Oh, hi, just a quick note up top. So this episode is all about cheese. And of course, we touch on the history and the making and the science of it. We don't go into a lot about the dairy industry itself because that would be a series of episodes. We do talk about veganism. We do talk about plant-based options, especially in part two. We talk about

some animal ethics and some more sustainable cheeses. So we do talk about that. But in general,

if you are very, very opposed to anything that is animal product related, this one might not

be your favorite episode or you might learn some things that you can put

in your toolkit if you were talking to people about a plant-based diet.

But I just wanted to give that heads up.

I know dairy's not for everyone and I see you, I hear ya.

But for those that do like cheese, here we go.

Oh hey, it's the monster who returns emails at 4 p.m. on a Friday. Sorry, everyone.

Allie Ward. This is cheese. This is a topic that you have told me you've been craving for years.

It's a hot, stinky delivery that'll melt in your ears. Let's hit it. So I use the internet to do

the equivalent of hiding behind a plant, hoping to catch

the eye of this ologist, who is at the top of culture's hot list of nine cheese stars to watch

and has been featured in Fogue and Sevierre magazines. They're also the founder of Cheese

Advocacy Group, Own Your Funk. They've won awards at the International

Cheesemonger Invitational, single-handedly quartering a 50-pound round of Parmesan with a knife

and her two hands, which is usually a four-person job. And I slid into their DMs. And when I got

our return message, the heavens parted. So, so excited. So let's talk

cheese. But first, thank you to patrons via patreon.com slash ologies, who for $1 a month can submit

questions ahead of time for the ologists. And wow, record number of questions. We had 64 pages

of questions for this ologist. So this will shock absolutely no one, but this will be a two-parter

because it was too large cheese wheel for one serving. We had to halve it up. So thank you also to

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