Just Cheesy: The Podcast! 146 Flav

just jitty the podcast presented by just jitty production hi there I'm your host fond Dey here in this week's episode we're still talking about flavors we're going to learn about a few cheese tasting guilds around the world we learn about tasting science and a triangle test we learn about Flavor FL attempt to save Red Lobster go flavor and of course as in all of our episodes we're going to tell a very cheesy joke stay tuned for part two Flav on just cheesing the [Music] podcast last week we learned about how the cow itself can change the taste of cheese yeah what a cow eats what kind of cow where the cow lives these can all change the flavor but did you know that there are actually tasting bodies associated with cheese there are according to the book The Oxford Companions of cheese in the 1950s the French established a Brotherhood of cheese W I am not going to say it in French good ide this is called the Brotherhood of knights of cheese tasters of France oh my gosh that sounds so cool yeah it does this group would have elaborate dinners and their new members would receive medals and certificates and their mission is to share a passion for and promote cheese wow also created in France but it's now truly Global The Guild International the f is similar to the Brotherhood and it was created in 1969 they have over 6,000 members holy cow from all aspects of the cheese industry they have Dairy Farmers cheese makers and retailers I wonder if we can join this one cheesy they have a sister organization okay and it's reserved for cheese lovers who do not work directly with cheese chefs food scientists journalists and pure offici AOS that's us that is us there's an organization in Italy the O NF and it was established in 1989 W they have two levels of certification new taster and master taster Master taster this group wants to create a National Registry of professional cheese tasters and they seek legal recognition for the type they emphasize the understanding of cheese and the Proficiency in sensory analysis they help to professionalize the field of cheese tasting in Italy wow the Japanese cheese professional association was founded in 2000 they certified cheese professionals and enthusiasts with a rigorous 2-hour written exam and in 2015 almost 2700 people had earned the title comrade of cheese wow the American cheese Society la launched its certified cheese professional exam in 2012 and that's to ensure high standards in the rapidly growing us cheese industry this certification is available to those with over 4,000 hours of relevant experience and it covers all aspects of the cheese industry there were more than 600 Professionals in 2016 from the US and Canada and Europe that have earned the certification wow this one's pretty serious it's valid for 3 years and it requires recertification holy cow the Brotherhood of kns of cheese tasters of France is not a sponsor but if they were their ad would go right here have you ever wanted to listen to the web yeah well newsle makes that possible they do they're an all-in-one audio super app for IOS and Android super you can listen to trending articles on the web on topics that you choose and get them read to you in a natural human voice what kind of topics Sports Tech business science I'm sure there's even cheese yay they even have an entire section for podcast are we there of course we are it's one of my new favorite podcast apps they even have Digital radio holy cow just go to www.ne le. to download it free or use the link in the description if you use the promo code cheesy that'll get you one month free premium subscription yay newly now back to the podcast I don't know about you but I was is wondering what exactly is a sensory scientist yeah according to science learn.org NZ a sensory scientist is someone who would actually dispense as they say here delicate morsels of food and sips of appealing drinks to willing blindfolded panelists they've been specifically trained as testers to identify the almost undetectable characteristics of certain food groups they say here that certain characteristics must be Quantified in order to respond to client queries or needs okay they expect people to evaluate food based on appearance smell taste and texture they also talk about the trigeminal sense that's a mouthful this is a combination of taste and smell that detects chemical irritant in the mouth or throat area and it's recognized as flavor they talk about sensory and consumer scientists at auckland's plant and food research they focus on understanding how biological systems produce and recognize odors they use their skill to help the food industry develop new products and meet consumer preferences wow this research AIDS in product development and it also helps to determine what consumers want and what they're willing to pay for oh yeah they also say here that a career in sensory science requires a diverse skill set it includes knowledge in chemistry biology physics statistics and psychology they work on projects developing new food products investigating consumer preferences and testing changes in ingredients according to chees loveropa cheese sensory analysis the article talks about something called the triangle test when a cheese maker wants to implement a different process like let's say the use of another renit or some other change in recipe they want to understand how it changes The Taste and the perception of the cheese they present three different cheeses to the taster and they don't reveal which one is different they want the taster to identify which cheese differs from the others and what differences they can detect according to Wikipedia The testers are presented with three products two are identical the other is different and they're asked to state which product they believe is the odd one out this is sometimes used in formulating and reformulating products okay it's used to determine an ingredient change or a change in processing and if that creates a detectable difference in the final product they use it in quality control sometimes to determine if a particular production run or different factories meet the quality control standard according to the cheese lover shop article there's another type of test really it's called a taste preference test and this is used to compare a cheese with other cheeses on the market in this test the tasters are presented with several cheeses oh that's too bad they get no description or recognizable features they have to rank how much they like each cheese on a scale or they might score several criteria for each cheese like the texture or the Rind okay they also say here that there are tests that can be performed by machines that analyze the che's structure okay they say this would allow for the Cheese's characteristics like lactic soft or acidic to be accurately described you're probably saying to yourself wow I wish I could be a taste tester yeah but there's actually a lot that goes along with it really according to foodandwine.com you have to have pallet training when they say here if you're tasting candies soups or Fine Wines you'll need need a complete in-depth palette training this allows you to identify specific tastes okay and they'll also help you learn different kinds of mouth feel they give a description here and it says we had Aroma jars with different attributes and worked on creating the sensory memory of the different flavors this taster underwent 6 months of training holy cow she was trained to identify and refer back to specific tastes textures and other aspects of the ingredients that they Ed she said it was more intense than people think yeah and some people do drop out of the training process that still sounds cool it's time for my favorite segment this week in cheese according to usatoday.com Flav flave tries to save Red Lobster and the delicious Cheddar Bay Biscuits go flavor flave flavor flave posted on X and said your boy meant it when I said I was going to do anything and everything to help at Red Lobster and save the cheddar bay biscuits I ordered the whole whole menu W the seafood chain has filed for bankruptcy and it closed multiple restaurants in the last few weeks they officially enlisted Flava flave to help announce that crabfest was back W and he said he's just trying to help save one of America's greatest dining dynasties wow and he really did order everything on the menu yeah he did the fans in the comments said that the stunt wasn't going to be enough to save the long-standing chain and they offer up that the recipe for the biscuits are online I'm ready for a joke fondue okay why did cheese change its dating app info no clue because it wanted to enhance its flavor profile oh man get it flavor profile good graef that's so silly oh it was silly and a little bit cheesy thanks for listening to just cheesy the podcast episode 146 Flav see what we did there we had a part one flavor the part two flave flavor flave yeah if you're interested in puns like that make sure to listen to us next week and stay cheesy everybody