Article
Counter Culture: Milk Matters for Homemade Cheese
[audio mp3="https://heritageradionetwork.org/sites/default/files/wp-uploads/2015/10/Culinary-Counter-Culture-Milk-Matters-for-Homemade-Cheese.mp3"][/audio] Panir, chevre, feta, gouda, cheddar, blue cheese, washed rind, white rind! Adventuring into home cheesemaking? The possibilities for cultured curds are seemingly endless. But they share one basic, humble beginning: fresh milk. Like right out of the udder fresh, if you can get it. On episode 135 of...