Caroline Hostettler founded Quality Cheese 20 years ago so that she could introduce Americans to the finest alpkase from her homeland of Switzerland (and satisfy her craving at the same time). Then in 2013, she introduced the Adopt-An-Alp program, an idea to help alp farmers continue their tradition of transhumance, the seasonal moving of humans and animals in accordance with the seasons. Cheeses from the Swiss alps are like none other on the planet. When you understand the richness of the 150 grasses, herbs and flowers that are part of the cows' diet, you'll appreciate the end result in the alpkase. Venissimo has taken an east-to-west approach in selecting cheeses from its adopted alp and will be introducing five new varieties in October. If you're a cheese lover, we encourage you to talk to your local cheese shop and ask them to adopt an alp too.
Champion cheese monger Jessica and her monger-in-crime Claire discuss both the scientific and aesthetic beauty of cheese crystals, those mysterious creations that give a cheese crunch. Discover the difference between calcium lactate crystals versus tyrosine crystals. Get your geek on.
Gisela, otherwise known as G, is the founder and owner of Curds & Wine, San Diego's go-to shop for cheese and wine making supplies. She shares her tips on how to get started in cheese making (buy a good pot) and where to get the best milk (dare we say WalMart). Colby was the first style she ever made and has fallen in love with it, keeping some in her cheese cave ever since. Her advice to aspiring cheese makers? Go for it!
Meet Kaitlin, sommelier of Cow By Bear, a unique dining experience in San Diego and Seattle where 14 guests enjoy a five-course dinner, prepared in various surprise locations by the mysterious chef known only as Bear. The seasonal dinner culminates with the main course of a 50-day dry aged ribeye roast! Each course is paired with a wine or cocktail too. Or if you're looking for something lighter, try Katilin's Wine by Bear, a fun wine, cheese and charcuterie pairing adventure (just our style). We learned two important things: What grows together goes together. And book your seats early as they often sell out up to six months in advance.
"Podcasting opens a window into the soul of a creator."
Gina Freize is the founder and Cheese Wiz of Venissimo Cheese and host of Noon on Tuesday, a weekly podcast all about cheese, all the time.