Celebrate with Cheesy and Fondue as we hit 200 episodes!! We talk Medieval to Modern in part two of cheese history. We talk monasteries, literature, modernization and industrialization. We find out some amazing cheese facts and of course, we tell a very cheesy joke!
Find us at www.justcheesy.com and everywhere you enjoy social media! https://linktr.ee/JustCheesy
***Newsly is the sponsor of this episode! Go to https://newsly.me to download the free app and listen to articles, podcasts and digital radio! Get a FREE 1-Month Premium Subscription by using promo code CHEESY. Start listening today! ***
Why is cheddar the most dangerous of all the cheeses? Because it is very sharp!
Show Notes
https://www.maisonducamembert.com/en/visit-the-museum/?utm_source=chatgpt.com
https://en.wikipedia.org/wiki/Hanne_Nielsen?utm_source=chatgpt.com
Episode Transcript
Just Cheesy the podcast,presented by Just Cheesy Productions.
Hi there.
I'm your host, Fondu.
This is Cheesy, but you'reforgetting something.
Get ready as we churn outmold, serve, and gratefully bring
you our 200th episode.
(00:22):
No way.
Yes way.
We're talking aboutmonasteries, literature, modernization
and industrialization.
No way.
And we're going to bring abunch of interesting facts.
Holy cow.
Of course, no episode iscomplete without a very cheesy joke.
Stay tuned for episode 200 andbeyond on Just Cheesy the podcast.
(00:48):
Now, if you didn't get achance to listen last week, you may
want to.
We talked about the Neolithicand Bronze Age s tombs and even cheese
necklaces.
Now we're moving forward tothe medieval period where cheese
really becomes cultured.
Like me.
Not exactly.
We're talking monks,manuscripts, major innovators.
According to the OxfordCompanion to Cheese, monasteries
(01:12):
were key to cheese innovationin the Middle Ages.
Monks perfected aging methodsin cool cellars, giving us cheeses
like Roquefort in France andwashed rind varieties in Port Salut.
Their records are some of themost detailed instructions for aifanage,
which is cheese ripening.
And because some mon didn'teat meat during fasts, okay.
(01:34):
Cheese became vital protein.
It was practical and profitable.
Yeah.
According to number analyticsblog on blue cheese monasteries,
medieval monks at places likeRoquefort Abbey discovered how mold
in natural caves likePenicillium Rockaforti could craft
blue cheeses with thatdistinctive vein and zingy flavor.
It wasn't luck, it wasinnovation, really.
(01:56):
And it wasn't just blue cheeses.
Benedictines, Trappists,Franciscans, Dominicans, they didn't
just invent cheeses likeMuenster and Parmesan, they wrote
them down, really.
Their recipe records are amongthe earliest.
And that's basically how theywent from being in monastic cellars
to being on tables centuries later.
The monks weren't the onlyones to document cheese.
(02:18):
Really.
According to an article fromthe University of Leeds news site,
the earliest known Englishbook devoted entirely to cheese has
been revealed.
It's called a pamphletcompiled of cheese containage.
The differences, nature,qualities and goodness of the same.
Listen, I'm reading thispamphlet is spelled P A M F L Y T
(02:40):
and I think it means containage.
It's C o n T a Y N I n G E.I'm so sorry.
Oh my goodness.
This was written in the 1580s,so you have to give me a little bit
of grace here.
The vellum bound pamphlet isabout 112 pages long.
Wow.
The team at Leeds points outthat the little book is surprisingly
detailed.
(03:01):
It doesn't just list thecheeses, it classifies them, it discusses
their qualities and it evensuggests how they might be used for
health.
And some of these so calledremedies, it's a little bit interesting
by today's standards.
They suggest that dog's milkwould cause a woman to deliver a
child before time.
Dog's milk, Yep.
And they talk about camels,donkeys and mare's milk because of
(03:23):
fasting.
It suggests using fish guts tocurdle milk.
There's a passage from a Greekphysician about smearing a concoction
of rancid cheese and bacon faton the knotted joints of a man greatly
troubled with gout.
What makes this a breakthroughis that it's not just a cookbook
with a few cheesy recipes.
It's a whole text devoted tocheese itself.
(03:43):
According to Leedsresearchers, this is the earliest
surviving English book of itskind, predating many later food writings.
The University of Leeds is nota sponsor, but if they were, their
ad would go right here.
(04:47):
According to the CamembertMuseum archives and French historical
records, Marie Harel iscredited with creating Camembert
in the late 1700s.
Legend says that she receivedspecial advice from a priest fleeing
the French Revolution andturned it into a national treasure.
In Denmark, Han Nielsen wastraveling through Europe in the 1800s
(05:09):
studying different styles.
She brought techniques backhome and invented Havarti.
And according to the DanishAgriculture Museum, she even served
that cheese to a king.
Then there's Joseph Harding in England.
According to the BritishCheese Board, he modernized cheddar
in the mid-1800s.
He standardized recipes,improved processes and spread cheddar
(05:29):
culture globally.
That's why he's remembered asthe father father of cheddar.
There was another big shift incheese making as we turned from the
19th to the 20th century.
According to Smithsonianmagazine, industrialization brought
cheese factories and global trade.
It did.
Processed cheese was firstinvented in Switzerland around 1911.
Switzerland Emmental andemulsifiers were melted and then
(05:52):
recooled to make cheese into a solid.
Wow.
And not too long after, in1916, James L. Kraft patented a pasteurized
cheese in Chicago.
And by the 1920s, Kraft wasselling bulk cheese loaves to delis.
By the 50s and 60s, Kraftlaunched individually wrapped slices.
Kraft singles and nowprocessed cheese slices are everywhere.
(06:15):
Fast forward to today and theUS cheese industry is massive.
In 2022, total cheeseproduction value hit about 34.6 billion.
That's billion with a b. Holycow, and it's only expected to grow.
Processed cheese is hugeglobally, too.
There's about 2 million tonsproduced every year.
(06:35):
That means a whopp.
Whopping 14% of all cheeseproduced is actually processed cheese.
Wow.
Here's a fun nugget nugget.
See what I did there?
Yeah.
Nearly 68% of U.S. adults eatcheese, whether by the slice in a
dish or straight out of a box,every single day.
According to NCBI, 56% of allcheese consumed is from a grocery
(06:58):
store.
About one cheese wedge inevery seven is processed cheese.
I'm ready for a joke fondue.
Okay.
Why was the cheese wheelalways late?
I don't know why it couldn'tget in gear.
I know.
It was dumb like they all are.
And a little bit cheesy.
(07:21):
Thanks for listening to JustCheesy, the podcast episode 200.
200 and Brion.
Thank you.
That also means we've told 200different cheese jokes.
200.
Be sure to check out ouranimated series on TikTok and Shorts,
where we bring you three moreof our favorite discarded jokes.
And stay cheesy, everybody.
Popular Podcasts
Stuff You Should Know
If you've ever wanted to know about champagne, satanism, the Stonewall Uprising, chaos theory, LSD, El Nino, true crime and Rosa Parks, then look no further. Josh and Chuck have you covered.
Crime Junkie
Does hearing about a true crime case always leave you scouring the internet for the truth behind the story? Dive into your next mystery with Crime Junkie. Every Monday, join your host Ashley Flowers as she unravels all the details of infamous and underreported true crime cases with her best friend Brit Prawat. From cold cases to missing persons and heroes in our community who seek justice, Crime Junkie is your destination for theories and stories you won’t hear anywhere else. Whether you're a seasoned true crime enthusiast or new to the genre, you'll find yourself on the edge of your seat awaiting a new episode every Monday. If you can never get enough true crime... Congratulations, you’ve found your people. Follow to join a community of Crime Junkies!
The Breakfast Club
The World's Most Dangerous Morning Show, The Breakfast Club, With DJ Envy, Jess Hilarious, And Charlamagne Tha God!