Cream Cheese: What a Spread

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iHeartPodcasts

Society & Culture, Food, Places & Travel, Arts

4.2 • 1.5K Ratings

🗓️ 22 October 2020

⏱️ 40 minutes

🔗️ Recording | iTunes | RSS

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Summary

This fresh, spreadable cheese has roots that go back hundreds of years, but it found its niche in American cuisine in the past century with bagels, dips, and casseroles. Anney and Lauren dip into the science and history of cream cheese.

Transcript

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0:00.0	Hello and welcome to Sabre production of I Heart Radio I'm Annie Reese and I'm Lauren
0:11.2	Vocalbaum and today we're talking about cream cheese.
0:14.7	Yes cream cheese which came up in our episode we did on imitation crab.
0:21.9	Right because we were talking about crab rangoon.
0:24.8	Yeah, and I really got into the history of it
0:27.7	and I mentioned that in passing in that episode.
0:31.1	And a lot of he wrote in and said, please do cream cheese. in that
0:35.0	in that episode and a lot of he wrote in and said please do cream cheese.
0:37.0	Uh-huh, yeah.
0:38.0	Eventually, as we always say, but...
0:40.0	Well, yes.
0:41.0	We do have a running list.
0:42.0	It is a long list, a long
0:45.8	disorganized list, but... It is quite disorganized. It is a list. And it's
0:51.5	interspersed with things like Five Nights at Freddie's, which aren't food things.
0:56.6	Because I really wanted to record you playing that and I now have that on VR and it's terrifying.
1:03.0	Oh, no, okay.
1:05.0	I'm like low-key already terrified by VR all the time, so.
1:09.0	Yeah, oh, great.
1:11.0	I can only play it for like five minutes at a time and I have to stop.
1:14.0	But about cream cheese, I pretty on cream cheese.
1:20.0	It can be great sometimes, like sometimes I really, really want it. I'm really craving it. I know sometimes I've had it and been just so surprised by how good it is. So maybe I'm just not getting great cream cheese a lot, I don't know. know but yeah most of the time I'm just kind of like me
	...

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