Carlos Yescas (guest hosts) talks to Arnaud Sperat­-Czar and Susan Sturman about the new book Raw Milk Cheese: Mission Reconquer and shares their vision for the future to save raw milk cheeses in France.

By: Sam Burros Are you fascinated by the millions of microbes that make your food feel alive? What if you’re really curious about local, heritage grains? Or, maybe you’re just looking for a coffee guru to teach you all the basics of the bean. 

Today we interview Adam Moskowitz, host and showrunner of the Cheesemonger Invitational, about the Fall 2021 edition. It's gone virtual, but now it's back for the first time!!

A group of cheese professionals joined forces to help small producers in the US and Canada weather the pandemic, today we talk to two of the key players in this effort.

The annual American Cheese Society Conference is virtual this year!  The virtual event's theme is Moving Forward Together with Purpose, taking place from July 28-30, 2021.     

E-Commerce sales for cheese are way up. In-store sampling programs are on pause. Conversations, written descriptions, and editorial copy are making the sale.

Cara interviews Amanda Parker about her new role as Managing Director of Cowgirl Creamery.

Here Diane will discuss Alexandra's new book "Stuff every cheese lover should know." From the basics of what cheese is to terms every cheese lover should know, how to host a cheese tasting, how to make the ultimate grilled cheese, and

We hear from Rachel Juhl, Mary Quicke, and Peter Dixon on news from the DZTE and learn what inspires them to be part of this organization.

The proliferation of preorder cheese and charcuterie boards, boxes, cups, cones, plates since Covid's arrival. Some businesses existed before, others were born during the pandemic.