Protected Cheeses: AOC, DOP, And PDO Designations Explained

Interview With CCP Lee Anderson - Part One

Hello there! This episode I got the chance to sit down and chat cheese with a fellow curd nerd, Lee Anderson! Lee was a big inspiration for myself when I was going down the cheese road towards becoming a CCP. Lee has been all over the country in his cheese adventures, and even a few adventures further out into Europe. Listen now to this weeks episode and learn how Lee found his calling, and how the ACS picks winning cheeses for their conference.

National Cheese Day

Hello there! Come celebrate National Cheese Day the right way, by eating cheese of course! Build your own cheese board from your favorites, or follow along with me as I lay out my top picks for cheeses this cheese day.

The Original Foodies: Monks

This episode we look at monks and monasteries and why they were so important in creating the modern food scene. With all they did for beer, wine, and especially cheese, these ancient and highly educated foodies helped create tried and true methods for making some of the greatest food that humans have ever enjoyed. All that and more on this weeks episode of the Modern Monger!

May = American Cheese Month

This week we celebrate American Cheese Month by looking at the history of cheese in America. We look at a few American originals, and a few people and companies that helped push artisan cheese making into the modern world. Come and celebrate with us this May and every May moving forward by eating plenty of American made cheeses!

Protected Cheeses: AOC, DOP, And PDO Designations Explained

For the Modern Monger Podcast's 20th episode, we look at what being a protected cheese means. We talk about the difference between protected named cheese and their non-protected counterparts. In this episode we also touch on how reading a cheese label might feel reminiscent of reading a wine label.