Episode 11: Blue Cheese

"Hey, here's an idea. Let's leave some milk to curdle in a cave and get mould into it, then we'll eat it." That's what our forebears said, and thanks to them, we have delicious cheeses that can be stuffed into things, made into perfume and maybe even save our lives. We're joined by expert cheesemonger Anthony Femia of Melbourne's Maker and Monger to set us straight.

If you haven't subscribed on iTunes yet, perhaps it's something you should consider in order to ingest more brain cheese.