Episode 404: Cheesemaking Elements: Farmland and Feed

On today's episode, host Elena Santogade talks with Margot Brooks of Sugar House Creamery. Farmstead cheesemaking from choosing the right land and location to the production of three delicious cheeses––at Sugar House Creamery their cheesemaking elements are rooted deep in the earth. The holiday season is all about food and community. There’s no better time to show your support for food radio by becoming a member! Lend your voice and help HRN continue to spreading the message of equitable, sustainable, and delicious food – together, we can change minds and build a better food system. Go to heritageradionetwork.org/donate today to become a crucial part of the HRN community.

Om Podcasten

Featuring interviews with notable cheesemakers, cheesemongers, and cheese-lovers, Cutting the Curd is an informative, occasionally irreverent, but always cheesy look at the curdy, the nerdy, and the downright funky world of artisan cheese.