{"id":3564,"date":"2014-02-11T20:17:20","date_gmt":"2014-02-12T01:17:20","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=3564"},"modified":"2014-02-11T20:17:20","modified_gmt":"2014-02-12T01:17:20","slug":"beemster-xo-vs-nerds","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/beemster-xo-vs-nerds\/","title":{"rendered":"Beemster XO vs. the Nerds"},"content":{"rendered":"

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Tasting Tuesdays have become a regular feature over at the Boston office, and when they asked me to pitch in, of course I said yes. It didn’t hurt that they were sending me Beemster’s XO Gouda<\/a>, which is one of my avowedly favorite cheeses. XO is aged 26 months, and has a wonderful grainy texture because of it, along with a sharp-sweet-savory flavor like that reminds me of a liquor-filled, salted caramel bonbon.<\/p>\n

Unfortunately, instead of sending me one wedge of this marvelous stuff, the folks at Beemster sent me six, and I don’t have a squad of interns to absorb the calories. So to prevent overload, I enlisted my sweetie, culture’s science advisor Dr. Minda Berbeco<\/a>, and her colleagues at the National Center for Science Education for an impromptu tasting and secret experiment in what happens when you a corner a bunch of essentially shy nerds with a video camera:<\/p>\n

http:\/\/www.youtube.com\/watch?v=aauFjbG4pCA<\/p>\n\n\t\t