4.7 • 4.2K Ratings
🗓️ 5 April 2021
⏱️ 16 minutes
🧾️ Download transcript
Have you ever thought about why cheese melts the way it does? Or why some cheeses melt differently than others? And further to that, why some cheeses don’t really melt at all, but just get a little soft? On this episode of Inside Trader Joe’s, our very own “Professor Matt” explains it all to you, with a little help from our resident cheese expert, Kim. From enzymes to acid, and fresh cheese to aged, we bring you the art and science behind one of the best ways to enjoy “milk’s leap toward immortality,” cheese. Stop what you’re doing and melt with us.
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0:00.0 | You know, Matt, it seems like no matter what food we talk about on this podcast, |
0:04.7 | you manage to provide us with a wealth of interesting information. |
0:08.5 | Oh, shocks. Thank you. |
0:10.0 | That's why we call you Professor Matt. |
0:12.1 | Among other things? |
0:13.7 | We should give you a whole episode to educate us. |
0:16.5 | We could call it Professor Matt. |
0:19.3 | Tell us about that. |
0:21.0 | Okay, I'll take it, but it does sound a little cheesy. |
0:24.5 | Well, exactly. That's the topic. |
0:26.7 | Cheese. |
0:27.6 | Well, okay, then. |
0:28.8 | Let's go inside Trader Joe's. |
0:39.6 | I'm Tara Miller, Director of Words and Frazes and Clause's. |
0:42.9 | And I'm Matt Sloan, the Marketing Product Guy. |
0:45.8 | All right, class. |
0:47.2 | Listen up. |
0:48.3 | Today's lesson is cheese. |
0:51.1 | Milk's leap toward immortality. |
0:54.2 | Why cheese? |
0:55.6 | Well, it makes me think of Treasure Island as so many things do. |
1:00.0 | And when young Jim Hawkins meets Ben Gunn on the Island, |
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