419: We ❤️ Wisconsin Cheese: The Makers

This Is TASTE

Treść dostarczona przez Matt Rodbard and Aliza Abarbanel. Cała zawartość podcastów, w tym odcinki, grafika i opisy podcastów, jest przesyłana i udostępniana bezpośrednio przez Matt Rodbard and Aliza Abarbanel lub jego partnera na platformie podcastów. Jeśli uważasz, że ktoś wykorzystuje Twoje dzieło chronione prawem autorskim bez Twojej zgody, możesz postępować zgodnie z procedurą opisaną tutaj https://pl.player.fm/legal.

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On this very special episode of This Is TASTE, it’s a TASTE road trip! Aliza, Matt, and producer Clayton traveled all across the great state of Wisconsin to dig deep into the wide world of Wisconsin Cheese, from fresh to aged to blended with Indian spices. We visited Mark Crave and the farmstead creamery of Crave Brothers Farmstead Cheese in Waterloo, and we peeked inside the cheese caves at Roelli Cheese Haus in Shullsburg, where award-winning cheddars and alpine cheeses are aged by Master Cheesemaker Chris Roelli. Tandoori gouda? It’s as good as it sounds, and we spoke with Huma Siddiqui-Seitz of White Jasmine about creating her unforgettable cheese.

Also on the show, we caught up with John Jaeggi to talk about the Wisconsin Master Cheesemaker Program and what goes into grading and judging cheese. Finally, we spoke with Rachel Kerr, senior director of brand marketing for Dairy Farmers of Wisconsin, about how Wisconsin cheese got to where it is now.

This very special episode is supported by Wisconsin Cheese.

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#Food #Arts #New York #Anna Hezel and Matt Rodbard #Anna Hezel #Matt Rodbard