Cutting The Curd

Cutting the Curd - Episode 1 - Nathalie Jordie, Jeanne Carpenter & Bill Schlinsog

Thu, 17 Jun 2010 21:47:02 -0000

Anne Saxelby speaks about National Dairy Month and Wisconsin Cheese with Jeanne Carpenter Author of the blog www.cheeseunderground.blogspot.com and Bill Schlinsog, a Veteran Cheese and Butter Grader for the Wisconsin State Department of Agriculture.

Cutting the Curd - Episode 2 - Rick Feete & Laini Fondiller

Thu, 17 Jun 2010 21:48:20 -0000

"Who's Your Daddy?" This week Anne talks about breeding and genetics with Rick Feete and Laini Fondiller.

Cutting the Curd - Episode 3 - Anne Mendelson

Thu, 17 Jun 2010 21:45:15 -0000

On this week's Cutting the Curd, Anne speaks with the author of the acclaimed book "Milk: The Surprising Story Of Milk Through The Ages".

Cutting the Curd - Episode 4 - Michael Lee

Thu, 17 Jun 2010 21:50:43 -0000

On this week's episode of Cutting The Curd, Anne talks with Michael Lee of Twig Farms about making cheese in Vermont.

Cutting the Curd - Episode 5 - Nicole Slaven & Tia Keenan

Thu, 17 Jun 2010 21:52:49 -0000

This week on Cutting The Curd, Anne and guest co-host Nicole Slaven talk with Tia Keenan, who is at the American Cheese Society's Annual meeting

Cutting the Curd - Episode 6 - Allison Hooper & Mark Fisher

Thu, 17 Jun 2010 21:53:38 -0000

Anne Saxelby phones in from Vermont to tell us all about the Vt. Cheese Festival. She's joined by some of the festival participants, including Allison Hooper, owner of Vermont Butter & Cheese. Also on the show, Mark Fisher of Woodcock Farm and Alec Web.

Cutting the Curd - Episode 7 - Anne Mendelson & Mary Habstritt

Thu, 17 Jun 2010 21:54:10 -0000

This week, Anne Saxelby is joined by two very special guests. Anne Mendelson & Mary Habstritt join the show for a special one-hour discussion on the history of milk trains, milk quality, and the bottling process.

Cutting the Curd - Episode 8 - Mateo Kehler

Thu, 17 Jun 2010 21:55:09 -0000

On the latest episode of Cutting The Curd, Anne Saxelby is joined by Jasper Hill Farm co-founder & cheese guru Mateo Kehler. He tells the story of Jasper Hill Farm, and gives some invaluable insight into the intricacies of cheesemaking.

Cutting the Curd - Episode 9 - Chris Gray

Thu, 17 Jun 2010 21:56:00 -0000

This week, Anne sits down with Chris Gray of Consider Bardwell Farms and talks about his history in the music business and how it relates to his current life as a cheese monger.

Cutting the Curd - Episode 11 - Steve Jenkins

Thu, 17 Jun 2010 21:57:53 -0000

Steve Jenkins, the man behind Fairway Market, joins Anne Saxelby on this week's edition of Cutting The Curd. They talk about cheese idioms, etymology & the American phenomenon of cheese naming.

Cutting the Curd - Episode 12 - David Gumpert

Thu, 17 Jun 2010 21:58:23 -0000

This week on Cutting The Curd, Anne Saxelby talks raw milk with author and expert David Gumpert.

Cutting the Curd - Episode 13 - Claudia Keel

Thu, 17 Jun 2010 21:58:52 -0000

This week on Cutting The Curd, Anne continues her discussion on raw milk. This time, guest Claudia Keel comes by and gives her insight as an herbalist.

Cutting the Curd - Episode 14 - Dr. Diane Stemple

Thu, 17 Jun 2010 21:59:31 -0000

Anne Saxleby is joined by friend and cheese monger Dr. Diane Stemple to recap the decade in cheese.

Cutting the Curd - Episode 15 - Conrad Hosier & Sarah Zebrowski

Thu, 17 Jun 2010 21:59:52 -0000

This week on Cutting The Curd, Anne talks with Conrad Hosier & Sarah Zebrowski about sourcing and distributing artisan cheese.

Cutting the Curd - Episode 16 - Lara Pira & Mark Bello

Thu, 17 Jun 2010 22:00:21 -0000

Cutting The Curd discusses pizza this week with Lara Pira and Founder of Pizza a Casa Mark Bello. The best pizza places in the tri-state area are revealed as well as the details of Pizza a Casa's new spot opening on the lower east side of NYC.

Cutting the Curd - Episode 17 - Steve Jenkins & Robert Aguilera

Thu, 17 Jun 2010 22:00:52 -0000

This week on Cutting The Curd, Steve Jenkins and Robert Aguilera drop by to pay some respect to American artisan cheesemakers.

Cutting the Curd - Episode 18 - Jimmy Carbone, Claire Hartten & Carolyn Steel

Thu, 17 Jun 2010 22:02:48 -0000

Anne Saxelby, Jimmy Carbone & Claire Hartten are joined by author Carolyn Steel who talks about Sitopia, Waste, Efficiency & Traceability

Cutting the Curd - Episode 19 - Patrick Fitzgerald

Thu, 17 Jun 2010 22:03:01 -0000

This week on Cutting The Curd, actor & playwright Patrick Fitzgerald talks James Joyce & cheese.

Cutting the Curd - Episode 20 - Brooke Little, Erin Tevlin, Ayse Gurdale & Robert Aguilera

Thu, 17 Jun 2010 22:03:53 -0000

A group of female cheese mongers randomly find their way on this week's episode of Cutting The Curd to share stories behind the counter.

Cutting the Curd - Episode 21 - Diana Piettet

Thu, 17 Jun 2010 22:04:13 -0000

This week on Cutting The Curd, Diana Pittet talks about the origins of cheddar cheese and what it means to American culture.

Cutting the Curd - Episode 22 - Veronica Pedraza

Thu, 17 Jun 2010 22:04:38 -0000

Anne talks with Veronica Pedraza of Jasper Hill Farm about what it takes to make cheese.

Cutting the Curd - Episode 23 - Bennoit Breal & Stephanie Wang-Breal

Thu, 17 Jun 2010 22:05:19 -0000

Anne's parents stop by, along with Bennoit Breal and Stephanie Wang-Breal to talk cheese and Stephanie's new documentary.

Cutting the Curd - Episode 24 - Louella Hill

Thu, 17 Jun 2010 22:05:42 -0000

Wanna be a cheese maker? Take notes from Anne Saxelby & special guest Louella Hill of Narragansett Creamery

Cutting the Curd - Episode 25 - Angela Miller

Thu, 17 Jun 2010 22:05:58 -0000

Anne talks with Angela Miller, author of "Hay Fever: How Chasing a Dream on Vermont Farm Changed My Life".

Cutting the Curd - Episode 26 - Hilary Dennis & Leah Mayor

Thu, 17 Jun 2010 22:07:02 -0000

Anne Saxelby, Hilary Dennis & Leah Mayor talk about milksheds: what is a milkshed, and how does it affect the quality of what we eat day to day?

Cutting the Curd - Episode 27 - Judy Schad

Thu, 17 Jun 2010 22:08:54 -0000

Anne talks with Judy Schad of Capriole about making goat cheese more accessible.

Cutting the Curd - Episode 28 - John Bunting

Thu, 17 Jun 2010 22:09:15 -0000

Anne speaks with John Bunting of John Bunting's Dairy Journal to discuss the dairy industry and the monetary side of making milk.

Cutting the Curd - Episode 29 - Betsy Divine & Katrina Vahedi

Thu, 17 Jun 2010 22:12:16 -0000

This week on Cutting the Curd Anne spoke with ricotta makers Betsy Divine and Katrina Vahedi. The ladies speak about the allure of fresh cheese, their Italian cheese mentor Salvatore, and what cheese means to the master cheese mongers of Italy.

Cutting the Curd - Episode 30 - Max McCalman

Thu, 17 Jun 2010 22:14:13 -0000

This week on Cutting the Curd Anne speaks to Max McCalman, the author of "Mastering Cheese: Lessons for Connoisseurship from a MaÃ®tre Fromager". Max drops his cheese expertise on the listening audience, and describes how he does the same thing for cheese

Cutting the Curd - Episode 31 - Adam Moskowitz

Thu, 17 Jun 2010 22:14:25 -0000

This week on Cutting the Curd Anne kicked it with Adam Moskowitz, cheese poet and president of Larkin. Adam described the upcoming Larkin Cheesemonger Invitational, and gave us the scoop on the games included therein (like the Dapper Wrapper).

Cutting the Curd - Episode 32 - Robert LaValva

Sun, 20 Jun 2010 23:09:01 -0000

Robert LaValva stopped by for a chat. Anne asked Robert about the days of the Agora, when markets and government shared the same hall, and how his experience as an architect has helped him build the New Amsterdam Market.

Cutting the Curd - Episode 33 - American Cheese Society Conference with Sasha Davies

Sun, 27 Jun 2010 19:54:46 -0000

This week on Cutting the Curd Anne spoke to Sasha Davies to speak about the American Cheese Society Conference, aka Cheesetopia. Sasha spoke about how the conference helped small business owners tackle problems--liability insurance, succession planning--that they might never be able to fix on their own.

Cutting the Curd - Episode 34 - Kate Arding of Culture Magazine

Mon, 12 Jul 2010 01:15:13 -0000

This week on Cutting the Curd Anne spoke with Kate Arding. Kate runs Culture Magazine, one of the only cheese-exclusive monthly magazines in the world, and discusses how she went from the world of cheese mongering to the high-stress world of publishing, and her process for creating an issue of Culture. This episode was sponsored by Hearst Ranch: purveyors of fine grass-fed beef.

Cutting the Curd - Episode 35 - Andy Hatch of Uplands Cheese Company

Sun, 18 Jul 2010 20:17:12 -0000

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!

Cutting the Curd - Episode 36 - Patricia Michelson

Mon, 26 Jul 2010 00:20:01 -0000

Patricia Michelson, owner of the famous La Fromagerie in London, and author of Cheese: The World's Best Artisan Cheeses. Patricia compares her humble beginings "in a shed" in her garden to HRN's current shed-like status, and describes the defining moment when she fell in love with cheese during a skiing trip (she literally tripped while skiing) in the French Alps. Some delicious farmstead cheese was her pick-me-up after the tumble, and the rest is history. Tune in to find out why Patricia is bothered by Europe's ignorance of America's best cheeses, and how cheese lovers from both sides of the world would be better off investigating delicious cheeses at home AND abroad. This episode was sponsored by Tekserve.

Cutting the Curd - Episode 37 - State of Cheese: California

Sun, 24 Oct 2010 20:09:23 -0000

State #1: This week on Cutting the Curd, Anne starts her "State of Cheese" series: a 50 part show series highlighting each state in the US and it's cheese culture. She begins with California, and is joined by guest Peggy Smith of Cowgirl Creamery. Peggy tells us how to make cottage cheese, and tells the story of the Straus Family Creamery, the first organic dairy west of the Mississippi. This episode was sponsored by Acme Smoked Fish. For more information visit www.acmesmokedfish.com

Photo 1: Peggy Smith, Photo 2: Cowgirl Creamery

Cutting the Curd - Episode 38 - State of Cheese: Georgia

Sun, 24 Oct 2010 20:11:05 -0000

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.

Cutting the Curd - Episode 39 - State of Cheese: Virginia

Sun, 24 Oct 2010 20:25:07 -0000

State #3: This week on Cutting the Curd Anne continues her State of Cheese series with Virginia and Helen Feete of Meadow Creek Dairy. Feete sells delicious Grayson, Appalachian and other wholesale cheeses from the mineral-rich pastures of the mountains in southwest Virginia. Tune in to hear about Helen's Jersey herd, raw milk cheeses, and why Virginia makes delicious cheese. This episode was sponsored by Hearst Ranch: purveyors of grass-fed beef from the California coast.

Photo 1: Grayson cheese from Meadow Creek Dairy, Photo 2: Virginia map

Cutting the Curd - Episode 40 - State of Cheese: Connecticut

Sun, 24 Oct 2010 20:25:30 -0000

State #4: This week on Cutting the Curd Anne continues her State of Cheese series with Connecticut. With her Ma and Grandma sitting in, Anne speaks to Mark Gellman of Cato Corner Farms in Colchester CN. Tune in to find out how Mark went from a dozen cows to over 40 in his career as a dairy farmer, and about the depth of flavor that raw milk adds to cheese. This episode was sponsored by Hearst Ranch.

Photo: Mark Gellman on his farm in Connecticut

Cutting the Curd - Episode 41 - State of Cheese: New York

Fri, 30 Sep 2011 08:17:20 -0000

State #5: This week on Cutting the Curd Anne continues her State of Cheese series with New York State. Dean Sparks from Empire Organics joins Anne on air to talk about how to keep the quality of dairy high and the wages fair for everyone from the farmer to the distributor. Speaking on everything from simple eggs to value added dairy products, Dean stresses the importance of making sure everyone's markup is fair, so the farmers make a reasonable wage and the consumer pays a reasonable price. This episode was sponsored by Whole Foods Market.

Cutting the Curd - Episode 42 - State of Cheese: Kentucky

Sun, 24 Oct 2010 20:26:23 -0000

State #6: This week on Cutting the Curd Anne's State of Cheese special continues with Kentucky: the bluegrass state, and home of Kenny Mattingly of Kenny's Country Cheese. Learn how a trip to meet with international cheesemakers impressed Kenny enough to turn his dairy farm into an artisanal cheesemaking operation that would eventually reach up to 30 varieties. Kenny speaks on Kentucky's positive attitude towards raw-milk cheeses, some major breaks he's had distributing his cheese at venues in Kentucky, and what he sees for the future of his dairy farm. This episode was sponsored by Hearst Ranch: purveyors of fine grass-fed beef from the California coast.

Cutting the Curd - Episode 43 - State of Cheese: Michigan

Sun, 24 Oct 2010 20:26:34 -0000

State #7: This week on Cutting the Curd Anne continues the saga that is The State of Cheese with Michigan: the next chapter. Aubrey Thomason of Zingerman's Creamery in Ann Arbor calls in to explain just how much of cheesemaking and mongering is packaging or cleaning or wrapping or straight up cheese creation. Learn about their lactic style fresh cheese, why the value added dairy industry can be so tricky, plus the low down on goat's milk cheese and the "raw milk bust". This episode was sponsored by Fairway: like no other market.

Cutting the Curd - Episode 44 - Cheese Horror Stories

Sun, 31 Oct 2010 23:41:42 -0000

This week on Cutting the Curd Anne speaks to Shanna Pacifico of Back 40 to share terrifying cheese stories: the ghoulish, the ghastly, and the gross. Turn green as you hear the tale of the 117 year old Eastern European cheese (quite literally an heirloom), cringe at the story of the creepy crawly cheese mites, and wince at the thought of cheese-filled luggage sitting on hot airport tarmacs for a week. This episode was sponsored by Cain Vineyard and Winery.

Cutting the Curd - Episode 45 - State of Cheese: New Hampshire

Sun, 07 Nov 2010 21:12:41 -0000

This week on Cutting the Curd Anne continues her State of Cheese series with New Hampshire. Doug Erb of Landaff creamery calls in to talk about his career in the cheese business. Tune in to hear how Doug is working with Jasper Hill Creamery to get his product distributed, and about Doug's work with the Vermont Institute of Artisan Cheese. This episode was sponsored by Edwards of Surry Virginia.

Cutting the Curd - Episode 46 - State of Cheese: Alabama

Mon, 15 Nov 2010 23:00:53 -0000

This week on Cutting the Curd Anne spoke to Alyce Birchenough of Sweet Home Farm in Alabama as part of her continuing State of Cheese Series. Alyce talked about how, using local sourcing and value added sales techniques, she proved some other local farmers wrong when they said she couldn't make a living off her modest 40 acres. Tune in to find out how cheese is doing in the great state of Alabama. This episode was sponsored by Cabot Cheese of Vermont, Dairy Farm Family owned since 1919.

Cutting the Curd - Episode 47 - State of Cheese: Utah

Mon, 22 Nov 2010 01:06:11 -0000

This week on Cutting the Curd Anne continues her State of Cheese series with a look at Utah and the state's growing interest in sustainable food. Steven Rosenberg of Liberty Heights Fresh calls from Utah to talk about how eating some unsavory cafeteria food began him on a quest to finding the freshest and most delicious food available and ended in the form of Liberty Heights Fresh, one of the best places to find sustainable cheese and produce in Utah. This episode was sponsored by Cabot Cheese of Vermont, Dairy Farm Family owned since 1919.

Cutting the Curd - Episode 48 - State of Cheese: Louisiana

Sun, 05 Dec 2010 21:29:20 -0000

This week on Cutting the Curd Anne Saxelby takes the State of Cheese series down to The Big Easy. Learn about dairy culture in Louisana and New Orleans, or the lack thereof. Anne is joined by Richard Sutton of St. James Cheese Shop who explains how his journey to England brought him and his wife back to New Orleans, and what it was like for them starting the first artisanal cheese shop in the area. Tune in to learn more about cheese and dairy in the state of Louisiana. This episode was kindly sponsored by S. Wallace Edwards & Sons. For more information visit www.surryfarms.com

Cutting the Curd - Episode 49 - Monastic Cheese & Spirits

Sun, 12 Dec 2010 22:28:25 -0000

This week on Cutting the Curd, Anne is joined by cheesemonger Diana Pitett and author Kara Newman on a monastic themed episode. The girls discuss the history surrounding cheese, spirits and monasteries. Tune in to learn more about The St Benedict Rule, feeding Chartreuse to cows, and how certain cheeses were washed with spirits. This episode was brought to you by The Barterhouse. For more information on their wines visit www.thebarterhouse.com

Cutting the Curd - Episode 50 - Tia Keenan, Daphne Zepos & Matteo Kehler

Sun, 19 Dec 2010 23:22:11 -0000

This week on Cutting the Curd, Anne is joined by a special panel of friends and colleagues to discuss the ongoing developments and controversy surrounding raw milk in cheese production. Tia Keenan of The Modern, Daphne Zepos of Essex Cheese Company and Matteo Kehler of Jasper Hill all share their thoughts on FDA crackdowns on small producers, European traditions, and cultural barriers that need to be broken down in order for everybody to appreciate raw milk cheese in the United States. This episode was sponsored by The Barterhouse. For more information on The Barterhouse visit www.thebarterhouse.com

Cutting the Curd - Episode 51 - State of Cheese: Ohio

Sun, 09 Jan 2011 23:38:51 -0000

On the first Cutting the Curd of 2011 - Anne Saxelby resumes her state of the cheese series with the state of Ohio. She is joined by Abbe Turner of Lucky Penny Farm and Creamery who discusses everything from finding farm equipment on eBay to sheep's milk. Tune in and find out why distributors can be hard to work with at times and why Ohio was rated the 2nd best local food city in America. This episode was sponsored by Cochon 555 - for more information visit www.cochon555.com

Cutting the Curd - Episode 52 - Milk

Sun, 23 Jan 2011 23:03:02 -0000

This week on Cutting the Curd, Anne Saxelby sits us down to teach us more about the fabric of all dairy: milk. Anne traces the roots of human production of milk from various mammals, starting with goats and sheep. Tune in and learn about everything from seasonal breeding to the properties of ruminants. What took us so long to start milking cows? Find out on Cutting the Curd! This episode was sponsored by Cabot Cooperative. For more information visit www.cabotcooperative.com

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

Mon, 31 Jan 2011 05:08:09 -0000

Anne brings State of Cheese series to the great state of Illinois with special guests Leslie Cooperband of Prairie Fruits Farm and Martin Johnson of The Joy of Cheese. Together, they discuss how the super fertile land that mots people make use of for corn and soy is also ideal for raising dairy animals and producing added value dairy products. Tune in to learn more about farmstead creameries in Illinois, the marketing behind added value dairy and how pairings and events can help everybody appreciate great cheese without making them go broke! This episode was sponsored by Hearst Ranch, the nations largest single-source supplier of grassfed and grass finished beef.

Cutting the Curd - Episode 54 - Affinage with Michael Anderson

Fri, 30 Sep 2011 08:28:24 -0000

This week on Cutting the Curd lean more about cheese aging, as Anne is joined by Michael Anderson . Michael is an expert in the field of affinage and the cave manager at Murray's Cheese. Tune in and learn why not all cheese need to age a long time, and how you can better preserve the flavor and lifespan of cheese in your refrigerator! This episode was sponsored by 360 Cookware. Learn more about their vapor-technology at http://www.360cookware.com

Cutting the Curd - Episode 55 - State of Cheese: Massachusetts

Mon, 07 Mar 2011 03:45:31 -0000

This week on Cutting the Curd, Anne returns to the State of Cheese Series - this time exploring all things dairy in the state of Massachusetts. She begins the show with Barbara Hanley of Shy Brothers Farm and later speaks with Susan Sellew of Rawson Brook Farm. Tune in to learn more about goat dairy production, how large cheese and small cheese productions differ greatly and how its always tough to separate offspring from their parents. This episode was sponsored by Whole Foods Market.

Cutting the Curd - Episode 56 - State of Cheese: Minnesota

Tue, 29 Mar 2011 06:09:23 -0000

Cutting the Curd moves to a new time slot as Anne continues her State of Cheese series with a new co-host, Sophie Slesinger. Tune in as they take the series to the great state of Minnesota. They are joined by Minnesota cheese legend Jeff Jirik of Faribault Dairy and Benjamin Roberts of France 44. Learn more about how prohibition helped bring cheese to Faribault and why gouda is so lovable! This episode was sponsored by Fairway Market, like no other market.

Cutting the Curd - Episode 57 - State of Cheese: North Carolina

Mon, 04 Apr 2011 22:09:13 -0000

The State of Cheese Series continues along to North Carolina as Anne Saxelby and Sophie Slesinger are joined by Portia McKnight of Chapel Hill Creamery. Learn more about the creamery and cheese culture in North Carolina including an extended segment on "clabber", a soured milk product. This episode was sponsored by Whole Foods Market. Whole Foods market celebrates Earth Month with the “Do Something Reel” Film Festival, a collection of six provocative, character-driven films focused on food, environmental issues and everyday people with a greater vision. Come see one of the six features at City Cinemas Village East from Saturday, April 16th through Thursday April 21st, every night at 6pm. Learn more about the films and special events at www.DoSomethingReel.com

Cutting the Curd - Episode 58 - State of Cheese: Pennsylvania

Mon, 11 Apr 2011 22:50:06 -0000

Anne Saxelby continues her State of Cheese series into Pennsylvania this week on Cutting the Curd. First she is joined by Jay Montgomery of Calkins Creamery. Jay talks about using raw milk and making value added products. Later on the show, Trent Hendricks of Hendricks Farm & Dairy discusses the importance of building relationships with your customers and gives some good resources for those interested in learning more about raw milk regulations. This episode was sponsored by The Barterhouse.

Cutting the Curd - Episode 59 - State of Cheese: Tennessee

Tue, 26 Apr 2011 02:08:10 -0000

This week on Cutting the Curd Anne Saxelby takes us Tennessee where we talk with local cheese makers Jim and Gayle Tanner of Bonnie Blue Farm and Kathleen Cotter of The Bloomy Rind. The creation of artisan goat cheeses, local cheese markets, and how to create and sustain a small cheese business are all discussed. This episode was sponsored by www.HearstRanch.com

Cutting the Curd - Episode 60 - Bob-White Systems

Mon, 02 May 2011 22:35:57 -0000

This week on Cutting the Curd Anne Saxelby talks with Steven Judge of Bob-White Systems. Bob-White Systems focuses on the small-farm niche and makes pasteurizers and other equipment for micro-dairies. Steven traces his design for an efficient small pasteurizer along with his 45 years in the farming and dairy business. This program was sponsored by Fairway Market

Cutting the Curd - Episode 61 - Spring Brook Farms

Mon, 09 May 2011 23:46:58 -0000

This week on Cutting the Curd, Anne is joined by Jeremy Stephenson of Spring Brook Farms in Vermont. Jeremy talks about seasonal differences and coloration in cheese and how it relates to his award winning Tarentaise. He also shares his experiences teaching children about farming and cheese through the Farms for City Kids program. This episode was sponsored by Cain Vineyard & Winery

Cutting the Curd - Episode 62 - State of Cheese: Maine

Tue, 17 May 2011 05:16:08 -0000

This week on Cutting the Curd, Anne continues her State of Cheese series as we hear from Debra Hahn of Hahn's End in Maine. Hahn talks about the cheese market in Maine and how farmers and growers are working together to create great dairy products. Our second guest is Barbara Brooks from Seal Cover Farm, another Maine-based farm. Brooks explains keeping up with competitors in the cheese making industry and the importance of milk in the process. This episode was sponsored by Fairway Market.

Cutting the Curd - Episode 63 - State of Cheese: Alaska

Tue, 24 May 2011 01:17:16 -0000

This week's episode of Cutting the Curd sees Anne Saxelby taking her State of Cheese series all the way to Alaska! She's joined by Matt Shaul of Cranberry Ridge Farm and Alaska State Veternarian Robert Gerlach. Tune in to learn about goat breeding, cheese caves and small scale cheese production in the great state of Alaska. This episode was sponsored by Cain Vineyard & Winery.

Cutting the Curd - Episode 64 - State of Cheese: Rhode Island

Mon, 13 Jun 2011 21:56:29 -0000

This week on Cutting the Curd Ann and Sophie take us to Rhode Island, the Ocean State, and the cheeses and dairies that they have to offer. They are first joined by James Hines of Rhody Fresh who discusses Rhode Island's place in the Northeast Dairy Compact. Later on Louella Hill of Narragansett Creamery to talk about the start of their small creamery, its flourishing, and the importance of freshness. This episode is sponsored by The Barterhouse.

Cutting the Curd - Episode 65 - Adam Moskowitz and Brooke Little

Tue, 28 Jun 2011 17:22:24 -0000

This week on Cutting the Curd Anne and Sophie get a sneak peak of the 2011 Cheesemonger Invitational when they are joined by cheesemonger Adam Moskowitz and Brooke of Fromaggio Essex. Tune in for details and a min cheese description competition between Brooke and Anne! This episode is sponsored by Cain Vineyard and Winery.

Cutting the Curd - Episode 66 - Christine Wyatt & Will Fertman

Mon, 27 Jun 2011 20:56:28 -0000

This week on Cutting the Curd its all about cheese and media. First to join Anne and Sophie is Christine Hyatt, current President of the American Cheese Society , who is using video and her site Cheese Chick TV to bring awareness to artisan and DIY cheesemaking. Later, tune in to hear from Will Fertman of Culture Magazine who tells us about using social media to spread the word on cheese, even to find people with the best cheese tattoos. This episode was sponsored by Whole Foods Market.

Cutting the Curd - Episode 67 - Cheese in Art: Still Life Paintings & The Dutch Golden Age

Tue, 12 Jul 2011 15:51:56 -0000

On a very educational and unique episode of Cutting the Curd, Anne & Sophie are joined by author of "Still Life and Trade in the Dutch Golden Age" and professor of art history at The University of Iowa, Julie Berger Hochstrasser. Julie gives listeners a primer on the important role that cheese played as a subject in Dutch still life paintings. This episode was sponsored by Hearst Ranch.

Cutting the Curd - Episode 68 - State of Cheese: Maryland

Fri, 30 Sep 2011 07:24:14 -0000

This week on Cutting the Curd Anne and Sophia have another installment of State of Cheese and this week it's Maryland. On the first half of the show they are joined by Holly Foster of Chapel's Country Creamery who talks about how she began her creamery and how she got her first heifer. On the second half of the show Matt Cedro of Firefly Farms calls in to talk about his goat milk creamery. This episode was sponsored by Hearst Ranch.

Cutting the Curd - Episode 69 - State of Cheese: West Virginia

Fri, 30 Sep 2011 07:20:38 -0000

This week on Cutting the Curd sees another installment of Anne's State of Cheese series and this episode takes us to West Virginia. On the first half the show Penny Sagawa calls in from Spring Gap Mountain Creamery imparting her knowledge of building a raw milk cheese creamery. On the the latter half of the show Terry Clapp of TLC Farm Goat Dairy talks about his undertaking of buying an 1827 farm and turning it into a FDA Grade-A goat farm and creamery. This episode was sponsored by Hearst Ranch.

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Cutting the Curd - Episode 70 - Susan Sturman & ACS Certification

Mon, 08 Aug 2011 21:52:01 -0000

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.

Cutting the Curd - Episode 71 - Locust Grove Farm

Mon, 15 Aug 2011 21:10:45 -0000

This week's Cutting the Curd sees another installment of So You Wanna Be a Cheesemaker. This time Tennessean Adam Spannaus of Locust Grove Farms joins Anne Saxelby. They talk sheep's milk cheese, favorite cheese reads, and more. This episode is sponsored by Whole Foods Market.

Cutting the Curd - Episode 72 - Carlos Yescas

Mon, 22 Aug 2011 22:55:08 -0000

This week Cutting the Curd goes South of the border, down Mexico way with guest Carlos Yescas who is a cheese activist, cheese consultant and writes the popular blog Lactrography. From his work at United Nations to his efforts to help Mexican cheese makers create collective trademark style of cheese, learn how Carlos is utilizing social media to bring better welfare to Mexican cheesemakers and trying to create national Ministry of Cheese. This episode is sponsored by Hearst Ranch.

Cutting the Curd - Episode 73 - Casellula

Fri, 30 Sep 2011 06:59:57 -0000

This week Cutting the Curd welcomes Dimitri Saad and Brian Keyser of Casellula Cheese and Wine Cafe in Hell's Kitchen. They talk about the importance of variety and creativity that goes into their cheese pairings beyond your usual almonds and quince past to delicacies like like lemon terragon marshmallow. Tune in for news about ACS conference and how you can score a free piece of cheese the next time you visit Casellula! This episode is sponsored by Cain Vineyard & Winery.

Cutting the Curd - Episode 74 - Dr. Paul Kindstedt

Tue, 13 Sep 2011 02:40:32 -0000

Dr. Paul Kindstedt, Co-Director of the Vermont Institute of Artisan Cheese joins this week's episode of Cutting the Curd to share his personal cheese journey and shed some light on the state of artisan cheese today. What role should science play in cheesemaking? Are we on a track to lose our handmade traditions? This episode was sponsored by Fairway Market.

Cutting the Curd - Episode 75 - William Ogelthorpe & Elena Santogade

Sun, 25 Sep 2011 15:33:44 -0000

This week on Cutting The Curd Anne hops across the pond with William Ogelthorpe of Kappacasein Dairy who has been an urban cheesemaker in London for over the last 20 years to discuss urban cheesemaking and his journey into the world of dairy. Later on the show, Elena Santogade joins the discussion to give practical tips to home cheesemakers and share her enthusiasm for biking and cheese activites! This episode was sponsored by Cain Vineyard & Winery.

Cutting the Curd - Episode 76 - State of Cheese: Missouri

Tue, 04 Oct 2011 16:35:55 -0000

This week on Cutting the Curd, Anne & Sophie continue the State of Cheese Series, moving on to the state of Missouri. Learn more about cheese in the great mid-western state, and hear from .Green Dirt Farm & Baetje Farms. Find out more about American Cheese Month and hear how artisanal cheesemakers are promoting their craft. This episode was sponsored by Cain Vineyard & Winery.

Cutting the Curd - Episode 77 - Blue Heron Farm

Thu, 20 Oct 2011 19:13:12 -0000

Tune in to a special episode of Cutting the Curd as Anne Saxelby is joined by Christian Seger and Lisa Seger of Blue Heron Farm. Learn how they went into overdrive making cheese as they took care of a group of refugee goats during the recent Texas wildfires. Learn how social media can come to the rescue, even for farmers, in emergencies. This episode was sponsored by Heritage Foods USA.

Cutting The Curd - Episode 78 - Small Cheese Occupies Big Food

Mon, 24 Oct 2011 22:46:30 -0000

Cutting the Curd gets political with Heather Squire, the coordinator for Occupy Wall Street's (#OWS ) food preparation and delivery. From washing dishes to feeding over 3000 people in a single weekend Heather explains how her and the food team in Zucotti Park have devised a large-scale food distribution system: The Peoples Kitchen. Delving into another facet of the food justice movement in tandem with Occupy Wall Street is dairy farmer and activist Lorraine Lewandrowsky and fromager Tia Keenan. The group discusses cheese economics and the plight for more transparency which comes from more small dairies and less industrial farming and processing. Learn how you can help this movement, from volunteering to sending food supplies or attending the Occupy Big Food movement. This episode is sponsored in solidarity by Cain Vineyard & Winery

Cutting the Curd - Episode 79 - Lange Dairy Development

Mon, 31 Oct 2011 21:08:26 -0000

This weeks Cutting the Curd brings you Mathew Lange of Lange Dairy Development out of North Carolina and who is also the Development Coordinator of the North Carolina Dairy Advantage. Tune into hear about what small farmstead dairies, not just in North Carolina, are up against in comparison to commercial dairy processors. From market volatility to milk pricing learn how small dairies are using programs like the Dairy Advantage to compete with the commodity market. This episode is sponsored by Whole Foods Market.

Cutting The Curd - Episode 80 - State of Cheese: North Dakota

Tue, 15 Nov 2011 17:59:39 -0000

The State of Cheese Series continues! Tune in as Anne Saxelby and Sophie Slessinger explore cheese in the great state of North Dakota. First, they speak with Gary Hoffman, Executive Director of the North Dakota Dairy Coalition. Gary talks about some incentives the state offers such as interest reduction and tax breaks for dairy farmers, and discusses the history of dairy in his state. Later on the show, Anne & Sophie are joined by JW Schroeder of North Dakota State University Extension Service who speaks about land grant systems, eduction and research programs. This episode was sponsored by Heritage Foods USA

Cutting the Curd - Episode 81 - Rachel Dutton

Mon, 14 Nov 2011 22:41:18 -0000

This week Cutting the Curd gets gets cut down to size, or rather gets shrunk, with the help of microbiologist Rachel Dutton who is a fellow at FAS Center of Systems Biology. There she is putting cheese under the microscope and using the simplified, experimentally tractable microbial ecosystems found growing on the surface of cheeses as models for the behavior of microbes in complex communities. These communities, and their rich assembly of metabolic capacities, contribute much of the diversity in flavors, smells, and textures of the hundreds of different varieties of cheeses. But don't worry if this all sounds over your head Anne Saxelby is there to guide you through world of cheese big and small. This episode is sponsored by Fairway Market.

Cutting the Curd - Episode 82 - Rush Creek Reserve

Tue, 22 Nov 2011 02:27:51 -0000

This week's episode of Cutting the Curd focuses on a single seasonal cheese: Rush Creek Reserve. First hear from cheesemaker Andy Hatch of Upland's Cheese Company, who explains how soft cheese can be aged and why it's not as easy to do as you'd think. Find out what a bark rind is and what makes Rush Creek Reserve's flavor profile so unique. Later in the show, "Cheese Impresario" Barrie Lynn Kirch calls in to give some great drink pairings for this delicious cheese. This episode was sponsored by Whole Foods Market.

Cutting the Curd - Episode 83 - Sarah Kaufmann "The Cheese Lady"

Mon, 28 Nov 2011 22:02:50 -0000

Sarah Kaufmann, aka "The Cheese Lady", is this week's guest on Cutting the Curd with Anne Saxelby & Sophie Slesinger. Learn about her massive cheese sculptures and the tradition of cheese carving. Sarah has contributed to the largest cheese sculpture in the world according to Guiness, and has also created dairy versions of everybody from Peyton Manning to James Beard! If you've ever wondered how to combine cheese and art, this episode is a must-listen. This episode was sponsored by Hearst Ranch .

Cutting The Curd - Episode 84 - The Year In Review

Tue, 03 Jan 2012 03:17:29 -0000

This week on Cutting the Curd, Anne Saxelby looks back on show highlights from 2011. Tune in to hear about how Small Cheese Occupied Big Food, the intersections between art and cheese, Blue Heron Farm's heroic efforts in helping out dairy farmers in need after Texas wildfire and more. Later in the show, previous guests Kathleen Cotter of The Bloomy Rind and Lisa Seger of Blue Heron Farm call-in to share their thoughts and discuss the latest cheese news. This episode was sponsored by Cain Vineyard & Winery.

"[We're seeing] the trend of people caring about the food they eat and where it comes from."

--Kathleen Cotter on Cutting The Curd

Cutting the Curd - Episode 85 - Cheese Equipment & Connections

Tue, 10 Jan 2012 18:29:51 -0000

The cheese community is one of the strongest in the food world and this week on Cutting the Curd, Anne Saxelby and Sophie Slesinger chat with 'matchmaker' Robert Aguilera, US Account Manager of Fromagex (Cheese Making Products and Packaging Supplies). Robert talks about how his company helps provide milk producers and cheesemakers the tools necessary to create the delicious dairy products we depend on and explains what equipment is needed in the process. Lean more about cheese vats, molds, collaborative cheesemaking efforts and more! This episode was sponsored by Fairway Market.

"We all love fat and creaminess in cheese. A french cheese called Saint Agur is a great starter blue cheese."
"Wax paper is a good idea for white mold and washed rinds."
--Robert Aguilera on Cutting the Curd

Cutting the Curd - Episode 86 - Cheese Education

Thu, 26 Jan 2012 20:10:50 -0000

Ever want to learn about cheese? Here's your chance! Tune into an educational episode of Cutting the Curd with Anne Saxelby and Sophie Slesinger as they chat with Max McCalman, Sasha Anderson & Daphne Zepos. Learn more about the various ways you can educate yourself and learn how to become a better taster such as cheese classes, seminars and plain old tastings. This program was sponsored by Whole Foods Market.

"The best way to learn about cheese is to put it in your mouth!"

--Max McCalman on Cutting the Curd

"Most of the talented young cheesemongers I know are also in a band, or involved in the art world somehow. Then there comes a time when they are no longer a drummer in a band, and have to think of more realistic alternatives to feed themselves. The Certified Cheese Professional™ Exam personifies that moment."
--Daphne Zepos on Cutting the Curd

Cutting the Curd - Episode 87 - NYFoods

Tue, 24 Jan 2012 00:05:58 -0000

Upstate New York has become a hot bed for young farmers, organic dairy and delicious products. Tune in to this weeks episode of Cutting the Curd with Anne Saxelby and Sophie Slesinger as they sit down with Dean Sparks of NYFoods. NYFoods offers consumers quality organic dairy products with the goal of saving as many New York family farms as possible. They partner with both milk cooperatives and small family farms to offer the best in milk, eggs, cheese and butter. Learn about butterfat content, milk trains, distribution systems, logistics and the challenges facing small farms and processing facilities trying to get their product to your plate. Whether you're a dairy geek or an aspiring farmer you can learn something new to help you along your path on this episode! This program was sponsored by Whole Foods Market.

"We've had a lot of conventional farmers come to us and ask how they can become organic, which is a blessing."
"Upstate New York is such a bastion for amazing food right now. It's not new to us, but it's new to a lot of people."
"Our vision in 2012 is to get our logistics viable enough to get into bigger markers."
"Re imagining distribution systems shouldn't be so hard. My farm is 150 miles from here!"
--Dean Sparks of NYFoods on Cutting the Curd

Cutting the Curd - Episode 88 - Butter!!!

Tue, 31 Jan 2012 18:12:15 -0000

Do you love butter? Then this is the show for you. Tune in to this week's episode of Cutting the Curd as Anne Saxelby and Sophie Slesinger chat with three incredible guests about the different sides of this dairy delight. First, hear from artist Jim Victor who's incredible butter sculptures have been featured recently at the Pennsylvania Farm Show. Next, food science expert Harold McGee chats about different types of butter and how you can make your own at home. Finally, Diane St Clair gives listeners some great details on her butter making and dairy farming. This program was sponsored by Cain Vineyard & Winery.

"There's sweet cream butter and cultured butter. They require different types of handling. All the cream no matter what needs to come from really good milk."
"Usually when people make butter in the kitchen, it's by accident. They're usually trying to whip cream."
"Sadly the best indicator of quality in butter is probably price."
--Harold McGee on Cutting the Curd

Cutting The Curd - Episode 89 - The State of Cheese: Oklahoma

Tue, 07 Feb 2012 00:02:54 -0000

This week Cutting The Curd sees another installment of its State of Cheese series and this time hosts Anne Saxelby and Sophie Slesinger are off to the Sooner State, a.k.a. Oklahoma. First they chat with Suzy Thompson and Steve Reynolds of Forward Foods about how they are bringing the gospel of good cheese and local dairy to the communities of Norman and Oklahoma City and how social media fits into their mission. Later on Matthew Burch of Oklahoma's Urban Agrarian tells us about his unique position in his state's food world as a local food distributor. Go behind the scenes and learn everything from how he uses bio diesel to run his delivery truck to how he plans his routes. This episode is sponsored by Fairway Market.

"I started working at a bank, and it just wasn't the ideal fit for me...The idea of opening our own business really appealed to me."

--Suzy Thompson on Cutting The Curd

"I didn't come in with a PhD. in local food distribution just a passion."

--Matthew Burch on Cutting The Curd

Cutting the Curd - Episode 90 - Cheese History with Paul Kindstedt

Tue, 14 Feb 2012 18:27:54 -0000

Anne Saxelby and Sophie Slesinger are joined by author Paul Kindstedt, who's latest book "Cheese and Culture: A History of Cheese and its place in Western Civilization", explores the 11,000 year old history of cheese! Tune in to learn about everything from maritime trade, ancient pottery and religion as they relate to cheese on an especially historical episode of the best Cheese radio show in the world! This program was sponsored by Hearst Ranch.

"If cheese can help us understand the origin of civilization, it can help us learn who we are as a species. To think that cheese can help inform that process is extraordinary."
--Author Paul Kindstedt on Cutting the Curd

Cutting the Curd - Episode 91 - Goats!

Mon, 12 Mar 2012 22:57:05 -0000

Today's episode of Cutting the Curd is all about goats! Tune in as Anne Saxelby and Sophie Slessinger chat with Louisa Conrad of Big Picture Farm in Vermont about all things goat. Learn how she fell in love with goat cheese and what makes kidding season such a crazy time of year. Find out about how the seasons affect the milk and cheese and what makes goats such unique creatures! Later on, they catch up with Gregory Bernhardt and Hannah Sessions of Big Picture Farm who are also in full-blown goat mode. This program was sponsored by Hearst Ranch.

"I've always been totally obsessed with cheese and farming. It wasn't until I got to Blue Ledge that I learned the mystical magical power of goats and fell head over heels."
--Louisa Conrad of Big Picture Farm on Cutting the Curd
"Our goats seem to milk best with longer daylight. Once we pass the longest day of the year their milk starts to decline."
--Hannah Sessions of Blue Ledge Farm on Cutting the Curd

Cutting the Curd - Episode 92 - Edible Manhattan & Cheese

Mon, 19 Mar 2012 21:10:40 -0000

This week on Cutting the Curd, Anne Saxelby and Sophie Slesinger sit and chat with Gabrielle Langholtz & Rachel Wharton, editor and deputy editor of Edible Manhattan, about "The Dairy Issue." Hear their thoughts on the recent cheese revolution in the dining world and find out why everybody's got dairy on their minds these days. Find out why they love Steve Jenkins so much and what they have planned for their upcoming Good Dairy event. Also hear the incredible story of Milk Thistle Farm and Momofuku Milk Bar. This program was sponsored by, you guessed it, Fairway Market.

"Steve Jenkins is the gateway for all of us cheesemongers working now."
--Anne Saxelby on Cutting the Curd

Cutting the Curd - 93 - Red Hook Criterium

Mon, 26 Mar 2012 23:32:31 -0000

On this episode of Cutting the Curd, Anne and Sophie are joined in the studio by Patrick Martins of Heritage Foods USA, and Joe Dinoto of the Red Hook Criterium running and bicycle race. Tune into hear about the history of the race and some of the amazing athletes that participated in this year's Red Hook Criterium on March 24th. Joe also discusses his own running group, the Orchard Street Runners, and their upcoming races. This program was sponsored by Hearst Ranch.

"[The race] transformed the area into something that was unrecognizable...The detachment [of Red Hook] is nice...I was blown away just walking around that area. You can feel the separation from everything that you know about New York and what you assume New York is, and it's completely unique." -- Joe Dinoto on Cutting the Curd

Cutting the Curd - Episode 94 - And More Goats!

Mon, 26 Mar 2012 23:47:41 -0000

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

Cutting the Curd - Episode 95 - Mexican Cheese

Mon, 09 Apr 2012 23:09:04 -0000

This week's Cutting the Curd is all about Mexican Cheese! Our hosts Anne Saxelby and Sophie Slesinger are joined in the studio by Carlos Yescas of the Guild Du Fromage and Lactography. Carlos is currently working with the government of Chiapas to help grant a collective trademark to cheese makers of queso de cuadro. Joining via phone is Catalina Rivera, an award winner for sheep's milk cheese in the World Cheese Awards. Also on the phone is José Trejo of Chiapas, maker of cincho, queso de cuadro, and cotija. Learn about markets for Mexican cheeses in the United States, and the best way to use some of these cheeses in your cooking. This program was brought to you by Fairway Market.

"We had to begin from the start. We didn't know anything about raising sheep, and we didn't know anything about making cheese." --Catalina Rivera on Cutting the Curd
"Support from the government is key to access to markets in the United States." -- José Trejo on Cutting the Curd

Cutting the Curd - Episode 96 - Urban Cheese Making with Matt Spiegler

Mon, 09 Apr 2012 23:51:34 -0000

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

Cutting the Curd - Episode 97 - Michele Buster of Forever Cheese

Mon, 23 Apr 2012 23:31:43 -0000

Anne Saxelby and Sophie Slesginer are joined by Michele Buster of Forever Cheese and Mitica on this week's Cutting the Curd. Forever Cheese and Mitica are importers of European cheeses, almonds, and other goods. Tune in to hear Michele's start with distributing cheese, how language has helped her importing cheeses, and the differences between different Manchego cheeses. Listen to how FDA regulations have impeded cheese importation, and thus affects the already depressed economy in Europe. Michele loves sheep's milk cheeses, and hopes that you will, too. This episode has been brought to you by Edward's.

"I never looked to see what people were asking for, it was about us finding things that we were so passionate about, and creating that 'want' here." --Michele Buster on Cutting the Curd

Cutting the Curd - Episode 98 - Cooking with Cheese

Mon, 30 Apr 2012 22:08:59 -0000

On this week's Cutting the Curd, Anne and Sophie are talking about cooking with cheese! Joining them in the studio today is Sarah A. Maine of Saxelby Cheesemongers and the website RecipeRelay. Hear about Sarah's unique website that encourages readers to alter recipes and spread them across the globe. Also joining Anne and Sophie is Lizz Spano, winner of Artisanal Bistro's Grilled Cheese Competition and The Grilled Cheese Experiment. Hear about Lizz's introduction to grilled cheese, and how it turned into a love and an expansive menu. Soups, salads, pizzas - every dish can be spruced up with a little cheese! So tune in, and learn how you can improve some of your favorite recipes with cheese. This program has been brought to you by Edwards.

"I think the interesting thing about cheese is that people don't use it as a main ingredient, but maybe more as a spice." --Sarah A. Maine on Cutting the Curd
"I always cook with the rind, as long as it's an edible rind." --Lizz Spano on Cutting the Curd

Cutting the Curd - Episode 99 - Cheese Professionals

Mon, 07 May 2012 23:44:41 -0000

This week on Cutting the Curd, Anne Saxelby and Sophie Slesinger are in the studio with two cheese professionals Marwen Amor of Fromagerie Catin in Paris and Sue Sturman of the American Cheese Society's Cheese Professional Certification Program. Tune in to hear about Marwen's beginnings in the cheese business, studying dairy sciences, the state of cheesemongering amongst the French youth, and his thoughts on American cheeses. Hear about his company, Saveurs de Laits, and its place in the cheese world. This program has been brought to you by Whole Foods.

"If I could say [what sets Fromagerie Catin apart] in one word, it would be passion. They love cheese and they have the desire to teach the customers how to eat the cheese and what to eat it with."
"Young people in Paris prefer to work in banks, social services, things like that. You can say that it's a job that's disappearing. But there are enough people in the new generations to keep the traditions going."
-- Marwen Amor on Cutting the Curd

Cutting the Curd - Episode 100 - Pair on Air

Tue, 15 May 2012 22:46:55 -0000

This week is Cutting the Curd's 100th episode! Congratulations to Anne Saxelby, Sophie Slesinger, and everyone else who has either been a guest or supported Cutting the Curd thus far! For this very special episode, Brian Keyser, Dimitri Saad, and Leigh Friend of Casellula Cheese & Wine Café are in the studio for a seven-course cheese tasting! More specifically, Anne and Sophie are taking a lesson in cheese pairing from everyone at Casellula. Hear about some of the cheese condiments at Casellula, as well as how to do your own cheese pairing with food from your pantry. Learn some general basics in terms of complimentary and contrasting tastes and textures. Sit down with a plate of cheese and some of your favorite snacks to pair, and listen to the 100th episode of Cutting the Curd! This episode was sponsored by Hearst Ranch.

"There are no rules to pairing- that's something I like to make clear. Whatever you like to eat together is what goes well together... But two rules of thumb are that you either want to compliment or contrast." -- Brian Keyser on Cutting the Curd
"I believe that it's easier for us sometimes to go for something that's going to compliment, but the fun part about what we do at Casellula is that we taste everything. So sometimes you're going to get that experience from something that is completely unexpected." -- Leigh Friend on Cutting the Curd

Cutting the Curd - Episode 101 - Elizabeth Fassberg of Eatfood

Mon, 21 May 2012 23:27:45 -0000

Leave all of your stereotypes about "diets" and "dieting" behind! On this episode of Cutting the Curd, Anne Saxelby and Sophie Slesinger are talking with Elizabeth Fassberg, Registered Dietician and president of Eatfood (and her son, Jack) about nutrition and healthy dietary habits. Tune in to hear about Elizabeth's start in the food world making cakes at age fourteen. Hear about how her experiences working with low-income youth inspired her to become a dietician. You might not expect a dietician to tell you to eat a lot of cheese, but Elizabeth is here to tell you all about the health benefits of eating cheese. As with anything, always consume in moderation- but cheese is filled with calcium and vitamins that are extremely beneficial to your health! Find out more; tune into this week's Cutting the Curd. This episode has been brought to you by Cain Vineyard and Winery.

"I consider myself a foodie dietician because my background is all about food and how to eat really wholesome and delicious food. I don't always focus on the vitamins and minerals, but talk about real food, delicious food, and how it actually tastes." -- Elizabeth Fassberg on Cutting the Curd

Cutting the Curd - Episode 102 - Chris Vamos

Tue, 05 Jun 2012 16:47:37 -0000

On today's episode of Cutting the Curd, Anne Saxelby and Sophie Slesinger are talking with Chris Vamos, president of Milkman Cheese Services. Tune in to hear about cheese in Los Angeles and other parts of Southern California. Chris believes that younger cheesemakers are so eager to please all palettes, that they make several types of cheese without having a focus. Hear about Chris's role in advising cheesemakers with his company, Milkman Cheese Services. While Chris takes cheese very seriously, he sees the humor in the cheese business and makes it accessible to everyone. To hear more, tune in to this episode of Cutting the Curd- sponsored by White Oak Pastures.

"Consistency is huge. That's something I want to hammer into my cheesemakers. If you can make the same great product week in and week out, that is enormous. You want to cut out the peaks and valleys as much as you can." -- Chris Vamos on Cutting the Curd

Cutting the Curd - Episode 103 - Rynn Caputo of Caputo Brothers Creamery

Mon, 11 Jun 2012 23:01:48 -0000

On this episode of Cutting the Curd, Anne Saxelby and Sophie Slesinger are on the phone with Rynn Caputo of the Caputo Brothers Creamery in Spring Grove, Pennsylvania. Recently, Rynn came into Saxelby Cheesemongers in the Essex Street Market and showed Anne her mozzarella-making process! Tune in to hear about how Rynn and her husband set out with the intention of becoming chefs, and became makers of fine Italian-style cheeses. Learn about the different proteins that are present in milk, and how they make their way into different types of cheeses. At the end of the episode, Rynn describes the processes she uses to make mozzarella- starting with the curd and ending with stretching. This episode has been brought to you by Hearst Ranch.

"Our biggest hurdle to overcome is just really making people understand what it means for it to be fermented, what it means for it actually to be cheese, why mozzarella should actually taste like something. Then, we're assuring people that it's easy [to make]." -- Rynn Caputo on Cutting the Curd

Cutting the Curd - Episode 104 - Sandor Katz

Mon, 18 Jun 2012 21:47:47 -0000

On this week's episode of Cutting the Curd, Anne Saxelby and Sophie Slesinger are talking with Sandor Katz, author of the book The Art of Fermentation. Tune in to hear about how bacterial cultures are reflections of our cultural identity! Anne, Sophie, and Sandor also discuss the war on bacteria, and how it is completely antithetical to boosting one's immune system and can be seen as harmful to one's health. Sandor praises the merits of fermented food and beverage, such as wine, salami, sauerkraut, and our favorite- cheese! Hear about how the work of Louis Pasteur has made it difficult for modern cheesemakers to produce raw milk cheeses. Learn more about urbanization and how it initiated a need for sterility. Grab a block of your favorite fermented cheese and tune into this episode to find out more information about the health benefits of fermented foods! This episode has been sponsored by White Oak Pastures.

"As a group, these cultured foods or fermented foods, are more than incidental culinary novelties. They are really at the core of our cultural identity. The word culture itself comes from the Latin word for 'cultivation'- and so there's the sense that culture is a form cultivation, beginning with cultivating the soil for the food we eat, and on through all the other things we have learned to cultivate in different ways." -- Sandor Katz on Cutting the Curd

Cutting the Curd - Episode 105 - The Cheesemonger Invitational 2012

Mon, 25 Jun 2012 23:50:14 -0000

On this week's episode of Cutting the Curd, Anne Saxelby and Sophie Slesinger are in the studio talking about the Cheesemonger Invitational. First, Anne and Sophie talk with Adam Smith of Cowgirl Creamery in Washington, D.C. Adam was this year's Cheesemonger Invitational champion, and he discusses the rigors of the cheese competition. Hear about the different facets of the contest, including everything from a "plate the slate" test to a blind tasting. Later, Adam Moskowitz, founder of the Cheesemonger Invitational, joins Anne and Sophie in the studio. Tune in to hear how the contest has grown, what are the aims of the competition, and Adam's hopes for the invitational in the future. Tune in to hear how your favorite cheesemonger scored in the competition! This program has been brought to you by Heritage Meat Shop.

"The first year- it was about the party. The second year- it was about the monger. And the third year- it was about the community, and I hope the community aspect continues to grow and prosper." -- Adam Moskowitz on Cutting the Curd

Cutting the Curd - Episode 106 - The State of Cheese: Arizona

Mon, 16 Jul 2012 22:26:36 -0000

What's the state of cheese in Arizona? On this week's episode of Cutting the Curd, Anne Saxelby and Sophie Slesinger are talking with some cheese people from Arizona in the know! First up, we have Krista and Troy Daily from the Wedge and Bottle, a new cheese shop in Phoenix, Arizona. Find out what got Krista and Troy interested in cheese, as well as some of the local and imported cheese that they sell in their shop. What's in store for Wedge and Bottle in terms of cheese education and tastings? Next, Anne and Sophie talk with Rhonda Crow from Crow's Dairy in Buckeye, Arizona. Tune in to learn why Nubian goats thrive in the Arizona climate, and how goat dairies are growing throughout the state. Hear about some of Crow's Dairy's delicious treats, including goat milk gelato! This episode has been sponsored by Fairway Market.

"It seems that everyone with five or more goats is trying to start a cheese dairy [in Arizona]. It has really boomed...there's a lot of inquiry about staring a small dairy, and I think that's just great." -- Rhonda Crow on Cutting the Curd

Cutting the Curd - Episode 107 - Daphne Zepos Tribute

Mon, 09 Jul 2012 23:38:39 -0000

On today's episode of Cutting the Curd, Anne Saxelby and Sophie Slesinger are remembering the life and work of cheesemonger, educator, writer, and chef Daphne Zepos. Anne and Sophie speak with two call-in guests for the occasion. Ari Weinzweig of Zingerman's recalls Daphne's passion and eloquence when it came to cheese. Ari also talks about some trips he took with Daphne in pursuit of good cheese, and her dedication to spreading the word about cheese and food education. Katherine Alford, currently of The Food Network, was Daphne's teacher at Peter Kump's New York Cooking School, better known as The Institute of Culinary Education. Listen in to hear Katherine reminisce about a trip to Daphne's childhood home in Greece, where they watched shepherds milk goats and create cheese in the most traditional of ways. To contribute to Daphne's cheese education vision, please visit Cheesefoundation.org and make a donation in Daphne Zepos' memory. This program has been brought to you by Whole Foods.

"There was this majestic, theatrical, intelligent, philosophical person who could wax eloquently about cheese, and nobody else really did it like that. She brought something special to a food world that was already changing for the better...she did a lot of work to teach about it so that it wasn't just superficial prose." -- Ari Weinzweig on Cutting the Curd
"Daphne understood place, the lives of the people that were making the cheese, and wanted to really celebrate that and share it with people in a way that was really unique." -- Katherine Alford on Cutting the Curd

Cutting the Curd - Episode 108 - The State of Cheese: Oregon

Mon, 16 Jul 2012 22:41:03 -0000

On this week's Cutting the Curd, Anne Saxelby and Sophie Slesinger are traveling via the airwaves to Oregon! That's right, this week's episode is all about the state of cheese in Oregon. The Oregonian that Anne and Sophie are talking to is Sasha Davies, cheesemonger and author of The Guide to West Coast Cheese and The Cheesemaker's apprentice. Anne, Sophie, and Sasha talk about how Portland is similar to Brooklyn in terms of artisanal food production; Portland's got a huge population of homebrewers, picklers, and homemade cheesemakers! Sasha is also the creator of the website CheeseByHand.com, an enormous resource for cheeseheads all over the country! Also, Sasha recommends some of the best places to buy quality cheese in Portland. Later, Anne and Sophie call up Carine Goldin, an Oregon goat cheese producer. Hear why Carine's space in Oregon is wonderful climate for raising goats and making cheese, and some of the gatherings for cheesemakers in the area. This episode has been sponsored by Cain Vineyard & Winery.

"It's a milder climate; it's not so extreme. I really think that the terroir of the area is just ideal for producing really nice, quality cheese." -- Carine Goldin on Cutting the Curd

Cutting the Curd - Episode 109 - Life After Labor Day with Tressa Eaton

Mon, 27 Aug 2012 23:00:27 -0000

Cutting the Curd is back from summer vacation, and Anne Saxelby and Sophie Slesinger are reviewing some of the best cheese-focused events of the summer. Hear about the American Cheese Society Conference in Raleigh, North Carolina, and the new Certified Cheese Professional Exam. Learn about some of the best cheeses in-show from all across the country. Also, hear about the upcoming Washington County Cheese Tour in New York, and the Nutmegger Cheese and Wine Festival at Jones Family Farm in Shelton, Connecticut. Later, Anne and Sophie talk with Tressa Eaton, Editor for Tasting Table New York. Hear how Tressa's varied background in the food world has given her not only experience, but a greater appreciation for food professionals. Hear Tressa talk about some of her favorite foodie events of the summer, and make sure to check out Tasting Table for more updates! This program has been brought to you by Hearst Ranch.

"In my currrent work, I'm interviewing farmers, cheesemongers, vintners, chefs, and restauranteurs. Having had all of my experiences [in the food world], I have so much more respect for everyone in the business because I know how hard you have to work."
-- Tressa Eaton on Cutting the Curd

Cutting the Curd - Episode 110 - The New York State Yogurt Summit

Mon, 10 Sep 2012 21:34:49 -0000

This week, Anne Saxelby and Sophie Slesinger call up New York state dairy farmer Lorraine Lewendowsky for a report from the New York State Yogurt Summit. Lorraine is not only a dairy farmer, but an activist in the New York food community. Tune in to hear Lorraine talk about the percentage of yogurt that is made from large farms versus small farms. Learn about the environmental effects of New York state yogurt boom, and hear about some of the past trials that dairy farmers have had to face in the state. Learn about the importance of the food security in an import-heavy economy, and why New York state dairy farmers were prevented from organizing for collective bargaining rights. This episode has been sponsored by Hearst Ranch.

"About 9% of all New York State milk goes into yogurt."
"If you're going to incentivise the large farms, you should incentivise the smaller farms as well."
"I think the food movement should start incorporating the average farmer, not just the artisan farmer."
-- Lorraine Lewendowsky on Cutting the Curd

Cutting the Curd - Episode 111 - Cheese Tools and Accessories

Mon, 17 Sep 2012 22:58:45 -0000

We're talking cheese tools on this week's installment of Cutting the Curd! Anne Saxelby and Sophie Slesinger talk with Kristy Hadeka and Sean Tice of Brooklyn Slate. Hear about how a graphic and fashion designer came to start a small company to plate cheese and serve beverages! Learn about the different processes that Kristy and Sean use to crack and extract slate. How did Kristy and Sean's families react to the idea of Brooklyn Slate? Later, Anne and Sophie call Martijn Bos of Boska in Amsterdam. Hear about Martijn's roots in the cheese world, and why he decided to build Boska into a company of cheese accessories. Hear about some of Martijn's products, such as the Partyclette and the cheese curler. Learn how you can implement Boska's tools into your cheesemaking and your kitchen! To wrap up the episode, Anne and Sophie share some of their favorite cheese accessories that they use in their homes and at Saxelby Cheesemongers! This episode has been brought to you by Hearst Ranch.

"The thinner the slice, the better the taste, and the quicker the taste hits your palate." -- Martijn Bos on Cutting the Curd

Cutting the Curd - Episode 112 - Mastering Artisan Cheesemaking with Gianaclis Caldwell

Mon, 24 Sep 2012 22:02:37 -0000

On this week's episode of Cutting the Curd, Anne Saxelby and Sophie Slesinger are talking with author and cheesemaker Gianaclis Caldwell. In addition to running Pholia Farm, Gianaclis has written two cheese-themed books, The Farmstead Creamery Advisor and the recent Mastering Artisan Cheesemaking. Like Anne, Gianaclis comes from a studio art background; hear why Gianaclis left the art world to embrace cream and curd. Tune into listen to Gianaclis talk about what she learned from writing her books, and why it was important to filter and edit information to make her books pertinent to beginning cheesemakers. Cheesemaking isn't necessarily a recipe - so many elements are interchangeable! Hear why cheesemaking can be so fragile, and learn some of Gianaclis' tips for making reliable cheese. Learn more about the scale at Pholia Farm, as well as the types of cheeses that the farm produces. This program has been sponsored by S. Wallace Edwards & Sons.

"You can stay true to you art with cheese, but if you're working with two dimensions or sculpture, you're showing a part of your soul that many people might not be able to identify with."
-- Gianaclis Caldwell on Cutting the Curd

Cutting the Curd - Episode 113 - Kick Off American Cheese Month with Christine Hyatt

Mon, 01 Oct 2012 22:53:55 -0000

October is American Cheese Month! On this week's episode of Cutting the Curd, Anne Saxelby and Sophie Slesinger are talking about the newly inaugurated American Cheese Month, and what it means for artisanal cheese enthusiasts. Learn how you can get discounted farmhouse cheeses with the American Cheese Month's Passport Program! Later, Anne and Sophie call up Christine Hyatt of Cheese-Chick.com! Tune in to hear how Christine's time at the American Cheese Society inspired her to help found American Cheese Month. Christine also share some of her current exploits as a Cheese Chick; hear about Christine's cheese media adventures in Oregon! You don't want to miss out on what American Cheese Month has to offer, so check out this episode of Cutting the Curd! This episode has been brought to you by Hearst Ranch.

"The people who understand and love craft are really an ideal customer for artisan cheese." 8:40 -- Christine Hyatt on Cutting the Curd

Cutting the Curd - Episode 114 - Kate Arding on British Cheese History

Mon, 08 Oct 2012 22:14:49 -0000

On this episode of Cutting the Curd, Anne Saxelby and Sophie Slesinger are joined by Kate Arding of the American Cheese Society. Kate is also the founder of Culture Magazine, and British farmstead cheese expert. Learn about the decline of artisanal British cheeses after the Industrial Revolution. Hear about mechanized cheese production, and the practice of coloring cheese. How did Neal's Yard Dairy revive the British cheesemaking? Learn more about the role of distributors in the cheese business, and how they help to popularize small producers. Tune in to find out more about Kate's work with American cheese, including a delicious cheese accident that occured during her time at Cowgirl Creamery! This episode has been sponsored by Susty Party.

"Farmhouse cheeses were increasingly on the back burner [after the industrialization of food]. The methods of production and efficiency for cheap food were eclipsing flavor." [5:36]
"A lot of the attention understandably gets put on the producers... You can be making the best cheese in the world, but unless you have the other links in the chain in place i.e. the retailers who are going to act as the translator to the consumer- all of these things have to me in alignment in order for it all to work." [23:14]
-- Kate Arding on Cutting the Curd

Cutting the Curd - Episode 115 - Hurricanes & the Dairy Sheep Association of North America

Tue, 06 Nov 2012 00:11:48 -0000

Cutting the Curd returns after a brief hiatus! This week, Anne Saxelby is joined in the studio by Diane Stemple of Jasper Hill Farm. Diane will be hosting Cutting the Curd while Anne is on maternity leave! Tune in to hear how Hurricane Sandy affected the cheese business in New York City. Bedford Cheese Shop, Saxelby Cheesemongers, and Murray's Cheese are all located in Lower Manhattan and suffered because of the storm. Veronica Pedraza of Meadowood Farms calls in to talk about her experiences last year with Hurricane Irene in Vermont, and to talk about the Dairy Sheep Association of North America Symposium this year. What barriers do people face when starting a sheep dairy? Learn why people like sheep as a multi-purpose animal, but why sheep dairies are still suffering in the United States. This episode has been brought to you by Whole Foods.

"If your parents have a cow dairy, and they're struggling to find a way to make it viable, you can turn that into a cheese-making operation. But no one's really inheriting sheep diary farms from their families. The infrastructure on farms that currently exist... a lot of the designs are meant for cows." [14:00]
-- Veronica Pedraza on Cutting the Curd

Cutting the Curd - Episode 116 - Nobody Abandon the Cheese: Hurricane Sandy with Aaron Foster

Mon, 12 Nov 2012 23:14:06 -0000

Diane Stemple debuts as guest host on this week's episode of Cutting the Curd! Diane is speaking with Aaron Foster, the Head Buyer for Murray's Cheese about the affect of Hurricane Sandy on the New York City cheese business. Tune into hear Diane and Aaron recount the events of the storm, and how the various Murray's spaces in the West Village, Grand Central, and Long Island City fared in the weather. Aaron tells his story from the night of the storm; hear how Aaron waded through waistdeep water through Greenpoint to check on product! Hear about the storm's aftermath, and the damage to the Murray's warehouse. How was Murray's able to band together and save 8 tons of cheese? Find out on this episode of Cutting the Curd! This episode has been brought to you by Hearst Ranch.

"To their credit, almost all our staff came in- by foot, car, or bike- they came from almost every borough to help clean up at Bleecker Street." [19:00]
-- Aaron Foster on Cutting the Curd

Cutting the Curd - Episode 117 - Cheese Professionalism & Thanksgiving

Mon, 03 Dec 2012 22:20:21 -0000

This week on Cutting the Curd, Diane Stemple is joined in the studio by two newly graduated Certified Cheese Professionals, Amy Thompson and Elena Santogade. Amy Thompson is the head cheesemonger at Lucy's Whey in the Chelsea Market, and Elena Santogade is the head cheesemonger at Beecher's Handmade Cheese. Hear how Amy and Elena studied for the certification exam, and learn about the different subjects that are on the test. How has passing the exam furthered their careers in cheese? Later, hear Amy and Elena's cheese suggestions for the Thanksgiving dinner table! Hear what cheeses are ideal for cooking, for dessert, and as appetizers! This episode has been brought to you by S. Wallace Edwards & Sons.

"My advice to anyone who is taking the exam this year would be to really relate it back to the reality of being a cheese professional- to relate everything back in the body of knowledge to your daily work." [14:30]
-- Elena Santogade on Cutting the Curd

Cutting the Curd - Episode 118 - Cheese & Art: Personal Journeys

Tue, 27 Nov 2012 15:50:24 -0000

On Cutting the Curd we have talked about the intersections between cheese and art on previous shows, but this week host Diane Stemple highlights three personal journeys with guests Aaron Kirtz of Forever Cheese, Beth Griffenhagen of Murray's Cheese and Adam Moskowitz of Larkin Cold Storage. Find out how each guest found cheese and ended up transitioning artistic energy into their respective cheese careers and how the two worlds are not so dissimilar. Whether you're a food professional with a creative passion or an artist with a love for food, this episode provides great insight into the fusion of expression, art and gastronomy. This program was sponsored by The International Culinary Center.

"The overarching thing for me is always being able to take risks - so i jumped into a field that i really didn't know much about but wasn't afraid of." [03:15]
-Aaron Kirtz of Forever Cheese on Cutting the Curd
"I love taking a big idea and making it small - it's my favorite way to create things and look at the world." [07:35]
--Beth Giffenhagen of Murray's Cheese on Cutting the Curd
"Once you become an artist, you're an artist. Once you understand what it means to be an artist you just are." [09:37]
"When you taste cheese it proves god is an artist because the whole flavor profile of cheese comes from biochemistry!" [26:30]
--Adam Moskowitz of Larkin Cold Storage on Cutting the Curd

Cutting the Curd - Episode 119 - Holiday Cheese & Gift Ideas

Mon, 03 Dec 2012 23:18:00 -0000

Today on Cutting the Curd, Diane Stemple is joined by a panel of guests to talk about holiday cheeses and cheese gift ideas. Joining Diane in the studio are NYC cheese geeks Jessica Kesselman, Amy Sisti-Baum, and Sarah Zaborowski. Hear what cheeses to bring to your holiday gatherings! The studio decides what cheese books and accessories would be great holiday gifts! Diane asks the question, "What American cheeses do you bring as a gift to a steadfast Euro-phile?" Hear about some great American cheeses from Jasper Hill Farms and Pleasant Ridge Reserve! Hear about the cheesemongers' role in introducing customers to new cheeses, despite customers' initial hesitations. What cheeses do you bring to your Kraft-loving relatives, or your wine snob friends? Find out on Cutting the Curd! This episode has been sponsored by Tabard Inn.

"I have decided that I would like to be able to give people spreaders that will not break and maybe even pair it with a cheese, so that they will know what knife to use for that kind of cheese." [15:20] -- Jessica Kesselman on Cutting the Curd

Cutting the Curd - Episode 120 - How To Start a Cheese Shop

Mon, 10 Dec 2012 23:11:49 -0000

This week on Cutting the Curd, Diane Stemple is joined by three owners of start-up cheese shops. Beth Lewand is in the studio talking about the real esate challenges she faced when opening up her Greenpoint, Brooklyn establishment, Eastern District. Rachel Klebaur calls in from North Carolina to talk about the process of obtaining building permits for Orrman's Cheese Shop, and how her store has been received as a transplant to Charlotte. Kristin Sande joins via the phone from Las Vegas to talk about the work involved with running a store, and why a passion for business is essential - not just a love for cheese. If you're thinking about starting your own cheese shop, tune into this episode of Cutting the Curd! This episode has been brought to you by The Heritage Meat Shop.

"I was not prepared for the stamina that running a cheese shop takes- and I'm a strong, good worker!" [21:00] -- Kristin Sande on Cutting the Curd
"You have to always be looking to improve what you do. You cannot be complacent with any aspect of the business." [27:10] -- Beth Lewand on Cutting the Curd

Cutting the Curd - Episode 121 - Cheese Supply Chain & Career Advice

Tue, 18 Dec 2012 15:22:27 -0000

This week on Cutting the Curd, guest host Diane Stemple is joined by Tyler Hawes of The Chef's Warehouse/Dairyland to talk cheese, safety & distribution. Hear the ins and outs of shipping, risk, regulation and delivery when it comes to food. Get an inside look into the cheese supply chain and learn from somebody incredible close to the action. From packaging to plating - take a gastronomic dairy trip through the many steps it takes to get one of the worlds most delicate and complicated foods to your table. What preventative steps can cheesemakers take to make their relationships with restaurants and retailers more beneficial? What problems are on the horizon for small cheesemakers? Tyler also gives in depth advice to aspiring food professionals in regards to education and employment. This is a must-listen for anybody who wants a career in cheese! This program was sponsored by Hearst Ranch.

"We all make an implicit commitment when we work for any food business that we take some level of risk. Anything that FDA and independent businesses do is all about reducing that risk. There are preventative measures you can take - but it's not anything you will ever completely eliminate." [3:54]
"I think that perception is reality when it comes to [large food companies]. You don't work for a company all the time - you work for other people. One of my mentors always told you don't quit a company - you quit a boss. You can find great mentors everywhere." [24:12]
--Tyler Hawes of The Chef's Warehouse on Cutting the Curd

Cutting the Curd - Episode 122 - Max McCalman of Artisanal

Mon, 07 Jan 2013 23:28:05 -0000

Diane Stemple's guest on today's Cutting the Curd is Max McCalman, the Dean of Curriculum at Artisanal. Listen in to hear Max recount some of his first childhood cheese memories, and his goal to dispel nutrition misconceptions about cheese. Hear about Max's initial cheese education at Picholine, and how it influenced the idea to begin Artisanal. Diane and Max speak to their cheese tastes, and the differences between raw milk production and pasteurization. Learn more about the American Cheese Society Certification Exam! This program has been sponsored by Hearst Ranch.

"I think Picholine is partially responsible for this 'cheese wave' in the United States- that cheese can be a stand-alone food." [4:20]
"People used to look at cheese like it was poisonous, indulgent- and that it was fattening!" [10:00]
"During my short career, I've seen some cheeses become extinct. They're not ever coming back." [18:40]
-- Max McCalman on Cutting the Curd

Cutting the Curd - Episode 123 - Peter Kindel's Cheese Path

Mon, 14 Jan 2013 23:56:52 -0000

Peter Kindel shares his cheese journey on today's Cutting the Curd with Diane Stemple. Hear how Peter got his start in the cheese world, and how his travels in France and England changed his perspective on cheesemaking entirely. Peter talks about his experiences working with Neal's Yard Dairy and helping develop a cheese called Ogleshield. Why did Peter decide to get involved with the agricultural side of cheesemaking? Peter speaks to the risks of dealing with raw milk, and why the market over-regulates raw milk distribution. This episode has been sponsored by Fairway Market.

"When I was trying to source so many great cheeses from Europe, I realized that we needed to make cheese. And we need to create regional agricultural economies based on that product." [14:25]
-- Peter Kindel on Cutting the Curd

Cutting the Curd - Episode 124 - Poul Price and Everett Presley

Mon, 21 Jan 2013 23:12:27 -0000

Poul Price and Everett Presley didn't find cheese; cheese found them! This week on Cutting the Curd, Diane Stemple asks Everett and Poul about their storied histories in the cheese world. What fostered Everett and Poul's initial food interest? Listen in to hear about formal cheese training, and what made Everett and Poul fall in love with cheese. How have recent food trends affected the cheese-buying consumer? Tune in to hear Everett and Poul talk about embarrassing cheese questions, and what cheeses are the easiest cheese to sell? This program has been sponsored by Consider Bardwell.

"By default, the number of local cheeses have increased because they're just getting better." [21:30]
"The easiest cheese to sell is the one that's tasting the best." [26:30]
-- Poul Price on Cutting the Curd
"You can tell people where the cheese comes from, or they can just taste it..." [28:00]
-- Everett Presley on Cutting the Curd

Cutting the Curd - Episode 125 - Culture Magazine with Kate Arding

Mon, 28 Jan 2013 23:28:48 -0000

Kate Arding of Culture Magazine talks about her cheese history on today's Cutting the Curd. Diane Stemple talks with Kate in the studio about her schooling background, and how Neal's Yard Dairy changed her perspective on cheese and high-end food markets. Listen in to hear Kate talk about traveling to Uganda and taking a break from cheese jobs. What's it like to work for Culture Magazine, and why do cheese connoisseurs love the rag so much? Find out why Kate and her partners decided to go forth and publish a magazine during publishing's decline. How did Kate come up with the idea for the 'cheese centerfold'? Find out on this week's Cutting the Curd! This program has been sponsored by Consider Bardwell.

"If we did a consumer publication, it would be read by the trade- but if we did a trade publication, consumers wouldn't read it." [22:40] -- Kate Arding on Cutting the Curd

Cutting the Curd - Episode 126 - The White Moustache [Yogurt]

Fri, 08 Feb 2013 21:45:07 -0000

Anne Saxelby is back on Cutting the Curd! Though broadcasting at a brand new time (Friday's at 4:00pm), it's same cheesy show! This week's guest is Homa Dashtaki of The White Moustache, a father/daughter business that produces yogurt made by local milk from the Brougiere Farm Fresh Dairy. They use only whole milk and a yogurt base, taken from a previous batch of yogurt which makes really thick all natural creamy yogurt. Hear about some of the challenges they face as a small dairy producer in terms of regulations and permits and discover why their yogurt-making process ensures that the final product is as natural and delicious as possible! This program was sponsored by Whole Foods Market.

"This tiny little seed of an idea that's been there in our back pocket is taking off like a runaway train!" [4:00]
"This has given me an opportunity to connect with my folks as people and collaborate on something that's outside of the dynamic we have." [7:00]
--Homa Dashtaki from The White Moustache on Cutting the Curd

Cutting the Curd - Episode 127 - Academie Opus Caseus

Sat, 23 Feb 2013 04:48:02 -0000

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

Cutting the Curd - Episode 128 - Olli's Farm and Creamery

Sat, 16 Mar 2013 02:25:46 -0000

Learn all about "the art of butter" on a creamy episode of Cutting the Curd, as Anne Saxelby returns to the airwaves to chat with Susan Bruss of Olli's Farm and Creamery in beautiful Hartwick, New York. From the 1800's until about 30 years ago, the farm had been an outstanding dairy farm. With Susan's wonderful cultured butters, she hopea to bring it back to its former glory. Hear how she takes fresh cream and turns it into a blissful mound of Olli's Handcrafted Cultured Butter- an American comfort food, for sure. If you're interested in small farming setups or butter in general - press play! This program was sponsored by our good friends at Academie Opus Caseus.

"I caught on to cultured butter and never let go of it!" 03:00
"Butter is one of those foods affected by everything it surrounds. There's nothing like fresh butter." 05:00
"Cow comfort is extremely necessary in any milk production." [11:00]
--Susan Bruss of Olli's Farm and Creamery on Cutting the Curd

Cutting the Curd - Episode 129 - The Daphne Zepos Teaching Award

Mon, 25 Mar 2013 15:52:59 -0000

The Daphne Zepos Teaching Award is an annual scholarship awarded to an USA-based cheese professional who uses the funds to travel, learn and further their education on cheese. This award will grow a squad of cheese professionals who teach about the history, culture and techniques in making, aging and selling cheese. Each year someone new will go forth to learn about cheese. The scholarship will fund travel and living expenses. The winner will return to share their learnings with the cheese community — at the annual American Cheese Society Conference and beyond. The scholarship is funded by the Daphne Zepos Endowment, which is held in the American Cheese Education Foundation. That's what you are donating to here. Our goal is to raise $250,000 both through this site and by direct investment. This week on Cutting the Curd, Anne Saxelby chats with Capital Campaign Adminstrator Rachel Juhl of Essex St. Cheese Co., who talks about her experiences carrying out Daphne's plans and helping aspiring cheesemakers in the country. This program was sponsored by Academie Opus Caseus

"Everything was her idea - we're just following it to a T." [04:00]
--Rachel Juhl on Cutting the Curd

Cutting the Curd - Episode 130 - Tart & Sweet: Kelly Geary

Fri, 29 Mar 2013 21:41:23 -0000
Canning and preserving has really become a big trend in the food world these days, but how can you take it to the next level? Tune in to this week's episode of Cutting the Curd as Anne Saxelby chats with Kelly Geary, founder of Sweet Deliverance and author of Tart & Sweet. Tart & Sweet provides a fresh tutorial on small batch canning accompanied by gorgeous photography that looks nothing like the dark and dusty “canned food” of yesteryear. The cookbook is packed with more than 101 recipes, from blueberry lemongrass syrup to pickled ramps, as well as county fair favorites like canned peaches and bread-and-butter pickles. There are 25 additional recipes for using your jarred goods in delicious and creative ways, from cocktails to cakes. Tune in and hear more tips and techniques for amateurs and pros alike! Also hear about some delicious jam and cheese pairings. This program was sponsored by Academis Opus Cassius.

"I enjoy experimenting with herbals people aren't using often or different flavor combinations. My flavors change super often by what inspires me." [06:00]
"I'm really fond of sweet jams with mild cheeses." [12:30]
--Kelly Geary on Cutting the Curd

Cutting the Curd - Episode 131 - Cheese Headlines

Fri, 12 Apr 2013 21:58:30 -0000
Anne Saxelby reviews some recent cheese headlines on this week's episode of Cutting the Curd. Anne is joined in the studio by founder of Heritage Foods USA, the Heritage Radio Network, and husband, Patrick Martins, to sort through all of the true and false cheese stories of the past year. Find out how much stolen muenster was found in the back of a tractor trailer. Learn more about government cheese, and cheese and pizza chains. How is tennis player Novak Djokovic linked to donkey cheese? Tune into this episode to hear about some recent cheese fires in Norway, and how some farmers are using smartphones to milk their cows! This program has been brought to you by Academie Opus Caseus

Cutting the Curd - Episode 132 - Roots of Cheesemongering with Greg Blais

Tue, 23 Apr 2013 14:36:20 -0000
Greg Blais has a storied history as a cheesemonger in New York City. Anne Saxelby invites Greg into the studio to talk about the roots of the cheesemonger profession. Tune in to hear about Greg's time at various New York City food institutions such as Balducci's, Dean & Deluca, and the Essex Street Market. What was the food landscape like when Greg decided to pursue the career of a cheese professional? Find out about Greg's current job as a cheese buyer at Eataly, and why the proof is in the pudding when it comes to cheese. Later, Anne and Greg chat with Veronica Pedraza and Fiona Harrar of Meadowood Farms about the lambing season! Hear how the farm transitioned to include a sheep's milk dairy, and find out why so many cheesemongers love working with sheep! This program has been brought to you by Academie Opus Caseus

"When we first started doing this, there was no support system. You had to be pioneers..." [5:00]
-- Greg Blais on Cutting the Curd

Cutting the Curd - Episode 133 - Book Review: The Cheesemakers Apprentice

Mon, 29 Apr 2013 14:35:04 -0000
It's a cheese-for-all on this episode of Cutting the Curd. Host Diane Stemple starts her book review program with Sasha Davies, a member of the Executive Board of the American Cheese Society and owner of Cyril's at Clay Pigeon Winery in Portland, Oregon. Davies recently authored the book "The Cheesemaker's Apprentice" which includes in-depth interviews from top cheesemakers and cheese recipes. Find out what it takes to write the book on top-quality cheese production. The President of the American Cheese Society, Greg O'Neill phones in to chat about the Pastoral Cheese Festival, which takes place in Chicago tomorrow. The event will feature 30 cheesemakers from across the world in addition to other food, wine and beer. Yoav Perry, cheesemaker and founder of the online cheesemaking supply company, Artisan Geek joins Diane in the studio. This program was sponsored by Academie Opus Caseus

"The one where you're talking to a cheesemaker and asking them how they got started being a cheesemaker and what led them to a particular stlye and did they have any memory of real moments of lightbubls going on? Revelations about that particular type of cheese because... it could take a home cheesemaker 10 years to get to because they're not making cheese everyday." [6:00]
-- Sasha Davies on Cutting the Curd
"With the cheesemaker I asked them some of the same questions. For example,... I asked every maker what their most important tool was in the cheesemaking room?" [10:00]
-- Sasha Davies on Cutting the Curd
"I don't think a home cheesemaker is going to dig a huge tunnel under its house thats probalby not goignt ob ethe issue and ive been workinga lot with home cheese maker form all over the world and they call me up with advices on what microbes to use and things like that and it always stakrs out with I'm just going to make a 30 minute mozzarella and then its turn out 2 or 3 years later brightening when they're making crazy caves in their house" [19:00]
--Yoav Perry on Cutting the Curd

Cutting the Curd - 134 - Ken Skovron

Fri, 03 May 2013 22:40:04 -0000
Ken Skovron is the owner of Darien Cheese and Fine Foods, based in Darien Connecticut. One of first original cheese stores opened 36 years ago, Darien Cheese and Fine Foods focuses their selection on the heart and soul of cheese making; the artisan cheese maker. In addition to cheese, the shop also offers fine oils and vinegars, chutney, mustards, pasta, olives, teas, oven breads, and much more. Tune in to learn more about the shop, as well as the art of running your own cheese business from an established veteran. This program was sponsored by Academie Opus Caseus

"I'm not a textbook person, I'm a hands on person . You're not a great cheese maker/bread maker without getting involved with your hands." [6:00]
"You gotta love the product and be willing to do the work." [8:00]
"I didn't get on the counter for a full year, there's alot of behind the scenes work, you need to know how to present it to the customer, know your "lingo" kind of things." [10:00]
"I think the people that are successful [in this industry] have a passion about cheese." [10:30]
--Ken Skovron on Cutting the Curd

Cutting the Curd - Episode 135 - Peter Lovis

Mon, 13 May 2013 00:21:56 -0000
As Anne Saxelby continues to explore the lives and careers of Cheesemongers across the nation on Cutting the Curd, this week she checks in with Peter Lovis, the warm and charismatic proprietor of the Concord Cheese Shop in New England. Hear his cheese journey and find out why he thinks it's absolutely necessary to have a face to face interaction with the people selling you your cheese - not a digital relationship. Find out why cut to order is always better and what makes raw milk cheeses so special! This program was sponsored by Academie Opus Caseus.

"Now to be a cheesemogner is actually an honorable profession!" [4:00]
"How can you buy cheese on the internet!? It's so wrong to me I can't fathom how anybody would do it!" [30:00]
---Peter Lovis of Concord Cheese Shop on Cutting the Curd

Cutting the Curd - Episode 136 - Lauren Melodia of Milk Not Jails

Fri, 17 May 2013 20:39:27 -0000
Lauren Melodia aims to link New York dairy farmers and high incarceration rates with her organization, Milk Not Jails. This week on Cutting the Curd, Anne Saxelby sits down with Lauren, founder and co-organizer, to talk about the prison system in New York, and how it connects the urban with the rural. How do prisons bolster New York's rural economy? Find out how government support for dairy farms as opposed to prisons creates a sustainable economy. Learn how a lack of processing and bottling plants limits production for small dairy farmers. Find out what Milk Not Jails aims to do to support local dairy farmers and help reform the prison system simultaneously. This program has been sponsored by White Oak Pastures. Thanks to Pamela Royal for today's musical interlude.

"The processing world has shut its doors to farmers who want to be entrepreneurial in their industries." [25:15] -- Lauren Melodia on Cutting the Curd

Cutting the Curd - Episode 137 - Camp Bacon

Fri, 24 May 2013 21:05:33 -0000
It's time for Camp Bacon! Tune in to this week's episode of Cutting the Curd as Anne Saxelby chats with Ari Weinzwieg, founder of Zingerman's and creator of Camp Bacon, a fundraiser in Ann Arbor, MI for Southern Foodways Alliance that brings together Bacon-Lovers, -Makers, Cooks, Curers and anyone who likes to learn, eat and enjoy cured and smoked pork belly. Camp Bacon is four days of all things bacon — eating, learning, listening, tasting and talking; a pork centric party that features everything from poetry to pigs. Camp Bacon convenes on the evening of Thursday May 30, moves through a bacon-laden meal to a bacon tinged music to a day long delight of bacon learning and tasting, concluding on Sunday June 2 with a bacon street fair filled with bacon tasting, bacon crafts, bacon games and all around bacon fun. Find out more here and tune in for bacon goodness! This program was sponsored by Academie Opus Caseus.

"Old breeds will almost always produce a better bacon becuase the flavor of the meat is more interesting." [16:00]
--Ari Weinzweig on Cutting the Curd