Continuing in the old school/new school series, host Greg Blais hosts two sheeps milk cheesemakers on this week’s episode of Cutting the Curd. He chats with David Major of Vermont Shepherd and Veronica Pedraza of Meadowood Farms. They talk a bit about their work making cheese before jumping into a conversation on the new FDA ban on the use of wood for cheese aging. If that sounds crazy to you, you’re not alone as Greg and his guests wax poetic on the historic method of cheese aging and what it would mean to be without it. This program was sponsored by Heritage Foods USA.



“Sheep have their own smarts and own way of being that in some ways exceeds that of goats and of humans… and in some ways not” [08:00]


–David Major on Cutting the Curd