A Slice of Cheese - FoodFM FoodFM

This week A Slice of Cheese goes on a journey and explores the world of Latin American cheese. Cheese expert Carlos Yescas tells us about the history of cheesemaking in this region, Mexican cheese expert Jessica Fernandez of Mexican Mongers in Mexico City discusses Mexico’s cheeses and how they are used in Mexican cuisine and wholesale cheesemonger John Braga shares his insights into Brazil’s cheese scene.
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In partnership with Peter’s Yard petersyard.com - While we often talk about tradition in the world of cheese, it’s also a place of innovation and creativity. For this episode, Jenny talks to James Rutter, Managing Director of Paxton and Whitfield about innovation in Britain’s cheese scene, dairy farmer David Finlay of Ethical Dairy about his cow with calf approach and Amy Brice of Freshly Ground PR and Cheesemonger James Grant of No. 2 Pound Street about their new collaborative initiative; The Real Cheese Project.
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In partnership with Peter’s Yard petersyard.com - Cheese has been an important foodstuff in the Mediterranean world for many centuries. For an insight into the region’s cheeses and how they are eaten and enjoyed, we talk to Panos Manuelides, founder and managing director of Odysea, which imports and distributes foods from the Mediterranean, and Turkish food writer Ozlem Warren, whose latest cookbook Sebze celebrates Turkish vegetarian cuisine.
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Cheese is a very useful and versatile ingredient in cooking. For this episode, I look at how we bake with cheese and talk to three wonderful cooks and food writers: Dan Lepard, author of many bestselling baking books including the seminal Short and Sweet, Italian food blogger Stefano Arturi and Catherine Phipps, whose latest cookbook is Modern Pressure Cooking.
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In partnership with Peter’s Yard petersyard.com - What’s it like setting up as a cheesemaker or cheesemonger? I speak to two people who’ve recently started making cheese: Emily Tydeman of Broughton Hall Dairy and Martin Tkalez of Pevensey Cheese. Perry Wakeman tells me how Rennet and Rind opened their first bricks and mortar in shop in Lincolnshire last autumn. I also talk to a behind-the-scenes stalwart of Britain’s artisan cheese world, refrigeration engineer Alan Hayes, who has helped many cheesemakers and mongers get up and running.
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In partnership with Peter’s Yard petersyard.com - This week on A Slice of Cheese, I explore the idea of regenerative farming and the cheese scene. Neal’s Yard Dairy’s Bronwen Percival, co-author of Re-inventing the Wheel, shares her insights. I also talk to Lee Truelove , Head of Regenerative Farming at First Milk, a dairy co-operative, and Leona Macdonald, Business Unit Director at Golden Hooves, First Milk’s cheese company.
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