We’re naming as many cheeses as we can. Welcome to “Good Mythical More.” Thank you for joining us. I sound like a barker at the carnival and I don’t know why because of cheese maybe. We love cheese. I love cheese. Nope, speak for yourself. I love cheese and… I love a woman who loves cheese. And I love a friend who loves cheese. Well, but your favorite food right now is cottage cheese, which is a cheese. Maybe, maybe not. And then, you’re also, you said your favorite cheese was, your favorite food was cheeseburgers. Yep. Which has cheese on it. Yep, I love American cheese, too. So, I just think you may not be familiar with your own preferences here. And maybe I know all the cheeses. And let’s find out. Your two favorite cheeses are cottage cheese and American cheese? Probably, yes. See, I think he was, he’s right, he doesn’t love cheese. I think Link is correct. He loves a cheese product and then, something that’s actually not cheese. Yeah, yeah. This might be, some would, some are gonna be harder than others, ’cause the images of the cheese aren’t in the typical form that you would necessarily see them IRL. Okay. Like this one, this first one. Swiss with little holes. I mean. The holes have to start small, I guess. I don’t know, because that definitely doesn’t have the holes that I typically associate with Swiss. Cheddar. Oh, do you wanna play against each? You can play against each other. Neither one of you has gotten it. Well then it’s smoked Gouda. It looks like it gets really hard at the bottom. It is a, I would call it a hard cheese, yeah. Munster. Oh, is this a Parmesan? Closer. Oh, this is the other one. Reggiano. Pecorino. Starts with an A. Asagio. Aye, Asiago. Asiago. Asagio? It’s Asiago, right? Asiago cheese, okay. Do I get that point? I mean. What did you say? I said Asagio. Assaggio is a place you can eat in Fuquay. Okay. Assaggios. Oh, it is? It’s very good. Yeah, it’s an Italian place. Yeah, yeah, yeah, it’s still open. All right, I don’t get the point. Okay, before we go to the next one, you are competing against each other. So, whoever gets it first gets the point. Yep. Okay, next. Brie. Correct. Oh, now what- The name of the person who took the order on the phone. What is that? What is the white stuff? The rind? No, but what is it? I know for different cheeses it’s different things. Sometimes they wrap the cheese in something and sometimes it’s like a byproduct. It’s not mold in this case, it’s more of like- You can see that it’s wrapped, because you can see that it was something wet that was put around it and then like folded. See, you can see the folds. And then that’s how they… That looks good. I like this cheese ’cause it’s very mild. Yeah. And you, you can eat the rind, but- Yeah. It’s kind of bitter. Well, that’s what I mean. On this, on this Brie, you can eat the rind, but on some rinds of cheese, you cannot eat them. I don’t know why forming sentences is seeming hard right now, but it is. Well, just show us the next one then. Okay, here’s another cheese. Ooh. Mozzarella. That’s cute. It’s a dumpling. It’s not mozzarella? Hm mm. Is the cheese inside of that sack? Or is the sack the cheese? You, one would typically bust the sack, consume the entirety, but the consistency of what is inside is different than what is on the outside. It’s liquidy. How do you even tie a knot in that? That’s amazing. It’s a trash bag of cheese. How come I’ve never had this before? I’ve never had a sack of cheese. You have. This is a- On what? It can be put in the middle of like a salad or a small plate that has has accoutrement, and some- Oh, Burrata. There you go. Burrata, I love Burrata. That’s great. This is how Burrata comes, in a little sack? It’s a mild cheese. I’ve never seen the origami knot. I just wanna bite it, you know. It’s like the texture of Burrata. So you do like that cheese? Yes. I like mild cheeses and that are like juicy. You like white cheeses. Yeah. White cheeses. You like white cheeses? That cheese is very white. You’re pointing at it. So, “That!” Cottage cheese is very white and Brie is very white. Yeah, I’ll just tell you if I like it and we’ll see if it holds. Technically American cheese can be white. You can get white American. I don’t like it white. It tastes exactly the same. I don’t care. Okay, you have to, Link, you have to complete a super complicated order as your punishment from the main. Yes. So, we’re gonna do that right now. Stand up. What? Turn in a counterclockwise circle three times. One, two, three. Jump in the air twice. One, two. Clap your hands four and a half times. Turn in a clockwise circle two times. One, two. Slap your belly twice. Shimmy like you mean it. Jump like you don’t mean it. Sit down. That was complicated. Cheese. Burrata. Cheddar. Cheddar! That’s a tie. Aged. Is it cheddar? Yeah, it’s cheddar. Oh. Cheese. You like cheddar, right? Not if it’s too sharp. You like a dull cheddar. Like a dull cheddar. Dull, yeah. Yeah, yeah, yeah. Like pineapple flavored. Pineapple flavored cheese. Pineapple. No, I don’t, my Nanny and Vicki, they would always keep a block of cheddar in the fridge. Oh yeah. Nice and sharp. And get one of those cheese slicers and rake it. They would just rake it. You want a little bit of cheese? Your granddad hated cheese. My papa did, yeah. Yeah, he hated it. What, he actively hated it to the point where you know he hated it? Yeah, yeah, he would talk about it. Yeah. What did he hate about about it? He would talk hatefully about cheese. He said it was because growing up on the farm, he had to milk the cows. And then I guess that became cheese eventually. Oh no, he told me, the story I heard is he had to churn. That’s butter. The butter. And it just something about- He hated butter? Churning, yeah. Something about- He hated any dairy products. He was not a dairy guy. He wasn’t a dairy guy, ’cause he had to work with the cows and the churn. Anything related to that. That makes sense, I get that. Cheese. Ooh, now that’s… I would call this a type of Brie as well. That’s goopy brie. What is? Is that Limburger? No. No. This is a less encountered everyday life cheese, in my opinion. Edam. It starts with a C. Camberra. Close. Ca-ca-ca cabrera. Isn’t there a cheese called- Cabrera. Con- Camaro? You’re all around it. But you have not named an actual cheese. Camembert. Camembert. There you go. Camembert. See, I had the, I knew that that’s what it was, and I gave it to you. Which I believe is a more pungent Brie and not as a mild Brie. Anyone? Bueller? Oh, Maureen says yes. This is probably a, this is an interesting fact. This is a good time for it. My son, Shepherd, has, and along with his friends, they have really gotten into charcuterie. Charcuterie? Charcuterie. Like making it? Yes. So much so, so like Shepherd went to like- Really? I think this is called a performative male. No, so, okay. Well, let’s see. So, Shepherd went to a, like a summer program, you know, for music. And they, and the kids at the program were like doing little parties on the weekends and what, and somehow they got into doing these charcuterie boards. And of course, he comes from a family that, you know, and your family as well, our wives will do a really intense charcuterie. It is really, it’s like over the top. Just blow budgets on it. They come from charcuterie families. And Jessie was talking to me, ’cause she talked to him a whole bunch, right when he got back. I gave him time to, you know, adjust, you know. Get used to you again. She, no, she went back to the summer program to like pick him up, and so, they were coming back. He’s like telling her all about the summer and he was talking about that. And he was like, “I’m into this now.” And so now, like when he and his friends, which are like mostly guys and there’s a couple of girls that are in the group. High school students. High school students, like juniors and seniors in high school, they get together and they’ll cook. But they have this big charcuterie. Wow. That they will, that they will do. And I was like, this is so not anything that I was thinking about when I was 17 years old. Look at that roach. There’s a freaking roach. Oh my God! Stop, get it! Oh my God. Ew. You thought you- Don’t, why are, don’t! Came here for cheese. I mean, what kind of place are we? Stop! Look how big that is. Like, he’s being a performative male. This is days after a fly came outta Link’s hair. What the hell is going on? Guys, we need to do some cleaning around here, boys. I think I gotta squish him a little bit more. I think he’s gonna come back to life. He will come back. I got it, oh, oh, oh. Okay. Gross. We talk about a performative male. My dad had a friend growing that went to, went to war. Oh, wipe your, sana, get to baby wipe yourself. Went to… Baby wipe yourself. Yeah, my, yeah. My dad had a friend of his that went and fought in Vietnam. Okay. Thank you. He was- I meant your hands, but sure you’re . Oh yeah, bring me more for my hands. He’s wiping the bottom of his shoe. He did some time in Nam, and I think he may have been a POW for a while. Oh. And, but then, like my dad knew him when he came back. And apparently there was a time when he had had to eat just about anything, including roaches. And so, as a party trick for the rest of his days, if he saw a roach like that, he would pick it up and eat it in front of everybody. Because he was a POW? Yeah. I guess that’s what, that’s called exposure therapy. Because he was like, “It’s not a big deal to me anymore, I’m just gonna eat it.” So, for a second when I was holding it up there, I was like. You thought about it. I thought about it. I was like. Dude. This could live for, this moment could live forever. In infamy. That would’ve been tip top, dude. I think you would’ve been what they call aura farming. Yeah, I don’t keep up with those terms. So anyway, he’s really into charcuterie. So much so that we got him a charcuterie book for his birthday. Okay. Cheese. Ooh. Kurts. Correct. Oh gosh. I could have gotten those. Have you been to Wisconsin? I like those. Have you been to Wisconsin? He likes, he also likes those. Those are good. So, so far he likes more of the cheeses than he doesn’t. I don’t like, yeah, I like the mild one, white ones. I saw a map on Instagram the other day that highlighted the top 50 counties in the US that had the highest drinking problems. And I’m not kidding, like 47 of the counties were in Wisconsin. 47 out of 50? Yeah. Drinking. Like, it just was like all concentrated in Wisconsin. And it wasn’t a joke map. It was for real. That’s sad. But it kind of made me wanna go to Wisconsin to find out what’s up. Yeah. And the curds. Milwaukee is a great spot. Yeah. Cheese! Oh, Colby Jack. You got it. Yeah, yeah, yeah, yeah. Because it’s Colby and it’s Jack. Cheese. Brick masonry cheese. What is that? That is- You have a hard time saying this cheese. Wolf cheese. Made from the milk of the wolf. Roy cheese. It’s a cheese you might encounter at a taco truck. Oh, Cojita Cotija. Cotija. It’s so good. It’s so salty, crumbly. Next. That’s mozzarella. Correct. Mozzarella. Mozzarella. I need you to emphasize the fresh on that one. Carney would like you to say. Fresh. Yeah, there you go. Fresh mozzarella. Cheese. Smoked Gouda. That’s a no for me. No. Munster. I don’t know, dude. Starts with a G. Good, Gouda. Gouda. No. Ga, gashmian. Gargoyle cheese. G-R. Grand cheese. Griffin . This is a pretty common cheese. Griffin cheese. That’s what he said. He said Griffin . It’s a pretty what? It’s a pretty common cheese. Fairly common. Gruyere. There you go. Yes, oh Gruyere. Oh, Gruyere is great in a French dip. I mean French onion soup. I don’t like. Have you had a, you like a grilled cheese? Yeah, well. But you don’t like a Gruyere grilled cheese? I don’t know, I think it’d be too tough. Too strong. Cheese. That looks soft. It looks like a pork loin. Pork loin cheese. Looks like a candy bar. This, it’s wet. It’s a wet cheese. It’s a wet slice of, hmm. Where do you get a loaf of cheese? This is a cheese, I believe we’ve all encountered, but I’m not sure. Maybe on an Italian. Yeah, I’ve seen it on sandwich. Like, cold cut sandwiches. That’s what I was thinking. Or really- Muffaletta. It starts with an H. Oh, Halloumi. Yeah. Halloumi. I think that’s a Middle Eastern cheese. Is it? Yeah, and it’s very good. And it’s very good when it’s hot, too, you know? You can get it fried. And it’s mild. Fried halloumi. Oh yeah. Yeah, that’s good. Greece, it’s from Greece, yes. Greece. Sorry. Cheese. Swiss. Swiss. Starts with a J. J Swiss. My favorite shoes. Favorite clothing brand. Starts with a J? But it doesn’t sound like a J. Sounds like a Y. Jalapeno cheese. Juan. Juan? Juan cheese. Do you Juan cheese? Do you want some cheese? Juanita. Oh, Havarti. Javarti. I don’t think you’re gonna get this one. It’s Jarlsberg. Never heard of it. And I only think it’s yar. Never heard of it. Cheese. Old. Munster. How many? You’re on the right track with old, just ’cause when I hear this cheese name, it makes me think of that. That’s Limburger? Yeah. Ugh, that’s tough boy. Smelly. Smell like a feet. One more? I have to reveal to the people at home who maybe notice there’s a special pattern to these cheeses and if you pick up on it, it’ll help you. Well now that we’re done, thanks for that. Cheese. Cream cheese. Yeah. Starts with an M. Mo… M-whipped cheese. Ma, I don’t know. M what? M-A. Ma… Mar. Mach cheese. M-A-S. Mas. Masa. Mastodon cheese. M-A-S-C. Masculine cheese. Mascara. Masculuni. Masquidi. M-A-S-C-A. Mas, Mascarpone. Mascarpone. Mascarpone. There’s no R? It’s not marscapone? It’s mascarpone, right? I don’t think so. What was the pattern that we didn’t pick up on? Well, what’s the next one? Cheese. Cheese. I don’t… That’s Munster. Okay. Munster. Ah, I should have guessed it. Okay, and the last one was mascarpone, Limburger. Oh, they’re in alphabetic order. Okay, well too late. Stream Halloween Marathons of “Good Mythical Morning” on Mythical 24/7 Tuesdays on Amazon, Roku, Samsung, and more.