An affineur's job is to tend to cheese until it is ready for sale. It's not a part of the job in cheesemaking that gets much attention, but all aged cheese requires some level of attention. In this episode, I chat with Josh Windsor, Caves Manager at Murray's Cheese Cave in NYC. Josh started sharing his philosophical and artistic musings from the caves on Instagram at the beginning of the pandemic. It feels like a portal to a secret realm that most are not privy to. Follow Josh on IG @theaffineurBuy some cheese that Josh likey handled: https://www.murrayscheese.com/cave-aged Get bonus content on Patreon Our GDPR privacy policy was updated on August 8, 2022. Visit acast.com/privacy for more information.

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 Get bonus content on Patreon Our GDPR privacy policy was updated on August 8, 2022. Visit acast.com/privacy for more information.

As 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/ Get bonus content on Patreon Our GDPR privacy policy was updated on August 8, 2022. Visit acast.com/privacy for more information.

Olympia 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 Get bonus content on Patreon Our GDPR privacy policy was updated on August 8, 2022. Visit acast.com/privacy for more information.

Gianaclis 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. Get bonus content on Patreon Our GDPR privacy policy was updated on August 8, 2022. Visit acast.com/privacy for more information.

Vermont 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! Get bonus content on Patreon Our GDPR privacy policy was updated on August 8, 2022. Visit acast.com/privacy for more information.

May 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. Get bonus content on Patreon Our GDPR privacy policy was updated on August 8, 2022. Visit acast.com/privacy for more information.

The 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.cheeseontoastthemobilemonger.compatreon.com/themobilemonger Get bonus content on Patreon Our GDPR privacy policy was updated on August 8, 2022. Visit acast.com/privacy for more information.

In 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. Get bonus content on Patreon Our GDPR privacy policy was updated on August 8, 2022. Visit acast.com/privacy for more information.

Daphne 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, 2022www.dzte.orgFind DZTE on IG @DZTE2022Photo credit for Sam's photo: @alexanderpomperwww.themobilemonger.com@the_mobile_monger Get bonus content on Patreon Our GDPR privacy policy was updated on August 8, 2022. Visit acast.com/privacy for more information.