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There are some incredible programs at major culinary schools and a variety of classes that offer cheese training. There are also classes and courses that even specialize in cheese caves or affinage - a growing sector within cheese that many people are starting to explore. But the undisputed best way to wrap your mind around cheese, caves and anything else? With your eyes, hands and mouth - in the real world.

By Jack Inslee

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Tune in for a special series on the history of food, brought to you one letter at a time. In this piece, take in the history of cheese. This story was sponsored by Great Brewers.com.

By Ashley Kosiak

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Meet Brian Schlatter from Canal Junction Farmstead Cheese, where the higest quality milk is turned into delicious Handmade - Artisan - Raw Milk cheese. Their philosophy is to not only create cheese that is good for you, but also taste wonderful. The cheeses take on their own unique taste and attributes that come from the land on which the cheese is produced. Tune into an informative episode of Cutting the Curd as Brian chats about farming, explains their cheesemaking process, the genesis of Canal Junction and future plans! This program was sponsored by Academie Opus Caseus.

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