High-Path Avian Flu has been confirmed in more than 1,000 herds across 17 states. While it spreads easily in cow udders, researchers have found no signs that it is adapting to humans.
The virus seems to thrive on receptors in cow mammary glands that are similar to those in birds. Most cows recover after a couple of weeks, but the outbreak is still putting a major financial strain on producers.
One estimate from an ag economist suggests a dairy cow 2,500 cows in quarantine could lose half a million dollars a day due to treatment costs, labor, and lost production.
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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.”
