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Noon On Tuesday

Noon On Tuesday

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Followers
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Plays
Noon On Tuesday
Noon On Tuesday

Noon On Tuesday

Noon On Tuesday

1
Followers
4
Plays
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About Us

What makes cheese one of the greatest foods on the planet? Cheese Wiz Gina explores anything and everything about cheese, interviewing mongers, makers, chefs and YOU to answer that very question. Discover new arrivals and get cheesy with us and all the best cheese from all over the world.

Latest Episodes

55: Nothing Sheepish About Sheep Milk Cheeses

While Europe is awash in sheep milk cheeses (think pecorino, manchego, Basque), we are just discovering these nutritious, protein-rich cheeses in the U.S. We're going Behind the Rind with Claire to discover the beauty and magic of sheep milk and what makes these cheeses so good.

23 MIN2018 NOV 27
Comments
55: Nothing Sheepish About Sheep Milk Cheeses

54: Meet Cheese Maker Joe From Valley Ford Cheese, Creator Of Grazin’ Girl Blue

October is American Cheese Month and Joe Moreda painstakingly created Grazin' Girl, a creamy blue that is a Venissimo favorite and delicious addition to the American artisinal cheese scene.

29 MIN2018 OCT 23
Comments
54: Meet Cheese Maker Joe From Valley Ford Cheese, Creator Of Grazin’ Girl Blue

53: Behind the Rind with Mountain Cheeses

Discover how the extreme geography of the alps produced one of the most famous styles of cheese.

22 MIN2018 SEP 18
Comments
53: Behind the Rind with Mountain Cheeses

52: What Does It Take To Become A Certified Cheese Professional?

Jonathan McDowell tells us what it takes to earn a CCP designation and what it really means.

30 MIN2018 SEP 11
Comments
52: What Does It Take To Become A Certified Cheese Professional?

51: Why Do Olives Go With Cheese Like Fries Go With Ketchup?

Karrie Kimble from Philosophy Foods is dedicated to introducing the best olives and olive products to America. She will share her favorites with us and we'll learn key differences between types and discover which ones pair best with certain cheeses.

40 MIN2018 AUG 14
Comments
51: Why Do Olives Go With Cheese Like Fries Go With Ketchup?

50: Meet Gordon Edgar – Author & Cheese Monger, Living on the Wedge

Gordon Edgar is punk rocker turned cheese buyer at Rainbow Co-op in San Francisco and author of two books that delve into cheese and the life of a cheese monger. We'll get his perspective on the state of the cheese business and learn why he loves cheddar so much.

37 MIN2018 JUL 24
Comments
50: Meet Gordon Edgar – Author & Cheese Monger, Living on the Wedge

49: What Is Rennet? Why Do We Need It? And Where Does It Come From?

Rennet, the great separator of curds from whey, is often misunderstood. Claire dives in to share the different types available and what makes them different. It’s a walk through 10,000 years of history in just 22 minutes.

25 MIN2018 JUL 17
Comments
49: What Is Rennet? Why Do We Need It? And Where Does It Come From?

48: Dairy Maidens Dive Into Asian Cheeses in Part 2 of This Series; Finishing in Japan

Artisan cheeses are slowly making headway in parts of Asia, a continent that’s vast, very vast! We the Dairy Maidens will be wrapping up our first season with a Two Part Episode: Cheeses in Asia. We will take you to the deliciousness of India and end up in subtle, delicate Japan (which now has more than 200 cheese makers!).

46 MIN2018 JUN 12
Comments
48: Dairy Maidens Dive Into Asian Cheeses in Part 2 of This Series; Finishing in Japan

47: Magic Milk – The Fluctuating Fluid!

Behind the Rind delves into the chemistry behind different milk types (cow, goat, sheep, buffalo) and explores how this changes cheese.

24 MIN2018 MAY 22
Comments
47: Magic Milk – The Fluctuating Fluid!

46: Dairy Maidens Dive Into Asian Cheeses In Part 1 of This Series, Starting In India!

Artisan cheeses are slowly making headway in parts of Asia, a continent that’s vast, very vast! We the Dairy Maidens will be wrapping up our first season with a Two Part Episode: Cheeses in Asia. We will take you to the deliciousness of India and end up in subtle, delicate Japan. http://www.thespottedcow.in/

32 MIN2018 MAY 15
Comments
46: Dairy Maidens Dive Into Asian Cheeses In Part 1 of This Series, Starting In India!

Latest Episodes

55: Nothing Sheepish About Sheep Milk Cheeses

While Europe is awash in sheep milk cheeses (think pecorino, manchego, Basque), we are just discovering these nutritious, protein-rich cheeses in the U.S. We're going Behind the Rind with Claire to discover the beauty and magic of sheep milk and what makes these cheeses so good.

23 MIN2018 NOV 27
Comments
55: Nothing Sheepish About Sheep Milk Cheeses

54: Meet Cheese Maker Joe From Valley Ford Cheese, Creator Of Grazin’ Girl Blue

October is American Cheese Month and Joe Moreda painstakingly created Grazin' Girl, a creamy blue that is a Venissimo favorite and delicious addition to the American artisinal cheese scene.

29 MIN2018 OCT 23
Comments
54: Meet Cheese Maker Joe From Valley Ford Cheese, Creator Of Grazin’ Girl Blue

53: Behind the Rind with Mountain Cheeses

Discover how the extreme geography of the alps produced one of the most famous styles of cheese.

22 MIN2018 SEP 18
Comments
53: Behind the Rind with Mountain Cheeses

52: What Does It Take To Become A Certified Cheese Professional?

Jonathan McDowell tells us what it takes to earn a CCP designation and what it really means.

30 MIN2018 SEP 11
Comments
52: What Does It Take To Become A Certified Cheese Professional?

51: Why Do Olives Go With Cheese Like Fries Go With Ketchup?

Karrie Kimble from Philosophy Foods is dedicated to introducing the best olives and olive products to America. She will share her favorites with us and we'll learn key differences between types and discover which ones pair best with certain cheeses.

40 MIN2018 AUG 14
Comments
51: Why Do Olives Go With Cheese Like Fries Go With Ketchup?

50: Meet Gordon Edgar – Author & Cheese Monger, Living on the Wedge

Gordon Edgar is punk rocker turned cheese buyer at Rainbow Co-op in San Francisco and author of two books that delve into cheese and the life of a cheese monger. We'll get his perspective on the state of the cheese business and learn why he loves cheddar so much.

37 MIN2018 JUL 24
Comments
50: Meet Gordon Edgar – Author & Cheese Monger, Living on the Wedge

49: What Is Rennet? Why Do We Need It? And Where Does It Come From?

Rennet, the great separator of curds from whey, is often misunderstood. Claire dives in to share the different types available and what makes them different. It’s a walk through 10,000 years of history in just 22 minutes.

25 MIN2018 JUL 17
Comments
49: What Is Rennet? Why Do We Need It? And Where Does It Come From?

48: Dairy Maidens Dive Into Asian Cheeses in Part 2 of This Series; Finishing in Japan

Artisan cheeses are slowly making headway in parts of Asia, a continent that’s vast, very vast! We the Dairy Maidens will be wrapping up our first season with a Two Part Episode: Cheeses in Asia. We will take you to the deliciousness of India and end up in subtle, delicate Japan (which now has more than 200 cheese makers!).

46 MIN2018 JUN 12
Comments
48: Dairy Maidens Dive Into Asian Cheeses in Part 2 of This Series; Finishing in Japan

47: Magic Milk – The Fluctuating Fluid!

Behind the Rind delves into the chemistry behind different milk types (cow, goat, sheep, buffalo) and explores how this changes cheese.

24 MIN2018 MAY 22
Comments
47: Magic Milk – The Fluctuating Fluid!

46: Dairy Maidens Dive Into Asian Cheeses In Part 1 of This Series, Starting In India!

Artisan cheeses are slowly making headway in parts of Asia, a continent that’s vast, very vast! We the Dairy Maidens will be wrapping up our first season with a Two Part Episode: Cheeses in Asia. We will take you to the deliciousness of India and end up in subtle, delicate Japan. http://www.thespottedcow.in/

32 MIN2018 MAY 15
Comments
46: Dairy Maidens Dive Into Asian Cheeses In Part 1 of This Series, Starting In India!