Welcome back to Pizza Quest.

Mark Todd is a recurring guest here on Pizza Quest because, one, I love cheese (every kind!), and two, he's so interesting and makes cheese interesting too as he demystifies this magical, fermented, "spoiled" solid milk so that we can enjoy it in all it's mighty nuances and permutations. In past episodes with Mark, we've explored stretched cheeses in the "pasta filata" category, cheddar cheeses, and hard, aged cheeses. This time we've taken the big leap and a deep dive into "stinky cheeses," which means Alpine-style washed-rind cheeses that are not for the timid. But, oh, the rewards!! We join Mark from his base in the wilds and woods of Sonoma's rustic "West County," along the Russian River, where Mark is often found hunting for edible mushrooms in the redwood forest when he isn't teaching the world about the joys of cheese. I guarantee that you will learn more than you ever imagined during this lively conversation with our friend, Mark Todd, "The Cheese Dude."

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