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  • 2 months ago
Artisan cheese shop owner Brie finds herself competing for a $50,000 prize in her town's annual Cheese Festival. To boost her presence, she teams up with an influential cheese critic to profile her vintage smoked gouda. As their friendship develops into romance, a competitor's business proposal and unforeseen complications force Brie to put her shop - and heart - on the line.

Director
Anne De Léan
Writer
James Phillips
Stars
Kim Shaw, Clayton James, Tara Joshi

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Transcript
00:30♪♪
00:40♪♪
00:50♪♪
01:00♪♪
01:10Good morning, Brie!
01:11Ashley! Perfect timing to be my guinea pig.
01:14Ooh, what am I trying today?
01:15This is the recipe for sweet and sour goat brie that I've been experimenting with.
01:19Mmm, that's incredible. Just like all the cheese that you make.
01:23Seriously, if I didn't work for you, I'd be your best customer.
01:28So?
01:31Don't keep me in suspense.
01:33Well, it's a combination of Tupelo honey and organic cranberries.
01:37No, not the recipe. How did the date go?
01:39Total bust.
01:40No, what happened?
01:42Turns out he's lactose intolerant.
01:45Ooh, yeah, that would be a deal breaker.
01:47I mean, he's a nice guy, but really, what on earth would we talk about?
01:51Or eat?
01:52Hey, at least you left your cheese lap and you got back out there.
01:56And the first date after a breakup is always hard,
01:58but as long as you're trying, you're destined to meet someone.
02:01Who knows, maybe the man of your dreams is just going to walk into the shop and buy some Limburger.
02:06Ooh, well, the man of my dreams wouldn't be buying Limburger.
02:08But you get my point.
02:10Yes, I don't need to go out of my way looking for a relationship.
02:13I just need to be willing to let one find me.
02:16Exactly.
02:17Okay, I will keep that in mind.
02:19Starting next week.
02:20Marie, you shouldn't let one iffy date ruin it for the rest of them.
02:24That's not it.
02:26The cheese festival kicks off today.
02:28Our busiest, most important week of the entire year.
02:31Yeah, okay.
02:32The last thing I have time for is romance.
02:39It's so good.
02:41So, how does it feel to finally be releasing your smoked Gouda into the world?
02:45Bittersweet.
02:46I bet.
02:47Four years is a long time to commit to anything.
02:50Well, it's the longest relationship I've ever had, so yeah, I'd say so.
02:54Well, it'll all be worth the effort if it makes the podium this weekend.
02:58It's not good enough this year.
03:00I have to win gold and dethrone Lambert Farms.
03:03Well, if anyone can put an end to their five-year winning streak, it is you and your smoked Gouda.
03:08I appreciate the best friend blinders.
03:10Hey, I may be biased, but I am also a great judge of cheese.
03:13And your Gouda is better than great.
03:15It's as good as it gets.
03:17You think it's as good as gold?
03:19Your grandpa would be proud.
03:22It would be nice to honor his memory with a win.
03:25Plus, that $50,000 prize would go a long way in helping to pay off the loan for the renovation.
03:31Yeah.
03:32Let's just hope the judges think it's worth it.
03:36And here are your lanyards and festival programs.
03:41Oh, and I had the hotel upgrade your rooms.
03:44Wow, thank you. That's very generous of you.
03:46Well, we're just so thrilled that your website is covering the whole week's worth of events.
03:50And I am personally excited for the fondue seminar you're hosting.
03:55We've had some great guests.
03:57I'm sure you'll have a great time.
04:00And I am personally excited for the fondue seminar you're hosting.
04:04We've had such a high demand that we had to put it in the bigger room.
04:07Wow, can't beat a class where you get to eat your work.
04:10Would you mind? I'm so sorry.
04:13Can you sign this for me?
04:15Sure.
04:16Great.
04:22Thank you so much.
04:25And if you need anything, I'm always around.
04:28I'm going to let you know. Thank you.
04:31Hey, Jack, congratulations.
04:33You just passed 100,000 followers on Instagram.
04:35Wow, that's great.
04:36Yeah, that feature you did on Farm to Table Bistro had the most views our website has ever seen.
04:41You know, you should really consider focusing more on in-depth pieces like that.
04:44Yeah, definitely.
04:46There's only one local shop that entered the competition.
04:49Breeze Cheese.
04:50That's a good name.
04:51They're entering a four-year-old smoked gouda. Wow.
04:54Looks like you just found your next cheese to review.
04:56Yeah. You got time to buy me some?
04:58Actually, I can't.
05:00Lambert Farms just sent over some images for their new ad.
05:02I should probably get that up.
05:04We've got to keep our biggest sponsor happy.
05:06No problem. I can grab it.
05:07Thanks.
05:10It's a nice place.
05:11Yeah, I heard the rooms are actually pretty spacious.
05:14Mm.
05:17Mm-hmm.
05:20So you're in town for Cheese Fest, I'm guessing?
05:23Mm-hmm.
05:24I sprung for the Big Cheese VIP All-Access Pass.
05:27It wasn't cheap, but I plan on getting my money's worth.
05:30I'm sure you will.
05:32You know, there's lots of fun and informative events all weekend.
05:36I'm actually hosting a couple myself.
05:38I know. I signed up for your tasting workshop,
05:40and I'm doing one of your shop tours.
05:42Great.
05:45So, what do you think?
05:47Mm.
05:49They are all so delicious.
05:51I can't make up my mind.
05:53I'm just going to have to do another pass.
05:55Have you seen our new line of cheese-themed aprons?
05:59What?
06:01Why don't you browse around?
06:03I'm sure you'll find something.
06:05What?
06:06Why don't you browse around a bit, give your palate a break,
06:09and then get back over here and retry all the samples again?
06:13That is an excellent idea.
06:15I will be back.
06:18Thank you for your patience.
06:20How can I help you?
06:21Well, I'd like to start with eight ounces of your vintage smoked Gouda.
06:25Oh, yeah. We actually just released that today.
06:28It's our shop's entry into the state championships this weekend.
06:31So I've heard.
06:33I'll also try some of your truffle and salt Toscano.
06:37And that halloumi looks good as well.
06:42Those are some deep cuts.
06:43What can I say?
06:44The cheese game's all about the B-sides.
06:48Is there anything else you'd recommend?
06:50My sweet and sour goat brie. Definitely.
06:53Then I'll definitely try that as well.
06:56You look really familiar. Have we met before?
06:58Maybe you've seen my face around your store?
07:01So you're a local now?
07:04Burlington, so not far.
07:06Excuse me.
07:08Would it be possible to get a picture with you for my Insta?
07:11Absolutely.
07:12Amazing. Do you mind taking it?
07:15Yeah, sure.
07:19Of course.
07:23Oh, could you shoot landscape?
07:25Shoot at landscape.
07:27Okay, ready?
07:32You're Jack Wolfe?
07:34I mean, sorry, you both obviously know that.
07:42I just love your blog.
07:44Very nice of you to say.
07:45So many cheese adjectives and it's so good.
07:52So when you said I've seen your face around my store,
07:54you meant literally staring at me every day.
07:57Jack Wolfe, but you obviously know that.
08:01Would you happen to be this shop's namesake?
08:03Yes, Brie Belanger.
08:05Nice to meet you.
08:06You too.
08:08Sorry for being a bit stealthy.
08:10You should get my webmaster by the cheeses I'm going to review,
08:12but he was busy.
08:15So you're going to review me?
08:17Yeah, well, your cheese.
08:19I hope that's okay.
08:21Absolutely.
08:22Yeah, absolutely.
08:24I hope that's okay.
08:26Absolutely.
08:27Yeah, it's great.
08:28I mean, it's more than okay,
08:30because everything that you ordered is excellent.
08:32Great.
08:33I mean, obviously, that's up for you to decide, not me.
08:35I don't want you to think that I'm trying to influence you
08:38or anything like that.
08:39Okay, then.
08:40I don't think that I need to influence you, you know.
08:43I just, I don't want you to think that I'm worried.
08:46Okay, right.
08:47Not that I'm overly confident either.
08:48You know, I'm like right in the middle.
08:50You know, like just in that sweet spot right down the center.
08:54It's like, I'm going to stop talking now.
08:56Right.
09:01This is probably why you normally have your webmaster
09:03buy your cheese for you.
09:04Yeah, something like that.
09:08So, um,
09:10just approximately when do you think that this review
09:14might be posted on your website?
09:17Oh, later this afternoon.
09:18That quickly?
09:20Yeah.
09:21That's quick.
09:23Which is great.
09:24Yay.
09:26Well, it was nice to meet you, Bree.
09:28Maybe we'll bump into each other
09:30at some event festivities this week.
09:35Not if I bump into you first.
09:41When I stick my foot in my mouth,
09:43I like to chase it with some cheddar.
09:50Refresh, again.
09:52Okay.
09:54No.
09:55I still can't believe you didn't recognize Jack Wolf.
09:58In my defense, he was wearing a hat.
10:01And you're basically the only person in the entire industry
10:03who's never once read his blog.
10:05Fair enough.
10:06But I am well aware of how influential his website is.
10:09Mm-hmm.
10:10A good review could really help business.
10:12Yeah, and a bad review could hurt it.
10:13Again.
10:14Bree, it's like a watch pot that never boils.
10:16Refreshing the webpage every...
10:18Oh, wait, it worked.
10:19What does it say?
10:20Okay.
10:22Bree's Cheese is a quaint artisan cheese shop
10:25located in downtown Montpelier.
10:27Okay, just skip ahead to the actual review, please.
10:29Okay.
10:30The vintage smoked gouda,
10:31which is simultaneously sharp, sweet, and salty,
10:35is well worth its four-year wait.
10:37Wow!
10:38This world-class offering is surely among the favorites
10:40to take home the gold medal at this weekend's championship.
10:45Okay, okay.
10:47I don't know why I've never read his blog before
10:49because clearly Jack Wolf knows his stuff.
10:52What does he say about my goat cheese?
10:54Let me see.
11:06He thought it was good.
11:09That's the entire review?
11:10Yeah, I mean, that's basically the gist of it.
11:13Ashley.
11:14Okay, it's not a big deal.
11:16He just felt that it was a bit, um...
11:20goaty.
11:23Goaty?
11:24Goaty.
11:25It's goat cheese.
11:27What did he expect?
11:28Well, he did say it was unexpected.
11:31As in unexpectedly delicious?
11:34More like unexpectedly lacking any depth
11:37or complexity of flavor.
11:39He basically thought it tasted like goat and only goat.
11:43Well, I take back what I said.
11:45Jack Wolf knows jack squat about cheese.
11:47Okay, Brie.
11:48Honey, he had glowing things to say about your other cheeses.
11:51Maybe he's just not that into goat cheese.
11:53Or maybe he can't tell his Roquefort from his ricotta.
11:56Brie, sweetie, I know you put your heart and your soul
11:59into everything that you make,
12:00but you can't please every palate every time.
12:02Big picture?
12:04This review is great.
12:15♪
12:46♪
12:56First low-low warning.
12:58Yeah, that review has brought us a ton of tourists
13:00in town for Cheese Fest.
13:01Your smoked good has been flying off the shelves.
13:04Unlike my goat cheese, I assume?
13:05No, we've actually had quite a few buyers.
13:07Really?
13:08Yeah, people are curious to see if it really is that goaty.
13:11Which it isn't, of course.
13:13Whatever, Jack Wolf is entitled to his own opinion,
13:16even if it's incorrect.
13:17Well, I am of the opinion that I am hungry,
13:20so the food trucks are finally open.
13:22Are the cheesesteak trucks back?
13:23All the way from Philly.
13:24Ooh, I love this time of year.
13:26I know, you do.
13:29♪
13:50Two cheesesteaks to go.
13:52Extra whiz, please.
13:55And we should see if we can get an interview
13:57with that head judge.
13:58I'll talk to him tonight at the opening reception.
14:00Great, I think that covers it.
14:02Except we still have to come up with some big festival feature.
14:05What about doing something on the Lambert Farms dynasty?
14:08That might seem a bit disingenuous
14:09considering they're our biggest advertiser.
14:11Ah, that's true.
14:12And five years of cheese domination
14:14does lack a bit of heart.
14:16What about if we took the opposite approach
14:18and we profiled that shop I reviewed yesterday?
14:21Opposite how?
14:22Local artisan cheese shop owner
14:24spent the past four years aging her entry.
14:27Attempting to dethrone the juggernaut champions,
14:30Lambert Farms.
14:31Oh.
14:32Kind of like the Rocky of ricotta.
14:34I like that.
14:35Yeah, I'll go pitch the honor.
14:37Let's go.
14:38First, I need to eat something.
14:39You hungry?
14:40Oh, no, I had a late breakfast.
14:41Okay, I'll see you at the reception.
14:53Oh, I'm so sorry.
14:55I...
14:57Well, you did say you hoped we'd bump into each other again.
15:00Yeah, I meant it in more of a figurative sense.
15:03Here, let me...
15:04I'll help you.
15:05No, it's...
15:07I...
15:12It's hardly noticeable.
15:14It is.
15:15It is.
15:16It is.
15:17It is.
15:18It is.
15:19It is.
15:20It is.
15:21It's hardly noticeable.
15:22Yeah, yeah.
15:23That's, uh...
15:24That's much better.
15:35Well, thanks for the sweatshirt.
15:37Thanks for the review.
15:38Brought in a lot of new customers.
15:40I'm glad.
15:41I really thought your cheese was exceptional.
15:43Well, not all of it.
15:45Yes, for whatever reason,
15:46your goat brie didn't totally do it for me.
15:48I understand.
15:49Your sense of taste is limited.
15:51As in limited to good taste?
15:53It was goat cheese.
15:55Goat is literally in the name.
15:57Well, I guess our palates are just a bit disparate.
15:59Yeah.
16:00Mine's highly tuned,
16:01while yours would be better suited to review,
16:03say, grilled cheese sandwiches.
16:07How about this?
16:08How about a cheese truce?
16:09Because I have a proposition for you
16:11that I think you're going to like.
16:13I'm listening.
16:14What would you say to me doing a profile on your shop?
16:17That sounds fantastic.
16:18More press means more sales.
16:20Right, Brady?
16:21Assuming your interviewing skills
16:23are more refined than your taste buds.
16:25How about this?
16:26If I can change your mind about my limited expertise,
16:29can you do the profile?
16:32Deal.
16:39Okay, this is a recipe that I've been experimenting with,
16:43but I haven't released it yet.
16:45But I haven't released it yet.
17:04Okay.
17:05Now, this is only a guess,
17:08but I say it's an jereño
17:12made from a combination of sheep, goat, and cow's milk,
17:15which you then sweeten with caramelized fig and cactus fruit
17:19right before smoking it for 3 1⁄2 to 3 3⁄4 hours.
17:23Oh, and you added a dash of hairball and pepper
17:25just to give it some kick.
17:32Am I close?
17:33Lucky guess.
17:35Well, I guess the truce starts now.
17:38Only because you got cactus fruit.
17:40Nobody ever gets that.
17:41That's strange.
17:42I wouldn't think someone with such a limited palate
17:44would be able to pick up on that.
17:46All right, so when do we get started on this profile?
17:51Well, I think we just did.
18:00I never thought I'd hear myself say this,
18:02but I don't think I can eat another bite of cheese.
18:04Oh, that's too bad. We were just getting started.
18:07You're...