The Dairy Maidens are all about Basque, Basque and Basque in this episode. They explore the history and cheeses of French Basque, Spanish Basque and even go back to the stone age Basque. It's fascinating and amazing how one region really helped shape the world we know today. And of course, thankfully, introduced us to such cheeses at Idiazabal, Ossau-Iraty and Tomme Brulee.
Laura Werlin wrote about American artisinal cheese long before it became trendy and has been an ambassador for the cheese industry ever since. Author of six books on the subject, she is truly an authority on the subject of fermented curd (and wine, and grilled cheese and such). Hear her story and discover ways you can learn more about the wonderful world of cheese.
We're going Behind the Rind with our hostess Claire to discover the various ways cheese are categorized. It used to be that we described cheeses based on country of origin or milk type. After talking with industry experts like monger-turned-author Liz Thorpe and cheesemaker extraordinaire Mateo Kehler, we delve into the three new systems of cheese categorization. Cheese lovers, enthusiasts, turophiles and curd nerds will all appreciate this adorably short and entertaining podcast.
Our very own Dairy Maidens Camille and Julianne lead us through the history of blue cheeses, from Italian Gorgonzola dating back to 879 A.D. to relative newcomer Caveman from Oregon. Did you know that Stilton was once called the "English Parmigiano" and was not blue at all? And what is the blue mold anyway? Why are blues often wrapped in foil? What's the deal with pairing Port with blue cheese? Listen to learn all this and more. It's guaranteed to chase your blues away.
Introducing the Dairy Maidens! Julianne and Camille are mongers-turned-podcasters who are inspired by fermented curd and the stories behind it. Once a month, they will be sharing their favorite cheese stories along with incredible factual tidbits that any lover of cheese will appreciate. We kick off their series with California cheeses - how did we start to get where we are today? For example, did you know that in the Gold Rush days, the cow population in California was nearly twice as much as the human population? That explains why California was, and remains, a dairy powerhouse today. In the words of Central Coast Creamery (and the name of one of their cheeses), "Holey cow!" If ever in Northern California, take a drive on the California Cheese Trail.
Join us on our 14th birthday for a walk down memory lane. There are so many great stories of how the shop started, how it's grown and who has helped us spread the goodness and glory of cheese.
"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 blog series all about cheese all the time.