7: Where is all the Sheep Cheese?
11/20/18 • 22 min
Ever 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.
Ever 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.
Previous Episode
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.
Next Episode
Season 2 Teaser!
If you like this episode you’ll love
Episode Comments
Generate a badge
Get a badge for your website that links back to this episode
<a href="https://goodpods.com/podcasts/behind-the-rind-the-story-and-science-of-cheese-192598/7-where-is-all-the-sheep-cheese-18064555"> <img src="https://storage.googleapis.com/goodpods-images-bucket/badges/generic-badge-1.svg" alt="listen to 7: where is all the sheep cheese? on goodpods" style="width: 225px" /> </a>
Copy