By The Mobile Monger
What started as conversations about the stark reality of the pandemic effects of the cheese industry has turned into conversations with the passionate people that care deeply for an industry that h
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The podcast currently has 58 episodes available.
At any given time during the summer, there is a major cheese party going on somewhere. While September is nearing the end of summer, it is prime leaf-peeping season and cheese party season in the great state of Vermont. In this episode, I chat with Andi Wandt, Creamery Manager of Shelburne Farms, about the upcoming Vermont Cheese Week and Summit. If you've been on the fence about going, Andi is here to romance you into being there to fulfill your cheesy rom-com dreams through Vermont's dairy delights.
This is a hefty episode filled with so many details, but you can find all the events on the Vermont Cheese Council's website.
vtcheese.com
Hope to see you there!
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Hosted on Acast. See acast.com/privacy for more information.
Hill Valley Dairy is making big moves in Wisconsin and may soon extend its reach outside of the cheese state's borders. Listen in as Ron Henningfeld recounts his pure Wisconsin dairy tale.
IG@hillvalleydairy
Hill Valley Dairy
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Take a walk through Seattle's food history over the last 15 years with Tyson Danilson and learn how he's made the switch from distribution to food brokerage.
IG@cheesetruckin
Cascade Direct
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The days of "The Cheese Primer" being the primary source of cheese education are long over. These days, we are fortunate enough to have things like the Academy of Cheese. Based in the UK, this tiered cheese education program will lead cheese professionals and lovers into a more profound knowledge base on cheese's many layers.
Academy of Cheese
IG: @cheese_academy
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Consider this episode a Spring pledge drive because I am chatting with the ladies behind Street Cheese, and we are talking about their Indiegogo campaign to open their brick-and-mortar shop here in Seattle. After four years of hard work building their name, they are angling to have a permanent home. They tell us all about their vision, the hurdles to get there, and what dealing with commercial real estate in Seattle is like.
Please donate or share this episode to find people wanting to back this worthy venture!
https://www.indiegogo.com/projects/mobile-shop-seeks-home-to-stop-spinning-its-wheels#/
https://www.streetcheeseseattle.com/
IG: @streetcheesesea
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Urban Stead Cheese just celebrated its sixth year in business, and this episode is all about how they got there. Andrea tells all about how they gutted a building to create the cheesemaking space of their dreams.
Urban Stead Cheese
IG: @urbansteadcheese
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South Africa has had a rich history of agriculture and fermented dairy products. Still, it's only been within the last 100 years that cheese has played a part, mostly due to colonization. During apartheid, cheesemakers had to sell their cheese to the government, which led to only a few styles being made. Since the end of apartheid, an innovative cheese industry has started to bloom. Klein River Cheese is one of the cheesemakers making a name for themselves in South Africa and the world. Ray Siebrits joins me to chat all about cheesemaking in South Africa.
Find Kleinn River Cheese: Klein River Cheese
IG: @kleinrivercheese
The Mobile Monger
Patreon
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Social Media has helped us connect in entirely new ways, and Erika Kubick is out here doing Cheesus' work by preaching the word of curd to the masses. Author, IG baddie, and cheese educator, there isn't much Erika can't do, but we chat about the pitfalls of living your life online and the lack of money that entails if you want to stay true to your creative vision.
Find Erika here: https://www.cheesesexdeath.com/
Find the black garlic honey mentioned in the episode here: https://www.eatblackgarlic.com/shop/black-garlic-infused-honey
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While we've lost some big-name cheese shops over the last couple of years, we've added some new flavors to the roster. One of the cheese show's new stars is Agnes Cheesery and Restaurant in Pasadena, California.
Vanessa and Thomas Tilaka Kalb, two professionally trained chefs who love cheese, opened this venture in 2021 but started the process in 2018. We chat about everything it took to open it in an uncertain time.
Find the shop and restaurant here: https://www.agnesla.com/
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The podcast currently has 58 episodes available.