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.

Noon On Tuesday

55: Nothing Sheepish About Sheep Milk Cheeses

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.

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

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

53: Behind the Rind with Mountain Cheeses

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

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

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.

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

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.

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

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.

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

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!).

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

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

47: Magic Milk – The Fluctuating Fluid!

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/

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

Did you know pasteurization was first developed to keep wine from turning into vinegar? Join host Claire in Behind the Rind: The Story and Science of Cheese, to explore the misconceptions surrounding cheeses made from raw milk, including an interview with Andy Hatch, raw milk cheese maker at Uplands Cheese in Wisconsin.

45: Is Raw Milk Cheese Less Safe Than Pasteurized Cheese? In Not, What’s All The Fuss About?

Dairy Maidens tell the conspiracy story of the Swiss Cheese Cartel that ruled the Swiss economy for nearly a century and might have been the driving force behind the popularity of fondue.

44: We’ve heard Of Drug Cartels But What About The Swiss Cheese Cartel

Joe Magnanelli, executive chef of the Urban Kitchen Group, not only oversees the kitchens of multiple restaurants but makes his own amazing charcuterie with locally sourced ingredients

43: Meet Joe Magnanelli; Maker Of Delicious Charcuterie!

Jack Ford joins us LIVE on Facebook with baby goat Vinnie to talk about his cheese making adventures and share details of his event with Berry Good Foundation.

42: Meet Farmer Cheese Maker And Renaissance Man Jack Ford And One Of His Baby Goats Vinnie

The idea of Bacteria, yeast & mold often conjures up negative images. But we’ll take a close look at how these three main microbes interact and create flavor in some of your favorite cheeses. For more information and resources check out www.behindtherind.com

41: Behind The Rind – It’s A Microbial Zoo

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.

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Noon On Tuesday

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