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.저자 Noon on Tuesday

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.저자 Noon on Tuesday

Discover how the extreme geography of the alps produced one of the most famous styles of cheese.저자 Noon on Tuesday

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

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.저자 Noon on Tuesday

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.저자 Noon on Tuesday

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.저자 Noon on Tuesday

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!).…

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

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/…

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.…

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.저자 Noon on Tuesday

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 ingredients저자 Noon on Tuesday

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.저자 Noon on Tuesday

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.com저자 Noon on Tuesday

This week, we tackle the mysteries of the Basque country. We discuss the history of how and why this area straddles both sides of the Spanish-French border, the Basque people, the culture, and their one-of-a-kind language. And of course, we mention a few notable Basque cheeses and some of our favorites from the region.…

Laura Werlin is one of the country's foremost authorities on cheese. She is a James Beard award-winning author of six books on the subject.저자 Noon on Tuesday

How would you categorize that cheese? We'll make sense of the dizzying array of cheeses by looking at 3 ways to categorize cheese.저자 Noon on Tuesday

In this week's podcast we dive into the mysteries of blues. What are they, Why they form, and Why we love them. We will look at the science-y bits while exploring some classic, if not infamous, blue cheeses.저자 Noon on Tuesday

The California dairy industry has been and remains a huge player in the American cheese landscapes. Hear about the pioneers in the California cheese history.저자 Noon on Tuesday

Venissimo has been sharing cheese in San Diego for 14 years! Our most "aged" monger, Robby G, joins Cheese Wiz Gina for a trip down memory lane, pontificating on the changes in the cheese business over the years.저자 Noon on Tuesday

Cheese Wiz Gina shares the top ten best selling cheeses of 2017 PLUS reveals the Mongers' Choice Award for each category!저자 Noon on Tuesday

Cheese Wiz Gina will share her best tips and favorite simple recipes for easy, cheesy holiday entertaining.저자 Noon on Tuesday

Venissimo Mongers, Vanessa and Flo recently returned from a whirlwind tour of cheese makers in Wisconsin. From the smallest of artisan producers to one of the largest, discover what they learned about cheese from the heartland.저자 Noon on Tuesday

Janet Fletcher has dedicated her life to writing about good foods, which includes cheese. An author of multiple books and writer of the weekly blog, "Planet Cheese", she shares why she loves cheese so very much.저자 Noon on Tuesday

Microbiologist Rachel Dutton shares the mysterious and slightly spooky facts about how microscopic communities of bacteria flourish in cheese to create the flavors we love!저자 Noon on Tuesday

If you are aspiring cheese maker or simply love cheese, then Queso Diego is the club for you! Curt Wittenberg talks about club activities and shares his experiences learning to make his own cheese.저자 Noon on Tuesday

We're chatting with Will Gustwiller, founder of Eclipse Chocolate and true chocolate master, to find out how he mixes cheese with chocolate. Does he use blues? Chevre? Brie? Learn which works best and why.저자 Noon on Tuesday

Humboldt Fog from Cypress Grove is one of the most loved and well-known cheeses made in California. Learn the story of how this creamery grew from one woman making cheese for her kids to one of the largest and most awarded in the state.저자 Noon on Tuesday

It's time to give beer and cheese pairings a try. Many would say that beer is actually better with cheese than wine. Here's your chance to learn why with the folks from Pariah Brewing Company.저자 Noon on Tuesday

Cheeses from the Alps are like no other on the planet. Caroline Hostettler from Quality Cheese tells us all about their Adopt-an-Alp program that connects European alpine cheese makers with American cheese lovers.저자 Noon on Tuesday

Many aged cheeses develop delightfully crunchy crystals, but what the heck are they?? How do they form? Where can I try some?저자 Noon on Tuesday

Curds and Wine is San Diego's go-to shop for cheese and wine making supplies. Founder and owner, Gisele, shares tips from her years of experience and introduces us to the world of fermentation.저자 Noon on Tuesday

Cow by Bear is a San Diego dinner party experience where an anonymous chef by the name of Bear (and also dressed as a bear) creates a cow-centric multi-course menu for guests.저자 Noon on Tuesday

Monger Flo makes his case why Serrano Jamon from Spain is more magical than Prosciutto from Italy. He'll explain the flavor differences you'll find from thigh to hoof, plus introduce the exquisite Iberico version.저자 Noon on Tuesday

Find out how Tarentaise Reserve cheese from Spring Brook Farm just beat thousands of cheeses to be crowned Best in Show.저자 Noon on Tuesday

You say man-CHAN-go, we say mon-CHAY-go. We're sharing our favorite cheese mispronunciations, cheese shop etiquette tips and funny stories from the perspective of a cheese monger.저자 Noon on Tuesday

The American Cheese Society competition with more than 2,000 entries recently picked the best in the USA. Jessica from Venissimo and Jonathan from Aniata were there and share their stories from the show and competition.저자 Noon on Tuesday

Dave Adams, San Diego's Certified Cicerone (aka beer expert) from Green Flash Brewing joins our very own Professor McCheese to share secrets to perfectly pairing craft beer with artisinal cheese.저자 Noon on Tuesday

Cheese Wiz Gina was in Paris to meet Fabrice Beillevaire, son of famed affineur & cheese maker Pascal. This family business makes & ages the finest fromage in France, now available at Venissimo Cheese.저자 Noon on Tuesday

The best cheese monger in the USA, Jessica, chats with Cheese Wiz Gina LIVE from Paris where they will share stories of their respective travels in England, Amsterdam and France, sharing their favorite cheeses and cheesy stories.저자 Noon on Tuesday

Edwin Real is a true foodie, but not by ANY means in the pretentious, snooty way. He launched a Facebook group called Eating & Drinking in San Diego to share favorite finds and open discussion among food lovers in San Diego (with more than 10,000 members). The result? A vibrant food scene that keeps getting more delicious every day.…

Seana fell in love with cheese as a monger at Venissimo, then decided to make her own! She started Bleating Heart Cheese eight years ago and now crafts amazing cheeses that have won multiple awards. Hear her story and see her aging rooms at Noon on Tuesday.저자 Noon on Tuesday

Venissimo took 10 lucky adventurers on a gastronomical tour of Italy, including visits to Parma to see Parmigiano, prosciutto and balsamico production plus cooking classes with Tuscan chefs. Host RobbyG is joined by two of the travelers, David & Laurie, who will share their stories. When will the next tour be? Tune in to find out.…

What does it take to get a cheese from high in the Swiss Alps to your kitchen table? Find out from Jonathan McDowell of Southern California's Aniata Cheese Company. He sources cheeses from all over the world and deals with all the processes required to sell cheese in shops like Venissimo. From small farms in Tennessee to the famed caves of Roquefor…

Paul Savage is a cheese monger and avid home cheese maker who has been experimenting with making cheese at home for more than a decade. He tells us exactly what you need to get started on this fun and delicious hobby.저자 Noon on Tuesday

This week we are talking to local Chef Katie Grebow, Venissimo's very first wholesale customer!저자 Noon on Tuesday

We're meeting Gina's Mom, Gert, at Noon on Tuesday to learn some insight and history into how Gina opened Venissimo Cheese.저자 Noon on Tuesday

We're meeting Gina's Mom, Gert, at Noon on Tuesday to learn some insight and history into how Gina opened Venissimo Cheese.저자 Noon on Tuesday

We're chatting about charcuterie at Noon on Tuesday with Hannah from Liberty Station, hosted by America's reigning best cheese monger Jessica.저자 Noon on Tuesday