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- Good morning, Brie!
- Ashley!
Perfect timing to be my guinea pig.
- Ooh! What am I trying today?
- This is the recipe for sweet-and-sour goat brie
I've been experimenting with.
- Mmm! Mmm, that's incredible.
Just like all the cheese that you make.
- Thank you.
- Seriously, if I didn't work for you,
I'd be your best customer.
So...
don't keep me in suspense.
- Well, it's a combination of Tupelo honey
and organic cranberries.
- No, not the recipe. How did the date go?
- Total bust.
- No, what happened?
- Turns out he's lactose intolerant.
- Oh! Yeah, that would be a deal breaker.
- I mean, he's a nice guy,
but really, what on earth would we talk about?
Or eat?
- Hey, at least you left your cheese lab
and you got back out there.
And the first date after a break-up is always hard,
but as long as you're trying,
you're destined to meet someone.
Who knows?
The man of your dreams might walk into the shop
and buy some Limburger.
- The man of my dreams wouldn't be buying Limburger.
- But you get my point. - Yes.
I don't need to go out of my way looking for a relationship.
I just need to be willing to let one find me.
- Exactly. - OK.
I will keep that in mind, starting next week.
- Brie...
You shouldn't let one iffy date ruin it for the rest of them.
- That's not it.
The cheese festival kicks off today!
Our busiest, most important week of the entire year!
- Yeah, OK.
- The last thing I have time for is romance.
- Mmm, so good!
Mmm, so, how does it feel to finally be releasing
your smoked Gouda out into the world?
- Bittersweet.
- I bet! Four years is a long time to commit to anything.
- Well, it's the longest relationship I've ever had,
so, yeah, I'd say so.
- It'll be worth the effort
if it makes the podium this weekend.
- It's not good enough this year.
I have to win gold and dethrone Lambert Farms.
- Well, if anyone can put an end
to their 5-year winning streak,
it is you and your smoked Gouda.
- I appreciate the best-friend blinders.
- Hey, I may be biased,
but I am also a great judge of cheese.
And your Gouda is better than great.
It's as good as it gets.
- You think it's as good as gold?
- Your grandpa would be proud.
- It would be nice to honor his memory with a win.
Plus that $50,000 prize would go a long way
in helping to pay off the loan for the renovation.
- Yeah.
- Let's just hope the judges think it's as good as we do.
- And here are your lanyards and festival programs.
Oh, and I had the hotel upgrade your rooms.
- Wow! Thank you. That's very generous of you.
- We're just so thrilled that your website is covering
the whole week's worth of events.
And I am personally excited
for the fondue seminar you're hosting.
We've had such a high demand
that we had to put it in the bigger room.
- Oh! Can't beat a class where you get to eat your work.
- Would you mind?
I'm so sorry. Can you sign this for me?
- Sure!
- Great!
- Thanks.
- Thank you so much.
And if you need anything, I'm always around.
- I will let you know. Thank you.
- Hey, Jack! Congratulations!
You just passed 100,000 followers on Instagram.
- Wow, that's great! - Yeah.
That feature you did on the farm-to-table bistro
had the most views our website has ever seen!
You should really consider focusing more
on in-depth pieces like that.
- Yeah, definitely.
There's only one local shop that entered the competition.
- Huh. - Brie's Cheese.
- That's a good name. - Yeah.
They're entering a 4-year-old smoked Gouda. Wow!
- Looks like you just found your next cheese to review!
- Yeah. Think you got time to buy me some?
- Actually, I can't.
Lambert Farms just sent over images for their new ad.
I should probably get that up.
- Ah, we gotta keep our biggest sponsor happy. No problem.
I can grab it. - Thanks.
It's a nice place.
- Yeah, I heard the rooms are actually pretty spacious.
- Mmm!
Mm-hmm.
So, you're in town for Cheese Fest, I'm guessing?
- Mm-hmm. I sprung for the Big Cheese VIP All-access Pass.
Wasn't cheap, but I plan on getting my money's worth.
- I'm sure you will.
You know, there's lots of fun
and informative events all weekend.
I'm actually hosting a couple. - I know.
I signed up for your tasting workshop and your shop tour.
- Great!
Uh, so, what do you think?
- Mmm!
They are all so delicious. I can't make up my mind!
I am--I'm just gonna have to do another pass.
- Um, have you seen our new line of cheese-themed aprons?
- What?
- Why don't you browse around a bit,
give your palate a break,
and then get back over here and retry all the samples again!
- That is an excellent idea! I will be back.
- Thank you for your patience. How can I help you?
- Well, I'd like to start with 8 ounces
of your vintage smoked Gouda.
- Oh! Yeah, we actually just released that today.
It's our shop's entry
into the State Championships this weekend.
- So I've heard!
Uh, I'll also try some of your truffle and salt Toscano.
And, uh, that halloumi looks good as well.
- Those are some deep cuts. - Oh, what can I say?
The cheese game is all about the B-sides.
Uh, is there anything else you'd recommend?
- My sweet-and-sour goat brie, definitely.
- Then I'll definitely try that as well.
- You look really familiar. Have we met before?
- Ah, maybe you've seen my face around your store.
- So you're a local then?
- Uh, Burlington. So, not far.
- Excuse me.
Would it be possible to get a picture with you
for my Insta?
- Absolutely!
- Amazing! Do you mind taking it?
- Uh, yeah, sure!
- Thank you! - Of course.
- There.
Oh, could you shoot landscape?
Shoot it landscape.
- Yeah.
- OK, ready? - Yeah.
- You're Jack Wolfe?
I--I mean, sorry, you both obviously know that.
- Thank you. - Yeah.
- I just love your blog. - Very nice of you to say.
- So many cheese adjectives, and I...
It's so good! - Thank you.
- So, when you said I've seen your face around my store,
you meant literally staring at me every day.
- Jack Wolfe, but you obviously know that.
Would you happen to be this shop's namesake?
- Yes, uh, Brie Belanger. Nice to meet you.
- You too.
Uh, sorry for being a bit stealthy.
I usually get my webmaster to buy the cheese I'm gonna review,
but, uh, he was busy.
- Sorry, you, uh, you're gonna review me?
- Yeah, well, your cheese. I hope that's OK.
- Yeah, absolutely!
Yeah, that's great!
I--I mean, it's more than OK,
because everything that you ordered is excellent.
- Great!
- I mean, that's up for you to decide.
I don't want you to think that I'm, like,
trying to influence you or anything like that.
- OK then. - I'm not.
And I don't think I need to influence you.
You know, I just, uh,
I don't want you to think that I'm worried.
- OK, right. - Not that I'm overly confident.
You know, I'm, like, right in the middle, you know,
like, just in that sweet spot right down the center.
I'm gonna stop talking now.
- Right.
- This is probably why you normally have your webmaster
buy your cheese for you.
- Yeah, something like that.
- So, um...
just, approximately, when do you think
that this review might be posted on your website?
- Oh, later this afternoon.
- That quickly? - Yeah.
- That's--that's quick, which is great. Yay!
- Well, it was nice to meet you, Brie.
Maybe we'll bump into each other
at some event festivities this week.
- Uh, not if I bump into you first!
Ugh!
- When I stick my foot in my mouth,
I like to chase it with some cheddar.
- Refresh, again.
- OK.
Mmm, no.
I still can't believe you didn't recognize Jack Wolfe!
- In my defense, he was wearing a hat.
- You're basically the only person in the entire industry
who's never once read his blog.
- Fair enough.
But I am well aware of how influential his website is.
- Mm-hmm. A good review could really help business.
- Yeah, and a bad review could hurt it. Again!
- It's like a watched pot that never boils.
Refreshing the web page every-- Oh! Wait, it worked!
- What does it say?
- OK...
"Brie's Cheese is a quaint artisan cheese shop
located in downtown Montpelier."
- Yeah, yeah. Just skip ahead to the actual review, please!
- OK. "The vintage smoked Gouda,
"which is simultaneously sharp, sweet and salty,
is well worth its 4-year wait!"
"This world-class offering is surely among the favorites
to take home the gold medal at this weekend's championship."
- Ah! OK, OK!
I don't know why I never read his blog before,
because, clearly,
Jack Wolfe knows his stuff!
What does he say about my goat cheese?
- Mmm! Let me see. Mmm...
He thought it was good.
- That's the entire review?
- Yeah, I mean, that's basically the gist of it.
- Ashley...
- OK, it's not a big deal.
He just felt that it was a bit, um...
goaty.
- Goaty? Goaty....
It's goat cheese. What did he expect?
- Well, he did say it was unexpected.
- As in unexpectedly delicious?
- Mmm, more like unexpectedly
lacking any depth or complexity of flavor?
He basically thought it tasted like goat and only goat.
- Well, I take back what I said.
Jack Wolfe knows jack squat about cheese.
- Brie, honey, he had glowing things to say
about your other cheeses.
Maybe he's just not that into goat cheese.
- Or maybe he can't tell his Roquefort from his ricotta.
- I know you put your heart and soul into everything you make.
But you can't please every palate every time.
Big picture, this review is great!
- First lull all morning.
- Ah, yeah.
That review has brought us a ton of tourists
in town for Cheese Fest.
The smoked Gouda has been flying off the shelves.
- Unlike my goat cheese, I assume.
- No, we had quite a few buyers. - Really?
- Yeah, people are curious to see if it really is that goaty,
which it isn't, of course.
- Whatever, Jack Wolfe is entitled to his own opinion,
even if it's incorrect.
- Well, I am of the opinion that I am hungry,
so the food trucks are finally open.
- Are the cheesesteak trucks back?
- All the way from Philly. - Oh, I love this time of year!
- I know you do.
- Two cheesesteaks to go! Extra Whiz, please!
- And we should see if we can interview that head judge.
- I'll talk to him tonight at the opening reception.
- Great! I think that covers it!
- Except for we still have to come up
with some big festival feature.
- What about something on the Lambert Farms dynasty?
- That might seem a bit disingenuous,
since they're our biggest advertiser.
- Ah, that's true.
And 5 years of cheese domination
does lack a bit of heart.
- What about if we took the opposite approach,
and we profiled that shop I reviewed yesterday?
- Opposite how?
- "Local artisan cheese shop owner
"spent the past 4 years aging her entry,
"attempting to dethrone the juggernaut champions,
Lambert Farms."
- Ah.
- Kind of like the Rocky of ricotta.
- Ah, I like that. - Yeah.
I'll go pitch the owner. - Sounds good.
But first, I need to eat something. You hungry?
- Oh, no, I had a late breakfast.
- OK. I'll see you at the reception.
- Oh! - Oh!
- Oh, I am so sorry! I--
Well, you did say you hoped we'd bump into each other again.
- Yeah, I meant it in more of a figurative sense.
- Here, let me... I'll help you.
- Oh no, it's-- - No, it's...
I...
- Uh...
- It's hardly noticeable!
- Yeah, yeah. That's, uh, that's much better.
Well, thanks for the sweatshirt.
- Thanks for the review!
Brought in a lot of new customers.
- I'm glad! I really thought your cheese was exceptional.
- Well, not all of it.
- Yes, for whatever reason,
your goat brie did not totally do it for me.
- I understand.
Your sense of taste is limited.
- As in limited to good taste?
- It was goat cheese. Goat is literally in the name.
- I guess our palates are a bit disparate.
- Yeah, mine's highly tuned,
while yours would be better suited
to review, say, grilled-cheese sandwiches.
How about a cheese truce?
Because I have a proposition for you
that I think you're gonna like.
- I'm listening.
- What would you say to me doing a profile on your shop?
- That sounds fantastic!
More press means more sales, right, Brie?
- If your interviewing skills
are more refined than your taste buds.
- How about this?
If I can change your mind about my limited expertise,
will you do the profile?
- Deal.
OK, this is a recipe that I've been experimenting with,
but I haven't released it yet.
- OK...
Now, this is only a guess...
but I say it's a Herreño
made from a combination of sheep, goat and cow's milk,
which you then sweetened
with caramelized fig and cactus fruit,
right before smoking it for 3 and a half
to 3 and three-quarter hours.
Oh, and you added a dash of Herbón pepper
just to give it some kick.
Am I close?
- Lucky guess.
- Well, I guess the truce starts now.
- Only because you got cactus fruit.
Nobody ever gets that!
- That's strange.
I wouldn't think someone with a limited palate
would pick up on that.
- All right, so, when do we get started on this profile?
- Well, I think we just did.
I never thought I'd hear myself say this, but I don't think
I can eat another bite of cheese.
- Oh, that's too bad. We were just getting started.
Your flavor profiles are so bold and unique.
It's like they're rooted in the past,
and at the same time, bursting into the future.
Where did you learn your technique?
- Uh, my opa, grandfather. He was a maître fromager.
I used to spend hours with him
on weekends at his shop in Stowe.
When I was first getting started,
I could barely see over the counter.
Then as I grew, so did my cheese-making skills.
Eventually, I moved past all the classics
and started experimenting on my own.
He was a classicist,
but he always encouraged me to try new things.
- Well, he must be proud of you
and all that you've done with his teaching.
- Unfortunately, he passed away
before I was able to open my own shop.
- I'm sorry. That's, uh, that's never easy.
- I'm happy to carry on his traditions.
The--the Gouda that I'm entering into the competition
is actually a modern twist on his original recipe.
- Oh yeah?
- He kept the recipe a secret from me, for years.
And he only passed it on after I was able to perfect
my affinage technique for blue cheese.
- Of course! It's a standard rite of passage.
- OK, but seriously,
you might have to roll me out of here.
- Oh, wait! Not until you see the cellar.
Don't you want to know where all the cheese secrets are kept?
This is our competition Gouda.
- Wow!
Do you mind?
- Go ahead! Oh, watch your head.
- Oh!
Wow!
Uh, may I?
- Mm-hmm.
- It is amazing!
Aging it for one more year just affects the texture
as you cut into it.
And I love the way the tyrosine crystals dot the paste.
Yeah, I geek out over cheese.
- Actually, you talk about it the same way I do.
Ashley teases me that I stress over my Gouda
the same way she does over her kids.
- Well, it has to be perfect if you expect to win gold.
- Exactly!
- And if you think about it,
cheese consists of living micro-organisms.
And when you make it from scratch,
you nurture it at the perfect temperature and humidity
until it's ready.
And when it comes to the best artisan cheeses,
you can literally taste the love that goes into it.
Yeah, it's a bit over the top, but...
- No, that's...
That's just what my opa would say.
- Did you ever think about taking over his shop?
- Uh, that wasn't an option.
After he... retired, uh, I kept making his cheese,
selling it at the local farmers' markets.
It was actually Ashley who convinced me
to open up my own shop.
- You guys have been friends for a while, huh?
- Yeah, we grew up on the same street.
We'd have, uh, lemonade stands every summer.
We always thought it would be really cool
to work together one day.
Man, it's great working with friends, isn't it?
Especially when you spend all your time working.
- Yeah.
Well, it's good timing that your Gouda is ready
the same year Montpelier is hosting it.
- Actually, I planned to enter it last year,
but when they said they'd be hosting it here in town,
I decided to hold off.
- It'd be nice to be on the podium
in front of your hometown fans.
- Yeah, that's a part of it.
The way I see it, if I win,
then my opa finally wins his gold medal too.
- He took part in competitions?
- He won silver twice,
runner-up to a Lambert Farms Creamery both years.
- Hmm.
Apart from the fact that it's in my best interest
for a great ending to my review,
now I really hope you win.
- Thanks!
- Then again, I've been known to root for the underdog.
- Yeah, well, it's kind of hard not to be the underdog
when Lambert Farms has a monopoly
on all things cheese in Vermont.
- With any luck, home-court advantage
will play to your favor.
- That's what I'm hoping for too.
- Well, thank you for the tour and the stomach full of cheese.
Will I see you at the opening reception tonight?
- Unfortunately, yeah.
- That's the spirit!
- Oh, no, I, uh...
I love everything about the Cheese Festival,
except the networking.
I just... I don't really keep up with the industry that much,
and I always feel a little lost at these events.
- You won't feel lost when I come find you.
I'll show you the optimal interception route
for the hors d'oeuvres.
- You're still hungry, even after all that?
- I will be in a couple hours.
Bye.
- Hmm...
Glad to see you've been able to move past "Cheesegate."
- He's writing an article about me!
I have to be nice to him.
Hey! Hi!
- Hey! Uh, here.
- Oh! Such service and variety.
- I told you I had an in with the apps.
You should share your gift with the world,
you know, create some kind of phone app
that helps people find appies.
- See, I know you're joking, but that's not the worst idea.
- Uh, so, I googled you.
- Oh! Profiling your profiler.
- Something like that. You have a degree in biology.
- Mm-hmm, and a minor in chemistry.
- Wow!
So, how does someone go from being a scientist
to a French chef to a cheese blogger?
- In my case, for three reasons.
- Oh, all right. Well, reason number one...
- To me, cooking and making cheese
is part art, part science.
- Absolutely!
- Anyways, I've always been drawn to the combination.
- Reason number two?
- Uh, good fortune from bad accidents.
- Oh, this should be good.
- Early on in my career, uh, as a chef,
I misinterpreted the metric system on an order form.
We ended up with more Swiss cheese
that could feed the Swiss Army.
- Oh no!
- Oh yes! So I had to be creative.
Well, I melted it down and made a fondue.
- And the famous Jack Wolfe fondue was born.
- Mm-hmm, which led to the blog,
and then the books.
- Oh! Reason number three?
- Name a food that doesn't taste better with cheese.
- It can't be done.
- Can't be done.
- Excuse me!
I would like to quickly welcome everyone
to our annual Cheese Festival!
This year, we have the honor of hosting
the Artisan Cheese State Championship,
of which I have the delicious privilege
of being the head judge.
I would also like to acknowledge our very generous sponsors,
specifically Mr. Matthew Lambert III
of Lambert Farms,
who not only donated all of the wine and the cheese
for tonight's reception,
but who is also the festival's platinum sponsor.
Yes. Thanks to him.
So, everyone, please, taste some cheese,
toast your neighbors and enjoy!
We have a wonderful evening and festival ahead of us. Thank you.
- You really aren't a fan of Lambert Farms, huh?
- Um...
Can we keep this between us and not put it in the profile?
- Absolutely.
- Lambert Farms represents everything
that's wrong with this industry.
- Such as?
- They import most of their dairy
from factory farms out of state.
They mass produce their so-called artisan cheese
and sell it in faux mom-and-pop shops,
undercutting all of their competition,
making it nearly impossible for shops like mine to survive.
- Well, they've been known
to use questionable practices in the past.
That being said, their new CEO
is a bright guy with some progressive ideas.
- Well, if he's anything like his grandfather,
he's also cutthroat.
- Sometimes, we can be surprised.
Oh, here.
There's someone I want to introduce you to.
Brie, this is my webmaster extraordinaire, Tim.
- Hi! Nice to meet you. - You too!
I, uh, love all your cheese, by the way.
- All of it?
- Yeah, Tim didn't agree with my assessment of your goat brie.
- Hmm. Well, maybe Tim should write the articles,
and you could take the photos.
- OK, don't give him any big ideas.
- Also, speaking of that,
did you pin down the judge for the interview?
- No, but thanks for the reminder.
If you'll excuse us for one second.
- Yeah, of course.
- Come on.
- Oh! Bleh!
- Blue cheese isn't for everyone.
- Actually, I love blue cheese,
but I'm afraid this one isn't for anyone.
- It's that bad?
- It's like biting into an apple, finding a worm.
Disappointing.
Not to mention it's bland, there's poor texture.
There's no depth.
Oh, sorry! I should bite my tongue at an industry event.
- Well, if you bit your tongue too hard,
you probably wouldn't be able to taste the terrible cheese.
- Yeah.
- I'm Matty, by the way.
- Brie.
- You wouldn't happen to be the famous Brie
from Brie's Cheese, would you?
- Let me guess, you read Jack Wolfe's blog?
- Do you share his confidence in your Gouda?
- Absolutely! Yeah.
But, you know, it's never easy to bring down a giant.
Lambert Farms, they have so many entries.
Plus, being the festival sponsor,
I'm sure they've got some kind of influence over the judges.
- Brie! There you are. Matty!
- Hey, Jack!
I was just telling Brie here that I read your review today.
- Oh, I didn't realize that you two knew each other.
- Uh, we just met. How do you guys know each other?
- I used to eat at Jack's restaurant in Burlington.
I loved it.
- Maybe if Lambert Farms did more business there,
I'd still have my restaurant.
- You--you work for Lambert Farms?
- I did. - Oh.
- Now I run it.
- Yeah, Matty's the new CEO.
- Matty, as in...
- Matthew Lambert III.
- I'm sorry for your comparing your cheese
to eating a bad apple.
- With a worm. - Yeah.
- You didn't mean it? - Oh no, I meant it.
I just... I...
If I had known who you are, I wouldn't have been so rude.
- Anyway, uh, I'm gonna go do the rounds.
It was nice meeting you, Brie. - You too! Bye-bye!
- So, you really weren't kidding
about not keeping up with the industry.
- I will give you a lifetime supply of havarti
if you promise not to put this in your story.
- That's OK. Nobody would believe it anyways. Come on.
- I still can't believe you badmouthed Lambert Farms
right to Matthew Lambert's face!
- Not my finest moment.
But if I'm gonna accidentally offend someone,
I'm glad it was a Lambert.
- So how was the event otherwise?
- It was pretty fun, actually.
- You had fun at a stuffy networking event?
- I know, I'm full of surprises!
- Oh!
- Actually, Jack made it way more tolerable.
- Oh, really?
- Yeah, turns out he's a nice guy.
- Oh! He's also very cute.
- It's not like that.
- I don't know. He seems to be really interested in you.
- Yeah, because he's writing a profile on me!
- And if I was writing your dating profile,
"Looking for a handsome, nice guy who's really into cheese."
- It's a good thing you're not,
because that would be extremely unoriginal.
Remember, Cheese Fest, no time for romance,
most important time of the year?
- Sure, sure!
Oh!
Hi!
- What did we get?
- Cheese.
- Who would send cheese to a cheese shop?
- "Dear Brie,
"hopefully, you find this more to your refined standards.
Regards, Matty."
Oh, Matty as in Matthew Lambert?
Wow! At least he's being a good sport about it.
- Maybe honesty really is the best policy.
- I'm sure it's not a big deal,
but if you run into him again this week,
just try to not insult him.
- Maybe we should send him a gift basket from us.
- That would be a nice gesture.
- So that he can see what good cheese
is actually supposed to taste like.
- Yeah, and this is why I handle our PR.
- Hey, what do you think about live-streaming
your fondue seminar on our website?
- You think anyone would watch it?
- Are you kidding me? I know they would!
The event is sold out,
and there is a ton of buzz in the cheese forums.
- There's buzz about my fondue?
- Jack, this is the comic-con for fromage fanatics!
I mean, when was the last time you made fondue?
- Years ago.
- Exactly!
You'll be a championship boxer coming out of retirement.
- Well, if it's not too much effort on your part.
- Hey! Effort is what I do.
- You know how lame my website would be
if you hadn't come along?
- Listen, I am the chalk, you're the cheese.
That's why we make a winning team.
- Jack, hey! - Hey!
Sorry for stopping by unannounced,
but Tim has a short window
before he has to be at the Swiss Cheese Symposium.
- Apparently, people who are really into cheese
are also really big on alliteration.
- We were hoping to get some action shots
of you making your cheese.
- You might be using the word "action" a bit liberally,
but sure, come on back!
- Come on.
- Really nice.
Yeah, perfect!
Hold on. Perfect! And one more!
All right! I, uh, think we have more than enough.
- Thank you. - Great!
I'll, uh, see you back at the hotel.
- For sure. Take care.
- Bye!
- So, in your opinion,
what is it that makes your cheese stand out?
- Uh, well, to end up with something special,
you have to start with the best ingredients.
You know? It's like any relationship.
You know, like, you only get out of it what you put in.
It's actually one of the reasons why I wanted
to open up my shop in Montpelier,
where I grew up.
- Mm-hmm.
- I trust this community.
You know, I trust the-- the farms and the people.
The milk that we use comes from cows
that graze on the same fields
that grow food for our neighbors.
- Full circle. - Yeah, exactly!
More of that home-court advantage.
- I think your opa would approve.
- He also taught me that passion is a key ingredient.
- Something that you have in abundance.
- Sorry to interrupt, but Sarah's here.
You need to sign for a delivery. - Oh, great!
Why don't you come? I'll introduce you.
- Sure!
- Sarah! I'd like to introduce you to...
- Jack Wolfe! How could anyone not recognize that face?
- It's a pleasure to meet you.
- Sarah's farm provides all our dairy.
It's all organic, free-range.
- "To end up with something special,
you have to start with the best ingredients."
- It's really incredible what she does out there.
- You should come see for yourself.
- I would love to!
- I'm looking forward to your tasting event tonight.
- I didn't know you were coming!
- Wouldn't miss it.
- I should probably come too, uh, for the profile.
- And to pick up a few pointers.
So, to begin, we'll start by calibrating our taste buds.
Uh, like musicians who can identify
when a note is a little sharp or flat,
cheesemakers who can recognize appropriate flavor levels
are better equipped to create a higher-quality product,
learning to distinguish between salty, sweet, sour,
maybe even a little goaty.
So, to help us out, I've set out some samples,
each one favoring one ingredient
or a single note, if you will.
How you taste each sample will vary
depending on the sensitivity of your palate.
- So, are you saying that, like music,
there's always some room for interpretation?
- Personal preference can affect taste, yes.
- You don't say!
- For example, while someone, like myself,
may appreciate the elevated technique
of a classically trained orchestra,
others, like yourself,
may be drawn to a monkey playing the kazoo.
Both are technically music, but...
All right, uh, let's begin! Come on up!
- I'm really looking forward to your fondue seminar tomorrow.
- Oh!
- I'm sure it'll be a real fun-due!
- I promise you'll have a Gouda time.
- OK! Bye!
- Wow! Cheese puns!
- What can I say? I play to my crowds.
You know, all this food talk has got me hungry.
Feel like grabbing a bite?
For some reason, I've been craving a Philly cheesesteak.
- Sure!
- Ah!
- So, what did you think?
- I think I need the recipe for that sauce.
- Always thinking like a chef.
- I may be out of the kitchen, but I'll always love cooking.
- So, why did you stop?
- Uh...
I thought I'd hit my dream job as an executive chef
for a trendy French restaurant,
but spent more time dealing with politics than I did parmentier.
- Yeah, it takes up a lot of energy
to worry about the business side
of doing something that you love.
- Right.
So, when I got the opportunity to open up my own place
with some outside investors,
I decided to go for it.
I mean, that was always my goal,
you know, to do things my way.
- You--you cooked French cuisine?
- Authentic French cuisine.
- What is the difference?
- Well, in my case, uh, the customers.
- Didn't everyone love your fondue?
- They did, but it wasn't on the menu.
- Your signature dish?
- Yeah.
I wanted to be known as more than just the fondue guy.
- Yeah.
- But, by the time I realized
that my customers came in wanting that
more than they wanted the frog legs and snails,
it was too late to get them back.
I couldn't afford to stay open.
It was my ego that took the biggest hit.
So I went back to what I knew best,
which turns out to be cheese.
The website and the blog sort of just took off.
- Do you think you'll go back into the kitchen?
- I definitely miss it.
But...
I'm just waiting for the right opportunity to come along.
- Sometimes, we have to make our own opportunities.
My opa,
"It's faster to walk
than wait for the train that may never come."
- So, what are we having for dessert?
- Mmm! Ice cream!
Another reason I love all things dairy.
- Nothing like a warm slice of pie à la mode.
- Mm-hmm!
Oh, wow!
- Yeah! Sorry, one second.
- Yeah.
- That's great!
- I didn't realize there was such a thing
as an artisan cheese celebrity.
- I guess you could call me the big cheese
when it comes to small cheese.
- I don't know that I would say that.
Ugh...
- You OK?
- Is there nowhere I can go in this town
where I'm not constantly reminded
of what a charitable company Lambert Farms is?
- OK, what's really going on there?
Your issues with Lambert clearly run deeper
than just a distaste for their business practices.
- Off the record? - Mm-hmm.
- I wasn't able to take over my opa's cheese shop
because he was purposefully run out of business
by Lambert Farms.
- What do you mean by "purposefully"?
- Well, Matty's grandpa tried to buy him out,
and when he said no,
they opened up a shop down the street,
undercut all his prices and forced him to close.
It broke his heart. And mine.
- It does make sense now.
- I don't want you to think that I'm fixated on Lambert Farms.
They just kind of happen to be front and center this week.
- I get it.
It's never easy to be reminded of the things that you lost.
Like this last bit of apple pie.
Mmm!
- That's our cue to call it a night?
- I do have a busy day tomorrow.
You are getting a break from the hot seat.
- I'm not gonna see you at the shop?
- No, I have to moderate the provolone panel,
and then I'm judging the cheese-curd eating competition.
- Never a dull moment at the Cheese Fest!
- You should come to my fondue event tomorrow night.
It's under good authority that it's going to be a fun-due!
- Well, how could I say no to a ringing endorsement like that?
♪ Just like that ♪
♪ I'm falling in love again ♪
- Hey! Mind if I join you?
- Of course not!
Good call on the cheesesteak.
- Yeah, everyone's been raving about these.
I figured I should give it a try.
- I wouldn't peg you for a food-truck kind of guy.
- Hey, you'd be surprised.
Some of the best chefs
are working out of trucks these days.
- Hmm.
Yeah, the food game is changing.
- You know, I miss the old days a bit,
back when there wasn't so much on my plate.
What I wouldn't give for a Jack Wolfe steak frites
and a long conversation over a pinot noir.
- Yeah. That's what
meeting people on their level, sharing something good.
- Yeah, these days, that can be hard to find.
- Well, Philly cheesesteak is a good place to start.
- You're not wrong, my friend.
- Checking out the competition?
- Something like that.
You get that cheese basket I sent over?
- I did. Thank you.
I should probably be the one sending you a piece offering.
- Nah. I actually appreciated your honesty.
It was refreshing.
- Hotshot CEO!
Probably used to people telling you
what they think you want to hear.
- Yeah. That's kind of true.
Which is why I have an important question for you.
- Oh, OK.
- Was that assortment I sent
an improvement on the ill-fated rotten-apple cheese?
- Honestly, everything in that basket
was annoyingly delicious.
- Ah! High praise from such a tough critic.
You've done a great job with this place. I'm impressed.
- High praise coming from a Lambert. Thank you.
- But I am not here to window shop.
I actually have something to talk to you about.
- Oh, OK.
- You free for dinner tonight to discuss it?
- Tonight? Uh, I think so.
- Great! I'll make a reservation at The Restaurant. How's 7:30?
- I... Yeah.
- It's a date. I'll see you tonight.
- Hmm.
- I know I suggested you play nice,
but you didn't need to say yes to going on a date with him.
- What makes you say it's a date?
"It's a date."
- Yeah, "It's a date," it's an expression.
- It's also a statement of fact.
- I didn't just say yes to an actual date.
Did I just say yes to an actual date?
- That's a date.
- I'm going on a date with Matty Lambert.
- Jack, they're, uh, ready to get started.
- I just want to give Brie a bit more time.
- Look, I, uh, get that,
but we got a room full of people waiting,
not to mention everybody watching online.
- Yeah.
She can just slip into the back.
- I've literally tried everything on the menu,
and there's no wrong choice.
- Oh, wow!
You must really like this place. - I should.
I own it.
- Oh, really?
- Well, Lambert Farms Inc. does.
We own a number of upscale restaurants,
and we're in the process of acquiring a few more.
- Huh. That's very exciting.
- Yeah, it's been a pretty crazy first few months as CEO.
- Yeah.
It's a huge accomplishment for--for someone so young.
- Admit it.
- Admit what?
- You assume, like everyone else,
the only reason I got the position is because of nepotism.
- I... Oh.
I mean...
didn't you?
- Yes.
My last name obviously played a significant role,
but my grandfather had been grooming me
to take over the family business since I was young.
And I didn't start anywhere near the top.
He had me working in the stables
and milking the cows every morning.
- Hmm.
Yeah, my grandfather taught me a lot about the business too.
- I know.
- What do you know, exactly?
- What my grandfather did to yours.
His decision-making could be pretty brutal.
But it was never personal to him.
He was always just thinking about
the company and livelihood.
- Well, maybe it should have been more personal.
And then he wouldn't have destroyed the livelihood
of the people who he thought
was standing in the way of the company.
- I'm sorry, Brie.
But while I can't change the past,
I am aspiring to change
the way my company operates moving forward.
It's just not that easy.
- Sure it is!
You're the boss.
- Yeah, I may be the CEO,
but I still answer to the board of directors
and the shareholders,
both of which prioritize profits over people.
But my priority is to do the right thing when I can.
It's personal to me.
- Well, I'm really glad to hear that.
- So, what are you thinking?
- I don't know.
I just... I'm not sure what to get.
Everything looks so wonderful.
- Whatever you choose,
make sure to leave room for dessert.
They have an incredible chocolate fondue.
- Do you mind?
Uh, I just, uh...
I have to make a phone call.
Be right back.
- Hello? - Hi!
I'm so sorry I didn't make it to your event tonight.
I just...
Something came up,
at work, last minute.
- Ah, don't sweat it.
- So, did it live up to the hype?
- Well, a lot of people are calling it
the "best of the fest."
- Wow!
- And I did get a standing ovation
before they carried me out on their shoulders.
But that sort of thing happens all the time in the cheese game.
- Living legend!
- Yeah, something like that.
- Well, um, I have to get back to my work thing.
But, uh, I was just curious,
what is your day like tomorrow?
- Uh, wide open.
- We should take Sarah up on her offer to visit the farm,
you know, for the story.
- Yeah. Uh, I would love that. Uh, for the story.
- Great.
It's a date,
as in it's a--it's a confirmed thing, in the books.
I'll see you tomorrow?
- See you tomorrow.
- Everything good?
- Uh-huh.
Actually, um, this is awkward,
but the truth is I didn't realize
that I was agreeing to going out on an actual date with you
when I said yes to having dinner.
- OK....
- If I had known, I probably would have said no.
- Got it.
- I'm sorry if I misled you.
- You didn't. - Oh.
- I'm having a very nice time with you,
but it was never my intention to ask you out on an actual date.
"It's a date!"
- Sorry, I thought that was just an expression.
- That's what I said!
- To me? - I... No.
You wanted to talk about business.
- Yes, I did. I would like to talk to you about your shop.
- What about it?
- I want to buy it.
- We'd maintain the name Brie's Cheese,
but we'd be under the Lambert Farms umbrella.
And, uh, they'd have to put all their logos on our cheese.
- And then we'd both just be on salary?
- In theory, everything would stay the same.
You'd continue to manage,
and they'd ask me to sign a 5-year contract
so that I could stay on and keep making cheese.
- Hmm.
Ooh! That's a lot of money, Brie.
- I know!
But I opened the store
because I wanted to be my own boss,
like when we were kids with the lemonade stand.
We did it our way!
- Yeah, but the lemonade stand
didn't have overhead or bank loans.
- I know.
- What did you tell Matty?
- I didn't know what to say.
I was overwhelmed in the moment.
No, no! I cannot sell my shop! Especially not to a Lambert.
I would be such a hypocrite!
You know, my opa, he already said no to them once,
and I just... I feel like I'm supposed to honor
what it was that he taught me.
- Have you thought that
maybe history is repeating itself for a reason?
It's not what you want to hear,
but look what happened to your opa's store.
- Yeah, that may be so,
but, you know, he loved making cheese his way,
right up until the very end.
And plus, if I sell to Lambert Farms,
how am I going to beat them in the competition?
Mmm!
- Wow! You really weren't kidding about this place.
- It's great, right?
- The Jack Wolfe on my farm! I'm honored!
- The pleasure is all mine! Your farm is beautiful!
- Most people do have misconceptions of dairy farms.
Surprisingly, I don't own a frilly apron
or wear my hair in two braids.
- Yeah, shouldn't you have a bucket
of brimming milk on your head?
Nah, I leave the heavy lifting to the farmhands.
Brie has been visiting since she was a little girl.
- My brothers and I used to swim in the river,
hang out with the goats and the cows.
You might even say this place inspired my goaty goat brie.
- Ah! I get it now.
- Brie, you should give Jack the grand tour.
I'd do the honors,
but I have some milkmaid duties to attend to
before the festival volunteers show up
to decorate for the cheese ball.
- That's happening here? - Tomorrow night!
You should bring Brie.
By the way, uh, I put a few things under the gazebo
in case you get hungry.
- Thank you! - Great!
- You're welcome!
- Thanks.
Well, I am so glad she didn't ask us to help milk her cows.
- What makes you think that's not a part of the tour?
- What?
♪ ♪ ♪
This spread is amazing. - Mm-hmm.
- And delicious.
- Thank you. Cheese is all mine.
- Of course.
Hey, Sarah is really great.
- Yeah, right? She was, uh...
She was like an auntie to me, you know?
I think it's cool that we can be friends now
and that I get to do business with her.
- Well, it's great that you surround yourself
with good people like that.
- Hmm. That's the beauty of small towns.
- And cheese-themed dances.
- Ah yes, the cheese ball.
- Is this another festival event that you're not a fan of?
- Uh, let's just say I've been there, done that,
bought the cheesy T-shirt.
Why does a fancy dance in a working barn appeal to you?
- I don't know. Dances can be fun.
They're nostalgic and romantic.
Your cheese is really good. - I know. It's so good, right?
I would love to try cooking with it sometime.
- I'd love to taste your cooking.
- Well, I'd offer to cook you dinner tonight,
but my hotel room doesn't have a kitchenette.
- Well, you can use my kitchen. Somebody should.
- What, you don't cook much?
- I make mozzarella by day, and I microwave by night.
I have to work late, but I could give you my keys?
- Any requests?
- Um, just that it be delicious.
- Mm-hmm.
- And traditional French cuisine.
- OK! It's a date.
- Yes, it is a date.
- Jack!
- Hey, Matty! - I'm glad I ran into you.
Can we talk for a sec?
- Sure!
What's up?
- A proposition.
- Do you want me to promote something on my site?
- No, but we had a position open up at La Pistache.
- Oh, did Hugo's latest temper tantrum
cause another sous-chef to quit?
- No, actually, Hugo is the one who left.
He decided to go home to Paris.
- You're looking for a new executive chef.
- And you're my top choice.
- Wow! That's flattering.
- The only caveat is you have to include the fondue on the menu.
Otherwise, you get complete carte blanche
to create whatever dishes you desire.
- This is a great opportunity.
But relocating to New York, it's...
- It's a big deal.
- Yeah.
Can I think about it?
- Sure. Take as much time as you need.
- Thanks.
- As long as as much time as you need is 24 hours.
I gotta get an answer back to the board ASAP.
- Hi!
- Hey! I'm in the kitchen.
- Mmm! Smells fantastic in here!
Is there anything I can do to help?
- No, take a seat, relax.
- Is that just you being nice,
or are you worried about my culinary skills?
- Ah, a bit of column A... Go ahead, sit down.
- Wow! This is so sweet!
I can't wait to see what you made!
Fancy!
- I borrowed this from the hotel room service.
- Ah!
- Voila!
- Grilled cheese!
- Uh, in France, it's called a croque monsieur.
- So, a fancy grilled cheese.
- Technically, it is.
But this is rosemary sourdough, Ardéche ham
with a combination of gruyere and Muenster cheeses,
both from your shop,
right before I topped it off with a béchamel sauce.
Go ahead, try it.
- It's really good!
- Ah, you don't sound all that jacked.
Ah, pardon the pun.
- Sorry, it... It's just not what I was expecting.
But it's delicious.
Easily the best...
fancy grilled cheese I've ever had.
Yum.
- To be fair, it is the meal you requested.
- It is?
- Remember when I first was pitching the idea to you
of doing a profile on your shop?
You suggested that my talents might be better suited
for reviewing grilled cheese.
- Mm-hmm.
- Here is... here is your actual meal.
- Ah!
Well played!
- Mm-hmm.
Oh, uh, here.
Go ahead!
- Ah! Oh my gosh!
Oh, that crème brûlée was delicious!
- Yes, it was!
- I'm getting spoiled,
having fancy desserts two nights in a row.
- Oh. What was last night's indulgence?
- Chocolate fondue.
- Should I be jealous?
You missed my cheese fondue event for its arch nemesis,
the delicate and delicious chocolate fondue.
- You shouldn't be jealous.
I would have had a much better time
had I come to your event.
- What happened?
- I had dinner with Matty Lambert.
- Oh!
- Uh, not dinner dinner. It wasn't like this dinner.
It wasn't a date. It was dinner about my shop.
He offered to buy it.
- Dinner?
- My store.
My store, my--my creamery,
my name, my loans, my everything.
- Are you considering it?
- It would be the smart move financially, but...
...I just...
I can't. I can't do it.
- Because of your grandfather?
That's what I thought at first,
yeah, but it's more than that.
You know? It's...
It's about Sarah and it's about the customers
and it's about the competition
and the fact that I love making cheese, my way.
- You want to walk instead of get on someone else's train.
- Yes, I do.
- Matty made me a business proposition too.
- Oh?
- One of his 5-star French bistros
is looking for a new executive chef.
- Where is the 5-star bistro?
- New York, actually.
- Wow! That's--that sounds like a really good opportunity.
- It is, yeah.
And I never thought I'd get another offer like this,
especially after my last endeavor.
- I'm not surprised. You're an incredible chef.
- It helps to cook for someone you admire.
- So, you're thinking about taking it?
- Well, if I want to get back in the kitchen,
it's an easy fast track to restarting my career.
- But it would be for a Lambert.
- Yeah, but I don't have the same history
as you do with them.
I mean, Lambert Farms has been
my website's biggest booster.
- Wha... You mean advertisers.
I mean, they're getting a boost from that arrangement too.
- I know they've acted poorly in the past,
but they're not all bad.
And I really do think that Matty
is trying to change their corporate culture.
- That may be so, but the people that he answers to
only care about the bottom line.
I mean, you--you're just gonna be a cog
in one of the many wheels that he has turning.
- Or maybe Matty's not like his grandfather,
and he cares about the people that he works with
or is trying to work with.
- Well, that may be the case, but given the choice,
I've chosen not to walk that path.
Sounds like you've already got your ticket booked
on the Lambert Express.
- I--I'm still thinking about it.
- Dinner was wonderful. Thank you.
I really--I really appreciate you cooking tonight.
Um, I just remembered,
I have a really busy day tomorrow, so...
- Yeah.
I had a really nice time with you today
and getting to know you,
not just for the profile.
- Good night, Jack.
- Good night.
- Hey, are you OK?
- Yeah, I guess I can't help but feeling
like I messed things up with Brie.
- But you haven't even made a decision yet.
- No, but I understand where she's coming from.
The prospect of me working with a Lambert really upset her.
- Well, you did say she has a history with them.
- Yeah, I guess it just threw me a bit.
- Hey, is her reaction swaying you?
- I--I don't know.
- Huh.
- What? - No...
Nothing.
- Mm-hmm. - Nothing at all.
So, uh, when do you need to give Matty your answer?
- Today. - Jeez!
Not a lot of time to ponder a life-altering decision.
- Yeah, you're telling me. And it involves you.
- Hey, don't worry about me.
- Of course I worry about you.
Our business is fueled by your late nights and big ideas.
- Listen, if you decide to take the job
and you want to continue our website,
we could figure something out.
Or we sell the domain, and I get something else.
I have options.
- I appreciate you being so good about it all.
- Look, you're a great writer, but you're an even better chef.
I guess deep down, I always knew it was only a matter of time
before you ended up back in the kitchen.
Thank you.
But...
I don't think it's the right kitchen.
- What makes you say that?
- Ever since I've known you,
you've wanted to be your own boss.
Isn't that how we ended up where we are right now?
- Sure, but if I wanted to go out on my own
and open up my own place again,
it's just so expensive.
- True. - And it's a huge risk.
- Also true,
but being unhappy in a job you don't love is worse.
I'd rather lose money on a dozen failed restaurants.
Mmm!
And if I'm being honest,
I'll throw money at a dozen of these bad boys too.
- Yeah.
- It was nice talking to you!
- Thank you. - Bye!
- Mmm.
- Wow! This is really good.
- Mmm, I'm glad you think so. They use my cheese.
- So, what do you think?
Am I gonna be able to say that they used our cheese?
- It's a very generous offer,
and I'm flattered that you want to do business with me,
but I'm gonna have to turn you down.
- I figured it was a long shot. But I wanted to ask.
- To be honest, at first,
I was a little hesitant because of your last name.
- Old history can be hard to forget.
I live with that too.
- I think it's really great
that you're trying to change things for the better
at Lambert Farms.
I really do.
But I have to stick to what I believe in
and keep doing things my own way.
- I understand.
- For what it's worth, even though you're a Lambert,
I still think that you're one of the good ones.
- I'm not sure how much longer you're gonna think that.
- Why?
- My board of directors have decided
they want a Lambert Farms presence on Main Street.
- You're opening up a competing shop?
- It's out of my hands.
If you won't sell me yours,
I have to follow the company mandate.
- You realize downtown isn't big enough for two shops.
- I do.
- But you also realize that you can sustain a loss short term
and wait me out.
Wow! - I'm sorry, Brie.
I may be the boss, but I answer to someone too.
- Why didn't you tell me this when you made me the offer?
- I wanted you to want to join our team.
I didn't want you to feel there was no choice.
- I don't have a choice.
Either I go into business with you,
or I eventually go out of business.
- Look, why don't you take the weekend to reconsider?
- He's trying to make it seem like he's doing me a favor.
- But in reality, he's not given you much choice.
- I--I'm not gonna be forced to sell my shop.
- I hate to say it, but if you don't,
Lambert Farms is just gonna do to you
what they did to your grandfather.
It's a no-win situation.
- Unless I win tomorrow! - What do you mean?
- I'll be the only gold-medal-winning,
independently owned cheese shop in the state!
We'd have the cache and the reputation to take them on.
- Could work.
But, Brie, honey, I have to be honest
and just take off the best-friend blinders
for a second.
What if you don't win?
- I don't know.
- Looks like I'm the first person
to arrive for the shop tour.
Do you mind if I live-stream it?
- Mm-hmm!
- Great!
- This is where we keep our vintage smoked Gouda
that we're entering in tomorrow's State Championship.
Our cellar is kept at a precise temperature and humidity.
Being off by even a fraction can have significant repercussions
to the aging process.
It's part science, part magic.
Please...
- You heard the lady.
This is where the magic happens.
Cheese!
- Is this a good time?
- Hey! Come in.
- About last night, I--
- I'm sorry that I--I seemed upset.
I guess I just take everything with the Lambert name
in front of it personally.
- You're passionate.
It's one of the greatest things about you.
Hey, I wouldn't expect you to change
just to protect my feelings.
I mean, you told Matty Lambert
his cheese tasted like rotten apples.
- That's the Brie I want in my corner.
- The overly honest Brie
who constantly puts her foot in her mouth?
- The very same.
- Well, if that's the case...
when it comes to Matty's offer,
I think you should do whatever makes you happy.
- Oh, um, by the way, here's the profile that I wrote about you.
Now, it's obviously not finished yet,
but I thought you might want to take a sneak peek
and just make sure I got all the details right.
- Thank you.
- I, uh, look forward to your review.
- I look forward to giving it.
- Uh, bye.
- Bye.
- I love how he mentioned our lemonade stand!
- Yeah, it's nice to be reminded
of all the memories that we had together.
So many good times.
- Don't sell.
- What?
- Win or lose tomorrow, don't take the deal.
Worst-case scenario, we go out of business,
and you go back to selling cheese at the market.
- What about you? You have a family to help support.
- I can always find another job.
Or maybe we could get back into the lemonade game.
This is your shop, your home.
If they take it from you, fine, but don't give it to them.
And one more thing...
Tell Jack how you really feel.
- Hello?
- Hi, Jack! It's Brie.
Uh, I was just curious if you--you wanted to come over
so that I could give you some notes on the profile.
- Sure.
Give me an hour, and I'll be there.
Brie?
What's going on?
Your enthusiasm for the cheese-themed dance
at Sarah's farm inspired me.
So I wanted to surprise you
with something with a little less cheese.
- Wow!
- The right amount of romance and nostalgia?
- The perfect amount.
- I read your profile.
- And?
- I loved it.
- You reminded me of how important my shop is...
and all the people who support it.
Even if I don't win the championships tomorrow,
I know I have a lot to fight for.
- If you ask me, you've already won.
Care to dance?
- Really? Someone at the door at this exact moment?
Not your best timing, Ash.
- We have a problem.
- My best guess is the power's been off since I gave the tour.
- Do you think we could still enter it?
- Yeah, but it has no chance of winning.
- Any luck?
- We sold out of all the Gouda
that we had in the coolers out front.
What did you find out?
- They won't let us compete with any other variety
other than what we already registered, no exceptions.
- You're sure we can't enter this?
I mean, it still tastes pretty much the same.
- I know, but they judge us on details too,
like appearance and texture.
- Brie's right.
The softer-than-normal consistency
will be enough to consider it a defect
and enough to keep you off the podium.
- What if we could get some back?
- You mean from someone who bought it?
- Yeah, did any regulars come in?
- The only customers I remember
are people in town for the festival.
I--I have no idea who any of them are.
- I might.
- Hi! Um, we need to get in touch with one of your guests.
- Of course! What's the name?
- Uh, well, we're not actually sure.
- Then I'm not sure how I can help you.
- Uh, she usually wears cheese-themed clothing.
- Oh yes.
- You know who she is? - I do!
- Great!
- Unfortunately, the hotel has very strict policies
regarding giving out guest information
when the inquiring parties don't know their name.
- I understand, but it's an emergency.
- As in life or death?
- Not in the literal sense.
- Can you be more specific?
- We need to get some cheese from her.
- Cheese.
- A vintage smoked Gouda, to be precise.
- I don't think I'll be able to help you.
- How about now?
- Just to be clear,
you're trying to bribe me with brie?
- Yes.
- Ms. Cahill is in Room 6. - Thank you!
- Oh my goodness! - We're sorry if we woke you.
- Oh, I wasn't sleeping, but I--I feel like I'm dreaming.
- The reason we're here is we understand you purchased
two pounds of smoked Gouda this afternoon.
- Mm-hmm. I did. That's--that's right.
Uh, it's so delicious.
- Oh, thank you. That's very sweet.
- We were hoping to get some back.
- Oh, um, I'm sorry. I ate it.
- Even a pound would do.
- Like I said, I ate it.
- You ate two pounds of cheese?
Yay! Good for you. Yummy.
- If it's any consolation,
I really think it's gonna win the Championship.
- Well, that settles it.
Either I enter a subpar product
that has no shot at the podium
or I drop out.
- I'm really sorry.
I wish we could have figured something out.
- Four years...
I can't believe this is how it ends.
- Hello?
- Hey!
I think I found a loophole for the competition,
but I'm gonna need your help to pull it off.
So, the problem with my cheese isn't the taste.
It's the consistency.
- Right.
- It's like you with your Swiss cheese.
You know, desperate times call for creative measures.
Maybe this accident is actually an opportunity.
- So, what are you thinking?
- What if we melt it even more
to the point that it transforms from a solid into a liquid?
- Like a fondue? - Exactly!
I just went over the rules again.
I can't find anything explicitly prohibiting it.
- That doesn't mean they won't disqualify you.
- Yeah, I mean, there's definitely a risk,
but either I get disqualified or I lose.
In the end, I'm in the same place.
At least this way, we've got a chance.
- OK, great! Let's do it.
But it won't be simply enough to just melt it down.
You're gonna have to make it bold and unique.
- That's where you come in.
I mean, you literally wrote the book on it!
- Uh, right, but none of my recipes
requires Gouda as the main ingredient.
- Well, it's a good thing
the competition doesn't start until 9:00 a.m.
We've got a few hours to experiment.
- Uh...
But, uh...
♪ Never let them get you down ♪
♪ The ones who can't imagine who you really are ♪
♪ You really don't want them around ♪
♪ They can't see the truth, no ♪
♪ Baby, we belong among the highest stars ♪
♪ I can see what you're gonna do ♪
♪ Try to make it with me ♪
♪ 'Cause you know I believe ♪
♪ We can fly where the eagles go to be free ♪
♪ We can step out tonight ♪
♪ On the air we breathe ♪
♪ We can fly where the eagles go to be free ♪
♪ Never gonna let you go ♪
♪ Now that you and I have flown into the sun ♪
♪ We're bathing in the afterglow ♪
♪ Here we are together on the journey of our lives ♪
♪ The future has begun ♪
♪ And I know what we're gonna do ♪
♪ Try to make it with me ♪
- Ooh!
♪ 'Cause you know I believe ♪
♪ We can fly where the eagles go to be free ♪
♪ We can step out tonight ♪
♪ On the air we breathe ♪
Is it just me, or is that good?
- No, it's great.
- I think we did it!
- We did.
- What time is it? - Uh...
Oh no! It's 8:50.
- The judging starts in 10 minutes.
- Careful.
- I'm here!
I'm here! Oh, sorry.
Here! I'm here, I'm here, I'm here!
Sorry! I'm here, I'm here.
- It's too bad we don't give bonus marks
for making a dramatic entrance.
Where's your Gouda?
- Uh, this is it.
- This is vintage smoked Gouda?
- Mm-hmm. In a slightly less solid form.
- You're submitting a fondue.
- Yeah.
I, uh, I checked all the rules,
and I am certain that I haven't violated any.
- Well, you're going to have to give me a moment
while I confer with my fellow judges.
Just check here... Ah, yeah.
Well, that's interesting.
OK.
Well, there's nothing in the official rules
that prohibits an entry from being in fondue form,
so we'll allow it.
- Yes!
- Hi! Hi!
We entered a fondue?
- It's kind of a long story.
- OK, OK, well, good luck.
- Thank you.
- Hello! Hello, everyone!
Can I get your attention please?
Thank you.
After the difficult task of narrowing down our finalists
from such a delectable group of entrants,
we are ready to announce our results.
So, our runner-up, in second place,
Lambert Farms Cheesemakers and their wild mushroom tomme.
And now, this year's first-place winner,
from right here in Montpelier,
Brie's Cheese and their fun-due fondue!
- Ah! I can't believe that she won!
- Ah!
- You did it!
- We did it!
- Oh!
Go on up and get your trophy!
- Great, that's good!
- Thank you. Thanks so much.
- I'm so proud of you!
Look at this trophy! It's beautiful!
- Oh my gosh! Wow! - Oh, wow! Nice!
- Brie, a word?
- Awesome!
- Congratulations!
If our winning streak was gonna be broken by anyone,
I'm glad it was you.
- Thank you.
- Especially if I'm able to tell the people
we're gonna be selling the state champion Gouda
in one of our shops.
- I'm afraid you can't.
- Are you sure?
- Yeah. I'm sure.
- Brie, if you don't take my offer,
I'm gonna have to open up a store down the street.
My board insists. I don't want to drive you out of business.
- You won't have to.
- I'm not sure I follow.
- I don't want to sell you my shop.
But what if we sell your cheese in my shop?
Your board would get what it wants,
and you wouldn't have to compete
with the reigning state champion.
- You do realize that our product
would be stamped with the Lambert name, though.
- It's time to put the past in the past.
It's what my opa would have wanted.
- Take a look at this one. - Oh, wow!
- I'd have to get the approval from my board,
but I think it's a great idea.
- One more thing.
If we're gonna be business partners,
we have to talk about your business practices.
You claimed that you wanted to start making positive changes.
- I do. - I think I have an idea.
And it begins with prioritizing the use of local farms,
here in the state.
- Locally sourced, locally made.
I agree.
Partners? - Partners.
- Excuse me.
- And I look forward to seeing you in the kitchen.
- Yeah, me too.
Um, can we go somewhere and talk?
Maybe where it's quiet.
- Sure.
So, you took the job?
- No, I turned him down.
- But Matty just said...
- I want to get back to cooking,
but I don't want to take a step backwards.
I tried the executive-chef recipe,
and it wasn't for me.
Spending this time with you has made me realize
that I've been neglecting a crucial ingredient,
one that can't be bought or found in a 5-star restaurant.
- Passion?
- This morning, you know, racing against the clock
and inventing crazy dishes and laughing over mistakes,
it's the most fun I've had in the kitchen in a long time.
And it inspired me to create my own recipe,
with all the ingredients right here in town.
- So, you decided to open up your own restaurant?
- Sort of.
What do you think of a gourmet fondue food truck?
- I think the more liquid cheese, the better!
- Great! I'm gonna need a lot of cheese to supply my truck.
- I think we can arrange something.
- There's just one more ingredient that's missing.
- What's that?
- Now, this may sound cheesy,
but it's you.
- You know, I always thought jack and brie
would go well together.
- Mmm.
♪ Love will find a way ♪
♪ Like a flower grows ♪
♪ On an empty street ♪
♪ And a river flows ♪
♪ Down towards the sea ♪
♪ Everybody knows ♪
♪ Night turns into day ♪
♪ So into every heart ♪
♪ Love will find a way ♪
♪ From the deepest dark ♪
♪ Love will find a way ♪
♪ Out of winter skies ♪
♪ The sunlight brings the spring ♪
♪ Birds begin to sing ♪
♪ Waiting for a hand ♪
♪ To pull you from the fray ♪
♪ You will understand ♪
♪ Love will find a way ♪
♪ From the deepest dark ♪
♪ Love will find a way ♪
♪ Let the hero say ♪
♪ Love will find a way ♪
♪ With the smallest spark ♪
♪ Love will find a way ♪
♪ From the deepest dark ♪
♪ Love will find a way ♪
♪ Let the hero say ♪
♪ Love will find a way ♪
♪ With the smallest spark ♪
♪ Love will find a way ♪
MELS