As we celebrate National Dairy Month, we head just south of Nashville to Old Stone Creamery.
It is home to the oldest milking Jersey herd in the country!
The Tennessee Farm Bureau shows us how this long-standing tradition has stayed afloat in the midst of a tough environment for dairy farms.
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Where the Food Comes From producer Donna Sanders takes us along on a behind-the-scenes look at filming the show’s newest episode, “Clemson Blue,” where university cheesemakers reveal how they put the “blue” in their award-winning blue cheese.
It is in there, the mold — those rich blue veins in creamy blue cheese that make you either love it or loathe it — but how does it get there? This bonus scene from “Clemson Dairy,” Season 4, Episode 4 of Where the Food Comes From, explains how and why that happens.
