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First Aired - 03/31/2014 04:00PM Download MP3 (Full Episode)
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Cutting-the-curd
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This week on Cutting the Curd, Diane interviews Tenaya Darlington, author of DiBruno's House of Cheese. Tenaya talks about her writing and processes, as well as how she came up with 170 great cheeses to include in the book. This program has been sponsored by Consider Bardwell Farm. Today's music provided by The California Honeydrops.

Image from DiBruno Bros.

"We liked the idea of giving 1 line of personality to the cheeses, so that if you were standing around looking at this book, you could visualize the cheese in an instant." [26:15]

--Tenaya Darlington on Cutting the Curd


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First Aired - 03/10/2014 02:00PM Download MP3 (Full Episode)
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Cutting-the-curd
Sponsored by
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We're profiling some Cheesy Kickstarters this week on Cutting the Curd! Tune in as Anne Saxleby chats with Rynn Caputo about her successful Kickstarter campaign for Caupto Brothers Creamery. The Caputo Brothers Creamery's successful Kickstarter campaign helped them start an initiative to deliver their mozzarella curd to people's homes. This program has been sponsored by Wisconsin Milk Marketing Board.


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First Aired - 05/07/2012 05:30PM Download MP3 (Full Episode)
Hosted By
Cutting-the-curd
Sponsored by
Wfm
This week on Cutting the Curd, Anne Saxelby and Sophie Slesinger are in the studio with two cheese professionals Marwen Amor of Fromagerie Catin in Paris and Sue Sturman of the American Cheese Society's Cheese Professional Certification Program. Tune in to hear about Marwen's beginnings in the cheese business, studying dairy sciences, the state of cheesemongering amongst the French youth, and his thoughts on American cheeses. Hear about his company, Saveurs de Laits, and its place in the cheese world. This program has been brought to you by Whole Foods.

"If I could say [what sets Fromagerie Catin apart] in one word, it would be passion. They love cheese and they have the desire to teach the customers how to eat the cheese and what to eat it with."

"Young people in Paris prefer to work in banks, social services, things like that. You can say that it's a job that's disappearing. But there are enough people in the new generations to keep the traditions going."

-- Marwen Amor on Cutting the Curd


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