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First Aired - 08/15/2011 04:30PM
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This week's Cutting the Curd sees another installment of So You Wanna Be a Cheesemaker. This time Tennessean Adam Spannaus of Locust Grove Farms joins Anne Saxelby. They talk sheep's milk cheese, favorite cheese reads, and more. This episode is sponsored by Whole Foods Market.
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Episode 70: Cheese Reads (16:50)
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Cutting the Curd, Anne Saxelby, Sophie Slesinger, So You Wanna Be a Cheesemaker, Adam Spannaus, Locust Grove, sheep cheese, Mark Gillman, work for cheese, yield for sheep's milk cheese, cheese yields, American Farmstead Cheese book, Paul Kindstedt, Peter Dixon, cheese books, Cheesemaker's Manual, Margaret Morris, Glengarry, Fermented Dairy Foods, Frank Kosikowski, The Farmstead Creamery Advisor, Gianaclis Caldwell,To comment on this episode click here. There are currently Comments
First Aired - 07/25/2011 04:30PM
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This week on Cutting the Curd sees another installment of Anne's State of Cheese series and this episode takes us to West Virginia. On the first half the show Penny Sagawa calls in from Spring Gap Mountain Creamery imparting her knowledge of building a raw milk cheese creamery. On the the latter half of the show Terry Clapp of TLC Farm Goat Dairy talks about his undertaking of buying an 1827 farm and turning it into a FDA Grade-A goat farm and creamery. This episode was sponsored by Hearst Ranch.
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Cutting the Curd: Penny Sagawa of Spring Gap Mountain Creamery (15:12)
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Cutting the Curd, Anne Saxelby, Heritage Radio Network, State of Cheese, West Virgina Cheese, Penny Sagawa, Spring Gap Mountain Creamery, paw paws, cow's chese, Jersey Gold cheese, washed rind cheese, raw millk cheese, building a cheese plant, cheesemaking advice, cheese equipment, humidity and temperature control, farmer's market, Whole Foods, cheese distribution, Three Shepherds, Linda Faillaice,Terry Clap of TLC Farm Goat Dairy (19:18)
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Terry Clap, TLC Farm Goat Dairy, Ripley, West Virginia, healthier ways to eat, goat milk products, Grade A goat dairy, commercial rafters, stainless steel boilers, FDA certified, USDA Certified, birthing goats, plain farmers cheese, cold smoking, firm cheeses, Glengarry, Thermo-Clean, Andrew Heller, pasteurizers,To comment on this episode click here. There are currently Comments
First Aired - 10/03/2010 02:00PM
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State #6: This week on Cutting the Curd Anne's State of Cheese special continues with Kentucky: the bluegrass state, and home of Kenny Mattingly of Kenny's Country Cheese. Learn how a trip to meet with international cheesemakers impressed Kenny enough to turn his dairy farm into an artisanal cheesemaking operation that would eventually reach up to 30 varieties. Kenny speaks on Kentucky's positive attitude towards raw-milk cheeses, some major breaks he's had distributing his cheese at venues in Kentucky, and what he sees for the future of his dairy farm. This episode was sponsored by Hearst Ranch: purveyors of fine grass-fed beef from the California coast.
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State of Cheese: Kentucky (16:01)
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Anne Saxelby, Cutting the Curd, Heritage Radio Network, Kenny Mattingly, Kenny's Country Cheese, Kentucky, The Bluegrass State, goat cheese, value added model, communism eliminated family farms, agriculture in Kentucky, tobacco farms, large grain farms, farm average in Kentucky is 150 acres, there used to be more small cheese makers in Kentucky, milk on the commodity market, price dropped from $17 to $11 per 100 weight, local milk bottlers as solution, cheese has a good shelf life: good investment, artisan cheeses, local food, Gouda cheese, Glengarry Cheesemaking & Dairy Supply, Smith's Country Cheese, small batch farmstead cheese, raw milk in Kentucky, raw milk cheese, state is supportive, culture of fear surrounding raw milk,Kenny Mattingly of Kenny's Farmhouse Cheese (18:16)
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raw milk regulations, discussing the word 'organic', Kenny grows a lot of feed for his cows, organic farming, his cheese business is growing 37% a year, transitioning the farm to organic, most of his cheese is sold between Nashville and Louisville, local market, 18-20% of his cheese is sold through farmers markets, Whole Foods Market, Good Foods Co-Op, corporate sales, KFC Yum! Center, Kentucky Derby, Churchill Downs, cheese traditions, Pimento cheese, cheese specialties, cheese & grits, www.kennyscheese.com, varieties of cheese, Barron County Blue, heirloom apples, local orchards, The Cellars at Jasper Hill,To comment on this episode click here. There are currently Comments
