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Good Eats

Say Cheese

Season 8, Episode 9, Aired Oct 17, 2004

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Join host Alton Brown for a collection of short films about his favorite food: cheese. Learn about everything from pasteurization to pairing, Lactose to graters. Learn how to make cheese into soup, crackers, and a spread to end all spreads. Recipes featured in this episode: Cheese Soup, Fromage Fort, and Parmesan Crisps.moreless

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Alton Brown

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Too much information, too little time.

4.0

"Poor"

By allish, Jul 25, 2005

Alton Brown attempts to cover too much information about too many cheeses in this episode, including different cheese classifications, how they are made, and what they are good for. Each classification of cheese could have easily been turned into its own episode. The recipes are some of my favorites, but knowing Alton Brown and his love of cheese, I am certain he could have done several shows covering each type of cheese in greater detail and supplied wonderful recipes for each group.moreless
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TRIVIA (10)
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- A cheese course can be served as either a prelude to or a substitute for dessert.
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- Allow the cheese to come to room temperature before making Fromage Fort.
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- Fromage fort, strong cheese, in french, was traditionally made by combining leftover cheese with milk and allowing it to ferment.
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- Cheese and wine produced in the same geographic area tend to pair well.
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- More sheep are milked than any other type of animal in the world.
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- Ultra-Pasteurization = 161° for 15 seconds.
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- Pasteurization = 145° for 30 minutes.
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- in 1837, Queen Victoria was presented with a 1,100 pound wheel of cheese for her coronation.
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- Two pounds of Parmiggiano-Reggiano contains the nutritional equivalent of four gallons of milk.
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- It takes 17 pounds of milk to make one pound of Parmiggiano-Reggiano.
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NOTES (1)
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- TiVo lists this episode as "Cheese: Good Milk Gone Bad"
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