Sensing Up Aych Media

Welcome to Sensing Up, where we explore the food world through our senses. Today, at the Salon du Fromage in Paris, we're joined by Juan Figueroa - a master of Spanish cheese.
From the lineage of the Countess of Romanones, Juan's passion for crafting exceptional cheeses is rooted in tradition and heritage.
Join us as we tune in to every sense, ready to embark on a sensory journey through flavours and aromas with Juan Figueroa.

Today we're at the heart of all things cheese - the Salon du Fromage in Paris - and joining us is none other than Jean-Charles Arnaud, a true titan of the industry.
Jean-Charles Arnaud, the esteemed president of Arnaud-Juraflore cheese factories, brings a rich heritage to the table, with his family's cheese business tracing its roots back to the early 20th century. A connoisseur of all things cheese, John-Charles stands as a symbol of excellence in affinage and has also held the prestigious position of President of the National Institute of Origin and Quality (INAO) for many years - contributing significantly to the regulation and preservation of the authenticity and quality of French products.
In this episode, we delve into the fascinating world of cheese with a true authority. From the secrets of affinage to the intricate processes that make each cheese unique, Jean-Charles Arnaud shares his unparalleled insights and experiences. Join us as we unravel the layers of tradition, craftsmanship, and passion that define the exquisite cheeses produced by Arnaud-Juraflore.
Tune in for a flavourful conversation and discover the magic behind some of the finest cheeses in the world. 

Welcome back to Sensing Up! Our guest today, Laurent Dubois - a Meilleur Ouvrier de France since 2000 - is renowned for his exceptional cheese shops, Fromagerie Laurent Dubois. People from far and wide queue for his unique and edible works of art. 
Don't miss this delicious episode, as Laurent shares the art of crafting exquisite cheese and the secrets behind his success.

Today on Sensing Up, we're joined by the incredible wine professional, Dan Coward from Alkina Wine Estates.
Dan has led an exciting wine journey that includes Alkina's award of the 2022 Innovative Winery of the Year.
Known for his personable nature, Dan's storytelling prowess adds an extra layer to his charm. Talking wine with him today is a journey through unexpected places and tales. His talent for this may come from his formative education in modern history at Oxford University. 
Join us as we uncover some of the fascinating intersections between history and winemaking and more.

In this episode, Valerie is joined by Thibaud Dupin from La Fromagerie Du Louvre. Thibaud shares insights into his role and reminisces about his time in Australia, where he worked at the popular Melbourne venue, Milk The Cow.
Explore the fascinating connection between wine and cheese, as Thibaud's passion for raw and authentic products unfolds. Whether you're a connoisseur or a casual enthusiast, this episode promises a sensory journey through history, culture, and culinary delights in the heart of Paris.

In this of Sensing Up, Valerie engages in a conversation with Denis Kaser, the head of international marketing for Le Gruyère AOP.
Both currently in Brisbane, Valerie has just concluded a series of cheese masterclasses, featuring the renowned Swiss cheese, Gruyere, paired with delightful chocolates. Denis, who has dedicated the last 5 years to the Gruyere consortium, shares his journey from the corporate world to advocating for this ancient and traditional cheese worldwide.
As Gruyere was crowned the World’s Best Cheese at the World Cheese Awards last year, Denis takes us behind the scenes, shedding light on its impact on the countless individuals dedicated to preserving the essence of Gruyere.
The episode explores what to drink, eat, and pair with Gruyere, delving into the reasons behind its distinctive terroir-based characteristics. Denis shares insights into what he describes as a rebirth and a reckoning with life as it should be—a sensory-rich conversation that captures the essence of Gruyere.