Is This a Brie?

Recorded on July 29th

We're back! This episode was a catch up for us, and we cover A LOT of ground. Things like:
- The role of cheese in social justice
- Food access during the pandemic
- Who and what determines the value of cheese
- The differences between labels and terms like "natural" and "organic"
- A rant about the intersection of fitness snake oil and cheese marketing: "protein cheese" *cue eyeroll*


We also answer questions from our listeners like:
- Is one good cheese on a board better than a bunch of okay cheeses?
- What have we been up to?
-  What to do with Halloumi?
- Did we predict Uplands Rush Creek Reserve crock? (hint: yes)
- Are we writing a show that's Cheers but at a cheese counter instead of a bar?

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As the great Liz Lemon once said, we out here "WorKiNg oN oUr NiGhT cHeEsE". The lifestyle that is Night Cheese is very important to Is This a Brie and you're about to find out why! Highlights include:
- Christine talks about Vermont Creamery Goat Log
- Anne-Marie talks about Lamb Chopper
- We both talk about out accidentally #synced night cheese experience
- Why you should care if your goats are horny or not
- Lemon curd 
- Like a great improv team, goat cheese has your back

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This episode Christine and Anne-Marie talk about back-to-back and vertical tastings where the cheeses are similar but very different. They also discuss the relationship (perceived or real) of age to "sharpness" and how mold is everywhere.  

The cheeses are:
- Gruyere vs. L'Etivaz
- Young vs. Aged Gouda

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What cheeses should you bring to, or serve at a party??
Here are the highlights of this week's episode:

- Christine talks about Harbison by Jasper Hill Farms
- Anne-Marie talks about Komijnekaas (also known as Leyden Cheese or Leidse kaas)
- We both talk about social anxiety at parties
- Martha Stewart comes up at some point?
- Those little crunchy amino acid clusters we love in cheese

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Why and how can/should you incorporate cheese into your breakfast routine? We're going to tell you. The cheeses we profile on this episode are:

- Gjetost
- Meredith Dairy Sheep & Goat Cheese

Anne-Marie talks about Gjestost as a part of her Norwegian heritage and Christine fights a New Yorker to prove Meredith Dairy's cheese is better than cream cheese.

We might have tattoos by the end, who knows?!

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We talk about how to go about choosing the right contents for a great grilled cheese. We cover why some cheeses melt better than others, a little bit on what American cheese even is, and encourage you to live your best damn cheese life.

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In this episode, we talk about to be decadent during the holidays. We highlight four of our favorite cheeses to have during Christmas-time, and what we like to pair with them.

1. La Tur
2. Challerhocker
3. Point Reyes Bay Blue
4. Quadrello di Bufala

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We explore the world of travelling with cheese, and how the first cheese WAS travel cheese. Highlights include:

- Plane-specific cheese
- Leaving cheese curds in your bag on accident
- What clothbound cheddars are
- Jasper Hill Farms
- Cheddar and Gouda cheese curds
- "The squeak"
- Our new punk band "Milk Jerky"
- Seth Meyers

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We give thanks for seasonal cheese in this Season 1 opener. Highlights include:
- Why cheeses are seasonal 
- Bringing cheese to a holiday party
- Rush Creek Season
- Rogue River Blue
- Judging Restaurants by their cheese plate 
- #thicc balsamic
- Foods we're grateful for that AREN'T cheese

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Support the show