CRAFTED

Cheese can cost $12 a pound, or upwards of $100 for a wheel of the same size. So what is actually driving that difference in price, and is the most expensive option really worth it? Today, Elizabeth Chubbuck of Murray’s Cheese breaks down how to think about value in cheese, from commodity cheddar to cave-aged, small-batch wheels. Along the way, Elizabeth and Eli also get into the history of Murray’s, their unique cave aging program, and explore why inefficiency is often exactly what makes something great.
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Have a topic, craft category, or craft company you’d like to see us cover? Email us at: [email protected] to share those or any other thoughts you have about CRAFTED.

TOPICS & TIMES:
Murrays Cheese (2:48)
Flagship Cheeses (5:44)
The History of Craft Cheese (7:05)
Elizabeth’s Journey (13:41)
Wholesale (18:00)
Cheese Education (26:38)
Cheese Caves in New York (37:14)
Classes (42:45)
Price Point Differentiation (48:00)
Cheese Clubs (57:52)

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We just wrapped up our Blister Summit at Snowbird, then Jonathan Ellsworth, Sascha Anastas, and Eli Brown spent a pretty amazing 24 hours in Salt Lake City, where we discovered some fantastic restaurants, coffee shops, bars, and bakeries. So today, we’re reporting on what we ate, drank, and saw. Give it a listen, then let us know your thoughts!
We Want to Hear from You!
Have a topic, craft category, or craft company you’d like to see us cover? Email us here to share those or any other thoughts you have about CRAFTED.
RELATED LINKS:
Blister Craft Collective
Become a BLISTER+ Member
Enter Our Free Weekly Giveaways
TOPICS & TIMES:
Blister Summit / Snowbird:
Fernet (2:41)
Fry Sauce? (12:19)
Realm, ‘The Bard’ (2023) (17:26)
Rice Krispy Treats (19:35)
Tram Club Spicy Fries (25:23)
Salt Lake City:
Bar: Lake Effect (30:55)
Bar: Post Office Place (32:36)
Dinner: Junah (34:33)
Bar: Water Witch (52:16)
New York Sours (55:54)
Underberg (1:03:36)
Breakfast: Central 9th Market (1:06:16)
Three Pines Coffee (1:08:08)
Mono Tape Club (1:12:49)
Eva’s Bakery (1:19:18)
SEE OUR OTHER PODCASTS:
Blister Cinematic
Bikes & Big Ideas
GEAR:30
Blister Podcast
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The neighborhood bar is one of the last places untouched by AI, big tech, and all their algorithms. But what if that’s actually holding each us back from finding our “perfect” drink?
In Part 1 and 2 of this series, we explored Dr. Kevin Peterson’s Cocktail Theory. And in this episode, we turn to his latest project, which aims to decode your taste and guide you to the drinks you didn’t know you were looking for.
We Want to Hear from You!
Have a topic, craft category, or craft company you’d like to see us cover? Email us here to share those or any other thoughts you have about CRAFTED.
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Top mountain guide certifications (like AMGA and IFMGA) have a pass rate of around 70%. But what if we told you that in the wine world, the most rigorous certifications have a pass rate that’s only about 8% — and it’s often lower than that.
The certifications of ‘Master Sommelier’ and ‘Master of Wine’ are two of the most demanding in any field. And our guest today, Doug Frost, is one of only three people in the world to hold both.
So Doug and Eli dig into what makes these courses so challenging; the differences between the two; and, most importantly, why they matter.
We Want to Hear from You!
Have a topic, craft category, or craft company you’d like to see us cover? Email us here to share those or any other thoughts you have about CRAFTED.
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Americans love coffee — there are well over 40,000 coffee shops in the USA — but it’s easy to argue that many other countries are doing coffee better. Why is that, and what can be done to elevate American coffee culture to the level it most definitely deserves? Floreo Coffee founder, Sebastian Skokan, has dedicated himself to this cause, and today, he’s sharing his answers with Jonathan Ellsworth & Eli Brown.
We Want to Hear from You!
Have a topic, craft category, or craft company you’d like to see us cover? Email us here to share those or any other thoughts you have about CRAFTED.
RELATED LINKS:
Floreo Coffee Co
Blister Craft Collective
Become a BLISTER+ Member
Enter Our Free Weekly Giveaways
TOPICS & TIMES:
Sebastian’s Background (3:00)
Finding the Best Coffee Scene (8:37)
Coffee Education (10:29)
Sensory Science (12:31)
The Floreo Cafe (17:45)
Quality vs Speed (21:00)
Weber Grinder (25:28)
Coffee Presentation & Preparation (28:25)
Coffee Expressions (33:06)
Coffee Economics (39:57)
Grinding, Roast Quality, & Shot Timing (48:43)
Advection & Diffusion (53:12)
Brew Ratios (59:02)
Tips & Tricks (1:04:26)
SEE OUR OTHER PODCASTS:
Blister Cinematic
Bikes & Big Ideas
GEAR:30
Blister Podcast
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