Episode 8: Night Cheese

01/13/20 • 21 min

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

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Previous Episode

Episode 7: Geeky Cheese

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

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Next Episode

Episode 9: We're Back!

Recorded on July 29th
We're back! This episode was a catch up for us, and we cover A LOT of ground. Things like:
- The role of cheese in social justice
- Food access during the pandemic
- Who and what determines the value of cheese
- The differences between labels and terms like "natural" and "organic"
- A rant about the intersection of fitness snake oil and cheese marketing: "protein cheese" *cue eyeroll*
We also answer questions from our listeners like:
- Is one good cheese on a board better than a bunch of okay cheeses?
- What have we been up to?
- What to do with Halloumi?
- Did we predict Uplands Rush Creek Reserve crock? (hint: yes)
- Are we writing a show that's Cheers but at a cheese counter instead of a bar?

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