Sharpen your tastebuds, fine tune your eardrums, clear your nose and throat and keep your eyes wide open with Valerie Henbest, the French-Australian cheese expert and her esteemed guests.
S2E13
Join Valérie Henbest as she explores the Adelaide Hills with renowned chef Kane Pollard.
Join host Valerie Henbest, renowned cheese expert and owner of the Smelly Cheese Shop - in the famous Adelaide Central Market - for a curated selection of Season 2's most compelling moments. A recipient of the French National Order of Agricultural Merit Award, Valerie brings her extensive expertise in cheese...
Join Valérie Henbest as she explores the Adelaide Hills with renowned chef Kane Pollard.
Step into a world of wine, cheese and culture with Pierre-André Imbert - French Ambassador to Australia.
Travel back to the origins of Paris’s legendary Berthillon ice cream with Muriel Delpuech. Discover the secrets behind the family business that’s been enchanting taste buds since 1954. From creamy classics to vibrant fruit sorbets, learn how Berthillon continues to craft some of the world’s best ice creams. LISTEN HERE
Join Valérie Henbest in New York City for an inspiring conversation with Elizabeth Chubbuck, Chief Strategy Officer at Murray's Cheese.
Step into Parisian paradise with Virginie Boularouah, a third-generation cheesemonger. Learn how Virginie’s dedication to raw milk, seasonal production, and animal welfare shapes her two beloved shops in Montmartre. Dive into a conversation that celebrates tradition, craftsmanship, and the timeless art of cheese making in France. LISTEN HERE
In this episode, Valérie transports us to the Australian Embassy in Paris for a captivating conversation with Katherine Witbreuk.
Valérie chats with Karin Greenslade, owner of Sea Dragon Lodge, about her journey from Germany to owning a stunning property near the island's lighthouse.
Purchase the cheeses you heard about in the Sensing Up Podcast directly from our shop! Surprise your partner, family and friends with your amazing cooking skills or gift mouth-watering cheeses to the aficionados in your social circle, they'll thank you for it.
