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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.
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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.
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