This week on Cutting the Curd lean more about cheese aging, as Anne is joined by Michael Anderson . Michael is an expert in the field of affinage and the cave manager at Murray's Cheese. Tune in and learn why not all cheese need to age a long time, and how you can better preserve the flavor and lifespan of cheese in your refrigerator! This episode was sponsored by 360 Cookware. Learn more about their vapor-technology at http://www.360cookware.com

Heather Paxson views cheese through an anthropological lens in her book, The Life of Cheese. On this week's Cutting the Curd Book Review, Diane Stemple invites Heather into the studio to discuss cheese- from its creation to its consumption. Find out why Heather first became fascinated with American artisan cheese in New York City's Greenmarkets. Learn about the research that went into Heather's book, and how she visited small farms and famous fromageries. Heather and Diane also tackle the misconception that new artisan cheesemakers are elitist; hear how 'the food movement' accommodates for everyone from blue collar workers to artists. What ethics are involved in cheesemaking, and what risks threaten 'the food movement'? Tune into this episode to learn more about the industrialization of cheese and the prospect of reinventing the food system! This program has been sponsored by Academie Opus Caseus. Thanks to Pamela Royal for today's music.

"People are realizing that things have happened to our food system without even realizing it, and they aren't willing to take it for granted anymore." [4:10]

"Like any food, cheese is a complex cultural artifact saturated with ethics and politics." [pg. 214, The Life of Cheese]

-- Heather Paxson on Cutting the Curd

This week on Cutting the Curd, Diane Stemple is joined in the studio by two newly graduated Certified Cheese Professionals, Amy Thompson and Elena Santogade. Amy Thompson is the head cheesemonger at Lucy's Whey in the Chelsea Market, and Elena Santogade is the head cheesemonger at Beecher's Handmade Cheese. Hear how Amy and Elena studied for the certification exam, and learn about the different subjects that are on the test. How has passing the exam furthered their careers in cheese? Later, hear Amy and Elena's cheese suggestions for the Thanksgiving dinner table! Hear what cheeses are ideal for cooking, for dessert, and as appetizers! This episode has been brought to you by S. Wallace Edwards & Sons.

"My advice to anyone who is taking the exam this year would be to really relate it back to the reality of being a cheese professional- to relate everything back in the body of knowledge to your daily work." [14:30]

-- Elena Santogade on Cutting the Curd