Ep 18: Ohhh, Biiiiiig Stretch

In January of 2024, a rash of headlines breathlessly reported a cheesemaking "crisis" based on the news that manufacturers of the mold powders used in commercial cheesemaking are starting to have difficulty getting the molds to produce new spores. This issue is especially acute with white molds, but blue molds are starting to see some challenges as well. In this interview with Josh Windsor, we dig into the science behind the headlines--and what it really means for cheeses of the future. Show notes here.

In the Season 3 opener, we touched briefly on the news that the fluffy white molds on brie, camembert and other soft cheeses might be going extinct! This episode serves as a refresher for why those molds are important, and as an amuse-bouche for upcoming Episode 22.

Before we dive into the deep waters of this season's episodes, we have a quick overview of cheese-related news items: the role of clay in affinage, the possible demise of brie as we know it, and the appearance of avian flu in dairy cattle. Show notes at https://intothecurdverse.com/2024/04/05/season-3-opener-catch-up-on-cheese-news/.

It's the time of year for rich foods and lavish spreads--and that means cheese! In this replay episode, we talk about the special properties of winter milk and what that means for late-season cheesemaking. And then how to choose cheeses for a memorable holiday cheese board.

Isabella Chen is one of a growing number of artisan cheesemakers around the Pacific Rim whose mastery of European-style cheeses and fluency in their own native cuisines are combining to take cheesemaking in interesting new directions. In this fascinating episode, we hear about the challenges--and tantalizing opportunities--of merging different culinary techniques and traditions. Show notes here.

Cheese in ancient China? Yes! From the early Bronze Age until early modern times, dairy products have been a part of Chinese life--and sourced from all kinds of animals, including some we don't normally think of as dairy animals. In this interview with Dr Miranda Brown, we get a glimpse into the world of traditional Chinese cheesemaking.

Praise for stretching: not just something you offer your dog. Long, glossy ribbons of fresh, warm cheese curd get transformed into balls, braids, wheels and spindles all around the world. Great for snacks, melting on pizza or tortillas, grilling and frying, or stuffing in pastry--stretched curd cheeses are a favorite everywhere they're made!

This is a replay of last year's "Girls of Summer" episode (#9), in which we discuss transhumance, the unique qualities of summer-made cheese--and pigs!

As Swiss cows head up into the high Alpine pastures for the summer, Swiss cheese aficionado Caroline Hostettler tells us all about alpage--the practice of making cheese right in the pasture where the animals graze and are milked! Show notes here.

Cheese can be eaten at any age! Nearly any age person can eat it--but also cheese itself can be eaten little more than an hour or two after milk leaves the udder. In this episode we talk about Cheeses for the Impatient--some of the oldest types of cheese in the world, yet still the most widely eaten today. They're especially flavorful and fresh-tasting in Spring, so now is a great time to explore.