July 21, 2025 • 9 mins
After a cheesy Misheard Lyric on yesterday's show we went down the cheese rabbit hole. Grab a wedge and get ready to dive deep into the cheesy abyss.
What makes the perfect hard cheese? Is cheddar cheese really all it's cracked up to be? And does parmesan deserve its place at the top? We'll tackle all the big questions.
Let us know which hard cheese you're ride or die for christian@christianoconnell.com.au
See omnystudio.com/listener for privacy information.
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:09):
I Heart Podcasts.
Speaker 2 (00:10):
You can hear more gold one I four point three podcasts,
playlist and listen live on the free iHeart.
Speaker 1 (00:16):
App Got anything good?
Speaker 3 (00:19):
Hey, this is the Christian O'Connell show podcast.
Speaker 2 (00:27):
Yesterday joined the Miss Hina lyrics. One of them was
about hard cheese, and we started to speculate. But our
favorite hart hard cheese isn't get into a quite a
year hard talk about hard cheese, and sadly and I
got thousands, if not millions of complaints. We've went out
of time. And now I listened to feedback and I
was hauled over the coals by the boss and said,
you should have dropped the rest of that pony old
(00:49):
show you do and just solid forty five minutes clear
the ads, cleared the songs and just gone into it
deep dive.
Speaker 1 (00:55):
Boss, Sue, You're right, I was wrong.
Speaker 2 (00:57):
I'm still learning, still learning from the wise master. So
now we have time till the next twenty minutes to
have a hard talk about heart cheese.
Speaker 1 (01:07):
Great are we on this? Who is in the corner
of the dam?
Speaker 2 (01:11):
Are we all cheddar? Who's with me with Manchego Parmesan?
Speaker 4 (01:16):
Now that parmezan for me is untouchable goat.
Speaker 1 (01:19):
I don't know.
Speaker 4 (01:20):
I actually don't know how you could put up any
other cheese that comes close to it. It does everything and.
Speaker 2 (01:26):
See utility player Swiss sarmon knife. You're right, I had
a Caesar salad last night. You put a bit of
parmesans to flavored us. Yes, it's my balla ball yeah,
great in a in a sandwich itself.
Speaker 1 (01:41):
Some cured meats, no it is. It's lovely.
Speaker 2 (01:44):
No, no it some cured meats, yeah, some chili jam.
Speaker 4 (01:49):
Yeah, now you're talking.
Speaker 1 (01:51):
Yes, all right.
Speaker 2 (01:52):
So in terms of power rankings, uh huh, all right,
what's the EJ Witten? You'll heard the sports news there
and the one hundred year history of the club.
Speaker 1 (02:01):
Who's the EJ Witning of the hard cheeses. Who's at
the top.
Speaker 4 (02:04):
Well, for me, my personal vote is that the e J.
Wriitten is parmes. I don't know who's the bonds and
Pelly the number two not Cheddar.
Speaker 5 (02:12):
Yeah, you've got to go vintage cheddar. Sure, such an
all rounded compared to the parmesan, which can be a
little bit you know, funky like I or the smell.
Speaker 2 (02:22):
In terms of the usage, definitely imagine a world with
no parmesan.
Speaker 1 (02:26):
I don't want to be in that world.
Speaker 4 (02:28):
It's more of a quiet taste, patty, So I understand.
Speaker 1 (02:32):
For more there, I say basic palettes.
Speaker 4 (02:34):
They sophisticated people like you.
Speaker 2 (02:37):
And I, you know, sort of men about time, playboys,
you know. But for your more bogan putt you've got,
you've got your cheddar.
Speaker 3 (02:50):
You know, you got a craft singles is more like
the yellow ones, you know, the individual I have a
load of those that I use when I'm doing a barbecue,
just with cheese burgers.
Speaker 1 (03:02):
Because you need those yellow ones.
Speaker 2 (03:05):
I've got someone who they are actually orange and yellow,
the ones that you look like. You get them at
the servoce stations in the middle of nowhere, in individually wrapped.
Speaker 5 (03:13):
Sure is like the Swiss army knife of cheese, which
can be used for so many different things. It's got
to be second on the list, surely, bac and cheese.
Speaker 6 (03:22):
Piece of baggy cheese on jets or as they call
his savoy. Yes, that's right, that's simple, beautiful, effective. But
I don't like it when it's too crumbly, it's too messy. No,
I know it's called hard for a reason. I want
it rock hard.
Speaker 1 (03:36):
Okay, I do.
Speaker 2 (03:37):
I don't want to eat crumbly because then it's like
it's all over me. You're you're loosing too much, too
much of the value of it. It's crumbled away.
Speaker 5 (03:46):
That Mersey Valley.
Speaker 1 (03:47):
Are you with me?
Speaker 2 (03:51):
You know what, if I had to relocate the radio
show anywhere and my heart will always be rich from
where our studio is. I want to be in that cheese.
Speaker 5 (04:00):
It like comes off like skiing.
Speaker 3 (04:02):
And then.
Speaker 2 (04:05):
Lecture, Harriet, lecture in the news room shale cheese.
Speaker 1 (04:10):
Oh my god? Who is it comes off like ski?
Its magnificent? Is that an abmiramal thing?
Speaker 2 (04:15):
Listen, Mercy Bell, if you ever want to do some
voiceover and it flakes off like soasis, it's gorgeous.
Speaker 1 (04:23):
All right, listen, guys, we've been very selfish today.
Speaker 2 (04:26):
Let's open up the lights right now because right now
the people of this city are banging on the doors.
Speaker 1 (04:31):
Let us have ours, Let us have ours.
Speaker 2 (04:35):
Let speak about hard cheeses. Lines are open now, where
are you with hard cheesus? We need to try and
make my eight the power rankings, and please do not
call in if you can try and defend crumbly cheese
when is anything good that's crumbly?
Speaker 1 (04:50):
No.
Speaker 2 (04:51):
Thirteen fifty five twenty two Hard Talk about hard Cheese.
Speaker 7 (04:55):
The Christian O'Connell show Podcast.
Speaker 2 (04:59):
I just got to look on all the different cheeses
there are, obviously, you know shadow we've discussed.
Speaker 1 (05:04):
Now what do people think about it? See? I'm a
big fan of man Jaco.
Speaker 8 (05:07):
Oh what do you have?
Speaker 1 (05:08):
And Chago with.
Speaker 2 (05:09):
Chilly jam ransdom pickle. Sometimes apricot jam is great with
a piece of cheddar.
Speaker 3 (05:17):
Or gra.
Speaker 1 (05:20):
Oh my god, that is a real blockbuster.
Speaker 2 (05:24):
Shut the door, you've got hot grair.
Speaker 1 (05:30):
Oh my god, it comes in that wheel?
Speaker 3 (05:32):
He's done?
Speaker 4 (05:33):
What that one is?
Speaker 1 (05:34):
Yes?
Speaker 4 (05:35):
Yes?
Speaker 2 (05:35):
Yes?
Speaker 1 (05:37):
What about gooda?
Speaker 4 (05:38):
Oh gooda gooda times good at times?
Speaker 3 (05:41):
I like gooda in a toasty ohancy pansy.
Speaker 2 (05:47):
All right, let's say some cool So let's go to
Andrew here, Come morning, Andrew, good morning, hello, and you're
welcome to the show.
Speaker 1 (05:54):
All right, hard cheese. What's your favorite parmesan?
Speaker 7 (05:57):
By a mile?
Speaker 2 (05:57):
Yes, yes, hard to get past it. It's got to
be a one or two, isn't it.
Speaker 1 (06:02):
What do you have it with? Now?
Speaker 8 (06:04):
I'll give you a little family sacred. I used to
work in manufacturing of parmesans.
Speaker 1 (06:09):
Oh, and inside, grate it on a.
Speaker 8 (06:11):
Little fried pan for thirty seconds, just until golden brown.
And you've got a mixture of an inject biscuit and
a violet crumble. That's about the texture.
Speaker 1 (06:21):
Oh yes, it's it creates like a it's a brittle
kind of thing.
Speaker 8 (06:26):
It certainly does.
Speaker 1 (06:27):
Yeah. Wow, a honey almost that honeycomb, isn't it? You
crack it?
Speaker 8 (06:32):
Yeah, give it a game. It's absolutely amazing. You get
in trouble for doing it.
Speaker 2 (06:38):
You old rebel. Top of the crem breulet parmesan, it shutters.
Oh my, yes, break the cheesy glass, weight the flavor
and you will love that.
Speaker 1 (06:53):
Ye, just thirty seconds in the pan, just palmes, how
many oil?
Speaker 3 (06:56):
Man?
Speaker 8 (06:57):
I just straight in the pan?
Speaker 1 (06:59):
Own oil? Isn't it comes with? All right?
Speaker 2 (07:01):
And you thank you very much. Insider Frank, good morning,
Good on it, Frank, welcome to show.
Speaker 7 (07:12):
Now, Yes, just.
Speaker 1 (07:17):
On a cool shows.
Speaker 2 (07:20):
We're here for particularly and wake you up, Frank, you boy,
we'll get you out of that bed all right then,
sleepy Frank.
Speaker 1 (07:26):
Now, Frank, where are you on hard cheese? What do
you think? Mate?
Speaker 7 (07:29):
Pecorino is so much better than Palmer.
Speaker 2 (07:35):
I think the stable makes I think they're the Takos brothers.
Speaker 1 (07:39):
They work well together. Let's not break them off.
Speaker 4 (07:42):
I like how you said Peco.
Speaker 1 (07:46):
Is it not Pecorino or Romano?
Speaker 7 (07:49):
Yes, that's one version. We've got the Melbourne versions to
make with Kew's milk, but traditionally it's made with cheap's milk.
Speaker 1 (07:59):
Ah, is that right?
Speaker 4 (08:02):
And how are you eating the peccarina.
Speaker 7 (08:05):
Predominantly just traded on pasta, But any which way.
Speaker 1 (08:12):
Nibble your cereal honey, yeah, honey, my honey, and cheese
is great and jam as well.
Speaker 2 (08:23):
Yeah yeah, Frank, Frank, you're talking our language right from
that recline in the bed there. I love it all right, Frank,
have a good Where have you got to go to today? Frank,
you're not going to get wig get somewhere.
Speaker 7 (08:35):
There'll be a work at thirty oh?
Speaker 1 (08:40):
And where do you work in your house? You worked
from home or no?
Speaker 7 (08:42):
Likely? Likely eighteen minutes away. I'm going to not city today.
Speaker 1 (08:48):
Today, gotcha?
Speaker 2 (08:49):
And Frank, I get the feeling. You work with the public.
You are customer facing.
Speaker 7 (08:55):
I'm facilities manager.
Speaker 1 (08:57):
It I knew, I knew. This guy is a leader.
He's a CEO. If Astronomer looking for the new CEO,
we found him. He likes to keep it.
Speaker 2 (09:07):
He won't starting to eight third, you no know what
it's saying, Frankie, he needs to go to But they need.
Speaker 1 (09:14):
An honest man.
Speaker 2 (09:14):
You get Frank that's in the kneed white now, not
the andy guy banging that lady from what's.
Speaker 4 (09:20):
H half Frank would do that.
Speaker 1 (09:23):
Bet, I hate five to eighty.
Speaker 2 (09:24):
Stay start there at Astronomer at solid eight thirty, Frank,
I love it. You take care of mate. Good luck
with those facilities today. They need managing, mate, They need managing.
See you, Frank.
Speaker 1 (09:35):
A Christian O'Connell show podcast
I Heart Podcasts.
Speaker 2 (00:10):
You can hear more gold one I four point three podcasts,
playlist and listen live on the free iHeart.
Speaker 1 (00:16):
App Got anything good?
Speaker 3 (00:19):
Hey, this is the Christian O'Connell show podcast.
Speaker 2 (00:27):
Yesterday joined the Miss Hina lyrics. One of them was
about hard cheese, and we started to speculate. But our
favorite hart hard cheese isn't get into a quite a
year hard talk about hard cheese, and sadly and I
got thousands, if not millions of complaints. We've went out
of time. And now I listened to feedback and I
was hauled over the coals by the boss and said,
you should have dropped the rest of that pony old
(00:49):
show you do and just solid forty five minutes clear
the ads, cleared the songs and just gone into it
deep dive.
Speaker 1 (00:55):
Boss, Sue, You're right, I was wrong.
Speaker 2 (00:57):
I'm still learning, still learning from the wise master. So
now we have time till the next twenty minutes to
have a hard talk about heart cheese.
Speaker 1 (01:07):
Great are we on this? Who is in the corner
of the dam?
Speaker 2 (01:11):
Are we all cheddar? Who's with me with Manchego Parmesan?
Speaker 4 (01:16):
Now that parmezan for me is untouchable goat.
Speaker 1 (01:19):
I don't know.
Speaker 4 (01:20):
I actually don't know how you could put up any
other cheese that comes close to it. It does everything and.
Speaker 2 (01:26):
See utility player Swiss sarmon knife. You're right, I had
a Caesar salad last night. You put a bit of
parmesans to flavored us. Yes, it's my balla ball yeah,
great in a in a sandwich itself.
Speaker 1 (01:41):
Some cured meats, no it is. It's lovely.
Speaker 2 (01:44):
No, no it some cured meats, yeah, some chili jam.
Speaker 4 (01:49):
Yeah, now you're talking.
Speaker 1 (01:51):
Yes, all right.
Speaker 2 (01:52):
So in terms of power rankings, uh huh, all right,
what's the EJ Witten? You'll heard the sports news there
and the one hundred year history of the club.
Speaker 1 (02:01):
Who's the EJ Witning of the hard cheeses. Who's at
the top.
Speaker 4 (02:04):
Well, for me, my personal vote is that the e J.
Wriitten is parmes. I don't know who's the bonds and
Pelly the number two not Cheddar.
Speaker 5 (02:12):
Yeah, you've got to go vintage cheddar. Sure, such an
all rounded compared to the parmesan, which can be a
little bit you know, funky like I or the smell.
Speaker 2 (02:22):
In terms of the usage, definitely imagine a world with
no parmesan.
Speaker 1 (02:26):
I don't want to be in that world.
Speaker 4 (02:28):
It's more of a quiet taste, patty, So I understand.
Speaker 1 (02:32):
For more there, I say basic palettes.
Speaker 4 (02:34):
They sophisticated people like you.
Speaker 2 (02:37):
And I, you know, sort of men about time, playboys,
you know. But for your more bogan putt you've got,
you've got your cheddar.
Speaker 3 (02:50):
You know, you got a craft singles is more like
the yellow ones, you know, the individual I have a
load of those that I use when I'm doing a barbecue,
just with cheese burgers.
Speaker 1 (03:02):
Because you need those yellow ones.
Speaker 2 (03:05):
I've got someone who they are actually orange and yellow,
the ones that you look like. You get them at
the servoce stations in the middle of nowhere, in individually wrapped.
Speaker 5 (03:13):
Sure is like the Swiss army knife of cheese, which
can be used for so many different things. It's got
to be second on the list, surely, bac and cheese.
Speaker 6 (03:22):
Piece of baggy cheese on jets or as they call
his savoy. Yes, that's right, that's simple, beautiful, effective. But
I don't like it when it's too crumbly, it's too messy. No,
I know it's called hard for a reason. I want
it rock hard.
Speaker 1 (03:36):
Okay, I do.
Speaker 2 (03:37):
I don't want to eat crumbly because then it's like
it's all over me. You're you're loosing too much, too
much of the value of it. It's crumbled away.
Speaker 5 (03:46):
That Mersey Valley.
Speaker 1 (03:47):
Are you with me?
Speaker 2 (03:51):
You know what, if I had to relocate the radio
show anywhere and my heart will always be rich from
where our studio is. I want to be in that cheese.
Speaker 5 (04:00):
It like comes off like skiing.
Speaker 3 (04:02):
And then.
Speaker 2 (04:05):
Lecture, Harriet, lecture in the news room shale cheese.
Speaker 1 (04:10):
Oh my god? Who is it comes off like ski?
Its magnificent? Is that an abmiramal thing?
Speaker 2 (04:15):
Listen, Mercy Bell, if you ever want to do some
voiceover and it flakes off like soasis, it's gorgeous.
Speaker 1 (04:23):
All right, listen, guys, we've been very selfish today.
Speaker 2 (04:26):
Let's open up the lights right now because right now
the people of this city are banging on the doors.
Speaker 1 (04:31):
Let us have ours, Let us have ours.
Speaker 2 (04:35):
Let speak about hard cheeses. Lines are open now, where
are you with hard cheesus? We need to try and
make my eight the power rankings, and please do not
call in if you can try and defend crumbly cheese
when is anything good that's crumbly?
Speaker 1 (04:50):
No.
Speaker 2 (04:51):
Thirteen fifty five twenty two Hard Talk about hard Cheese.
Speaker 7 (04:55):
The Christian O'Connell show Podcast.
Speaker 2 (04:59):
I just got to look on all the different cheeses
there are, obviously, you know shadow we've discussed.
Speaker 1 (05:04):
Now what do people think about it? See? I'm a
big fan of man Jaco.
Speaker 8 (05:07):
Oh what do you have?
Speaker 1 (05:08):
And Chago with.
Speaker 2 (05:09):
Chilly jam ransdom pickle. Sometimes apricot jam is great with
a piece of cheddar.
Speaker 3 (05:17):
Or gra.
Speaker 1 (05:20):
Oh my god, that is a real blockbuster.
Speaker 2 (05:24):
Shut the door, you've got hot grair.
Speaker 1 (05:30):
Oh my god, it comes in that wheel?
Speaker 3 (05:32):
He's done?
Speaker 4 (05:33):
What that one is?
Speaker 1 (05:34):
Yes?
Speaker 4 (05:35):
Yes?
Speaker 2 (05:35):
Yes?
Speaker 1 (05:37):
What about gooda?
Speaker 4 (05:38):
Oh gooda gooda times good at times?
Speaker 3 (05:41):
I like gooda in a toasty ohancy pansy.
Speaker 2 (05:47):
All right, let's say some cool So let's go to
Andrew here, Come morning, Andrew, good morning, hello, and you're
welcome to the show.
Speaker 1 (05:54):
All right, hard cheese. What's your favorite parmesan?
Speaker 7 (05:57):
By a mile?
Speaker 2 (05:57):
Yes, yes, hard to get past it. It's got to
be a one or two, isn't it.
Speaker 1 (06:02):
What do you have it with? Now?
Speaker 8 (06:04):
I'll give you a little family sacred. I used to
work in manufacturing of parmesans.
Speaker 1 (06:09):
Oh, and inside, grate it on a.
Speaker 8 (06:11):
Little fried pan for thirty seconds, just until golden brown.
And you've got a mixture of an inject biscuit and
a violet crumble. That's about the texture.
Speaker 1 (06:21):
Oh yes, it's it creates like a it's a brittle
kind of thing.
Speaker 8 (06:26):
It certainly does.
Speaker 1 (06:27):
Yeah. Wow, a honey almost that honeycomb, isn't it? You
crack it?
Speaker 8 (06:32):
Yeah, give it a game. It's absolutely amazing. You get
in trouble for doing it.
Speaker 2 (06:38):
You old rebel. Top of the crem breulet parmesan, it shutters.
Oh my, yes, break the cheesy glass, weight the flavor
and you will love that.
Speaker 1 (06:53):
Ye, just thirty seconds in the pan, just palmes, how
many oil?
Speaker 3 (06:56):
Man?
Speaker 8 (06:57):
I just straight in the pan?
Speaker 1 (06:59):
Own oil? Isn't it comes with? All right?
Speaker 2 (07:01):
And you thank you very much. Insider Frank, good morning,
Good on it, Frank, welcome to show.
Speaker 7 (07:12):
Now, Yes, just.
Speaker 1 (07:17):
On a cool shows.
Speaker 2 (07:20):
We're here for particularly and wake you up, Frank, you boy,
we'll get you out of that bed all right then,
sleepy Frank.
Speaker 1 (07:26):
Now, Frank, where are you on hard cheese? What do
you think? Mate?
Speaker 7 (07:29):
Pecorino is so much better than Palmer.
Speaker 2 (07:35):
I think the stable makes I think they're the Takos brothers.
Speaker 1 (07:39):
They work well together. Let's not break them off.
Speaker 4 (07:42):
I like how you said Peco.
Speaker 1 (07:46):
Is it not Pecorino or Romano?
Speaker 7 (07:49):
Yes, that's one version. We've got the Melbourne versions to
make with Kew's milk, but traditionally it's made with cheap's milk.
Speaker 1 (07:59):
Ah, is that right?
Speaker 4 (08:02):
And how are you eating the peccarina.
Speaker 7 (08:05):
Predominantly just traded on pasta, But any which way.
Speaker 1 (08:12):
Nibble your cereal honey, yeah, honey, my honey, and cheese
is great and jam as well.
Speaker 2 (08:23):
Yeah yeah, Frank, Frank, you're talking our language right from
that recline in the bed there. I love it all right, Frank,
have a good Where have you got to go to today? Frank,
you're not going to get wig get somewhere.
Speaker 7 (08:35):
There'll be a work at thirty oh?
Speaker 1 (08:40):
And where do you work in your house? You worked
from home or no?
Speaker 7 (08:42):
Likely? Likely eighteen minutes away. I'm going to not city today.
Speaker 1 (08:48):
Today, gotcha?
Speaker 2 (08:49):
And Frank, I get the feeling. You work with the public.
You are customer facing.
Speaker 7 (08:55):
I'm facilities manager.
Speaker 1 (08:57):
It I knew, I knew. This guy is a leader.
He's a CEO. If Astronomer looking for the new CEO,
we found him. He likes to keep it.
Speaker 2 (09:07):
He won't starting to eight third, you no know what
it's saying, Frankie, he needs to go to But they need.
Speaker 1 (09:14):
An honest man.
Speaker 2 (09:14):
You get Frank that's in the kneed white now, not
the andy guy banging that lady from what's.
Speaker 4 (09:20):
H half Frank would do that.
Speaker 1 (09:23):
Bet, I hate five to eighty.
Speaker 2 (09:24):
Stay start there at Astronomer at solid eight thirty, Frank,
I love it. You take care of mate. Good luck
with those facilities today. They need managing, mate, They need managing.
See you, Frank.
Speaker 1 (09:35):
A Christian O'Connell show podcast
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