June 4, 2026
National Cheese Day
National Cheese Day: the world's greatest cheeses, dairy history, and gourmet food culture.
You may also like ODD ONE OUT. a new podcast with Mark Ellison! Mark gives you 4 words, you decide which word does not belong. Three rounds daily, quick and fun,
Today's trivia podcast was made with the help of AI to generate the daily topics and questons.
WEBVTT
1
00:00:03.120 --> 00:00:09.240
Calarogu shark media. Hi, I'm Mark Ellison and today's theme
2
00:00:09.359 --> 00:00:12.960
is National Cheese Day. The World's Greatest Cheeses, Dairy history
3
00:00:12.960 --> 00:00:16.160
and gourmet food culture. Question one. When you notice the
4
00:00:16.199 --> 00:00:20.160
satisfying crunch in a well aged parmigiano, reggiano or granapadno,
5
00:00:20.600 --> 00:00:24.359
what compound forms those little crystalline specks often mistaken for
6
00:00:24.440 --> 00:00:34.600
salt and signals long maturation? Question two. Archaeologists have traced
7
00:00:34.600 --> 00:00:37.960
some of the earliest cheesemaking to the Neolithic by analyzing
8
00:00:38.039 --> 00:00:42.200
residues on perforated pottery sieves in Which present day country
9
00:00:42.200 --> 00:00:45.600
were these sieves found dating to around five thy two
10
00:00:45.719 --> 00:00:55.479
hundred five thousand BCE. Question three. The sticky orange rind
11
00:00:55.479 --> 00:00:58.880
and signature funk of classic washed rind cheeses like Epoasis
12
00:00:58.920 --> 00:01:03.280
and Limburger from a specific bacterium encouraged by regular brine washes.
13
00:01:03.679 --> 00:01:12.439
Name that microbe. Question four, often called the world's most
14
00:01:12.480 --> 00:01:16.159
expensive cheese. Serbia's rare pula is made in tiny quantities.
15
00:01:16.400 --> 00:01:24.480
From Which animal does its milk come? Question five? In
16
00:01:24.480 --> 00:01:27.000
traditional cheddar making, what is the name of the technique
17
00:01:27.040 --> 00:01:30.040
in which slabs of curd are stacked, turned and restacked
18
00:01:30.040 --> 00:01:33.640
to expel whey and develop the cheese's dense, layered texture.
19
00:01:39.079 --> 00:01:41.280
We'll be right back with these answers after this break.
20
00:01:44.799 --> 00:01:48.319
Welcome back. Question one. What forms the crunchy crystals in
21
00:01:48.400 --> 00:01:52.920
aged parmesan? Answer tiracine. As cheese is age, the amino
22
00:01:52.959 --> 00:01:57.200
acid tyrosine aggregates into tiny crystals, creating that pleasant crunch.
23
00:01:57.640 --> 00:02:00.439
They're not salt, and their presence is a hallmark of long,
24
00:02:00.560 --> 00:02:05.159
careful aging and hard granistyle cheeses. Question two, where were
25
00:02:05.159 --> 00:02:10.000
the earliest cheesemaking sieves found? Answer? Poland. Perforated clay sieves
26
00:02:10.039 --> 00:02:14.000
from the Kujawi region of modern Poland contained milk fat residues,
27
00:02:14.280 --> 00:02:17.120
showing they were used to separate curds and whegh. This
28
00:02:17.240 --> 00:02:21.120
provides some of the oldest direct evidence for cheesemaking. Question three,
29
00:02:21.319 --> 00:02:25.199
which bacterium colors washed rind cheese is orange? Answer? Brevy
30
00:02:25.240 --> 00:02:29.719
Bacterium linens. Breavy Bacterium linens flourishes on repeatedly washed rines,
31
00:02:29.759 --> 00:02:33.159
producing the orange hue and pungent aromas. It's related to
32
00:02:33.159 --> 00:02:35.520
bacteria found on human skin, which is why its scent
33
00:02:35.560 --> 00:02:39.120
can seem familiar. Question four, pula cheese is made from
34
00:02:39.120 --> 00:02:42.439
what animal's milk? Answer? Balkan donkey Pulay is produced at
35
00:02:42.439 --> 00:02:45.960
the Zasavika Special Nature Reserve using milk from Balkan donkeys.
36
00:02:46.039 --> 00:02:49.840
Yielding only small amounts and commanding sky high prices, Its
37
00:02:49.840 --> 00:02:54.039
scarcity and delicate flavor make it a gourmet curiosity. Question five.
38
00:02:54.360 --> 00:02:58.960
What is the curd stacking step in cheddar called? Answer? Cheddaring? Cheddaring,
39
00:02:59.039 --> 00:03:02.439
developed in Somerset, England, helps control moisture and acidity while
40
00:03:02.439 --> 00:03:06.479
building Cheddar's signature structure. The repeated stacking and turning aligned
41
00:03:06.560 --> 00:03:11.000
kurds into a firm, sliceable paste. That concludes today's five
42
00:03:11.080 --> 00:03:15.199
daily trivia questions. I'm Mark Ellison and today's questions were
43
00:03:15.199 --> 00:03:18.439
crafted with the help of AI technology. See you tomorrow.
1
00:00:03.120 --> 00:00:09.240
2
00:00:09.359 --> 00:00:12.960
3
00:00:12.960 --> 00:00:16.160
4
00:00:16.199 --> 00:00:20.160
5
00:00:20.600 --> 00:00:24.359
6
00:00:24.440 --> 00:00:34.600
7
00:00:34.600 --> 00:00:37.960
8
00:00:38.039 --> 00:00:42.200
9
00:00:42.200 --> 00:00:45.600
10
00:00:45.719 --> 00:00:55.479
11
00:00:55.479 --> 00:00:58.880
12
00:00:58.920 --> 00:01:03.280
13
00:01:03.679 --> 00:01:12.439
14
00:01:12.480 --> 00:01:16.159
15
00:01:16.400 --> 00:01:24.480
16
00:01:24.480 --> 00:01:27.000
17
00:01:27.040 --> 00:01:30.040
18
00:01:30.040 --> 00:01:33.640
19
00:01:39.079 --> 00:01:41.280
20
00:01:44.799 --> 00:01:48.319
21
00:01:48.400 --> 00:01:52.920
22
00:01:52.959 --> 00:01:57.200
23
00:01:57.640 --> 00:02:00.439
24
00:02:00.560 --> 00:02:05.159
25
00:02:05.159 --> 00:02:10.000
26
00:02:10.039 --> 00:02:14.000
27
00:02:14.280 --> 00:02:17.120
28
00:02:17.240 --> 00:02:21.120
29
00:02:21.319 --> 00:02:25.199
30
00:02:25.240 --> 00:02:29.719
31
00:02:29.759 --> 00:02:33.159
32
00:02:33.159 --> 00:02:35.520
33
00:02:35.560 --> 00:02:39.120
34
00:02:39.120 --> 00:02:42.439
35
00:02:42.439 --> 00:02:45.960
36
00:02:46.039 --> 00:02:49.840
37
00:02:49.840 --> 00:02:54.039
38
00:02:54.360 --> 00:02:58.960
39
00:02:59.039 --> 00:03:02.439
40
00:03:02.439 --> 00:03:06.479
41
00:03:06.560 --> 00:03:11.000
42
00:03:11.080 --> 00:03:15.199
43
00:03:15.199 --> 00:03:18.439
