On today's episode, we talk with Peter Dixon and Rachel Fritz-Schaal of Parish Hill Creamery Dairy Foods Consulting about their specific way of cheesemaking. Committed to traditional cheesemaking, we look at the details and motivation behind their work. Plus, we follow how they are encouraging small-scale cheesemakers to make...

We check back with David Asher from The Black Sheep School of Cheesemaking on his journey to promote natural cheesemaking around the world. Are you a business owner? Become an HRN business member! For $500 HRN will shine a light on your work AND you will help sustain our mission...

Fuhmentaboudit is getting cheesy this week as author and natural cheesemaker David Asher is on the line with Chris and Mary. Talking about what constitutes natural cheesemaking as well as other items that David regularly ferments, he explains that a popular item he produces is kefir: a traditional yogurt culture...

Most DIY cheesemaking books are hard to follow, complicated, and confusing, and call for the use of packaged freeze-dried cultures, chemical additives, and expensive cheesemaking equipment. This week on Cutting the Curd, host Diane Stemple is in studio with David Asher, author of "The Art of Natural Cheesemaking: Using Traditional...