{"id":6873,"date":"2022-08-11T11:11:41","date_gmt":"2022-08-11T15:11:41","guid":{"rendered":"https:\/\/www.fornobravo.com\/pizzaquest\/?p=6873"},"modified":"2022-08-11T11:35:33","modified_gmt":"2022-08-11T15:35:33","slug":"pizza-quest-the-cheese-dude-returns-yet-again","status":"publish","type":"post","link":"https:\/\/www.fornobravo.com\/pizzaquest\/pizza-quest-the-cheese-dude-returns-yet-again\/","title":{"rendered":"Pizza Quest Season 3, Episode 10: The Cheese Dude Returns Yet Again"},"content":{"rendered":"<div><strong>We welcome back Mark Todd, <i>The Cheese Dude<\/i>, to Pizza Quest.<\/strong> This is Mark&#8217;s third visit in what will continue as an ongoing series of master sessions (which makes him our &#8220;Cheese Yoda&#8221;) on the fathomless world of cheese. In previous episodes we explored Pasta Filata, which is the category of mozzarella and other pulled cheeses, followed by an episode on the very diverse world of cheddar. This time around, Mark guides us through the realm of hard, aged cheeses, such as Parmesan, Romano, Asiago, and aged Gouda. Peter will be your portal, your vicarious taster, as Mark leads us though the subtleties and complexities of these amazing cheeses, here on this new episode of <i>Pizza Quest with Peter Reinhart.<\/i><\/div>\n<div><\/div>\n<div>\n<p><iframe loading=\"lazy\" title=\"Pizza Quest: The Cheese Dude Returns Yet Again. Season 3 Episode 10\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/YKpE_L3FAAU?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>We welcome back Mark Todd, The Cheese Dude, to Pizza Quest. This is Mark&#8217;s third visit in what will continue as an ongoing series of master sessions (which makes him our &#8220;Cheese Yoda&#8221;) on the fathomless world of cheese. In previous episodes we explored Pasta Filata, which is the category of mozzarella and other pulled cheeses, followed by an episode on the very diverse world of cheddar. This time around,&#8230;<a href=\"https:\/\/www.fornobravo.com\/pizzaquest\/pizza-quest-the-cheese-dude-returns-yet-again\/\" title=\"Read More About Pizza Quest Season 3, Episode 10: The Cheese Dude Returns Yet Again\" class=\"btn btnred\">Read More&#8230;<\/a><\/p>\n","protected":false},"author":348,"featured_media":6916,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[5,708],"tags":[953,887,33,114,706,888],"class_list":["post-6873","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-s1-pizza-quest-webisodes","category-pizza-talk","tag-hard-aged-cheese","tag-mark-todd","tag-peter-reinhart","tag-pizza-quest","tag-pizza-talk","tag-the-cheese-dude"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.14 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Pizza Quest Season 3, Episode 10: The Cheese Dude Returns Yet Again - Pizza Quest with Peter Reinhart<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.fornobravo.com\/pizzaquest\/pizza-quest-the-cheese-dude-returns-yet-again\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pizza Quest Season 3, Episode 10: The Cheese Dude Returns Yet Again - Pizza Quest with Peter Reinhart\" \/>\n<meta property=\"og:description\" content=\"We welcome back Mark Todd, The Cheese Dude, to Pizza Quest. This is Mark&#8217;s third visit in what will continue as an ongoing series of master sessions (which makes him our &#8220;Cheese Yoda&#8221;) on the fathomless world of cheese. In previous episodes we explored Pasta Filata, which is the category of mozzarella and other pulled cheeses, followed by an episode on the very diverse world of cheddar. 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