Episode 123: Peter Kindel’s Cheese Path
Cutting the Curd
English - January 14, 2013 23:18 - 31 minutes - 25.5 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
Previous Episode: Episode 122: Max McCalman of Artisanal
Next Episode: Episode 124: Poul Price and Everett Presley
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