A love for dairy goats ended up bringing our next guests together.
They opened their own dairy and creamery in 2009, producing a variety of cheeses, which are sold across the southwest, and they have even opened up their doors to the public through a number of agritourism events.
Dustin and Justyne Noble of Noble Springs Dairy sat down with RFD-TV’s own Suzanne Alexander to talk about how they got started and how they are bringing ag to the public.
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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.
