ATLANTA (RFD-TV) — There is welcome news out of Georgia in the ongoing effort to stop the spread of Highly Pathogenic Avian Influenza (HPAI) in the United States.
Following an October detection in a commercial flock, the state has officially regained its virus-free status. The designation, recognized by the World Organization for Animal Health (WOAH), once again opens the door for poultry exports from the state.
Georgia Ag Commissioner Tyler Harper said a rapid response helped contain the virus within a day. He also said poultry producers across the state are being asked to remain vigilant, keep wild birds away from flocks, and maintain strict biosecurity protocols as the virus continues to circulate nationwide.
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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!
