In the last episode of Where the Food Comes From, we took you to Hickory Hill Milk in Edgefield, South Carolina, to show you their robotic dairy and tell you about their super-premium creamline milk (you still gotta shake it up!). Now we will follow that milk from Hickory Hill to Clemson University where we watch as it is turned it into amazing Clemson blue cheese!
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. WTFCF Host Chip Carter also got an opportunity to jump right in alongside to help get it done.
Catch “Clemson Blue” the latest episode of Where the Food Comes From when it premieres on Friday, October 27 at 9:30 p.m. ET only on RFD-TV!
Related Stories
In this behind-the-scenes look at the newest episode of Where the Food Comes From, “A Day Without Sunshine” written by show producer and script supervisor Donna Sanders — find out what Florida citrus growers Dundee Citrus did when life handed them some lemons.
Growing citrus undercover in a giant screened-in enclosure has huge advantages. But what happens when there’s a hurricane?
It’s as modern as citrus growing gets.
If you’re a fan of RFD-TV’s Where the Food Comes From, you might recall visiting Larry Smith’s idyllic Christmas Tree farm in rural North Carolina. This year, ahead of the holidays, we are taking a look back at the classic episode from Season 2 with a host of new, behind-the-scenes and bonus content to enjoy!
