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First Aired - 04/25/2011 04:30PM
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This week on Cutting the Curd Anne Saxelby takes us Tennessee where we talk with local cheese makers Jim and Gayle Tanner of Bonnie Blue Farm and Kathleen Cotter of The Bloomy Rind. The creation of artisan goat cheeses, local cheese markets, and how to create and sustain a small cheese business are all discussed. This episode was sponsored by www.HearstRanch.com
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Cutting the Curd: The State of Cheese - Tennessee (19:03)
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Hearst Ranch, Tennesee, cheese, goat, Anne Saxelby, Pyrenees protection dogs, goat herd, cheese studio, cheese cave, Gayle Tanner, The Bloomy Rind, Jim Tanner, Bonnie Blue Farm, cheese business, Tennessee, goat cheese, Memphis, Tennessee, Chattanooga, Memphis Farmer's Market, Franklin Farmer's Market, Chattanooga Farmer's Market, goat cheese cake, Cutting the Curd, State of Cheese, Sophie Slesinger,Kathleen Cotter of The Bloomy Rind (18:39)
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Kathleen Cotter, The Bloomy Rind, Cheese Chick TV, Christine Hiatt, cheese classes, cheese education, cheese making, cheese retailing, Peter Dixon, Consider Bardwell Farms, Vermont cheese, Murray's Cheese, Murray's Boot Camp, Sonoma Valley Cheese Conference, Tennessee traditional food, Mac n cheese, meat and threes, domestic made, handcrafted, no antibiotic, Southeastern Tennessee cheese, Blackberry Farm, Nashville farmer's market, Locust Grove Farm, Adam Spannaus, Sweet Grass Dairy, Yellow Moon, Chapel Hill Creamery, Tayst,To comment on this episode click here. There are currently Comments
First Aired - 04/11/2011 04:30PM
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Anne Saxelby continues her State of Cheese series into Pennsylvania this week on Cutting the Curd. First she is joined by Jay Montgomery of Calkins Creamery. Jay talks about using raw milk and making value added products. Later on the show, Trent Hendricks of Hendricks Farm & Dairy discusses the importance of building relationships with your customers and gives some good resources for those interested in learning more about raw milk regulations. This episode was sponsored by The Barterhouse.
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Cutting the Curd: State of Cheese - Pennslyvania; Calkins Creamery (18:03)
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Anne Saxelby, Sophie Slesinger, Cutting the Curd, Heritage Radio Network, Barterhouse Wines, State of Cheese, Pennsylvania, Jay Montgomery, Calkins Creamery, dairy cows, food safety, food science, best practices, raw milk, family farming, cheese, marketing cheese, aged gouda, cheese cave, soft ripened cheese, Noble Road, value added products, Pennsylvania Cheesemakers Association, Pennsylvania Association for Sustainable Agriculture, www.pasafarming.org, www.calkinscreamery.com,Hendricks Farm & Dairy (15:30)
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Trent Hendricks, Hendricks Farm & Dairy, charcuterie, raw milk cheese, sales and retail on the farm, distribution, margins, raw milk advocacy, non processed foods, raw milk resources, Weston A Price Foundation, Eat Wild, Devil in the Milk, local food industry, nurture relationships with your customers, cup cheese, novelty cheese, www.HendricksFarmsandDairy.com,To comment on this episode click here. There are currently Comments
First Aired - 04/04/2011 04:30PM
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The State of Cheese Series continues along to North Carolina as Anne Saxelby and Sophie Slesinger are joined by Portia McKnight of Chapel Hill Creamery. Learn more about the creamery and cheese culture in North Carolina including an extended segment on "clabber", a soured milk product. This episode was sponsored by Whole Foods Market. Whole Foods market celebrates Earth Month with the “Do Something Reel” Film Festival, a collection of six provocative, character-driven films focused on food, environmental issues and everyday people with a greater vision. Come see one of the six features at City Cinemas Village East from Saturday, April 16th through Thursday April 21st, every night at 6pm. Learn more about the films and special events at www.DoSomethingReel.com
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Cutting the Curd: State of Cheese - North Carolina (16:18)
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State of Cheese: North Carolina, Portia McKnight, Chapel Hill Creamery, state beverage of North Carolina is milk, fresh mozzarella, farmer's markets, seasonality, cheese of the Carolina's, clabber, lactose into lactic acid, curd, milk, most milk devoted to fresh mozzarella in the summer, stretching curd, Carolina Moon, Hickory Grove, Dairyland Farmer's Cheese, Asiago, grits, grilled cheese, cheese and chili,To comment on this episode click here. There are currently Comments
