Noon on Tuesday – Specialty Produce Network

Noon on Tuesday – Specialty Produce Network

Food, Wellness & Fitness

Episodes

55: Nothing Sheepish About Sheep Milk Cheeses

November 27, 2018
While Europe is awash in sheep milk cheeses (think pecorino, manchego, Basque), we are just discovering these nutritious, protein-rich cheeses in the U.S. We're going Behind the Rind with Claire to discover the beauty and magic of sheep milk and what makes these cheeses so good.
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54: Meet Cheese Maker Joe From Valley Ford Cheese, Creator Of Grazin’ Girl Blue

October 23, 2018
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.
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53: Behind the Rind with Mountain Cheeses

September 18, 2018
Discover how the extreme geography of the alps produced one of the most famous styles of cheese.
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52: What Does It Take To Become A Certified Cheese Professional?

September 11, 2018
Jonathan McDowell tells us what it takes to earn a CCP designation and what it really means.
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51: Why Do Olives Go With Cheese Like Fries Go With Ketchup?

August 14, 2018
Karrie Kimble from Philosophy Foods is dedicated to introducing the best olives and olive products to America. She will share her favorites with us and we'll learn key differences between types and discover which ones pair best with certain cheeses.
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50: Meet Gordon Edgar – Author & Cheese Monger, Living on the Wedge

July 24, 2018
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.
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49: What Is Rennet? Why Do We Need It? And Where Does It Come From?

July 17, 2018
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.
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48: Dairy Maidens Dive Into Asian Cheeses in Part 2 of This Series; Finishing in Japan

June 12, 2018
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 (which now has more than 200 cheese makers!).
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47: Magic Milk – The Fluctuating Fluid!

May 22, 2018
Behind the Rind delves into the chemistry behind different milk types (cow, goat, sheep, buffalo) and explores how this changes cheese.
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46: Dairy Maidens Dive Into Asian Cheeses In Part 1 of This Series, Starting In India!

May 15, 2018
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/
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45: Is Raw Milk Cheese Less Safe Than Pasteurized Cheese? In Not, What’s All The Fuss About?

May 1, 2018
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.
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44: We’ve heard Of Drug Cartels But What About The Swiss Cheese Cartel

April 24, 2018
Dairy Maidens tell the conspiracy story of the Swiss Cheese Cartel that ruled the Swiss economy for nearly a century and might have been the driving force behind the popularity of fondue.
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43: Meet Joe Magnanelli; Maker Of Delicious Charcuterie!

April 10, 2018
Joe Magnanelli, executive chef of the Urban Kitchen Group, not only oversees the kitchens of multiple restaurants but makes his own amazing charcuterie with locally sourced ingredients
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42: Meet Farmer Cheese Maker And Renaissance Man Jack Ford And One Of His Baby Goats Vinnie

April 3, 2018
Jack Ford joins us LIVE on Facebook with baby goat Vinnie to talk about his cheese making adventures and share details of his event with Berry Good Foundation.
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41: Behind The Rind – It’s A Microbial Zoo

March 20, 2018
The idea of Bacteria, yeast & mold often conjures up negative images. But we’ll take a close look at how these three main microbes interact and create flavor in some of your favorite cheeses. For more information and resources check out www.behindtherind.com
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40: Dairy Maidens Introduce Us To The Basque Region

March 13, 2018
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.
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Episode 39 – Meet Laura Werlin: America’s Original Cheese Ambassador

March 6, 2018
Laura Werlin is one of the country's foremost authorities on cheese. She is a James Beard award-winning author of six books on the subject.
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Episode 38 – Behind The Rind: The Story & Science Of Cheese

February 20, 2018
How would you categorize that cheese? We'll make sense of the dizzying array of cheeses by looking at 3 ways to categorize cheese.
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Episode 37 – Mysteries of Blue Molds

February 13, 2018
In this week's podcast we dive into the mysteries of blues. What are they, Why they form, and Why we love them. We will look at the science-y bits while exploring some classic, if not infamous, blue cheeses.
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Episode 36 – The Dairy Maidens Share The Story Of American Cheese, Starting In California

January 30, 2018
The California dairy industry has been and remains a huge player in the American cheese landscapes. Hear about the pioneers in the California cheese history.
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