Track 16: Pecoremix

• SPEAKER_02: Adam Shee Shopping to Kepsy.
  
• SPEAKER_00: Hi, I need about six pans of Manchago.
  
• SPEAKER_00: Okay, I need that shredded.
  
• SPEAKER_02: So we do not shred sheep.
  
• SPEAKER_00: Oh, you don't? Okay, I'll see.
  
• SPEAKER_00: No, we don't.
  
• SPEAKER_02: But we are able to get you the six pounds. We just don't shred it.
  
• SPEAKER_00: Okay, I got a cookout coming tonight.
  
• SPEAKER_02: Oh, you need it by tonight?
  
• SPEAKER_00: Now, if I need about 14 pounds of Gouda.
  
• SPEAKER_00: Is that something we could do?
  
• SPEAKER_02: Give me one second. I'm just going to get her.
  
• SPEAKER_00: Now, what is the, what country of origin is Gouda, even?
  
• SPEAKER_02: Um, I think, well, which kind are you looking for?
  
• SPEAKER_00: A creamy, sweet flavor, a mild Gouda, you know.
  
• SPEAKER_02: Okay.
  
• SPEAKER_00: I know aging plays a large part in that, but, you know, more of a subtle base flavor.
  
• SPEAKER_00: In the keys.
  
• SPEAKER_02: We have red wax, Gouda.
  
• SPEAKER_00: Oh, nice. Okay, that sounds, oh, yeah, oh, yeah, yeah, oh, yeah.
  
• SPEAKER_00: Okay, so.
  
• SPEAKER_02: Okay, so, let's do you want 14 pounds of that?
  
• SPEAKER_00: Yeah, and if you got anything with sheep's milk in it, you know, more of a grassy flavor, more of a tangy or backbone to it, that would be something I would really enjoy for my cookout.
  
• SPEAKER_00: Yeah, yeah, yeah, yeah, yeah, yeah. Oh, sure, yeah. Mm-hmm.
  
• SPEAKER_02: Okay, so 14 pounds, redwax cuda.
  
• SPEAKER_02: You said you want six pounds of Manchego, right?
  
• SPEAKER_00: Yes, and now, is your cheese temperature controlled up there?
  
• SPEAKER_02: Um, yes.
  
• None: Okay.
  
• SPEAKER_02: Okay, yeah.
  
• SPEAKER_02: Can I, what else are you looking for?
  
• SPEAKER_00: Anything crumbly, like, uh, maybe, uh, yeah, something crumbly, crumbly, crumbly, crumbly, crumbly, crumbly, crumbly, crumbly, crumbly, a crumbly, a crumbly, a crumbly, a crumbly, a crumbly, a crumbly, a crumbly, goly. So something like that, if you can get that, like, a telegio, something like that, or Reggiano, or, maybe a Manchago, go, go, go, oh, do you have Manchago at all in your cheese?
  
• SPEAKER_02: Give me, like, one second, you just keep cutting out, hold of that.
  
• SPEAKER_02: No, I'm fine.
  
• SPEAKER_00: I can hear you fine.
  
• SPEAKER_02: Okay, yeah.
  
• SPEAKER_00: The cheese always starts with milk.
  
• SPEAKER_00: I understand that, but I'm trying to make a profound difference here with my cheese choices that you've got in stock.
  
• SPEAKER_00: Something less buttery than a Gouda.
  
• SPEAKER_02: Okay, you know, something less buttery?
  
• SPEAKER_00: Pecorino, maybe.
  
• SPEAKER_02: You want, you want pecorino?
  
• SPEAKER_00: I would like pecorino.
  
• SPEAKER_00: Something found in a cave that's real crumbly, sharp.
  
• SPEAKER_00: Real sharp, sweet and kind of nutty, nutty flavor.
  
• SPEAKER_00: You know, it's kind of nutty, kind of nutty.
  
• SPEAKER_00: Kind of nutty.
  
• SPEAKER_00: Did you want a Gruyer?
  
• SPEAKER_00: Ooh, Gruyer, yeah, grew, year, grew, year, grew, yeah.
  
• SPEAKER_00: That's what I need, yeah.
  
• SPEAKER_02: Were you looking for a platter?
  
• SPEAKER_00: Something that has a moist, crumbly, sharp, sweet, nutty flavor,
  
• SPEAKER_00: you know, from the yeast.
  
• SPEAKER_02: You want moist, crumbly, sharp, sweet, nutty flavor.
  
• SPEAKER_00: Yeah, something spreadable, too, I'm thinking.
  
• SPEAKER_00: too, I'm thinking, with a mushroomy kind of aroma.
  
• SPEAKER_00: Something mushroomy, I'm thinking, that you could put on a sandwich or bake into a crust.
  
• SPEAKER_02: Okay, yeah, I'm just trying to figure out what cheese you want.
  
• SPEAKER_00: Something with a short aging period.
  
• SPEAKER_02: With a short aging period.
  
• None: Yeah, yeah, yeah, yeah.
  
• SPEAKER_00: Something maybe you could use on a casserole or over some beans or something.
  
• SPEAKER_00: something that's got like a chalky finish in the mouth.
  
• SPEAKER_00: Something real chalky, that would be real good.
  
• SPEAKER_01: Sir, sir, is there another phone that you could call us back on?
  
• SPEAKER_00: Well, I'm on a fax machine here. Somebody's using my phone.
  
• SPEAKER_01: Oh, yeah, we can't understand you.
  
• SPEAKER_00: Do you have anything unaged or anything brined?
  
• SPEAKER_00: Anything that's brined, perhaps.
  
• SPEAKER_01: Like feta?
  
• SPEAKER_00: Yeah.
  
• SPEAKER_00: Yeah.
  
• SPEAKER_01: Yeah, we have.
  
• SPEAKER_01: I have feta, but, sir, I really can't understand you.
  
• SPEAKER_00: Can you crumble that for me?
  
• SPEAKER_01: No, we don't crumble too, sir.
  
• SPEAKER_00: You don't crumble?
  
• SPEAKER_00: Okay.
  
• SPEAKER_01: No.
  
• SPEAKER_00: Do you have something with a salty brine to it?
  
• SPEAKER_01: Yeah, the fetta, sir, but you're cutting out.
  
• SPEAKER_00: Oh, I can hear you just fine.
  
• SPEAKER_01: I understand, but you literally sound like a remix.
  
• SPEAKER_00: A who, no?
  
• SPEAKER_01: Do you sound like you're, you sound like you're,
  
• SPEAKER_01: Like, so every thing you're saying is doing that.
  
• SPEAKER_01: I can't understand you, sir.
  
• SPEAKER_01: I'm going to have to hang up.
  
• SPEAKER_01: Please call back from another phone.
  
• SPEAKER_00: Something with a nutty flavor.