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Speaker 1: Hello, and welcome to Saber Prediction of iHeart Radio.

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Speaker 2: I'm Annie Reese, an unlarn vocal baum, and today we

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Speaker 2: have an episode for you about Stilton Cheese.

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Speaker 1: Yes, was there any particular reason this was on your mind, Lauren?

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Speaker 2: It has been on our list for a long time

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Speaker 2: and it's time was up. It is time for Stilton.

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Speaker 1: Oh, that sounded very threatening.

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Speaker 2: All your time has come just officious, just you know, okay,

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Speaker 2: it is. The meeting has come around to Stilton.

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Speaker 1: As we were discussing before this, there there have been

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Speaker 1: a lot of meetings, a lot of officiousness about Stilton,

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Speaker 1: if you will allow. So it's gonna be fun. I

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Speaker 1: know I've had Stilton, but I don't particularly have a

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Speaker 1: strong memory associated with it.

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Speaker 3: Yeah.

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Speaker 2: I I don't specifically remember the last time I had it,

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Speaker 2: but I know that I have and I know that

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Speaker 2: I've liked it. But I like a nice, funky blue cheese,

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Speaker 2: so generally speaking.

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Speaker 1: Yeah, yeah, yeah, yeah.

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Speaker 2: And I'm like the first to put like, if I'm

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Speaker 2: making a cheeseplate, I will certainly have something that's going

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Speaker 2: to be off putting to some of the people I'm

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Speaker 2: serving it too on there because I'm like why don't

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Speaker 2: you try it? I'm all stink up this whole room.

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Speaker 1: Let's go. It feels very appropriate to your personality. I

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Speaker 1: like it. You're like challenging people. Yeah, yeah, like, yeah,

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Speaker 1: go try it. A little bit of chaos, throw.

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Speaker 2: On it, tiny bit of chaos. Yeah, got some chaos

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Speaker 2: on your cheese, you do. Although I in doing this reading,

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Speaker 2: I learned that that people have historically like put little

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Speaker 2: domes over particularly smelly cheeses in service situations, and I

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Speaker 2: think that that's great. I would love to have a

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Speaker 2: little dome for my specifically stinky cheese.

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Speaker 1: That's pretty cute.

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Speaker 3: Yeah, I've seen that me neither.

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Speaker 1: I like it. I like it. It also gives like

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Speaker 1: a vibe of this cheese is a little dangerous.

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Speaker 3: Yeah right, I like that.

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Speaker 1: Okay, okay, you can see our past cheese episodes. We

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Speaker 1: do love a good cheese episode around here, so we

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Speaker 1: have we have quite a backlog to look into. I

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Speaker 1: guess yogurt's always a good one.

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Speaker 2: This conversation absolutely a cheddar, perhaps especially for more English cheesery.

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Speaker 1: English cheesery, Well, speaking of, I guess that breaks us

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Speaker 1: to our question. Yeah, Stilton, what is it?

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Speaker 2: Well, Stilton is a small category of cow milk cheeses

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Speaker 2: that are soft and tender all the way through, with

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Speaker 2: a slightly thicker, like more toothsome outer coat. They're white

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Speaker 2: in color white to off white, and the most famous

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Speaker 2: of them are shot through with these like earthy blue

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Speaker 2: green veins. They're aged a relatively short period.

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Speaker 3: Of time, just a few months.

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Speaker 2: Depending on the type, the younger ones will retain some

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Speaker 2: like acidic brightness and a little bit of flakiness. The

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Speaker 2: older ones go a little yellowed in color and will

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Speaker 2: be creamier, crumblier, and taste a little bit more mellow,

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Speaker 2: though the ones with the veins do have a decided

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Speaker 2: like sharp, dusty funkiness to them. They are perhaps most

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Speaker 2: often eaten on their own, you know, with like bread

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Speaker 2: fruit wine pairings, as part of a cheese plate, but

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Speaker 2: they can also be spread on a sandwich or crumbled

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Speaker 2: into salads or on top of warm dishes, or used

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Speaker 2: to make sauces or dips. It's it's an interesting cheese

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Speaker 2: because it is so soft and creamy on the palette,

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Speaker 2: but like the strength of that dusty sharp flavor is

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Speaker 2: very shoulder squaring, like this is a cheese that encourages

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Speaker 2: good pasture. M It's like it's like going into your

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Speaker 2: basement and encountering a very proper ghost. You know, you're

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Speaker 2: not scared, You're just a little bit intimidated that maybe

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Speaker 2: you're wearing the wrong waistcoat for the occasion.

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Speaker 1: Oh I'm intimidated by that all the time, my waistcoat.

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Speaker 1: Joy I do love that though. Yeah, I get you.

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Speaker 1: It's like a it's just a certain I gotta straighten

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Speaker 1: my back, yeah for this one, A little bit bracing. Yeah.

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Speaker 2: So there are three ish types of stilton cheese, white blue,

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Speaker 2: and mature and or vintage blue. The white is made

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Speaker 2: without veins, the blues are made with veins, and the

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Speaker 2: mature slash vintage blue varieties are aged a bit longer

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Speaker 2: than either of those. The veins are composed of friendly

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Speaker 2: mold that the cheesemaker has encouraged to grow throughout the cheese.

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Speaker 2: Because humans get up to all kinds of things. Yeah, yep,

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Speaker 2: we sure do.

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Speaker 3: Yep. Okay.

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Speaker 2: So cheese is a method of preserving milk by getting

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Speaker 2: a bunch of the water out and condensing that the

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Speaker 2: fats and proteins and other nutritious stuff that's in it.

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Speaker 2: In the case of stilton. You do this by combining

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Speaker 2: your milk with some things that will help the fats

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Speaker 2: and stuff coagulate, thus separating out from the water and stuff.

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Speaker 2: That's done using a friendly lactic acid, bacteria, and an

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Speaker 2: enzyme called rennet. And at the same time, if you're

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Speaker 2: making a blue variety, you're going to add another type

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Speaker 2: of microbe. It's going to be important later, a type

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Speaker 2: of molds, four of the species Penicillium rockeforte. All Right,

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Speaker 2: after the curds the fats and stuff sort of solidify,

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Speaker 2: you can start draining the water and stuff, and then

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Speaker 2: you place You do not press. You place the curds

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Speaker 2: into these big cylindrical hoops, letting them rest to drain more,

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Speaker 2: and turning them every few days to distribute the remaining

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Speaker 2: moisture pretty evenly throughout. Once the cylinders are solid enough,

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Speaker 2: you remove the hoops and scrape down the sides of

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Speaker 2: the cheeses to seal off the tiny airways between the

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Speaker 2: curds on that outer edge to prevent mold from having

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Speaker 2: access to oxygen and therefore from growing inside of the cheese.

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Speaker 2: Yet in the case of those blue varieties, okay, here's

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Speaker 2: where our first divide happens. So if you're going for

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Speaker 2: that white stilton, which by the way, I've never encountered,

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Speaker 2: did not know it existed, super curious about it. Now,

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Speaker 2: if you're going for white, you set the wheel aside

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Speaker 2: for finishing, you know, grading, packaging, and sale. I understand

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Speaker 2: that it tastes a little cleaner and has this almost

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Speaker 2: like flaky sort of texture. But if you're going for blue,

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Speaker 2: then you place the cheese in a climate controlled area

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Speaker 2: for ripening for like about five weeks or so. At

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Speaker 2: that point, your cheese's texture will have been developing nicely

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Speaker 2: into something a little bit more right creamy crumbly, but

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Speaker 2: it won't yet have those blue veins that you're looking

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Speaker 2: for because the interior of the cheese is more or

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Speaker 2: less sealed off from airflow and mold needs air to grow.

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Speaker 2: So at this point you pierce the cheese through going

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Speaker 2: from the round edges of the cylinder straight inwards using

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Speaker 2: these clean stainless steel needles, you know, so that no

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Speaker 2: other microbes really have a chance to hitch a ride in.

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Speaker 2: And you might do this like twice over two weeks. Finally,

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Speaker 2: around seven weeks total, the cheese will be graded G

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Speaker 2: r a d ed like like given, you know, like

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Speaker 2: ape or you know in this case not that, but okay,

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Speaker 2: the cheese grater takes a core sample again from that

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Speaker 2: rounded edge, and we'll assess whether the appearance, texture, smell,

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Speaker 2: and taste are a appropriate to label a stilton at all

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Speaker 2: versus like merely blue cheese, and b what type of

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Speaker 2: stilton it could be labeled as. So it could be

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Speaker 2: packaged for sale at this point, or you could keep

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Speaker 2: aging it. Those like regular old blue stiltons are sold

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Speaker 2: around six to twelve weeks of aging, and we'll have

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Speaker 2: a white body with a flaky but velvety texture and

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Speaker 2: a sharp flavor. Mature blues are age ten to fifteen

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Speaker 2: weeks and have developed a like creamy yellow white sort

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Speaker 2: of color and a creamier texture with a little bit

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Speaker 2: more of a mellowed flavor. And then vintage blues are

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Speaker 2: also like off white yellow, with a bit of a

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Speaker 2: drier texture and a stronger flavor. And I need a

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Speaker 2: easting platter of these stat immediately.

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Speaker 3: I didn't even know now that I do.

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Speaker 1: Heck, yeah, I want to side by side, I want

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Speaker 1: to go through each there, share notes.

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Speaker 2: Yeah, yes, okay, anyway, I'm just thinking about cheese plates now,

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Speaker 2: coming back, coming back, all right, All three of these

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Speaker 2: blue varieties have those characteristic veins of sort of like

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Speaker 2: murky blue green sneaking through the cheese like like like

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Speaker 2: streams through the countryside. So what's happening here is that

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Speaker 2: by letting air into the body of the cheese, the

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Speaker 2: penicillium rock of Forte starter culture that was introduced in

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Speaker 2: the beginning suddenly has enough air to begin growing in

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Speaker 2: and around that that that relatively loose matrix of the

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Speaker 2: kurds within the wheel. Remember they're they're not packed in,

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Speaker 2: so they've got some space between them for that moment

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Speaker 2: to grow. Is a type of fungus, and these veins

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Speaker 2: are are composed of the visible spores of that fungus

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Speaker 2: that it will put out like the equivalent of like

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Speaker 2: the seeds.

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Speaker 3: Of a plant.

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Speaker 2: Yeah, the finished cheeses are in this right like tall

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Speaker 2: cylindrical wheel called a truckle, which I love.

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Speaker 3: Right, yes, new word.

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Speaker 2: These truckles come in different sizes. I've seen ones about

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Speaker 2: two point two kilos, which is around five pounds, that

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Speaker 2: are about five and a half inches in diameter, that's

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Speaker 2: fourteen centimeters and stand a little bit taller than that,

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Speaker 2: and then ones that weigh about seven and a half

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Speaker 2: kilos that's sixteen pounds, that have like about the same proportions,

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Speaker 2: just scaled up. I didn't I didn't do the math.

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Speaker 2: I did not do the do the math. Today, Stilton

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Speaker 2: does have a PDL, a protected designation of origin, and

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Speaker 2: current law dictates that it can only be made in

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Speaker 2: three counties in England, Shear, Derby, Shear and Nottingham Shere

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Speaker 2: you have to use full fat, pasteurized milk that is

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Speaker 2: harvested from those counties unless there's a milk shortage there,

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Speaker 2: and then milk from surrounding counties is okay too. You

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Speaker 2: cannot press the cheese into its hoops. There are six

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Speaker 2: cheese producers currently able to even attempt to label their

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Speaker 2: cheese Stilton, and I'm going to read them all out

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Speaker 2: because English nomenclature is amazing.

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Speaker 3: All right, here we go.

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Speaker 2: We've got Websters, Holston, Bassett, Cropwell, Bishop Tuxford and Tebbett,

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Speaker 2: Hartenting Dairy Hardington keep saying it wrong and long Clawson.

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Speaker 1: Wow, you gave me a little cheeser that this was

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Speaker 1: going to be a very English list. It didn't disappoint

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Speaker 1: It's just.

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Speaker 2: The englishest thing I've ever heard, and I love it

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Speaker 2: so much, every single one of those. Anyway, I seriously like,

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Speaker 2: I can't believe that we rebelled against nomenclature like this,

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Speaker 2: Like come on, like, what are we doing over here?

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Speaker 1: This is excellent?

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Speaker 3: So oh okay.

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Speaker 2: Anyway, those three counties, which are north of London and

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Speaker 2: like a central England area called the East Midlands, have

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Speaker 2: a good soil for grasses and the sort of temperate,

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Speaker 2: less humid than most of England climate, which contribute to

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Speaker 2: the milk qualities and the aging qualities of the cheese.

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Speaker 2: The climate matters because it provides a friendly environment for

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Speaker 2: the microbes that contribute to that final flavor and texture.

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Speaker 2: Because like as with all fermented products that are not

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Speaker 2: you know, hermetically sealed, it's not just the microbes that

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Speaker 2: you introduce on purpose that lend themselves to the final product.

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Speaker 2: It's also like whatever is living on the surfaces and

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Speaker 2: in the air around the cheese as it's aging. And yeah,

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Speaker 2: siltans are flavorful cheeses, you know, at a little bit

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Speaker 2: creamy and nutty and yeasty sweet, like like a little

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Speaker 2: bit of sweetness in there, but then with that sharp

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Speaker 2: and dusty aftertaste and that soft and velvety texture all

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Speaker 2: at the same time goes really well with both sweet

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Speaker 2: and savory flavors, making a cheese plate in my head. Okay,

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Speaker 2: it is traditionally associated with port wine and the Christmas holiday.

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Speaker 2: I read port because as the cheese was becoming fashionable,

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Speaker 2: the British were also at war with France, and so

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Speaker 2: like alternative wines like Portugal's port were two becoming fashionable.

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Speaker 2: I mean also they just sort of taste good when

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Speaker 2: you have them together. And then Christmas because all right, so,

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Speaker 2: cheese quality depends on milk quality, right, Milk quality depends

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Speaker 2: on a cow's feed and health, and rich late summer

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Speaker 2: grasses in this area help cows make excellent milk. So

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Speaker 2: stilton cheeses that are started in the late summer or

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Speaker 2: early fall would be ready right in time for Christmas.

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Speaker 2: I think I knew about the port association. You know,

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Speaker 2: it's again like a sweet, rich port is strong enough

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Speaker 2: in flavor and like booziness to stand up to the

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Speaker 2: sort of aggression of a stilton. But I did not

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Speaker 2: know about the Christmas association.

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Speaker 3: So y'all, y'all rite.

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Speaker 1: In yes, yes, please do, because I did. I ran

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Speaker 1: across that a lot of my research as well. Wow A,

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Speaker 1: what about the nutrition?

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Speaker 2: I you know, cheese is a nutrient dense food. Watch

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Speaker 2: your portion sizes, but it's got a good a good

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Speaker 2: punch of fat, a good punch of protein, you know,

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Speaker 2: Drink some water, eat some vegetable, to eat some vegetable.

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Speaker 3: Share. Let's phrase it that way today to keep you going.

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Speaker 1: Yeah, I have a well balanced cheese.

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Speaker 3: Plase, there you go. Absolutely.

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Speaker 2: I did actually run into, apparently an old saying from

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Speaker 2: from the area in which this cheese is made. That goes,

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Speaker 2: drink a pot of ale, eat a scoop of stilted

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Speaker 2: every day, you will make old bones, meaning that like

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Speaker 2: you'll grow your Bone's good if.

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Speaker 3: You follow this dietary advice.

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Speaker 2: I'm not sure what a pot of ale is, and

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Speaker 2: you should not scoop your stilton.

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Speaker 1: I appreciate your explanation because I was like, the old bones.

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Speaker 1: Is that a good thing or a bad things? I

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Speaker 1: don't know. Yeah, okay, thanks Lauren, Well sounds delicious. Nonetheless, right,

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Speaker 1: we do have some numbers for you.

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Speaker 2: We do, Okay, So as of today, a whole, like

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Speaker 2: like seven and a half kilo ish truckle of stilton

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Speaker 2: will cost you about two hundred and sixty five pounds sterling,

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Speaker 2: which is something like three hundred and forty bucks.

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Speaker 1: Wow.

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Speaker 2: Yeah, I mean seven and a half kilos of cheese

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Speaker 2: is liker.

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Speaker 3: That's like sixteen pounds of That's like a lot of cheese.

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Speaker 1: It's a lot of cheese. Yeah, I can go through

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Speaker 1: a lot of cheese. Yeah, you're right.

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Speaker 2: Yes, research has found lots of different yeasts and bacteria

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Speaker 2: in stilton that do contribute to its texture and flavor.

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Speaker 2: This one genetic study found sixty one different lactobaxtilla species

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Speaker 2: in a finished stilton, all living in different sections of

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Speaker 2: the cheese, and none of which were the original species

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Speaker 2: Lactococcus lactics that was added by the cheesemaker during production.

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Speaker 1: How has this not been a pixarmy? You know, You've

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Speaker 1: got your different bacteria living in different parts of the cheese.

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Speaker 2: All coming together to make a delicious product. Yeah, Pixar,

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Speaker 2: call us please for about zime and other cheese related

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Speaker 2: film ideas.

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Speaker 1: Yes, we're ready to go.

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Speaker 2: Oh heck, partially because we can tell you that there

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Speaker 2: is a Stilton Cheese Rolling Festival.

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Speaker 1: Yeah.

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Speaker 3: Most years.

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Speaker 2: There was actually like a seven year break starting after

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Speaker 2: the twenty seventeen event. Rising costs of holding it and

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Speaker 2: in the Stilton town Center did shut it down, but

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Speaker 2: they've now moved it to the outskirts and.

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Speaker 3: It got rolling again in four.

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Speaker 2: The event draws about three thousand guests every year in May,

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Speaker 2: every year that it runs, I suppose, okay, So what

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Speaker 2: happened was was back in nineteen fifty nine the village

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Speaker 2: of Stilton got bypassed when the A one highway was

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Speaker 2: being built from London like all the way up to

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Speaker 2: Edinburgh and apparently in the town of Stilton, which yes,

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Speaker 2: is where this cheese gets its name. Four pub owners

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Speaker 2: got together. They were like, what are we going to do.

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Speaker 2: There's gonna be fewer people visiting now. We need to

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Speaker 2: drum up patronage somehow, and thought cheese rolling. Yeah, obviously again,

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Speaker 2: humans get up to all kinds of things. So teams

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Speaker 2: of four people compete, usually in themed costumes, to roll

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Speaker 2: the cheese along this one hundred foot course It's about

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Speaker 2: thirty meters using only their hands. There are entries for men,

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Speaker 2: women and kids. Teams plus an f one course, which

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Speaker 2: has obstacles. A couple dozen teams compete in total. In

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Speaker 2: a good year, winners, I understand receive a large blue

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Speaker 2: cheese and a crate of beer. Not the kids, I'm

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Speaker 2: assuming these days they roll these foot long sections of

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Speaker 2: old telegraph poles instead of real cheeses, as real cheese

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Speaker 2: was always getting ruined by getting covered in grit.

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Speaker 3: Yeah, yeah, but don't worry.

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Speaker 2: They do paint the logs to look like cheese.

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Speaker 1: Excellent, excellent news.

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Speaker 2: The festival also includes a costume contest, the crowning of

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Speaker 2: a may King and Queen, lots of food and drink

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Speaker 2: and music, and a welly wang in, which is a

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Speaker 2: competition in which you attempt to throw a rubber Wellington

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Speaker 2: boot as far as you can welly Wangon.

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Speaker 1: Wow, listeners, please write down I this is amazing. Wow.

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Speaker 3: Yeah.

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Speaker 2: It's held like on the like like local football pitch,

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Speaker 2: and yeah, people get into.

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Speaker 1: It as they should. That's amazing, right, I've just don't all.

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Speaker 3: She's just like shaking her head.

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Speaker 1: This thing. Wow.

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Speaker 3: Yeah yep ye, well.

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Speaker 1: Okay, oh well we do have quite the history for you.

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Speaker 1: We do.

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Speaker 2: We do no no history of welly Wangon's unfortunately, but

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Speaker 2: lots about Stilton, and we are going to get into

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Speaker 2: that as soon as we get back from a quick

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Speaker 2: break for a word from our sponsors, and we're back,

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Speaker 2: Thank you sponsor, Yes, thank you. Okay, so we've gone

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Speaker 2: over the probably accidental discovery of early cheeses. In all

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Speaker 2: of our cheese episodes, the story usually involves some combo

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Speaker 2: of dairy, some type of container like an animal, bladder,

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Speaker 2: movement within that container, temperature, and in some cases caves.

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Speaker 1: Like storing in caves. Environment and specifics around the animal

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Speaker 1: and region often come into play as well, which we

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Speaker 1: did see in Stilton. Sometimes there's a love story or

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Speaker 1: a breakup story, although those are usually never backed up

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Speaker 1: by anything, but it is a story people like to tell,

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Speaker 1: they do, they sure to. When it comes to blue

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Speaker 1: cheese like Stilton. According to cheese professor dot Com excellent name,

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Speaker 1: they may have originated sometime in BCE, where cheeses developed

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Speaker 1: blue veins when they were stored in caves. In the

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Speaker 1: world of blue cheese, Stilton is a bit newer, though

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Speaker 1: as usual, many have tried to lay claim to Stilton,

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Speaker 1: but in general historians agree it probably was created around

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Speaker 1: the seventeen hundreds and had something to do with the

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Speaker 1: bell in Stilton, Huntingdon Sheer, near modern day Cambridge. The

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Speaker 1: details are difficult to suss out, but according to sources

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Speaker 1: I read, Stilton was a market town at the time

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Speaker 1: and folks in this area were making cream cheese long

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Speaker 1: before the seventeenth century.

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Speaker 2: Yeah, and I don't think that this is referring to

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Speaker 2: cream cheese like we know it, like we use that

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Speaker 2: word today, like what you'd put on bagels modernly, but

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Speaker 2: rather types of cheese being made with like creamy whole milk.

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Speaker 3: But linguistics, I don't know.

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Speaker 1: Nope. Yeah, that's mysteries history. Part of the fun of

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Speaker 1: doing this research on the show, and it's always before refrigeration,

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Speaker 1: cheese was a great way to preserve milk. One source

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Speaker 1: I found asserted that there was evidence that cheese was

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Speaker 1: being produced in Stilton at least seventeen hundred years ago.

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Speaker 1: So I guess people might have been making cheese, is

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Speaker 1: what the general vibe is.

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Speaker 2: Were there cows there, probably someone was making cheese.

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Speaker 1: Yeah, exactly, yes, exactly. Also, Stilton was a day's journey

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Speaker 1: by carriage from London, and the bell Inn was a

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Speaker 1: nice place to stay. After the journey or while on

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Speaker 1: the journey from the north, tired travelers would try local products,

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Speaker 1: including this cheese, and then they would spread the word

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Speaker 1: about it, and as more and more people tried it,

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Speaker 1: demand grew. This brings us to some fun but unverifiable specifics. Yes.

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Speaker 1: One is that a cheesemaker named Francis Pollett from central

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Speaker 1: England sold her blue veined cheeses to a man named

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Speaker 1: Cooper Thornhill excellent name, who ran the bell in Paul.

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Speaker 1: It started essentially licensing her recipe to other cheesemakers to

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Speaker 1: meet demand, and this led to the commercialization of Stilton cheese.

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Speaker 1: The dates don't really match up, but she could have

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Speaker 1: played a role in popularizing it certainly. Another name that

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Speaker 1: comes up a lot is Lady Beaumont. In the seventeenth century,

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Speaker 1: she allegedly made a cream cheese for her family. It

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Speaker 1: earned the name Lady Beaumont Cheese, although it is sort

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Speaker 1: of up for grabs if she actually made it shriff

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Speaker 1: and maybe it was just named after her. Later, Thomas

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Speaker 1: Beaumont passed thrust Beyond to a nearby family and then

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Speaker 1: they started making it, and then yes spread from there.

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Speaker 1: A fellow named Richard Bradley wrote about Silton cheese around

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Speaker 1: this time. Quote as to the fashion of this cheese,

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Speaker 1: it is about eight inches high and about seven inches

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Speaker 1: the diameter over the top. It is so soft that

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Speaker 1: when we cut it at a year old, or about

390
00:25:02,200 --> 00:25:05,480
Speaker 1: the Christmas next after the making, one may spread it

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00:25:05,560 --> 00:25:09,840
Speaker 1: upon bread like butter Christmas mention.

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Speaker 2: Yeah yeah, and also approximately the size ish of those

393
00:25:17,560 --> 00:25:23,680
Speaker 2: truckles today, those truckles today, no matter who invented it.

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Speaker 1: Yes, it was served at the bell Inn in Stilton,

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Speaker 1: often to traveler from London in the seventeen twenties. In

396
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Speaker 1: Daniel Dafoe's seventeen twenty four travel memoir, he described Stilton

397
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Speaker 1: cheese as quote our English parmesan from quote, a town

398
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Speaker 1: famous for cheese. Though from what I read, the cheese

399
00:25:41,960 --> 00:25:45,880
Speaker 1: in question wasn't quite like our modern understanding of Stilton.

400
00:25:46,080 --> 00:25:48,680
Speaker 1: I got confused, because I was like, are you are

401
00:25:48,680 --> 00:25:53,080
Speaker 1: we critiquing his description of it, or anyway it might

402
00:25:53,119 --> 00:25:56,920
Speaker 1: not have been quite what we would have thought of. Okay,

403
00:25:57,160 --> 00:26:02,160
Speaker 1: that iteration seemed to come about some time around seventeen ninety,

404
00:26:02,400 --> 00:26:05,879
Speaker 1: but I will say I did come across. I love

405
00:26:05,960 --> 00:26:07,520
Speaker 1: to put long quotes in here and then I cut

406
00:26:07,600 --> 00:26:10,119
Speaker 1: them out because like it's just me being a nerd.

407
00:26:10,720 --> 00:26:14,040
Speaker 1: I did run across a lot of quotes about Stilton

408
00:26:14,160 --> 00:26:17,080
Speaker 1: from that time. Okay, okay, it was popping off. It

409
00:26:17,119 --> 00:26:22,000
Speaker 1: was popping off. In eighteen sixty six, Edward Bradley published

410
00:26:22,000 --> 00:26:25,280
Speaker 1: a four thousand word essay titled The Hero of Stilton

411
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Speaker 1: and Stilton Cheese, which appeared in the New York Times

412
00:26:28,520 --> 00:26:35,280
Speaker 1: and alleged the cheese had never been made in Stilton day.

413
00:26:34,520 --> 00:26:43,280
Speaker 2: Okay, wow, At any rate, it was a popular cheese

414
00:26:44,880 --> 00:26:48,720
Speaker 2: and like getting towards the idea of like of these

415
00:26:48,760 --> 00:26:56,840
Speaker 2: dimensions and perhaps a certain odor, because by the Victorian era,

416
00:26:58,280 --> 00:27:04,040
Speaker 2: these posh pottery like Wedgewood were producing these cheese stands,

417
00:27:04,080 --> 00:27:07,600
Speaker 2: specifically for Stilton's. They would consist of two pieces, a

418
00:27:07,600 --> 00:27:10,880
Speaker 2: base and then a removable cover shaped in a tall

419
00:27:10,920 --> 00:27:15,680
Speaker 2: cylinder to accommodate an entire chuckle of Stilton. And yeah,

420
00:27:15,720 --> 00:27:18,040
Speaker 2: the cover would like keep the cheese moist through dinner

421
00:27:18,040 --> 00:27:20,720
Speaker 2: service because the cheese courses near the end, and also

422
00:27:20,840 --> 00:27:24,119
Speaker 2: prevent it from smelling up the room. There were also

423
00:27:24,400 --> 00:27:28,800
Speaker 2: wedge and dome shaped cheese trays like this that I

424
00:27:28,800 --> 00:27:31,760
Speaker 2: imagine we're a bit more general purpose, but anyway, Yeah,

425
00:27:31,840 --> 00:27:36,040
Speaker 2: the cylindrical ones that I've seen tend to feature a

426
00:27:36,040 --> 00:27:40,840
Speaker 2: lot of nature scenes, roses, daisies, plum blossoms, lily pads, birds,

427
00:27:40,880 --> 00:27:43,679
Speaker 2: stuff like that. One was shaped like a turret tower

428
00:27:43,760 --> 00:27:47,040
Speaker 2: covered in vines. I really liked that one.

429
00:27:47,200 --> 00:27:52,080
Speaker 1: That sounds amazing. Yeah, I love this also, A chuckle

430
00:27:52,119 --> 00:27:56,080
Speaker 1: of Stilton is another phrase that is going to stick

431
00:27:56,119 --> 00:28:02,280
Speaker 1: with me after it as being very varying good. Okay.

432
00:28:03,400 --> 00:28:06,239
Speaker 1: By the nineteen tens, this cheese was popular enough that

433
00:28:06,280 --> 00:28:09,920
Speaker 1: the producers of it organized to hammer out specifics around

434
00:28:09,960 --> 00:28:12,520
Speaker 1: production method and definitions. Yeah.

435
00:28:12,520 --> 00:28:14,879
Speaker 2: That this was a company, like the first of a

436
00:28:14,920 --> 00:28:19,280
Speaker 2: few cheesemaker co ops that worked together to improve the

437
00:28:19,760 --> 00:28:22,720
Speaker 2: quality and the quantity of production.

438
00:28:23,480 --> 00:28:28,280
Speaker 1: All the while industrialization automated processes and move production away

439
00:28:28,320 --> 00:28:32,159
Speaker 1: from small farms, until the last farm producing Stilton closed

440
00:28:32,200 --> 00:28:38,120
Speaker 1: in nineteen thirty five. With modernization, only one town dairy

441
00:28:38,160 --> 00:28:42,360
Speaker 1: continued to make Stilton in the traditional way with unpasteurized

442
00:28:42,400 --> 00:28:45,840
Speaker 1: milk until they closed in nineteen eighty nine.

443
00:28:46,080 --> 00:28:48,560
Speaker 2: Yeah, there was this food poisoning outbreak that year that

444
00:28:48,640 --> 00:28:50,200
Speaker 2: was associated with Stilton cheeses.

445
00:28:50,320 --> 00:28:55,640
Speaker 1: So yeah, in nineteen ninety two, Stilton cheesemakers came together

446
00:28:55,760 --> 00:28:59,400
Speaker 1: and decided to amend the rules so that Silton Cheese

447
00:28:59,640 --> 00:29:02,280
Speaker 1: could no longer use unpasteurized milk.

448
00:29:02,600 --> 00:29:06,920
Speaker 2: Yeah, between that outbreak, but also it was that outbreak,

449
00:29:06,920 --> 00:29:09,960
Speaker 2: but it was also to kind of appease international customers,

450
00:29:10,000 --> 00:29:14,960
Speaker 2: possibly specifically the United States, that demanded pasteurized milk cheeses.

451
00:29:15,800 --> 00:29:18,680
Speaker 2: I will say that since then, a couple of Stilton

452
00:29:18,920 --> 00:29:22,800
Speaker 2: style cheeses made with raw milk have popped back up.

453
00:29:24,680 --> 00:29:29,680
Speaker 1: In nineteen ninety six, Stilton Cheese secured that protected designation

454
00:29:29,760 --> 00:29:31,800
Speaker 1: of Origin status or PDO.

455
00:29:32,640 --> 00:29:35,720
Speaker 2: Right, and I outlined those pedo regulations at the top.

456
00:29:35,800 --> 00:29:41,200
Speaker 2: But fun thing here, the rules actually prevent blue cheeses

457
00:29:41,560 --> 00:29:45,800
Speaker 2: made in Stilton the village from being called Stilton cheese.

458
00:29:46,880 --> 00:29:50,520
Speaker 2: The bell In makes one that they now call Bells Blue.

459
00:29:52,080 --> 00:29:55,000
Speaker 2: The town has been fighting to get the rules changed

460
00:29:55,400 --> 00:30:00,160
Speaker 2: for decades. Now, Wow, this is ongoing.

461
00:30:03,040 --> 00:30:04,920
Speaker 1: Cheese regulations, my friend.

462
00:30:05,200 --> 00:30:11,800
Speaker 2: Oh, it's a harsh world, okay. But meanwhile, research into

463
00:30:12,200 --> 00:30:16,040
Speaker 2: the microbes that go into these cheeses is ongoing. So

464
00:30:16,720 --> 00:30:21,080
Speaker 2: in twenty twelve, researchers within the production area isolated this

465
00:30:21,120 --> 00:30:25,320
Speaker 2: particular wild yeast that is partially kind of largely responsible

466
00:30:25,360 --> 00:30:31,720
Speaker 2: for Stilton's characteristic sent called Euroea liptolytica sure i never

467
00:30:31,720 --> 00:30:34,880
Speaker 2: took Latin. The researchers hoped that in learning to control

468
00:30:35,040 --> 00:30:38,840
Speaker 2: this particular yeast, cheesemakers could make a more consistent product

469
00:30:38,920 --> 00:30:43,240
Speaker 2: in the future. And then just this year, a team

470
00:30:43,400 --> 00:30:46,840
Speaker 2: out of the University of Nottingham published a study of

471
00:30:46,920 --> 00:30:52,200
Speaker 2: how Penicillium rockeforti produces color and flavor as it grows,

472
00:30:53,000 --> 00:30:56,479
Speaker 2: and they discovered that the spores actually go through this

473
00:30:56,760 --> 00:31:02,720
Speaker 2: whole genetically controlled biochemical rain before arriving at their final

474
00:31:02,960 --> 00:31:07,160
Speaker 2: blue green color. And they discovered that they could stop

475
00:31:07,200 --> 00:31:10,560
Speaker 2: the process at different points to create new colors of

476
00:31:10,600 --> 00:31:15,320
Speaker 2: molds bores from white to yellow green, to pinkish red

477
00:31:15,640 --> 00:31:19,600
Speaker 2: to reddish brown. And their hope is that this will

478
00:31:19,680 --> 00:31:23,600
Speaker 2: lend itself to like interesting new entries in the blue

479
00:31:23,720 --> 00:31:27,840
Speaker 2: cheese market, you know, like make it more fun. Yeah. Also,

480
00:31:28,280 --> 00:31:33,160
Speaker 2: also in their testing, they found the people reported flavors

481
00:31:33,200 --> 00:31:36,800
Speaker 2: that they associated with the colors, flavors that were not

482
00:31:36,840 --> 00:31:40,080
Speaker 2: actually accurate to the chemical makeup of the cheese, which

483
00:31:40,320 --> 00:31:42,520
Speaker 2: was more or less the same as like standard blue

484
00:31:42,640 --> 00:31:49,000
Speaker 2: veined cheese. Humans get up stuff. Yeah, they did not

485
00:31:49,120 --> 00:31:52,040
Speaker 2: take photos or the finished cheeses before they ate them, though.

486
00:31:54,600 --> 00:31:59,440
Speaker 1: I both understand am very frustrated. I want to see

487
00:31:59,840 --> 00:32:01,480
Speaker 1: the Jesus. Yeah.

488
00:32:02,920 --> 00:32:05,240
Speaker 2: An article I was reading about it, and I think

489
00:32:05,280 --> 00:32:07,920
Speaker 2: on science dot org was saying that, yeah, they were

490
00:32:07,920 --> 00:32:10,959
Speaker 2: just kicking themselves over not taking photos.

491
00:32:11,520 --> 00:32:13,160
Speaker 3: They were just too eager to eat the cheese.

492
00:32:13,680 --> 00:32:17,520
Speaker 1: I get it, Like I said, I get it, my friends,

493
00:32:18,080 --> 00:32:19,360
Speaker 1: you'll just have to do it again.

494
00:32:19,640 --> 00:32:20,120
Speaker 3: I guess so.

495
00:32:20,440 --> 00:32:20,959
Speaker 2: I guess so.

496
00:32:21,360 --> 00:32:29,640
Speaker 1: I guess so. Alas that would be cool. That's really interesting, right, yeah, okay,

497
00:32:29,840 --> 00:32:34,400
Speaker 1: all right, well, listeners, as always, if you have any

498
00:32:34,400 --> 00:32:40,040
Speaker 1: experience with this, if you've got thoughts, preferences, please let

499
00:32:40,120 --> 00:32:41,520
Speaker 1: us know. But I believe that's what we have to

500
00:32:41,560 --> 00:32:42,720
Speaker 1: say about Stilton for now.

501
00:32:42,880 --> 00:32:43,280
Speaker 3: It is.

502
00:32:43,960 --> 00:32:46,200
Speaker 2: We do already have some listener mail for you, though,

503
00:32:46,240 --> 00:32:47,600
Speaker 2: and we are going to get into that as soon

504
00:32:47,600 --> 00:32:49,400
Speaker 2: as we get back from one more quick break forward

505
00:32:49,400 --> 00:32:50,240
Speaker 2: from our sponsors.

506
00:32:58,800 --> 00:33:01,640
Speaker 1: And we're back. Thank you sponsors, Yes, thank you, and

507
00:33:01,720 --> 00:33:03,520
Speaker 1: we're back with this sor.

508
00:33:07,840 --> 00:33:09,320
Speaker 3: Was that a Wellington being thrown?

509
00:33:09,800 --> 00:33:13,320
Speaker 1: Yeah, it was like you're doing a little like drinking

510
00:33:13,360 --> 00:33:18,200
Speaker 1: song and then throw. There was a whole gesture. Listeners.

511
00:33:18,240 --> 00:33:25,720
Speaker 1: I've promised. Oh uh huh, Joe wrote, it's such delight

512
00:33:25,800 --> 00:33:29,920
Speaker 1: when my job collides with this podcast. I teach human evolution,

513
00:33:30,120 --> 00:33:33,160
Speaker 1: amongst other things. So the history section of the Bone

514
00:33:33,200 --> 00:33:37,360
Speaker 1: Mirror episode got my blood pump in. Annie. Your enthusiasm

515
00:33:37,440 --> 00:33:40,040
Speaker 1: made me so happy, because I too, nerd out so

516
00:33:40,280 --> 00:33:43,880
Speaker 1: hard for those few weeks unpacking stereotypes and talking about

517
00:33:43,920 --> 00:33:48,239
Speaker 1: all the glorious complexities of our history. There are so

518
00:33:48,520 --> 00:33:52,520
Speaker 1: many questions, and of course so many revolve around subsistence.

519
00:33:53,040 --> 00:33:56,560
Speaker 1: When did our lineage switch from opportunistic scavenging to hunting?

520
00:33:56,840 --> 00:34:00,080
Speaker 1: What is the role of foraging, how vegetarian or not?

521
00:34:00,360 --> 00:34:03,719
Speaker 1: Or various members of our lineage? How important was fire really?

522
00:34:04,120 --> 00:34:08,120
Speaker 1: And how can we say anything definitive about all these things?

523
00:34:08,840 --> 00:34:11,759
Speaker 1: Best to stop there, because each question is practically a

524
00:34:11,840 --> 00:34:15,799
Speaker 1: lecture in its own right. Most of my exposure to

525
00:34:15,920 --> 00:34:19,480
Speaker 1: bone marrow is through beef stews. In the Philippines, we

526
00:34:19,560 --> 00:34:23,000
Speaker 1: have one called bulaalo. It is the definition of a

527
00:34:23,080 --> 00:34:26,279
Speaker 1: marrow stew, a simple, but rich and hearty. My dad

528
00:34:26,320 --> 00:34:28,879
Speaker 1: tends to prefer a version with more emphasis on the

529
00:34:28,920 --> 00:34:33,799
Speaker 1: meat called Nilaga. Attaches a boulalo recipe from one of

530
00:34:33,800 --> 00:34:36,680
Speaker 1: my aunt's cookbooks, the one I mentioned a few listener

531
00:34:36,760 --> 00:34:39,880
Speaker 1: mails ago. The recipe is fascinating because it calls for

532
00:34:40,040 --> 00:34:44,720
Speaker 1: banana hearts and tofu. I usually see bolalo with kyot

533
00:34:44,840 --> 00:34:48,839
Speaker 1: squash and BACKCHOI tossed in at the end. Definitely give

534
00:34:48,880 --> 00:34:51,520
Speaker 1: the recipe and its variations a try, and please let

535
00:34:51,560 --> 00:34:55,640
Speaker 1: your butcher cut the bones for you. As a four

536
00:34:55,920 --> 00:34:58,760
Speaker 1: roasted bone marrow. I first had it at the Purple

537
00:34:58,800 --> 00:35:03,640
Speaker 1: Pig in Chicago. M meat better. The restaurant is still there,

538
00:35:03,840 --> 00:35:08,080
Speaker 1: as is the menu item. Time to go back. Yes.

539
00:35:08,640 --> 00:35:11,400
Speaker 1: Also thanks to all the listeners who supported Lauren and

540
00:35:11,480 --> 00:35:14,120
Speaker 1: telling me do not try to cut the bones. This

541
00:35:14,160 --> 00:35:15,720
Speaker 1: is multiple people.

542
00:35:16,040 --> 00:35:17,440
Speaker 3: Thank you, thank you.

543
00:35:18,640 --> 00:35:21,680
Speaker 2: We want Annie to keep all of her fingers.

544
00:35:23,520 --> 00:35:25,719
Speaker 1: I love it. I really do appreciate. It's just been

545
00:35:25,800 --> 00:35:31,600
Speaker 1: very comical how many I've guns. I understand, you're right,

546
00:35:31,640 --> 00:35:35,399
Speaker 1: You're absolutely right. I love this. I as you could

547
00:35:35,440 --> 00:35:37,359
Speaker 1: hear in that episode, I did nerd out really hard

548
00:35:37,360 --> 00:35:40,319
Speaker 1: about the evolution of it. In fact, so cool of

549
00:35:40,400 --> 00:35:45,000
Speaker 1: like bone marrows possible role in our evolutionary history. I

550
00:35:45,080 --> 00:35:47,759
Speaker 1: recently was at the beach with some friends and this

551
00:35:47,840 --> 00:35:49,880
Speaker 1: is what I was like, you have to listen to

552
00:35:49,880 --> 00:35:54,040
Speaker 1: me talk about this. This is so cool and I'm

553
00:35:54,040 --> 00:35:56,200
Speaker 1: with you like every question and it raises all these

554
00:35:56,239 --> 00:36:00,560
Speaker 1: other questions, right, but also think, thank you so much

555
00:36:00,560 --> 00:36:04,799
Speaker 1: for including the pronunciations. I hope I didn't butcher them nonetheless,

556
00:36:04,800 --> 00:36:06,520
Speaker 1: but that's always appreciated.

557
00:36:06,760 --> 00:36:11,480
Speaker 2: Yes, oh, my goodness, so appreciated. Yeah, oh and those

558
00:36:11,520 --> 00:36:12,399
Speaker 2: sound really good.

559
00:36:12,520 --> 00:36:16,520
Speaker 1: They sound so good. I'm on the hunt, I am.

560
00:36:16,800 --> 00:36:19,120
Speaker 1: I will if I get the bones, I will get

561
00:36:19,120 --> 00:36:22,279
Speaker 1: the butcher to cut them up. But I am yet cool.

562
00:36:23,360 --> 00:36:26,839
Speaker 2: Yeah, I have after that hollow, hollow episode that we did,

563
00:36:26,840 --> 00:36:30,480
Speaker 2: I have such a hecking craving for Filipino foods. So

564
00:36:30,520 --> 00:36:32,520
Speaker 2: I'm like, okay, we're going to have to do something

565
00:36:32,520 --> 00:36:39,360
Speaker 2: about this. But who yes, yes okay. EJ sent a

566
00:36:39,440 --> 00:36:42,399
Speaker 2: follow up email about the pizzas from Japan with more

567
00:36:42,440 --> 00:36:46,120
Speaker 2: details very important.

568
00:36:46,239 --> 00:36:47,720
Speaker 3: Thank you, okay.

569
00:36:47,840 --> 00:36:51,760
Speaker 2: So whenever I order one of these, it's for events

570
00:36:51,760 --> 00:36:54,160
Speaker 2: for homesick Americans, and it's only one or two of

571
00:36:54,200 --> 00:36:58,879
Speaker 2: these among an assortment of like sixteen to twenty four pizzas. Pepperoni,

572
00:36:58,920 --> 00:37:01,560
Speaker 2: which is somewhat rare, and pan is the most popular.

573
00:37:02,000 --> 00:37:05,719
Speaker 2: People ask me why do it? Because it's a conversation

574
00:37:05,840 --> 00:37:08,680
Speaker 2: starter and it always makes a good story. The pizzas

575
00:37:08,680 --> 00:37:11,080
Speaker 2: are square cuts, so you only really get a tiny

576
00:37:11,120 --> 00:37:15,919
Speaker 2: piece if you want. All right, Soakura pizza, yep, that's

577
00:37:15,920 --> 00:37:18,640
Speaker 2: a stuffed crust pizza. They proudly say. It was one

578
00:37:18,680 --> 00:37:22,759
Speaker 2: and a half times the amount of cheese, strawberry pink tapioca,

579
00:37:23,040 --> 00:37:27,760
Speaker 2: powdered sugar, and sakura shaped white chocolate. It's a dessert pizza,

580
00:37:27,800 --> 00:37:30,320
Speaker 2: so it tasted like a cousin to the strawberry Danish,

581
00:37:30,320 --> 00:37:34,080
Speaker 2: but with a pizza crust. The bloody Halloween pizza, all right.

582
00:37:34,239 --> 00:37:38,040
Speaker 2: The predominant flavor of this one was fire hot. Sauces

583
00:37:38,040 --> 00:37:40,920
Speaker 2: here tend to be mild, but this was legitimately hot

584
00:37:41,280 --> 00:37:44,920
Speaker 2: that you barely taste the sweet tapioca. Tapioca didn't bother

585
00:37:45,000 --> 00:37:47,440
Speaker 2: me because muchI is often thought of as a dessert,

586
00:37:47,520 --> 00:37:50,279
Speaker 2: but you can definitely have savory mochi. I like putting

587
00:37:50,320 --> 00:37:53,280
Speaker 2: muchI and cheese in my okinoma yaki, for example.

588
00:37:53,600 --> 00:37:54,480
Speaker 3: Yes, that is so good.

589
00:37:54,880 --> 00:37:57,440
Speaker 2: Okay, not sure what the black crust was, squid ink

590
00:37:57,719 --> 00:38:02,200
Speaker 2: active in charcoal. Halloween pizzas are a thing with Domino's Japan.

591
00:38:02,600 --> 00:38:05,040
Speaker 2: I've never tried any of these, but they have these

592
00:38:05,160 --> 00:38:08,399
Speaker 2: Russian roulette style pizzas where one or two slices would

593
00:38:08,440 --> 00:38:14,280
Speaker 2: be spiked to be extra spicy. Okay, Pickles pizza tasted

594
00:38:14,280 --> 00:38:17,479
Speaker 2: like a hamburger without the burger part. This year they've

595
00:38:17,480 --> 00:38:21,279
Speaker 2: done Cheesy Volcano, which is a paper bowl under a

596
00:38:21,320 --> 00:38:24,680
Speaker 2: pizza filled with cheese sauce, and right now they're doing

597
00:38:24,760 --> 00:38:27,360
Speaker 2: Cay Food, which is a bunch of Korean favorites on

598
00:38:27,400 --> 00:38:32,000
Speaker 2: a pizza. Cheesy Volcano was easily the biggest disappointment, as

599
00:38:32,040 --> 00:38:35,560
Speaker 2: it was just that cheese sauce. It was neither weird

600
00:38:35,800 --> 00:38:39,239
Speaker 2: or novel, nor good enough. The Ky Food was good,

601
00:38:39,280 --> 00:38:42,319
Speaker 2: but not as big of a stretch as of pickles pizza.

602
00:38:42,360 --> 00:38:46,080
Speaker 2: My favorite pizza at Domino's is the charcoal grilled beef pizza.

603
00:38:46,640 --> 00:38:49,120
Speaker 2: You order it with an ultra thin crust. You can

604
00:38:49,200 --> 00:38:51,200
Speaker 2: just roll it up like a pinwheel sandwich and pop

605
00:38:51,200 --> 00:38:53,440
Speaker 2: it in your mouth. Tastes like a night out at

606
00:38:53,480 --> 00:38:57,280
Speaker 2: a yaki niku restaurant or in izakaya in pizza form.

607
00:38:58,239 --> 00:38:59,640
Speaker 3: Best of all, it tastes good.

608
00:38:59,600 --> 00:39:03,200
Speaker 2: Or even better when cold. The best part of this

609
00:39:03,560 --> 00:39:06,920
Speaker 2: no tomato pizza is the smoky taste of chargrilled beef

610
00:39:06,960 --> 00:39:09,480
Speaker 2: with mushrooms and spinach on a bed of cheese, which

611
00:39:09,520 --> 00:39:12,160
Speaker 2: is also acquired a bit of smokiness from the beef.

612
00:39:13,480 --> 00:39:21,000
Speaker 2: And they also included photos of these things. The The

613
00:39:21,080 --> 00:39:27,600
Speaker 2: ad for the Halloween double Roulette pizza, Yeah shows shows

614
00:39:27,680 --> 00:39:31,000
Speaker 2: clearly the two of the slices are going to set

615
00:39:31,040 --> 00:39:34,440
Speaker 2: you on fire and everyone is going to laugh at

616
00:39:34,440 --> 00:39:35,279
Speaker 2: you in your pain.

617
00:39:36,520 --> 00:39:41,680
Speaker 1: It's excellent. It's green fire. And the person who got

618
00:39:41,719 --> 00:39:44,560
Speaker 1: the slice is doing all the work. He's carrying this

619
00:39:44,640 --> 00:39:49,919
Speaker 1: ad face he's making of absolute pain while the other

620
00:39:50,000 --> 00:39:51,000
Speaker 1: two laugh at him.

621
00:39:51,239 --> 00:39:52,200
Speaker 3: Yeah, it's excellent.

622
00:39:52,680 --> 00:39:54,680
Speaker 1: It's beautiful, beautiful, so good.

623
00:39:56,200 --> 00:40:00,359
Speaker 2: And this charcoal grilled beef pizza yes, oh that looks

624
00:40:00,360 --> 00:40:02,960
Speaker 2: like a really high quality pizza like saucer or No.

625
00:40:04,840 --> 00:40:10,799
Speaker 1: That's really good. Yeah, the ingredients sound really good. I

626
00:40:10,840 --> 00:40:13,640
Speaker 1: love this. I feel I feel like, first of all,

627
00:40:13,640 --> 00:40:16,560
Speaker 1: thank you EJ for following up because I did read

628
00:40:17,080 --> 00:40:21,520
Speaker 1: previous email and we had some questions. Thank you for

629
00:40:21,600 --> 00:40:27,880
Speaker 1: true yeah yeah, But I feel like, okay, listeners always

630
00:40:28,040 --> 00:40:33,080
Speaker 1: write in about any interesting pizzas you encountered, but I'm

631
00:40:33,080 --> 00:40:35,120
Speaker 1: going to keep an eye out because I don't know

632
00:40:35,280 --> 00:40:40,400
Speaker 1: that how Ween pizza has been something on my radar previously.

633
00:40:40,480 --> 00:40:43,880
Speaker 1: In the US, no snippers. But now I want to

634
00:40:43,920 --> 00:40:48,720
Speaker 1: know if there's has there been Halloween pizza I've been missing.

635
00:40:50,800 --> 00:40:56,560
Speaker 1: I've yeah, sometimes Burger King does sort of like, oh

636
00:40:56,640 --> 00:40:58,600
Speaker 1: the bun is black or something.

637
00:40:58,719 --> 00:41:00,600
Speaker 3: Yeah that is green?

638
00:41:00,680 --> 00:41:03,360
Speaker 1: Now yeah, okay, but I want to I want to

639
00:41:03,360 --> 00:41:05,080
Speaker 1: get in on this Halloween pizza game.

640
00:41:05,320 --> 00:41:08,080
Speaker 3: Yeah.

641
00:41:08,120 --> 00:41:12,520
Speaker 2: A very immediate Google search just has like, maybe we'll

642
00:41:12,520 --> 00:41:14,960
Speaker 2: shape your pizza sort of like a jackal lantern with

643
00:41:15,000 --> 00:41:16,760
Speaker 2: the pepperoni making the face.

644
00:41:17,760 --> 00:41:20,000
Speaker 3: But that's not what you're that's not what you're looking for.

645
00:41:20,239 --> 00:41:30,960
Speaker 1: No, I have higher standards. I I honestly, genuinely adore this.

646
00:41:31,120 --> 00:41:34,520
Speaker 1: I love this now. All of it is beautiful. It's

647
00:41:34,640 --> 00:41:35,240
Speaker 1: really good.

648
00:41:36,719 --> 00:41:39,160
Speaker 2: I definitely and and and I and I want to

649
00:41:39,200 --> 00:41:44,800
Speaker 2: double down. Mochi being a like kind of strictly sweet

650
00:41:45,360 --> 00:41:49,840
Speaker 2: thing in most of the US is incorrect. It should

651
00:41:50,000 --> 00:41:52,279
Speaker 2: because it goes so well with cheese. Again, it's that

652
00:41:52,400 --> 00:41:54,920
Speaker 2: same like kind of I'm making a I'm making a

653
00:41:54,960 --> 00:41:57,160
Speaker 2: gesture about the texture. It's it's that same kind of

654
00:41:57,200 --> 00:42:00,959
Speaker 2: like tacky texture that is really like weiness that's really

655
00:42:00,960 --> 00:42:05,600
Speaker 2: fun and very good. In okadomaiyaki, which is sort of

656
00:42:05,640 --> 00:42:07,960
Speaker 2: like a almost like a like an omelet kind of

657
00:42:07,960 --> 00:42:09,279
Speaker 2: situation if you've never had it.

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00:42:09,360 --> 00:42:12,760
Speaker 3: Yeah, well now.

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00:42:12,640 --> 00:42:15,200
Speaker 1: I want to go to I know, I know. Now

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00:42:16,560 --> 00:42:23,520
Speaker 1: more cravings. Oh yeah, so so many cravings. But listeners,

661
00:42:23,960 --> 00:42:28,840
Speaker 1: for real, this is great. Please just send us any

662
00:42:29,080 --> 00:42:33,160
Speaker 1: sort of dominoes. It doesn't have to be dominoes, but

663
00:42:33,239 --> 00:42:39,040
Speaker 1: any kind of like promotion that's happening, any food related things, honestly.

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00:42:38,760 --> 00:42:41,400
Speaker 3: Yeah, anything, especially if it's weird.

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00:42:42,520 --> 00:42:45,319
Speaker 1: We like. Yeah, we do like that. We do like

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00:42:45,360 --> 00:42:49,399
Speaker 1: a good Halloween horror or whatever. But all of it

667
00:42:49,440 --> 00:42:53,200
Speaker 1: is good, all of it as well. Absolutely absolutely so.

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00:42:53,560 --> 00:42:56,239
Speaker 1: Thanks to both of these listeners for writing in. If

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00:42:56,280 --> 00:42:58,319
Speaker 1: you would like to write to us, you can Our

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00:42:58,360 --> 00:42:59,839
Speaker 1: email is hello at saber Pod.

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00:43:00,640 --> 00:43:03,479
Speaker 3: We're also on social media. You can find us on.

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00:43:03,440 --> 00:43:06,600
Speaker 2: Twitter, Facebook, and Instagram at saver pod, and we do

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00:43:06,680 --> 00:43:07,440
Speaker 2: hope to hear from you.

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00:43:07,920 --> 00:43:09,480
Speaker 3: Savor is production of iHeartRadio.

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00:43:09,600 --> 00:43:11,640
Speaker 2: For more podcasts from my Heart Radio, you can visit

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00:43:11,680 --> 00:43:14,600
Speaker 2: the iHeartRadio app, Apple Podcasts, or wherever you listen to

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00:43:14,680 --> 00:43:17,480
Speaker 2: your favorite shows. Thanks as always to our super producers

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00:43:17,600 --> 00:43:20,280
Speaker 2: Dylan Fagan and Andrew Howard. Thanks to you for listening,

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00:43:20,360 --> 00:43:22,040
Speaker 2: and we hope that lots more good things are coming

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Speaker 2: your way,