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First Aired - 02/22/2013 04:00PM
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So you want to learn about cheese? You've found the perfect program! This week's guest on Cutting the Curd is Susan Sturman, of the Academie Opus Caseus, a school for cheese professionals in France with a program in English for anglophone cheese professionals worldwide. Academie Opus Caseus exists at the heart of the MonS Fromagerie operational headquarters, where cheese undergoes affinage, and orders are received, packed and shipped. Tune in and learn more about the school and the state of cheese at large - from affinage to cheese caves. Learn more about the school and their courses here: Academie Opus Caseus.This program was sponsored by Fairway Market.
"This is not cheese appreciation this is working with cheese - practical knowledge." 05:00
"The culture the French have around cheese is something we can take from and build around. They represent a wealth of knowledge." 10:00
"Affinage is the maturing of cheese. It's a different skillset [than cheesemaking] and takes a different infrastructure." 24:00
--Susan Sterman of Academie Opus Caseus
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First Aired - 08/08/2011 04:30PM
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This week Cutting the Curd talks cheese and standardization. Anne is joined by Susan Sturman of the American Cheese Society to discuss their new upcoming cheesemonger certification program that will be rolled out at the next ACS conference. Tune in to learn about how you can apply and what the requirements are. Don't worry, even those with the wackiest cheese resume's can still apply as Anne and Sue find out. This episode is sponsored by Hearst Ranch.
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Episode 69: Susan Sturman (16:30)
Tags:
Cutting the Curd, Anne Saxelby, Hearst Ranch, Roberta's Pizza, Susan Sturman, Sophie Slesinger, cheese certification, American Cheese Society, cheesemaking in the United States, ACS certification program, Lori Greenberg, Cathy Geiti, cheesemongers, cheese conferences, Frank Kosikowski,To comment on this episode click here. There are currently Comments
