Provolone

But, you know,

or the Wiz?

Oh,

Wiz.

Wiz.

Provolone, that's a true, that's a true, see, I'm a Wiz person.

I'm a Wiz person.

And if I do buy it, it's probably going to be Cooper Shark.

Otherwise, I buy most of the time Provolone.

sometimes Swiss, sometimes cheddar, or a miscellaneous.

Does

guys, have a great day.

Provolone.

Provolone, buddy.

Always great to hear from Jarhead.

He brings a little excitement right here at the end of the show when everybody else is starting to nod off.

Folks, get out there, support local, be local, buy local.

Calm down, Mike.

Don't forget your Provolone.

And in our business, you can be idealistic or you can be realistic and you make the moves into scale.

You have to constantly focus on your growth profit margins because that's obviously what allows you the capability to do more right and if you don't focus on that margin in everything you do like even last week i had a meeting with like cisco greco my distributors and i'm like okay this is going to this person this is going to this i mean listen even if the delta is like a four dollar and fifty cent difference times that by thousands over the year that's in my pocket like All I have to do is change vendors, you know, and it could be Provolone.

It could be the tomatoes.

It could be like anything that I need.

All the rest, more than 400 names, are of local origin, usually named after towns or communities.

A list of the best-known names applied to each of these distinct varieties or groups is given: Brick, Camembert, Cheddar, Cottage, Cream, Edam, Gouda, Ham, Limburger, Neufchâtel, Parmesan, Provolone, Romano, Roquefort, Sopsago, Swiss, Trappist, Whey cheeses, Musost, and, uh, Ricotta." May we nominate another dozen to form our own cheese hall of fame? We begin our list with a partial roll call of the big blues family and end it with members of the monastic order of Port Salut Trappist that includes Canadian Ochre and our own Kentucky Thoroughbred.

The blues that are green.

Stilton, Roquefort, and Gorgonzola form the triumvirate that rules a world of lesser blues.

Port Salut.

See Trappist.

Provolone.

Within recent years, Provolone has taken America by storm, as Camembert, Roquefort, Swiss, Limburger, Neuchâtel, and such great ones did long before.

I haven't made eye contact.

He just turns around and looks at me and goes, "Provolone," and looks back.

[laughs]

And that was it.

No, I guess it's still provolone or mozzarella, whichever one you prefer.

Because they're basically the same cheese.

Provolone just smells a bit more.

I guess you

could really put on whatever the fuck cheese you wanted, really.

... uh, uh, maybe six months ago or so, we actually brought that back into the lineup as an everyday item, and, uh, that was great.

But I think that one, also the Long Hot and Provolone, is a good illustration of how we're able to do things because we are, uh, more regional-

Mm-hmm

...

... or are you getting the Whiz?

Provolone every time.

I don't like wit.

Wit meaning-