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First Aired - 11/26/2012 05:30PM
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On Cutting the Curd we have talked about the intersections between cheese and art on previous shows, but this week host Diane Stemple highlights three personal journeys with guests Aaron Kirtz of Forever Cheese, Beth Griffenhagen of Murray's Cheese and Adam Moskowitz of Larkin Cold Storage. Find out how each guest found cheese and ended up transitioning artistic energy into their respective cheese careers and how the two worlds are not so dissimilar. Whether you're a food professional with a creative passion or an artist with a love for food, this episode provides great insight into the fusion of expression, art and gastronomy. This program was sponsored by The International Culinary Center.
"The overarching thing for me is always being able to take risks - so i jumped into a field that i really didn't know much about but wasn't afraid of." [03:15]
-Aaron Kirtz of Forever Cheese on Cutting the Curd
"I love taking a big idea and making it small - it's my favorite way to create things and look at the world." [07:35]
--Beth Giffenhagen of Murray's Cheese on Cutting the Curd
"Once you become an artist, you're an artist. Once you understand what it means to be an artist you just are." [09:37]
"When you taste cheese it proves god is an artist because the whole flavor profile of cheese comes from biochemistry!" [26:30]
--Adam Moskowitz of Larkin Cold Storage on Cutting the Curd
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First Aired - 08/22/2010 02:30PM
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State #3: This week on Cutting the Curd Anne continues her State of Cheese series with Virginia and Helen Feete of Meadow Creek Dairy. Feete sells delicious Grayson, Appalachian and other wholesale cheeses from the mineral-rich pastures of the mountains in southwest Virginia. Tune in to hear about Helen's Jersey herd, raw milk cheeses, and why Virginia makes delicious cheese. This episode was sponsored by Hearst Ranch: purveyors of grass-fed beef from the California coast.
Photo 1: Grayson cheese from Meadow Creek Dairy, Photo 2: Virginia map
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Cutting the Curd: The State of Cheese - Virginia (14:51)
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Anne Saxelby, Cutting the Curd, Hearst Ranch, Helen Feete, Virginia, Meadow Creek Dairy, Appalachian Mountains, off the Blue Ridge parkway, Grayson County, old time and bluegrass music, the music started in the mountains of Virginia and North Carolina, is Southwestern Virginia traditionally a dairy area?, up through the 60's and 70's there were many dairy farms, small processing plants, Helen has always had a food passion, she wanted to make cheese from the beginning but stuck to dairy at first, American farmstead cheese, people start with an idea of a cheese and develop it into a new unique creature, expressive of the farm it comes from, The Mountaineer, Jessa Gill, washed rine cheeses, Tallegio, Meadow Creek Dairy won 2nd place American Cheese Society,Helen Feete of Meadow Creek Dairy (15:19)
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dealing with regulations in Virginia, influencing policy and regulation, Helen is one of the biggest raw milk producers in the state, testing levels, bacteria levels, Grayson, keeping everything within a 2 day range, UPS, mail order cheese, a few distributors pick up at the farm, mountainous regions in Europe, seasonal dairy, they don't make cheese until cows are at pasture in April, they make cheese until December, the marketplace is the best situation for educating people about cheese and selling it, 9 month dairy season, cheese marketing, raw milk consortium for Slow Food, raw milk cheese makers are consistently ahead of the game, quality and integrity of production, more education means more cheese and better cheese!, self sufficiancy for small farms, www.meadowcreekdairy.com, they take season long iterns,To comment on this episode click here. There are currently Comments
First Aired - 08/15/2010 02:30PM
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State #2: This week on Cutting the Curd Anne continues her state-by-state breakdown of cheese in the US with a look at Georgia cheese and Sweet Grass Dairy. Georgia is not the most "traditional" place to make cheese, but as we learn from the folks at Sweet Grass its a great place to raise happy goats, fight for your right to age cheese appropriately, and generally create positive cheese culture. This episode was sponsored by Edwards of Surry Virginia.
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Cutting the Curd Introduction: The State of Cheese - Georgia (16:42)
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Cutting the Curd, Anne Saxelby, Heritage Radio Network, Edwards Ham, two special co hosts!, Patrick Martins, Reed Harlow, The State of Cheese, Georgia, Jessica Little, Sweet Grass Dairy, Veronica Pedraza, goat milk cheese, there is a generational gap in regards to farming, it's difficult to make a leap from dairy farming to cheese making, farmstead cheese operation, native cheese traditions in Georgia, the goal is to make something that the south can be proud of, people didn't grow up eating great cheese in the south, educating consumers, Vermont Butter & Cheese, Judy Schad, it's a challenge for cheese makers to get their product out there, it would be great if Georgia could consolidate cheese to make a palate, the rising tide floats all boats, pasture raised pork in Georgia, peach jam, chutney, Georgia has been a difficult state for small farmers to work in, legislation hasn't been friendly to small producers,Jessica Little of Sweet Grass Dairy (17:18)
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dairy inspections, using wood for moisture, 2 and half years ago legislation was passed to allow cheese aging on wood, testing for pathogenic bacteria, educating lawmakers, microflora, raw milk debate, Jessica doesn't think raw milk will ever pass in Georgia, inspectors and small time producers, salmonella testing, the state seized whatever they want, they get freaked out and didn't want more problems, small farmers are trying to be responsible, they are not being negligent, cheese makers should implement their own HACCP plans, preempting what the FDA might hand down, what is so good about the goat, goats are amazing animals, goats don't like living alone, they are herd animals, www.southerncheese.com, there are some great cheese shops in the south, Meadow Creek Dairy, festivals, bluegrass music, pig roasts, www.sweetgrassdairy.com,To comment on this episode click here. There are currently Comments
