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First Aired - 04/16/2012 05:30PM
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It's time for more urban cheese making on Cutting the Curd! This week, Anne Saxelby and Sophie Slesinger talk with Matt Spiegler- web developer by day, and cheese maker by night. Tune in to hear Matt's first memories of cheese, his initial interest in making his own cheese, and what types of cheeses he prefers to make. Hear about how Matt translated a French cheese documentary into English, and his self-imposed '365 Cheese Challenge'. Learn more about Matt's cheese infatuation at Cheese Notes. This program has been brought to you by Hearst Ranch.
"My very first cheese-making experiments were mozzarella and ricotta- the easier cheeses to make. But then I decided I wanted to take it to the next step- goat cheeses, lactic cheeses, aged goat cheeses. At first, they were huge disasters because I tried to age them in my fridge." --Matt Spiegler on Cutting the Curd
"My very first cheese-making experiments were mozzarella and ricotta- the easier cheeses to make. But then I decided I wanted to take it to the next step- goat cheeses, lactic cheeses, aged goat cheeses. At first, they were huge disasters because I tried to age them in my fridge." --Matt Spiegler on Cutting the Curd
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Web Design, Cheese Design (12:26)
Tags:
Urban cheese making, Matt Spiegler, web developing, French, stinky cheese, Hawthorne Valley Farm, Chicago, Steve Jenkins, culinary school, Gowanus, mozzarella, alpine, ricotta, aging, feta, humidity, The Vermont Institute for Artisan Cheese, Beecher's, Salvatore, microbes, brewery, Narwhal Brewery, milk sourcing, sheep's milk, bloomy rind chevre,365 Cheese Challenge (15:52)
Tags:
School of Artisan Food, 61 Local, cheesemaking apps, subtitles, The War of the Stinky Cheeses, American cheese makers, presidents, John Hess, Karen Hess, cross-cultural, Will Studd, Cheese Slice, Artisan Cheese Making at Home, Peter Dixon, New England Cheese Making, Glengarry, 365 Cheese Challenge, Sarkozy, Saxelby Cheesemongers, a filetta,To comment on this episode click here. There are currently Comments
First Aired - 04/02/2012 05:30PM
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This Week on Cutting the Curd, Anne Saxelby and Sophie Slesinger are continuing their discussion about goats. But they're not just talking about goat cheese, but also goat meat. Tune in to hear Anne and Sophie talk to Jonny Hunter of the Underground Food Collective, and Heritage's own Erin Fairbanks! Topics range from goat charcuterie to selling and eating dairy animals. Hear about Johnny's famous goat bacon and Erin's experiences working with goat farmers all over the Northeast. This program was sponsored by Hearst Ranch.
"The goat has become more fashionable to cook with I think, especially with creative cooks because of the flavor, it has interesting cuts, and it presents a lot of new possibilites. But it has been hard to source quality goat, and it tends to be very expensive." -- Jonny Hunter of the Underground Food Collective on Cutting the Curd
"To make cheese you need milk, and to get milk you need babies. As responsible eaters, it's kind of our duty to understand and eat a little goat meat here and there." -- Erin Fairbanks of Heritage Foods on Cutting the Curd
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Jonny Hunter of the Underground Food Collective (17:35)
Tags:
goats, cheese-making, goat meat, milk, dairy goats, Jonny Hunter, Underground Food Collective, rabbit, The Fore Quarter, goat charcuterie, kids, salami, sausage, catering, slaughter facility, goat bacon, Uplands, Andy Hatch,...And Our Own Erin Fairbanks (14:53)
Tags:
Erin Fairbanks, No Goat Left Behind, family farms, Vermont Cheese and Butter, live market, restaurant, hanging weight, Consider Bardwell, Minetta Tavern, Momofuku, food education, Astor Center, breaking down a goat, chefs, kidding season, breed, responsible eating,To comment on this episode click here. There are currently Comments
First Aired - 05/15/2009 04:00PM
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Lorenzo Ragionieri speaks with Rose Balfiori of Finger Lakes Dexter Creamery about the rare breed Dexter cow and Artisanal cheese making and Barb Foulke of Freddy Guys Hazelnuts in Oregon.
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