Podcasts about Cheesemaking

Hop on the Culture Train with Kristen and Asher as they journey to the beautiful coastal village of Jiquilillo, Nicaragua! In this heartwarming episode, we meet Alvaro and Aislyn from Tuani Tours Nicaragua and discover what it's like to live in a small fishing village where nature, community, and tradition are deeply connected.

In this episode of The Edible Valley Podcast, we delve into the world of artisan cheesemaking with Doug Smith, co-owner Natural Pastures Cheese Company in Courtenay, BC. Since its inception in 2000, Natural Pastures has become a cornerstone of Vancouver Island's culinary landscape, celebrated for its commitment to quality, sustainability, and innovation. Doug shares insights into the company's journey from a local dairy operation to an award-winning cheese producer. He discusses the unique challenges and rewards of working with both cow and water buffalo milk, highlighting how the rich, creamy texture of buffalo milk contributes to distinctive cheeses like their acclaimed Bufetta, which earned a Gold Medal at the 2023 Royal Agricultural Winter Fair. Listeners will gain an understanding of the meticulous processes involved in crafting cheeses such as Comox Brie, Pacific Wildfire, and Aged Farmhouse. Doug emphasizes the importance of local sourcing, noting that all milk used is obtained from Vancouver Island farms, ensuring freshness and supporting the local economy. The conversation also touches on the broader cheese industry in British Columbia, the significance of traditional methods in modern production, and the role of community support in sustaining local food artisans. Doug's passion for cheesemaking and dedication to excellence shine through, offering listeners a deeper appreciation for the craft behind their favorite cheeses.   #EdibleValleyPodcast, #DougSmith, #NaturalPasturesCheese, #CheeseTalks, #CheesePodcast, #OnTheCoast #ArtisanCheese, #Cheesemaking, #Cheeselover, #Cheeseboard, #Cheesemaker, #CheesePlatter, #Fromage, #AgedCheese, #GourmetCheese #VancouverIslandCheese, #BuyBC, #SupportLocal, #FarmToTable, #SustainableFarming #Foodie, #InstaFood, #FoodPhotography, #CharcuterieBoard, #WineAndCheese, #FoodiesOfInstagram

In Episode 5 the intrepid team enter their blue period. Neil finds out how a unique blue cheese was resurrected from obscurity thanks to some mouldy leather. Allie explores the significance of blue corn to the Hopi in Arizona. And Sam explains why a blue flower was believed to lift the spirits (and also looks great in a glass of Pimms).Useful Links and Further Reading:Blue CheeseStichelton DairyNeal's Yard DairyEau de StiltonHarold McGee, On Food & Cooking (1984)Val Cheke, The Story of Cheese-Making in Britain (1959)Blue CornFlour: A Comprehensive Guide by Christine McFadden, 2018Hopi Culture - https://itcaonline.com/member-tribes/hopi-tribe/The Corn Maiden in Hopi Tradition: https://blog.kachinahouse.com/the-corn-maiden-unveiling-the-harvest-and-fertility-symbolism-among-the-hopi/Borage‘Borage – A Star Of Nature' on Stories From The Museum Floor , 25 August 2017Robert Tyas, The sentiment of flowers; or, Language of flora (1841)John Gerard, The Herbal, or a Generall historie of plantes (1636)Pliny, Natural Histories VIIAnon, A Proper New Booke of Cookery (1575)You can follow the A is for Apple Podcast on Instagram and BlueskySam Bilton also hosts the Comfortably Hungry Podcast and is the author of First Catch Your Gingerbread, Fool's Gold: A History of British Saffron and The Philosophy of Chocolate. You can find her on

Let's sink into sleep with the final reading from this handy guide to making a very popular food indeed. This time, we hear maxims for the cheesemaker, are then immediately told to ignore maxims, learn how to box cheese neatly, and bewail the scandal that is low-fat, “skimmed” cheese. Testify!   Patreon Supporters, since we finished this book, as always, you will be getting all three readings stitched into a single recording for those nights when a long boring book is just the ticket for sleep. Cheesy! Help us stay ad-free and 100% listener supported! Patreon: https://www.patreon.com/boringbookspod Buy Me a Coffee: https://www.buymeacoffee.com/d5kcMsW   Read “The Handbook on Cheese Making” at Project Gutenberg: https://www.gutenberg.org/ebooks/70813 Music: "Changing Colours,” by Lee Rosevere, licensed under CC BY, https://leerosevere.bandcamp.com   If you'd like to suggest a copyright-free reading for soft-spoken relaxation to help you overcome insomnia, anxiety and other sleep issues, connect on our website, http://www.boringbookspod.com.

Gabrielle Kervella's life story is as rich and layered as the cheeses she crafts

Senior reporter Richard Rennie chats about his recent visit to Scion's headquarters in Rotorua, where he caught up with the latest research on both exotic and native trees.He also has the results of the recent Champions of Cheese awards and the inside information on a new wood pellet processing plant in the central North Island.

Whether it's the crowning glory on the top of a pizza Margherita, layered between two pieces of bread in a sandwich laced with pickle, or simply enjoyed by itself at the end of a meal, many of us adore cheese. But how exactly is it made, what gives it its distinct flavour and how can we make so many different varieties? In this episode, we speak to Bronwen Percival, a cheese buyer for Neal's Yard Dairy in London, co-founder of the website MicrobialFoods.org and author of the book Reinventing the Wheel. She tells us about the process that leads to milk becoming cheese, why we shouldn't be afraid of mould and why some cheeses melt so beautifully to give what pizza fans call ‘the pull'. This episode is brought to you in association with EIT Food https://www.eitfood.eu/ Learn more about your ad choices. Visit podcastchoices.com/adchoices

Hannah Gongola is a first-generation farmer and cheesemaker. We talked about what made her want to take the path she has taken, including some interesting stories of how her agricultural experiences have impacted her life. This was a fun one speaking with someone from the younger generations, especially given the average age of a farmer is nearly 60 years old.Hannah's IG

Sue Kurta on Cheesemaking, Changing Careers, and Embracing Life's PassionsRabiah welcomes Sue Kurta, owner and cheesemaker at Boss Mouse Cheese, to this episode of 'More Than Work'. Sue shares her intriguing journey from working in the music industry, transitioning to a successful administrative career, and eventually finding her passion for cheesemaking. The episode delves into Sue's life on her beautiful, old farm in Kingsley, Michigan, her various pets, and her thoughts on finding joy outside of traditional career paths. Sue discusses the challenges and rewards of turning a hobby into a livelihood, shares the inspiration behind her unique business name, and expresses her admiration for historical cheesemakers. With humor and optimism, Sue offers insightful advice on following one's passions, the importance of self-awareness, and appreciating life's gifts.00:00 Introduction to More Than Work00:34 Meet Sue Kurta: Owner and Cheesemaker01:10 Life on the Farm03:51 From Music Industry to Cheesemaking08:16 The Journey to Becoming a Full-Time Cheesemaker11:12 The Joy and Challenges of Cheesemaking20:15 The Story Behind Boss Mouse Cheese24:32 Cheese Making Inspirations24:52 Challenges in the Cheese Industry25:27 Pursuing Cheese Education26:02 Gender Dynamics in Cheese Making27:15 Perseverance and Passion28:29 The Fun of Cheese Contests32:45 Local and Online Cheese Sales34:54 The Fun Five Questions42:12 Inspirations and Final Thoughts46:08 Closing Remarks and CreditsNote from Host:This episode is painfully overdue, by several months. I won't get into it but there has been a lot going on. And, as I mention in the episode, sometimes we hear a message at the right time. When I resumed editing and heard Sue talk, I was eagerly listening again and absorbing again. Two things to note:At the end of 2024, Sue closed Boss Mouse Cheese but as she posts on Instagram still teaches cheesemaking classes on her farm and she can still be reached via Instagram.This episode was recorded before the 2024 election and we both had hope in our voices. I know my voice has changed but I still have a little bit of hope. It is important to know when it was recorded though because, well, you'll hear. I don't know about Sue but my answer to who I admire would include what she said that day.I met Sue in London and a comedy and writing event. She isn't a comedian. She makes cheese. I'm cheesy. We got along and it was a joy to get to speak with her. Enjoy the joy and the podcast will be back with another chat soon. +++++ Find SueWebsite: https://bossmousecheese.com/ Instagram: https://www.instagram.com/bossmousecheese/ +++++ More than Work Social Media: @morethanworkpod (Facebook, Instagram) and @rabiahcomedy (TikTok)Please review and follow anywhere you get podcasts. Thank you for listening. Have feedback? Email morethanworkpod(at)gmail.com!

Welcome back to Pizza Quest.Mark Todd is a recurring guest here on Pizza Quest because, one, I love cheese (every kind!), and two, he's so interesting and makes cheese interesting too as he demystifies this magical, fermented, "spoiled" solid milk so that we can enjoy it in all it's mighty nuances and permutations. In past episodes with Mark, we've explored stretched cheeses in the "pasta filata" category, cheddar cheeses, and hard, aged cheeses. This time we've taken the big leap and a deep dive into "stinky cheeses," which means Alpine-style washed-rind cheeses that are not for the timid. But, oh, the rewards!! We join Mark from his base in the wilds and woods of Sonoma's rustic "West County," along the Russian River, where Mark is often found hunting for edible mushrooms in the redwood forest when he isn't teaching the world about the joys of cheese. I guarantee that you will learn more than you ever imagined during this lively conversation with our friend, Mark Todd, "The Cheese Dude."

This episode is brought to you by Blooming Health FarmsCalling all chicken keepers who want to turn their passion into egg profits. Whether you've never had chickens or are a pro, we provide the tools, guidance, and support your need to grow.You'll discover how to save time, reduce costs, and grow your flock into a money-making egg machine.We offer novel hydroponic methods for managing and scaling your egg sales and connect you with a thriving community of small-scale egg farmers who want real results, not an echo chamber

Sharpham Dairy is the UK's first B-Corp cheesemaker, a seemingly daunting challenge, but as a family business, the B-Corp values were already their own…Cheesemaking at Sharpham began over 40 years ago, and the story written by current owners Greg and Nicky Parsons is one that they hope lasts for generations to come.Greg & Nicky share the story behind their first 6 years in charge, and their ambitions for the future, as they join us on It Runs In The Family!This episode covers:The family business' transition and succession across the decadesEmbracing community and collaboration in DevonChallenges from the pandemic, and how they adapted as a family to keep the business goingAligning values and purpose, as reflected in their B-Corp certificationThe next generation and looking at the business through a lens of longevitySharpham Dairy: https://www.linkedin.com/company/sharpham-dairy/Greg Parsons: https://www.linkedin.com/in/greg-parsons-a9209b5/Liz Willingham: https://www.instagram.com/lizzielean/https://www.linkedin.com/in/liz-willingham-09273a3/Leila Willingham: https://www.instagram.com/leilawillingham/https://www.linkedin.com/in/leila-willingham-821530a1/

It's incredible the difference between commercial and ancestral methods of cheesemaking. Join me for today's podcast with author David Asher as we talk about what you need to know for natural cheesemaking at home. Plus, you won't want to miss his tip on using sourdough starter to make a homemade cheese culture. You read that right, a sourdough starter! I can't wait to give it a try.    For more information and any links mentioned in this episode (including where you can grab David's books), visit https://melissaknorris.com/450. This podcast is sponsored by Azure Standard. For first-time Azure customers, you can get 15% off your first order of $100 or more by using coupon code "MELISSA15" at checkout: https://melissaknorris.com/azure-standard  

Nick, a California cheesemaker, honors his great-grandmother Baba Saveta's enduring legacy from Montenegro, reflecting on her resilience, self-sufficiency, and cheese-making expertise.

The Anne Saxelby Legacy Fund celebrates Cutting the Curd originator, Anne Saxelby, and the passion she held for farmers and cheese-makers. The mission of ASLF is to provide month-long paid apprenticeships for young adults to live on sustainable farms - to work, learn, and be inspired to create change in their communities. Now wrapping up their third year, we talk with Kristina Graeber,  Director of Programs about the Fund. Mike Koch of FireFly Farms also joins us to discuss the role of Farm Partners, and Allison Sirota, an Apprentice with the Fund tells us about her experience. We also get a sneak peak at the upcoming fundraising Gala.Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!Cutting the Curd is Powered by Simplecast.

In this Interview, Ashley Armstrong discusses how the advent of industrial cheese production has dramatically altered its quality, making real, traditional cheese increasingly hard to find in the U.S. Instead, the market is now flooded with cheese made using synthetic, lab-produced rennet, which alters its nutritional profile and fails to match the quality and benefits of traditionally made cheese.

Why make cheese at home? For starters, homemade cheese allows you to control the ingredients and ensure the highest quality. It's a great way to avoid preservatives and artificial additives found in many store-bought cheeses. Moreover, cheesemaking is a rewarding and educational process that connects us to ancient food traditions. Making cheese at home isn't just important; it's also incredibly fun! There's a unique joy in watching milk transform through different stages, from curds to a finished wheel of cheese. 

In this episode, Hailey tours Portage County, which is home to many untold stories and secrets that set the county apart from any other. But what makes it so special? The locals who hold them. Hailey shares their stories, from Wisconsin's dairy history and Polish heritage to the secrets behind Main Grain Bakery's sourdough.Read the blog here: https://discoverwisconsin.com/uniquely-wisconsin-portage-county/Generational Farming: Wisconsin's Dairy Industry; Polish Heritage in Portage County: The Backstory on the Blacksmiths; The Secret Behind The Sourdough: Portage County's Main Grain BakeryThe Bobber: https://discoverwisconsin.com/blog/The Cabin Podcast: https://the-cabin.simplecast.com. Follow on social @thecabinpodShop Discover Wisconsin: shop.discoverwisconsin.com. Follow on social @shopdiscoverwisconsinDiscover Wisconsin: https://discoverwisconsin.com/. Follow on social @discoverwisconsinDiscover Mediaworks: https://discovermediaworks.com/. Follow on social @discovermediaworksStevens Point Area Convention & Visitor Bureau: https://www.stevenspointarea.com/. Follow on social @stevenspointareaPortage County: https://www.co.portage.wi.gov/ 

In this special, supersized epsiode, Jessica speaks with John Braga about the World Cheese Awards held in Sao Paulo, Brazil, and his role as a Supreme Judge at the competition. Then its John's turn to host, as he introduces us to three cheesemakers: Heloisa Collins of Capril do Bosque, and brothers Juliano and Bruno Mendes of Vermont Queijos, all of whom are producing award-winning cheeses in Brazil and contributing to international awareness of the country's vibrant cheesemaking community.Photo courtesy of Guillermo White and @sertaobras.Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!Cutting the Curd is Powered by Simplecast.

We are joined this week by Charles Wekselbaum, owner and head salumeriest for Charlito's Cocina, makers of fine charcuterie. Is it salumi or salami? We'll find out, as Charles guides Peter through a tasting of three of his most popular Spanish-influenced products, and explains how he transforms fresh meat products into cured and fermented dried meats in which his goal is to evoke the full potential of flavor trapped in the meat through application of his charcuterie craft. Together, Peter and Charles explore the many parallels between the crafts of breadmaking, as well as cheese, wine, and beer making, to the art of charcuterie. In the end, the common bond is the concept of transformation. It's fascinating and delicious, so learn all about it here, in this episode of Pizza Quest with Peter Reinhart.Click here for the video versions of Pizza Quest. If you count on HRN content, become a monthly sustaining donor at heritageradionetwork.org/donate.Pizza Quest is Powered by Simplecast.

Alise Schostrom, co-founder and owner of Redhead Creamery, shares her farming journey and the story behind Curd Fest. Redhead Creamery is a dairy farm and farmstead cheese company located in central Minnesota. Elise and her family specialize in creating value-added products to compete in the market. They started with fresh cheese curds and cloth-bound cheddar, and have since expanded their product line to include Brie, garlic cheddar, whiskey-washed Munster, and more. They are also in the process of starting a distillery, where they will turn whey into spirits. Curd Fest is an annual event that showcases local food vendors, breweries, wineries, and live music. It is a celebration of dairy farming and the community. Website: https://redheadcreamery.com/ Curd Fest Tickets: https://redheadcreamery.com/products/curd-fest-2024-presale-ticket

Let's return to the relaxing world of dairy products and learn more about the design of a good curing room, dividing profits among your producers, and what makes a great cheese. Hint: it's definitely not skim milk!   Help us stay ad-free and 100% listener-supported! Patreon: https://www.patreon.com/boringbookspod Buy Me a Coffee: https://www.buymeacoffee.com/d5kcMsW   Read “Handbook on Cheese Making” at Project Gutenberg: https://www.gutenberg.org/ebooks/70813   Music: "Chasing Colours,” by Lee Rosevere, licensed under CC BY, https://leerosevere.bandcamp.com   If you'd like to suggest a copyright-free reading for soft-spoken relaxation to help you overcome insomnia, anxiety and other sleep issues, connect on our website, http://www.boringbookspod.com.

Sweet Grass Dairy is the home of Georgia's cheesemaking pioneers. Meet Jessica and Jeremy Little, the dynamic duo behind the farm-to-table cheese revolution in Thomasville. From pasture to plate, discover the art and science of crafting award-winning cheeses rooted in sustainable farming practices and innovative recipes. In this episode, you can savor the flavors of Sweet Grass Dairy's artisanal cheeses while gaining insight into their commitment to quality, sustainability, and community.

Just put your hand on the glass, dear listeners. It's time to reflect on the latest Polin mirror-cle.  We're starting with the gentleman in the mirror as he finally gets around to crossing off his two-hundred-year-old to-do list, before catching up with his good friend Pen and a most hardworking pair of fingerless gloves.  Meanwhile, Necklace Truthers arrive from across the fandom to ask the most important question of all: Mirror, Mirror in Pen's room, is that her necklace from Tudum?  And just as our looking glasses are getting a little too steamed up, we find ourselves plunged into the Arctic Tundra courtesy of one very cold shoulder from a less-than-impressed wallflower.  Has all that Gruyère-ling self-reflection worked up an appetite, Mr Bridgerton? Well, do Comté the kitchens for a spot of evening caseiculture with Beans. Cheesemaking on a Polin podcast? You'd feta find a whey to brie-lieve it.    * Show Notes  Twitter: Mirror Polin promo clip (widescreen version) Twitter: Cold Shoulder Polin promo clip Sherwin Williams: Tame Teal colour profile Reddit: December promo filming speculation by u/lechimeric Reddit: Fan prediction of Mirror Promo RedBubble: Shop Flamedork's Polin fanart * Follow Us Instagram⁠ TikTok⁠ YouTube

Discover the secrets behind the time-honored techniques used to craft this iconic cheese, as Jane shares insights into the art of maturation, flavor development, and the enduring legacy of Quicke's Cheese. From the rolling hills of Devon to your plate, explore the journey of craftsmanship and tradition that defines each bite of Quicke's clothbound cheddar.Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!Cutting the Curd is Powered by Simplecast.

Cheese is the star of this episode of the show. I speak with anthropologist and author Heather Paxson. Her book, The Life of Cheese: Crafting Food and Value in America, tells the cultural and economic story of cheese. Then I will introduce you to Andy Hatch, proprietor and master cheesemaker at Uplands Cheese in Wisconsin, for a front row seat to Farmstead Cheesemaking.Heritage Radio Network is a listener supported nonprofit podcast network. Support Eat Your Heartland Out by becoming a member!Eat Your Heartland Out is Powered by Simplecast.

I hear regularly from multi-generational businesses that feel a shift toward a more sustainable model after being in business for so long is an uphill task, but not this week's guest: Lynn Giacomini Stray. Women business owners are leading the charge in integrating sustainability into their organizations, and what Lynn and her sister have done in the field of sustainable cheesemaking is truly remarkable.   Point Reyes Farmstead Cheese has a family legacy of farming dating back well over 100 years. Lynn and her sisters took over Point Reyes Farmstead Cheese, decided it was too big, causing stress on the land, natural limited resources, and on the staff. The sisters reduced the size and transitioned the business into a sustainable, artisan cheesemaking facility, and Lynn is here to share how exactly they made that happen. Lynn is sharing the responsibility that falls on landowners and farmers, why sustainability is no longer a choice, and we're discussing the best practices that players in the farming industry need to take note of.   Get full show notes and more information here: https://sensiba.com/resources/

In this episode, Hailey explores the Door County region, sharing how you can get out to taste your favorite wines and cheeses right here in Wisconsin. Before beginning, Hailey shares the ins and outs of the Door County Wine Trail, home to 8 different wineries! She then points out two must-visits, Door Peninsula Winery and Harbor Ridge Winery. Later, she highlights more must-stop things to do along the way.Read the blog here: https://discoverwisconsin.com/blog/a-tour-of-wine-and-cheese-in-door-county/Door County Wine Trail: https://www.doorcountywinetrail.com/; Door Peninsula Winery: https://www.doorcountywinetrail.com/door-peninsula-winery; Harbor Ridge Winery: https://www.doorcountywinetrail.com/harbor-ridge-winery; Renards: https://www.renardscheese.com/; Seaquist Orchards: https://seaquistorchards.com/; Door Artisan Cheese: https://www.doorartisancheese.com/The Bobber: https://discoverwisconsin.com/blog/The Cabin Podcast: https://the-cabin.simplecast.com. Follow on social @thecabinpodShop Discover Wisconsin: shop.discoverwisconsin.com. Follow on social @shopdiscoverwisconsinDiscover Wisconsin: https://discoverwisconsin.com/. Follow on social @discoverwisconsinDiscover Mediaworks: https://discovermediaworks.com/. Follow on social @discovermediaworksDoor County: https://www.doorcounty.com/. Follow on social @doorcounty

What is the flavor profile of a clothbound cheddar made in Cincinnati? Six years ago, Scott and Andrea Robbins made 300 pounds of Quark on their first official day as Urban Stead Cheese with no customers lined up to buy it. But they knew they were on to something with their community-focused approach to business. Their success since opening their creamery and tasting room within the Cincinnati city limits is impressive and inspiring, and a model for aspiring urban cheesemakers everywhere.Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!Cutting the Curd is Powered by Simplecast.

TWiM reveals a new population in the blue cheese-making fungus Penicillium roqueforti and identification of a quorum-sensing autoinducer and siderophore in uropathogenic Escherichia coli. Subscribe to TWiM (free) on Apple Podcasts, Spotify, Google Podcasts, Android, RSS, or by email. Become a patron of TWiM. Links for this episode New blue cheese-making fungus (Evol Appl) Threat to Camenbert cheese (Guardian) French Cheese Under Threat (CNRS News) Fungadapt project (YouTube) Microbes Make the Cheese (ASM) Yersiniabactin in uropathogenic Escherichia coli (mBio) Public goods and cheating in microbes (Curr Biol) Take the TWiM Listener survey! Send your microbiology questions and comments (email or recorded audio) to twim@microbe.tv

In this episode, we discuss Max's experience working as a cheese maker on a dairy farm in the Alps. High alpine dairy farming has a strong tradition in the European Alps that came about 3000 years ago. Every year tough farmers make their way into the mountains to herd cattle and preserve the precious milk into cheese, butter, and other dairy products.Episode Overview:Max's experience managing a high-elevation dairy farm in the Alps together with 2 of his friendsHow cheese is made in the Alps and some of the differences between the types of cheese and their regionsBest practices for aging and storing raw milk cheeseSeveral alpine cheese-making traditions, like backpacking giant wheels of cheese down the mountainUse code “yearofplenty” (all lower case) for 15% OFF at www.mtblock.comMY ULTIMATE FORAGING GEAR LIST - Check it outLeave a review on Apple or Spotify and send a screenshot to theyearofplenty@gmail.com or my Instagram to receive a FREE EBOOK with my favorite food preservation recipes.Support the podcast via donations:https://www.patreon.com/poldiwielandhttps://www.buymeacoffee.com/yearofplentyWatch the Video Podcasts on X:https://x.com/yearofplentypod/status/1756019357015228865?s=20Sign up for the newsletter:www.theyearofplenty.com/newsletterSubscribe to the Youtube VLOG:https://www.youtube.com/@yearofplentypodcastDo you follow the podcast on social media yet?IG: https://www.instagram.com/poldiwieland/I want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RT

So, you're interested in Research and Development (R&D)? This is the episode for you. We chatted with Johhny Bouder about how he landed in the world of R&D and his work on open-source projects. Beyond talking about his techy prowess, we learned that you might find him in a mosh pit, or if you're having a dinner party, he may just bring you homemade cheese. + METROSTAR: Website: https://mss.fyi/428WRCG LinkedIn: https://mss.fyi/495aYuZ + PEOPLE: Johnny: https://mss.fyi/3UbCDWP Rachel: https://mss.fyi/3tJWWA5 Liz: https://mss.fyi/3tPobt6 + UPCOMING EVENTS: IWD 2024: https://mss.fyi/3u1mFnL

Today, we talk about addressing the things that keep you from doing what you love, from being who you are, and from building the life you choose. We also discuss an important tax code change and will do all our usual Monday segments. Featured event, LFTN Spring workshop - sessions from folks who will come are awesome. Managing tragedy, rain water collection, starting fires, soap, bread, and so much more - the decision will be tough! Ticket go on sale here on Jan 20 at 9am: https://www.livingfreeintennessee.com/spring-workshop-2024/ Sponsor 1: Agorist Tax Advice - play his segment Sponsor 2: Holler Roast Coffee Livestream Schedule Tuesday Live with John Willis and Tag from Life Done Free, 12:30pm Wednesday Live: TBD at 2pm Friday Live: Homestead Happenings with The Tactical Redneck, 9:30AM (Subject to our having power) Tales from the Prepper Pantry Pantry challenge: Milk and cream gift from Dawn Gorham - loving the cream! Cheese: Making cheese for the rest of the month and into January Resupply System - is it cheating if i reorder what i usually do without actually using it - my fear is if I do not adhere to my system, I will screw up February. Deep Dive into the Black Upright Freezer Pantry Meals Last Week: Roemertopf Holler Stew Venison Loin, Twice Creamy Rabbit Tough old rooster Taco salad - thank goodness for cabbage Homegrown Cooking Livestream - roemertopf and silverskin Weekly Shopping Report - cant find it and I DO know that it was mayhem this weekend as folks prepared for coldmageddon. Frugality Tip from Margot I went to the store and all that they had was this giant bag of carrots. So I made roasted root vegetables, with carrots, butternut squash soup with some carrots, I shredded some for the salad and I cut some up to dip (and if there is some left they will be chopped for soup). And all the tops and bottoms and peels were saved with the onion tops and skins to go into a pot next week with that ham bone to become bone broth and pea soup. So that large bag of carrots, that the girl next to me at the store turned her nose up at, is getting used to the fullest in this house . And I am saving money buy using them in multiple ways. Also I was hoping to have some left to ferment, but I don't. So don't be scared of the big bag of carrots, just get creative.  Operation Independence We have eggs again which is Ducky - or chickeny - as the case may be Main topic of the Show:  Our focus this month has been all about blossoming into 2024, despite the fact that the start of a new year is just a symbolic experience. Truly, it doesn't matter if you blossom into 2024 or blossom into October, the blossoming is the part that matters. In the last ten days, we have taken four trips to Goodwill, 1 trip to the auction house, 4 trips to the garbage dump, and 5 trips to the store to return unused items that we purchased - usually for projects or other things. I've posted things to Facebook  Market place that I would just give away but you have to charge money or people jerk you around. My cash jar is full. My home less so. And I feel like I can soar. It feels great. And it all comes down to garbage. What are you doing with your garbage? Attia Book: Your metabolism uses garbage cells when you fast before tearing into perfectly functioning one and uses those building blocks for energy - intermittent fasting Hone - What stand in my wa Story: The wood pile and moving wood Junk Clerical project of redoing the drive shaft or whatever Storage of useful things being out an about Hone - time to do better Make space for what matters As I journey through the household purge, which is taking weeks so far, I realize that in the same way that exercise helps improve your mental health, this process of removing physical road blocks is helping me get through emotional and mental garbage I have kept around because it is comfortable. It is also not serving me. One can only conclude that cutting the garbage from your life is as important as building the life you choose. If you leave the garbage around, it gets in the way. Deep Dive into Garbage: Physical Garbage - Clutter - Things that may be useful “one day.” That time you donated the thing, then needed the thing 4 months later Craigslist/flea markets as storage systems Every item you have requires maintenance Mold, degeneration - tools example Sentimental Garbage: Story of the family table.  With parents, grandparents and step parents, my sister and I stand to acquire FOUR households of stuff. FOUR.  The year of cleaning out a dead parent's home Grandma's “Stuff”  It is worth more than people are offering - the glory of the donation tax write off Mental Garbage My3things Doubts, fears, panics, sleep problems, being unkind to people - all symptoms of mental issues Nighttime emotion eating story and what I did - and what I plan to do next Ongoing maintenance and down time (for me) Association/People Garbage Annually, make your list of 20 and be ruthless Family example - extended family vampire (addiction etc) Project Garbage This one is hardest for doers What stands in your way? (For me clerical things and saying Yes) Start with No every time a new opportunity comes up to fix this What projects are you doing because you are supposed to? Just because you are good at it does not mean the project is serving you Yep - it is all about the garbage. I just spoke with Aurora about her developing off grid homestead in Texas and she is ALL EXCITED about her bio digester. She is turning her scraps into cooking gas. In other words, her garbage is being eliminated and turned into positive forward momentum in a very tangible way. And the stories about it are building her content business. She told me she cant cook with it every day but that she loves that is replaces some days worth of cooking energy. She is managing her garbage well. Are you? If not, start with one thing, add it to your 3 things, and let's do this together. Let's bust through the garbage to create space for opportunities. Make it a great week! GUYS! Don't forget about the cookbook, Cook With What You Have by Nicole Sauce and Mama Sauce.  Community Follow me on Nostr: npub1u2vu695j5wfnxsxpwpth2jnzwxx5fat7vc63eth07dez9arnrezsdeafsv Mewe Group: https://mewe.com/join/lftn Telegram Group: https://t.me/LFTNGroup Odysee: https://odysee.com/$/invite/@livingfree:b Resources Membership Sign Up Holler Roast Coffee Harvest Right Affiliate Link  

It was a mainstay of the 1970s, and now it appears cottage cheese is making a comeback. Tik Tok is making it cool again. Google searches are at a 20-year high, and the New York Times has even devoted space to investigating the so called 'Cottage Cheese Comeback'. Chef Julie Biuso joins Jesse to discuss why cottage cheese is back in vogue.

Any homesteader who has a dairy animal or two knows the importance of finding a use for all of that milk.  Making cheese at home is not only a great way to provide nourishing food for your family, it is also an excellent method of preserving milk.  Robyn began her cheesemaking journey by using her dairy cow's milk to make cheese for her family, and she quickly realized there was a need for cheesemaking education specifically for the homesteader.  In this conversation, Robyn answers the most common questions about getting started making cheese from scratch.  If learning how to make cheese is on your list of skills to master, give this episode a listen! In this episode, we cover: From the start of Robyn's cheesemaking endeavors to her successful online education business An ideal time of year to make cheese What to look for when choosing a homestead dairy animal for cheesemaking The best types of cheeses to start making if you are new How long does it take to make cheese and what is the process? Choosing and working with the bacteria and acid necessary for cheesemaking What is a clabber culture and how can you create one? Deciding what kind of rennet is right for your cheesemaking Do I need a lot of special equipment to get started making cheese? An overview of the process of making and aging hard cheeses Contamination concerns and how to avoid them View full show notes and transcript on the blog + watch this episode on YouTube. Thank you to our sponsor! Premier 1 Supplies is your one-stop shop for all things homesteading!  Visit Premier1Supplies.com to browse their catalog. RESOURCES MENTIONED The Christmas Cheeseboard ebook The Milkmaid Society The Art of Natural Cheesemaking by David Asher Inkbird CONNECT Robyn Jackson of Cheese from Scratch | Website | Instagram | YouTube | Facebook Homesteaders of America | Website | Instagram | Facebook | YouTube | Pinterest

Recorded live in the HRN Podcast Lounge at the Art of Cheese Festival in Madison, WI in September, we sat down with cheesemakers Orphee Paillotin, Marieke Penterman, and Ricardo Gutierrez Cruz to talk about moving to Wisconsin from other countries and making cheese in the state known as "America's Dairyland".Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!Cutting the Curd is Powered by Simplecast.

We're all busy and have a lot on our schedules, and sometimes we only have time for a quick podcast. Come listen to this podcast short as we answer your questions in a short amount of time. Today's question answers where we purchase our calcium chloride and rennet for cheese making.For more information and more great Homesteading Family content, visit the website here: https://homesteadingfamily.com/can-you-make-cheese-from-store-bought-milk/ 

Thank you to all the curd nerds who left messages and comments for this, the 100th Episode!  I feel humbled by them.Links mentioned during the show;Oldest known book about British Cheese; https://uk.news.yahoo.com/oldest-known-book-british-cheese-154500367.htmlHow to make a cheese fridge; https://www.littlegreencheese.com/2022/08/how-to-make-a-cheese-fridge.htmlGrowing up on a Diary farm in the 1970s; https://youtu.be/DGNGbVwh_kw?si=9TIm2ridNpwPTaRzASK A QUESTION FOR THE PODCASTDon't forget that you can leave a voicemail message that I will answer and feature during the show.  Remember that I cannot answer them immediately, so please don't expect an instant reply.  My Speakpipe page for voicemails.Support the show!If you would like to support the podcast and YouTube channel so I can make new and exciting cheeses and cheese-related content, then please help me via Patreon.SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese-making kits and supplies.  We stock an extensive range of cheese-making gear and ship to Australia and most countries worldwide.Until next time Curd Nerds, Keep Calm and Make Cheese!Support the show

Named after and guided by her parents, Jerry and Linda, Alise Sjostrom's Jer-Lindy Farms produces award-winning cheeses.  A graduate of the University of Minnesota and Vermont Institue for Artisan Cheese, Sjostrom is quick to point out the biggest misconception about her line of work - that being lactose intolerant means you can't enjoy the fruits of her labor. “Cheese is actually quite low in lactose compared to dairy products like milk, cream, and yogurt,” says Sjostrom.  “Most contain less than 2g per one ounce serving, which is far less than the 12-13g found in a one cup serving of milk.” Crediting the lessons she's learned along the way from others in the cheese industry and her team of owners and employees, Sjostrom not only produces cheese with her team at Redhead Creamery, but the business is also making it foray into the spirits industry.  Listen in to find out which by-product of the cheese-making process is making its way into cocktails. To learn more about Sjostrom or to order Cheese, visit www.redheadcreamery.com. Find her on Facebook and Instagram.     

Ep 260 - From Italy to Australia: The Cheesemaking Odyssey of Giorgio Linguanti from That's Amore CheeseJoin us as we explore the rich and flavorful journey of Giorgio Linguanti, the mind behind That's Amore Cheese. With 15 years in the business, Giorgio has not only brought authentic Italian cheese to Australian shores but has also educated palates across the nation.

Today we talk about some of my favourite Cheesemaking YouTube channels.Mentioned on the show are the following channelshttps://www.youtube.com/@GavinWebberhttps://www.youtube.com/@cheeseneedsdotcomhttps://www.youtube.com/@FromagerUrbainhttps://www.youtube.com/@cheesehistoryhttps://www.youtube.com/@Cheese52https://www.youtube.com/@GiveCheeseaChancehttps://www.youtube.com/@jenniferjomurchASK A QUESTION FOR THE PODCASTDon't forget that you can leave a voicemail message that I will answer and feature during the show.  Just remember that I cannot answer them straight away, so please don't expect an instant reply.  My Speakpipe page for voicemails.Support the show!If you would like to support the podcast and YouTube channel so I can make new and exciting cheeses and cheese-related content, then please help me via Patreon.SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese-making kits and supplies.  We stock an extensive range of cheese-making gear and ship to Australia and most countries throughout the world.Until next time Curd Nerds, Keep Calm and Make Cheese!

On this month's episode, I join Ray Rumiano in Willows, California, home to Rumiano Cheese Company. Ray has a profound appreciation for the challenges faced by agriculture workers; his commitment to the family business is grounded in the connections between animals, farmers, and customers. This holistic perspective emphasizes the importance of sustainability and longevity which, in turn, produces quality products. Moreover, Ray's dedication to his farmers and employees highlights the importance of ethically utilizing resources and appreciating the time offered in creating a quality product. The core of business operations resides in humane treatment, and this places Rumiano Cheese Company as a strong contender among large scale dairy farm operations. The passion and care trickles down to the treatment of their cows, which are grass-fed and free range. Even beyond that, Rumiano Cheese utilizes regenerative farming practices which keeps the soil nutrient rich and conserves water. Throughout our conversation, Ray and I connected through our shared values in commitment to serving our communities and offering gratitude to those that serve us in return; this sense of comradery, passion, and dedication results in quality products and customer service. The Rumiano family's unique approach to farming, combining traditional methods with environmental consciousness, continues their legacy in the cheesemaking industry.Rumiano Cheese Company website - https://rumianocheese.com/This episode is sponsored by UnitedAg,  one of the largest association health plans to offer healthcare to the agriculture industry of California and Arizona.  Kirti Mutatkar, President and CEO of UnitedAg. Reach me at kmutatkar@unitedag.org, www.linkedin.com/in/kirtimutatkarUnitedAg website - www.unitedag.orgEpisode Contributors - Samantha Taylor, Kirti Mutatkar, Paul Lecrone, Melanie LarsenThe episode is also sponsored by Brent Eastman Insurance Services Inc. - https://brenteastman.com/BlueShield of California - https://www.blueshieldca.com/EliteMedical - https://www.elitecorpmed.com/Gallagherhttps://www.ajg.com/SAINMedical https://sainmedical.com/

I'm thrilled to be chatting with another good friend on today's podcast episode, Kate of Venison for Dinner.  You all likely know her from her homesteading, cheesemaking, homemaking content, and in this conversation, we are answering some of your most common questions about making dairy products at home.  Plus, we pull back the curtain on both of our content creation businesses and offer encouragement for those balancing motherhood and business (or hoping to!).  Whether or not you are interested in making cheese or starting a business, I know you will be encouraged by this conversation between two moms seeking to love and serve our families in every season of motherhood! In this episode, we cover: What sparked Kate's passion for raising her own food Trying new things without succumbing to fear of failure Fitting cheesemaking into daily life as a busy mom Troubleshooting a few cheesemaking scenarios How you can redeem a cheesemaking “fail” Creative ways to use up an abundance of milk Is it cost effective to make cheese with store bought milk? Thoughts on starting an online business as a young mother The reality of the early days of getting a business off the ground Weighing your limitations and capacity in various seasons of motherhood How to get things done when you have small kids in the home Creating opportunities to rest and recharge as a mom View full show notes on the blog + watch this episode on YouTube. Thank you to our sponsors! Blogging Success Masterclass | Visit bit.ly/farmhousebloggingschool Toups and Co Organics | Use code FARMHOUSE at ToupsandCo.com ABOUT KATE Kate is a Mom to 5, living a ‘full time family' life in Northern BC, Canada. Alongside her husband, Marius, they raise all their own meat, dairy and most of the vegetables too, and take you along for the ride on youtube and instagram. Kate is a big believer in “keepin' it real” and strives to show you what life for a homeschooling family of 7 really looks like on a farm.  RESOURCES MENTIONED Homemade Dairy without the B.S. (Kate's free masterclass) Clabber Culture without the B.S. (free mini course) Cheesemaking without the B.S. (full course) The Lazy Genius Way by Kendra Adachi CONNECT Kate Schat of Venison for Dinner | Website | Instagram | YouTube | Facebook Lisa Bass of Farmhouse on Boone | Blog | YouTube | Instagram | TikTok | Facebook | Pinterest Join us in the Simple Farmhouse Life Facebook community!

Let's relax and sleep to more 19th-century know-how, and learn how to set up a cheese factory, get milk to curdle, and appreciate our buddy, lactic acid.   Help us stay ad-free and 100% listener-supported! All supporters in July will be entered into a giveaway for a custom episode of Boring Books for Bedtime made just for you. Yay! Patreon: https://www.patreon.com/boringbookspod Buy Me a Coffee: https://www.buymeacoffee.com/d5kcMsW   Read “Hand-book on Cheese Making” at Project Gutenberg: https://www.gutenberg.org/ebooks/70813   Music: "Changing Colours,” by Lee Rosevere, licensed under CC BY, https://leerosevere.bandcamp.com   If you'd like to suggest a copyright-free reading for soft-spoken relaxation to help you overcome insomnia, anxiety and other sleep issues, connect on our website, http://www.boringbookspod.com.

We're doing things a little differently on this week's episode of Cutting the Curd. Our dear friend and former CTC host Diane Stemple is being recognized by the new world chapter of the Guilde Internationale des Fromagers for her work in the cheese industry. For decades, Diane promoted artisanal cheese makers form the US and abroad, first as a monger, then in sales, then as a brand ambassador, and of course as a co host of this podcast.Diane's niche was interviewing authors about their cheese-centric books. She stepped away from CTC about a year ago, and we want to take this opportunity to honor her as well, by throwing it way back to 2010 when she was a guest of Anne Saxelby on episode 10 of CTC. Their conversation recaps the decade in cheese (2000-2010), which was a big one for artisanal cheese. Diane and Anne held each other in high esteem, and were good friends who shared a passion for cheese. We really hope you enjoy this time capsule, and that you enjoy hearing Anne and Diane's voices!Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!Cutting the Curd is Powered by Simplecast.

Tonight's reading comes from, Hand-book on Cheese Making. Written by Geo E Newell and published by the Michigan Dairyman, this book looks at the manufacture of cheese during the 1800's.    My  name is Teddy and I aim to help people everywhere get a good night's rest. Sleep is so important and my mission is to help you get the rest you need. The podcast is designed to play in the background while you slowly fall asleep. Thank you to everyone who shared their words of gratitude with me during the week. As always, thank you to all existing Patrons and Sponsors, and everyone who took time to send a message or leave a review during the week.    My goal is to keep this podcast free to allow access for everyone. If you find the podcast beneficial, I have one small favour to ask of you. Please share the podcast with a friend and leave a review in your podcast app. Even one sentence helps out. If you would like to become a patron or sponsor, please visit Boreyoutosleep.com, where you can support the podcast. Whether it is $1.00 or $5.00, you monthly contribution allows me to continue to bring out more episodes for those who need them. If you would like, you can also say hello at Boreyoutosleep.com where you can support the podcast. I'm also on Twitter and Instagram @BoreYouToSleep. You can also find me on Facebook by searching Bore you to Sleep Podcast.   A fantastic way to say thank you is to leave a review or share the podcast with a friend. These are fantastic ways for me to help others and the greatest compliment I can receive. In the meantime, lie back, relax and enjoy the readings. Sincerely. Teddy     --- Support this podcast: https://podcasters.spotify.com/pod/show/boreyoutosleep/support

Our guests are Oliver Ford and Britton Welsh, Director of Sales and President of Beehive Cheese respectively. We examine how they became B Corp certified and the advantages of being a B Corp company. Plus, we deep dive into of some of their greatest flavor origin stories, starting with their classic Barely Buzzed and now to their newest venture Red Butte Hatch Chile cheese.Photo courtesy of Katie Schall.Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!Cutting the Curd is Powered by Simplecast.

Have you wondered what natural cheese making is and how it differs from making cheese with store-bought cultures? Have you ever heard of “clabber”? And have you ever thought cheese-making to be similar to making sourdough bread? Join me in this podcast with Robyn Jackson from Cheese From Scratch as she shares her years of knowledge with us on making cheese naturally, from scratch, without store-bought cultures. For more information, where you can find Robyn, and any links mentioned in this episode, visit: melissaknorris.com/384.

While large, industrial cheesemakers are known for consistency and scale, small operations like Uplands Cheese make boutique cheeses unique to the land where they're produced. And these small, pasture-based dairy farms have their own unique concerns when it comes to climate change. So, how is extreme weather already affecting operations like Uplands Cheese? How does climate factor into future planning for a 300-acre dairy farm? Cheesemaker Andy Hatch is Co-Owner at Uplands, a dairy farm and cheesemaking operation in Southern Wisconsin. Andy's team produces two award-winning artisan cheeses, Pleasant Ridge Reserve and Rush Creek Reserve. On this episode of Reversing Climate Change, Andy joins Ross to explain why his team uses a seasonal model for cheesemaking, describing how Pleasant Ridge Reserve is made in the tradition of Alpine cheeses while Rush Creek is modeled after Vacherin Mont d'Or. Andy discusses how warmer, wetter weather is impacting his cows and what Uplands Cheese is doing to reduce its carbon footprint. Listen in for insight on trends in dairy farming influenced by climate change and learn how to support small dairy farmers like Andy who are good stewards of natural resources. Connect with Nori Purchase Nori Carbon Removals Nori's website Nori on Twitter Check out our other podcast, Carbon Removal Newsroom Carbon Removal Memes on Twitter Carbon Removal Memes on Instagram Resources Uplands Cheese Liz Thorpe on Reversing Climate Change S3EP31 The Book of Cheese by Liz Thorpe DeLaurenti Dan Saladino on Reversing Climate Change S3EP16 Eating to Extinction by Dan Saladino Colston Bassett Blue Stilton Jasper Hill Farm Bayley Hazen Blue Roelli Cheese Dunbarton Blue Point Reyes Farmstead Cheese --- Send in a voice message: https://anchor.fm/reversingclimatechange/message Support this podcast: https://anchor.fm/reversingclimatechange/support

This episode is a conversation with my stepbrother Max Kuehnhoefer, a wholistic farmer. Max has dedicated the past 7 years of his life to learning as much about natural, biodiverse farming systems as possible.Episode Overview2023 Foodie GoalsBarriers to entry fishing in GermanyDefining Quality FoodMax experience at a conventional mass pig farmCheese making at a wholistic farm in northern GermanyMy first time attempting to make Mozarella from Fresh Raw MilkWholisitc vs conventional milk productionDairy cattle herding in high mountain pastures in the alpsSupport the podcast via donations:https://www.patreon.com/poldiwielandhttps://www.buymeacoffee.com/yearofplentySign up for the newsletter:www.theyearofplenty.com/newsletterDo you follow the podcast on social media yet?IG: https://www.instagram.com/poldiwieland/Twitter: https://twitter.com/theyearofplentyFacebook: https://www.facebook.com/theyearofplenty/Or subscribe directly using your podcast app. The show is available on Apple Podcasts, Spotify, Google Podcasts and many other platforms!Please rate and review the show in the Apple Podcast and Spotify apps. This always helps the show get ranked so that more curious foodies can explore real food and drink with us.I want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RT