Professor Molly teaches Student Matthew all about washed rind cheeses through cheese guns, rind bravery and cautionary tales. Blooming and ripe, we step out of the cheese cave and into the light before washing and smearing. We are so cultured. 
 Links:<ul><li><a href="https://cheese.com/chaumes/" title="Chaumes">Chaumes</a></li><li><a href="https://cheese.com/taleggio/" title="Taleggio">Taleggio</a></li><li><a href="http://www.sartoricheese.com/our-cheese/reserve-cheese/merlot-bellavitano.html" title="Merlot BellaVitano® ">Merlot BellaVitano® </a></li><li><a href="http://tietonfarmandcreamery.com/artisancheeses/" title="Tieton Creamery">Tieton Creamery</a></li><li><a href="https://www.jasperhillfarm.com/hartwell/" title="Hartwell ">Hartwell </a></li><li><a href="https://cheese.com/gruyere/" title="Gruyere ">Gruyere </a></li></ul>
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Episode 303: Molasses Cookies

Every week on Spilled Milk, writers/comedians Molly Wizenberg and Matthew Amster-Burton start with a food-related topic, from apples to winter squash, and run with it as far as they can go—and, regrettably, sometimes further.