Who Faked My Cheese?

Gastropod

Cynthia Graber and Nicola Twilley

Science, Food, History, Arts

4.7 • 3.5K Ratings

🗓️ 10 April 2018

⏱️ 51 minutes

🔗️ Recording | iTunes | RSS

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Summary

Cheeeeese: that one word alone causes our stomachs to rumble and mouths to water. The sheer variety of flavors and textures created by only a few ingredients—milk, salt, enzymes, and microbes—is astounding: hard and soft, creamy and crumbly, richly umami and sweetly savory. For thousands of years, humans have been transforming animal milk into one of the most diverse and delicious substances in the world. But what is it about milk that makes it so uniquely suited to this particular magic trick? And why is it so hard to recreate using non-animal-based substances? This episode: real cheese, vegan cheese, and the real vegan cheese of the future. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Transcript

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0:00.0	The second season of And Just Like That is here, and so is the discourse over its performative
0:06.4	wokeness.
0:07.9	Succession is sex in the city on steroids with no boning.
0:13.8	We don't police like the prestige stuff in this way.
0:18.3	We don't critique the program's men like to watch in this way.
0:24.5	A critique and defense of, and just like that.
0:28.6	And one of the show's very own writers.
0:30.9	This week on Intuit, Vultures Pop Culture Podcast.
0:34.4	Hi, I'm Chris, and I love cheese in any shape or form.
0:41.0	All of the cheese as well is the kind that we eat.
0:44.1	We pouse cheese and goat cheese and hard and soft and aged and funky and blue.
0:50.4	I like cheddar, sharp, extra sharp.
0:52.8	I love cheese.
0:54.1	I like it because it's creamy and it also has a little bit of a tartness, acidity, and
0:58.5	sweet to it, and it's just really yummy.
1:01.5	I think one of the most important aspects of cheese is that it is delicious.
1:05.8	Oh my gosh, the whole experience of high-end cheese, that beautiful platter, the cracker,
1:12.0	it's a glass of wine, just reaching over there and just taking, you know, untwist bites
1:17.5	of all these different types of cheese.
1:19.7	I am a heavy cheese lover.
1:22.3	I am a vegetarian with vegan leaning tendencies, and I'm one of the number of the things that
1:27.5	is holding out for a really good cheese to take me all the way vegan.
	...

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