This week we explored the world of alternative dairy and cheese making.  Joining Tyler and his corporate chef Erik Harrelson, was Andrew Zlot of Double 8 Dairy in Valley Ford, California.  They discussed the ins and outs of water buffalo milk and the making of gelato ice cream.  Next up, was Jon Bowne from Gypsy Cheese Co. who went in depth with the art of making raw goat’smilk cheese and taking the leap from city slicker to artisan cheese maker.  It’s all you ever wanted to know about alternative dairy and maybe even a little more.