Ever wonder why there are so few sheep's milk cheeses in the U.S.? This episode dives deep into the history of sheep farming in America and how the lack of advanced dairy sheep genetics has forced many American sheep's milk cheesemakers to thin

6: Will the real Swiss Cheese please stand up?!

Oct 3rd, 2018 20m 55s

Necessity is the mother of invention and Switzerland’s extreme mountains have created one of the most well-known cheese styles, Swiss Cheese. But whether you call it Swiss or Alpine, there’s more to these cheeses than you think. Join us and Car

5: All about that Rennet!

Jul 13th, 2018 23m 42s

One type of rennet makes over 80% of cheese worldwide - and you may have never heard of it. We'll cover the 10,000 year history of rennet in under 25mins; from animal to mold to true vegetable rennet and the invention of Fermentation Produced C

4: Magic Milk!

May 17th, 2018 22m 49s

Whether it’s cow, goat, sheep, or buffalo’s milk, the chemical composition of cheese’s primary ingredient varies widely, and that affects the end flavor and texture of your cheese. Join us on a Milk Chemistry 101 adventure with Food Scientist P

3: Beautiful Raw Milk Cheese!

Apr 12th, 2018 21m 6s

Cheese made with raw milk has long been misunderstood; we’ll bring some serious science to what is often - an ugly yelling match. We’ll learn the history of raw milk cheese, how the FDA regulates it, and the recent culmination in 2014 when it

2: It's a Microbial Zoo!

Mar 16th, 2018 20m 12s

The idea of Bacteria, yeast & mold often conjure up negative images. But we’ll take a close look at how these three main microbes interact and create flavor in some of your favorite cheeses. For more information and resources check out www.beh

1: Categorize that Cheese!

Feb 12th, 2018 17m 54s

Cheese is confusing! We'll start our series with an introductory episode to get us all on the same page about common ways we categorize cheese from a scientific approach to a pragmatic approach; Cheesemaker Mateo Kehler and author & cheese expe

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