Episode 20: Cheese, Cheese, and More Cheese with Trader Joe's

Inside Trader Joe's

Trader Joe's

Arts, Nutrition, Health & Fitness, Food

4.7 • 4.2K Ratings

🗓️ 9 December 2019

⏱️ 27 minutes

🔗️ Recording | iTunes | RSS

🧾️ Download transcript

Summary

Cheese makes the world go ‘round. Or, at the very least, cheese often comes in rounds, and we’d go to the ends of the earth to get our hands on some good cheese. In this episode, we take you on a journey through the world of cheese, going around the globe and back again to your neighborhood Trader Joe’s. We spend some time with an English cheesemaker, we talk with a local TJ’s Crew Member who loves cheese as much as we do, and we learn about which wines pair best with certain cheeses, and we find out about a few special cheeses you’ll find in our stores during the holiday season.

Episode 20 Transcript (PDF)

Transcript

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0:00.0	Let's admit it. Sometimes we get a little cheesy on inside Trader Joe's.
0:04.1	Really, Tara? I think your theory about cheese has some holes in it.
0:08.1	See what I did there?
0:09.3	That's good, eh?
0:10.3	I think this could be one of our greater episodes.
0:14.1	Here's a slice.
0:16.3	If a customer asks me about a cheese in particular and I explain to them
0:21.1	basically what it's all, what I feel about it,
0:24.0	I also offer a taste.
0:26.5	We call it the cheese opedia. It's a document that provides
0:29.9	loads of information about every single cheese that we offer in the store.
0:34.1	We are in the Wookieho case, about 20 miles south of Bristol.
0:38.5	I'm gonna throw down the challenge. I think you're ready for it.
0:41.7	Goat cheese. What works with goat cheese?
0:44.9	Maybe a crisp seven-year block.
0:49.5	From the Trader Joe's mother ship in Monrovia, California.
0:52.5	Let's go inside Trader Joe's.
0:57.5	I'm Tara Miller, the director of Words and Faces and Closes at Trader Joe's.
1:08.5	And I'm Matt Sloan, the marketing products guy.
1:11.5	Let's just get this out of the way early.
1:14.5	My first job at Trader Joe's was cutting the cheese.
1:17.5	That never gets old, Matt. And really, you have to start somewhere.
	...

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