Behind the Rind: The Story & Science of Cheese

By Claire Enemark

Society & Culture Arts Natural Sciences Science & Medicine History Food

What's Behind the Rind: The Story & Science of Cheese about?

Get ready to geek out about cheese! We'll explore complex aspects of cheese through the lens of history and science in this adorably short and entertaining podcast.

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Behind the Rind: The Story & Science of Cheese episodes:

04.08.2019
Season 2 Teaser!
11.20.2018
7: Where is all the Sheep Cheese?
Ever wonder why there are so few sheep's milk cheeses in the U.S.? This episode dives deep into the history of sheep farming in America and how the lack of advanced dairy sheep genetics has forced many American sheep's milk...
10.03.2018
6: Will the real Swiss Cheese please stand up?!
Necessity is the mother of invention and Switzerland’s extreme mountains have created one of the most well-known cheese styles, Swiss Cheese. But whether you call it Swiss or Alpine, there’s more to these cheeses than you think. Join us and...
07.13.2018
5: All about that Rennet!
One type of rennet makes over 80% of cheese worldwide - and you may have never heard of it. We'll cover the 10,000 year history of rennet in under 25mins; from animal to mold to true vegetable rennet and the...
05.17.2018
4: Magic Milk!
Whether it’s cow, goat, sheep, or buffalo’s milk, the chemical composition of cheese’s primary ingredient varies widely, and that affects the end flavor and texture of your cheese. Join us on a Milk Chemistry 101 adventure with Food Scientist Pat...
05.17.2018
4: Magic Milk - The Fluctuating Fluid!
A deep dive into Milk Chemistry 101 and how the type of animal, breed and stage of lactation affect your cheese.
05.17.2018
Magic Milk - The Fluctuating Fluid!
A deep dive into Milk Chemistry 101 and how the type of animal, breed and stage of lactation affect your cheese.
04.12.2018
3: Beautiful Raw Milk Cheese!
Cheese made with raw milk has long been misunderstood; we’ll bring some serious science to what is often - an ugly yelling match. We’ll learn the history of raw milk cheese, how the FDA regulates it, and the recent...
04.12.2018
Episode 3: Beautiful Raw Milk Cheese!
Cheese made with raw milk has long been misunderstood; we’ll bring some serious science to the subject and dive into raw milk cheese's history. Andy Hatch joins us to talk terroir!
03.16.2018
2: It's a Microbial Zoo!
The idea of Bacteria, yeast & mold often conjure 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...
03.16.2018
Episode 2: It's a Microbial Zoo!
Exploring the 3 main microbes that help convert milk into cheese.
02.12.2018
1: Categorize that Cheese!
Cheese is confusing! We'll start our series with an introductory episode to get us all on the same page about common ways we categorize cheese from a scientific approach to a pragmatic approach; Cheesemaker Mateo Kehler and author & cheese...
02.12.2018
Episode 1: Categorize that Cheese!
We explore different approaches to categorizing and conceptualizing cheese.

What's Behind the Rind: The Story & Science of Cheese about?

Download our free app to listen on your phone

Behind the Rind: The Story & Science of Cheese episodes:

Season 2 Teaser!

7: Where is all the Sheep Cheese?

6: Will the real Swiss Cheese please stand up?!

5: All about that Rennet!

4: Magic Milk!

4: Magic Milk - The Fluctuating Fluid!

Magic Milk - The Fluctuating Fluid!

3: Beautiful Raw Milk Cheese!

Episode 3: Beautiful Raw Milk Cheese!

2: It's a Microbial Zoo!

Episode 2: It's a Microbial Zoo!

1: Categorize that Cheese!

Episode 1: Categorize that Cheese!