Ologies with Alie Ward Fromology (CHEESE) Part 1 with Kyra James
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Jul 9, 2025 
Join Kyra James, a Certified Cheese Professional and Fromologist, as she unravels the fascinating world of cheese. Dive into bacterial slurries, explore the etiquette of cheese knives, and laugh over the quirks of rind-eating. Kyra breaks down vegetarian vs. vegan cheeses, cheese history, and insights on unique animal milks. Get ready for quirky topics like using stinky cheese in shoe deodorizers and what goes into an epic charcuterie board. The cheese fun continues with upcoming discussions on DIY cheese and the mysteries of blue cheese!
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Kyra's Cheese Awakening
- Kyra James had an aha moment trying Iowa's Prairie Breeze cheddar, appreciating its traditional and local production.
- This deepened her love for cheese stories and flavor, marking the beginning of her cheese-oriented life.
Cheese's Four Key Ingredients
- Cheese is fundamentally a fermented food made by adding cultures, rennet, and salt to milk.
- The process separates milk into curds (solids) and whey (liquid), which forms the basis for all cheese varieties.
Choose Hard Aged Cheese for Lactose
- To avoid lactose issues, choose harder cheeses aged two months or more, as they are virtually lactose free.
- Goat's milk cheeses are also good choices for sensitive lactose intolerance.
