Fermup - The Fermented Food Podcast

This week we discuss bread and sourdough through the eyes of the beginning bread baker. A little bit of history, a little bit of how to and a tiny bit of science. We also discuss Limburger cheese and the only cheese making cooperative that still produces it in the US. Plus, we follow up on the cow birthing cycle/wet nurse questions from last week and share a tiny update on the mimolette mite story. Show notes: [Monroe, Wisconsin – Home Of Limburger, The World’s Stinkiest Cheese Huffington Post](https://www.huffingtonpost.com/2013/05/08/visit-monroe-wisconsin-stinky-cheese-limburger_n_3239545.html) A sign in Monroe, Wisconsin says “Limburger: don’t eat it with your nose.” Now the only cheese making cooperative in the US still making Limburger cheese with it’s horribly smelly to many, but for those whom love it, they really do love it. [Tiny Mites Spark Big Battle Over Imports of French Cheese NPR](https://www.npr.org/blogs/thesalt/2013/05/11/180570160/t