NPR’s The Salt: A Look At Raw Milk Cheese & Their Microbial Festival Advantage

Montgomery's Cheddar - Photo courtesy of gardenista.com

Montgomery’s Cheddar – Photo courtesy of gardenista.com

If there is one thing I love almost as much as cheese, it’s NPR, especially their thought-provoking and innovative podcasts. I have only recently begun to listen to The Salt, self-described as “With a pinch of skepticism and a dash of fun, The Salt covers food news from the farm to the plate and beyond” which is right up my alley. The most recent episode has reporter Kerri Smith tagging along with microbiologist and cheesemaker Dennis D’Amico to Somerset, England to visit Jamie Montgomery; maker of Montgomery’s Farmhouse Cheddar. D’Amico and others are gathering to discuss the “microbial festival” that occurs in raw-milk cheese and it’s potential benefits to humans. Click the link below to read and listen to Smith’s story. Be sure to subscribe as well for more great stories from NPR’s The Salt.

The Ancient Art of Cheese-Making Attracts Scientific Gawkers – Link to The Salt on NPR

Thanks for the tip L! Stay Cheesy!

1 Comment

Filed under Cheese

One response to “NPR’s The Salt: A Look At Raw Milk Cheese & Their Microbial Festival Advantage

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