24/7 Stream
Specials & Highlights
First Aired - 12/19/2010 02:00PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
Hosted By
Sponsored by
This week on Cutting the Curd, Anne is joined by a special panel of friends and colleagues to discuss the ongoing developments and controversy surrounding raw milk in cheese production. Tia Keenan of The Modern, Daphne Zepos of Essex Cheese Company and Matteo Kehler of Jasper Hill all share their thoughts on FDA crackdowns on small producers, European traditions, and cultural barriers that need to be broken down in order for everybody to appreciate raw milk cheese in the United States. This episode was sponsored by The Barterhouse. For more information on The Barterhouse visit www.thebarterhouse.com
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.
Cutting the Curd: Raw Milk Cheese (51:03)
Tags:
Cutting the Curd, Anne Saxelby, Heritage Radio Network, Tia Keenan, The Modern, culinary consultant, project opening in NY in 2011, fromager and educated Daphne Zepos, Matteo Kehler, raw milk cheese in the United States, Slow Food, Cheese of Choice Coalition, informing the consumer, raw milk cheddar, helping solidify the 60 day rule, American cheese vs French cheese, American Cheese Society, FDA crackdowns on small producers, American artisan cheese, regulation is getting in the way of growth, European perspective on raw milk cheese, educating people, Vermont Institute of Artisan Cheese, College of Marin, building infrastructure to provide services, the US goes for zero tolerance sterilization, European tradition is different, there is more training there, FDA inspectors don't know anything about cheese, it's hard to communicate, you can't be well regulated by a regulator who doesn't understand what you're doing, Ari Weinzweig, self regulation, Food Safety Modernization Act, supporting producers not punishing them!, working for change at the Federal level, value for the culture of the food, The Ecology of Value, Harvard Journal, in Europe people respect cheese making as vital to economy and culture, people are scared in the states, we are ready to throw the baby out with the bathwater, 3rd party audit system,To comment on this episode click here. There are currently Comments
First Aired - 05/16/2011 04:30PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
Hosted By
Sponsored by
This week on Cutting the Curd, Anne continues her State of Cheese series as we hear from Debra Hahn of Hahn's End in Maine. Hahn talks about the cheese market in Maine and how farmers and growers are working together to create great dairy products. Our second guest is Barbara Brooks from Seal Cover Farm, another Maine-based farm. Brooks explains keeping up with competitors in the cheese making industry and the importance of milk in the process. This episode was sponsored by Fairway Market.
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.
Cutting the Curd: State of Cheese - Maine (with Deborah Hahn) (18:21)
Tags:
Cutting the Curd, Debra Hahn, Hahn's End, Sophie Slessinger, largest exporter of blueberries, Maine, cheese makers, Maine Organic Farmers and Grower's Association, value added products, Common Ground Fair, cheese workshops, Maine Cheese Guild, Christmas cheese, cow's milk cheese, raw milk cheese, farmer's markets, pressure aged cheeses, www.farmersmarketonline.com/sm/maine.htm,Barbara Brooks of Seal Cover Farm (21:46)
Tags:
Barbara Brooks, Seal Cover Farm, Maine, goat cheese, mixed milk cheeses, cheese making process, pH levels, hydration, hard cheese, ripening milk, goat's milk, curd, cheese vat, goat vs. cow milk, cheese distribution, French style cheeses don't travel well, fiddleheads, pasteurized milk, whey-fed pork, curd-fed turkey, www.mainegoatcheese.com,To comment on this episode click here. There are currently Comments
First Aired - 05/10/2013 04:00PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
Hosted By
Sponsored by
As Anne Saxelby continues to explore the lives and careers of Cheesemongers across the nation on Cutting the Curd, this week she checks in with Peter Lovis, the warm and charismatic proprietor of the Concord Cheese Shop in New England. Hear his cheese journey and find out why he thinks it's absolutely necessary to have a face to face interaction with the people selling you your cheese - not a digital relationship. Find out why cut to order is always better and what makes raw milk cheeses so special! This program was sponsored by Academie Opus Caseus.
"Now to be a cheesemogner is actually an honorable profession!" [4:00]
"How can you buy cheese on the internet!? It's so wrong to me I can't fathom how anybody would do it!" [30:00]
---Peter Lovis of Concord Cheese Shop on Cutting the Curd
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.
To comment on this episode click here. There are currently Comments
