YOU
YOU ARE
YOU ARE GOING TO BE SO FED UP WITH MY CHEESE JOKES AFTER THE
SEGMENT TODAY IS NATIONAL CHEESE
LOVER'S DAY. SO OF COURSE WE
HAVE TO CELEBRATE. CERTAINLY A
CHEESE LOVER. AND HERE IN OUR
GREAT DAY KITCHEN IS LENA NEWTON
. SHE IS THE LEAD CHEESE MONGER
. THAT IS A REAL THING, A REAL
TITLE, AND SHE IS THE DIRECTOR
OF EDUCATION AND EVENTS AT
SPREAD CHEESE COMPANY IN
MIDDLETOWN. WELCOME SO YOU'RE
LIKE, NO, YOU KNOW EVERYTHING.
YOU'RE AN EXPERT IN CHEESE.
ABSOLUTELY. TRY TO BE WONDERFUL.
HOW HOW DID YOU DECIDE TO GO
INTO THIS CHEESY BUSINESS? SO I
WAS WORKING IN HIGHER ED. I WAS
AN ACADEMIC ADVISOR. OKAY? AND I
WAS LOOKING FOR SOMETHING THAT
WAS GOING TO SENT ME A LIGHT AND
MAKE ME HAPPIER AND I JUST
THOUGHT TO MYSELF IF I COULD
JUST PLAY WITH CHEESE ALL DAY,
I'D NEVER HAVE A BAD DAY, AND
THAT'S IT. YOU'RE THE REAL THING
LIKE YOUR CHEESE MONGER. YOU'RE
YOU'RE GETTING YOU'RE DOING
ONLINE COURSES, AND THIS IS LIKE
A SIMILIAR FOR WINE. WHAT DO YOU
NEED TO HAVE TO BE A CHEESE
MONGER? SO UM, A CHEESE MONGERS
JOB IS ESSENTIALLY TO GUIDE YOU
THROUGH THE CHEESE BUYING
PROCESS, SO WE ARE EXPERTS IN
ALL THE CHEESE THAT WE HAVE IN
THE SHOP. UM AS WELL AS PAIRINGS
. AND YOU KNOW HOW MUCH CHEESE
DO YOU NEED FOR THIS? MANY
PEOPLE AND THINGS LIKE THAT, AND
WE ALSO MAKE YOU KNOW GORGEOUS
PLATTERS. BUT THAT'S JUST A
LITTLE PERK. CATHOLIC PEOPLE
LIKE YOU KNOW WHAT TYPE OF
CHEESES CATHOLIC PEOPLE'S
FAVORITE TOUCHES. CAN'T SAY.
IT'S BECAUSE IT'S SO HOLY YEAH.
OH THAT'S A GOOD ONE. THAT'S A
GOOD ONE TRIED TRIED ALL DAY FOR
THAT ONE. WE'RE GOING TO LEARN A
LITTLE BIT. UM, AND YOU'VE ALSO
THROUGHOUT THE SEGMENT. I MEAN,
WE HAVE SOME OF YOUR GEORGE HIS
ARTWORK. YOU MINORED IN ART IN
COLLEGE, AND NOW YOU MAKE A
WONDERFUL LOOK AT THIS. LOOK AT
THAT. HOW DID YOU DO THAT?
THAT'S INCREDIBLE, YOU KNOW, SO
YOU COULD TEACH US THAT OR WE
COULD PICK THINGS LIKE THAT UP
AT THE SHOP. CAN YES, ABSOLUTELY
. OKAY LOOK AT THIS. HOW LONG
DOES IT TAKE TO MAKE SOMETHING
LIKE THIS, NINA? UM ANYWHERE
FROM 10 MINUTES TO AN HOUR,
DEPENDING ON THE SIDE, BELIEVE
YOU CAN DO THIS IN AN HOUR. IT
WOULD TAKE ME ALL DAY TO DO
SOMETHING. AND SO THE KEY IS
IT'S GOTTA NO SPACE ON THE
BOARD. IT SHOULD ALL BE FILLED
AGAIN. I LIKE TO FILL IT. I LIKE
TO MAKE IT LOOK, YOU KNOW, FULL
AND BURSTING. UM YOU BROUGHT HIM
A SIMPLER ONE WHERE WE JUST PUT
A PIECE OF SLATE AND SO IF
SOMEONE JUST UNEXPECTEDLY SHOT
STOPPED BY MAYBE WE CAN'T CREATE
THAT, BUT THIS IS SOME GOOD
ELEMENTS HERE. THIS IS SOMETHING
THAT YOU CAN YOU CAN BUILD ON
YOUR OWN. SIMPLE. IT'S RUSTIC.
UM THIS WOULD BE A GOOD SIZE FOR
MAYBE 2 TO 4. PEOPLE PERFECT
COMING OUT. YOU HAVE A COUPLE OF
PEOPLE OVER FOR A COCKTAIL. A
LITTLE WINE. A LITTLE COCKTAIL.
TELL US WHAT KIND OF CHEESE IS
WE HAVE HERE, SO I'M GONNA LET
ME GUESS. UM GOUDA? NO UM, BREAK
BREAK BREAK. BRIEF STYLE. IT'S A
SOFT CHEESE. UM AND THIS ONE IS
CALLED HARBISON. IT'S FROM THE
SELLERS THAT JASPER HILL UP IN
GREENSBORO, VERMONT. OKAY AND
THIS IS A REALLY COOL, CREAMY,
LIKE SOFT INSIDE CHEESE. AND
WHAT I'VE DONE HERE IS I'VE
TAKEN IT OUT OF THE FRIDGE. UM A
COUPLE OF HOURS TO GET IT REALLY
NICE AND ROOM TEMPERATURE. YOU
ALWAYS WANT TO EAT YOUR CHEESE
AT ROOM TEMP. PROCEDURE OKAY,
THIS ONE IN PARTICULAR. YOU CAN
JUST DIP A CRACKER RIGHT INTO
IT. YOU'RE WELCOME, TOO. THAT'S
WHY BECAUSE IT'S LIKE A DIP, AND
IT'S SO SOFT AND NICE NATURE'S
DO. YOU DON'T HAVE TO DO
ANYTHING AND YOU CAN. ALSO THIS
CHEESE CAN BE BAKED AT A LOW
TEMPERATURE AS WELL. LOOK AT
THAT. SHE'S PROBABLY GORGEOUS.
GORGEOUS YEAH, I LOVE THIS
CHEESE. THIS IS A GREAT PARTY
CHEESE, AND EVERYONE LOVES THAT
. JUST CUT IT AND LET IT OUT.
AND THEN IT WILL WARM UP THE
KNIFE AND JUST PEEL OFF THAT TOP
BRINE. SHARED IT WITH SOME
RASPBERRIES AND SOME LITTLE
GHERKINS. I LOVE A LITTLE
GHERKINS CHEESY KID. OKAY, SO
DID YOU LIKE CHEESE? YEAH WHO
DOESN'T LIKE I'M PAUL. PAUL
DIDN'T LIKE JEWS. IT WAS NEVER
IN OUR HOUSE. REALLY NO CHEESE,
CHEESE FOR EVERYONE. WHAT'S THAT
? SO THIS SHE IS. THIS IS MY
PERSONAL FAVORITE CHEESE. YOU
KNOW, TODAY IS CHEESE LOVER'S
DAY, AND ALL OF US CHOOSE
MONGERS HAVE OUR OWN LITTLE
LISTS OF CHEESE THAT WE LOVE.
AND THIS IS ONE OF MINE AND IT
IS MY NUMBER ONE. THIS IS CALLED
RANJHA BACK. IT'S A, UH, SWEDISH
ROCK HOUSE. MILK CHEESE, OKAY,
AND IT'S SORT OF THAT SWISS
STYLE. RHONDA BACK. GET BACK
BACK. EAT IT. YEAH JUST DIVE
RIGHT IN. IT'S GREAT WITH THE
DARKENS OR FOR A SWEETER PAIRING
. THE UH THE APRICOT IS GREAT AS
WELL. HE'S BEING CHEESY. THAT
JOKE IS SO CHEESY. NEVER MIND.
SORRY REALLY GOOD. IT DOESN'T. I
DON'T KNOW WHAT IT TASTES
DELICIOUS LOOKING AT ME, BUT IT
TASTED REALLY GOOD. SO THIS IS
THE INTERIOR OF OUR SHOP. THIS
IS WHERE WE HAVE ALL OUR
PRODUCTS. SO AS YOU CAN SEE, WE
HAVE MORE THAN JUST CHEESE. WE
HAVE BEAUTIFUL CRACKER VISIT
THIS WEEKEND. EVERYTHING YEAH.
SO COME ON BY AND THIS IS OUR
CHEESE COUNTER. THIS IS WHERE
YOU'LL FIND ME. UM AND I'M I'M
THERE WITH MY CO WORKERS THERE
TO SORT OF HELP GUIDE YOU AND
FIND THAT SHE'S THAT YOU'LL LOVE
. ACTUALLY, THE COUPLE'S
BUILDING YOUR OWN BOARD CLASS.
YOU COULD GO WITH GIRLFRIENDS OR
A FRIEND. BUT THIS IS GONNA BE
FEBRUARY 15TH RIGHT AROUND
VALENTINE'S DAY. 6:30 P.M. YOU
GO TO MIDDLETOWN AND YOU'RE
GOING TO TEACH US HOW TO MAKE A
CHEESE BOARD? ABSOLUTELY. WE'VE
GOT A GREAT BOARD FOR YOU. ALL
SET UP, YOU KNOW, THANK YOU.
THANK YOU. NINA IS THE DAUGHTER
OF ONE OF OUR BELOVED FORMER
EMPLOYEES HERE AT CHANNEL THREE?
AND BRENDA KESTENBAUM. BRENDA
WATCH, SO HI, BRENDA. BRENDA
NICE TO SEE YOU. YOU DID A GOOD
JOB, BRENDA. GOOD JOB. HOW'S
YOUR BROTHER? GREAT IT UP. YOU
GUYS WERE