Alp cheeses are a delicious byproduct of transhumance - the seasonal movement of people with their livestock between fixed summer and winter pastures. On today's episode, host Greg Blais is joined by Caroline Hostettler, owner and operator of Quality Cheese and advocate of traditional cheesemaking and transhumance in the Swiss...

[audio mp3="https://s3.amazonaws.com/hrnwp/wp-content/uploads/2015/12/Culinary-Cow%25E2%2580%2599s-Milk-It%25E2%2580%2599s-Gold.mp3"][/audio] Not all milk is created equal. As you might imagine, cow’s milk boasts a different flavor profile than goat’s milk. More surprisingly, it looks different too. Farm-fresh milk produced by grass-fed cows is golden-hued, while milk from goats reared on that very same pasture is the quintessential milk...

Consider Bardwell's Head Cheesemaker, Leslie Goff, joins Jessie Kiefer and Sari Kamin for a brand new episode of The Morning After. Consider Bardwell is a dairy in West Pawlet, Vermont, making award-winning cheese with raw milk from grass-fed and pasture-raised cows and goats. Leslie talks about how she found her...

The Farmer's Guild Classic Snacks Made from Scratch: On today's episode of Sharp Hot, host Emily Peterson is joined by Evan Wiig Tiffany Nurrenbern who talk about The Farmer's Guild, next generation of farmers, the support structures they need and how to help. After the break, Sean...

Renowned food scientist Harold McGee explains cheesemaking from curd to aging on this special science and food technology expose. Hear how different proteins, enzymes, and bacteria work together to change the very fabric of milk. How do aged cheeses become preserved, and what steps are needed to age a cheese...

Celebrate Valentine's Day on a special episode of Straight From the Source! Clay Gordon is joined in the studio by Bryan Graham of Fruition Chocolate, and calls Nat Bletter and David Elliott of Madre Chocolate in Hawaii. Tune in to hear Nat and David talk about some of the aphrodisiacs...

Is milk "nature's perfect food"? This week on A Taste of the Past, Linda Pelaccio is joined by cookbook historian Anne Mendelson to debunk this myth. Anne is the author of Milk: The Surprising Story of Milk Through the Ages, a cookbook and overview of milk's history. Learn about milk's...

Milk... it does a body good! Or does it? Tune in to an especially informative episode of Let's Get Real with Chef Erica Wides. Why is Mongolian milk healthier than American milk? How do hormones get into our milk? Find out why hormone laced milk is so problematic and how...

This week on Cutting The Curd, Anne talks with Conrad Hosier Sarah Zebrowski about sourcing and distributing artisan cheese.

Steve Jenkins, the man behind Fairway Market, joins Anne Saxelby on this week's edition of Cutting The Curd. They talk about cheese idioms, etymology the American phenomenon of cheese naming.