GUNWASH
7:30pm - 9:00pm EST
First Aired - 08/22/2011 04:30PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
Hosted By
Sponsored by
This week Cutting the Curd goes South of the border, down Mexico way with guest Carlos Yescas who is a cheese activist, cheese consultant and writes the popular blog Lactrography. From his work at United Nations to his efforts to help Mexican cheese makers create collective trademark style of cheese, learn how Carlos is utilizing social media to bring better welfare to Mexican cheesemakers and trying to create national Ministry of Cheese. This episode is sponsored by Hearst Ranch.
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.
Episode 71: Mexican Cheese Activism (18:30)
Tags:
Cutting the Curd, Anne Saxelby, Sophie Slesinger, Mexican Cheese activists, Lactography.com, Carlos Yescas, United Nations, migration, poverty reduction, Mexican indigenous revolt, Zapatista, Chiapas, Mexican cheesemaking, collective trademark, DOP cheese, queso de cuadro de crema, cowsmilk, raw milk cheese, cachcabalo, monks, monks as cheesemakers, NAFTA, Morelos, Mexico,The Makings of a Ministry of Cheese (17:35)
Tags:
Moby, cheese consultant, food science, helping cheesemakers, American cheesemakers, Mexican cheesemakers, second-career farmers, universidad de Chapingo, city kid, Minister of Agriculture of Mexican, Twitter, Ministry of cheese, cheese training, making better businesses, cheese education, policy development, certifying cheese, pop up restaurant, artisanal beers, Donde Comere, UNESCO, UNESCO Universal Heritage,To comment on this episode click here. There are currently Comments
First Aired - 04/09/2012 06:30PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
Hosted By
Sponsored by
This week's Cutting the Curd is all about Mexican Cheese! Our hosts Anne Saxelby and Sophie Slesinger are joined in the studio by Carlos Yescas of the Guild Du Fromage and Lactography. Carlos is currently working with the government of Chiapas to help grant a collective trademark to cheese makers of queso de cuadro. Joining via phone is Catalina Rivera, an award winner for sheep's milk cheese in the World Cheese Awards. Also on the phone is José Trejo of Chiapas, maker of cincho, queso de cuadro, and cotija. Learn about markets for Mexican cheeses in the United States, and the best way to use some of these cheeses in your cooking. This program was brought to you by Fairway Market.
"We had to begin from the start. We didn't know anything about raising sheep, and we didn't know anything about making cheese." --Catalina Rivera on Cutting the Curd
"Support from the government is key to access to markets in the United States." -- José Trejo on Cutting the Curd
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.
Carlos y Catalina (21:24)
Tags:
Mexican cheeses, Martin Lopez, Catalina Lopez, sheep cheese, cheese makers, World Cheese Awards, Cremoso cheese, Manchego, Guild Du Fromage, sheep milk, cow milk, Wisconsin, Argentina, soft cheese, semi-hard cheeses, smoked cheese, market, import, Patriot Act, bureaucracy, ovejas,Jose Trejo (12:17)
Tags:
Chiapas, cincho, queso de cuadro, queso oaxaca, pasteurized milk, cow milk, Mexico, Chicago, Los Angeles, Arizona, Mexican food, governmental support, subsidies, cooking cheese, spaghetti, hard cheeses, aged, cotija,To comment on this episode click here. There are currently Comments
