Episode 11: Blue Cheese

Summary: "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.