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Behind the Rind: The Story & Science of Cheese
by Claire EnemarkGet ready to geek out about cheese! We'll explore complex aspects of cheese through the lens of history and science in this adorably short and entertaining podcast.
Copyright: © 2023 Behind the Rind: The Story & Science of Cheese
Episodes
7: Where is all the Sheep Cheese?
22m · PublishedEver wonder why there are so few sheep's milk cheeses in the U.S.? This episode dives deep into the history of sheep farming in America and how the lack of advanced dairy sheep genetics has forced many American sheep's milk cheesemakers to think artisanal. We're joined by cheesemakers David & Yesenia Major from Vermont Shepherd, one of the oldest sheep dairies in the country.
6: Will the real Swiss Cheese please stand up?!
20m · Published5: All about that Rennet!
23m · Published4: Magic Milk!
22m · PublishedWhether it’s cow, goat, sheep, or buffalo’s milk, the chemical composition of cheese’s primary ingredient varies widely, and that affects the end flavor and texture of your cheese. Join us on a Milk Chemistry 101 adventure with Food Scientist Pat Polowsky and Cheesemaker Rebecca King as we explore the diverse and ever fluctuating landscape of milk.
3: Beautiful Raw Milk Cheese!
21m · Published2: It's a Microbial Zoo!
20m · Published1: Categorize that Cheese!
17m · PublishedBehind the Rind: The Story & Science of Cheese has 8 episodes in total of non- explicit content. Total playtime is 2:33:24. The language of the podcast is English. This podcast has been added on July 29th 2022. It might contain more episodes than the ones shown here. It was last updated on February 26th, 2024 20:47.