We are thrilled to welcome our friend Camila Moreno, a fermentation fanatic and cheese and charcuterie entrepreneur. Today, Camila joins Liz to dive into all things cheese and Camila’s innovative approach to cheesemaking in Chile. Having discovered her love for cheese in France and refining her expertise back in her home country Chile, Camila is leading the artisanal fine cheesemaking movement through Colectivo Fermento while navigating the country’s austere pasteurization laws. Join the conversation to learn cheese tips and nerd out about everyone’s favorite edible.
In this episode we talk about:
• Camila’s culinary background and fascination with fermentation
• The emerging cheese culture of Chile
• Building community education and economic co-operation with dairy producers
• The bane of pasteurization
• Some fun cheese tips to enhance your eating pleasure
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