>>
>> RECENT
>> RECENT STUDY FOUND CHEESE IS ADDICTIVE.
ADDICTIVE. I DO NOT THINK WE NEEDED A
STUDY TO PROVE THAT.
NO SURPRISE THEY SAY THERE IS A
DAY DEDICATED TO CHEESE LOVERS
AND IT HAPPENS TO BE TOMORROW
AND WE THOUGHT WE WOULD
CELEBRATE WITH THE MOTHER OF
ALL CHEESE BOARDS.
MIKE RANDALL IS A CERTIFIED
CHEESE PROFESSOR.
CHEESE PROFESSOR. WELCOME.
WELCOME.
WELCOME. >> THANK YOU.
>> HOW DO YOU BECOME A CHEESE
PROFESSIONAL?
PROFESSIONAL? >> WELL, YES.
YOU HAVE TO LIKE CHEESE, YOU
HAVE TO STUDY CHEESE AND TASTE
A LOT OF CHEESE AND TRAVEL
AROUND AND SEE HOW CHEESE IS
MADE.
MADE.
MADE. SOMETIMES YOU HAVE TO GET YOUR
HANDS INTO THE CHEESE KURDS.
>> AT YOUR HANDS DIRTY.
>> GET YOUR HANDS FULL OF
CHEESE.
CHEESE.
CHEESE. THE MORE YOU DO THIS THE BETTER
YOU GET AT IT
>> IS THERE ANYTHING YOU DON'T
LIKE LIKE?
LIKE LIKE? >> YES.
>> YES.
>> YES. BUT WE WON'T TALK ABOUT THAT.
>> WHAT I HAVE DONE IS KIND OF
SPECIALIZED.
SPECIALIZED. THIS IS NOT A NORMAL CHEESE
BOARD.
BOARD.
BOARD. >>
BOARD. >> I WAS GOING TO SAY THIS IS
EXTRAVAGANT.
EXTRAVAGANT. >> THIS CHEESE BOARD I PUT
TOGETHER IS ALL MINNESOTA STATE
CHEESES AND THE CHEESES ARE
MADE ON THE FROM WHERE ANIMALS
ARE LIVING AND ALL OF THE
CHEESES ARE MADE BY WOMEN.
IT IS A FARMHOUSE CHEESE.
FARMSTEAD AND FARMHOUSE AND
HERE WE HAVE THE OLDEST CHEESE,
THEY WILL LOVE THIS.
I DUG THE SIDE OF THE ARCHIVES
AND THIS ANCIENT STICKER OF
THEIRS.
THEIRS.
THEIRS. THIS IS MADE IN MINNESOTA.
THE LAMBS ARE BEING BORN NOW,
THIS NEXT CROP OF LAMBS ARE
BEING BORN AS WE SPEAK.
AND THEY MAKE BIG BLUE WITH TWO
HOURS SHEETS.
HOURS SHEETS. >> YOU BRING A CHARCUTERIE
BOARD AND MEAT AND CHEESE
PLATTER AND HOW DO YOU DECIDE
WHAT TO PICK.
>> YOU CAN DO ANY KIND OF
THEME.
THEME.
THEME. YOU CAN DO WISCONSIN AND I'M
DOING ONE FROM MINNESOTA
BECAUSE BOTH OF THESE CHEESES,
THESE ARE CHEESES MADE ON THE
FARM WITH THE ANIMALS.
THESE ARE CHEESES MADE IN
MINNESOTA AND THEY ARE SOURCED
FROM PRIVATE FARMS THAT RAISE
MILK IN A SPECIFIC WAY.
HIGH GRADES OF MILK.
OF MILK.
OF MILK.
OF MILK. >> IS THAT A BREACH OR A KEVIN
BEIRNE THERE?
BEIRNE THERE? >> YES THIS IS A CAMERA BURST
OF CHEESE FROM MANKATO.
RIGHT ON THE MAIN STREET OF
MANKATO.
MANKATO.
MANKATO. I WAS WATCHING THEM WILL MAKE
THIS WITCHES BOOTH UNDER WHICH
IS ONE OF MY FAVORITES.
>> A FRENCH INSPIRED CHEESE.
>> LOOKED AT ALL OF THESE
NIGHTS?
NIGHTS?
NIGHTS? >> THAT IS A GREAT NIGHT.
ANYTHING.
ANYTHING.
ANYTHING. THIS IS WASHED WITH A LOCAL
BEER.
BEER.
BEER. >>
BEER. >> WHAT ARE YOUR THOUGHTS?
QUESTION AND THIS IS AN ARGUMENT
MY FAMILY HAS.
DO YOU EAT THE RIGHT OR NOT?
>> IT IS UP TO YOU.
EVEN RHYMES THAT LOOK LIKE YOU
WOULD NOT WANT TO TASTE THEM
THEY ALWAYS TEASE THEM TO SEE
WHAT IS GOING ON.
MANY SPEAK CHEESE SPECIALISTS
DO NOT LIKE IT.
WE HAVE THE RED TEAM WILL MEET
COMPANY ON THIS BOARD.
ELISE IN THE ST. CLOUD AREA IN
MINNESOTA, THESE ARE CHEESE
KURDS SHE MAKES.
THIS IS HER LITTLE BRIE,
CHEDDAR NAMED AFTER HER MOM
LINDA.
LINDA.
LINDA. >>
LINDA. >> IT'S OCCURRED.
>> WHEN IT SQUEAKS IS THE
CRUSHED CHEESE CURD
>> THIS IS RAW MILK GOAT CHEESE
MADE IN EL TORO, MINNESOTA.
THIS CHEESE IS FAIRLY NEW.
IT IS ONLY SOLD AND A FEW OF
OUR STORES BECAUSE THE MAKER,
THIS IS THE MAKER HERE.
I DIDN'T KNOW IF.
>> WHICH ONE?
>> THE FEMALE IN THE MIDDLE.
I'M TALKING WITH MY MOUTH FULL.
>> THESE PEOPLE SURROUND, THESE
ARE FIVE OF OUR CPPS AND WE
SPENT MORE THAN 20 YEARS AND I
THINK WE EXCEL AT THE PROGRAM
WE BUILT.
WE BUILT.
WE BUILT. >> YOU DID A GREAT JOB.
>> CAN THEY COME TO YOU?
>> ABSOLUTELY.
>> ABSOLUTELY. THE MOST IMPORTANT THING TO DO
IS MAKE FRIENDS WITH YOUR
CHEESE SPECIALIST.
CHEESE SPECIALIST. EVEN IF YOU DO NOT WANT TO CHASE
TASTE CHEESE OR HAVE A QUESTION
ABOUT CHEESE, SAY HELLO.
WE WANT TO ENGAGE PEOPLE AND BE
THE RESOURCE THEY HAVE TO MAKE
THEIR EVENT SPECIAL.
AND EVERY EVENT WILL BE A
SPECIAL ONE.
SPECIAL ONE. CONSULT WITH YOUR CHEESE
SPECIALISTS AND PURSUE WHAT
WE'VE DONE HERE.
>> MAYBE IF YOU LOOK LIKE THIS.