There can be no doubt that Bronwen Percival has found her calling, and her passion for cheese is downright infectious. The reach of cheese is massive: historical, scientific, cultural, economical, agricultural. We talk about all these aspects of cheese, and more.
Bronwen is the co-author of the book “Reinventing the Wheel: Milk, Microbes and the Fight for Real Cheese.” She gives us her top tips for getting your hands on real cheese and how to nudge the industry in the right direction.
I also talk with eco-chef Tom Hunt at the top of the episode, who presented at The Food Sustainability Media Award (presented by Thomson Reuters Foundation and Barilla Center for Food and Nutrition). He tells us about the three food paradoxes for which he created a menu around. I found these paradoxes, and the statistics around them, so fascinating I just had to share it with you all.
Here’s a link to the article I wrote about my experience as a cheesemonger at Neal’s Yard Dairy – “9 Useful Things I Learned as a London Cheesemonger” – food52.com/blog/22298-tips-from-a-cheesemonger
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