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Hosted By
Cutting-the-curd
Sponsored by
Wmmbshow
What happens when a punk kid figures out how to handle cheese? The Bedford Cheese Shop is born! Get some insight into running a cheese shop as Greg Blais and guest co-host Matt Rubiner chat with Charlotte Kamin, owner of Bedford Cheese Shop- an old-fashioned cheese shop dedicated to providing the finest quality cheeses from around the world. Tune in to find out what the day to day life of a cheese shop owner is like, what plans Charlotte has for expansion and what inspires her "brand". From quality control to business management - get a peek into the world of retail cheese in Brooklyn! This program was brought to you by The Wisconsin Milk Marketing Board.

"I was a punk kid who knew how to handle cheese. I am now an older punk kid who knows how to handle cheese." [04:00]

"I get off on the fact that food can bring you back to childhood memories." [06:00]

"I am not the type of person who can just sustain in the same environment. As a shop-owner when you have really good people you want to see them grow." [11:00]

"A lot of people have this misconception that opening a cheese shop is an easy and profitable thing, but it's difficult!" [32:00]

--Charlotte Kamin on Cutting the Curd


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Hosted By
Tasteofthepast
Sponsored by
Cain-logotype-hrn-150
Is milk "nature's perfect food"? This week on A Taste of the Past, Linda Pelaccio is joined by cookbook historian Anne Mendelson to debunk this myth. Anne is the author of Milk: The Surprising Story of Milk Through the Ages, a cookbook and overview of milk's history. Learn about milk's volatile chemistry, the differences between different mammals' milks, and Anne's thoughts on the raw milk debate. Also, Anne explains the beginnings of the pasteurization and homogenization processes, and how it changed the lives of urban dwellers in the late 1800s. Hear about modern pasteurization processes, from small to large scale. This program has been brought to you by Cain Winery.

"It [milk] is intended to be supplied in one particularly way, and one alone...under those circumstances it is quite safe to drink, even if it's raw. But if you divert it, if you interrupt that closed system... it changes as soon as you divert it into the outside world; you've already interrupted nature the moment you do that."

"Raw milk's sales allow farmers to sell directly to consumers without a middle man. And it's one of the ways that farmers can sell their product for a price so that they can make a living."

--Anne Mendelson on A Taste of the Past


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