As we look into the next four years under a new US President, we explore some of the issues around regulation and production of raw milk cheeses in the United States.

Andre Entermann grew up in Southern California surfing, skateboarding, sailing and spearfishing.  After a stint in the U.S. Coast Guard as a Helicopter Rescue Swimmer, he turned to food and farming and worked on many farms abroad.

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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.

Farming is in Inga Witscher's blood. A fourth generation farmer, Inga talks to host Greg Blais about her passion for sustainable agriculture and her family's creative solutions for maintaining a viable organic farming business.

A few months ago, Joe Salonia of Gourmino Cheese launched a hashtag to promote a cheese we all know and love: #SavetheEmmentaler.

Raw-Milk Cheese Appreciation Day is an international celebration of raw-milk cheese and the individuals who bring it to life from the pasture to the plate.

Recent recipient of the 2015 Wisconsin Outstanding Young Farmers Award, Marieke Penterman of Hollands Family Farm, joins host Greg Blais on today's episode of Cutting the Curd.

This week on The Farm Report, host Erin Fairbanks welcomes journalist David Gumpert to the show for a candid conversation about raw milk. Raw milk is considered milk that has not been pasteurized or homogenized and has become the subject of contentious debate.