WFMU: Bryce: Playlist from July 8, 2011

Listener comments!
	12:08pm J J: Go on. I'm listening.
	12:09pm Carmichael: Eloy, Eloy. Lama sabachtani?
	12:09pm Dead Corporate Eyes: the prediction proves true, at least for now
	12:10pm bryce: hate to break character!
	12:11pm Looms: If the postman had done his job properly today, I'd have my copy of Gaku No Michi in my hands at this very moment... Boohoo! (tears, nervous breakdown, suicide appeal)
	12:11pm stefica: Ah! More Gaku-No-Michi! Thank you.
	12:12pm stefica: looms, don't give up. keep streaming bryce's show until the package comes!
	12:13pm pierre: B(ryce)ONJOUR !
	12:13pm bryce: :) oh youuuus
	12:14pm Looms: @stefica: the capage is supposed to be delivered tomorrow between 8AM and 3PM :(
	12:15pm Looms: capage, package... Who cares? (hum...)
	12:19pm Yubi Ryu-do: Dis is my jam.
	12:19pm Dead Corporate Eyes: CHEESE QUIZ http://tinyurl.com/64qs5cw
	12:19pm Yubi Ryu-do: madafaka.
	12:25pm hubba: pop tart quiz hot pocket
	12:25pm pierre: @ DCE : 80 % !!! thanks, that was fun.
	12:28pm hamburger / london: haven't even heard of most of them and got 60%
	12:28pm Dead Corporate Eyes: well done, Pierre. I'm assuming Europeans have a leg up on us over here in the States in this (and others) matter.
	12:28pm bryce: freakin liederkranz
	12:29pm bryce: wendy would've gotten that
	12:29pm Dead Corporate Eyes: Wendy would have aced it and then wrote more notes about each one.
	12:30pm Cecile: I am ashamed. I only got 70%. Liederkranz and Munster stumped me! And I almost got Jarlsberg...
	12:32pm trolly mctrollerson: so some dude puts a recording device next to some river, taps his bucket and you call this music?
	12:33pm bryce: burp
	12:33pm Looms: Hey! Seems like I missed something funny: what is this all about?
	12:33pm bryce: you have to admit it's a nice bucket...
	12:34pm Dear Liza: there's a hole in your bucket
	12:35pm J J: This quiz lacks the important cheese like Amerrrcan and Government.
	12:35pm bryce: Liederkranz was created in 1891 by Emil Frey (1867–1951), a young Swiss cheesemaker in Monroe, New York......WHO CREATED VELVEETA THERE IN 1923??!!!?!!!?!!??
	12:35pm Dead Corporate Eyes: VELVEEEEEEEEEETA
	12:36pm hubba: sounds like the plot from "twins"
	12:36pm Ricky Martin: living Velveeta loca
	12:36pm pierre: @ Looms : check up, there is a cheese quizz on board ! @ DCE : The american cheese the liederkranz made me wrong. "freakin' liederkranz" - Bryce 07/08/2011 (on wfmu)
	12:37pm Dead Corporate Eyes: don't GIVE the answers away!
	12:37pm hubba: I can not take the quiz... i hope everyone has enjoyed themselves... (taking spray can of cheese home)
	12:39pm bryce: the dude who invented a 19th-century substitute for limburger went on to create VELVEETA. i have to lie down.
	12:39pm pierre: oups ! °—° (i'm sorry, i guess everybody'll be at least 10%, i'm really sorry, really am… i suck)
	12:39pm Spank Trollermeister: I think I might like this better than my collection of rain forest pan flute music and dolphin serenades, but only by a little.
	12:39pm Looms: Thanks Pierre, 70% here.
	12:41pm Dead Corporate Eyes: don't be so hard on yourself, pierre, just joking!
	12:41pm Carmichael: I was lucky to get 50%. I don't even know where Swiss cheese comes from.
	12:42pm Dead Corporate Eyes: I think it comes from feet
	12:42pm pierre: @ DCE : no you are right, i'm at work - tired, i didn't thought through. But thanks for your confort
	12:42pm bryce: WHERE IS WENDY
	12:43pm Carmichael: She's tripping down the streets of the city.
	12:43pm Looms: @DCE: absolutely not, Swiss cheese come from Nepal!
	12:43pm hubba: fumunda cheese...
	12:44pm Cecile: smiling at everybody she meets...
	12:44pm Carmichael: He he .... we make a great team, Cecile.
	12:45pm Snoop: U eva been in love b4? Let me holla at u mann U know it's hard for a playa to admit that sumtimes But I'm a spit that sumtimes U know wat I'm sayin' Ay p, give it to em one time, nephew
	12:46pm Cecile: C+C Music Factoids!
	12:47pm Dead Corporate Eyes: you two are cute!
	12:49pm still b/p: Spoiler alerts regarding cheese make my nose nervous.
	12:51pm Tom ( The Bactrian Support Network ): The "Gaku-ON" !!! >> http://www.higherfi.com/amplist/amplist.htm
	12:57pm Niolo: still b/p, you're gonna love me!
	1:03pm Dr. Cheese: "Niolo is the greatest cheese that has ever and will ever exist..." www.askdrcheese.com
	1:04pm Wendy del Formaggio: I thought I saw the Cheese Signal in the sky. (Well, okay, it was really Glenn L who told me.) Somebuddy lookin' for meeee? Cheese question, I take it?
	1:06pm Glenn L: lurking
	1:07pm Dead Corporate Eyes: Wendy, do this, if you will, and report your score: http://tinyurl.com/64qs5cw
	1:07pm bryce: rerro!!
	1:08pm Dead Corporate Eyes: (place your bets now)
	1:08pm bryce: WENDY THE GUY WHO INVENTED A SUBSTITUTE FOR LIMBURGER IN THE 1890S WENT ON TO INVENT VELVEETA THE GUY WHO INVENTED A SUBSTITUTE FOR LIMBURGER IN THE 1890S WENT ON TO INVENT VELVEETA THE GUY WHO INVENTED A SUBSTITUTE FOR LIMBURGER IN THE 1890S WENT ON TO INVENT VELVEETA
	1:09pm Cecile: I like Velveeta and Limburger.
	1:09pm bryce: i think i'm having a stroke
	1:09pm Carmichael: I say total Ace.
	1:10pm Carmichael: Japanese Sage Darby.
	1:10pm Wendy del Formaggio: Hi Glenn L! xoxo DCE: 100%, but I dispute some of their answers. Specifically, Gruyere and Munster. Bryce: RERRO! :-)
	1:10pm Tommy Nooka: Cheese Dreams! Cheese is a kind of meat, a tasty yellow beef, I milk it from my teat, but I try to be discrete, Ohh cheese! Ohh cheeeese!
	1:11pm Looms: Fave cheeses: Bleu d'Auvergne, Niolo, Gorgonzola.
	1:11pm Cecile: Tell me more, Wendy. I got the Munster wrong. And isn't it spelled Muenster?
	1:12pm Herman Munster: Oh Lily, my dear, they're talking about my cheese again!
	1:12pm Cecile: I personally love Cheshire, Brie and really old Monterrey Jack.
	1:13pm Wendy del Formaggio: Bryce, I didn't know that! (The Velveeta/Leiderkranz dude thingy) Chalk it up to Yankee ingenuity, or Yankee thrift, in the case of Velveeta. It's basically the floor scraps from other cheese, melted down, processed, blended with oil, then injected into the shape. DEEELICIOUS!
	1:13pm Carmichael: http://orangecow.org/pythonet/sketches/cheese.htm
	1:14pm Cecile: I can't help it. I love it.
	1:16pm still b/p: Favorite goat cheese went up to $6.99 for 8 oz. It's a buck more than that at Whole Paycheck. Love the stuff and it's local, but they're KILLIN' me. Gonna have to get in a program to help me quit.
	1:16pm James: Hurray! Thank you for more Eloy!
	1:16pm nic: Gaku-No Michi_awesome_love it
	1:16pm Wendy del Formaggio: Cecile, muenster is the deli slicing stuff. Munster-géromé, or Alsatian Munster, is the wheel of washed-rind cows' milk from the land where France and Germany meet, which is why saying the cheese originated in France is not quite right. Munster is a town in Germany; borders moved a lot; cheesemaking traditions evolved. I don't think we can definitively say where the cheese originated.
	1:17pm Looms: We'll try to get and taste some Cheshire and Monterry Jack here, Cecile. Thanks for the recommandation.
	1:18pm Cecile: Aha! I thought it was German! Alsatian also counts. Fun fact, that is where Mr. C's family lived before they came and FOUNDED CANADA.
	1:19pm Cecile: Chesire is a great, eccentric English hard cheddared cheese. And Monterrey Jack is from California. It can be mild, but if it's aged or even left to dry it becaome more complex.
	1:19pm bryce: hi, james and nic! :)
	1:20pm Cecile: not hard in Cheshire's case, I'd say firm.
	1:20pm Wendy del Formaggio: Same with Gruyere. It's from Swiss Alps, near the French border. That much we know. But, there are many other cheeses with similar recipes made in France. Beaufort being one of them. So, in which direction did the recipes evolve and travel? Hmm, I smell a new academic specialty: Cheese Anthropologist! :-D
	1:21pm bryce: wendy, any news on mendevil? i am so jonesing.....
	1:23pm Wendy del Formaggio: Aged Monterey Jack -- aka Dry Jack -- (from California) was developed by Italian immigrants who were worried they couldn't import Parmigiano because of the war, so they developed a similar cheese. The recently departed Ig Vella, may he rest in peace, was from the family that invented Aged Monterey Jack.
	1:24pm Wendy del Formaggio: Bryce, none yet. The folks are at the food show this week. When they come back I will ask them where in the NYC area they are sending Casa Mendevil. AND WE WILL GET SOME.
	1:24pm Cecile: It's wonderful stuff. Also, the fresh stuff is quite delicious - mild but not wimpy and great melted.
	1:25pm Cecile: I didnt' know why dry Jack was invented, though. That's a great tidbit.
	1:27pm Tommy Nooka: More cheese knowledge! More! More!
	1:27pm Looms: @Wendy: Cheese Anthropologist degree, great thought! Let's work on an international petetion and send it to the UN! ;)
	1:27pm Carmichael: Sharp Monterey Jack is a thing of beauty. It makes a hamburger absolutely exotic.
	1:27pm Cecile: I think a phone call with Cheese Snob Wendy should be a FMU premium. Or a hand-picked cheese selection.
	1:28pm Wendy del Formaggio: Cecile, glad to help! Also, the original wheels of Dry Jack were rubbed with lampblack (if you've ever had a kerosene lamp with a glass shade, you know what lampblack is) to keep the moisture in. Tommy, whaddaya wanna know?
	1:28pm Cecile: And I know it's a bit faddish, but I like a good pepper jack cheese as well. Good pepper jack and bacon together? Mmmm.
	1:28pm bryce: w, that will be a happy happy day :) many many thanks to you. no idea how you managed to track it down.
	1:29pm Cecile: wow, lampblack! That's amazing.
	1:30pm Wendy del Formaggio: Looms, right on. But we can also petition any major university, esp one that will hire me or give me a big fat research grant :-) Bryce, I saw it in the warehouse at the HQ of the client with whom I'm currently working. It was right there, staring at me, beckoning me...
	1:31pm Wendy del Formaggio: Maybe Ken can give me a weekly cheese call-in show. hahahaha.
	1:31pm Carmichael: When I was a child, my grandather would mail-order my family a big box from The Wisconsin Cheese Man. It also had the log'o'meat, some crackers and even a few pieces of candy. Something for everyone. And gone by nightfall.
	1:33pm Tommy Nooka: Why is gjetost not more popular? That stuff is good. What seemingly fancy more expensive cheeses should be avoided? Also do you believe cheese affects your dreams?
	1:34pm Cecile: my dad got me a big brick of cheddar and some pistachio's from Fiji's a few christmases back (similar to Cheese Man). It was the best present I had in years.
	1:34pm Cecile: isn't gjetost the one that tastes like sweet wax?
	1:35pm bryce: yeah, it's whey. really soft though. the real kind's made from goat, lots more tang :) mmmm
	1:36pm Looms: @Cecile: I love to eat cheese with fresh grapes. (and so does my sister, maybe it's just a family thing)
	1:36pm Carmichael: My local Whole Paycheck also has a cheese "wing", so extensive that people have been known to disappear. My daughter wants to live there.
	1:37pm Cecile: Oh, I eat plenty of cheese with fresh fruit - especially in the summer. Easy to fix and filling.
	1:38pm bryce: i've had really really bad experiences with the cheese departments at a-whole foods. their stuff is almost always waaaaay TOO ripe. i think it just doesn't move, and they never get rid of it.
	1:39pm Wendy del Formaggio: Carmichael, I could imagine how excited everyone must have been. Thanks, Grandpa!!! Tommy, gjetost is very much an acquired taste, foreign to American palates. If people thought of it as candy and not cheese they might like it better, because Americans love sweet shit. But still, the Ekte (all-goat) is too goaty for people, and so is the Ski Queen, I fear. Cheeses to avoid, in my opinion: the bullshit "white" Stilton with fruit and crap in it, or any other weirdo industrial English cheeses like Huntsman, Wensleydale w fruit in it, et al. They are expensive, mass-produced and hardly worth the money. One can get better cheeses for less money.
	1:39pm Cecile: that's why I like Surdyk's cheese counter - they'd rather run out of a cheese than not have it be right.
	1:39pm Looms: I agree, summer is a marvellous time for cheese/fruit pleasure.
	1:39pm perrin: remember cheese party!
	1:40pm Looms: Speaking of pleasure, this JC Eloy is... Wow!
	1:41pm bryce: he has a very lovely mind :) hey, perrin!
	1:42pm Chris from DC: Yeah, thanks for coming back to the rest this week. It's amazing.
	1:42pm Wendy del Formaggio: Bryce, grocery stores, even fancy ones like A-Whole Foods, are ill-equipped by their very nature to deal with delicate cheeses that have specific shelf-lives and handling requirements. They do a good job of getting the word out about interesting cheeses, but they shoot themselves (and the cheese industry) in the foot by selling over-ripe cheese. Then people come away really pissed because they spent A LOT of money on cheese that shoulda been fed to the pigs or the compost pile. It gives fine cheese a bad name. SUPPORT YOUR LOCAL CHEESEMONGER, if you have one.
	1:42pm bryce: looms, can you confirm his last name is pronounced "el-wah?" sorry to be so american.....
	1:42pm Dead Corporate Eyes: oh yeah, this is a radio station, right...!
	1:43pm Cecile: Yes, this. Also, for me, even though I like things like Cheshire, there is nothing like these kids from Wisconsin who bring bricks of 3-year old Cheddar to the Farmer's Market. That's where most of our cheese-buying money goes...
	1:44pm Looms: @Bryce: the correct pronunciation would be "ail-wah"
	1:44pm Looms: Yes, that's it Bryce!
	1:44pm hubba: I missed this entire 4th disc... does anyone archive this for their own?
	1:46pm Looms: (enjoy the silence)
	1:46pm perrin: http://lizardinthesun.com/swissparty/swiss-pics-1/mvc-011f.jpg
	1:48pm bryce: holy raclette!!!
	1:52pm bryce: thanks looms / hi, chris! wendy, what makes it more galling is that i've had cheese sellers at a-whole pass me stuff i was excited about (winnimere!) on a crisp that was so foul....and while handing to me, said "you're gonna love this; it's really ripe!" :( they ain't in the basement, patting down their bloomy rinds......
	1:54pm Looms: Cat Next Door says meow to everyone! He really does love concrete music :)
	1:59pm Looms: Or maybe he's in love with my girlfriend :(
	2:00pm Cat Next Door: Le Meow. Le Purr.
	2:01pm Looms: aaaargh!
	2:02pm Looms: :D
	2:04pm Wendy del Formaggio: Bryce, I chalk that up to poor training and education on the part of A-Whole Foods management, and elsewhere. People think that certain cheeses are only "good" when they are so over-ripe not even a bear would eat them. It might be the fault of Americans who seem to be masochists with their food: I want a hot sauce that'll give me third-degree burns! I want snacks so salty they could kill me! I want cheddar so sharp it tastes like stomach acid! YEAH, DUDE, USA USA! All cheeses have a certain time when they are at their peak ripeness, and certain ones should be tossed thereafter. I'm sorry you had a bad Winnemere experience. You know how much I love and respect that cheese. I don't think the Kehler Brothers would be happy to know their cheese was treated so badly.
	2:05pm Cecile: there's a fine line between ripe and rot.
	2:05pm bryce: yeah shit, it's easier to find försterkäse
	2:06pm perrin: In switzerland, treating cheese badly will get you a nice swiss butt buddy
	2:06pm Looms: Keep it up, Wendy! This is culinary poetry!
	2:07pm Cecile: now I'm starved and I'm off to find a good cheeseburger.
	2:08pm bryce: seeya, c!
	2:08pm Looms: AAAAARRRRRRRRRGHHHH!!!!!
	2:08pm Cecile: great show, Bryce, and thanks for dropping (cheese) science on us, Wendy
	2:08pm perrin: berkeley cheese board collective, marxist cheese, motherfucker
	2:10pm Robin The Fog: I wish every dinnertime sounded like this...
	2:11pm Wendy del Formaggio: Bryce, it should be easier to find Forsterkase. I believe that's a year-round cheese. Winnemere is highly seasonal, and of a much smaller production and distribution. Forsterkase is a cheese I dream about. Mmm... You know I love those washed-rind cheeses.
	2:12pm Wendy del Formaggio: Looms and Cecile, thank you, but I actually have to try to get some work done before I'm off to the Cheesemonger Invitational tonight! http://www.cheesemongerinvitational.com/
	2:14pm Cecile: oh! I will have to make a point of attending one of those someday. We're rooting for you to take it all!
	2:22pm Wendy del Formaggio: Cecile, I'm not a competitor, but thank you.
	2:22pm Looms: Habe fun Wendy!
	2:23pm Looms: Habe, have, who cares? hum hum hum... (blame it on the keyboard)
	2:34pm Wendy del Formaggio: Looms, I will not only habe fun, but I will have fun. Thank you :-)
	2:38pm Looms: @Wendy: yo! @Bryce: is this the Canadian or the French Philippe Ménard?
	2:39pm Looms: (I'd say the Canadian)
	2:41pm Nat the Parker: Hey i really like that opera tune from a little while back
	2:44pm bryce: yes, the canadian!
	2:45pm Looms: Moving out, see y'all, thx Bryce!
	2:51pm bryce: byee
	2:54pm northguineahills: I have this sten hanson piece on a fylkingen tone poetry comp LP. Super nice!
	2:57pm bryce: :) he's the best.
	2:58pm bryce: bye, all....
	3:01pm hubba: Thank you Bryce!

Bryce: Playlist from July 8, 2011

I never miscue a record. I am punctual, well-prepared, and dislike clutter. Outgoing and helpful, I'm always appropriately dressed. I do not behave erratically and have excellent penmanship. My CD's never skip, and I am in good health. I like all the notes, in any order.

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July 8, 2011

Artist	Track	Album
Jean-Claude Éloy	Ryû-Dô: Banbutsu-no-Ryûdo	Gaku-No-Michi

Jean-Claude Éloy	Kai-Sô: Kaiso & Han	Gaku-No-Michi

Roland Kayn	Cybernetics III "Cybernetics III" by "Roland Kayn"
François-Bernard Mache	Danaé "Danaé" by "François-Bernard Mache"
Philippe Ménard	Reel-à-Phil "Reel-à-Phil" by "Philippe Ménard"
Ricardo Mandolini	Fabulas II "Fabulas II" by "Ricardo Mandolini"
Sten Hanson	AU 197,0 "AU 197,0" by "Sten Hanson"
Un Drame Musical Instantané	Les Gueules Cassées

RSS feeds for Bryce's show: Playlists feed | MP3 archives feed

| Email the Program Director | Other WFMU Playlists | All artists played by Bryce |

Listener comments!
	12:08pm J J: Go on. I'm listening.
	12:09pm Carmichael: Eloy, Eloy. Lama sabachtani?
	12:09pm Dead Corporate Eyes: the prediction proves true, at least for now
	12:10pm bryce: hate to break character!
	12:11pm Looms: If the postman had done his job properly today, I'd have my copy of Gaku No Michi in my hands at this very moment... Boohoo! (tears, nervous breakdown, suicide appeal)
	12:11pm stefica: Ah! More Gaku-No-Michi! Thank you.
	12:12pm stefica: looms, don't give up. keep streaming bryce's show until the package comes!
	12:13pm pierre: B(ryce)ONJOUR !
	12:13pm bryce: :) oh youuuus
	12:14pm Looms: @stefica: the capage is supposed to be delivered tomorrow between 8AM and 3PM :(
	12:15pm Looms: capage, package... Who cares? (hum...)
	12:19pm Yubi Ryu-do: Dis is my jam.
	12:19pm Dead Corporate Eyes: CHEESE QUIZ http://tinyurl.com/64qs5cw
	12:19pm Yubi Ryu-do: madafaka.
	12:25pm hubba: pop tart quiz hot pocket
	12:25pm pierre: @ DCE : 80 % !!! thanks, that was fun.
	12:28pm hamburger / london: haven't even heard of most of them and got 60%
	12:28pm Dead Corporate Eyes: well done, Pierre. I'm assuming Europeans have a leg up on us over here in the States in this (and others) matter.
	12:28pm bryce: freakin liederkranz
	12:29pm bryce: wendy would've gotten that
	12:29pm Dead Corporate Eyes: Wendy would have aced it and then wrote more notes about each one.
	12:30pm Cecile: I am ashamed. I only got 70%. Liederkranz and Munster stumped me! And I almost got Jarlsberg...
	12:32pm trolly mctrollerson: so some dude puts a recording device next to some river, taps his bucket and you call this music?
	12:33pm bryce: burp
	12:33pm Looms: Hey! Seems like I missed something funny: what is this all about?
	12:33pm bryce: you have to admit it's a nice bucket...
	12:34pm Dear Liza: there's a hole in your bucket
	12:35pm J J: This quiz lacks the important cheese like Amerrrcan and Government.
	12:35pm bryce: Liederkranz was created in 1891 by Emil Frey (1867–1951), a young Swiss cheesemaker in Monroe, New York......WHO CREATED VELVEETA THERE IN 1923??!!!?!!!?!!??
	12:35pm Dead Corporate Eyes: VELVEEEEEEEEEETA
	12:36pm hubba: sounds like the plot from "twins"
	12:36pm Ricky Martin: living Velveeta loca
	12:36pm pierre: @ Looms : check up, there is a cheese quizz on board ! @ DCE : The american cheese the liederkranz made me wrong. "freakin' liederkranz" - Bryce 07/08/2011 (on wfmu)
	12:37pm Dead Corporate Eyes: don't GIVE the answers away!
	12:37pm hubba: I can not take the quiz... i hope everyone has enjoyed themselves... (taking spray can of cheese home)
	12:39pm bryce: the dude who invented a 19th-century substitute for limburger went on to create VELVEETA. i have to lie down.
	12:39pm pierre: oups ! °—° (i'm sorry, i guess everybody'll be at least 10%, i'm really sorry, really am… i suck)
	12:39pm Spank Trollermeister: I think I might like this better than my collection of rain forest pan flute music and dolphin serenades, but only by a little.
	12:39pm Looms: Thanks Pierre, 70% here.
	12:41pm Dead Corporate Eyes: don't be so hard on yourself, pierre, just joking!
	12:41pm Carmichael: I was lucky to get 50%. I don't even know where Swiss cheese comes from.
	12:42pm Dead Corporate Eyes: I think it comes from feet
	12:42pm pierre: @ DCE : no you are right, i'm at work - tired, i didn't thought through. But thanks for your confort
	12:42pm bryce: WHERE IS WENDY
	12:43pm Carmichael: She's tripping down the streets of the city.
	12:43pm Looms: @DCE: absolutely not, Swiss cheese come from Nepal!
	12:43pm hubba: fumunda cheese...
	12:44pm Cecile: smiling at everybody she meets...
	12:44pm Carmichael: He he .... we make a great team, Cecile.
	12:45pm Snoop: U eva been in love b4? Let me holla at u mann U know it's hard for a playa to admit that sumtimes But I'm a spit that sumtimes U know wat I'm sayin' Ay p, give it to em one time, nephew
	12:46pm Cecile: C+C Music Factoids!
	12:47pm Dead Corporate Eyes: you two are cute!
	12:49pm still b/p: Spoiler alerts regarding cheese make my nose nervous.
	12:51pm Tom ( The Bactrian Support Network ): The "Gaku-ON" !!! >> http://www.higherfi.com/amplist/amplist.htm
	12:57pm Niolo: still b/p, you're gonna love me!
	1:03pm Dr. Cheese: "Niolo is the greatest cheese that has ever and will ever exist..." www.askdrcheese.com
	1:04pm Wendy del Formaggio: I thought I saw the Cheese Signal in the sky. (Well, okay, it was really Glenn L who told me.) Somebuddy lookin' for meeee? Cheese question, I take it?
	1:06pm Glenn L: lurking
	1:07pm Dead Corporate Eyes: Wendy, do this, if you will, and report your score: http://tinyurl.com/64qs5cw
	1:07pm bryce: rerro!!
	1:08pm Dead Corporate Eyes: (place your bets now)
	1:08pm bryce: WENDY THE GUY WHO INVENTED A SUBSTITUTE FOR LIMBURGER IN THE 1890S WENT ON TO INVENT VELVEETA THE GUY WHO INVENTED A SUBSTITUTE FOR LIMBURGER IN THE 1890S WENT ON TO INVENT VELVEETA THE GUY WHO INVENTED A SUBSTITUTE FOR LIMBURGER IN THE 1890S WENT ON TO INVENT VELVEETA
	1:09pm Cecile: I like Velveeta and Limburger.
	1:09pm bryce: i think i'm having a stroke
	1:09pm Carmichael: I say total Ace.
	1:10pm Carmichael: Japanese Sage Darby.
	1:10pm Wendy del Formaggio: Hi Glenn L! xoxo DCE: 100%, but I dispute some of their answers. Specifically, Gruyere and Munster. Bryce: RERRO! :-)
	1:10pm Tommy Nooka: Cheese Dreams! Cheese is a kind of meat, a tasty yellow beef, I milk it from my teat, but I try to be discrete, Ohh cheese! Ohh cheeeese!
	1:11pm Looms: Fave cheeses: Bleu d'Auvergne, Niolo, Gorgonzola.
	1:11pm Cecile: Tell me more, Wendy. I got the Munster wrong. And isn't it spelled Muenster?
	1:12pm Herman Munster: Oh Lily, my dear, they're talking about my cheese again!
	1:12pm Cecile: I personally love Cheshire, Brie and really old Monterrey Jack.
	1:13pm Wendy del Formaggio: Bryce, I didn't know that! (The Velveeta/Leiderkranz dude thingy) Chalk it up to Yankee ingenuity, or Yankee thrift, in the case of Velveeta. It's basically the floor scraps from other cheese, melted down, processed, blended with oil, then injected into the shape. DEEELICIOUS!
	1:13pm Carmichael: http://orangecow.org/pythonet/sketches/cheese.htm
	1:14pm Cecile: I can't help it. I love it.
	1:16pm still b/p: Favorite goat cheese went up to $6.99 for 8 oz. It's a buck more than that at Whole Paycheck. Love the stuff and it's local, but they're KILLIN' me. Gonna have to get in a program to help me quit.
	1:16pm James: Hurray! Thank you for more Eloy!
	1:16pm nic: Gaku-No Michi_awesome_love it
	1:16pm Wendy del Formaggio: Cecile, muenster is the deli slicing stuff. Munster-géromé, or Alsatian Munster, is the wheel of washed-rind cows' milk from the land where France and Germany meet, which is why saying the cheese originated in France is not quite right. Munster is a town in Germany; borders moved a lot; cheesemaking traditions evolved. I don't think we can definitively say where the cheese originated.
	1:17pm Looms: We'll try to get and taste some Cheshire and Monterry Jack here, Cecile. Thanks for the recommandation.
	1:18pm Cecile: Aha! I thought it was German! Alsatian also counts. Fun fact, that is where Mr. C's family lived before they came and FOUNDED CANADA.
	1:19pm Cecile: Chesire is a great, eccentric English hard cheddared cheese. And Monterrey Jack is from California. It can be mild, but if it's aged or even left to dry it becaome more complex.
	1:19pm bryce: hi, james and nic! :)
	1:20pm Cecile: not hard in Cheshire's case, I'd say firm.
	1:20pm Wendy del Formaggio: Same with Gruyere. It's from Swiss Alps, near the French border. That much we know. But, there are many other cheeses with similar recipes made in France. Beaufort being one of them. So, in which direction did the recipes evolve and travel? Hmm, I smell a new academic specialty: Cheese Anthropologist! :-D
	1:21pm bryce: wendy, any news on mendevil? i am so jonesing.....
	1:23pm Wendy del Formaggio: Aged Monterey Jack -- aka Dry Jack -- (from California) was developed by Italian immigrants who were worried they couldn't import Parmigiano because of the war, so they developed a similar cheese. The recently departed Ig Vella, may he rest in peace, was from the family that invented Aged Monterey Jack.
	1:24pm Wendy del Formaggio: Bryce, none yet. The folks are at the food show this week. When they come back I will ask them where in the NYC area they are sending Casa Mendevil. AND WE WILL GET SOME.
	1:24pm Cecile: It's wonderful stuff. Also, the fresh stuff is quite delicious - mild but not wimpy and great melted.
	1:25pm Cecile: I didnt' know why dry Jack was invented, though. That's a great tidbit.
	1:27pm Tommy Nooka: More cheese knowledge! More! More!
	1:27pm Looms: @Wendy: Cheese Anthropologist degree, great thought! Let's work on an international petetion and send it to the UN! ;)
	1:27pm Carmichael: Sharp Monterey Jack is a thing of beauty. It makes a hamburger absolutely exotic.
	1:27pm Cecile: I think a phone call with Cheese Snob Wendy should be a FMU premium. Or a hand-picked cheese selection.
	1:28pm Wendy del Formaggio: Cecile, glad to help! Also, the original wheels of Dry Jack were rubbed with lampblack (if you've ever had a kerosene lamp with a glass shade, you know what lampblack is) to keep the moisture in. Tommy, whaddaya wanna know?
	1:28pm Cecile: And I know it's a bit faddish, but I like a good pepper jack cheese as well. Good pepper jack and bacon together? Mmmm.
	1:28pm bryce: w, that will be a happy happy day :) many many thanks to you. no idea how you managed to track it down.
	1:29pm Cecile: wow, lampblack! That's amazing.
	1:30pm Wendy del Formaggio: Looms, right on. But we can also petition any major university, esp one that will hire me or give me a big fat research grant :-) Bryce, I saw it in the warehouse at the HQ of the client with whom I'm currently working. It was right there, staring at me, beckoning me...
	1:31pm Wendy del Formaggio: Maybe Ken can give me a weekly cheese call-in show. hahahaha.
	1:31pm Carmichael: When I was a child, my grandather would mail-order my family a big box from The Wisconsin Cheese Man. It also had the log'o'meat, some crackers and even a few pieces of candy. Something for everyone. And gone by nightfall.
	1:33pm Tommy Nooka: Why is gjetost not more popular? That stuff is good. What seemingly fancy more expensive cheeses should be avoided? Also do you believe cheese affects your dreams?
	1:34pm Cecile: my dad got me a big brick of cheddar and some pistachio's from Fiji's a few christmases back (similar to Cheese Man). It was the best present I had in years.
	1:34pm Cecile: isn't gjetost the one that tastes like sweet wax?
	1:35pm bryce: yeah, it's whey. really soft though. the real kind's made from goat, lots more tang :) mmmm
	1:36pm Looms: @Cecile: I love to eat cheese with fresh grapes. (and so does my sister, maybe it's just a family thing)
	1:36pm Carmichael: My local Whole Paycheck also has a cheese "wing", so extensive that people have been known to disappear. My daughter wants to live there.
	1:37pm Cecile: Oh, I eat plenty of cheese with fresh fruit - especially in the summer. Easy to fix and filling.
	1:38pm bryce: i've had really really bad experiences with the cheese departments at a-whole foods. their stuff is almost always waaaaay TOO ripe. i think it just doesn't move, and they never get rid of it.
	1:39pm Wendy del Formaggio: Carmichael, I could imagine how excited everyone must have been. Thanks, Grandpa!!! Tommy, gjetost is very much an acquired taste, foreign to American palates. If people thought of it as candy and not cheese they might like it better, because Americans love sweet shit. But still, the Ekte (all-goat) is too goaty for people, and so is the Ski Queen, I fear. Cheeses to avoid, in my opinion: the bullshit "white" Stilton with fruit and crap in it, or any other weirdo industrial English cheeses like Huntsman, Wensleydale w fruit in it, et al. They are expensive, mass-produced and hardly worth the money. One can get better cheeses for less money.
	1:39pm Cecile: that's why I like Surdyk's cheese counter - they'd rather run out of a cheese than not have it be right.
	1:39pm Looms: I agree, summer is a marvellous time for cheese/fruit pleasure.
	1:39pm perrin: remember cheese party!
	1:40pm Looms: Speaking of pleasure, this JC Eloy is... Wow!
	1:41pm bryce: he has a very lovely mind :) hey, perrin!
	1:42pm Chris from DC: Yeah, thanks for coming back to the rest this week. It's amazing.
	1:42pm Wendy del Formaggio: Bryce, grocery stores, even fancy ones like A-Whole Foods, are ill-equipped by their very nature to deal with delicate cheeses that have specific shelf-lives and handling requirements. They do a good job of getting the word out about interesting cheeses, but they shoot themselves (and the cheese industry) in the foot by selling over-ripe cheese. Then people come away really pissed because they spent A LOT of money on cheese that shoulda been fed to the pigs or the compost pile. It gives fine cheese a bad name. SUPPORT YOUR LOCAL CHEESEMONGER, if you have one.
	1:42pm bryce: looms, can you confirm his last name is pronounced "el-wah?" sorry to be so american.....
	1:42pm Dead Corporate Eyes: oh yeah, this is a radio station, right...!
	1:43pm Cecile: Yes, this. Also, for me, even though I like things like Cheshire, there is nothing like these kids from Wisconsin who bring bricks of 3-year old Cheddar to the Farmer's Market. That's where most of our cheese-buying money goes...
	1:44pm Looms: @Bryce: the correct pronunciation would be "ail-wah"
	1:44pm Looms: Yes, that's it Bryce!
	1:44pm hubba: I missed this entire 4th disc... does anyone archive this for their own?
	1:46pm Looms: (enjoy the silence)
	1:46pm perrin: http://lizardinthesun.com/swissparty/swiss-pics-1/mvc-011f.jpg
	1:48pm bryce: holy raclette!!!
	1:52pm bryce: thanks looms / hi, chris! wendy, what makes it more galling is that i've had cheese sellers at a-whole pass me stuff i was excited about (winnimere!) on a crisp that was so foul....and while handing to me, said "you're gonna love this; it's really ripe!" :( they ain't in the basement, patting down their bloomy rinds......
	1:54pm Looms: Cat Next Door says meow to everyone! He really does love concrete music :)
	1:59pm Looms: Or maybe he's in love with my girlfriend :(
	2:00pm Cat Next Door: Le Meow. Le Purr.
	2:01pm Looms: aaaargh!
	2:02pm Looms: :D
	2:04pm Wendy del Formaggio: Bryce, I chalk that up to poor training and education on the part of A-Whole Foods management, and elsewhere. People think that certain cheeses are only "good" when they are so over-ripe not even a bear would eat them. It might be the fault of Americans who seem to be masochists with their food: I want a hot sauce that'll give me third-degree burns! I want snacks so salty they could kill me! I want cheddar so sharp it tastes like stomach acid! YEAH, DUDE, USA USA! All cheeses have a certain time when they are at their peak ripeness, and certain ones should be tossed thereafter. I'm sorry you had a bad Winnemere experience. You know how much I love and respect that cheese. I don't think the Kehler Brothers would be happy to know their cheese was treated so badly.
	2:05pm Cecile: there's a fine line between ripe and rot.
	2:05pm bryce: yeah shit, it's easier to find försterkäse
	2:06pm perrin: In switzerland, treating cheese badly will get you a nice swiss butt buddy
	2:06pm Looms: Keep it up, Wendy! This is culinary poetry!
	2:07pm Cecile: now I'm starved and I'm off to find a good cheeseburger.
	2:08pm bryce: seeya, c!
	2:08pm Looms: AAAAARRRRRRRRRGHHHH!!!!!
	2:08pm Cecile: great show, Bryce, and thanks for dropping (cheese) science on us, Wendy
	2:08pm perrin: berkeley cheese board collective, marxist cheese, motherfucker
	2:10pm Robin The Fog: I wish every dinnertime sounded like this...
	2:11pm Wendy del Formaggio: Bryce, it should be easier to find Forsterkase. I believe that's a year-round cheese. Winnemere is highly seasonal, and of a much smaller production and distribution. Forsterkase is a cheese I dream about. Mmm... You know I love those washed-rind cheeses.
	2:12pm Wendy del Formaggio: Looms and Cecile, thank you, but I actually have to try to get some work done before I'm off to the Cheesemonger Invitational tonight! http://www.cheesemongerinvitational.com/
	2:14pm Cecile: oh! I will have to make a point of attending one of those someday. We're rooting for you to take it all!
	2:22pm Wendy del Formaggio: Cecile, I'm not a competitor, but thank you.
	2:22pm Looms: Habe fun Wendy!
	2:23pm Looms: Habe, have, who cares? hum hum hum... (blame it on the keyboard)
	2:34pm Wendy del Formaggio: Looms, I will not only habe fun, but I will have fun. Thank you :-)
	2:38pm Looms: @Wendy: yo! @Bryce: is this the Canadian or the French Philippe Ménard?
	2:39pm Looms: (I'd say the Canadian)
	2:41pm Nat the Parker: Hey i really like that opera tune from a little while back
	2:44pm bryce: yes, the canadian!
	2:45pm Looms: Moving out, see y'all, thx Bryce!
	2:51pm bryce: byee
	2:54pm northguineahills: I have this sten hanson piece on a fylkingen tone poetry comp LP. Super nice!
	2:57pm bryce: :) he's the best.
	2:58pm bryce: bye, all....
	3:01pm hubba: Thank you Bryce!

Bryce: Playlist from July 8, 2011

Listener comments!

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