Portugal has a somewhat unique cheesemaking culture, heavily centered  around sheep milk and thistle rennet. The unusual properties of each work together as if they were made for each other--and produce cheeses with a focus on the inherent flavors of the milk and juxtapositions of texture. Show notes here

Milk is seasonal! And so is cheese. In this episode, we talk about how milk varies throughout the year, and a few cheeses that are at peak tastiness right now. Show notes here.

Think you're lactose-intolerant? Maybe, maybe not. Think being lactose-intolerant means you can't eat cheese? Maybe you can. In this episode, we talk about the various forms of dairy sensitivities, how the cheesemaking process transforms milk to make it more digestible, and what options you may have when dairy doesn't love you back. Show notes here.

In this episode, we get acquainted with the various phyla of the cheese kingdom--the lactic sets, the bloomies, the hard cheeses, the blues and more. 

Learn how to make cheese in under 22 minutes. We'll talk about the main ingredients of cheese and how they work together to turn liquid milk into a solid that you can take into the next life! Show notes here.

You're standing in front of the cheese counter at your local supermarket...now what? How do you choose between 4 kinds of cheddar? What’s the difference between Brie and Camembert? How can one simple thing--milk--take on so many different forms?

In this podcast I’ll try to answer all those questions and more. But first, we start with the most basic question--what is cheese?