Today’s guests are Dave and Terry Rice, master cheese makers at Clover Creek Cheese Cellar, a farmstead cheese operation in Williamsburg, PA.
Join in our chat below:
In today’s episode, Dave, Terry and I discuss:
their travels across the USA, Argentina, Africa, and Iceland to learn about cheese and yogurt
how the flavor of cheese varies based on the pasture where their cows feed
where they would go next to learn from a master cheese maker
making, storing, and eating cheese
…and much more
Check out the resources Dave and Terry recommended:
Connect with Dave and Terry:
Comment and share:
Please consider rating the podcast with five stars and leaving a one or two sentence review in I-tunes or on Stitcher. This helps in bringing the podcast to the attention of others. If you know someone who you think would benefit from this podcast, please use the buttons on this page to share. If there is someone you would like to hear interviewed or specific questions you would like me to address in future interviews, please email me: email@example.com
Thank you for listening.