00:24:24,960 Speaker 1: ten years since I've been doing it, You've always been 498 00:24:25,000 --> 00:24:27,120 Speaker 1: able to make as long as you age it sixty days, 499 00:24:27,119 --> 00:24:28,840 Speaker 1: it's kind of a blanket rule. But there are people 500 00:24:28,880 --> 00:24:30,960 Speaker 1: who are advocating that it shouldn't be a blanket rule. 501 00:24:31,240 --> 00:24:33,280 Speaker 1: It should be based on moisture content. But then there's 502 00:24:33,280 --> 00:24:37,120 Speaker 1: the issue of how do you implement that kind of change. Um. So, 503 00:24:37,119 --> 00:24:38,639 Speaker 1: so we do make this, we have made it for 504 00:24:38,680 --> 00:24:40,800 Speaker 1: a while. We may add one of our blue cheeses 505 00:24:40,800 --> 00:24:43,440 Speaker 1: in as a raw milk cheese, but but I think 506 00:24:43,520 --> 00:24:47,359 Speaker 1: very carefully about that, and you know, both safety and 507 00:24:47,560 --> 00:24:50,639 Speaker 1: you know, making sure that we are very informed about 508 00:24:50,680 --> 00:24:54,200 Speaker 1: every step of our process and our milk and having 509 00:24:54,280 --> 00:24:57,200 Speaker 1: analyzed before I would even think about making a riskier 510 00:24:57,600 --> 00:25:00,520 Speaker 1: class of cheese a raw milk cheese. I mean, you know, 511 00:25:00,520 --> 00:25:03,480 Speaker 1: bacteria are responsible for all of this, but not all 512 00:25:03,520 --> 00:25:07,200 Speaker 1: of them are great bacteria makes it all happen, and um, 513 00:25:07,240 --> 00:25:09,639 Speaker 1: you know it's why cheese and happen. It's such a 514 00:25:09,640 --> 00:25:13,399 Speaker 1: great environment for bacteria and usually that's all good, and 515 00:25:13,480 --> 00:25:16,240 Speaker 1: you control that process for the good bacteria and have 516 00:25:16,400 --> 00:25:18,360 Speaker 1: markers along the way to make sure you're meeting those 517 00:25:18,359 --> 00:25:21,480 Speaker 1: food safety goals. But it also makes it a good 518 00:25:21,640 --> 00:25:23,880 Speaker 1: environment for other things to happen if you're not controlling 519 00:25:23,920 --> 00:25:28,360 Speaker 1: things very carefully. So yeah, um, is there any kind 520 00:25:28,359 --> 00:25:30,679 Speaker 1: of cheese that you guys are not currently producing that 521 00:25:30,760 --> 00:25:35,080 Speaker 1: you really want to get into. Uh, well, we just started, um, 522 00:25:35,119 --> 00:25:37,320 Speaker 1: and we had to manage it in a very different ways, 523 00:25:37,320 --> 00:25:38,800 Speaker 1: so we didn't want to bring it into our aging 524 00:25:38,880 --> 00:25:41,000 Speaker 1: room here. We have a dedicated aging room down there 525 00:25:41,240 --> 00:25:44,440 Speaker 1: for blue cheese. So we developed a really lovely, unctuous 526 00:25:44,560 --> 00:25:48,120 Speaker 1: kind of creamy campusola style blue, and then we want 527 00:25:48,160 --> 00:25:51,240 Speaker 1: to have a second blue that's more your sweet, crumbly 528 00:25:51,440 --> 00:25:53,639 Speaker 1: kind of so two very different kinds. So that's what 529 00:25:53,680 --> 00:25:57,679 Speaker 1: we'll be working on developing. We have the unctuous, you know, 530 00:25:58,000 --> 00:26:01,200 Speaker 1: lovely blue and then that different Sure we haven't started 531 00:26:01,240 --> 00:26:02,719 Speaker 1: working on that. Once we get into the new facility, 532 00:26:02,760 --> 00:26:04,840 Speaker 1: will do that. So that style we're gonna really focus 533 00:26:04,880 --> 00:26:09,159 Speaker 1: on doing. And then um, just really dialing in the 534 00:26:09,200 --> 00:26:11,480 Speaker 1: alpine style on the cheddar and we're adding ice cream 535 00:26:11,480 --> 00:26:14,800 Speaker 1: production down there eventually. Yeah, so a lot of people 536 00:26:14,840 --> 00:26:16,440 Speaker 1: come in and they have their kids and mom and 537 00:26:16,480 --> 00:26:18,399 Speaker 1: dad want to wine and cheese plate, but kids wanted 538 00:26:18,440 --> 00:26:21,680 Speaker 1: ice cream coat, so we want to be able to 539 00:26:21,680 --> 00:26:25,359 Speaker 1: provide that and because again that's part of just that destination. 540 00:26:25,440 --> 00:26:28,840 Speaker 1: But yeah, do you have a favorite? Is that like 541 00:26:28,880 --> 00:26:30,919 Speaker 1: asking if you have a favorite child. No, I mean 542 00:26:30,960 --> 00:26:36,480 Speaker 1: it's funny. I I like, uh, just it depends on 543 00:26:36,480 --> 00:26:38,280 Speaker 1: what you're using it for. You know, if you're just 544 00:26:38,280 --> 00:26:40,119 Speaker 1: gonna sit down and have a glass of nine, a 545 00:26:40,119 --> 00:26:43,720 Speaker 1: little crusty bread and definitely going for the blue cheese. Um. 546 00:26:43,880 --> 00:26:45,959 Speaker 1: You know, if you're gonna shave it onto a salad, 547 00:26:46,119 --> 00:26:48,200 Speaker 1: I might even go with barwalla or something like that. 548 00:26:48,960 --> 00:26:51,040 Speaker 1: You know, if you're gonna melt it it Just I 549 00:26:51,040 --> 00:26:53,159 Speaker 1: think it's more about you know what you're using it 550 00:26:53,200 --> 00:26:56,160 Speaker 1: for versus a favorite. But yeah, so many to choose, frown. 551 00:26:56,200 --> 00:27:00,480 Speaker 1: It's such a huge world of cheese out there produlming. 552 00:27:00,560 --> 00:27:04,600 Speaker 1: Sometimes I have that moment like freak like whenever I 553 00:27:04,640 --> 00:27:06,359 Speaker 1: go to buy cheese, like where I'm just standing in 554 00:27:06,359 --> 00:27:09,080 Speaker 1: front of it and I'm like, oh no, oh life, 555 00:27:09,440 --> 00:27:13,560 Speaker 1: Oh why am I here? Cheese monger is important, and 556 00:27:13,960 --> 00:27:16,359 Speaker 1: especially for a small artist and cheese, you need that 557 00:27:16,440 --> 00:27:19,720 Speaker 1: advocate there at the retail point and who can talk 558 00:27:19,760 --> 00:27:22,159 Speaker 1: about and explain it and understand where these cheese are 559 00:27:22,160 --> 00:27:25,280 Speaker 1: coming from, especially the new American varieties are emerging and 560 00:27:25,320 --> 00:27:29,960 Speaker 1: may not have like this whole you know history behind them. Um. 561 00:27:30,000 --> 00:27:32,520 Speaker 1: To have that passionate person talking about it makes all 562 00:27:32,560 --> 00:27:34,399 Speaker 1: the difference when you're standing there, and and then it 563 00:27:34,400 --> 00:27:36,880 Speaker 1: also helps you to get out of your comfort zone. 564 00:27:36,880 --> 00:27:39,080 Speaker 1: Instead of I always find three or whatever, you can 565 00:27:39,160 --> 00:27:42,440 Speaker 1: try something else, you know. So yeah, and I'm really 566 00:27:42,440 --> 00:27:47,520 Speaker 1: good at that means super excited about cheese. Yes, you're 567 00:27:47,560 --> 00:27:50,280 Speaker 1: totally bored by it. I can tell like, okay, come on, 568 00:27:53,040 --> 00:27:55,560 Speaker 1: in a different way. He's much better at talking about it, 569 00:27:55,600 --> 00:28:02,800 Speaker 1: making it sounds very exciting. I'm just excited. Um, how 570 00:28:02,800 --> 00:28:06,720 Speaker 1: did you get into making cheese? Uh? The animals brought 571 00:28:06,720 --> 00:28:09,119 Speaker 1: me into making cheese. I really wanted to be involved 572 00:28:09,119 --> 00:28:12,440 Speaker 1: in agriculture. Wasn't very good at growing things, really didn't 573 00:28:12,440 --> 00:28:14,879 Speaker 1: want to do the meat side. I'm not opposed to that, 574 00:28:14,960 --> 00:28:18,400 Speaker 1: but um, and then I started fooling around just at home, 575 00:28:18,840 --> 00:28:20,920 Speaker 1: and I really kind of fell in love with the 576 00:28:20,960 --> 00:28:22,879 Speaker 1: processes in a way. I used to do a lot 577 00:28:22,920 --> 00:28:24,520 Speaker 1: of baking. It's kind of a lot like baking in 578 00:28:24,560 --> 00:28:27,479 Speaker 1: a way. Um, and just do rise time and you're 579 00:28:27,520 --> 00:28:30,520 Speaker 1: proofing and adding your yees or whatever. Um. But anyway, 580 00:28:30,560 --> 00:28:32,040 Speaker 1: so we did that. I did that for a little 581 00:28:32,080 --> 00:28:34,440 Speaker 1: while and then I thought, well, I need to really 582 00:28:34,440 --> 00:28:35,879 Speaker 1: see if I want to do this so I prentice 583 00:28:35,920 --> 00:28:37,720 Speaker 1: out a goat day in southern Virginia and for six 584 00:28:37,760 --> 00:28:40,840 Speaker 1: months he'll go to make cheese, delivered it from the store. 585 00:28:40,840 --> 00:28:43,120 Speaker 1: And I was like, this is awesome. Um, and I 586 00:28:43,160 --> 00:28:45,000 Speaker 1: wasn't being paid. So if you can work that long, 587 00:28:45,080 --> 00:28:46,960 Speaker 1: work that hard, not get paid and still be happy 588 00:28:46,960 --> 00:28:48,280 Speaker 1: at the end of the six months, and then I 589 00:28:48,320 --> 00:28:50,320 Speaker 1: think you found something that you want to do. And 590 00:28:50,320 --> 00:28:52,480 Speaker 1: I'm from there. I just built on experience and took 591 00:28:52,480 --> 00:28:55,800 Speaker 1: classes and talk to consultants and you know, then I 592 00:28:55,840 --> 00:28:59,160 Speaker 1: started as a cheesemaker at BlackBerry Farm and milking sheep 593 00:28:59,160 --> 00:29:01,200 Speaker 1: and making cheese over there there. And then it was 594 00:29:01,360 --> 00:29:03,760 Speaker 1: time we either need to commit to doing this ourselves 595 00:29:03,760 --> 00:29:07,120 Speaker 1: and building our own program or staying somewhere and being committed. 596 00:29:07,280 --> 00:29:09,840 Speaker 1: And we thought it was time to just get out there. 597 00:29:10,600 --> 00:29:13,240 Speaker 1: So here we are. We built this building for this problem, 598 00:29:13,240 --> 00:29:16,040 Speaker 1: this purpose, not really knowing all we had finished with 599 00:29:16,160 --> 00:29:18,920 Speaker 1: this room and then and then everything else is just 600 00:29:19,000 --> 00:29:22,200 Speaker 1: kind of in peace together. But it worked. It worked out. 601 00:29:22,280 --> 00:29:24,960 Speaker 1: When we started, the inspector said do not get started 602 00:29:25,040 --> 00:29:26,600 Speaker 1: unless you have a milk source, because I didn't have 603 00:29:26,600 --> 00:29:29,200 Speaker 1: anywhere to even buy milk. And within like two weeks 604 00:29:29,240 --> 00:29:31,560 Speaker 1: before we're gonna get licensed. The inspector of all people 605 00:29:31,600 --> 00:29:34,000 Speaker 1: called me and said, well, there's a guy outside Staceville 606 00:29:34,040 --> 00:29:37,080 Speaker 1: who needs to sell some goat milk. So I'm like, okay, 607 00:29:37,520 --> 00:29:41,200 Speaker 1: I had to say. So that's how it started, and 608 00:29:41,240 --> 00:29:43,360 Speaker 1: then we just built from there. But one foot in 609 00:29:43,400 --> 00:29:46,320 Speaker 1: front of the other. Yeah, but I love it. And 610 00:29:46,360 --> 00:29:48,440 Speaker 1: that's the same thing too. Sorry is that coming back 611 00:29:48,480 --> 00:29:51,360 Speaker 1: full circle to the animals, because you know, I started 612 00:29:51,360 --> 00:29:53,520 Speaker 1: out with goats and working with goats, and I've worked 613 00:29:53,520 --> 00:29:55,600 Speaker 1: a lot of sheep and with horses, um, and then 614 00:29:55,640 --> 00:29:57,000 Speaker 1: I got away from it for the past ten years 615 00:29:57,040 --> 00:29:58,560 Speaker 1: since I've been stuck in here with the cheese all 616 00:29:58,600 --> 00:30:01,440 Speaker 1: the time. So now back to the farm. Um, we 617 00:30:01,520 --> 00:30:04,760 Speaker 1: have our own herd. We're managing that and getting into 618 00:30:05,040 --> 00:30:08,280 Speaker 1: everything about that, from birthing and calving and moving animals 619 00:30:08,280 --> 00:30:11,400 Speaker 1: around and you know, growing them at different stages and 620 00:30:11,480 --> 00:30:14,200 Speaker 1: understanding what they need and being hands on and outside 621 00:30:14,280 --> 00:30:16,640 Speaker 1: in the weather. I love So it's good to get 622 00:30:16,680 --> 00:30:18,960 Speaker 1: back to that. And I didn't really realize how much 623 00:30:18,960 --> 00:30:21,200 Speaker 1: I missed it. So for me, that's that's the kind 624 00:30:21,200 --> 00:30:24,800 Speaker 1: of the fun piece. And then this is the the creative, 625 00:30:24,840 --> 00:30:27,200 Speaker 1: exciting piece to see what you can make from from 626 00:30:27,200 --> 00:30:32,080 Speaker 1: those animals, and that concluded our tour of the production facility. 627 00:30:32,320 --> 00:30:35,320 Speaker 1: We do have that tasting reel for you and we 628 00:30:35,360 --> 00:30:37,240 Speaker 1: will get to that as soon as we get back 629 00:30:37,280 --> 00:30:39,520 Speaker 1: from one more quick break for a word from our sponsor, 630 00:30:49,840 --> 00:30:52,880 Speaker 1: and we're back, Thank you sponsor, and to the tasting. 631 00:30:55,520 --> 00:30:57,040 Speaker 1: Um So, let me tell you guys what's on the 632 00:30:57,080 --> 00:31:00,880 Speaker 1: please please Fromage blanc because we're kind of going in 633 00:31:01,000 --> 00:31:04,360 Speaker 1: order of age from Blong because our fresh cheese, so 634 00:31:05,160 --> 00:31:07,760 Speaker 1: Jen maybe talked a little bit about that transition from 635 00:31:07,840 --> 00:31:11,200 Speaker 1: doing goat and cow's milk to just cow's milk, So 636 00:31:11,360 --> 00:31:13,280 Speaker 1: this is a great it's basically made the same way 637 00:31:13,320 --> 00:31:15,719 Speaker 1: to chef, so it's a fresh cheese but made from 638 00:31:15,760 --> 00:31:18,200 Speaker 1: cow's milk, so trying to introduce that. But it's also 639 00:31:18,200 --> 00:31:20,040 Speaker 1: it's a great cheese because we can make it really quickly, 640 00:31:20,640 --> 00:31:24,640 Speaker 1: turned over cash float, etcetera. Also really delicious. And then 641 00:31:24,640 --> 00:31:27,719 Speaker 1: we've got some strawberry rubard jam made in Waynesville, just 642 00:31:27,720 --> 00:31:30,000 Speaker 1: on the other side of Asheville, and we have a 643 00:31:30,040 --> 00:31:33,320 Speaker 1: little Feta um so again traditionally a goat or sheep's 644 00:31:33,360 --> 00:31:35,400 Speaker 1: milk cheese that we've kind of taken a recipe and 645 00:31:35,400 --> 00:31:39,080 Speaker 1: applied to the cow's milk with some honey chocolate lab 646 00:31:39,640 --> 00:31:41,719 Speaker 1: kind of our signature cheese. Jen talked about that one. 647 00:31:41,760 --> 00:31:44,120 Speaker 1: You guys want to see French products, right, So this 648 00:31:44,200 --> 00:31:47,520 Speaker 1: is coated in their cocoa nibs, washed around a little 649 00:31:47,560 --> 00:31:51,160 Speaker 1: bit funky driver's short as our cheddar. And then barre 650 00:31:51,160 --> 00:31:52,680 Speaker 1: Wall is the when you guys saw me being made 651 00:31:52,680 --> 00:31:56,840 Speaker 1: down there, So that is that product that you guys 652 00:31:56,840 --> 00:32:00,160 Speaker 1: saw about three and a half months later. And so 653 00:32:00,280 --> 00:32:02,280 Speaker 1: Jen talked a little bit about sort of the new 654 00:32:02,320 --> 00:32:04,160 Speaker 1: aging environment and how those are going to impact where 655 00:32:04,160 --> 00:32:06,600 Speaker 1: we're tasting. So the chocolate lab is just gonna have 656 00:32:06,640 --> 00:32:08,280 Speaker 1: a little bit of a moist environment be able to 657 00:32:08,320 --> 00:32:11,240 Speaker 1: really kind of lawesome, get a little funkier. And then 658 00:32:11,280 --> 00:32:13,200 Speaker 1: these two you're about two and a half months and 659 00:32:13,240 --> 00:32:17,120 Speaker 1: three months. I love to see those in like twelve months. 660 00:32:17,320 --> 00:32:21,280 Speaker 1: So we're super excited to see everything go. So sorry, 661 00:32:21,280 --> 00:32:23,440 Speaker 1: that was a lot of info. No, that's no, a 662 00:32:23,480 --> 00:32:25,720 Speaker 1: lot of info is the very best um you're doing. 663 00:32:25,760 --> 00:32:28,440 Speaker 1: You're doing my job for me, which I love. So 664 00:32:31,120 --> 00:32:33,080 Speaker 1: did you guys, so please enjoy. Do you guys have 665 00:32:33,120 --> 00:32:36,680 Speaker 1: any other questions about cheese itself? What we're doing here, 666 00:32:36,840 --> 00:32:40,000 Speaker 1: or um, do you have a do you have a 667 00:32:40,000 --> 00:32:44,760 Speaker 1: favorite part of the process that you neared out about? Um, 668 00:32:44,920 --> 00:32:48,480 Speaker 1: the whole because everything is so different. I think the 669 00:32:48,480 --> 00:32:51,680 Speaker 1: whole process. It's just crazy to me that and you 670 00:32:51,680 --> 00:32:53,880 Speaker 1: guys are gonna try everything on this plate is the 671 00:32:53,920 --> 00:32:57,880 Speaker 1: same three ingredients. It's bacteria, milk, consult and just through 672 00:32:57,920 --> 00:33:00,280 Speaker 1: like process and the right environment and taking care of 673 00:33:00,280 --> 00:33:02,520 Speaker 1: it and putting it, you know, treating it in different ways, 674 00:33:02,680 --> 00:33:06,320 Speaker 1: you get five completely different flavors. So it's so cool 675 00:33:06,360 --> 00:33:08,360 Speaker 1: to see like this in liquid milk come in and 676 00:33:08,360 --> 00:33:10,520 Speaker 1: then go into the vat and then like four hours 677 00:33:10,600 --> 00:33:12,800 Speaker 1: later it's this whole new thing. And then four months 678 00:33:12,880 --> 00:33:14,560 Speaker 1: later it's this whole new thing, and ten months later. 679 00:33:15,080 --> 00:33:17,520 Speaker 1: So I think I nerd out about just the alchemy 680 00:33:17,560 --> 00:33:21,280 Speaker 1: that happens just through you know, you were taking this 681 00:33:21,520 --> 00:33:25,200 Speaker 1: ancient essentially, this ancient thing that people came up with 682 00:33:25,560 --> 00:33:28,480 Speaker 1: for preservation and just being able to keep that going, 683 00:33:28,880 --> 00:33:31,320 Speaker 1: and it's just yeah, I kind of marvel it, like 684 00:33:31,320 --> 00:33:33,320 Speaker 1: how people came up with this as a way to 685 00:33:33,360 --> 00:33:35,880 Speaker 1: preserve your milk. Like I think I would not have 686 00:33:35,920 --> 00:33:37,240 Speaker 1: done that. I would have just dumped it down and 687 00:33:37,280 --> 00:33:38,760 Speaker 1: just got new milk the next day. But it's such 688 00:33:38,760 --> 00:33:43,239 Speaker 1: a cool, um cool like historical thing with so much 689 00:33:43,240 --> 00:33:45,920 Speaker 1: significance historic but whatever were able to like keep that going. 690 00:33:45,920 --> 00:33:47,320 Speaker 1: I onta just a lot of very part of it. 691 00:33:47,840 --> 00:33:52,120 Speaker 1: Why Asheville, Why this area, Why these cows, why the 692 00:33:52,200 --> 00:33:55,160 Speaker 1: cultures that you use? Um? Are you? Are you? And 693 00:33:55,280 --> 00:33:57,880 Speaker 1: that's a really big question. I'm sorry that there's a 694 00:33:57,880 --> 00:34:00,720 Speaker 1: lot of I think, for for us, for company wide, 695 00:34:00,840 --> 00:34:06,480 Speaker 1: I think, um, I just love that the majority of 696 00:34:06,520 --> 00:34:08,600 Speaker 1: the majority of the folks that live here are sort 697 00:34:08,600 --> 00:34:10,600 Speaker 1: of you know, here for a reason. There's this communal 698 00:34:10,640 --> 00:34:14,080 Speaker 1: part of nature, Like they love that nature in the 699 00:34:14,160 --> 00:34:17,480 Speaker 1: environment definitely like part of what Ashville makes Ashville Ashville. 700 00:34:17,520 --> 00:34:19,359 Speaker 1: So I think anybody that really chooses to live here 701 00:34:19,520 --> 00:34:21,840 Speaker 1: is gonna at least send some connection to that. Like 702 00:34:21,920 --> 00:34:24,279 Speaker 1: it's not and not the one way is wrong or 703 00:34:24,280 --> 00:34:25,800 Speaker 1: the other, but like it's not like living in a 704 00:34:25,960 --> 00:34:28,279 Speaker 1: big city, for sure, but it's not like living in 705 00:34:28,280 --> 00:34:29,799 Speaker 1: the middle of the woods. So it's just this sort 706 00:34:29,840 --> 00:34:33,680 Speaker 1: of connection with people and the environment and nature. Um. 707 00:34:33,719 --> 00:34:35,200 Speaker 1: So I think that's why it's really cool for us 708 00:34:35,239 --> 00:34:36,640 Speaker 1: to be here, and we have to share that with 709 00:34:36,680 --> 00:34:39,200 Speaker 1: people that are really into it. Is there any kind 710 00:34:39,239 --> 00:34:42,520 Speaker 1: of cheese that you are interested in getting into in 711 00:34:42,560 --> 00:34:46,160 Speaker 1: the future with the company. Yeah. I think we saw 712 00:34:46,160 --> 00:34:48,120 Speaker 1: a lot of success when we used to new Coat Smoke, 713 00:34:48,480 --> 00:34:50,439 Speaker 1: and we do some soft ripe and like blimmy Ryan 714 00:34:50,560 --> 00:34:54,759 Speaker 1: stuff like in the like More Valley or like things 715 00:34:54,760 --> 00:34:58,520 Speaker 1: in the Brie or fresh French goat cheese family. I 716 00:34:58,560 --> 00:35:01,240 Speaker 1: think those are super popular. There also cheeses that are 717 00:35:01,280 --> 00:35:03,400 Speaker 1: you know, small format, people know that people love them, 718 00:35:04,600 --> 00:35:05,880 Speaker 1: So I think there'd be something, you know, down the 719 00:35:05,960 --> 00:35:07,840 Speaker 1: road once we get all of our stuff under control, 720 00:35:08,000 --> 00:35:09,239 Speaker 1: is something that I'd love to see is kind of 721 00:35:09,280 --> 00:35:11,600 Speaker 1: get into it. Um. But I'm pretty excited about the 722 00:35:11,600 --> 00:35:14,239 Speaker 1: wide like you're gonna you're gonna taste that. These are 723 00:35:14,239 --> 00:35:18,200 Speaker 1: pretty five, pretty desparate flavors, and I think it's pretty 724 00:35:18,200 --> 00:35:20,560 Speaker 1: cool that we're able to do that in just one environment, 725 00:35:20,640 --> 00:35:23,520 Speaker 1: one road, and I'm excited to see where that goes, 726 00:35:23,560 --> 00:35:25,880 Speaker 1: just with what we have and really increasing the quality 727 00:35:25,880 --> 00:35:29,400 Speaker 1: insistency about all of those. But some day it's some 728 00:35:29,440 --> 00:35:32,760 Speaker 1: literally gooey and kind of sky and it's my favorite 729 00:35:32,800 --> 00:35:35,640 Speaker 1: kind of thing. That was gonna be my next question? Yeah, 730 00:35:35,719 --> 00:35:42,799 Speaker 1: well was it? What was my favorite it changes all 731 00:35:42,800 --> 00:35:44,880 Speaker 1: the time. Like you know, I'll have like a taste 732 00:35:44,880 --> 00:35:48,120 Speaker 1: for something someday I would say, like the overreaching, this style, 733 00:35:48,719 --> 00:35:51,800 Speaker 1: so greier, those things that are just really dense and savory. 734 00:35:51,840 --> 00:35:54,799 Speaker 1: I like in every aspect of my food eating life, 735 00:35:54,840 --> 00:35:58,200 Speaker 1: Like savory is the thing, Like something's like sour supost 736 00:35:58,239 --> 00:36:02,359 Speaker 1: like sweet savory, just one things you're just like, Ah, 737 00:36:02,480 --> 00:36:05,480 Speaker 1: so I think that general family of cheese, but also 738 00:36:05,520 --> 00:36:08,120 Speaker 1: I love this sort of gooey and a little bit funky, 739 00:36:08,320 --> 00:36:10,799 Speaker 1: and I love the fresh and I just love I 740 00:36:10,840 --> 00:36:14,160 Speaker 1: think there's a lot of answers without question. Um, I've 741 00:36:14,200 --> 00:36:16,560 Speaker 1: changed from day to day. Right now, I just tried 742 00:36:16,560 --> 00:36:18,160 Speaker 1: the Farewell. I mean it's great. It's only two and 743 00:36:18,160 --> 00:36:20,760 Speaker 1: a half months old, but it's amazing, and I'm so excited, 744 00:36:20,760 --> 00:36:22,160 Speaker 1: Like I taste that, I'm like, this is great. But 745 00:36:22,200 --> 00:36:25,200 Speaker 1: then I get to think about in a year, we're 746 00:36:25,200 --> 00:36:27,600 Speaker 1: gonna have this amazing space that's built just for this cheese, 747 00:36:27,640 --> 00:36:29,160 Speaker 1: that we're gonna be able to see it really reach 748 00:36:29,200 --> 00:36:31,839 Speaker 1: its potential. So there's an emotional sign to that one, 749 00:36:31,960 --> 00:36:37,239 Speaker 1: I guess. But yeah, that's my favorite right now. Are 750 00:36:37,239 --> 00:36:40,080 Speaker 1: you from this region? No, this is not a North 751 00:36:40,080 --> 00:36:47,680 Speaker 1: Carolina accent. I'm from northern Indiana kind of like Gary, 752 00:36:48,160 --> 00:36:50,480 Speaker 1: kind of on the other side of the border from Chicago, 753 00:36:50,640 --> 00:36:53,319 Speaker 1: so up in that area a little bit. What are 754 00:36:53,400 --> 00:36:56,839 Speaker 1: you here? So I went to school in Michigan, that's right, 755 00:36:56,920 --> 00:36:59,080 Speaker 1: kind of fell in love with cheese. I went at 756 00:36:59,120 --> 00:37:01,160 Speaker 1: an internship at a really cool it especially store where 757 00:37:01,200 --> 00:37:03,920 Speaker 1: I went to school, and then moved to Nashville. I 758 00:37:04,000 --> 00:37:07,720 Speaker 1: got a job with Whole Foods um worked in the cheese, 759 00:37:07,760 --> 00:37:10,680 Speaker 1: started just cutting cheese and then started buying keys. And 760 00:37:10,680 --> 00:37:12,880 Speaker 1: then I moved around open a few are worked for 761 00:37:12,920 --> 00:37:14,719 Speaker 1: a few stores, and then it moved to Asheville to 762 00:37:14,760 --> 00:37:19,440 Speaker 1: open a store and two thousand. Yeah, because the fourteens 763 00:37:19,520 --> 00:37:21,640 Speaker 1: I came here, um, and it was awesome, Like I 764 00:37:21,640 --> 00:37:23,120 Speaker 1: got to do so many cool things for that company 765 00:37:23,120 --> 00:37:25,440 Speaker 1: and learn so many things. They paid for my certification, 766 00:37:25,680 --> 00:37:28,520 Speaker 1: which is incredible. Um. And then I just got to 767 00:37:28,520 --> 00:37:30,160 Speaker 1: know Jenn and Andy. And then once they bought the 768 00:37:30,200 --> 00:37:32,680 Speaker 1: dairy farm, kind of we just talked a little bit 769 00:37:32,880 --> 00:37:35,279 Speaker 1: and then came on board and was super like such 770 00:37:35,480 --> 00:37:37,719 Speaker 1: slight the ideal opportunity and the ideal time to come 771 00:37:37,719 --> 00:37:40,160 Speaker 1: in and like be a part of this amazing thing. 772 00:37:40,280 --> 00:37:45,840 Speaker 1: And transformation and super cool. It's a really great like 773 00:37:45,920 --> 00:37:48,960 Speaker 1: community of collaboration in Ashville. Everyone we've talked to you 774 00:37:49,040 --> 00:37:51,680 Speaker 1: so far that's kind of spoken about that, So it's 775 00:37:51,719 --> 00:37:53,799 Speaker 1: kind of cool, Like I don't think that's I mean, 776 00:37:53,840 --> 00:37:55,759 Speaker 1: I guess the beer community is pretty it's always like that, 777 00:37:56,040 --> 00:37:57,640 Speaker 1: and that's such a big part of Ashville. So I 778 00:37:57,640 --> 00:38:01,040 Speaker 1: think I think, like per centage wise, it's such a 779 00:38:01,040 --> 00:38:04,120 Speaker 1: big part of the quote unquote artistan community here in 780 00:38:04,160 --> 00:38:06,279 Speaker 1: Nashville that I think that's sort of led over and 781 00:38:06,320 --> 00:38:08,800 Speaker 1: people are more open to collaboration because I feel like 782 00:38:08,880 --> 00:38:12,040 Speaker 1: it's not always the case everywhere you go. Um So, 783 00:38:12,080 --> 00:38:14,560 Speaker 1: I think that's very something I think that we're grateful 784 00:38:14,600 --> 00:38:16,320 Speaker 1: to the beer community is like they're so open to 785 00:38:16,360 --> 00:38:18,040 Speaker 1: helping out with each other and lifting each other up 786 00:38:19,800 --> 00:38:22,000 Speaker 1: that I think all the restaurants and all the uh 787 00:38:22,880 --> 00:38:24,960 Speaker 1: cheesemakers and all the just the little producers are all 788 00:38:25,000 --> 00:38:27,360 Speaker 1: about working together for everything out or not, you know, 789 00:38:27,360 --> 00:38:34,360 Speaker 1: more collaboration, less competition. Um As, I love like this whole. 790 00:38:34,560 --> 00:38:39,000 Speaker 1: It seems that I love that people are excited about cheese, 791 00:38:39,120 --> 00:38:42,280 Speaker 1: like consumers are excited about how you make your cheeses, 792 00:38:42,440 --> 00:38:44,440 Speaker 1: and that they know where the cows are, and like, 793 00:38:45,000 --> 00:38:47,399 Speaker 1: I love that the consumer is kind of koding more 794 00:38:47,400 --> 00:38:51,920 Speaker 1: connected to the products. And I'm just think that's really true. 795 00:38:52,160 --> 00:38:53,880 Speaker 1: How do you do? And I think it's you know, 796 00:38:53,920 --> 00:38:56,160 Speaker 1: it's been happening for the last like fifteen ten years. 797 00:38:56,160 --> 00:38:58,640 Speaker 1: Where do you Where do you guys live at Atlanta? 798 00:38:59,080 --> 00:39:00,719 Speaker 1: So I mean you've seen there a lot of you know, 799 00:39:01,280 --> 00:39:03,080 Speaker 1: Star provisions down there has been like they've got an 800 00:39:03,120 --> 00:39:05,719 Speaker 1: awesome cheese counter, um, but you know, the artist and 801 00:39:05,760 --> 00:39:07,399 Speaker 1: cheese has just become this and it's kind of grown 802 00:39:07,440 --> 00:39:09,399 Speaker 1: with all other sectors of the food. Like I think 803 00:39:09,480 --> 00:39:11,800 Speaker 1: beer was, wine was huge, you know, that became a 804 00:39:11,960 --> 00:39:14,399 Speaker 1: much more in the consciousness, and then beer and then cheese. 805 00:39:14,400 --> 00:39:17,040 Speaker 1: And I think it's just kind of a rising tide situation. 806 00:39:17,239 --> 00:39:19,759 Speaker 1: And I think that's just generally sort of in the 807 00:39:19,840 --> 00:39:23,400 Speaker 1: zeitgeist of you know, people and they're eating habits um. 808 00:39:23,440 --> 00:39:25,080 Speaker 1: But for us that we're like putting in all this 809 00:39:25,160 --> 00:39:26,960 Speaker 1: work and like you say, it's sweaty back there, and 810 00:39:26,960 --> 00:39:28,160 Speaker 1: it's a lot of work. And it's a lot of 811 00:39:28,280 --> 00:39:31,440 Speaker 1: especially for me, I do like not nearly as much 812 00:39:31,440 --> 00:39:33,800 Speaker 1: work as Jen and Nandy, like Holly milk and building 813 00:39:33,840 --> 00:39:36,560 Speaker 1: this new thing. I like working so much, but to 814 00:39:36,680 --> 00:39:38,560 Speaker 1: just be able to like connect to people that really 815 00:39:38,560 --> 00:39:40,759 Speaker 1: care about what you're doing and appreciate it and then 816 00:39:40,880 --> 00:39:44,040 Speaker 1: keep coming back and sharing that story. And I think 817 00:39:44,040 --> 00:39:46,359 Speaker 1: that's not only like financially gonna be really great for us, 818 00:39:46,400 --> 00:39:49,080 Speaker 1: but also like spiritually, like we're gonna be, you know, 819 00:39:49,480 --> 00:39:56,759 Speaker 1: be a part of this thing that matters to people. Yeah, yeah, awesome, awesome, guys, Well, 820 00:39:56,840 --> 00:39:59,000 Speaker 1: please eat, I'm here. If you have any more questions, 821 00:40:00,000 --> 00:40:03,200 Speaker 1: there is there anything else that we should have asked 822 00:40:03,239 --> 00:40:09,960 Speaker 1: you we have, Um, we'll just ruminate. Yeah, sort of 823 00:40:09,960 --> 00:40:15,239 Speaker 1: a dairy joke. Let me know if anything else. All right, 824 00:40:16,760 --> 00:40:21,520 Speaker 1: I'm just going to start grabbing stuff. Can't make a clee? Yeah, okay, 825 00:40:21,560 --> 00:40:24,480 Speaker 1: what when are you tasting now? Annie? I don't know 826 00:40:25,280 --> 00:40:29,080 Speaker 1: the one that we just saw being made and it 827 00:40:29,120 --> 00:40:32,960 Speaker 1: looks completely different after three months? Is it three months 828 00:40:33,040 --> 00:40:38,120 Speaker 1: after a little aging? I think it is only three months? Yeah, firm, 829 00:40:38,520 --> 00:40:48,560 Speaker 1: very savory. Yep, it's good. That's my review, Annie. I 830 00:40:48,600 --> 00:40:55,440 Speaker 1: love your food reviews recuses. Any would just be like good. Yep. 831 00:40:56,680 --> 00:40:59,600 Speaker 1: I feel like I'll have more welcome to my mouth blazes. Um, 832 00:40:59,600 --> 00:41:01,000 Speaker 1: I feel like all them more to say about it 833 00:41:01,600 --> 00:41:05,359 Speaker 1: after I try other ones. Um, but it's really rich 834 00:41:06,000 --> 00:41:10,640 Speaker 1: um and it's got The cheese is a little bit yellowed. 835 00:41:10,920 --> 00:41:13,600 Speaker 1: I suspect that after it's gone through a little bit 836 00:41:13,600 --> 00:41:16,319 Speaker 1: more aging, um, the Batacre team will really come out 837 00:41:16,920 --> 00:41:20,480 Speaker 1: from the from the weed, little fat particles in there 838 00:41:20,920 --> 00:41:23,680 Speaker 1: interned in a nice deep orange because it's it's got 839 00:41:23,719 --> 00:41:27,960 Speaker 1: just a just a twinge of of just that like 840 00:41:27,960 --> 00:41:31,359 Speaker 1: like deep savor nous that you get from like an 841 00:41:31,480 --> 00:41:35,000 Speaker 1: old aged cheese that just tastes like it's almost mouth 842 00:41:35,080 --> 00:41:37,640 Speaker 1: puckering and how savory it is, Like you you just 843 00:41:37,680 --> 00:41:40,040 Speaker 1: want to drink it with a red wine. You'd want 844 00:41:40,040 --> 00:41:42,200 Speaker 1: to drink the cheese with a red wine. That's what 845 00:41:42,239 --> 00:41:45,120 Speaker 1: you want to do. Yeah, this is why we're rolling 846 00:41:46,760 --> 00:41:51,000 Speaker 1: a bit in the wine. What what else did you 847 00:41:51,040 --> 00:41:54,160 Speaker 1: just try to move? This is the one they're known for. 848 00:41:54,520 --> 00:42:00,920 Speaker 1: The chocolate. The nives are from the French broad French 849 00:42:01,280 --> 00:42:04,880 Speaker 1: chocolate my gri um. So it's a coating on the 850 00:42:04,920 --> 00:42:09,040 Speaker 1: outside and it is very unique and very good. I 851 00:42:09,080 --> 00:42:12,480 Speaker 1: can see where they are known for it. The texture 852 00:42:12,560 --> 00:42:14,200 Speaker 1: is much softer than I thought it would be looking 853 00:42:14,239 --> 00:42:18,200 Speaker 1: at it, but it's got a nice like almost cheddar, 854 00:42:18,239 --> 00:42:24,480 Speaker 1: but like much milder and funkier kind of thing. Mm hmm. 855 00:42:25,760 --> 00:42:29,479 Speaker 1: I just try to lease the cheddar. Um, and it's 856 00:42:29,520 --> 00:42:35,120 Speaker 1: so smooth. I We've talked a lot about dogs on 857 00:42:35,200 --> 00:42:37,400 Speaker 1: this trip, as we usually do whenever Dylan and I 858 00:42:37,480 --> 00:42:41,160 Speaker 1: are in a room together. And I feel like the 859 00:42:41,239 --> 00:42:44,279 Speaker 1: experience of eating this cheddar is like the experience of 860 00:42:44,280 --> 00:42:50,279 Speaker 1: petting a soft dog, like a nice golden retriever. Um. Yeah, 861 00:42:50,960 --> 00:42:52,960 Speaker 1: and it is. It is so striking how different how 862 00:42:52,960 --> 00:42:55,400 Speaker 1: diver they taste. Um. But I know it sounds obvious 863 00:42:55,480 --> 00:42:58,440 Speaker 1: when you think about it, but um, it's so much 864 00:42:58,440 --> 00:43:03,000 Speaker 1: sharper than the weer style. Yeah. Oh that is so funky. 865 00:43:03,520 --> 00:43:08,040 Speaker 1: H oh when it's solved this one. Um, I just 866 00:43:08,040 --> 00:43:09,960 Speaker 1: took a bite of the I want the one with 867 00:43:10,000 --> 00:43:15,160 Speaker 1: the chocolate, nip with the with the nip, oh, and 868 00:43:15,239 --> 00:43:18,040 Speaker 1: that one. The chocolate didn't hit me until the very 869 00:43:18,320 --> 00:43:23,520 Speaker 1: the very back of the bite of cheese. Um, which 870 00:43:23,760 --> 00:43:26,200 Speaker 1: provides a really interesting finish, because the upfront is just 871 00:43:26,280 --> 00:43:29,399 Speaker 1: all of this, Like it's like drinking a funky beer. 872 00:43:29,560 --> 00:43:34,120 Speaker 1: Like it's it's just like funk and mineral and weirdness, 873 00:43:34,480 --> 00:43:39,480 Speaker 1: Like you can taste the cave it's a taste of 874 00:43:39,560 --> 00:43:48,239 Speaker 1: rainbow taste for cave. Yeah, I mean that they need 875 00:43:48,239 --> 00:43:52,520 Speaker 1: to trademark that. I don't know when we're not literally 876 00:43:52,520 --> 00:43:56,640 Speaker 1: every one's marketing too, we would be the best at it. 877 00:43:58,680 --> 00:44:01,600 Speaker 1: And I don't remember what this was supposed to be. 878 00:44:02,960 --> 00:44:06,400 Speaker 1: I think he said it was just like a soft 879 00:44:06,520 --> 00:44:12,440 Speaker 1: ripened because that one was like this Chevra and beta. 880 00:44:12,480 --> 00:44:17,120 Speaker 1: It's better. That is absolutely the texture that I'm experiencing. 881 00:44:17,400 --> 00:44:24,640 Speaker 1: M Oh, that is so good. And it's and it 882 00:44:24,640 --> 00:44:26,560 Speaker 1: has a little bit more funk than I feel like 883 00:44:26,600 --> 00:44:29,359 Speaker 1: Fetta usually has a lot of fettas that I've had. 884 00:44:32,840 --> 00:44:35,279 Speaker 1: It's sort of like clean and bright and like maybe 885 00:44:35,280 --> 00:44:37,680 Speaker 1: even a little bit lemony. But what I'm getting from 886 00:44:37,680 --> 00:44:40,960 Speaker 1: that is it's very how like kind of fun to it, 887 00:44:41,560 --> 00:44:44,920 Speaker 1: which is really nice. Yeah, it's got a good like 888 00:44:45,360 --> 00:44:49,319 Speaker 1: almost curd like springing this. Yeah, they kind of squeaked them, 889 00:44:49,440 --> 00:44:53,600 Speaker 1: do you yea, which I liked. I think I mostly 890 00:44:53,640 --> 00:44:58,720 Speaker 1: just tasted cracker right there. Sounds really interesting. I'm excited 891 00:44:58,719 --> 00:45:01,799 Speaker 1: to hear what you think that good. I might still 892 00:45:01,800 --> 00:45:04,640 Speaker 1: just be tasting cracker. I'm trying to figure out what 893 00:45:04,760 --> 00:45:11,800 Speaker 1: I've got right Yeah, yeah, Um, the fresh cheese that 894 00:45:11,840 --> 00:45:17,160 Speaker 1: they have on here or least aged. I think it's 895 00:45:17,160 --> 00:45:20,040 Speaker 1: a Famosa blong style. Um. It's almost more of a 896 00:45:20,080 --> 00:45:22,680 Speaker 1: texture than a flavor. It does have a little bit 897 00:45:22,680 --> 00:45:24,640 Speaker 1: of that like bright lemony kind of thing that I 898 00:45:24,680 --> 00:45:29,840 Speaker 1: was talking about the feta not having um like I 899 00:45:29,880 --> 00:45:33,440 Speaker 1: want to layer it with like maserrated strawberries. It is 900 00:45:33,480 --> 00:45:41,360 Speaker 1: really good with the strawberry jam. I haven't tried anything 901 00:45:41,360 --> 00:45:44,440 Speaker 1: with the jam yet. I've been We've been wasting my life. 902 00:45:45,239 --> 00:45:53,000 Speaker 1: Come on, learn one type quality not really reads out 903 00:45:53,000 --> 00:45:57,120 Speaker 1: the auto m. Yeah, these are good. I like it. 904 00:45:58,920 --> 00:46:05,440 Speaker 1: We like it. That brings us to the end of 905 00:46:05,480 --> 00:46:10,320 Speaker 1: our interview plus tasting experience. I hope that no one's 906 00:46:10,360 --> 00:46:14,239 Speaker 1: so furious they can't try the cheese. But oh, you 907 00:46:14,320 --> 00:46:17,719 Speaker 1: can try the cheese. You can buy their non perishable 908 00:46:17,800 --> 00:46:21,240 Speaker 1: products online year round, and their cheeses during the colder 909 00:46:21,280 --> 00:46:25,120 Speaker 1: months at Asheville Cheese dot Com or just google looking 910 00:46:25,160 --> 00:46:27,480 Speaker 1: Glass Creeper right, they'll they'll pop right up. One of 911 00:46:27,480 --> 00:46:29,359 Speaker 1: the things that you can buy year round is their 912 00:46:29,440 --> 00:46:33,480 Speaker 1: car moulita, which we never got to try and I 913 00:46:33,560 --> 00:46:35,399 Speaker 1: forgot to buy a jar of and I'm so mad 914 00:46:35,440 --> 00:46:37,560 Speaker 1: at myself because it's like a Dulca delche thing if 915 00:46:37,560 --> 00:46:41,000 Speaker 1: that wasn't clear during the interview, and oh it sounds 916 00:46:41,000 --> 00:46:47,040 Speaker 1: I love a Dulci de leche. I canself, Oh yes 917 00:46:47,120 --> 00:46:51,279 Speaker 1: you should, yes, you should. Um. Yeah, they were such 918 00:46:51,280 --> 00:46:53,319 Speaker 1: a delight to talk to you. And any chance to 919 00:46:54,040 --> 00:46:58,840 Speaker 1: try cheese yeah yeah. And and also I um, I 920 00:46:58,920 --> 00:47:01,760 Speaker 1: really connected in my brain when when I was reading 921 00:47:01,760 --> 00:47:05,239 Speaker 1: through our interview transcript recently we had just done that 922 00:47:05,440 --> 00:47:08,520 Speaker 1: career episode and so talking about the style of cheese 923 00:47:08,520 --> 00:47:10,600 Speaker 1: where you're like, it needs to be this type so 924 00:47:10,640 --> 00:47:13,719 Speaker 1: that when you are marching cows up a mountain and 925 00:47:13,760 --> 00:47:16,399 Speaker 1: then marching cheese down a mountain, you can handle all 926 00:47:16,440 --> 00:47:19,759 Speaker 1: of that. And I was like, oh, it all connects, 927 00:47:19,880 --> 00:47:24,520 Speaker 1: it does it does. Anyway, if you have any cheese 928 00:47:24,560 --> 00:47:27,279 Speaker 1: stories to share with us, goodness, we would love to 929 00:47:27,320 --> 00:47:31,640 Speaker 1: hear them. Oh you know we would a local creamery's perhaps, yes, 930 00:47:32,880 --> 00:47:37,200 Speaker 1: And you can share those via email at hello at 931 00:47:37,280 --> 00:47:39,480 Speaker 1: savor pod dot com. You can also get in touch 932 00:47:39,520 --> 00:47:41,880 Speaker 1: by a social media We are on Twitter, Facebook, and 933 00:47:42,000 --> 00:47:44,799 Speaker 1: Instagram at savor pod. We do hope to hear from you. 934 00:47:45,320 --> 00:47:47,760 Speaker 1: Savor is a production of I Heart Radio and Stuff Media. 935 00:47:47,840 --> 00:47:49,839 Speaker 1: For more podcasts from my Heart Radio, you can visit 936 00:47:49,880 --> 00:47:52,719 Speaker 1: the I Heart Radio app, Apple Podcasts, or wherever you 937 00:47:52,760 --> 00:47:55,200 Speaker 1: listen to your favorite shows. Thank you, as always to 938 00:47:55,239 --> 00:47:58,279 Speaker 1: our superproducers Dylan Fagan and Andrew Howard. Thanks to you 939 00:47:58,320 --> 00:48:00,080 Speaker 1: for listening, and we hope that lots more good things 940 00:48:00,080 --> 00:48:00,839 Speaker 1: are coming your way.