Panir, chevre, feta, gouda, cheddar, blue cheese, washed rind, white rind! Adventuring into home cheesemaking? The possibilities for cultured curds are seemingly endless. But they share one basic, humble beginning: fresh milk. Like right out of the udder fresh, if you can get it. On episode 135 of Fuhmentaboudit! author and natural cheesemaker David Asher joins hosts Chris Cuzme and Mary Izett for a discussion on why milk matters for cheesemaking.

Listen to the full episode here.

Coulommiers au lait cru

Coulommiers au lait cru

Foodie Engineer @foodieengineer • Oct 18, 2017
... https://t.co/1iDKvFfvKJ #CEO #Chef'sStory #DorothyCannHamilton #Founder #HeritageRadio #ICC #InternationalCulinaryCenter
BR @stormburn • Oct 16, 2017
Listening to Chris & Mary #heritageradio https://t.co/pJMy8bWarr
Defending Beef @DefendingBeef • Oct 16, 2017
- https://t.co/tRcsag5W5J?9ihp0 What Doesn't Kill You Episode 129 - #DefendingBeef Nicolette Hahn Niman on #heritageradio
Defending Beef @DefendingBeef • Oct 16, 2017
- https://t.co/tRcsag5W5J?gYb What Doesn't Kill You Episode 129 - #DefendingBeef Nicolette Hahn Niman on #heritageradio
Foodie Engineer @foodieengineer • Oct 16, 2017
Dorothy... https://t.co/s7UWfsjetC #CEO #Chef'sStory #DorothyCannHamilton #Founder #HeritageRadio #ICC #InternationalCulinaryCenter