This cheese made from stretched curds can be eaten young and tender or aged and sharp. Anney and Lauren melt over the science and history of provolone.See <a href="https://omnystudio.com/listener">omnystudio.com/listener</a> for privacy information.

This cheese made from stretched curds can be eaten young and tender or aged and sharp. Anney and Lauren melt over the science and history of provolone. See omnystudio.com/listener for privacy information.

This cheese made from stretched curds can be eaten young and tender or aged and sharp. Anney and Lauren melt over the science and history of provolone.See <a href="https://omnystudio.com/listener" rel="noopener noreferrer">omnystudio.com/listener</a> for privacy information.

Provolone: Talk Curdy to Me

Savor digs into how people live and how they eat – and why. Hosts Anney Reese and Lauren Vogelbaum interview the culinary creators and consumers of the world, exploring the science, history, and culture of food and drink, all with a key question in mind: Why do we like what we like, and how can we find more of those things?

Share Provolone: Talk Curdy to Me

Sign up to save your podcasts

Provolone: Talk Curdy to Me

Provolone: Talk Curdy to Me

More shows like Savor

Stuff You Should Know

Stuff You Missed in History Class

The Dan Patrick Show

BrainStuff

The Sporkful

Gastropod

Gravy

Science Vs

Christopher Kimball’s Milk Street Radio

The Breakfast Club

Part-Time Genius

Ridiculous History

Behind the Bastards

The Weirdest Thing I Learned This Week

Happy Face

Proof

Noble Blood

Help Wanted

Two Ts In A Pod with Teddi Mellencamp and Tamra Judge

All The Smoke

The Clay Travis and Buck Sexton Show

Criminalia

The Atlas Obscura Podcast

Money Rehab with Nicole Lapin