Cheese: Way More Versatile Than You Know

🎙️ EP132 - 🧀 Phil & Eric dive headfirst into the funky, melty, glorious world of cheese. From trashy cravings in Japan to British blues that rival France 🇬🇧, this episode is an unfiltered ode to curds and whey from a cooks point of view.

🎧 Topics Covered in This Episode:

🧀 Cheese Plates & Rage – Why asking for one off-menu might get you cursed out.

🔥 Crispy Cheese Cones – What are Adios de Queso and how do you shape them while hot?

🍄 Secret Sauce Hack – Why parmesan is the MSG of the West.

🐟 Cheese + Seafood? – From Chilean scallops to a haddock gratin that made us weep.

🇯🇵 Yoshinoya's Cheese Gyudon – Japan’s most comforting filthy food.

🥖 Bread Cravings in Tokyo – That one maître d’ who just knew we needed sourdough and butter.

🍰 Camembert Cheesecake? – Innovative desserts that walk the cheese-sweet tightrope.

🏴 British Cheese Renaissance – Why Stichelton and real cheddar deserve more hype.

🫕 Fondue Fails & Asterix Rules – Don’t drop your bread… or risk getting whipped.

🎄 Raclette Traditions – Melty alpine joy, and why it's the kind of meal that demands a nap.

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🔥 Enjoy!