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We talk about our vision for the show and taste some cheeses! Cheeses were purchased from Formaggio Kitchen in the South End of Boston. Corsu Vecchiu Raw Sheep’s Milk 6+ months Corsica, France: Aurelie Goat’s Milk Lummen, Belgium Cornish Kern Pasteurized Cow’s Milk West Cornwall, England: Gouda Style Rush Creek Reserve Cow’s Milk Uplands Cheese, Dodgeville, WI: washed rind, washed in a brine solution (not acid) and wrapped in spruce bark Cheese Underground episode on Uplands Cheese Condiments: Acacia Honey, Black Cherry Jam, Marcona Almonds Books referenced: World Cheese Book by Juliet Harbutt Cheese Plate by Tia Keenan Mastering Cheese by Max McCalman and David Gibbons Cheese for next week: Cabot Clothbound Cheddar Any questions or suggestions contact us: thecheesechat@gmail.com on Facebook at on Twitter and Instagram @thecheesechat. Stay Cheesy!

This is a teaser for our show. First episode is coming in early January 2018, stay tuned for weekly episodes after that. Subscribe on Apple Podcasts to be the first to hear our episodes or wherever you listen to podcasts. Get in touch with us on Facebook at facebook.com/CheeseChat, Twitter @TheCheeseChat, Instagram @TheCheeseChat, or send us an email at TheCheeseChat@gmail.com. Stay Cheesy!

Starting in 2018, tune in for weekly podcast episodes all about what is arguably the finest food ever created. Whether you're interested in eating cheese, cooking with it, learning how it's made, or considering the historical, social and class issues that surround it, we're going to chat about all of it. Yes, there will be cheesy puns, but we promise to limit them, cause too many would just be no Gouda.