Introducing a new podcast: Curds and Why!  This is a podcast all about the history, science, and culture of cheese.  Stay tuned for our first episode.

Megan Johnson's Album

Introducing Curds and Why

In which we talk about the inventor of the first cheese.  Megan gets grossed out by a "bespoke" cheese and Rebecca says the word coagulate way too many time.  This episode pairs best with acid cheeses (ricotta, marscapone, quark and cream cheese), white wines, and the smell of an old book on a hot sunny windless morning.

Correction: at one point Rebecca called the whey proteins and casein hairs non-polar. They are in fact both polar. That was a mistake born from saying the word polar too often in the span of five minutes.

Episode 1: Cheese, The Origin Story

In which we travel to Greece by way of Mesopotamia and meet an ancient goddess who loves cheese. Megan suppresses some sixth grade social studies flashbacks and Rebecca makes a dish with an unusual name.  This episode pairs best with Greek feta cheese, a nice Mediterranean salad, Homer's the Odyssey, and the smell of the sea.

Episode 2: Cheese, food of the gods

In which we talk about how much Ancient Rome liked cheese.  Rebecca tries to tell a joke and Megan tries to eat cheese the ancient way; neither of which works particularly well.  This episode pairs best with Pecorino Romano, Italian pasta, a bottle of Chianti, and that friend of yours who tells long winded stories without an ending.

Episode 3: On the third night of Saturnalia my true love gave me cheese

Say Cheese: Cheese idioms and expressions

In which we explore some of the most common cheese idioms in the English language and learn once and for all why the cheese stands alone. Megan learns how to divine the future from a block a cheese and Rebecca tries to revive an old cheesy obstetrics tradition.  

So smile and say prunes!

Episode 4: Say Cheese

Curds and Why is a podcast all about the science, history, and culture of cheese.  Each week we talk about different topics related to cheese.  And then we eat cheese!

Curds and Why

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