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First Aired - 03/14/2010 02:30PM
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This week on Cutting The Curd, Diana Pittet talks about the origins of cheddar cheese and what it means to American culture.
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Cutting The Curd Introduction: Diana Pittet (16:56)
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Anne Saxelby, Cutting The Curd, Diana Pittet, Fairway Market, Heritage Radio Network, Monty Python, the history of cheddar cheese, cheddarbound.blogspot.com, Cheddar Bound, Cheddar has been the most popular cheese in America for 400 years up until now, it's not a gourmet cheese, English cheese, New Jersey, sharpest cheese, Ivy League Cheddar, different types of cheddar taste much different, white American cheese, pre sliced cheese, orange and white, Diane has travelled the globe in search of cheddar cheese, cheddar originated in England, Australia, New Zealand, Tasmania, export market for cheddar, Scotland, Wales, India, milk, dietary prohibitions against rennet, cheddar cheese has morphed into what we know was American cheese, what would a native North American cheese be?, vegan nut based cheese, there weren't any dairying animals in North America, horse milk cheese, cross bred cows, used for meat and dairy, home made cheese, sugar cane production, agriculture grown for local consumption, West Indies, why is cheddar a good cheese for export?, American Revolution, cheddar is a big hard durable cheese that's meant to last, low moisture, doesn't spoil easily or bruise, UPS regulations, Judy Schad, France, heavy cheeses, Quick's Cheddar,Cheddar Cheese & The American Identity Crisis (17:43)
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1851, Jesse Williams, associated dairying, women's liberation, the amazing scale of cheddar cheese production, the turning point in the mechanization of cheese making, how did cheddar become American Cheese?, Americanization, English immigrants considered themselves English, southern dialect, what does American cheese say about us?, wrapped in plastic, germ phobia, Nip/Tuck, differences between farmstead artisinal product and processed ones, sacrificing taste for convience, the story of cheddar captures the American identity crisis, mass produced food landscape, capitalism, cheese to make money for the colonies, being a cheese maker is pretty anti capitalist, British cheese making,To comment on this episode click here. There are currently Comments
First Aired - 11/21/2011 06:00PM
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The Mind Kitchen returns on The Matt & Rachel Show! This time, the creator of the game, Matt Timms, uses extra boring ingredients. The contestants this week are Scott Gold, Rachel Wharton, Anne Saxelby & Sophie Slesinger. Tune in and hear how a time machine, Julia Child & cheese sculptures all found their way into the competitions! Listen and seewho wins! This episode was sponsored by Roberta's.
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The Matt & Rachel Show: Mind Kitchen Returns!! (15:16)
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Matt Timms, Rachel Wharton, The Matt & Rachel Show, Heritage Radio Network, Mind Kitchen, Scott Gold, The Shameless Carnivore, Anne Saxelby, Sophie Slesinger, Potatoes, Iceberg Lettuce, Chicken, Cheddar Cheese, Carrots,To comment on this episode click here. There are currently Comments
First Aired - 11/19/2012 05:30PM
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This week on Cutting the Curd, Diane Stemple is joined in the studio by two newly graduated Certified Cheese Professionals, Amy Thompson and Elena Santogade. Amy Thompson is the head cheesemonger at Lucy's Whey in the Chelsea Market, and Elena Santogade is the head cheesemonger at Beecher's Handmade Cheese. Hear how Amy and Elena studied for the certification exam, and learn about the different subjects that are on the test. How has passing the exam furthered their careers in cheese? Later, hear Amy and Elena's cheese suggestions for the Thanksgiving dinner table! Hear what cheeses are ideal for cooking, for dessert, and as appetizers! This episode has been brought to you by S. Wallace Edwards & Sons.
"My advice to anyone who is taking the exam this year would be to really relate it back to the reality of being a cheese professional- to relate everything back in the body of knowledge to your daily work." [14:30]
-- Elena Santogade on Cutting the Curd
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Testing Cheese Knowledge (17:47)
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Diane Stemple, Cheesemonger Certification Program, CCPs, Amy Thompson, Lucy's Whey, Beecher's Handmade Cheese, Murray's Cheese Shop, Consider Bardwell Farm, American Cheese, Elena Santogade, American Cheese Society, studying, eating cheese, wine, beer, cheese service, nutrition, cheesemaking, importing, scientific, presentation, retail, Greenmarket, Casellula, Carlos Yescas, Paul Kindstedt, cheese books, the Internet, passing,Thanksgiving Cheese! (12:01)
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Thanksgiving cheese, wholesale, American artisan cheese, washed rind, bleu cheese, savory cheese, Landaff cheese, cheddar, Sweet Grass Dairy, Cabot Clothbound Cheddar, red wine, honey, soft cheeses, dessert plate, champagne, hard cheese, cooking with cheese, recipes, Three Cornerfield Farm, sheep's milk, Rush Creek Reserve,To comment on this episode click here. There are currently Comments
