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Hosted By
News
Sponsored by
Wmmbshow
Published November 30th, 2014

Running time: 6 Minutes

By Brian Reno

Joseph Harding is credited with inventing the “recipe” for making cheddar cheese and sharing his methods for free.

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Hosted By
Cutting-the-curd
Sponsored by
Wmmbshow
This week on Cutting the Curd, host Greg Blais is talking drunken cheese stories with guests Charlotte Kamin and Nate McEllroy of Bedford Cheese Shop, and Matt Rubiner of Rubiner's Cheesemongers & Grocers. Kicking off the show trying to pry some crazy stories from the guests, Greg recalls a few times working slightly hungover and successfully encourages tales from there. Tune in for a fun episode and hear thoughts on the best, worst, and funniest cheese shop customers, as well as the guests' favorite cheese and alcoholic pairings. This program was brought to you by The Wisconsin Milk Marketing Board.

"My favorite demographic of customer is the arguing couple... and then all of a sudden you're a relationship mediator!" [14:50]

--Nate McEllroy on Cutting the Curd

"The best alcohol/cheese pairing I ever had was... vintage port and Montgomery's Cheddar." [23:10]

--Matt Rubiner on Cutting the Curd


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Hosted By
The-food-seen-new
Sponsored by
373032_118841657019_442152286_n
On today’s episode of THE FOOD SEEN, Agatha Kulaga and Erin Patinkin met at a food-focused book club, became drinking buddies, then hoped to rid the world of bad bar snacks, introducing new faves like maple thyme pecans and spicy bacon caramel corn. They now serve some of Brooklyn best sweet and salty baked treats at Ovenly, seamlessly mixing in savory components en route to becoming one of NYC’s most creative bakeries. In their premier cookbook, Agatha and Erin reflect on their past Polish inflected upbringings, only to find their flagship store firmly set in the Greenpoint section of Brooklyn, surround by smoked meat shops serving kielbasa, and dishing out doughnuts better known as pączki. Their unique blend of old world ideas with new world flavors, like Brooklyn Blackout Cake using Brooklyn Brewery’s Black Chocolate Stout, and cheddar mustard scones, explore the boundaries of baking, all while extolling the simplicity of a salted chocolate chip cookie. This program was brought to you by Rolling Press.

"We really enjoy playing with flavors and we'll test things out until they work and they're delicious." [10:24]

--Erin Patinkin on The Food Seen

"There was never a question like should we keep doing this? What the hell are we doing? This is crazy!" [14:41]

--Agatha Kulaga on The Food Seen


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