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by Claire Enemark | Behind the Rind, Ep. 7

http://www.buzzsprout.com/157483/866453-7-where-is-all-the-sheep-cheese.mp3

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.

Episode 7 Show Notes

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by 网络加速器安卓 | Behind the Rind, Ep. 6

http://www.buzzsprout.com/157483/820351-6-will-the-real-swiss-cheese-please-stand-up.mp3
Necessity is the mother of invention, and Switzerland’s extreme mountains created one of the most well-known styles of cheese. 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, as we learn about transhumance and how the Swiss have found ingenious ways to thrive by making really good cheese.
Episode 6 Show Notes

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by Claire Enemark | Behind the Rind, Ep. 5

http://www.buzzsprout.com/157483/749974-5-all-about-that-rennet.mp3
One type of rennet makes over 80% of cheese worldwide—and you may have never heard of it. We’ll cover the 10,000 year history of rennet in under 25mins; from animal to mold to true vegetable rennet and the invention of Fermentation-Produced Chymosin (FPC).
Episode 5 Show Notes

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by Claire Enemark | Behind the Rind, Ep. 4

“大众创业、万众创新”:“互联网+”进校园 ...-中国青年网:2021-12-1 · 除了在线教育大佬伊的青睐外,大学本身也出现了一大批“互联网+”的产品,或者服务于大学生,或者服务于学校的招生或者就业。“共享单车”打起了自行车的主意:师生共享伋步自行车,加装共享硬件,让每人都能随时随地使 用“共享单车”,解决校内出行和车满为患的矛盾。
Whether it’s cow, goat, sheep, or buffalo’s milk, the chemical composition of cheese’s primary ingredient varies widely, and that affects the end flavor and texture of your cheese. Join us on a Milk Chemistry 101 adventure with Food Scientist Pat Polowsky and Cheesemaker Rebecca King as we explore the diverse and ever-fluctuating landscape of milk.
Episode 4 Show Notes

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by Claire Enemark | Behind the Rind, Ep. 3

http://www.buzzsprout.com/157483/681616-episode-3-beautiful-raw-milk-cheese.mp3
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 and how the FDA regulates it. Lastly, we’ll talk terroir in farmstead, raw milk cheese with Cheesemaker Andy Hatch from Uplands Cheese!
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by Claire Enemark | Behind the Rind, Ep. 2

http://www.buzzsprout.com/157483/662301-episode-2-it-s-a-microbial-zoo.mp3
齐鲁晚报:2021-6-1 · 《齐鲁晚报》(电子版)的一切内容(包括但不限于文字、图片、PDF、图表、标志、标识、商标、版面设计、专栏目录与名称、内容分类标准伍及为读者提供的任何信息)仅供齐鲁晚报的报、网、端、微等载体读者阅读、学习研究使用,未经本单位书面授权,任何单位及个人不得将《齐鲁晚报》(电子 ...
Episode 2 Show Notes

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by 加速器app可伍上外网 | Behind the Rind, Ep. 1

http://www.buzzsprout.com/157483/659221-episode-1-categorize-that-cheese.mp3
Cheese is confusing! We 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 Liz Thorpe give us their perspectives.
Episode 1 Show Notes