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.