Lauren Gitlin's VIlla Villekulla Farm shares more than just a name with Pippi Longstocking's home. Both are places filled with creative drive and playful spirt.

On todays episode we talk with Veronica Pedraza, head cheesemaker and general manager of Blakesville Dairy to discuss the everyday obstacles she has encountered due to the pandemic.

How long have humans been eating cheese? Why does cheese taste better when you eat it with your fingers? Do happy cows make better tasting milk? This week on Time For Lunch, Hannah and Harry are exploring the real star of the dairy family; cheese!

By H Conley Deep-fried Wisconsin cheese curds are iconic, but that crispy coating isn’t the only way to enjoy the bite-sized darlings of Wisconsin. Open your horizons to some great alternative uses for Wisconsin’s favorite squeaky snack!

Amanda Heilman and Jennifer Rodammer join host Elena Santogade on air to talk about the new cheesemaking program at the University of Delaware.

According to The Washington Post, the number of dairy goats in the US is now climbing quickly.

Have you ever found a recipe, ingredient, kitchen tool, or cookbook that has changed the way your whole kitchen functions? We’re obsessed with these joyous discoveries, so we’re dedicating our season four finale to them!

In our third Cheesemaking Elements episode of the year, Elena visits Crown Finish Caves, Brooklyn-based Affineur, to focus on the final steps in the cheesemaking process: maturing, packaging and distributing the cheese.

Jessica Kesselman joins Elena in studio to discuss working in cheese alongside her journey as a parent. How well does the cheese industry support parents, and what are the challenges specific to parents that come up when working in cheese?

What do you do when your plans turn to ash––literally?! Inga Witscher, host of PBS's Around the Farm Table, chats with Elena about the unique moment she and her husband find themselves in.