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Everything You Always Wanted To Know About Cheese But Were Afraid To Ask

Sterling College
Keeping it wheel at Jasper Hill. We're talking about the ten-thousand-year history of cheesemaking, and big new reference book on cheese.

A big new book has more information than you may have known you wanted about cheese. We're talking about the intersection of cheese and all aspects of human civilization with a couple of the folks behind the "The Oxford Companion to Cheese."

Want to know about cheese varieties? Microorganisms involved in its production? Cheese shops? Cheese in art? Cheese in literature? Cheese history? We've got you covered.

We're joined by Catherine Donnelly, a professor of nutrition and food sciences at UVM, and the editor in chief of "The Oxford Companion to Cheese." And by Mateo Kehler, of Jasper Hill Farm in Greensboro, who wrote the forward to the book.

If this isn't enough cheese for you, check out some past segments:

What's Behind Low Dairy Prices And Too Much Cheese

Cheddar Culture: The Science & Tradition Of Vermont Cheese

What Cheese Reveals About Human History

VPR Cafe: Non-GMO Cheese

Also on the program: on the 75th anniversary of the attack on Pearl Harbor, VPR's Nina Keck talks to Vermonters about their memories of that day.

Broadcast live on Wednesday, December 7, 2016 at noon; rebroadcast at 7 p.m.