Fromology (CHEESE) Part 1 with Kyra James — Detailed Summary

In this engaging two-part episode of "Ologies with Alie Ward", host Alie Ward delves deep into the savory world of cheese, exploring its rich history, intricate making processes, scientific foundations, and cultural significance. Joined by Kyra James, a professional food educator and certified cheese professional, the episode offers listeners a comprehensive understanding of cheese from various perspectives.

1. Introduction to Cheese and Guest Introduction (01:02 - 05:15)

Alie Ward opens the episode by outlining the focal points: the history, making, and science of cheese. She clarifies that while the dairy industry is touched upon, the primary focus remains on cheese itself, including discussions on vegan and plant-based options in the subsequent part.

Alie Ward:
"We talk about veganism. We do talk about plant-based options, especially in part two... But in general, if you are very opposed to anything that is animal product related, this one might not be your favorite episode." [[01:17]]

Introducing Kyra James, Alie highlights her credentials:

Alie Ward:
"They're also the founder of cheese advocacy group Own Your Funk... I slid into their DMs and when I got a return message the heavens parted." [[02:25]]

2. Kyra James' Journey into Cheese (08:07 - 09:44)

Kyra shares her unexpected path into the cheese industry:

Kyra James:
"I needed a job to finish paying for my master's degree... I applied for a cheesemonger position at one of the oldest cheese shops in America." [[08:08]]

Her pivotal moment came with tasting a unique cheddar:

Kyra James:
"There was a cheese from Iowa called Prairie Breeze... it's made by Mennonite people in Iowa, and they don't use a lot of electricity to create the cheese." [[08:16]]

This experience ignited her passion for the diverse stories and flavors that cheese offers.

3. Understanding Cheese Basics (14:17 - 25:40)

Kyra breaks down the fundamental components of cheese:

Kyra James:
"Cheese is a fermented food. So you start with milk, and you add only three ingredients to the milk to create cheese: cultures, rennet, and salt." [[15:10]]

a. The Role of Rennet

Rennet is crucial for coagulating milk:

Kyra James:
"Rennet is a natural microorganism, mostly enzymes... Traditional rennet is called animal rennet, found in the stomach linings of young ruminants." [[21:20]]

She discusses alternatives like vegetarian and microbial rennets, highlighting their sources.

b. The Importance of Salt

Salt primarily enhances flavor and controls the cheese-making process:

Kyra James:
"Salt is mostly added for flavor. It's added to slow down the make process... It interacts with the curds to bring out more of the flavor." [[24:14]]

c. The Make and Aging Processes

Kyra explains the transition from liquid to solid (make process) and the subsequent aging:

Kyra James:
"There's the make process that sort of gets you from liquid to solid and then you need to put it into its final form... and then it goes into the aging process." [[25:03]]

4. Types and Styles of Cheese (27:35 - 35:46)

Kyra categorizes cheeses based on texture and style, explaining over 2,000 varieties:

Kyra James:
"There are over 2000 types of cheese created around the world... You can categorize it by texture or style." [[28:06]]

a. Texture-Based Categories

• Fresh Cheeses: Mozzarella, Ricotta, Burrata — minimal aging.
• Soft Ripened: Brie, Camembert — develop a white bloomy rind.
• Washed Rind: Epoisse, Taleggio — known for their strong aromas.
• Firm and Hard Cheeses: Cheddar, Gouda, Parmesan — longer aging results in harder textures.

b. Style-Based Categories

Kyra emphasizes that different styles arise from varying cultures, techniques, and aging processes.

Kyra James:
"Each style of cheese has a different make process... so when you're making a Camembert versus a Gouda, you're doing something very different." [[28:06]]

5. Lactose Intolerance and Cheese Consumption (37:10 - 40:14)

Addressing common dietary concerns, Kyra debunks myths about lactose in cheese:

Kyra James:
"Most cheeses have little to no lactose... To avoid lactose, you want to look to harder cheeses." [[38:01]]

Alie Ward:
"Harder cheeses have less lactose because it's been broken down into lactic acid." [[39:22]]

She recommends goat's milk cheeses for those with sensitive lactose issues, noting their lower lactose content and easier digestibility.

6. Cultural and Regional Influences on Cheese (40:14 - 53:04)

Kyra explores how geography and culture shape cheese varieties:

Kyra James:
"Wisconsin makes the most cheese of any state... They have a lot of European history, which influences their cheese production." [[26:21]]

a. European Influences

France and Switzerland are highlighted for their longstanding cheese traditions. Protected designations ensure authenticity:

Alie Ward:
"Gruyere is only made in Switzerland by certain cheese makers... it's not bison." [[62:05]]

b. Diversity and Inclusivity

Kyra discusses the importance of diversity in the cheese industry, fostering inclusivity through her advocacy group:

Kira James:
"As a person of color in a white dominated industry, I know of only two other brown female cheesemongers... my goal is doing more for young people of color and young queer people." [[64:53]]

7. The Science Behind Cheese Aging and Rinds (58:14 - 72:32)

Kyra delves into the scientific aspects of cheese aging and rind formation:

Kira James:
"Soft ripened cheeses like Brie have a bloomy rind created by penicillium molds... This rind is edible and contributes to the cheese's flavor." [[58:14]]

a. Aging Processes

• Hard Cheeses: Lose moisture, becoming firmer over time.
• Soft Cheeses: Proteins break down differently, resulting in creamier textures as they age.

Kira James:
"As you age soft cheeses, the proteins break down, making them softer and creamier." [[57:04]]

b. Rind Types

• Bloomy Rinds: Soft ripened cheeses like Brie.
• Washed Rinds: Often stronger-smelling cheeses like Epoisse.
• Waxed Rinds: Protect certain cheeses like Gouda from drying out.

Kira James:
"Cheeses dipped in wax create a barrier to retain moisture, resulting in a sweeter flavor profile." [[66:45]]

8. Social and Personal Aspects of Cheese (73:02 - 77:38)

The conversation shifts to the personal and communal experiences surrounding cheese:

Kira James:
"Cheese professionals often receive cheese-related gifts... I am definitely the cheese lady in my community." [[54:29]]

a. Cheese and Community

Kyra highlights the tight-knit nature of the cheese community, emphasizing passion and shared knowledge.

Kira James:
"Passion is a big consistency throughout any cheesemonger... being a storyteller is another part of the job." [[12:06]]

b. Inclusivity and Queer Culture

Cheese is portrayed as inherently inclusive and supportive of queer culture:

Kira James:
"Cheese is inherently queer... a subculture that works in the realm of gay culture." [[65:26]]

9. Conclusion and Teasers for Part 2 (77:38 - End)

Alie wraps up the episode by thanking Kyra and teasing the topics for the next part, which will cover:

• Proper cheese storage
• Differences between orange and white cheddar
• Grilled sandwich debates
• Homemade cheese making
• Cheese pricing
• Squeaky curds
• The moon's composition
• How cheese affects brain chemistry
• The ultimate charcuterie board, including holes, crystals, and maggots

Alie Ward:
"Next week, come back for wall to wall Patreon questions to learn how to properly store cheese... the ultimate charcuterie board build plus holes, crystals, and maggots. Oh my." [[77:38]]

Kyra encourages listeners to engage with her advocacy work and to continue exploring the diverse world of cheese.

Kira James:
"You can follow me and learn more about my work at Own Your Funk... crafting intentional educational food experiences." [[65:08]]

Notable Quotes:

• Alie Ward:
  "We talk about veganism. We do talk about plant-based options, especially in part two." [[01:17]]

• Kyra James:
  "Cheese is a fermented food... you add only three ingredients to the milk to create cheese." [[15:10]]

• Kira James:
  "Most cheeses have little to no lactose... To avoid lactose, you want to look to harder cheeses." [[38:01]]

• Kira James:
  "Cheese is inherently queer... a subculture that works in the realm of gay culture." [[65:26]]

• Alie Ward:
  "Next week, come back for wall to wall Patreon questions to learn how to properly store cheese." [[77:38]]

Key Takeaways

• Cheese Fundamentals: Understanding the basic ingredients—milk, cultures, rennet, and salt—is essential to appreciating cheese's diversity.
• Cultural Significance: Regional traditions, especially in Europe and states like Wisconsin, play a pivotal role in shaping cheese varieties.
• Dietary Considerations: Hard cheeses are generally lower in lactose, making them suitable for lactose-intolerant individuals.
• Inclusivity in Cheese: The cheese industry embraces diversity, with a notable presence of women and support for the LGBTQ+ community.
• Scientific Insights: The processes of aging and rind formation are both art and science, influencing the texture and flavor of cheeses.
• Future Exploration: The next episode promises to delve into practical aspects of cheese enjoyment, from storage to creating the perfect charcuterie board.

Listeners are encouraged to explore more about cheese-making, support diverse voices in the industry, and engage with the educational content provided by experts like Kyra James.