Podcast Summary: All Of It – "What's the Best Cheese? (Small Stakes, Big Opinions)"

Episode Information:

• Title: What's the Best Cheese? (Small Stakes, Big Opinions)
• Host: Alison Stewart
• Guest: Adam J. Moskowitz, Third-Generation Cheesemonger
• Release Date: January 13, 2025
• Duration: Approximately 34 minutes

Introduction to the Cheese Debate

Hosted by Alison Stewart, the episode delves into the beloved and sometimes divisive topic of cheese. As part of the ongoing series "Small Steaks, Big Opinions," this installment invites listeners to share their passionate views on all things cheese—whether they love it, hate it, or have quirky experiences involving cheese.

Meet the Guest: Adam J. Moskowitz

Adam J. Moskowitz, a third-generation cheesemonger and owner of a cheese importing company, is introduced as the expert guiding today's discussion. His background spans across tech and the music business, bringing a unique blend of sales acumen and event production experience to the world of cheese.

Notable Quote:

"Flavor really is taste, touch, and aroma. And aroma does trigger things in our body actually. Like, it's part of the limbic system, so it's part of fight or flight." — Adam J. Moskowitz [04:24]

The Journey to Becoming a Cheesemonger

Adam shares his initial aversion to artisan cheeses as a child, particularly the strong scents that often deter young palates. His transformation into a cheesemonger was driven by familial honor and the necessity to understand and appreciate the products he would sell. This hands-on experience awakened his senses and fostered a deep appreciation for diverse cheese flavors.

Notable Quote:

"Cheese transports you to a sense of place. Cheese eating is part of our original diet DNA." — Adam J. Moskowitz [06:05]

Understanding Cheese: Types of Milk and Their Impact

A significant portion of the discussion revolves around the differences between cow, goat, and sheep milk cheeses. Adam explains how each type of milk contributes to distinct flavors, protein structures, and fat contents. He emphasizes that the animal's diet and care directly influence the final cheese's taste and texture.

Notable Quote:

"Sheep has that lanolin note, whereas goat has what some will call the goaty note or the barnyardy note." — Adam J. Moskowitz [11:01]

Listener Stories and Recommendations

Listeners call in to share their personal cheese experiences and preferences. From unconventional pairings like blue cheese with Nutella to sushi incorporating pecorino romano, the segment highlights the versatility and global appreciation of cheese.

Listener Call Highlights:

• Bill from Dover, NJ [07:25]: Shares his family's unique combination of blue cheese and Nutella.
• Judy from Upper West Side [08:42]: Describes a sashimi dish featuring shaved pecorino romano.
• Annie from Bushwick [12:50]: As a fellow cheesemonger, she emphasizes introducing others to new cheeses.

Introducing Cheese to the Hesitant

Adam offers strategies for introducing cheese to individuals who may not initially enjoy it. By understanding their flavor preferences—whether sweet, sour, salty, bitter, or umami—he can recommend cheeses that align with their tastes, making the experience more approachable and enjoyable.

Notable Quote:

"Cheese consumption is like a gradual process. You become cheese curious, you become a cheese lover, you become a cheese enthusiast, then you become a terrifyer." — Adam J. Moskowitz [09:51]

Cheese Storage and Preservation Tips

Addressing listener questions, Adam provides practical advice on how to store cheese properly. He advises against keeping cheese at room temperature permanently, recommending instead to let it sit out for an hour before consumption to enhance flavors while maintaining its integrity.

Notable Quote:

"Cheese is very impressionable. It's like a young child. It takes on the characteristics of its environment." — Adam J. Moskowitz [19:04]

The Appeal of Stinky Cheeses

The episode explores why certain cheeses are celebrated for their strong aromas despite their off-putting smells. Adam explains that the pungent scents are often a byproduct of the fermentation process, enhancing the overall flavor profile.

Notable Quote:

"Soft ripened, washed rind cheeses are the cheeses that often bring the biggest funk." — Adam J. Moskowitz [30:41]

European vs. American Cheese Traditions

Adam contrasts European and American cheese consumption habits, noting that Europeans typically enjoy cheese as a post-dinner delicacy to aid digestion, whereas Americans often incorporate it into appetizers. This cultural difference reflects varying approaches to meals and palate cleansing.

Notable Quote:

"Cheese is meant to help you digest. It's a pre digested cheese is made like using actually a digestive." — Adam J. Moskowitz [31:56]

Affordable vs. Expensive Cheeses

The discussion moves to the perceived cost of cheese, distinguishing between expensive artisan cheeses and more affordable options. Adam highlights that higher-priced cheeses often offer more complex flavors due to their handcrafted nature and limited production, while also encouraging listeners to consult their local cheesemongers for quality recommendations within their budget.

Notable Quote:

"Cheese is one of the cornerstone foods that built civilization." — Adam J. Moskowitz [28:41]

Edible Rinds: What's Safe to Eat?

Listeners inquire about the safety and edibility of cheese rinds. Adam clarifies that while many rinds are edible and enhance flavor, personal preference plays a significant role. If a rind's texture is unappealing, it can simply be trimmed off without sacrificing the cheese's quality.

Notable Quote:

"If the texture bothers you, then don't eat it. Cut it off." — Adam J. Moskowitz [19:23]

Final Thoughts and Listener Engagement

As the episode wraps up, Adam responds to final listener questions, reinforcing the importance of experiencing cheese firsthand and being open to diverse flavors. He reiterates his passion for cheese as a means of creating meaningful connections and encourages ongoing exploration within the cheese world.

Notable Quote:

"Your cheesemonger is like your Sherpa of cheese yumminess." — Adam J. Moskowitz [14:39]

Conclusion

Alison Stewart thanks Adam for his insightful contributions, highlighting the episode's exploration of cheese's cultural significance, diverse flavors, and practical enjoyment tips. The episode successfully combines expert knowledge with interactive listener participation, making it an engaging listen for cheese enthusiasts and novices alike.

Key Takeaways:

• Cheese Appreciation: Understanding the different types of milk and cheese-making processes enhances appreciation.
• Taste Evolution: Introducing cheese to hesitant individuals requires personalized recommendations based on flavor preferences.
• Cultural Practices: European and American cheese consumption habits reflect broader cultural attitudes towards meals and digestion.
• Practical Tips: Proper storage and handling of cheese are crucial for maintaining quality and flavor.
• Community Engagement: Local cheesemongers play a vital role in guiding cheese enthusiasts and fostering a deeper connection with the culture of cheese.

Notable Quotes with Timestamps:

• "Flavor really is taste, touch, and aroma." — Adam J. Moskowitz [04:24]
• "Cheese transports you to a sense of place." — Adam J. Moskowitz [06:05]
• "Cheese is meant to help you digest." — Adam J. Moskowitz [31:56]
• "Your cheesemonger is like your Sherpa of cheese yumminess." — Adam J. Moskowitz [14:39]

This detailed summary encapsulates the rich discussions and insights shared in the episode, providing a comprehensive overview for those who haven't listened to the full podcast.