Milk, cultures, rennet, salt, time, and…. cheese mites? Tune in to hear Debra Dickerson and Matthew Rubiner talk with host Greg Blais about these creepy critters, how to manage them as a cheesemaker or retailer, and why some cheeses need them.
“If there’s a takeaway to this episode, it’s that good, real food isn’t sterile. Sometimes it’s those things that scare us that give the food its character, and link it to a place in time.” [31:20] – Greg Blais