A Taste of Bay Area Cheese Culture
KQED's Forum
00:00
Food Technology
Chef Jenne Meoco and her team are working on a new range of cheeses. They're trying to take the natura evolution of cheese making from cow's milk to goat's milk, sheep milk, tona, plant milk. "I want to eat things that are grown from the ground, that are whole foods," she says.
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Transcript
