National Cheese Day

0:03 Calarogu shark media. Hi, I'm Mark Ellison and today's theme is National Cheese Day. The World's Greatest Cheeses, Dairy history and gourmet food culture. Question one. When you notice the satisfying crunch in a well aged parmigiano, reggiano or granapadno, what compound forms those little crystalline specks often mistaken for salt and signals long maturation? Question two. Archaeologists have traced some of the earliest cheesemaking to the Neolithic by analyzing residues on perforated pottery sieves in Which present day country were these sieves found dating to around five thy two hundred five thousand BCE. Question three. The sticky orange rind and signature funk of classic washed rind cheeses like Epoasis and Limburger from a specific bacterium encouraged by regular brine washes.

1:03 Name that microbe. Question four, often called the world's most expensive cheese. Serbia's rare pula is made in tiny quantities. From Which animal does its milk come? Question five? In traditional cheddar making, what is the name of the technique in which slabs of curd are stacked, turned and restacked to expel whey and develop the cheese's dense, layered texture. We'll be right back with these answers after this break.

1:44 Welcome back. Question one. What forms the crunchy crystals in aged parmesan? Answer tiracine. As cheese is age, the amino acid tyrosine aggregates into tiny crystals, creating that pleasant crunch. They're not salt, and their presence is a hallmark of long, careful aging and hard granistyle cheeses. Question two, where were the earliest cheesemaking sieves found? Answer? Poland. Perforated clay sieves from the Kujawi region of modern Poland contained milk fat residues, showing they were used to separate curds and whegh. This provides some of the oldest direct evidence for cheesemaking. Question three, which bacterium colors washed rind cheese is orange? Answer? Brevy Bacterium linens. Breavy Bacterium linens flourishes on repeatedly washed rines, producing the orange hue and pungent aromas. It's related to bacteria found on human skin, which is why its scent can seem familiar. Question four, pula cheese is made from what animal's milk? Answer? Balkan donkey Pulay is produced at the Zasavika Special Nature Reserve using milk from Balkan donkeys.

2:46 Yielding only small amounts and commanding sky high prices, Its scarcity and delicate flavor make it a gourmet curiosity. Question five. What is the curd stacking step in cheddar called? Answer? Cheddaring? Cheddaring, developed in Somerset, England, helps control moisture and acidity while building Cheddar's signature structure. The repeated stacking and turning aligned kurds into a firm, sliceable paste. That concludes today's five daily trivia questions. I'm Mark Ellison and today's questions were crafted with the help of AI technology. See you tomorrow.