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First Aired - 11/21/2011 04:30PM
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This week's episode of Cutting the Curd focuses on a single seasonal cheese: Rush Creek Reserve. First hear from cheesemaker Andy Hatch of Upland's Cheese Company, who explains how soft cheese can be aged and why it's not as easy to do as you'd think. Find out what a bark rind is and what makes Rush Creek Reserve's flavor profile so unique. Later in the show, "Cheese Impresario" Barrie Lynn Kirch calls in to give some great drink pairings for this delicious cheese. This episode was sponsored by Whole Foods Market.
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Cutting the Curd: Rush Creek Reserve with Adam Hacth (25:29)
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Anne Saxelby, Sophie Slesinger, Cutting the Curd, Andy Hacth, Rush Creek Reserve, Upland's Cheese Company, Pleasant Ridge Reserve, cambium layer, Comté Fort Saint-Antoine, cheesemaking, milk, The Alps, soft cheese, Mateo Kehler, cheese aging, calcium, spoonability, bark bound cheese,To comment on this episode click here. There are currently Comments
First Aired - 12/12/2010 02:30PM
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This week on Cutting the Curd, Anne is joined by cheesemonger Diana Pitett and author Kara Newman on a monastic themed episode. The girls discuss the history surrounding cheese, spirits and monasteries. Tune in to learn more about The St Benedict Rule, feeding Chartreuse to cows, and how certain cheeses were washed with spirits. This episode was brought to you by The Barterhouse. For more information on their wines visit www.thebarterhouse.com
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Cutting the Curd Introduction: Monastic Cheese & Spirits (16:27)
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Anne Saxelby, Cutting the Curd, Heritage Radio Network, Diana Pittet, Kara Newman, monastic cheese and spirits, alchemist punch, www.culinaryhistoriansny.org, Monday @ 7:30, monastic cheese don't sound immediately sexy or tasty, monasteries were self sufficient operations, cheese was a great way to get protein, the hotels of their day, cheesemaking as a daily routine, The Rule of St Benedict, every hour of a monks day was accounted for, idleness is the enemy of the soul, beer, wine, ale, cider, water was often not safe in Medieval times, beer was safer, medicinal applications, monastic tradition of elixirs, Chartreuse, Carthusian Monks, French Alps, Benedictine,Kara Newman and Diana Pittet (16:17)
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washed rind cheeses are usually distinguished by an orange rind, cows at monasteries, surface ripened cheeses, farm wives don't have enough free time for long cheese making, quicker process, cheese as a meat substitute, cheese washed with spirits, cheese washed with dandelion wine, luminescent cheese, feeding cows Chartreuse for flatulence, Crispin cider, corruption amongst monks, www.culinaryhistoriansny.org,To comment on this episode click here. There are currently Comments
First Aired - 01/04/2010 02:00PM
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Finger On The Pluse starts of 2010 right with Acid Girls & Jessica Amason on this weeks Snacky Tunes.
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Snacky Tunes Jingle & Opening Song (3:30)
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Snacky Tunes, Finger On The Pulse, Roberta's, Jack Inslee, Wreck Tech,Show Opening (6:41)
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Acid Girls, Frankie's, Lupa, Meat Hook, meatball contest, fundraiser for Brooklyn Grange, sustainable farm, baby carrots, venison, wild turkey, Justine D, The XX, VHS vs BETA,Jessica Amason of This Is Why You're Fat (9:40)
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Jessica Amason, This Is Why You're Fat, http://thisiswhyyourefat.com/, Eater, blogs, disgusting food, most items are menu items, The Garbage Plate, Dinner With The Band, The Meat Ship, Tete a Tete,Acid Girls Interview (10:01)
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Laidback Luke, Acid Girls, mp3 blogs, clearance issues, discoving new songs, abundance of blogs, the author should decide how his music gets released, horse sashimi, Jokers Of The Scene,Acid Girls Live Set (13:50)
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Show Wrap Up (4:25)
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Little Jinder, 12th Planet, dubstep, Trouble & Bass, there's a difference between dubstep and wobble dubstep, Aphex Twin, Fools Gold, Travis Hayden,Closing Song (1:48)
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