What makes cheese one of the greatest foods on the planet? Cheese Wiz Gina explores anything and everything about cheese, interviewing mongers, makers, chefs and YOU to answer that very question. Discover new arrivals and get cheesy with us and all the best cheese from all over the world.
55: Nothing Sheepish About Sheep Milk Cheeses
While Europe is awash in sheep milk cheeses (think pecorino, manchego, Basque), we are just discovering these nutritious, protein-rich cheeses in the U.S. We're going Behind the Rind with Claire to discover the beauty and magic of sheep milk and what makes these cheeses so good.
54: Meet Cheese Maker Joe From Valley Ford Cheese, Creator Of Grazin’ Girl Blue
October is American Cheese Month and Joe Moreda painstakingly created Grazin' Girl, a creamy blue that is a Venissimo favorite and delicious addition to the American artisinal cheese scene.
53: Behind the Rind with Mountain Cheeses
Discover how the extreme geography of the alps produced one of the most famous styles of cheese.
52: What Does It Take To Become A Certified Cheese Professional?
Jonathan McDowell tells us what it takes to earn a CCP designation and what it really means.
51: Why Do Olives Go With Cheese Like Fries Go With Ketchup?
Karrie Kimble from Philosophy Foods is dedicated to introducing the best olives and olive products to America. She will share her favorites with us and we'll learn key differences between types and discover which ones pair best with certain cheeses.
50: Meet Gordon Edgar – Author & Cheese Monger, Living on the Wedge
Gordon Edgar is punk rocker turned cheese buyer at Rainbow Co-op in San Francisco and author of two books that delve into cheese and the life of a cheese monger. We'll get his perspective on the state of the cheese business and learn why he loves cheddar so much.
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Wonderful information on all things food
Big cheese @curdsandco
Great energy and pace. For those who love cheese AND podcasts. Looking forward to the next one!