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This week on Cutting the Curd, host Greg Blais is talking cheese hacks! Similar to the popular life hacks, which solve everyday problems using everyday items in an unconventional way, Greg and guest Nadjeeb Chouaf of Flora Artisanal Cheese in Charlottesville, VA chat about shortcuts in cheese. Nadjeeb also opens up about how he became involved in the cheesemongering world and how he came to open his own cheese shop. Kicking off the hacks with some thoughts on parmesan rinds and cheese rinds in general, and how the microwave can be your best friend when it comes to making unique cheese snacks, tune in to learn some interesting tidbits! This program has been brought to you by The Wisconsin Milk Marketing Board.

"The first hack I actually learned as a cheese monger was about parmesan rinds." [6:10]

"I'm fascinated by this hack. One hour cheese sounds too good to be true." [20:10]

--Nadjeeb Chouaf on Cutting the Curd

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Tune in for a fun and insightful episode of Cutting the Curd as Greg Blais is joined by friend and cheese expert Max McCalman. Max is a highly visible advocate for artisanal cheese production, and is renowned as one of the cheese world's living legends for his expertise, insight and passion. Max is a dedicated scholar of cheese, where he acts as consultant to the trade, judges at cheese competitions and is a frequent guest lecturer. He was America's first restaurant-based Maître Fromager. Max's work takes him across North America and Europe, speaking at conferences and festivals, and most passionately, to explore the dairies and farms that contribute to artisanal cheese making. Max has been conferred the title of Maître Fromager as designated by France's Guilde des Fromagers. This program was brought to you by Fairway Market.

"There a lot of people who still look at cheese like it's an indulgence. I eat cheese like there's no tomorrow." [04:00]

"I recommend, if you're buying cheese, that you buy less and buy often. You don't stock up - it's not that kind of experience. Buy it like you buy fish. [29:00]

--Max McCalman on Cutting the Curd

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On today's "Book Review" edition of Cutting the Curd, host Diane Stemple reviews “The Carnivore’s Manifesto,“ by Heritage Radio Network founder Patrick Martins. In his book, Patrick explains how to eat well, responsibly, and eat meat. A collection of edifying essays, further reenforcing our need to play an active role in the sustainable food movement, to assure a better (and more delicious) world in the future. This program was brought to you by The Wisconsin Milk Marketing Board.

"We're always trying to inspire people to eat less factory farmed meats, so you have to write a lot to do that." [6:45]

"Your merchant matters. If you cannot name five people who you buy food from then you're not a part of the sustainable food movement." [15:09]

"By fighting just to stop eating meat, by saying no one should eat meat, all that's happening directly is that animals are suffering on factory farms." [26:00]

--Patrick Martins on Cutting the Curd

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