00:00
Sister. I have some cheese man for you.
00:03
I look of the cheese man.
00:06
All right. Wasn't that a drill?
00:07
People are dying around the country because of a stereo tainted cheeses
00:12
this is no gua beautiful.
00:17
I I had to Google it too.
00:19
The serious symptoms include nausea,
00:22
vomiting toro it can also affect pregnant women and their unborn
00:27
this is not nothing to joke about and if it's not treated
00:30
in time, it can even cause death.
00:39
So if you have cheese from these brands,
00:44
throw it away, their products are not safe to eat at
00:48
this time. But yeah,
00:50
it's crazy because this hasn't ha this is not something like completely
00:53
brand new. It's happened in the in the past,
00:55
it happened in the eighties.
00:56
Yeah. And specifically Jalisco Mexican products was being the one blamed
01:00
for this and they were,
01:01
it's the Mexican cheese.
01:03
It's the Mexicans. However,
01:05
that was not the case.
01:06
It was the American distributors responsible for the outbreak.
01:10
See, and so these American distributors include brands such as Knutsen
01:14
Marigold and Jersey made just to name a few.
01:16
Damn. I have knut and sour cream.
01:20
right. Yeah. No wonder I felt kind of queasy.
01:24
No. Give me your and you fed to believe that we
01:28
have a pro to talk to you about these cheeses.
01:30
we have Carlo Yescas cheese industry,
01:33
trail blazer and advocate for responsible business practices and food politics.
01:37
The queso king, if you will king Queso,
01:40
That's ok. Let's bring him in.
01:46
What's up? Hey guys,
01:48
thank you so much for that introduction.
01:51
Do people call you Kino or is it just me?
01:53
I have never been called that.
01:56
Very happy to be there.
01:58
There you go. You're welcome.
01:59
But thank you for taking the time.
02:01
How did you become a cheese expert?
02:03
It's a kind of a long story.
02:05
I'm originally from Mexico.
02:06
My dad used to work for the government and one of the
02:10
jobs he had was he worked for an organ or for a
02:15
government branch called Reforma Graia.
02:17
And he will travel to around Mexico and basically give the titles
02:23
of the lands of the people that actually live in the lands
02:27
he will arrive in these places in his towns and people will
02:31
be very grateful that he was doing this,
02:33
not himself, but you know,
02:35
the government and they will give him things from their production.
02:38
And so sometimes he will come back with,
02:41
you know, 10 pineapples or a crate of tomatoes.
02:43
And in one of these two trips,
02:46
he went to Chihuahua and came back with a 15 wheel of
02:50
queso chihuahua and, you know,
02:53
gave it to me and my sister and we were like,
02:58
you know, like it turns out that,
03:00
you know, behind the cheese,
03:01
there's a cow and a cheese makers and there's a whole story
03:04
and so can cheese has been,
03:07
in our lives for a long time until one day.
03:10
I really like cheese,
03:12
maybe let's try to start selling it.
03:14
So me and my sister started a business in Mexico,
03:17
everything just to come from there.
03:19
I'm a cheese judge at the word Cheese Awards.
03:22
And yeah, it's a cheesy life,
03:25
cheesy life. You're getting in there with the puns,
03:30
those jokes that all sounds good to me.
03:35
how is Queso Fresco made?
03:38
All cheese is kind of start the same way,
03:41
right? Like you have the milk,
03:42
you put it in a bag or a bucket.
03:45
and you put rennet in it.
03:48
So renne can come from either the stomach of an animal.
03:51
So that's animal RT as a traditional rennet or it could also
03:55
now come from bacteria that is used to create an
04:00
enzymatic process so that the milk coagulates and becomes a gel.
04:06
and then you cut that curd which is kind of
04:11
a gel like a gelatin and spills some of the water so
04:16
And that's where lactose is.
04:18
And so this is sort of the basics of all cheeses.
04:22
And then queso fresco,
04:23
for example, once you have cut the curd,
04:27
you, you sort of break it up and you know,
04:30
and then you put it in this little rounds and that
04:33
is, that is not your average process.
04:37
That's all I'm gonna say.
04:38
It sounds like that's the whole process.
04:41
And actually, you said you mentioned this bacteria and again
04:44
depending, there's like different factors to all of this.
04:47
Is there any dangers in cheese making?
04:49
Like how can we prevent contamination,
04:50
getting sick from these products?
04:52
You know, we need bacteria for a lot of things,
04:54
right? Like we have more bacteria in our bodies than cells
04:58
sort of like the human cells.
05:01
We are basically bacteria working around what we have
05:07
created. Importantly is that with the modern food systems that we
05:11
have some bacteria that are pathogenic to humans that make us
05:16
sick thrive in certain conditions.
05:21
And those certain conditions normally are very cold and very wet environments
05:26
So it's not so much that cheese is risky to make
05:31
It's just that the conditions in which we keep now cheese
05:36
center around the country and make sure that it's refrigerated all the
05:40
way kind of creates the perfect conditions that in the case that
05:45
there were bacteria to start with doses are multiplying and then
05:50
you know, you go and eat them and get really
05:52
sick. And the problem with listeria is that it kills you
05:55
and people who are immunocompromised or,
05:59
you know, young Children or old,
06:01
older people, people who are pregnant will be at
06:06
a risk of that infection taking over and you know,
06:10
killing them. What I think is interesting is that we always
06:14
hear when it's cheese,
06:14
but we never hear when it's lettuce.
06:17
And it actually there's more listeria from sort of salads that
06:22
There is way more out of the year from there banning cheese
06:26
But when it's cheese is like,
06:27
we feel like, oh my God,
06:28
the primordial food that I love,
06:30
how is my cheese killing me?
06:31
We never think of that.
06:35
Well, thank you so much Carlos.
06:36
We really, really appreciate you coming on and sharing your expertise
06:39
with us and Tambien,
06:41
where can people find you?
06:43
They can find you online?
06:44
Just my name, Carlos just because you'll find me on Instagram
06:47
I put together tours for people to come visit cheese producers
06:52
in Europe and so they can come and you travel with me
06:54
learn a lot about cheese and we also sell cheese in
06:58
Mexico and you can find us as Lacy.
07:03
Thank you. So much for your time.
07:07
D but you know what?
07:09
Also it got my attention,
07:10
how he called out lettuce.
07:11
don't, don't point the fingers at that.
07:13
There's me too. Oh my God man session.
07:19
it was, it was good.
07:23
But wait, it was Gouda.
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