RFD-TV had the pleasure of hosting this month’s Nashville Ag Club event.
With 76 guests in attendance, RFD-TV kicked off the day with a fun meet-and-greet, where local ag companies mingled and made new connections. Then, everyone had a behind-the-scenes tour, showing them exactly how shows are brought to life and what goes into programming.
About Nashville Ag Club: The club provides a forum for sharing ideas, discussing industry trends, and building relationships. We host regular meetings and events that offer opportunities to connect with like-minded professionals and stay up-to-date on the latest developments in the agricultural markets.
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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.”
