Podcasts about artisan cheeses

This is a Vintage episode from 2007Why This Episode MattersThough this is a vintage episode, many of the producers and traditions discussed here remain part of the American artisan cheese conversation today.American artisan cheese was growing fast, and this conversation captures the moment when local cheese in the U.S. stopped being a curiosity and became a movement.Jeff Roberts explains how better-informed consumers helped create demand for small producers, regional specialties, and more thoughtful food buying.The episode highlights New Jersey makers proving that great American cheese is not limited to Vermont or California.This conversation connects flavor, farming, craftsmanship, and local economies in a way that still feels highly relevant.Anyone interested in cheese, local food, food culture, or where American food got more interesting will find plenty here.The BanterMark Pascal and Francis Schott open with a run through food trivia from Gourmet magazine, including America's limited eaters, the national devotion to ketchup, and the little problem of people eating more “low-fat” junk because the label told them to feel virtuous.The ConversationJeff Roberts joins the show to discuss The Atlas of American Artisan Cheese and the dramatic expansion of American cheese makers over the previous decade. He explains how consumer taste changed the market and why artisan cheese matters not only for flavor, but for farming, community, and regional identity.The conversation moves through Vermont, Cabot, and the broader American cheese landscape before landing in New Jersey, where Roberts praises producers and fresh mozzarella traditions that most people would never think to place in a national cheese conversation. The episode also explores early goat-cheese pioneers, the stories behind small producers, and the idea that every food choice has consequences far beyond the table.Timestamps00:00 – Food trivia, ketchup loyalty, and the “low-fat” trap06:00 – Jeff Roberts on the boom in American artisan cheese09:00 – How consumers changed the cheese market13:00 – New Jersey cheese makers, Fiore's, Vito's, Bobolink, and Valley Shepherd20:00 – Why artisan cheese is really a story about people and place23:00 – Douglas Newbold and the early days of American goat cheese28:00 – Seasonal cheese, pungent cheddar, and tasting with courageBioJeff Roberts is the author of The Atlas of American Artisan Cheese. He helped establish the Vermont Institute for Artisan Cheese at the University of Vermont, served as national director of Slow Food USA, and co-chaired Artisan Cheeses of America.InfoThe Atlas of American Artisan Cheese by Jeffrey P. RobertsBobolink Dairy and Bakehouse www.cowsoutside.comValley Shepherd Creamery valleyshepherd.comSubscribe: Restaurant Guys' Regularhttps://restaurantguysregulars.buzzsprout.com/Magyar Bankhttps://www.magbank.com/Stage Left Wine Shophttps://www.stageleftwineshop.com/Our PlacesStage Left Steakhttps://www.stageleft.com/Catherine Lombardi Restauranthttps://www.catherinelombardi.com/Stage Left Wineshophttps://www.stageleftwineshop.com/Reach Out to The Guys!TheGuys@restaurantguyspodcast.comFollow us on Instagram @restaurantguyspodcast

Our conversation for Tourism Tuesday with Justin Kerns from Winchester/Frederick County Convention & Visitors Bureau features Terri Hardin, owner of Fleur de Lis Cheese Shop which recently opened on the Old Town Walking Mall in downtown Winchester. Terri shares her journey of acquiring the shop, navigating through the pandemic, and creating a welcoming environment for customers. Our conversation covers a wide range of topics including the variety of cheeses offered, customer interactions, collaborations with local businesses, and the experience of running a specialty cheese shop. Terri highlights the accessibility and fun aspect of exploring different cheeses, the importance of community collaboration, and the impact of charcuterie boards during the pandemic.  Fleur de Lis Cheese Shop is located just a few doors down from Wilkins Shoe Center on the Old Town Walking Mall in downtown Winchester. Learn more - including details about their Berkeley Springs location - on their website: https://www.berkeleyspringscheese.com/ and by following them on Facebook.    

Carly Leisk is a cheesemonger, a merchant who specializes in cheese. As Carly points out, most delicious foods have one thing in common: cheese! Pizza, mac n' cheese, grilled cheese, fondue, nachos... It's ability to be transformed from a comfort food, to a simple meal, to a decadent experience is magical.Carly shares that while she went to NYC to become an actress, she ended up realizing that she really loved everything about cheese and wanted to have her own place one day. She now  owns a cute shop with her husband in Brighton, Michigan, called Culture Beer and Cheese. They pair craft beers with fine cheese, and they offer: crepes, charcuterie plates, jams, gelato, and more. It's like a slice of heaven on Earth. (Get that cheesy joke?! "Slice" of heaven...*Insert cheesy smile here.*)Episode Resources:American Cheese SocietyAmerican Cheese Society Professional CertificationsThe Cheese School of San FranciscoContact Info:Carly Leiskwww.culturebeerandcheese.com@culturebeerandcheese (Instagram)Julie Berman - Hostwww.womenwithcooljobs.com@womencooljobs (Instagram)

Learn more about how sheep's cheese is made.Happy sheep make tasty cheese.  What you feed your animals contributes to the flavor of the food they produce. The ability to roam in green pastures and having minimal antibiotic treatments help provide sheep with a quality life. Sheep's milk is sweeter than cow's milk. Different milks create unique flavors. The five basic steps to cheese making are: Heat or cool milk to the temperature the cheese requires. A hard cheese requires hotter temperatures. Add cultures and molds. Different cheeses have different molds. Cultures give different flavors. Add the coagulants to help the milk turn to curd. Cut the curds. Larger curds yield a softer cheese, while smaller curds create a harder cheese. Mold the cheese so it can be aged. Milk volume is high at the beginning of the year, but it has a lower fat content. Late in the year milk has more fat. This affects how the cheeses will taste. Artisan cheeses contain high levels of anti-inflammatories and beneficial fats.Listen in as Allison Dembek joins Dr. Mike to share how artisan cheeses are made.

Learn more about how sheep's cheese is made.Happy sheep make tasty cheese.  What you feed your animals contributes to the flavor of the food they produce. The ability to roam in green pastures and having minimal antibiotic treatments help provide sheep with a quality life. Sheep’s milk is sweeter than cow’s milk. Different milks create unique flavors. The five basic steps to cheese making are: Heat or cool milk to the temperature the cheese requires. A hard cheese requires hotter temperatures. Add cultures and molds. Different cheeses have different molds. Cultures give different flavors. Add the coagulants to help the milk turn to curd. Cut the curds. Larger curds yield a softer cheese, while smaller curds create a harder cheese. Mold the cheese so it can be aged. Milk volume is high at the beginning of the year, but it has a lower fat content. Late in the year milk has more fat. This affects how the cheeses will taste. Artisan cheeses contain high levels of anti-inflammatories and beneficial fats.Listen in as Allison Dembek joins Dr. Mike to share how artisan cheeses are made.

Medal of Honor recipient Sgt. Kyle White talks about the recognition & his service. The NC Arboretum's Germplasm Repository helps small businesses learn good manufacturing practices for their natural products. B&B Yachts designs & builds boats that are gathering quite a following. And author John Kasson talks about his new book.

Southern hospitality was at it's finest at The King & Prince Hotel in St. Simons Island, Georgia as Let's Do Lunch! got the royal treatment.  The hotel is an historic landmark which rests on a secluded beach surrounded by majestic ancient oak with Spanish moss flowing from it's branches. The intoxicating aroma of jasmine in the air only complimented the fine cuisine. Host Robin Milling chats with Sales & Marketing director Bud St. Pierre about what The King & Prince has to offer. Food & beverage director Vinny D'Agostino, aka the macerating mixologist shares his signature cocktails from Thirteenth Colony Distillery, accompanied by Artisan Cheeses from Sweet Grass Dairy, Thomasville, GA drizzled with sweet honeycomb. Chef Jeff Kaplan, only 11 days on the job whips up a dazzling display of Southern's finest with Apalachicola Oysters on the half shell, sweet corn, asparagus, tomato and cilantro vinaigrette, Wild Georgia Low Country Shrimp and Grits prepared with Chef Dwayne and the help of Wake & Wander's Will McGough; finished with Candied Peach Crème Brulee. Thanks to everyone at King and Prince and publicist extraordinaire Leigh Cort for making this show possible! For more information visit www.kingandprince.com

Fine cheeses are like fine wines. Producing and aging them properly is both an art and a science. From cave-aging to the use of raw milk, watch Dr. Catherine Donnelley, Co-director of the Vermont Institute for Artisan Cheeses, describe the microbial world of cheese. Listeria and Salmonella are just a couple of the pathogens that pose a risk to cheese consumers. In this episode of MicrobeWorld Video, Dr. Donnelly explains how these risks are mitigated through strict processing guidelines, why these safeguards make cheese one of the safest commodities today, and how beneficial organisms contribute to the cheese making process. In addition, Erica Sanford from Cowgirl Creamery with the help of Carolyn Wentz from Everona Dairy walk us through the steps of artisan cheese production. For more information about cheese making and cheese safety please visit the Vermont Institute for Artisan Cheeses. If you would like to try some of the cheeses featured in this episode order them online from www.cowgirlcreamery.com and www.everonadairy.com. Bon AppÃtit!

Fine cheeses are like fine wines. Producing and aging them properly is both an art and a science. From cave-aging to the use of raw milk, watch Dr. Catherine Donnelley, Co-director of the Vermont Institute for Artisan Cheeses, describe the microbial world of cheese. Listeria and Salmonella are just a couple of the pathogens that pose a risk to cheese consumers. In this episode of MicrobeWorld Video, Dr. Donnelly explains how these risks are mitigated through strict processing guidelines, why these safeguards make cheese one of the safest commodities today, and how beneficial organisms contribute to the cheese making process. In addition, Erica Sanford from Cowgirl Creamery with the help of Carolyn Wentz from Everona Dairy walk us through the steps of artisan cheese production. For more information about cheese making and cheese safety please visit the Vermont Institute for Artisan Cheeses. If you would like to try some of the cheeses featured in this episode order them online from www.cowgirlcreamery.com and www.everonadairy.com. Bon AppÃtit!

Fine cheeses are like fine wines. Producing and aging them properly is both an art and a science. From cave-aging to the use of raw milk, watch Dr. Catherine Donnelley, Co-director of the Vermont Institute for Artisan Cheeses, describe the microbial world of cheese. Listeria and Salmonella are just a couple of the pathogens that pose a risk to cheese consumers. In this episode of MicrobeWorld Video, Dr. Donnelly explains how these risks are mitigated through strict processing guidelines, why these safeguards make cheese one of the safest commodities today, and how beneficial organisms contribute to the cheese making process. In addition, Erica Sanford from Cowgirl Creamery with the help of Carolyn Wentz from Everona Dairy walk us through the steps of artisan cheese production. For more information about cheese making and cheese safety please visit the Vermont Institute for Artisan Cheeses. If you would like to try some of the cheeses featured in this episode order them online from www.cowgirlcreamery.com and www.everonadairy.com. Bon AppÃtit!