This is the second episode of a two-part series on the difference between raw milk and unpasteurized. In this episode Carlos Yescas speaks with Jonny Crickmore, cheesemaker at Fen Farm Dairy in England. Photo Courtesy of Fen Farm Dairy. Heritage Radio Network is a listener supported nonprofit podcast network. Support...

This is the first episode of a two-part series on the difference between raw milk and unpasteurized. In this episode Carlos Yescas speaks with Mariano Gonzalez, head cheesemaker at Grafton Village Cheese Company. Mariano also talks about his experience trying to set up a cheese program in Paraguay and assisting...

Author and chef Fany Gerson illuminates the many regional variations of Mexican sweets.

Aarón Sánchez and Zarela Martínez talk to their fellow HRN host Carlos Yescas all about Mexican cheese.

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. Guest host Carlos Yescas is joined by two academics of cheese to share with us their thinking about the...

When Kristin Canty's young son developed severe allergies, she found relief by feeding him raw milk. She couldn't have known that would start a lifelong mission of advocacy and activism through filmmaking and food. Her feature film, Farmaggedon, exposed the hypocrisy of the FDA and USDA's regulation of small farms...

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. Andre landed his dream of running a goat dairy here on Lopez Island...

[audio mp3="https://s3.amazonaws.com/hrnwp/wp-content/uploads/2015/12/Agriculture-The-Case-for-Why-Raw-Milk-Isn%25E2%2580%2599t-Dangerous-.mp3"][/audio] Love raw milk cheese but fear that it will hurt your stomach? The solution is easy - know and trust your farmer. Cheesemonger Debora Dickerson of CowGirl Creamery joins Diane Stemple and Greg Blais to talk about how the safety of raw milk derives less from the milk...

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...

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. She is also the host of her own television show - Around the Farm Table. Rachel...