Sign up to save your podcasts
Or
Share Episode 176: Old School vs. New School: Franklin Peluso & Jos Vulto
Share to email
Share to Facebook
Share to X
Share to email
Share to Facebook
Share to X
Or
Episode 176: Old School vs. New School: Franklin Peluso & Jos Vulto
What happens when you pit old school next to new school in the cheese world? Find out this week on a brand new episode of Cutting the Curd, as Greg Blais is joined by Jos Vulto of Vulto Creamery and Franklin Peluso, a third generation cheesemaker from California. Tune in to hear their stories and learn what it’s like in the life of a cheesemaker. From raw milk production to inspections – get some real life insight into what it’s like making cheese for a living. This program was sponsored by The International Culinary Center.
“You’re always faced with a number of challenges – transportation, getting it out to the right people at the right time and the promotion of the cheese. As far as production goes – I don’t think i’ve had a lot of problems in the past but that doesn’t mean there won’t be problems in the future.” [13:00]
–Franklin Peluso on Cutting the Curd
“I find the transformation from fluid milk to hard pressed sweet nutty cheese just amazing.” [28:00]
–Jos Vulto on Cutting the Curd
See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
View all episodes
By Heritage Radio Network
4.9
6969 ratings
What happens when you pit old school next to new school in the cheese world? Find out this week on a brand new episode of Cutting the Curd, as Greg Blais is joined by Jos Vulto of Vulto Creamery and Franklin Peluso, a third generation cheesemaker from California. Tune in to hear their stories and learn what it’s like in the life of a cheesemaker. From raw milk production to inspections – get some real life insight into what it’s like making cheese for a living. This program was sponsored by The International Culinary Center.
“You’re always faced with a number of challenges – transportation, getting it out to the right people at the right time and the promotion of the cheese. As far as production goes – I don’t think i’ve had a lot of problems in the past but that doesn’t mean there won’t be problems in the future.” [13:00]
–Franklin Peluso on Cutting the Curd
“I find the transformation from fluid milk to hard pressed sweet nutty cheese just amazing.” [28:00]
–Jos Vulto on Cutting the Curd
See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
More shows like Cutting the Curd
View all
The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters
3,091 Listeners
The Sporkful
3,928 Listeners
Good Food
1,107 Listeners
Special Sauce with Ed Levine
375 Listeners
Radio Cherry Bombe
577 Listeners
THE FOOD SEEN
3 Listeners
Snacky Tunes
122 Listeners
All in the Industry ®
40 Listeners
Primary Food
2 Listeners
Code Switch
14,655 Listeners
Why Food?
30 Listeners
Arts & Seizures
6 Listeners
Christopher Kimball’s Milk Street Radio
3,021 Listeners
Heritage Radio Network On Tour
4 Listeners
Speaking Broadly
63 Listeners
Savor
1,499 Listeners
Item 13: An African Food Podcast
18 Listeners
This Is TASTE
307 Listeners
Proof
1,878 Listeners
We Dig Plants
63 Listeners
Fuhmentaboudit!
14 Listeners
Week in Review
6 Listeners
Queer The Table
28 Listeners
Meditative Story
3,081 Listeners
Home Cooking
4,832 Listeners
Time For Lunch
32 Listeners
Behind the Label with American Humane
2 Listeners
Soul by Chef Todd Richards
8 Listeners
Food with Mark Bittman
968 Listeners
Spill & Dish: A Specialty Food Association Podcast
10 Listeners
The Wirecutter Show
1,183 Listeners
The Culinary Call Sheet
6 Listeners
Everything's Better in Barryville
10 Listeners
No Farms No Future
10 Listeners
Things Bakers Know: The King Arthur Baking Podcast
633 Listeners