32 min listen
Episode 210: Cheese R&D: Jacobs & Brichford Farmstead Cheese
FromCutting the Curd
ratings:
Length:
35 minutes
Released:
Feb 16, 2015
Format:
Podcast episode
Description
Continuing the discussion from last week about developing new cheeses, this week on Cutting the Curd host Greg Blais chats with Matthew and Maize of Jacobs and Brichford Farmstead Cheese. JandB currently produces three outstanding cheeses that have become standards at counters across the country - Ameribella, Everton and Briana. The RandD process continues, as they are developing a new cheese to round out their selection. Tune in to hear about what it takes to make and market new cheeses, and how the cheese community supports the research and development process. This program was brought to you by The Wisconsin Milk Marketing Board. There really is a holistic approach to the way we make cheese. [13:10] --Maize Jacobs-Brichford on Cutting the Curd Knowing where your food comes from is so important and its the only way to trust what youre getting is to do your homework and know whos producing it and where it comes from. [14:50] --Matthew Brichford on Cutting the Curd
Released:
Feb 16, 2015
Format:
Podcast episode
Titles in the series (100)
Episode 3: Anne Mendelson: On this weeks Cutting the Curd, Anne speaks with the author of the acclaimed book Milk: The Surprising Story Of Milk Through The Ages. by Cutting the Curd