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First Aired - 02/22/2013 04:00PM
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So you want to learn about cheese? You've found the perfect program! This week's guest on Cutting the Curd is Susan Sturman, of the Academie Opus Caseus, a school for cheese professionals in France with a program in English for anglophone cheese professionals worldwide. Academie Opus Caseus exists at the heart of the MonS Fromagerie operational headquarters, where cheese undergoes affinage, and orders are received, packed and shipped. Tune in and learn more about the school and the state of cheese at large - from affinage to cheese caves. Learn more about the school and their courses here: Academie Opus Caseus.This program was sponsored by Fairway Market.
"This is not cheese appreciation this is working with cheese - practical knowledge." 05:00
"The culture the French have around cheese is something we can take from and build around. They represent a wealth of knowledge." 10:00
"Affinage is the maturing of cheese. It's a different skillset [than cheesemaking] and takes a different infrastructure." 24:00
--Susan Sterman of Academie Opus Caseus
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First Aired - 10/31/2011 04:30PM
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This weeks Cutting the Curd brings you Mathew Lange of Lange Dairy Development out of North Carolina and who is also the Development Coordinator of the North Carolina Dairy Advantage. Tune into hear about what small farmstead dairies, not just in North Carolina, are up against in comparison to commercial dairy processors. From market volatility to milk pricing learn how small dairies are using programs like the Dairy Advantage to compete with the commodity market. This episode is sponsored by Whole Foods Market.
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North Carolina Dairy Advantage (36:24)
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Mathew Lange, Lange Dairy Development, North Carolina Dairy Advantage, Value added dairy initiative, small farmstead cheese makers, commercial dairy processers, Wisconsin Department of Agriculture, North Carolina, Dairy Development Coordinator, farmstead dairies, dairy states, NC state, nutritionist, milk quality, commercial dairies, market volality, low milk prices, milk pricing, milk deficit, paying farmers, commodity market, software, succession, growing the herd, cows, dairy cows, buying a farm, agricultural extension, owning livestock, taking over a farm, recruiting dairy farmers,To comment on this episode click here. There are currently Comments
First Aired - 08/15/2011 04:30PM
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This week's Cutting the Curd sees another installment of So You Wanna Be a Cheesemaker. This time Tennessean Adam Spannaus of Locust Grove Farms joins Anne Saxelby. They talk sheep's milk cheese, favorite cheese reads, and more. This episode is sponsored by Whole Foods Market.
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Episode 70: Cheese Reads (16:50)
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Cutting the Curd, Anne Saxelby, Sophie Slesinger, So You Wanna Be a Cheesemaker, Adam Spannaus, Locust Grove, sheep cheese, Mark Gillman, work for cheese, yield for sheep's milk cheese, cheese yields, American Farmstead Cheese book, Paul Kindstedt, Peter Dixon, cheese books, Cheesemaker's Manual, Margaret Morris, Glengarry, Fermented Dairy Foods, Frank Kosikowski, The Farmstead Creamery Advisor, Gianaclis Caldwell,To comment on this episode click here. There are currently Comments
