Monday, April 27, 2015, 8 PM ET
Steve Lantvit will be our special guest on Rural America Live. Known for his show “Sure in the Saddle” on RFD-TV, this award-winning riding instructor holds multiple World Champion and Reserve World Champion titles and specializes in training versatile, well-rounded, capable horses and riders. Call in with your questions!
For more information, please visit: highgrovefarm.com
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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!
Mon, 10/23/23 - 5 PM ET | 4 PM CT | 3 PM MT | 2 PM PT
The machines do all the work at Hickory Hill Milk in South Carolina, where the pampered cows get on-demand service. They make a premium cream line of milk you still have to shake. It is so good it is used to make the world-famous Clemson blue cheese.
