( music playing )
Fromage queso, Formaggio.
Now matter how you slice it,
cheese is one of the most popular foods in the world.
And quite frankly, I can't get enough of it.
Or can I?
That's the question we're about to answer.
It's time for...
Now with the help of Mythical chefs, Tess and Josh,
we're about to dine on a full meal
that puts cheese in the driver's seat,
and in the passenger's seat, and in the backseat,
and tied up in the trunk.
There is no nook or cranny that has not been cheesified in this entire meal.
Okay, let's get to it.
First the first course,
we have ordered cheesy macho nacho queso supreme
with Cheeto asada.
Oh, Cheeto asada. My favorite.
- Good evening, sirs. - Link: Cheesy.
So, the chips are made of crispy cheese.
Oh, move this over here.
- And then-- - Cojita.
- Cotija, you're almost there. - Cotija?
- You know, don't repeat after him. - Okay.
- Just eat it. - You can just absorb it.
And then we have refried mascarpone beans, such as fried cheese balls.
We have Cheeto-crusted carne asada,
a whole Gruyère nacho cheese sauce.
That is sour cream cheese.
Just lime juice and cream cheese, the finest.
Here we have Pecorino de Gallo,
that is Pecorino instead of tomatoes.
- Just for you, buddy. - Link: Ah. Thank you.
And then this is goatamole,
- which is goat cheese, guac. - Oh. Mmm.
- Nice. - Enjoy!
- Thank you so much! - Wow!
- Is this thing made of cheese? - Uh, no.
- No, no, that's just green-- - Okay.
So we need to create a bite that has every--
So I've got two of the different dillios on here
but now I gotta get three of the toppings.
- So little bit of this. - I'm gonna get some of this.
A little bit of this.
- A bit of that. - Little bit of that.
Little bit of that.
Oh, gosh.
Wow!
That's good. Smells great.
Both: Dink it.
I wanna try to get all this cheese in one bite.
Yeah, me, too.
Whoa!
Mmm.
That really packs a punch.
You keep waiting for something else
other than cheese to happen in your mouth.
- And it doesn't. - It just keeps happening.
Cheese. And then what's that?
Cheese. And what's that?
Both: Cheese.
- But what's that? Cheese. - More cheese.
Cheese keeps happening in my mouth.
What can I do about it? Nothing.
- Mmm. - That's a really catchy song.
Now, I just wanna--
You know, I already established how much I like cheese, but--
like, I really like cheese.
Like, I like cheese as much as a person can like cheese.
I believe I'm on the end of the spectrum.
Mm-hmm.
And you're a cheese appreciater.
- I acknowledge cheese as being good. - But things can get--
can get too cheesy for you. Sometimes I've heard-- I've actually heard
you say the word too cheesy.
Well, mostly I was referring to your jokes,
but the jury is still out.
It's not too much cheese so far.
But it is an overwhelming amount.
Let's hit the next course, though.
Okay, if you're gonna have something heavy like this,
you also need to have something green.
So we have ordered a cheese wedge salad.
- Yes. - Two wedge salads, gentlemen.
- Oh, wow! - Uh, okay.
So, we have a Gouda,
that has been mixed with basil pesto
and a little bit of spinach pesto and melted down
and carved into a little wedge,
then we have some Roquefort dressing,
and we have a crusted Monterey Jack with bacon
and tomatoes are bocconcini balls
that have been infused with tomato paste.
Enjoy!
So these balls are not actually tomato.
That's just a cheese ball colored red.
Yes, yes. That's correct.
- You weren't listening. - I was.
These balls are not actually a tomato.
- That's right! - It's just a cheese ball red.
It is good when you're not actually listening
- to then just agree with me. - Okay.
- And say I'm correct. - You're correct, you're right.
This is not exactly light.
That is a heavy salad.
Um, okay, I'm gonna cut down the middle.
But this is actual bacon. Am I right?
Um, yes, that's correct.
You start to latch on the part that's not cheese
and it's like the very very minority to this.
I'm just guessing that this is gonna be too much for you.
You do not like Roquefort,
which is like an even stronger Blue Blue cheese.
- Oh, really? - Yeah.
So, get plenty of it, though.
It's gotta be a real test here.
I'm gonna take half of one of these.
Oh my word.
Get plenty of the sauce.
That's the good part.
Dink it.
It's a salad, it's good for ya.
- Ooh! - Mmm.
There's something really aromatic.
This is actually better than the nachos for me.
The Gouda has a smokiness. Am I right?
Mm-hmm. That's correct.
- Don't second-guess yourself. - And that is good.
- That helps. - Yeah, you can't--
When you make observations you can't say, "Am I right?"
You gotta go into your brain.
- The Gouda has a smokiness. - Has a smokiness period.
- And I am right. - Yeah. Yeah, you can--
You don't necessarily have to say that out loud
but maybe as you grow into it.
Um, you're right.
Even though I don't like Blue cheesy stuff,
this is easier to eat
as a salad than the nachos were.
This is really, really good.
Could you eat the whole thing?
Uh, no.
I would probably die on the spot.
If I were to-- I mean this thing is probably like 4,000 calories.
Okay, what else do we have?
Now, cheese tends to be quite salty.
So we're gonna need some refreshments out here.
We have ordered two Arnold cheesers.
The world famous.
So what we have is a Parmigiano-Reggiano broth
that is mixed with ice tea,
and then just as Mr. Cheeser liked it,
we are going to put in three beer cheese ice cubes.
I didn't know what an Arnold Palmer was
until I moved to Los Angeles.
That is iced tea and lemonade mixed together.
- Right. - Is there any tea
- or lemonade in this? - There is definitely tea.
There's about a-- it's like a nine to one Parmesan to tea ratio.
Just the way Arnold Cheeser liked it.
And before you ask, 'cause everyone does,
we do have Mozzarella cheese sticks straws.
- Oh gosh. - That should be at least semi functional.
- Oh no! - Enjoy.
- Yours went-- - Somewhat function if you can get it out.
Yours went kinda deep.
Oh, sorry.
Now I'm just gonna smell this.
- Oh. Mmm. - Smells like cheese.
- Liquid cheese. - Yeah. Here I go.
( mumbles ) Here I go. Here I go.
That works!
- The cheese straw works! - ( mumbling ) It does work.
I've always thought that those things
that they sell as cheese straws
should function as a cheese straw.
( sighs )
Give it a chance, man.
Give it a chance!
I did.
I gotta get my mouth on a cheese ice cube.
- ( Link sighs ) - That's really the--
- That is the proper technique. - Yeah.
I'm having a-- I'm having a difficulty with this.
This is just what Mr. Cheeser would do.
- My nose is running. - ( Rhett groans )
Okay.
This is--
This is not my idea of refreshment.
- I may be reaching the upper limit. - Yeah.
I think I've hit the upper limit.
I don't think I should've bitten into that.
But you know what? Now that we are refreshed,
let's move on to the next course.
No meal would be complete without dessert, right?
We have ordered peaches and cheese crumble cobbler.
- ( Rhett groans ) - I'll move this out of the way.
Okay, that was a little strong.
Yeah, that was-- that is intense.
Wow, you guys have a little spill here.
So this is a cheddar based crumble
with white sharp cheddar
and then we did a sauce Mornay with truffle cheese from Spain.
Is that what you're calling-- This is a sauce?
- This isn't ice cream? - No, that is actually whip cream
that's been infused with Cheez Whiz.
- Oh, of course it is. - So enjoy, guys.
( groans )
- That is really good. - That is very magical thing.
Cheese Whip.
We freakin' invented Cheese Whip.
- No, we didn't. - That's you.
- Yes, you did. - We.
You did it.
You guys, you're doing great.
- You did it. - Cheese Whip.
Can we take credit for it just like Link did?
All right, I have high hopes for this one.
I think this may bring the whole meal back.
I think I just made a mistake
with eating that cheese ice cube.
- Right. - I'm waiting on you, brother.
- Dink it. You got quite a big bite. - Yeah.
Mmm.
That's good!
- Really? - So good!
Now I've had apple pie with melted cheese over it.
I thought that looked and sounded weird
but then I tasted that and it was amazing.
This is taking it one step further,
and it's so good!
If you take-- if you take--
Sorry, Mr. Cheeser, rest in peace.
- Is he dead? - Yeah.
Rest in peace.
If we didn't have that this would be the perfect meal.
This right here-- I'm taking another bite of this.
Bringing this in.
- Tess: Good on you, guys. - But officially,
can you have too much of a good thing when it comes to cheese?
We have to say officially, yes.
Yes?
I hate to say it, but, yes.
Yeah, skip to dessert, guys.
Thanks for commenting, liking, and subscribing.
You know what time it is.
- I'm Liz. - And I'm Sierra.
We're from Orono, Maine. And as you can see, we can't.
Both: And it's time to spin the Wheel of Mythicality.
Those girls stole our blindfolds.
We'll get you!
Click the bottom link to watch this episode from the beginning.
And click the top link to watch us try a 17 cheese ice cream
in Good Mythical More.
More cheese!
And to find out where the Wheel of Mythicality is going to land.
Chill out, dude!
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