The Fuss About Natural Wine & the Cheesy Decisions Behind Cheddar

31:19
 
Share
 

Manage episode 235916676 series 2095148
By Discovered by Player FM and our community — copyright is owned by the publisher, not Player FM, and audio streamed directly from their servers.

I start this episode with some BIG NEWS! I'm writing a book!! (HarperCollins William Morrow will publish it in spring of 2021!) I give a quick breakdown of what it's about, and how it relates to today's guests....


First up, I talked with the founder of Natural Born Wine, Oli and Sam. They began their wine importing company three years ago, a career shift for both of them (they came from a writing background). I love their story of how they got into this path, which is unexpected and delightful, and we talk about what it means for a wine to be a natural wine, and the principles behind wines that are biodynamic.


I also talked with Tom Calver of Westcombe Dairy. Westcombe’s beloved Cheddar is made in Somerset, England (the area that’s home of Cheddar cheese!). He and I talk in their Cheddar maturation cave about what it means to make cheese with raw milk, the concept of farming with flavor, and why he's not a cheese elitist.


In this episode, I wove together the wine and cheese interviews because I wanted to make a connection between these two seemingly very different products and the paralleled issues they face of agricultural principles, taste, quality and the larger values at play.


I hope you enjoy the episode!

--Natural Born Wine--

Instagram & Twitter // @naturalbornwine

Website // www.naturalbornwine.com/

--Westcome Dairy--

Instagram // @westcomedairy

Website // www.westcombedairy.com/

--Keep It Quirky--

Instagram // @keepitquirkypodcast

Katie Quinn on Insta & Twitter // @qkatie

www.youtube.com/TheQKatie

Don’t forget to sign up for my e-newsletter! Go here: http://eepurl.com/dNtAx2


48 episodes available. A new episode about every 10 days averaging 36 mins duration .