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Cutting the Curd - Episode 53 - State of Cheese: Illinois

First Aired - 01/30/2011 02:00PM
Download MP3 (Full Episode)

Hosted By

Cutting the Curd Inroduction: The Joy of Cheese (6:23)

Tags:

Cutting the Curd, Anne Saxelby, Hearst Ranch, Brian Kenny, The Joy of Cheese, Martin Johnson, freelance journalist, you can learn a bit about good wine and beer by going to retailers, three monthly clients, d.b.a. Brooklyn, Ray Deter, cheese and beer pairings, Culture Fix, events are rarely more than $25,

Leslie Cooperband of Prairie Fruits Farm (10:28)

Tags:

Prairie Fruits Farm, Leslie Cooperband, State of Cheese: Illinois, Martin is originally from the Southside of Chicago, Wes Jarrell, Champaign-Urbana, small diversified farm, the idea of goats and dairy came second to that, Leslie had a very urban upbringing, Wes had goats growing up but not in a dairy setting, 2005 the creamery and dairy was built and licensed, First farmstead creamery in the state of Illinois, landscape dominated by corn and soy beans, mixed livestock as well as crops, tile draining, there's a lot of history behind cheese, crops based on soil, Wisconsin seems to lend itself more to dairy, Central Illinois was thought to be more suitable for grain, the land is incredibly fertile,

Making Value Added Dairy Work in Illinois (20:21)

Tags:

how do you choose the cheeses you make?, which are made a commercial focus, added sheeps milk cheese to their repertoire three years ago, Chicago is an important market, Stephanie Izzard, Girl & The Goat, half of the sales are direct to consumer through farmers market, the other half is to restaurants or distributors, working with restaurants to create cheeses, veterinary students, Amish community, value added dairy, seasonal farming, milk through late February through September, in the mid 80's goats milk blue cheese from Western Illinois was very popular, commercial kitchens, local food dinners, 40-50 guest dinners, guest and in house chefs, from late May to late October, indoor dining in the barn, basic idea is to eat outside and walk around between courses, Joy of Cheese on the road??, raw milk cheese, relationship to inspectors, so far so good for Leslie, Department of Public Health, FDA allows you to make these cheeses as long as they are aged 60 days, internship possibilities, creating local economies from the ground up, www.prairiefruits.com, upcoming cheese tastings:, monthly event at d.b.a is this Tuesday, Crunchy, hard cheeses with amino acid crystals, pair well with beers, Feb 1st at 7:30 d.b.a. Brooklyn, Feb 8th, Red Red Wine, crystallized hard cheeses with Red Wines, The Clerkenwell, fromage of the day, http://thejoyofcheese.blogspot.com/,

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