This week we talk about how cheese has infiltrated our popular culture. How did cheese help create famous works of art, how did the moon's reflection in a well change what we thought it was made of, and how to call something cheesy with intent? Listen to this weeks episode of the Modern Monger and find out!

This week we talk about some of the most famous names in cheese. From inventors, to makers, to authors and down right cheese obsessed advocates, anyone who has a role to play in keeping cheese alive and part of the modern food conversation will be talked about here. Plus I reveal plans for upcoming mini-series! Enjoy this very human based episode of the Modern Monger.

This week on the Modern Monger, we talk about all the other lives of milk. What can you do with milk, if not to make it into delicious cheese? You can make butter, ice cream, whey protein, and a few other food staples. Find out how all these are made and more on this episode of the Modern Monger!

This week on the Modern Monger we talk about dairy intolerances, allergies, and lifestyle choices that don't allow you to enjoy traditional cheese. Spoiler warning - there are plenty of alternatives and options you can select from to continue to keep cheese and cheese flavored foods a part of your life.

Happy New Year! This week we talk about why cheese can still fit into your New Year's resolutions, the health benefits of cheese, and how New Years is celebrated around the world. Plus I give you my top 10 moments of 2025. We celebrate the New Year and toast a goodbye to the old year on this episode of the Modern Monger!

This week we look at how food and feasting has altered the holiday season. The science behind the cheese takes a back seat as we explore the world of ancient traditions and folklore. From Viking longhouses with their spread of aged meats and cheeses, to your favorite relative bringing their "famous cheese casserole" to your holiday get together - there are reasons why cheese and similar foods have been a part of winter festivities for thousands of years. Enjoy the Modern Monger's first Holiday Special!

All music for this episode was recorded around 10 years ago on Christmas Eve by two friends. To celebrate this holiday season, I have included them on this episode. Thank you for listening, and Happy Holidays.

This week we talk about why some cheeses melt like a dream, and why others tend to break down into an oily mess when cooked. We talk about popular dishes from around the world and why the cheeses in them are what they are. Why you should put more than just American cheese on a grilled cheese, and why your world famous mac and cheese recipe might be due for an upgrade. Stick around and learn all about how to cook with cheese on this episode of the Modern Monger.

This week we talk about the science and art of pairing foods with cheese. Why does chocolate go well with cheeses? What kind of wine would you eat with fresh chevre? Why can't you wrap prosciutto around a jelly bean and call it an appetizer? All of these questions and more will be answered on episode 4 of the Modern Monger.

This week we go over what you can do with cheese once you get it home. We go over how to keep cheese alive in the fridge, how to prepare and serve cheese, some simple pairing ideas, and how to build a cheese or charcuterie board.

This week we talk about where to find cheese to purchase, how to read an ingredient label, and how to initiate a conversation with your local cheese monger.