Melted, shredded, grated, sliced we don’t much care, any cheese is nice.

Well, almost any cheese. Some run afoul of our cultural expectations. But, that aside, most people enjoy a nice bit of cheese on a fairly regular basis. So what is it about this stuff that makes it so special? And why do we make so much of it? And how can I possibly make some of my own? You’ll never guess how many of those questions we answer inside this episode, so you should definitely listen. But first, some nice bouzouki music.

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