(rooster crowing) (lion roaring) – Welcome to Good Mythical More. You did it, you made it. – But whatever you do, don’t Google moldy birthday cake. – Well, that sounds sad, but I don’t know if it sounds un-Googleable. – Don’t do it! – Wow. That’s tragic. – Yeah, that’s not fun to look at. – You know what I think is happening? Don’t Google it, but what I think is happening is people don’t eat all their cakes and then they decide to– – Well, that’s a full cake. Those are cakes that haven’t even been eaten at all, some of them. But you already Googled it because you can’t help it because when you’re told not to do something, you do it. – Mythical chefs tonight– – That’s why I tell my kids to do bad things. – Reverse psychology? Hey, guys. – Here you go. – You did a great job with all the– – Sorry. – With all the cheesy stuff. – Thank you. – And the party’s not over, is it? – No, this is actually, Josh and I were pretty excited about this last night, actually. (laughs) So, we’re– – Excited’s one word. – Yeah. – So, officially there are 17 cheeses. – Yeah. – Can you name all 17? – I can. Do I have to? – Well, they’re on a list right there. – Oh, right, on they’re on a list. (laughs) – What’s Cojita? – That’s nice. Yeah, it’s Cotija. – Oh, I was going off Link’s pronunciation. – Cotija. Is there a Cojita? – I don’t know. – Probably not. – Cheeto crust. Cheeto crust is now officially a cheese. – Yes. That was a long discussion, that was like a 20 minute argument. – Yeah, on the top there– – I filibustered, I fainted, I had a pee bucket in case I had to go to the bathroom. It was a whole thing. – Oh, really? – Yeah, yeah. – You threw a tantrum, is that what you’re saying? – Correct, that’s the word. – Goat cheese, Pecorino, Gruyere, marscapone. – Mascarpone. – Mascarpone. – Marscapone. (laughs) – Pesto Gouda. – Pesto Gouda broccolini? Broccocini? – Bocconcini. – Boca. – Bocconicini. – Mozzarella balls is what I call it. – That’s good. – Oh, that Rockfurt blue cheese. – Or Roquefort. – Monterey jack cheese, parmesan… – Parmigiano Reggiano. – Yeah. – Parmigiano Reggiano. (crew laughs) Beer cheese. – Yeah. – (gruff) Now you’re speaking my language. – String cheese! Now you’re really speaking his language. – String cheese. White sharp cheddar! Truffle cheese, which is a fungus, did you know that? – Yes, and that’s your squick. (laughs) – What? – It’s written there. – No, it’s not, Cheez Whiz is the last one. – And I think you skipped cream cheese. – No, I didn’t. – Huh. – Okay, and then you put some pepper on top, or what is that, coconut flakes? – No. (laughs) That’s the truffle cheese from Spain. – It’s a fungus. – Yes. – Oh. Did you know? (laughs) – And Cheetos are a cheese. – You’ve already eaten it. – I took a bite, I’m sorry. (laughs) I’m hungry and I haven’t had enough cheese in the last 24 hours. – I really like this but we can’t have a lot. – …cheesiness in the cross-section there. Anyone who hadn’t eaten wanna dink it? – It’s special. – Can I still do it? I’m sorry, man, I’m not good at directions. I don’t, I’ll dink with you, buddy. – It’s too late. – No? Alright. – Hold on. – You don’t wanna dip and dink. – What? – Dip and dink? Yeah, that’s a 2020 thing. – This would be good on, like, maybe like a macaroni. – We’ll dip and dink in 2020. – We should have a t shirt that’s, like, Peter Dinklage in Sinklage. (laughs) – That’s a good idea. – Hmm. We probably have to talk to him about that. (crew laughs) Or we could just be referring to my neighbor growing up. – Right. – Probably have to talk to him as well. – Did you have a neighbor called Peter Dinklage? – Yeah. He was actually named that. – Really? – Yeah. – Hold on, guys, you’ve been eating this 17 cheese ice cream, you haven’t said a word about it and I will. – It’s just okay. – It’s really good, I like it. – It’s really good. – I know, it is really good. – Yes! – Yeah, it’s really good. – Yay! – It’s… – Wow. – Something about the way the 17 cheeses come together, they don’t– – Yeah. No cheese takes the lead. – They don’t, exactly, they don’t have a, it’s not necessarily a cumulative effect, it’s like they have the intensity of one cheese but the character of 17 cheeses. – Right. It’s like you scraped the bottom of the cheese world. – Mm-hmm. – Yeah, like after you make macaroni. – If you had a cheese world, like a cheese globe in your house that, like, the place where you would serve cheeses, and then at the end of the year you’d scrape the bottom of whatever fell into the bottom of your cheese globe. – Like a crab. – That’s literally what we did. – Like a bottom feeder, like a little crab creature and he gets all the best stuff on the bottom of his world. – That’s us. (laughs) – It’s like you’re 17 crabs. 17 of our crew members somehow were able to combine their genes into one baby and then we all raised it. – Oh, I see. – And then when the baby got nice and tender, we ate it. (laughs) – The other interesting thing is the consistency. – That’s what it’s like, really, more like that. – The consistency of the ice cream is, it’s got a cheesiness consistency, right, that’s like– – Mm-hmm. We were worried about that this morning. – Yeah, we were worried about a lot, though, to be fair. (laughs) – It’s granular. – It has a granular nature to it. – Mm, yeah, that’s probably the 17 cheeses. It could be something else, though. – I was worried that the sauce marnee was going to break once I folded into the ice cream custard ’cause there’s so much fat in cheese and there’s so much fat in ice cream base. But it didn’t. – What happens when, what breaks, what? – Well, because you know, like, a mayonnaise can break. Never mind. – You mean the jar? – Yeah, yeah. Yes, the jar. – Yes, that’s correct. – We thought we were gonna drop the cheese on the ground, it was just gonna shatter into shards– – Now I understand. – You’ve taught me everything, I know. – You’re talking about mayonnaise will spoil. – Mm. – Curdle? – No? – No. Is breaking, like, curdle, curdling? – Yeah, it’s similar. – Like, when there’s too much fat in something and it overwhelms everything else, if it’s not emulsified, it will separate. – You mean like my uncle. – Mm-hmm. – My uncle’s got too much fat. – Yeah, yeah, so he’s broken. – And he’s broken. – No, that’s, he’s probably fine. He seems nice. – Well, I don’t know. – I don’t know him. (chuckles) – I don’t have an uncle, they’re all dead because of aforementioned problems. – Oh. – Mm. (laughs) – Dink it and sink it, gentlemen.