Olympia Provisions

Olympia Provisions has gone from a one-person operation to a nationally distributed and well-respected charcuterie brand. With Elias Cairo steering the ship, their focus on quality and time-honored tradition has won them accolades from industry professionals to casual meat lovers. I dig in with Eli about what makes OP tick and what's new in the company. www.olympiaprovisions.com

The Meat Series: Elias Cairo

Laura Downey

Opening a cheese shop is no easy feat, but once you get past the initial opening, you have the challenge of keeping the doors open. In this episode, we check in with Laura Downey from Fairfield &amp; Greenwich Cheese Company about some of the strategies they've employed to keep the lights on and make the shop a valued part of the community. Here are your links to connect with Laura and the team!IG: @fairfieldgreenwichcheesecoWebsite: https://fairfieldcheese.com/

The Cheese Shop Series: Fairfield & Greenwich Cheese Co

Cheese Lady Loves Wine

Rachael Lucas has been hustling hard in the Seattle cheese world to create her perfect cheese job. She's built relationships in the wine world, leading to her current hyper-fixation and a perfect blend of passions. From cheese classes to small cases in wineries' tasting rooms, she's trying, and succeeding at solidifying her place. Find Rachael at https://cheeseladyloveswinellc.com/IG: @cheeseladyloveswineseattle

The Cheesemonger Series: Rachael Lucas

Samantha Kane

The passionate, hard-working people that brought you a 5k during the middle of a cheese conference are back with more tricks under their sweatbands! They've added some friends and created grants geared towards cheese professionals to get experiences at some of the best in the biz. The deadline to apply for these grants is right around the corner on February 28th, 2023, so now is the time for the last push! Apply here: <a href="thecheeseletes.org " rel="noopener noreferrer" target="_blank">thecheeseletes.org </a>Questions/Sponsorship Opportunities: <a href="mailto:network@thecheeseletes.org" rel="noopener noreferrer" target="_blank">network@thecheeseletes.org</a>Find The Cheeseletes on IG @thecheeseletes

The Cheeseletes: Back In The Vat Grant

Sarah Simms

How does a small cheese shop compete in this current space of instant gratification? With heart, enthusiasm, and passion, of course! You can find all that and brightly colored aesthetic at Lady and Larder in Santa Monica, California. Created by twin sisters Sarah and Boo Simms, this small but mighty shop feeds celebrities and local cheese lovers. Sarah's energy will excite you for your next trip to the cheese shop. IG @ladyandlarderWebsite https://www.ladyandlarder.com/ Sarah also mentioned working with the Cheese Culture Coalition, and you should check out their work.https://cheeseculturecoalition.org/

The Cheese Shop Series: Lady and Larder

If you are in or near the Philly cheese scene, then Alexandra Jones is a name you know well, but even if you live on the other side of the country, her food writing has likely informed your ideas about cheese. From Culture magazine to Modern Farmer, Alex has bylines that range in topics about cheese and agriculture. She's taking a more personal approach by starting her own newsletter over at <a href="https://milkfed.substack.com/" rel="noopener noreferrer" target="_blank">Milkfed</a>. Here's where else you can find Alex and all of her work:IG: https://www.instagram.com/arockjonestown/Website: https://www.alexandrajones.net/Collective Creamery: https://www.collectivecreamery.com/Stuff Every Cheese Lover Should Know: https://www.penguinrandomhouse.com/books/646054/stuff-every-cheese-lover-should-know-by-alexandra-jones/

The Industry Series: Alexandra Jones

Caite Palmer, Arlene Hunter

Caite Palmer and Arlene Hunter have created a podcast to talk about being farm parents, and they join me to give a snippet of the topics they delve into on their show. We discuss the trauma of pregnancy and childbirth, the grief of giving up pieces of your life to raise children, and the differences between the US and Canadian systems. Don't worry; we also talk about the joys of raising farm kids too. To hear more of Caite and Arlene, find Barnyard LAnguage wherever you get your podcasts and follow them on IG @barnyardlanguage

Barnyard Language

DZRA 2021 Recpient

The role of women in cheesemaking is a storied one with a rich history that spans centuries, but too often, it gets told in sidebar paragraphs in cheese books. Mary Casella is looking to change that. As the first recipient of the Daphne Zepos Research Award, she dug deep into the history of women cheesemaking, and she presented her findings through the stories of three women at the American Cheese Society annual conference. We talk about that research and gush a bit about the wonderful women that make up the cheese industry. If you missed her presentation in Portland, keep an eye out on the DZTE social channels to sign up for the next time she is presenting. https://www.dzte.org/IG: @dzte2022Follow Mary on IG: @mlkbtchPhoto of Mary by Al Pomper Find me on IG: @the_mobile_monger

The Industry Series: Mary Casella

Murray's Cheese Caves

An affineur's job is to tend to cheese until it is ready for sale. It's not a part of the job in cheesemaking that gets much attention, but all aged cheese requires some level of attention. In this episode, I chat with Josh Windsor, Caves Manager at Murray's Cheese Cave in NYC. Josh started sharing his philosophical and artistic musings from the caves on Instagram at the beginning of the pandemic. It feels like a portal to a secret realm that most are not privy to. Follow Josh on IG @theaffineurBuy some cheese that Josh likey handled: https://www.murrayscheese.com/cave-aged

The Industry Series: Josh Windsor

New Seasons Market

Evey has worked in cheese for a few years but made a splash this year as they competed in both San Francisco and New York's Cheesemonger Invitational. What makes that extraordinary was that they went from the bottom in SF to the Top 6 in NYC!&nbsp; Evey and I have a lot to discuss as our lineages coincide in many ways, from growing up poor in Oregon and getting our cheese chops behind a grocery store cheese counter.&nbsp; Evey's IG: @cheese_isle

The Monger Series: Evey

Spreading the Word of Good Curd!

What started as conversations about the stark reality of the pandemic effects of the cheese industry has turned into conversations with the passionate people that care deeply for an industry that has grown immensely in the last 20 years. Cheesemakers, cheesemongers, distributors, dairy farmers, and food writers, are just a few of the vast amounts of people to give American cheese the stage it currently sits on, competing in a global market with a perception of high quality. These are their stories, told in their words, about why cheese is so special. Your host, Janee´ Muha, Certified Cheese Professional, cheesemonger, and producer advocate interviews the fascinating people working behind the scenes in the ever-evolving cheese world.

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The Meat Series: Elias Cairo

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