Let's Get Real
LIVE 6:30 - 7pm EST
First Aired - 01/03/2010 02:00PM
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Anne Saxleby is joined by friend and cheese monger Dr. Diane Stemple to recap the decade in cheese.
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Cutting The Curd Introduction: (19:29)
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pyschology, Cosmopolitans, Cosmos, Artisinal, thistle, ogleshield, www.murrayscheese.com, Cutting The Curd, Anne Saxelby, Hearst Ranch, Dr. Diane Stemple, Port Washington, Sex & The City, Mark Shay, Peter Kindel, end of the decade, Cardo by Mary Holbrook, raw milk, goats cheese, Neils Yard Dairy, 3D cheese, Michael Lee, aged goat cheese, grain mold, Rogue River, Murrays,Top Ten People In The Cheese World (14:16)
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top ten people in the cheese world, live call in question, organic dairy products, antibiotics, organic grain, certified organic, in the cheese world organic does not mean quality, artisan cheese making in France, Randolph Hodgson, Mateo Kehler, Jasper Hill, cellers, Anne Saxelby, she is a rock star in the American cheese world, Essex Street Market, all American cheese mostly from the East Cost, one foreign cheese, Deborah Dickenson, Rob Caufeld, Steve Jenkins, Rob Kaufelt, Max McCalman, The Cheese Plate, Mike Gingrich, Judy Schad,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
First Aired - 07/18/2010 02:30PM
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This week on Cutting the Curd Anne and special guest host Samia Khan spoke to Andy Hatch of Uplands Cheese, a seasonal grass-based dairy farm. Uplands is unique in a number of ways: it follows the "Alpine pattern" of milking, and its a place where cows harvest their own feed, spread their own manure, and give the farmer a bit of a break in the hard labor department. They've even crossbred nine different breeds of cows together to create their own breed of cow perfect for their style of farming. Tune in to hear the creator of Pleasant Ridge Reserve, easily one of the most famous farmstead cheeses, talk shop on HRN!
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Cutting the Curd Introduction: Andy Hatch (15:05)
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Anne Saxelby, Cutting the Curd, Heritage Radio Network, Whole Foods Market, Samia Khan, it is hot humid and steamy in Brooklyn!, people have not been thinking about eating copious amounts of cheese, people want fresh and tangy cheese, summer is the most exciting time of year for cheese makers, Andy Hatch, Uplands Cheese Company, Pleasant Ridge Reserve, alpine cheeses, seasonal cheese making, grass based seasonal dairy, natural diet for cows, let the cows harvest their own feed and spread manure, selective varieties of cheese, they have cross bred 9 breeds together, cows generally follow a pattern in their lactation cycle, extra aged wheels, crazy flavors, evaluating cheese objectively,More with Andy Hatch from Uplands Cheese Company (15:22)
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kishka, heavy liver dumpling, you have to serve apprenticeships to get a license to become a cheese maker, Norway, goat cheese, Andy moved around as much as he could, he now targets the Alps, Andy & Anne went to a giant old military fort where they age Conte, breaking news: Rush Creek will be the new Uplands cheese coming soon!, cheese bound in wood, borrowing ideas from different cheeses and not simply replicating is a luxury of American cheese makers, you can never replicate a recipe exactly, its no fun just to copy someone else, honing your own craft, the difference between soft and hard cheese, Uplands is different in their focus is mostly only on Pleasant Ridge, the cows will dry up by Christmas time, 100% grass fed milk, www.uplandscheese.com, Rush Creek coming in the fall season!,To comment on this episode click here. There are currently Comments
