Welcome back, curd nerds. Starting again after a long break in between audio episodes. I have also created a YouTube channel for the podcast which you...

Back behind the microphone for another season of podcast episodes, I am looking forward to bringing you some excellent interviews. This one is no exce...

I knew from my cheese research that cheese making originated in the fertile crescent, however, I didn't know that a sample of cheese from ancient time...

Well done to Ann-Marie and Carla of Sutton Grange Organic Farm for winning the delicious Producer Award. Download podcast episode here Cheese news Hol...

Who would have known that little arachnids can improve the flavour of an otherwise mild cheese?  Introducing Würchwitzer Mite Cheese! Download podcast...

It was sad news in this weeks episode for a well-known New Zealand cheesemaker.  Champion Cheesemaker Biddy Fraser-Davies passed away last week, but s...

Not that far from you is probably an artisan cheesemaker that sells locally made cheeses from local dairy animals and eating local grass.  In this epi...

Did you know that there is a lucrative black market in stolen Parmiggiano Reggiano in Italy?  Neither did I, but there is such an issue.  Listen to th...

So Japan's cheesemakers are worried about cheap European cheese imports.  Their government is helping with the development of native lactic acid bacte...

Now I like a drink now and again, so I found this news article very interesting.  Turning Whey into Vodka could be a side hobby! Download podcast epis...