In this episode, I celebrate my annual Macaroni and Cheese Day by making a delicious batch of baked macaroni and cheese from the 1973 McCall’s Great American Recipe Card Collection. This episode discusses the possible origins of cheese, how cheese has changed through the ages, a little bit of science, some archaeology, and Charlemagne’s reaction to blue cheese the first time he ate it.
Learn more about the prehistoric cheese strainer:
http://www.npr.org/sections/thesalt/2012/12/13/167034734/archaeologists-find-ancient-evidence-of-cheese-making
Harold McGee’s On Food and Cooking:
http://www.amazon.com/On-Food-Cooking-Science-Kitchen/dp/0684800012
Eat at Lu's 