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Award-winning farmstead cheese and wood-fired bread made from locally sourced heirloom grains in Milford, NJ

Posted on March 18, 2019November 8, 2019

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.

012: Bobolink Dairy and Bakehouse with Jonathan and Nina White

Jonathan and Nina White from Bobolink Dairy and Bakehouse in Milford, NJ share their experience managing a farmstead operation, making award winning artisan cheese from the milk of their grass-fed cows and making artisan bread from local, heirloom grains.  

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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, MS, RDN

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.

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About Jennifer

Welcome!  I’m Jennifer, Editor in Chief of Terroir News and host of the podcast, Terroir Taste and Travel.
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