Modern Monger - Lessons From Behind The Cheese Counter

Hello there! This week we look at some of the best cheeses made in America from this last year. Specifically the top 3 cheeses that won best of show at the American Cheese Society Conference Cheese Awards that happened in early July this year. Check out the full list of winners online, and support all types of quality American made cheeses the next time you're planning a get together or charcuterie board.

This week we talk briefly about the American Cheese Society's annual conference. Between the ACS CCP exam, the TASTE exam, the judging and awards ceremony, and the great hall full of cheese bites and cheese people, every year the ACS hosts an amazing conference. Check out this week's episode to learn a little about the history of the ACS. Next episode I'll go over the winners from this year's competition!

This week we finish my conversation I had with Lee. Listen in and see what cheeses Lee would put on a cheese board, and if there are any cheeses Lee won't eat. Spoiler, this man loves quite a few cheeses!

Hello there! This episode I got the chance to sit down and chat cheese with a fellow curd nerd, Lee Anderson! Lee was a big inspiration for myself when I was going down the cheese road towards becoming a CCP. Lee has been all over the country in his cheese adventures, and even a few adventures further out into Europe. Listen now to this weeks episode and learn how Lee found his calling, and how the ACS picks winning cheeses for their conference.

Hello there! Come celebrate National Cheese Day the right way, by eating cheese of course! Build your own cheese board from your favorites, or follow along with me as I lay out my top picks for cheeses this cheese day.

This episode we look at monks and monasteries and why they were so important in creating the modern food scene. With all they did for beer, wine, and especially cheese, these ancient and highly educated foodies helped create tried and true methods for making some of the greatest food that humans have ever enjoyed. All that and more on this weeks episode of the Modern Monger!

This week we celebrate American Cheese Month by looking at the history of cheese in America. We look at a few American originals, and a few people and companies that helped push artisan cheese making into the modern world. Come and celebrate with us this May and every May moving forward by eating plenty of American made cheeses!

For the Modern Monger Podcast's 20th episode, we look at what being a protected cheese means. We talk about the difference between protected named cheese and their non-protected counterparts. In this episode we also touch on how reading a cheese label might feel reminiscent of reading a wine label.

This week we talk about one of the largest pillars of cheese pairing foods.. wine! Find out how grapes are grown, what makes a grapevine flourish, and learn the difference between aroma and bouquet. Plus get some cheese and charcuterie pairings for different wine types.

This week on the Modern Monger we talk meat! In this intro episode to the world of charcuterie we talk about what the word charcuterie even means, why is it so popular, and why there is a big difference between a cheese board and a charcuterie board. We also touch on the similarities of charcuterie and cheese origins, and why the two can always find a home paired with each other on any board or table.