52: What Does It Take To Become A Certified Cheese Professional?

55: Nothing Sheepish About Sheep Milk Cheeses

While Europe is awash in sheep milk cheeses (think pecorino, manchego, Basque), we are just discovering these nutritious, protein-rich cheeses in the U.S. We're going Behind the Rind with Claire to discover the beauty and magic of sheep milk and what makes these cheeses so good.

54: Meet Cheese Maker Joe From Valley Ford Cheese, Creator Of Grazin’ Girl Blue

October is American Cheese Month and Joe Moreda painstakingly created Grazin' Girl, a creamy blue that is a Venissimo favorite and delicious addition to the American artisinal cheese scene.

53: Behind the Rind with Mountain Cheeses

Discover how the extreme geography of the alps produced one of the most famous styles of cheese.

52: What Does It Take To Become A Certified Cheese Professional?

Jonathan McDowell tells us what it takes to earn a CCP designation and what it really means.

51: Why Do Olives Go With Cheese Like Fries Go With Ketchup?

Karrie Kimble from Philosophy Foods is dedicated to introducing the best olives and olive products to America. She will share her favorites with us and we'll learn key differences between types and discover which ones pair best with certain cheeses.