When did someone first see a cheese curd and think, “Yeah, I’m going to eat that"? ELT traces the delicious and X-rated history of cheese. Plus, a professional processed cheese maker on how to make the most of the dairy aisle.
Guests: cheese biochemist and historian Paul Kindstedt; processed cheese expert Lloyd Metzger; and cicada killer wasp biologist Chuck Holliday.
Thanks to callers Kurt and Judi.
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