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First Aired - 11/07/2010 02:00PM
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This week on Cutting the Curd Anne continues her State of Cheese series with New Hampshire. Doug Erb of Landaff creamery calls in to talk about his career in the cheese business. Tune in to hear how Doug is working with Jasper Hill Creamery to get his product distributed, and about Doug's work with the Vermont Institute of Artisan Cheese. This episode was sponsored by Edwards of Surry Virginia.
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Cutting the Curd Introduction: State of Cheese: New Hampshire (12:43)
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Anne Saxelby, Cutting the Curd, Heritage Radio Network, S. Wallace Edwards & Sons, State of Cheese: New Hampshire, Doug Erb, how do farmers feel about daylight savings time?, VIAC, Vermont Institute of Artisan Cheese, Landaff Creamery, Jasper Hill, raw milk cheese, traditional Caerphilly cheese,Doug Erb of Landaff Creamery (19:44)
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Doug Erb, Landaff Creamery, clearing forrest for farmland, New Hampshire's land isn't that great for dairy farming, how much land does one cow need?, between 1 and 2 acres, high yield corn, concentrates, more protein for the animals, energy for milk production, corn and soy beans, zero additive, simple diet, The Sandwich Creamer, Tom Merriman, wine and cheese tours, farm to restaurant, www.newhampshirewineryassociation.com, www.newhampshiredairypromo.org, giving back to other startups,To comment on this episode click here. There are currently Comments
First Aired - 09/12/2011 04:30PM
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Dr. Paul Kindstedt, Co-Director of the Vermont Institute of Artisan Cheese joins this week's episode of Cutting the Curd to share his personal cheese journey and shed some light on the state of artisan cheese today. What role should science play in cheesemaking? Are we on a track to lose our handmade traditions? This episode was sponsored by Fairway Market.
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Cutting the Curd: Dr. Paul Kindstedt (34:48)
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Dr. Paul Kindstedt, Vermont Institute for Artisan Cheese, PhD programs, cheesemaking, cheese eduction, American Cheese Society, farmstead cheese, Vermont Department of Agriculture, industrial cheesemaking, European cheese techniques, cheesemaking science, American Farmstead Cheese, Cheese & Culture: A History of Cheese and its Place in Western Civilization, anthropology, Dr. Frank Kosikowski, Cornell University, Dr. Montse Almena, Marc Druart,To comment on this episode click here. There are currently Comments
First Aired - 08/23/2009 04:30PM
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Anne Saxelby phones in from Vermont to tell us all about the Vt. Cheese Festival. She's joined by some of the festival participants, including Allison Hooper, owner of Vermont Butter & Cheese. Also on the show, Mark Fisher of Woodcock Farm and Alec Web.
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Introduction & Show Summary (4:54)
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Anne Saxelby, Vermont, Lake Champlain, Shelburne Farm, Vermont Cheese Makers Festival, Vermont Butter & Cheese Company, Vermont is home to the largest concentration of cheese makers in the country, festival boats a lineup of cheese makers, winemakers, bakers, coffee makers, chocolate makers, and more, Picnick,Allison Hooper Talks About How She Got Started With Vermont Butter & Cheese (19:22)
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Allison Hooper, Vermont Butter & Cheese Company, the idea for the festival started a year ago, Vermont Butter & Cheese 25 year anniversary, Vermont Cheddar, Americans weren't eating goat cheese 25 years ago, fresh goat cheese, she was a French major in college, and studied abroad in France, she wrote to organic farmers around the country, she got an apprenticeship in Brittany, whey fed pigs, Allison got the idea to make French influenced cheese in America, bad American stereotypes, hamburgers, fast food, Europeans expect Americans to be obese, honey, lavender, goat farm, green markets, business partnerships, dairy heifers, developing milk supply, convincing farmers to produce goat milk, they started the business with bank loans, creme fraiche, chefs are more famous than ever, educating people through taste, from 1996 to now, there has been an immense change in the cheese industry, how Allison became a cheese maker, millhouse,Allison Tells Us About the Current State of Cheese and Her Future Plans (10:20)
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nutrition, breeding, genetics, producing quality milk, developing farms, without the milk, there's no cheese, farming today is very entrepreneurial, evolution of industry, selling products to consumers instead of only restaurants, continued consumer education, slow growth, fast growth is risky, training, providing a consistent product, people want to have high fat cultured butter, pastry and sauces, not afraid of fat, there is more competition now, changing and evolving market, the demand outgrows the supply, customized product, being selective with customers, cheese doesn't have to be fancy, recipe photography, In A Cheese Makers Kitchen,Mark Fisher of Woodcock Farm Talks About Spreading The Love of Cheese (15:51)
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cows milk, sheep, Woodcock Farm, Summer Snow, Mark Fisher, Saxelby Cheese, Timberdoodle, cheese names are always important, Humble Pie, Woodstock, comparing cheese from Vermont & Europe, Vermont Cheese Council, expanding the organization, VIAC, Vermont Institute for Artisan Cheese, spreading the love around, farmer's markets are becoming more popular, Vermont cheese makers are small producers, cheese makers are the culinary version of rock stars, meeting the cheese maker is a big deal,Meaningful Connections With Agricultural Practices With Alec Web from Shelburne Farms (18:28)
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Shelburne Farms, history of the farm, summer camp program, Vermont, nonprofit, Blue Hill, farm build around contribution, dairy, local community, healthy environment, having meaningful connections with agricultural practices, starting at an early age, those experiences translate, programs from preschool to adult, transparency, learning about the woodlands in your own backyard, start with where you are, Frederick Laughton, Central Park, urban environments, nature and conservation, dairy operations, sustainability, dairy herd, non perishable product, getting products to a broader market, supporting a non profit venture, cows at Shelburne Farms are treated incredibly, environmental educational organization, financial challenges, cheddar,To comment on this episode click here. There are currently Comments
