Cheese - a podcast by Brian Casey

Melted, shredded, grated, sliced we don’t much care, any cheese is nice.

Well, almost any cheese. Some run afoul of our cultural expectations. But, that aside, most people enjoy a nice bit of cheese on a fairly regular basis. So what is it about this stuff that makes it so special? And why do we make so much of it? And how can I possibly make some of my own? You’ll never guess how many of those questions we answer inside this episode, so you should definitely listen. But first, some nice bouzouki music.

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