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Hosted By
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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
On today's "Book Review" edition of Cutting the Curd, Diane Stemple review "The Science of Cheese" by Michael Tunick. In an engaging tour of the science and history of cheese, Michael Tunick explores the art of cheese making, the science that lies underneath the deliciousness, and the history behind how humanity came up with one of its most varied and versatile of foods. Dr. Tunick spends his everyday deep within the halls of the science of cheese, as a researcher who creates new dairy products, primarily, cheeses. He takes us from the very beginning, some 8000 years ago in the Fertile Crescent, and shows us the accidental discovery of cheese when milk separated into curds and whey. This stroke of luck would lead to a very mild, and something akin to cottage, cheese-deemed delicious enough by our traveling cheese maker that he or she did it again another day. Today we know of more than 2,000 varieties of cheese from Gorgonzola, first noted in year 879, to Roquefort in 1070 to Cheddar in 1500. But Tunick delves deeper into the subject to provide a wide-ranging overview that begins with cows and milk and then covers the technical science behind creating a new cheese, milk allergies and lactose intolerance, nutrition and why cheese is a vital part of a balanced diet. The Science of Cheese is an entertaining journey through one of America's favorite foods. This program was brought to you by The Wisconsin Milk Marketing Board.

"Mozzarella is more popular than Cheddar in the United States at this point." [23:00]

--Michael Tunick on Cutting the Curd


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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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