- Today, we find the stretchiest cheese in the world!
- Let's talk about that.
(warm electronic music)
"Good Mythical Morning."
- And good morning, Christy.
I know my wife is watching because she loves cheese,
especially when it's being gently pulled.
- Gross, and good morning, Jessie.
I mean, I don't know if she's watching,
but I'm not gonna let you greet your wife
and not include mine, I'm not gonna step into that.
- I think the reason that cheese pulls are so satisfying
is the same reason why stretching your body feels so good.
But then you get to eat your own body,
and it tastes like cheese?
- Exactly, which is why we're gonna figure out
which cheese can really take that
stretchy satisfaction to the max?
It's time for "Our Mission to Find the Stretchiest Cheese:
Starts Here in Burbank, But Could End in Belize!"
Welcome to the stretchy cheese test lab zone.
- Uh-huh, the Mythical Kitcheneers have combined
all of their cheese-handling experience
to create a list of what they think
are the top contenders for the stretchiest cheese
in the world!
And those are the cheeses that we're gonna be testing today.
- Yes, and every round, we're gonna test a different cheese
cooked into a quesadilla, and see how far it can stretch.
Now, Nicole and Trevor gonna be over
in the extreme cheese station!
- There they are! - Feverishly,
make sure it's feverish, okay?
They're gonna be feverishly ensuring
that every single one of these quesadillas
is made in the exact same environment,
at the exact same temperature,
with the exact same amount of cheese,
and presented in exactly the same way, exactly!
- Science!
- [Rhett] What I was trying to say.
- All right, we will pull three different quesadillas
for each cheese, and just like in a long jump competition,
we will use the longest result as the official measurement.
And we will, of course, be using the Mythical pull boy
to get those official measurements.
- Yes, the Mythical pool boy,
this is who your mother is having an affair with.
Now, whichever cheese has the longest pull
will officially be the stretchiest cheese in the world,
and be granted the coveted title of stretchy cheese Brian!
- Can you imagine being able to stretch cheese
as long as this pull boy?
- We don't have to imagine it, we're about to do it.
(upbeat brass music sting)
- All right, we're gonna start off with Italian provolone,
or is it provoloney?
- Provolone. - Provolone!
Yes. - Final answer.
- I don't mean to distract you guys.
Whenever you're ready, let us know and we can stretch.
- All right, y'all ready? - Yeah.
- Here you go, number one.
- So, he's gonna hold it and I'm gonna pull it.
- I'm holding it right there
and I'm grabbing on to the bottom.
- So Nicole, is it slow? - Ooh, it's hot.
- Yeah, go a little bit slow.
A gentle pull will make a successful pull.
- Ooh, it's hot! - But you gotta do it.
- [Link] Ooh, it's hot!
- [Rhett] Gotta lift it.
- [Link] Ooh, it's hot.
Okay, it's stretching, stretching.
- And then when it breaks.
- Push it towards the plate.
- [Rhett] Okay, there we go.
- All right, so we've got,
is this what you guys were expecting?
- Us? - Sure.
- Is this counting as a pull or?
- Keep going, keep going, yes.
- You're doing wonderful, sweetie, so keep going.
- Even with any string?
One string is needed? - You're killing it.
- [Rhett] If anything is intact.
- [Left] There's only one string left.
- [Trevor] Keep going, keep going!
- Stop, stop, stop, stop, stop, stop, stop.
- Right there is where it stopped.
- Leave it at the 33, I think you can-
- 32 and a half. (bell dings)
I came back down, because the-
- Okay, so 32 and a half.
- [Link] 32 and a half.
- Okay, and that's just one.
- Okay, all right, number two, number two, number two.
There we go, there we go, there we go, there we go.
- I wanna eat that, I wanna eat that.
So start pulling it, and then I-
- [Nicole] Get destruction, please!
- Yep, you pull it, and then I'll push it
once you start pulling.
Okay.
- [Link] Oh, this one looks nice.
- I'm having so much fun,
but all I'm doing is holding cheese.
I'm just a quesadilla holder.
(Nicole and Trevor laugh)
- I think I'm gonna lose this one earlier.
- I don't know, but there's a lot of strings.
There's a lot of strings on this one this.
- I'm about to lose it, I'm about to lose it.
There's only one left.
- And it's still there, it's still there, it's still there!
- Ah!
- It's still there, it's still there!
It's still there.
It's, oh, it's super stretchy, it's still there.
Be easy, you're shaking a lot.
- I'm nervous!
- Don't shake so much, just keep going.
Nice and easy.
It's still there!
Holy crap.
- Yes, yes, yes, yes, yes, yes!
- Holy crap.
No, there, there, there, there, there.
- Okay, 47.
Whoa! (bell dings)
- Wow.
- Okay, last one.
Bring it over, bring it over, bring it over, bring it over.
- See what you got, one more.
- 47, I mean, how are we gonna beat that?
- There's no way we're gonna top 47.
- Not with that attitude.
(Nicole laughs)
- [Link] And here we go.
- I'm getting tired just holding this plate.
- I gotta incorporate some breathing into this.
- Okay, this one's not gonna pull.
Oh, wait, yeah.
- Oh, it's combined.
- [Rhett] What, what, what, what, what?
- We're starting off with a banger, man!
- Well, every time you yell, it shakes it a little bit,
so don't do that.
- Are we going off the chart?
- [Rhett] You're going-
- It's coming to, wha! - Oh, God.
- No!
- That would've been the one!
- You died! - You died!
- Hold on, hold on, what happened?
- I dropped it.
- All right, we gotta switch places.
- My life's work!
- We made quesadilla art!
- All right, guys.
We gotta bring the intensity down.
We need to breathe a little bit, okay?
Now, that was my fault.
But listen, we've got to pace ourselves.
(upbeat brass music sting)
- Next up we have the artisanal cow's milk cheese-
- Artis-anal.
- All the the way from Mexico, Oaxaca.
Or as I once told a waiter when I read it on the menu,
Oh-zaka!
- Oh-zaka.
- Don't say that, that's not what it is.
You guys ready with the O-zak?
- Yes, chef, I mean- - Oh, oh!
- Wait, I'm the chef. - No, you're the chef!
You're the chef.
- I'm gonna start at the bottom.
- You be the holder, I'll be the puller?
- Yep, yep, just like provolone,
Oaxaca is stretched curd cheese.
So it might go up to the charts too.
- Quickly, quickly! - Oh.
All right, so I'm going down here and I'm just holding.
- There you go.
Well, this is a fat daddy.
- Ooh, that is a pleasing stretch.
- This is gonna go a long way.
- It looks like saran wrap.
- Travor, be on standby, I might need,
I'm gonna need the yardstick!
- [Link] Dang, son!
I'm glad we switched!
- [Rhett] I might need a ladder.
- I couldn't reach that.
(Nicole and Trevor laughing)
Bring in a box!
Bring in a bring stool!
- I need an apple box! - Bring in nothing!
McKayla!
(everyone laughs)
- Okay, it is 18 plus 60 of 78,
but that's just how high I can reach.
We got a step ladder.
- And I will say, I feel a lot better
about screwing up with the provolone
now that the Oaxaca is off the charts.
And we've got two more to even try and beat it.
- Okay, so I gotta grab this,
but I gotta be in climbing position.
- Blast off.
Ooh, I love the way that it is.
- It's a cheese curtain.
- Oh yes.
I mean, this is- - Travor!
- This is certainly better than the provolone visually.
Oh, oh, oh, oh, oh.
- Right there.
It is stretched to 66.
- [Link] Yeah!
- 66, so not quite as high.
- All right, and the final one, Nicole.
- There you go, there you go, there you go.
You got it, you got it? - This is the one!
And too, the fact that everything is so hot,
it really ups the ante.
Ooh, burning myself.
Oh.
- Hold the quesadilla.
- Oh, I'm too hot!
Oh my God, the plate!
- My fingers are on fire.
- Ee!
This is not a good showing, but we don't need it.
- Okay, doesn't matter. (buzzer buzzes)
(upbeat brass music sting)
We got a bigger ladder.
- And it turns out that our pull boy is severely inadequate.
We've added another yardstick above him.
- Your mom should definitely break up with this guy.
(Nicole and Trevor laugh)
- And we've got some heat resistant gloves because-
- [Rhett] I mean, it was hot, man.
- That's why I dropped it, okay?
- And listen, I feel for you-
- I was hot!
- My fingers were burning, severely.
- Yeah, I was like, let's see what it feels like for you.
- I wasn't gonna let go though.
- It's just as hot down here though.
- Ready, take it.
- What is this, Monterey Jack?
- Yeah. - Monterey Jack.
- Semi-firm and creamy cheese all the way
from Monterey, California.
- Okay, right here, Burbank.
I have less dexterity.
- Ooh.
Oh, it's already getting a little failure, I think, but.
Oh, you may not need the big blue ladder for this one.
How we looking?
You still got a nice, firm string.
- Still coming.
It's still pouring out of that.
- Yeah, yeah, yup, yup.
Don't go up a step unless you have to.
- I don't think I have to yet.
- He's hitting the yard stick though.
Whoa!
It's not nearly as pleasing as the Oaxaca.
- This is the craziest little string I've ever seen.
- [Link] Ohp!
- We got to 24 plus 60, 84 inches, everybody!
- Does that beat the Oaxaca?
- Yes! - Uh-huh.
- [Link] Dang, son!
- That's number one right now.
- But I will say, it's not as pretty.
- Can you believe that little teeny
string of cheese just kept going?
It was like magic, I felt like
I was in some sort of cheese wet dream.
- I'm a believer now, man.
Okay.
Stretchy, stretchy, stretchy, stretchy, stretchy, stretchy,
stretchy, stretchy, stretchy, stretchy cheese!
- [Rhett] This Monterey Jack cheese.
- Oh, that was a failure. (buzzer buzzes)
- [Rhett] Oh, sorry.
- We gotta get a full cut, Nicole.
- Yes, sir! - You got to do it.
- Yes, sir, Mr. Link, sir, there you go.
- All right, that's it, that's it.
Oh yeah, this one's gonna happen.
- [Rhett] Okay.
- [Link] This is it, oh yeah.
Nice and gentle. - Gentle grip.
- And then a nice, slow.
Individual strings unlike the Oaxacan
wax paper-esque stretch.
- [Rhett] Cheese curtain, yeah,
it's not much of a cheese curtain.
- Yeah, we don't have the curtain.
Oh. (buzzer buzzes)
- How is that possible?
- It seemed to be a little greasy.
- I mean, it went.
Well, you know what?
84 is the best showing so far.
(upbeat brass music sting)
I've tied my hair up.
- Yes, and quick reminder,
this is the last chance for you to get
the "Rhett and Link Sing Lionel" vinyl record.
You must join today to get this thing.
That is third degree quarterly or annual plan
of the Mythical Society.
Visit MythicalSociety.com for details.
- And now we're on to a cheese that
I think a lot of just people who are out there
just in the layman's world of cheese like me,
might think is a contender, mozzarella,
- I've heard of this.
All right, well, lemme push this there.
There you go, you good?
Oh gosh, this one's like, oh, it's it's almost invisible.
- What, that's it?
- That's it.
- [Rhett] It didn't even make it out of single digits.
- Yeah, right there.
- [Rhett] What is that?
I can't see, it's too low.
- 10 and a half.
- 10 and a half?
- 10 and a half. (bell dings)
- Weak!
- Okay, let's try again.
- [Rhett] Okay.
I'm trying to be extra gentle here.
- This is definitely a sport.
I definitely feel the pressure, the intensity.
- [Rhett] Cheese pulling.
- Yep, this is not looking good.
- [Rhett] Wow, oh, look at that.
- Already failing.
- That's it, that's it, that's it, that's it.
- That's a 10.
- Mozzarella, man, (buzzer buzzes)
it sticks to your fingers, but it doesn't pull very well.
- Third attempt.
I predict it's gonna be a sad showing no matter what.
- [Rhett] Got a good grip on there.
- Begin the pull.
Oh, yeah, nothing.
Nothing with the mozzarella.
Oh, there it goes.
I'd call that 10. (buzzer buzzes)
Generously. - But how does it taste?
It's good.
(upbeat brass music sting)
- I've put on a cowboy hat.
- All right, final cheese, gouda or go-da,
as they say in its homeland.
- Oh, really?
Go-da? - Go-da.
- Okay, you ready to do some stretchy stretchy?
Ooh, that's starting out nice,
but quickly reducing to one strand, and it's gone!
We are at, I'll call that 17 when it cut.
- Okay, 17. (bell dings)
Not impressive, go-da!
- Not too good-a.
- Whoa.
- Whoa, we've got some serious stretch happening over there
just with Nicole all by herself. (laughs)
- Okay, all right.
Attempt number two.
- [Rhett] Here we go.
- Gouda, Gouda, Gouda, Gouda, Gouda, Gouda, Gouda-
- [Rhett] Okay, we got.
- Ooh, it's looking Gouda this time.
- We got a little bit more stretchiness.
- Oh, he's taking a step.
He's doing it with his feet.
- [Rhett] That one strand is giving us something.
- [Link] There's some promise to it.
- [Rhett] That's not too shabby.
- Okay, I really can't see what's happening
with his cowboy hat on.
- [Rhett] Oh, oh, look, I got a whole new stretch!
Whoa, we have a whole new other form!
- What happened?
- A whole new stream formed, oh gosh!
- [Link] What is going on?
- [Rhett] Oh, Gouda! (laughs)
- [Link] What?
- Gouda, what is happening, Gouda?
- Yes!
- Oh, Gouda! - Yes!
- Oh, Gouda! - Walk up, walk up!
- Oh my Gouda! (Nicole and Trevor laugh)
- Yeah!
- Oh, oh.
- [Link] Gouda, Gouda, Gouda, Gouda, Gouda, Gouda,
is it going?
- Is it still going?
- Above that, what?
- Oh, I need somebody to hold the ladder, ah!
- Trevor, hold the ladder!
- [Rhett] I'm gonna have to use the power of my estimation.
- What?
- [Rhett] Oh, there it is, there it is.
- Hold it there!
Can we have another yardstick?
- So give me another yardstick.
I've got the Gouda secured.
- Wait, is there the ruler down there?
- Yeah, yeah, yeah, yeah, yeah, yeah, ruler, ruler, ruler.
Okay, so we've got 60 plus 36, plus 12 is 108,
plus, I'm gonna go from right there.
110 Inches! - Gouda!
- 110 inches, Gouda!
- [Link] Take that, Oaxaca!
- [Rhett] You've done it!
- You have one more to test.
- You know what?
We don't need it.
Screw it, that's as far as we can measure!
- I mean, who would've thought that the official
stretchy cheese Brian is Gouda?
(bell ringing)
Gouda cheese?
Look at that.
Golly.
- I feel like I need to take a nap.
Thanks for subscribing and clicking that bell.
- You know what time it is.
- I'm Francis.
- I'm Alexa.
- And we're at the Cadillac Ranch.
- [Both] And it's time to spin the Wheel of Mythicality.
- You know, you think it's gonna be like a ranch
full of Cadillacs.
- It's just an art installation.
- And it's just some Cadillacs in the ground.
But it's still a very cool. - Yeah, kind of very-
- Click the top link to watch us learn
about cheesy things we do,
or you do in "Good Mythical More."
- And to find out where the wheel's gonna land.
- [Rhett] Today is your last chance to get
the "Rhett and Link Sing Lionel" vinyl release.
Join the third degree quarterly or annual plan,
visit MythicalSociety.com for details.