What happens when you pit old school next to new school in the cheese world? Find out this week on a brand new episode of Cutting the Curd, as Greg Blais is joined by Jos Vulto of Vulto Creamery and Franklin Peluso, a third generation cheesemaker from California. Tune in to hear their stories and learn what its like in the life of a cheesemaker. From raw milk production to inspections - get some real life insight into what its like making cheese for a living. This program was sponsored by The International Culinary Center. Youre always faced with a number of challenges - transportation, getting it out to the right people at the right time and the promotion of the cheese. As far as production goes - I dont think ive had a lot of problems in the past but that doesnt mean there wont be problems in the future. [13:00] --Franklin Peluso on Cutting the Curd I find the transformation from fluid milk to hard pressed sweet nutty cheese just amazing. [28:00] --Jos Vulto on Cutting the Curd
What happens when you pit old school next to new school in the cheese world? Find out this week on a brand new episode of Cutting the Curd, as Greg Blais is joined by Jos Vulto of Vulto Creamery and Franklin Peluso, a third generation cheesemaker from California. Tune in to hear their stories and learn what it’s like in the life of a cheesemaker. From raw milk production to inspections – get some real life insight into what it’s like making cheese for a living. This program was sponsored by The International Culinary Center.
–Franklin Peluso on Cutting the Curd
“I find the transformation from fluid milk to hard pressed sweet nutty cheese just amazing.” [28:00]
–Jos Vulto on Cutting the Curd