Hot off the presses is this new book dedicated to the Driftless Region in Wisconsin and the cheesemakers within! With gorgeous photography and profiles of 12 cheesemakers, this book is for every cheese lover, no matter your location. In this episode, we chat with Keith Burrows, Leslie Damaso, Kristin Mitchell, and Nicole Bujewski, who produced the book, about how it came to be. You can order the book directly from Little Creek PressIG: @littlecreekpress@republicoflettersbooks@thebookkitchenmp Hosted on Acast. See acast.com/privacy for more information.
Fromagerie L'Amuse has changed the perception of Dutch cheeses worldwide because Betty Koster believed in a better quality product while recognizing the hard-working people behind that product. As the company looks to the future, it's claiming a new face with Thassia Koster taking the reigns. What does this look like, and where are they in the process? This is your chance to get to know Thassia and hear what it's like to fill the shoes of an internationally beloved mother. Where to find L'Amuse:https://lamuse.nl/https://essexcheese.com/lamuse-goudaIG:@fromagerielamuse Hosted on Acast. See acast.com/privacy for more information.
Rachel Fritz Schaal and Peter Dixon come to chat about creating starter cultures from scratch, and we also talk about the science and craft of making cheese. That also happens to be the name of the conference they created. These two just riff off each other and drop so many pearls of knowledge. This is a good representation if you've ever wondered what it is like to hang out with them.Find them:parishillcreamery.comIG:@parishhillcreamery@cheesemakersjourney@sciencecraftcheeseLearn more about the conference:https://www.sciencecraftcheese.com/March 15th & 16th 2025 Hosted on Acast. See acast.com/privacy for more information.
The opportunity for internship scholarships is much more prevalent than in years past. Carrie, aka Justice of the Cheese, has done two scholarships through the Anne Saxelby Legacy Fund. We chat about the differences in the scholarships we both have received and the realities behind going to work in a cheese plant for a month.Find Carrie:IG @justiceofthecheese Hosted on Acast. See acast.com/privacy for more information.
Dairy Connection supplies ingredients to artisan, farmstead, and specialty cheesemakers nationwide. Dave Potter, creator and president of DC, is taking a "not retired but not required" approach to the company and leaving it in the capable hands of his daughter, Katie Phillips. We discuss how that transition is going and all of the amazing things that Dairy Connection offers to cheesemakers and mongers alike. Hosted on Acast. See acast.com/privacy for more information.
At any given time during the summer, there is a major cheese party going on somewhere. While September is nearing the end of summer, it is prime leaf-peeping season and cheese party season in the great state of Vermont. In this episode, I chat with Andi Wandt, Creamery Manager of Shelburne Farms, about the upcoming Vermont Cheese Week and Summit. If you've been on the fence about going, Andi is here to romance you into being there to fulfill your cheesy rom-com dreams through Vermont's dairy delights. This is a hefty episode filled with so many details, but you can find all the events on the Vermont Cheese Council's website.vtcheese.comHope to see you there! Hosted on Acast. See acast.com/privacy for more information.
Many legacy cheesemakers in the American Artisan Cheesemaking scene are trying to figure out what's next for them. Some have sold to larger foreign entities, and some brands have been lost. At Capriole in Greenville, Indiana, Sam Schad is working to fill his grandmother's shoes. It's a lot to fill but Sam is doing it with gratitude and a bit of gumption. Hosted on Acast. See acast.com/privacy for more information.
Hill Valley Dairy is making big moves in Wisconsin and may soon extend its reach outside of the cheese state's borders. Listen in as Ron Henningfeld recounts his pure Wisconsin dairy tale.IG@hillvalleydairyHill Valley Dairy Hosted on Acast. See acast.com/privacy for more information.
Take a walk through Seattle's food history over the last 15 years with Tyson Danilson and learn how he's made the switch from distribution to food brokerage.IG@cheesetruckinCascade Direct Hosted on Acast. See acast.com/privacy for more information.
The days of "The Cheese Primer" being the primary source of cheese education are long over. These days, we are fortunate enough to have things like the Academy of Cheese. Based in the UK, this tiered cheese education program will lead cheese professionals and lovers into a more profound knowledge base on cheese's many layers.Academy of CheeseIG: @cheese_academy Hosted on Acast. See acast.com/privacy for more information.
Consider this episode a Spring pledge drive because I am chatting with the ladies behind Street Cheese, and we are talking about their Indiegogo campaign to open their brick-and-mortar shop here in Seattle. After four years of hard work building their name, they are angling to have a permanent home. They tell us all about their vision, the hurdles to get there, and what dealing with commercial real estate in Seattle is like.Please donate or share this episode to find people wanting to back this worthy venture!https://www.indiegogo.com/projects/mobile-shop-seeks-home-to-stop-spinning-its-wheels#/https://www.streetcheeseseattle.com/IG: @streetcheesesea Hosted on Acast. See acast.com/privacy for more information.
Urban Stead Cheese just celebrated its sixth year in business, and this episode is all about how they got there. Andrea tells all about how they gutted a building to create the cheesemaking space of their dreams. Urban Stead CheeseIG: @urbansteadcheese Hosted on Acast. See acast.com/privacy for more information.
South Africa has had a rich history of agriculture and fermented dairy products. Still, it's only been within the last 100 years that cheese has played a part, mostly due to colonization. During apartheid, cheesemakers had to sell their cheese to the government, which led to only a few styles being made. Since the end of apartheid, an innovative cheese industry has started to bloom. Klein River Cheese is one of the cheesemakers making a name for themselves in South Africa and the world. Ray Siebrits joins me to chat all about cheesemaking in South Africa. Find Kleinn River Cheese: Klein River CheeseIG: @kleinrivercheeseThe Mobile Monger Patreon Hosted on Acast. See acast.com/privacy for more information.
Social Media has helped us connect in entirely new ways, and Erika Kubick is out here doing Cheesus' work by preaching the word of curd to the masses. Author, IG baddie, and cheese educator, there isn't much Erika can't do, but we chat about the pitfalls of living your life online and the lack of money that entails if you want to stay true to your creative vision.Find Erika here: https://www.cheesesexdeath.com/Find the black garlic honey mentioned in the episode here: https://www.eatblackgarlic.com/shop/black-garlic-infused-honey Hosted on Acast. See acast.com/privacy for more information.
While we've lost some big-name cheese shops over the last couple of years, we've added some new flavors to the roster. One of the cheese show's new stars is Agnes Cheesery and Restaurant in Pasadena, California.Vanessa and Thomas Tilaka Kalb, two professionally trained chefs who love cheese, opened this venture in 2021 but started the process in 2018. We chat about everything it took to open it in an uncertain time.Find the shop and restaurant here: https://www.agnesla.com/ Hosted on Acast. See acast.com/privacy for more information.
Opening a cheese shop is no easy feat, but once you get past the initial opening, you have the challenge of keeping the doors open. In this episode, we check in with Laura Downey from Fairfield & Greenwich Cheese Company about some of the strategies they've employed to keep the lights on and make the shop a valued part of the community.Here are your links to connect with Laura and the team!IG: @fairfieldgreenwichcheesecoWebsite: https://fairfieldcheese.com/ Hosted on Acast. See acast.com/privacy for more information.
Rachael Lucas has been hustling hard in the Seattle cheese world to create her perfect cheese job. She's built relationships in the wine world, leading to her current hyper-fixation and a perfect blend of passions. From cheese classes to small cases in wineries' tasting rooms, she's trying, and succeeding at solidifying her place. Find Rachael at https://cheeseladyloveswinellc.com/IG: @cheeseladyloveswineseattle Hosted on Acast. See acast.com/privacy for more information.
The passionate, hard-working people that brought you a 5k during the middle of a cheese conference are back with more tricks under their sweatbands! They've added some friends and created grants geared towards cheese professionals to get experiences at some of the best in the biz. The deadline to apply for these grants is right around the corner on February 28th, 2023, so now is the time for the last push!Apply here: thecheeseletes.org Questions/Sponsorship Opportunities: network@thecheeseletes.orgFind The Cheeseletes on IG @thecheeseletes Hosted on Acast. See acast.com/privacy for more information.
How does a small cheese shop compete in this current space of instant gratification? With heart, enthusiasm, and passion, of course!You can find all that and brightly colored aesthetic at Lady and Larder in Santa Monica, California. Created by twin sisters Sarah and Boo Simms, this small but mighty shop feeds celebrities and local cheese lovers. Sarah's energy will excite you for your next trip to the cheese shop.IG @ladyandlarderWebsite https://www.ladyandlarder.com/Sarah also mentioned working with the Cheese Culture Coalition, and you should check out their work.https://cheeseculturecoalition.org/ Hosted on Acast. See acast.com/privacy for more information.
If you are in or near the Philly cheese scene, then Alexandra Jones is a name you know well, but even if you live on the other side of the country, her food writing has likely informed your ideas about cheese. From Culture magazine to Modern Farmer, Alex has bylines that range in topics about cheese and agriculture. She's taking a more personal approach by starting her own newsletter over at Milkfed.Here's where else you can find Alex and all of her work:IG: https://www.instagram.com/arockjonestown/Website: https://www.alexandrajones.net/Collective Creamery: https://www.collectivecreamery.com/Stuff Every Cheese Lover Should Know: https://www.penguinrandomhouse.com/books/646054/stuff-every-cheese-lover-should-know-by-alexandra-jones/ Hosted on Acast. See acast.com/privacy for more information.