Welcome to the Times of Israel's The Real Shmuse.

I'm your host Amanda Borschaldan, joined by our movie maven, Jordan Hoffman, bringing you all the entertainment news and movie reviews a Jew can use.

Jordan, thank you so much for joining me as usual.

It's good to be back. Nice seeing you. Our second production in your new studio.

That's right. They pay the electric bill this time. You have some new lighting, some new shading.

It looks really nice. I'm very excited. I like gorgeous. And it's all because of the lighting. It's amazing. I don't wear makeup as you know and it just these lights make me like just gorgeous. What can I say? You just got to walk around with big lights. We hang, you know, just need to walk around like a halo because I deserve it, right? Exactly. Exactly. Yes.

So, Jordan, as you know, last episode, we caused quite a ruckus with your cut of cheese tasting.

And we got quite the email response.

And a lot of it was so hilarious and just lovely.

It was so great to receive.

And it was an international sensation. We got, we got messages from around the world.

Around the world. It's amazing. And there was one that we wanted to read a before we start with

our entertainment news and movie reviews, right? Mm-hmm. Okay, so one from Gibraltar.

Excuse me. My arm might have to extend a little bit because I'm 50 now.

All right. So here we go. Having lived in Israel for 12 years and the UK for another 39, I feel I can weigh in on the cottage cheese debate.

She definitely set up her creed, her street creed. For sure, yeah.

Okay. Number one, cottage cheese is very hard to ship to other countries whilst maintaining

its freshness. It doesn't have a long shelf life, which in no doubt why it's hard to find

in the USA. Although I can't comment on American cottage cheese, and let me tell you, no comment

is better. UK cottage cheese is even better than Israeli cottage, which lacks the creaminess.

Same goes for butter and cream, I'm afraid, perhaps due to the diet the cows get. I think

these are fighting words, but I'm all right with this. Then she says, cottage 9% gets close, though. Love the podcast. That's the most important part. Yes. So, yes, it's true that 9% cottage cheese, it's much more creamy, but there's also 12% now, perhaps. Oh, but that's like, that's really bad for you, though. That's, that's, that's, that's, that's, that's, that's. That's, that's, that's, that's, you might as well be eating chocolate at that point. That's really bad for you. Um, well, first of all, she's throwing down and saying the British have it better than both the Americans and the Israelis, which I find suspicious. But I'm also just impressed that somebody in Gibraltar is listening to us.

...