Janet Steward and her husband, Ray Shatney, own the oldest registered Scottish highland cattle herd in the country. When selling them for breeding stock was no longer sustainable, Janet decided to add beef to the equation. That decision led to a number of serendipitous surprises, including the discovery that Highland beef is particularly prized for its exceptional tenderness. And the Highland breed is also one of the most docile, people-friendly of all cattle breeds – think teddy bears with long horns!
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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.
No, it is not some new college course — Clemson has been making blue cheese since 1941, and the product has developed a worldwide following and won some pretty big awards. With good reason — it is fantastic stuff. It is also fascinating to see how it is made. Check out this sneak peek look at the latest episode of Where the Food Comes From, “Clemson Blue.”
The machines do all the work at Hickory Hill Milk in South Carolina, and the pampered cows get on-demand service. The team at Where the Food Comes From shares a special, behind-the-scenes account filming the show’s newest episode, Robot Dairy, premiering this Friday, Oct. 20, 2023, at 9:30 p.m. ET on RFD-TV!
Mon, 10/23/23 - 5 PM ET | 4 PM CT | 3 PM MT | 2 PM PT
