Podcasts about Jarlsberg

You can send me a text if you have a comment or questionWellington, Jarlsberg, battle of the Wooden Shoes, Norge.  Such excitement.The Danish Navy is simply too large in the world of 1807 to simply sit there, stored up in ordinary in København's harbor.And the Danish merchant fleet, providing a carry trade to the world, cannot be left outside of Napoleon's economic warfare with Britain.  Therefore, since the current situation is untenable, either France or Britain will have its way with Denmark.  The process is unpleasant, to say the least, but the Danish fleet and its naval stores end up in British hands.  But what about Norway? 

In this week's episode, Dan and Margrethe sit down with Christian Løchsen Rødsrud to discuss the history and recovery process of ancient ship burials.------------------------------------------------Follow Margrethe on Instagram:@arkeomagsFollow the Podcast on Instagram:@nordicmythologypodcastIf you like what we do, and would like to be in the audience for live streams of new episodes to ask questions please consider supporting us on Patreon: https://www.patreon.com/NordicMythologypodcastCheck out Dan's company, Horns of Odin, and the wide range of handmade items inspired by Nordic Mythology and the Viking Age. Visit: https://www.hornsofodin.com Get bonus content on Patreon Hosted on Acast. See acast.com/privacy for more information.

Judgement, Job Management, Just-in-Time (Learning), Journey Mapping, Joint Efforts, Jumpstarting Projects, Jack-of-all-Trades; Jog (not Sprint); Justify; Jury-rig; Jigsaw; Jarlsberg; Jam-Packed; Juggling; Journaling,; Joy; Journey, not a destination... Continue reading →

Welcome to the Instant Trivia podcast episode 1249, where we ask the best trivia on the Internet. Round 1. Category: Places Of Sport And Amusement 1: With 10 million gallons of water, the USA's largest one of these opened in Atlanta in 2005. an aquarium. 2: 4-letter place for "roller" fun. a rink. 3: Footwear is key at this indoor location where a turkey is cause for congratulations. a bowling alley. 4: California's official state theater is the Pasadena one; on TV, Pee-Wee Herman had a more informal one. a playhouse. 5: This word is from French and Latin words meaning "bicycle" and "course". velodrome. Round 2. Category: Nea. With Nea in quotation marks 1: This layer of the eye has no blood vessels. the cornea. 2: Mary Ann Esposito's book on 3 yeast doughs is "What You" this. Knead. 3: This pet critter is part of the cavy family. guinea pig. 4: This state capital is on the Gastineau Channel. Juneau (Alaska). 5: This Trojan hero is Aphrodite's son. Aeneas. Round 3. Category: Get Your Facts Straight 1: Carlsberg is a Danish brewery; this Swiss-style cheese from Norway has a similar name. Jarlsberg. 2: The minneola is the best-known variety of the tangelo; Minnehaha is his best gal in a Longfellow poem. Hiawatha. 3: Borax is a cleaning agent; this movie title guy journeys to "the U.S. and A." with his producer Azamat Bagatov. Borat. 4: Van Heflin was in "Shane" and "3:10 to Yuma"; this group gave us songs like "Hot For Teacher". Van Halen. 5: Ramen is a noodle; the Ramayana is an epic poem of India composed in this ancient language. Sanskrit. Round 4. Category: The Rockefellers 1: One of the world's wealthiest men, John D. Rockefeller made his fortune in this business. oil. 2: In the 1970s this member of the Rockefeller family served briefly as vice president. Nelson. 3: Abby Aldrich Rockefeller was a founder of this NYC museum in 1929 and her son David was a longtime donor and trustee. the MoMA (the Museum of Modern Art). 4: From 1985 to 2015 Jay Rockefeller, also known as John D. Rockefeller IV, was a senator from this state. West Virginia. 5: Living to the age of 97, John D. was born when this man of Dutch descent was president, and died during FDR's second term. Van Buren. Round 5. Category: Museums By City 1: Byzantine Museum,Acropolis Museum. Athens. 2: The U.S. Holocaust Memorial Museum. Washington, D.C.. 3: Anne Frank House,Rijksmuseum. Amsterdam. 4: The Henry Ford Museum(don't say Detroit). Dearborn. 5: Uffizi Gallery,Bardini Museum. Florence. Thanks for listening! Come back tomorrow for more exciting trivia!Special thanks to https://blog.feedspot.com/trivia_podcasts/ AI Voices used

Björn Goop ger här sin syn på söndagens V75 från Jarlsberg med bland annat Ulf Thoresen Grand International.

Imgur albumSpecial equipment - NoneSpecial ingredients - None4 pounds yellow onions, peeled and thinly sliced3 tablespoons butter4 cloves garlic, minced1/2 cup dry white wine6 cups of beef stock1 teaspoon Worcestershire sauce1 bay leaf3 sprigs fresh thymeKosher salt to tasteBlack pepper to tasteBaguetteGrated Swiss-style cheese (gruyere, Jarlsberg, etc.)Melt the butter in a heavy-bottomed pot and add the onions. On medium-high heat, stir the onions constantly with a wooden spoon until the onions begin to develop an even brown color. You may need to adjust the heat up and down at times, as the onions periodically release a flush of liquid. Go slow and don't apply too much heat at any given time. Once your onions are caramelized, add your minced garlic and let them simmer with the onions for 10 minutes.Add your beef stock, white wine, Worcestershire sauce, and herbs. Simmer this all together until the level of the soup has reduced by a quarter. Toast medallions of baguettes to use for plating.Ladle the soup into bowls, gently lay a toasted baguette crouton on the top, cover in shredded cheese, and place into a 450ºF oven to melt the cheese. If you have a small torch, you can use that to brown and blister the surface of the cheese. If not, you can brown the cheese in the oven. Garnish with chopped chives for a contrasting color.

FULL SHOW TRANSCRIPT FOLLOWS:Stephanie [00:00:15]:Hello, everybody, and welcome to the podcast. We are talking with 2 powerful women today in the cheese world. We're talking with Jessica Sennett from Cheese Grotto and our friend Alise Sjostrom from Redhead Creamery. Alise fromRed Head Creamery has been on the program before. Jessica, this is your first time. Welcome.Jessica [00:00:35]:AliseYes. Thank you. Thank you for having us.Stephanie [00:00:38]:Okay. You guys are in collaboration. And tell us a little bit about your meeting and how this collaboration started.Jessica [00:00:46]:Oh, yeah. So so, yeah, it's probably the the fastest, collaboration known to man in terms of, us both Being on the same page, which which was awesome. I yeah. So cheese grotto a Little bit about what we do. You know, we we do have our cheese grotto, which is the namesake of the company. It's a humidor for storing and serving Cheese and we make them in the Catskills in New York as well as in, Ohio. There's, the bricks That humidify. These cheese grottoes are made in Ohio.Jessica [00:01:24]:And, essentially, they act as a humidor for prolonging the shelf's life of cheese. And we started, selling and partnering up with American Artisan Cheesemakers about 5 years ago. And once the pandemic hit, it really helped, you know, Bloom Art subscription programStephanie [00:01:47]:Sure.Jessica [00:01:48]:As well as virtual tastings and gift boxes. And we focus on American artisans Because, you know, we really love to, to support what's going on regionally because there's, like, so many amazing cheeses now that are being made. And, you know, Redhead Creamery and Elise has, just all have been wonderful, partner in our Different cheese programs for a few years now and believed in us when we were first getting started on the cheese side as well. And so, you know, this year, we have been collaborating more, with different makers to create some unique, limited, edition products. And her her little Lucy Brie is is incredible. It's this Taller format breeze style that has a very unique way that it ripens. And so you get really nice varied texture both, like, A little bit of a denser center when it's a little bit younger and then, like, a beautiful cream line right underneath, the rind. And so I reached out to her about Potentially doing a holiday version of, the little Lucy Brie.Jessica [00:03:00]:And Yeah. Immediately, we were like, how about herbs? Because herbs are, like, such a huge part of, you know, the, holiday time and just Bringing a brightness and herbaceous quality to a lot of our foods, and also baked brie is a huge thing, this time of the year. And a lot of times, there's a lot of toppings of, of, of herbs that go into different baked Brie recipes. So, so, yeah, we we just went back and forth, very quickly via email and, decided that, Herbes de Provence, that would be a great thing to to feature. A nice varied eclectic mix that really represents the holiday season. And, and Elise did some testing with it. And, yeah, I'd love to hear more about like, so on Elise's side, I know that she, Tried a couple different test batches of the cheese, but first, we put the herbs on the rind, and then eventually it ended up being Infused into the pace, which is, like, beautifully balanced, though. I'd love to hear about how she got to that too.Stephanie [00:04:09]:Yeah. I would too because it was so, like, Natural. Like, when I had it, I was like, oh, yeah. Of course. I can't believe this hasn't that she hasn't done this before Because, Elise, you're so, like, revolutionary, I think, just in making cheese and the way that you view your Marketing of cheese, and little Lucy has been such a fan favorite for so long. So, yeah, I am curious how, like, All of a sudden, like, why hadn't we thought of this before?Alise [00:04:40]:Yeah. So I think the day that we were, collaborate collaborating back and forth. I was actually on a fall vacation with my husband up in Door County, And he was also working, and I had to I just sat at my desk for a little bit, and that's what we did all day is decide what we were doing with this herb brie, but I we've played with our little Lucy brie a little bit and didn't really go farther with it. We've tried a, Chipotle line in the middle or played with ash because it's just the cool thing to do. Yep. And I knew that herb would taste good. And so When we kind of brainstorm back and forth, I knew I had some on hand in our shop that I could play with immediately. And so That was a big reason why I recommended it right away so that we could act quickly.Alise [00:05:31]:And, yeah, it was really fun. So we Did 3 or 4 different varieties, to see what tasted best, and if they got heated up, which melted best. Some of them, We tried to do the the line in the middle of the wheel with herbs, and we smothered the mold after the cheese had ripened. We smothered that with herbs, and then the infused version, actually is the easiest for making it also. And I'm always trying to go for that because I hate when I create something and then everyone hates that we have to keep making it because it goes well. So we actually, put the herb dry herbs in with the curds and whey and then, mold you You know, pour the curd in the mold that way, and it all just evenly distributes within. We let it soak for a little bit just to Infuse that flavor a little bit, but, it's awesomely pretty simple on our end, and we are really excited about the results of it, and I'm always excited to do something fun and collaborate with other people, especially Jessica because we have, like, a fun relationship, and it's been cool to see where this goes.Stephanie [00:06:48]:So, Jessica, in addition to the storing of the cheese in your very, Scientifically beautiful wood grotto for the countertop. When you think about, like, a cheese subscription, Who do you think is the ideal candidate for it?Jessica [00:07:06]:No. It's a it's a great question. We we have a couple Subscriptions that we do on our website. So we have one that is more curated, monthly pairings. So you can opt to choose with pairings or without, and we we have a theme each month that we decide on, That helps us kind of curate and highlight specific styles of cheese from different makers. And then, you know, we find some really great pairing to kinda bring that to life. So, actually, the the herbs that we see is part of our December, holiday themed box, Which makes sense because we're also including a baked Brie recipe with that, so that you can, you know, Create a very, one of a kind, I would say, type of baked brie, than maybe what you have experienced before. It's a very It it looks like a popover almost.Jessica [00:08:02]:It's very, beautiful, but because it's a little bit on the taller side. So, You know, for the monthly, I would say, you know and really, like, with both of our subscriptions, we have a quarterly one as well. It's really about, My my my main thought about the best person, for signing up for a subscription is someone who is interested in in learning more and pursuing more, in the world of artisan cheese and exposing themselves to different styles of cheese that they might not have, necessarily opted for, on their own or maybe couldn't find in their local grocery store. And that's really what we're looking for is To curate, you know, unique, you know, palatable, but also diverse styles of cheeses from different makers so that you can get a really full spectrum of what, yeah, American and artisan cheese has to offer. I mean, we're we're in the thousands of different Cheeses, it's time now that you can explore, so there's definitely not, like, a cap in terms of how many cheeses you could try. So that's really, you know, somebody who's who's curious, who's, enthusiastic, but wants to get a little bit deeper into it. That's that's what what I'd recommend.Alise [00:09:19]:I love it.Jessica [00:09:21]:Yeah. And we the other one we have is a quarterly subscription, which we actually have done with Elise in the past as well. It's, meet the maker. So we did a session. We do 4 4 shipments per year where we actually Sit down live with the cheese maker, and they get to do a deep dive into 4 cheeses from 1 maker. So that's got a really cool immersive element on that as well. So even with the quarterly, I would say the, really just to kind of elevate and and and enhance your own understanding of cheese, it really is a great opportunity to do that and, pursue it a little bit more like a hobby.Stephanie [00:09:58]:Elise, I have a confession, and it's gonna make you laugh. So I do like to make a brie. Yeah. I like to make it on croute. Right? I like to wrap it in puff pastry, but I always would buy Cheap Brie because I felt so bad using, like, your delicious product in something Kinda so pedestrian, but I feel like this is giving me, like, a new opportunity to explore it. Because do you heat up your own Brie? I felt like that was almost like a sacrilege.Alise [00:10:34]:Well, here's what now you'll laugh at me because Sometimes in the rare occasion that I'm home alone, I'll be like, well, not making dinner for anybody, but I'll have random cheese in my fridge. And so I microwaved a brie and put jam all over it, and I was like, why didn't I think of this a long time ago? I could just microwave it. But so I like, more often than not, I eat it plain like, I don't cook it, but, Yeah. It's you know what? You do you.Stephanie [00:11:05]:Yeah. And there's, like, something about holiday time. You know, I do a ton of entertaining, and Just a brie warmed up with either preserves on it or uncrut and wrapped up is Really elegant, lovely, a nice way to serve cheese that's a little bit different that maybe people wouldn't do themselves that feels fancier.Alise [00:11:28]:Yes. Absolutely.Stephanie [00:11:30]:So alright. I feel like this has opened new doors for me. And I always do I am a person that has a holiday cheese vibe. So I will seek out, special holiday cheeses from local makers that only come out this time of year, And I'll, you know, pay a lot more to put them on my table because I know that they're special and they're custom. So this feels like this could be something that could really take off for you, and then you're gonna have that problem like you do with all your cheeses where you're gonna have to make so much of it.Alise [00:12:04]:I'm okay with that.Stephanie [00:12:07]:Elise, how's the store going? And get our listeners up to speed. You guys have expanded.Alise [00:12:12]:Yes. We're in the middle of expansion. I don't know if you can hear the rumbling at all in my background, but, Everything's going great. We're our expansion project's a little bit slower than we anticipated, but it always is. And so we're hoping that we will be, making spirits by February. Fingers crossed. But we'll have more so of a full restaurant and our distilled spirits with whey. So we're really excited to get everything up and rolling,Stephanie [00:12:44]:maybe when theAlise [00:12:45]:snow is gone.Stephanie [00:12:46]:Yeah. And you've got the store too.Alise [00:12:48]:Yes. We have a cheese shop, and we do dairy farm tours. And, we serve our pan fried curds that are extremely popular, especially when it's cold out. And we now have, robotic milkers for the last month, so that's a fun new thing to come check out if you go on our farm tours.Stephanie [00:13:08]:Does that Free up you guys because they always talk about how labor intensive dairy cows are. AndAlise [00:13:16]:Yeah. It will eventually. The the onboarding process is tiring and difficult for both the cows and the humans getting them trained. But, yes, that is the end goal is that it will free up some of that time and allow us to be a little more flexible with how we spend our time.Stephanie [00:13:35]:And for those of you that maybe are new to the program or not familiar with Redhead Creamery, Elise is the daughter of dairy farmers, and She decided she wanted to take the cheese angle versus just the dairy angle and really has Created a whole more elaborate successful business for your family. How many people do you employ now?Alise [00:14:00]:We have about 12 employees.Stephanie [00:14:03]:And if you add, like, the restaurant and the distillery, that's gotta add, like, I'm thinking at least 40 more.Alise [00:14:09]:Oh, well, I don't think it'll add that many more. The distillery itself will add my husband will be our distiller, And we'll all kind of team up when it's bottling day. And then but we'll need the help for the restaurant side of things, serving, and all of that.Stephanie [00:14:27]:When is anyone else making, spirits out of whey?Alise [00:14:32]:There's about 9 to 10 other makers in the world that are making It's out of way. We will be one of the only that do everything on-site, having the cows, the cheese, And the spirit's all right here.Stephanie [00:14:46]:Oh, I'm so excited. Like, it's just that whole closed loop system that I feel like it's just the jazziest of jazzy food lore. Right? I mean, just what an awesome story. I cannot wait for it. You guys have been super fun to talk to. Are there any things that are happening in the food world that you're like, Oh, you gotta know about this, or I'm so excited about this right now. No. Nothing like putting you on the spot.Stephanie [00:15:18]:I mean, you're both just, like, staring Likely, like, I don't know. We're in holiday season. What are you thinking, lady? Surviving.Jessica [00:15:27]:Yeah. Yeah. I mean, you know, I don't know. I mean, you know, I I think it's just you have to keep encouraging you to keep exploring locally what's going on food wise. Jessica.Stephanie [00:15:39]:I'm gonna help you out. Okay. So tell me the last delicious thing you ate or drank that was not your own product. And you weren't gonna eat a cheese grotto, so there's that. Yeah. Yeah.Jessica [00:15:56]:Let's see. What would you know, I'm really into, Pastis. Tell me about them. Yeah. We went to I mean, we went to France Back in September, and, basically, every single region of France has its multiple versions of pasties. But a lot of times, you know, there's, yeah, there's one, like, From the. There's one from all these different regions, and it is really just an amazing, amazing spirit that I, like, never really got into before. But, you know, I think actually a pastiche and cheese pairing would be Pretty fun too.Jessica [00:16:38]:You know, speaking of, you know, more of these more herbaceous, like, flavor profiles, like The the anise that you're getting from from the pasties is really amazing and, just, you know, the variety. But I'm also very curious, I have to say, about the flavor profile of the distilled whey. Like, what what is that like?Stephanie [00:16:59]:Yeah. And it has me thinking about, like, aqua vie too. Like, these seasonal, herbaceous, botanically spirits.Jessica [00:17:08]:Yes. Yeah.Alise [00:17:09]:So it's it is a a neutral spirit for the most part, but it it does have a creamy mouthfeel to it. I'm still not sure how to really fully explain the actual flavor of it. We have about, oh, what is it, maybe 10 gallons of spirit that a distiller has done for us out of our fermented way so that we have something when we actually open. But, Along the lines of, you know, Aquavit is something that we hope to eventually make and a gin and then a barrel aged version of it as well just because you can. But, but, yeah, it'll it'll be fun, and we're excited for our our restaurant cocktail room because every drink will come with A wedge of cheese with it, so we'll get to figure out how everything tastes with cocktail.Stephanie [00:18:00]:Have you ever had the sugar beet vodka?Alise [00:18:05]:I don't know. Well, Molly, I think I have. What's the name of theStephanie [00:18:09]:b e t is the one that I know of that's made in Minnesota. And I would I would encourage you to check that out. Mhmm. The only reason I think of it is when you talk about, like, a creamier mouthfeel, There's a richness to that vodka.Alise [00:18:25]:Should I That nothing that IStephanie [00:18:28]:is just something that feels, I don't know. It feels like a very different mouthfeel, and it is when you talk about, like, a creamy richness, it just sticks in my brain. And I'd like you to try that because I think maybe it would give you something similar just to think about.Alise [00:18:48]:Cool. Yeah. I'm gonna look it. My husband has probably tried it.Stephanie [00:18:51]:Yeah. It's just cool and it's made with sugar beets, which is a little bit different. You know, potato butts are a little bit different. So Mhmm. Well, you guys, have been great. Are you gonna have so how can people order the cheese? And if they wanna come down, will they find it at Redhead Creamery too, or can is it just in the subscription?Jessica [00:19:11]:Yeah. Right now, we just have it we have it, 2 different ways on the Sites on cheese grotto's website. So we have it, both in the subscription, the December box. We also have a set of 2 that you can just independently or really just add on to any cheese order. You know, my recommendation when you purchase Cheese online is just buy more because the shipping is a little is always a little bit more expensive. Right. Just because it has to go express, it has to be insulated. It's perishable.Jessica [00:19:46]:It has ice packs. And we do nationwide shipping. So, So that's my that is my main recommendation. Just try just try a little bit more, when you when you go to shop online.Stephanie [00:20:00]:So I love that recommendation. Nothing wrong with that. I actually ended up with a 100 pounds of cheese in my freezer right now Wow. That I had to, like, break down. A friend ended up getting a £1,000 of Gruyere and Jarlsberg instead of the 100 that she ordered, and it came from overseas. So they couldn't take it back. So she is like giving cheese to everyone she knows and I have like a literal half a freezer full of cheese right now. Not a bad problem to have.Stephanie [00:20:32]:Yeah. Yeah.Jessica [00:20:33]:Full of it. You're stocked. You gotta get your preserves back there. You got your cheese.Stephanie [00:20:38]:I'm all set. Or anything. Elise, are you doing anything for holidays that you want people to know about before we wrap up?Alise [00:20:45]:But, yeah, we have, along with what we're doing with Jessica, we also have our 12 days of Cheez Miss calendar That is our 2nd annual year of doing, and it's really exciting. It's partnering with Milkmaid Catering in Fargo. Megan is a friend of mine, and we collaborate on utilizing our cheeses for the 12 days and then pairing each Cheese with a fun side. So, there's Minnesota made beets and, honey butter and Other fun things that go really good with cheese.Stephanie [00:21:18]:Sweet. I love it. I'll put links to all of these things in the show notes. You guys, thanks for being my guest today. I appreciate it.Jessica [00:21:25]:Oh, yes. Thank you for having us.Stephanie [00:21:27]:Alright. We'll catch up soon. Happy holidays.Alise [00:21:30]:You too. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

FULL SHOW TRANSCRIPT FOLLOWS:Stephanie [00:00:15]:Hello, everybody, and welcome to the podcast. We are talking with 2 powerful women today in the cheese world. We're talking with Jessica Sennett from Cheese Grotto and our friend Alise Sjostrom from Redhead Creamery. Alise fromRed Head Creamery has been on the program before. Jessica, this is your first time. Welcome.Jessica [00:00:35]:AliseYes. Thank you. Thank you for having us.Stephanie [00:00:38]:Okay. You guys are in collaboration. And tell us a little bit about your meeting and how this collaboration started.Jessica [00:00:46]:Oh, yeah. So so, yeah, it's probably the the fastest, collaboration known to man in terms of, us both Being on the same page, which which was awesome. I yeah. So cheese grotto a Little bit about what we do. You know, we we do have our cheese grotto, which is the namesake of the company. It's a humidor for storing and serving Cheese and we make them in the Catskills in New York as well as in, Ohio. There's, the bricks That humidify. These cheese grottoes are made in Ohio.Jessica [00:01:24]:And, essentially, they act as a humidor for prolonging the shelf's life of cheese. And we started, selling and partnering up with American Artisan Cheesemakers about 5 years ago. And once the pandemic hit, it really helped, you know, Bloom Art subscription programStephanie [00:01:47]:Sure.Jessica [00:01:48]:As well as virtual tastings and gift boxes. And we focus on American artisans Because, you know, we really love to, to support what's going on regionally because there's, like, so many amazing cheeses now that are being made. And, you know, Redhead Creamery and Elise has, just all have been wonderful, partner in our Different cheese programs for a few years now and believed in us when we were first getting started on the cheese side as well. And so, you know, this year, we have been collaborating more, with different makers to create some unique, limited, edition products. And her her little Lucy Brie is is incredible. It's this Taller format breeze style that has a very unique way that it ripens. And so you get really nice varied texture both, like, A little bit of a denser center when it's a little bit younger and then, like, a beautiful cream line right underneath, the rind. And so I reached out to her about Potentially doing a holiday version of, the little Lucy Brie.Jessica [00:03:00]:And Yeah. Immediately, we were like, how about herbs? Because herbs are, like, such a huge part of, you know, the, holiday time and just Bringing a brightness and herbaceous quality to a lot of our foods, and also baked brie is a huge thing, this time of the year. And a lot of times, there's a lot of toppings of, of, of herbs that go into different baked Brie recipes. So, so, yeah, we we just went back and forth, very quickly via email and, decided that, Herbes de Provence, that would be a great thing to to feature. A nice varied eclectic mix that really represents the holiday season. And, and Elise did some testing with it. And, yeah, I'd love to hear more about like, so on Elise's side, I know that she, Tried a couple different test batches of the cheese, but first, we put the herbs on the rind, and then eventually it ended up being Infused into the pace, which is, like, beautifully balanced, though. I'd love to hear about how she got to that too.Stephanie [00:04:09]:Yeah. I would too because it was so, like, Natural. Like, when I had it, I was like, oh, yeah. Of course. I can't believe this hasn't that she hasn't done this before Because, Elise, you're so, like, revolutionary, I think, just in making cheese and the way that you view your Marketing of cheese, and little Lucy has been such a fan favorite for so long. So, yeah, I am curious how, like, All of a sudden, like, why hadn't we thought of this before?Alise [00:04:40]:Yeah. So I think the day that we were, collaborate collaborating back and forth. I was actually on a fall vacation with my husband up in Door County, And he was also working, and I had to I just sat at my desk for a little bit, and that's what we did all day is decide what we were doing with this herb brie, but I we've played with our little Lucy brie a little bit and didn't really go farther with it. We've tried a, Chipotle line in the middle or played with ash because it's just the cool thing to do. Yep. And I knew that herb would taste good. And so When we kind of brainstorm back and forth, I knew I had some on hand in our shop that I could play with immediately. And so That was a big reason why I recommended it right away so that we could act quickly.Alise [00:05:31]:And, yeah, it was really fun. So we Did 3 or 4 different varieties, to see what tasted best, and if they got heated up, which melted best. Some of them, We tried to do the the line in the middle of the wheel with herbs, and we smothered the mold after the cheese had ripened. We smothered that with herbs, and then the infused version, actually is the easiest for making it also. And I'm always trying to go for that because I hate when I create something and then everyone hates that we have to keep making it because it goes well. So we actually, put the herb dry herbs in with the curds and whey and then, mold you You know, pour the curd in the mold that way, and it all just evenly distributes within. We let it soak for a little bit just to Infuse that flavor a little bit, but, it's awesomely pretty simple on our end, and we are really excited about the results of it, and I'm always excited to do something fun and collaborate with other people, especially Jessica because we have, like, a fun relationship, and it's been cool to see where this goes.Stephanie [00:06:48]:So, Jessica, in addition to the storing of the cheese in your very, Scientifically beautiful wood grotto for the countertop. When you think about, like, a cheese subscription, Who do you think is the ideal candidate for it?Jessica [00:07:06]:No. It's a it's a great question. We we have a couple Subscriptions that we do on our website. So we have one that is more curated, monthly pairings. So you can opt to choose with pairings or without, and we we have a theme each month that we decide on, That helps us kind of curate and highlight specific styles of cheese from different makers. And then, you know, we find some really great pairing to kinda bring that to life. So, actually, the the herbs that we see is part of our December, holiday themed box, Which makes sense because we're also including a baked Brie recipe with that, so that you can, you know, Create a very, one of a kind, I would say, type of baked brie, than maybe what you have experienced before. It's a very It it looks like a popover almost.Jessica [00:08:02]:It's very, beautiful, but because it's a little bit on the taller side. So, You know, for the monthly, I would say, you know and really, like, with both of our subscriptions, we have a quarterly one as well. It's really about, My my my main thought about the best person, for signing up for a subscription is someone who is interested in in learning more and pursuing more, in the world of artisan cheese and exposing themselves to different styles of cheese that they might not have, necessarily opted for, on their own or maybe couldn't find in their local grocery store. And that's really what we're looking for is To curate, you know, unique, you know, palatable, but also diverse styles of cheeses from different makers so that you can get a really full spectrum of what, yeah, American and artisan cheese has to offer. I mean, we're we're in the thousands of different Cheeses, it's time now that you can explore, so there's definitely not, like, a cap in terms of how many cheeses you could try. So that's really, you know, somebody who's who's curious, who's, enthusiastic, but wants to get a little bit deeper into it. That's that's what what I'd recommend.Alise [00:09:19]:I love it.Jessica [00:09:21]:Yeah. And we the other one we have is a quarterly subscription, which we actually have done with Elise in the past as well. It's, meet the maker. So we did a session. We do 4 4 shipments per year where we actually Sit down live with the cheese maker, and they get to do a deep dive into 4 cheeses from 1 maker. So that's got a really cool immersive element on that as well. So even with the quarterly, I would say the, really just to kind of elevate and and and enhance your own understanding of cheese, it really is a great opportunity to do that and, pursue it a little bit more like a hobby.Stephanie [00:09:58]:Elise, I have a confession, and it's gonna make you laugh. So I do like to make a brie. Yeah. I like to make it on croute. Right? I like to wrap it in puff pastry, but I always would buy Cheap Brie because I felt so bad using, like, your delicious product in something Kinda so pedestrian, but I feel like this is giving me, like, a new opportunity to explore it. Because do you heat up your own Brie? I felt like that was almost like a sacrilege.Alise [00:10:34]:Well, here's what now you'll laugh at me because Sometimes in the rare occasion that I'm home alone, I'll be like, well, not making dinner for anybody, but I'll have random cheese in my fridge. And so I microwaved a brie and put jam all over it, and I was like, why didn't I think of this a long time ago? I could just microwave it. But so I like, more often than not, I eat it plain like, I don't cook it, but, Yeah. It's you know what? You do you.Stephanie [00:11:05]:Yeah. And there's, like, something about holiday time. You know, I do a ton of entertaining, and Just a brie warmed up with either preserves on it or uncrut and wrapped up is Really elegant, lovely, a nice way to serve cheese that's a little bit different that maybe people wouldn't do themselves that feels fancier.Alise [00:11:28]:Yes. Absolutely.Stephanie [00:11:30]:So alright. I feel like this has opened new doors for me. And I always do I am a person that has a holiday cheese vibe. So I will seek out, special holiday cheeses from local makers that only come out this time of year, And I'll, you know, pay a lot more to put them on my table because I know that they're special and they're custom. So this feels like this could be something that could really take off for you, and then you're gonna have that problem like you do with all your cheeses where you're gonna have to make so much of it.Alise [00:12:04]:I'm okay with that.Stephanie [00:12:07]:Elise, how's the store going? And get our listeners up to speed. You guys have expanded.Alise [00:12:12]:Yes. We're in the middle of expansion. I don't know if you can hear the rumbling at all in my background, but, Everything's going great. We're our expansion project's a little bit slower than we anticipated, but it always is. And so we're hoping that we will be, making spirits by February. Fingers crossed. But we'll have more so of a full restaurant and our distilled spirits with whey. So we're really excited to get everything up and rolling,Stephanie [00:12:44]:maybe when theAlise [00:12:45]:snow is gone.Stephanie [00:12:46]:Yeah. And you've got the store too.Alise [00:12:48]:Yes. We have a cheese shop, and we do dairy farm tours. And, we serve our pan fried curds that are extremely popular, especially when it's cold out. And we now have, robotic milkers for the last month, so that's a fun new thing to come check out if you go on our farm tours.Stephanie [00:13:08]:Does that Free up you guys because they always talk about how labor intensive dairy cows are. AndAlise [00:13:16]:Yeah. It will eventually. The the onboarding process is tiring and difficult for both the cows and the humans getting them trained. But, yes, that is the end goal is that it will free up some of that time and allow us to be a little more flexible with how we spend our time.Stephanie [00:13:35]:And for those of you that maybe are new to the program or not familiar with Redhead Creamery, Elise is the daughter of dairy farmers, and She decided she wanted to take the cheese angle versus just the dairy angle and really has Created a whole more elaborate successful business for your family. How many people do you employ now?Alise [00:14:00]:We have about 12 employees.Stephanie [00:14:03]:And if you add, like, the restaurant and the distillery, that's gotta add, like, I'm thinking at least 40 more.Alise [00:14:09]:Oh, well, I don't think it'll add that many more. The distillery itself will add my husband will be our distiller, And we'll all kind of team up when it's bottling day. And then but we'll need the help for the restaurant side of things, serving, and all of that.Stephanie [00:14:27]:When is anyone else making, spirits out of whey?Alise [00:14:32]:There's about 9 to 10 other makers in the world that are making It's out of way. We will be one of the only that do everything on-site, having the cows, the cheese, And the spirit's all right here.Stephanie [00:14:46]:Oh, I'm so excited. Like, it's just that whole closed loop system that I feel like it's just the jazziest of jazzy food lore. Right? I mean, just what an awesome story. I cannot wait for it. You guys have been super fun to talk to. Are there any things that are happening in the food world that you're like, Oh, you gotta know about this, or I'm so excited about this right now. No. Nothing like putting you on the spot.Stephanie [00:15:18]:I mean, you're both just, like, staring Likely, like, I don't know. We're in holiday season. What are you thinking, lady? Surviving.Jessica [00:15:27]:Yeah. Yeah. I mean, you know, I don't know. I mean, you know, I I think it's just you have to keep encouraging you to keep exploring locally what's going on food wise. Jessica.Stephanie [00:15:39]:I'm gonna help you out. Okay. So tell me the last delicious thing you ate or drank that was not your own product. And you weren't gonna eat a cheese grotto, so there's that. Yeah. Yeah.Jessica [00:15:56]:Let's see. What would you know, I'm really into, Pastis. Tell me about them. Yeah. We went to I mean, we went to France Back in September, and, basically, every single region of France has its multiple versions of pasties. But a lot of times, you know, there's, yeah, there's one, like, From the. There's one from all these different regions, and it is really just an amazing, amazing spirit that I, like, never really got into before. But, you know, I think actually a pastiche and cheese pairing would be Pretty fun too.Jessica [00:16:38]:You know, speaking of, you know, more of these more herbaceous, like, flavor profiles, like The the anise that you're getting from from the pasties is really amazing and, just, you know, the variety. But I'm also very curious, I have to say, about the flavor profile of the distilled whey. Like, what what is that like?Stephanie [00:16:59]:Yeah. And it has me thinking about, like, aqua vie too. Like, these seasonal, herbaceous, botanically spirits.Jessica [00:17:08]:Yes. Yeah.Alise [00:17:09]:So it's it is a a neutral spirit for the most part, but it it does have a creamy mouthfeel to it. I'm still not sure how to really fully explain the actual flavor of it. We have about, oh, what is it, maybe 10 gallons of spirit that a distiller has done for us out of our fermented way so that we have something when we actually open. But, Along the lines of, you know, Aquavit is something that we hope to eventually make and a gin and then a barrel aged version of it as well just because you can. But, but, yeah, it'll it'll be fun, and we're excited for our our restaurant cocktail room because every drink will come with A wedge of cheese with it, so we'll get to figure out how everything tastes with cocktail.Stephanie [00:18:00]:Have you ever had the sugar beet vodka?Alise [00:18:05]:I don't know. Well, Molly, I think I have. What's the name of theStephanie [00:18:09]:b e t is the one that I know of that's made in Minnesota. And I would I would encourage you to check that out. Mhmm. The only reason I think of it is when you talk about, like, a creamier mouthfeel, There's a richness to that vodka.Alise [00:18:25]:Should I That nothing that IStephanie [00:18:28]:is just something that feels, I don't know. It feels like a very different mouthfeel, and it is when you talk about, like, a creamy richness, it just sticks in my brain. And I'd like you to try that because I think maybe it would give you something similar just to think about.Alise [00:18:48]:Cool. Yeah. I'm gonna look it. My husband has probably tried it.Stephanie [00:18:51]:Yeah. It's just cool and it's made with sugar beets, which is a little bit different. You know, potato butts are a little bit different. So Mhmm. Well, you guys, have been great. Are you gonna have so how can people order the cheese? And if they wanna come down, will they find it at Redhead Creamery too, or can is it just in the subscription?Jessica [00:19:11]:Yeah. Right now, we just have it we have it, 2 different ways on the Sites on cheese grotto's website. So we have it, both in the subscription, the December box. We also have a set of 2 that you can just independently or really just add on to any cheese order. You know, my recommendation when you purchase Cheese online is just buy more because the shipping is a little is always a little bit more expensive. Right. Just because it has to go express, it has to be insulated. It's perishable.Jessica [00:19:46]:It has ice packs. And we do nationwide shipping. So, So that's my that is my main recommendation. Just try just try a little bit more, when you when you go to shop online.Stephanie [00:20:00]:So I love that recommendation. Nothing wrong with that. I actually ended up with a 100 pounds of cheese in my freezer right now Wow. That I had to, like, break down. A friend ended up getting a £1,000 of Gruyere and Jarlsberg instead of the 100 that she ordered, and it came from overseas. So they couldn't take it back. So she is like giving cheese to everyone she knows and I have like a literal half a freezer full of cheese right now. Not a bad problem to have.Stephanie [00:20:32]:Yeah. Yeah.Jessica [00:20:33]:Full of it. You're stocked. You gotta get your preserves back there. You got your cheese.Stephanie [00:20:38]:I'm all set. Or anything. Elise, are you doing anything for holidays that you want people to know about before we wrap up?Alise [00:20:45]:But, yeah, we have, along with what we're doing with Jessica, we also have our 12 days of Cheez Miss calendar That is our 2nd annual year of doing, and it's really exciting. It's partnering with Milkmaid Catering in Fargo. Megan is a friend of mine, and we collaborate on utilizing our cheeses for the 12 days and then pairing each Cheese with a fun side. So, there's Minnesota made beets and, honey butter and Other fun things that go really good with cheese.Stephanie [00:21:18]:Sweet. I love it. I'll put links to all of these things in the show notes. You guys, thanks for being my guest today. I appreciate it.Jessica [00:21:25]:Oh, yes. Thank you for having us.Stephanie [00:21:27]:Alright. We'll catch up soon. Happy holidays.Alise [00:21:30]:You too. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

[RECIPE IN SHOW NOTES] We got sent cute little tins of Keens Mustard Powder and were so enthused that we accidentally turned up to the podcast studio wearing MATCHING MUSTARD COLOURED JUMPERS. Lol. I get excited at the sound of the word “baguette” and VERY excited about rewarding myself after a long bush walk or rainforest hike with a ham, cheese and mustard baguette. It truly is one of life's joys. Listen for all the details.  Want more food tips? Check out the 5 Minute Food Fix Instagram.   RECIPE 2 teaspoons KEENS mustard powder, 1-2 tsp water to mix 1 really good quality bread baguette 2 tomatoes sliced cheese (eg, Swiss, Provolone, Jarlsberg)sliced ham   METHODGo hiking (even if it's to the back fence, water's edge

Jon Cato og Lars Richard transformeres mer og mer om til gamle grisetanter i denne episoden der du får svært viktig informasjon om flere 10-årsevents i LOLbua-universet. Som bonus får du på slutten et 20 minutters intervju med en dansk sensasjon. Det er bare å gratulere Filip med sine mikrofonskills enda en gang. Takk til alle patreons, og ikke minst våre produsenter: TTMXMP, Duke Jarlsberg, Christer Lysaker, Bjuslo og Kong Hong!

Is Andy's sweater truly cerulean blue? Will you ever look at belts in the same way again? And is a grilled 8lbs Jarlsberg sandwich the best snack ever? Simon and Jack don't actually answer any of these questions, but they do discuss the real demon in The Devil Wears Prada. And *spoiler alert* they bicker about Miranda Priestley's management style…

There's only one way to wrap up a season on Anna Wintour — by watching The Devil Wears Prada, of course! Today, Brooke and Aricia dive into one of their all-time favorite movies, and step into the glamorous world of Runway Magazine. They're serving up some HOT takes: How do we really feel about Andy's boyfriend Nate? Was that Jarlsberg grilled cheese overhyped? Is Andy's sweater actually cerulean blue?Listen ad free with Wondery+. Join Wondery+ for exclusives, binges, early access, and ad free listening. Available in the Wondery App https://wondery.app.link/eventherich.Please support us by supporting our sponsors.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Björn Goop ger här sin syn på lsöndagens V75 från Jarlsberg.

Vilka favoriter håller för trycket och vilka sågas på V75? Våra experter reder ut begreppen inför söndagens V75 från Jarlsberg.

Spoilers, profanity, Jaime x Brienne. In a chapter that could have been an email, The Wall fights back. We wonder who really has the Horn of Joramun, but more importantly, does anyone have any Jarlsberg cheese? Finally, we think we have a better idea for the Amazon position. Game of Thrones. A Song of Ice and Fire. A Storm of Swords - Jon IV.   Close The Door And Come Here - Episode 480

Dessuten litt om barn nå til dags, den gamle filmen "Skulle det dukke opp flere lik er det bare å ringe" og kvalitetsforskjellen på første og andre semi i Liverpool.Linker:Skulle det dukke opp flere lik er det bare å ringe - NRK TV

In this week's #WomensHistoryMonth Look Back episode, we're discussing the Anne Hathaway and Meryl Streep classic - The Devil Wears Prada. This film made us never look at belts in the same way again, and fear every lady who wears sunglasses inside. So put down your copy of Runway, tell Dolce to wait on hold, and join our Stanley Tucci STAN CLUB. oh and make sure to pick us up 25 Hermes scarves, a coffee we won't drink and a steak we won't eat. Pro Tip: Best listened to with a grilled 8lbs of Jarlsberg sandwich.Find us on Instagram! @heynowheynow, @sandfordemily, @barneyleigh93You can browse our nostalgic greetings card collaboration with Zoe Spry here: https://www.zoespry.com/collections/zoe-spry-x-hey-now-hey-now Hosted on Acast. See acast.com/privacy for more information.

Comenzaremos la primera parte del programa hablando del desafortunado sacrificio de monos en Brasil por el brote de viruela símica; y de la celebración del Día Internacional de los Pueblos Indígenas en México. Hablaremos también de un estudio sobre el queso Jarlsberg y sus beneficios para la salud ósea; y de un hombre que ganó una batalla legal de 22 años contra una compañía de ferrocarriles en el noreste de la India.    En nuestra sección Trending in Latin America hablaremos del primer Mundial de Alfajores organizado por Argentina. Cerraremos la emisión hablando del diseñador colombiano Esteban Sinisterra, encargado de la vestimenta de la vicepresidenta colombiana, Francia Márquez. - Monos sacrificados erróneamente en Brasil por miedo de brote de viruela símica - México celebra el Día Internacional de los Pueblos Indígenas - Los efectos de un queso noruego sobre la salud de los huesos - Abogado gana una batalla legal de 22 años por un par de centavos - Argentina organiza el primer Mundial del Alfajor - El diseñador a cargo de vestir a la nueva vicepresidenta de Colombia

Videos: How the US Stole Central America (With Bananas) – Johnny Harris   HEALTH NEWS Black cardamom bioactives effective against lung cancer cells Soybean oil causes more obesity than coconut oil and fructose Why breast-fed premature infants have healthier guts than formula-fed ones Even simple exercise may help aging brain, study hintsSmall daily portion of Jarlsberg cheese may help to stave off bone thinning Body fat can send signals to brain, affecting stress response Black cardamom bioactives effective against lung cancer cells National University of Singapore, August 1, 2022 The main challenges associated with existing lung cancer drugs are severe side effects and drug resistance. There is hence a constant need to explore new molecules for improving the survival rate and quality of life of lung cancer patients. In Indian Ayurvedic medicine, black cardamom has been used in formulations to treat cancer and lung conditions. A team of researchers from the NUS Faculty of Science studied the scientific basis behind this traditional medicinal practice and provided evidence of the cytotoxic effect of black cardamom on lung cancer cells. The research highlighted the spice as a source of potent bioactives, such as cardamonin and alpinetin, which could be used in the treatment or prevention of lung cancer. The study is the first to report the association of black cardamom extract with oxidative stress induction in lung cancer cells, and compare the spice's effects on lung, breast and liver cancer cells. The findings could potentially lead to the discovery of safe and effective new bioactives which can prevent or cure cancer formation. The research was first published in the Journal of Ethnopharmacology. Black cardamom is typically used in Asian households in rice preparations, curries and stews either as a whole spice or in powdered form. The spice is also prescribed in Indian Ayurvedic medicine in powder form where it is used for conditions such as cough, lung congestion, pulmonary tuberculosis, and throat diseases.  In the NUS study, black cardamom fruits were powdered and sequentially extracted with five types of solvents, including organic solvents and water. This allowed the researchers to evaluate the best solvents to extract the most potent actives in the fruit. The various types of black cardamom extracts were then tested for their cytotoxicity against several types of cancer cells. These included cancer cells from the lung, liver and breast. Among the three types of cells, lung cancer cells were least likely to survive when tested with the black cardamom extracts. Soybean oil causes more obesity than coconut oil and fructose University of California at Riverside, July 22, 2022 A diet high in soybean oil causes more obesity and diabetes than a diet high in fructose, a sugar commonly found in soda and processed foods, according to a published paper by scientists at the University of California, Riverside. The scientists fed male mice a series of four diets that contained 40 percent fat, similar to what Americans currently consume. In one diet the researchers used coconut oil, which consists primarily of saturated fat. In the second diet about half of the coconut oil was replaced with soybean oil, which contains primarily polyunsaturated fats and is a main ingredient in vegetable oil. That diet corresponded with roughly the amount of soybean oil Americans currently consume. The other two diets had added fructose, comparable to the amount consumed by many Americans. All four diets contained the same number of calories and there was no significant difference in the amount of food eaten by the mice on the diets. Thus, the researchers were able to study the effects of the different oils and fructose in the context of a constant caloric intake. Compared to mice on the high coconut oil diet, mice on the high soybean oil diet showed increased weight gain, larger fat deposits, a fatty liver with signs of injury, diabetes and insulin resistance, all of which are part of the Metabolic Syndrome. Fructose in the diet had less severe metabolic effects than soybean oil although it did cause more negative effects in the kidney and a marked increase in prolapsed rectums, a symptom of inflammatory bowel disease (IBD), which like obesity is on the rise. The mice on the soybean oil-enriched diet gained almost 25 percent more weight than the mice on the coconut oil diet and 9 percent more weight than those on the fructose-enriched diet. And the mice on the fructose-enriched diet gained 12 percent more weight than those on a coconut oil rich diet. Soybean oil now accounts for 60 percent of edible oil consumed in the United States. That increase in soybean oil consumption mirrors the rise in obesity rates in the United States in recent decades. During the same time, fructose consumption in the United States significantly increased, from about 37 grams per day in 1977 to about 49 grams per day in 2004. The UC Riverside researchers also did a study with corn oil, which induced more obesity than coconut oil but not quite as much as soybean oil. They are currently doing tests with lard and olive oil. They have not tested canola oil or palm oil. Why breast-fed premature infants have healthier guts than formula-fed ones University of Maryland School of Medicine, August 2, 2022 Human breastmilk has long been considered “liquid gold” among clinicians treating premature infants in a newborn intensive care unit (NICU). Breastmilk-fed “preemies” are healthier, on average, than those fed formula. Why is that true, however, has remained a mystery. New research from the University of Maryland School of Medicine's (UMSOM) Institute for Genome Sciences (IGS), found it is not just the content of breastmilkthat makes the difference. It is also the way the babies digest it. The research, led by Bing Ma, Ph.D., Assistant Professor of Microbiology and Immunology at UMSOM and a researcher at IGS, discovered a strain of the Bifidobacterium breve bacteria or B. breve in the guts of breastfed babies who received higher volumes of breastmilk than their counterparts. Those preemies had better nutrient absorptionbecause they developed an intact intestinal wall one week after birth. B. breve was much less prevalent in both formula-fed babies and breastfed babies with “leaky gut.” Babies with leaky gut do not develop a barrier to protect against bacteria and digested food from getting into the bloodstream. For the first time, the team also found that the way B. breve metabolizes breastmilk keeps breastfed babies healthier and allows them to gain weight by strengthening their underdeveloped intestinal barrier. An immature or “leaky” gut can lead to necrotizing enterocolitis (NEC), which is the third leading cause of newborn death in United States and worldwide. In fact, NEC impacts up to 10 percent of premature babies with a devastating mortality rate as high as 50 percent. At the most basic level, the gut microbiome in these breastfed preemies with more B. breve metabolizes carbohydrates differently than it does formula. The researchers say they hypothesize that this process of metabolism then strengthens and matures the intestinal barrier faster, protecting fragile newborns from disease. Even simple exercise may help aging brain, study hints Wake Forest School of Medicine, August 1, 2022 New research hints that even a simple exercise routine just might help older Americans with mild memory problems. Researchers recruited about 300 sedentary older adults with hard-to-spot memory changes called mild cognitive impairment or MCI—a condition that's sometimes, but not always, a precursor to Alzheimer's. Half were assigned aerobic exercises and the rest stretching-and-balance moves that only modestly raised their heart rate. After a year, cognitive testing showed overall neither group had worsened, said lead researcher Laura Baker, a neuroscientist at Wake Forest School of Medicine. Nor did brain scans show the shrinkage that accompanies worsening memory problems, she said. By comparison, similar MCI patients in another long-term study of brain health—but without exercise—experienced significant cognitive decline over a year. But the results suggest “this is doable for everybody”—not just seniors healthy enough to work up a hard sweat, said Baker, who presented the data Tuesday at the Alzheimer's Association International Conference. “Exercise needs to be part of the prevention strategies” for at-risk seniors. Small daily portion of Jarlsberg cheese may help to stave off bone thinning Norwegian Research Council, August 2, 2022 A small (57 g) daily portion of Jarlsberg cheese may help to stave off bone thinning (osteopenia/osteoporosis) without boosting harmful low density cholesterol, suggest the results of a small comparative clinical trial, published in the open access journal BMJ Nutrition Prevention & Health. The effects seem to be specific to this type of cheese, the findings indicate. Jarlsberg is a mild and semi-soft, nutty-flavored cheese made from cow's milk, with regular holes. It originates from Jarlsberg in eastern Norway. Previous research indicates that it may help boost levels of osteocalcin, a hormone that is associated with strong bones and teeth, but it's not clear if this effect is specific to Jarlsberg or any type of cheese. In a bid to find out, the researchers studied 66 healthy women (average age 33; average BMI of 24) who were randomly allocated to adding either a daily 57 g portion of Jarlsberg (41) or 50 g of Camembert cheese (25) to their diet for 6 weeks.  At the end of this period, the group eating Camembert was switched to Jarlsberg for another six weeks.  Jarlsberg and Camembert have similar fat and protein contents, but unlike Camembert, Jarlsberg is rich in vitamin K2, also known as menaquinone (MK), of which there are several varieties. Every six weeks blood samples were taken from all the participants to check for key proteins, osteocalcin, and a peptide (PINP) involved in bone turnover. Vitamin K2 and blood fat levels were also measured. Blood sample analysis showed that the key biochemical markers of bone turnover, including osteocalcin, and vitamin K2 increased significantly after 6 weeks in the Jarlsberg group.  Glycated hemoglobin (HbA1c)—-the amount of glucose stuck in red blood cells—fell significantly (by 3%) in the Jarlsberg group, while it rose sharply (by 2%) in those eating Camembert. But after switching to Jarlsberg HbA1c fell significantly in this group too. Calcium and magnesium fell significantly in the Jarlsberg group but remained unchanged in the Camembert group. After switching cheese, calcium levels dropped in this group too, possibly reflecting increased uptake of these key minerals in bone formation, say the researchers.  “Daily Jarlsberg cheese consumption has a positive effect on osteocalcin, other [markers of bone turnover], glycated hemoglobin and lipids,” write the researchers, concluding that the effects are specific to this cheese. Body fat can send signals to brain, affecting stress response University of Florida, July 23, 2022 The brain's effect on other parts of the body has been well established. Now, a group that includes two University of Florida researchers has found that it's a two-way street: Body fat can send a signal that affects the way the brain deals with stress and metabolism. While the exact nature of those signals remains a mystery, researchers say simply knowing such a pathway exists and learning more about it could help break a vicious cycle: Stress causes a desire to eat more, which can lead to obesity. And too much extra fat can impair the body's ability to send a signal to the brain to shut off the stress response. The findings are important and unique because they show that it's not simply the brain that drives the way the body responds to stress, said James Herman, Ph.D., a co-author of the paper and a professor in the department of psychiatry and behavioral neuroscience at the University of Cincinnati,. “It moved our understanding of stress control to include other parts of the body. Before this, everyone thought that the regulation of stress was mainly due to the brain. It's not just in the brain. This study suggests that stress regulation occurs on a much larger scale, including body systems controlling metabolism, such as fat,” Herman said. Researchers found that a glucocorticoid receptor in fat tissue can affect the way the brain controls stress and metabolism. Initially, such signals from the receptor can be lifesavers, directing the brain to regulate its energy balance and influencing stress responses in a beneficial way.

In this episode of Ear and Loathing, your hosts Aaron, Damon and George (The Gitmo Bros) talk about cassingles, armadillo races, Tracii Guns' long-term investment strategies, and songs about Jarlsberg cheese. In the Torture Chamber segment, George and Aaron compete for meaningless points by making Damon listen to his most hated songs. Will Damon survive the Torture Chamber long enough to share one of his favorite songs? Tune in and find out!  Songs featured in this episode: "Mmm Mmm Mmm Mmm" (Crash Test Dummies), "Blind in Texas" (W.A.S.P.), "Trickle Trickle" (The Videos)

Björn Goop ger här sin syn på lördagens V75 i Jarlsberg.

Vilka favoriter håller för trycket och vilka sågas på V75? Våra experter reder ut begreppen inför söndagens V75 i Jarlsberg

V75 från Halmstad både på torsdag och lördag denna vecka med Sprintermästaren 2022 och en jackpot på 50 miljoner. Dessutom V75 från Jarlsberg på söndag. Duon Per Skoglund/Peter Andersson ger här sina första och helt oförberedda intryck av startfälten. Ogenomtänkta spelförslag och en stor portion humor utlovas.

GIRD YOUR LOINS! We're back this week talking about The Devil Wears Prada. An absolute banger of a movie for Shane and Amelia. The clothes, the one liners, the withering stare from Miranda, even the $8 Jarlsberg grilled cheese.. we're here for it all! Visual references for this episode: Head Over Heels Trailer - movie about a woman who moves in with models Shalom Harlow shoving Brandi Quinones Shalom being Shalom If you like the show, please subscribe and leave us a review! 5 stars please :) If you're on Anchor, leave us a voice message with your favourite nostalgic.. anything! We want to hear from you! Hit us up in the DMs @warmandfuzzy_podcast Connect with Amelia @ameliasingson Connect with Shane @shanino

Vilka favoriter håller för trycket och vilka sågas på V75? Våra experter reder ut begreppen inför söndagens V75 i Jarlsberg, med Ulf Thoresen Grand International.

Een speciale aflevering ter gelegenheid van de 100e Wedbeters Podcast Donderdag 8 juli 2021 Inleiding Deze week aflevering 100 van Wedbeters, DE podcast van ZEturf over de nationale en internationale draf- en rensport. De Wedbeters Bert, Ed en Vincent zijn allen aanwezig en verzorgen onder leiding van Ludo, de man die ons inwijdde in de podcastwereld, een speciale uitzending met aan de ronde tafel Caroline Aalbers. We kijken naar de actualiteit in de draf- en rensport en besteden weer aandacht aan de ZEturf promoties voor komende week. De tips van de week zijn deze week banen in Europa die volgens de Wedbeters in de komende vakantieperiode een bezoekje meer dan waard zijn. Ook hoor je in deze uitzending de goede antwoorden en de uitslag van onze onvolprezen Wedbeters 100 Prijsvraag en een kort interview met de gelukkige winnaar van de hoofdprijs. 00:01 Actueel: we kijken terug op 100x Wedbeters, goed bezette velden in Wolvega en op Duindigt, het kortebaanseizoen gaat beginnen en Nederlanders laten zich zien in Enghien. 08:58 Promoties en jackpots: opnieuw een goed gevulde triojackpot zaterdag in Engeland, dit weekend tweemaal een V75 en ook tweemaal een jackpot van een miljoen op de 5+ in Frankrijk. 11:02 Enkele vrienden van de show spreken warme woorden naar aanleiding van deze 100e uitzending. 17:22 De Wedbeters 100 Prijsvraag: antwoorden van de vragen 1 tot en met 5. 24:07 Nederlanders in het buitenland en hoogtepunten: Nederlanders hebben hun eigen Tour de France, goede kansen voor onze landgenoten in Berlijn, enkele grote races in Frankrijk en Jarlsberg eert Ulf Thoresen. 31:45 Ronde tafel: Caroline Aalbers vertelt uitgebreid over haar kanspaarden op de lange- en de kortebaan de komende tijd. 46:33 Tip van de week: deze week vertellen de Wedbeters wat hun favoriete banen in Europa zijn, een goede tip voor je aanstaande vakantie. 52:38 De Wedbeters 100 Prijsvraag: antwoorden van de vragen 6 tot en met 10 en bekendmaking van het woord dat we zochten. Bekendmaking van de winnaar, rechtstreeks vanuit het notariskantoor. Kort interview met de winnaar van de Wedbeters 100 Prijsvraag, luister naar zijn reactie. 65:23 Afsluiting.

Det blir intimt med kun Jon Cato og Lars i ukas episode der vi prøver oss på en veldig dårlig idé - nemlig en parodikonkurranse. Hvem er best å imitiere og parodiere av de to prateglade programlederne? Det må du som lytter avgjøre.Vi har også spilt nye spill som Mario Golf: Super Rush og den nye utgaven av Dark Alliance, vi anbefaler musikk og restauranter og deler våre sommerferieplaner.Støtt oss på patreon.com/lolbua og lytt til våre søsterpodcaster som Rage Quit og Likko og Gjeddas Univers, samt våre podbros i Rad Crew!

Det blir intimt med kun Jon Cato og Lars i ukas episode der vi prøver oss på en veldig dårlig idé - nemlig en parodikonkurranse. Hvem er best å imitiere og parodiere av de to prateglade programlederne? Det må du som lytter avgjøre.Vi har også spilt nye spill som Mario Golf: Super Rush og den nye utgaven av Dark Alliance, vi anbefaler musikk og restauranter og deler våre sommerferieplaner.Støtt oss på patreon.com/lolbua og lytt til våre søsterpodcaster som Rage Quit og Likko og Gjeddas Univers, samt våre podbros i Rad Crew!

Sweatpants? In a pandemic? Groundbreaking. Today we’re discussing the Anne Hathaway and Meryl Streep classic - The Devil Wears Prada. This film made us never look at belts in the same way again, and fear every lady who wears sunglasses inside. So put down your copy of Runway, tell Dolce to wait on hold, and join our Stanley Tucci STAN CLUB. oh and make sure to pick us up 25 Hermes scarves, a coffee we won’t drink and a steak we won’t eat. Pro Tip: Best listened to with a grilled 8lbs of Jarlsberg sandwich.Instagram: @heynowheynow @sandfordemily @barneyleigh93Podcast artwork: @junkmail See acast.com/privacy for privacy and opt-out information.

I den fjerde episoden av Bjerkebanen podcast ser vi tilbake på løp og hendelsen fra denne uken og vi ser også frem mot V75 løp på Jarlsberg lørdag 15. mai og jackpot i V75 på Bjerke tirsdag 18. mai. Gjester som er med via telefon er Asbjørn Granheim deleier i Hickothepooh og driver av Randi Sørlie Kiosk, Vidar Hop og Tom Erik Solberg.

Speed Crazy Co-hosts Bill and Mark discuss the first ride of the season, the latest offerings from British motorcycle makers Triumph and Brough Superior. Mark explores the legend of turn of the century badass T. E. Lawrence, while Bill takes his motorcycle on a date...This episode speaks directly to the influence of music and pop culture  on the world of Motorcycling and comments on Local Hero, Renegade and Tequila enthusiast Bruce Springsteen.Bill gives his first impressions of Progressive's front fork Spring kit on a 2015 Street Bob as Mark rips his Dyna down main street for a little drag racing at sandy hook on a fresh set of Metzler Cruisetecs.The boys discuss current trends in the used motorcycle market as bill continues his search for an Evo project bike.This episode is best paired with a modestly priced Cabernet Sauvignon, Steak prepared medium rare and a semi-soft cheese like Havarti, Jarlsberg or Fresh Mozzarella.  

Jarlsberg, HMS Bounty and the Thunderbirds. Play along on your own or with friends and family. You can find thousands of free to use quiz rounds at pubquizquestionshq.com. If you manage to get all ten correct, email me at adam@pubquizquestionshq.com and I'll give you a mention on the show.

C-Welcome to Episode 25 of This Is Yu Podcast.C -This Is Carole Yu and Scott StewartThis Is Yu Podcast Music intro….C-You just heard a clip from Justin Warner’s show for Marvel called “Eat the Universe.” More on that later.But, first, today, taking inspiration from Justin and his quirky science meets food mashup world, we’re going to talk Molecular Gastronomy. Stay tuned to after the interview with Justin where we’ll actually step you through one of his super galactic recipes.S-Carole, I remember about ten years ago you bought Dara a molecular gastronomy kit for her to play around with. I think you got it on Amazon right? How did that come about as even an option?S- Today we welcome Justin Warner who burst onto the food scene by winning Season 8 of Food Network Star.What’s amazing is he’s totally self taught and has created a life full of creative and idiosyncratic food.C- I remember watching that season, and I was so blown away by his inventiveness. I think because he doesn’t have that formal training, his vision isn’t clouded by traditional ways to cook foods, and pair flavorings.S- We talk to Justin about his early competitive spirit when he was still in middle school in Maryland. Justin worked his way up through the front of house in restaurants, until he worked in NYC for Danny Meyer. He was a captain at The Modern which is a restaurant in the Museum of Modern Art.C- Justin then appeared on 24 hour restaurant battle on the Food Network in August 2010 and won with his brunch restaurant concept. Then, he got called back in 2012 to be on Alton Brown’s team on the 8th season of Food Network Star. He won, and that’s how his food media career took off.S- Around this same time, Justin had a restaurant called Do Or Dine, in Brooklyn, which paired unusual tastes together, like and caviar nachos, shishito with yuzu, wasabi, hickory and green tea, or venison wontons with Jarlsberg cheese.C- I remember we ate there with Dara, and Justin was super engaging and even sat down with us for half an hour talking about food TV competitions, since Dara had just finished her show on MasterChef Jr. I was dying over the fish and chips. It had an entire deep-fried fish that looked like it was swimming on top of a huge pile of fries. Mmmm, so mouthwatering. S- Justin has several cookbooks, and more to come and now has a partnership where he has done over 47 videos for Marvel Comics with his Eat the Universe cooking show. He represents as Marvel’s food expert at all the great comic conventions.C- Here you go, Take a listen…..C-Thank you so much to Justin for joining us in today’s conversation. It’s been so awesome to follow your career from restauranteur to Food Network Star to Marvel comics food expert. S- We’re so happy that you’ve found a way to really make the most of your creative and innovative food spirit!S-As always, we really appreciate your thoughts and feedback about the show. C-You can reach us on Instagram or Facebook at [This Is Yu Official] or you can leave us a voice memo at [562-291-6037]. We listen to all the voicemails.S- Home base is www.ThisIsYu.comC- Thanks for listening to the show. Speaking of APPLE PODCASTS, Please SUBSCRIBE, COMMENT and RATE our THIS IS YU PODCAST. S-Have a great week! Thanks for listening and letting us make your life more delicious.Justin Warner's Information:Twitter @EatFellowHumansInstagram @EatFellowHumansMarvel & Justin - Eat The Universe - On You Tube - https://www.youtube.com/watch?v=uKWPfouH9vcWebsite - http://www.eatfellowhumans.com/

Vilka favoriter håller för trycket och vilka sågas på V75? Våra experter reder ut begreppen inför söndagens V75 på Jarlsberg i Norge.

I denne episoden av Make Sande Greit Again ser vi på hvordan flersenterkommunen Holmestrand er til hinder for Holmestrand kommune. Episodens gjest er Claes Giljam som er bekymret for sykehus og kommuneøkonomi. Vi besvarer leserspørsmål og Martin hisser seg opp over Jarlsberg Avis.Support the show (http://www.patreon.com/makesandegreitagain)

Amper stemning i studio da Hasses bong fra forrige uke blir totalslaktet. Kapteinen har fortsatt ikke bommet med et eneste kapp, selv om det lenge så stygt ut på Sørlandet. Nye harde kapp meldes til Jarlsberg hvor det er gulljackpot. Mulen finner klare bankere både på Jarlsberg og Mantorp

Chowder with chief ingredient cellulite and grilled cheese minus the Jarlsberg, we discuss how "The Devil Wears Prada" won 2006, if the movie is better if Emily is the main character, Nate or Christian and how we can't wait to go grey like Miranda Priestly.

Chowder with chief ingredient cellulite and grilled cheese minus the Jarlsberg, we discuss how "The Devil Wears Prada" won 2006, if the movie is better if Emily is the main character, Nate or Christian and how we can't wait to go grey like Miranda Priestly.

Stavmikser brukes av en av resepsjonistene til å blande sammen ingredienser som de to andre skal gjette hva er. Taperen blir skutt. (Kilde: http://rr.eikern.net/wiki/Stavmikser) Sendt første gang 11.03.2010

Ukens mule diskuterer blant annet V75 på Jarlsberg, siste hendelser i Frankrike, greven av Jarlsberg og tysk voltestart. Der Bänderstart!

Fra og med neste år må norske melkebønder kutte produksjonen med 100 millioner liter melk. Det kan bety at flere hundre gårder må legge ned driften. Samtidig skal Jarlsberg-ost som selges utenlands ikke lenger lages i Norge.Hvordan havnet vi her? Og hvem vinner på det? See acast.com/privacy for privacy and opt-out information.

Denne høsten skal faglaga og staten legge en plan for hvordan vi skal håndtere utfasinga av Jarlsberg-eksporten. Klarer vi å lande på beina? Dette er tema når Marit Haugen, nyvalgt styreleder i TINE, er gjest i ukas episode.

Morgan turns the Roquefort over a few times eying it. He weighs it with a little bounce in his hand, and sets it back. He picks up a dill Havarti, and tries to smell it through the plastic. Not getting anything, he quickly moves to mime a close visual inspection. Looking over his shoulder, Morgan returns it to the cooler.Under a fast worsening knit brow, Morgan's eyes scan the refrigerated display looking for anything familiar to guide their ship back out of the deep waters. Gruyere, Camembert, Jarlsberg, Butterkase, Stinking Bishop, Gloucester, Gouda, Goudam ("are those the same thing?"), Mascarpone, Oscypek, BellaVitano, Aged Cheddar, Brie."Wait! Go back! Cheddar. I think I had that on a burger once. Why is it aged, though? It doesn't look right. Isn't cheddar supposed to be traffic cone orange?"Having regained some measure of bearing, Morgan sets the fifteen dollar cheese in his basket. He sighs a relieved sigh, full of the embryonic groans of myriad proto-curses. He blinks several times trying to tune out the sick green noise of the fluorescent lights. He sniffs sharply, swallows, and keeps shopping.At the register, Morgan rings up his Dr. Pepper Ten, his Too Much Goddamn Stuf Oreos, a loaf of white bread, the sanitary napkins he was there for in the first place, and the Store-brand American Singles he talked himself into getting immediately after leaving the cheese display. He had come so close to good taste, but today wouldn't be the day.Morgan carefully lays the bread in the bottom of the bag, sets the remaining groceries on top of it, pays, and leaves. On the drive home, Morgan thinks to himself "Did I forget condoms?" He laughs out loud at the joke in his mind, and turns up the radio.This week we talk about cheesy games with guest Rich Meister.Enjoy the show.Times:MK 11 - throughoutIntros - 0:27Steamworld Quest - 15:30My Time at Portia - 20:31Cheese - 28:40Listener Comments - 50:33Sassy Dicks ad - 1:16:14Weekly Polls - 1:22:20

A native of Michigan, Jane and her then husband moved to Southern California in the late 60's. A trip with her young family to Indian Cove, near Joshua Tree National Park, planted the seed for Jane's love of the desert.   Jane first came to live in the desert in the 80's under very different circumstances: divorced, homeless, seeking affordable housing and running away from LA's cocaine scene. Then, to escape a partner who'd entered the desert speed scene, Jane headed to the coast of Northern California and would not return to live in the desert for nearly 25 years. She came back three years ago, thinking she would purchase a small plot of land, using it to park her camper for intermittent desert escapes. With a home loan through a government program and the reasonable price of real estate, Jane became a homeowner - something she thought would not be possible at her age.   A graduate of USC's Masters in Gerontology program , Jane's interest in aging started in the 1970's working with the Los Angeles Parks and Recreation, coordinating programs for all ages at a park in Inglewood. She then moved on to a position as Director of the Senior Center in Lafayette Park. Jane left Parks and Rec to take a job in the Admittance Office of USC. There, she consulted as USC developed a Masters in Gerontology program. She was so interested in the program, she applied and was accepted, graduating with her Masters. Jane loved the classes as now uses that knowledge and her own 77 years of life experience in her role as a Senior Assembly Legislator for the California Senior Legislature.   Jane says she had an aging crisis when she turned 60. Never believing she would make it to her 60th birthday, she sought out the assistance of a therapist to cope and reminds us that with people living longer, particularly the large Baby Boomer generation who may not have saved enough for retirement, homelessness, drug abuse and mental illness are still a part of this large aging population - some of the issues she actively works on in her position as Senior Assembly Legislator.   A peace activist and videographer, Jane has participated in and videotaped demonstrations and police actions. In this episode we also discuss her love of educational and community television.       Jane's Composting Toilet Video                  

Stavmikser brukes av en av resepsjonistene til å blande sammen ingredienser som de to andre skal gjette hva er. Taperen blir skutt. (Kilde: http://rr.eikern.net/wiki/Stavmikser)

Is your diet feeding or defeating disease? Forget everything you think you know about your body and food, and discover the new science of how the body heals itself. Learn how to identify the strategies and the dosages for using food to transform your resilience and health in EAT TO BEAT DISEASE.We have radically underestimated our body's power to transform and restore our health. Pioneering physician scientist, Dr. William Li, empowers readers by showing them the evidence behind over 200 health-boosting foods that can starve cancer, reduce your risk of dementia, and beat dozens of avoidable diseases. EAT TO BEAT DISEASE isn't about what foods to avoid, but rather is a life-changing guide to the hundreds of healing foods to add to your meals that support the body's defense systems, including: Plums Cinnamon Jasmine tea Red wine and beer Black Beans San Marzano tomatoes Olive oil Pacific oysters Cheeses like Jarlsberg, Camembert and cheddar Sourdough bread The book's plan shows you how to integrate the foods you already love into any diet or health plan to activate your body's health defense systems-Angiogenesis, Regeneration, Microbiome, DNA Protection, and Immunity-to fight cancer, diabetes, cardiovascular, neurodegenerative, and autoimmune diseases, and other debilitating conditions.Both informative and practical, EAT TO BEAT DISEASE explains the science of healing and prevention, the strategies for using food to actively transform health, and points the science of well-being and disease prevention in an exhilarating new direction.

Arrestantene i Husarrest snakker denne gangen om: Når sidemannen i garderoben bøyer seg for å ta på seg sokkene og du ser rett inn i der det ikke, eller virkelig, er kvistet og du trekker deg tilbake i refleks og setter deg på den nakne mannen på den andre siden. Når servitøren diskret gjentar vin-bestillingen din, men nå på korrekt fransk, da er det lett å bli litt Fleksnes? Er det på tide å slutte å samle på ting? Syltetøyet har en utrolig viktig plass i hverdagen for Yan. Han føler seg ikke mett hvis han er gått tom. En kompensasjons-Jarlsberg hjelper ikke. Ikke tomat, heller. Det er faktisk mulig å lave en sneball av en liten hund. Hør også en hyllest til to av de store som nylig er gått bort i Monkees og Talk Talk.-Og Arne Hjeltnes er på plass som vanlig.

Val and Alex discuss S3E10's ghosts of 1995 Christmas past, what makes a good Santa, how Jackie Jr is invited to so many bachelor parties, Jarlsberg cheese, and how Charmaine has funny jokes.    Alex and Val (Obsessive Analysis) dive into the deeper issues of The Sopranos episode by episode immediately after watching.  New episodes come out Mondays and Thursdays at 2:30pm.  Email us at inattheendpodcast@gmail.com and please rate and review!

Tony opens the show by talking about the 3 NFL games from Thanksgiving. Washington Post movie critic Ann Hornaday calls in to preview some of the big movies coming out this weekend, including "Creed 2", "The Green Book", and "The Front Runner" - plus some thoughts on 'Widows" which opened last week. Nigel gives the news, during 'Old Guy Radio', Tony talks to Steve about the upcoming match play between Tiger Woods and Phil Mickelson, and the state of the Skins after their loss to Dallas. Lastly, they close out the show by opening up the Mailbag. Songs : 6 Miles to Nellie "Pilgrim, Kentucky" ; "Four in a Line"

It was sad news in this weeks episode for a well-known New Zealand cheesemaker.  Champion Cheesemaker Biddy Fraser-Davies passed away last week, but she leaves a lasting legacy for other artisan cheese makers to follow. Download podcast episode here Cheese news Eketahuna's champion cheesemaker Biddy Fraser-Davies dies This week's Listener questions are from the following curd nerds; Antonia will be getting some ewes milk soon and wanted to know if she needed to modify her cow's milk recipes, Greg was worried about a clear liquid weeping out of his Triple Pepper Jack, Rodrigo wanted to know if I shipped cheese making kits, supplies, and equipment overseas (the answer is yes by the way), Julie is having troubles with a runaway Jarlsberg, Dianne wanted to let me know how much she and her husband Sam enjoyed my podcast, and John was confused by Camembert moulds and how many to use for a given amount of milk. ASK A QUESTION FOR THE PODCAST Don’t forget that you can leave a voicemail message that I will answer and feature during the show.  Just remember that I cannot answer them straight away, so please don’t expect an instant reply. Support the show! If you would like to support the podcast and YouTube channel so I can make new and interesting cheeses and cheese related content, then please support me via Patreon. SPONSORED BY… This podcast is sponsored by Little Green Workshops where you can pick up your cheese making kits and supplies.  We stock a large range of cheese making gear and ship to Australia and most countries throughout the world. Until next time Curd Nerds, Keep Calm and Make Cheese! LIKE WHAT YOU'VE READ OR HEARD? I have read and agreed to your Privacy Policy.

So Japan's cheesemakers are worried about cheap European cheese imports.  Their government is helping with the development of native lactic acid bacteria aka starter cultures.  I think its a good move on their behalf. Download podcast episode here Cheese news Japan’s cheese makers to get aid amid EU imports This week's Listener questions are from the following curd nerds; Phil is worried about low humidity in his wine fridge that he is using as a cheese cave, Robin has some whey in his vac packed Butterkase, Ahmed reached out to say congratulations on reaching 100,000 subscribers on YouTube, and Dennis wants to learn how to make his cheddar less crumbly and more like his Jarlsberg (hint make Colby). ASK A QUESTION FOR THE PODCAST Don’t forget that you can leave a voicemail message that I will answer and feature during the show.  Just remember that I cannot answer them straight away, so please don’t expect an instant reply. Support the show! If you would like to support the podcast and YouTube channel so I can make new and interesting cheeses and cheese related content, then please support me via Patreon. SPONSORED BY… This podcast is sponsored by Little Green Workshops where you can pick up your cheese making kits and supplies.  We stock a large range of cheese making gear and ship to Australia and most countries throughout the world. Until next time Curd Nerds, Keep Calm and Make Cheese! LIKE WHAT YOU'VE READ OR HEARD? I have read and agreed to your Privacy Policy.

Coat, bag, Mary! RuPaul is arguably one of the most powerful influencers on what drag is and does today--and we love powerful women with sway and something to say. So naturally we love "The Devil Wears Prada." (Longtime Mary's have also heard us quote it incessantly...) We dive deep into the drag of feminine success, the perils of balancing a career and a boyfriend who makes grilled cheese with $8 of Jarlsberg, and why we love Miranda Priestley so much.

Jocke rapporterar från insidan av en arkitekts rendering av ett bostadsområde i Oslo. Sedan blir det högst blandade intryck av High sierra, en historielektion om Finger-kommandot, kulinariska upplevelser i Norge och givetvis en film med datortema i form av Antitrust - med en avslagen UPS… Vi avslutar med att gilla och bli milt förvirrade av Twitterrific för Mac. Länkar Nydalen, Oslo Peppes pizza Ringnes Hansa Jockes hotellrumsinspelningsbild? Knark High sierra - årets version av Macos Hackers Jockes tweet om processorätande process (DisplayLinkManager) Telnet Brew Ncftp Wget Curl Finger Id software John Carmack Jarlsberg Grandiosa var pizzamärket Jocke svamlade om, inget annat Live-Kodsnacket släpptes som veckans avsnitt Hobo Vetenskapsfestivalen Ett rejält stort gosedjur Antitrust Iomega zipdrive APC smart-UPS Eizo Microsoft network Googles senaste pryl-event Clips Bamsemums Twitterrific Fullständig avsnittsinformation finns här: https://www.bjoremanmelin.se/podcast/avsnitt-97-jag-hamnar-i-slash-var-slash-fu.html.

Hva har Jarlsbergeksporten betydd for TINE som selskap og den enkelte mjølkeprodusent gjennom flere tiår? Hvordan kan TINE være sikre på at eksport av Jarlsberg blir umulig når subsidiene forsvinner? Dette og flere andre spørsmål får du svar på i denne podcasten, beregnet på TINEs eiere og tillitsvalgte.

Eftersnack från SprinterMästaren i Halmstad, Jarlsberg samt speltips till V86- och V75.

During this week's show, I answer questions from Leah Bear about using lactose-free milk in cheese making, issue further information about making lactose free cheese, and discuss why people are lactose intolerant.  Special thanks go to Carol Willman for contributing to this piece. OTHER QUESTIONS ANSWERED DURING THE SHOW WERE; Bob asked about wax temperatures before waxing his cheese, Santiago wants to know why his recent cheeses all have an acidic/ bland flavour, Chuck is not sure when his Jarlsberg is ready and I give a tip about which season not to make this cheese, Bill wants to know why his cheese is crumbly, Dianne asks when to add dried apricot pieces into her White Stilton, John has a plan to add unhomogenised skimmed milk and 38% cream together to make unhomogenised milk for cheese making, Amanda inquires about the best way to smoke cheese.  For further reading on this, check out Smoking Your Cheese, and John asked about the best way to defrost sheep milk for making a Pecorino Romano. ASK A QUESTION FOR THE PODCAST Don’t forget that you can leave a voicemail message that I will answer and feature on the show.  Just remember that I cannot answer them straight away, so please don’t expect an instant reply. This podcast is sponsored by Little Green Workshops where you can pick up cheese making kits and supplies.  We stock a large range of cheese making gear and ship to Australia and most countries throughout of the world.Until next time Curd Nerds, Keep Calm and Make Cheese!

In this week’s episode, I answer a question from Phoenix about substituting different types and brands of mesophilic starter cultures. OTHER QUESTIONS ANSWERED DURING THE SHOW ARE; Tom asks why he has bubbles in his cheese just after pressing Bob has issues with his Jarlsberg and collapsing eyes, Fadion has problems with raw milk and curd set, and John wants to know if you need to use Calcium Chloride after Low Temp, Long Hold Pasteurisation. ASK A QUESTION FOR THE PODCAST Don’t forget that you can leave a voicemail message that I will answer and feature on the show.  Just remember that I cannot answer them straight away, so please don’t expect an instant reply. This podcast is sponsored by Little Green Workshops where you can pick up cheese making kits and supplies.  We stock a large range of cheese making gear and ship to Australia and most countries throughout of the world. Until next time Curd Nerds, Keep Calm and Make Cheese!

COLIN BURGESS (seriously.tv, colinburgess.net) joins us to chat about his VHS COLLECTION and JARLSBERG CHEESE! Plus, NICK and SACHI talk shit!! All this and much more on JUNK FOOD!!!

Now that co-host Helen Hatzis has returned from Norway, the place where Jarlsberg cheese is made, we are happy to announce that John Sullivan, CEO of parent company Norseland Foods, will be the guest on TRAVEL ITCH RADIO Thursday, May 19, at 8p EDT. Listen live on iTunes or BlogTalkRadio.com as Dan Schlossberg and Helen find out the history of Jarlsberg and other Norseland products while talking about the beauty of Norway, its fjords, and its people.

** Fra et land i unntakstilstand med gjentatte terrorangrep, som avler flest fremmedkrigere, kommer årets fredsprisvinnere. Hva er det egentlig Nobelkomiteen hedrer, spør vi? ** Riksadvokaten fikk det som han ville; Stortingets kontrollkomité utsetter Vimpelcom-høringen i seks måneder. ** De bytter bort kua, men får ingenting igjen, raser Senterpartiet etter at Stortinget dropper statsstøtten til Jarlsberg-osten. ** Hver tredje velger i Frankrike støtter Nasjonal Front og franske aviser kaller det det store sjokket. Våre eksperter er ikke sjokkerte. ** Vil flyseteavgiften føre til mindre CO2 i atmosfæren til syvende og sist? Vi spør ikke politikerne, men forskerne.

Var han en landsforræder eller patriot, radikal eller konservativ, skurk eller helt? Vi snakker om grev Herman Wedel Jarlsberg som satt i stortinget på Eidsvoll våren 1814, og som ledet det såkalte unionspartiet som gikk inn for unionen med Sverige. Det gjorde ham enormt upopulær. Reporter: Halfdan Bleken