by Leila Goldstein Cheese making is an ancient tradition; prehistoric pottery found in Poland suggests that cheese was invented roughly 7000 years ago! But the unique location for aging cheeses at Emmi came about much more recently, and by accident.

This week on the GrowNYC Market Update, Jack Inslee checks in with Jeanne Hodesh of GrowNYC to talk about something delicious south of Prospect Park- the Windsor Terrace Greenmarket.

Sample some exotic meats on this week's installment of The Farm Report! Erin Fairbanks is joined in the studio by Ben and Dan Del Coro of Fossil Farms.

Today on The Main Course, Patrick Martins rings in the new year with Chef de Cuisine of Lupa, Cruz Goler. Lupa was Heritage Foods USA's first customer back in 2004, and it's all coming full-circle on today's show. Also in the studio is Matthew Allen of Babbo!

Cutting the Curd is back from summer vacation, and Anne Saxelby and Sophie Slesinger are reviewing some of the best cheese-focused events of the summer. Hear about the American Cheese Society Conference in Raleigh, North Carolina, and the new Certified Cheese Professional Exam.

This week on Taste Matters, Mitchell Davis has a conversation about the science of good taste with guest Barb Stuckey, author of "Taste What You're Missing." Find out why smell, sight and other senses play more into taste than you realize.

This week on Cooking Issues, Dave answers more of your cooking related questions covering topics such as sous vide crusting techniques, sweet potato fry cooking methods and heat conduction in steak.