Veronica and Steve Baetje are award-winning cheesemakers from Bloomsdale, Missouri. They have been manufacturing cheese and caring for their herd for over 10 years and have received education from both the Vermont Institute for Artisan Cheese as well as the University of Wisconsin. Their Head Cheese Maker has completed both the Cheesemaker’s certificate course as […]
July 2018: While at the American Cheese Society conference in Pittsburgh, PA, I interviewed Tom Chatfield. Here’s part of Tom’s story. He writes “As the first Sales Manager to be employed at Quicke’s in over ten years, I co-created a five year strategy (to FY 2019/20) to restore growth and profitability after years of decline. […]
American Cheese Society Conference, Pittsburgh, PA. Here’s my interview with Erika Kubick, the Digital Editor for Culture Magazine and Cheese Advocate & Marketing Consultant with her company, CheeseSexDeath.com On her LinkedIn page, she writes “It’s my mission to break down the barriers between cheese professionals and the general public. Through digital content and in-person classes, […]
While at the American Cheese Society Conference in Pittsburgh, PA, I interviewed several cheese professionals and one agriculture expert. I hope you enjoy watching these Cheese Hangouts interviews. The links to the videos are HERE.
While at the American Cheese Society conference in Pittsburgh, PA, I interviewed thirteen cheese professionals and one agriculture expert. This one is with Malory Lane, an American who is working as a cheesemonger in Tokyo, Japan. She recently took the cheese certification exam—in Japanese! She is the first westerner to take the exam. Impressive! The […]
While at the American Cheese Society Conference in Pittsburgh, PA, I interviewed thirteen people. This is my interview with ruminant nutritionist and agriculture expert, Kim Bremmer. Kim is a nationally recognized speaker who started Ag Inspirations with a mission to inspire farmers to tell their stories, connect people to where their food comes from, and […]
American Cheese Society Conference, Pittsburgh, PA This is my interview with Mauricio Travesi, President of the Mozzarella Company, in Dallas, Texas. The Mozzarella Company won three medals in the competition. 3rd Place: Goat’s Milk Ricotta, 1st Place: Menonina Jalapeño, and 1st Place: Cella Here’s the link to the video About the Mozzarella Company Paula Lambert fell […]
Kat Spann, ACS 2018 <iframe width=”560″ height=”315″ src=”https://www.youtube.com/embed/yXZGULdX8A4″ frameborder=”0″ allow=”accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture” allowfullscreen></iframe>
Since 2012, I’ve read most of the books comparing the low-fat/high-carbohydrate and high-fat/low-carbohydrate diets, and how they affect human health. Although I was late in reading Gary Taubes’ book, Good Calories, Bad Calories (2007), he started the shift in my thoughts. In Chapter Three, he writes, “By 1977, when the notion that dietary fat causes […]
Why is cheese a great choice for your health and enjoyment? These days, there’s a lot of talk about “gut health,” but literally, how your body handles the raw ingredients in food determines your quality of life and health! In this inaugural edition of my monthly newsletter, I wanted to share what I’ve learned. In […]
Sugar vs. Total Carbohydrates on Labels POINT #1 When reading nutrition labels, it’s often confusing, especially regarding sugar and total carbohydrates. I found this chart on Dr. Jeffry Gerber’s website: https://denversdietdoctor.com/atkinscarbcounter.pdf Notice that Total Carbs in cheese is the same as Net Carbs. Why? Because cheese doesn’t contain fiber. Fiber needs to be considered when […]
It was my privilege to be interviewed recently by Jessica Sennett at Cheese Grotto while I was at the International Association of Culinary Professionals (IACP) in New York City. Here’s a link to the article, enjoy!