The cheese world is changing! Certain certification programs are evolving and there are more options than ever for aspiring cheesemongers looking to learn about the industry. With that, comes controversy. On this week’s episode of Cutting the Curd, Anne Saxelby chats with cheesemonger Greg Blais of Eataly about certification programs, their effectiveness and relevance in today’s ever-changing world of curd. They also discuss the affinage debate and the general state of cheese in America today. This program was sponsored by Wisconsin Milk Marketing Board

“I learned everything by working – everything I know was from putting cheese in my hands and meeting the people who sold it to me. I’ve never taken a culinary class in my life.” [02:00]
–Greg Blais on Cutting the CurdSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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