Evey has worked in cheese for a few years but made a splash this year as they competed in both San Francisco and New York's Cheesemonger Invitational. What makes that extraordinary was that they went from the bottom in SF to the Top 6 in NYC!
Evey and I have a lot to discuss as our lineages coincide in many ways, from growing up poor in Oregon and getting our cheese chops behind a grocery store cheese counter.
Evey's IG: @cheese_isle
Read MoreAs the cheese community prepares for the American Cheese Society's annual conference in Portland, Oregon, A check-in with the host state's cheese guild was in order! Katie Bray has been at the helm as the executive director since 2015 and we chat about the successes she's had while in that role and the difficulties over the last couple of years finding ways of supporting Oregon cheesemakers.
https://oregoncheeseguild.org/
Read MoreOlympia Provisions has gone from a one-person operation to a nationally distributed and well-respected charcuterie brand. With Elias Cairo steering the ship, their focus on quality and time-honored tradition has won them accolades from industry professionals to casual meat lovers. I dig in with Eli about what makes OP tick and what's new in the company.
www.olympiaprovisions.com
Read MoreGianaclis and Vern Caldwell created a blueprint for sustainable goat dairying in Southern Oregon. While not commercially making cheese any longer, their legacy lives on with the multitude of books written by Gianaclis about holistic goat care.
Photo of Gianaclis taken from Mateo Kehler's IG page.
Read MoreVermont Creamery has been at the forefront of the conversation around quality, cultured butter in the United States. What was once something only available in certain specialty shops and shipped over from France, cultured butter can be found on most grocers' shelves.
This episode digs deep into the butter conversation with Adeline Druart, President of Vermont Creamery. We talk about what it takes to produce 2 million lbs of butter a year, how a goat cheese company came to make high-quality butter, and how having cheesemakers running the show makes all the difference in the taste of the multitude of cultured cream products made by Vermont Creamery.
If you didn't already love butter, this episode might do it for you!
Read MoreMay is American Cheese Month. Why is this important? Well, I asked a few of my favorite people to tell us why American made cheese is important to them.
Make sure to head to the American Cheese Education Foundation to find out how you can support American Cheese Month and the continued efforts to bring more cheese education to our industry and beyond.
Read MoreThe joys of an event like the Cheesemonger Invitational is that someone can come from seeming obscurity to take the top prize. Though Sam was not a nationally well-known competitor, his mark has been firmly placed on the PNW cheese scene for years. We chat about that scene, taking the trophy, and finding your passion in unexpected places.
Find Sam on IG: @sam.cheeseontoast
Read MoreIn an effort to condense the DZTE episode to vital information, I chose to cut this fun part out and release it as a lil extra episode! Listen in as Juhl and Sam talk about cheese crushes, pairings, and food memories.
Read MoreDaphne Zepos created a vision for her legacy and since her death in 2012, her dedication to education has lived on in the Daphne Zepos Teaching Award. This award gives the opportunity for a North American cheese professional to travel and answer the deep cheese questions they hold. As with many things, the last two years have reimagined this award and now two awards live under the umbrella of the Daphne Zepos Teaching Endowment.
If you are a cheese professional and have burning questions about a cheese-related topic, This is the episode to find out how the organization has changed, expert opinions on how to get through the application process, and how the organization is working to keep Daphne's vision alive.
To apply for DZTE:
Deadlines: DZRA May 1, 2022-DZTA May 31, 2022
www.dzte.org
Find DZTE on IG @DZTE2022
Read MoreAlisha Norris Jones' experience in the restaurant world gave her the ability to intentionally create beauty with food. For the last several years cheese has been the vehicle and she has been adding her own fingerprint to the Chicago cheese scene. We talk about inspiration, spirituality, kitchen witchery, and creations that include those that feel left behind.
Find Alisha on Instagram:
@_immortalmilk
Read MoreHow do you bring together a small group of people across a large landmass like Canada? Well, Erin Harris and Kelsie Parsons are trying to do just that in their new venture the Canadian Cheese Collective. In this episode, we talk about what gave rise to this idea and how they are working with new pandemic era tools to create community. Here's your chance to get a sneak peek into the Canadian world of cheese!
@canadiancheesecollective on Instagram
canadiancheesecollective@gmail.com
Read MoreIn my first International podcast, I talked with world-renowned cheesemonger and affineur, Rodolphe Le Meunier. He is also joined by his Assitant Export Manager, Owen Rumiano.
We discuss butter (of course!), what the French cheese market looks like right now for them, and what exactly an affineur does!
Learn more about Rodolphe: http://www.rodolphelemeunier.fr/rodolphe-le-meunier/?lang=en
patreon.com/themobilemonger
Read MoreI sit down with Blain Hages, head cheesemaker at Cherry Valley Dairy in Duvall Washington to talk about BUTTER!
Cherry Valley has racked up numerous awards for its golden butter and is a favorite of consumers and restaurants throughout the Puget Sound. Blain walks us through a butter-making day and what makes Cherry Valley so special.
https://cherryvalleydairy.com/
themobilemonger.com
Read MoreEmilia D'Albero's punk rock sensibilities and cheese education videos have created a distinct niche in the TikTok world. We discuss her trajectory in cheese, the realm of cheese in NYC, and the good (and bad!) of being perceived on the internet.
Would this episode be really punk rock without a few expletives thrown around? Just a forewarning that a FEW (I really mean few!) f-bombs do get thrown around.
Find Emilia:
TikTok @punkrockparmigiano
Insta: @emdalbero
The Greene Grape: https://greenegrape.com/
Photo provided by Emilia's feature in Culture Magazine
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themobilemonger.com
Insta: @the_mobile_monger
Support the show on Patreon!
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Read MoreSpend even the smallest amount of time in the cheese world and a few names always bubble to the surface. Andy Hatch is one of those names.
Cheesemaker and owner of Uplands Cheese in Dodgeville Wisconsin, Andy is widely celebrated as one of the best cheesemakers in the United States. His seasonal, pasture-based model of making cheese harkens to centuries of tradition while tasting modern and like nothing else before it.
https://uplandscheese.com/
https://www.themobilemonger.com/
Read MoreRachel Perez has worn all the hats in the cheese industry but as the chair of the American Cheese Society's Judging and Competition Committee, she's using her vast skills to move us in new directions. We discuss all things competition and what you need to know for the coming year!
Cheesemakers! Entries are open now!
Find deadlines and information here: https://www.cheesesociety.org/acs-competition-2022/
themobilemonger.com
Read MoreKyra James is ready to disrupt the cheese industry in new and exciting ways! We chat about all the ways that she's going to do that.
Find Kyra's work here:
https://www.ownyourfunk.com/
https://cheeseculturecoalition.org/
If you are questioning your relationship with alcohol, you don't have to do it alone.
https://www.bensfriendshope.com/
https://www.themobilemonger.com/
https://www.patreon.com/themobilemonger
Read MoreMegan Lewis didn't intend to have a full-time cheese catering business but that's what she has successfully created in Fargo, North Dakota. We talk about the details of said business and the art of sticking to what you know you are good at.
https://www.milkmadecatering.com/
https://www.themobilemonger.com/
https://www.patreon.com/themobilemonger
Read MoreListen in as I chat with Sarah Hoffman, owner of Green Dirt Farm, a sustainable, sheep milk dairy and cheesemaker in Missouri. We chat about the windy road to her life with sheep, serendipity, and get into the reasons why we don't see more sheep milk cheese in the US.
https://www.greendirtfarm.com/
https://www.themobilemonger.com
https://www.patreon.com/themobilemonger
Read MoreChris Eley helped begin the top-notch food scene in Indianapolis Indiana when he and his wife, Mollie, opened Goose the Market. What began as a retail butcher shop and neighborhood market has now turned into a nationally distributed charcuterie company that is widely regarded in shops large and small.
We chat about the process of making salami, his creative process in coming up with flavor profiles and of course about how COVID has affected them over the last two years.
https://www.smokinggoose.com/
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