Episode 106: The State of Cheese: Arizona
Cutting the Curd
English - July 02, 2012 21:26 - 29 minutes - 26.7 MB - ★★★★★ - 65 ratingsFood Arts cutting the curd elena santogade diane stemple heritage radio network food radio talk radio interviews cheese cheesemongers cheesemakers Homepage Download Apple Podcasts Google Podcasts Overcast Castro Pocket Casts RSS feed
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