We are a Filipino-Chinese couple living in the heart of Manila. We have been together for 20 years and decided to make this podcast to share our life experiences. Our podcast has no format and may discuss random things like relationships, recommended food in Binondo or about our philosophy in life. If you like our podcast, don’t forget to click the subscribe/follow button and give us a 5 star rating ^.^ Please visit our FB page @kwentuhansessionsph and ig page @kwentuhansessions. You can als ...
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Contenuto fornito da Cheese Underground Radio and Jeanne Carpenter. Tutti i contenuti dei podcast, inclusi episodi, grafica e descrizioni dei podcast, vengono caricati e forniti direttamente da Cheese Underground Radio and Jeanne Carpenter o dal partner della piattaforma podcast. Se ritieni che qualcuno stia utilizzando la tua opera protetta da copyright senza la tua autorizzazione, puoi seguire la procedura descritta qui https://it.player.fm/legal.
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Episode 4 - Why You Need to Move to Wisconsin — Fresh, Squeaky Cheese Curds
Manage episode 183223215 series 1508854
Contenuto fornito da Cheese Underground Radio and Jeanne Carpenter. Tutti i contenuti dei podcast, inclusi episodi, grafica e descrizioni dei podcast, vengono caricati e forniti direttamente da Cheese Underground Radio and Jeanne Carpenter o dal partner della piattaforma podcast. Se ritieni che qualcuno stia utilizzando la tua opera protetta da copyright senza la tua autorizzazione, puoi seguire la procedura descritta qui https://it.player.fm/legal.
Friday fish fries, Jell-O salads, beer and brats: these are all foods that scream Wisconsin. But is there anything that defines America’s Dairyland better than a squeaky, fresh cheese curd? Travel the state from north to south or east to west, and you’re likely to find half pound bags of fresh cheese curds on the counter of every gas station and grocery store between Madison and Minocqua. Of the state’s 129 cheese plants, at least 45 factories make and sell fresh squeaky cheese curds at least one day a week. That’s right: only in Wisconsin is it likely the average person knows on which days and at which factories they can buy fresh cheese curds right out of the vat. And perhaps nobody knows fresh curds better than Bob Wills, master cheesemaker and owner of Cedar Grove Cheese in Plain, and Clock Shadow Creamery in Milwaukee. Last week, I sat down with Bob at a picnic table outside his office at the Cedar Grove cheese plant to talk curds.
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continue reading
14 episodi
Manage episode 183223215 series 1508854
Contenuto fornito da Cheese Underground Radio and Jeanne Carpenter. Tutti i contenuti dei podcast, inclusi episodi, grafica e descrizioni dei podcast, vengono caricati e forniti direttamente da Cheese Underground Radio and Jeanne Carpenter o dal partner della piattaforma podcast. Se ritieni che qualcuno stia utilizzando la tua opera protetta da copyright senza la tua autorizzazione, puoi seguire la procedura descritta qui https://it.player.fm/legal.
Friday fish fries, Jell-O salads, beer and brats: these are all foods that scream Wisconsin. But is there anything that defines America’s Dairyland better than a squeaky, fresh cheese curd? Travel the state from north to south or east to west, and you’re likely to find half pound bags of fresh cheese curds on the counter of every gas station and grocery store between Madison and Minocqua. Of the state’s 129 cheese plants, at least 45 factories make and sell fresh squeaky cheese curds at least one day a week. That’s right: only in Wisconsin is it likely the average person knows on which days and at which factories they can buy fresh cheese curds right out of the vat. And perhaps nobody knows fresh curds better than Bob Wills, master cheesemaker and owner of Cedar Grove Cheese in Plain, and Clock Shadow Creamery in Milwaukee. Last week, I sat down with Bob at a picnic table outside his office at the Cedar Grove cheese plant to talk curds.
…
continue reading
14 episodi
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