All language subtitles for As Gouda as it Gets 2020

♪ ♪ ♪

- 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.

(Laughing)

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.

(Chuckling)

- Mmm, so good!

(Sighing)

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.

(Grunting)

It's a nice place.

- Yeah, I heard the rooms
are actually pretty spacious.

- Mmm!

Mm-hmm.

(Chuckling)

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.

(Chuckling)

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.

- (Woman):
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.

(Camera clicking)

(Chuckling)

- You're Jack Wolfe?

I--I mean, sorry, you both
obviously know that.

(All chuckling)

- 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.

(Both chuckling)

- Jack Wolfe, but you
obviously know that.

(Laughing)

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.

(Chuckling nervously)

- This is probably why you
normally have your webmaster

buy your cheese for you.

- Yeah, something like that.

(Chuckling)

- 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!

(Both chuckling)

- 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!

(Door opening)

Ugh!

(Door closing)

- When I stick
my foot in my mouth,

I like to chase it
with some cheddar.

(Chuckling)

- Refresh, again.

- OK.

Mmm, no.

I still can't believe you
didn't recognize Jack Wolfe!

- In my defense,
he was wearing a hat.

(Laughing)

- 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!"

(Squealing)

"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!

(Sighing)

(Insects chirring)

(Sighing)

- 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.

(Laughing)

(Birds chirping)

(Sighing)

- 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.

(Chuckling)

- 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.

(Duck quacking)

- 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.

(Laughing)

(Chuckling)

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.

(Chuckling)

- How about this:
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?

- (Ashley):
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.

(Knife chopping)

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.

(Both chuckling)

Am I close?

- Lucky guess.

(Chuckling)

- 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.

(Laughing)

- All right, so, when do we
get started on this profile?

- Well, I think we just did.

(Chuckling)

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.

(Chuckling)

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.

(Chuckling)

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.

(Laughing)

- 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?

(Chuckling)

This is our competition Gouda.

- Wow!

Do you mind?

- Go ahead! Oh, watch your head.

- Oh!

Wow!

(Chuckling softly)

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.

(Chuckling)

- 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.

- (Chuckling): 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.

(Chuckling)

- 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.

(Men and women chatting,
indistinct)

(♪ Jazz playing on PA ♪)

Hey! Hi!

- Hey! Uh, here.

- Oh! Such service and variety.

- I told you I had
an in with the apps.

(Laughing)

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.

(Laughing)

- 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.

(Laughing)

- Excuse me!

I would like to
quickly welcome everyone

to our annual Cheese Festival!

(Audience applauding)

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.

(Camera clicking)

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.

(Men and women chatting,
indistinct)

- 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.

- (Laughing): 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.

(Talking, indistinct)

- 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.

(Both laughing)

- 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, it would read:

"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!

(Both laughing)

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.

(Laughing)

(Chuckling)

- 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.

(Laughing)

(Door opening)

- 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.

(Camera clicking)

- (Tim):
Really nice.

Yeah, perfect!

Hold on. Perfect!
And one more!

(Chuckling)

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.

(Chuckling)

- 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?

(Chuckling)

- 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.

(All chuckling)

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.

(Audience members chuckling)

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.

(Audience members laughing)

Both are technically
music, but...

(Laughing)

All right, uh, let's begin!
Come on up!

(Audience members laughing)

(Sighing)

- 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.

(Jack chuckling)

- OK! Bye!

- Wow! Cheese puns!

- What can I say?
I play to my crowds.

(Laughing)

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!

(Insects chirring)

- Ah!

- So, what did you think?

- I think I need the
recipe for that sauce.

(Laughing)

- 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,
he used to say:

"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!

(Knocking on window)

(Laughing)

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.

(Both laughing)

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.

(Laughing)

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?

(Both laughing)

♪ Just like that ♪

♪ I'm falling in love again ♪

(Sighing)

(Birds chirping)

- 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
I love about cooking:

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?

(Laughing)

- 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?

- He literally said:
"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.

(Insects chirring)

(Sighing)

- 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.

(Sighing)

- 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.

(Line ringing)

- (Jack): 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.

(Exhaling sharply)

- 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.

- But you said: "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.

(Insects chirring)

- 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!

(Sighing)

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?

(Chuckling)

(Bleating)

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?

(Laughing)

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?

(Laughing)

♪ ♪ ♪

♪ ♪ ♪

(Goats bleating)

This spread is amazing.
- Mm-hmm.

- And delicious.

- Thank you. Cheese is all mine.

- Of course.

(Laughing)

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.

(Birds chirping)

(♪ Jazz playing softly on PA ♪)

- 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.

(Chuckling softly)

(Birds chirping)

(Door opening, closing)

- 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.

(Laughing)

- 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.

(Chuckling)

My store, my--my creamery,

my name, my loans,
my everything.

- Are you considering it?

- It would be the smart
move financially, but...

(Sighing)

...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.

(Sighing)

(Bird calling)

- 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.

- (Laughing): 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.

(Sighing)

- 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?

(Sighing)

- 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.

(Sighing)

- 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?

(Sighing)

- 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!

(Laughing)

(Thermostat beeping)

(Chuckling softly)

(Knocking)

- 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.

(Laughing)

- 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.

(Laughing)

- Uh, bye.

- Bye.

(Men and women chatting,
indistinct)

- 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.

(Both laughing)

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.

(Sighing)

- 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.

(Knocking on door,
door opening)

Brie?

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!

(Chuckling)

(♪ Jazz playing on stereo ♪)

- The right amount of
romance and nostalgia?

- The perfect amount.

- I read your profile.

- And?

- I loved it.

(Chuckling)

- 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?

(Knocking on door)

- Really? Someone at the door
at this exact moment?

(Knocking continues)

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.

(Sighing)

- (Jack): 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.

(Insects chirring)

- 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.

(Sighing)

- 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.

(Sighing)

(Insects chirring)

(Sighing)

(Sighing)

(Groaning)

- 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.

(Both laughing)

- Careful.

(Laughing)

- 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.

(Chuckling)

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.

(Men and women chatting,
indistinct)

(Breathing heavily)

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.

(Exhaling slowly)

So, our runner-up,
in second place,

Lambert Farms Cheesemakers
and their wild mushroom tomme.

(Crowd applauding)

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!

(Laughing)

- Ah!

- You did it!

- We did it!

- Oh!

(All laughing)

Go on up and get your trophy!

- (Tim):
Great, that's good!

- Thank you. Thanks so much.

(Squealing)

- 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 ♪

(♪ Lyrics indistinct ♪)

♪ 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 ♪

♪ 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 ♪

Closed Captions: MELS