Noon On Tuesday

While Europe is awash in sheep milk cheeses (think pecorino, manchego, Basque), we are just discovering these nutritious, protein-rich cheeses in the U.S. We're going Behind the Rind with Claire to discover the beauty and magic of sheep milk and what makes these cheeses so good.

October is American Cheese Month and Joe Moreda painstakingly created Grazin' Girl, a creamy blue that is a Venissimo favorite and delicious addition to the American artisinal cheese scene.

Discover how the extreme geography of the alps produced one of the most famous styles of cheese.

Jonathan McDowell tells us what it takes to earn a CCP designation and what it really means.

Karrie Kimble from Philosophy Foods is dedicated to introducing the best olives and olive products to America. She will share her favorites with us and we'll learn key differences between types and discover which ones pair best with certain cheeses.

Gordon Edgar is punk rocker turned cheese buyer at Rainbow Co-op in San Francisco and author of two books that delve into cheese and the life of a cheese monger. We'll get his perspective on the state of the cheese business and learn why he loves cheddar so much.

Rennet, the great separator of curds from whey, is often misunderstood. Claire dives in to share the different types available and what makes them different. It’s a walk through 10,000 years of history in just 22 minutes.

Artisan cheeses are slowly making headway in parts of Asia, a continent that’s vast, very vast! We the Dairy Maidens will be wrapping up our first season with a Two Part Episode: Cheeses in Asia. We will take you to the deliciousness of India and end up in subtle, delicate Japan (which now has more than 200 cheese makers!).

Behind the Rind delves into the chemistry behind different milk types (cow, goat, sheep, buffalo) and explores how this changes cheese.

Artisan cheeses are slowly making headway in parts of Asia, a continent that’s vast, very vast! We the Dairy Maidens will be wrapping up our first season with a Two Part Episode: Cheeses in Asia. We will take you to the deliciousness of India and end up in subtle, delicate Japan. http://www.thespottedcow.in/

Did you know pasteurization was first developed to keep wine from turning into vinegar? Join host Claire in Behind the Rind: The Story and Science of Cheese, to explore the misconceptions surrounding cheeses made from raw milk, including an interview with Andy Hatch, raw milk cheese maker at Uplands Cheese in Wisconsin.

Dairy Maidens tell the conspiracy story of the Swiss Cheese Cartel that ruled the Swiss economy for nearly a century and might have been the driving force behind the popularity of fondue.

Joe Magnanelli, executive chef of the Urban Kitchen Group, not only oversees the kitchens of multiple restaurants but makes his own amazing charcuterie with locally sourced ingredients

Jack Ford joins us LIVE on Facebook with baby goat Vinnie to talk about his cheese making adventures and share details of his event with Berry Good Foundation.

The idea of Bacteria, yeast & mold often conjures up negative images. But we’ll take a close look at how these three main microbes interact and create flavor in some of your favorite cheeses. For more information and resources check out www.behindtherind.com

This week, we tackle the mysteries of the Basque country. We discuss the history of how and why this area straddles both sides of the Spanish-French border, the Basque people, the culture, and their one-of-a-kind language. And of course, we mention a few notable Basque cheeses and some of our favorites from the region.

Laura Werlin is one of the country's foremost authorities on cheese. She is a James Beard award-winning author of six books on the subject.

How would you categorize that cheese? We'll make sense of the dizzying array of cheeses by looking at 3 ways to categorize cheese.

In this week's podcast we dive into the mysteries of blues. What are they, Why they form, and Why we love them. We will look at the science-y bits while exploring some classic, if not infamous, blue cheeses.

The California dairy industry has been and remains a huge player in the American cheese landscapes. Hear about the pioneers in the California cheese history.