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Elizabeth Olsen & Brad Try 10 Different Cheeses | Taste Buds | Bon Appétit

Elizabeth Olsen & Brad Try 10 Different Cheeses | Taste Buds | Bon Appétit

– Curdy curd curd, cheddar curds. – And they got 10 thumbs for fingers. They hold down the. – Oozy ba-boozy . – 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 in different countries.

– Where are you by the way? – I’m in England. I’m in an area called Richmond. – Well, it sounds nice. There’s giant snowflakes fluttering in the background. Are you working out there? – I’m working on “Dr.

Strange” D, – D? – The second “Dr. Strange”. I went straight from finishing “WandaVision” to doing that sequel. – I know we sent you over a box or a bag, with some cheeses and a few wines, and today I think, what we’re gonna do is we’re just gonna make a little cheeseboard.

– This is so heavy. – It’s by small cheese bag, yeah, you mean mobile cheese shop is what we gave you. – Yeah. – My bag stinks, I don’t know how yours is. – I do too, and 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, France, cow’s milk, raw. – Really mild smelling. Wouldn’t it be funny to meet like a ten-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 but.

– 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 rinds? – I can see how. – I guess it depends on the mood I’m in.

Right now, I don’t think I’m gonna go for the rinds. – I’m not ever into it. – I don’t really like it that much either. Let’s move on to number two. Yeah, so I got two. Okay, so you got two for number two and, light odor through the paper.

– Not much, yeah. – Let’s see what we got, it’s like Christmas. – Oh. – I recognize this one. Grana Pandano – Grana Padana. – Grana Padana. – It’s Padano, 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, 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 Grano Padano smells butterier and the parmesan smells like saltier or something. – A little sharper. – Sharper. My Grano Padano looks like a little waxier and the parm looks like it has more like curds.

– Almost like crumbly cheddary kind of, right? – Yeah. – I’m gonna start with, what are you gonna 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 parm? 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 go to Italy twice and just aisles, these little Italian guys that come down there, they got 10 thumbs for fingers and they pull down these and they take core samples, and just seeing the whole process.

Each one is just like a little, this is gonna sound so cheesy. Oh God. – Cheesy. – It’s like a little miracle, aye. 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 the what happened that year, the smoke or the drought. – I’m gonna put ’em right next to each other.

– We’re not making this look cute though. – I’m not making it look cute. – Okay, fine. – Very casual. – Mine sounds like it’s in water. – Very different packages. Yeah, this has to be curd. – Curdy curd curd, cheddar curds.

– Yeah, that looks fantastic. Mine came in a bag, they’re from Wisconsin, cow, and I trust them. They take their curds 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.

– ‘Cause 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, Lizzie. – 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 gonna drain, what’s your move? – I would plop it down in like a dish not on this board ’cause I feel like it’s gonna get messy.

– In a little olive oil or something? – Yeah. – I got one. – Oh, you got one. – I don’t have one. – I just, it happened to just be here, I’m not even kidding. – 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 could eat this entire thing. – It’s very easy. – I would put a little pink peppercorn or some black. I love pink peppercorn. – I was gonna put black pepper on it but then I was like, wait, Lizzie, 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? – Little pallet cleanser. Re-invite some new cheeses, quick little Apple fan-age, and you gotta have a little bread with that, just kind of.

– I agree. – All right, so cheese number four. Let’s see what we got. It’s all right. – It doesn’t smell like anything. It smells like mold. – Mold is good in the cheese world. – It smells moldy. – Red , it’s like how do the English say this word? Someone help me.

Red Leicester? – Leicester. – Leicester . – Red Leicester. – Red Leicester. – UK, 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. – See how that’s easy to eat. – That would be great in a cheddar sandwich. – It’s going on my board any day. Red Leicester. – Red Leicester. – Put your work boots on.

We got number five here. – Tête de Moine. – Tête de Moine. – Fact check, Tête de Moine. – Mine also that at the bottom says Fromage de Bellelay. – It was a semi-hard Swiss cheese, cow, raw, delicious.

This is the one where we set up that as you call the torture device. I’ve only had this once in my life, this cheese, and it was an awesome experience. It was in like this little dungeon cave in France.

I don’t even remember where, and the guy explained it to me, the bald spot, like it’s the cheese that stamped so like the bald spot cheese. – Oh funny. – It’s like the 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 cylinder of cheese, isn’t it? Like if I made this, I would, I’d be stoked. Oh, 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 footings, like little spikes on the bottom. You wanna go ahead and nestle it in right there.

– I’m kind of worried about the way it’s on . – It’s got a lot going on. – It’s like a , is that the word? – I’m getting very gamey like. – Yes. – Don’t this, like raw 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 though.

– Now that’s a very complicated flavor to me. – Like piccante, like provolone kind of sharpness. – Kind of reminded 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. – We’ll strictly 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’ve been the way.

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? – Emmental.

– Emmental. – Emmental. – How do you spell it? – Yeah, so it’s a semi-hard Switzerland cheese, cow milk, raw, and it’s aged nine to 12 months. – Like it makes me want more salt. Beyond being on a cheeseboard, 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 of weeks.

– What have been the jams that you feel like have challenged you? – I found a sour cherry jam. It was just delightful ’cause 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 a day. – I’ve been really boring with my cheeses recently. It’s been parmesan, pecorino and comté. – Plowing on to number seven. Oh, okay, here we go.

– Oh boy. See, this is the shit that scares me. – No, this is the stuff make you live forever. – Will make me live forever? – Yeah, that’s not FDA approved, but I believe it’ll help you 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, raw. – It’s just covered in mold. – It’s got some really cool texture to it, right? – Oh my God, it terrifies me.

– Kevin, you’re gonna wanna get it in here. Like the top of it came to a peak and it’s like green. – I don’t have the green tip. – It’s ho, if I was like stumbling in the woods and came across this I’d be like, whoop, gonna put this in my mouth, you know like.

– If you stumbled across this in the woods, you’d be like where’s the walrus that just pooped? – Yeah or like sci-fi movie. Yeah, I’m gonna open it up. – It’s scaring me. Oozy ba-boozy. – Look at this thing.

– Ooh! Yours is like a volcano spa. Mine’s starting to smell like one of my favorite restaurants I went to when I was working in Scotland, – Oh, there you go. – 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 semi-rotting milk covered in mold brought you back to one of your favorite restaurants and dishes in Scotland. I wanna 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? Oh yeah. This is one of my favorites so far, delicate and has a ton of flavor, that’s awesome.

I almost wanna try the green tip now. – It reminds me of stilton. – A lot of blue cheeses have a characteristic of flavor, right, that kind of goes through ’em. Did you look at the next one? – Yes.

– Époisses, 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 public transportation because of how fragrant it is.

It’s intense, 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.

– Wow! – Salty, funky, sour. Oh, you don’t like . – I’d like it much more with bread. – Like a ham sandwich maybe? – I 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 St.Alban, US, cow, pasteurized. – Mine says St.Marcellin. – You have the original but Vermont Creamery, they make one that’s inspired by that.

– How cute! – Like you pop this in the oven, let it get real nice, oh, I like that. Yeah. Let’s pop them in the oven, right, and come back to, 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 there’s just like all old ovens. – Mine is . – This is the stuff right here. You know I love it goes on. It’s like lava and then it just kind of just like sets on it like wax a little bit.

– And it’s like coating the roof of my mouth. – Oh wow. Oh, it’s very, it’s intense. It’s 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 liked that one. – Between that and, – Ooh! – These cheddar curds 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 . – Man, I really liked all of them to be honest, but was there any to you that really kind of stood out? – I really loved 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 Leicester. – ‘Cause this is an English cheese, was it not? You can go and see how the sausage is made.

– Yeah, like I would really love to do that stuff . Please. – That and the blue cheese, the blue brain was kind of a, you know I didn’t know where that was gonna 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. – The stinkier the better. Lizzie, thank you so much for taking your time out to come and be a guest on the show here, Taste Buds.

– I had so much fun. I hope I get to 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 do mine.

Easy. – Sounds hard. – I do believe though, the more funky foods, the stinkier the better, 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 jam. That’s what I’ve been doing. I love it. I love the fermentation. You should see my house. What a journey.

Hey guys, I’m Brad Leone, and this is Taste Buds. The show where we have, the show, the show where we experience, that sounds fun, right? Of culinary exploration. A show of culinary explo . Culinary exploration.

Not culinary. It’s the hardest part.

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