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Cutting the Curd - Episode 49 - Monastic Cheese & Spirits

First Aired - 12/12/2010 02:30PM
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Cutting the Curd Introduction: Monastic Cheese & Spirits (16:27)

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Anne Saxelby, Cutting the Curd, Heritage Radio Network, Diana Pittet, Kara Newman, monastic cheese and spirits, alchemist punch, www.culinaryhistoriansny.org, Monday @ 7:30, monastic cheese don't sound immediately sexy or tasty, monasteries were self sufficient operations, cheese was a great way to get protein, the hotels of their day, cheesemaking as a daily routine, The Rule of St Benedict, every hour of a monks day was accounted for, idleness is the enemy of the soul, beer, wine, ale, cider, water was often not safe in Medieval times, beer was safer, medicinal applications, monastic tradition of elixirs, Chartreuse, Carthusian Monks, French Alps, Benedictine,

Kara Newman and Diana Pittet (16:17)

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washed rind cheeses are usually distinguished by an orange rind, cows at monasteries, surface ripened cheeses, farm wives don't have enough free time for long cheese making, quicker process, cheese as a meat substitute, cheese washed with spirits, cheese washed with dandelion wine, luminescent cheese, feeding cows Chartreuse for flatulence, Crispin cider, corruption amongst monks, www.culinaryhistoriansny.org,

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