Cutting the Curd
559 episodes - English - Latest episode: 9 days ago - ★★★★★ - 65 ratingsFeaturing interviews with notable cheesemakers, cheesemongers, and cheese-lovers, Cutting the Curd is an informative, occasionally irreverent, but always cheesy look at the curdy, the nerdy, and the downright funky world of artisan cheese.
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Episodes
Episode 109: Life After Labor Day with Tressa Eaton
August 27, 2012 22:58 - 26 minutes - 24.3 MBCutting 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 She...
Episode 108: The State of Cheese: Oregon
July 16, 2012 22:39 - 35 minutes - 32.7 MBOn 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 home...
Episode 107: Daphne Zepos Tribute
July 09, 2012 23:36 - 28 minutes - 26.5 MBOn 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, cur...
Episode 106: The State of Cheese: Arizona
July 02, 2012 21:26 - 29 minutes - 26.7 MBWhat’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 tastin...
Episode 105: The Cheesemonger Invitational 2012
June 25, 2012 23:47 - 43 minutes - 39.9 MBOn 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 Ch...
Episode 104: Sandor Katz
June 18, 2012 21:39 - 36 minutes - 33.1 MBOn 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, saue...
Episode 103: Rynn Caputo of Caputo Brothers Creamery
June 11, 2012 22:58 - 29 minutes - 26.9 MBOn 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 ...
Episode 102: Chris Vamos
June 05, 2012 16:45 - 30 minutes - 28.1 MBOn 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 serious...
Episode 101: Elizabeth Fassberg of Eatfood
May 21, 2012 23:26 - 26 minutes - 24.5 MBLeave 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 diet...
Episode 100: Pair on Air
May 14, 2012 22:28 - 46 minutes - 42.4 MBThis 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 Casell...
Episode 99: Cheese Professionals
May 07, 2012 23:42 - 28 minutes - 26.4 MBThis 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 che...
Episode 98: Cooking with Cheese
April 30, 2012 22:05 - 28 minutes - 26.4 MBOn 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 i...
Episode 97: Michele Buster of Forever Cheese
April 23, 2012 22:15 - 32 minutes - 29.9 MBAnne 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. Mi...
Episode 96: Urban Cheese Making with Matt Spiegler
April 09, 2012 23:47 - 28 minutes - 25.9 MBIt’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 Note...
Episode 95: Mexican Cheese
April 09, 2012 23:06 - 33 minutes - 30.8 MBThis 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 cu...
Episode 94: And More Goats!
March 26, 2012 23:43 - 32 minutes - 29.7 MBThis 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 progra...
Episode 93: Cutting the Curd – 93 – Red Hook Criterium
March 26, 2012 23:08 - 25 minutes - 23.3 MBOn 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...
Episode 91: Goats!
March 13, 2012 02:12 - 31 minutes - 29.3 MBToday’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...
Episode 92: Edible Manhattan & Cheese
March 12, 2012 22:50 - 30 minutes - 27.9 MBThis 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 M...
Episode 90: Cheese History with Paul Kindstedt
February 13, 2012 23:00 - 45 minutes - 41.6 MBAnne 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...
Episode 89: The State of Cheese: Oklahoma
February 06, 2012 23:14 - 33 minutes - 30.7 MBThis 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 po...
Episode 88: Butter!!!
January 30, 2012 21:29 - 37 minutes - 34.5 MBDo 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...
Episode 87: NYFoods
January 23, 2012 23:02 - 28 minutes - 25.9 MBUpstate 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 conte...
Episode 86: Cheese Education
January 16, 2012 22:07 - 39 minutes - 36.4 MBEver 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 o...
Episode 85: Cheese Equipment & Connections
January 09, 2012 22:31 - 32 minutes - 29.5 MBThe 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, c...
Episode 84: The Year In Review
January 02, 2012 22:05 - 37 minutes - 34 MBThis 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 Vin...
Episode 83: Sarah Kaufmann “The Cheese Lady”
November 28, 2011 21:27 - 31 minutes - 28.8 MBSarah 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 Ra...
Episode 82: Rush Creek Reserve
November 21, 2011 22:24 - 39 minutes - 36.4 MBThis 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 sponsore...
Episode 81: Rachel Dutton
November 14, 2011 21:55 - 26 minutes - 24 MBThis 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 diversi...
Episode 80: State of Cheese: North Dakota
November 07, 2011 22:44 - 32 minutes - 29.7 MBThe 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 Servi...
Episode 79: Lange Dairy Development
October 31, 2011 20:28 - 36 minutes - 33.3 MBThis 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 b...
Episode 78: Small Cheese Occupies Big Food
October 24, 2011 21:45 - 36 minutes - 33.7 MBCutting 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 Keen...
Episode 77: Blue Heron Farm
October 10, 2011 20:13 - 32 minutes - 29.4 MBTune 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.
Episode 76: State of Cheese: Missouri
October 03, 2011 21:35 - 31 minutes - 28.5 MBThis 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.
Episode 75: William Ogelthorpe & Elena Santogade
September 19, 2011 21:06 - 36 minutes - 33.2 MBThis 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.
Episode 74: Dr. Paul Kindstedt
September 12, 2011 22:21 - 34 minutes - 31.8 MBDr. 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.
Episode 73: Casellula
August 29, 2011 20:30 - 39 minutes - 36.1 MBThis 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.
Episode 72: Carlos Yescas
August 22, 2011 22:01 - 36 minutes - 33 MBThis 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.
Episode 71: Locust Grove Farm
August 15, 2011 17:34 - 32 minutes - 29.4 MBThis 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.
Episode 70: Susan Sturman & ACS Certification
August 08, 2011 21:02 - 34 minutes - 31.7 MBThis 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.
Episode 69: State of Cheese: West Virginia
July 25, 2011 21:07 - 34 minutes - 31.6 MBThis 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 R...
Episode 68: State of Cheese: Maryland
July 18, 2011 19:59 - 33 minutes - 30.5 MBThis 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.
Episode 67: Cheese in Art: Still Life Paintings & The Dutch Golden Age
July 12, 2011 00:10 - 38 minutes - 35.5 MBOn 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.
Episode 66: Christine Wyatt & Will Fertman
June 27, 2011 20:15 - 38 minutes - 35.7 MBThis 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.
Episode 65: Adam Moskowitz and Brooke Little
June 20, 2011 21:52 - 38 minutes - 35.4 MBThis 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.
Episode 64: State of Cheese: Rhode Island
June 13, 2011 21:22 - 38 minutes - 35.3 MBThis 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.
Episode 63: State of Cheese: Alaska
May 23, 2011 21:15 - 38 minutes - 35 MBThis 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.
Episode 62: State of Cheese: Maine
May 16, 2011 21:25 - 40 minutes - 36.8 MBThis 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.
Episode 61: Spring Brook Farms
May 09, 2011 21:39 - 41 minutes - 38.1 MBThis 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
Episode 60: Bob
May 02, 2011 20:49 - 33 minutes - 30.4 MBThis 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