Gruyère’s excellent meltability is undisputed, but ownership of its name has been a matter of controversy. Anney and Lauren explore the contention behind gruyère, plus the science of how cheeses melt.

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<p>Gruyère’s excellent meltability is undisputed, but ownership of its name has been a matter of controversy. Anney and Lauren explore the contention behind gruyère, plus the science of how cheeses melt.</p><p> </p> Learn more about your ad-choices at <a href="https://www.iheartpodcastnetwork.com">https://www.iheartpodcastnetwork.com</a>

Savor digs into how people live and how they eat – and why. Hosts Anney Reese and Lauren Vogelbaum interview the culinary creators and consumers of the world, exploring the science, history, and culture of food and drink, all with a key question in mind: Why do we like what we like, and how can we find more of those things?

Savor

Gruyère’s excellent meltability is undisputed, but ownership of its name has been a matter of controversy. Anney and Lauren explore the contention behind gruyère, plus the science of how cheeses melt.

Gruyère, You Make Us Melt

https://api.omny.fm/orgs/e73c998e-6e60-432f-8610-ae210140c5b1/clips/0401033e-7c54-483d-b4f0-ae2800267283/transcript

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