You're listening to The West Wing Weekly. I'm Rashique Sheerwey.

And I'm Joshua Molina.

And today we're doing a special big block of cheese edition of our podcast.

Are you excited? Is this number three?

I think that's right.

And should I jump right to your favorite part where we pair our listener questions with the specific

cheese? Do you have one in mind?

I do have one in mind.

Here's one cheese that I considered but passed on because I myself have never eaten it.

But I want to thank Katrina Kirkland for pitching Red Lester, which I guess is a British cheese.

Yeah. I've had Red Lester.

Oh, you had it.

On a sandwich that I bought at a Marx and Spencer's.

The first time I ever experienced buying a pre-made sandwich inside a department store where

you can also buy like pants and things like that.

Okay, well, why don't we co-sponsor?

Let's pair today's questions with both Red Lester and Oso-Irati.

From me, it's a French sheep's milk cheese.

I may be mispronouncing it, but say a la vie.

That comes from the Basque region, from Bay-Arn, the Basque region of France on the border there

with Spain.

It's a delicious nutty cheese that I think changes flavors a bit if you leave it on your palate for a while.

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