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Jason Hinds of Neal's Yard Dairy has damn-near seen it all when it comes to cheese. This week he joins Greg Blais and Emily Acosta on Cutting the Curd to discuss his work at Neal's Yard Dairy, his cheese travels and his experiences in the Jura region of France. Tune in and hear Jason recount trips to the cheese fortresses of Jura, the seasonality and terroir of the area and what makes the cheeses of the region so incredible. Neal's Yard Dairy is a London artisanal cheese retailer and cheesemaker, described as "London's foremost cheese store." As the sales director for Neal's Yard Dairy, Jason knows where to find cheese, what makes it special and how to sell it. Get some real insight from one of the biggest people in cheese on today's Cutting the Curd! Today's program was brought to you by Bonnie Plants.

"Whenever we go interact with a cheese, we're not just interacting with the cheese - we are physically transported." [20:00]

"We don't celebrate just the cheese itself - we're working in partnerships with individuals. We present them as much as we present the cheese." [30:00]

--Jason Hinds on Cutting the Curd


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Emaillogo1
Re-live the Vermont Cheesemaker's Festival on a special episode of Cutting the Curd, as host Greg Blais is joined by Lisa Battilana, the Executive Chef of the Woodstock Farmer's Market in Vermont and cheesemonger Perry Soulos for a re-cap. The 6th Annual Vermont Cheesemaker's Festival, sponsored by the Vermont Cheese Council took place July 20th at the Coach Barn at Shelbourne Farm in Vermont and featured over 200 cheeses from more than 40 cheese makers, as well as dozens of artisan food producers and local wine, beer and spirit producers. The festival provides an opportunity for people from all walks of life to connect with farmers and cheesemakers. On the line we also have She has been the cheesemonger for about 10 years, and is the only retail member on the Vermont Cheese Council. Tune in and get the inside scoop on the festival and the world of artisan cheese. This program was brought to you by Heritage Foods USA.

"It's a rare opportunity for everybody to meet and literally talk to the people making the cheese." [04:00]

"Food is pretty egalitarian. Everybody eats." [15:00]

--Lisa Battilana on Cutting the Curd

"I felt nothing but comfortable and welcome the whole time in Vermont. It has it's charm - Vermont is Vermont!" [31:00]

"The great thing about goats is that children can handle them so easily. It's an animal the whole family can participate in raising." [37:00]

--Perry Soulos on Cutting the Curd


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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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