Season 1, Episode 4
Sheep have been milked to make cheese for thousands of years -- long before cows. Yet sheep cheeses are relatively uncommon in the USA. That is a missed opportunity, according to Jason Sobocinski, who sets out to educate the nation. From upper state New York, to the mid-west, Vermont and at home in his kitchen in New Haven, Conn., Jason milks, curdles and cooks his way to put the sheep record straight.
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