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First Aired - 11/22/2009 03:30PM
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Steve Jenkins, the man behind Fairway Market, joins Anne Saxelby on this week's edition of Cutting The Curd. They talk about cheese idioms, etymology & the American phenomenon of cheese naming.
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Introduction With Steve Jenkins: Cheese Etymology & Idioms (17:44)
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Anne Saxelby, Cutting The Curd, Patrick Martins, Fairiway Market, Steve Jenkins, cheese idioms, Anne knew nothing about cheese when she started, visions of cheese goblins and Italian shepards, NYU, Willem DaFoe, Richard Foreman, Wooster Group, Elizabeth LeCompte, cheese, theater, Steve started in theater, etymology, names that don't make sense for products, cows milk, remilking, gruyere, the cheese of Europe are a lot like the evolution of language, things happen in small regions over many many years, trial and error, taxes, cheesemaking, s,,,Murray, Robertas,The American Phenomenon of Cheese Naming (18:28)
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cheeses of Europe, how they developed stylistically, names developed from the place and how the cheese was made, hand made cheeses, feta, gouda, Greeks recently trademarked the named feta, Haloumi, Comte, Indian named cheese, Constant Bliss, naming cheeses after places, business climate, vegetarian market, parmesan, parmesan rinds,To comment on this episode click here. There are currently Comments
First Aired - 10/11/2009 03:30PM
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On the latest episode of Cutting The Curd, Anne Saxelby is joined by Jasper Hill Farm co-founder & cheese guru Mateo Kehler. He tells the story of Jasper Hill Farm, and gives some invaluable insight into the intricacies of cheesemaking.
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Cutting The Curd Introduction (5:36)
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Anne Saxelby, Cutting The Curd, Jasper Hill Farms, Roberta's, Fundraiser this Tuesday!, October 13th 7:00PM, urban gardening, tomatoes, peppers, beans, garden fundraiser, their goal is to have one acre above ground next year, Jasper Hill Farm, Greensboro Vermont, they age cheese, The Sellers at Jasper Hill, Mateo Kehler,How Mateo Kehler Found His Way Back To Greensboro (6:34)
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Wisconsin Cheese Originals, cheese festival, www.wicheesefest.com, Vermont cheese, Jasper Hill Farm, vision of the farm and the sellers, Jasper Hill is the economic vehicle for the community, redefining a niche of the dairy industry, microfinance, India, Nepal, Bangladesh, Katmandu, South Asia, Canadian International Development Agency, NGO, going from not for profit to for profit, elevating communities and empowering people, his family has a deep emotional affection for Greensboro Vermont, Vermont's last stand, anti-corporate atmosphere, Madeo spent 15 years traveling and then returned to Vermont, local economic fabric, American original cheeses, the power of entrepreneurship, neo literate women, more neighborly than most of America, his brother Andy had a contracting business, Walmart has no chance against Willy's General Store, Mateo Kehler, this experience transformed Mateo,Jasper Hill's Dairy History (10:06)
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Northeast Kingdom of Vermont, the original diversified farm, Madeo and his brother Andy bought 264 acres, they took mortgages out to finance this startup, they built a cheese house next to an old dairy farm, cheese as a vehicle for social cultural and agricultural change, American artisan cheese became the next big thing during this time, there was no day off for the first 18 months, it's hard without family help and resources, Cabot creamery approached Jasper Hill, Cabot is a very well respected dairy co-op, they market 2% of the nations milk supply, sour cream, cottage cheese, Jasper started making cheese in May of 2003, made cheese for Cabot a few months later, no hormones, milk had to meet microbiological qualities, no Jersey cows, they make great cream and butter but not cheese, limiting the fat to avoid bitterness, farms consist of hay land pasture softwood lot and a sugar bush, there are multi faceted challenges to opening up a cheese making business, they are the backbone of the dairy industry in Vermont, creating products and tying them to a place,Cheddar Success & Cheese Cellars (8:52)
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it was a wonderful product, experiences as a startup showed 60% of labor was spent aging the cheese and packing and shipping, more time than making milk and turning milk to cheese combined, started as FedEx based business, can be bothersome, Cabot was at the base of the pyramid for small producers, making cheese available for customers, the scale of the building itself is huge, 22,000 underground square feet, seven vaulted tunnels, five climate controlled caves, cloth bound cheddar, marketing and sales were challenging, elliptical retaining walls, cellars consolidated labor, cellars, the cellars at Jasper Hill are like a bank with many different cheese makers products,Helping The Cheesemaking Community (7:09)
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elevating the technical capacity of the industry as a whole, training pH levels and acidity readings, controlling the process start to finish, sourcing equipment, The Cheese Ninja, illustrating the acidity curve for people, Ivan Larche, using chemistry, helping drill into the process, it's not like following a recipe, milk changes every day, changes with weather and lactation cycles, there is always something to learn, this also facilitates better cheese making in the community, an exercise in consciousness over time,To comment on this episode click here. There are currently Comments
First Aired - 06/07/2009 03:30PM
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Anne Saxelby speaks about National Dairy Month and Wisconsin Cheese with Jeanne Carpenter Author of the blog www.cheeseunderground.blogspot.com and Bill Schlinsog, a Veteran Cheese and Butter Grader for the Wisconsin State Department of Agriculture.
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First Show Introduction with Host Anne Saxelby and co-Host Nathalie Jordie (4:35)
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Inaugural Episode, June is National Dairy Month, Cheese experts from Wisconsin, Jeanne Carpenter: self described cheese geek and author, Bill Schlinsog Dairy World Veteran, history of refrigeration and its launch of cheese production after World War 2, national milk month holiday named in 1937, surplus of milk, farmers needed outlet for milk, farmers and cheesemakers come together, refrigerator,Anne Speaks with Blogger Jeanne Carpenter about Artisan Cheeses (10:12)
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Dairy Business Innovation Center, Jeanne's blog is a platform to promote artisanal producers, farmstead cheese, cheese curds: a Wisconsin staple, dailyundergroud.blogspot.com, complex sheeps milk cheese, Pecorino, local farms, epicenter of Dairy World in Wisconsin is in the southern part of state,Anne Speaks with Dairy Veteran Bill Schlinsog of Wisconsin (12:33)
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family made cheddar cheese, local dairy farmers shared their milk with cheese makers, milk from 5 to 50 cows worth of milk was turned into cheese, cheese factory, costs for small factories, before refrigeration, American Cheese Society Judge, steam engine to power factory, cheese makers would give farmers a percentage of money made from their milk's cheese sales, trucking helped improve the dairy business, Next Week! Anne will cover genetics and how the animal the milk comes from influences the cheese,To comment on this episode click here. There are currently Comments
