{"href":"https://api.simplecast.com/oembed?url=https%3A%2F%2Fcutting-the-curd.simplecast.com%2Fepisodes%2F8a88c8a9-8a88c8a9","width":444,"version":"1.0","type":"rich","title":"Episode 176: Old School vs. New School: Franklin Peluso & Jos Vulto","thumbnail_width":300,"thumbnail_url":"https://image.simplecastcdn.com/images/5d3e67/5d3e671c-55d7-4e85-88b5-260e747f2777/56ee2f6e-121e-43b9-acb3-0c7aaf10bda5/1458853616artwork.jpg","thumbnail_height":300,"provider_url":"https://simplecast.com","provider_name":"Simplecast","html":"<iframe src=\"https://player.simplecast.com/56ee2f6e-121e-43b9-acb3-0c7aaf10bda5\" height=\"200\" width=\"100%\" title=\"Episode 176: Old School vs. New School: Franklin Peluso &amp; Jos Vulto\" frameborder=\"0\" scrolling=\"no\"></iframe>","height":200,"description":"What happens when you pit old school next to new school in the cheese world? Find out this week on a brand new episode of Cutting the Curd, as Greg Blais is joined by Jos Vulto of Vulto Creamery and Franklin Peluso, a third generation cheesemaker from California. Tune in to hear their stories and learn what its like in the life of a cheesemaker. From raw milk production to inspections - get some real life insight into what its like making cheese for a living. This program was sponsored by The International Culinary Center. Youre always faced with a number of challenges - transportation, getting it out to the right people at the right time and the promotion of the cheese. As far as production goes - I dont think ive had a lot of problems in the past but that doesnt mean there wont be problems in the future. [13:00] --Franklin Peluso on Cutting the Curd I find the transformation from fluid milk to hard pressed sweet nutty cheese just amazing. [28:00] --Jos Vulto on Cutting the Curd\n\n"}