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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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This week on a brand new Cutting the Curd, host Diane Stemple is kicking off the show's monthly book review, welcoming chef and cheesemonger Chester Hastings, author of The Cheesemonger's Seasons to talk about his beautifully photographed volume. Complete with his favorite cheese recipes, Chester shares with Diane how to match peak-season produce with fine cheeses. Also chatting with Diane about how a recipe truly becomes one's own and the differences between what you might see used in his professional kitchen versus what he composed for the home cook, it's clear that Chester knows how to make cheese accessible for anyone interested. If you're on the look out for a new recipe book, tune in for an in-depth discussion on The Cheesemonger's Seasons. This program was brought to you by The Wisconsin Milk Marketing Board.

"The ego gets out of the way and you just focus on really great ingredients and doing them really well, and that's all it takes." [5:52]

--Chester Hastings on Cutting the Curd

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