2018 was a big year for many people, but it was also a big year for one particular steer in western Australia. In late 2018, the internet was gifted with a picture of a black-and-white Holstein Friesian named Knickers.
Knickers was only 7 years old at the time, which is a little older than most. Normally, he would be steak or hamburger by that age, however, this is not why he became so famous. Knickers stands 6'4" from hove to shoulder and weighs in at an estimated 1.5 tons or 3,000 pounds.
His owner did state that Knickers was way too heavy for the slaughterhouse. Knickers will continue to live his life on his farm in Lake Preston as a couch for members of his herd.
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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.”
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!
