This week on Cutting the Curd, Anne Saxelby and Sophie Slesinger are in the studio with two cheese professionals Marwen Amor of Fromagerie Catin in Paris and Sue Sturman of the American Cheese Society's Cheese Professional Certification Program. Tune in to hear about Marwen's beginnings in the cheese business, studying dairy sciences, the state of cheesemongering amongst the French youth, and his thoughts on American cheeses. Hear about his company, Saveurs de Laits, and its place in the cheese world. This program has been brought to you by Whole Foods.

"If I could say [what sets Fromagerie Catin apart] in one word, it would be passion. They love cheese and they have the desire to teach the customers how to eat the cheese and what to eat it with."

"Young people in Paris prefer to work in banks, social services, things like that. You can say that it's a job that's disappearing. But there are enough people in the new generations to keep the traditions going."

-- Marwen Amor on Cutting the Curd

Peter Kindel shares his cheese journey on today's Cutting the Curd with Diane Stemple. Hear how Peter got his start in the cheese world, and how his travels in France and England changed his perspective on cheesemaking entirely. Peter talks about his experiences working with Neal's Yard Dairy and helping develop a cheese called Ogleshield. Why did Peter decide to get involved with the agricultural side of cheesemaking? Peter speaks to the risks of dealing with raw milk, and why the market over-regulates raw milk distribution. This episode has been sponsored by Fairway Market.

"When I was trying to source so many great cheeses from Europe, I realized that we needed to make cheese. And we need to create regional agricultural economies based on that product." [14:25]

-- Peter Kindel on Cutting the Curd

This week on Cutting the Curd, guest host Diane Stemple is joined by Tyler Hawes of The Chef's Warehouse/Dairyland to talk cheese, safety & distribution. Hear the ins and outs of shipping, risk, regulation and delivery when it comes to food. Get an inside look into the cheese supply chain and learn from somebody incredible close to the action. From packaging to plating - take a gastronomic dairy trip through the many steps it takes to get one of the worlds most delicate and complicated foods to your table. What preventative steps can cheesemakers take to make their relationships with restaurants and retailers more beneficial? What problems are on the horizon for small cheesemakers? Tyler also gives in depth advice to aspiring food professionals in regards to education and employment. This is a must-listen for anybody who wants a career in cheese! This program was sponsored by Hearst Ranch.

"We all make an implicit commitment when we work for any food business that we take some level of risk. Anything that FDA and independent businesses do is all about reducing that risk. There are preventative measures you can take - but it's not anything you will ever completely eliminate." [3:54]

"I think that perception is reality when it comes to [large food companies]. You don't work for a company all the time - you work for other people. One of my mentors always told you don't quit a company - you quit a boss. You can find great mentors everywhere." [24:12]

--Tyler Hawes of The Chef's Warehouse on Cutting the Curd