Podcasts about Stilton

After several acts of vandalism, Ontario's Premier says he plans to ban speed cameras. A Toronto city councillor who got a ticket in her own ward says they're crucial to keeping her citizens safe. He told his father he went to play soccer with friends -- and never came home. On Sunday, Quebec police shot and killed a 15-year-old Nooran Rezayi; we reach his family's lawyer.In their first White House meeting in six years, Donald Trump urges the president of Turkey to stop buying Russian oil -- and suggests that Recep Tayyip Erdogan could play a role in stopping the war in Ukraine. A keen-eyed thrifter in BC spotted what could be a cache of Roman jewellery -- and now students at Simon Fraser University have been tasked with finding out if they're worth their weight in gold. An urgent update on the asteroid that might smack the moon in the face -- and the bold plan astronomers are considering: to prevent that impact by blowing it to smithereens.We'll talk to the first American to win a top French cheese competition -- who, unlike a quality Stilton, has really broken the mould. As It Happens, the Thursday edition. Radio that guesses the French have hit Roquefort bottom.

De negende thriller in de verslavende Rönning & Stilton-reeks van Cilla & Rolf Börjlind. Topkwaliteit uit Zweden. Uitgegeven door Bruna Uitgevers B.V., A.W. Spreker: Hymke de Vries

En el que es el último episodio en directo de la temporada, llamamos a una vieja amiga: Eva Soriano. Porque somos amigos de hace mucho y porque es mucho más vieja que nosotros. Hablamos de codearse con famosos, de madrugar, de cómo es ligar cuando eres famosa y, sobre todo, de la obra de Gerónimo Stilton. Learn more about your ad choices. Visit podcastchoices.com/adchoices

The prime minister and the premiers meet to try to reshape the Canadian economy, and our guest says there's no time to waste.Nine of her ten children, and her husband, are dead after an Israeli airstrike. Now, a Gaza doctor's last surviving child is in hospital with serious injuries; I'll talk to the surgeon who's treating him. Researchers find that colon cancer patients who are given an exercise routine, and the support of a coach were significantly more likely to survive.Thanks in part to their late lead singer, James Lowe, the Electric Prunes were psychedelic savants whose motto was "so far out, so good".A former member of British Parliament tells us about the renewed battle to allow Stilton, England to produce Stilton cheese, which is, after all, named for Stilton, England. A perfumer-turned-astrobiologist answers the question we've all always asked: what does space smell like? And if you assumed cat urine and "poisonous marzipan clouds", good news.As It Happens, the Monday Edition. Radio that senses she's a real odor-achiever.

Adam and Tom are joined by Charles Richardson ahead of their game against Newcastle

The Music That Made WE volume 5 continues with Purris Stilton of Nebraska. She;s chosen 10 songs that make up her story, with a soundtrack that includes Hole, Whitney, Foxy Brown, and more. + Stick around for Viktor's hidden bonus track.   Purris' links:https://www.instagram.com/purrisstilton/   The Music That Made WE is a creation of WEBurlesque Podcast Network, produced by Viktor Devonne. For the extended VIDEO version of this presentation, please visit our Patreon.com — all episodes of this series are available under the $1 threshold. that's patreon dot com slash we burlesque   [Copyright Disclaimer Under Section 107 of the Copyright Act in 1976; Allowance is made for “Fair Use” for purposes such as criticism, comment, news reporting, teaching, scholarship, and research. Fair use is a use permitted by copyright statute that might otherwise be infringing. Non-profit, educational or personal use tips the balance in favor of fair use. All rights and credit go directly to its rightful owners. No copyright infringement intended.] 

The Music That Made WE volume 5 continues with Purris Stilton of Nebraska. She;s chosen 10 songs that make up her story, with a soundtrack that includes Luther Vandross, RuPaul, Teena Marie, and more. + Stick around for Viktor's hidden bonus track.   Purris' links:https://www.instagram.com/purrisstilton/   The Music That Made WE is a creation of WEBurlesque Podcast Network, produced by Viktor Devonne. For the extended VIDEO version of this presentation, please visit our Patreon.com — all episodes of this series are available under the $1 threshold. that's patreon dot com slash we burlesque   [Copyright Disclaimer Under Section 107 of the Copyright Act in 1976; Allowance is made for “Fair Use” for purposes such as criticism, comment, news reporting, teaching, scholarship, and research. Fair use is a use permitted by copyright statute that might otherwise be infringing. Non-profit, educational or personal use tips the balance in favor of fair use. All rights and credit go directly to its rightful owners. No copyright infringement intended.] 

Doreen Greenwald, President of the National Treasury Employees Union (NTEU), joined the America's Work Force Union Podcast to discuss the threats facing federal workers' collective bargaining agreements, the impact of budget cuts on IRS operations and the importance of protecting federal employee data. Pat Gallagher, President of the North Coast Area Labor Federation, joined the America's Work Force Union Podcast to discuss some of the recent challenges facing the steel industry, such as the Cleveland Cliffs' facility closures, the significance of the rail mill in Stilton, Pa. and the upcoming Ohio AFL-CIO Legislative Conference.

Podcast of the PCR Sports show broadcast every Friday at 6pm (UK time) on: 103.2FM in Greater Peterborough (UK), Smart Speaker 'Play PCRFM', download the PCRFM app or ⁠⁠⁠⁠⁠⁠www.pcrfm.co.uk⁠⁠⁠⁠⁠⁠ - Click Listen Live⁠⁠⁠⁠⁠⁠https://linktr.ee/PCRSports⁠⁠⁠⁠⁠⁠This episode:Dipam Joshi and Nigel Cole with special guests Steve Ambler, Richard Harding and Roz Roden from the Stilton Table Tennis Club

Why not buy a board game from our sponsors Kienda: kienda.co.uk/polyhedroncollider Warning: This podcast contains strong language and adult content  In this episode of the Polyhedron Collider Cast, the team dives into the latest board game news, reviews, and some seriously unexpected topics, like geese! Tune in as we discuss playing the Warhammer 40k Space Marine VR experience, review a cheese board of games, and design the Dunelm board game. We take a deep dive into the strategic and resource-management game Inventors of the South Tigris, asking is it a worthy end to the South Tigris trilogy. We then take a look at Fromage a quirky worker placement game about making cheese. Is it as rich in flavor as it sounds or does it stink like a ripe Stilton? We round off the cheese theme with the Rats of Wistar, is it a bad game, or are Sid and Rory just bad gamers? Games Mentioned 00:00:34 Untitled Goose Game 00:04:02 Space Marine VR Defenders of Avarax 00:11:07 Inventors of the South Tigris 00:32:36 Fromage 00:46:15 Rats of Wistar 01:07:30 Dunelm the board game   ⭐Show Sponsor: Kienda When you sign up to an account with Kienda use this link to bag yourself a wee discount and help support the show.  Let's face it, you were going to buy a board game anyway

Today's poem, whose full title is “Stilton and Milton; Or Literature in the 17th and 20th Centuries,” has something for book lovers and cheese lovers alike to dig in to. Chesterton once wrote that “poets have been mysteriously silent on the subject of cheese,” and he then set about rectifying that state of affairs through poems like these. Happy reading. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit dailypoempod.substack.com/subscribe

Pete and Mark Collins Port and Stilton Sessions on Stomp Radio from 27-12-24

The Wonderful World of Wine (WWW) Episode 278 Hosts Kim Simone and Mark Lenzi explore all things wine with you! Christmas/Holiday wine traditions around the world

One. Thousand. Shows. Whilst we try and get our head around that fact, let's all enjoy nine tracks from 999, The Okmoniks, Night Court, Remember The Monsters, Jeremy Messersmith, The Dogs, The Young Hearts and The Sex Organs.999, Dark Voice of Jeff, Comedy Suburbs, Skype issues, Tony has your Facebook comments, Sam, first show, specials, Punk and Disorderly radio show, Bluesky, last week, Alcohol practice, CPU fan issues, new phone, Thai meal, Forest, Dukes Arms, Melton Mowbray, Stilton, Dark chocolate, From the Vaults, beds, Tony's International Gig Guide, this week, Wedding band, pre Christmas meal, Punky celebration meal!, Heartland Punk?, no Izzatwat, Quiztime for Tony and a reminder of the ways you can listen.Song 1: 999 – High Energy PlanSong 2: The Okmoniks – Sorority Club SongSong 3: Night Court – Gong ShowSong 4: Remember The Monsters - ToxicSong 5: Jeremy Messersmith - 666Song 6: The Dogs – Do Anything You Wanna DoSong 7: The Young Hearts – Hell Or High WaterSong 8: The Sex Organs – Where Is My DildoSong 9: 999 – My Street Stinks

Is it dangerous to eat moldy bread?

Send us a textEpisode 159So, I've just come back from the UK, right? Honestly, I've eaten so much cheese, I'm practically sweating cheddar. I'm talking the full Monty – Brie, Stilton, Red Leicester – the whole cheese board. It's like I went on a one-man mission to prop up the British dairy industry. You know it's bad when you have a full English breakfast, and you're sprinkling cheese on your bacon. I was that guy.And let me tell you, when you're not used to it, your stomach goes, "Nah, love, we don't do this anymore." I'm in Japan, right? Lovely country, great food, but they're mostly lactose intolerant. This means I'm safe from the dairy demons. You know, the moment I touched down in the UK, it was like my body went, "Well, there's no lactose intolerance here, is there? Fill your boots!" Before I knew it, I was ordering triple-cheese pizzas like they were going out of fashion.By the end of it, I was having cheese dreams – and not the good ones where you're floating on a cloud of mozzarella. No, it was like I was being chased by a giant wheel of Wensleydale down a hill, with no escape. It was a cheesy nightmare. But could I stop? No chance! Cheese became my best mate, and I was like, "Just one more slice, come on." Like a junkie, but with cheese.Anyway, I get back to Japan – and I'm lugging around an extra two kilos of pure cheese weight. I swear to God, if the cheese had any more power over me, I'd have to apply for dual citizenship. The thing is, the Japanese are mostly lactose intolerant – God bless 'em – and thank God for it because if I lived in a country that embraced dairy the way the UK does, I'd be banging on even more than the two kilos I already did. I'd have a dedicated cheese fridge, a fondue fountain in the kitchen, and be mainlining cheddar in the mornings.But here, in Japan, it's all rice and fish. Proper food, innit? I've never been so happy to see a plate of sushi in my life. It's like my stomach took a bow and went, “Finally! Some bloody relief!” Honestly, my body feels like it's been through a traumatic experience – a cheese-induced hostage situation, and it's only just come out the other side.And then – wait for it – my old employer here in Japan gets in touch. “Fancy coming back to work?” Coming back?! Mate, you had me stuck in endless meetings with nothing but vending machine coffee and "ganbatte" pep talks. No, ta, pal! The last time I worked there, I nearly lost my mind from the company-wide emails about whose bento smelled like fermented nightmares. I'm not going back to a place where the daily excitement is a new brand of instant ramen in the breakroom. No way, mate, I've just survived the cheese apocalypse; I'm not signing up for round two in the land of never-ending overtime.So here I am, two kilos heavier, recovering from a dairy binge, and politely telling my old boss in Japan to jog on. Japan, thank you for your lactose intolerance. You've saved me from a life of cheese addiction and workplace purgatory.Music: Kulashaker -HushJames - Getting Away wit ItSupport the showInsta@justpassingthroughpodcastContact:justpassingthroughpodcast@gmail.comArtwork @digitalnomadicart on Insta

Viktor Devonne speaks to one of our burlesque patron saint of the 90s Purris Stilton, who carries on the hot pink torch of the socilliates-stepping-out-of-cars of olde in Omaha, Nebraska.  Viktor and Purris talk about double standards in sex tape entrepreneurs, the origin of Von Gorgeous, jiggly breasts, bimbofictation, "fluff," the intellect of lip sync, unsolicited advice, being assumed straight at the gay bar, buckin', high glam, complicated reclamation, yelling f slurs from a car at boys, white privilege, and all so too many things as we let the recorder keep going for a lot of nonsense. This chat was recorded on July 25, 2024. Give love to the folks... Purris on IG: https://www.instagram.com/purrisstilton/ Purris on FB: https://www.facebook.com/purris.stilton.9 More Viktor: http://www.instagram.com/viktordevonne More WEBurlesque: http://www.instagram.com/weburlesque FOOTCLOTHES! Get 10% off your order with the code VIKTORDEVONNE at www.footclothes.com @footclothesofficial

This (usually) blue-veined cheese is one traditional product that's changed with the times. Anney and Lauren dig into the science and history of Stilton cheese, including both Welly Wangin and microbiology.See omnystudio.com/listener for privacy information.

Astonishing (?) facts about parking tickets, home appliances and TV dinners plus news on Stilton cheese and the strange tale of a 110 year old rubber ball. And if that isn't enough there is plenty of good mustic.

A creamery which has been producing Stilton since 1780 is due to close its doors with the loss of 60 jobs. Tuxford and Tebbutt in Melton Mowbray is owned by the farmer co-operative Arla, which has been trying to sell the creamery as a going concern. They've blamed the closure on what they say is a decline in the speciality cheese market. Dairy industry analyst Chris Walkland explains what's happened. There's been some debate about whether this wet spring has had an effect on the bee population. Ian Campbell is a spokesperson for the British Bee Keepers Association. He says this has been a challenging year for honey bees. A farmer who switched from intensive cereal production to wildflower meadows, and open access to walkers, says the farm is now just as profitable as when he was feeding people. Chris Skinner runs High Ash Farm just outside Norwich. He says even though he's not producing food, he feels he's still giving people a valuable benefit...and many visitors are happy to donate to support his wildlife work. Anna Hill joined him for a walk in the meadows. Scottish raspberries are famed for their flavour and quality...But disease, labour costs and supermarket prices mean the industry is taking a beating, with some growers pulling out or cutting production. Now the James Hutton Institute is developing varieties and growing techniques which can solve at least some of these problems. Richard Baynes has been to Invergowrie on Tayside to find out more.

The Chuck Williams Culinary Arts Museum, located at The Culinary Institute of America at Copia, in Napa, CA, is home to more than 4,000 culinary artifacts from the Williams Sonoma founder's personal collection. The exhibit includes a George Jones and Sons Cheese Cover. This decorative glazed majolica ceramic cheese cover was intended for serving Stilton cheese and was made between 1866 – 1886 in Stoke-on-Trent in Staffordshire, England. Today, George Jones and Sons Company pottery is incredibly valuable, and highly sought by collectors. Learn more about the museum and visiting hours: https://www.ciaatcopia.com/chuck-williams-culinary-arts-museum/ Watch videos about a selection of museum artifacts: https://www.youtube.com/playlist?list=PLVtTKvDDq_huEOZFb2GNC3ybFk_WnGFyX Special thanks to Williams Sonoma Inc. Corporate Archives for sharing photography for use in this video series.

Mark Stevens' story begins in the quaint town of Melton Mowbray, known for its pork pies and Stilton cheese, but today, it's also becoming known for Mark1 IT Solutions. Mark's journey is a testament to the challenges and triumphs faced by many in the MSP sector. Joining us on the podcast, Mark openly shares the hurdles he encountered when transitioning from a traditional break-fix IT support mentality to a managed services provider (MSP) model, a shift that required significant changes in both mindset and operations.  During our discussion, Mark Stevens candidly discusses how his business, which he had been leading for about seven years, had only recently begun to identify as an MSP. This shift came with its own set of challenges, particularly as the business approached the COVID-19 pandemic. The pandemic initially brought a surge in demand for Mark1 IT Solutions' services as businesses scrambled to set up remote work capabilities. However, the reliance on project-based income soon proved unstable, leading Mark to seek external guidance and support.  What makes Mark Stevens' story so impactful is his openness about the personal and professional growth necessary to navigate his business through turbulent times. He shares that a major turning point came when he engaged with various communities and resources, such as CompTIA and Tech Tribe, and eventually our MSP growth hub. This engagement not only broadened his perspective but also embedded him deeper into the MSP community, facilitating a collaborative and supportive environment that was crucial for his development.  Mark's journey is filled with learning experiences, from understanding the importance of monthly recurring revenue to embracing the MSP model fully. He explains how adopting new operational frameworks and focusing on self-development, including insights gained from reading "The Chimp Paradox," helped him reshape his approach to business management. This reshaping was not just about business strategies but also about personal growth, tackling challenges like ego and imposter syndrome that many business owners face.  A significant part of our conversation highlights the value of reaching out for help and how this has been instrumental in Mark Stevens' success. He emphasises the importance of getting out of your own way, a phrase that resonated with him deeply and one that he credits for much of his recent business achievements. This concept of self-awareness and stepping back to allow professional support to guide his decisions has led to substantial improvements in both the operational efficiency and profitability of Mark1 IT Solutions.  Today, Mark1 IT Solutions is not only surviving but thriving, with plans to expand the team further and reach new heights in terms of revenue and service quality. Mark Stevens attributes much of this success to the support structures and networks he has embraced, underscoring the importance of community and expert guidance in the MSP industry.  For any MSPs out there feeling stuck or unsure of the next steps, Mark Stevens' story is a powerful reminder of the strength found in vulnerability and the success that comes from seeking help. His journey is a clear illustration of how transformative it can be to get out of your own way and allow structured, expert guidance to lead the way in scaling your business.  Connect on LinkedIn HERE with Ian and also with Stuart by clicking this LINK  And when you're ready to take the next step in growing your MSP, come and take the Scale with Confidence MSP Mastery Quiz. In just three minutes, you'll get a 360-degree scan of your MSP and identify the one or two tactics that could help you find more time, engage & align your people and generate more leads.  OR   To join our amazing Facebook Group of over 400 MSPs where we are helping you Scale Up with Confidence, then click HERE  Until next time, look after yourself and I'll catch up with you soon!   

Un nouvel épisode aujourd'hui avec l'éleveur de fromage Jean-François Antony pour déguster le fromage anglais le Stichelton !J'adore les heureux hasards de la vie et de mes rencontres avec la Crème Anglaise !  Récemment en Angleterre dans le Nottinghamshire, pas loin de Sherwood Forest pour visiter ma sœur Rebecca, elle m'a fait gouter un fromage bleu qui ressemblait beaucoup au Stilton mais qui n'est pas !  Ce fromage est fabriqué dans la laiterie à côté de son cottage sur le domaine de Welbeck ou elle fait une formation de boulangerie @schoolofartisanalfood. Je me suis rendu compte que c'était le Stichelton servi par la fromagerie Antony lors du banquet à Versailles à l'honneur du Roi Charles et la Reine Camilla en septembre 2023 et ce n'était pas un Stilton comme rapporté par la majorité de la presse française ! Et en plus la fromagerie se trouve à côté de chez moi en Alsace ! Dans cet épisode vous allez découvrir comment Joe Schneider, le Robin Hood des fromages, a voulu recréer le Stilton d'origine, fabriqué avec du lait cru (et non pasteurisé comme le Stilton moderne). Et comment Jean-François Antony accompagne ce grand fromage persillé dans sa cave en Alsace jusqu'à maturité pour le servir sur les plus grandes tables ou le vendre dans sa boutique ou sur les marchés locaux. Pinky up et bon appétit !Blog : www.lacremeanglaise.euInstagram : lacremeanglaise.euFacebook : lacremeanglaise.euLaisser un avis sur : Apple PodcastLaisser un avis sur : Google PodcastAussi sur Deezer et SpotifyVous avez une question ?Contactez-moi : contact@lacremeanglaise.eu

This years installment of the Port & Stilton Sessions, full unsedited version!!!!!

De achtste Rönning & Stilton-thriller, van de auteurs van SPRINGVLOED. Topkwaliteit uit Zweden. Uitgegeven door Bruna Uitgevers B.V., A.W. Spreker: Hymke de Vries

Today we're in Leicestershire and Ben is meeting fifth generation dairy farmer Amy Egglestone who some of you will know better as ‘the dairy daughter' on Instagram. Amy and her family run a 600-cow dairy herd on a New Zealand-style grazing and spring calving system. As well as her life on the farm she is also a rural marketing specialist and is the Director of Pastures Green Communications which she set up in 2018 to help rural and agricultural businesses promote themselves both on and offline. Meet the Farmers is produced by RuralPod Media, the only specialist rural podcast production agency. Please note that this podcast does not constitute advice. Our podcast disclaimer can be found here. About Ben and  RuralPod MediaBen Eagle is the founder and Head of Podcasts at RuralPod Media, a specialist rural podcast production agency. He is also a freelance rural affairs and agricultural journalist. You can find out more at ruralpodmedia.co.uk or benjamineagle.co.uk If you have a business interested in getting involved with podcasting check us out at RuralPod Media. We'd love to help you spread your message. Please subscribe to the show and leave us a review wherever you are listening. Follow us on social mediaInstagram @mtf_podcastTwitter @mtf_podcastWatch us on Youtube here A-Plan Rural InsuranceThis episode is sponsored by our primary sponsor Howden Rural Insurance. Show ReferencesImage credit: Amy Eggleston

Marie brings Ports to Arkansas so Dad and she can enjoy a tasting and food pairing with  them!  She does the  Churchill dry white Port.  She brings some Portuguese sardine pate, fig sausage, and an herb goat cheese.  Dad does the Churchill Reserve Port.  He brings stinky cheese to the table.  He brings Humboldt fog and blue Stilton.  The house provides chocolate brownies. Marie and Dad have a great time sipping and tasting.   Marie tells about her adventures in Portugal.  Marie also gives advice for travelers going to Portugal and Spain. They also explain the difference between wine, fortified wines and Ports.Cheers!

Welcome to Episode 510 of the Veg Grower Podcast! In this exciting instalment, we dive into the latest happenings in the world of vegetable gardening, allotments, and fruitful harvests. Join us as we explore allotment updates, summer fruit tree care, and the joys of a bountiful garden harvest. Let's get started! Allotment Updates: Weeding, Harvesting, and Surprising Discoveries On the allotment, we've been diligently tackling the ongoing task of weeding to ensure our crops thrive. The battle against weeds is never-ending, but it's a crucial step to maintain a healthy growing environment. Alongside weeding, we've been rewarded with an abundant harvest. Tomatoes, runner beans, potatoes, blackberries, currents, and gooseberries have graced our baskets. One highlight has been the introduction of Maris Bard early potatoes, which have surpassed our expectations with their impressive yield and size. While they may suffer from scab, the reward of flavour and quantity more than makes up for it. Additionally, we've explored creative ways to utilize empty beds, such as planting purple French beans after clearing the broad bean plants. Our gardening journey has also included the excitement of Charles, our crown prince pumpkin plant, producing a squash with intriguing features. We eagerly await its further development. Summer Fruit Tree Care: Nurturing and Supporting Healthy Growth In the segment on summer fruit tree care, we discussed how recent strong winds posed a risk to our precious trees. We explored techniques to address potential damage, such as gently using tights to hold broken branches together. Additionally, we delved into the concept of the June drop, nature's way of thinning excess fruit to ensure optimal development. Pruning stone fruit trees was highlighted as a vital task during the summer months, along with providing proper nutrition, mulching, and consistent watering. Our aim is to create a nurturing environment that promotes fruit tree health and productivity, ensuring a future abundance of delicious homegrown fruits. Recipe time A few weeks ago I thought it would be good to get some new voices on the podcast in particular a chef. Well listener Scott has stepped up and share a recipe and even recorded audio for it. Its a Stilton, Smoked Bacon and vegetable gratin. It sounds absolutely delicious and love to know what you think of it. Garden Update: Strawberries, Peas, Spinach, and Abundant Harvests Transitioning to the home garden, we expressed gratitude for minimal damage caused by the strong winds. In the greenhouse, we've witnessed our strawberries in hanging baskets sending out runners. We've taken advantage of this natural process, carefully pinning the runners into small pots filled with multi-purpose compost, with the goal of obtaining new plants for next year. Outside, we've cleared the first batch of peas, making space for a potential new sowing to tackle the challenges we've faced this year. Spinach has also found its place in a raised bed, ready to provide us with an additional harvest. The season has brought us peas, radishes, beetroot, courgettes, raspberries, Tayberries, and currents, filling our kitchen with an array of homegrown delights. Conclusion: A Call to Action and Growing Together As this episode comes to a close, we extend an invitation to our listeners to leave a review for the Veg Grower Podcast. Your feedback helps us reach more gardening enthusiasts and share the joy of growing our own food. We also encourage you to consider becoming a supporting member, unlocking exclusive behind-the-scenes content and receiving monthly seed collections. Connect with us via email or our website's voicemail feature, and don't forget to follow us on social media for further updates, tips, and inspiration. Until next time, take care, keep gardening, and relish in the abundant harvests nature provides. Happy growing!

Cheese PleaseAli Hassan & Marco Timpano melt your hearts on today's episode where they talk about Cheese.A Sneak-Peek:[2:00] Ali takes us through a cheese journey.[7:15] Ali takes us through the Meltability of Cheese and the science behind it. [10:00] The cheeses that don't melt. [11:50] Ali lists good melty cheeses and where Gruyère comes from. [13:50] What happens when a Croque Monsieur gets an egg?[16:10] Cheese caves and how to pronounce Gouda.[19:59] Don't suffocate your cheese.[20:12] Grilled Cheese. [24:32] Cheese boards.[29:31] Cocktails that pair with Cheese (see below for the whole list).[34:40] Ali explains the Michelada.[41:42] Marco tells the difference between Tequila and Mezcal.[42:12] Ali tells his Mezcal story.Cheese and Cocktail pairing:GIN & TONICGin & Tonics pair well with soft and creamy cheeses and white moulded cheeses like brie Camenbert and blue cheeses.Honourable mentions: Stilton cheese and those cheeses that are crusted with herbs. BLOODY MARY /Bloody CaesarBloody Mary's goes quite well with any cheeses that pair well with tomatoes, think dry, or Italian cheeses like Parmigiano or mozzarella, ricotta and even goat cheese.Honourable mention: Burrata.NEGRONIThe Negroni pairs perfectly with any aged gouda will compensate and when you combine the two you get a delicious combination of fruit and nuttiness on the nose with a light, refreshing finish on the palate.Honourable mention: Charcuterie board.OLD FASHIONED The Old Fashioned pairs with a variety of cheeses, The sweetness and caramel notes go well hardy aged cheddar, Grana padano or an alpine-style like Gruyère, Emmental, Raclette, Comté, Appenzeller and Beaufort. These nutty semi-hard cheeses will hold up to the strength of the whiskey.Honourable mention: if your gonna fondue and you don't want wine start with an Old Fashioned.MEZCAL MARGARITAWhen we talk Mexcalarita we go funky — Pair it with that gold standard of sheep's cheese the pecorino. The smoky and earthy Mezcal Margarita.”goes perfect with Manchego, AsiagoHonourable mention: Halloumi & Feta.Quote: “It's like Pavlov's Dog at the other end of this podcast” - MarcoConnect with us on:Twitter: @podisdelciousInstagram: This Podcast is DeliciousWeb: thispodcastisdelicious Hosted on Acast. See acast.com/privacy for more information.

Stilton, Turnip and Sprout march and sing to convince everyone that rats are great.

Drug dealers come unstuck while using the Encrochat encrypted-messaging app, and we put the Lensa AI avatar-generation tool under the microscope.All this and more is discussed in the latest edition of the "Smashing Security" podcast by computer security veterans Graham Cluley and Carole Theriault.Plus - don't miss our featured interview with Rico Acosta, IT manager at Bitwarden.Warning: This podcast may contain nuts, adult themes, and rude language.Episode links:Smashing Security 229: Dating leaks, right to repair, and a stinky bishop - Smashing Security.Hard cheese: Stilton snap shared via EncroChat leads to drug dealer's downfall - The Register.Operation Venetic: Pet dog and accidental selfies help convict international drugs traffickers - NCA.What does the Lensa AI app do with my self-portraits and why has it gone viral? - The Guardian. Lensa, the AI portrait app, has soared in popularity. But many artists question the ethics of AI art - NBC News.I Uploaded Photos of Myself to the New Lensa A.I. Portrait Generator. The Results Were Stunning, Strange… and Super Creepy - Artnet.People keep sharing their AI-generated portraits: What to know about Lensa, and why some push back on it - USA Today.How Is Everyone Making Those A.I. Selfies? - New York Times. Lensa AI: Security concerns regarding app behind colourful selfies on social media - The National News. ‘Magic Avatar' App Lensa Generated Nudes From My Childhood Photos - Wired. Celebrities Are Obsessed With This Amazing New AI Portrait App - Hello Giggles. This AI Self-Portrait App is Taking Over the Internet - Medium.Wednesday Shows Off Her Moves - YouTube.

We originally recorded a Reading preview on the day of the Queens passing, so the game was postponed. However, if we have one rule (that we don't ignore-ish) - we have to take a contestant's first answer!! We have to have some standards. So here is a sort of preview show that descends very quickly into one disaster after another involving Blue Cheese and Coventry but finally ends with a crescendo - before Pete forgets that Stilton is a blue cheese, and it all goes wrong again!! Thanks to Mike Smart who provides our first (and very possibly last) addendum COYH!!!! Learn more about your ad choices. Visit megaphone.fm/adchoices

Welcome to October 9, 2022 on the National Day Calendar. Today we celebrate bold flavors and brave explorers.  Hey Marlo, what do you think of when I say “Moldy Cheese?” John? Ok, so… In the case of moldy cheese beauty is definitely in the eye of the beholder. If those deep blue veins of penicillium sound more like medicine than mouth watering cheese you are not alone. Not everyone appreciates the nutty, saltiness of a well aged cheese. It's believed that the first blue cheese known as Gorgonzola was discovered by accident in 879 AD. But who was the brave soul that saw mold on cheese and decided to try it anyway? This is proof that whatever doesn't kill you could be delicious. On National Moldy Cheese Day savor the boldness of a Roquefort, Stilton or Brie. We all know that America was discovered in 1492, right? Not true. The Viking Leif Erikson sailed across the Atlantic and found a new continent that he named Vinland. The settlement was in today's Newfoundland. Unlike Columbus, he and his men only stayed for a few years then moved back to Europe. For centuries, no one knew that this had even happened until archaeologists uncovered an abandoned Norse village in Canada. So it appears that it was the Vikings who were actually the first to plant their flag in North America. On National Leif Erikson Day, we celebrate this explorer who paved the way to the new world.  I'm Anna Devere and I'm Marlo Anderson. Thanks for joining us as we Celebrate Every Day. Learn more about your ad choices. Visit megaphone.fm/adchoices

This week is a Solo show and a watch-a-long.So line up Cogentor on Netflix as Dan Hitch tries to figure what the central story was trying to be?What was Trip thinking?and Why o Why o WHY did the writers try to make Stilton cheese sexy?This episode also deals with suicide, and the first three minutes provide several UK and U.S.A phone numbers and text services you can use if you ever feel the need to talk to someone.Stay safe, stay with us, never give up.Star Trek Enterprise Cogenitor covers issues of sexual identity, gender identity, slavery and human rights.Intro music and jingles are from FreeMusicArchive.org

Ben meets Leicestershire dairy farmer Ruth Grice who also works part time for Nottinghamshire Wildlife Trust. Ruth farms in partnership with her parents and milks around 180 pedigree Holsteins, selling milk to Long Clawson Dairy just 5 miles away from the farm to make world famous Stilton cheese.

The Wyrd Mountain Gal Show with Byron and Alicia Death, Disgust, & Blu Emu Episode Airs Sunday 1-30-22 7pm EST When asked how she's doing, Byron replied "I'm just about getting by with prayer & wine'.  Did you know she will eat Velveeta before paying $500 lb for fine Stilton....although she does like a good Stilton...  They start out reminiscing about old Asheville, the black business district, the restaurants, & the music & meander through a few more topics before demonstrating the fabled  Appalachian Goodbye".   ***Trigger Warning-many gross subjects here, also, lots of death, adult subjects, porno, etc.  The usual madness for some, but if you're squeamish or catch the vapors easily you should not listen to any of it!  Seriously, you'd be much better off somewhere else.*** The Death Midwife - https://deathmidwife.org/classes-1-1 Free Planet Radio:  Chris Rosser, Eliot Wadopian (deceased) and River Guerguerian.. https://youtube.com/playlist?list=PLdvR1-_hS0IdsWWlK6iYeuPRLAU3MpVze The Who - My Generation https://youtu.be/qN5zw04WxCc Beatles - When I'm 64   https://youtu.be/OTgbWmaxu5s If I Only Had a Brain - Video and Lyrics - https://youtu.be/wg66kwRnOpw Chicago - Dialogue (Pt. I & Pt. II)   https://youtu.be/aJWXkdRO2Sc "Do not tempt the Lord thy God"  https://biblehub.com/deuteronomy/6-16.htm Swollen testicles reference - https://en.wikipedia.org/wiki/Nicki_Minaj#COVID-19_vaccine_tweets 2 Girls 1 cup - https://en.wikipedia.org/wiki/2_Girls_1_Cup #WyrdMountainGals #LeaveWhileYouCan #ByronBallard #BlueEmu #DigitalWitchery      

The third installment of the Port and Stilton sessions on Stomp Radio recorded live at 11pm on Boxing Day 2021 with Pete & Mark Collins, features very messy content lol

Cut 1/2 a wedge of wealth and squeeze over the world wide web. Mix with celebrity status and/or a generous amount of crime. Enjoy with cookies. Show researched and produced by Skye and OliveOriginal music by Balint MolnarReferences:Raya website: https://www.rayatheapp.com/TikTok model shares Ben Affleck's video: https://www.youtube.com/watch?v=JShzoxxF1fMHow to get onto Raya's books: https://www.myimperfectlife.com/features/how-to-get-on-raya-dating-appInside Raya: https://thetab.com/uk/2021/01/29/from-lewis-capaldi-to-channing-tatum-this-is-what-its-like-on-celeb-dating-app-raya-192596What is EncroChat? https://cyfor.co.uk/encrochat-what-is-it-and-why-did-criminals-use-it/Carl and the  Stilton cheese: https://gizmodo.com/drug-dealer-taken-down-by-his-love-of-stilton-cheese-1846955422Government chitter-chatter on online anonymity: https://commonslibrary.parliament.uk/research-briefings/cdp-2021-0008/

Enjoy

Guess who's coming to dinner? This week Ina is hosting the legendary Broadway Director/Choreographer Susan Stroman, and she is bringing a mystery guest! Ina isn't sweating at all because she has whipped up something for everyone. On the menu are Blinis with smoked salmon, Cream of Wild Mushroom Soup, and Ina's FAVORITE Parmesan Chicken. For dessert its pears, a huge block of Stilton, and a glass of port. Now who could the mystery guest be? Hmm....

We have to hand it to this criminal. When a lawbreaker gets busted because something was cracked, well, it simply MUST be an Odd News story. (Run time: 3 minutes) >> Become a fan and comment on Facebook or MeWe>> Follow us on Instagram>> Call the new phone line: (213) 290-4451>> Drop us an email at podcast @ comedy4cast.com>> Not able to be a Patreon patron? Consider just buying Clinton some coffee>> And be sure to check out everything happening over at The Topic is Trek, the other podcast Clinton does>> Dog image by karsten_kettermann-2496499 and microphone image by alles-2597842, both courtesy of Pixabay>> Certain sounds effects courtesy of freeSFX and FreeSound.org Transcript: CLINTON:Oh, hi there. Clinton here. And here's today's odd news story. A drug dealer in Liverpool, England has been given a 13-and-a-half year sentence for his crimes. Carl Stewart had previously evaded police by using an phone to hide his identity. The so-called EncroChat phone is a highly-encrypted device, often used by criminals. So, what ultimately lead to Stewart's capture? Did a fellow criminal rat him out? No, but you're getting warmer. That's because Stewart was done in by a block of cheese - Mature Blue Stilton to be precise. Police had recently cracked the EncroChat phone system that Stewart was using, which lead to the arrest of hundreds of people in the UK suspected of major crimes. But how did they nab Stewart? And what does this have to do with cheese? The now-former drug dealer, who had been posting under the alias "toffeeforce" made the mistake of uploading a picture of a wrapped package of M&S Stilton -- showing his fingers and palm in the photo. Police were able to analyze the picture, matching the prints to those on file for Mr. Stewart. Shortly thereafter, he was brought before the magistrate at Liverpool Crown Court, where he pleaded guilty to a number of crimes, including conspiracy to supply drugs and the transfer of criminal property. Mr. Stewart will be out of jail in 2034. No word if the Stilton will wait for him. But for now, that's it. We're done, done, done, done, done. Bye bye.

In partnership with Peter's Yard petersyard.com - Jenny Linford, cheese expert, sings the praises of blue cheeses. Jenny speaks with acclaimed Stilton maker Billy Kevan of Colston Bassett Stilton; three new blue cheese makers, Mike Thomson of Mike's Fancy Cheese, Martin Tkalz of Pevensey Cheese and Rich Hodgson of Isle of Wight Cheese; and Alison Elliott of the Ham & Cheese Company tells her of Gorgonzola's venerable history and author Ned Palmer explores Stilton stories. In partnership with Peter's Yard. Savour the crunch of Peter's Yard sourdough crackers. Available at Waitrose, Sainsbury's, Ocado, Amazon, petersyard.com and specialist food retailers. Visit petersyard.com/shop and enter the code SLICEOFCHEESE at checkout to receive 25% off your first order. Learn more about your ad choices. Visit megaphone.fm/adchoices

Pints of milk. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/bling-viera/message

Kaz tells us the story of how Stilton helped catch a criminal and Zoe discusses a little known story that had a big impact on English criminal law. 

E.128 - “Your Kidmin Calling”. What was it like when you were called into Kid Ministry? We review some paths on how we got there and what we learned along the way. OR How do I get to the Stilton from here? TOY BOX: Villains … choose wisely. Hold Up: A little clarity from last episodes chat about Predestination and RIP pet cat. Podjinks: Nacho ordinary cheese jokes … ahhh, smell that dairy air! Visit our in-house sponsors...

Blauw, blauwer, blauwst. Een imposante gast voor een imposante kaasplank. Chef-kok Ricardo van Ede deelt zijn diepgaande kaaskennis en - liefde vanuit zijn restaurant “Vessel”. De bijzonder rijpe reportage met kaasmirakel Peter Boonen leert ons hoe de mooist gemarmerde kaas van de wereld haar karakteristieke kronkels krijgt. We nemen je mee in de romantische ontstaansgeschiedenis van al het blauws dat er blinkt, combineren kaas en drank op klassieke én creatieve wijze, en sluiten af met de grootste do's en don'ts van de kaasplank.Voor de mensen die met deze aflevering mee willen blauwbekken, je hebt nodig: Bleu des Basques, Kornblomst, Achelse Blauwe (of Grevenbroecker), Stichelton, en Roquefort – van maison Carles, als je die vinden kan.SHOWNOTES:

Join Sarah and Claire on the Drunken Whalers as they play through A Crack in the Slab, lose all their magic powers and also visit three years in the past! @luckydicekirby@surrealisttrees Our intro and outro music is Goosebeak Whale by Alps, found here:https://alps.bandcamp.comhttps://newweirdaustralia.bandcamp.com

Join Sarah and Claire on the Drunken Whalers as they blow through the Dust District, see a bit of Corvo's past, and turn a man into rats using a dead witch hand. Fun stuff. @luckydicekirby@surrealisttrees Our intro and outro music is Goosebeak Whale by Alps, found here:https://alps.bandcamp.comhttps://newweirdaustralia.bandcamp.com

What is it about getting towards winter which makes you want to reach for food which gives you a great big fat cuddle? This week as the nights draw in Pennie Latin searches through the Kitchen Café recipe archives for ideas to make you want to cosy up. So on the menu we've got cauliflower cheese with Stilton from Castle of Mey; Neil Forbes has the ultimate crowd pleaser with pot roast chicken; Jak O'Donnell is turning dauphinoise potatoes into a dish to cuddle up to by adding black pudding and goats cheese while Mark Greenaway makes the ultimate happy food with his hot chocolate fondant. Food which makes you feel good about the arrival of winter!