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@hillvalleydairy
Hill Valley Dairy
Read More
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@cheesetruckin
Cascade Direct
Read More
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 Cheese
IG: @cheese_academy
Read More
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
Read More
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 Cheese
IG: @urbansteadcheese
Read More
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 Klein River Cheese: Klein River Cheese
IG: @kleinrivercheese
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 Klein River Cheese: Klein River Cheese
IG: @kleinrivercheese
The Mobile Monger
Patreon
Read More
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
Read More
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.
Read More
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: @fairfieldgreenwichcheeseco
Website: https://fairfieldcheese.com/
Read More
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
Read More
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.org
Find The Cheeseletes on IG @thecheeseletes
Read More
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 @ladyandlarder
Website https://www.ladyandlarder.com/
Sarah also mentioned working with the Cheese Culture Coalition, and you should check out their work.
https://cheeseculturecoalition.org/
Read More
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/
Read More
Caite Palmer and Arlene Hunter have created a podcast to talk about being farm parents, and they join me to give a snippet of the topics they delve into on their show. We discuss the trauma of pregnancy and childbirth, the grief of giving up pieces of your life to raise children, and the differences between the US and Canadian systems.
Don't worry; we also talk about the joys of raising farm kids too.
To hear more of Caite and Arlene, find Barnyard LAnguage wherever you get your podcasts and follow them on IG @barnyardlanguage
Read More
The role of women in cheesemaking is a storied one with a rich history that spans centuries, but too often, it gets told in sidebar paragraphs in cheese books. Mary Casella is looking to change that. As the first recipient of the Daphne Zepos Research Award, she dug deep into the history of women cheesemaking, and she presented her findings through the stories of three women at the American Cheese Society annual conference. We talk about that research and gush a bit about the wonderful women that make up the cheese industry.
If you missed her presentation in Portland, keep an eye out on the DZTE social channels to sign up for the next time she is presenting.
https://www.dzte.org/
IG: @dzte2022
Follow Mary on IG: @mlkbtch
Photo of Mary by Al Pomper
Find me on IG: @the_mobile_monger
Read More
An affineur's job is to tend to cheese until it is ready for sale. It's not a part of the job in cheesemaking that gets much attention, but all aged cheese requires some level of attention. In this episode, I chat with Josh Windsor, Caves Manager at Murray's Cheese Cave in NYC.
Josh started sharing his philosophical and artistic musings from the caves on Instagram at the beginning of the pandemic. It feels like a portal to a secret realm that most are not privy to.
Follow Josh on IG @theaffineur
Buy some cheese that Josh likey handled: https://www.murrayscheese.com/cave-aged
Read More
Evey has worked in cheese for a few years but made a splash this year as they competed in both San Francisco and New York's Cheesemonger Invitational. What makes that extraordinary was that they went from the bottom in SF to the Top 6 in NYC!
Evey and I have a lot to discuss as our lineages coincide in many ways, from growing up poor in Oregon and getting our cheese chops behind a grocery store cheese counter.
Evey's IG: @cheese_isle
Read More
As the cheese community prepares for the American Cheese Society's annual conference in Portland, Oregon, A check-in with the host state's cheese guild was in order! Katie Bray has been at the helm as the executive director since 2015 and we chat about the successes she's had while in that role and the difficulties over the last couple of years finding ways of supporting Oregon cheesemakers.
https://oregoncheeseguild.org/
Read More
Olympia Provisions has gone from a one-person operation to a nationally distributed and well-respected charcuterie brand. With Elias Cairo steering the ship, their focus on quality and time-honored tradition has won them accolades from industry professionals to casual meat lovers. I dig in with Eli about what makes OP tick and what's new in the company.
www.olympiaprovisions.com
Read More
Gianaclis and Vern Caldwell created a blueprint for sustainable goat dairying in Southern Oregon. While not commercially making cheese any longer, their legacy lives on with the multitude of books written by Gianaclis about holistic goat care.
Photo of Gianaclis taken from Mateo Kehler's IG page.
Read More