Today’s guests are Jonathan and Nina White from Bobolink Dairy and Bakehouse in Milford New Jersey where they make award winning cheeses from the milk of their grass-fed cows bake bread from locally sourced heirloom grains in their single chamber wood fired oven. Jonathan left a career in the software industry and Nina left a career in dance to start to build their farmstead operation.
In today’s episode, Jonathan, Nina and I discuss:
- cheese and break making experiences in Germany, Denmark, Jamaica, Seychelles, France
- Jonathan’s experience teaching Tibetan farmers to make cheese from dri’s milk (female yak)
- how the taste of bread made from Frederick wheat harvested from New Jersey varies from that harvested in Toronto …and much more
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Thank you for listening.
Jennifer M. Dolan is a registered dietitian nutritionist with over three decades of experience in critical care where she developed expertise in metabolism of food. She developed an appreciation for food culture and tradition through her travels and believes that one can experience a sense of place through food. She is the founder and editor in chief of Terroir News which reports news and information on the concept of terroir.