Summertime is when cheesemakers and dairy farmers are at their busiest — and that’s saying something. So we’re taking a little break to make hay (literally!) while the sun shines, with brand new episodes with more cheesemakers we admire coming at you this fall. In the meantime, catch up on our back catalog, be sure to subscribe, and please rate and review us — it means so much. Thanks to all of you for your support, and we’ll be back in your ears soon with more cheesy content!

<description>&lt;p class=""&gt;Summertime is when cheesemakers and dairy farmers are at their busiest — and that’s saying something. So we’re taking a little break to make hay (literally!) while the sun shines, with brand new episodes with more cheesemakers we admire coming at you this fall. In the meantime, catch up on our back catalog, be sure to subscribe, and please rate and review us — it means so much. Thanks to all of you for your support, and we’ll be back in your ears soon with more cheesy content!&lt;/p&gt;</description>

We're taking a few months off to make hay while the sun shines. Stay tuned for new episodes this fall!

Summertime is when cheesemakers and dairy farmers are at their busiest — and that’s saying something. So we’re taking a little break to make hay (literally!) while the sun shines, with brand new episodes with more cheesemakers we admire coming at you this fall. In the meantime, catch up on our back catalog, be sure to subscribe, and please rate and review us — it means so much. Thanks to all of you for your support, and we’ll be back in your ears soon with more cheesy content! 

Announcement: Summer Break!

Startup dairy, diversifying the industry, creative milk marketing, racism, income inequality, the urban-rural divide — we dig into all these important topics and more in today’s interview with our good friend Rebecca Seidel, farmer-cheesemaker at the forthcoming One Horn Farm! She’s a third-generation dairy farmer reviving her family’s Berks County dairy who brings a really unique perspective on dairy thanks to her agricultural upbringing, off-farm education, and a decade of experience in dairy and cheesemaking. Such an inspiring chat! Follow Rebecca on Instagram @caseinmicelles and Twitter @casein_micelles for her thoughts on ag and news about One Horn Farm’s upcoming debut.

<description>&lt;p class=""&gt;Startup dairy, diversifying the industry, creative milk marketing, racism, income inequality, the urban-rural divide — we dig into all these important topics and more in today’s interview with our good friend Rebecca Seidel, farmer-cheesemaker at the forthcoming One Horn Farm! She’s a third-generation dairy farmer reviving her family’s Berks County dairy who brings a really unique perspective on dairy thanks to her agricultural upbringing, off-farm education, and a decade of experience in dairy and cheesemaking. Such an inspiring chat! Follow Rebecca on Instagram @caseinmicelles and Twitter @casein_micelles for her thoughts on ag and news about One Horn Farm’s upcoming debut.&lt;/p&gt;</description>

Startup dairy, diversifying the industry, creative milk marketing, racism, income inequality, the urban-rural divide — we dig into all these important topics and more in today’s interview with our good friend Rebecca Seidel, farmer-cheesemaker at the forthcoming One Horn Farm! 

An Interview with Rebecca Seidel of One Horn Farm

On today’s episode, the cheese dames chat with Mark Gillman, second-generation cheesemaker at Connecticut's <a href="http://www.catocornerfarm.com/" target="_blank">Cato Corner Farm</a>! Mark is one of the crew of cheesemakers collaborating on the <a href="http://www.cornerstoneoriginal.com/story.html" target="_blank">Cornerstone Project</a>, using an open-source recipe for making cheese with native cultures harvested from his own herd to best express the terroir of his farm. He’s also an award-winning cheesemaker —&nbsp;and his Bloomsday, a cheddar-esque washed rind wheel, is a featured guest cheese in Collective Creamery shares this coming week!

<description>&lt;p class=""&gt;On today’s episode, the cheese dames chat with Mark Gillman, second-generation cheesemaker at Connecticut's &lt;a href="http://www.catocornerfarm.com/" target="_blank"&gt;Cato Corner Farm&lt;/a&gt;! Mark is one of the crew of cheesemakers collaborating on the &lt;a href="http://www.cornerstoneoriginal.com/story.html" target="_blank"&gt;Cornerstone Project&lt;/a&gt;, using an open-source recipe for making cheese with native cultures harvested from his own herd to best express the terroir of his farm. He’s also an award-winning cheesemaker —&amp;nbsp;and his Bloomsday, a cheddar-esque washed rind wheel, is a featured guest cheese in Collective Creamery shares this coming week! &lt;/p&gt;</description>

The cheese dames chat with Mark Gillman, second-generation cheesemaker at Connecticut's Cato Corner Farm.

An Interview with Mark Gillman of Cato Corner Farm

Our cheesemakers are back from their whirlwind trip to Vermont, where they got the chance to sit down with a true OG of American artisan sheep cheese, David Major of <a href="http://vermontshepherd.com/" target="_blank">Vermont Shepherd</a>! David has been raising sheep and making award-winning wheels on his Putney farm for 30 years, and now, the third generation of his family has joined in on the cheesemaking fun. In this episode, we talk with David about what it was like to start a sheep dairy way back when (buying plastic bowls from the drugstore and drilling holes in them for molds, for example), cheese marketing, and how much the sheep cheese scene has changed.

<description>&lt;p class=""&gt;Our cheesemakers are back from their whirlwind trip to Vermont, where they got the chance to sit down with a true OG of American artisan sheep cheese, David Major of &lt;a href="http://vermontshepherd.com/" target="_blank"&gt;Vermont Shepherd&lt;/a&gt;! David has been raising sheep and making award-winning wheels on his Putney farm for 30 years, and now, the third generation of his family has joined in on the cheesemaking fun. In this episode, we talk with David about what it was like to start a sheep dairy way back when (buying plastic bowls from the drugstore and drilling holes in them for molds, for example), cheese marketing, and how much the sheep cheese scene has changed.&lt;/p&gt;</description>

We talk with cheesemaker David Major or Vermont Shepherd about what it was like to start a sheep dairy way back when, cheese marketing, and how much the sheep cheese scene has changed.

In this episode, we talk with cheesemaker David Major or Vermont Shepherd about what it was like to start a sheep dairy way back when (buying plastic bowls from the drugstore and drilling holes in them for molds, for example), cheese marketing, and how much the sheep cheese scene has changed.

An Interview with David Major of Vermont Shepherd

When we <a href="http://www.collectivecreamery.com/podcast/2018/10/13/an-interview-with-kate-turcotte-of-orb-weaver-farm" target="_blank">first interviewed</a> Kate Turcotte at the American Cheese Society Conference last summer, she and her husband were preparing to take over cheesemaking operations at Vermont’s iconic Orb Weaver Farm. Now, they’re up and running as <a href="https://www.orbweavercreamery.com/" target="_blank">Orb Weaver Creamery</a> and experimenting with new cheeses, so we went back up to Vermont to get an update. Plus, you’ll get to hear from our amazing producer, Jordan Heil, on mic for the first time!Don’t forget: Collective Creamery subscriptions for Summer 2019 are on sale now! Households in Southeast PA and Spring Lake, NJ can sign up for our summer season of cheese (shipping to surrounding states will return when the weather cools in the fall). Click <a href="http://www.collectivecreamery.com" target="_blank">here</a> for more info.

<description>&lt;p class=""&gt;When we &lt;a href="http://www.collectivecreamery.com/podcast/2018/10/13/an-interview-with-kate-turcotte-of-orb-weaver-farm" target="_blank"&gt;first interviewed&lt;/a&gt; Kate Turcotte at the American Cheese Society Conference last summer, she and her husband were preparing to take over cheesemaking operations at Vermont’s iconic Orb Weaver Farm. Now, they’re up and running as &lt;a href="https://www.orbweavercreamery.com/" target="_blank"&gt;Orb Weaver Creamery&lt;/a&gt; and experimenting with new cheeses, so we went back up to Vermont to get an update. Plus, you’ll get to hear from our amazing producer, Jordan Heil, on mic for the first time!&lt;/p&gt;&lt;p class=""&gt;Don’t forget: Collective Creamery subscriptions for Summer 2019 are on sale now! Households in Southeast PA and Spring Lake, NJ can sign up for our summer season of cheese (shipping to surrounding states will return when the weather cools in the fall). Click &lt;a href="http://www.collectivecreamery.com" target="_blank"&gt;here&lt;/a&gt; for more info.&lt;/p&gt;</description>

The cheese dames catch up with Kate Turcotte during her first season taking the reins at Vermont's Orb Weaver Creamery.

When we first interviewed Kate Turcotte at the American Cheese Society Conference last summer, she and her husband were preparing to take over cheesemaking operations at Vermont’s iconic Orb Weaver Farm. Now, they’re up and running as Orb Weaver Creamery and experimenting with new cheeses, so we went back up to Vermont to get an update. Plus, you’ll get to hear from our amazing producer, Jordan Heil, on mic for the first time!

An Interview with Kate Turcotte of Orb Weaver Creamery

First, we started a women-powered cheese subscription to get more artisan cheese from small-scale dairies on the American table. Now, we're slicing and dicing the stories behind some of our favorite wedges with in-depth cheesemaker interviews, pairing lessons, cheesy how-tos, and more.

The Collective Creamery Cheese Podcast

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