Lisa Caywood has been a home cheesemaker since 2013. In 2019, after getting puzzled questions about how a normal person could make cheese at home, she began live-tweeting her cheese makes. She soon found that people were as interested in the “why” as the “how” and began adding threads about the nature of milk, caves, cheese history and various other aspects of cheesemaking. Some friends began venturing beyond the cheeses they were most familiar with, but wanted tips on where to shop and what to look for.

Into the Curdverse podcast took shape as a way to capture those ephemeral conversations and present them in a cohesive and easy-to-find way. It doesn’t matter if you barely know cheddar from brie or you regularly put artisan cheeses out before (or after) dinner; if you’re trying to navigate confusing dairy sensitivities or want to extend your own fermentation activities from beer brewing or meat curing to cheese; or just want to know more of the history and science behind your favorite treat–there’ll be something here for everyone. And if you have a burning (melting?) cheese question but don’t have anyone to ask, drop us a line using the Contact page, or via Twitter, Facebook or Instagram.

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