7th April 2020 #TNCN
Hello everybody, my name is Charlie Turnbull, this is the Academy of Cheese, it’s Tuesday, so it must be Tuesday Night is Cheese Night #TNCN.
I sincerely hope there are actually people out there because I don’t know. So let me introduce myself my name is Charlie Turnbull, I am a cheese specialist the UK, one of the foremost cheese judges. I run my own deli for 15 years and I’m a director of the Academy of Cheese which is one of the leading academic Institutes that studies and teaches cheese globally. We are a relatively new body but we are growing great guns and we are helping spread the cheese love and the cheese knowledge.
Right can I introduce my partner in crime tonight hello Tracy speak up Tracy. I’m sorry about that I was beautifully positioned in my spare bedroom and the Sun has come streaming through on this gorgeous evening which was allowed to shut the curtains which makes me feel a bit like Dracula some sort of cheesy vampire but you know that’s us. So Tracy is one of the fellow directors the Academy a Cheese she’s going to be taking your questions and so there is a little chat box a little chat space in YouTube, I want to hear from you you want to hear who’s out there so your are where you’re from Tracy will be logging on and checking you out and the questions that you have want to hear.
Yeah you want to know some of the basics some of the more complex some of the obscure I am here, I am your agony aunt of cheese, I obviously look like that so without further ado let me tell you a bit about the Academy oh I’m seeing things come in Tracy at these people nice people oh it’s Charles it’s cheese night and we have Charles – hi Charles are you joining us from Paris or China okay, we’ve got someone coming probably the last time I heard from Charles he was in Hong Kong so so this is truly a global event it’s truly a global event.
The Academy of Cheese was set up to deliver training from the most basic right up to Master of Cheese. There are no Masters of Cheese in the world, it is a race I am ahead, Im talking to you Paul and we are going to achieve Master of Cheeses and if you think you’re a lover of cheese and you want to join the race come and join the Academy. Obviously right now we’re not doing any courses with bums on seats and classrooms but we have an awful lot of e-learning you can do with us level 1 and level 2.
We’d really like you to come in on there and as of the 22nd of April we’re introduced webinar courses as well so webinars that’s going to be doing this but to you personally we’ve got a nice little kind of it’s not gonna be house party between that kind of thing lots of fun lots of cheese eating and it’s gonna be a three Wednesdays in a row, If you want to learn more about your cheese I’m guessing a lot of you already do now.
Hi Norway, this is really exciting it’s not bad for a first outing, we’re gonna talk today about cheddar now I get a pretty obscure cheese, I’m sure you’ve not heard of it so we’re gonna really start at the deep end of cheese growth and and cheddar is one of those cheeses that has got around the world it’s the second most popular cheddar cheese in the world gouda pips it to the post, don’t know why those Dutch they get everywhere and in the UK alone there is a billion quids worth of cheddar being sold every year and the reason that we’re going with cheddar is because we figure that you’ve probably got some in your fridge right now so I’m going like hum for three or four seconds I want you to go and get your cheddar bring it to the table in front of you and join in the house party that is cheesiness so I’m going to start humming you’re gonna get we’re getting in.
I’m ravenous welcome so have you got your cheese now im sure because we’re all in lockdown you won’t be more than two meters from a glass of wine or something like that so I’m going to tell you what I’m drinking tonight I’ve gone why I’ve gone from a near Provence this is the most complex wine in France it has 17 or 18 grapes that blend into it why am i chosen that who’s in my fridge now when we do wine and cheese tasting there’s a lot of manure my name’s use that phrase talked about what doesn’t doesn’t work with that kind of the authority of the snob we don’t do that if we like it it works so I’m just going to pour myself this is my Keith Floyd moment and then we’re going to get on to some Cheddar’s.
I hope you’ve now got cheese in front of you have you done that, Oh a rumor of peaches right okay number one cheddar tonight bought from my local farm shop where I’m at the moment has no farm shop shout out to you guys if you’re on now the most popular producer in the UK is Cathedral City I don’t know if you’ve heard of that brand about one in four bits of cheese sold and the cheddar sold in the UK is Cathedral City this isn’t Cathedral City this is David Stowe but it’s made Sam Creamery in North Cornwall which is why my farm shop stocks it because they stock only Cornish things now as you can see this is a chip off the old block let’s get a bit closer to there or look at that that’s what 500 grams something like that pound of cheese I don’t know if you can see that can you see that we’ve got little marks the tops of pressure points that kind of thing and maybe on the top a little bit of white can you see the white might getting close enough there is that focusing yeah good yeah let’s talk about that later but these are all indicators for us cheese lovers of what’s going on with this cheese now I want to make really clear from the get-go or cheese is good there’s a lot of kind of how should we say on my cheese’s better than yours that kind of stuff not I’m not interested if it’s making you happy it makes me happy now in my world I have spent a couple of drunken nights stealing babybells out of my kids fridge so I eat the lot right number cheese number two cheese.
We’ve got today God Minster you might or might not know this chap he’s a farmer just south bruton in Somerset so he comes from the land all organic very nice and they used something called milled or or extruded cheese techniques which means they’re like that it has the convenient SS that are being able to shape their shoes before they get these hearts going which is really really tasty liking this and my third trailer today unboxing this is from Mary quick just north of Exeter Knudsen sires and this arrived with me this morning so all you people who need to get an emergency cheddar delivery I can now confirm the quicks do really good Next Day Delivery cheez-its Mary in the chat okay everybody on there you can see each other and get married way like all cheese makers right now they are struggling and she needs all the cheese love you can give so kids should get married a big big hug for me and there it’s come through nice little bit of cheddar now I’ve chosen these three Cheddar’s because they are quite different in their make okay and so we just can have a little bit of a chat right what do we know about actually its origins are a bit obscure what everyone says about it is that in 1170 henri de henri ii ordered ten tons of the stuff right ten tons of stuff so there must have been a lot of producers back then and for a long time cheddar was one of our premium cheeses but in English cheese history there’s been an ebb and flow there was a time when Gloucester was the most popular cheese there was a time when the will chichi that she’s we don’t hear of now it’s not being made by anyway so we’ll check cheddar style that was the most popular there was a time when Suffolk knew there was a Suffolk Cheese suffered cheese was the most popular cheese in the UK red Leceister Leceister cheese was the most pop so the popularity has ebbed and flowed but slowly but surely cheddar big his bones colonize most of the production and most of the most of the popularity it’s a hard long keeping cheese with lots of opportunity to give real punch so you’ve got the mild versions at the young end which you can use for cooking or kids sandwiches but you can write up to sort of the 15 18 24 months ones with strong acidity high savory notes and you’re beginning to get real taste of the earth the agriculture which is really fascinating.
Right any questions Tracy we got any questions so far am I talking to first no good good good right we’re going to taste then I want you to taste them and I’m going to do it a bit slowly I’m sure you’re aware of this taste is transmitted through liquid to a great degree dry things don’t taste very much you need to chew them as you add your saliva the flavors blossom ok anybody whoever it is that’s calling it from capetown biltong you know i’m talking about so here we have a hardest cheese which means we’re going to need to punch in some saliva to really unlock those flavors. Wine people easy peasy the flavors just straightaway because it’s liquid but with Cheddar’s we’re going to choose we’re going to need now in your mouth you actually only have five flavor receptors and you’ll remember from your old levels that shows my age they’re sweet soft savory acid and bitter these ones are the early responders in your flavor profile they’re the ones who are going to the fastest response and they are genetically designed to give you a gut reaction eat this don’t need this so that you can make fast decisions when you are stuck in the jungle and a pursued by a tiger and should you grab that hind leg off a deer and run with it or it’s not good to you bad metaphor but I’m rolling with it okay so acidity bitterness these tend to be negatives sweet salt savory tend to be positives sometimes we call them the four core flavors your local garage is full of sweet salt and savory snacks so those things are going to dominate and cheese because it’s such a visceral part of the human condition time of return of product or really big up on at least three often five of those products and cheddar can deliver on all five of those the other part of flavor is in the nose complex flavor when Jenny Gould and starting all greater complexity don’t know what’s doing that’s net but a great complexity what she’s talking about is when those other flavors come out the cheese the volatiles get into the nose and there are 10,000 flavors in your notes 10,000 it’s a very big number compared to the five min amount so when we talk about a flavor we want to talk about the mix of flavor being simple flavors and the complex flavors.
Okay let’s go all right grab yourself a piece of cheese and we’re gonna taste some goo your two cents you’ll smell it first I’m getting a little bit this is the debut sir I’m getting a little bit of sweetness I’m getting salt it’s coming through mmm cheddar I don’t if you remember those sort of John Bull cartoons sorry my dog is coming you want one sorry wife has come into the wine do apologize it’s a particular order um thank you that’s my nephews and so where was that so British treaters tend to major on acidity savory and and and less on the sweetness I’m a go big on salt so all our most famous cheese’s from the Cheshire’s to the Phillies two the stilton’s but particularly cheddar has this strong savory agricultural character that is those French people do completely differently when they do their big cheese’s and they’re Alpine’s make the French careers of Swiss careers or well that kind of thing they use it different balances and more smooth and some would say more elegance but there’s not that British impact that’s sort of in your face I am what I am this now in old days we did savory salty chairs that’s what we used to do and we brought in the flavor we’re born in the sweetness with things like apple juice and this is the classic absolute 101 combination with cheddar so if you have any apple juice and a little bit of cheddar they go beautifully together not only oh yes and you get that fresh Apple knows that rides over the sweet salt savoriness also the salty segments of the cheddar but it prolongs the cheddar and gives it more places to go in your mouth which is just delicious but the last 20 / 30 years has seen the rise of sweetness inside cheese’s not just cheese the whole shebang sweetness is up savory an acidity business is down as a way of getting people to like your foods so we have seen businesses like David Stone and if we get to the comments to it later and they are using their region to the modern palette they’re trying to appeal to the modern palette now if we open Mary quicks she’s she’s I think what you’d argue that Mary quick makes the Summa cheese’s of the of the cheddar palate so if you look the other sort of classic cheddar makers which would be Montgomery’s Westcombe Keens and now pitchfork and that are coming out of North sunset it’s down in Devon we’re getting what I think is the song for the summer summer version of cheddar now when you have Mary quicks cheese’s your flavor profiles tend to come along the lines of summer meadows butter sunshine sunshine isn’t a favor but it kind of is and those are the kind of things that are really bringing on so I’m gonna have a little bit of Mary, Mary I love you, hmm it’s got a little bit more acidity of this referencing it can be cheaper.
Download the Structured Approach to Tasting Cheese now it’s time to have a look at it, so on but ignore the first page for now you can come and do my course and we’ll talk about how to assess the rind, how to assess the texture, and now let’s go straight to the flavors page to top of it you’ll see the simple flavors these are the mouth flavors and those five flavors that I have identified you get to scale them out of ten one not to temp fibers in the middle these flavors tend to be so dominant that these tend to be the big numbers when we come to building a picture of where the flavors are so sweet on my dailies dough I would be giving about a five and a half but the sweet for the sake about a three and a half because this is the classic contrast between the two big cheddar families block modern and trad cloth wrapped
Alright I want to stress we really want ago there’s not right or wrong it’s not good or bad is just two experiences to pleasures in cheese land and if you want to go one way then that’s your choice so when we go these traditional less sweet more savory you tend to get in these block ones as are in these tough rattles more of this complexity not always but tends to be why because they’re wrapped in muslin and when they’re wrapped in muslin they breathe and when they sit on the shelf for 12 months 14 months 18 months during current 16:20 months and that interaction allows them to pick up the character of the seller and in the cellar of people like Mary quick you have hundreds of years of cheese handing down their identity from batch to batch and it builds up in that cellar what we call a biome it sounds techy and and it’s just all about the organic living things the molds the yeasts all the things that are going on in that cellar and it grows and that cellar sometimes the scene is just a place you put it like a warehouse but no there’s so much contribution to the character about cheese makers cheese as almost as much as the milk and other parts of itself and then when you hear about things like Oh Cave aged and all that kind of thing what they’re telling you is it matters where you put the cheese it matters now if you can trust that with the block where we were going to wrap it in plastic they’re using a completely different flavor injecting now we don’t really want to sort of talk excessively about bacteria but in the first part cheese making call you cheese lovers out there will know the first manual the first thing that’s added in is the starter which is a yogurty kind of thing lots of bacteria going down there and it’s manually selected you we have laboratories and and lots of people who’ve taken these starters for over years and so to progress them and and taught these bacteria to do the right thing inside the cheese and they deliver the flavor now when you’re back wrapping that’s your flavor engine those are the things that releasing the enzymes into cheese to deliver that a pollicis and the proteolysis that make the amino acids and free fatty acids and all the funky stuff that just goes berserk absorbers in your mouth and makes cheese so special well that was quite complex I hope it’s reach we pick up a glass of wine and just pause there for a moment.
Question in from Alice, complicated as yes you’re talking about how long are usually mature? Good question Alice, thank you very much so the more water you take out at milk the more hard it becomes as a cheese and the longer it takes to mature so Cheddar’s fall into what we called the hard make I know it sounds like a worker is a technical term and it means that it’s roughly 36 to 39 percent water that’s what cheddar is and for a cheese of that level of water we’re looking at seven six to seven months before it becomes interesting so needs to be there minimum six to seven months but classic cheddar makers are selling their cheese’s around the twelve month mark right now there’s a instinctive reaction to go out well I’m sure I like my cheese’s 24 months don’t go there right taste the profiles you like me I have a 12 to 14 months cheddar man that’s when I get that savoriness that I’m talking about it and in British cheese’s you get that as flavors of butter as well which I really like they make me feel down far me and they’re really rich and I love that once you move past that your flavor profiles begin to diverge and different cheese makers can get very different outcomes so if you take Montgomery’s he tends you know very good cheese maker possibly you know probably like one of those iconic cheese makers in the UK he tends to never take his cheese to past 15 to 18 months you begin to get caramel notes and things begin to come up with really cheddar so the answer your question is 12 months is classic if you are bad grabbing it you can keep going because the flavors begin to sort of begin to sort of coalesce I’m taking it’s saying a 24 month background and get all the way though
Okay where were we talking right back to cheddar so we have these two major families of cheddar blond cheddar with a of delivering almost all their flavor profiles through through the starter cultures of which they are basically genius and the cloth wrapped Cheddar’s now they not only are using this maturation period when they’re bringing in the biome of that said that’s really maturities on but they’re also tend to be single farm cheese makers which means they’ve got the character of the herd now the herd is something they will also been developing over generations and they will have their own favorite preferences of their Holsteins that free gems and all that kind of thing um and they will give that milk and the milk will be taking off the land and that means wow that means soil that means different seasons produce different flavors and all that character is is there for a good cheese maker to make something of and different cheese makers will choose different responses to how they want to handle those issues not to mention you know what the weather throws out you and all that kind of stuff so it’s it’s two different really really is two different cheeses you might ask me how do you know how you spot well are the most obvious answer is that cloth wrapped cheese’s will have a round edge can you see that’s kind of kind of like a sliced cake now marries clean this one up for us thank you Mary for cleaning up but before she cleaned out the outside it would have a great a brown waffle effect with small sprinklings of mold and yeast which would not be mold and yeast as as there’s like blue or anything like that it would be characterful brown hard rind and would taste a little bit dusty possibly of cheese might possibly are a bit bitter as towards the edge but that is the carapace that contained the gorgeousness inside so those are our two sort of major families.
Now let’s take one we’ve got here let’s say this is our common stone now this routinely wins things like Best in Show extremely popular cheese well known for having the purple sort of very posh looking wax on the outside and I don’t know if you can see that so also it’s got a nice wax coating blardy blar so this is an extruded or a milled cheese now why do you extruder mill with people choose to do it for lots of different reasons but the implications are several the first one is it ends up being softer so they put the cheese in a kind of thing and make it into sort of like a paste which means it’s got a much more buttery kind of texture hard bark on there can’t resist that they then pipe it out like through a piping bag and they put it into shapes so all those little channels that you see where they’re from god minister or Snowdonia whatever and ask that usually sort of 200 grams they’re shaped and they use this as extrude approaches now the extrusion not only breaks down down the texture and it begins to push the flavour naturally into a sweet one as you’re increasing a lip degree of oxidation so it has this double impact but all these people tend to use sweetness because they are appealing to modern palette and if you want to grab youngsters making a sweet there’s a good trick.
So where was I talking map so they use something called Helvetica starter how that occurs as I’m sure you’re working or classical education was a Roman Emperor who either discovered or something I’m sure the Swiss already knew their country was there but anyway he gave it a name give the name to the Swiss from the Latin Helvetica Switzerland and the Swiss start a family this important group of yogurt I think it’s the first ingredient in making cheese and this Swiss group had this powerful really strong sweetness and they use it in their careers and that happens others and Emma tart and on their techniques it doesn’t come out so sweet it just comes out as a really balanced cheese but you take their starters from over their own Switzerland and you pop it on an English countryside with a low grass and our cows and suddenly it becomes almost like you’ve caramelized it from the get-go so that sweetness is a really powerful and enjoyable tool some cheese makers use.
I hope you are interested by this if you’re not it’s fascinating I think right so so we’re going to taste this so we talked earlier about our ranking Oh five, five and a half and I’m sweetness and I’m very quick three and a half this is about seven right up there sniffs we miss is now our major thing harden again any Soviet students they’re sweet savoriness is down maybe a four or five there is noticeable saltiness but we’re getting there sort of and if this is though this is the cheese equivalent of salted caramel that’s what this is delicious no books websites or our references I mean I can answer that that we the Chiefs. I agree the cheese library is popular on higher elearning. I’m just saying this is Paul, I’m picking up a can of worms I’m putting on the table I’m opening it that’s what your question has done Pairring is so hard to be reliable I was chatting to I some Grana Padano makers and they were asking well what kind of what pairings were you a chronicler those who don’t know Grana Padano is like a sister tease the parmesan so most popular PDO in the world and it’s very good cheese um and they then gave me three different wines for three different ages of Grana Padano right red a white rose and a red what is that about um it’s really really hard to get reliable matches the bottom line is almost always stay in it our stay in your region ok let me just say box a minute on Tobar right the terroir for those people who’ve done wine will know that it’s all about soil and geography and climate and what’s grazing and and frankly that’s a whole lot of mansplaining right – why so much more because the other half of terroir is the domestic what’s going on in the kitchen because whenever community that’s lived in an area 7 10 20 generations they have spend their lives trying to make their food tastes nice not in a kind of active way but they will go up this recipe works that goes with that wine and over the generations they will be selecting crops to make a cuisine right so that wine and this is ironic with the French is so good their wines just love food and that that’s so often ignored when thinking about our wines in France are completed by the local cuisine so go to your question how do you know what goes with what well reach into the cuisine history not the wine not a beer not the cheese look at the cuisines and that will tell you where to find the right matches
So if we go to the restaurant you with in the business of this day so it’s really about what traditionally grocer apples and pears big down there cider big down there beer beep down there that’s what you’re going to see as the natural habitat of food matching and that is your best guess there is if you come to the Academy of Cheese of course is we do talk about how you balance simple flavors and augment complex flavors the simple flavors tend to be quite big and bombastic so bringing balance if there’s something sweet then bringing in something salty or savory is is a good mix but in the complex flavors you’ve got hints of mushroom it’s often lost so often finding a match that egg brings up the mushroom so you having mushroom and mushroom squared will bring really nice food matching and that is that’s a rough technical rule of thumb but if we had a sense ologist here with me today here we go the real truth because 10 cents ologist and around 15 opinions I hope that Tracy’s answer yeah so this is all no wine corn or Chad’s really nice there are some really cracking apple juices if there’s an underplayed drink in the world it is apple juice in my opinion and go as I mean it’s good quality I mean it’s like just get apple juice not something that’s done mass-produced and then strained a thousand ways and added sugar and oil stuff just apples awesome stuff.
I’m not gonna open this one because I’m exactly not drinking that much which is a Beaujolais but I picked it out because I like both layer cheddar there’s a certain kind of unrefined fruitiness Beaujolais I kind of like hasn’t quite pulled this pants on kind of way of delivering fruit both Leone’s got that spice it’s got their punch. So I thought I like that combination with cheddar I think that works for me and on the side here we’ve got something Sibley more elegant this is a palette which apologies if I’m repeating myself they have 17 to 19 different grapes blended to get into this wine this is a PDO why we’re not going to cover PDO today please come on a course or maybe with it on a later session but it’s food food and drink areas that have basically patented certain recipes to certain styles and this is the most complex great combination in France now it’s sort of the opposite of the Beaujolais it’s incredibly elegant very nuanced for others recipes when you’re almost failing to pick out particular flavors and it’s combined into a fascinating whole I now getting elements of peach which is why I rather liked it because those summer fruits can often go well with with cheddar to be honest it is slightly being overwhelming the cheddar and I’m drinking it just cuz I like both of them and sometimes that’s all you do.
Any Questions Tracy? [Music] really interesting question because no one’s made wiltshire cheese for a long time so let’s just think back about the history of cheese briefly so in 1170 we are seeing Henry the second with his ten tons of cheese right that’s the first big impact to cheddar hits the market um it grows in popularity but it is not the dominant force it is now until the mid 1800s and at which point it begins to push all the other cheese’s out of the way for instance Dunlop ayrshire which was the leading hard cheese in Scotland was began to see a decline between 1850 and 1900 and even more so in the 20th century as Scottish cheddar begin to have took hold and the recipe was produced out of just conscious cheddar bakers and I’m sure all those my Scottish people who are there any people who Scotland and less known and it’s typical in Scotland to color your cheddar so you get that orange red Leicester colouring that goes into Scottish cheddar which is just highly history now on the on that journey will cheese had its moment inside and it took over from Gloucester cheese which was briefly the most popular so we’re talking about the 1780 1790s Wiltshire cheese began to rise in popularity um but I don’t know if you’ve been to wheelchair it’s a relatively particularly the southern part which is where the cheese was sort of being made and it’s relatively fat County and in the today’s world of monocultures and big farms it’s better suited to to grow grain seeds that kind of thing so there’s just not as much dairy there as they used to be and it fell down and we’ll cheese fell out of fashion and no one makes it so if you are looking for a second career and God forbid you know everyone’s thinking about that right now and maybe you should start making cheese a wheelchair give us a call hmm its cheddar life did I mention that it’s a cheddar so hope I’ve been chattering drost oh that’s what wheelchairs sorry the actual question I only got to at the end there I hope that’s sort of enlivened your knowledge wheelchair it’s never really seen as as a cheddar cheese County in you it was.
What’s next on my list any more questions or am I going back into the flow, the truth is James everyone’s doing deals right now we are doing a webinar we are doing a webinar so we’re going to do the course online starting on the 22nd we’re going to trial at twenty second twenty nine from whatever seven days is up to that Wednesday evenings hour and a half and and we will we’ll have you get lots of me great I’m sure that’s first on your Christmas list and so and we will arrange for the cheese’s to be sent to you and we will do it together now we can do the online you can do the online course and I think you just sort of inspired the idea we could do one-off sessions to have a kind of wrap up so that we could do a communal tasting for those people who want you know to taste team cheese’s together with other people to contextualize what they’ve learnt online I think that’s a really good idea but I think Tracy yeah on that note we’re building up a list of good places you can get cheese and we do not have a comprehensive list so all the people out there if you’ve got a really good cheese monger who centers online selling near you or somebody you really recommend please contact the Academy of Cheese and we will put them on our cheese list of places to get good cheese we need to be supporting these people right now so we need to help they need the help that’d be great so it’s bit of a call to action.
We’re good so let’s just talk about food and drink maybe just for a second I know that I’ve covered it to a degree but there are some things I read sort of like black states and and this is slightly late stupid question it’s subjective it’s up to you okay don’t be told what works don’t be told what is right there’s if you go down to qohor and norther Toulouse in France they have Mel best there right really popular Mel they’re not the kind of nice Malbecs that we get down from from from Argentina and Chile he’s a big black wines very very powerful we would struggle with an English palate on an English cuisine to drink them at all they make sense in that cuisine and those the wines that they’ve grown up to find places for in their lives and they really love those flavors and you know would you want to drink raki with everything any other Greeks will do that so it’s up to us enjoy your drink enjoy your food if you like it the where is that’s the right answer we can add to your knowledge the Academy cheese can talk all the hind legs off several donkeys about the history of this stuff but we’re not in the business of telling you what to do because cheese is too much fun so eat more of it drink more of it feel the cheese love.
Sort of coming to the end of my first Tuesday Night is Cheese Night I’m gonna stay on for sort of another sort of ten minutes asking any questions Tracy’s got is that right are you Tracy oh she’s nice going on forever it’s Camille it makes me longer than the mousetrap that’s something you can actually oh so next week we’re doing soft mould ripened cheeses camembert stars um is that right JC so bring something doing I’m going I’m going to be taking a Cornish camembert and that’s going to be on my plate let me see if I can find a couple I’m hoping see if we give it Baron by God down here but by some magic email I’m not sure if we’re allowed to use the the important personal system for something so so so so purely for pleasure but that’s what I’m gonna be tasting so I’m going to hopefully a baron by Gordon and a Cornish camembert of some star that’s what I’m gonna be tasting so hopefully see you then what else tinyfeet racing it’s not easy but it is a lot of fun so if you want trying some good kids out there yeah humming cheese man um yeah we we only invented this concept last Tuesday so we think we’ve done quite well for a seven-day running and so we’re going to get ourselves a beach we’re going to get some guest people so I’m going to be able to lean over to my colleague and that colleague will be down an Internet wire somewhere and we’re gonna get some guest cheese makers we’re going to get some guests people celebrities love cheese are you that celebrity and whatever we can because choose tonight is cheese now.
All right well I hope you’ve enjoyed it and I have to say I feel the cheese love, so I’m sending it back to you, feel the cheese love. We will be here next week and I hope some of you join it and go tell your friends. All the best, Stay safe.