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Show Notes
Today we talk about the wild world of cheese! How does blue mold bloom? Does what the animal eats change the taste of cheese? Strange food combinations to eat with cheese, headless spiders that create a rind on cheese. All these questions and odd facts are answered and discussed with our guest Julie Cassotta.
Julie is a Certified Cheese Professional and one of only eight people with that certification in Sacramento. That means she knows her stuff when it comes to cheese.
Julie creates gorgeous cheese and charcuterie boards year round under the name Cellar Door Platters and built her small business through social media to where she is a full-time cheesemonger.
We also talk about stops she had at Block Butcher Bar, Whole Foods and Franquet.
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Episode resources:
Check out her website to order your holiday cheese board!
Here are all the cheeses we talked about!
-Smokey Blue from Rogue River Creamery
-Jasper Hill Creamery in Vermont- Harbison
-Bailey Hazen Blue Jasper Hill creamery with dark chocolate
-Langres (cheese you pour champagne on)