Episode 7: Geeky Cheese
01/06/20 • 18 min
This episode Christine and Anne-Marie talk about back-to-back and vertical tastings where the cheeses are similar but very different. They also discuss the relationship (perceived or real) of age to "sharpness" and how mold is everywhere.
The cheeses are:
- Gruyere vs. L'Etivaz
- Young vs. Aged Gouda
This episode Christine and Anne-Marie talk about back-to-back and vertical tastings where the cheeses are similar but very different. They also discuss the relationship (perceived or real) of age to "sharpness" and how mold is everywhere.
The cheeses are:
- Gruyere vs. L'Etivaz
- Young vs. Aged Gouda
Previous Episode
Episode 6: Party Cheese
What cheeses should you bring to, or serve at a party??
Here are the highlights of this week's episode:
- Christine talks about Harbison by Jasper Hill Farms
- Anne-Marie talks about Komijnekaas (also known as Leyden Cheese or Leidse kaas)
- We both talk about social anxiety at parties
- Martha Stewart comes up at some point?
- Those little crunchy amino acid clusters we love in cheese
Next Episode
Episode 8: Night Cheese
As the great Liz Lemon once said, we out here "WorKiNg oN oUr NiGhT cHeEsE". The lifestyle that is Night Cheese is very important to Is This a Brie and you're about to find out why! Highlights include:
- Christine talks about Vermont Creamery Goat Log
- Anne-Marie talks about Lamb Chopper
- We both talk about out accidentally #synced night cheese experience
- Why you should care if your goats are horny or not
- Lemon curd
- Like a great improv team, goat cheese has your back
If you like this episode you’ll love
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