Let's Get Real
LIVE 6:30 - 7pm EST
First Aired - 09/19/2011 04:30PM
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This week on Cutting The Curd Anne hops across the pond with William Ogelthorpe of Kappacasein Dairy who has been an urban cheesemaker in London for over the last 20 years to discuss urban cheesemaking and his journey into the world of dairy. Later on the show, Elena Santogade joins the discussion to give practical tips to home cheesemakers and share her enthusiasm for biking and cheese activites! This episode was sponsored by Cain Vineyard & Winery.
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London Cheese (19:19)
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Cutting the Curd, Anne Saxelby, Sophie Slesinger, urban cheesemaking, William Ogelthorpe, Kappacasein Cheese, London, cheesemaking, farming in Switzerland, agricultural college, small scale mixed farming, Neal's Yard Dairy, rotational grazing, Friar cheese,WannaBe Monger (16:59)
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Elena Santogade, keeping things clean, sustainable transportation advocacy, transportation alternatives, biking and cheese activities, cheese club, cheesemongers in NY, practical tips for home cheesemakers, gouda, aged got milk, manchego, mozzarella making classes, wannabemonger.com,To comment on this episode click here. There are currently Comments
First Aired - 01/28/2013 05:30PM
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Kate Arding of Culture Magazine talks about her cheese history on today's Cutting the Curd. Diane Stemple talks with Kate in the studio about her schooling background, and how Neal's Yard Dairy changed her perspective on cheese and high-end food markets. Listen in to hear Kate talk about traveling to Uganda and taking a break from cheese jobs. What's it like to work for Culture Magazine, and why do cheese connoisseurs love the rag so much? Find out why Kate and her partners decided to go forth and publish a magazine during publishing's decline. How did Kate come up with the idea for the 'cheese centerfold'? Find out on this week's Cutting the Curd! This program has been sponsored by Consider Bardwell.
"If we did a consumer publication, it would be read by the trade- but if we did a trade publication, consumers wouldn't read it." [22:40] -- Kate Arding on Cutting the Curd
"If we did a consumer publication, it would be read by the trade- but if we did a trade publication, consumers wouldn't read it." [22:40] -- Kate Arding on Cutting the Curd
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Kate, Cheese, and Mustard (20:17)
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Kate Arding, cheese centerfold, Culture Magazine, practical jokes, foodie, mustard, food job, Margaret Thatcher, breakfast in England, the food world, kippers, cheese shop, Neal's Yard Dairy, high-end food stores, deliveries, restaurant, wholesale, Randolph Hodgson, export, Uganda, Cowgirl Creamery, Land O Lakes, international dairy development, gorillas,Cheese Centerfold (11:58)
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trade, consumer, Alpine cheeses, print, web editor, social media, online, quarterly, feedback, Jasper Hill, cheese centerfold, ooze, cow, sheep, goat, large scale, small scale, American Cheese Society Awards,To comment on this episode click here. There are currently Comments
First Aired - 01/14/2013 05:30PM
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Peter Kindel shares his cheese journey on today's Cutting the Curd with Diane Stemple. Hear how Peter got his start in the cheese world, and how his travels in France and England changed his perspective on cheesemaking entirely. Peter talks about his experiences working with Neal's Yard Dairy and helping develop a cheese called Ogleshield. Why did Peter decide to get involved with the agricultural side of cheesemaking? Peter speaks to the risks of dealing with raw milk, and why the market over-regulates raw milk distribution. This episode has been sponsored by Fairway Market.
"When I was trying to source so many great cheeses from Europe, I realized that we needed to make cheese. And we need to create regional agricultural economies based on that product." [14:25]
-- Peter Kindel on Cutting the Curd
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Learning Cheese in Europe (16:55)
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Artisanal, Peter Kindel, Picholine, biology, brewery, Boulder, France, foodies, studying cheese in France, Neal's Yard Dairy, cheesemakers, local, London, health care, Ogleshield cheese, Hawthorne Valley Farm, landed gentry, Monty Python, Jamie Montgomery, English cheese, bias, goat cheese, Loire Valley, Randolph Hodgson, Wendell Berry,Raw Milk and Safety (14:50)
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The Isle of Mull, Glasgow, sheep's milk, bloomy rind, cheddar, hobby, foodborne illness, restaurant experience, wine, New York Times, raw milk, distribution, dairy farmers, children, industrial milk, pasteurization, bacteria, Gianaclis Caldwell, pathogen testing, expenses, cooking,To comment on this episode click here. There are currently Comments
