Jasper Hill Farm is one of the most respected names in American artisan cheese, and in today’s episode, Jonathan & Eli talk with Zoe Brickley — Jasper Hill’s “Minister of Culture” — about how a struggling Vermont dairy made a big gamble that grew into an award-winning operation. We dig into the 9,000-year history of cheesemaking; the science and craft of “affinage”; and why caves, microbes, and even lard are central to great cheese. Zoe also makes the case for seeking out real artisan cheese and why food this good can be so great for local communities and local farms.

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TOPICS & TIMES:

The North East Kingdom (2:00)

Zoe’s Background, Minister of Culture (3:51)

Cheese Terminology & Mongers (6:09)

Jasper Hill Origin Story (11:05)

History of Cheese (14:18)

Recent Fascination w/ Cheese (19:11)

Cloth Bound Cheddar & Cave Aging (29:42)

Cultures & Inoculation (35:30)

Preservation Techniques (38:19)

How Would One Get Started in the Cheese Industry? (45:14)

Which Styles are Most Difficult to Make? (50:31)

Blooming Rind (52:32)

A Pitch for Artisan Cheese (58:19)

Current State of Cheese (1:03:43)

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