How to pronounce “cheese” in English

Yeah. Something else, like cheese?Cheese? Mhm. That's something I've thought about.I'll get you a roll with cheese.

OK. Oh, one other thing-- cheese.Cheese comes from milk.Milk comes from the cow.

If you're looking at something from Israel, the first two elements of the date are going to be swapped.cheese or potatoes. I flip mine a little bit.

middle of your shift you send out a tweet and another truck will deliver youcheese you are selling cupcakes and you don't have any wers left and there's another dessert truck right next to youyou go over to them and they lend you some some cupcake wrappers so you can stay in business competing with them you

Americans and their the the the Habit that we got into of like cheese and crackers like people that's a phrasecheese and crackers when I first opened the restaurant I said I'm going to have a restaurant that focuses on cheese andgot a lot of confused dog looks from people because we we opened 10 years ago but I was talking about it you know 13

oh my God I love cheese but I just uh you know I can't eat too much or my doctor doesn't want me to eat too muchcheese and it always disturbs me because cheese is one of the healthiest foods onthe planet if you look at the uh you know if you do an a axis and a b or an X

for very low calories are kale andcheese so what we're doing here this uhChristini is this isn't the reason we're doing it but I just thought of this as I'm watching this is one of the

work maybe both maybe both um camelcheese with anything is disgusting um that's that's unfair I've only had one camel cheese and it was oneof the most disgusting things I've ever put in my mouth but I shouldn't generalize because I don't know the whole broad range of camel cheese and I

the most surprising combinations that we find are the ones where you have really intense cheese something like a bluecheese or what we call pungent or stinky cheeses and then you add a pairing andit completely just creates this like balanced flavor in your mouth um we

really like to focus on pickled fennel for a lot of our stinker cheeses um what happens is you have a really pungentcheese and the acidity in the pickle and the kind of brightness and balance ofthe fennel really just seems to to settle some of those stinky flavors so it makes it really approachable we get a

um this is sour sour sour um but when we talk about things like oh my God thischeese smells like athletes foot or this cheese smellslike chocolate mint ice cream or whatever that's going on up here when we drink wine and we say oh it's got notes

down soupy pesto in the end or just have to add a lot ofcheese um so we've kind of we got our rung out tail here kind of break that upso we're not making the processor work too

California um does the Stan Andreas which is a beautiful peino style sheep's milkcheese um so also I was going to cut that we're going to grate this on TheGrater really quick and again this is just so that if we were if I was going to take it and chunk it up I would make

just old mold right mhm Yep this is what we call a natural rind so there's literally nothing on the outside of thischeese that has been put on to enhance anything yep it's just what was in the environment of the cave where it wasaged it lands there and grows and uh the

should I eat the rind is always you should try the Rind it's often a very vital part of the wholecheese experience it's usually a little stronger in flavor than the paste that's in the middle umand if it's not for you don't eat any more of the Rind it's not going to hurt

microwave uh well carefully if you don't want to necessarily cook and melt thecheese that's in there it will you know okay yeah just a little zap to un lowokay um so with this I'm I'm just going to take some of the pesto spread it on

something that they already know that they're already familiar with that they already love and say hey why don't you try that with a little bit of thischeese do you like it together and it really opens up their minds there there's a recipe in the book forchocolate graham crackers which we sometimes serve with a smoked

you can start with the cheese uh there is a section in the book where it says you know get to know your cheese Mongercheese you like and making one recipe and seeing how it goes or find one cheese and make two recipes and see how

right yes okay and then do you have any cheeses yes we have a feta cheese probably maybe some go cheese fetacheese is good olives anything like that yes we do have some olives olives do you have I mean I keep asking question ifyou say yes you have any basil basil have fresh basil not in yeah well I would hope so yes that's another thing

And I call it fairy dust for vegans.cheese in it when there is not.

So same salad, same concept, but so many variations on it that are really fun to discover.Cheese cloth you can reuse maybe two or three times.

So I understand that you're quite the forager.cheese on the top.

Sometimes it's, like the beet cake in the book, it's my take on the salad you find at every San Francisco restaurant, which is roasted beets, goatcheese, and walnuts. And then maybe it's got some orange segments or something or some fennel involved, but generally there's three ingredients.So I thought they all work in desserts, so why don't I make a dessert with them?

We were talking about that earlier.cheese, is a soup I tried out because I'm very fond of cold soups in the summer.

Something on basics. This is about making sauces and stocks.cheese from separating. Cheese is an emulsion.

Tomatoes, really the late 17th century at the very earliest.Cheese is happening even later than that, because cheese is just too expensive until a certain point.It really is all about having a flattened piece of dough, that when they start throwing ingredients on top of it, the

Oranges come from the Middle East.Cheese, not yellow cheese, not processed cheese but Queso Menonita made by Mennonites, Mennonite colonies in Chihuahua.

cheese truck was outside of a deejay gig in Portland.

cheese and it is then macerated in pistachio. And then we sprinkle a pistachio on top. Fleur

cheese in the food in Mexico. So, that is -- they use a dried cheese that's more like a Romano or Parmesan and they put a little sprinkling of that over, but it's

cheese and that's just to crumble it you don't have to make a big mess you can even do this like right from a

cheese cart he had known which goat would enhance the remainder of their

cheese shop we have a wine shop and I see people who are 25 28 30 shopping

cheese." But you know, they are used to Kraft and that yellow amato powder that you mix with water and put some little pasta stuff in it, so it's a huge change for kids and

cheese, or chicken pot pie or things that you would normally feel a little bit guilt eating and make them more healthy, and it's not that you can't eat regular fattening macaroni

cheese oh and I sit soldier to shoulder on a wooden bench inside a dark windowless room large enough to fit two

cheese oh this is this an EBO and then chiso tells me in English Edith has soft brown eyes her face is fleshy and round

cheesemaker in the country who does all of our cheese for us.

cheesecake. The other one way of having a cheesecake is have your grandma give you a recipe of how to make that. When we do open source,

choose some cheeses that we like uh try to do various milks cow goat sheep Buffalo if you can find it or mixed milkcheeses try to do a variety of regions keep it interesting so we can try some European stuff some American stuff EastCoast West Coast Midwest there's cheese makers all over the country now that are doing really beautiful stuff so I'd

you can start with the cheese uh there is a section in the book where it says you know get to know your cheese Mongercheeses with two pairings you could do three however many you want to do depending on how big a part of the meal

cheeseburger so that may be the reason or maybe he just he just doesn't want to put his neck out that far I don't know

cheesecake during the Thanksgiving period at the bakery.

Cheeses was the son of God.' 'Oh, you mean Jesus.' 'This is what I'm saying.

cheesecake for me. And I'm not afraid to say it.

cheesemonger, as a traffic counter, but not as an actor per se. I did not even

Swiss cheese are indications of nuclear development and that will make us worry

And cheese is delicious if you are well equipped with lactaid pills.

The cheese melts a little bit.