Podcasts about world cheese awards

Genussexperte Helmut Gote war im Käse-Himmel, nämlich bei den World Cheese Awards in Bern. Er hat jede Menge Schweizer Käse mitgebracht, darunter Emmentaler, Hornbacher und Gruyère. Moderator Uwe Schulz darf Preisgekröntes probieren. Von WDR 5.

Pensando ya en la Navidad, Luna González habla con los productores de cuatro quesos reconocidos como 'supergold' en la última edición de los 'World Cheese Awards'.

Días después de haber recuperado (de golpe) sus dos estrellas Michelin, hablamos con Ramon Freixa de su reset a los 50, de cocina tradicional... ¡y hasta de fútbol! Luna González nos presenta algunos de los quesos españoles con medalla 'Supergold' de los World Cheese Awards y el enólogo Antonio Flores nos da algunos detalles de la visita de Antonio Banderas a Tío Pepe.

Each week Hot off the Wire looks at a variety of stories in business, science, health and more. This week's headlines include: Heady odors and sensory overload as 5,200 cheeses compete for the World Cheese Awards. Crossing guards face life-threatening dangers on the job. Solution goes on auction for CIA HQ's 'Kryptos' sculpture that has stumped code breakers for decades. You can end a shutdown overnight — but you can’t reopen a government that fast. Trump's next immigration crackdown will target Charlotte, North Carolina, a sheriff says. New prosecutor to take on Georgia election case against Trump and others. Suspect arrested in shooting of ‘Last Chance U’ coach John Beam, Oakland police say. A flooded restaurant in Thailand brings delight with swimming fish among diners. Bills' Damar Hamlin says he was built to handle adversity even before cardiac arrest. What we know about the Louvre heist from AP reporter John Leicester. —The Associated Press About this program Host Terry Lipshetz is managing editor of the national newsroom for Lee Enterprises. Besides producing the daily Hot off the Wire news podcast, Terry conducts periodic interviews for this Behind the Headlines program, co-hosts the Streamed & Screened movies and television program and is the former producer of Across the Sky, a podcast dedicated to weather and climate. Theme music The News Tonight, used under license from Soundstripe. YouTube clearance: ZR2MOTROGI4XAHRX

AP correspondent Haya Panjwani reports on a smelly competition in Switzerland.

Ein Greyerzer aus Vorderfultigen ist der neue Weltmeisterkäse. Die dortige Käserei von Pius Hitz holt an den World Cheese Awards 2025 in Bern den Spitzenplatz. Weiter in der Sendung: · Die Metal Church könnte bald offiziell eine Kirchgemeinde der Reformierten Kirche werden. · Bei Naturkatastrophen sollen alle Walliser Gemeinden finanziell und unkompliziert unterstützt werden. · Die SCL Tigers verlieren ihr Auswärtsspiel gegen Genf-Servette mit 1 zu 3.

«World Cheese Awards» in Bern, Gaza-Kinder doch nach Zürich?, Basler Verein Crescenda will Migrantinnen stärken

In 1998, brothers Mateo and Andy Kehler bought a piece of land in the Northeast Kingdom town of Greensboro that would become home to Jasper Hill Farm. Within a few years, the brothers were producing award-winning cheeses and had created an iconic Vermont brand. Among the numerous accolades received by Jasper Hill are Best American Cheese from the World Cheese Awards, gold medals from the International Cheese Awards and Best of Show from the American Cheese Society.Today, Jasper Hill, the largest employer in Greensboro with 85 employees, is confronting headwinds. Its lucrative Canadian markets have completely dried up. Canadians are boycotting American-made products in response to President Trump's tariffs and his threats to make Canada the 51st state. And Vermont's housing crisis is making it extremely difficult for Jasper Hill's employees to live and for the company to grow.The local housing crunch is so severe that Jasper Hill has bought 11 properties and is subsidizing rent so its employees can afford to live."The folks that are living in our houses can't find anywhere to live. There's nothing to buy and there's nothing to rent,” said Kehler.But despite the town's dire need for moderately priced housing, Greensboro residents recently voted down a plan to redevelop its derelict and underused town hall into affordable housing. As VTDigger has reported, the plan was for the nonprofit Northeast Kingdom housing agency RuralEdge to invest $10 million in rehabilitating the town hall and create up to 20 units of affordable housing.Greensboro, with about 800 year-round residents, is one of the wealthiest communities in Vermont. It has the highest rate of second home ownership in the state. In 2019, Greensboro's town plan and a housing needs assessment detailed Greensboro's “great need” for moderately-priced housing.Jasper Hill Farm co-founder Mateo Kehler described his neighbors' rejection of the affordable housing plan as “soul crushing.”I visited Jasper Hill Farm to talk with Kehler about cheese and the challenges confronting his renowned business. When I arrived, he was outside in large rubber boots washing out a milk truck. Kehler invited me inside for a walk around the creamery. We were soon standing among gleaming stainless steel pipes and large copper tanks. The air was thick with the distinctive sweet and sour smell of fermenting cheese.Kehler described what has happened to his Canadian sales. “We were expecting to sell nearly $1 million worth of cheese to Canada and Montreal, which is our closest metropolitan market and is the best cheese market in North America.”“It went from going gangbusters to a zippo in just a few—the span of a month,” he said.“I don't think you can overstate the consequences for small businesses on the border here,” he said of the shutdown of Canadian business. “It's been a disaster.”Kehler said that he has received some blowback as a result of his vocal advocacy for affordable housing. “Everybody loves Jasper Hill until we start talking about housing. And everybody wants housing in theory, but almost nobody here wants housing in practice.”“Families with children … are the way that communities replicate themselves,” said Kehler, “and Greensboro has lost its capacity to replicate itself.” He said that Greensboro has erected a metaphorical gate that keeps out young people.Jasper Hill Farm is “going to be fine, but … Greensboro is not going to be fine,” he continued. The housing crisis “is not existential for us but it probably is existential for the nursing home, and it is absolutely existential for the school, and it's going to be a huge problem for the town when there's nobody to volunteer for the fire department” and other town organizations.Kehler is now advocating for affordable housing on a statewide level. He said that Vermont needs a new model of multi-unit housing.“The days of single family homes spread out and in the middle of nowhere on the back end of dirt roads is basically over,” he asserted.

Grupo Pastores, alcanzó en 2024 una cifra de negocio consolidada de 54.295.342 euros, un 5,45% más que en 2023. Y ha obtenido un resultado financiero agregado de 281.191 euros.A pesar de la disminución del número de ovejas y con un descenso de consumo de carne de cordero en España del 10% anual, Pastores ha incrementado en un 0,75% el volumen de carne de cordero comercializada en 2024 (un total de 4,058.700 kilos), y creciendo hasta un 5,05% si sumamos los kilos aportados por las nuevas líneas de negocio.Las ventas de los quesos de oveja Granja Perales han aumentado un 27% en 2023, incrementando además el número de referencias de la gama (ya son 7 los tipos de queso), la penetración en el mercado nacional y el reconocimiento, con 7 medallas en el World Cheese Awards, lo que la convierten en la quesería aragonesa más reconocida en esta pasada edición.Se han comercializado algo más de 54.000 kilos de quesos frescos y madurados, de los 561.000 litros de leche producidos por su rebaño de 1.200 ovejas de Perales del Alfambra (Teruel).El secretario general de UPA Aragón, José Manuel Roche, mantenía ayer un encuentro de trabajo con el comisario de agricultura y alimentación de la Comisión Europea, Christophe Hansen.

Grupo Pastores, alcanzó en 2024 una cifra de negocio consolidada de 54.295.342 euros, un 5,45% más que en 2023. Y ha obtenido un resultado financiero agregado de 281.191 euros. A pesar de la disminución del número de ovejas y con un descenso de consumo de carne de cordero en España del 10% anual, Pastores ha incrementado en un 0,75% el volumen de carne de cordero comercializada en 2024 (un total de 4,058.700 kilos), y creciendo hasta un 5,05% si sumamos los kilos aportados por las nuevas líneas de negocio. Las ventas de los quesos de oveja Granja Perales han aumentado un 27% en 2023, incrementando además el número de referencias de la gama (ya son 7 los tipos de queso), la penetración en el mercado nacional y el reconocimiento, con 7 medallas en el World Cheese Awards, lo que la convierten en la quesería aragonesa más reconocida en esta pasada edición. Se han comercializado algo más de 54.000 kilos de quesos frescos y madurados, de los 561.000 litros de leche producidos por su rebaño de 1.200 ovejas de Perales del Alfambra (Teruel). El secretario general de UPA Aragón, José Manuel Roche, mantenía ayer un encuentro de trabajo con el comisario de agricultura y alimentación de la Comisión Europea, Christophe Hansen.

Envoyez moi un messageUn nouvel épisode du podcast La Crème Anglaise avec Jonathan, un kiltmaker français installé à ÉdimbourgQui aurait cru qu'un Français vanterait les mérites des fromages britanniques ? Et pourtant, c'est bien le cas aujourd'hui avec le Hebridean Blue et le Farm House Cheese de @isle_of_mull_cheese en Écosse. Jonathan nous emmène d'abord dans son atelier de fabrication de kilts, puis dans les îles Hébrides pour découvrir des fromages exceptionnels ! Vous pouvez trouver le Farm House Cheese (cheddar) dans quelques fromageries à Paris : Fromagerie Platini ; Cheese of the World ; Rose Bakery ;  et  Au Lait Cru Quant au Hebridean Blue, il est plus rare, donc pour déguster ce fromage qui a remporté la médaille d'or aux World Cheese Awards au Portugal en 2024, il va falloir vous déplacer en Écosse ! Pinky up et bon appétit !Blog : www.lacremeanglaise.euInstagram : lacremeanglaise.podcastFacebook : lacremeanglaise.podcastLaisser un avis sur : Apple PodcastLaisser un avis sur : Google PodcastAussi sur Deezer et SpotifyVous avez une question ?Contactez-moi : contact@lacremeanglaise.eu

Join us for this weeks episode of the Good Food podcast as host Samuel Goldsmith and Good Food's editor Keith Kendrick sit down with Marcus Brigstocke, celebrated comedian and cheese connoisseur. Marcus shares his enthralling experiences at the World Cheese Awards in Portugal, his culinary disasters and triumphs, and his unique show 'Cheese and Whine'. Alongside Keith, Marcus dives into the nuances of British cheeses, their historical and cultural significance, and even some surprising cheese pairings. Whether you're a cheese aficionado or simply love a good laugh, this episode is sure to entertain and educate. Also, highlights include Marcus's journey into comedy, his cooking secrets, and much more. In 1996 at his first Edinburgh Festival Marcus won the BBC New Comedian of the year. Stand Up has remained the backbone of his work but he's continued to act on stage and screen as well as writing scripts for sitcoms, films & sketch shows. He has just launched his 2025 tour show ‘Vitruvian Mango' and performs his festival show ‘Cheese & Whine' all over the UK. His stand up special ‘Devil May Care' is on Amazon Prime Video. With his wife Rachel Parris - Marcus releases a weekly Podcast ‘How Was It For You?' reviewing anything at all from tinned fish to Twitter, weddings, Christmas markets and mice. Alongside his comedy career he has played King Arthur in Monty Python's Spamalot, PT Barnum in Barnum, Mr Perks in the Railway Children and Ali Hakim in Oklahoma at the Royal Albert Hall for the BBC Proms. In film he has appeared in Love Actually, Magic Mike III - The Last Dance, Blinded by the Light, & Beyond the Sea. On TV Marcus played Adam Savage in The Savages alongside Geoffrey Palmer and Victoria Hamilton. He played King Stupid in ‘Stupid' and made 3 series' of I'm Sorry I've Got No Head. He's hosted HIGNFY, been a panellist on QI, Mock The Week and WILTY. He hosted his own show The Late Edition on BBC 4 and made it to the final (before breaking his leg) on Channel 4's The Jump and was a semi finalist on Celebrity MasterChef 2023. On Radio he's the creator of the award winning Giles Wemmbley Hogg Goes Off, The Brig Society & I've Never Seen Star Wars and appears regularly on ISIHAC, The Unbelievable Truth, Just A Minute, The Now Show and the 99p Challenge. His sitcom ‘The Wilson's Save The World' starring Kerry Godliman has recently completed its third series. The radio 4 broadcast of his play ‘The Red' won the Audio Drama award in 2018. His book ‘God Collar' - based on his award winning stand up show of the same name addresses religion, faith and atheism. Marcus is a ‘Level One Cheesemaster' & judges at the World Cheese Awards. He also hosts ‘Jazz Family Trees' on Jazz FM. Subscribers to the Good Food app via App Store get access to the show ad-free, and with regular bonus content such as interviews recorded at the good food show. To get started, download the Good Food app today. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Agricultores y ganaderos de Alcaine, Anadón, Blesa, Cortes De Aragón, La Hoz de La Vieja, Huesa del Común, Maicas, Josa, Muniesa, Obón y Plou se han concentrado esta mañana para mostrar su preocupación por la actual situación que está viviendo la Oficina Comarcal Agraria y Alimentaria de Muniesa, que da servicio a gran parte de la Comarca de las Cuencas Mineras. En su cuarta participación en los World Cheese Awards, Granja Perales ha obtenido 7 medallas, una para cada una de sus 7 referencias de queso de oveja. Concretamente, 3 medallas de plata y 4 de bronce. Y los quesos de Sierra de Albarracín han sido otros de los quesos aragoneses premiados en los World Cheese Awards con 5 medallas: 4 de plata y 1 de bronce. Los próximos días 21 a 23 de noviembre, el Somontano será sede de la próxima asamblea nacional de consejos reguladores del vino. La DO Somontano acogerá así la asamblea general de la Conferencia Española de Consejos Reguladores Vitivinícolas.

Send us a textIn this long-awaitied episode, Brittany tastes two unforgettable cheeses: Valley Milkhouse's Honey Bell, with its sweet, creamy allure, and Sequatchie Cove's Coppinger, a bold, earthy sensation. Along the way, she dives into November's best cheese-focused events, tempting you to join the fun, and—true to form—keeps adding must-try cheeses and places to go to her ever-growing bucket list. Expect plenty of laughs, some drool-worthy moments, and an epicurious exploration into the craft and pairings behind these cheeses that every enthusiast will savor. Whether you're a seasoned curd nerd or simply cheese-curious, prepare to fall in love with Honey Bell, Coppinger, and maybe even learn some go to cheese education tricks to keep in your back pocket next time you are out cheese shopping.Sound effects by Pixabay Featured cheese:Valley Milkhouse Honey BellSequatchie Cove Creamery CoppingerCheese events: 11/9: La Vid Wine Bar, Spanish + Portugal cheeses and meats11/11: National Cheese Day in Japan, Cheese Festa11/14-18: World Cheese Awards, Portugal11/21: A Night at Cheese School 101 - Detroit11/23: Portland Cheese + Meat Festival 11/23: C.Hesse Pop up11/26: Murrays Taste of the CavesFollow along on IG for more cheesy inspiration @TheBsCheese or at my website www.thebscheese.com and cheese suggestions are always welcome. If you enjoyed this episode, subscribe and leave a review!

Edição de 07 de Outubro 2024

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.

Tune in the hear sound bites from this year's 2024 biennial World Cheese Championship Contest that was held in Wisconsin this past March as Cara and Joe break down what makes the World Championship Cheese Contest distinct from the World Cheese Awards. Joe was in attendance and his mission was to unveil what the competition was like for our listeners. However, this time around we got a bit of surprise with our coverage!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.

Kristine Jannuzzi is a journalist, cheese specialist, content creator, and World Cheese Awards Judge. In 2023, she was inducted into the Guilde des Fromagers in Bra. A dual American/Italian citizen, Kristine hosts cheese tastings and bespoke tours in Tuscany and beyond. On this episode, Jessica catches up with Kristine from across the Atlantic.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.

The World Championship Cheese Contest is like the super bowl to cheese makers. But just why is it so big and important? Marieke Penterman of Marieke Gouda says a lot has changed over her time competing but she keeps coming back regardless of how she places. Participation in cheese competitions has been transformative for Marieke Gouda propelling them onto the national and international stage. With accolades such as being named the most awarded US producer at the World Cheese Awards in Europe, the Creamery's dedication to excellence continues to be recognized globally.See omnystudio.com/listener for privacy information.

A small Windham County cheese maker is among the top prize winners at the World Cheese Awards. Plus, assessing damage from a major wind storm, Rep. Becca Balint agonizes over whether to support a supplemental budget bill, US postal officials tour sites in Montpelier for a potential temporary post office, and a big price tag looms for school construction, and a bill to phase out the use of an agricultural insecticide.

The Windham County creamery won two Super Gold awards at this year's World Cheese Awards.

Sie ist 45 Jahre alt, lebt und arbeitet in Affoltern im Emmental und hat eine Medaille gewonnen bei den letzten «World Cheese Awards» in Norwegen. Gérine Oeschger ist Produktionsleiterin in der Schaukäserei Emmentaler - ursprünglich stammt sie aus Madagaskar.  Weitere Themenin der Sendung: * In Adelboden geht ein grosses Skiwochenende zu Ende: Mit 25'000 Zuschauerinnen und Zuschauern am Samstag und rund 13'500 am Sonntag ist das Organisationsteam zufrieden. Sportlich hat der dritte Sieg in Folge von Marco Odermatt alles überstrahlt.

Kim Chakanetsa meets two women who are revolutionising the dairy industry.Mausam Narang is the founder and Head Cheesemaker at Eleftheria cheese. She has made history by becoming the first Indian person to win big at the World Cheese Awards in 2021. Before working in the dairy industry, Mausam studied language in Germany and worked in the corporate world for 8 years. It's during her travels in Europe that Mausam caught the cheese-making bug, and in 2014 she decided to start her own artisan cheese company. Emma Young a.k.a. The Cheese Explorer is a specialist and consultant and the author of The Cheese Wheel. She has worked in the Cheese industry since 2009 in retail, wholesale, cheesemaking, judging and now as a teacher and consultant to the cheese industry. She is also an International cheese judge and a teacher for the Academy of Cheese and the Guild of Fine Food.Produced by Alice Gioia(Image: (L) Mausam Narang. (R) Emma Young, credit Richard Heald Photography.)

Bonusespisode: Anne og Niclas har vært i Trondheim på World Cheese Awards og hadde med seg vinneren i kofferten. De har fått tips av noen av våre butikkansatte om å prøve en noe utradisjonell drikke til. -- Vinmonopolets eksperter, Anne Enggrav og Niclas Lundmark gir deg råd og tips om mat og drikke, øl og vin - og mye mer. Takk til alle som abonnerer og kommenterer på Vinmonopolets podkast! Gi oss noen stjerner i iTunes hvis du liker det du hører, og skriv gjerne hva du liker med podkasten.

AJ and this week's guest presenter Christabel Cairns from the Guild of Fine Food are joined by two of the judges from the World Cheese Awards; The Cheese Explorer Emma Young and cheese writer and author Patrick McGuigan. They talk all things cheese, from the Guild of Fine Food's mammoth task of organising the World Cheese Awards featuring thousands of cheeses from all around the world, to why cheese is one of those foods people don't just like, but love! There was so much to talk about that we had a hard time cramming it into 30 minutes. So listen in because this is a Gouda one!

Det går mot Genopoddens siste episode for året, og da er det naturlig å snakke om en liten matfaglig sensasjon; nemlig norsk ost! I studio har vå fått inn to osteeksperter. Begge har de lang erfaring i som ostedommere, og de deler det vi ikke kan kalle noe annet enn stor kjærlighet til norske oster. Katharina Sandberg Lund er en entusiastisk formidler av alt som har med OST å gjøre. Hun er utdannet servitør og har ledet Norges- og Oslo Servitørlaug; arrangert og vært dommer i OsloCup for servitørlærlinger og hadde i en årrekke ansvaret for de største ostediskene i landet. Hun har de siste årene vært leder i OsteAkademiet, hos OsteCompagniet i TINE. OsteAkademiet holder ostekurs for dagligvarehandelen over hele landet. Har også vært dommer under NM i Norsk Gardsost de siste årene og dommer i World Cheese Awards, også kalt verdensmesterskapet i ost. Der har også Siri Helen Winther, en plass som dommer. Siri Helen er grunder og driver Winther Artisan Food & Restaurant og Wither Ysteri. Hun har en helt spesiell kjærlighet til ost. Hun har i hele sin yrkeskarriere jobbet med norske råvareprodusenter. Det er godt at vi har disse to som skal svare på alle spørsmålene vi har om norske oster, eller ost generelt. For hva er egentlig ost? Hva er de norske Hva har skjedd med Norge som ostenasjon? Hva betyr kvalitet på grunnproduktet? Dette er og mere til vil du få svar på i denne episoden av Genopodden. Som en ekstra bonus har Oda fått være utegående reporter på Øvre Gangstad gård på Inderøy. Her lager de nemlig verdens beste ost, Nidelven Blå, på Gangstad Gårdsysteri. Noe Maren og Ole Morten Gangstad kan fortelle mer om. Og hvordan kan det ha seg at en liten gård i Trøndelag har endt opp på alles lepper - bokstavlig talt...? Hosted on Acast. See acast.com/privacy for more information.

Veslemøy Olavsbråten fra Sansegården Olavsbråten på Nordesund forteller om hvordan det var å vinne sølv i World Cheese Awards i høst. Veslemøy kan virkelig kunsten å foredle melk til de lekreste kulinariske og nærende nytelser. På lag med naturen jobber Veslemøy for bærekraftig mat og matkultur, sammen med sin mann, to barn. De forelder melken fra sau og geit, som bare noen få bønder i Norge har spesialisert seg på. Og da må du selvsagt også ha gris. Veslemøy forklarer hvorfor det er selvfølgelig, i episoden.Vi snakker også om: Hvordan det er mulig å gjøre upasteurisert melk til en trygg og sunn drikk eller ost.Livet på gårdenOm å velge et liv utenfor normalen og finne kraften sin i nettopp valgetViktigheten av mat som er behandlet på lag med naturen og ikke imotVeslemøy sin dype drivkraft for mødrene på tvers av arteneViktigheten av å ivareta vår unike natur og ha respekt for hverandre på tvers av kjønnSannhetHvor du kan få tak i syrnet melk og ost fra Sansegården OlavsbråtenDu kan følge Sansegården Olavsbråten på Facebook og Veslemøy når du direkte på:Whatsapp/sms 91798237 Mail: Olavsbraatengaard@gmail.comJeg likte denne praten, håper du gjør det samme - og del den gjerne med noen du tenker kan ha glede og nytte av denne episoden. Sånn kan du hjelpe meg med å bre det gode budskapet om et mer bærekraftig liv for menneskene, dyra, naturen og Moder Jord

Host Alex Pierson speaks with Tor Krueger, Owner and Co-founder of Udder Way Artisan Cheese in Hannan, Ontario, about winning big at this year's World Cheese Awards in Norway. Learn more about your ad choices. Visit megaphone.fm/adchoices

The Hamilton Today Podcast with Scott Thompson: Around this time, last November, we spoke with Tor Krueger of The Udder Way Cheese Co, following wins at the World Cheese Awards – now, Tor returns to the show to discuss the wins at the Royal Winter Fair but also this year's multi-medal performance at The 2023 World Cheese Awards! The HSR might be on the top of mind for most Hamiltonians right now but let's talk about a different union action, one that has now resolved: the Hollywood actors strike is over! What now? Christmas is around the corner but Canadians are likely to be cautious with their spending. What will this season look like in retail? A recent Leger poll that has come to back into view is one that showed many Canadians were unaware of historical genocides, including the Holocaust. What happened with Huawei, anyway? There have been many distractions and developing stories since the Huawei controversies. The U.S. and the Biden administration has been in “ongoing conversations” with Israel, and today the White House announced that daily humanitarian pauses will be instituted in Gaza: The U.S. is being cautious and clear with their boundaries in regard to the Israel-Hamas war, to be sure that they are not seen as being directly involved. The HSR strike has begun: where could this go, and what should the city do in this scenario? Sales and use of Electric Vehicles continue to strengthen but some experts are saying that Canada does not have the charging infrastructure needed. Guests: Tor Kreuger, Owner of Udder Way Artisan Cheese Co. (410 RR 20, Hannon, ON L0R 1P0) Bill Brioux, television critic and author Bruce Winder, Retail Analyst & Author, ‘Retail Before, During & After COVID-19' Andrew Enns, Executive Vice-President, Central Canada, for Leger Charles Burton, Senior Fellow with the Centre for Advancing Canada's Interests Abroad at the Macdonald-Laurier Institute Reggie Cecchini, Washington Correspondent for Global News Larry DiIanni, former mayor of Hamilton Lorraine Sommerfeld, columnist with Driving.ca and the Hamilton Spectator Scott Radley, host of the Scott Radley show and columnist with the Hamilton Spectator Host – Scott Thompson Content Producer – William Erskine Technical/Podcast Producer – Tom McKay Podcast Co-Producer – Ben Straughan News Anchor – Dave Woodard & Jen McQueen Want to keep up with what happened in Hamilton Today? Subscribe to the podcast! https://megaphone.link/CORU8835115919

“A cena con Arrigoni Battista” è il tour che per otto settimane consecutive porta sulle tavole di noti ristoranti piemontesi ricette esclusive e inedite che esaltano i prodotti dello storico caseificio Arrigoni Battista di Pagazzano (BG). “A cena con Arrigoni battista” è l'evento ideale per assaporare, in purezza oppure all'interno di ricette più elaborate, alcuni pluripremiati formaggi, tra cui il Taleggio DOP, il Quartirolo DOP e il Gorgonzola DOP nella versione dolce e piccante, fiore all'occhiello della produzione. Ci saranno anche formaggi particolari, ricette uniche di Arrigoni Battista, come il BerghemBlu, sofisticato formaggio erborinato dal gusto intenso non piccante, il Lucifero, erborinato caratterizzato dall'aggiunta di peperoncino e formaggi freschi come lo Stracchino (medaglia d'Oro ai World Cheese Awards 2022).

Welcome back to the eighth series of The English Wine Diaries podcast!Joining me on today's episode, in the week that we celebrate National Cheese and Wine Day, is author, speaker and cheese and wine expert Steve Parker.  Having worked for an international brewer and wine distributor, Steve left corporate life to set up an award-winning cheese shop, delicatessen and wine bar in South West London. A judge for international food and drink competitions, such as the British, International and World Cheese Awards, Steve now organises food and drink tasting events and is a writer and speaker on his favourite subjects of, you guessed it, cheese and wine, with a particular focus on the cheeses and wines of Great Britain. His first book ‘British Cheese on Toast' was published in 2020 while ‘British Cheesespotting' is due to be published this August and he also has two more books in the pipeline: ‘British Cheese and Wine Pairing' and ‘British Winespotting'.For more about Steve's latest ventures, visit steveparkercheeseandwine.com. This episode of The English Wine Diaries is sponsored by Wickhams, The Great British Wine Merchant. Visit wickhamwine.co.uk to see their award-winning range of English wine with free deliver on orders over £40. Thanks for listening to The English Wine Diaries. If you enjoyed the podcast then please leave a rating or review, it helps boost our ratings and makes it easier for other people to find us. To find out who will be joining me next on the English Wine Diaries, follow @theenglishwinediaries on Instagram and for more regular English wine news and reviews, sign up to our newsletter at thesouthernquarter.co.uk.

Elaine “Foodbod” Boddy presents the sixth episode of the Foodbod Pod in which she and David Treadway visit White Lake Cheese to meet farmer and award-winning artisan cheesemaker, Roger Longman.   Roger discusses his journey into cheesemaking and guides us through the process from the milk and other ingredients to the finished cheeses and describes the range and variety he produces on his farm in Somerset. Returning from a career in engineering, Roger took over the family farm and built on its origins as a small Cheddar producer to create White Lake Cheese, developing it into one of the UK's most respected artisanal cheese producers that has gathered an impressive number of prizes at the World Cheese Awards, several Supreme Champion medals at The Bath & West Cheese Awards as well as a number of coveted Great Taste awards.   White Lake produces a wide range of hand-made cheeses from soft to hard, including sheep's cheese, cow's cheese and goat's cheese using the milk from Roger's own herd of over 700 goats. From Little She to Driftwood, Solstice to Rachel Reserva, English Pecorino to Fetish, Roger shows Elaine how the different cheeses are made and matured and describes the processes and treatments required for each kind of cheese and how flavour and rind is developed.   Elaine joins Roger and food blogger Sally Prosser for a cheese and sourdough lunch and later gets to meet the goats, finds out more about their diet and behaviour and visits the milking parlour and the nursery where the kids are weened.     Find out more and see the recipes featured across the series: https://foodbodpod.com   Watch Elaine and Roger on YouTube: https://youtube.com/@foodbodpod   Join us on Facebook: https://www.facebook.com/thefoodbodpod

Beatriz Coste es creadora y coordinadora general de la primera “Diplomatura Fromagelier”, un diplomado especializada en quesos y no existe otra en el mundo con rango universitario. Su labor desde la Facultad de Bromatología de la Universidad Nacional de Entre Ríos para esta novedosa capacitación. Además es jueza internacional (la única argentina que participó del World Cheese Awards 2021), y creó una comunidad que promueve la cultura láctea.

Bio: Regula Ysewijn is an internationally acclaimed food writer and author of books about food culture like the history of British puddings and the traditions of Belgian beer cafés. She consults for companies like the National Trust and most recently the TV series Downton Abbey and is also one of the two judges of the Belgian version of The Great British Bake Off, in addition to being a judge for The Guild of Fine Food's Great Taste Awards and World Cheese Awards for nearly 10 years.  Regula Ysewijn Blog https://www.missfoodwise.com/about-2/ Dark Rye and Honey Cake https://www.amazon.com/Dark-Rye-Honey-Cake-Countries/dp/1681888548 British Baking Book: https://www.amazon.com/British-Baking-Book-History-Savory/dp/1681885670/ref=pd_lpo_2?pd_rd_w=xfKBZ&content-id=amzn1.sym.116f529c-aa4d-4763-b2b6-4d614ec7dc00&pf_rd_p=116f529c-aa4d-4763-b2b6-4d614ec7dc00&pf_rd_r=P7WEBWS139MH1D68VWPJ&pd_rd_wg=K1Tj6&pd_rd_r=74a0777e-09ca-4aa5-b29e-09102998ecc4&pd_rd_i=1681885670&psc=1 Pride of Pudding: https://www.amazon.com/Pride-Pudding-history-British-puddings/dp/1922616214/ref=pd_lpo_1?pd_rd_w=xfKBZ&content-id=amzn1.sym.116f529c-aa4d-4763-b2b6-4d614ec7dc00&pf_rd_p=116f529c-aa4d-4763-b2b6-4d614ec7dc00&pf_rd_r=P7WEBWS139MH1D68VWPJ&pd_rd_wg=K1Tj6&pd_rd_r=74a0777e-09ca-4aa5-b29e-09102998ecc4&pd_rd_i=1922616214&psc=1 Official Downton Abbey Christmas Cookbook: https://www.amazon.com/Official-Downton-Christmas-Cookbook-Cookery-ebook/dp/B08NYYZ9MC?ref_=ast_author_mpb Omnivore Books Regula Ysewjin Event May 16th San Francisco Ca https://omnivorebooks.myshopify.com/collections/events/products/author-event-thurs-may-18-regula-ysewijn-dark-rye-and-honey-cake-festival-baking-from-belgium-the-heart-of-the-low-countries-6-30-p-m-free-to-attend _____________________________________________________ This episode is sponsored by Culinary Historians of Northern California, a Bay Area educational group dedicated to the study of food, drink, and culture in human history. To learn more about this organization and its work, please visit its website at www.chnorcal.org If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

Vi har nå to spor å følge på veien til World Cheese Awards i Trondheim i oktober 2023. Vi har startet på det historiske sporet, og vi har startet konkurranse & oppmerksomhetssporet. I dag skal vi starte det tredje sporet, og det er det der interesse, fag og nerding skal få løpe fritt… I dagens episode møter vi Jan Peter Aursnes som er selvoppnevnt osteevangelist og har nese for ost. Først og fremst ost av råmelk, og spesielt er han glad i skorpe. Jan Peter kan rett og slett ikke få nok skorpe. Så er det jo også det Ostepod handler om, Under skorpa og inn i kjernen. God fornøyelse!

Smugling av ost, streik i Frankrike, sovende yster og The Norwegian Blue. Sammenhengen? Vel. Det har vært en helt utrolig reise fra de første spede tankene om at det å delta i World Cheese Awards var mulig, til nå å arrangere verdensmesterskapet i ost for andre gang i Norge. Og det er mannen bak alt dette vi har som gjest i den andre episoden av Ostepod. Så nå er vi virkelig i gang med forberedelsene og oppvarmingen til World Cheese Awards i Trondheim i oktober. Det er kun 267 dager igjen til det braker løs i Trondheim… La oss komme i gang med VM-forberedelsene! God fornøyelse! PS. Hold deg oppdatert på Oste-VM 2023 på ostelandet.no

The World Cheese Awards are organised by the Guild of Fine Food and were first held in 1988. It was originally established to shine a light on artisan cheesemakers and to raise their profile, as well as rewarding quality in cheese making.  It is by far the world's largest cheese-only event and the 34th competition was held at the ICC Wales in Newport this year. There were a record-breaking 4,434 entries; sent to Wales by boat, truck, train, and plane via 19 consolidation points around the world, ensuring as many artisan cheese producers can enter as possible. AJ is in her seventh heaven and Susie doesn't really talk much this week as she keeps stealing all the cheeses on offer in the studio, amongst them the world's best cheese (official!). Again they are joined by Christabel Cairns of the Guild of Fine Food who are organisers of the World Cheese Awards and Tom Chatfield who represents the World Champion Cheese La Gruyère Surchoix AOP.

We're back and this time we have Joe Salonia on the show. Director of Sales and Marketing in the US for Gourmino Affinage and Selection, Joe is coming off the big win of having a best in show cheese at the World Cheese Awards. Here we kick back and discuss what it means to win such an award and what's next for the cheesemakers of Gourmino.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.

Christabel Cairns organises the Great Taste Awards and is heavily involved in the World Cheese Awards. How do you manage the pure logistics of judging 14,000 products each year and how do you get three stars? Christabel joins Susie and AJ as a guest presenter for the next four weeks and brings a whole host of Great Taste Award winning products to assess. First, off she talks about Try January - why not try something new that you haven't before - much more exciting than Dry January and possible a bit more daring than Veganuary.

A new report just published by the Migration Advisory Committee has highlighted agricultural workers as being severely vulnerable to exploitation. The M.A.C. also says immigrant workers with little or no English are more likely to be exploited and this is why it advised the government to include an English language requirement in its visas for butchery workers last year. 800 visas were granted to help ease a bottleneck of pigs being processed, because of a shortage of workers. The report also details how Brexit and Covid have both had an impact on the availability of labour, from home and abroad. We ask committee chair Professor Brian Bell whether safeguards, such as the Gangmasters Licensing Authority are working well enough to protect vulnerable workers. We also ask the NFU for their response and ask what they make of plans to pilot a rural visa, to help stop depopulation in more remote communities. A cheesemaker in one of the most remote parts of England has been celebrating the seal of approval after winning gold at the World Cheese Awards. Doddington Dairy, in the Glendale Valley in Northumberland has had a turbulent 12 months. This time last year, they lost power for 11 days following Storm Arwen, and when the back-up generator broke down, the owner had to drive miles overnight to get a replacement, so they could milk the cows. However, owner, Neil Maxwell, says getting the seal of approval from experts is priceless for a small cheesemaker. Presenter = Anna Hill Producer = Rebecca Rooney

We are absolutely thrilled to bring you a special wine and cheese episode, featuring the magnificent Jessica Summer A.K.A Mouse And Grape.   Mouse and Grape is a luxury online cheese and wine business that specialises in paired hampers, a cheese and wine subscription service, and corporate and private tasting events.    Using all her knowledge, tasting experience and qualifications, Jessica carefully curates her pairings using artisanal cheese and wine from independent producers, and shows her customers how to combine and enhance these heavenly flavours for ultimate indulgence and maximum enjoyment. Today Mouse & Grape ships wine and cheese hampers across the UK and Jessica hosts corporate tasting events for companies in London and the surrounding areas as well as private events like birthdays and hen parties. Whether you are a novice, or consider yourself a connoisseur, Mouse & Grape will open up a world of delicious variety of cheese and wine, and mouth-watering combinations. Jessica also writes about cheese and wine for an online blog, was a judge at the British Cheese Awards 2022, competed as one of six finalists for the Young Cheesemonger of the Year Awards at the World Cheese Awards 2022 and will be a wine trade judge at the People's Choice Awards this year   Ferg and Lee split a hamper between them and are guided by Jessica into the incredible world of wine and cheese pairing.   Whether you're a vinophile, a turophile, or a healthy combination of the 2, there's something here for you.   Ferg and Lee are off for their gout medication.

The Hamilton Today Podcast with Scott Radley: Mariah Carey was told by the courts to not call herself “The Queen of Christmas”, and we frankly agree. A Hamilton cheesemaker is utterly thrilled after winning a handful of awards — including Best Canadian Cheese — at the World Cheese Awards. With the holiday season ramping up, it's a critical time of year for small businesses. Canada's annual inflation rate held steady at 6.9 per cent last month. After declining for several months, Statistics Canada said the rate of inflation was unchanged in October from September as gas prices went up. The cryptocurrency industry — and the institutions and investors with billions wrapped up in it — are still coming to terms with the fallout from the collapse of FTX, once one of the largest crypto exchanges in the world. The threat of another CUPE strike is frustrating to parents and kids in school. However, it seems that perhaps the public is still on the side of the education workers. There are concerns that another strike might see a shift in support. All this and more on Hamilton Today! Guests: Tor Kreuger, owner of Udder Way Artisan Cheese Co. Dan Kelly, President of the Canadian Federation of Independent Business (CFIB) Eric Kam, Professor of macroeconomics, Monetary Economics, International Monetary Economics, Implications of Monetary Growth, with Toronto Metropolitan University. Shahrzad Mojab, professor in the department of leadership, higher and adult education at the Ontario Institute for Studies in Education and acting director of the Women & Gender Studies Institute at the University of Toronto. Carmi Levy Technology Analyst & Journalist. Elissa Freeman, PR and Pop Culture Expert. Dr. P. Ravi Selvaganapathy is a Professor of Mechanical and Biomedical Engineering at McMaster University and the Canada Research Chair in Biomicrofluidics, McMaster U. Host – Scott Radley Content Producer – William Erskine Technical/Podcast Producer – Tom McKay Podcast Co-Producer – Ben Straughan News Anchors – Diana Weeks & Dave Woodard Want to keep up with what happened in Hamilton Today? Subscribe to the podcast! https://megaphone.link/CORU8835115919  

Franco Sessa, is an international cheese judge and has just come back from the World Cheese Awards!See omnystudio.com/listener for privacy information.

Il Fiorino si conferma come uno dei caseifici più importanti al mondo: al World Cheese Awards (WCA), il campionato del mondo dei formaggi, al quale prendono parte le più importanti realtà casearie provenienti dai cinque continenti, l'azienda maremmana guidata da Angela Fiorini e dal marito Simone Sargentoni ha conquistato ben dieci medaglie: "super gold" per la Riserva del Fondatore “special edition”, quattro argenti per il Cacio di Afrodite, la Riserva del Fondatore, il Cacio di Venere e la Grotta del Fiorini, e cinque bronzi, rispettivamente per: Fior di cardo, Pecorino di Bartarello a latte crudo, Semistagionato del Fiorini, Cacio di Caterina, Dolce Fiorino di Maremma.

Silvia ospita Andrea Zappa per parlare del "World Cheese Awards", "Gustariso Festival", "Pizzoccheri e Mostarda Festival"

On The Alfred Daily Today: Shaftesbury what's ons Motcombe Council opposes new homes – ‘World has changed' since ‘21 flood Most Dorset residents hosting Ukrainians renew after 6 months Refused - Fast-track conversion of Bedchester barns to homes Motcombe school anti-vehicle idling action steps up a gear Big wrestling night planned in Shaftesbury Tourism news from TIC boss Trevor Clements Free cuppas to keep locals warm at Shaftesbury Library Two Shaftesbury foodies judge World Cheese Awards

Rogue Creamery's David Gremmels speaks with Connie Kuber about the world famous Rogue Creamery cheese and how it got that way. Rogue Creamery has been dedicated to sustainability, service, and the art and tradition of creating the world's finest handmade cheese. And in 2019, the organic Rogue River Blue was crowned World Champion at the World Cheese Awards in Bergamo, Italy. Along with the company's history, Gremmels passion for the business, along with a unique outlook and business/marketing plan, are discussed. 

In partnership with Peter's Yard petersyard.com - Jenny Linford, cheese expert, looks at cheese competitions. Jenny Linford speaks to competition organisers John Farrand of the World Cheese Awards, Matthew O'Callaghan of the Artisan Cheese Awards and Tracey Colley of the Affineur of the Year. We also talk to cheese judge, maker and award winner David Gremmels of Creamery and cheesemaker and award winner Catherine Mead of Lynher Dairy. In partnership with Peter's Yard. Savour the crunch of Peter's Yard sourdough crackers. Available at Waitrose, Sainsbury's, Ocado, Amazon, petersyard.com and specialist food retailers. Visit petersyard.com/shop and enter the code SLICEOFCHEESE at checkout to receive 25% off your first order. Learn more about your ad choices. Visit megaphone.fm/adchoices

In which we discover that kindness can overcome cruelty, a little magic goes a long way and there are many historic cheese related wonders. This is the first of four seasonal story and festive food related episodes to take us through December and lead us to the big midwinter celebration of your choice, I hope you enjoy the slightly different focus. I will let today's story to speak for itself and allow it to weave its seasonal magic spell. The links to the folklore books and historic recipe books can be found at my blog together with additional resources including recipes for Savouries. St John mince pies and Eccles Cakes are on sale currently here The recipe for Welsh Rarebit can be found in their cookery book The Book of St John or if you need good cheese savoury recipe straight away then it can also be found in the Guardian, its about four down the list of great British recipes, please shut your eyes for the first recipe if you're a vegetarian. Links for Cheesemakers and Cheesemongers mentioned in this podcast https://www.quickes.co.uk/ for Cheddar https://www.trethowanbrothers.com/shop.html for Pitchfork Cheddar, Gorwydd Caerphilly http://stichelton.co.uk/ for Stichelton https://cropwellbishopstilton.co.uk/ for Shropshire Blue https://www.cawscenarth.co.uk/ for Perl Las https://www.theoldcheeseroom.com/ for Lypiatt and Baronet https://www.mrskirkhamscheese.co.uk/ for Mrs Kirkham's Lancashire https://www.nortonandyarrow.co.uk/ for Sinodun Hill https://sharpham.com/buy/sharpham-ticklemore-goat/ for Ticklemore https://academyofcheese.org/ Academy of Cheese Courtyard Dairy – A wonderful innovative cheesemonger in Yorkshire who won Cheesemonger of the Year at the World Cheese Awards. Neal's Yard Dairy – A fantastic cheesemonger who works long term with British artisan cheesemakers and is at the forefront of the save British cheese movement after the decimation of the industry due to Covid.