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Jasper Hill Farm is one of the most respected names in American artisan cheese, and in today’s episode, Jonathan and I talk with Zoe Brickley — Jasper Hill’s “Minister of Culture” — about how a struggling Vermont dairy made a big gamble grew into an award-winning operation. We dig into the 9,000-year history of cheesemaking; the science and craft of “affinage”; and why caves, microbes, and even lard are central to great cheese. Zoe also makes the case for seeking out real artisan cheese, and why food this good can be so great for local communities and local farms.
We Want to Hear from You!
Have a topic, craft category, or craft company you’d like to see us cover? Email us here to share those or any other thoughts you have about CRAFTED.
RELATED LINKS:
Blister Craft Collective
Become a BLISTER+ Member
Jasper Hill
TOPICS & TIMES:
The North East Kingdom (2:00)
Zoe’s Background, Minister of Culture (3:51)
Cheese Terminology & Mongers (6:09)
Jasper Hill Origin Story (11:05)
History of Cheese (14:18)
Recent Fascination w/ Cheese (19:11)
Cloth Bound Cheddar & Cave Aging (29:42)
Cultures & Inoculation (35:30)
Preservation Techniques (38:19)
How Would One Get Started in the Cheese Industry? (45:14)
Which Styles are Most Difficult to Make? (50:31)
Blooming Rind (52:32)
A Pitch for Artisan Cheese (58:19)
Current State of Cheese (1:03:43)
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