Cheesy and Fondue scour the internet for cheese news. We talk fries, a world record, drinks, Baconator and Cheez-It. We find out about an opportunity to own cheese history and we have gift ideas for Dads and Grads. 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
This Week in Cheese
https://www.tastingtable.com/1884663/tombstone-french-fry-style-crust-pizzas-review/
https://redheadcreamery.com/pages/distillery-tours
https://www.fooddive.com/news/cheese-itz-wendys-baconator-blue-moon-eos-noosa-yogurt-mix/750520/
Episode Transcript
Just Cheesy, the podcastpresented by Just Cheesy Productions.
We're back again. This isFondue, the host with the most.
I'm Cheesy.
This week we're talking fries.A world record drinks baconator cheeses.
We're gonna find out how youcan own cheese history. And we have
(00:22):
gift ideas for dads and grads.
Nice.
And in honor of dadseverywhere, we're gonna tell our
very own Cheesy joke.
Ha ha. Joke.
Welcome to our cheese bites episode.
Grate news.
This whole episode is based onmy favorite segment this week in
cheese. According totastingtable.com Tombstone has been
(00:44):
around for a while makingthose frozen pizzas. Yep, they've
got two new flavors. Chilicheese and loaded bacon cheddar.
But you know what's reallyunique? They don't look very different.
They don't sound all thatdifferent. But these bad boys are
basically the made on top offrench fries. That's right. These
are gluten free pizzas.
French fries.
And they're made to taste likea pile of crispy french fries loaded
(01:07):
with toppings. They unveiledthese awesome new pizzas on Friday.
I see what they did there.According to SaskToday CA, that's
a tongue twister. According tothis website, employees at the real
Canadian superstore helped toset a world record. On June 14, they
took part in a nationwidechurch cheese cracking event. This
(01:30):
was in order to set a worldrecord. At precisely 10am five employees
successfully cracked open an88 pound wheel of Parmigiano Reggiano
cheese.
Holy cow.
And they joined over 450stores across Canada in the effort.
This totaled 1800 wheels ofcheese getting cracked at the same
time.
Holy cow.
(01:50):
Redhead Creamery in Minnesotahas come up with something very cool.
You've obviously heard of acorn dog. Yeah, These are curd dogs.
Curd dogs.
Red Creamery loves theMinnesota State fair and they like
different events like that.
Okay.
According to sctimes.com, thecurd dog is going to cost $10. It's
going to be made of cheesesimilar to cheese curds, except for
(02:12):
bigger. And it's going to beserved with ketchup and mustard just
like a traditional corn dog.And if you don't want to eat the
cheese, Redhead Creamery isalso a distillery. The creamery uses
whey leftover from the cheesemaking process.
No whey.
Then it includes filtration,fermentation, distillation, and adds
water.
No.
(02:32):
For 29 bucks, you can actuallygo on a tour of their distillery.
It says here they're launchinga new Dayton Bourbon and a Florence
Specialty Spirit, which issimilar to gin. And speaking of gin
or even vodka.
Yeah.
According to specialtyfood.comthere is a new specialty item that
goes great with a martini.
What is it?
(02:52):
Philadelphia Brand CreamCheese is making Phillytini olives.
It says here, just in time tosip into summer, we're shaking things
up and delivering olives witha savory and briny bite that complements
the punch of a dirty martiniwith a smooth and creamy finish.
Fans of Philadelphia know and love.
Yum.
(04:01):
This is a partnership betweenPhiladelphia Brand Cream Cheese and
Davina Olives. They beganselling on June 10th. They're going
to be available exclusively onDavinaMarket.com and they'll be sold
for $15 in a pack of twoKraft. Philadelphia Brand Cream Cheese
is still not a sponsor, butwhen they are, their ad will go right
(04:22):
here. Do you love a Cheez It?
Yeah.
Do you love a Wendy's Baconator?
Duh.
You can have Wendy's BaconatorCheez Its.
Whoa.
According to Fooddive.com,this isn't the first time there's
a fast food matchup with CheezIt. Really? They previously worked
with Taco Bell on a Cheez ItCrunchwrap supreme and a big Cheez
It Tostada. Do you want totake part in Cheeze history?
(04:45):
Yes, please.
Crowley Cheese is America'soldest continuously operating cheese
maker, and they're seeking newownership. Crowley has been in Vermont
since the late 1700s, andtheir commercial production began
in 1824. Currently, they standas the oldest remaining cheese factory
in the United States.
(05:05):
Wow.
The owners are preparing forretirement and they're looking for
the next passionate steward tocarry on the legacy.
Wow.
The article is fromMorningstar.com and there's a link
here to contact the owners directly.
Really?
If you want to learn moreabout this rare opportunity. If you're
someone who celebratesFather's Day and you've waited till
the last possible minute toget a gift, well, we're here to help.
(05:27):
There's a couple of things youcan do, and trust me, you really
can. You can run out and buysomething awesome for your dad.
Really.
Go to Aldi, go to Kroger,whatever grocery store is near you.
Get a gift bag and put in somevery awesome cheeses, something you
know your dad would love. Andmaybe you don't have time to go to
the store. Well, you can goonline right now. Cheesebros.com
(05:50):
you can order the world'sCheesiest dad cheese gift for Father's
Day.
Wow.
Now, obviously, it's not gonnaget there today.
Ye.
You know what else? You couldgive your dad a cheese club membership.
These aren't the only peoplethat have them, but you can just
Google cheese clubmemberships. So go online. Get your
dad a great subscription to acheese of the month club.
(06:10):
I'm ready for a joke Fondue.
Okay, how did mozzarella getchosen to be featured in an article?
I don't know how?
It pulled a few strings. Getit? It pulled a few strings.
That was silly.
Of course it was silly. And alittle bit cheesy. Thanks for listening
to Just Cheesy, the podcast.Our summer series, Cheesy Bites.
(06:33):
Cheesy Bites.
We hope you're liking theshorter format for the summer, and
we look forward to talking toyou again next week.
And stay cheesy, everybody.
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