Podcasts about venissimo

On this episode of our podcast, Scene in San Diego Featuring Eater, we talk about the latest changes to our county’s reopening under the state’s new, color-coded tier system, and what this means specifically for the local restaurant industry. We also explore another unique, local tasting event gone virtual – and it’s all about cheese.So, can you dine indoors at a restaurant now? Yes – but you guessed it – there are still lots of rules.Meanwhile, on our ongoing search for unique, local, online food experiences, we explore tasting events led by the longtime San Diego shop, Venissimo Cheese. We’re joined by Gina Freize, co-owner of Venissimo, who shares how her shop has taken its famous tastings to the digital realm. Her specialty business really relies on that close community interaction and so, in these times of COVID, her shop has had to adapt and figure out how to make it work.For more content from The Scene, visit this website. For more content from Eater San Diego, click here. And, to read our collaboration content with Eater and The Scene every week, click here.The Scene in San Diego Feat. Eater Podcast is hosted by NBC 7’s Monica Garske and Eater San Diego’s Candice Woo, and produced by NBC 7’s Matthew Lewis.

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.

Discover how the extreme geography of the alps produced one of the most famous styles of cheese.

Jonathan McDowell tells us what it takes to earn a CCP designation and what it really means.

In today’s episode of the Happy Half Hour Erin, Troy and Archana are talking Hot Plates, from the new Death by Tequila in Encinitas and its claim to have “the best margarita in town” to chef Paul McCabe’s new project downtown. Our guest is Gina Freize, co-owner of Venissimo, the beloved local cheese shop that launched 14 years ago in Mission Hills and has since opened locations in North Park, Liberty Public Market, and Del Mar’s Flower Hill Promenade. She tells us about how she fell for the stinky stuff, why American cheeses are so darn expensive, and why it’s easier to run a brewery than a cheese shop. Plus, she gives us the scoop on how you can order wedding cheese-cakes, and we talk about the UC San Diego professor who studies cheese for a living. Today’s hot topic is about, what else, cheese. Gina analyzes Bon Appetit’s list of the 25 most important cheeses in America and dishes on her personal favorites. We end with Two People/$50, including Alforon, Pho Fifth Avenue, and Carin de Ria.

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.

Rennet, the great separator of curds from whey, is often misunderstood. Claire dives in to share the different types available and what makes them different. It’s a walk through 10,000 years of history in just 22 minutes.

Behind the Rind delves into the chemistry behind different milk types (cow, goat, sheep, buffalo) and explores how this changes cheese.

Artisan cheeses are slowly making headway in parts of Asia, a continent that’s vast, very vast! We the Dairy Maidens will be wrapping up our first season with a Two Part Episode: Cheeses in Asia. We will take you to the deliciousness of India and end up in subtle, delicate Japan. http://www.thespottedcow.in/

Did you know pasteurization was first developed to keep wine from turning into vinegar? Join host Claire in Behind the Rind: The Story and Science of Cheese, to explore the misconceptions surrounding cheeses made from raw milk, including an interview with Andy Hatch, raw milk cheese maker at Uplands Cheese in Wisconsin.

This week, we tackle the mysteries of the Basque country. We discuss the history of how and why this area straddles both sides of the Spanish-French border, the Basque people, the culture, and their one-of-a-kind language. And of course, we mention a few notable Basque cheeses and some of our favorites from the region.

Venissimo has been sharing cheese in San Diego for 14 years! Our most "aged" monger, Robby G, joins Cheese Wiz Gina for a trip down memory lane, pontificating on the changes in the cheese business over the years.

The American Cheese Society competition with more than 2,000 entries recently picked the best in the USA. Jessica from Venissimo and Jonathan from Aniata were there and share their stories from the show and competition.

Seana fell in love with cheese as a monger at Venissimo, then decided to make her own! She started Bleating Heart Cheese eight years ago and now crafts amazing cheeses that have won multiple awards. Hear her story and see her aging rooms at Noon on Tuesday.

Venissimo took 10 lucky adventurers on a gastronomical tour of Italy, including visits to Parma to see Parmigiano, prosciutto and balsamico production plus cooking classes with Tuscan chefs. Host RobbyG is joined by two of the travelers, David & Laurie, who will share their stories. When will the next tour be? Tune in to find out.

What does it take to get a cheese from high in the Swiss Alps to your kitchen table? Find out from Jonathan McDowell of Southern California's Aniata Cheese Company. He sources cheeses from all over the world and deals with all the processes required to sell cheese in shops like Venissimo. From small farms in Tennessee to the famed caves of Roquefort, France- learn how cheese gets from point A to point B.

This week we are talking to local Chef Katie Grebow, Venissimo's very first wholesale customer!

We're talking to Cheese Monger Invitational champion Jessica at Noon on Tuesday with Venissimo to learn all about what it takes to be a champion cheese monger.

We're drinking a beer at Noon on Tuesday with Venissimo Cheese Wiz Gina, plus cheese monger managers to introduce ourselves, share the history of Venissimo and explain the purpose of the Noon on Tuesday podcast.