225 Name That Cheese

Cheesy and Fondue mix it up this week with a contest called Name that Cheese where only silly names can compete. We talk about stinky cheese, scary cheeses, cheeses that are named for a monks head and maybe even poo. And of course, we tell a very cheesy joke!

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Why is cheddar the most dangerous of all the cheeses? Because it is very sharp!

Show Notes

https://en.wikipedia.org/wiki/T%C3%AAte_de_Moine

https://culturecheesemag.com/cheese-library/Stinking-Bishop

https://en.wikipedia.org/wiki/Mimolette

https://www.thespruceeats.com/spanish-cheese-drunken-goat-591584

https://www.cheeseprofessor.com/blog/aop-chevres-cheeses-loire

https://en.wikipedia.org/wiki/Pantysgawn

https://ticklemorecheese.co.uk/about-us/

https://en.wikipedia.org/wiki/Humboldt_Fog

https://www.murrayscheese.com/dp/moser-screamer

https://www.murrayscheese.com/dp/sequatchie-cove-shakerag-blue

https://www.greendirtfarm.com/product/dirt-lover/

https://www.catocornerfarm.com/shop-online/dairyere

https://lecheesegeek.fr/blog/cheeses-with-weird-names/

https://anycheese.com/articles/funny-cheese-names/

https://culturecheesemag.com/blog/top-15-hilarious-cheese-names/

Episode Transcript

(00:02):
Just Cheesy, the podcastpresented by Just Cheesy Productions
Hi there. I'm your host,Fondue. I'm g. Welcome to Name that
Cheese, the only game showwhere the clues are cultured, the
names are questionable, andthe prizes are lactose tolerant.

(00:24):
Live from the dairy aisle, ourfirst contestant, Cheesy.
Me.
Cheesy comes to us from theMidwest and is a literal ball of
cream cheese. I am cheesy, hasbig dreams and soft edges.
What?
Today I'll be giving you thefacts, the history, and the flavor.
Can you identify the fromage?Let's play Name that Cheese.

(00:48):
What is happening?
Cheese number one.
Are you ready for the first one?
I guess.
This first cheese comes to youfrom the Jura region of Switzerland.
It has a history tied tomonastic cheese making. Instead of
being sliced, it'straditionally paired into delicate
rosettes with a tool calledI'm gonna butcher. The name a Girole,

(01:10):
which increases surface areaand makes the aroma and flavor hit
harder. Nutty, savory, and rich.
This has to be Gruyere.
Close, but no cigar.
What?
This is not Gruyere because itdoesn't usually show up looking like
a cheese flower bouquet. It'saged for a minimum period and served
in a way that's basicallydesigned to make it smell and taste

(01:31):
more intense.
Is it Emmental?
Nope. This cheese has beensince about 1790, and its origins
go back to the 12th century.
Holy cow.
The name literally translatesfrom French as monk's head. The theory
is that it's a mocking namebestowed by the French occupation
soldiers who compared themethod of serving the cheese to shaving

(01:52):
the top of a skull to create amonk's tonsure.
Whoa.
This is tete de Moines, of course.
Get ready to guess again withcheese number two.
I'm ready.
This one is a soft washedrinds cow milk cheese, England. And
it's known for being intenselyaromatic during aging. It's washed

(02:13):
with a pear cider, which helpsit develop that sticky orange pink
rind and its famously powerful smell.
Is it a plus?
Great instincts, but wrongcountry. Rumors about this cheese
and its aging abound.
Really?
This cheese is named after a19th century farmer who was infamous
for his drunken, foul,tempered, and unhygienic behavior.

(02:34):
In fact, his temper was so badthat he famously once shot his kettle
because it took too long toboil. The cheese is described as
soft, gooey, and squidgy, andit smells like rotten chicken or
a teenager's shoes.
Ew.
This is stinking Bishop
cheese number three.
This is a Spanish goat cheesewith a rind that Turns purple because

(02:57):
it's bathed in red wine. Itcontributes aroma and a subtle fruity
note, but the interior stays abright creamy white.
Is it called wine bath goat cheese?
No, this cheese comes from theMurciana goats. It's named because
it soaks for two and a halfmonths in that twice fermented high
alcohol deep dark wine madewith extra grape skins. This is drunken

(03:21):
goat cheese number four. Thisnext one is a classic French goat
cheese. It's from the LoireValley area around the village of
Chavignolle. It's often madein small rounds and changes a lot
with age. From fresh and tangywhen young to firmer and nuttier
and more concentrated as it matures.
Is it called Chavagnol Pebble?

(03:42):
They say the makers of thisbeloved cheese explain that the word
croat in croutin and thesecompact cylinders are meant to mean
the word whole. And itreferred to a place on the riverbank
where women traditionally wash clothes.
Washing cheese.
Not quite. This is Crotin deChavignol. It's come to be known
as horse dropping. That'sright around the world. Sometimes

(04:07):
this cheese is referred to ashorse dung.
Cheese number five.
This next cheese is made byCypress Grove in Northern California
and it's named for a weatherpattern that rolls in along the coast.
Cloudy cheese.
Nope. This is an American goatcheese defined by a thin line of
edible vegetable ash runningthrough the center. It's often compared

(04:27):
to a Mobier style presentation.
Rainy change?
No. Some descriptions breakdown its layers. Bloomy rind, a cream
line, a cake like center andan ash line. That's basically cheese
with built in drama.
I have no idea.
This is Humboldt Fog. HumboldtFog is not a sponsor, but if they
were, their ad would go right here.

(05:39):
Cheese number six.
This next cheese sounds like ahorror movie title, but it's actually
a Swiss triple cream stylecheese. It's got a bloomy rind meaning
the cream is added to boostrichness and it ripens from the outside.
In the tasting notes describeit as mushroomy, yeasty, tangy, with
a very spreadable interiorBrie. Incorrect. All I can say is

(06:01):
what Murray's cheese says. Icecream. You scream, we all scream
for Moser Screamer
cheese number seven. This is aTennessee blue cheese that's wrapped
in fig leaves. It's steeped inChattanooga whiskey so the outside
brings perfume and sweetnesswhile the interior stays boldly blue,
boozy blue. It's made by andI'm going to butcher this Sequatchee

(06:25):
Cove creamery and it's Knownfor being intense and layered.
Moonshine Blue.
Not quite.
Okay.
This cheese is named after aTennessee community where moonshiners
signaled customers by shakinga rag, connecting cheese to the illicit
booze culture. Allegedly. Thisis called Shake Rag Blue.
Wow.

(06:45):
Fromage number eight.
This next one is close tobeing literal. This is an American
sheep's milk blooming rindcheese from Missouri. It has a light
coating of vegetable ash. Theproducer describes it as an original
recipe and it's been an awardwinner at the American Cheese Society.
So garden cheese.
The website describes it asbuttery, lemony, and it has a mushroom

(07:09):
like flavor that becomes moreearthy and beefy as it ages. The
name is based on the farmcalled Green Dirt Farm. And this
cheese is called Dirt Lover.
Dirt Lover.
Cheese number nine.
I can tell you the name ofthis cheese and you really won't
know what it means unless youspeak French. This is called Le Vieux
Piant and I may have butchered that.

(07:31):
Oh, yeah.
This is a northern Frenchcheese known for its powerful aroma.
Le smell.
It's soaked in brine for anextended period and it intensifies
the smell and texture until itbecomes one of the most pungent cheeses
in France.
Le Peugeot.
No. This cheese smells so badthat in French, the name translates

(07:51):
to old stinker. And it'ssometimes nicknamed in English. Old
stinky
cheese number 10.
This cheese comes from France.Its name originates from an old dialect
verb meaning to stir and mix cheese.
Mix Fromage.
Incorrect. Historically, it'sreferred to the action of working
the curds together.

(08:12):
Le stern.
While the original dialectmeaning is innocent, the modern French
pronunciation can sound alittle less innocent to English ears.
This is cacouyard, translatedas s*$% Balls.
Like poop balls?
Yes, that's right. Ittranslates as poop balls.
This game was fun.
Yeah, it really was, wasn't it?

(08:33):
Yeah. I'm ready for a joke. Fondue.
Okay. What do you call acheese name with too many syllables?
Le Cheese.
Still Cheese and delicious.
That was silly.
It was silly and a little bitcheesy. Thanks for listening to Just
Cheesy, the podcast episode225, Name that Cheese. Thank you.

(08:57):
We enjoyed having this littlecontest this week. And if you know
of a silly named cheese,please let us know.
And stay cheesy, everybody.