Hello, and welcome to Savory Production of I Heart Radio. I'm Annie Rees, and I'm Lauren

Volgobom, and today we have a classic episode for you about cheddar cheese. Yes, yes. Actually,

one of our listeners who writes in pretty frequently, Cecilia. Hello, Cecilia. Just wrote

and was like, you love cheese, right? Well, where are the cheese episodes? You need to do more

cheese episodes. You're correct. I've been letting down my cheese inner self, and also cheese

lovers of the world. Sorry. Yes. Oh, gosh, we always need to do more cheese episodes. I feel

like I feel like for reasons that we'll get into a little bit or that we got into a little bit

in this episode. I like try not to do too many, because I feel like if you let me start doing

cheese episodes, I'll just do nothing but cheese episodes, and then we'll be a cheese show.

It's a legitimate fear. Yeah. Which would be fine, right? But you know, moderation.

Always, which is key with cheese, and hard to do. And actually, at the beginning of this pandemic,

like shutdown here, I had a friend who happened to be with me, and she always brings a lot of

cheese, because we both love cheese. And one of them was a classic craft cheddar block.

And as you know, I've been avoiding going to the grocery store and getting really interesting

with some food experiments, shall we say. And so I finally, like, a couple of months ago,

it's like, okay, it's time. The cheddar cheese. It's time. It was molded. It was so upsetting.

No. I couldn't. Oh, man. It was molded. There was no

cheese. Well, well, you learned, you learned an important lesson that day. I did, but I also

think I probably will make the same mistake. But that same friend likes to say about me.

Any reason she never learned through lessons. We love each other, but there's some snark for

short. For short. And I feel like there's been a lot of big, it's food stunts in the news recently.

And one of them is the craft and cheese, the craft macaroni and cheese ice cream, which sold out.

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