1 00:00:07,760 --> 00:00:10,280 Speaker 1: Hello, and welcome to Saber. I'm Any and I'm Lauren 2 00:00:10,320 --> 00:00:15,920 Speaker 1: boge Obama, and today we're talking about breathe as in cheese. Yes, 3 00:00:16,000 --> 00:00:20,279 Speaker 1: not my friend Brie or the actress Alison Brie. No, 4 00:00:20,440 --> 00:00:26,639 Speaker 1: neither of those. But but yes, it is time. It 5 00:00:26,760 --> 00:00:28,800 Speaker 1: is about time we came back and did another cheese 6 00:00:28,840 --> 00:00:33,320 Speaker 1: episode because Cheddar was forever. Yeah, I'd forgotten how long 7 00:00:33,320 --> 00:00:35,200 Speaker 1: it had been. I think I just eat so much cheese. 8 00:00:35,200 --> 00:00:39,120 Speaker 1: I was like, well this is covered. Yeah. Yeah, I 9 00:00:39,240 --> 00:00:41,680 Speaker 1: have a friend who probably every other week we have 10 00:00:41,840 --> 00:00:45,320 Speaker 1: some reason to eat cheese, like a big amount, a 11 00:00:45,400 --> 00:00:49,760 Speaker 1: large amount of cheese. We have apology cheese, congratulations cheese. 12 00:00:50,360 --> 00:00:53,440 Speaker 1: And last the week after Thanksgiving we did cheese giving 13 00:00:54,640 --> 00:00:58,120 Speaker 1: and breathe. I always make sure there's Briefe because it's 14 00:00:58,120 --> 00:01:00,120 Speaker 1: one of my main four cheeses that have to be 15 00:01:00,200 --> 00:01:04,120 Speaker 1: there for me to be happy, otherwise it won't be complete. 16 00:01:04,200 --> 00:01:06,880 Speaker 1: I love all of your lists. I'm a very list 17 00:01:06,959 --> 00:01:11,679 Speaker 1: forward person. Everything is part of a list. There's a 18 00:01:11,680 --> 00:01:15,680 Speaker 1: local cheesemaker, the Woodsman and Wife. They make one of 19 00:01:15,720 --> 00:01:18,920 Speaker 1: my favorite breeze. I mean it's bree like I don't 20 00:01:18,920 --> 00:01:21,040 Speaker 1: know if it's technically a bree Yeah, we'll get into 21 00:01:21,080 --> 00:01:22,959 Speaker 1: that in a second show. Yeah, but I'm not even sure. 22 00:01:23,000 --> 00:01:28,120 Speaker 1: It's like technically of a brie type lower case um. 23 00:01:28,160 --> 00:01:31,160 Speaker 1: It's called out of the ashes. I think the the 24 00:01:31,319 --> 00:01:36,880 Speaker 1: rind had was grown. They were ashes around it. Um. 25 00:01:37,600 --> 00:01:40,720 Speaker 1: And it's so good. It's expensive, but it's so good. 26 00:01:41,080 --> 00:01:42,679 Speaker 1: Do we not that I'll have to look for it. Yeah, 27 00:01:42,720 --> 00:01:47,960 Speaker 1: it's downstairs, always tempting me. Also, there's a wicky cheese. 28 00:01:48,080 --> 00:01:51,960 Speaker 1: I didn't know that, But there's a wicky cheese things 29 00:01:51,960 --> 00:01:55,200 Speaker 1: that I didn't know. The word tarophile, it's the word 30 00:01:55,200 --> 00:01:58,320 Speaker 1: of the day. It's one who loves cheese. Well, we're 31 00:01:58,360 --> 00:02:02,800 Speaker 1: both tarophile, Yes, we certainly are. But this brings us 32 00:02:02,840 --> 00:02:10,919 Speaker 1: to our question, bree what is it? Well, Brie is 33 00:02:10,960 --> 00:02:15,040 Speaker 1: a category of soft ripened cheeses with mold ripened rinds, 34 00:02:15,080 --> 00:02:17,840 Speaker 1: sometimes called bloomy rinds, meaning that their texture is a 35 00:02:17,880 --> 00:02:20,320 Speaker 1: semifirm on the outside, like like a cheddar kind of 36 00:02:20,360 --> 00:02:23,440 Speaker 1: but melty soft on the inside even at room temperature. 37 00:02:23,800 --> 00:02:26,920 Speaker 1: They're typically white too, straw yellow on the inside and 38 00:02:27,040 --> 00:02:29,600 Speaker 1: a matte white maybe with a little bit of a 39 00:02:29,680 --> 00:02:33,080 Speaker 1: kind of streaking or striping on the outside. And you 40 00:02:33,160 --> 00:02:36,079 Speaker 1: make bree well, there's there's a lot of details that 41 00:02:36,120 --> 00:02:38,600 Speaker 1: you can change around, but the basics are this. You 42 00:02:38,680 --> 00:02:41,959 Speaker 1: take milk, yeah, and add something to help it coagulate 43 00:02:42,040 --> 00:02:44,320 Speaker 1: to to form up into kurds, because milk is an 44 00:02:44,360 --> 00:02:47,880 Speaker 1: emulsion of water and water soluble stuff mixed evenly with 45 00:02:47,960 --> 00:02:51,320 Speaker 1: little globules of fats and fat soluble stuff. Because those 46 00:02:51,320 --> 00:02:54,520 Speaker 1: globules naturally repel each other like a like we magnets 47 00:02:54,520 --> 00:02:57,800 Speaker 1: in the water. Yeah, you know when you try to 48 00:02:57,840 --> 00:03:00,320 Speaker 1: press two negative or two positive vents for magnet together 49 00:03:00,520 --> 00:03:02,799 Speaker 1: and you can't. It's it's like that, but with these 50 00:03:02,800 --> 00:03:06,400 Speaker 1: little fat globules. So to get milk to stop being 51 00:03:06,480 --> 00:03:09,160 Speaker 1: milk and start being cheese, you need to convince the 52 00:03:09,160 --> 00:03:14,320 Speaker 1: globules to stop propelling each other and cling up. First 53 00:03:14,400 --> 00:03:17,400 Speaker 1: by changing the pH of the milk, which will change 54 00:03:17,440 --> 00:03:19,640 Speaker 1: the charge of the globules. You can do this by 55 00:03:19,680 --> 00:03:22,040 Speaker 1: adding an acid or in the case of brie and 56 00:03:22,080 --> 00:03:25,800 Speaker 1: many other cheeses, adding friendly bacteria that eat the sugars 57 00:03:25,800 --> 00:03:35,960 Speaker 1: and milk and poop lacked acid what bacteria, Or you 58 00:03:36,000 --> 00:03:38,160 Speaker 1: can break off some of the molecules on the edges 59 00:03:38,160 --> 00:03:40,240 Speaker 1: of the globules that are making them repel, and you 60 00:03:40,240 --> 00:03:42,840 Speaker 1: can do this by adding enzymes that do that whole 61 00:03:43,040 --> 00:03:46,720 Speaker 1: breaking off thing. Rennet is a product made up of 62 00:03:46,760 --> 00:03:50,160 Speaker 1: such enzymes. It occurs naturally in the fourth stomach of 63 00:03:50,240 --> 00:03:52,920 Speaker 1: young cows, goats, and sheep to help them break down 64 00:03:52,920 --> 00:03:57,280 Speaker 1: and process milk. Makes sense, but don't worry vegetarians. Rennet 65 00:03:57,280 --> 00:04:00,640 Speaker 1: can also be made from lab farmed bacteria poop or 66 00:04:00,720 --> 00:04:03,760 Speaker 1: found in some plants like fake leaves. I love the 67 00:04:03,800 --> 00:04:09,400 Speaker 1: idea of just a farm somewhere growing bacteria poop. Oh yeah, 68 00:04:09,440 --> 00:04:13,480 Speaker 1: there's lots of them. Industrially speaking, there's like there's like 69 00:04:13,720 --> 00:04:16,040 Speaker 1: a lot of those around. A lot of the natural 70 00:04:16,040 --> 00:04:19,800 Speaker 1: flavors that we eat. Uh yeah, all sorts of things 71 00:04:19,839 --> 00:04:24,039 Speaker 1: are bacteria farmed. Anyway, back to bree cheese. So you 72 00:04:24,080 --> 00:04:26,760 Speaker 1: get your milk, you add lactic acid bacteria maybe also 73 00:04:26,800 --> 00:04:28,640 Speaker 1: rent it to it. You heat it to a temperature 74 00:04:28,680 --> 00:04:31,640 Speaker 1: at which the bacteria will thrive and the globules will 75 00:04:31,680 --> 00:04:36,360 Speaker 1: form up into these solid fat and protein curds. When 76 00:04:36,360 --> 00:04:39,760 Speaker 1: the curds are curty enough, they're poured into disc shaped 77 00:04:39,839 --> 00:04:42,799 Speaker 1: molds designed to let the water in whatever water soluble 78 00:04:42,800 --> 00:04:47,040 Speaker 1: stuff is left drain off. That's called the way. Yes, 79 00:04:47,720 --> 00:04:50,159 Speaker 1: When the discs are firm enough they're salted or washing 80 00:04:50,200 --> 00:04:53,040 Speaker 1: the brine. Then it's time to age the cheese and 81 00:04:53,080 --> 00:04:56,560 Speaker 1: create that rind that we were talking about. And the 82 00:04:56,680 --> 00:05:02,000 Speaker 1: rind is formed by fungi, usually Penicillium candidum, Penicillium camemberti, 83 00:05:02,400 --> 00:05:05,600 Speaker 1: or both, but other molds or yeasts can be used. 84 00:05:06,080 --> 00:05:08,880 Speaker 1: You probably add cultures of these fungi right to the 85 00:05:08,920 --> 00:05:11,240 Speaker 1: surface of the cheese, then set the discs of cheese 86 00:05:11,279 --> 00:05:13,440 Speaker 1: in a cool human place to age for at least 87 00:05:13,440 --> 00:05:16,120 Speaker 1: three weeks, during which the cheese dries out more and 88 00:05:16,120 --> 00:05:19,680 Speaker 1: and the mold forms a protective rind over the surface. 89 00:05:21,279 --> 00:05:24,279 Speaker 1: All of this creates that texture that's that's velvety, soft 90 00:05:24,320 --> 00:05:26,719 Speaker 1: and oozy on the inside and sort of tooth them 91 00:05:27,000 --> 00:05:30,839 Speaker 1: soft on the outside, like a like like thick fudge 92 00:05:30,839 --> 00:05:37,240 Speaker 1: sauce surrounded by soft wax. Yeah, yeah, I'm sorry, that 93 00:05:37,279 --> 00:05:39,960 Speaker 1: sounds really gross. I promise bree is lovely. If you've 94 00:05:40,000 --> 00:05:42,359 Speaker 1: never had it, that's like the worst description that I 95 00:05:42,440 --> 00:05:46,400 Speaker 1: possibly could have. She's trying to keep you away. We 96 00:05:46,560 --> 00:05:49,839 Speaker 1: brief for me um that the flavor is is milky 97 00:05:49,920 --> 00:05:52,240 Speaker 1: and grassy and a little bit savory, with notes like 98 00:05:52,240 --> 00:05:55,480 Speaker 1: a nuts or mushrooms and cow milk is the most 99 00:05:55,520 --> 00:05:57,719 Speaker 1: common stuff to make brie out of, but goat milk 100 00:05:57,800 --> 00:06:02,000 Speaker 1: or blends can also be used. And it turns out 101 00:06:02,000 --> 00:06:06,559 Speaker 1: a lot of us may have never had legitimate brie. 102 00:06:07,200 --> 00:06:09,320 Speaker 1: To qualify as the real deal, brie has to come 103 00:06:09,360 --> 00:06:13,200 Speaker 1: from specific areas within Le de France. Oh lls a 104 00:06:13,279 --> 00:06:17,360 Speaker 1: frolls my accent game, I don't know what's going on, 105 00:06:18,160 --> 00:06:22,000 Speaker 1: and this is an area that surrounds Paris. Yes, the 106 00:06:22,120 --> 00:06:25,800 Speaker 1: name comes from the historical region called Brie within modern 107 00:06:25,880 --> 00:06:30,479 Speaker 1: day Al de France, roughly corresponding with modern day help 108 00:06:30,520 --> 00:06:34,159 Speaker 1: me out here, say name mon Oh I never would 109 00:06:34,160 --> 00:06:37,159 Speaker 1: have gotten that. The reason that many of us have 110 00:06:37,200 --> 00:06:39,400 Speaker 1: not had legitimate breeze is not that the French are 111 00:06:39,440 --> 00:06:41,640 Speaker 1: like bo guarding them or anything like that. They're they're 112 00:06:41,680 --> 00:06:45,479 Speaker 1: produced using unpasteurized milk, sometimes called raw milk, and in 113 00:06:45,520 --> 00:06:48,320 Speaker 1: the United States, a law set down almost seventy years 114 00:06:48,360 --> 00:06:51,120 Speaker 1: ago states that cheese made from raw milk has to 115 00:06:51,120 --> 00:06:54,400 Speaker 1: be aged at least sixty days, and brie is aged 116 00:06:54,480 --> 00:06:59,440 Speaker 1: less than that. But a lot of manufacturers from other areas, 117 00:06:59,560 --> 00:07:04,039 Speaker 1: cheese manufacturers, UM and other countries sell a product called 118 00:07:04,440 --> 00:07:09,000 Speaker 1: bree It's not as strictly controlled as something like Champagne. Yeah, 119 00:07:09,040 --> 00:07:11,400 Speaker 1: there are a lot of bree style cheeses, including from 120 00:07:11,440 --> 00:07:14,320 Speaker 1: that same region. Yeah, and when I was looking into this, 121 00:07:14,400 --> 00:07:18,200 Speaker 1: I believe you can even find Well, let's get into 122 00:07:18,240 --> 00:07:21,120 Speaker 1: some legitimate breeze and I'll come back to this point. Okay, So, 123 00:07:21,320 --> 00:07:24,720 Speaker 1: of the so called legitimate breeze, there are a couple 124 00:07:24,760 --> 00:07:28,040 Speaker 1: of types, and their fame might be influenced by their 125 00:07:28,080 --> 00:07:32,800 Speaker 1: production region's location in proximated pairs. Might be, might be 126 00:07:33,520 --> 00:07:37,240 Speaker 1: there's breed and Mam, which is the finest of French breeze. 127 00:07:37,840 --> 00:07:40,480 Speaker 1: Wheels of this cheese are made to be fourteen or 128 00:07:40,520 --> 00:07:44,240 Speaker 1: fifteen inches in diameter, about two inches high. Combo of 129 00:07:44,320 --> 00:07:48,240 Speaker 1: lactic acid, bacteria and rennett helps curdl the milk, and 130 00:07:48,360 --> 00:07:51,080 Speaker 1: at the curd stage they are drained without adding any 131 00:07:51,160 --> 00:07:55,080 Speaker 1: weights to allow for moisture retention within the curd. The wide, 132 00:07:55,120 --> 00:07:57,960 Speaker 1: shallow shape, though, lets the surface dry out pretty thoroughly. 133 00:07:58,320 --> 00:08:01,239 Speaker 1: The whole process takes about thirty and then they're aged 134 00:08:01,280 --> 00:08:03,760 Speaker 1: for about three weeks. It's said to feature notes of 135 00:08:03,840 --> 00:08:09,320 Speaker 1: mushrooms and almonds one day maybe, Oh yeah, it's a 136 00:08:09,400 --> 00:08:11,520 Speaker 1: Paris field trip that we really have to take That 137 00:08:11,680 --> 00:08:15,720 Speaker 1: was like our first field trip and it still hasn't happen. 138 00:08:16,760 --> 00:08:19,360 Speaker 1: I don't know why our boss will not okay it. 139 00:08:19,800 --> 00:08:22,680 Speaker 1: We went to New Orleans. Isn't that close enough? Yeah, 140 00:08:22,720 --> 00:08:25,960 Speaker 1: we're already almost there. Just come on. But like I 141 00:08:26,000 --> 00:08:29,600 Speaker 1: was gonna say, um, you can buy something in the 142 00:08:29,680 --> 00:08:32,520 Speaker 1: United States called breed them All and it actually isn't 143 00:08:32,559 --> 00:08:37,760 Speaker 1: that right because didn't someone copyright that name here in 144 00:08:37,760 --> 00:08:41,520 Speaker 1: the States. It is so tricksy. I know. We'll touch 145 00:08:41,559 --> 00:08:44,680 Speaker 1: on that more in our history bit. The second type 146 00:08:44,720 --> 00:08:49,280 Speaker 1: of legitimate breeze is breed de maloon, and this uses 147 00:08:49,520 --> 00:08:51,760 Speaker 1: just lactic acid bacteria to curdle the milk from what 148 00:08:51,800 --> 00:08:56,560 Speaker 1: I understand, which takes longer than lactic acid bacteria plus rennet. 149 00:08:56,600 --> 00:08:59,560 Speaker 1: It takes about eighteen hours. They're also aged for longer, 150 00:08:59,679 --> 00:09:02,720 Speaker 1: like four to eight weeks, and the wheels are made smaller, 151 00:09:02,840 --> 00:09:05,160 Speaker 1: only ten or eleven inches in diameter and like an 152 00:09:05,160 --> 00:09:07,520 Speaker 1: inch and a half high. The result of all of 153 00:09:07,559 --> 00:09:11,680 Speaker 1: this is a firmer cheese. It's less gooey, more gelled 154 00:09:11,720 --> 00:09:14,480 Speaker 1: all the way through, and has a thicker rind. The 155 00:09:14,520 --> 00:09:18,320 Speaker 1: flavor is also less delicate, with notes of salt, sour 156 00:09:18,600 --> 00:09:22,760 Speaker 1: and Barnyard like your favorite or least favorite sour beer 157 00:09:22,960 --> 00:09:28,760 Speaker 1: as the case maybe notes of Barnyard. Then there are 158 00:09:28,840 --> 00:09:34,559 Speaker 1: the illegitimate breaze scandal. I know there is breed in 159 00:09:34,640 --> 00:09:38,640 Speaker 1: monter Row blueberries which gets an injection into the rind 160 00:09:38,640 --> 00:09:42,280 Speaker 1: to create a hybrid between blue cheese and brie. Or 161 00:09:42,480 --> 00:09:44,800 Speaker 1: the discs can be sliced in half and a layer 162 00:09:44,840 --> 00:09:48,480 Speaker 1: of a Penicillian, Rockefforty or other blue mold can be 163 00:09:48,520 --> 00:09:53,280 Speaker 1: added before sandwiching and aging the discs. Other brie types 164 00:09:53,320 --> 00:09:54,960 Speaker 1: can sandwich other stuff in there by the way, like 165 00:09:55,000 --> 00:09:57,240 Speaker 1: a layer of mustard, which I want to try so 166 00:09:57,320 --> 00:10:02,200 Speaker 1: much now free and mustard, mm hmm. There's breen noir 167 00:10:02,480 --> 00:10:04,640 Speaker 1: and this is the result of a longer aging time, 168 00:10:04,720 --> 00:10:07,920 Speaker 1: this kind of darker blacker rind up to two years, 169 00:10:08,320 --> 00:10:11,240 Speaker 1: and it produces bree with a stronger flavor, a darker, 170 00:10:11,400 --> 00:10:14,360 Speaker 1: drier cheese, and a darker rind in the area where 171 00:10:14,360 --> 00:10:17,040 Speaker 1: breen noir has made, Folks like to dip it in 172 00:10:17,080 --> 00:10:22,240 Speaker 1: their cafe l a for breakfast. That's another thing. We're 173 00:10:22,280 --> 00:10:24,480 Speaker 1: both just shaking our heads are just like we we 174 00:10:24,559 --> 00:10:28,320 Speaker 1: need to go eat that medium. I mean, there's no question. Yeah, 175 00:10:28,400 --> 00:10:30,319 Speaker 1: we have to although that that could be sold in 176 00:10:30,360 --> 00:10:33,600 Speaker 1: the US. Think, oh yeah, because stage for two years, 177 00:10:35,559 --> 00:10:40,120 Speaker 1: I for we were researching this episode the day that 178 00:10:40,240 --> 00:10:44,360 Speaker 1: of cheese giving, and I went to a cheese place 179 00:10:44,480 --> 00:10:48,160 Speaker 1: like I've never had real breathe, my god, and I 180 00:10:48,240 --> 00:10:50,800 Speaker 1: had found all of these breeze that are like the 181 00:10:50,840 --> 00:10:53,000 Speaker 1: closest thing you could get in the US. They didn't 182 00:10:53,000 --> 00:10:56,600 Speaker 1: have any of them. Now now that I know that 183 00:10:56,760 --> 00:10:59,760 Speaker 1: breen Noir could be here and it's it wasn't that 184 00:11:00,080 --> 00:11:03,400 Speaker 1: this cheese place and therefore not on my cheese giving platter. 185 00:11:04,440 --> 00:11:09,280 Speaker 1: Oh cheesemonger on the horn. Yeah, we need a resident cheesemonger. 186 00:11:11,080 --> 00:11:14,200 Speaker 1: He or she would not be lacking for work. No, no, 187 00:11:15,040 --> 00:11:18,520 Speaker 1: that'd be earning their money. That's true. There's also breeze 188 00:11:18,520 --> 00:11:22,559 Speaker 1: with all kinds of coating, of course, and aside from 189 00:11:22,559 --> 00:11:24,640 Speaker 1: just stuffing it in your face as it is, you 190 00:11:24,720 --> 00:11:28,200 Speaker 1: can bake brie. That's a popular recipe or Brian Crutz, 191 00:11:28,240 --> 00:11:31,400 Speaker 1: which is brie encased in pastry and then baked. It's 192 00:11:31,440 --> 00:11:33,520 Speaker 1: great with fruit and honey. And I know this is 193 00:11:33,520 --> 00:11:36,560 Speaker 1: going to grow some folks at but one of my 194 00:11:36,600 --> 00:11:40,800 Speaker 1: favorite recipes with brie is a grilled sandwich with nutella, 195 00:11:41,320 --> 00:11:45,920 Speaker 1: pumpkin butter, and brie. Oh that sounds delicious. It's amazing. Yeah. 196 00:11:46,080 --> 00:11:48,280 Speaker 1: I had a friend once and she was so grossed 197 00:11:48,280 --> 00:11:51,400 Speaker 1: out by it, and I I convinced her, you gotta 198 00:11:51,480 --> 00:11:53,560 Speaker 1: try just a little bit. And she likes brie enough 199 00:11:53,960 --> 00:11:56,040 Speaker 1: where she came around. She loves it, and now she 200 00:11:56,080 --> 00:11:57,640 Speaker 1: asked me to make it all the time. And I'm like, look, 201 00:11:58,040 --> 00:12:02,440 Speaker 1: that's a special occasion sandwich. And I also don't have 202 00:12:02,480 --> 00:12:04,960 Speaker 1: new tell around because I can't trust myself around it. 203 00:12:05,040 --> 00:12:07,480 Speaker 1: So no, I feel you. I'm sorry, you're gonna have 204 00:12:07,480 --> 00:12:10,840 Speaker 1: to make your own. I have given you the tools 205 00:12:10,840 --> 00:12:14,280 Speaker 1: and knowledge go for one of one of my favorite 206 00:12:14,400 --> 00:12:18,720 Speaker 1: grilled cheese offshoots is a grilled bri and apple sandwich. Yeah, 207 00:12:18,760 --> 00:12:23,720 Speaker 1: that's a good one. Apparently, removing the tip from bri 208 00:12:24,600 --> 00:12:27,600 Speaker 1: if you cut it with wise when serving is a 209 00:12:27,600 --> 00:12:32,160 Speaker 1: faux pad called pointing the bris. Really yeah, because I 210 00:12:32,400 --> 00:12:36,840 Speaker 1: guess that's very desired part. Oh okay, so you're supposed 211 00:12:36,840 --> 00:12:38,360 Speaker 1: to only get a little bit of it in like 212 00:12:38,400 --> 00:12:41,160 Speaker 1: a cross section, so if you just take the whole 213 00:12:41,160 --> 00:12:44,920 Speaker 1: thing big And I saw someone do it at cheese 214 00:12:44,920 --> 00:12:49,280 Speaker 1: giving and I resisted until later. Then I was like, 215 00:12:51,400 --> 00:12:53,600 Speaker 1: you know, I saw much it did with the bris 216 00:12:53,640 --> 00:12:57,320 Speaker 1: and she was very confused. But it's the ratio of 217 00:12:57,360 --> 00:13:04,160 Speaker 1: rind to cheese of this. Yeah. Also there are some 218 00:13:04,360 --> 00:13:09,160 Speaker 1: super over ripe cheeses uh, and they are called dead 219 00:13:09,440 --> 00:13:12,600 Speaker 1: and they're completely solidified. Well sure, I guess if it's 220 00:13:12,600 --> 00:13:16,200 Speaker 1: all dried out. Yeah, the rind, by the way, is 221 00:13:16,240 --> 00:13:18,840 Speaker 1: totally edible and tasty, so like, don't cut it away 222 00:13:18,920 --> 00:13:23,560 Speaker 1: unless you genuinely dislike the texture or the taste. Um, 223 00:13:23,600 --> 00:13:25,600 Speaker 1: And if you think you dislike the texture, try it 224 00:13:26,240 --> 00:13:29,840 Speaker 1: along with some of the interior after letting your slice 225 00:13:29,840 --> 00:13:31,920 Speaker 1: of brie come to room temperature for at least half 226 00:13:31,920 --> 00:13:35,480 Speaker 1: an hour or forty minutes. It's it's a flavor and 227 00:13:35,559 --> 00:13:40,240 Speaker 1: texture combo sensation. Then, I think is very nice and 228 00:13:40,400 --> 00:13:43,240 Speaker 1: I hope you would agree. Um. The rind can, by 229 00:13:43,240 --> 00:13:45,600 Speaker 1: the way, be sort of modeled or or cracked through 230 00:13:45,640 --> 00:13:47,440 Speaker 1: with a little bit of brown or red. That's also 231 00:13:47,520 --> 00:13:52,040 Speaker 1: fine and totally safety. The first time I had breeze it. 232 00:13:52,160 --> 00:13:56,800 Speaker 1: Usually here in the US it comes in those like wheels, 233 00:13:57,120 --> 00:14:01,200 Speaker 1: and then it comes in the white plastic ish wax 234 00:14:01,240 --> 00:14:05,240 Speaker 1: paper type style, and then you peel that away, and 235 00:14:05,520 --> 00:14:07,960 Speaker 1: it usually kind of sticks to the rind, and I 236 00:14:08,040 --> 00:14:10,960 Speaker 1: thought that the rind was like a part of the wrapping, 237 00:14:11,559 --> 00:14:15,120 Speaker 1: just like attached itself to the tees. So I was 238 00:14:15,240 --> 00:14:18,400 Speaker 1: trying to slice it all and then I served it. 239 00:14:18,480 --> 00:14:21,360 Speaker 1: People were like, what is what happened to the brief? 240 00:14:24,040 --> 00:14:29,040 Speaker 1: And since um, a lot of us haven't had real bree, 241 00:14:29,160 --> 00:14:35,160 Speaker 1: many cheesemongers expressed disdain for this bland, boring thing that 242 00:14:35,360 --> 00:14:40,040 Speaker 1: is American brie and anger that this has led to 243 00:14:40,200 --> 00:14:45,520 Speaker 1: a palette that favors bland. Take this email from a 244 00:14:45,600 --> 00:14:51,120 Speaker 1: New York cheesemonger. There is real brie, literally, and then 245 00:14:51,120 --> 00:14:56,680 Speaker 1: there's factory brief lowercase B day and night. Anyone who 246 00:14:56,760 --> 00:15:01,000 Speaker 1: chooses the brief found in the vidious supermarkets, the honest supermarkets, 247 00:15:01,360 --> 00:15:08,000 Speaker 1: the chicest food shops is making a really bad choice. Tang. Yeah, 248 00:15:08,680 --> 00:15:12,760 Speaker 1: but I love it. My palate is not bland. I 249 00:15:12,880 --> 00:15:18,600 Speaker 1: just like simple foods as well as complex ones. Yeah, 250 00:15:19,160 --> 00:15:24,080 Speaker 1: I like eating cheese. Okay, there's another question we must 251 00:15:24,160 --> 00:15:33,520 Speaker 1: answer here, bree what it's not, and that is cam 252 00:15:33,520 --> 00:15:36,600 Speaker 1: and bear, Because apparently there's a lot of confusion around this, 253 00:15:36,720 --> 00:15:39,160 Speaker 1: and I honestly can't tell you, I don't know what 254 00:15:39,240 --> 00:15:43,320 Speaker 1: cam and beart. I've seen it. It looks very similar, 255 00:15:43,400 --> 00:15:45,880 Speaker 1: it tastes very similar, and in my experience it tends 256 00:15:45,880 --> 00:15:48,400 Speaker 1: to be a little bit more flavorful than most American 257 00:15:48,440 --> 00:15:51,200 Speaker 1: breeze that I found a little bit more pungent. So 258 00:15:51,280 --> 00:15:53,680 Speaker 1: I should give cam and Bear a shot, Absolutely, I 259 00:15:53,720 --> 00:15:56,080 Speaker 1: would say so. I'm sure I've had it. I just 260 00:15:56,760 --> 00:16:01,800 Speaker 1: can't pinpoint when they are so. They are very similar, 261 00:16:02,240 --> 00:16:05,280 Speaker 1: but they are not the same. For one, Camembert comes 262 00:16:05,280 --> 00:16:08,160 Speaker 1: from a different region Normandy. It is an aged in 263 00:16:08,200 --> 00:16:11,360 Speaker 1: big rhinds like bree, but smaller round that entail a 264 00:16:11,400 --> 00:16:14,880 Speaker 1: different ripening process. This also means it is covered in 265 00:16:15,080 --> 00:16:18,080 Speaker 1: rind whereas bree, which just slides from a wheel might 266 00:16:18,080 --> 00:16:22,040 Speaker 1: not be um. This impacts the ever important rind to 267 00:16:22,120 --> 00:16:26,640 Speaker 1: cheese ratio, and Bree has more fat or it can 268 00:16:26,960 --> 00:16:29,360 Speaker 1: that there are you can have um double or triple 269 00:16:29,400 --> 00:16:35,240 Speaker 1: cream breeze, which which brings us actually to nutrition. Yes, 270 00:16:35,360 --> 00:16:37,840 Speaker 1: nutrition will vary from brand to brand, and even a 271 00:16:37,880 --> 00:16:40,960 Speaker 1: little bit from wheel to wheel, but cheese is calorie 272 00:16:41,000 --> 00:16:43,680 Speaker 1: dents y'all um. It was made to preserve and condense 273 00:16:43,760 --> 00:16:47,040 Speaker 1: the nutrition and milk and breeze fatty. It has about 274 00:16:47,080 --> 00:16:49,760 Speaker 1: a quarter of year daily recommended intake of saturated fat, 275 00:16:50,040 --> 00:16:52,320 Speaker 1: but it also has a good amount of protein like 276 00:16:52,400 --> 00:16:54,720 Speaker 1: over a tenth of year recommended daily intake, plus a 277 00:16:54,760 --> 00:16:58,200 Speaker 1: smattering of vitamins and minerals ribe A flavan, B twelve, calcium, 278 00:16:58,200 --> 00:17:02,840 Speaker 1: and phosphorus. And back to that double versus triple cream thing, Okay, 279 00:17:03,080 --> 00:17:06,880 Speaker 1: uh Brie and Camembert generally both fall into the category 280 00:17:06,920 --> 00:17:10,359 Speaker 1: of double cream cheeses, which means that they're made so 281 00:17:10,400 --> 00:17:14,440 Speaker 1: that the dry matter of the finished product is butter fat. 282 00:17:15,160 --> 00:17:19,560 Speaker 1: Triple creams are made to have over butter fat. And 283 00:17:19,720 --> 00:17:22,400 Speaker 1: note here that the word cream being in the descriptor 284 00:17:22,440 --> 00:17:26,200 Speaker 1: of these cheeses doesn't necessarily mean that they're more fattening 285 00:17:26,280 --> 00:17:29,879 Speaker 1: than like regular old cheddar or whatever. Like. Yes, triple 286 00:17:29,920 --> 00:17:32,800 Speaker 1: cream has more fat than double cream, but both have 287 00:17:32,960 --> 00:17:37,119 Speaker 1: more water content than a dry edged cheese, so so 288 00:17:37,200 --> 00:17:39,760 Speaker 1: by weight, the fat content is going to be fairly 289 00:17:39,800 --> 00:17:43,000 Speaker 1: comparable or or maybe even lower than dry aged cheeses. 290 00:17:43,680 --> 00:17:45,639 Speaker 1: Remember that the serving size for any cheese is going 291 00:17:45,720 --> 00:17:48,199 Speaker 1: to top out at about an ounce. Read labels your 292 00:17:48,280 --> 00:17:51,359 Speaker 1: check online for information if if this really matters to 293 00:17:51,359 --> 00:17:54,840 Speaker 1: you or you know, if you can let go and 294 00:17:54,920 --> 00:17:58,679 Speaker 1: let God and let cheese come to my mouth. Yes, 295 00:17:59,080 --> 00:18:03,160 Speaker 1: I mean one ounce. I shudder to think. What are 296 00:18:03,280 --> 00:18:07,560 Speaker 1: cheese giving? How many ounces? Up to? It's a party, 297 00:18:07,920 --> 00:18:12,360 Speaker 1: it's it's a giving of the cheeses. Yes, it's a celebration. 298 00:18:12,520 --> 00:18:16,200 Speaker 1: You're allowed to have celebrations, that's true. Sometimes it is 299 00:18:16,240 --> 00:18:21,959 Speaker 1: an offering of an apology. It is many things. Cheese. 300 00:18:23,080 --> 00:18:26,879 Speaker 1: Cheese is many things, too many of us. And speaking 301 00:18:26,880 --> 00:18:30,920 Speaker 1: of many of us, numbers for pre consumption are not 302 00:18:31,119 --> 00:18:35,440 Speaker 1: easy to come by. Um. I can say for myself 303 00:18:36,119 --> 00:18:40,119 Speaker 1: it's quite high, probably for one person. Um, So if 304 00:18:40,160 --> 00:18:46,160 Speaker 1: anyone has access to pre numbers, let us know. Yeah, 305 00:18:46,320 --> 00:18:51,000 Speaker 1: it's it's a it's a wide category, it is. But 306 00:18:51,000 --> 00:18:54,639 Speaker 1: but we do have some history for you. Yes, but 307 00:18:54,760 --> 00:18:56,639 Speaker 1: first we have a quick break for a word from 308 00:18:56,680 --> 00:19:07,520 Speaker 1: our sponsor, and we're back. Thank you sponsoring, Yes, thank you. 309 00:19:08,119 --> 00:19:11,560 Speaker 1: Brie has probably been around in kicking for a while, 310 00:19:11,920 --> 00:19:15,120 Speaker 1: at least four hundred years, but its exact invention point 311 00:19:15,320 --> 00:19:19,600 Speaker 1: is difficult to pin down, very difficult. But this is 312 00:19:19,600 --> 00:19:23,639 Speaker 1: a cheese that is rife with legends. Oh, there's a 313 00:19:23,840 --> 00:19:27,560 Speaker 1: cheese pond there, there's so many cheesepots be made anyway. 314 00:19:27,720 --> 00:19:31,280 Speaker 1: There's a popular legend that tells of French Emperor Charlemagne 315 00:19:31,560 --> 00:19:34,280 Speaker 1: falling in love with a soft cheese while stopping over 316 00:19:34,320 --> 00:19:39,400 Speaker 1: and role and Brie monastery. And he loved it as 317 00:19:39,400 --> 00:19:42,639 Speaker 1: he loved it, his love of its spread throughout the land. 318 00:19:43,080 --> 00:19:46,199 Speaker 1: It came to be known as the King's cheese, and 319 00:19:46,240 --> 00:19:52,280 Speaker 1: after the French Revolution, the King of cheeses. Yes, I 320 00:19:52,320 --> 00:19:58,440 Speaker 1: want to cheese like royalty family trees so badly. Some 321 00:19:58,520 --> 00:20:02,199 Speaker 1: people argue that she is Charlemagne tried rose roqueforre, but 322 00:20:02,520 --> 00:20:08,560 Speaker 1: this is much disputed. Heated cheese debates have ensued. Oh 323 00:20:08,600 --> 00:20:12,679 Speaker 1: that's that's my favorite kind of debate. Heated cheese debate. 324 00:20:13,480 --> 00:20:16,640 Speaker 1: I'd attend one of those. I would too, I would too, 325 00:20:17,200 --> 00:20:21,040 Speaker 1: and kind of related. Let's set the scene a bit 326 00:20:21,119 --> 00:20:26,040 Speaker 1: for this next part is the nineteenth century, eighteen fifteen 327 00:20:26,080 --> 00:20:30,280 Speaker 1: to be exact, the Congress of Vienna. This is the 328 00:20:30,760 --> 00:20:36,359 Speaker 1: party to be at one of history's fanciest shmanciest shin digs. 329 00:20:36,920 --> 00:20:42,560 Speaker 1: Folks are schmoozing, schmoozing. Powerful diplomats were dividing up nations. 330 00:20:43,160 --> 00:20:46,359 Speaker 1: French diplomat and well known condosseur of all things food 331 00:20:46,640 --> 00:20:50,080 Speaker 1: tellyrand gets the attention of the room and he calls 332 00:20:51,080 --> 00:20:53,760 Speaker 1: for a cheese tournament. I like the cut of this 333 00:20:53,800 --> 00:20:58,000 Speaker 1: guy's jib. He knew what was up. I I guess 334 00:20:58,080 --> 00:20:59,879 Speaker 1: it was to ease the tension, or maybe he just 335 00:21:00,040 --> 00:21:03,880 Speaker 1: wanted to talk cheese. I don't know. The representative from 336 00:21:03,920 --> 00:21:11,399 Speaker 1: England nominated Stilton, the debt representative Limburger Switzerland Air and 337 00:21:11,400 --> 00:21:17,880 Speaker 1: then Talleyrand nominates Brie and the vote was cast. Sixty 338 00:21:17,960 --> 00:21:21,800 Speaker 1: cheeses and all were nominated, and Brie was declared laurent 339 00:21:22,080 --> 00:21:28,920 Speaker 1: there from Rush the key of cheese. Very dramatic. Indeed, 340 00:21:28,960 --> 00:21:32,800 Speaker 1: I'm sure I hope there's a ceremony nighting. I don't know. 341 00:21:33,640 --> 00:21:35,320 Speaker 1: I hope they really did it up. I'm picturing a 342 00:21:35,320 --> 00:21:41,639 Speaker 1: little crown. Yeah, we both were like moved by the 343 00:21:41,680 --> 00:21:46,160 Speaker 1: acuteness that we're both inappropriately emotionally touched by anyway. Yes, 344 00:21:46,600 --> 00:21:50,639 Speaker 1: despite its royalty status, Brie was not just reserved for nobility, 345 00:21:50,800 --> 00:21:55,880 Speaker 1: peasants ate it as well. Another story places Breeze origins 346 00:21:56,119 --> 00:22:00,119 Speaker 1: long before Charlemagne in the Middle East in a saddle back, 347 00:22:00,160 --> 00:22:02,639 Speaker 1: and that might sound familiar because it's the same story 348 00:22:02,680 --> 00:22:05,320 Speaker 1: we told in the Cheddar episode. It's sort of the 349 00:22:05,359 --> 00:22:09,040 Speaker 1: origin story of cheese at large. Maybe it was bree 350 00:22:09,320 --> 00:22:13,280 Speaker 1: probably not, but definitely an ancestor breed them. Is said 351 00:22:13,320 --> 00:22:16,600 Speaker 1: too date to the Roman era. Mm hmmm, I don't 352 00:22:16,600 --> 00:22:20,639 Speaker 1: know about that yet. Another legend. After King Henry the 353 00:22:20,680 --> 00:22:23,800 Speaker 1: Fourth of England's wife, Queen Margot, introduced him to bree 354 00:22:23,920 --> 00:22:26,600 Speaker 1: he fell so in love with it he chose it 355 00:22:27,320 --> 00:22:31,120 Speaker 1: over dining with his wife, the one who introduced him 356 00:22:31,119 --> 00:22:36,520 Speaker 1: to it when given the choice, harsh this that is, 357 00:22:36,760 --> 00:22:42,600 Speaker 1: I mean, I love breathe. That was like the question 358 00:22:42,640 --> 00:22:46,040 Speaker 1: they asked of like if it's two people your friends, Yeah, 359 00:22:46,080 --> 00:22:48,760 Speaker 1: that's like that's like a trolley problem. That's like the 360 00:22:48,840 --> 00:22:55,040 Speaker 1: Lady and the tiger. Goodness all right. However, Breeze history 361 00:22:55,160 --> 00:22:57,480 Speaker 1: changed when the Congress of Vienna and much of what 362 00:22:57,600 --> 00:23:00,960 Speaker 1: came out of that was abandoned and the Franco Prussian 363 00:23:00,960 --> 00:23:04,080 Speaker 1: War tour through the region where Brie is made, doing 364 00:23:04,320 --> 00:23:08,040 Speaker 1: lasting damage to their dairy industry. On top of that, 365 00:23:08,119 --> 00:23:12,120 Speaker 1: industrialization pushed out the small creamery's making breed and make 366 00:23:12,240 --> 00:23:16,480 Speaker 1: way for cheese factories and to add more salt to 367 00:23:16,520 --> 00:23:20,240 Speaker 1: the wound. These factories weren't even making brie. Brie was 368 00:23:20,320 --> 00:23:25,159 Speaker 1: being made in factories in a different region. Yeah. Uh. 369 00:23:25,400 --> 00:23:29,600 Speaker 1: Then in nine skipping ahead a little a typhoid outbreak 370 00:23:29,840 --> 00:23:33,879 Speaker 1: traced back to milk prompted that legislation requiring milk and 371 00:23:33,920 --> 00:23:38,280 Speaker 1: milk products to be pasteurized in the United States, and 372 00:23:38,320 --> 00:23:41,040 Speaker 1: this kind of eliminated that the O G Bri of 373 00:23:41,160 --> 00:23:44,280 Speaker 1: Charlemagne that was unpasteurized and eaten before it had aged 374 00:23:44,320 --> 00:23:48,199 Speaker 1: too long. I mean, yep, probably none of us have 375 00:23:48,280 --> 00:23:53,200 Speaker 1: had whatever Charlemagne had and fell in love with ah Lass. 376 00:23:53,720 --> 00:23:55,520 Speaker 1: Bree really took off in the United States in the 377 00:23:55,560 --> 00:24:00,199 Speaker 1: seventies and eighties, both Bree Brey and this factory in 378 00:24:00,359 --> 00:24:05,520 Speaker 1: name only breathe. And then in the French government the 379 00:24:05,600 --> 00:24:09,040 Speaker 1: queth Bri with the Appalachian Doljan control A putting in 380 00:24:09,080 --> 00:24:14,440 Speaker 1: place the standards for legitimate brie. And then yeah, concerned 381 00:24:14,440 --> 00:24:18,080 Speaker 1: about all of the potential bacteria in this imported brie 382 00:24:18,240 --> 00:24:21,119 Speaker 1: in the f d A in the US re up 383 00:24:21,160 --> 00:24:23,199 Speaker 1: to the regulation that all Jesus had to either be 384 00:24:23,280 --> 00:24:28,440 Speaker 1: pasteurized our age for sixty days. You can't really get 385 00:24:28,480 --> 00:24:31,679 Speaker 1: the the real thing, the real deal in the United States. 386 00:24:32,040 --> 00:24:35,400 Speaker 1: In fact, in the seventies, a U S importer trademarked 387 00:24:35,440 --> 00:24:38,040 Speaker 1: breed a MO so that he could put that label 388 00:24:38,160 --> 00:24:41,000 Speaker 1: on jesus in the United States that are not technically 389 00:24:41,040 --> 00:24:44,080 Speaker 1: breed and mo like we're talking about earlier, you know, 390 00:24:44,960 --> 00:24:51,960 Speaker 1: tricky but enterprising. Um. But as often, the FDA said 391 00:24:51,960 --> 00:24:54,720 Speaker 1: that they would look into raw milk cheeses again, having 392 00:24:54,760 --> 00:24:57,520 Speaker 1: heard a lot of pushback from artist and cheesemakers here 393 00:24:57,760 --> 00:25:00,560 Speaker 1: in the States. There's no word yet though, on whether 394 00:25:00,800 --> 00:25:06,359 Speaker 1: they will loosen their standing. H f A, if you listen, 395 00:25:06,720 --> 00:25:11,439 Speaker 1: please get on that already. I mean, put a warning 396 00:25:11,520 --> 00:25:15,040 Speaker 1: label on it if you have to. But goodness, okay, 397 00:25:15,119 --> 00:25:18,040 Speaker 1: we have research to do. We've done a little bit 398 00:25:18,080 --> 00:25:22,600 Speaker 1: of research already. We have, but and we're going to 399 00:25:22,680 --> 00:25:24,800 Speaker 1: get into some of that. But first we're going to 400 00:25:24,800 --> 00:25:26,640 Speaker 1: get into one more quick ad break for a word 401 00:25:26,680 --> 00:25:39,040 Speaker 1: from our sponsor, and we're back. Thank you, sponsor, Yes, 402 00:25:39,160 --> 00:25:42,480 Speaker 1: thank you. So I wanted to talk just a tiny 403 00:25:42,520 --> 00:25:45,560 Speaker 1: bit about whether or not that raw milk cheese law 404 00:25:45,880 --> 00:25:49,359 Speaker 1: is too restrictive. Okay, So I started to look into 405 00:25:49,520 --> 00:25:53,920 Speaker 1: this whole raw milk versus pasteurized milk thing, the whole 406 00:25:53,960 --> 00:25:56,159 Speaker 1: safety thing, especially when it comes to cheese and the 407 00:25:56,200 --> 00:26:01,240 Speaker 1: aging of cheese is. It's a really big topic. It 408 00:26:01,280 --> 00:26:05,040 Speaker 1: could probably probably be an entire episode into itself. UM. 409 00:26:05,160 --> 00:26:07,960 Speaker 1: I will say that it's probably better for those of 410 00:26:08,040 --> 00:26:11,960 Speaker 1: us who are immunocompromised or or have some other kind 411 00:26:12,000 --> 00:26:16,159 Speaker 1: of issue going on to to avoid raw milk products 412 00:26:16,200 --> 00:26:18,520 Speaker 1: that have not been agent appropriate amount of time. Um. 413 00:26:18,520 --> 00:26:21,960 Speaker 1: But I do want to say that those bacteria and 414 00:26:22,040 --> 00:26:24,879 Speaker 1: molds that I talked about being part of the making 415 00:26:24,880 --> 00:26:26,720 Speaker 1: of Bree cheese at the top of the show, they're 416 00:26:26,760 --> 00:26:29,400 Speaker 1: all non toxic to humans. They are perfectly safe to eat. 417 00:26:29,720 --> 00:26:32,760 Speaker 1: And furthermore, they all help inhibit the growth of toxic 418 00:26:32,800 --> 00:26:38,679 Speaker 1: bacteria and molds in cheese. They're like superhero mold and bacteria. 419 00:26:38,840 --> 00:26:42,080 Speaker 1: They are not all superheroes. Were capes. Some of them 420 00:26:42,200 --> 00:26:46,800 Speaker 1: poop flavors in your cheese, in your cheese and beer, 421 00:26:47,080 --> 00:26:54,159 Speaker 1: remember that. And yogurt and sourdough bread, chocolate and pepperoni coffee. 422 00:26:55,680 --> 00:26:58,600 Speaker 1: The show from now on henceforth will just be Lauren 423 00:26:58,640 --> 00:27:01,800 Speaker 1: and I listing. You know. I, like we said at 424 00:27:01,800 --> 00:27:04,000 Speaker 1: the top, I love a good list. Yeah. I think 425 00:27:04,040 --> 00:27:07,320 Speaker 1: we found our true calling, which is just listing food, 426 00:27:08,080 --> 00:27:14,240 Speaker 1: just quietly and sadly saying food words into microphones. I'm 427 00:27:14,240 --> 00:27:16,280 Speaker 1: sure that there's an a S m R channel just 428 00:27:16,480 --> 00:27:18,639 Speaker 1: for that. Y'all write in and let us know if 429 00:27:18,640 --> 00:27:23,160 Speaker 1: you want that thing. We can do it. Oh, clearly 430 00:27:23,240 --> 00:27:26,119 Speaker 1: we can. Um. I have some other science though about 431 00:27:26,200 --> 00:27:29,040 Speaker 1: the texture of bree, because I found some really cool 432 00:27:29,119 --> 00:27:30,800 Speaker 1: articles about it, and I just wanted to share this 433 00:27:30,880 --> 00:27:33,600 Speaker 1: with you all. So all right, breathe that is at 434 00:27:33,600 --> 00:27:36,000 Speaker 1: the top of its game is gonna bulge out of 435 00:27:36,040 --> 00:27:40,000 Speaker 1: its rind at cooler room temperatures, but it shouldn't actually 436 00:27:40,040 --> 00:27:44,760 Speaker 1: be running. Runny bree indicates that it's over ripe and 437 00:27:45,240 --> 00:27:48,880 Speaker 1: less than top quality. If you find that bre you've 438 00:27:48,960 --> 00:27:51,480 Speaker 1: just bought is running, check the cell by date and 439 00:27:51,480 --> 00:27:54,120 Speaker 1: if you're within like a week or so's window next time, 440 00:27:54,160 --> 00:27:57,560 Speaker 1: maybe try different brand or buy it from a different store. Um, 441 00:27:57,600 --> 00:28:00,320 Speaker 1: it's still safe to eat. Just I want you to 442 00:28:00,359 --> 00:28:03,240 Speaker 1: have the best brie experience possible. We care about you, 443 00:28:03,440 --> 00:28:07,400 Speaker 1: we do. And what's happening here that creates this runniness 444 00:28:07,520 --> 00:28:11,320 Speaker 1: is that the lactic acid in the cheese is slowly 445 00:28:11,320 --> 00:28:14,920 Speaker 1: breaking down into water and carbon dioxide, making the cheese 446 00:28:15,000 --> 00:28:18,560 Speaker 1: less acidic, right, less acid less acidic? Um, and that 447 00:28:18,640 --> 00:28:22,760 Speaker 1: in turn makes the calcium that's holding the protein structures 448 00:28:22,760 --> 00:28:27,600 Speaker 1: of the cheese together on hold. The calcium will migrate 449 00:28:27,600 --> 00:28:30,080 Speaker 1: towards the surface of the cheese, making the rind stiffer 450 00:28:30,280 --> 00:28:34,359 Speaker 1: and the inside runnier. That lower acidity can also change 451 00:28:34,359 --> 00:28:38,520 Speaker 1: how proteins bond with each other and trigger enzymes like 452 00:28:38,800 --> 00:28:41,560 Speaker 1: rennet in the cheese to start breaking down proteins again, 453 00:28:41,800 --> 00:28:45,240 Speaker 1: both of which will make the cheese runnier still. Meanwhile, 454 00:28:45,320 --> 00:28:48,000 Speaker 1: another texture that can happen in brie that has cool 455 00:28:48,040 --> 00:28:51,320 Speaker 1: science behind it is having an oozy layer right under 456 00:28:51,360 --> 00:28:55,080 Speaker 1: the rind with then a firmer center. This is called 457 00:28:55,080 --> 00:28:58,040 Speaker 1: a cream line, and it happens when the yeasts and 458 00:28:58,080 --> 00:29:01,280 Speaker 1: the molds living in the rind eat the lactic acid 459 00:29:01,280 --> 00:29:03,920 Speaker 1: on the surface of the cheese, breaking it down and 460 00:29:04,000 --> 00:29:08,520 Speaker 1: causing increasing ooziness. Again, this is totally okay to eat um. 461 00:29:08,560 --> 00:29:11,720 Speaker 1: But also again, if the cream line is like super runny, 462 00:29:11,840 --> 00:29:15,360 Speaker 1: in the inside of the cheese is like chalky, almost again, 463 00:29:15,520 --> 00:29:20,720 Speaker 1: the cheese is probably overripe, less less than perfect, less 464 00:29:20,840 --> 00:29:24,400 Speaker 1: than perfect. If that's not a band, it should be 465 00:29:25,960 --> 00:29:30,680 Speaker 1: less than Jake adjacent, less than Jake cover band. What 466 00:29:30,800 --> 00:29:34,560 Speaker 1: I never wanted who, I don't know what you're talking 467 00:29:34,600 --> 00:29:40,560 Speaker 1: about an instant hit classic music. It also translates well 468 00:29:40,600 --> 00:29:42,440 Speaker 1: into my next point. A little bit of ammonious smell 469 00:29:42,560 --> 00:29:46,960 Speaker 1: is natural. Oh yeah, sorry, less than Jake. I didn't 470 00:29:46,960 --> 00:29:48,520 Speaker 1: mean that about you. I've never met you. I'm sure 471 00:29:48,520 --> 00:29:50,960 Speaker 1: you smell fine. Um. Now, in bree cheese, a little 472 00:29:50,960 --> 00:29:53,400 Speaker 1: bit of ammonious smell is natural. It's also the result 473 00:29:53,440 --> 00:29:57,840 Speaker 1: of those surface fungi, although again, again too much probably 474 00:29:57,840 --> 00:30:00,960 Speaker 1: means the cheese is a little bit old. However, there 475 00:30:01,040 --> 00:30:04,080 Speaker 1: is an important footnote to all of this. Different cheesemakers 476 00:30:04,520 --> 00:30:06,840 Speaker 1: may have different goals in mind for for their products. 477 00:30:06,880 --> 00:30:09,360 Speaker 1: If you're in doubt or just curious, talk to the 478 00:30:09,440 --> 00:30:12,680 Speaker 1: cheesemaker or a cheesemonger about how a particular cheese is 479 00:30:12,720 --> 00:30:16,719 Speaker 1: meant to look and feel. Yes, we can't recommend enough 480 00:30:16,800 --> 00:30:21,480 Speaker 1: conversations with cheesemongers. Oh yeah, oh, if any of y'all 481 00:30:21,520 --> 00:30:23,880 Speaker 1: are a cheese, let us know, like like, let us 482 00:30:23,880 --> 00:30:26,760 Speaker 1: know if we can have you on call, except maybe 483 00:30:26,760 --> 00:30:28,680 Speaker 1: give us like a Google voice number or something, because 484 00:30:28,680 --> 00:30:30,440 Speaker 1: you don't realize to really have your cell phone number. 485 00:30:30,440 --> 00:30:32,640 Speaker 1: We would be really obnoxious. It would be like three 486 00:30:33,320 --> 00:30:38,560 Speaker 1: am and then emergency bree question, that's what it would be, 487 00:30:38,800 --> 00:30:44,480 Speaker 1: Just so you're we're clear on the job description. Yeah, 488 00:30:44,680 --> 00:30:47,720 Speaker 1: I love all of the science. Like my next cheese giving, 489 00:30:47,760 --> 00:30:50,840 Speaker 1: I'm just gonna take a minute and be grateful for 490 00:30:50,880 --> 00:30:53,760 Speaker 1: all the science. Yeah, for all the all the microbes, 491 00:30:54,240 --> 00:30:59,000 Speaker 1: all the lactic acid. They're real heroes. M And this 492 00:30:59,240 --> 00:31:02,840 Speaker 1: brings us to the end of this episode and to 493 00:31:03,000 --> 00:31:08,560 Speaker 1: listen to male. Yeah, it was like a show stopper, 494 00:31:10,320 --> 00:31:13,840 Speaker 1: because that's what free is. It is it is true. 495 00:31:14,760 --> 00:31:18,120 Speaker 1: Robin wrote, I just had to send in some comments 496 00:31:18,160 --> 00:31:21,680 Speaker 1: about fruitcake after listening to your latest episode. I could 497 00:31:21,680 --> 00:31:23,520 Speaker 1: not even wait until the end of the episode before 498 00:31:23,520 --> 00:31:27,000 Speaker 1: I started writing this email. People who do not like fruitcake, 499 00:31:27,360 --> 00:31:31,160 Speaker 1: I maintain, have simply never had the opportunity to sample 500 00:31:31,200 --> 00:31:35,080 Speaker 1: a truly high quality product. There are a lot of 501 00:31:35,120 --> 00:31:38,240 Speaker 1: bad fruit cakes out there. Do not be deceived. The 502 00:31:38,280 --> 00:31:40,800 Speaker 1: products trucked out into the grocery stores at this time 503 00:31:40,840 --> 00:31:43,680 Speaker 1: of year are dry, sad imitations. If you want a 504 00:31:43,720 --> 00:31:48,080 Speaker 1: truly good fruitcake, go for something homemade. A Christmas craft 505 00:31:48,120 --> 00:31:50,720 Speaker 1: fair our farmers market is a good bet. We go 506 00:31:50,800 --> 00:31:53,760 Speaker 1: to a nearby Christmas crash show every year. Almost exclusively 507 00:31:53,800 --> 00:31:56,600 Speaker 1: for the reason of buying the annual brick of fruitcake 508 00:31:56,840 --> 00:32:01,000 Speaker 1: from the local vendor. It is all a sell shelves 509 00:32:01,000 --> 00:32:04,200 Speaker 1: and shelves of red and green foil wrapped cakes, either 510 00:32:04,240 --> 00:32:06,600 Speaker 1: a lighter cake or a dark variety. We always get 511 00:32:06,600 --> 00:32:09,080 Speaker 1: the dark. It feels like you are receiving a lump 512 00:32:09,160 --> 00:32:11,959 Speaker 1: of mud. It is so heavy, and the booth is 513 00:32:12,000 --> 00:32:16,080 Speaker 1: always packed with return customers who have the insider information 514 00:32:16,160 --> 00:32:20,400 Speaker 1: on this annual treat. And dense. It is very dense. 515 00:32:20,440 --> 00:32:23,040 Speaker 1: You are correct. I can only have a little out 516 00:32:23,040 --> 00:32:25,800 Speaker 1: of time because of this density, one small slice. I 517 00:32:25,880 --> 00:32:28,040 Speaker 1: am also glad it only comes around once a year. 518 00:32:28,440 --> 00:32:31,080 Speaker 1: There are so many complex and amazing flavors going on. 519 00:32:31,200 --> 00:32:34,200 Speaker 1: This thing is an intense experience, like a gripping novel 520 00:32:34,320 --> 00:32:37,840 Speaker 1: told as an elevator pitch. How can so much interesting 521 00:32:37,880 --> 00:32:41,400 Speaker 1: stuff be contained in such a small package. The sweetness 522 00:32:41,480 --> 00:32:43,960 Speaker 1: of the fruit, the mellow nuts, the rich and dark 523 00:32:44,040 --> 00:32:48,040 Speaker 1: alcohol infused cake, and of course all those lovely spices. 524 00:32:48,560 --> 00:32:51,480 Speaker 1: A good cake is moist and dense, not dry and crumbly. 525 00:32:52,120 --> 00:32:55,480 Speaker 1: No icing though, I prefer the cake and splendid isolation, 526 00:32:56,320 --> 00:32:59,040 Speaker 1: although it can look nice with the white icing. The 527 00:32:59,080 --> 00:33:02,600 Speaker 1: best cake stand on its own flavors without the icing. 528 00:33:04,040 --> 00:33:07,080 Speaker 1: I am so determined to try a good fruitcake. A 529 00:33:07,640 --> 00:33:11,880 Speaker 1: lot of you have written in fruitcake, definitely. I don't 530 00:33:11,920 --> 00:33:15,360 Speaker 1: think i've heard a single on on Instagram. We did 531 00:33:15,360 --> 00:33:19,200 Speaker 1: have like, oh, strange that's shaped like a doorstop. Convenient 532 00:33:19,720 --> 00:33:23,760 Speaker 1: comment come in um to to whichever lovely and snarky 533 00:33:23,760 --> 00:33:27,840 Speaker 1: listener wrote that I salute to. But yeah, yeah, lots 534 00:33:27,880 --> 00:33:31,960 Speaker 1: of profit cake humans out there. Yeah, I gotta find 535 00:33:31,960 --> 00:33:39,480 Speaker 1: a fruitcake. It'll happen, it'll, it will, it will. Chad wrote, 536 00:33:39,960 --> 00:33:42,840 Speaker 1: my family has a tradition every Thanksgiving or around that 537 00:33:42,920 --> 00:33:46,320 Speaker 1: time called the Pecan Douelers of America or p d 538 00:33:46,440 --> 00:33:49,120 Speaker 1: A Tournament. I was at the gym listening to the 539 00:33:49,160 --> 00:33:51,960 Speaker 1: Food fairy Tales the Almond Tree episode after spending time 540 00:33:51,960 --> 00:33:54,640 Speaker 1: with my family in Oregon for Thanksgiving, and thought to myself, 541 00:33:54,680 --> 00:33:57,120 Speaker 1: I should write in about p d A. Then you 542 00:33:57,200 --> 00:33:59,480 Speaker 1: created the episode on pecans, and that was my sign 543 00:33:59,520 --> 00:34:02,440 Speaker 1: from the p con gods to write in. Back in 544 00:34:02,440 --> 00:34:04,520 Speaker 1: two thousand six, while I was serving a mission for 545 00:34:04,600 --> 00:34:06,880 Speaker 1: my church, my two brothers happened to find out the 546 00:34:06,880 --> 00:34:10,799 Speaker 1: pecans are nature's natural tops. They began spinning them out 547 00:34:10,840 --> 00:34:13,120 Speaker 1: of boredom, and then it became a tournament after that. 548 00:34:13,560 --> 00:34:15,640 Speaker 1: Since two thousand six, we have held the p DA 549 00:34:15,800 --> 00:34:18,360 Speaker 1: each year, only missing twice due to family being unable 550 00:34:18,400 --> 00:34:21,280 Speaker 1: to gather due to moves and whatnot. I could spend 551 00:34:21,440 --> 00:34:24,600 Speaker 1: several paragraphs explaining this tournament, but I'll keep it short. 552 00:34:25,080 --> 00:34:28,080 Speaker 1: Each tournament begins with each player spinning several pecans to 553 00:34:28,200 --> 00:34:32,080 Speaker 1: test and find their top six pecans. After six pcouns 554 00:34:32,120 --> 00:34:35,200 Speaker 1: have been showsen, the players then name said pecans. The 555 00:34:35,239 --> 00:34:38,600 Speaker 1: tournament then begins with rounds consisting of best two out 556 00:34:38,600 --> 00:34:41,080 Speaker 1: of three until the finals, which is best five out 557 00:34:41,080 --> 00:34:43,919 Speaker 1: of seven. Each player gets one scratch per round because 558 00:34:43,920 --> 00:34:46,239 Speaker 1: there are oftentimes when one cannot get their pecan to 559 00:34:46,280 --> 00:34:49,239 Speaker 1: spin correctly. Over the past twelve years, the tournament has 560 00:34:49,280 --> 00:34:51,880 Speaker 1: evolved to making it shorter now that there are little 561 00:34:51,880 --> 00:34:54,600 Speaker 1: ones around. My son, who was now four, tried to 562 00:34:54,600 --> 00:34:56,920 Speaker 1: play this year. He didn't quite get the hang of it, 563 00:34:57,000 --> 00:34:59,680 Speaker 1: but he'll be taught the rope soon. This was the 564 00:34:59,680 --> 00:35:01,720 Speaker 1: first year that the tournament was held out of Utah, 565 00:35:01,760 --> 00:35:04,440 Speaker 1: where my parents live. The tournament was held in Portland, Oregon, 566 00:35:04,520 --> 00:35:07,120 Speaker 1: and next year will be held in Tucson. Arizona, where 567 00:35:07,120 --> 00:35:09,600 Speaker 1: my family and I live. So we can now say 568 00:35:09,600 --> 00:35:13,960 Speaker 1: that this tournament is a multi state tournament. That's fantastic. 569 00:35:14,120 --> 00:35:17,080 Speaker 1: That is so fantastic. I've got it tried. I've got 570 00:35:17,080 --> 00:35:21,839 Speaker 1: to try it. We do spinning, spinning to cans. You're 571 00:35:21,880 --> 00:35:24,439 Speaker 1: saying the cans, I have noticed. I look. I said 572 00:35:24,480 --> 00:35:28,200 Speaker 1: it twice when I felt like it was I'm not 573 00:35:28,280 --> 00:35:32,800 Speaker 1: judging impropriate, merely commenting. Maybe maybe this is my inner 574 00:35:32,920 --> 00:35:37,720 Speaker 1: secret agent coming out. What if we're like opposing secret agent. 575 00:35:37,840 --> 00:35:44,080 Speaker 1: Oh no, it'd be like the podcast version. It's like 576 00:35:44,200 --> 00:35:46,560 Speaker 1: Mr and Mrs Smith except for Mr and Mrs Savor, 577 00:35:50,840 --> 00:35:53,640 Speaker 1: and then we both just fond over bred and forget 578 00:35:54,760 --> 00:35:58,840 Speaker 1: that we were supposed to. I don't know. Probably slightly 579 00:35:58,920 --> 00:36:01,640 Speaker 1: less action packed, although I hear that you can throw knives. 580 00:36:02,040 --> 00:36:07,000 Speaker 1: I don't know who told you that we should move 581 00:36:07,040 --> 00:36:11,080 Speaker 1: on anyway. Anyway, thanks to both of them for writing in, 582 00:36:11,520 --> 00:36:13,640 Speaker 1: and if you would like to write to us you can. 583 00:36:14,080 --> 00:36:16,960 Speaker 1: Our email is Hello at favor pod dot com. We're 584 00:36:17,000 --> 00:36:20,880 Speaker 1: also on social media. You can find us on Facebook, Instagram, 585 00:36:20,880 --> 00:36:23,440 Speaker 1: and Twitter at savor pod. We do hope to hear 586 00:36:23,440 --> 00:36:25,760 Speaker 1: from you. Thank you, as always to our super producer 587 00:36:25,880 --> 00:36:28,160 Speaker 1: Dylan Fagan, thank you to you for listening, and we 588 00:36:28,200 --> 00:36:38,680 Speaker 1: hope that lots more good things are coming your way.