Jasper Hill Farm is one of the most respected names in American artisan cheese, and in today’s episode, Jonathan & Eli talk with Zoe Brickley — Jasper Hill’s “Minister of Culture” — about how a struggling Vermont dairy made a big gamble that grew into an award-winning operation. We dig into the 9,000-year history of cheesemaking; the science and craft of “affinage”; and why caves, microbes, and even lard are central to great cheese. Zoe also makes the case for seeking out real artisan cheese and why food this good can be so great for local communities and local farms.

We Want to Hear from You!

Have a topic, craft category, or craft company you’d like to see us cover? Email us here to share those or any other thoughts you have about CRAFTED.

RELATED LINKS:

Blister Craft Collective

Become a BLISTER+ Member

Jasper Hill

TOPICS & TIMES:

North East Kingdom (2:00)

Zoe Background, Minister of Culture (3:51)

Cheese Terminology and Mongers (6:09)

Jasper Hill Origin Story (11:05)

History of Cheese (14:18)

Recent Fascination of Cheese (19:11)

Cloth Bound Cheddar and Cave Aging (29:42)

Cultures and Inoculation (35:30)

Preservation Techniques: Dehydrate, Salt, and Acidify (38:19)

Getting Started in the Cheese Industry (45:14)

Which Styles are Difficult to Make (50:31)

Blooming Rind (52:32)

A Pitch for Cheese (58:19)

Current State of Cheese (1:03:43)

SEE OUR OTHER PODCASTS:

Blister Cinematic

Bikes & Big Ideas

GEAR:30

Blister Podcast

Hosted on Acast. See acast.com/privacy for more information.