5: All about that Rennet!

07/13/18 • 23 min

Behind the Rind: The Story & Science of Cheese

One type of rennet makes over 80% of cheese worldwide - and you may have never heard of it. We'll cover the 10,000 year history of rennet in under 25mins; from animal to mold to true vegetable rennet and the invention of Fermentation Produced Chymosin (FPC).

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4: Magic Milk!

Whether 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.

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6: Will the real Swiss Cheese please stand up?!

Necessity is the mother of invention and Switzerland’s extreme mountains have created one of the most well-known cheese styles, Swiss Cheese. But whether you call it Swiss or Alpine, there’s more to these cheeses than you think. Join us and Caroline Hostettler on the quest for REAL mountain cheese. We'll learn about transhumance and how people in Switzerland have found ingenious ways to survive in a harsh landscape by making some of the world's best cheese.