This week Bridgett Beckwith and Jon Wojtowicz bring us a little “farm to table” episode featuring local artisan, Sue Kurta and her business Boss Mouse Cheese, of Kingsley, MI.
We first meet up with Sue to pick up her milk in Traverse City at Moomers farm, where we talk to Jon Plummer. Sue gives us some insight on how important the relationship with your local farmer is and how it’s helped to grow her business.
We then head to Sue’s farm in Kingsley where we start the process of making a swiss cheese which is soaked for about 24 hours in a Good Humans brine. Bridgett and Woj get a lesson in everything cheese and a little insight into starting a business in Northern Michigan.
We would like to thank Sue Kurta and Jon Plummer for the opportunity to step into their worlds for a day and compare the process of making craft cheese to craft beer.
The music you hear in this episode is kindly provided by The Crane Wives who will be performing at the pub on Friday, May 15th at 8:30pm for American Craft Beer Week. For more information on all the activtivies happening for ACBW, check out www.shortsbrewing.com/events.
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