Logo

    Behind the Rind: The Story & Science of Cheese

    Get ready to geek out about cheese! We'll explore complex aspects of cheese through the lens of history and science in this adorably short and entertaining podcast.
    en-us8 Episodes

    People also ask

    What is the main theme of the podcast?
    Who are some of the popular guests the podcast?
    Were there any controversial topics discussed in the podcast?
    Were any current trending topics addressed in the podcast?
    What popular books were mentioned in the podcast?

    Episodes (8)

    7: Where is all the Sheep Cheese?

    7: Where is all the Sheep Cheese?

    Ever wonder why there are so few sheep's milk cheeses in the U.S.? This episode dives deep into the history of sheep farming in America and how the lack of advanced dairy sheep genetics has forced many American sheep's milk cheesemakers to think artisanal. We're joined by cheesemakers David & Yesenia Major from Vermont Shepherd, one of the oldest sheep dairies in the country.

    6: Will the real Swiss Cheese please stand up?!

    6: Will the real Swiss Cheese please stand up?!
    Necessity is the mother of invention and Switzerland’s extreme mountains have created one of the most well-known cheese styles, Swiss Cheese. But whether you call it Swiss or Alpine, there’s more to these cheeses than you think. Join us and Caroline Hostettler on the quest for REAL mountain cheese. We'll learn about transhumance and how people in Switzerland have found ingenious ways to survive in a harsh landscape by making some of the world's best cheese.

    3: Beautiful Raw Milk Cheese!

    3: Beautiful Raw Milk Cheese!
    Cheese made with raw milk has long been misunderstood; we’ll bring some serious science to what is often - an ugly yelling match. We’ll learn the history of raw milk cheese, how the FDA regulates it, and the recent culmination in 2014 when it seemed FDA might make it impossible for raw milk artisanal cheese to be produced. Lastly, we’ll talk terroir in farmstead, raw milk cheese with Cheesemaker Andy Hatch from Uplands Cheese and encourage you to get out there and eat some Raw Cheese!

    1: Categorize that Cheese!

    1: Categorize that Cheese!
    Cheese is confusing! We'll start our series with an introductory episode to get us all on the same page about common ways we categorize cheese from a scientific approach to a pragmatic approach; Cheesemaker Mateo Kehler and author & cheese expert Liz Thorpe give us their perspectives. Visit behindtherind.com for episode notes & to learn more about this month's topics!
    Logo

    © 2024 Podcastworld. All rights reserved

    Stay up to date

    For any inquiries, please email us at hello@podcastworld.io