Growing citrus undercover in a giant screened-in enclosure has huge advantages — no scars, no blemishes, no lethal citrus greening disease. But, obviously, it is a huge investment...
So what happens when there’s a storm? What if it’s a hurricane?
The answers are a bit surprising!
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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.”
