49: What Is Rennet? Why Do We Need It? And Where Does It Come From?
Rennet, the great separator of curds from whey, is often misunderstood. Claire dives in to share the different types available and what makes them different. It’s a walk through 10,000 years of history in just 22 minutes.
48: Dairy Maidens Dive Into Asian Cheeses in Part 2 of This Series; Finishing in Japan
Artisan cheeses are slowly making headway in parts of Asia, a continent that’s vast, very vast! We the Dairy Maidens will be wrapping up our first season with a Two Part Episode: Cheeses in Asia. We will take you to the deliciousness of India and end up in subtle, delicate Japan (which now has more than 200 cheese makers!).
47: Magic Milk - The Fluctuating Fluid!
Behind the Rind delves into the chemistry behind different milk types (cow, goat, sheep, buffalo) and explores how this changes cheese.
46: Dairy Maidens Dive Into Asian Cheeses In Part 1 of This Series, Starting In India!
Artisan cheeses are slowly making headway in parts of Asia, a continent that’s vast, very vast! We the Dairy Maidens will be wrapping up our first season with a Two Part Episode: Cheeses in Asia. We will take you to the deliciousness of India and end up in subtle, delicate Japan.
45: Is Raw Milk Cheese Less Safe Than Pasteurized Cheese? In Not, What's All The Fuss About?
Did you know pasteurization was first developed to keep wine from turning into vinegar? Join host Claire in Behind the Rind: The Story and Science of Cheese, to explore the misconceptions surrounding cheeses made from raw milk, including an interview with Andy Hatch, raw milk cheese maker at Uplands Cheese in Wisconsin.
44: We’ve Heard Of Drug Cartels But What About The Swiss Cheese Cartel?
Dairy Maidens tell the conspiracy story of the Swiss Cheese Cartel that ruled the Swiss economy for nearly a century and might have been the driving force behind the popularity of fondue.
43: Meet Joe Magnanelli; Maker Of Delicious Charcuterie!
Joe Magnanelli, executive chef of the Urban Kitchen Group, not only oversees the kitchens of multiple restaurants but makes his own amazing charcuterie with locally sourced ingredients.
42: Meet Farmer Cheese Maker And Renaissance Man Jack Ford And One Of His Baby Goats Vinnie
Jack Ford joins us LIVE on Facebook with baby goat Vinnie to talk about his cheese making adventures and share details of his event with Berry Good Food Foundation.
41: Behind The Rind - It's A Microbial Zoo
The idea of Bacteria, yeast & mold often conjures up negative images. But we’ll take a close look at how these three main microbes interact and create flavor in some of your favorite cheeses. For more information and resources check out http://www.behindtherind.com
40: Dairy Maidens Introduce Us To The Basque Region
This week, we tackle the mysteries of the Basque country. We discuss the history of how and why this area straddles both sides of the Spanish-French border, the Basque people, the culture, and their one-of-a-kind language. And of course, we mention a few notable Basque cheeses and some of our favorites from the region.