EPISODE 5
Hamilton Morris
What is a drug and Why All Drugs Should Be Legal
Watch renowned drug researcher, once Viceland host, and creator of Hamilton's Pharmacopeia, Hamilton Morris, share his unfiltered perspective on what the establishment gets wrong about psychoactive substances. From explaining why prohibition has been "one of the worst policy disasters in history" to breaking down the difference between "friendly" drugs like MDMA and more problematic ones like alcohol, Hamilton makes the case for complete legalization backed by education. And of course, we couldn't help but ask: if cheese increases dopamine, is cheese technically a drug?
IN THIS EPISODE 🧀
IN THIS EPISODE 🧀
Course 1 Cheese:
Bijou
Producer: Vermont Creamery | Websterville, VT
Cheese Profile: Ash ripened goat cheese known for its minerality, chalky texture and light amount of goaty aromas.
Pairing: Hibiscus jam, tulsi, dried rose petals, airy milk cookie
Taste: For this pairing we used the sweet and astringent side of the hibiscus preserve to temper the funkiness. The milk cookie emphasizes the chalky texture while the Tulsi brings both herbal and grassy overtones.
Course 2 Cheese:
Alpage Gruyère
Producer: Fromage Gruyère SA | Switzerland
Cheese Profile: Dense Gruyère. Deep and intense and brothy, with tyrosine crystals like savory pop rocks.
Pairing: Benichon mustard, kabanosi sausage, cornichon, dill
Taste: Autumn harvest flavors meet ancient Gruyere tradition. Tangy, spicy mustard complements the cheese's fruity character, while Polish Kabanosi sausage adds smoky, meaty notes. Cornichon and dill cut through the savory profile with crisp texture.
Course 3 Cheese:
OG Kristal
Producer: Groendal | Roeselare, Belgium
Cheese Profile: Tyrosine crystal-laden, boozy, butterscotch, aged Gouda
Pairing: Spicy maple cream, dark chocolate, black lava cashew
Taste: OG Kristal’s boldness gets the royal treatment. Caramelized black lava cashews amplify the crunchy paste. The maple cream and dark chocolate continue to push this pairing towards sweetness as a light spicy kick leaves the palate tingling in anticipation for more.
Course 4 Cheese:
Oma
Producer: Von Trapp Farmstead | Waitsfield, Vermont
Cheese Profile: Oma develops a pungency that balances with its innate sweetness — think browned butter and roasted nuts with cured bacon.
Pairing: balsamic pearls, scallions, black pepper rice crackers
Taste: Washed rinds can be unbridled in their funk but Oma finds perfection in its yeasty aromas and custardy texture. The black pepper rice cake helps keep the pairing on the palate. The balsamic pearls pop in your mouth, delivering a much needed bright and fruity reprise from the rich paste and finishes brightly with the green onion.
Course 5 Cheese:
Roquefort
Producer: Roquefort Carles | France
Cheese Profile: A French blue cheese with port reduction made from unpasteurized sheep's milk and is famous for its sharp, tangy, and salty flavor and creamy texture.
Pairing: Flattened croissant
Taste: The full richness of the sheep's milk gets a lift by a sweet and oxidized glaze of the port reduction. The croissant vehicle supports both the creamy texture and butteriness of the paste. To finish, a dusting of beet powder reminds you of the earthy funk that makes Roquefort so special.
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