The Beauty of Food: A Culinary Journey Through Smell and Flavor

As I sat down to sample the vast array of artisanal cheeses on display, I couldn't help but think of my favorite restaurant in Scotland, The Gardener's Cottage. The aroma wafting from the semi-rotting milk-covered molds brought back memories of that exquisite dining experience. Food has a way of evoking emotions and transporting us to another time and place. For an actor like myself, exploring different cuisines is not only a culinary journey but also a way to live vicariously through others.

One of my favorite cheeses, delicately served with bread, was a French-style blue cheese from the Burgundy region. The pungent smell reminded me of pig manure, and I had been told that this cheese in France is banned in public transportation due to its intensity. Despite its reputation, I found it fascinating, and the creamy texture paired well with the earthy notes.

As I continued my exploration, I stumbled upon a particularly piquant cheese from Vermont. The Saint Marcilla was an inspired take on the original French version, with a rich, creamy flavor that melted in my mouth like lava. It was as if the cheese had been infused with a hint of speck fat or prosciutto fat, adding depth and complexity to its profile.

Next, I sampled some intriguing treasure cheeses from England, which left me wanting more. The heated cheese, in particular, stood out for its bold flavor and texture, which seemed almost impossible to beat. I was also drawn to the Red Leeston cheese, where I learned about the traditional process of making sausage and was eager to learn more.

My journey through the world of artisanal cheeses took a fascinating turn when I encountered some truly pungent options, including a Blue Brain that initially intimidated me with its strength. However, as I delved deeper into my exploration, I discovered that my taste buds had become more adventurous, capable of handling even the stinkiest of cheeses.

One of the most memorable moments came when we opened up a cheese from France and were surprised by how mild it was compared to what we expected. It sparked a lively discussion about the nuances of French cheeses and their varying levels of pungency. We also explored some lesser-known American cheeses, including a treasure from Vermont that showcased the skill of artisanal cheesemaking.

As I concluded my culinary journey, I couldn't help but think about the role of fermentation in creating these incredible flavors. From kimchi to sauerkraut, fermented foods have long been revered for their health benefits and depth of flavor. As someone who has always been drawn to the unconventional, I must admit that the idea of exploring more "funky" foods resonated deeply with me.

My experience on Taste Buds was not only a culinary adventure but also a chance to connect with others who share my passion for food. From The Gardener's Cottage in Scotland to the artisanal cheese shops in Vermont and France, every moment was a discovery, every flavor a revelation. As we explored the world of culinary exploration together, I knew that this was just the beginning of an incredible journey.

Brad Leone, the showrunner behind Taste Buds, has a infectious enthusiasm for exploring new foods and flavors. His passion is contagious, and his willingness to try even the most pungent cheeses is truly inspiring. As the show continues to travel the world in search of unique culinary experiences, I have no doubt that we will discover many more fascinating foods that challenge our palates and broaden our perspectives.

As for me, I am left with a newfound appreciation for the art of cheesemaking and the role of smell and flavor in creating truly unforgettable dining experiences. Whether it's a French blue cheese or an English treasure cheese, each bite is a journey through a world of flavors and aromas that leave us wanting more.

"WEBVTTKind: captionsLanguage: endirty curd curd cheddar cards they got 10 10 thumbs for fingers i don't even know how to shoot this intro it's the first one we've ever made hey guys i'm brad leone this is taste buds where we taste and explore foods today we're tasting cheeses with my guest elizabeth olsen sorry your first episode is um in different countries where are you by the way i'm in england i'm in um an area called richmond well it sounds nice there's giant snowflakes fluttering in the background you're working out there i'm working on um on dr strange the second doctor strange i went straight from finishing one division to doing that sequel i know we sent you over a box or a bag but some cheeses and a few wines and today i think you know what we're going to do is we're just going to make a little cheese board this is so heavy it's my small cheese bag yeah you mean mobile cheese shop is what we gave you yeah my bag stinks i have i don't know i have so many apples oh you got a bag of apples and i have a torture device for cheese you have a torture device cheese number one soft very soft brie soft cheese friends cow's milk raw mmm really wild smelling wouldn't it be funny to meet like a 10 year old boy who like his passion is just like really obnoxious knowledge of like french cheese who's american meeting a young boy who is very informative in cheese sounds like a career-ending sentence it has a tang to it that was kind of surprising i thought it was gonna be super buttery it's quite nice actually do you eat the wrong i can see how i you know i i guess it depends on the mood i'm in you know right now i'm not i don't think i'm gonna go for the ride i'm not ever into it i i don't really like it that much either let's move on to number two yeah so i got two okay so do you two for number two and uh light odor through the paper not much yeah let's see what we got it's like christmas i recognize don't ever listen to me i'm sorry on how to pronounce things i hardly speak english hard italy cow's milk raw the other one is parmesan all right hard cheese cow's milk raw aged two years oh it smells amazing i would love to taste it side by side me too the grotto pidano smells butterier and the parmesan smells like saltier or something a little sharper sharper my grano pidano looks like a little waxier and the palm looks like it has more like curds almost like crumbly cheddary kinda yeah right i'm gonna start with i'm going to start with the i'm going to start with what are you going to start with i was thinking of starting with the grano yeah me too super mild really delicious it just kind of tastes like where's the palm it does kind of still have that little bit of a younger kind of a freshness to it right have you ever been to one of those places where they have all the parm and then they like present it to you and you taste all the different ages yeah i have i've been fortunate enough to um go to italy twice and just you know uh aisles these little italian guys that come down there you know they got they got 10 10 thumbs for fingers yeah they pull down and they take core samples and just seeing the whole process you know each one is just like a little this is gonna sound so so cheesy oh god but um it's like a little miracle they don't know i mean they know at this point but like you don't know what's gonna happen inside it's the same kind of leap of faith you do with like natural fermentation i'd imagine with certain wines depending on what happened that year the smoke or the drought i'm going to put them right next to each other we're not making this look cute though i'm not making it look cute okay okay fine very casual mine sounds like very different packages yeah this has to be curd birdie curd curd cheddar curds yeah that looks fantastic mine came in a bag they're from wisconsin cow you know i i trust them they take their curd serious out there and then we got a little buffalo mozzarella and that's a soft cheese similar to just a fresh but it's made from buffalo milk i'm gonna guess cheese curd is what happens when you separate whey from the milk yeah exactly yeah and this is just right before they press it and turn it into and age it and turn it into what we buy and know as cheese because my cheese curds smell like a birthday cake dough really let me smell mine like straight up butter oh i see what you're saying good nose lizzy it's really bringing me back to childhood right now this is delicious people are grabbing those especially if you have like an olive or a nut just pop it in and then the buffalo mozzarella i think i'm just going to drain what's your move i would plop it down in like a dish not on this board because i feel like it's a little olive oil or something yeah i got one oh you found them i don't have one i just i would happen to just be here i'm not even i'm gonna have i'm gonna find one this is what i've got i broke it up a little bit oh my goodness it's good i can eat this entire thing it's very easy i would put a little pink peppercorn or some black i love pink pepper i was gonna put black pepper on it but then i was like wait lizzy you're not you're gonna mess up the purity of this experiment no not hanging out with me i'm fine with that they go together really well what's the deal with the apples a little little palette cleanser reinvite some new cheeses quick little apple sandwich and uh you gotta have a little bread with that you know just kind of i agree all right so cheese number four let's see what we got it doesn't smell like anything it smells like mold mold is good in the cheese world smells moldy red it's like how do the english say this word someone help me red laster less hard kind of crumbly little waxy cow's milk i actually really love this cheese i've never had a cheese like this oh yeah dig in yeah that's easy to eat that would be great in a cheddar sandwich what's going on my board any day red leicester red leicester red lester put your work boots on we got number five here fact check mine also that at the bottom says fromage was a semi hard swiss cheese cow raw delicious this is the one where we set up that as you called uh torture device i've only had this once in my life this cheese and it was it was an awesome experience it was in like this little dungeon cave in france i i don't even remember where and the guy explained it to me the bald spot like it's the cheese like it stands for like the bald spot cheese like a little monk on his head and it's the way that you cut it and like the way it ends up you end up with like a bald spot or something like that this is a great looking block of cheese or or cylinder of cheese isn't it like if i made this i would i'd be stoked i'm sorry you're doing something serious i'm using a cheese knife to cut through this thing i use the chef's knife and it worked great i bet it did and then boom yeah right on the spit there and then it's got like little like little footings like little spikes on the bottom i want to go ahead and nestle it in right there i'm kind of worried about the way it smells but it's got a lot going on huh it's like ammonia is that the word i'm getting very gamey like yes don't this like raw a game meat yes it smells very gamey when the guy did it when i had it it made like these beautiful like chanterelle mushroom ribbons yeah i got a chanterelle too oh you did a great job i remember it being delicious so now that's a very complicated flavor to me like picante like provolone kind of sharpness kind of reminds me of armpits i love armpits put a little jam on one i think like with a wine or a jam or something like that i think it might even like transform it into a whole different kind of experience well should we open a bottle of wine then twist my arm let's do lambrusco so it's one of my favorite types of wines it's like a light sparkling red good with a little chill on it you can have a glass of it and it's not like a big deal usually pretty color oh that's the stuff cheers yeah oh yeah i could drink that all day i'm gonna try it with the cheese it brings out the gaminess oh it does a white might have been the way like i'm sure there's a lot of people being like yeah what are we on number six that is hard squeaky this is a delightful cheese as well this is glorious is this swiss or something emmett all right and the tall emmett how do you spell it yeah so it's a semi-hard switzerland cheese cow milk raw and it's aged 9 to 12 months like it makes me want more salt beyond being on a cheese board how one would use this cheese according to murray's it's a required base for fondue right so i've been going down like a jam rabbit hole like in the past couple weeks what have been the jams that you feel like have challenged you i found a sour cherry jam it was just delightful because it had the right amount of sweet obvious but then it also had like this nice undertone of sour that kind of kept you like puckering and kind of cut that stinky cheese whether it's good or bad i've been kind of dipping at it once you know once a day i've been really boring with my cheeses recently it's been parmesan pecorino and com plowing on the number seven oh okay here we go oh boy see this is the that scares me no this is the stuff make you live forever it'll make me live forever yeah that's not fda approved but i believe it'll help you uh maintain a healthy gut biome oh really number seven we have two of them again blue brain okay it's a soft cheese switzerland cow broth it's just covered in mold well it's got some really cool texture to it right oh my god it terrifies me kevin you're going to want to get in here like the top of it came to a peak and it's like green that's the green tip it's hot if i was like stumbling in the woods and came across this i'd be like well i'm gonna put this in my mouth you know like if you stumbled across this in the woods you'd be like where's the horse that just pooped yeah or like sci-fi movie yeah i'm gonna i'm gonna open it up it's scaring me oozy baboozy look at this thing ooh yours is like a volcano spa i'm starting to smell like one of my favorite restaurants i went to when i was working in scotland the gardener's cottage and this smells like a dish i had there that i can't remember the beauty of food huh the smell of uh semi-rotting uh milk covered in molds brought you back to one of your favorite restaurants and dishes in scotland i want to go to scotland so bad i mean that's the best part about being an actor is being able to live in different places yeah maybe i'll be an actor after this you're doing what i do eating cheese that's it right um oh yeah this is one of my favorites so far delicate and has a ton of flavor that that's awesome i almost want to try the green tip now it reminds me of still 10. a lot of blue cheeses have a characteristic of flavor right that kind of goes through them did you look at the next one yes soft france burgundy cow pasteurized now it smells like a pig manure what i've been told in a little bit of research is that this cheese in france is banned in uh if in public transportation because of how fragrant it is it's intense you know i'm not gonna lie in the cave this cheese probably looks very different it definitely looks like a fungus well let's cut in yeah okay oh that's very nice whoa salty funky sour oh you don't like it i'd like it much more with bread like a ham sandwich maybe you mean a little leftover porchetta from christmas dinner or something i like where that's going let's open up number eight here not super fragrant through the paper no the saint out been the u.s cow pasteurized mine says saint marcilla you have the original but vermont creamery they make one that's inspired by that yeah like you pop this in the oven let it get real nice oh i like that yeah yeah let's pop them in the oven right and come back let's come back to that hot cheese the ovens here are very strange is it old i feel like for some reason like in my head like they're just like all old ovens this is the stuff right here you know i love it goes on it's like lava and then it just kind of kind of just like sets on it like wax a little bit and it's like coating the roof of my mouth it's very it's intense it's a very it's got some depth to it it's almost nutty it almost tastes like melted speck fat or like prosciutto fat meow i really like that one between that and these treasure cards i've never had before are really fun i don't know what your board looks like mine looks you know i tell you what it looks like if i had a party it wouldn't look much different you could jump in there and just start eating mine doesn't look approachable mine looks like it's all set out in order to go somewhere else and i really liked all of them to be honest but was there any to you that really kind of stood out i really love the heated guy it's kind of hard to beat that i don't know how much better it can get and then i was really happy i learned about red lester cause this is an english cheese was it not you can go and see how the how the sausage is made yeah like i would really love to get that stuff please that and the blue cheese the blue brain was kind of a you know i didn't know where that was going to go and the green tip monster thing that kind of scared me at first it was probably one of my favorite cheeses for sure i also learned that i could handle stinky cheese i never thought i really could i think you're the better lizzy thank you so much for taking your time out to come and you know and be a guest on the show here taste buds all right it's so much fun i hope i gotta do this again with another thing to discover absolutely anytime kind of wish i could do more of is just food shows i'll do your job for six months and you come to mine easy sounds hard and i i do believe the the more funky foods the stinkier the better the uh the healthier the healthier you will be can be fda not approved love that idea let's make a show about it and travel the world doing it kimchi sauerkraut all the things that just ferment that's my that's my jam that's what i that's what i've been doing i love it i love the fermentation you used to see my house what a journey hey guys i'm brad leone and this is taste buds the show where we happen in the show a show we're experienced that sounds fun right of culinary exploration a show of culinary expo culinary exploration not culinary it's the hardest partdirty curd curd cheddar cards they got 10 10 thumbs for fingers i don't even know how to shoot this intro it's the first one we've ever made hey guys i'm brad leone this is taste buds where we taste and explore foods today we're tasting cheeses with my guest elizabeth olsen sorry your first episode is um in different countries where are you by the way i'm in england i'm in um an area called richmond well it sounds nice there's giant snowflakes fluttering in the background you're working out there i'm working on um on dr strange the second doctor strange i went straight from finishing one division to doing that sequel i know we sent you over a box or a bag but some cheeses and a few wines and today i think you know what we're going to do is we're just going to make a little cheese board this is so heavy it's my small cheese bag yeah you mean mobile cheese shop is what we gave you yeah my bag stinks i have i don't know i have so many apples oh you got a bag of apples and i have a torture device for cheese you have a torture device cheese number one soft very soft brie soft cheese friends cow's milk raw mmm really wild smelling wouldn't it be funny to meet like a 10 year old boy who like his passion is just like really obnoxious knowledge of like french cheese who's american meeting a young boy who is very informative in cheese sounds like a career-ending sentence it has a tang to it that was kind of surprising i thought it was gonna be super buttery it's quite nice actually do you eat the wrong i can see how i you know i i guess it depends on the mood i'm in you know right now i'm not i don't think i'm gonna go for the ride i'm not ever into it i i don't really like it that much either let's move on to number two yeah so i got two okay so do you two for number two and uh light odor through the paper not much yeah let's see what we got it's like christmas i recognize don't ever listen to me i'm sorry on how to pronounce things i hardly speak english hard italy cow's milk raw the other one is parmesan all right hard cheese cow's milk raw aged two years oh it smells amazing i would love to taste it side by side me too the grotto pidano smells butterier and the parmesan smells like saltier or something a little sharper sharper my grano pidano looks like a little waxier and the palm looks like it has more like curds almost like crumbly cheddary kinda yeah right i'm gonna start with i'm going to start with the i'm going to start with what are you going to start with i was thinking of starting with the grano yeah me too super mild really delicious it just kind of tastes like where's the palm it does kind of still have that little bit of a younger kind of a freshness to it right have you ever been to one of those places where they have all the parm and then they like present it to you and you taste all the different ages yeah i have i've been fortunate enough to um go to italy twice and just you know uh aisles these little italian guys that come down there you know they got they got 10 10 thumbs for fingers yeah they pull down and they take core samples and just seeing the whole process you know each one is just like a little this is gonna sound so so cheesy oh god but um it's like a little miracle they don't know i mean they know at this point but like you don't know what's gonna happen inside it's the same kind of leap of faith you do with like natural fermentation i'd imagine with certain wines depending on what happened that year the smoke or the drought i'm going to put them right next to each other we're not making this look cute though i'm not making it look cute okay okay fine very casual mine sounds like very different packages yeah this has to be curd birdie curd curd cheddar curds yeah that looks fantastic mine came in a bag they're from wisconsin cow you know i i trust them they take their curd serious out there and then we got a little buffalo mozzarella and that's a soft cheese similar to just a fresh but it's made from buffalo milk i'm gonna guess cheese curd is what happens when you separate whey from the milk yeah exactly yeah and this is just right before they press it and turn it into and age it and turn it into what we buy and know as cheese because my cheese curds smell like a birthday cake dough really let me smell mine like straight up butter oh i see what you're saying good nose lizzy it's really bringing me back to childhood right now this is delicious people are grabbing those especially if you have like an olive or a nut just pop it in and then the buffalo mozzarella i think i'm just going to drain what's your move i would plop it down in like a dish not on this board because i feel like it's a little olive oil or something yeah i got one oh you found them i don't have one i just i would happen to just be here i'm not even i'm gonna have i'm gonna find one this is what i've got i broke it up a little bit oh my goodness it's good i can eat this entire thing it's very easy i would put a little pink peppercorn or some black i love pink pepper i was gonna put black pepper on it but then i was like wait lizzy you're not you're gonna mess up the purity of this experiment no not hanging out with me i'm fine with that they go together really well what's the deal with the apples a little little palette cleanser reinvite some new cheeses quick little apple sandwich and uh you gotta have a little bread with that you know just kind of i agree all right so cheese number four let's see what we got it doesn't smell like anything it smells like mold mold is good in the cheese world smells moldy red it's like how do the english say this word someone help me red laster less hard kind of crumbly little waxy cow's milk i actually really love this cheese i've never had a cheese like this oh yeah dig in yeah that's easy to eat that would be great in a cheddar sandwich what's going on my board any day red leicester red leicester red lester put your work boots on we got number five here fact check mine also that at the bottom says fromage was a semi hard swiss cheese cow raw delicious this is the one where we set up that as you called uh torture device i've only had this once in my life this cheese and it was it was an awesome experience it was in like this little dungeon cave in france i i don't even remember where and the guy explained it to me the bald spot like it's the cheese like it stands for like the bald spot cheese like a little monk on his head and it's the way that you cut it and like the way it ends up you end up with like a bald spot or something like that this is a great looking block of cheese or or cylinder of cheese isn't it like if i made this i would i'd be stoked i'm sorry you're doing something serious i'm using a cheese knife to cut through this thing i use the chef's knife and it worked great i bet it did and then boom yeah right on the spit there and then it's got like little like little footings like little spikes on the bottom i want to go ahead and nestle it in right there i'm kind of worried about the way it smells but it's got a lot going on huh it's like ammonia is that the word i'm getting very gamey like yes don't this like raw a game meat yes it smells very gamey when the guy did it when i had it it made like these beautiful like chanterelle mushroom ribbons yeah i got a chanterelle too oh you did a great job i remember it being delicious so now that's a very complicated flavor to me like picante like provolone kind of sharpness kind of reminds me of armpits i love armpits put a little jam on one i think like with a wine or a jam or something like that i think it might even like transform it into a whole different kind of experience well should we open a bottle of wine then twist my arm let's do lambrusco so it's one of my favorite types of wines it's like a light sparkling red good with a little chill on it you can have a glass of it and it's not like a big deal usually pretty color oh that's the stuff cheers yeah oh yeah i could drink that all day i'm gonna try it with the cheese it brings out the gaminess oh it does a white might have been the way like i'm sure there's a lot of people being like yeah what are we on number six that is hard squeaky this is a delightful cheese as well this is glorious is this swiss or something emmett all right and the tall emmett how do you spell it yeah so it's a semi-hard switzerland cheese cow milk raw and it's aged 9 to 12 months like it makes me want more salt beyond being on a cheese board how one would use this cheese according to murray's it's a required base for fondue right so i've been going down like a jam rabbit hole like in the past couple weeks what have been the jams that you feel like have challenged you i found a sour cherry jam it was just delightful because it had the right amount of sweet obvious but then it also had like this nice undertone of sour that kind of kept you like puckering and kind of cut that stinky cheese whether it's good or bad i've been kind of dipping at it once you know once a day i've been really boring with my cheeses recently it's been parmesan pecorino and com plowing on the number seven oh okay here we go oh boy see this is the that scares me no this is the stuff make you live forever it'll make me live forever yeah that's not fda approved but i believe it'll help you uh maintain a healthy gut biome oh really number seven we have two of them again blue brain okay it's a soft cheese switzerland cow broth it's just covered in mold well it's got some really cool texture to it right oh my god it terrifies me kevin you're going to want to get in here like the top of it came to a peak and it's like green that's the green tip it's hot if i was like stumbling in the woods and came across this i'd be like well i'm gonna put this in my mouth you know like if you stumbled across this in the woods you'd be like where's the horse that just pooped yeah or like sci-fi movie yeah i'm gonna i'm gonna open it up it's scaring me oozy baboozy look at this thing ooh yours is like a volcano spa i'm starting to smell like one of my favorite restaurants i went to when i was working in scotland the gardener's cottage and this smells like a dish i had there that i can't remember the beauty of food huh the smell of uh semi-rotting uh milk covered in molds brought you back to one of your favorite restaurants and dishes in scotland i want to go to scotland so bad i mean that's the best part about being an actor is being able to live in different places yeah maybe i'll be an actor after this you're doing what i do eating cheese that's it right um oh yeah this is one of my favorites so far delicate and has a ton of flavor that that's awesome i almost want to try the green tip now it reminds me of still 10. a lot of blue cheeses have a characteristic of flavor right that kind of goes through them did you look at the next one yes soft france burgundy cow pasteurized now it smells like a pig manure what i've been told in a little bit of research is that this cheese in france is banned in uh if in public transportation because of how fragrant it is it's intense you know i'm not gonna lie in the cave this cheese probably looks very different it definitely looks like a fungus well let's cut in yeah okay oh that's very nice whoa salty funky sour oh you don't like it i'd like it much more with bread like a ham sandwich maybe you mean a little leftover porchetta from christmas dinner or something i like where that's going let's open up number eight here not super fragrant through the paper no the saint out been the u.s cow pasteurized mine says saint marcilla you have the original but vermont creamery they make one that's inspired by that yeah like you pop this in the oven let it get real nice oh i like that yeah yeah let's pop them in the oven right and come back let's come back to that hot cheese the ovens here are very strange is it old i feel like for some reason like in my head like they're just like all old ovens this is the stuff right here you know i love it goes on it's like lava and then it just kind of kind of just like sets on it like wax a little bit and it's like coating the roof of my mouth it's very it's intense it's a very it's got some depth to it it's almost nutty it almost tastes like melted speck fat or like prosciutto fat meow i really like that one between that and these treasure cards i've never had before are really fun i don't know what your board looks like mine looks you know i tell you what it looks like if i had a party it wouldn't look much different you could jump in there and just start eating mine doesn't look approachable mine looks like it's all set out in order to go somewhere else and i really liked all of them to be honest but was there any to you that really kind of stood out i really love the heated guy it's kind of hard to beat that i don't know how much better it can get and then i was really happy i learned about red lester cause this is an english cheese was it not you can go and see how the how the sausage is made yeah like i would really love to get that stuff please that and the blue cheese the blue brain was kind of a you know i didn't know where that was going to go and the green tip monster thing that kind of scared me at first it was probably one of my favorite cheeses for sure i also learned that i could handle stinky cheese i never thought i really could i think you're the better lizzy thank you so much for taking your time out to come and you know and be a guest on the show here taste buds all right it's so much fun i hope i gotta do this again with another thing to discover absolutely anytime kind of wish i could do more of is just food shows i'll do your job for six months and you come to mine easy sounds hard and i i do believe the the more funky foods the stinkier the better the uh the healthier the healthier you will be can be fda not approved love that idea let's make a show about it and travel the world doing it kimchi sauerkraut all the things that just ferment that's my that's my jam that's what i that's what i've been doing i love it i love the fermentation you used to see my house what a journey hey guys i'm brad leone and this is taste buds the show where we happen in the show a show we're experienced that sounds fun right of culinary exploration a show of culinary expo culinary exploration not culinary it's the hardest partdirty curd curd cheddar cards they got 10 10 thumbs for fingers i don't even know how to shoot this intro it's the first one we've ever made hey guys i'm brad leone this is taste buds where we taste and explore foods today we're tasting cheeses with my guest elizabeth olsen sorry your first episode is um in different countries where are you by the way i'm in england i'm in um an area called richmond well it sounds nice there's giant snowflakes fluttering in the background you're working out there i'm working on um on dr strange the second doctor strange i went straight from finishing one division to doing that sequel i know we sent you over a box or a bag but some cheeses and a few wines and today i think you know what we're going to do is we're just going to make a little cheese board this is so heavy it's my small cheese bag yeah you mean mobile cheese shop is what we gave you yeah my bag stinks i have i don't know i have so many apples oh you got a bag of apples and i have a torture device for cheese you have a torture device cheese number one soft very soft brie soft cheese friends cow's milk raw mmm really wild smelling wouldn't it be funny to meet like a 10 year old boy who like his passion is just like really obnoxious knowledge of like french cheese who's american meeting a young boy who is very informative in cheese sounds like a career-ending sentence it has a tang to it that was kind of surprising i thought it was gonna be super buttery it's quite nice actually do you eat the wrong i can see how i you know i i guess it depends on the mood i'm in you know right now i'm not i don't think i'm gonna go for the ride i'm not ever into it i i don't really like it that much either let's move on to number two yeah so i got two okay so do you two for number two and uh light odor through the paper not much yeah let's see what we got it's like christmas i recognize don't ever listen to me i'm sorry on how to pronounce things i hardly speak english hard italy cow's milk raw the other one is parmesan all right hard cheese cow's milk raw aged two years oh it smells amazing i would love to taste it side by side me too the grotto pidano smells butterier and the parmesan smells like saltier or something a little sharper sharper my grano pidano looks like a little waxier and the palm looks like it has more like curds almost like crumbly cheddary kinda yeah right i'm gonna start with i'm going to start with the i'm going to start with what are you going to start with i was thinking of starting with the grano yeah me too super mild really delicious it just kind of tastes like where's the palm it does kind of still have that little bit of a younger kind of a freshness to it right have you ever been to one of those places where they have all the parm and then they like present it to you and you taste all the different ages yeah i have i've been fortunate enough to um go to italy twice and just you know uh aisles these little italian guys that come down there you know they got they got 10 10 thumbs for fingers yeah they pull down and they take core samples and just seeing the whole process you know each one is just like a little this is gonna sound so so cheesy oh god but um it's like a little miracle they don't know i mean they know at this point but like you don't know what's gonna happen inside it's the same kind of leap of faith you do with like natural fermentation i'd imagine with certain wines depending on what happened that year the smoke or the drought i'm going to put them right next to each other we're not making this look cute though i'm not making it look cute okay okay fine very casual mine sounds like very different packages yeah this has to be curd birdie curd curd cheddar curds yeah that looks fantastic mine came in a bag they're from wisconsin cow you know i i trust them they take their curd serious out there and then we got a little buffalo mozzarella and that's a soft cheese similar to just a fresh but it's made from buffalo milk i'm gonna guess cheese curd is what happens when you separate whey from the milk yeah exactly yeah and this is just right before they press it and turn it into and age it and turn it into what we buy and know as cheese because my cheese curds smell like a birthday cake dough really let me smell mine like straight up butter oh i see what you're saying good nose lizzy it's really bringing me back to childhood right now this is delicious people are grabbing those especially if you have like an olive or a nut just pop it in and then the buffalo mozzarella i think i'm just going to drain what's your move i would plop it down in like a dish not on this board because i feel like it's a little olive oil or something yeah i got one oh you found them i don't have one i just i would happen to just be here i'm not even i'm gonna have i'm gonna find one this is what i've got i broke it up a little bit oh my goodness it's good i can eat this entire thing it's very easy i would put a little pink peppercorn or some black i love pink pepper i was gonna put black pepper on it but then i was like wait lizzy you're not you're gonna mess up the purity of this experiment no not hanging out with me i'm fine with that they go together really well what's the deal with the apples a little little palette cleanser reinvite some new cheeses quick little apple sandwich and uh you gotta have a little bread with that you know just kind of i agree all right so cheese number four let's see what we got it doesn't smell like anything it smells like mold mold is good in the cheese world smells moldy red it's like how do the english say this word someone help me red laster less hard kind of crumbly little waxy cow's milk i actually really love this cheese i've never had a cheese like this oh yeah dig in yeah that's easy to eat that would be great in a cheddar sandwich what's going on my board any day red leicester red leicester red lester put your work boots on we got number five here fact check mine also that at the bottom says fromage was a semi hard swiss cheese cow raw delicious this is the one where we set up that as you called uh torture device i've only had this once in my life this cheese and it was it was an awesome experience it was in like this little dungeon cave in france i i don't even remember where and the guy explained it to me the bald spot like it's the cheese like it stands for like the bald spot cheese like a little monk on his head and it's the way that you cut it and like the way it ends up you end up with like a bald spot or something like that this is a great looking block of cheese or or cylinder of cheese isn't it like if i made this i would i'd be stoked i'm sorry you're doing something serious i'm using a cheese knife to cut through this thing i use the chef's knife and it worked great i bet it did and then boom yeah right on the spit there and then it's got like little like little footings like little spikes on the bottom i want to go ahead and nestle it in right there i'm kind of worried about the way it smells but it's got a lot going on huh it's like ammonia is that the word i'm getting very gamey like yes don't this like raw a game meat yes it smells very gamey when the guy did it when i had it it made like these beautiful like chanterelle mushroom ribbons yeah i got a chanterelle too oh you did a great job i remember it being delicious so now that's a very complicated flavor to me like picante like provolone kind of sharpness kind of reminds me of armpits i love armpits put a little jam on one i think like with a wine or a jam or something like that i think it might even like transform it into a whole different kind of experience well should we open a bottle of wine then twist my arm let's do lambrusco so it's one of my favorite types of wines it's like a light sparkling red good with a little chill on it you can have a glass of it and it's not like a big deal usually pretty color oh that's the stuff cheers yeah oh yeah i could drink that all day i'm gonna try it with the cheese it brings out the gaminess oh it does a white might have been the way like i'm sure there's a lot of people being like yeah what are we on number six that is hard squeaky this is a delightful cheese as well this is glorious is this swiss or something emmett all right and the tall emmett how do you spell it yeah so it's a semi-hard switzerland cheese cow milk raw and it's aged 9 to 12 months like it makes me want more salt beyond being on a cheese board how one would use this cheese according to murray's it's a required base for fondue right so i've been going down like a jam rabbit hole like in the past couple weeks what have been the jams that you feel like have challenged you i found a sour cherry jam it was just delightful because it had the right amount of sweet obvious but then it also had like this nice undertone of sour that kind of kept you like puckering and kind of cut that stinky cheese whether it's good or bad i've been kind of dipping at it once you know once a day i've been really boring with my cheeses recently it's been parmesan pecorino and com plowing on the number seven oh okay here we go oh boy see this is the that scares me no this is the stuff make you live forever it'll make me live forever yeah that's not fda approved but i believe it'll help you uh maintain a healthy gut biome oh really number seven we have two of them again blue brain okay it's a soft cheese switzerland cow broth it's just covered in mold well it's got some really cool texture to it right oh my god it terrifies me kevin you're going to want to get in here like the top of it came to a peak and it's like green that's the green tip it's hot if i was like stumbling in the woods and came across this i'd be like well i'm gonna put this in my mouth you know like if you stumbled across this in the woods you'd be like where's the horse that just pooped yeah or like sci-fi movie yeah i'm gonna i'm gonna open it up it's scaring me oozy baboozy look at this thing ooh yours is like a volcano spa i'm starting to smell like one of my favorite restaurants i went to when i was working in scotland the gardener's cottage and this smells like a dish i had there that i can't remember the beauty of food huh the smell of uh semi-rotting uh milk covered in molds brought you back to one of your favorite restaurants and dishes in scotland i want to go to scotland so bad i mean that's the best part about being an actor is being able to live in different places yeah maybe i'll be an actor after this you're doing what i do eating cheese that's it right um oh yeah this is one of my favorites so far delicate and has a ton of flavor that that's awesome i almost want to try the green tip now it reminds me of still 10. a lot of blue cheeses have a characteristic of flavor right that kind of goes through them did you look at the next one yes soft france burgundy cow pasteurized now it smells like a pig manure what i've been told in a little bit of research is that this cheese in france is banned in uh if in public transportation because of how fragrant it is it's intense you know i'm not gonna lie in the cave this cheese probably looks very different it definitely looks like a fungus well let's cut in yeah okay oh that's very nice whoa salty funky sour oh you don't like it i'd like it much more with bread like a ham sandwich maybe you mean a little leftover porchetta from christmas dinner or something i like where that's going let's open up number eight here not super fragrant through the paper no the saint out been the u.s cow pasteurized mine says saint marcilla you have the original but vermont creamery they make one that's inspired by that yeah like you pop this in the oven let it get real nice oh i like that yeah yeah let's pop them in the oven right and come back let's come back to that hot cheese the ovens here are very strange is it old i feel like for some reason like in my head like they're just like all old ovens this is the stuff right here you know i love it goes on it's like lava and then it just kind of kind of just like sets on it like wax a little bit and it's like coating the roof of my mouth it's very it's intense it's a very it's got some depth to it it's almost nutty it almost tastes like melted speck fat or like prosciutto fat meow i really like that one between that and these treasure cards i've never had before are really fun i don't know what your board looks like mine looks you know i tell you what it looks like if i had a party it wouldn't look much different you could jump in there and just start eating mine doesn't look approachable mine looks like it's all set out in order to go somewhere else and i really liked all of them to be honest but was there any to you that really kind of stood out i really love the heated guy it's kind of hard to beat that i don't know how much better it can get and then i was really happy i learned about red lester cause this is an english cheese was it not you can go and see how the how the sausage is made yeah like i would really love to get that stuff please that and the blue cheese the blue brain was kind of a you know i didn't know where that was going to go and the green tip monster thing that kind of scared me at first it was probably one of my favorite cheeses for sure i also learned that i could handle stinky cheese i never thought i really could i think you're the better lizzy thank you so much for taking your time out to come and you know and be a guest on the show here taste buds all right it's so much fun i hope i gotta do this again with another thing to discover absolutely anytime kind of wish i could do more of is just food shows i'll do your job for six months and you come to mine easy sounds hard and i i do believe the the more funky foods the stinkier the better the uh the healthier the healthier you will be can be fda not approved love that idea let's make a show about it and travel the world doing it kimchi sauerkraut all the things that just ferment that's my that's my jam that's what i that's what i've been doing i love it i love the fermentation you used to see my house what a journey hey guys i'm brad leone and this is taste buds the show where we happen in the show a show we're experienced that sounds fun right of culinary exploration a show of culinary expo culinary exploration not culinary it's the hardest part\n"