Slow Burn illuminates America’s most consequential moments, making sense of the past to better understand the present. Through archival tape and first-person interviews, the award-winning series uncovers the surprising events and little-known characters lurking within the biggest stories of our time. Want more Slow Burn? Subscribe to Slate Plus to immediately access all episodes of Slow Burn (and your other favorite Slate podcasts) completely ad-free. Plus, you’ll unlock subscriber-exclusive bonus episodes that bring you behind-the-scenes on the making of the show. Subscribe now on Apple Podcasts by clicking “Try Free” at the top of our show page. Or, visit slate.com/slowburnplus to get access wherever you listen. Season 8: Becoming Justice Thomas Where Clarence Thomas came from, how he rose to power, and how he’s brought the rest of us along with him, whether we like it or not. Winner of the Podcast of the Year at the 2024 Ambies Awards. Season 7: Roe v. Wade The women who fought for legal abortion, the activists who pushed back, and the justices who thought they could solve the issue for good. Winner of Apple Podcasts Show of the Year in 2022. Season 6: The L.A...
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Decoder Ring: The Great Parmesan Cheese Debate
Parmesan is a food—but it’s not just a food. Italy’s beloved cheese is often paired with a deep craving for tradition and identity. But its history also involves intrepid immigrants, lucrative businesses and an American version that’s probably available in your local grocery store.
After a notorious debunker of Italian-cuisine myths claims this Wisconsin-made product is the real deal, we embark on a quest to answer the question: Has an Italian delicacy been right under our noses this whole time?
Decoder Ring is produced by Willa Paskin with Katie Shepherd. This episode was written by Willa Paskin and edited by Andrea Bruce. We had production help from Patrick Fort and editing help from Joel Meyer. Derek John is Slate’s executive producer of narrative podcasts. Merritt Jacob is our senior technical director.
Thank you to Giacomo Stefanini for translating. Thank you to Fabio Parasecoli, Ken Kane, Thomas McNamee, Dan Weber, Irene Graziosi, James Norton, and Ian MacAllen, whose knowledge and book Red Sauce: How Italian Food Became American were very helpful.
You should also read Marianna Giusti’s article in the Financial Times. If you feel like really nerding out, we also recommend the 1948 academic study Italian Cheese Production in the American Dairy Region.
We also included clips in this episode from David Rocco’s YouTube channel about how Parmigiano-Reggiano is made and from Gennaro Contaldo’s YouTube documentary on the same subject.
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