From Apples To Fromage
Meet Colleen and Talia. A certified 'curd nerd' Colleen loves her cheese and hosting cheese tasting experiences with her company Behind The Rind. Even from a young age, Talia knew there had to be something better than a red delicious out there. Since founding Haykin Family Cider with her husband in 2017, they have been focusing on the stories behind the apples and making single varietal ciders. Pour yourself a glass of cider, prep a cheese plate, and enjoy Colleen and Talia’s adventures in tasting. Contact us at Info@applestofromage.com.
Episodes
Join Colleen and Talia while they taste local Colorado MouCo Camembert alongside Haykin's Golden Russet
We talk about what the difference is between Camembert and Brie (hint: not much), how a cider can taste like vacation, and crazy apple trees growing from litter.
NOTE: We are so sorry for the delay in releasing new episodes... both Talia and Colleen were pregnant. This episode was recorded in September 202...
They took a small break but Colleen and Talia are back! We've got a goat gouda by Cypress Grove - Midnight Moon and Haykin's Columbia Crabapple. A great pairing!
Like the podcast? Have a question or something you want us to try? Email us!
Glasses we used - Riedel Extreme Restaurant Rose/Champagne glass
Follow Apples to Fromage on Instagram! And come back for another episode soon!
Find Colleen and Behind T...
Join Colleen and Talia while they taste a brie style blue cheese (YES THAT EXISTS!!) - Cambozola Black Label and Haykin Family Cider's FAMOUS red cider - Niedzwetzkyana.
They talk about how good the pairing is, food tourism, and Talia's grammatical apology to her dad.
Like the podcast? Have a question or something you want us to try? Email us!
Glasses we used - Riedel Extreme Restaurant Rose/Champagne gla...
Colleen and Talia are back! Tasting three types of cheddar - basic Tilamok cheddar, Milton Creamery Prairie Breeze, and Jasper Hill Cabot Clothbound cheddar alongside three Jonathan ciders from Haykin - 2018 Jonathan, 2019 Jonathan, and our newest Methode Ancestrale Jonathan.
Like the podcast? Have a question or something you want us to try? Email us!
Glasses we used - Riedel Extreme Restaurant Rose/Champagne glass
Join Colleen and Talia while they taste three washed rind cheeses - Tallegio, Meadow Creek Grayson, and Alp Blossom alongside Haykin's 2018 Esopus Spitzenberg and 2019 Esopus Spitzenberg.
Like the podcast? Have a question or something you want us to try? Email us!
Glasses we used - Riedel Extreme Restaurant Rose/Champagne glass
Follow Apples to Fromage on Instagram! And come back for another episode soon!
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