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Speaker 1: I Heart Podcasts.

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Speaker 2: You can hear more gold one I four point three podcasts,

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Speaker 2: playlist and listen live on the free iHeart.

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Speaker 1: App Got anything good?

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Speaker 3: Hey, this is the Christian O'Connell show podcast.

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Speaker 2: Yesterday joined the Miss Hina lyrics. One of them was

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Speaker 2: about hard cheese, and we started to speculate. But our

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Speaker 2: favorite hart hard cheese isn't get into a quite a

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Speaker 2: year hard talk about hard cheese, and sadly and I

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Speaker 2: got thousands, if not millions of complaints. We've went out

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Speaker 2: of time. And now I listened to feedback and I

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Speaker 2: was hauled over the coals by the boss and said,

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Speaker 2: you should have dropped the rest of that pony old

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Speaker 2: show you do and just solid forty five minutes clear

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Speaker 2: the ads, cleared the songs and just gone into it

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Speaker 2: deep dive.

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Speaker 1: Boss, Sue, You're right, I was wrong.

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Speaker 2: I'm still learning, still learning from the wise master. So

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Speaker 2: now we have time till the next twenty minutes to

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Speaker 2: have a hard talk about heart cheese.

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Speaker 1: Great are we on this? Who is in the corner

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Speaker 1: of the dam?

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Speaker 2: Are we all cheddar? Who's with me with Manchego Parmesan?

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Speaker 4: Now that parmezan for me is untouchable goat.

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Speaker 1: I don't know.

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Speaker 4: I actually don't know how you could put up any

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Speaker 4: other cheese that comes close to it. It does everything and.

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Speaker 2: See utility player Swiss sarmon knife. You're right, I had

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Speaker 2: a Caesar salad last night. You put a bit of

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Speaker 2: parmesans to flavored us. Yes, it's my balla ball yeah,

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Speaker 2: great in a in a sandwich itself.

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Speaker 1: Some cured meats, no it is. It's lovely.

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Speaker 2: No, no it some cured meats, yeah, some chili jam.

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Speaker 4: Yeah, now you're talking.

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Speaker 1: Yes, all right.

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Speaker 2: So in terms of power rankings, uh huh, all right,

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Speaker 2: what's the EJ Witten? You'll heard the sports news there

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Speaker 2: and the one hundred year history of the club.

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Speaker 1: Who's the EJ Witning of the hard cheeses. Who's at

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Speaker 1: the top.

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Speaker 4: Well, for me, my personal vote is that the e J.

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Speaker 4: Wriitten is parmes. I don't know who's the bonds and

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Speaker 4: Pelly the number two not Cheddar.

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Speaker 5: Yeah, you've got to go vintage cheddar. Sure, such an

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Speaker 5: all rounded compared to the parmesan, which can be a

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Speaker 5: little bit you know, funky like I or the smell.

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Speaker 2: In terms of the usage, definitely imagine a world with

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Speaker 2: no parmesan.

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Speaker 1: I don't want to be in that world.

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Speaker 4: It's more of a quiet taste, patty, So I understand.

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Speaker 1: For more there, I say basic palettes.

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Speaker 4: They sophisticated people like you.

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Speaker 2: And I, you know, sort of men about time, playboys,

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Speaker 2: you know. But for your more bogan putt you've got,

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Speaker 2: you've got your cheddar.

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Speaker 3: You know, you got a craft singles is more like

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Speaker 3: the yellow ones, you know, the individual I have a

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Speaker 3: load of those that I use when I'm doing a barbecue,

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Speaker 3: just with cheese burgers.

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Speaker 1: Because you need those yellow ones.

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Speaker 2: I've got someone who they are actually orange and yellow,

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Speaker 2: the ones that you look like. You get them at

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Speaker 2: the servoce stations in the middle of nowhere, in individually wrapped.

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Speaker 5: Sure is like the Swiss army knife of cheese, which

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Speaker 5: can be used for so many different things. It's got

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Speaker 5: to be second on the list, surely, bac and cheese.

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Speaker 6: Piece of baggy cheese on jets or as they call

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Speaker 6: his savoy. Yes, that's right, that's simple, beautiful, effective. But

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Speaker 6: I don't like it when it's too crumbly, it's too messy. No,

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Speaker 6: I know it's called hard for a reason. I want

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Speaker 6: it rock hard.

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Speaker 1: Okay, I do.

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Speaker 2: I don't want to eat crumbly because then it's like

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Speaker 2: it's all over me. You're you're loosing too much, too

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Speaker 2: much of the value of it. It's crumbled away.

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Speaker 5: That Mersey Valley.

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Speaker 1: Are you with me?

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Speaker 2: You know what, if I had to relocate the radio

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Speaker 2: show anywhere and my heart will always be rich from

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Speaker 2: where our studio is. I want to be in that cheese.

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Speaker 5: It like comes off like skiing.

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Speaker 3: And then.

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Speaker 2: Lecture, Harriet, lecture in the news room shale cheese.

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Speaker 1: Oh my god? Who is it comes off like ski?

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Speaker 1: Its magnificent? Is that an abmiramal thing?

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Speaker 2: Listen, Mercy Bell, if you ever want to do some

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Speaker 2: voiceover and it flakes off like soasis, it's gorgeous.

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Speaker 1: All right, listen, guys, we've been very selfish today.

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Speaker 2: Let's open up the lights right now because right now

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Speaker 2: the people of this city are banging on the doors.

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Speaker 1: Let us have ours, Let us have ours.

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Speaker 2: Let speak about hard cheeses. Lines are open now, where

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Speaker 2: are you with hard cheesus? We need to try and

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Speaker 2: make my eight the power rankings, and please do not

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Speaker 2: call in if you can try and defend crumbly cheese

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Speaker 2: when is anything good that's crumbly?

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Speaker 1: No.

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Speaker 2: Thirteen fifty five twenty two Hard Talk about hard Cheese.

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Speaker 7: The Christian O'Connell show Podcast.

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Speaker 2: I just got to look on all the different cheeses

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Speaker 2: there are, obviously, you know shadow we've discussed.

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Speaker 1: Now what do people think about it? See? I'm a

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Speaker 1: big fan of man Jaco.

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Speaker 8: Oh what do you have?

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Speaker 1: And Chago with.

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Speaker 2: Chilly jam ransdom pickle. Sometimes apricot jam is great with

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Speaker 2: a piece of cheddar.

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Speaker 3: Or gra.

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Speaker 1: Oh my god, that is a real blockbuster.

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Speaker 2: Shut the door, you've got hot grair.

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Speaker 1: Oh my god, it comes in that wheel?

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Speaker 3: He's done?

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Speaker 4: What that one is?

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Speaker 1: Yes?

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Speaker 4: Yes?

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Speaker 2: Yes?

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Speaker 1: What about gooda?

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Speaker 4: Oh gooda gooda times good at times?

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Speaker 3: I like gooda in a toasty ohancy pansy.

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Speaker 2: All right, let's say some cool So let's go to

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Speaker 2: Andrew here, Come morning, Andrew, good morning, hello, and you're

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Speaker 2: welcome to the show.

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Speaker 1: All right, hard cheese. What's your favorite parmesan?

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Speaker 7: By a mile?

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Speaker 2: Yes, yes, hard to get past it. It's got to

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Speaker 2: be a one or two, isn't it.

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Speaker 1: What do you have it with? Now?

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Speaker 8: I'll give you a little family sacred. I used to

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Speaker 8: work in manufacturing of parmesans.

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Speaker 1: Oh, and inside, grate it on a.

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Speaker 8: Little fried pan for thirty seconds, just until golden brown.

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Speaker 8: And you've got a mixture of an inject biscuit and

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Speaker 8: a violet crumble. That's about the texture.

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Speaker 1: Oh yes, it's it creates like a it's a brittle

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Speaker 1: kind of thing.

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Speaker 8: It certainly does.

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Speaker 1: Yeah. Wow, a honey almost that honeycomb, isn't it? You

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Speaker 1: crack it?

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Speaker 8: Yeah, give it a game. It's absolutely amazing. You get

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Speaker 8: in trouble for doing it.

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Speaker 2: You old rebel. Top of the crem breulet parmesan, it shutters.

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Speaker 2: Oh my, yes, break the cheesy glass, weight the flavor

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Speaker 2: and you will love that.

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Speaker 1: Ye, just thirty seconds in the pan, just palmes, how

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Speaker 1: many oil?

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Speaker 3: Man?

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Speaker 8: I just straight in the pan?

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Speaker 1: Own oil? Isn't it comes with? All right?

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Speaker 2: And you thank you very much. Insider Frank, good morning,

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Speaker 2: Good on it, Frank, welcome to show.

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Speaker 7: Now, Yes, just.

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Speaker 1: On a cool shows.

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Speaker 2: We're here for particularly and wake you up, Frank, you boy,

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Speaker 2: we'll get you out of that bed all right then,

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Speaker 2: sleepy Frank.

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Speaker 1: Now, Frank, where are you on hard cheese? What do

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Speaker 1: you think? Mate?

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Speaker 7: Pecorino is so much better than Palmer.

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Speaker 2: I think the stable makes I think they're the Takos brothers.

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Speaker 1: They work well together. Let's not break them off.

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Speaker 4: I like how you said Peco.

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Speaker 1: Is it not Pecorino or Romano?

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Speaker 7: Yes, that's one version. We've got the Melbourne versions to

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Speaker 7: make with Kew's milk, but traditionally it's made with cheap's milk.

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Speaker 1: Ah, is that right?

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Speaker 4: And how are you eating the peccarina.

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Speaker 7: Predominantly just traded on pasta, But any which way.

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Speaker 1: Nibble your cereal honey, yeah, honey, my honey, and cheese

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Speaker 1: is great and jam as well.

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Speaker 2: Yeah yeah, Frank, Frank, you're talking our language right from

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Speaker 2: that recline in the bed there. I love it all right, Frank,

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Speaker 2: have a good Where have you got to go to today? Frank,

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Speaker 2: you're not going to get wig get somewhere.

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Speaker 7: There'll be a work at thirty oh?

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Speaker 1: And where do you work in your house? You worked

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Speaker 1: from home or no?

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Speaker 7: Likely? Likely eighteen minutes away. I'm going to not city today.

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Speaker 1: Today, gotcha?

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Speaker 2: And Frank, I get the feeling. You work with the public.

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Speaker 2: You are customer facing.

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Speaker 7: I'm facilities manager.

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Speaker 1: It I knew, I knew. This guy is a leader.

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Speaker 1: He's a CEO. If Astronomer looking for the new CEO,

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Speaker 1: we found him. He likes to keep it.

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Speaker 2: He won't starting to eight third, you no know what

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Speaker 2: it's saying, Frankie, he needs to go to But they need.

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Speaker 1: An honest man.

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Speaker 2: You get Frank that's in the kneed white now, not

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Speaker 2: the andy guy banging that lady from what's.

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Speaker 4: H half Frank would do that.

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Speaker 1: Bet, I hate five to eighty.

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Speaker 2: Stay start there at Astronomer at solid eight thirty, Frank,

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Speaker 2: I love it. You take care of mate. Good luck

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Speaker 2: with those facilities today. They need managing, mate, They need managing.

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Speaker 2: See you, Frank.

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Speaker 1: A Christian O'Connell show podcast