{"id":30801,"date":"2017-06-14T12:00:11","date_gmt":"2017-06-14T16:00:11","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=30801"},"modified":"2019-06-25T10:43:22","modified_gmt":"2019-06-25T14:43:22","slug":"dairy-consultant-neville-mcnaughton","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/dairy-consultant-neville-mcnaughton\/","title":{"rendered":"Voicings: Dairy Consultant Neville McNaughton"},"content":{"rendered":"

Prairie Breeze<\/a>, Evalon<\/a>, Everton<\/a>, Lindsay Bandaged Goat Cheddar<\/a>\u2014what do all these cheeses have in common? Scads of awards, thanks in part to star dairy consultant Neville McNaughton. Growing up on a remote, 30-cow farm that sold milk to a local cheese factory, the New Zealand native witnessed the challenges of small-scale farming early on. After earning a dairy technology degree, honing his cheesemaking skills, and co-founding premier Kiwi cheese brand Kapiti, McNaughton moved to America to put his expertise to work. In 2001, he opened a consulting company, CheezSorce<\/a>, and since then, McNaughton has assisted more than 100 artisan creameries in sourcing equipment and developing recipes for some of North America\u2019s most decorated wheels and wedges. We caught up with the St. Louis\u2013based expert and competition judge to talk about gumbo, motorcycling, and the state of American cheese.<\/p>\n

ON ADVICE FOR ASPIRING MAKERS<\/h3>\n
\"ldquo\"<\/div>\n
In many cases, cheesemakers are setting off on a journey for which they don\u2019t have training\u2014just sheer passion and drive. Focus on quality, self-educate, and check everything that you think you know. [There are] a series of courses you can take: a five-day course at the Center for Dairy Research<\/a> in Wisconsin, a course at Washington State University<\/a> in Pullman, or Jasper Hill Farm\u2019s courses<\/a> at Sterling College in Vermont.<\/div>\n

ON THE MOST MEMORABLE KIWI MEAL<\/h3>\n
\"ldquo\"<\/div>\n
Welsh lamb with lots of gravy, mint sauce, and the usual roast vegetables. We had a coal stove and my mother would cook a roast every Sunday. We\u2019d cook the whole forequarter and eat the chops. The rest of the week, we\u2019d carve meat off it and eat it cold or we\u2019d run it through a grinder and make shepherd\u2019s pie.<\/div>\n

ON SOUTHERN CUISINE<\/h3>\n
\"ldquo\"<\/div>\n
My wife comes from Louisiana and the best family reunions I have ever been to were with her family. All that gumbo and jambalaya and \u00e9touff\u00e9e. They make an incredibly good meal out of simple ingredients. It\u2019s peasant food that became gourmet.<\/div>\n

ON TASTING LIKE A PRO<\/h3>\n
\"ldquo\"<\/div>\n
Take a modest amount of cheese\u2014smell it, rub it between your fingers to understand its texture and warm it, smell it again, and taste it. Sometimes I\u2019ll take a second sample and taste again, so my palate gets to experience the texture. Between bites I have water, crisp apples, or soda water to wipe my palate clean.<\/div>\n

ON CHEESEMAKING VS. CONSULTING<\/h3>\n
\"ldquo\"<\/div>\n
I love to make cheese. When I took my first job in a cheese plant, I never even thought about having another job for the first five years. But there was no training, nobody who could answer questions, nobody to help. Once I realized I could do all of these things . . . I fell into a job that I didn\u2019t know needed to be done. And it fits me. I don\u2019t want to go back and make cheese. I\u2019m too old, and it\u2019s way too hard. [Laughs]. And I really enjoy helping people.<\/div>\n

ON TRAVELING<\/h3>\n
\"ldquo\"<\/div>\n
On my motorcycle\u2014if I have free time, that\u2019s where I\u2019ll be. All winding roads in America are destinations for me. In the hills of Virginia, Georgia, North Carolina . . . where roads are winding, food and culture are preserved.<\/div>\n

ON CURRENT CURD HOTSPOTS<\/h3>\n
\"ldquo\"<\/div>\n
The Southeast is booming\u2014Georgia, North Carolina. The Cincinnati area is looking interesting as well; it already has one urban creamery and it\u2019s getting two more.<\/div>\n

ON THE AMERICAN FOOD SYSTEM<\/h3>\n
\"ldquo\"<\/div>\n
The small farmer is passionate about his product and knows quality food. But the weight of the world is against him. The system is designed for large-scale producers. We\u2019ve got large corporations using every ingredient under the sun and spending most of their time formulating food rather than simply taking a food we already have and presenting it to a customer. In the process of changing food, we don\u2019t make it better. We\u2019re fighting an incredible fight about the definition of good food…in the next couple of years, you\u2019ll see a lot of discussion about that.<\/div>\n

 
\nFeature Photo Credit: Jennifer Silverberg<\/em><\/small><\/p>\n","protected":false},"excerpt":{"rendered":"

Dairy consultant Neville McNaughton dishes on the cheese scene<\/p>\n","protected":false},"author":10,"featured_media":30803,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[14],"tags":[14599,178,672,14598,14442,2057,14594,1104,4175,14597,14595,14596,1411,1413,14601,14600,978],"coauthors":[290],"class_list":["post-30801","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-voicings","tag-center-for-dairy-research","tag-cheesemaking","tag-cheesemonger","tag-cheezsorce","tag-dairy-farm","tag-evalon","tag-everton","tag-jasper-hill-farm","tag-jennifer-silverberg","tag-kapiti","tag-lindsay-bandaged-goat-cheddar","tag-local-cheese","tag-neville-mcnaughton","tag-prairie-breeze","tag-sterling-college","tag-washington-state-university","tag-wisconsin"],"acf":[],"yoast_head":"\nVoicings: Dairy Consultant Neville McNaughton - culture: the word on cheese<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/dairy-consultant-neville-mcnaughton\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Voicings: Dairy Consultant Neville McNaughton\" \/>\n<meta property=\"og:description\" content=\"Dairy consultant Neville McNaughton dishes on the cheese scene\" \/>\n<meta property=\"og:url\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/dairy-consultant-neville-mcnaughton\/\" \/>\n<meta property=\"og:site_name\" content=\"culture: the word on cheese\" \/>\n<meta property=\"article:published_time\" content=\"2017-06-14T16:00:11+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2019-06-25T14:43:22+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/06\/Voicings_Neville_feature.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"750\" \/>\n\t<meta property=\"og:image:height\" content=\"368\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Molly McDonough\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Molly McDonough\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/dairy-consultant-neville-mcnaughton\/\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/dairy-consultant-neville-mcnaughton\/\",\"name\":\"Voicings: Dairy Consultant Neville McNaughton - culture: the word on cheese\",\"isPartOf\":{\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/dairy-consultant-neville-mcnaughton\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/dairy-consultant-neville-mcnaughton\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/06\/Voicings_Neville_feature.jpg\",\"datePublished\":\"2017-06-14T16:00:11+00:00\",\"dateModified\":\"2019-06-25T14:43:22+00:00\",\"author\":{\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/9fedbbc18a92d5789240f28dbb7e16d0\"},\"breadcrumb\":{\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/dairy-consultant-neville-mcnaughton\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/dairy-consultant-neville-mcnaughton\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/dairy-consultant-neville-mcnaughton\/#primaryimage\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/06\/Voicings_Neville_feature.jpg\",\"contentUrl\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/06\/Voicings_Neville_feature.jpg\",\"width\":750,\"height\":368,\"caption\":\"Neville McNaughton at Baetje Farms in Bloomsdale, MO - April 24, 2017\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/dairy-consultant-neville-mcnaughton\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Stories\",\"item\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/category\/stories\/\"},{\"@type\":\"ListItem\",\"position\":3,\"name\":\"Voicings\",\"item\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/category\/stories\/voicings\/\"},{\"@type\":\"ListItem\",\"position\":4,\"name\":\"Voicings: Dairy Consultant Neville McNaughton\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#website\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/\",\"name\":\"culture: the word on cheese\",\"description\":\"Culture, America's magazine for cheese lovers, delivers stories about cheeses, cheesemakers, travel to gorgeous cheese regions, and practical tips on buying, presenting, and cooking with cheese.\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Person\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/9fedbbc18a92d5789240f28dbb7e16d0\",\"name\":\"Molly McDonough\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/image\/b7c03bea2790b14885b23e4d503c3eb1\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2014\/05\/photo-6-96x96.jpg\",\"contentUrl\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2014\/05\/photo-6-96x96.jpg\",\"caption\":\"Molly McDonough\"},\"description\":\"Former Senior Editor Molly McDonough worked for cheesemakers in Switzerland and the US before earning a Master's degree in Agriculture and Food Science at the Ecole Sup\u00e9rieure d'Agriculture in Angers, France. After spending a year in Romania working on rural development projects with Heifer International, she returned home to Boston and joined the culture team in 2015.\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/author\/molly-mcdonough\/\"}]}<\/script>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Voicings: Dairy Consultant Neville McNaughton - culture: the word on cheese","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/dairy-consultant-neville-mcnaughton\/","og_locale":"en_US","og_type":"article","og_title":"Voicings: Dairy Consultant Neville McNaughton","og_description":"Dairy consultant Neville McNaughton dishes on the cheese scene","og_url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/dairy-consultant-neville-mcnaughton\/","og_site_name":"culture: the word on cheese","article_published_time":"2017-06-14T16:00:11+00:00","article_modified_time":"2019-06-25T14:43:22+00:00","og_image":[{"width":750,"height":368,"url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/06\/Voicings_Neville_feature.jpg","type":"image\/jpeg"}],"author":"Molly McDonough","twitter_card":"summary_large_image","twitter_misc":{"Written by":"Molly McDonough","Est. reading time":"3 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/dairy-consultant-neville-mcnaughton\/","url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/dairy-consultant-neville-mcnaughton\/","name":"Voicings: Dairy Consultant Neville McNaughton - culture: the word on cheese","isPartOf":{"@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#website"},"primaryImageOfPage":{"@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/dairy-consultant-neville-mcnaughton\/#primaryimage"},"image":{"@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/dairy-consultant-neville-mcnaughton\/#primaryimage"},"thumbnailUrl":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/06\/Voicings_Neville_feature.jpg","datePublished":"2017-06-14T16:00:11+00:00","dateModified":"2019-06-25T14:43:22+00:00","author":{"@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/9fedbbc18a92d5789240f28dbb7e16d0"},"breadcrumb":{"@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/dairy-consultant-neville-mcnaughton\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/dairy-consultant-neville-mcnaughton\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/dairy-consultant-neville-mcnaughton\/#primaryimage","url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/06\/Voicings_Neville_feature.jpg","contentUrl":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/06\/Voicings_Neville_feature.jpg","width":750,"height":368,"caption":"Neville McNaughton at Baetje Farms in Bloomsdale, MO - April 24, 2017"},{"@type":"BreadcrumbList","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/dairy-consultant-neville-mcnaughton\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/"},{"@type":"ListItem","position":2,"name":"Stories","item":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/category\/stories\/"},{"@type":"ListItem","position":3,"name":"Voicings","item":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/category\/stories\/voicings\/"},{"@type":"ListItem","position":4,"name":"Voicings: Dairy Consultant Neville McNaughton"}]},{"@type":"WebSite","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#website","url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/","name":"culture: the word on cheese","description":"Culture, America's magazine for cheese lovers, delivers stories about cheeses, cheesemakers, travel to gorgeous cheese regions, and practical tips on buying, presenting, and cooking with cheese.","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Person","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/9fedbbc18a92d5789240f28dbb7e16d0","name":"Molly McDonough","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/image\/b7c03bea2790b14885b23e4d503c3eb1","url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2014\/05\/photo-6-96x96.jpg","contentUrl":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2014\/05\/photo-6-96x96.jpg","caption":"Molly McDonough"},"description":"Former Senior Editor Molly McDonough worked for cheesemakers in Switzerland and the US before earning a Master's degree in Agriculture and Food Science at the Ecole Sup\u00e9rieure d'Agriculture in Angers, France. After spending a year in Romania working on rural development projects with Heifer International, she returned home to Boston and joined the culture team in 2015.","url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/author\/molly-mcdonough\/"}]}},"_links":{"self":[{"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/posts\/30801","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/users\/10"}],"replies":[{"embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/comments?post=30801"}],"version-history":[{"count":0,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/posts\/30801\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/media\/30803"}],"wp:attachment":[{"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/media?parent=30801"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/categories?post=30801"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/tags?post=30801"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/coauthors?post=30801"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}