Modern Monger - Lessons From Behind The Cheese Counter

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.

What Is Wine?

This week we talk about one of the largest pillars of cheese pairing foods.. wine! Find out how grapes are grown, what makes a grapevine flourish, and learn the difference between aroma and bouquet. Plus get some cheese and charcuterie pairings for different wine types.

What Is Charcuterie?

This week on the Modern Monger we talk meat! In this intro episode to the world of charcuterie we talk about what the word charcuterie even means, why is it so popular, and why there is a big difference between a cheese board and a charcuterie board. We also touch on the similarities of charcuterie and cheese origins, and why the two can always find a home paired with each other on any board or table.